"My go-to is the Coconut Curry Chickpeas, a Malaysian-inspired curry with ginger, galangal, lemongrass, and Makrut lime. I warm it up with frozen cauliflower and peas, then spoon it over rice or garlic naan if I have some in the freezer. I also find myself constantly buying tortillas and shredded cheese so I can make quesadillas with Heyday's Enchilada Black Beans or use them as a shortcut base for a weeknight chili. -Olivia Tarantino, senior commerce editor"
"I recalled stashing a jar of Red Boat's newish curry simmer sauce. While I know the quality of their fish sauces is impeccable, I wasn't sure what to expect from a base sauce. But wow-cracking open the lid released a riptide of lemongrass, ginger, and Makrut lime. I added a can of coconut milk just to bulk it up, but it still provided plenty of warm aromatics and savory-sweet balance."
"I have a confession: I eat boxed mac and cheese for dinner at least once every two weeks. It's not just any mac and cheese, though-it's Goodles, which features noodles made from a mix of wheat flour, chickpea protein, and wheat protein, plus a whole bunch of vitamins extracted from various veggies. There are several different varieties, but the Shella Good is probably my favorite."
Coconut Curry Chickpeas is a Malaysian-inspired curry scented with ginger, galangal, lemongrass, and Makrut lime. The curry is warmed with frozen cauliflower and peas and served over rice or garlic naan; tortillas and shredded cheese convert leftovers into quesadillas or a shortcut chili base. Red Boat Vietnamese lemongrass curry simmer sauce delivers strong lemongrass, ginger, and Makrut lime aromatics; a can of coconut milk enriches the sauce and balances savory-sweet notes. Goodles mac and cheese uses noodles made from wheat flour, chickpea and wheat proteins plus added vegetable-derived vitamins; the Shella Good variety resembles white cheddar and accepts frozen broccoli or peas.
Read at Bon Appetit
Unable to calculate read time
Collection
[
|
...
]