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Main Dish

Chickpea Taco Salad with Pomegranate and Mango
1 year ago

Chickpea Taco Salad with Pomegranate and Mango

By  •  Main Dish

Chickpeas are one of the most versatile ingredients on the planet. They’re packed with protein and fiber, and make an excellent starting point for countless vegetarian recipes. Here, we’re simply mashing some of these garbonzos in a pan along with spices to create the easiest taco meat substitute you’ve ever made. Now, what about the pomegranates? My community garden is overflowing with ripe pomegranates this time of year and, as …
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Classic Thai Red Curry with Tofu and Mushrooms
1 year ago

Classic Thai Red Curry with Tofu and Mushrooms

By  •  Main Dish

I’m lucky enough to live in a city where there are several amazing vegan-friendly Thai restaurants; green curries, yellow curries, red curries, tom yum soup, pad see ew, pad Thai, and of course Thai iced tea with coconut milk. Amazing vegan Thai food is never more than a few blocks away. Naturally, I’ve been inspired to start exploring Thai cooking at home lately, and I thought I’d share my recipe …
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Sushi Roll in a Bowl
1 year ago

Sushi Roll in a Bowl

By  •  Main Dish

Today we’re making a classic plant-based sushi roll… in a bowl instead of a roll (stay with me). The idea is to layer all the flavors and ingredients of a simple sushi roll (rice, nori, soy sauce, wasabi, carrot, avocado, and more) into one big, delicious rice bowl. I can’t even begin to tell you how well this works. It tastes just like sushi, but it’s a rice bowl. It’s …
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Super-Fresh Sunflower Chard Wraps
1 year ago

Super-Fresh Sunflower Chard Wraps

Don’t you feel like chard (with its gigantic leaves and bright red veins) belongs in some kind of prehistoric jungle? When I was growing this leafy green in my garden last season, I left it alone for a few weeks and came back to find that the leaves had grown to 2+ feet in size! I half expected to look up and see a brachiosaurus reaching down to take a …
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Quinoa & Tempeh Jambalaya
1 year ago

Quinoa & Tempeh Jambalaya

By  •  Main Dish

Today I’d like to share one of my favorite recipes from inside the One Ingredient Transformation Course – a crazy-delicious plant-based jambalaya made with quinoa and tempeh. Jambalaya, of course, is the classic Southern stew with shrimp and sausage and chicken and rice. Well, this is a jambalaya with exactly none of those things. And yet it’s still totally Jambalaya. This version is made with all the classic veggies, tempeh …
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Creamy Walnut Sunflower Pesto
2 years ago

Creamy Walnut Sunflower Pesto

By  •  Main Dish

Pesto is by far my favorite pasta sauce, and it’s also one of the easiest to make at home. While the classic version (with pine nuts) is hard to top, there’s a million ways to make a good pesto. In my world, the only cardinal rule is that all pestos must contain basil and garlic. (Feel free to never, ever, try those radish leaf, spinach, kale, or arugula pestos. Trust …
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Cauliflower “Rice” Risotto with Mushrooms and Rosemary
2 years ago

Cauliflower “Rice” Risotto with Mushrooms and Rosemary

By  •  Main Dish

Ever since I discovered that you can make “rice” from cauliflower (see: cauliflower fried rice), I’ve wanted to try making a risotto out of the stuff. The problem is that the characteristics of cauliflower are pretty much the opposite of rice. When you cook rice, it absorbs liquid and releases starches. These starches are how we develop the beautiful flowing consistency of risotto. Cauliflower, on the other hand, just releases …
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Dal Makhani – Indian Lentil Curry
2 years ago

Dal Makhani – Indian Lentil Curry

By  •  Main Dish

Occasionally I like to pick an area of cooking where I have very little experience and study it until I feel more confident in my skills. Lately this focus has been on Indian cuisine. While updating my site, I realized that I had only posted four recipes in the Indian category, which is kind of a travesty considering how delicious this type of cuisine can be – and how easily …
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