Tabbouleh is the Mediterranean dish of bulgur wheat with finely-chopped parsley, lemon juice, and often mint and tomatoes as well. Over the years, I’ve developed my own version of this… Continue Reading →
Vegan sushi is one of my favorite meals. It might sound like an oxymoron since sushi is basically synonymous with fish, but a veggie roll with avocado and rice in… Continue Reading →
Literally four years after first posting my chocolate peanut butter cup oatmeal recipe, I still eat it almost every single morning. My infatuation with that flavor combo led to a… Continue Reading →
When you think of sweet potatoes, peanut butter might not be the first thing you think to pair with them, but I recently discovered that the two couldn’t be better… Continue Reading →
Hey guys! For a while now I’ve been exploring how best to incorporate videos into my recipes, and I’m excited to share the first ever One Ingredient Chef recipe video… Continue Reading →
Ratitoue, er, rattitoullie, uh, Ratuhtwoey? However you spell it, the only reason any of us have ever heard of this simple French vegetable dish is because of the Pixar movie…. Continue Reading →
Last week I was experimenting with new cocktail ideas and stumbled onto this combination of rosemary + watermelon in addition to the traditional margarita ingredients of tequila and lime. It… Continue Reading →
This vegan gelato is unlike anything I’ve ever made before. It has flavors of cinnamon and caramel, like a sweet cinnamon bun, with a rich soft-serve texture that melts in… Continue Reading →
As you can see from the photos below, the fruit trees at my community garden are a bit ridiculous right now. There are literally thousands of peaches and nectarines on… Continue Reading →
Udon noodles, as you probably know, are Japanese-style wheat noodles. On the surface, they seem a lot like Italian pasta, and the two are more similar than different (both are… Continue Reading →
There is no question that grapefruit + avocado is one of the best and most underrated flavor combos this world has to offer. It’s probably not something you’d expect, and… Continue Reading →
This isn’t the first time I’ve posted a vegan Alfredo sauce recipe. In fact, it’s not even the second time. But I think this one is the best. What we… Continue Reading →
Almond flour isn’t something I use too often, but it’s a great ingredient. Since it’s just pulverized almonds, it isn’t a real flour that will absorb water and rise in… Continue Reading →
If your freezer is now stocked with bags of freshly-made chickpeas after my tutorial a few weeks ago, I can’t think of anything better to do with them than make… Continue Reading →
