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Posted on July 1, 2020
The farmers markets are bustling as bright-colored produce fills the stands. CSAs are delivering boxes filled to the brim with fresh-picked veggies. And you’ve probably noticed the first wave of sprouts popping out from your home garden. Harvest time has begun.
We are surrounded with so much hearty, leafy, gorgeous, fresh vegetables that it’s hard to cook and eat them fast enough. What an awesome problem to have. Well, not to worry. Here’s some time-tested, totally-plant-based recipes to help you get through your produce in delicious and creative ways.
What could be better than skewered veggies on the grill? Grilled, skewered veggies sprinkled with melted Daiya Cutting Board Shreds.
Every year, you are guaranteed to be gifted more cucumbers than you know what to do with. Put those cukes to work with this Mediterranean-inspired dairy-free salad that’s perfectly chilled for a summer day.
We can only make so much tomato sauce. Keep the bushels at bay with this savory tomato entrée. And if you want to add a bit of super-food, you can replace the breadcrumbs with quinoa.
It’s an easy way to get a meal’s worth of goodness in one convenient bowl. Just toss a bunch of your fresh vegetables on the grilled, make some rice as a base, and add some Daiya dairy-free Cutting Board shreds on top.
Expand your zucchini toolbox with this surprisingly light veggie casserole. Perfect for gluten-free, dairy-free, meat-free Taco Tuesday.
A spiralizer is a great way to turn all those veggies into delicious (and low-calorie) noodles. A chilled Yum Yum sauce adds to cool dairy-free flavor to this summertime dish.
If you’ve loaded up on onions, peppers, garlic and mushrooms, this is the zesty recipe for you. It’s a vegan take on the Tex-Mex classic, that’s begging to be dipped into your favorite organic salsa.
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