When my girlfriends and I go on vacation, we tend to drink a lot of chai tea—it’s such a treat. But weaning off of it afterwards is always tough so I have come up with a spicy Rooibos-based combo for chai that satisfies that rich hot beverage craving without the dairy, the soy or the caffeine. This one’s inspired by Marta and Maya and Joshua Tree. Read more…
I made up a big batch of these for a Labor Day roadtrip and thought I’d share. Fall is my favorite season (scarves, boots, crisp leaves), and I know I’m jumping the gun, but there is something so autumnal about this herb combo. This favorite new oil-free, gluten-free recipe works well not only for cashews, but for a medley of nuts and seeds—try equal amounts of almonds, cashews and sunflower seeds. Chopped granny smith apple would be delicious added to that mix as well. This recipe can be prepared raw with a dehydrator, too. Read more…
These Chinese Spiced Pecans make salads truly incredible. This recipe calls for baking them, but you can prepare them in a dehydrator, too. Don’t have a dehydrator but really want one? Enter our Party-Themed Recipe Contest with your best plant-based recipe—the grand prize winner takes home a 5-tray Excalibur dehydrator!
Dehydrated or roasted, try Chinese Spiced Pecans with mixed greens, sunflower sprouts, dried cherries, dried blueberries and a simple balsamic vinaigrette. Wow. Read more…
Berbere Spice is a key ingredient in Ethiopian cuisine, made up of all sorts of tasty spices like ginger, red pepper, cardamom, cumin and fenugreek. It’s a spicy mixture, traditionally used to season stews, legumes and vegetables and you can easily make a dry batch to keep in your pantry.
For dinner, I like to sprinkle Berbere spice on roasted veggies like sweet potato, onion and cauliflower or use it to season Ethiopian Lentils and serve with gluten-free Authentic 100% Teff Injera Bread (those recipes coming soon…stay tuned). Read more…
