homemade staples

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts.

One Bowl Vegan Banana Bread

(320 g) mashed very ripe banana (about 4 medium or 3 large)

(15 g) ground flaxseed

(80 mL) plant-based milk (I like almond milk)

(80 mL) coconut oil, melted*

(30 mL) pure maple syrup**

(10 mL) pure vanilla extract

(60 g) coconut sugar***

(50 g) rolled oats

baking soda

baking powder

fine sea salt

(210 g) light/white spelt flour

Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside.

In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

This vegan parm is a delicious flavour bomb topping! Lemony fresh thyme and peppery, woody fresh rosemary add lovely green, bright notes to this Italian Herb Parmesan. A touch of sherry vinegar makes it all pop. Trust me when I say that you're going to want to eat this straight from the processor bowl! Use it with abandon on avocado or hummus toast, baked potatoes and Cashew Sour Cream, salad, pasta, roasted veggies, soup, and my Italian Herb Parmesan-Crusted Portobellos. This recipe is from my new cookbook, Oh She Glows for Dinner: Nourishing Plant-based Meals to Keep You Glowing (2020) by Angela Liddon. Published by Penguin Random House Canada.

Italian Herb Parmesan

garlic cloves,

thyme leaves

rosemary leaves

(160 g) roasted pepitas

nutritional yeast

(15 mL) extra-virgin olive oil

(5 to 10 mL) sherry vinegar, to taste**

fine sea salt,

In a food processor, process the garlic, thyme, and rosemary until finely chopped.

Add the pepitas, nutritional yeast, oil, vinegar, and salt to the food processor with the garlic and herbs and process until coarsely chopped, only 5 to 10 seconds. The parm will be a bit "wet" in texture due to the moisture from the oil and vinegar. Taste the parm and adjust seasonings, if desired. Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavour loss after freezing and thawing, so I like to refresh the parmesan by stirring in a touch of sherry vinegar, salt, and olive oil, to taste.

Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.

Cashew Sour Cream

(225 g) raw cashews, soaked

(180 mL) water

lemon juice

apple cider vinegar

Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

Place the drained cashews in a high-speed blender.

Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.

Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavours have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it!

Cozy Butternut, Sweet Potato, and Red Lentil Stew

(30 mL) extra-virgin olive oil

onion, diced (about 2 cups 280 g)

garlic cloves, minced

(400 g) peeled, seeded, and diced butternut squash*

sweet potato (450 g), peeled and diced (2 1/2 cups 340 g)*

(750 mL) low-sodium vegetable broth

(14-ounce 398 mL) can diced tomatoes

(14-ounce 398 mL) can light coconut milk

(100 g) dried red lentils, rinsed**

tomato paste

turmeric

cumin

chili powder

cayenne pepper,

sea salt,

black pepper,

(15 mL) apple cider vinegar,

chard,

cilantro

rice

Garlic powder and chili powder

To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.

Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.

Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine.

Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.

Add the apple cider vinegar to taste. Adjust the other seasonings if desired.

Optional step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you’ll blend too much of the veggies). This thickens the broth.

Stir in the chard, and cook for another couple minutes until the greens are wilted.

Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.

Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.

I’ve made this pasta countless times for our family; it’s hard to beat how fast and nutritious it is, and it can be changed up so many ways. It packs in around 20 grams of protein and 11 grams of fibre per (adult-size) serving (depending on which kind of pasta you use, of course—see my notes), not to mention healthy fats from the hemp hearts. My advice if you’re in a rush is to start heating up the water first, before you gather any other ingredients, as it can take some time for the water to come to a boil. If you happen to have a batch of my Fail-Proof Marinara Sauce from Oh She Glows Every Day (p. 175) on hand, it works wonderfully in this dish. Of course, store-bought marinara works just as well, too.

Adriana's Fave 10-Minute Pasta

(340 g/12 ounces) rotini or fusilli pasta*

(500 mL) marinara sauce

(80 mL to 125 mL) hummus

(35 g) hemp hearts

Garlic powder,

Frozen peas

lentils

spinach

carrots

Add water into a large pot and bring to a boil over high heat. While you are waiting for it to boil, gather the rest of the ingredients. Once boiling, reduce the heat to medium, add the pasta, and stir with a wooden spoon. Cook the pasta according to the package directions, stirring every now and then to prevent the pasta sticking.

Drain the cooked pasta well and place it back into the pot. Stir in the marinara, hummus, and hemp hearts until combined. Taste and add a bit of salt or other mix-ins if desired.

Heat over low until warmed throughout. If serving this pasta to a little one, spread a scoop of pasta out on a plate to gently cool it before serving.

Leftovers can be stored in an airtight container in the fridge for a couple days. To reheat, add the pasta into a pot along with a bit of extra marinara sauce (this adds moisture back) and stir to combine. Heat over medium-low heat until warmed throughout.

