Crispy on the outside, tender on the inside, everyone will flip for these golden fried goodies that are a tasty way to get your veggies in. We think they’ll be a new family favorite (plus it’s just fun to say fritters).
[read_more text="read more" title="read more" url="https://tcoyd.org/2021/04/veggie-fritters/" align="left"]
Everyone knows the magical powers of beans, right? (You might want to eat this one solo, is all we’re sayin’). This recipe is a colorful compliment to any meal, and single-handedly turns canned goods into canned greats.
[read_more text="read more" title="read more" url="https://tcoyd.org/2021/03/jacks-magical-bean-salad/" align="left"]
Welcome back into our lives, noodles…oh how we’ve missed you. This lightened up version of traditional Pad Thai is made with 100% veggie “pasta”, keeping our hearts and blood sugars happy.
[read_more text="read more" title="read more" url="https://tcoyd.org/2021/02/pad-thai-that-will-steal-your-hearts-of-palm/" align="left"]
If you can’t fly to Hawaii just yet, bring paradise into your kitchen with this colorful blend of hearty veggies and tender poke. If you aren’t a poke person you can easily swap in your favorite protein, or leave it out for a vegetarian bowl.
[read_more text="read more" title="read more" url="https://tcoyd.org/2021/01/paradise-poke-bowl/" align="left"]
While the traditional Argentinian condiment chimichurri is typically served with grilled meat, this version is drizzled over sweet, roasted carrots and has a Southern California twist with cilantro and jalapeño.
[read_more text="read more" title="read more" url="https://tcoyd.org/2019/11/roasted-carrots-with-chimichurri-feta/" align="left"]
