Food & Cooking

10 Easy 3-Ingredient Plant-Based Recipes

If you are short of time, find yourself in the need of a quick sweet treat, have an unannounced guest, or simply are not in the mood for cooking, there are a bunch of recipes just for you.

These three-ingredient recipes come in the form of quick snacks, delicious desserts, emergency breakfasts, picnic treats, garden party side dishes, and condiments.

Many of these super easy ideas use ingredients that are usually already lurking in our pantries and fridges and can be whipped up in no time.  With these OGP three-ingredient recipes you can have your guests and friends believing you have either been in the kitchen all afternoon, elbow-deep in packets, jars, produce, and washing-up.

1.  3-Ingredient Artisan Bread

Three-Ingredient Artisan Bread [Vegan]

Source: 3-Ingredient Artisan Bread/One Green Planet

No need to pop to the store when you run out of bread.  Just make yourself one of Faith VanderMolen‘s 3-Ingredient Artisan Bread loaves.  With

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3 sausage recipes for breakfast, lunch and dinner | Feast and Field: Food Begins in the Field

Neal Brown likes to play with his food.

Chef Neal Brown

During his 20-plus-year career of launching innovative restaurant concepts, the versatile Indianapolis-based chef has founded L’Explorateur, a creative fine-dining playground; his Pizzology modern pizzeria in nearby Carmel, Indiana; and Ukiyo, a contemporary Japanese-inspired dining room. He also led the charge into Indy’s craft cocktail renaissance when he opened Libertine Liquor Bar downtown a decade ago.

A two-time James Beard Award nominee for Best Chef in the Great Lakes region, Brown’s latest culinary endeavor has led him back to the flavors of his childhood. One Trick Pony celebrates nostalgic memories of deliciously messy diner-style cheeseburgers served with heaps of crinkle-cut fries or onion rings.

Brown improvises with sausage recipes often, and would love to see the humble ingredient receive more widespread recognition.

“While there are plenty of people in the United States who eat sausage, it’s been received more slowly as compared to

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A NOLS Instructor’s Favorite Backcountry Meals

After a long, hard day on the trail, the body doesn’t just crave fuel. It wants a warm, delicious, and nourishing feast. “Eating well in the backcountry makes such a world of difference,” says John Sims, rations manager for the National Outdoor Leadership School’s Rocky Mountain campus in Lander, Wyoming. He’s seen it firsthand: “I remember one day last fall when I was working as an instructor. We had moved for a number of hours to camp, and all the students were tired, hungry, unhappy. The instructor team encouraged people to start making food right away, some instant soups and ramen. As soon as people started getting those calories, their mentality and the whole atmosphere of the camp turned around. We went from a grumpy, unhappy group to a pretty lively one.”

Since it was founded in 1965, NOLS has been known for refining backcountry meals, as evidenced by

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5 Simple Smoothie Recipes That Are Quick and Filling Enough for Your Next Meal

Smoothies seem to be the poster child for “healthy eating,” and many people grab one as a substitute for breakfast or other meals. But without proper planning, it’s easy for that simple smoothie to fall short when it comes to nutrition.

As a dietitian, I’ve worked with so many clients who would tell me that they just blended fruit with water or almond milk and had that for breakfast. Then they’d end up feeling hungry shortly afterward and throughout the day too. Many of them would then eat more than felt comfortable at meals because they didn’t take in enough nutrients during the early hours.

Just to be clear, I’m not here to knock anyone’s smoothie game. I make smoothies regularly and think they can be a quick and easy way to fuel your body and mind while satisfying mealtime hunger—as long as you keep a few key points in

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