Vegan

Having never lived in the tropics, I can’t really tell you when mango season is. But I do know that a few times a year, there’s suddenly an abundance…

This Thai Red Curry with asparagus and tofu is simply amazing and is so easy to make. Better still, you can serve it with rice noodles or over rice. It’s…

Yeah, these chocolate chip cheesecake-stuffed strawberries are healthy. So healthy you can eat them for breakfast. And they’re vegan! They’re indulgent (did we mention they taste like cheesecake?!), but the…

Last weekend, I harvested carrots. Lots of carrots. Tiny carrots. I always have problems with vanishing seedlings when I try seeding directly in my raised beds, so last fall…

I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart—kind of like split…

Mushroom stock makes a great vegetarian substitute for beef stock in recipes, but buying fresh or dried mushrooms to make it can be pricey. Our method cuts the cost…

On Friday, the weather was beautiful and the sun was shining and I felt excited and hopeful that spring was almost here. I even tweeted this: I know it's…

Photos by Emily Caruso There are recipes where you look at them and think, “Oh, that looks good.” And there are recipes that make you feel excited. The recipes…

After I finished grad school and had to start repaying my student loans, I decided to set up a deferred payment plan where I’d pay a smaller monthly payment…

It's true, vegetarians love meal bowls and with a heaping serving of vegetables, quinoa and Korean barbecue tofu, this one just might be our favorite.…