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Main Dish

Udon Noodle Stir-Fry with Sesame Broth
1 year ago

Udon Noodle Stir-Fry with Sesame Broth

By  •  Main Dish

Udon noodles, as you probably know, are Japanese-style wheat noodles. On the surface, they seem a lot like Italian pasta, and the two are more similar than different (both are wheat-based noodles). The main difference is that udon are made with a different type of wheat that results in a softer, more “plump” texture when cooked. You would traditionally serve udon in a full soup broth, but I didn’t like …
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Alfredo Sauce 2.0 with Cauliflower and Cashews
1 year ago

Alfredo Sauce 2.0 with Cauliflower and Cashews

By  •  Main Dish

This isn’t the first time I’ve posted a vegan Alfredo sauce recipe. In fact, it’s not even the second time. But I think this one is the best. What we have here is a simple 8-ingredient mashup of all the best cream sauces I’ve made over the years. It’s part cauliflower Alfredo (which everyone knows about by now), part cashew Alfredo, which is super creamy but really high in fat …
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No-Tuna Chickpeas and Shells
1 year ago

No-Tuna Chickpeas and Shells

By  •  Main Dish

If your freezer is now stocked with bags of freshly-made chickpeas after my tutorial a few weeks ago, I can’t think of anything better to do with them than make this super-simple chickpea tuna salad, which is great on sandwiches or salads, but also makes some amazing no-tuna & shells. In all honesty, I remember tuna and shells tasting super gross when I was a kid. Mayonnaise and canned fish …
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Wild Rice with Wild Mushrooms and Other Wild Things
1 year ago

Wild Rice with Wild Mushrooms and Other Wild Things

By  •  Main Dish

It’s pretty much guaranteed that if you’re looking for a wild rice recipe, it’s going to have wild mushrooms too. Although, unless you’re hunting them yourself, “wild” mushrooms are pretty hard to come by. After scouring local stores for mushrooms, the most exotic I could find were shiitake and oyster. ¯\_(ツ)_/¯ Sticking with the wild theme, I wanted to include as many ingredients as possible that could be called wild. …
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Pulled Jackfruit Enchiladas Verdes
1 year ago

Pulled Jackfruit Enchiladas Verdes

By  •  Main Dish

Jackfruit! I can’t believe this is my first ever journey into the crazy world of jackfruit. If you’ve been living under a rock for the last few years, jackfruit is a weird green tropical fruit that can weigh as much as 100 pounds (!) and has a white flesh that kind of tastes like… nothing. So what’s all the fuss about? The texture. It has a firm, meaty texture that …
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The Buffalo Tempeh Ranch Wrap
1 year ago

The Buffalo Tempeh Ranch Wrap

By  •  Main Dish

One of my favorite flavor combos in the whole world is buffalo + ranch, but this is surprisingly my first attempt at putting those two flavors together in one of my own recipes. I couldn’t be happier with it. The spicy buffalo-coated tempeh strips and the shredded greens coated with cool cashew-based ranch is incredible. Throw in some avocado for good measure and wrap it all in a tortilla for …
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How to Cook the Best Ramen Noodles
1 year ago

How to Cook the Best Ramen Noodles

By  •  Main Dish

You may be surprised to see this classic junk food on a blog about unprocessed cooking, but ramen noodles really aren’t any less healthy than other types of wheat noodles. The reason they’ve gotten a bad name is because of the nasty flavoring packets that are usually included for making a soup with the noodles. But if you get a good brand (I like Koyo) and throw away the flavor …
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Buddha Bowl with Tasty Chickpeas and Red Pepper Chimichurri
2 years ago

Buddha Bowl with Tasty Chickpeas and Red Pepper Chimichurri

By  •  Main Dish

I’m not sure what a Buddha Bowl even is anymore. Back when I posted my original buddha bowl recipe a few years ago, my understanding was that it meant a bowl of finely-chopped vegetables tossed with a grain like rice or quinoa. But now, if you do a search for buddha bowl, it seems to be used for any vegetarian recipe served in a bowl. Hmm. However, I’m still holding …
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