Recent posts

Falafel Cakes with Rice Salad and Sumac Radishes

These vegan Falafel Cakes cook up a bit faster than traditional balls and have more surface area with that satisfying crunch of crust. They pair nicely with the cool, spicy rice salad and sumac seasoned radishes for a complete meal.

Mint-Spinach Soup with Crispy Carrots and Chickpeas

Garnish makes soup better. This Mint-Spinach Soup is topped with oven roasted ras el hanout carrots and chickpeas, yogurt, and fresh mint leaves.

Miso Umami Bowls

Getting deep, rich flavor into these Japanese-inspired rice bowls is easy when you use ingredients with umami. These Miso Umami Bowls get sweetness from sweet potatoes and agave, saltiness from tamari, richness from avocado, bitterness from the slight char that results from oven roasting and umami from soy, miso, and tofu.

Cajun Baked Tofu with Creamed Swiss Chard

This Cajun Baked Tofu combines the traditional Cajun spice for a vegan variation of a satisfying dish.The creaminess offsets the spiciness and adds heartiness to complete the dish.

Gemelli with Pesto di Noci and Crispy Lemon Tofu

This pasta sauce breaks from tradition and instead uses walnuts and cilantro to create pesto di noci, or walnut sauce, to make this Gemelli Pasta with Pesto di Noci and Crispy Lemon Tofu.

Korean Tofu Bowl

A good rice bowl is a plant based staple that can be flavored in almost unlimited ways. This Korean Tofu Bowl starts with a based of brown rice and is topped with roasted broccoli, crispy sugar snap peas, tangy gochujang barbecue sauce sautéed tofu, and sour, fermented kimchi.

Vegan Sushi Bowl

Japanese food is based on the staple ingredient of rice, and most dishes are build from this base. Traditional Japanese food shunned meat because of the influence of Buddhism, so this Vegan Sushi Bowl is not only uses the classic flavors or salt, umami, soy, and vinegar, but super flavorful.

Crispy Tofu, Broccoli and Green Beans over Midnight Grains with Sesame-Miso Dressing

Instead of the same boring cubed tofu that you are used to, this recipe tears the tofu into shards and roasts them until golden browned and the pointed ends get very crispy in parts. Serve the crispy tofu atop black midnight grains, alongside lemony roasted vegetables and a tangy sesame-miso dressing.