3 months agoby veggiebeastblogWhen I find myself in a "meh" food week where nothing tastes good, pizza is always the answer. And also bagels. I may or may not have already had both today. #saturday#recipecomingsoon
3 months agoby veggiebeastblogStarting this week off with my first loaf of @mynewroots "Life Changing Bread," topped with smashed avocado, flaky sea salt, and pepper. I realize I'm about 3 years late to the party, but it's the best seed loaf ever, and SO good for you. Only downside: getting it out of the toaster is like playing a (painful) game of Operation #vegan#glutenfree
3 months agoby veggiebeastblogPOWER lunch bowl, up on the blog today! Broccoli roasted until golden with slightly crisp florets, crunchy curry roasted chickpeas, and coconut cilantro cauliflower rice!...and peanut butter sriracha drizzle, because healthy stuff only works if you actually want to eat it
2 months agoby veggiebeastblogThe most convincing egg-free, dairy-free, nut-free ranch dressing you ever did see. This batch is orange because I wanted a chipotle version
3 months agoby veggiebeastblogPeanut butter sriracha sauce: Sweet, savory, spicy and ready to be drizzled on just about everything
4 weeks agoby veggiebeastblogThese falafel fritters are easy, crispy, and perfect when drizzled with a creamy dill tahini dressing (made with @LoveMySilk ). You can eat them as an appetizer, OR, my favorite: as part of a big Mediterranean salad served with a giant scoop of hummus! So good.
3 months agoby veggiebeastblogI'm not a big snacker, but I AM a big believer in adding some crunch to every meal, especially if it's packed with protein. These flavorful little nuggets are roasted with olive oil and salt until golden, and then tossed with a blend of curry powder, garlic powder, cumin, and smoked paprika. So good, and so good for you
2 months agoby veggiebeastblogI'm a little over soup season, but I'm making an exception for this Roasted Garlic White Bean Soup - all kinds of creamy with zero cream (or dairy)! The trick is to simmer dried beans in a mixture of broth and @lovemysilk cashew milk until the beans are tender and the soup is thickened, then blend up one cup of the soup with roasted garlic () for peak flavor and creaminess. So comforting, easy, and hearty. #LoveMySilk#ad
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.