Hi Reader, Potatoes are a wonderful ingredient to keep on hand because you can use them to make everything from soups and salads to main dishes and side dishes. And whenever I need new ideas for how to use them, I go to this collection of vegan potato recipes. It includes not only my own tried and true recipes, but also some I've discovered from other recipe creators. Have any favorite potato dishes that I haven't included Reader? Let me know so I can add them!
Love and Veggies, Amy |
Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.đź’™
Hi Reader, If Brussels sprouts have ever felt a little… meh, this recipe is here to change that. These Brussels sprouts with sun-dried tomatoes get roasted until browned and crispy, then finished with my quick sun-dried tomato pesto (it takes just a few minutes in the food processor). It’s bold, tangy, and ridiculously easy, which is basically my favorite kind of side dish. Get the recipe for Crispy Brussels Sprouts with Sun-Dried Tomatoes Love and Veggies, Amy
Hi Reader, I came across a free online event you might enjoy if you like practical, evidence-focused health info (with a side of “please stop the fluff”). It’s called The World’s Best Longevity Summit, hosted by Brian Vaszily. It runs January 21–27, and you can pop in for the sessions that sound most useful. The format is simple: short interviews with a lineup of doctors and researchers, plus a “top steps” style breakdown you can take notes from. If you want to check it out, here’s the free...
Hi Reader, If you’re craving something bright and creamy, you’ll love this vegan lemon pasta. It’s tossed with a quick cashew cream sauce blended with plenty of fresh lemon, and it’s ready in about 15 minutes. Perfect for busy weeknights, but it still feels a little special. Get the recipe for Vegan Lemon Pasta Love and Veggies, Amy