Photograph by Ashley McLaughlin Ingredients For the cashew cream: 3 ⁄4 cup 95 g raw cashews, soaked for at least 2 hours and drained... Read More
Vegan
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
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
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
What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted... 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