This summer I built two raised beds on the side of my driveway and created a little food garden. I am loving growing food – kale, parsley, chives, radishes, basil, cucumbers, tomatoes, beans, and carrots. These big, colorful, glorious very carrot-y carrots! I am definitely hoarding them and using them up slowly.Continue reading "Blue Plate Special #64: Kid-Approved Honee Tempeh with Steamed Broccoli & Carrot Slaw with Dill & Capers"
I literally can’t eat chipotles in adobo fast enough. I love this stuff – smoky, sweet, tangy, and a little spicy. Remember how I made my own? Now I am trying to figure out a million ways to eat it. How about this combo? Chipotles + Bee Free Honee = a seriously sticky, delectable marinade. And […]Continue reading "Blue Plate Special #63: Baked Chipotle-Honee Tofu over Cabbage Slaw with Pan-Roasted Corn"
I’m loving all of the beautiful tomatoes I am seeing in the markets. But sadly, my husband doesn’t like tomatoes (what?!?) but I do. So when I make a dish like this, which I think is better with a velvety roasted tomato on top, I make mine with and his without. You can do whatever […]Continue reading "Blue Plate Special #62: Marinated Tempeh over Parsnip Mashed Potatoes with Roasted Broccolini & Vine Tomatoes"
Recently, my friend’s husband sent her a recipe to try (some kind of mustard tofu with sweet potatoes and kale) but sadly it was a fail. We talked about what went wrong and to me it was an issue of what cooking methods were suggested for the individual elements. So, I created this recipe for […]Continue reading "Blue Plate Special #61: Baked Mustard Tofu with Sweet Potatoes & Kale"
I got the idea for baking tofu coated with nutritional yeast from someone on Instagram. What an easy and great idea. It’s literally just nooch. That means no oil, no gluten and no hassle. It is great with anything on the side or even in a sandwich. Today, I made mashed potatoes and broccoli because […]Continue reading "Blue Plate Special #60: Noochy Baked Tofu with Broccoli & Mixed Mashed Potatoes"