I still use the stovetop, though, to sauté other ingredients. Shaved Brussels sprouts for a little green, onions for savoriness and flavor. And Super Firm... Read More
Tree Nut Free
So, last weekend, as a part of my usual batch cooking frenzy, I decided to try adapting the chana masala recipe to be slow cooker... Read More
I love muffins and anything shaped like a muffin, but one of my challenges with muffin baking is that the muffin size always feels a... Read More
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
The book is a 28-day roadmap for exploring veganism, and while I’m usually a little resistant to any nutrition or plant-based guide that’s presented with... Read More
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
In spite of how much I enjoy it, I can’t think of a recipe I’d encourage you more to modify based on what you have.... Read More
For all of its popularity in the vegan community, jackfruit is a relatively new product to US consumers (I’d never even heard of it until... 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
Dumpling bowls! How has it taken me so long to find my way to this idea? My homemade bowls always have at least one source... Read More