Did the pandemic force you to slow down, like it did me? In 2020 we got to know ourselves, as we couldn't distract ourselves with outside family, friends and coworkers. Maybe you rediscovered your living space since you were now there more than in your office. Some of us started to cook more since we … Continue reading Cultivating a Slower Pace
I love mayo unlike a lot of people, so the pic from this recipe from createmindfully.com caught my eye. It looked like a hearty chicken salad sandwich -- except it was vegan. I doubted a mixture of tahini and mashed chickpeas could taste like chicken salad but I was wrong! When everything blended together, it … Continue reading Chickpea Almond Salad
Are you a lasagna person? I ate my fair share of lasagna growing up. The traditional type with lots of rich creamy ricotta, mozzarella and parmesan. Later on I was perfectly content with a lower fat recipe using cottage cheese from an early favorite cookbook, Quick & Healthy Recipes. And then I saw this recipe … Continue reading Vegan Lasagna?
The sun is getting brighter, the air is breezy and sweet, and we're just moving away from soup season. But my mind is still reflecting on so-called immune-boosting foods from the last post! Although total diet quality likely matters more than loading up on a single "superfood," there are special foods worth exploring. Mushrooms are … Continue reading Vegan Cream of Mushroom Soup
Do you remember when rice cakes first came out? I think it was during the fat-free craze when everyone was searching for zero fat snacks, expecting them to pull off weight or maybe improve heart health. I sort of liked them: they were definitely crunchy. But they were also unsatisfying, as if they had dissolved … Continue reading The Humble Rice Cake
Whatever's in my supermarket produce aisle inspires my next dish—this time it was large, perfectly round portobello mushroom caps. I know some people hate mushrooms, maybe a texture thing, but I grew up eating them. My mom often had a bowl of dried mushrooms soaking in its brown liquid that she'd toss into a vegetable … Continue reading Stuffed Portobellos