One of the best things I've made in a while--just all the flavours and textures here!
| This is one of the better things that I've made in a while! I also explain in this post how I've been roasting carrots all wrong up until now 😅.
The slight bitter edge of radicchio goes really well with our spicy-sweet carrots and parsnips. Add to that, some fluffy piles of quinoa, toasty chopped hazelnuts, a garlicky vegan yogurt sauce, fresh dill, and an uplifting finish of orange zest. It's all so nice together! And the colours just look like Fall.
As we head into the harvest festival weekend here in Canada, I hope that you're keeping well. Grateful for you! 🧡 | More plant-based goodness: | | | | | | Vegan Butternut Galette with Apples & ShallotsThis is a lovely vegan and gluten-free holiday main course that also works as a cozy weekend supper with a green salad on the site. The black pepper crust is chickpea flourbased and brushed with Dijon mustard before filling. | | | | | Coconut Green Soup with Celery, Kale & GingerThis soup is creamy, fresh, a little zippy with ginger, and a perfect way to use up some extra celery (which I always seem to have kicking around in my crisper drawer. Only 10 ingredients! | | | | | Creamy Vegan Spinach & Mushroom PastaSimple to prepare, satisfying, flavourful, wholesome, and requires only 12 key ingredients! Our creamy spinach sauce is totally dairy-free, made rich with cooked white beans, pine nuts, and sautéed zucchini. | | | Find your next vegan dinner and so many more ideas here.You received this email because you subscribed to our list. You can unsubscribe at any time.
The First Mess
My Kitchen
Niagara Region
ON
Canada | | | |
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