If you’ve never tried savory oats before, this recipe is a great starting point, especially in the spring. These extra-creamy and rich savory oats are loaded with green, spring produce, toasted pine nuts, and mushrooms.
Rhubarb Rosemary Musli (vo, gf)
If savory oats are absolutely not your thing, there’s always this overnight musli with rosemary-stewed rhubarb. Use maple syrup instead of honey and dairy-free yogurt instead of regular yogurt to make this recipe vegan.
This super comforting, vegan pho features a spice-forward broth, served with heirloom beans, spring vegetables, mushrooms, and sweet potato noodles instead of rice noodles. It’s light but cozy at the same time, perfect for transitional spring weather.Plus 15 More Favorite Spring Cleaning Recipes on Golubka Kitchen. CLICK HERE
A colorful take on whole foods cooking--everyday dishes that are seasonal, clean, and nourishing, from Anya Kassoff.