6 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
6 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
7 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
7 months agoby veggiebeastblogPeanut butter sriracha sauce: Sweet, savory, spicy and ready to be drizzled on just about everything
5 months 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.
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.