This summer, we’ve been experimenting with all sorts of dark greens, beyond the usual suspects like Kale, Swiss Chard, etc. Lamb Lettuce was recommended by someone at the local farmer’s market and they were pitching this as a super veggie. … Continue reading
I first learned about bulgur wheat in New York Times’ Recipes for Health by Martha Rose Shulman. It seemed fun to try a new grain, so I mixed it up with Tempeh for what turned out to be an awesome … Continue reading
Last time I tried this, I had no idea how to make potstickers. I used firm Tofu, didn’t realize I had to drain the water completely and it came out all mushy. Fast forward two years, I figured it was … Continue reading
With the summer officially here, my grill’s being put to use much more often now. Most of my tempeh recipes so far have been stir fries or slow cooked (like the vegan Tempeh Jamabalaya). This grilled tempeh recipe is spicy, has … Continue reading
You know, when you look at a recipe book and most of the entries say “Add all ingredients into a slow cooker and cook on high for 4 hours“, you start getting skeptical. That’s exactly what I felt when my … Continue reading