“I went vegetarian for my girlfriend. In 5th grade!” says Thomas Robinson. And he stuck with it for the most part, until during a deep dive with drugs and alcohol, he ate a cheeseburger and decided he wanted more of that stuff too. That dive, describes Thomas, was rough. Thomas…
Aromatic parsley, sage, rosemary, and thyme figure prominently in this creamy and hearty holiday casserole which originated from Fat-Free Vegan Kitchen Susan Voisin’s chile-and-cumin spiced Pumpkin and Black Bean Casserole. Erin loved the textures in Susan’s casserole and suggested we swap the bean variety and seasonings for a holiday version…
“Learning how to do the plant-based diet through CHIP at work was probably as ideal as can be,” says James. That and learning cooking techniques from Anne.
If you’re hankering for holiday aromas and flavors, this delivers. Aromatic parsley, sage, rosemary and thyme figure prominently in this creamy and hearty holiday casserole originating from Susan Voisin’s chile-and-cumin spiced Pumpkin and Black Bean Casserole. Erin loved the textures in Susan’s casserole and suggested we swap the bean variety…
At my core, I’m a lazy cook. You? I like good food, easily prepared. Especially after a long weekend away, and arriving home at dinnertime. And, after that weekend away, I was eager for simple. Plant-based, light, and oil-free. Restorative. Yes, miso soup! Instead of sauteing the veggies, I prepared…
Basket of fresh-picked Anaheim peppers in hand, my sweetie was eager for the deep, hot flavor of roasted chiles today. “Got any recipes?” he asked. I didn’t, but Chuck Underwood at Brand New Vegan did. “More of an idea than a recipe,” his website reads. Spoiler alert: Tonight’s dinner was a…
I’ve long loved potatoes, and in the last year have discovered how much I like cabbage. But potatoes and cabbage together? Oh my. They sing harmony to one another. Maybe you already know colcannon – a traditional Irish dish of seasoned mashed potatoes and cabbage or kale, sometimes with meat…
This post-Easter weekend was full. Of work. Desk work. Farm-and-garden work. Mountain-biking work. And it was slightly chilly. Which means, come dinnertime, what we really wanted was a bath and a hot meal afterwards. Roasting something is perfect since it usually doesn’t take much prep. You chop, you season, you…
By hijacking our veggie trimmings en route to the compost bin – collecting them in a gallon-size plastic bag in the freezer until it’s full – I can make my own veggie stock and have a plentiful, ready supply. This weekend’s simple stock-making effort yielded 29 cups of stock. Given…
We make and eat a lot of soup, usually the hearty variety. But tonight I was after something lighter to round out an easy meal of leftover pasta*. So I made up a simple soup. Easy to make, nothing fancy about it. However simple soup … I can’t call it…
