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The. same. breakfast. every. day. I’m as guilty of it as anyone. For me, it’s typically one bowl of oatmeal after another. While I have a ton of awesome oatmeal… Continue Reading →
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… Continue Reading →
Someone emailed me the other day asking for recipes or ideas on how to get more turmeric in their diet. That might sound like a strange request if you aren’t… Continue Reading →
In my experience, meals on a whole-food plant-based diet are actually pretty easy. What seems to trip people up the most are snacks. When transitioning to a plant-based diet, I’ve… Continue Reading →
This week marks the FIFTH anniversary of One Ingredient Chef (time flies!) and I thought I would take a moment to let you know about a project that I’ve been… Continue Reading →
I always shake my head when us crazy vegan people make recipes where half the ingredients are in quotes: Roast “Beef” Sandwich with Swiss “Cheese” and Chipotle “Mayo”! but nevertheless,… Continue Reading →
A few years ago, I made something called the 8-minute black bean soup and it was a big hit. I’m not sure anyone actually managed to make it in 8… Continue Reading →
The other night I was making a wild rice soup that I found in the Spring 2018 Forks Over Knives magazine, by Carla Christian. The recipe was great, but due… Continue Reading →
Nice cream for breakfast! If you have been around the vegan world for any length of time, I’m sure you know that (n)ice cream is simply frozen bananas blended into… Continue Reading →
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… Continue Reading →
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… Continue Reading →
I held out as long as I could, but I had to sneak in one pumpkin recipe before the end of the season! I love overnight oats, they’re easy to… Continue Reading →
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… Continue Reading →
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… Continue Reading →
