These aren’t your mom’s Brussels sprouts! (sorry, mom) No, these babies are oven-roasted with red potatoes and then finished in a sauté pan with a delicious white wine and caper… Continue Reading →
Here at One Ingredient Chef, we’re blurring the lines between pasta and salad. No, this isn’t a “pasta salad” per se, it is more like a salad that pretends to… Continue Reading →
There is an epidemic in the vegetarian community. No, it isn’t heart disease or diabetes (we’ve basically conquered those). It is something I like to call Tofuitis. The art of… Continue Reading →
Pinol-e-what?! In the book Born to Run, Christopher McDougall talks about the legendary Tarahumara tribe in Mexico who regularly run 50 miles or more per day. How can they accomplish… Continue Reading →
It is not very difficult to make ‘vegan’ macaroni and cheese IF you’re willing to use some kind of cheese substitute that is heavily processed and full of oils. But… Continue Reading →