Would you consider me crazy if I told you I like this soup hot or cold? It is seriously that good! It makes a great dinner by itself or served with a side salad.
Beans contain a whopping 17 grams of protein along with less than 1 gram of fat and 44 grams of fiber. They are, quite simply, a wonderful source of nutrition, and they taste great too!
According to my research, white chili started in the western United States Texans claim that the first simmering pot was born in the Lone Star State. And, if you are from the South, they also insist they were the first to serve this yummy dish. Either way, this vegan version is super delicious and nutritious!
Feel free to add some additional seasonings to this recipe but make sure you don’t overpower the cumin because that adds so much to the smoky taste that will have your taste buds singing!
Baby, it’s cold outside! About 8″ of fresh snow is lying peacefully across my yard and the temperature is 0 degrees! Soup and a few dozen cups of tea are a priority today!
This soup is loaded with the goodness of leeks which have been shown to help improve digestion, combat heart disease, reduce inflammation, and even help fight against cancer.
It comes together rather quickly and is just as good on days 2 and 3 as it is on day 1!
Before becoming vegan, my husband loved eating fried shrimp, and especially enjoyed coconut shrimp. I went through a few renditions of trying to perfect an air-fried version using tofu and think this simple approach is one worth sharing.
The nutritional profile of this dish is amazing. Coconut is high in fiber and low in carbs and is notable for helping control blood sugar levels and containing antioxidants that help combat the destruction of cells.
If you are like me and prefer savory to sweet, use UNSWEETENED Coconut and serve with a tangy sweet sauce such as a pineapple pepper or Sweet Chili Sauce. To keep it simple, top the air-fried tofu with some freshly squeezed lime juice and omit the sauce altogether.