It’s time to party! Mardi Gras, Fat Tuesday, is tomorrow, so get your wild on before Ash Wednesday kicks off 40 days of Lenten abstinence. Let the good times roll and make yourself some mushroom étouffée. Mushroom étouffée sounds fancy, fussy, and French. It’s two out of three — fancy enough to dazzle guests, but…
Roses — for a Valentine’s Day You’ll Love
Rosewater is the secret ingredient that adds a hint of roses to this creamy vegan pudding made with plantbased milk.
The Love of Lentils, the Romance of Roots
Lentils! Carrots! These two titanic plantbased ingredients team up in this chic-as-anything French lentil salad. Oft overlooked and undervalued, here they get the love they deserve, bound by a bold Dijon vinaigrette and accented with toasty walnuts. French lentil salad is one of my anytime go-tos, but this week especially. Lentils are legumes or…
Let the Sky Rain Potatoes!
Potatoes are almost everybody’s favorite root vegetable. My husband loves them. I’m more of a cabbage person. And yet, we’re happily married. Potatoes and cabbage make a happy marriage, too, in the classic Celtic dish bubble and squeak. The nutty name comes from the sound of potatoes bubbling on the boil and then squeaking in…
Going to Seed (in a Good Way)
“Seeds are where it all begins,” as I write in Feeding the Hungry Ghost. “They’re superconcentrated sources of energy.” Are they ever. Incredible how something so tiny, smaller than a grain of rice, has the power to push up through the soil, emerge in daylight, and sprout. The basil, kale, mint, arugula, sorrel, peppers…
Sweet Potato Pie for Everyone
Creamy, comforting and above all sweet, sweet potato pie is more than dessert. Sweet potato pie is the taste of home, it’s its own love language, and a sweet symbol of Black pride, perfect for Martin Luther King Day. If your mother, auntie or gran makes it, you know it’s the best. But here’s the…
Cauliflower Pasta of a Different (Delicious) Kind
Starting the new year with plant power means more than green smoothies. Cozy up to 2023 with creamy, comforting cauliflower pasta. Cauliflower, once dismissed, overcooked, or both, is having its moment thanks to the keto craze and people’s carb phobia. It started with commercial cauliflower pizza crust. Cauli flatbread, cauli crackers, cauli pasta and more…
Get Juiced for the New Year
Happy 2023! I hope it brings you everything wonderful. Perhaps, thanks to a little holiday overindulgence, you’d not be in the mood — or shape — to cook today. Hey, it’s okay. We’ve got you covered. Bunging fresh produce in a juicer is the answer, and Robin Asbell, chef, cookbook author and friend promises this…
Taste the First Fruits of the Season with a Kwanzaa Bowl
Indigenous to Africa and immortalized beloved by America, sorghum, sweet potato, black-eyed peas, and peanuts come together in one bowl.
Hanukkah Party! Latkes! Sufganiyot! And Extras!
Latkes, golden, crispy fried potato pancakes. And sufganiyot, tender jelly donuts. What do they have in common? Latkes traditionally contain eggs, sufganiyot can contain both eggs and dairy. Fear not, my wonderful friends and vegan queens Nava Atlas and Fran Costigan kindly share their latke and sufganiyot recipes, totally plantbased, entirely delicious. But dear ones, maybe…
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