We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili.
Minestrone is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls.
This balsamic maple glazed tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses.
If you have Polish or Russian roots, your Grandma might be called your Babushka. This is a simply delicious “Babushka stew” with potatoes, cabbage, carrots, onions, chick peas, rice, dill, thyme, and a bit of plant-based ground meat.
On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
We learned today that when you make a satisfying crusted tofu and pair it with cauliflower mashed potatoes, rich white bean gravy and a lemony collard salad, it’s one of the best dinners you can imagine.
Feijoada is like a Brazilian black bean chili. We added vegan sausages to ours instead of the traditional varieties of meat, and served it with rice.
We were inspired by a national dish of Belize to make this coconut rice and beans dinner. Hope you enjoy this little culinary trip to a wonderful new land without having to leave your kitchen.
In the spirit of being interconnected, I’d like to share this scrumptious healing recipe for sweet, tangy Korean lentils. They will absolutely melt your heart.
Don’t wait for the future to find happiness here and now. If you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl.