This gorgeous turmeric loaf is the perfect treat to pair with your afternoon coffee or tea. It's vegan, oil-free, and has zero refined sugar.What is your favorite way to procrastinate? You know, that thing you do when you reaaally don’t feel like updating that spreadsheet you’ve been sweeping under the digital rug. For me, it’s watching Violette’s YouTube. I’ve seen every single one of her makeup videos (like twice)... and I care very little about makeup.I don’t know why it’s so relaxing to watch her put on makeup all over New York City, but it just . . .
Warm Farro Salad with Roasted Sweet Potatoes, Parsley Pesto and Almonds
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 . . .
Smoky Tempeh Bacon
This fuss-free tempeh bacon recipe is vegan, gluten-free, and great for batch-cooking. Over last month’s holiday break, I accompanied Rene to California where he was working on a project for several weeks. I’d go to this cafe to work during the day and I just loved its vibe. They had lots of tables, strong wifi, and it was quiet enough to work, but not boring.I loved watching all the tourists come in for their breakfast sandwich fixes before hitting up Joshua Tree Park. This small sliver of California draws in tourists from all over the world and I really enjoyed . . .
Thai-ish Tomato Coconut Curry
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 . . .
Breakfast All Day: Vegan Breakfast Bowl with Scrambled Tofu and Crispy Potatoes
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 . . .
From the Motherland: Ukrainian Varenyky with Potato Filling and Fried Onions
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 . . .
Charred Brussels Sprouts with Fried Shallots, Apple and Balsamic
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 . . .
