I turn to soups full of vegetables all the time for my lunch. Not only are they healthy, delicious and versatile (spice-wise), they use up whatever you have in the fridge. This plant-based vegan spicy noodle soup is an incredibly…
I recently found some poached lotus root at our local Japanese grocery store. I love lotus root, having ordered it (pickled) in salads for years – a very common preparation at Vietnamese restaurants. I will certainly have a vegan version…
This mango ginger dipping sauce is the perfect complement to your plant based spring rolls made with fresh vegetables and rice paper wraps. The mango offers a bright and refreshing tang, while the ginger gives it a slight hit of…
Spring rolls are a perfect, easy plant-based lunch. They are inexpensive, vegetable forward, and also don’t take a long time to make. Simply wet a rice paper wrapper in some warm water, add your vegetables, and roll it up. Dip…
This recipe, again, came from what I happened to have in the fridge and pantry. The tomatoes needed to be used up (they were starting to wrinkle), and the fingerling potato bag was beckoning to me. I love fingerling potatoes.…
Ever since I went low-fat and no-oil, I threw out all the oils in my household. Then when I moved temporarily into mom’s house I did the same (with her blessing of course). Well, in each case we sent them…
