I'm not vegan, but I can't stop making these exceptional plant-based dinners.
pasta, but it's also fresh and gorgeously green and full of staying power that we're going to count this as salad. Tofu, tempeh, or even a big handful of crushed peanuts wouldn't feel out of place here.Cozy, comforting, and craveable—this dish is the plant-based trifecta. Cashews, once again, save the day here , as they're blitzed up with chives to make a luxurious pesto.
When I'm at my laziest, this is the dish I turn to: nutty, dense Danish bread covered in an herby vegan remoulade, slices of perfectly boiled potatoes, and lots of alliums and herbs thrown on top. It's outstanding, fills me up for hours, and couldn't be simpler to throw together.Recipe writer and cookbook author Ella Mills writes that this is her favorite recipe in her recently released cookbook:"I'm completely addicted to it.
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