Butternut squash risotto is a classic fall dish. It’s creamy texture makes it a satisfying, hearty meal. This oil-free, plant-based, vegan recipe uses brown rice for a healthy version of the original.
Mains
Vegan Hearts of Palm Ceviche Salad
This vegan ceviche salad uses hearts of palm as a plant-based substitution for fish. Full of refreshing flavors and a spicy kick. Serve with oil-free baked chips for a delicious plant-based appetizer.
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Mains
West African Vegan Fonio Salad with Mango and Cashews
Fonio is a gluten-free whole grain that grows in West Africa. Similar to cous cous, it cooks quickly. Combine it with fresh mango and crunchy cashews for this simple vegan salad.