Download Printable PDF Adapted From The Kitchen.com Quinoa and Black Bean Salad with Citrus-Coriander Dressing Serves 4-6 Ingredients 1 cup uncooked quinoa (any colour), rinsed and drained 2 cups water 2 large oranges ¼ cup extra virgin olive oil 2 teaspoons IP8 Beer Vinegar ½ teaspoon honey or agave nectar ½ teaspoon coriander seeds, toasted…
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Vegan Queso Dip with White Verjus
Download Printable PDF Adapted From the Kitchen.com Vegan Queso Dip with White Verjus Makes approximately 4 cups of dip Ingredients 2 tablespoons olive oil 3 medium cloves of garlic, pressed ½ large yellow onion, finely diced 2 large carrots, very finely chopped 1 cup of thinly sliced butternut squash 2 teaspoons salt, divided 1 teaspoon…
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Chickpea Waldorf Salad with Veget8
Download Printable PDF Adapted From The Kitchen.com Chickpea Waldorf Salad with Veget8 Serves 4 Ingredients ½ cup plain full-fat yogurt 2 tablespoons Veget8 Vinegar 1 teaspoon Dijon mustard 1 teaspoon honey ½ teaspoon fine sea salt ½ teaspoon crushed red pepper flakes ¼ teaspoon freshly ground black pepper 1 (14-ounce) can chickpeas, drained and rinsed…
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Beet-Pickled Devilled Eggs with IP8
Download Printable PDF Adapted From The Kitchen.com Beet-Pickled Devilled Eggs with IP8 Ingredients 6 large eggs 1 16-ounce can or jar pickled beets 1 cup apple cider vinegar ⅓ cup brown sugar 1 tablespoon peppercorns (I used fiery pink peppercorns) 1 teaspoon salt 1 teaspoon Dijon mustard 1 tablespoon mayonnaise ½ teaspoon curry powder 1…
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