I’ve been a huge fan of Nasoya tofu for a long time; the extra firm and super firm options are almost always my go-to for... Read More
Main Dishes
It was love at first bite when I first tasted Israeli couscous. I’d always enjoyed regular couscous, but I couldn’t get over how much more... Read More
My formula for savory oats begins with 1/2 cup rolled oats, a cup of water, a pinch of salt, a tablespoon of nutritional yeast, and... Read More
Her new book, Inspiralized & Beyond, is dedicated to that goal. The subtitle is “spiralize/chop/rice & hash your vegetables into creative, craveable meals,” and it’s... Read More
What I love about this vegan barley asparagus mushroom risotto is that it’s a stress-free recipe that has the look and flavor of something a... Read More
I’m calling this a “kitchen sink” chili because that’s sort of what it turned into. I knew I wanted to use black beans and quinoa... Read More
The star, as with any mac n’ cheese dish, is of course the sauce. I’ve been wanting to try carrots as a base for... Read More
Pasta would have been fine, but this afternoon, I got to thinking about how much I’ve always loved broccoli in noodle dishes. I had soba,... Read More
On Tuesday morning, I stole a little time to visit the new Whole Foods Market 365 market in Fort Greene. I’ve been a fan of... Read More
Photograph by Ashley McLaughlin I’m so touched by the support I’ve gotten for the book on social media, and if you’re already cooking from it,... Read More