Meatballs and summer aren’t normally thought of together, but that’s only if you’re thinking about meatballs that contain meat. Today’s vegetarian meatballs are light enough to enjoy when it’s warm outside; plus they make great use of a vegetable that’s abundant this time of year: eggplant.
There are some people who don’t like pasta. Today’s recipe is for the other 95% of you. With so many options to choose from (wheat, gluten-free, quinoa, chickpea, einkorn), it’s no wonder so many of us still find a place in our hearts—and stomachs—for noodles.
Do you ever crave a nice bowl of pasta when it’s cold out? What about a bowl of pasta with creamy (vegan) sauce? If yes, you’ve come to the right place. In today’s recipe I’m going to teach you how to whip up a comforting bowl of orecchiette with spinach and a nutritious, flavorful, cashew based sauce. Because food should, of course, taste great, but that isn’t enough. It should make you feel great too.
As someone with an Italian heritage, I feel that a richly flavored marinara sauce is a must in my household. Sure, you can buy the stuff that comes in cans and jars, but a delicious, homemade sauce is just as easy to whip up, and much more satisfying.
Everyone in my family is fond of heavy white sauces, but not me; I’ve always been a fan of this thing called flavor. If you think you’re more of a white sauce person, think again. This velvety, luscious red sauce will even win over the hearts of Italians who think their nonna's “gravy” is the best hands down.
One of the secrets to many delicious Puerto Rican dishes is a Puerto Rican sauce called Recaito and a Cuban sauce called Sofrito. Recaito is one of the main bases to many traditional Puerto Rican and Latin meals, soups, stews – you name it. There are several different variations but today I’m going to tell you about my two favorites!
Traditional Recaito
This recipe makes one quart and only takes about 15 minutes to make.
2 Medium Green Peppers
2 Medium Spanish Onions