Grilled Tofu Kebabs with Blueberry Chutney — a simple, grilled plant-based meal with a tangy, fruity chutney and bright herbs. Well hey, guys! Been a while, but I’m sharing these Grilled Tofu Kebabs with Blueberry Chutney over on Nosh & Nourish today, and I wanted to give you a bit of a sneak peek here first. I’m gonna be real with you for a moment: when Kelly approached me with the idea for a recipe that would marry blueberries + tofu, well — I was totally on team sweet. Visions of blueberry smoothies and vegan panna cotta and tofu mousse … Read More
Pan-Fried Singapore Rice Noodles — aka Curried Pad Thai (Vegetarian + Gluten-Free)
Pan Fried Singapore Rice Noodles — a hearty, fast veggie-loaded bowl of curry-spiced pan-fried noodles reminiscent of a Curried Pad Thai. Totally satisfying and even better than take-out. Hi guys! Happy New Year! Hope everyone enjoyed the heck out of the remainder of 2019. We gave ourselves a generous couple weeks’ vacation from work and used the time to unwind at home — and it was so restorative. (We also found ourselves making this Shaved Brussel Sprout Salad with White Miso and Soy Eggs on repeat — it was the perfect hearty, plant-based respite from loads of rich holiday dishes.) Like many folks … Read More
Sweet Corn + Green Chile Waffles with Peach Pico de Gallo
Sweet Corn + Green Chile Waffles with Peach Pico de Gallo — crisp, savory corn waffles studded with mild green chiles and topped with a fresh peach salsa. These waffles warm up to light, crisp perfection in a toaster, too, making them the ideal homemade freezer waffles. Oh hey, pals! Hope everyone enjoyed the long weekend. I’m struggling big time with the idea that summer is already upon us. On the one hand, I love summer and the general carefree vibes that go along with it. On the other, I like to think it’s still early enough in the year … Read More