One of my favorite books of this year was Sapiens: A Brief History of Humankind. Early in the book, the author discusses our ancestors, the hunter-gatherer tribes from 50,000 –… Continue Reading →
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… Continue Reading →
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… Continue Reading →
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… Continue Reading →
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,… Continue Reading →
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,… Continue Reading →
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… Continue Reading →
If you walked up to me and said, “Hey Andrew, I want to eat just one meal for the rest of my life – give me something that tastes good… Continue Reading →
Aloo Gobi is a classic Indian take-out dish of curried potatoes and cauliflower (aloo = potatoes, gobi = cauliflower). Unlike a lot of curries (i.e. my Tomato & Chickpea Curry)… Continue Reading →
This is a soup quite unlike any other. It’s something of a spin on mushroom and barley soup (but with quinoa) and a classic creamy mushroom soup (but with cashews… Continue Reading →