south-of-the-border party dip (vegan, oil free, added sugar free)
I could happily eat Mexican-style foods most days of the week. It’s one of the few cuisines that easily adapts to a plant-based diet without extraordinary effort or feeling like something is missing. Meat- and cheese-lovers might disagree, but as a former meat- and cheese-lover, this is my story and I’m sticking to it. While this dip is made for the party scene, I also love it as a main, side or lunch any day of the week. It’s best when eaten within the first day, but can hold up in the fridge for a couple of days, although the avocado isn’t too happy about that. This south-of-the-border party…
basic vegetable stock (vegan, sodium free, soy free)
Besides creating healthy yummy recipes, there are two things I love to do that go along with creating healthy yummy recipes: finding ways to save money and reducing waste. This basic vegetable stock manages all three. How? Glad you asked. The genius of this vegetable stock is it’s simplicity…just save your scraps of onion, garlic, carrot, celery and wilted bits of fresh herbs, freeze them, then turn them into a flavorful stock. No hard and fast recipe needed, but here are a few helpful tips: A higher ratio of onions and garlic will produce a more savory stock; carrots and celery one with a sweeter overtone. It’s possible to include…
