Olives for Dinner

March 24, 2016 7 Comments

Interview with Cara Ansis of Fork & Beans

An interview with Cara Ansis of Fork and Beans.

A top-down shot of carrot lox on a bagel.

August 20, 2019 22 Comments

Vegan Lox

Make delicious carrot lox by baking carrots in salt, followed by marinating them. This vegan lox is perfect on a bagel for a fish-free breakfast or brunch.

A close-up shot of a Japanese-style breakfast bowl.

February 21, 2017 2 Comments

Japanese-Style Breakfast Bowl {Vegan}

This Japanese-style breakfast bowl is made with cold rice, carrot lox, creamy avocado, nori strips, pickled plums and furikake seasoning. It’s a nice breakfast for a slow morning.

January 15, 2017 13 Comments

Roasted Root Vegetables

Arrange red and gold beets and rutabaga in a spiral pattern to create this roasted root vegetable dish! Finish with balsamic vinegar for amazing flavor and crispy edges.

July 5, 2016 43 Comments

Double-Dredged Tofu

This ultra crispy double-dredged tofu has the best, most satisfying crunch! It holds up well to sauces, like this clingy, spicy and sweet gochujang glaze.

Vegan Dynamite Sushi Rolls, fanned out on a wooden surface.

January 9, 2016 34 Comments

These vegan dynamite sushi rolls have it all. Succulent chopped fried mushrooms, creamy avocado and an explosive spicy mayo sauce. These are perfect for staying in for sushi night. Grab a beer, turn on some music, grab a sushi mat and get ready to make some amazing sushi!

A top-down shot of beet tartare with a mango yolk.

October 1, 2015 12 Comments

Beet Tartare with Mango Yolk

This beet tartare is a soft and velvety dish with a little salt, a tiny bit of acid, the right amount of umami and rounded out with some fat. The toasted walnuts add a little contrasting crunch while the vegan sour cream balances out the acidity and adds a subtle creamy note.