This nutrient-dense meal from the Eat More Plants cookbook is perfect for busy weeknights, but be sure to make extra for an easy, ready-to-go lunch for the next school or work day.
Submitted to us by a fan, Mr. Bigelow. Thank you for your continued support!
Made with Huy Fong Sriracha Hot Chili Sauce. Recipe from Peppers.com
Blissful bursts of spicy cream cheese stuffed inside wonton wrappers and fried to glory be.
This is definitely a fun appetizer to serve up. At first glance, it looks similar to Italian bruschetta, but at first bite, the ginger and Thai basil tell your taste buds that they’re in for something different. And then the Sriracha kicks in. Surprise!
Remove any preconceived notions you may have about veggie burgers. This is not some frostbitten hockey puck of a patty that’s been sitting in your grocer’s freezer section for an eternity. Nay! This is a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli you’re welcome in advance!