I’ll admit, I usually have a go-to combo when I make tofu scramble: sauteed peppers and onions. And while that’s definitely a winning combo, having the same thing can get kind of monotonous after a while.
Potatoes are often the love of a vegan’s life (like seriously, who doesn’t like potatoes?). In today’s Taco Bell-esque recipe, they are the star of the show.
I’ve probably mentioned plenty of times on this very blog how much I love sun-dried tomatoes. Just recently, I even posted a recipe for a sun-dried tomato muglet. Unlike that recipe, this one came right off the top of my head–but I enjoyed it so …
One of my favorite ingredients to cook with is sun-dried tomatoes. There is so much to love about them, and virtually countless applications for them. Making a creamy pasta dish? Add diced sun-dried tomatoes to brighten things up. Add sun-dried tomatoes to your next batch …
I admit, before a few weeks ago I hadn’t exactly been clued in as to what the big deal was with shamrock shakes. All I really knew was that people talked about them a lot this time of year and, well, I couldn’t have them–unless …
I used to think that farro was a grain just for savory applications—for soups and stews, perhaps a risotto, a side dish to sit atop a plate beside a steak of seitan or cauliflower.