Balsamic grilled vegetable burger tips Marinate overnight If you’re in a rush, it won’t hurt to marinate the vegetables here for only a few hours. But if you have the time, I recommend allowing them to marinate overnight. The veggies will absorb more flavor and soften up considerably if you give them lots of time to soak up the marinade. ...

Tips for the simplest summer pasta Sometimes the simplest recipes can be the hardest to get right. This one has only 4 ingredients, and it took me a few tries to make it what I wanted it to be. None of my test batches were difficult to eat, and I polished off all of the leftovers happily. But this is ...

Chili lime tempeh tips One of the ways to make tempeh more user friendly is to steam it before marinading or cooking it. I do this sometimes, and I do think it makes a difference. But it’s another step, and I don’t always want or remember to do it ahead of time. When I made this chili lime tempeh, I ...

Smoky Glazed Carrot Dog Ingredients The marinade here is a mix of cider vinegar, vegetable oil, smoked paprika (and plenty of it), Bragg’s liquid aminos, and maple syrup. The sauce could be modified in a lot of ways: white vinegar could work in place of cider, tamari could replace liquid aminos, and agave could stand in for maple syrup. If ...

My version of this refreshing-yet-hearty sandwich isn’t quite as good as Peacefood’s—which is usually how it goes when I try to re-create a beloved restaurant dish at home—but it’s still really good. The spread is irresistable, and I’ve been making double and even triple batches, since it keeps well in the fridge. It’s also a good dip for carrot sticks ...

This vegan tomato soup and grilled cheese comes straight from the pantry, with a little help from the fridge. The bread is my classic white sandwich bread, since I made a fresh loaf yesterday. The soup is homemade and very simple: just vegan butter or olive oil, tomatoes, salt, pepper, broth, and cashew cream if you like, for extra creaminess. ...

Instead of serving them as I usually serve burgers—with plenty of ketchup, sometimes lettuce and tomato—I served them with a schmear of hummus and a little spinach salad (baby spinach, olive oil, lemon, salt, pepper). The meal was refreshing yet filling, which is what I wanted it to be, and it was too good for me not to share with ...

Hi all! Checking in today with a veggie-forward, sunshine-colored meal—because we could all use a little sunshine right now. Even before this current moment, I was greeting the winter months with a focus on ingredients that can help to support the immune system. This includes vitamin C, folate, potassium, thiamin, and vitamin D, all of which are present in 100% ...

I thought I’d share one of the Power Plates recipes that most spells “comfort” to me. This spicy, lemony cabbage chickpea soup is the closest thing I’ve created in adulthood that evokes the chicken soup I remember from childhood, which was definitely one of my mom’s specialties. It’s super similar to an older recipe from the blog, but I like ...

But my mind hasn’t really been up to creating anything very original this week, and while I get used to the new normal, something cheesy, wholesome, and filling definitely hits the spot. Happy to have leftovers in the fridge and freezer, and happy to be sharing this quick comfort meal with you. I’m loving the Violife shredded cheddar right now, ...