Heard the news? On March 7th, S. Dub’s founder Adina Grigore will drop her second book, Just the Essentials: How Essential Oils Can Heal Your Skin, Improve Your Health, and Detox Your Life. And, yes, your eyes aren’t deceiving you – it’s all about essential oils: What they are, why you should care, and how you can use them in your day-to-day life.Read More›
Summer has finally arrived, and with the onset of nice weather comes the opportunity to eat al fresco with friends and family. Since bbq season often favors meat eaters, we wanted to share our favorite vegan salad recipes so you’re never left hungry at the end of a meal (because that inevitably results in stuffing your face with a pint of ice cream after, right?).
Our first summer recipe: Sweet Potato Salad
Welcome to BBQ town friends! If you want to bring your cooking skills to the table this 4th of July then this sweet potato salad will go down well. This simple and healthy recipe from Vegan Family Recipes only takes 35 minutes to prepare, so you can whip it up last minute without feeling like a total schmuck.
Two large sweet potatoes, peeled and cut into cubes
3 tablespoons olive oil
½ tablespoon Paprika, Oregano and Cayenne pepper
1 Shallot diced
2 Scallions diced
3 tablespoons red wine vinegar
1 tablespoon maple syrup
Salt and pepper to taste
Preheat oven to 390f (200c) and line baking sheet with parchment paper. Toss sweet potato cubes in one tablespoon of olive oil and place on tray. Cook for 25-35 mins till roasted and remove to cool. Mix shallots, scallions, spices vinegar and maple syrup to make dressing. Mix with the sweet potatoes and refrigerate before serving.
Join us again soon for more simple summer recipes.
My entire family is from the deep south, so you can imagine our food delicacies. Growing up, my family gatherings were centered around Carolina style barbecue, decadent pies, and game-time boiled peanuts. My grandma was known for her pecan pie – chalk full of butter, white sugar, and corn syrup. I never met my grandma, but I’ve been told she was an incredibly grounded, honest, whip-you-into-shape kind of gal. I steer clear of pecan pies these days, but I’m honored to strive towards my grandma’s sense of strength and kindness.Read More›
When I was growing up, my mom and I spent every Tuesday night together because my dad worked late. For years, we watched Full House and ate goat cheese broccolini eggplant sandwiches (a recipe she invented), and as the ritual developed, it came to feel like a special treat during the school week. I’ve probably eaten this sandwich more times than any other meal, yet I’m still not sick of it!Read More›
This is an old family recipe from my aunt who passed away when I younger. She was such an inspiring women and was always the one pulling our family together, especially with her crunchy cheese carrots. My sister has been making this recipe every year in her memory. I’ve tweaked it so it’s S.W. friendly—i.e. gluten and dairy-free. Half the recipe for a family smaller than 4!Read More›
Adam and I just celebrated our 10 year anniversary, which is to say that we’re most definitely family at this point. Though we’re thinking about having kids soon, right now we’re pretty obsessed with our sourdough starter. We feed it, hire a babysitter to tend to it while we’re out of town (my sister or Adam’s brother), and do a lot of fun things together. And it doesn’t cry…so should we just leave it at three? Our most recent experiment was sourdough pancakes, and we think they turned out pretty flippin’ great (get it?). Here’s the recipe for you:Read More›