Aside from that step, the rest of the recipe is as easy as can be. You can use baked sweet potato, but I microwaved mine... Read More
Main Dishes
I should preface all of this by saying that I have little experience with an appliance like this one. Until last year I had only... Read More
This year, I realized that I’d been doing vegan burgers all wrong—or at least, I hadn’t been making them work for me. I was spending... Read More
If you have pre-cooked rice of any kind and a can of chickpeas (or some frozen, cooked ones that you can defrost ahead of time),... Read More
This recipe was inspired by EmilyC. If any of you read Food52 regularly, then you probably recognize Emily’s moniker. She’s a longtime reader, commenter, and... Read More
I know, I know—here we are at the start of summer, with salad recipes abounding, and I’m posting a hearty grain bowl. But the honest... Read More
It worked out just fine. The cashew cream definitely tastes less “cheesy” than a store-bought vegan cheese would, but it sort of melts into the... Read More
This grain salad is a little piece of proof. It came together last week, on a particularly hot-for-late-May night, when I wasn’t quite in the... Read More
Much as I tend to dismiss dishes like lasagna as being more time-consuming and fussy than other food, I’ve learned something important in making this... Read More
The recipe starts with giving tempeh a marinade in tamari, vinegar, and maple syrup (along with some crushed red pepper flakes for heat). You can... Read More