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10 Sweet and Savory Plant-Based Pistachio Recipes Sign up for daily news from OneGreenPlanet Support Us Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us! Support OneGreenPlanet X Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us! Support Us Please select SubscribePayment details SubscribePayment details Subscribe $ billed upfront for one time. By proceeding, you are agreeing to our Terms and Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy. × Get thousands of vegan, allergy-friendly recipes in the palm of your hands today! ....
9. Spicy Sweet Potato Rosti: Swiss Potato Fritter Rosti, also called roschti are originally a Swiss breakfast dish made from mildly seasoned grated potatoes that are pan-fried as a large pancake or fritter. This version is inspired by the original but they’re made with sweet potatoes and seasoned with ginger, curry leaves with added onions and bell peppers. These Spicy Sweet Potato Rosti: Swiss Potato Fritter by Tina Dawson are packed with flavor, these make amazing breakfast or brunch items, as well as appetizers. They absolutely have to be tried with vegan sour cream. 10. Israeli Couscous Salad with Herbs, Green Olives, and Pistachios ....
Israeli couscous is a great ingredient to play around with. It also goes by the name pearl couscous, which is especially fitting due to its pear-like shape and size. It’s made from semolina flour, the same flour used to make dried pasta, so it, too, is a type of pasta and has a wonderfully chewy texture. Its nutty flavor that’s a welcomed contrast to buttery green olives (not to mention an added boost of fiber and nutrients). It’s not always easy to find, though, so don’t sweat it if you can only get your hands on regular Israeli couscous. Enjoy this Israeli Couscous Salad with Herbs, Green Olives, and Pistachios by Sheela Prakash for lunch or dinner, either as a side dish or the main affair. ....
Last year, frozen seafood sales grew 35% an unprecedented rate. 1 As more consumers cooked and ate at home, they fell in love with Alaska seafood, enjoying the taste, variety and multiple health benefits seafood offers. 2 With new and experienced cooks excited to explore pollock, salmon, crab and other species, grocers can seize this opportunity and introduce new ways consumers can enjoy Alaska seafood, by cooking it directly from its frozen state. Consumers enjoy seafood when they plan ahead Even though consumers enjoy Alaska seafood, they don’t usually eat it the day they get it from the grocery store. Instead, they buy it frozen, with plans to cook it later in the week. This is possible because, within hours of coming out of the water, Alaska seafood is flash frozen to capture the pristine quality of seafood at the peak of its freshness. “We call this frozen-fresh quality,” explains Monica George, head of retail marketing for Alaska Seafood Marke ....