At the end of 2020, the New York Times posted their top 20 recipes. There was a pretty picture of what I thought was tofu and vegetables on a sheet pan. The big white rectangles were actually feta but I decided they should be tofu. So I made it and it is a really delicious and super easy. And it has been in my rotation ever since!
Continue reading “Sheet-Pan Tofu with Broccolini, Tomatoes & Lemons”
It’s Hanukah and that means latkes galore! I have made latkes several different ways over the years but I think this recipe is by far the best one yet. Read on for the details. And yes, I am an applesauce AND [vegan] sour cream person!
Continue reading “My New Latke Recipe! (aka Potato Pancakes!)”
I have officially figured out a way to make everyone LOVE Brussels sprouts and you will want these on your table as soon as possible – Thanksgiving or Christmas dinner perhaps?! Just double or triple the recipe to feed as many people as you have over to celebrate.
Continue reading “Maple Caramelized Brussels Sprouts with Pecans and Pomegranate Seeds”
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!
Continue reading “Honeynut Squash: Recipes for This Time of Year!”
This is my healthy and delicious Salted Caramel Smoothie. The secret? Dates! Dates are the D in my cookbook The Vegan ABCs Cookbook which you can buy here. In the meantime, read on for the recipe!
