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Serves 4
From my upcoming cookbook, The 29-Minute Vegan. Yes, 3 recipes in YES 29 minutes, yes even for Thanksgiving. Or honestly any chilly evening.
I love this method of baking tofu. It’s cut on a bias for unexpected texture, and sort of a “carved” appeal. Then it’s ov...
Gen X confession: I went vegan way before I had a chance to try authentic Swedish meatballs. The (non-vegan) ones I knew and loved came from a microwave dinner…and they were my favorite meal of all time. I’ve tried to recreate the magic here. Light, savory balls made with tofu for chewiness and tahini for depth. The gravy is rich, creamy, and funky, just like I remembered...
Noodle soups are the best because they’re everything you love about an entree without any of the fuss. You’ve got your carbs, protein and veggies all in one place! A true one pot meal to rule them all.
In this lentil mushroom soup recipe, creminis and brown lentils team up to create a beefy vegan noodle soup that hits all the noodly notes. I love cavatappi past...
From The Superfun Times Holiday Cookbook, these Pink Grapefruit Cupcakes were made for the Oscars party section because they’re just so glamorous. But they’re just as perfect for a birthday, Christmas, New Year’s or any occasion that deserves a little extra razzle dazzle. Grapefruit does...
