Creamy Aubergine and Peanut Curry
If using dried curry leaves add them in with the tomatoes in step 4.
Summer Vegetable Ragout
Drizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.
Vegan Mocha Chocolate Mousse
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Sauteed Rainbow Chard
Meanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.
Tomato Upside-Down Cake
When you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
Watermelon Lime Granita
In the vase of a blender put the cubed watermelon, the lime juice, and sugar to taste. If the watermelon is very sweet you won’t need to add more than a tablespoon.
Pan Glazed Tofu
Pan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.
Whole Wheat Sourdough Bread
Homemade wholewheat sourdough bread is about as delicious and as natural as it gets since you’re literally pulling wild yeast out of the air to make it.
Roasted Garlic Cauliflower
Roasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.
Roasted Sweet and Gold Potatoes
Roasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoes