Hot Honey Ribs
Ingredients 2 racks baby back ribs (about 4 lbs) 4 tablespoons O&V Sweet & Smoky rub * 1 tablespoon mustard powder 2 teaspoons garlic powder Black pepper to taste Unflavored EVOO
You’ll Never Believe These Aren’t Eggs!
Indian-style scrambled tofu makes a quick brunch, breakfast or side dish. Gluten free, vegan but tastes just like seasoned scrambled eggs!
Tofu Bhurji (Scramble)
Ingredients 2 (14 oz) packages extra firm tofu 2-3 tablespoons O&V Unflavored EVOO * 1 teaspoon cumin seeds 1 small red onion, finely chopped 1 small fresh Thai chili, unseeded
Mediterranean Pasta Salad
Ingredients 1 lb short pasta (O&V Monnezaglia or Orecchiette) or penne 5 tablespoons O&V Garden Herb vinegar * 4-5 tablespoons O&V Roasted Garlic oil * 1-2 tablespoons O&V Peperoncini
Healthy, Vegan, Easy Dessert
This vegan version of ice cream is made from four simple ingredients, comes together in less than 15 minutes and is a decadently delicious way to satisfy your sweet tooth without any guilt. Serve it to company and listen to them rave!
Amaretto Cherry Nice Cream
Ingredients 4 cups frozen banana slices (about 4 large bananas) 3-4 tablespoons unsweetened almond milk (more if needed) 1 teaspoon O&V Amaretto vinegar * 5 cups pitted and chopped
Breakfast on the Go!
Avoid skipping breakfast or worse still, eating a sugary doughnut, with these easy, healthy and delicious egg muffin cups. Perfect breakfast or brunch meal prep idea, these are endlessly customizable to your taste.
Egg Muffins in Sweet Potato Crust
Ingredients 1 ½ cups peeled and shredded sweet potato 1 ½ tablespoons O&V Parmesan Dipper (divided) * 2 tablespoon O&V Roasted Garlic oil, plus more for greasing muffin
Simmer Sauce Your Way to India!
Versatile, slightly spicy, creamy tomato gravy from India, this Tikka Masala sauce makes a fabulous quick chickpea curry that I used to stuff baked potatoes, along with a drizzle of cooling, velvety Greek yogurt.
Chickpea Tikka Masala Baked Potato
Ingredients 1 cup sliced yellow onions 2 tablespoons garlic paste or minced garlic 1 tablespoon ginger paste or minced ginger 2 cans (15 oz each) chickpeas, drained and rinsed