Here’s a brief explanation of what buckwheat is, the forms it comes in, and some plant-based recipes to get you started using this wonderful seed.
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A short guide about miso, what the different colors means, where to shop for it, how to store it, and a few plant-based recipes to get you using this wonderful ingredient.
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A brief guide to tempeh: how to pronounce it, what it is, how it’s made, and the best ways to use it in plant-based dishes.
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A short guide on seitan: how to pronounce it, what it is, how it’s made, its history, and how to use it in tasty plant-based dishes.
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A short guide on the differences between Indian and Thai curries, with links to recipes. If you’ve ever wondered about Indian vs. Thai curries, this brief post is a great starting point.
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A short guide on alma: what it is, why it’s so healthy, and how to use it in your daily meals.
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Old myths die hard. “Complementary Proteins” is one of those. Here’s a brief explanation of the protein combining approach for plant-based eating and how it’s been disproved through research. I link to a video for more in-depth information.
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Menu ideas for the Christmas season, including appetizers, entrees, sides, salads, and desserts. Links to recipes, too.
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A short guide to tahini: what it is, where to find it, how to use and store it, and how to use it in tasty plant-based recipes. Links to recipes, too.
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Menu ideas for plant-based Thanksgiving dishes, including appetizers, entrees, sides, salads, and desserts. Links to recipes, too.
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