no waste vegetable stockNo CommentsRead more
Ever feel like you are wasting vegetable scraps? Well stop! Save them to use in a nourishing vegetable stock. You can use whatever scraps you have accumulated, carrot tops, celery leaves, onion or leek scraps, etc. Homemade stock tastes so much better than that stuff in a box. Ever since I started making it myself I will never go back. If you eat chicken, just add your leftover remains to this non-recipe to make chicken stock. It will keep in the refrigerator for about a week or you can freeze it.
cashew creamNo CommentsRead more
This cashew cream is life changing, seriously. I could eat it by the spoonful. It is good on just about anything, as a dipping sauce, creamy pasta sauce, or dressing. Best of all, it takes only a few minutes of blender time and remembering to soak your nuts the night before. The first time I had cashew cream was at my local health food store in a veggie wrap so I have tried to recreate theirs. You can play around with the flavor if you like by adding a little vinegar, spices or nutritional yeast for “cheesiness”.
sarah britton’s sorrel hummusNo CommentsRead more
Hummus is one of those things that’s super easy to make but I think most people just tend to buy it instead. It takes about 5 minutes to blend up a nice batch of hummus and there are so many options for variety! The hummus recipe I’m sharing today is made with chickpeas but you can also use any type of bean or legume like mung beans, white beans or lentils. Adding vegetables or different spices can completely change the flavor as well so you won’t get bored of dipping your vegetables in the same old stuff.