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Diesmal gibt es in der RIPKYTCHEN Tacos, die eigentlich Auberginen sind und die Ripky-Soße, die eigentlich flüßig ist. Beides sehr lecker, schnell gemacht und so was von Instagram-able. Alle Rezepte gibt es im Magazin auf [More]
ulta must haves and mini swatch party, our plans for our backyard renovation, and our fav little lunch! ————————————————————————————— Follow me on Instagram: https://www.instagram.com/delaneychilds/​ Follow me on TikTok: https://vm.tiktok.com/G5uvWC/​ Follow Clayton on Instagram: https://www.instagram.com/clayhendrx/​… Send [More]
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❌RECIPE EBOOK: https://www.netocraves.com ❌INSTAGRAM: https://www.Instagram.com/netocraves ❌FACEBOOK: https://www.facebook.com/netocraves ❌MY AMAZON STORE: https://amzn.to/2ypUiSY WHAT YOU NEED: 1 bag of soy curls This is the one I used https://amzn.to/2ViN2kK 20-30 corn tortillas Handful of cilantro 1/2 white onion [More]
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I wish I had a sexier name for this dish but when you start combining things into a dish that really doesn’t have a name like ‘taco’ or ‘grain bowl’, a name with all the ingredients is the best I can do. However, it's delicious. We've eaten it as a side but I've also been known to call a dish like this lunch.

The Beets: Chioggia forever.

When spring produce enters into my life, I take it as a reminder that not everything requires roasting. Sure, roasted vegetables are amazing but sometimes other techniques are worthwhile. I feel like steaming gets a bad rap, most likely due to diet trends, but it’s a valuable tool in your cooking arsenal.

Take for example these beets. Chioggia beets are beautiful. Their color, though, doesn’t hold once cooking. If you roast these beautiful beets, the color fades pretty drastically (unless you roast them whole but I’m not always willing to wait the hour it takes.) Enter: steaming.

Steaming these beets takes 10 minutes and while the color still fades slightly, it’s there in all it’s beautiful pink glory. Best of all, steaming the beets leaves room to make crispy garlic in ghee: a real treat for all.

Garlic + Ghee: best friends.

I’m a big proponent that every dish should have a little crispiness to it. In this dish, the sunflower seeds are nice but my favorite crisp comes in the form of pan-fried garlic. The ghee crisps the garlic nicely all while adding that delicious ghee flavor.

If you want to keep this vegan, olive oil can get the job done as well. The flavor changes slightly but the garlic is still delicious (because it’s still garlic!)

Bean Puree.

Finally, the bean puree. I love piling vegetable high atop a creamy puree. There’s something so satisfying when you scoop everything together off the plate- it mixes into the perfect bite. I kept this bean puree simple and very spring forward with the help of dill. Of course, you could really use any herb. Try parsley, marjoram, and/or a bit of thyme. Also, if you don't have white beans go for chickpeas.

[tasty-recipe id="37991"]

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The post Garlicky Beets with Dill Bean Puree appeared first on Naturally..

Immortal coffee goes one step beyond bulletproof coffee and is totally 100% vegan. Rich and creamy cashew butter and MCT oil make this a satusfying cup.

The post IMMORTAL COFFEE appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.

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