The star, as with any mac n’ cheese dish, is of course the sauce. I’ve been wanting to try carrots as a base for... Read More
Vegan
Pasta would have been fine, but this afternoon, I got to thinking about how much I’ve always loved broccoli in noodle dishes. I had soba,... Read More
On Tuesday morning, I stole a little time to visit the new Whole Foods Market 365 market in Fort Greene. I’ve been a fan of... Read More
This vegan, gluten-free chocolate mug cake recipe is an oldie but goodie from the blog days of yore. It’s been hiding on the blog in... Read More
Photograph by Ashley McLaughlin I’m so touched by the support I’ve gotten for the book on social media, and if you’re already cooking from it,... Read More
This is a great kale salad for February. It’s packed with quinoa, golden beets, green beans, and toasted pecans, which together make for a lot... Read More
I had high hopes the first time I made the cake, but even so, I was pleasantly surprised at how well it turned out. Chocolate... Read More
The recipe came together easily because I had nearly all of it in my pantry: canned tomatoes, coconut milk, red lentils, spices. It’s just the... Read More
The meal comes together quickly if you cook the farro while you sauté the vegetables. By the time the vegetables are tender, you can simply... Read More
Ingredients 1 tablespoon neutral vegetable oil such as refined avocado or grapeseed* 1 large onion chopped 2 stalks celery chopped 1 green bell pepper chopped... Read More