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Tie-Dye Two Squash Soup

When I couldn't decide what kind of soup I wanted (spicy and rich, or creamy and subtle?), I decided on both. And decided to eat them at...

Pozole Verde

Pozole is a traditional Mexican dish. The ingredients are truly emblematic of Mexico: white hominy (a type of large corn), chiles,...

Savory Miso Oats

Oatmeal, traditionally served sweet, is fantastic savory. It is simple and easy to make. Toasting the rolled oats before cooking them...

Winter Acorn Squash Salad

A simple salad, full of texture and flavor contrasts. It epitomizes winter, with hearty acorn squash, tart and sweet pomegranate seeds,...

Chipotle “Ramen” with Crispy Tofu

I really like Ramen. Warm, salty, spicy, complex and a free pass to slurp away. Yet at times it feels like a big indulgence, like a big...

Baked Eggs in Chipotle Tomato Sauce

This dish is inspired by a brunch item at Gemma in NYC: eggs baked in a tomato sauce with prosciutto, fontina, avocado and crusty Italian...

Hearty Acorn Squash Tofu Curry

This curry dish is loosely based on spices used for tikka masala. I used Jamie Oliver’s base recipe, with significant deviations and...

Beet Farro Risotto

Using farro instead of arborio rice makes for a more nutritious risotto. The chewy grain pairs nicely with sweet roasted beets, and...

Simple Cauliflower Soup

Easy, nourishing, warm, filling, packed with nutrition, and easy on the waistline… This soup is a winner. Cauliflower peaks in the fall,...

Oregano Roasted Brussel Sprouts, Baked Eggs

When my brother underwent cancer treatment and we (him and my family) became hard-core vegans, I began to thoroughly research the...