Recipe for the week
Miso brothy beans + new reviews 🌱
Happy Wednesday. It’s been a minute since my last email, but I’m in your inbox to revisit one of my most popular vegan recipes, and Meghan has been hard at work crafting new plant-based reviews. Let’s dig in.
Vegan Miso Brothy Beans
I developed this recipe years ago, and it’s one of my most popular vegan recipes. These beans bring big flavor, and these beans mean business. They’re so easy to make, and you only need a handful of ingredients. White miso adds a nice amount of salty, deep flavors, while the charred tomatoes and parsley bring in a little sweet acidity and herby brightness. Make a bowl of this, and you won’t regret it.
New Reviews
Aahana’s Sprouted Lentil & Rice Bowls
Aahana’s packs protein, flavor and nutrient-dense grains and legumes into a cup made for on-the-go eating and easy, vegan work lunches.
Kite Hill Vegan Ricotta Review
Vegan… ricotta? They can do that? If they are Kite Hill, apparently they can. The dairy-free powerhouse wows us with their spin on the beloved Italian fresh cheese. That’s right, plant-based friends: lasagna, pizza, cannoli and more are back on the menu.
Ok, that’s all for this week! Hope everyone eats lots of yummy food. Make sure you check out the rest of my recipes on Exploring Vegan for lots more cooking inspiration this week.
-kylie & meghan