Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sautéed shredded red cabbage. Feta, balsamic vinegar and golden raisins make it sweet and salty, rich with color, texture and flavor.
Tender, slow-cooked beans in a red broth tempered with coconut milk toward the end. The broth hums with a strong cinnamon, chipotle, and tomato foundation punctuated with cayenne pepper and Thai chiles.
These vegan enchiladas are knock-out delicious, in the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost.
This oatmeal bread wins the award for best toast. It’s a hearty oat-flecked loaf with a buttermilk base studded generously with melty cubes of cheddar cheese and punctuated with thin slices of jalapeño pepper. Where the cheese touches the pan it turns to golden-crispy perfection.
All the things you love about a taco, in salad form. Tempeh taco salad - crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.
A favorite flavor-packed meal in a jar, just add water and a can of crushed tomatoes. It’s a favorite one-pot lentil and tomato-based stew, dotted with plump, tender tortellini, spiked with a range of spices. Perfect for one-pot camping or weeknight meals.
A base of finely shredded Lacinato kale to which and abundance of toasted pecans, pecorino cheese, and shredded Brussels sprouts are added. A strong lemon-tahini dressing is leveraged to brighten things up and take the raw edge off of the kale.