Anyone who’s ever lived with me can attest that I refuse to leave home until I’ve had breakfast. The house can literally be burning down, and I’ll still pause to make a quick toast over the flames.What can I say? I love a slow morning. Breakfast is the perfect chance to take a little time for yourself, nourish your body, and set the tone for the day. To me, it’s a non-negotiable part of self-care. (Side note: my drawn-out morning routine drives Rene crazy since he prefers to roll out of bed, get into the car, and go. We bicker about it constantly.)When I’m . . .
This basmati rice pudding - made with almond milk, whole grain brown rice, and coconut flakes - yields a creamy, fragrant porridge that's perfect for chilly mornings.Creamy rice is one of those comfort foods every culture seems to have their own version of. Congee, risotto, rice pudding, you name it - I love them all. Some people load theirs with nuts and dried fruit, some get theirs pre-packaged from the store; some people eat it for breakfast, while others reserve it for dessert.In my family, we have rice kasha (the Russian word for “porridge”), a sweet . . .
The recipe for these coconut oil biscuits with mushroom gravy comes from The Complete Vegan Cookbook. Make them for your next brunch! Biscuits and gravy is a classic southern American breakfast, and it’s as comforting as comfort food gets. You’ve got soft, buttery biscuits split through their equator and then smothered in a thick and creamy pork gravy. It’s pretty heavy stuff, and it’s totally delicious.My first encounter with biscuits and gravy was on Rene’s and my first road trip together back in 2015. We drove from NYC to Austin and back, visiting a handful . . .
From the Motherland is a series in which I pay homage to my Ukrainian heritage and share my favorite childhood recipes.Leeks are not a vegetable I remember eating as a child in our home in Ukraine. Tomatoes and cucumbers, yes. Eggplants? So many. And potatoes? Practically daily.Leeks haven’t played a big part in my adult life either. For years, I walked past leeks at the store, ignored them on restaurant menus, and disregarded recipes that called for them. I knew they were similar to onions and just figured I didn’t need another allium in my life. Only . . .
While thinking about which recipe to introduce you to The Complete Vegan Cookbook with, this rich vegan flourless chocolate cake seemed like a no-brainer.First of all, as stated in the title, this cake is rich AF. Using two whole bars of high-quality dark chocolate (I like Endangered Species and Ghirardelli brands here) plus cocoa powder in the batter yields an incredibly decadent, satisfying chocolate dessert.Secondly, it calls for just six ingredients and is super easy to make. You simply melt the chocolate in a double boiler, whisk it with the other . . .
Today is the day - a moment I’ve been waiting for for over three years! Natural Gourmet Institute’s debut cookbook, The Complete Vegan Cookbook, is finally out in the world! It’s been such a long time coming, I can hardly believe the day is actually here.Here’s some backstory...Several years ago, while I was still in the early days of being on the marketing team at NGI, the idea for a cookbook casually came up in a meeting. It made perfect sense for a 40-year-old institution, the country’s first plant-based culinary school, to have its own book. We just . . .
You know that “big pot of beans” meal prep guides always tell you to make at the start of a week? This easy chana masala is perfect for that. These fragrant, Indian-spiced stewed chickpeas are great over rice, spooned into flatbread with creamy avocado, topped with a crispy-edged fried egg, or simply served with fresh greens.Whichever route you choose, make sure there are scallions. Lots of scallions. They bring a brightness, bit of spice, and color contrast to the dish.This easy chana masala recipe starts with a sautéed onion, which gives the dish a . . .