Caramelize the Onions: Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.

Make the Au Jus: Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.

Toast the French Dips: Butter the bread if you want. Pile mushrooms on the bread. Cover with cheese. Return to the oven on the same roasting pan for about 5 minutes (enough to toast the bread and melt the cheese).

Feast: Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping! HOLY MOLY that’s good.

Add Horseradish To Your Sauce
These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.

INGREDIENTS
Roasted Mushrooms

4 portobello mushroom caps, sliced into thin strips
2–3 tablespoons olive oil
1–2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
Caramelized Onions and Au Jus

2 tablespoons butter
1 large onion, thinly sliced
1/4 cup white wine
1 tablespoon Worcestershire (omit for vegetarian / vegan)
1 tablespoon soy sauce
2 cups beef or vegetable broth
salt, pepper, and a pinch of sugar to taste
Horseradish Aioli

1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials

4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

Caramelize the Onions: Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.

Make the Au Jus: Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.

Toast the French Dips: Butter the bread if you want. Pile mushrooms on the bread. Cover with cheese. Return to the oven on the same roasting pan for about 5 minutes (enough to toast the bread and melt the cheese).

Feast: Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping! HOLY MOLY that’s good.

These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

INGREDIENTS
Roasted Mushrooms

4 portobello mushroom caps, sliced into thin strips
2–3 tablespoons olive oil
1–2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
Caramelized Onions and Au Jus

2 tablespoons butter
1 large onion, thinly sliced
1/4 cup white wine
1 tablespoon Worcestershire (omit for vegetarian / vegan)
1 tablespoon soy sauce
2 cups beef or vegetable broth
salt, pepper, and a pinch of sugar to taste
Horseradish Aioli

1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials

4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

How can I make this gluten-free?
We’d suggest using gluten-free Worcestershire sauce, tamari or coconut aminos in place of soy sauce, and using a gluten-free baguette or roll.

Cashew queso on vegan crunchwrap supreme.
I can’t even. These are so good. Please make them. Everyone deserves this kind of vegan crunchwrap love in their lives.

You can see the original beefy-cheesy-yummy Crunchwrap Supreme recipe here.
If you want a tofu-free version of a vegan crunchwrap, check out our friend Beth’s vegan crunchwrap recipe!

It is wonderful, it is meatless, it is the epitome of comfort food.
French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.

His recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

It’s hard to describe how much there is to love about these sandwiches, but I’ll try:

Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli…

And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce.
It is wonderful, it is meatless, it is the epitome of comfort food.
French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.

COMMON QUESTIONS ABOUT FRENCH DIPS
What can I substitute for Worcestershire sauce?
You can use vegan Worcestershire sauce or substitute soy sauce.

Also worth noting that using cilantro in place of parsley (as I did here) is not traditional, but I like it as summery way to mix up the flavor profile.
These Grilled Chimichurri Portobellos are OUT OF THIS WORLD. Marinated in a punchy and vibrant chimichurri before heading to the grill, then served on top of a mountain of creamy goat cheese mashed potatoes.

This has been my constant companion this fall – from the office in the late afternoon to the couch on a chilly Saturday morning. It is pure coffee shop level deliciousness at regular-person skill and effort level. Bring on the cozy!
This latte method (shake in a jar) was one that I saw in the September issue of Magnolia Magazine – shaking in a jar to froth your milk?! Totally new concept to me. But flavor-wise, mostly this oatmilk honey latte is influenced by the Starbucks version that I love, love, love.
Oatmilk Honey Latte – a delicious homemade morning treat! Steaming hot, rich, and dark coffee that’s satisfyingly creamy, barely sweet, and warm-spiced.

5 Reasons To Love Ratatouille
It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
Make it a movie night and watch Disney’s Ratatouille!

This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!

It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
Make it a movie night and watch Disney’s Ratatouille!

This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!

It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.

This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!
In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.

The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.

His recipe is part of our Plant-Powered January series! Find out more about how to join in on the fun, or click here to sign up directly for our email list to receive weekly meal plans, grocery lists, and other resources.

It’s hard to describe how much there is to love about these sandwiches, but I’ll try:

Crunchy, buttery, toasted bread is going to meet up with roasted steak-seasoned portobello strips, sweet and golden caramelized onions, a sheet of melted Provolone, and a big thick smear of horseradish aioli…

And then just when you think it can’t even get any better, that whole beautiful crispy, saucy, golden sandwich gets dunked in a richly savory, no-meat-necessary, au jus dipping sauce.
It is wonderful, it is meatless, it is the epitome of comfort food.
French dips are a type of sandwich that normally contain beef, onions, and cheese (also called beef dips) and their trademark is that they get dipped in an au jus (brothy kind of sauce). According to this nice little history of French dips, they are an American invention, but they’re called French due to the type of bread usually used.

COMMON QUESTIONS ABOUT FRENCH DIPS
What can I substitute for Worcestershire sauce?
You can use vegan Worcestershire sauce or substitute soy sauce.

