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As a vegetarian of over 20 years and the founder of a plant-based salad company, Arthur Street Kitchen, I have spent a lot of time thinking about how to cook vegetables and grains creatively so that they are not only delicious, but also nourishing and completely filling. I’ve found that the key to creating delicious, satisfying plant-based veggie bowls is to look at vegetables as a blank canvas.

When I look to vegetables to build a main meal, I approach the dish as a multi-layered adventure. Within every layer, I look for ways to incorporate interesting textures and depth of flavor. Here are the five simple steps I follow to create a veggie bowl that is bursting with flavor.

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We know, we know — this is a totally boring and very mother-like reminder. But while our dishtowels regularly go through the wash and our apron makes it there sooner or later, how often do we really remember to wash our potholders and oven mitts?

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From springtime brunches to afternoon parties to celebrations that go well into the evening, you’ll want to include this fast and fancy mocktail in the mix. Loosely inspired by the sweet, minty flavors of a tropical mojito, this version skips the booze in favor of a fizzy ginger beer twist. It’s sweet, spicy, and totally refreshing.

So if you have a thing for fresh and fruity drinks, this minty mango number is one to consider. Here’s how to make this sparkling, booze-free drink.

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Breakfast, lunch, and dinner are essential parts of any day, but snacks are the true heroes of our eating life. They save us from hanger, ward off boredom, and get us through to our next meal with a smile on our face. And while there are plenty of recipes for snacks, it’s always nice to have the convenience of some storebought snacks in the pantry.

But what if you would rather have snacks delivered to your door? Amazon Pantry has a not-so-surprising roster of snacks you can buy with a single click. If you’re looking for some inspiration, Amazon shared their top 10 selling snacks so you shop with confidence.

Can you guess which snack is the most popular of all?

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From Apartment Therapy → Simple But Powerful Time-Saving Cleaning Tips

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Vegan baking has something to teach even the most seasoned baker. Since vegan baking is as much about what you can use as it is about what you should avoid, it’s a rich topic that introduces us to swap-ins for eggs, a world of alternative fats (coconut oil, we’re looking at you), and ideas for sweetening recipes without standard white sugar.

So regardless of why you’re baking vegan, these three lessons can help you succeed. Let’s take a closer look.

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Your friends are not nearly as sneaky as they think they are. If you know what to look for, there are plenty of telltale signs that they’re throwing you a surprise party. Here are some obvious giveaways.

P.S.: Happy birthday!

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Béchamel might be the most versatile mother sauce — that class of sauces that are the backbone of classic French cooking — of all time. Made with milk, butter, and flour, it can become a gravy or a binder for casseroles, cheese sauces, and soufflés. And while it is arguably the easiest mother sauce to master, it is often the most maligned, being hastily made and suffering lumpiness as a result.

You can’t cover those mistakes up with all the cheese in the world, so let’s get it right the first time. By just avoiding a few missteps and following these five simple tips, you can make silky-smooth béchamel every time.

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Just around the time I started researching making nut milk from any kind of nut at home and the pleasures of making cashew cream, Food52 shared a “genius recipe” for Instant Nut Milk. A hack they adapted from Laura Wright‘s The First Mess Cookbook promises “a better, smarter, faster, less pain-in-the-neck method” to making nut milk at home by blending raw nut butter with water.

The method sounded so obviously simple — like, questionably so — but it also piqued my curiosity. Could delicious nut milk be made at home anytime with just nut butter and the swirl of a blender? Would it be less expensive? And most importantly, would it even taste good? With a homemade cashew milk on hand and a jar of raw cashew butter delivered, I set out on a side-by-side investigation.

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Chicken — it’s versatile, healthy, and likely a staple in the kitchen of any carnivore. Install a few tributes to our favorite feathered friends in your kitchen with some of these adorable (and useful!) items.

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