The secret to this delicious plant-based pesto is miso. That subtle nutty, umami flavor fills the place left by parmesan cheese. Tahini, the other surprising ingredient, takes the place of oil for a healthier pesto.
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This Middle Eastern spread is extraordinary and surprisingly healthy. The toasted walnuts complement the roasted red peppers in this smooth, plant-based, oil-free dish. I serve it on bread with a thick soup and a salad for dinner.
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This is the result of many attempts to get the flavor "just right." It's simple, so that you can taste the avocado.
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This may be the prettiest coleslaw around. All the colors off the rainbow are here, mingling together in a light, no-oil mayonnaise dressing. This coleslaw is 100% plant-based.
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