Before you suggest there’s no way vegan biscuits can taste just as good if not BETTER than regular biscuits, everyone I’ve fed these to agree that these are in fact LEGIT, amazing, fluffy, buttery biscuits.
As in, serve them to your 80-year old grandmother who’s been making biscuits for centuries and she wouldn’t know the difference. As in, slap some gravy on it and you’d think you died and gone to heaven. As in, fluffy, buttery, savory, biscuit perfection. It’s true. Continue reading “The Best Damn Vegan Biscuits Ever!”
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“This quinoa salad is delicious with Marcona almonds, but I sometimes substitute toasted pine nuts, because everything tastes better with toasted pine nuts!” —Oprah Winfrey
- 1 cup quinoa, preferably multicolored, rinsed and drained (if necessary)
- ¼ cup minced shallots (from 1 to 2 large shallots)
- ¼ cup white balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 garlic cloves, minced
- Finely grated zest and 2 Tbsp. juice from 1 lemon
- ½ tsp. kosher salt
- Ƅ tsp. ground black pepper
- ⅛ tsp. cayenne pepper
- ¼ cup extra-virgin olive oil
- 1 large orange
- 4 hearts of palm (from one 14-ounce can), drained and thinly sliced
- 1 ripe mango, peeled, pitted and chopped
- ½ English cucumber, thinly sliced into half moons
- ½ cup Marcona almonds or toasted pine nuts
Active time: 30 minutes
Total time: 1 hour
In a medium pot, bring 2 cups water to a boil. Add quinoa, cover, reduce heat to medium-low and simmer until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside, covered, for 5 minutes more. Uncover, fluff with a fork and spread out on a baking sheet or large platter to let cool.
Meanwhile, in a medium bowl, whisk together shallots, vinegar, mustard, garlic, lemon zest and juice, salt black pepper and cayenne. Whisk in oil.
Zest orange into a large bowl. Using a paring knife, cut and discard peel and pith from orange. Cut between membranes to release segments; roughly chop and add to bowl with zest. Add cooled quinoa, hearts of palm, mango, cucumber and almonds. Toss gently to combine. Drizzle vinaigrette on top and toss again to coat. Serve immediately
Read more: http://www.oprah.com/omagazine/quinoa-salad-with-lemon-shallot-dressing-recipe#ixzz4dmnxJfyG
The idea of mac and cheese without the cheese is hard to wrap your head around. The cheese is pretty much the whole point of the dish, or so most people think. And then, with one bite of vegan mac and cheese, the need for dairy goes out the window.
Vegans know how to make really great cheese substitutes ― a taste of vegan “parm” is proof of that. And when it comes to mac and cheese, they don’t disappoint. It is some truly delicious stuff. It’s creamy, it’s hearty and it even tastes cheese-y.
Try it, and you’ll soon be converted.
Continue reading “9 Perfect Vegan Mac And Cheese Recipes”
When you roast chickpeas at a high temperature, they become golden and crisp on the exterior and buttery on the interior. They’re as addictive as french fries, and I’ve been known to eat the entire batch standing at the stove straight from the baking sheet.
Continue reading “Crispy Roasted Chickpeas”