Pomegranate Quinoa Salad is loaded with fresh and fruity flavors. This Mediterranean-inspired salad features mint, parsley, and a tangy pomegranate dressing.| Veggies Save The Day
Easy to make in a food processor in 15 minutes, this creamy vegan Sun-Dried Tomato Dip uses white beans in place of cream cheese and sour cream. Enjoy it with raw vegetables, crackers, or crusty bread.| Veggies Save The Day
Quick and easy to make, 5-ingredient vegan Sun-Dried Tomato Lentil Salad is loaded with Mediterranean flavors from garlic, lemon, and fresh herbs.| Veggies Save The Day
Amy Katz creates easy vegan Mediterranean diet recipes at Veggies Save The Day inspiring everyone to choose plant-based meals more often.| Veggies Save The Day
If you have avoided cooking dry beans from scratch because "it takes too long," consider the actual "hands-on" time can be just minutes! All it takes is a little planning ahead for a time to soak the beans and a time to cook them. One pound (2 cups) of dry edible beans yields about 6 cups of cooked beans. If your recipe calls for one 15-ounce can of beans, use 1.75 cups of cooked beans, drained. There are two steps to cooking dry beans — soaking and cooking:| UNL Food