The second variation is the one I’ve been using since the DI started. This is probably a topic for a longer, batch cooking-themed post (which... Read More
Vegan
You can use any type of apples to make this recipe, but I was lucky enough to try Ambrosia apples for the first time. Ambrosias... Read More
These Almond Joy copycat bars are healthy with zero refined sugar, are an awesome source of healthy fat, and taste just like the beloved candy.... Read More
Cooking the squash for the recipe takes a little time: forty-five minutes, give or take. But it’s a totally hands-off process, and while the squash... Read More
A new tofu scramble to the rescue. It’s not actually new, because I was making it a lot this past fall. But it’s been a... Read More
I don’t dislike mushrooms, but I also don’t rely on them nearly as much as I do other vegetables. Mostly, they need to appear in... Read More
This not-recipe recipe is just another variation on the combination I like so much. I wouldn’t call this mujaddara, since it doesn’t come close to having... Read More
Ingredients 8 ounces pasta of choice 2 teaspoons olive oil, or a few tablespoons vegetable broth 10 ounces sliced mushrooms (button, portobello, or cremini) 2... Read More
These cookies are the best of both worlds: sweet, chewy, and studded with dark chocolate, yet also created with One Degree Sprouted Spelt Flour and... Read More
What you do with the lentils? That can absolutely qualify as a non-recipe recipe. I made these over a month ago (I’ve just been really... Read More