As you know from prior posts, I’m not vegan. But when I got an offer to review a vegan cookbook, I had an epiphany. I eat fruits, vegetables, grains, and [ … ]
I’m usually not a big fan of cauliflower, but this easy roasted cauliflower dish totally made me a convert.
Umeboshi paste is great way to add umami to vegan and vegetarian dishes, and can be used to replace anchovies, fish paste, or fish sauce in recipes.
Pomegranate vinaigrette is perfect on winter salads and cool-weather greens like kale, chard, and spinach. It’s also lovely on roasted vegetables. Here’s the recipe.
Easy, healthy vegan lunches that can be made on Sunday for the work week. They freeze well and can be eaten cold if you do not have access to a microwave.
Nutty dressings are a perfect summer salad topper. Here are tips for building your own!