Pickled Eggs Ingredients 2 cups water, divided 1 medium red or yellow beet, peeled and diced 1 cup apple cider vinegar ⅓ cup sugar 2 teaspoons sea salt 6 hard boiled eggs, peeled pinch of turmeric, optional, for yellow eggs sea salt and freshly ground black pepper, for sprinkling   Instructions Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature. Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you’re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they ...

Vegan Banana Pancakes Ingredients 1 tablespoon ground flaxseed 3 tablespoons water ½ cup mashed banana, about 1 large 2 tablespoons extra-virgin olive oil, more for brushing 1 teaspoon vanilla ¾ cup + 2 tablespoons almond milk, more if needed 1½ cup whole wheat pastry flour ½ cup oat flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon nutmeg heaping ¼ teaspoon sea salt Maple syrup, banana slices, pecans, for serving   Instructions In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken. Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingred ...

Spinach Artichoke Dip Ingredients 3 cups small cauliflower florets, ¾-inch pieces 2 garlic cloves 5 ounces fresh spinach 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped ⅓ cup chopped scallions ½ cup whole milk Greek yogurt 1½ tablespoons extra-virgin olive oil, more for brushing Heaping ½ teaspoon Dijon mustard Scant 1 teaspoon sea salt ¾ cup white cheddar cheese Pinches of red pepper flakes Toasted baguette, for serving Chopped parsley for garnish, optional   Instructions Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil. Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic int ...

Black Bean Chili Ingredients 1 tablespoon extra-virgin olive oil 1 medium white onion, chopped 1 red bell pepper, diced 1½ teaspoons sea salt 3 garlic cloves, minced 3 tablespoons chili powder 3 cups cooked black beans, plus 1 cup of their liquid (amount in 2 cans beans) 1 (14-ounce) can diced fire-roasted tomatoes 1 (4-ounce) can green chiles, no need to drain 1 teaspoon maple syrup Freshly ground black pepper 1 tablespoon fresh lime juice, plus wedges for serving ¼ teaspoon cayenne, optional Topping Options Sour cream or Greek yogurt Avocado Sliced serranos or jalapeños Cilantro Pickled onions Tortilla chips Instructions Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and salt and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes. Add t ...

Cranberry Cookies Ingredients 2 tablespoons ground flaxseed + 6 tablespoons warm water 1¼ cups all-purpose flour or whole wheat pastry flour 1 cup almond flour 1 teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon sea salt ⅓ cup soft coconut oil ½ cup cane sugar ½ cup brown sugar 1 tablespoon almond milk 1 teaspoon vanilla extract ⅓ cup chocolate chips ⅓ cup chopped pistachios ⅓ cup dried cranberries Instructions Preheat the oven to 350°F and line a large baking sheet with parchment paper. In the bottom of a stand mixer’s bowl, combine the flaxseed and water. Whisk (by hand) and set aside to thicken for 5 minutes and whisk again. In a medium bowl, combine the flours, baking soda, cinnamon and salt. To the mixer’s bowl, add the coconut oil, cane sugar, brown sugar, almond milk and van ...