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 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 . . .
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 . . .
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 . . .
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, . . .
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 . . .