For all versions, I used a bit of umeboshi plum vinegar. It’s not my trick-of-the-trade: a while back, I remember seeing a tofu spread in... Read More
No Oil
I’ve made vegan meatballs with lots of different ingredients, including beans, nuts, and quinoa, but I absolutely love what extra firm tofu does for their... Read More
This tempeh preparation actually isn’t new around here: it’s a staple for me, but one I didn’t really think about sharing until recently. People (clients,... Read More
I almost always serve my tofu scrambles over toast, and that’s still a great option here, but adding the quinoa automatically makes the recipe heartier... Read More
For a long time, I used this pesto recipe religiously, and it’s still my go-to for something basic and traditional. I’ve learned, though, that other... Read More
When I threw this soup together I had actually been planning on making, or tweaking, this recipe, but as I went along the meal took... Read More
This dressing is a hybrid of two favorites: the balsamic tahini dressing that I posted here years ago, and the maple mustard dressing in Power Plates... 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
Accordingly, I’m giving some thought to new recipes and flavors. I’ve tried chocolate overnight oats in the past and loved them—such a wholesome way to... 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