I am crazy about mushrooms, so this completely plant-based (vegan) Mushroom Stroganoff is pure comfort food bliss to me. A creamy sauce filled with aromatic sautéed mushrooms, garlic, onions, and tofu, piled sky high on a mountain of pasta. Hmmm…does it get any better? As a plant-based eater, mushrooms hold a special place in my …
Read More
I am crazy about mushrooms, so this completely plant-based (vegan) Mushroom Stroganoff is pure comfort food bliss to me. A creamy sauce filled with aromatic sautéed mushrooms, garlic, onions, and tofu, piled sky high on a mountain of pasta. Hmmm…does it get any better? As a plant-based eater, mushrooms hold a special place in my …
Read More
Fall is upon us—the leaves are turning golden, the days are shorter and cooler, and winter squashes are in season! One of my favorite winter squashes is Delicata, because unlike many winter squashes, the outer skin is a little more tender and easier to deal with. Just like the name says, Delicata is delicate in …
Read More
You can whip up a delicious, cool, classic Spanish style soup in just 10 minutes in your blender or food processor. This Classic Gazpacho is filled with the tastes of summer—tomatoes, peppers, cucumbers, herbs, and garlic. Simply light and healthful, this recipe is plant-based (vegan), gluten-free, added sugar-free, and can easily be made without oil …
Read More
I don’t know about you, but I LOVE mushrooms. That umami, earthy quality is just something I crave, and it’s even more satisfying when you’re eating a plant-based diet, as I do. One of my favorite ways to enjoy mushrooms is in a simple pasta dish, like this Mushroom Bomb Lentil Pasta. In this dish, …
Read More
I love a good German-style potato salad, which is simple, tossed with a mustard vinaigrette, and served warm. I added a pop of brightness with the addition of another root vegetable—beets. You can use whatever type of beet your prefer, deep red beets, golden beets, or candy striped Chioggia beets (pictured above). Just cook up …
Read More
Let fig season inspire a simple, fruit-forward dessert you can whip up in moments: Sautéed Figs with Cinnamon and Almonds. Figs grow plentifully in Mediterranean climates, such as California, which is why I have a Mission fig tree growing in my back yard. If I’m not careful, the deer will harvest those ripe figs before …
Read More
Don’t you just love power bowls? You just start with a whole grain and layer in beautiful, nutrient-rich toppings and you’ve got an easy, flavorful meal in one. This super simple recipe for Berry Quinoa Power Bowl is inspired by berry season, when a variety of gorgeous, colorful, seasonal fruits are in season. Though you …
Read More
This Basil Arugula Cashew Cream is a classic plant-based addition to your favorite meals, from veggie burgers and veggie patties to sandwiches, pasta dishes, tacos, and pizza. I love to serve this cashew cream with my lentil patties, but it’s also really delicious in lasagna recipes that call for sour cream or cashew cream. It’s …
Read More
Inspired by seasonal fresh green beans, this stir-fry is flavorful, packed with nutrition, and easy as can be. This recipe for Miso Green Beans and Tofu is completely plant-based (vegan) and gluten-free. Serve it with brown rice, quinoa or sorghum to make a balanced meal in one. I promise, you can get this meal on …
Read More