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plantbasedartist

Category: basil

November 1, 2017November 1, 2017

Kale and white bean soup

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July 21, 2015July 21, 2015

Thai basil tofu

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July 5, 2015July 5, 2015

Polenta cakes with mint arugula pistachio pesto

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June 12, 2015April 7, 2018

Thai basil fried rice

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Saffron fennel risotto!

Roasted butternut squash and beet pizza with pistachio béchamel sauce, pomegranate molasses, and fresh herbs!

Oatmeal kheer! Recipe below. Ingredients 1 cup rolled oats 2 ¼ cup unsweetened non-dairy milk 2 tablespoons maple syrup, or to taste ½ teaspoon ground cardamom Pinch of saffron Pinch of salt Chopped nuts (pistachios, almonds, cashews) for serving Method In a saucepan, heat the milk, maple syrup, cardamom, saffron, and salt to a simmer. After the liquid has simmered for a couple minutes, reserve ¼ cup of the milk mixture for later. Add the rolled oats and cook at low-medium heat for about 10 minutes or until the oats are tender. Be sure to stir frequently. Remove from pan and top with reserved milk. Garnish with chopped nuts and enjoy!

Gujarati thaali! Happy weekend!

Happy Thanksgiving Week! Here’s braised tofu, morel mushroom and thyme gravy, green beans, fennel sage stuffing, truffle mashed potatoes, and homemade cranberry sauce! Topped with shaved pecans and parsley. Have a great week, all!

Made Nisha @rainbowplantlife’s delicious takeout style tofu and broccoli with brown rice! Recipe from her incredible book The Vegan Instant Pot Cookbook! Please do check out her book if you haven’t already! Happy Sunday!

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