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 . . .
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 . . .
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 . . .
These cashew ricotta toasts are an awesome vegan party snack to add to your repertoire. Try them as a Thanksgiving appetizer!One of my favorite parts of writing Friendsgiving was developing and photographing the "Pre-Game" chapter. This section of the book is dedicated to that first hour of a party when your friends arrive - hungry, thirsty, and seemingly eager to help you finish up in the kitchen. As much as I love sharing food with friends, I don't always enjoy people helping me in the kitchen (it throws me off my game and prolongs the whole process, . . .