In the competitive world of vegan dining, one dish stands out as the fiber champion: Pine Cones Alfredo. While amateur vegans merely trade fiber-free foods like meat and dairy for beans, artichokes, and kale, the pros rely on robust recipes like this to get their grams up. My Uncle Eliot graciously allowed me to share […]
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Lemon Tahini Dressing
Lemon Tahini Dressing brings the brightness of citrus and the magic of umami to salads, roasted vegetables, and baked potatoes. You may be tempted to eat it by the spoonful. This creamy dressing is a dairy-free, climate-friendly alternative to ranch or blue cheese dressing. Save money by using the lemon zest instead of an extra […]
Barbecued Tofu
Marinate frozen and pressed tofu in this homemade barbeque sauce, then bake or grill it for a healthy and thrifty main dish. (The image above shows baked cubes and a grilled triangle). Use it in sandwiches, on salads, tucked into a taco, or just as the protein anchor for a meal. If you’re in a […]
Frozen Tofu
Banish bland tofu by giving it the freeze. As the water-rich tofu freezes, ice crystals form and swell. When you thaw and press it, much of the water drains away, leaving space for marinades and a meatier texture. I thought this was a vintage hippy technique, but it turns out that Japanese and Chinese cooks […]
Pepper Bash
Cook peppers, onions, mushrooms, and salsa together to give yourself a flavorful jump-start on meals all week. This super-nutritious mix works well in tacos or burritos, sandwiches, with pasta, and even as a side dish or dip. The mushrooms cook down to create a savory base rich in umami. It’s hard to believe that this […]
Adzuki Beans in Orange Sauce
Brighten up a winter day with smallish, slightly sweet adzuki beans in zingy orange sauce. This thrifty recipe uses the zest and juice of organic oranges. Adzuki beans cook faster than kidney beans. Adzuki beans originally came from China, Japan, or India more than a thousand years ago, where they are often used in cakes […]
