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
No Oil
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
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
As with chicken salad, chickpea salad, tuna salad, or whatever protein-rich lunch salad you fancy, this one is incredibly adaptable. My go-to has been celery,... 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
You can use any type of apples to make this recipe, but I was lucky enough to try Ambrosia apples for the first time. Ambrosias... 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
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