As someone who tries to eat a large salad every day, I understand when people tell me they are bored with salads. The keys to enjoying salads for me are 1) changing up your produce every week, adding one or two new veggies, 2) always including a filling protein like beans/legumes, tofu, or tempeh, 3) incorporating healthy fats like seeds, nuts, and/or avocado, and 4) adding an ingredient you’re excited about (for example, Macadamia Parmesan Crumbles!). …
Search Results for: bean salad
Tofu Veggie Ramen with Pad Thai Sauce
Is anyone else feeling the urge to try new recipes during this COVID-19 lock-down? I tend to crave Asian and Mexican flavors, so I’ve basically been alternating between the two (with a few pizza dinners in there, of course!). Earlier this week I pulled out my last remaining fresh veggies, a block of tofu, and two packs of ramen noodles and set to work on a Tofu Veggie Ramen. I started with a mild coconut ginger broth and whisked together a flavorful Pad Thai sauce to drizzle over the noodles, veggies, and tofu. The final result was so good, I decided this recipe needs to be on the blog! …
Potato and Chard Enchiladas with Artichokes
I’ve been making Isa Chandra Moskowitz’s potato and kale enchiladas for years. They’re delicious and Picky Husband loves them, so they’re in our regular dinner rotation. I decided to adapt those flavors into my own version and share it with you because enchiladas are so tasty and satisfying. My version — Potato and Chard Enchiladas with Artichokes — also gets the thumbs up from my family, so this is how I’ll be making them from now on. Sorry, Isa! …
Cauliflower Steaks with Walnut Caper Salsa
If you’re still on the cauliflower train, here’s a new recipe for you to try! Actually, it’s three recipes in one — cauliflower steaks, cauliflower and white bean mash, and walnut caper salsa. They’re each delicious, but put them together and your life will never be the same!…
Mexican Cauliflower Rice
Hello, friends! It’s been way too long since I’ve posted a new recipe, but this Mexican Cauliflower Rice makes the wait worth it. It’s flavorful, full of nutritious veggies, and is super easy to throw together for a fun dinner! And I know it’s good, because my picky husband even likes it!…
Plant-based Pantry Staples
I’ve gotten a few requests by friends to create a post about how to become a plant-based eater — specifically how to transform your kitchen so you’re ready to make a few meals in a pinch. We’ve been snowed in the past few days, so I used my free time to compile a list of basic pantry staples (and fridge/freezer staples) that I pretty much always have on hand. And as a bonus, I’ll share with you some of the meals you can make on the days you don’t feel like going to the grocery store for extra ingredients. …
Lazy Vegan Lasagna
As much as my husband and I love lasagna, I’ve found that most of the vegan lasagna recipes out there just aren’t worth the effort. Many of them use tofu with several ingredients added to make it taste like cheese, but it never quite gets there. However, a couple of weeks ago I decided to come up with a vegan lasagna recipe that’s simple and delicious. I had an idea to try combining soaked cashews with a can of hearts of palm to make the ricotta, and the result was better than I’d imagined! …
Thai Spaghetti Squash Stir-“fry”
It seems like once a week I realize I don’t know what to cook for dinner and I don’t feel like going to the grocery store. For this reason, I always try to keep a spaghetti squash on hand. I cook mine in the microwave, so it’s super easy to prepare, my whole family likes it, and it’s light and nutritious. When my fridge is really bare, I serve it like spaghetti — with marinara and some type of protein. But to make things more interesting, I prefer to use up as many veggies in the fridge as I can. The solution? This Thai Spaghetti Squash Stir-“fry!” …
Smoky Maple Chickpeas
Roasted chickpeas are the perfect snack. They’re crunchy, salty, and packed with protein and energy. I love playing around with the flavors of these warm little beans and serving them to my husband and 3-year-old while they watch sports on the weekends. My latest creation — these Smoky Maple Chickpeas — were a must-share! I decided to try for a maple bacon flavor, so I went straight for the liquid smoke, smoked paprika, tamari, and of course, the maple syrup/sugar.
The result? Slightly sweet, slightly salty, smoky, and addictive chickpeas!…
10-Minute Roasted Tomato Soup
Happy fall, everyone!
As I mentioned in my last post, it’s time for me to return to posting soup recipes since the weather will be turning cold soon. And just to ease you into making soup again, I decided to start with a super quick, super easy roasted tomato soup that tastes like it took an hour to make!…
How to Build a Whole Food, Plant-based Meal
If you’re like me, you grew up in a typical American household in which the answer to the question, “What’s for dinner?” was always some kind of meat — meatloaf, Parmesan chicken, roast beef. That’s because we are used to meals in which the meat is the star of the show and the sides are mere decoration. Just look at a restaurant menu if you don’t believe me.
But let’s say you’ve watched “Forks Over Knives” and read How Not to Die and are ready to switch to a whole foods, plant-based diet. Where do you begin? How do you feed yourself and your family without leaving everyone dissatisfied or hungry an hour later? How do you make sure everyone is getting the nutrients they need?…
Feeding Toddlers
I can’t tell you how many strangers have come up to us in restaurants and told us they were amazed by what our toddler was eating — whether it was Brussels sprouts, broccoli, tofu, etc. Abby, now two years old, loves to eat. And even though I’d like to take all of the credit for her great diet, I know that parents have to work with the cards they are dealt. Some kids are naturally picky eaters, and there isn’t much parents can do about it….