Vegan bulgogi bowls present a plant-based twist on a classic Korean recipe. Basically, all you need to do is swap in plant-based beefy-style protein, and you’ve got an easy, satisfying meal.
Korean Bulgogi is a cousin to the kind of ground beefy-style dish presented in Korean Beef-Less Rice Bowls. It this variation, the beefy plant protein is strip- or chunk-style rather than ground.
Wine-poached pears make an easy and elegant dessert, but what makes this recipe extra pleasing is the addition of glazed pecans. It’s a lovely treat for late fall and winter.
Bosc pears are ideal for this dessert, but use another variety if you have a favorite. You can leave the peels on for easy prep, but if you prefer to peel them, feel free to do so.
There’s no doubt that the pumpkin reigns supreme once autumn arrives, but pumpkin seeds (and pepitas) aren’t used as much as they deserve to be. This guide presents tips, ideas, benefits, and recipes, plus an easy way to make your own pumpkin seed butter.
High in protein and readily available, pumpkin seeds are usually roasted and have a unique flavor that makes them especially pleasant to eat as a snack, or a fantastic addition to a range of recipes. You can expect a warm, nutty flavor and plenty of crunch with each bite.
Here’s a round-up of watercress recipes, some tasty ways to use an often overlooked leafy green, plus more info and tips. Here you’ll find salads, of course, plus soups, dressings, a dip, pesto, and even a delicious burger.
We should all be eating more watercress! Everyone knows that leafy greens are among the best foods we can be eating. But when it comes to this category, watercress is often overlooked, and that’s a pity, because it’s among the most nutrient-packed among the leafy greens.