Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons.
Sweet Potato and Black Bean Tacos with Avocado-Pineapple Cream
Makes 4 servings These are a super-simple vegan dinner that is both flavorful and super filling. We used black beans and sweet potato to fill our corn tortillas, but you can substitute butternut squash and chickpeas, if that’s what you have on hand. You can make the pineapple-avocado cream a […]
Vegan Blueberry Buckle
Makes 12 servings Buckle Filling Crumb Topping