#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…

#010 Plant-Based Stir Fry

Stir-fry is a convenient way to tear through a bunch of  vegetables on a weekday night. Ingredients are vast and varied and in my house stir-fry contents are dictated by what’s in the frig that night. This time it’s king trumpet mushrooms, baby bok choy, snow peas and bean sprouts. Preparation for any stir-fry is…

#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…

#007 Whole Wheat Pasta with Green Salad

Good quality 100% whole wheat pasta tossed with garlic, red pepper flakes, parsley. Simple, quick, and delicious. Beet greens and spinach on the side. Read your “whole wheat” pasta labels. Many advertised and labeled wheat pastas  are a combination of whole wheat and regular flour. Realize too that just because the whole wheat kernel was used to…

#006 Fresh Fruit

It is a Saturday morning so there is enough time to cut up some fresh fruit. Should last a few days and provide a good break from the avocado and tomato toast on the weekdays. No recipe needed here. Pineapple, melon, strawberry, blueberry…whatever you like. Just do not add sugar, agave syrup, whipped cream, etc. It…

#005 Herb Salad with Roasted Root Vegetables

I am not one to choose a salad for dinner but a plant-based diet’s foundation is vegetables and fruit. And fruit has even less of a chance of making it on to my evening dinner plate. But roasted vegetables and pungent herbs can make a salad seem more like a meal. Herb Salad with Roasted…

#004 Heirloom Tomatoes on Whole Grain Toast

You just can’t beat avocado toast for breakfast but this is a close second. The tomato version uses the same general technique – toast a high-quality, truly whole-grain, thick slice of bread, drizzle olive oil, layer on a thick slice of heirloom tomatoes and then sprinkle some coarse sea salt on top. You could add some herbs but this…

#003 Tofu, Yu Choy, and Mushroom Stir Fry

A trip to the local Asian market in search of plant-based diet ingredients yielded some new vegetables for me. If I’m going to stick to a plant-based diet I’ve got to make it interesting. Asian grocery stores always scared me a bit. Lots of strange ingredients with packaging that I can’t read. The sheer quantity…

#002 Wheat Berries with Charred Onion and Kale

What the heck is a wheat berry? Think of it as the hulled but otherwise WHOLE unmilled wheat kernel. The bran, endosperm, and germ. By contrast, white bread (like the Wonderbread I was raised on) is made from ground up endosperm only. This recipe came from the interwebs, my primary source of inspiration, knowledge and…