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.
We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. We decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’s easy and fun to put together this healthy French delicacy.
We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.
It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate cake too? How versatile is this vegetable?
Vegan malai kofta is a plant-based take on a classic Indian comfort food – think of tender dumplings in a creamy sauce.
Creamy zucchini pasta a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
In my 10 years of practicing tai chi, we ate at a lot of Chinese restaurants after class. My favorite dish was always the garlic eggplant, so I thought I’d try recreating it here.