Honeynut squash is my seasonal obsession! I discovered this little hybrid squash at the farmers market a few years ago. There are so many ways to use it. Check out my recipe for this yummy risotto here and for soup and quinoa pilaf here. Read on for three more ideas!
Today marks the first Miso Day Celebration – a day of recognition for the treasured Miso – an ancient, tastebud enticing ingredient acclaimed for its powerful, umami flavor! I highlighted Miso in the M chapter of my new book, The Vegan ABCs Cookbook, because Miso as an all-purpose seasoning that can be used in both savory and sweet recipes.
Need a fast and easy way to make a fast and easy Caesar salad? Make your Caesar dressing with yogurt! There are so many great vegan brands out there made from every plant-based milk you can think of—coconut, cashew, almond, oat and soy—as well as pea protein, cassava root and pili nuts. Any of them work in this dressing.
A while back, my husband sent me an article entitled, “These Foods Are the Closest You’ll Get to Immortality” that highlighted six foods. It said, “Want to look young forever? Eat the right foods. When we follow a diet that’s rich with a variety of high-quality foods that contain antioxidants, healthy fats, water, and different nutrients, our body will show its appreciation through its largest organ: our skin.” Who doesn’t want pretty, glowing, amazing skin? Read on for the perfect recipe that incorporates 5 of the 6 foods.
This season in our lives has certainly had its challenges. As I type this, we are still in the middle of the pandemic and things are nowhere near normal. Or what used to be normal. Or, now maybe a new normal. Anyway, I have been trying to keep things as sane as possible and trying to come up with ideas for dinner. And that is how salad came to be a regular dinner around here.