I cooked up a big pot of basic kale and cabbage, then heated it up through the week with different additions for variety. My Taster appreciated the mild flavor of the cabbage. I like the cook-ahead aspect and how healthy this is, with no added fat and loads of fiber and phytonutrients. The basic kale […]
This main-dish salad comes together in twenty minutes or less, using pantry ingredients and fresh greens. No special cooking skills needed and easily adapted to use what you have on hand. Get zing from the salsa, crunch from the seeds or nuts, umami from the beans and green onion, and sweetness from the raisins and […]
Hulled millet tastes a bit like corn, with a pleasantly chewy texture. This whole grain cooks faster than most, making it a great weeknight choice. Millet answers the question of “what goes underneath this stew?” now that we’re having rice no more than twice a week. It’s a pretty choice for Buddha bowls too, nestled […]
These quick, high-protein cookies combine three of my favorite flavors: shortbread, raspberry, and chocolate. Because they are wheat-free, dairy-free, and egg-free, they avoid many allergy and dietary issues. Their fat, protein, and fiber content makes them filling, so they work well after a light meal. This could be just the recipe you need to delight […]
Fancy up your brown rice by cooking it with tiny black lentils. You’ll get lots of advantages from little effort: more protein, less greenhouse-gas emissions, more flavor, and less arsenic. Thanks to my friend Elise for the inspiration. She cooks lentils and rice together, then tops the mix with stir-fries, salads, or roasted vegetables for […]
At last! Vegan rolled cookies you can cut into adorable shapes and decorate for Christmas or Easter. These vegan sugar cookies are sturdy enough to pick up and that hold their shape while baking. Use aquafaba, not eggs or milk and coconut oil, not butter. See make-ahead tips too.