Tired of fighting the crowds to pay $15 for a salad? Same. This salad mimics the flavors of a signature fall-themed bowl at a popular salad chain so you can skip the line and stay at home.
Faux-konomiyaki is my take on the traditional Japanese savory cabbage pancake, Okonomiyaki. I use more cabbage and less batter for a thinner crispier pancake - more like a cabbage latke.
Winter calls for delicious stick-to-your-ribs meals and this vegan take on chili is no exception. Smoky and sweet, basic black bean chili gets an update with the addition of seasonal squash and vegetarian soy chorizo.
When it comes to salad, there’s nothing quite like the queen - Caesar. Here’s my version of this classic dressing, which is equally as delicious on crisp romaine as it is with roasted broccoli or any veggie you like.
Soft tofu is marinated in a soy-based dressing, lightly tossed in cornstarch and fried until crisp, creating a delicious vegan taco filling, salad topper, or snack.
Sweet and savory, this vegetarian main dish borrows flavors from the well-known eggplant casserole, Moussaka, but comes together in a pinch. This recipe can be easily made vegan by omitting the crumbled feta.
A kid-pleaser and a crowd pleaser, tomato sauce is an umami-packed essential that all home cooks should try making from scratch at least once. This is my version.
Comforting and cozy, this bean-heavy vegetarian dinner lands somewhere between a stew and a grain bowl, the ideal meal for a cool summer night or a crisp fall day.
Have you ever wandered down the bulk section of the grocery store, curious about how those bins of tiny rocks (aka dried beans) become food? Look no further, here’s your non recipe recipe for how to cook dried beans.
Don’t be fooled by the word “confit“ or the long cook time, this pasta only takes about 30 minutes of active cooking to make and relies on accessible pantry staples for an easy and delicious meal.
