I’m lucky enough to live in a city where there are several amazing vegan-friendly Thai restaurants; green curries, yellow curries, red curries, tom yum soup, pad see ew, pad Thai,… Continue Reading →
Except for perhaps my Banana Oat Cookies, I don’t think I’ve ever posted an easier and more foolproof recipe than these healthy, all-natural rice krispy treats. With just a few… Continue Reading →
Kale has had an interesting history on this blog… from adding it to cookies, to blending it into pudding, and even drenching it with chocolate – finding bizarre uses for… Continue Reading →
Today we’re making a classic plant-based sushi roll… in a bowl instead of a roll (stay with me). The idea is to layer all the flavors and ingredients of a… Continue Reading →
Don’t you feel like chard (with its gigantic leaves and bright red veins) belongs in some kind of prehistoric jungle? When I was growing this leafy green in my garden… Continue Reading →
Today I’d like to share one of my favorite recipes from inside the One Ingredient Transformation Course – a crazy-delicious plant-based jambalaya made with quinoa and tempeh. Jambalaya, of course,… Continue Reading →
Banana pudding! Until this week, I hadn’t made any form of banana pudding in the many years since switching to a plant-based diet. It is super difficult to recreate a… Continue Reading →
Pesto is by far my favorite pasta sauce, and it’s also one of the easiest to make at home. While the classic version (with pine nuts) is hard to top,… Continue Reading →
Ever since I discovered that you can make “rice” from cauliflower (see: cauliflower fried rice), I’ve wanted to try making a risotto out of the stuff. The problem is that… Continue Reading →
Today I am breaking my longstanding promise of never using chocolate and peanut butter in the same recipe. You see, at one point, my addiction to this combination was so… Continue Reading →