Zucchini is one of my favorite vegetables these days. I’m especially loving zucchini with just about any savory breakfast, like scrambled tofu, beans over toast…you name it. But air-fried, zucchini is good enough to eat all by itself – just as … Continue reading
Flavor-packed and dramatic, this is a jazzy dish that’s perfect for guests, yet easy enough for a great family dinner. An easy arugula pesto is tossed with cooked pasta and loads of oven-roasted shallots, zucchini, bell peppers, and tomatoes. The flavorful … Continue reading
My mom began making ratatouille when I was a young girl, and I remember it was unlike anything she usually served and I wasn’t really sure if it was supposed to be a side dish, a condiment, filling, or topping. Turns out that this lovely stew … Continue reading
I have been making all kinds of tempeh burgers this summer, and for the last few weeks I’ve been adding zucchini, kale, and fresh basil from the Farmer’s Market for extra flavor. We think these burgers are perfect summertime fare. They’re oven-baked, … Continue reading
For a little extra drama (the good kind) around your table this holiday season, try serving this spectacular dish. Spoiler alert – your pasta is about to turn vividly reddish-purple, and it’s a bit of a show stopper. My daughter and I recently … Continue reading
Here is my healthy take on traditional potato latkes. Even though most potato pancakes are skillet fried in a pool of oil, these are baked with zero added oil in a very hot oven, so where your average latkes are heavy and … Continue reading
Sometimes one thing leads to another. That’s what happened when I decided to make zucchini muffins a few days ago. First, I thought it would be fun to add carrots for extra color. Carrots reminded me of carrot cake, and that … Continue reading
When when the evenings begin to turn crisp, this Minestrone, overflowing with beans, pasta, and fresh garden vegetables, really hits the spot. Don’t be alarmed by the lengthy ingredient list. This soup actually simmers to perfection in around 30 minutes. … Continue reading
My friend Jeri and I recently conducted a vegan cooking demonstration for an audience of about 50 people at the Caroline Kennedy Public Library. We chose a breakfast menu, featuring this Curried Tofu Scramble. We thought it would be fun … Continue reading
These Vegan Pita Bread Pizzas were born a few weeks ago, after an unusually long and exhausting day. I landed in the kitchen at about 8:00 that night, too tired to think. We were all overly hungry with no dinner … Continue reading
Even vegans crave hearty, comforting meals this time of year. A few weeks ago, I stepped up my game with this delicious Hearty Lentil Shepherd’s Pie at our Thanksgiving buffet. It is an ideal choice for any cold night, but … Continue reading
Two summers ago, we had pasta everyday as our family travelled on vacation through Italy. Sometimes twice a day. It stayed right around 100 degrees each day, yet a plate of steaming hot pasta somehow always hit the spot. Wherever … Continue reading
