Warm couscous salad with garlic-lime dressing
I've been making somethings that might seem a bit complicated or time-consuming, so I thought I'd switch it up a bit and share one of my favorite quick-n-easy go-to recipes that I've been making for years.
Couscous has got to be the quickest and easiest grain to cook. This is because most varieties of couscous sold in supermarkets have been pre-steamed and dried. As a result you only need to add hot water. So, it takes less time to prepare than other grains, pasta and rice. Normally you ...
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Black bean brownies with berry brûlée
So it's time for another crazy, fun recipe - Black bean brownies topped with a thin layer of raspberry flavored crème brûlée - how awesome does that sound?! What, you're skeptical about the black beans? Don't be! They make these brownies rich and healthy, and getting your protein in your dessert - it doesn't get cooler than that!
If you make these, don't tell anyone about the beans - let them guess! It's a good time to make a bet with your friends or family members, and be pretty sure ...
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Cauliflower beet patties
Some of my recent recipes have contained different types of vegan cheeses, and things like seitan, and were created to mimic more traditional dishes. This time around I thought I'd avoid all that kind of stuff and make something different. This colorful dish would make the perfect plant-based Easter main course - but can be enjoyed any time at all!
If you follow me on Instagram, you'll know that I recently mentioned my ongoing attempt to appreciate beets (or beetroot as some of you might ...
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Deviled (v)eggs
Whether you follow Planticize regularly, or not, I feel I need to start off this post with some "excuses", and a quick little rant, if for no one else than myself. I have not been writing, cooking nor photographing my creations nearly as much as I'd have liked this past few weeks. One huge reason for that is that things are breaking: doors, faucets, keyboards, monitors, my cat (well a couple of his teeth anyway)... and that's just the start of it. Of course, always having my priorities in ...
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Irish seitan stew and colcannon
When I first moved to Brighton, England I would often tell people I met that I was 25% Irish and 25% Scottish.
I was trying to let them know that we had something in common and that I wasn't as alien as I might seem. Few people were impressed or had much to say about this at all. Then one day at my local pub, and old man said to me, "Son, it's pretty clear to me that you are 110% American. You might want to try saying 'my ancestors came from Ireland and Scotland' instead." As he took a sip ...
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XXX raw bars
Did you end up here after Googling for XXX? Come on, be honest now. Ok, so maybe this is food porn, but what I was trying to say was "3x raw bars", or "triple raw bars", or "I made 3 different raw bars" - but those titles weren't nearly as fun!
When I was deciding on what kinds of raw bars to make, images of those 3-flavored containers of ice cream came flashing into my mind. You know the ones, with one brown, one white and one pink stripe - chocolate, vanilla and strawberry. While I ...
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Cashew ricotta and spinach cannelloni
When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn't really the case. While normal, dry pasta is almost always 100% plant-based, fresh pasta contains eggs. I know a lot of people consider fresh pasta to be superior, but in many dishes that doesn't really need to the case, and well, dry pasta is a whole lot cheaper!
As a kid, I always loved ravioli. Ah, man it ...
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