Like most plant-based bowl recipes there are a few different components that need to be prepped for this Buddha Bowl, but I'm happy to say they're all incredibly easy to whip up. I like to prepare the House Vinaigrette and quinoa in advance, maybe the day before or the morning of. This way, the bowls come together incredibly fast. While I created this bowl with summer in mind, rest assured that you can swap out the summer veggies for seasonal veggies all year long. You can also boost the protein by adding your favourite beans/legumes. This bowl is inspired by Kerr Street Cafe's Buddha Bowl.

Summer Glow Buddha Bowl with House Vinaigrette

(45 mL) red wine vinegar

(30 mL) fresh lemon juice

Dijon mustard

garlic clove, minced

(10 mL) pure maple syrup,

pink Himalayan salt

olive oil,

quinoa

(180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces

(220 g) yellow zucchini,

salt

carrot,

beet,

(120 g) toasted pepita seeds***

For the House Vinaigrette: In a small (1-cup/250 mL) mason jar, add the vinegar, lemon juice, Dijon, garlic, maple syrup, salt, and pepper. Secure lid and shake vigorously to combine. Remove the lid and add in the olive oil. Secure the lid once again and shake vigorously until the oil is emulsified. Taste, and add additional maple syrup or oil if desired.

Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups (560 mL) water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper.

Sauté the vegetables: Meanwhile, in a large skillet or wok, add the olive oil, green beans, snap peas, and zucchini. Stir to combine and season with salt. Sauté the veggies over medium-high heat for about 10 minutes, until tender but not overcooked. You still want the veggies to have a light crispness to them. At the end of cooking, stir in the spinach and cook for a couple minutes until it wilts. Turn off the heat.

Peel and spiralize the carrot and beet, and slice the avocado.

To assemble: Stir all of the cooked quinoa into the skillet veggie mixture. Increase heat to medium, and cook until warmed throughout. Taste and add more salt and pepper if desired. Portion the quinoa-veggie mixture into large shallow bowls. Top the bowls with the carrot, beet, avocado, and a generous amount of toasted pepita seeds. Lastly, shake the House Vinaigrette and drizzle about 3 to 4 tablespoons all over the top of each bowl. Any leftover Buddha Bowl mixture will keep in the fridge for up to 3 days, and the leftover House Vinaigrette will keep for at least two weeks. The olive oil in the dressing tends to solidify when chilled, so be sure to allow it to sit on the counter for a bit (or warm the sealed jar in a bowl of hot water), and shake well before using. A great way to serve leftovers is to toss some baby mixed greens with House Vinaigrette and stir in some warmed quinoa-veggie mixture. Top it with sliced avocado and toasted pepitas for a quick meal.

This creamy cashew sauce doesn't contain a lick of dairy cream, but you won't miss it one bit. Pour it all over my Next Level Enchiladas for a real treat! I recommend using a high-speed blender, such as a Vitamix, for the smoothest sauce. This sauce is adapted from my Cilantro-Avocado Cream Sauce.

Cilantro-Lime Garlic Cashew Sauce

raw cashews

cilantro leaves

garlic clove

water,

lime juice

avocado

garlic powder

Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight.

Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If using a Vitamix, use the tamper to get things moving. If your blender is having a hard time blending, you can add a splash more water to help things along.

I love having prepped food in the fridge, but don’t love doing hours of meal prep each week. So I came up with this simple method that takes just 25 minutes of active prep time. The healthy food components can be enjoyed for several days in power bowls, wraps, and even stirred into soups! Power bowls are so fun for family meals because you can switch up the veggies and toppings to suit each palate, giving kids control to build their own bowls. This recipe is also a handy make-ahead option if you’re having friends over for a meal. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, pop the veggies into the oven, cook the quinoa, and prep the toppings. After cooking, you can all have fun assembling your own power bowls and everyone will be super impressed by the stunning rainbow-coloured meal!

Meal Prep Week-Long Power Bowls

(680 g) sweet potatoes, peeled and chopped (4 cups)

(500 g) brussels sprouts, trimmed and halved*

(230 g) red onion, peeled and chopped

(500 g) red bell peppers, seeded and chopped

(45 mL) extra-virgin olive oil, divided

Salt and pepper,

(400 g) uncooked quinoa**

(370 g) English cucumber, chopped

medium (135 g) bunch green onions, chopped

(255 g) grape tomatoes (1 dry pint)

Chopped lettuce/greens (Romaine, Iceberg, kale, etc)

Salad dressing***

Ripe avocados

beans

Nuts and seeds (I use hemp hearts and roasted pepitas)

Hummus or pesto

Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.

Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.

Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.

While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.

While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes (I hold off slicing them until just before serving).

Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days.

To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies)—I always warm up the quinoa and roasted veggies first! Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavours interesting by changing up the toppings each day!

This is the ideal snack when your sweet tooth needs something fast, but you also want the staying power of healthy fats and protein! Bursting with hemp hearts, these nut-free chocolate protein balls are nutritional powerhouses filled with protein, omega-3 fatty acids, iron, magnesium, and more. Just like your favourite little black dress, they can be dressed up or down depending on your mood. I love rolling them in hemp hearts, shredded coconut or cocoa powder. For an extra luxurious energy ball, I simply dip the balls in melted chocolate and then chill them until the coating is firm.

