I’m pulling a switch-a-roo with this enchilada recipe, as most of the protein is in the sauce instead of the filling. I wanted to make green enchiladas, but find tomatillo sauce to be really bland and too heavy in cilantro…
This frittata base is incredibly versatile. I used it as a Leek Frittata in one of my Whole Foods cooking classes, as a potato frittata in Comida con Amigos, as well as the filling for all my vegan quiches. It’s…
Similar to my jackfruit carnitas recipe, this is always fun to mix it up a little. You can use tofu, tempeh, seitain, jackfruit, lentils, or tvp (+extra liquid) as the filler. Adjust the heat per your preference. I like it…
Our ideal happy hour takes place around a blazing campfire and the best pairings have to hold up to burnt s’mores and roasted smart dogs. It seems like I should feel some kind of struggle as a foodie/chef and outdoorsy…
Being of the Nickelodeon Generation, my childhood was instilled with a deep foreboding for this small cabbage-like bud. I was 10 when I first ate them on a camping trip back east—sauteed lightly with a dab of butter and sprinkle…
Breakfast for dinner is one of my favorite things. Unfortunately, Monkey Man isn’t too fond of sweet things—occasionally we compromise. We served up this savory french toast with roasted potatoes and bell peppers, all topped with a spicy ketchup. I…
As a starch-based main dish, risotto is always hard to pair with. Beets make the perfect complement and not just because I love the colour they give. I served it with grilled sweet-chili tofu and a dark green salad. Beet…
A healthy take on a middle eastern vegetarian favorite, falafel is wonderful served in a hot pita bread stuffed with veggies, rolled in a lavash or on top of a bed of greens “ala salad”. Traditionally, falafel is deep fried…
Lentil soup was another one of my Mom’s dishes. She would have it cooking all day long in the crockpot, the smell filling the house. It’s one of those things that takes me back to my early childhood. Now I…
Basic, quick, and delicious. I love making this pasta on hot summer’s evening when you don’t want the stove or oven on. Mix it up with different beans or other chilled veggies. Green olives also make a really nice touch.…