working late all week too hungry to be fancy five minute dish yay much past midnight crispy, crunchy, runny, sweet. spicy egg porn. gobbled eggs all up perfect, it sure hit t… Read More

Because I live in one of the hottest states in the United States, and by “hot” I mean the moment you step outside, the crease in the back of your knees sweat as fast as sp… Read More

This emulsion straddles the line between sauce and puree. Soy and tofu really enhance each other. If you like salt and heat you'll enjoy this. It has the soul of a remoulade… Read More

I have a similar recipe that uses almonds and oats with tofu to create little vegan protein filets. While those were really tasty, I wanted to try using lentils in place of the nuts and… Read More

Looking for a little different way to prepare my tofu, I came up with this version.It mimics how one might cook scallops or fillet. A nice hard sear on the outside and a tasty marinade to im… Read More

There's always been a disconnect in my head between classic French sauce techniques and how to use them with vegan ingredients.That is how I arrived at some of my tofu based sauces. I figure… Read More

This is an easy one. Lots of flavor, very little effort. I love sriracha. If you do as well, this is a sauce you'll want to make. It starts with a classic roux as the thickening ag… Read More

A good sauce is always an interesting challenge. There are already a million sauces out there floating around the internet. Not to mention all the classic sauces that have existed for who kn… Read More

Have always wanted to try making a classic French Béchamel sauce. I never actually have. However, I've seen lots of other people make it on various TV programs. So it's quite familiar… Read More

Potatoes are interesting in that subjecting them to multiple cooking methods actually improves their texture and flavor. While you can certainly achieve great potatoes through a singular bak… Read More

Twice cooked tofu marinated in soy sauce and spices has a pleasing texture on the outside and a soft center. Drain your tofu, the cut your block of extra firm tofu into 1 inch cubes. St… Read More

Recently, I was discussing red beans and rice with a colleague. She'd never made it, but was curious to try. She contemplated buying a boxed mix. I cautioned that it may contain pork. She do… Read More

This Fall Harvest Rainbow Casserole is filled with plenty of healthy fiber, lean protein, and Cruciferous greens, and beta-carotene.  This is kind of like a new-age version of the old… Read More

This soup is all about the broth. Layers of flavor come together to create a complex broth in a relatively short amount of time.It has a strong chinese influence, but it draws from various c… Read More

Soy and ginger are a great combo. Sweet and salty  and unctuous. Garbanzos love soy and soy loves garbanzos. Let's put all these elements to work for us.This is a simple Asian bean sala… Read More

I love throwing everything in a pot and just letting it simmer and reduce. It's an easy way to extract the maximum amount of flavor with the least amount of effort.1/2 yellow onion, sliced1… Read More

1 pint white mushrooms, sliced1 can garbanzo beans1 cup fresh or frozen broccoli1/2 medium red onion, sliced1 small head bok choy, sliced1 jalapeno, minced3 cloves garlic, sliced1/2 cup fres… Read More

I love garlic. Seriously love it more than any other ingredient. Garlic can do no wrong. If you haven't yet tried fried garlic, you need to do so. Same goes for garlic puree. Two different p… Read More