Once the dressing is ready, the wrap is as simple as throwing chickpeas, greens, and a few more capers together and wrapping it all up.... Read More
Soy Free
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
The oatmeal here is the exact same formula I always use (rolled oats, 50:50 mixture of water and soy milk, flax, a pitted date, a... 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
When Steven and I were living together, we took weekend brunch seriously. I often used Saturday or Sunday as an excuse to make something special:... 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
What I love here is that the greens give the salad lightness and freshness, but it retains its heartiness and heft. It’s earthy and substantial... Read More
Finally, I decided to use a mixture that felt intuitive to me, but almost suspiciously simple: non-dairy milk, flax egg for binding, cashew butter for... 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