Happy Cook Something Bold and Pungent Day

Beyond Meatballs with Garlic Mashed Potatoes and Onion GravyThis is one of my favorite culinary “holidays”. Cook something bold and pungent day is the brainchild of Thomas and Ruth Roy (1). Cooking something strong and deliciously stinky is really a great way add pizzazz to a cold and dreary November night. It is also a great way to get your culinary creativity flowing as we roll into the holidays. Continue reading

Black Bean and Quinoa Tofu Scramble

black bean and quinoa tofu scrambleAlmost every plant-based blog, cookbook and YouTube cooking channel has a recipe for tofu scramble – now it’s my turn. Tofu scramble is one of those dishes that is a staple for breakfast in my house, but it doesn’t have to be boring. For this recipe, I used black beans and quinoa to add more protein and substance, then spiced it up with a pinch of cayenne pepper and topped it with salsa to give it a little southwest flair.  Continue reading

Pantry Pasta

Picture of Pantry PastaFrom time-to-time I love to open pantry and challenge myself to create a meal from what is on the shelf. Yep, that’s right, no recipe book…just me, the kitchen and some miscellaneous ingredients. There is a misconception that making delicious plant-based meals is difficult and expensive. With only three main ingredients, not only is this magnificent market basket meal simple to make, but only costs about $1.25 per serving. Continue reading

VegYouth | Chloe Falkenheim

picture of Chloe FalkenheimI recently had the great honor to interview a very talented and passionate student – Chloe Falkenheim. Chloe is a high school senior from the greater Washington DC area. She is founder and president of her school’s vegetarian club, and founder and executive director of Vegetarian and Vegan Youth (VegYouth), an organization that engages and empowers youth to become vegan and activists in the vegan movement. Continue reading

Celebration of Fall Bowl

Fall Celebration BowlFall is my favorite time of year! The weather is starting to cool off, we are beginning to think about the holidays and squash is in season. This recipe is inspired by the flavors and colors of fall. It is a hearty combination of butternut squash, black beans, quinoa, and kale. It is easy to make, packed with protein, fiber and flavor. This recipe will make four nice size bowls – bon appétit! Continue reading