Parsnips don’t get much love, and we think that should change. Perhaps this recipe will convince you to give them a try!
Why we love them as fries: They’re crispy on the outside, tender on the inside, cook really fast, and have the texture of a sweet potato fry with the taste of a potato-carrot hybrid (so good, right?). And when tossed in a bit of oil, salt, and our go-to vibrant curry powder, the flavors are perfectly balanced.
We all know that feeling when the need for pancakes strikes and there’s only one solution: make pancakes! Luckily, we’ve cracked the code with this whole grain vegan pancake mix so you can prep ahead of time and have a batch of pancakes ready in minutes!
This hearty and wholesome mix makes nutty, delicious pancakes that are sure to be a hit on your next weekend morning.
Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients, 30 minutes, and 1 pan required) and results in an addictive crispiness and caramelization. We had a hard time not snacking the whole batch right out of the pan!
It’s perfect as a side with nearly any main and in wraps, bowls, and salads, or tossed with pasta.