Asian pears are beautiful this time of year, and add an unexpected sweet-crisp accent to this hearty vegetarian stir-fry. And I’m always looking for new ways to enjoy tofu, since it’s such a blank canvas and it’s fun to try different methods for it. You won’t be disappointed – the stir frying crisps it up so deliciously! Continue reading
Here’s a beautiful, colorful winter salad to perk you up in the chilly months. It’s even better the next day after the flavors get to blend together overnight. But don’t let that stop you from enjoying it right away… it’s also fantastic immediately! It’s super filling because both butternut squash and chickpeas have lots of fiber. Continue reading
Want a super easy way to get your greens and whole grains in? This spinach-lemon pasta comes together so quickly, yet is an elegant way to enjoy healthy spinach, almonds, and whole wheat pasta. I really like the Barilla Plus pasta, which not only includes whole grains, but also 17g of protein per serving. And it’s delicious! I have made this vegetarian recipe for years and it even makes my carnivorous mother happy. Continue reading
Do you love curry spinach with cheese cubes at Indian restaurants (palak paneer) but wonder just a little about the amount of butter and cheese involved, given its obvious deliciousness? Me too. Or maybe you avoid animal products. Either way, isn’t it great that Mark Bittman has our backs? Here’s a healthy version of palak “paneer” using tofu, with only a little oil. You will not miss the butter and cheese! Continue reading
This might be my new favorite way to make tofu now. Because crispy! *happy food dance* But also healthy because these little dudes are baked, not fried. It’s one of my things, baked instead of fried. You can put these on EVERYTHING! The photo above is of the crispy tofu in my vegan palak paneer. Thanks to David Lebovitz and Joe Yonan for sharing this amazingness with the world! Continue reading
I always thought making a gratin was a time-consuming affair because you have to make a white sauce. But guess what! No white sauce here! The starch in the squash thickens the cream all by itself. You will be amazed at how quickly this comes together. I made this on a weeknight, and while it was in the oven, I made a green salad. Done! Continue reading