It’s getting chilly here in New England. Bring on all the fat and carbs. These tiny potatoes are mighty in flavor and so easy to make!
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Oyster Mushroom Tacos with Chipotle + Lime Sauce
Breaded + deep-fried oyster mushrooms, mandolined cabbage, cilantro, and a squeeze of chipotle + lime sauce … let’s taco about it!
Vegan Lox
Carrot lox … it makes a great breakfast, brunch or a late-night bite!
Red Lentil Fritters with Mint-Garlic Yogurt Sauce
If you want to make falafel from scratch, soak raw chickpeas (or fava beans) overnight, then grind until fine. Same thing here with lentils: soak, grind, mix with spices and onion, deep fry and BOOM you’ll have something magical. Even if it’s a million degrees where you live like it is here in Boston right…
Tofu Satay with Spicy Peanut Sauce
We recently got a new grill, and I’ve been trying to come up with new ideas for things to throw on it. For the 4th, we made this grilled tofu with peanut sauce. It’s easy, non-fussy and delicious! The peanut sauce can be made in advance, and leftovers reheat very well in an air fryer.
Sriracha Pea Crusted Mushrooms with Celery-Garlic Mayo
About a month ago, I quit social media. Instagram – logged out. Facebook – deactivated. Deleted both apps from my phone. I thought it would be an adjustment or I’d miss it, but it felt like instant freedom. The urge to constantly grab my phone and scrollscrollscroll is gone, and feels so great. If you…
Vegan Reuben with Mandolined Portobello
If you’ve ever wilted spinach, you know that the amount you begin with is waaaaay more than the amount you end up with. This is kind of like that, but with mushrooms. What’s lost in volume is gained in texture: these shriven petals are perfect for packing into a reuben with sauerkraut and dousing with…
