Miso Tofu Shish Kebabs: Great for the grill for a quick weeknight meal or company gathering, these are kebabs are easy to make. Sometimes I skip the process of making shish kebabs and just grill up the tofu and veggies separately for convenience. The kebabs make a nicer presentation, but hey, sometimes this mama just…
Plant-Based Lasagna
Holy cold front that is swinging through our area this week. When it’s cold and rainy, comfort food is the best. This recipe uses tofu to stand in for traditional ricotta cheese, a recipe that I adapted slightly from www.rouxbe.com. Using tofu in place of ricotta is an easy swap out, as it has the…
Chana Masala
I am obsessed with Indian food. I think it is so comforting, and full of amazing spices and scents. Often, when you go out for Indian, there are a lot of added oils. I prefer to eat my fats in their whole form, like avocado, nuts, and seeds. With oil, you get just fat calories…
Buckwheat Tabbouleh
Tabbouleh is a traditional, cold Middle Eastern Salad made with bulgar wheat. Since that’s out of the picture for me and my gluten issues (sigh) I make this now with either quinoa or buckwheat. Both are great substitutions. I love serving it alongside of my chipotle hummus, falafel, and Israeli salad (combo of cucumbers, tomatoes,…
Black Bean Enchiladas
Cinco de Mayo is approaching and we love Mexican food! !Ay caramba! Mexican food however, often comes with added oils and queso (cheese) and we wanted to lighten up this meal. The beans on their own make awesome taco filling for a fast weeknight meal. For something a little more elaborate, make these enchiladas. Great…
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