If you’re still a member of the work-from-home club, we suspect you’re running out of practical lunch ideas. And, if you’re anything like us, that might mean your take-out burrito average may be higher than usual. We’ve been looking to our favorite plant-forward lunch recipes these days, especially ones that […]
15 Plant-Forward Fall Recipes
As the fall rolls in, you can put on some sweatpants and curl up with a cozy blanket. But you also need to nourish your belly with the flavors of the season. We’ve made a list of some of our best fall recipes which just happen to be plant-forward. Kale, […]
All About Tofu
Tofu, also called bean curd, is made by coagulating (or curdling) soy milk before pressing it into semi-firm blocks. The process, similar to that of cheesemaking, results in tofu of various textures, ranging from scoopable to sliceable, all useful in different kitchen applications, both sweet and savory. Tofu is very […]
Almond Butter and Mango Sushi Rolls
Makes 4 to 6 servings These sushi rolls are a fun alternative to lunchbox sandwiches, and they can be filled with virtually anything, from sliced turkey to peanut butter and jelly! Experiment with different nut butter, fruits, and veggies, like steamed asparagus, green beans, or broccoli stems. Ingredients 1 cup […]
Asparagus-Edamame Bisque
Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup. Ingredients 2 tablespoons olive oil 2 cups thinly sliced leeks 2 shallots, […]
Baked Sweet Potato Chips
Makes 4 servings Though there is no replicating the crisp perfection of a fried potato chip, baked sweet potatoes offer indulgence that we can feel good about. These are best right out of the oven and are great on their own or served with a dip or layered as nachos. […]
Baked Sweet Potatoes With Caramelized Onions & Mushrooms
Makes 4 servings Ingredients 4 small sweet potatoes, scrubbed 3 tablespoons extra-virgin olive oil, divided use Kosher salt, to taste 2 tablespoons unsalted butter 3 medium yellow onions, thinly sliced Freshly ground black pepper, to taste 1 lb 8 oz mixed mushrooms, like oyster, shiitake, or cremini, cut into bite-sized […]
Black Bean and Quinoa-Stuffed Zucchini
Makes 4 servings Quinoa is a great base for a stuffing, which you can use in zucchini, like we do here, or other veggies like portobello mushrooms, acorn squash, or bell peppers. Substitute any bean for black beans, or even shredded cooked chicken. Ingredients 4 large zucchinis, halved lengthwise 5 […]
Bruschetta With Eggplant Relish & Ricotta Salata Cheese
Yields 8 portions Ingredients 3 lb eggplant, peeled, cut into 1/2-in cubes 2 teaspoons kosher salt, plus as needed 3/4 cups minced onions 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided use 1/2 cup (2 stalks) small-dice celery 1 1/2 cups tomato purée 1/2 cup pitted green olives, diced […]
Caramelized Sweet Potatoes with Pine Nuts and Currants
Makes 4 to 6 servings This is a hearty side dish for simple roasted chicken or a pork loin, or serve it on its own alongside a green salad or some crusty bread. Substitute yellow or red onion for the shallots and raisins, dried cranberries, or dried cherries for the […]
CARROT-TOP PESTO
Makes about 1 1/2 cups
Cauliflower Almond Soup
Makes 4 Servings