Brigadeiros, a luscious chocolate truffle with good-for-you ingredients
I have a fascination with Brazilian food. This might surprise you if your idea of Brazilian food is visiting a churrascaria to eat endless mounds of meat cooked on a skewer. What would a plant-based eater have in common with a meat-on-a-stick way of eating? Nope, it’s not about the meat for me. It’s about…
Maple Sesame Tofu
Often I hear folks say, “I tried making tofu once and it didn’t work out so well.” Or, “Tofu has NO flavor, it was like flavorless mush!” I’m here to save the day, to right the tofu-wrongs of your past! See, tofu is actually one of the easiest proteins to cook. Once you’ve got the…
Michael Pollan’s Cooked: a review and a signed copy giveaway
Friday evening my favorite fella and I went to hear Michael Pollan speak in Kansas City. He was speaking in support of his new book, Cooked. I need to come clean before I tell you about this new book. I’m a big fan of Michael Pollan. His book Food Rules was published at a critical…
Kale, Cheese and Onion Enchiladas, Gluten-Free and Dairy-Free!
After all of the Cinco de Mayo celebrating in the last week, I was hesitant to share an enchilada recipe. I thought maybe you were tired of cheesy, saucy, Mexican food. That could happen, right? Then I noticed my kale plants had been growing like weeds, very fast-growing weeds! All of the rain we have…
I Ate Here: Karyn’s on Green, Chicago
I have a list of must-visit vegetarian restaurants, spots all over the country. I’ve compiled this list based on recommendations from fellow food writers, friends, sometimes complete strangers who I encounter on this crazy journey of mine. When talking Chicago restaurants, Karyn’s on Green comes up often. I was excited to have an opportunity to…
Bacon Tofu Breakfast Scramble
It’s not every day you see Bacon and Tofu together in a recipe. But it happens in my kitchen. Well, it does now that I have Phoney Baloney’s coconut bacon on hand. I wish I had some eloquent description of it to share with you. Instead, I’ll just say it’s very bacon-y, but without the…
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