There is never a bad time for ramen; there is never a bad time for soup, and there is never a bad time for “meatballs”.
Continue reading “Ramen with Shiitakes and Hempeh “Meatballs””
Tangy potato salad is one of our favorite sides, and this one definitely raised the bar. With cabbage, tempeh, and mustard added to the mix, what’s not to love?
Continue reading “Juniper Potatoes with Cabbage, Tempeh, and Mustard”
Does salad sound boring? This one is anything but boring. It’s colorful, fun to eat, and piled high with good for you ingredients.
Continue reading “Marinated Mushroom Salad with Quinoa, Arugula, and Toasted Chickpeas”
You can call them baby bok choy; you can call them petite shanghai, or even throw in the word cabbage. We’ll just stick to calling them incredibly delicious.
Continue reading “Baby Bok Choy with Miso, Rice Wine Vinegar, and Gomasio”
Move over, red sauce! Roasted fennel, cherry tomatoes, and arugula in warm almond cream is here!
Continue reading “Roasted Fennel, Hazlenut, and Almond Cream with Pasta”
The carrot. Once a vegetable confined to the raw section of our diet, we now look forward to cooking carrots any chance we get. These are beyond beautiful, fragrant, and delicious.
Continue reading “Cardomom Carrots with Sorghum and Blood Orange”
We love cabbage; we love the wonderful flavors of bbq sauce and southwestern ingredients, and we just couldn’t stop ourselves from combining them.
Continue reading “BBQ Napa Cabbage with Smoky Bean Relish”
We want japanese sweet potatoes every day. Seriously, they are that good. Roasted and naked, or topped with goodies like we’ve done here; they are a perfect no-fuss meal.
Continue reading “Roasted Japanese Sweet Potato with Lima Beans, Capers, and Tahini”
Dumplings. There is never a bad time for dumplings, and the stuffing is limited only by your imagination. These are stuffed with kimchi and hempeh, and served with a Tamari-Basil dipping sauce.
Continue reading “Kimchi and Hempeh Dumplings (V)”