I love cashew cream, a vegan sauce that can top a salad, pizza or grains, adding a rich robust flavor. It's easy to make and can freeze for up to 6 months. A recipe for Mediterranean Quinoa with Cashew Tzatziki by Contentedness Cooking caught my eye because it has components I often make...some sort of whole grain and roasted vegetables. … Continue reading Mediterranean Style Couscous with Roasted Veggies and Cashew Cream

Why kale? Kale falls into the family of cruciferous vegetables that includes broccoli, collard greens, cauliflower, Brussels sprouts and cabbage. I'm sure we could all identify cruciferous vegetables blindfolded from their distinctive foul odor or bitter flavors that can result from improper cooking that have made some folks steer clear. The chemicals that create those … Continue reading Krazy About Kale

Tofu has come a long way baby. One of the tastiest ways to prepare this super nutritious plant food is pressed and baked. This causes a chewier "meatier" texture than regular tofu. Supermarkets now sell flavored baked tofu, but they're often high in sodium. Here is my version inspired by the flavors of McDonald's new Artisan Grilled … Continue reading McDonald’s-Flavor Inspired Baked Tofu