This vegan breakfast bowl is my new favorite savory breakfast. It’s got crispy roasted potatoes, Mexican-flavored scrambled tofu (aka vegan scrambled eggs), creamy guacamole, and salsa.Scrambled tofu is an awesome recipe to have in your plant-based repertoire. It’s really simple to make, you can flavor it with anything you like, and make it in advance and reheat throughout the week as needed. You can eat it for breakfast in place of scrambled eggs, or add it to a grain bowl or burrito for lunch or dinner. How to Make a Tofu Scramble If you're not . . .
During a recent weekend getaway, my girlfriends and I were gathered around the dinner table and the topic of wellness habits came up. “What do you guys think of celery juice?” someone asked and “Have you heard of those weird hormone drinks? What are they called… adaptogens?” Followed by, “What about probiotics?”The conversation naturally veered toward Instagram influencers. “So-and-so says to drink warm water with lemon every morning” and “So-and-so puts tahini on everything and she glows!” We quickly grew frustrated from the crossfire of conflicting information . . .
This traditional Ukrainian varenyky recipe is the perfect weekend project to tackle this winter.For each of us, there is one dish out there that defines us. Something so close to our heart, that it actually feels like it’s in our blood. It’s symbolic of childhood, our family, our ancestors, our geography. It’s a constant of our past, present, and future. Something that when we eat it, has the effect of a time machine. For me, it's this varenyky recipe. Varenyky (pronounced vah-rEH-nee-key) are a Ukrainian dish of dumplings stuffed with a sweet or savory filling . . .
I know what you’re thinking. “Brussels sprouts? Really? Thanksgiving was a month ago.” I know, I was there. But it’s not my fault this charred Brussels sprouts recipe came to me four weeks too late - and I simply can’t wait until next November to share it with you. So I guess you’ll have to make it for Christmas, your office holiday party, or just a random upcoming Tuesday.This recipe evolved from the Balsamic Brussels Sprouts from Friendsgiving, which is, hands down, the most popular recipe in my book. I wanted to make it for a private cheffing gig I do . . .
The holiday season is officially here and I'm so excited to share my 2018 gift guide with you. Although I don't typically agree with the American consumerist philosophy, the holidays are a great time to splurge on something special you've been eyeing all year - whether for yourself or a loved one. I've been keeping tabs on the latest and greatest in cookbooks, kitchenware, and eco-minded items for the past couple of months and rounded up my top 12 gift ideas below. Which of these would you be most excited to find under the tree?1. Ottolenghi's SIMPLE was one of . . .
Need to use up leftover tahini? Make this vegan pumpkin spice tahini granola.The last couple of weeks have been really intense. Between starting several new work projects, booking our winter trip for earlier than planned, and hosting Thanksgiving, I've become exhausted and managed to have several emotional breakdowns in a span of a few days. It also doesn't help that Syracuse is already snowed in and we won't be getting any sunshine til April.I'm not sharing this to throw myself a pity party, but rather because you may be going through something similar. . . .
This colorful beet side dish is inspired by one of my favorite restaurants in NYC's West Village.Whenever anyone asks me where to eat in New York City, my go-to answer is Rosemary's. It's an Italian restaurant with some of the best homemade pasta and focaccia I've ever had, along with local produce and pasture-raised meats. It's spacious - as compared to most West Village (my favorite eating neighborhood) restaurants - and has a cozy, rustic decor. In the daytime, it's flooded with natural light thanks to the floor-to-ceiling windows, while in the evening, it's . . .