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
Vegan
No matter how many times I make a dish like this—something starchy, creamy, and richly spiced—I never seem to tire of the formula. I added... 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
It’s a perfect time for me to have gotten my hands on a copy of my friend Jeanine’s beautiful new cookbook, Love and Lemons Every... Read More
Grain free baking is hardly my specialty; I’m a grain-loving gal, and in spite of being pretty dextrous with gluten-free baking, nut and other grain-free... Read More
The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the... Read More
Just as I was wrapping up my rotation at the Institute for Family Health, the folks at who produce the In The Raw® family of... Read More
The meal is incredibly easy to make. Simply caramelize some onions and cabbage (I started by cooking the onions for five minutes, then added the... 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