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.💙
🍝 budget-friendly pasta recipe
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Hi Reader, Want to know what I make for dinner when I'm short on groceries? Because I always have spaghetti, olive oil, garlic, salt, and crushed red chili flakes in my pantry. Diana said, "I am Italian and have been making this forever, just like this. It is my all time go to pasta dish. I was thrilled to see it here."
Love and Veggies, Amy P.S. If you try any of my recipes, please consider leaving a comment and star rating. This helps others in the online community discover and enjoy my recipes. Thank you for your support Reader! 💙 |
Veggies Save The Day - Plant-Forward Vegan Recipes
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.💙
Hi Reader, If you’re craving tacos with a balance of sweet, spicy, and fresh flavors, these vegan sweet potato tacos deliver. Roasted sweet potatoes with jalapeno and garlic are tucked into warm tortillas and topped with fresh cherry tomato salsa and creamy avocado. They’re full of bold flavor, bean-free, and perfect for an easy weeknight dinner or taco night. Get the recipe for Roasted Sweet Potato Tacos Love and Veggies, Amy P.S. Have you tried the new Recipe Box yet? You can save your...
Hi Reader, I just added a new feature to Veggies Save The Day: a Recipe Box where you can save your favorite recipes right on my site. When you’re on a recipe page, simply click the Save button in the recipe card. Once you save a recipe, you can find it anytime in your Recipe Box from the menu. It’s an easy way to keep track of the recipes you want to make again, try later, or save for holidays, meal planning, and weeknight dinners. Start Saving Recipes I hope this makes it even easier to...
Hi Reader, Basmati rice gets a flavorful upgrade in this easy baked pesto version. It starts on the stove with garlic, then the skillet goes right into the oven, so there’s no need to babysit a pot. The rice comes out fluffy and full of basil flavor, and it’s ready in about 30 minutes. You can use homemade or store-bought vegan pesto, which makes this recipe especially nice for busy nights. Get the recipe for Baked Basmati Rice with Pesto Love and Veggies, Amy P.S. If you make it please leave...