Nashville is a Great Food City

I’ve been visiting Nashville three for four times per year for a few years now. They are short visits but we always manage to insert at least one new restaurant, along with the frequent visits to Husk, one of my favorites. Every since the first visit to Nashville three years ago, The Catbird Seat has…

Staying Plant-Based on the Road

The Problem – Nothing challenges my plant-based lifestyle more than being away from the safety and security of my home kitchen. Having just completed four domestic trips over the course of two weeks, the PB lifestyle was repeatedly and seriously challenged. Basically you have three options when traveling… Throw in the towel and eat whatever…

#018 Husk-Nashville may be the best restaurant in the world

“Best restaurant in the world.” Big praise, but since not that many people read this blog I can say this rather safely. And a blog is, by definition, a personal opinion. So I cannot be wrong. I say Husk (the Nashville version) is the best in the context of a reasonable experience with many of…

#017 Mas (Vegan) Tacos Por Favor

Mas Tacos Por Favor is a former taco truck that is now (barely) a bricks and mortar shop. I found it on Eater’s Nashville “Essential 18” list. To my delight, they had not one but TWO vegan/vegetarian taco options. Fried avocado and quinoa with sweet potato. Fun, hipster crowd. Very sparse and rustic seating and a…

#016 Grilled Spicy Tofu on Aspargus and Arugula

So I found a good-looking “spicy tofu” recipe online but when it came time to prepare dinner tonight I could not relocate it. Ugh! After a lot of Googling around I gave up and made up my own recipe. I don’t think I can be modest — my spicy tofu turned out incredibly good! RECIPE…

#015 Brown Rice Noodles with Mushrooms and Cashew Sauce

This recipe is a riff on #CearasKitchen recipe “Simple Peanut Soba Noodles” found on her terrific blog “www.cearaskitchen.com” – not only healthy and vegan but truly delicious. My version here is based on the ingredients I had on-hand and highlights how you can take a recipe and retain its conceptual goodness while substituting your own…

#014 Black Bean Tacos and other Tortilla Creations

Black beans end up being a mainstay of a healthy plant-based diet. They are highly available, cheap, and a good source of protein if on a meat-free diet. Canned black beans are perfectly fine to cook with but I prefer to soak a couple of cups overnight then cook with a few herbs like thyme…

#013 Charred Onions, Kale & Wheat Berries

I am writing this post while eating the leftovers! One thing I knew I needed while transitioning from a carnivore to a plant-based diet is some savory and filling meals. Number 029 is the best one yet. I served with some roasted and seared Brussels sprouts just to further amp-up the umami and stave off…

#012 Grain Bowls for Breakfast

“Grain Bowls” are a relatively new food category that probably would not even exist without social media – but, they are just so darn photogenic! Bowls of every flavor appear regularly on Facebook, Instagram, Twitter and food blogs (guilty). But before going on a whole-grain, plant-based diet I never gave them much thought. Just another…