This hearty vegan tempeh Bolognese is perfect for cozy winter nights. As far as plant-based proteins go, tempeh is a superstar ingredient. And if you’re not experimenting with it already, here’s why you should.Like tofu, tempeh (pronounced TEM-pay) is made out of soybeans. The beans are cooked and naturally fermented into a block. But unlike tofu - which is essentially coagulated soy milk - tempeh is a whole food, so all its nutrients remain intact. Tempeh Nutrition Eating whole foods made from soy is a great idea because soy is a complete protein - . . .
This warm farro salad is one of my go-to ways to do comfort food when the temps outside are below freezing. (Yes, I really do find comfort in whole grains and vegetables!) It's hearty and nourishing, and consists of chewy farro grains, roasted sweet potatoes, a tangy parsley pesto, and crunchy toasted almonds. The variety of textures makes it really satisfying to eat and the bright orange potatoes with flecks of green pesto mean it's pretty to look at, too.It first made an appearance on our table for Thanksgiving, but I’ve held off on sharing it until I got . . .
This tomato coconut curry is loosely inspired by Thai tom kha gai soup. And I mean very loosely.Tom kha gai - or simply “tom kha” - is flavored with galanghal (a ginger-like rhizome), lemongrass, kaffir lime leaves, chili peppers, and coconut milk. Together, these ingredients make a spicy, sour, silky broth that typically houses chicken and mushrooms. You can find it listed as an appetizer on most Thai restaurant menus and it’s just the absolute best thing to warm you from the inside-out on a cold winter day.I started making this vegan tomato coconut curry . . .
From the Motherland is a series in which I pay homage to my Ukrainian heritage and share my favorite childhood recipes. 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 . . .
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 . . .
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 . . .
Looking for vegan Thanksgiving recipes? This creamy and comforting vegan potato gratin with cashew béchamel will be adored by everyone at your table.Scalloped potatoes, a.k.a. Pommes Dauphinoise in French, a.k.a. Potatoes au Gratin in French-English. Whatever you wanna call it, this is a super indulgent, très français way of cooking potatoes and always a crowd-pleaser. Classic Julia Child-era potato gratin is made with milk and/or cream, butter, and lots of Gruyere cheese. But just because you've opted out of eating dairy or have trouble digesting it, does not . . .