Carrot lox … it makes a great breakfast, brunch or a late-night bite!
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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…
Deep-fried Jackfruit with Garlicky-Dill Mayo
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…
Cauliflower Puree with Roasted Mushrooms and Caramelized Onions
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!
