Delish Knowledge

This homemade basil salt takes just two ingredients and a few minutes to make. Use it to season tomatoes, pasta, eggs, roasted veggies, and fresh bread. Get ready for your new favorite condiment- homemade basil salt! It’s salty, herby, and perfect for sprinkling on just about everything. I love it on caprese salad, on pasta, and on my grilled vegetable platter. It even makes a gorgeous rim for a summer cocktail or a sprinkle over fresh popcorn.

Make the Crust Whisk together the flours, salt and parmesan cheese. Cut in the butter, using a pastry cutter, two forks or a food processor fitted with a dough blade until the mixture is crumbly. Drizzle in 3 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough. Form the dough into a round ball. Wrap in plastic wrap or place in a quart-size bag and set in the fridge to rest for at least 30 minutes.

A rustic blueberry galette with a whole wheat crust and a lemony whipped cream on top. Easy enough for any baker! This blueberry galette is what I make when I want to create a dessert that looks impressive, but doesn’t take much time to put together. Galettes are my go-to dessert as they are supposed to look rustic; a free-form tart that’s great with my lemon whipped cream, or even a scoop of ice cream.

Make the Filling: Place all of the ingredients for the tacos in a food processor: drained and rinsed chickpeas, soy sauce, oil, spices, mayo, scallions and cheese, if using. Pulse until combined. Alternatively, use a fork or potato masher to combine. Taste, adjusting seasoning if needed, then roll into ~2 ounce balls (you should have 8 balls) and place in the fridge while you make the salsa and slaw.

This strawberry coffee cake looks so impressive and is perfect for serving at the holidays, for brunch, or even as dessert. Made with a simple homemade strawberry filling using either fresh or frozen berries. I love baked goods that look impressive, but aren’t too difficult to put together. I recently made this strawberry coffee cake for book club, to rave reviews from everyone. And as with many of my brunch recipes, this one is easily made vegan, using dairy-free yogurt, milk, and butter.

My dad’s refrigerator pickles are the kind of recipe you’ll make once and then never buy store-bought pickles again. They are so easy to make and have enough heat to pair with burgers and sandwiches, or to eat straight from the jar. If you love pickles, you’ll love these quick, easy refrigerator pickles. Perfect on top of your favorite sandwiches, burgers, BBQ sandwiches, sloppy joes, and more.

In the base of a stand mixer fitted with a dough hook, combine the yeast and warm milk. The milk should be between 105–110°F (40–43°C) to properly activate the dry yeast. Add all of the remaining ingredients to the mixer and mix until dough is smooth and tacky, about 7-10 minutes. Allow the dough to rest for about 30 minutes so gluten can relax. On a well-floured work surface, roll your dough into a rectangle 9×15.

A healthy, superfood quinoa kale salad with a creamy lemon dressing. Naturally plant-based, with 19 grams of protein and 10 grams of fiber per serving. Kale is one of my favorite salad greens. It's hearty, packed with so much nutrition and pairs well with hearty ingredients like quinoa, canned beans and a tangy lemon dressing. This salad was born out of the idea that I wanted a filling, meal-style salad using beans. This kale and quinoa salad works just as well as a lunch or dinner as it does a side.

These buffalo tofu tacos are spicy, crispy, and ready in just 30 minutes. A plant-based taco night upgrade you'll make on repeat. These buffalo tofu tacos are easy to make and ready in just 30 minutes, making them perfect for weeknight dinners. My husband loves anything buffalo flavor- my air fryer buffalo cauliflower wings are one of his favorite recipes and I love my buffalo tofu salad. So, it was probably only a matter of time before I made buffalo tofu tacos.

This vegan chicken caesar wrap is packed with crispy baked tofu, creamy dairy-free caesar dressing, and 18g of plant-based protein per serving. Easy, satisfying, and totally plant-based. This vegan chicken caesar wrap is my vegan take on my high school obsession with the original. Crispy shredded tofu, crunchy romaine, juicy cherry tomatoes and a creamy dairy-free caesar dressing, all wrapped up in a warm tortilla.