Become a smoothie-making pro with these simple tips.
Readers often ask us why we use Parmesan in our recipes. Isn’t it off-limits to vegetarians? Actually, not always. Here are three handy tips for finding a veg-friendly variety (or cheesy substitute!) to sprinkle on all your eggplant Parmesan and Italian chickpea soup.
Smoothies are a refreshing and delicious way to offer your body quality nutrition, but when there’s a laundry list of ingredients that require chopping, washing, and close measuring, some of the appeal dissipates. Here are eight of our favorite smoothies.
Summer Slow Cooker Lasagna With Zucchini and Eggplant
Oh My Veggies writes:
Have you ever made lasagna in your slow cooker? Up until the last few months, I was completely skeptical about the idea. I get a lot of use out of my slow cooker, especially on busy weekdays, but for pasta? I wasn’t so sure.
Now, I’m a convert. The slow cooker makes the process really simple: no boiling noodles, and no need to worry about making neat layers. It’s especially nice during the summer, since there’s no need to turn on the oven.
Find the recipe here.
Bruschetta Pasta from Savory Nothings:
- 10.5oz mini pasta shapes
- 1lb tomatoes, chopped
- Handful fresh basil, chopped
- 2 tablespoons olive oil
- Salt & pepper to tasteCook the pasta according to package directions. Drain and add back to the pot.
Add tomatoes, basil and olive oil. Toss.
Season with salt and pepper to taste.NOTES
Add one or two minced garlic cloves for some extra flavor.