Recipes
We have all observed a steady evolution of holiday side dishes over the past decades, and sweet potatoes are no…
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The absolute versatility of fingerling potatoes makes them a steady staple in my kitchen. Their tender, thin skin makes prep…
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The months of November and December are a perfect time for sharing with others the goodness of plant-based eating. Trust…
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Ingredients 1 cup dry whole urad dal (black lentils), debris removed and soaked in plenty of water overnight or for…
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This week I am happy to share a recipe from an Austin friend and outstanding vegan chef, Anna Fry. Anna…
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Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits…
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If you haven’t tried Kitchari, now is the time. The traditional Ayurvedic cleansing meal is perfect for fall. If the…
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I first made this recipe during a cold, wet March in Austin. The good news is, I happen to love…
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Here’s my take on a yummy mushroom soup that appeared in a New York Times fall soup feature. I love…
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You are going to love this recipe for its ease and flavor. This gazpacho is so good I could eat…
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