This scrumptious dish works as a main course or a side dish. It has a Greek-inspired flavor with the oregano and lemon, and the chickpeas make the dish hearty and…
This recipe is super quick, easy to make, and packed with flavor. It’s also adaptable based on the veggies you have on hand. Don’t like tofu or want soy in…
Rarely have I had to experiment so much to get a recipe right. I’ve made cream cheese before from cashews, and the results were good. However, I can’t get raw…
It’s COVID-19 time and we’ve been staying at home for almost six weeks. I’ve been cooking almost every day. In fact, in six weeks we’ve ordered take-out meals exactly twice….
Coleslaw is easy to make and can take a variety of forms based on the dressing. This version features my Creamy Avocado Dressing mixed with finely shredded cabbage and carrots….
I recently had a craving for Mexican chocolate brownies. After looking at a number of recipes, I found one that looked promising on mom.com. Unfortunately, the recipe had several typos…
A friend recently brought this dip to a couple of parties, and I could hardly pull myself away from it. Even if there had been no other vegan options (and…
I frequently sing in restaurants. I rarely pay attention to the food while I sing, but yesterday my attention kept wandering toward the plates of pasta being served at the…
I recently completed a 72-hour water fast. I was never terribly hungry during the fast, and I felt great. The last night, however, I dreamed of peanut butter. I hadn’t…
This year some friends hosted a vegan/vegetarian Thanksgiving dinner. It was a lovely gathering with a table full of vegan-friendly dishes, and the first time in years I didn’t make…
I eat an enormous salad almost every day. Ever since I found out that whole food fats are needed for the body to absorb fat-soluble carotenoids from foods such as sweet…
This curry is easy and quick to make, especially if you cook it in an Instant Pot. I took some liberties with the spices, as berbere is an Ethiopian spice….
I’ve been on a cheesy sauce kick lately. Remember that potato carrot cheese sauce that everyone seemed to be posting about a few years ago? If you don’t remember, this…
One of Guatemala’s blessings is our wonderful markets, filled with fresh local fruits and vegetables. Yesterday I went up to one of my favorite vendors, where I often buy basil…
I made my first vegetarian mushroom nut loaf back in the 1970s. Back then it was filled with cheese and seemed like a ton of work. Much as changed since…
I’m a bit of a soup junky. I make soup several times a week: sometimes hot, sometimes cold, but always flavorful and satisfying. You may have seen my recipes for…
Last week a friend was telling me about his wife making pita brea. “Of course,” he said “when you make it at home it never puffs up into a pocket.”…
I haven’t posted much lately. I’ve had a slow recovery from hand surgery on March 30, which has limited my computer time. Basically I had to chose between computer and…
This is a companion post to the Qabuli Palao recipe. While my assignment for my Plant-Based Chef Professional Certification program was a rice and lentil dish, I wanted lots of…
I first had this dish when my dad made it for me. He was looking for a vegan dish that everyone in the family might enjoy, and this arugula pesto…