I make tofu weekly. It has really become one of my favorite ingredients because it’s easy to make and takes on any flavors you throw at it. Besides my famous golden vacation tofu recipe, this variation makes a regular appearance in the rotation.
Hello fresh cherry tomatoes from my garden! How gorgeous do they make this tart? Not to mention how delicious! It is basically a variation of the little tomato pies I starting making last summer but in phyllo form. I never really wrote down the recipe, so here it is.
I love the New York Times Food section – it inspires me with ideas for dishes I can veganize. There was an article a while back about the sesame noodle dish made famous by Shorty Tang in New York City. I remember making a version of these years ago with a friend for a party and loved it but never added it to the rotation. All that is about to change…
It’s eggplant season and today I am sharing this amazing and easy eggplant parm pizza. I am also sharing my updated pizza crust (similar to the galette crust that I recently posted) which uses sprouted wheat flour. Of course, you don’t have to make eggplant pizza. You can leave it plain or top it with whatever you want!
What is your comfort food? Mine is a big bowl of pasta with my homemade red sauce. Today, though, I am taking my homemade sauce to a new level with a little help from Rachael Ray and an eggplant from my garden.