Happy Herald - Recipe of the Month https://www.happyherald.com/articles.sec-8501-1-recipe-of-the-month.html <![CDATA[Grilled Mushroom Burgers with Tarragon Crème]]> Summer herbs are a treasure trove of flavor, and the bright floral notes of tarragon shine through in this crowd-pleasing burger recipe. Smoky grilled Portobellos are layered with fresh spinach, tomato, and a creamy cashewbased tarragon sauce for a meal that will please kids and adults alike.]]> <![CDATA[Vegan Mac and Cheese with Roasted Veggies]]> This gorgeous dish takes Vegan Mac and Cheese to a whole new level, and is sure to please the young and not-so-young. Pasta and an assortment of juicy, tender-roasted vegetables get drenched in velvety Vegan Queso. A sprinkling of Aleppo pepper, a popular spice in the Middle East, adds heat and a subtle sweetness similar to sun-dried tomatoes.]]> <![CDATA[Eggplant Szechwan Stir Fry ]]> Remember water chestnuts from Chow Mein when you were a kid? Those crunchy veggies are making a comeback in this spicy stir fry, which also features juicy tomatoes, fork-tender eggplant, and spicy jalapeño chiles.]]> <![CDATA[Easy Grillable Veggie Burgers]]> Easy, grillable veggie burgers with just 10 ingredients (give or take a spice). Perfect for summertime grilling. Hearty enough to please meat eaters and vegans alike!]]> <![CDATA[Vegan Air-Fryer Portobello Burgers with Thousand Island Aioli]]> Breaded, air-fried, and topped with a creamy vegan Thousand Island Aioli, these aren’t your basic Portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aioli, store it in an airtight container and refrigerate up to three days; use it as a salad dressing or in a sandwich or wrap. ]]> <![CDATA[Mother's Day Vegan Banana Pancakes]]> Have mom wake up to these delicious Vegan Banana Pancakes. Light, fluffy, and slightly sweetened with maple syrup, this is a breakfast worth getting out of bed for. Ready in 10 minutes. ]]> <![CDATA[Homemade Hummus]]> Make the best homemade hummus! It’s creamy, dreamy and light. This hummus recipe is easy to make – no peeling chickpeas or overnight soak required. ]]> <![CDATA[ Vegan Rarebit with Mushrooms ]]> The classic, cheesy open-faced sandwich from Wales gets a hearty plant-based makeover using beans and mushrooms for a base. The vegan rarebit topping can be prepared up to three days ahead so it’s ready to top toasted muffins. Serve it for a light dinner or a cozy brunch, or slice for a tasty holiday or game-day appetizer.]]> <![CDATA[ Valentine’s Treat for Everyone: Vegan Chocolate-Cherry Cobbler ]]> Delicious pairing. This vegan cobbler uses a combination of sweet and tart cherries for balanced flavor and tops them off with rich chocolate dumplings. For extra decadence, top with vegan whipped cream or vegan vanilla ice cream.]]> <![CDATA[Jackfruit Barbecue Sandwiches with Broccoli Slaw]]> Jackfruit has a meaty texture that soaks up flavors from an easy homemade barbecue sauce to make this classic-style sandwich. Shredded broccoli and mashed avocado make for a creamy, crunchy slaw.]]> <![CDATA[Savory Stuffed Squash]]> This Stuffed Acorn Squash is an allin-one meal that’s bursting with fall flavors. The savory goodness gives it a nice texture and lots of added protein. It’s heavenly!]]> <![CDATA[Garlicky Bok Choy Noodle Soup]]> The vegetables in this colorful noodle soup are just barely cooked, so they stay crisp in texture and bright in color. Baby bok choy, harvested when it’s about six inches long, is milder and more tender than mature bok choy.]]> <![CDATA[Garlic Hash Browns with Kale ]]> Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible. ]]> <![CDATA[Smashed Chickpea Avocado Dip]]> This is probably one of the fastest appetizers ever made. You can serve it with toasted pita bread or corn tortillas. Make wraps or sandwiches with any leftover dip. Spice it up with some hot sauce if you like. ]]> <![CDATA[Emerald Hummus Dip with Fresh Herbs]]> A handful of spinach gives this flavorful spread a lovely bright green hue. Serve it as a dip with carrots, celery, toasted pita triangles]]> <![CDATA[Avocado Egg Rolls with Vegan Cilantro Ranch Dip]]> With many restaurant dining rooms closed, some restaurant chains and other businesses have started sharing recipes for their wellloved dishes. Here’s a copycat recipe from the Cheesecake Factory. ]]> <![CDATA[Vegan Crispy Buffalo Cauliflower Bites]]> 2. Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, and parsley and cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.]]> <![CDATA[Delightful Vegan French Toast ]]> A dreamy, simple, perfectly sweet french toast that’s completely vegan. ]]> <![CDATA[Vegan Onion Dip ]]> For example, instead of chips, you can enjoy it on steamed or roasted potato wedges, or use it to top your baked potato. And of course, we can’t forget the veggies! I like this onion dip with raw carrots, celery, cucumbers, radishes, bell peppers, broccoli and cauliflower.]]> <![CDATA[Sweet Potato and Tofu Dumplings]]> PREP TIME: 15 minutes || COOK TIME: 10 minutes || SERVINGS: 5 Ingredients 2 sweet potatoes 1/4 block tofu, crumbled 6 Napa cabbage leaves, chopped 2&nbs]]>