Jump to Recipe This four-ingredient vegan cashew parmesan cheese is my go-to recipe for topping pasta, salads, grain bowls, toast, and more! There’s no shortage of crumbly, cheese vegan toppings in my life. I’ve made plant-based “parmesan” using hemp seeds ...
Read More »Tangy Chili Lime Tempeh Tacos
Chili lime tempeh tips One of the ways to make tempeh more user friendly is to steam it before marinading or cooking it. I do this sometimes, and I do think it makes a difference. But it’s another step, and ...
Read More »Creamy Avocado Macaroni Salad
Avocado macaroni salad ingredients The ingredients for this salad are pretty flexible: you don’t have to use the same vegetables that I used, and there are lots of ways that you could jazz up the sauce. I wanted to keep ...
Read More »Orange Juice Avocado Dip
Nutrition in this recipe is delivered by 100% Florida Orange Juice, which gives the dip its citrus flavor and joins with avocado in creating a velvety texture (perfect for corn chips or pita chips, as you like). The vitamin C ...
Read More »Roasted Butternut & Shaved Brussels Sprout Salad
In place of Brussels sprouts, you could use chopped kale or even lightly steamed, chopped broccoli florets and shaved stems. But I do love the texture of the shaved sprouts; every time I eat them raw, I’m reminded of how ...
Read More »Pumpkin Seed Crusted Tofu Fingers (with two homemade dipping sauces!)
I’ve had nut-crusted tofu in restaurants before (Candle Cafe and Candle 79 here in NYC have some wonderful versions with almonds, pumpkin seeds, and pecans), and it always sounded very fancy and upscale. It took making this recipe for me ...
Read More »Green Lentil Hemp Seed Sliders with Spicy Dijon Date Mustard
This year, I realized that I’d been doing vegan burgers all wrong—or at least, I hadn’t been making them work for me. I was spending too much time chopping and sautéing things before throwing them into the food processor, and ...
Read More »Tahini Mustard Sweet Potato, Lentil, and Arugula Salad
What I love here is that the greens give the salad lightness and freshness, but it retains its heartiness and heft. It’s earthy and substantial enough to be a winter salad, too, and since sweet potatoes are available for me ...
Read More »Meal Prep Friendly Tofu Tahini Lunch Salad
As with chicken salad, chickpea salad, tuna salad, or whatever protein-rich lunch salad you fancy, this one is incredibly adaptable. My go-to has been celery, grapes, and carrots, but chopped apple, green onion tops, or dill would all work beautifully ...
Read More »Jeanine Donofrio’s Baked Red Lentil Falafel
It’s a perfect time for me to have gotten my hands on a copy of my friend Jeanine’s beautiful new cookbook, Love and Lemons Every Day. It’s an extension of Jeanine’s popular blog, Love and Lemons, and her first cookbook, ...
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