A simple recipe for Spicy Watermelon Gazpacho from Tess Master’s new cookbook, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes!
Continue Reading: Beating The Heat: Spicy Watermelon Gazpacho →
A super simple recipe for sake and miso mussels with ginger, garlic, and wilted greens.
Continue Reading: Date Night: Sake Miso Mussels with Wilted Greens For Two →
This walnut-miso vegan cheese recipe is a cheese that isn’t because it’s dairy free and vegan but it still has a distinct tangy cheese flavor.
Continue Reading: Make Your Own: Walnut-Miso Vegan Cheese →
Salad is my jam and I try to eat at least one salad a day. Though I’ve shared a fair share of salads with you, I’ve somehow completely overlooked this Tuna, White Bean, and Arugula Salad, until now.
Continue Reading: Reset Button: Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad →
Because there’s no greater comfort food than Tomato Soup, here is my recipe for Tomato Soup and Grilled Cheese Toasts from my cookbook, Keys To The Kitchen.
Continue Reading: Tomato Soup and Grilled Cheese Toasts →
An update to the classic, asian chicken salad recipe combines shredded chicken, toasted almonds, and crisp vegetables with a mustard-miso dressing.
Continue Reading: Asian Chicken Salad with Creamy Mustard-Miso Dressing →
One of my favorite new noodle dishes, this Avocado Green Curry Noodles with Toasted Coconut and Cashews Recipe is pretty addictive!
Continue Reading: Golden Ticket: Avocado Green Curry Noodles with Toasted Coconut and Cashews →
This Pomegranate, Persimmon, and Pistachio Wild Rice Salad has become my go-to recipe for fall and winter entertaining because it’s healthy, vegan, and easy to make.
Continue Reading: Repeat Performance: Pomegranate, Persimmon, and Pistachio Wild Rice Salad →
This Carrot Harissa Hummus is a sweet-spicy twist on classic hummus that’s also quite healthy.
Continue Reading: Carrot Harissa Hummus →