When I threw this soup together I had actually been planning on making, or tweaking, this recipe, but as I went along the meal took... Read More
Vegan
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
It was love at first bite when I first tasted Israeli couscous. I’d always enjoyed regular couscous, but I couldn’t get over how much more... 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
Her new book, Inspiralized & Beyond, is dedicated to that goal. The subtitle is “spiralize/chop/rice & hash your vegetables into creative, craveable meals,” and it’s... Read More
What I love about this vegan barley asparagus mushroom risotto is that it’s a stress-free recipe that has the look and flavor of something a... Read More
I’m calling this a “kitchen sink” chili because that’s sort of what it turned into. I knew I wanted to use black beans and quinoa... Read More
Some time ago, the folks at Rebirth Rice offered to send me some samples of their heirloom black rice. I gladly accepted. I don’t make... Read More
This vegan artichoke dip is totally healthy, rich, and creamy. It uses vegan cream cheese for an awesome texture and is perfect to make in... Read More