Photograph by Ashley McLaughlin Ingredients 3 tablespoons warm water 1 tablespoon ground flaxseed 2 1 ⁄2 cups 225 g rolled oats 1 teaspoon baking powder... Read More
Tree Nut Free
Photograph by Ashley McLaughlin Rice, Beans, Tofu and Greens isn’t necessarily the book’s most impressive recipe. It’s not what I would make if I were... 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
It’s a collection of sweets, actually, which makes it all the better for entertaining or gatherings with friends. If you’re looking to have folks over—folks... 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
Last summer’s go-to dessert was either this blueberry buckle or this plum galette; I loved both of them and made them each at least a... Read More
I’ve been a huge fan of Nasoya tofu for a long time; the extra firm and super firm options are almost always my go-to for... 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
There’s a story at the start of Anya Kassoff’s beautiful new cookbook, Simply Vibrant. The main character is Anya’s grandfather, Aleksei Gerasimovich Golub, a shoemaker... Read More