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…

#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…

#011 Pepper Tofu

This is my attempt to take the great Yotam Ottolenghi‘s rather famous “Black Pepper Tofu” recipe from his award-winning cookbook “Plenty” (which I own and love) and make it a bit easier to prepare and healthier. This version (there are many on the inter-webs) retains the intensity and umami and removes the non-vegan ingredients by…

#009 Plant-Based Cassoulet

Spring is a bit off-season to be cooking a cassoulet. Traditionally this preparation used the cured, smoked and otherwise preserved meats in the winter along with the root vegetables and dried beans that a century ago kept French peasants alive until spring. This version usesmuch of the same ingredients without the curing, fat content and…

#008 Ramps with Wheat Berries

Ramps are a magical plant in the leek family that signal spring and announce the coming of farmer’s markets and fresh produce here in the northeast. They only appear for about two weeks in April and therefore are in high demand by those in the know. I would see these appear fleetingly on restaurant menus…