Recipes for the Ethical Vegan
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 want to stay connected with new content here (💖), just subscribe to my newsletter, which I’ll send out with every new post. I’m still on Pinterest.
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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…
The last time I deep fried something was waaaaay back in September 2017. Due to health issues that started around then, I slowly started cutting down on refined carbs, sugar, processed and fried food as a part of trying to figure out how to pinpoint and reduce pain. Did any of these things have something…
Are you afraid of dishes with lots of fat, vegan butter and olive oil? Well, then look no further, because this dish is full of it!
Has it been three months since I posted last? Ooops, I guess so.
Have you ever toasted your grains before you prepare them? I tried it out here with farro, and it created an amazing texture. Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling.
There are lots of things to marinate tofu in but, to maximize flavor, you can always follow one approach for good results: water out, marinade in. If you don’t get out all of the moisture in the tofu, two things happen: the marinade can’t get all up in there, and the marinade gets all watered…
