You don’t have to be a vegetarian or vegan to love vegetable stock. A rich, flavorful vegetable stock can take the place of a meat-based stock in most soups and dishes, freezes well, and is economical and easy to make. Vegetable stock can be made with vegetable scraps and peelings, so the optimum time to start a pot is after … Read More
Fresh Mango Ginger Salad Dressing
You will need: 2 ripe mangos 1/2 cup light olive or coconut oil 1 tablespoon balsamic vinegar 1 tablespoon rice vinegar 1 tablespoon peeled, minced fresh ginger Pinch sea salt 1 tablespoon honey (if desired) Peel and slice the mango. Place the mango slices in the food processor and add the oil. Pulse until coarsely chopped, then puree on high … Read More
Herby Vegan Veggie Dip
You will need: 1 Cup vegan (tofu) plain yogurt Small bunch fresh dill and basil 2 Fresh garlic cloves 1 Small pickling cucumber, peeled, seeded and chopped Juice from 1/2 a lemon Sea salt to taste Place the dill, basil, garlic and cucumber in a food processor. Pulse until the herbs are fine and the cucumber is chunky. Add the … Read More