Easy Chocolate Hemp Protein Balls

(160 g) lightly packed pitted Medjool dates*

(55 g) hemp hearts

(15 g) unsweetened cocoa powder

(11 g) shredded unsweetened coconut

(15 mL) virgin coconut oil

(30 g) chopped dark chocolate (optional)

Shredded coconut

Hemp hearts

Unsweetened cocoa powder cacao powder

dark chocolate

Place the pitted dates in a food processor and process until a ball forms.

Add the remaining ingredients to the processor (hemp hearts, cocoa/cacao powder, coconut, coconut oil, salt, and chocolate, if using) and process until thoroughly combined and almost smooth. The dough should be sticky and shouldn’t be crumbly when you form a ball. If it’s not sticky enough, add 1 to 3 teaspoons of water a bit at a time, processing after each addition.

Line a plate with parchment paper. Lightly wetting your hands if needed, shape the dough into balls and place them on the lined plate. Roll each ball into your desired topping(s) until completely coated (if needed, lightly wet the ball before rolling so the toppings stick).

Freeze the balls for 20 minutes until firm or simply enjoy right away!

Store the leftovers in the fridge or freezer for a quick burst of energy whenever you need one (seriously, that would be all the time in this house!). The balls will keep in an airtight container in the fridge for a week and in the freezer for 4 to 8 weeks.

Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you'll be fine—they're actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too.

Classic Cinnamon Rolls

(125 mL) warm water

(5 g) sugar

(8 g) quick-rise instant dry yeast

(67 g) vegan butter

(125 mL) unsweetened almond milk

(73 g) cane sugar

(6 g) fine sea salt

(110 g) cane sugar

(10 g) cinnamon

(50 g) vegan butter, melted

(25 g) unpacked brown sugar or cane sugar

Vegan Cream Cheese Frosting

Set aside a 9- by 13-inch casserole dish.

For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).

For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.

Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.

Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.

Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.

Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.

Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.

Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.

Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.

After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.

With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.

Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.

Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.

Meanwhile, prepare the Vegan Cream Cheese Frosting.

After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).

Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.

Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!

If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!

I love energy balls because they’re infinitely customizable and so easy to take on the go. I like to grab a couple straight from the freezer and pop them into a small glass jar to throw in my purse on busy days. They’re perfect for for tiding you over until mealtime, and this Triple Almond Energy Ball recipe is toddler-approved, too—just be sure to cut them up into small pieces as ball shapes are a choking hazard. Their rich, nutty  flavour comes from using whole almonds, roasted almond butter, and almond extract. A true triple threat!! You may recognize the flavour from my Triple Almond Thumbprint Cookies in Oh She Glows Every Day. I just can’t get enough of almond extract—I find it really heightens the flavour in almond-based recipes!

Top 22 homemade staples recipes from across the web

The most viewed homemade staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

One Bowl Vegan Banana Bread

Italian Herb Parmesan

Cashew Sour Cream

Cozy Butternut, Sweet Potato, and R...

Adriana's Fave 10-Minute Pasta

Summer Glow Buddha Bowl with House ...

Cilantro-Lime Garlic Cashew Sauce

Meal Prep Week-Long Power Bowls

Easy Chocolate Hemp Protein Balls

Classic Cinnamon Rolls

Triple Almond Energy Balls

Iced Vanilla Bean Matcha Latte

Enchilada Sauce

Soy-Free Vegan Mayonnaise

Make-Ahead Roasted Butternut Squash...

Nutty Crusted Butternut Squash Bowl

Puerto Rican-Style Beans

Pickled Red Onions

Cowboy Candy (Candied Jalapeños)

Refried Beans

Meal Prep Week-Long Power Bowls

Adriana's Fave 10-Minute Pasta

Top 22 homemade staples recipes from across the web

The most viewed homemade staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Bowl Vegan Banana Bread

Italian Herb Parmesan

Cashew Sour Cream

Cozy Butternut, Sweet Potato, and R...

Adriana's Fave 10-Minute Pasta

Summer Glow Buddha Bowl with House ...

Cilantro-Lime Garlic Cashew Sauce

Meal Prep Week-Long Power Bowls

Easy Chocolate Hemp Protein Balls

Classic Cinnamon Rolls

Triple Almond Energy Balls

Iced Vanilla Bean Matcha Latte

Enchilada Sauce

Soy-Free Vegan Mayonnaise

Make-Ahead Roasted Butternut Squash...

Nutty Crusted Butternut Squash Bowl

Puerto Rican-Style Beans

Pickled Red Onions

Cowboy Candy (Candied Jalapeños)

Refried Beans

Meal Prep Week-Long Power Bowls

Adriana's Fave 10-Minute Pasta

The most viewed homemade staples recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine