An easy gluten-free alternative to avocado toast—just add radishes!
Brussels sprouts and fennel are shredded, then tossed with nuts and pomegranate arils in this healthy salad.
This dinner is so easy, it’s a stretch calling it a “recipe.” Ready in less than ten minutes!
Get recipes, decorating tips, and prep tips for pulling off a blast of a Friendsgiving dinner.
Roasted cauliflower is blended with herbs and cashews to make this savory, cream soup. Makes enough to freeze some for later!
Cauliflower is cooked and blended with red curry, coconut milk, and cashews to make this creamy vegan soup.
I really like the idea of making a lasagna, but the truth is, if I did, I’d never eat it all. It’s just too much food. So, this recipe is kind of like a vegan lasagna that you can just layer up ingredients onto two plates, rather than have fill up an entire lasagna dish that could amount to eight servings. The curry is great with the squash—it creates a very warm, fall flavor—and the tofu and cashews blended with garlic make for a very creamy, ricotta-like sauce. Feel free to skip the noodles if you want something a little lighter, but I like the heartiness they add—perfect for nights when I’m a little on the ravenous side. Happy cooking! M Curried Butternut Squash Lasagna Layers Prep time: 20 min | Cook and serve time: 20 min Ready in: 40 min Ingredients: 1 tablespoon oil 1 small onion 1/4 teaspoon minced ginger 1 teaspoon curry 2 teaspoons salt, divided 2 cups sliced butternut squash 6 lasagna noodles, broken into pieces (I really like Jovial gluten-free …