Kate Kasbee

1 month ago | experiencelife.lifetime.life | Kate Morgan |Katie Koteen |Kate Kasbee |David Perlmutter

STEP 1Soak the raw cashews in hot (just below boiling) water for 15 minutes. STEP 2Remove the kohlrabi leaves and set aside. STEP 3Trim the bases off the kohlrabies so they can sit flat; discard the bases. Use a melon baller or serrated knife to hollow out the kohlrabies, forming bowls with walls approximately ½-inch thick. Reserve the kohlrabi scraps. STEP 4Place the kohlrabi scraps in a food processor and pulse until the kohlrabi is coarsely ground into bits about the size of rice grains.

Jul 20, 2024 | vegnews.com | Katie Koteen |Kate Kasbee |Frugal Vegan

VegNewsRecipesNo cheese? No problem. Thinly-sliced roasted potatoes and zucchini with fresh, peppery arugula on a warm, crispy pizza dough is all we need on our dinner menu this week. What you need:3 to 4 medium red potatoes, sliced in thin rounds2½ tablespoons olive oil, divided1 medium zucchini, sliced in thin roundsSalt and pepperReadymade pizza dough1 cup arugula1 tomato, dicedFresh basil, optional1 teaspoon balsamic vinegarWhat you do:Preheat oven to 425 degrees.

Jun 24, 2024 | vegnews.com | Katie Koteen |Kate Kasbee |Frugal Vegan

VegNewsRecipesWarm paprika and sweet pumpkin purée blend to form a comforting and velvety sauce in this easy-to-make, seasonal take on a filling penne dinner from Frugal Vegan: Affordale, Easy & Delicious Vegan Cooking.

May 5, 2024 | vegnews.com | Katie Koteen |Kate Kasbee |Frugal Vegan

VegNewsRecipesWhat could be better than a piping hot sweet potato? One that’s fully loaded with zesty Southwestern flavors, that’s what! This easy plant-based recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking tics all the boxes and is sure to become a fast family-favorite.