Here’s another recipe with plenty of possibility for versatility. The quinoa gives it a nice hearty texture and can also easily could be substituted with another whole grain—brown rice, farro, pasta, etc. Enjoy it as is or you could also try adding more chickpeas, vegetables, and a variety of greens (spinach, chard, or kale). Hearty… Read More
The flavor of much-loved carrot cake is ideal for adapting into something different. Why not a heartier and interesting way to make oatmeal? You don’t even have to eat it only in the morning for breakfast. This is an easy and versatile recipe. You can make it as overnight oats* or you can cook the… Read More
The past several weeks I’ve been prepping Greek salads in mason jars for my daily lunches. The salad keeps well, up to five days in the refrigerator, in a jar as long as you layer it well—heartier vegetables on the bottom to marinate in the dressing and salad greens (which are more fragile) at the… Read More
Marinated firm tofu makes a great plant-based substitute for feta in a Greek salad. The tofu doesn’t even need to be cooked! I know tofu often gets a bad rap and many of you are probably reading this with a healthy dose of suspicion—tofu as a substitute for feta, what???? I get it. Still, I dare… Read More
In my last post on BBQ Jackfruit Sandwiches, I mentioned how interesting and versatile jackfruit is. Lately it’s been popular in the vegan cooking space because it’s texture is a lot like pulled pork. Although you can buy it fresh, I’d recommend getting it canned (make sure its in water on brine) from an Asian… Read More
Here’s a cool culinary ingredient to try if you haven’t yet had it. Nutritious, exotic, and enormous, jackfruit is interesting and intriguing for a variety of reasons. It was probably one of the biggest vegan food trends last year because its texture (not flavor) is similar to pulled pork. Remember though, its a fruit.… Read More
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