I recently had a health consultation with a client who was trying to go vegan, and I asked her if she had ever tried to go gluten-free, as she was having digestive problems. She said no, and then said that going both vegan and gluten-free must be really difficult, as there really would be nothing…
gluten-free
The Inspired Vegan
Whenever I get a new cookbook, I like to curl up with a cup of tea and blanket and read through it as if it were a novel. Terry Bryant’s The Inspired Vegan is perfect for my little ritual, as it’s full of personal memories, tales of inspirational people and stories about social movements. Oh, and…
Spinach, Mushroom & Leek Scrambled Tofu
Treat yourself to brunch this weekend with this tasty Spinach, Mushroom & Leek Scrambled Tofu! Scrambled tofu is my favorite breakfast, and I often make it on the weekends. It’s so versatile that I rarely make the same thing twice. I tend to use whatever’s in the fridge and just throw it all together in the pan with the tofu,…
Spicy Lentil and Carrot Soup
This Spicy Lentil and Carrot Soup is my go-to meal for warming me up on cold winter days! I’ve never been too much of a soup person. I have friends who get really excited at the prospect of having soup for lunch, and I’ve never understood their enthusiasm. Maybe it’s because when I was growing…
Mango Tempeh Curry
Bursting with flavor, this Mango Tempeh Curry comes together quickly, so it makes a great dinner on busy weeknights. Now that it’s Tuesday, my Vegan MoFo plan seems to be taking shape. On Mondays, I’m going to post about upcoming events in my area, which are sort of food related, in that all of the events revolve around…
Greens Pie with Millet Amaranth Crust
This Greens Pie with Millet Amaranth Crust, inspired by a recipe from Clean Start by Terry Walters, is sort of a healthy twist on the traditional shepherd’s pie. Here millet and amaranth replace the mashed potato crust, and greens make up the bulk of the filling. The mushrooms and beans give it a toothsome, meaty…
