No matter how many times I make a dish like this—something starchy, creamy, and richly spiced—I never seem to tire of the formula. I added... Read More
Main Dishes
It’s been a while since I veganized a restaurant meal, mostly because I eat out rarely with the internship, and really simply when I do.... Read More
Beyond that, the recipe is full of nutrition—fiber, protein from the combination of bulgur and beans, adjustable on sodium and naturally low in fat—and incredibly... Read More
The second variation is the one I’ve been using since the DI started. This is probably a topic for a longer, batch cooking-themed post (which... Read More
Cooking the squash for the recipe takes a little time: forty-five minutes, give or take. But it’s a totally hands-off process, and while the squash... Read More
A new tofu scramble to the rescue. It’s not actually new, because I was making it a lot this past fall. But it’s been a... Read More
I don’t dislike mushrooms, but I also don’t rely on them nearly as much as I do other vegetables. Mostly, they need to appear in... Read More
This not-recipe recipe is just another variation on the combination I like so much. I wouldn’t call this mujaddara, since it doesn’t come close to having... Read More
Ingredients 8 ounces pasta of choice 2 teaspoons olive oil, or a few tablespoons vegetable broth 10 ounces sliced mushrooms (button, portobello, or cremini) 2... Read More
What you do with the lentils? That can absolutely qualify as a non-recipe recipe. I made these over a month ago (I’ve just been really... Read More