White Beans on Toast with Veggies and Greens - A Little And A Lot
White Beans on Toast is one of my favorite nutrition packed things to makes with a humble pot (or can) of beans and handful of veggies. White Beans on| A Little And A Lot
White Beans on Toast is one of my favorite nutrition packed things to makes with a humble pot (or can) of beans and handful of veggies. White Beans on| A Little And A Lot
Give your cheesy chicken nachos an unexpected burst of bright fresh flavor from chimichurri sauce! Whether covered in queso or melted shredded cheese,| A Little And A Lot
No matter what you're making Pico de Gallo for, you're either going to want to hide it or make extra because this fresh salsa is waaaaaaay too easy to| A Little And A Lot
This vegan taco meat is made with tempeh, cauliflower, mushrooms, and walnuts cooked in Mexican adobo and seasoned with garlic, onions, chili powder and| A Little And A Lot
These vegan loaded baked potatoes are stuffed with the BEST vegan taco meat and cheesy-without-the-cheese nacho cheese sauce plus a dollop of vegan sour| A Little And A Lot
This creamy vegan nacho cheese sauce is 100% plant-based, gluten-free, nut-free, and easily prepared in 2 simple steps. The sauce keeps well in the| A Little And A Lot
This Vegan Sour Cream is now the only sour cream we eat around here and we're not even vegans. It's just simply more delicious than regular dairy sour cream.| A Little And A Lot
These vegan cauliflower tacos are my new favorite thing. Cauliflower florets are marinated in tequila, lime, and hot sauce then roasted with chili powder, cumin, and paprika. Layer all that deliciousness into a soft corn tortilla and top it with chunks of avocado, crisp cilantro cabbage slaw, and a dollop of Vegan Sour Cream. Then call everyone to dinner - vegans, meat eaters, and everyone in-between because these tacos are serious crowd pleasers.| A Little And A Lot
This creamy black bean soup is all about layer after layer after layer of FLAVOR. It's spicy, smokey, and savory with hints of sweet and sour. It's| A Little And A Lot
These Asian Short Ribs are melt-in-your-mouth tender and super easy to prepare in the Instant Pot, Slow Cooker, or in the Oven. "These Asian Shorts Ribs| A Little And A Lot
Homemade pickled onions take 30 minutes to prepare and will last for weeks. They are magical on pizza, sandwiches, salads, tacos, nachos, and should make a regular appearance on cheese boards everywhere.| A Little And A Lot
If I only used my instant pot to cook dried beans, I would still consider the purchase 100% worth it. For years, I used my slow cooker to cook dried| A Little And A Lot
Cooking dried beans in a slow cooker produces richly flavorful, tender beans that will save you money and taste better than anything you'll ever find in a| A Little And A Lot
This simple vegetarian/ vegan curry is both hearty and light, and packed with layer after layer of flavor. The combination of chickpeas and cauliflower is super nutritions and creates an interesting combination of flavors that's meaty without actually including any meat.| A Little And A Lot
This is the kind of pizza you make when self care means an evening at home tucked in with rich and cozy, deeply comforting, simple-meets-decadent, cheesy,| A Little And A Lot
Love is the way I feel about this plate full of creamy, cheesy, saucy, perfectly cooked pasta and roasted mushrooms topped with plenty of cracked pepper| A Little And A Lot
This rich and flavorful mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to make. It's something I make often and| A Little And A Lot
Aleppo pepper oil is one of the easiest and most delicious ways to add a touch of heat and rich chili flavor to everything from soup and sandwiches to| A Little And A Lot
Homemade tortilla chips are one of those things that are so much better than anything you can buy in a bag they almost deserver their own category. This| A Little And A Lot
