… just throw them in the oven for a while and walk away. Caramelized onions require babysitting a pan on the stove top. Oven roasted well, not so much. In fact, they actually give you time. Time to read a book. clean up the hall closet or do a load of laundry kind of time.
Perhaps I’m guilty of emotionally driven baking. Yeah, probably. I wanted to make him a special treat. This peanut butter banana bread is it.
Hey. I’m not above tortilla chips if it means my kids are eating black beans and vegetables without complaining.
The beans provide protein and the feta gives just enough tang to make it interesting.
…here a little something for that last long weekend of the summer. Maybe that last backyard BBQ. Share this with friends. This dip works with so many different “dip-ables” — fresh veggies, toasted pita wedges, breadsticks or cocktail shrimp — it will keep everyone happy.
A rich and creamy spread made from savoury fava beans flavoured with olive oil, lemon and cumin. Using frozen fava beans this app is easy and quick to make. Served with pitas or crispy flat bread.
For a mid-week dinner, if you have the veggies prepped ahead of time, they are actually very quick to make. And they are so versatile, you really don’t need a recipe. This is more of a technique. Fill them with any veg you want. You could fill them with leftovers even.
I’ve impressed myself. It happens. I love this tart. And even better I love this tart shell – no butter, no kneading, no rolling.
This vegan chocolate mousse is the creamiest vegan desserts. Made with just a few ingredients, you can make this in a few minutes and it is relatively low in fat and calories.
Surprisingly perfect guacamole. It’s lighter and creamy, and just everything you want guacamole to be.