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Main Dish

The Anti-Aging Kale Pesto Pasta Salad
2 months ago

The Anti-Aging Kale Pesto Pasta Salad

By  •  Main Dish

Can pasta salad help you live longer? That might be a stretch, but lately I have been fascinated with longevity research and I recently stumbled across this interview with USC’s Valter Longo (the godfather of longevity research) on the impact of diet on aging and longevity (hint: he recommends a mostly plant-based diet). In that interview he said, “Other than genes, it is hard to think of something that can …
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Creamy Vegan Pasta Sauce with Lemon and Capers and Other Stuff
6 months ago

Creamy Vegan Pasta Sauce with Lemon and Capers and Other Stuff

By  •  Main Dish

Most of the time when I’m developing a recipe, I have a goal in mind to create X or Y and I figure it out as I go along. But some of my favorite dishes have happened almost on accident as I start throwing together whatever I can find in the kitchen that sounds like it might go well together. This pasta sauce is definitely in that latter category. I …
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Meaty Lentil & Cauliflower Lettuce Wraps
7 months ago

Meaty Lentil & Cauliflower Lettuce Wraps

By  •  Main Dish

Lettuce wraps are amazing – they’re like tacos but healthier and fresher and you don’t feel so bad about eating 14 of them at once… I actually got the inspiration for this recipe by flipping through Sam Turnbull’s new cookbook. I thought it would be fun to remix her Oh Mommy Umami Lettuce Wraps. It you don’t know Sam from her blog, It Doesn’t Taste Like Chicken, you might remember …
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Portobello “Roast Beef” Sandwiches with Vegan Chipotle Mayo
8 months ago

Portobello “Roast Beef” Sandwiches with Vegan Chipotle Mayo

By  •  Main Dish

Mushrooms are definitely my favorite meat substitute. Sliced very thin and sautéed with a little soy sauce and garlic, they’re melt-in-your-mouth soft and bursting with amazing umami flavors. I’ve used that same process in many, many recipes, but today I want to take it a step further to make slices of “roast beef.” By using portobello mushrooms, we can make large, thin slices that fold perfectly onto a sandwich for …
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Quinoa Tabbouleh with Lentils and Olives
9 months ago

Quinoa Tabbouleh with Lentils and Olives

By  •  Main Dish

Tabbouleh is the Mediterranean dish of bulgur wheat with finely-chopped parsley, lemon juice, and often mint and tomatoes as well. Over the years, I’ve developed my own version of this dish with a base of quinoa instead of wheat, lots of parsley, and whatever else I have on hand. In fact, over 4 years ago, this quinoa tabbouleh was the second-ever recipe I posted on this blog. Just look at …
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California Sushi Roll with Vegan Crab Meat
9 months ago

California Sushi Roll with Vegan Crab Meat

By  •  Main Dish

Vegan sushi is one of my favorite meals. It might sound like an oxymoron since sushi is basically synonymous with fish, but a veggie roll with avocado and rice in some nori is basically the perfect plant-based meal. Recently I started thinking about how to make a vegan version of the classic California roll with cucumber, avocado, and crab. The interesting thing is, many California rolls are made with Surimi, …
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Peanut-Glazed Sweet Potatoes + A Quinoa Buddha Bowl
10 months ago

Peanut-Glazed Sweet Potatoes + A Quinoa Buddha Bowl

By  •  Main Dish

When you think of sweet potatoes, peanut butter might not be the first thing you think to pair with them, but I recently discovered that the two couldn’t be better together. The sweet, starchy potatoes and the creamy peanut butter are perfection. In this recipe, we’re dicing the potatoes and baking them with a peanut-soy-sesame glaze that bakes around each bite. Seriously, this is one of those recipes where I …
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Easy Slow-Cooker Potato Ratatouille
11 months ago

Easy Slow-Cooker Potato Ratatouille

Ratitoue, er, rattitoullie, uh, Ratuhtwoey? However you spell it, the only reason any of us have ever heard of this simple French vegetable dish is because of the Pixar movie. There’s actually a lot of different ways it can be made, but all of them involve thinly-slicing squash, peppers, onions, and usually eggplant into thin rounds and lining them around a pan with herbs and butter. Since my garden is …
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