What can I use instead of white wine?
You could add a little bit of water instead.

How can I make this gluten-free?
We’d suggest using gluten-free Worcestershire sauce, tamari or coconut aminos in place of soy sauce, and using a gluten-free baguette or roll.

These Portobello French Dips are about to change your life! Roasty portobello strips, golden caramelized onions, melted Provolone cheese, zippy horseradish aioli, all piled on a warm, crusty roll.

INGREDIENTS
Roasted Mushrooms

4 portobello mushroom caps, sliced into thin strips
2–3 tablespoons olive oil
1–2 teaspoons Montreal steak seasoning (or just a sprinkle of salt and pepper)
Caramelized Onions and Au Jus

2 tablespoons butter
1 large onion, thinly sliced
1/4 cup white wine
1 tablespoon Worcestershire (omit for vegetarian / vegan)
1 tablespoon soy sauce
2 cups beef or vegetable broth
salt, pepper, and a pinch of sugar to taste
Horseradish Aioli

1/2 cup mayo
1 teaspoon horseradish
1 clove garlic, grated
pinch of salt
French Dip Essentials

4 crusty sourdough rolls, or a baguette cut into 4 sections
Provolone cheese slices

INSTRUCTIONS

Roast the Mushrooms: Preheat oven to 450 degrees. Toss mushroom slices with oil and seasoning. Roast for 20-30 minutes.

Caramelize the Onions: Meanwhile, melt the butter in a large skillet over medium heat. Add onions; saute until softened, then turn the heat down to caramelize the onions for 20 minutes or so, stirring occasionally until they are deep golden brown.

Make the Au Jus: Add the wine to the onions in the pan. Let it sizzle out. Add the Worcestershire and soy sauce. Add the broth. Simmer until reduced slightly. Pull out the onions with tongs and set aside. Season the au jus to taste.

Toast the French Dips: Butter the bread if you want. Pile mushrooms on the bread. Cover with cheese. Return to the oven on the same roasting pan for about 5 minutes (enough to toast the bread and melt the cheese).

Feast: Top the sandwiches with caramelized onions. Give em each a dollop of horseradish aioli. Serve with the au jus for dipping! HOLY MOLY that’s good.

If you’ve ever woken up late figuring you’ll throw your hair into a quick, stylish braid—only to realize you don’t know how to do anything other than a simple three-strand one, we feel you. Nowadays, braids are everywhere we look—so it makes sense that you’d want to get in on the plaited trend. But certain braids do require quite a bit of skill to master. That being said, a girls’ night could be the perfect time to experiment with the season’s hottest braiding styles, so that the next time you wake up late, it will be no sweat off your back—or your style. To get you started, we’re sharing three of our favorite braids.

1. Try a Dutch braid. These inverted braids are actually a lot easier than they look. It won’t require a bunch of steps or intricate weaving. Whereas traditional three-strand French braids are created with an underhand braiding technique, to achieve this look, you’ll want to weave overhand, incorporating new sections of hair with every weave. It’s really that simple.
2. Try a skeleton braid. This braid is definitely trickier than your typical braid, but it’s totally doable. All you have to do is create a braid at the crown of your head by dividing a small section of hair in the middle of your head and weaving it all the way to the ends before securing it with a mini elastic. Once your braid is secured, fluff it up to give it a bit more volume. Next, starting at the front of your face, pull small sections of hair back and tuck them into each loosened loop of your braid. As you entwine these new sections of hair with your braid, make sure you pull them all the way through so that they become part of the other side of hair. When you reach the end of your braid, take out the clear elastic and weave that small section down toward the ends. Since you’re continually adding more hair into each stitch of your braid, it will get longer, so you’ll need to re-braid the ends to be able to incorporate the loose hair. Once you finish braiding, re-secure your braid with the clear elastic, and you’re done.

OK, so the skeleton braid may take some practice, but that’s what friends are for. And if you want to spend a little more time mastering this particular plait, you can also read our step-by-step tutorial.

3. Try a boho, layered braid.Get ready for some serious bohemian vibes, y’all. To get the look, grab a small section of hair on one side of your head, an inch or two down from your part. Twist this section of hair back toward the crown of your head and pin it in place on the opposite side of your head. Next, switch to the other side of your head and create an identical twist, only this time pinning on the side where your first twist was created. Repeat these back and forth twists two more times.

Once you’re finished twisting, split your remaining hair into two equal sections, a top and a bottom. Then, split the bottom section into two equal side-by-side sections so that you have three sections altogether. Split each bottom section into three strands and weave a traditional braid with each. Secure them each with a mini elastic before fluffing them up. Next, split the remaining top section into two sections to create a fishtail braid. Once you reach the ends of your fishtail braid, secure it with a clear elastic before gently tugging at each weave to create a more voluminous braid. Now that all of your braids are woven, it’s time to combine them into one gorgeous, boho look. All you have to do is pin the fishtail braid on top of the two traditional braids and secure them at the ends with a clear mini elastic.