Has it been three months since I posted last? Ooops, I guess so.
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Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts
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.
Sambal + Ginger Tofu with Air-Fried Bok Choy
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…
Roasted Parsnip, Cauliflower + Garlic Soup
Working from home has its benefits: no commuting, no real set schedule, no office drama. But it also gets kind of lonely and keeping an even perspective on a daily basis can be the biggest challenge. Would I trade the social aspect and structure of working in an office over feeling like I’m on a…
Riced Cauliflower + Pressed Portos
A twist on rice! Whether you want to knock down the carbs or just try something different, scraping cauliflower on a box grater will create a quick+easy alternative for rice on the side. Today I’ll be sharing how to do this over at Wicked Healthy … jump on over for the recipe!
Why I Cook | Interview with Amrita Bala of Crazy Vegan Kitchen
There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly…
Farro + Beet Burgers with Kimchi Mayo
This is what it looks like when you combine ground+cooked farro, a fist-sized beet mangled in a food processor and a cup of vital wheat gluten—then smash it with your hands in a prep bowl.
