This broccoli pesto pasta is one of the first recipes I ever developed - and I'm happy to report I still love it, considering I was only a teenager at the time.Although as a child I was always at my mom’s side as she was cooking, it wasn’t until I discovered the Food Network when I was 12 or so that I got the urge to try cooking on my own (shout-out to Rachael, Giada, and Ina for the inspiration!). I started out basic - albeit pretty creative. I distinctly remember a warm salad of white rice with chopped up tomatoes and chicken nuggets. It was… interesting. . . .
Crisp fall mornings, leaves turning colors, the sweet scent of PSL’s in the air… it all makes me want to do one thing: turn on the oven. Every October, as the quiet and stillness of fall settle in, I realize how much I've missed baking and roasting since spring (because using the oven in August is just silly, except for this eggplant recipe).With just a handful of ingredients and zero fussy techniques, these vegan carrot pumpkin muffins are the perfect welcome-to-fall, get-reacquainted-with-your-oven recipe. They have a crunchy top - thanks to an extra . . .
These vegan braised lentils with red wine call for just 5 ingredients, 1 pot, and 25 minutes of cooking time - perfect for weeknights or meal prep.Back when I used to work at Natural Gourmet Institute, I’d sit in on a lot of Chef’s Training Program classes. Mostly doing research for our cookbook (comin' atcha April 9, 2019!), and sometimes just because, but I’d always leave the room having learned something new: a new way to serve a classic dish, a vegan substitute for this or another thing, an exotic spice from a faraway place.One time, I audited the Beans . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. Tired of never having the answer to, “What’s for dinner?” Keep your kitchen stocked with these vegan pantry staples and weeknight cooking will be a breeze.So far on Back to School, we’ve covered basic kitchen tools, how to make perfectly fluffy grains, and how to sauté vegetables. To close out the series, I want to talk about one of the most important keys to healthy eating: a well-stocked whole-foods . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. This week, I’m showing you how to sauté literally any vegetable.Knowing how to saute vegetables is a basic and key skill we can all benefit from mastering, amiright? Whether you’re making stir-fry, a simple side dish, or a component of a more complicated recipe like a veggie lasagna, being able to quickly cook up any veg on the stovetop can open up a whole new world of yummy meals.Much like cooking . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. This week, I’m showing you how to make perfectly fluffy brown rice (or any grain, really) every time.We’ve all been there: you decide to make some rice and cook it the same way you always do. Then you go to scoop some onto your plate and realize it’s too mushy/undercooked/overcooked/stuck to the bottom of the pot, etc. What did I do wrong this time, you think.Listen, don’t feel bad. This problem . . .
This September, we’re going “Back to School”. Each week, I’ll be sharing a basic technique or kitchen how-to to help you tackle healthy cooking with confidence. I’m kicking off the series by sharing my 13 must-have basic kitchen tools. (This post contains affiliate links.)As anyone who’s ever prepared a meal outside of their home will tell you, cooking without your favorite tools can be challenging. Dull knife? It’ll double the time you spend on vegetable prep. No non-stick skillet? You can say goodbye to cooking pancakes, eggs, or any other delicate . . .