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#vegetarianfood showcases a vibrant mix of plant-based recipes, colorful dishes, delicious meals, health-conscious choices, creative cooking, fresh ingredients, sustainable eating, culinary inspiration, and a thriving community of food enthusiasts.
Replying to @Oceanlove21 Vegan Creamy Lemon Sauce and four ways to use it. A sauce like this one is a good place to start if you’re trying to eat more plant-based foods that also taste amazing. Or if you’re meal-prepping and want to make one sauce for a bunch of different things. I use this base to make a vegan-friendly tzatziki sauce, and use the base as is to add lots of flavor to salads, grain bowls and wraps. For the base… blend 1/2 cup cashews, 1/3 cup water, 1 teaspoon granulated garlic, 2 tablespoons lemon juice, 1-2 tablespoons olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1.5 to 2 tsp dried parsley. Add water to make it the consistency you want. Keep in mind the sauce will thicken as it chills in the fridge. You’ll need a high speed blender to get it super smooth. To make it a tzatziki-style sauce, stir in 1.5 tsp dried dill and 3-4 mini cucumbers, grated. Toss with 1/2 of a medium head green cabbage, sliced for this tzatziki slaw. Double the recipe to make one batch of tzatziki and use the rest as a sauce/dressing for salads, grain bowls and wraps throughout the week. #v#vegetarianv#veganfoodp#plantbasede#eatmoreplantsn#nutrientdenseh#healthyfoodm#mealpreppingh#healthylifestylem#mealprepv#vegetarianfoodp#planteaterh#healthyi#intuitiveeatingantidiet
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Replying to @Oceanlove21 Vegan Creamy Lemon Sauce and four ways to use it. A sauce like this one is a good place to start if you’re trying to eat more plant-based foods that also taste amazing. Or if you’re meal-prepping and want to make one sauce for a bunch of different things. I use this base to make a vegan-friendly tzatziki sauce, and use the base as is to add lots of flavor to salads, grain bowls and wraps. For the base… blend 1/2 cup cashews, 1/3 cup water, 1 teaspoon granulated garlic, 2 tablespoons lemon juice, 1-2 tablespoons olive oil, 1/2 tsp salt, 1/4 tsp pepper, 1.5 to 2 tsp dried parsley. Add water to make it the consistency you want. Keep in mind the sauce will thicken as it chills in the fridge. You’ll need a high speed blender to get it super smooth. To make it a tzatziki-style sauce, stir in 1.5 tsp dried dill and 3-4 mini cucumbers, grated. Toss with 1/2 of a medium head green cabbage, sliced for this tzatziki slaw. Double the recipe to make one batch of tzatziki and use the rest as a sauce/dressing for salads, grain bowls and wraps throughout the week. #v#vegetarianv#veganfoodp#plantbasede#eatmoreplantsn#nutrientdenseh#healthyfoodm#mealpreppingh#healthylifestylem#mealprepv#vegetarianfoodp#planteaterh#healthyi#intuitiveeatingantidiet

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