On Monday, Funk and I celebrated Thanksgiving early together with some roasted chipotle cinnamon butternut squash, lemon and olive oil green beans, and Tofurkey. Have you tried Tofurkey? It is seriously the most heavily-processed, salt-loaded, long-list-of-ingredients meal ever, but once a year for a vegan “turkey” treat, we love it. I’ve never had an issue being veg at Thanksgiving. People always seem so concerned wondering what on earth a vegetarian will eat on Thanksgiving. Even when I did eat meat, the turkey was the most uninteresting thing on my plate! Pile up all those side dishes, please: squash, veggies, stuffing, cranberries, and more. But if you’re a strict vegan, you should be aware of my Thanksgiving Tips for the Vegetarian.
This year, I have so much to be thankful for, including all of YOU! Wishing you a very Happy Thanksgiving.
This weekend I had big goals: I was going to try my hand at making my first ever vegan pumpkin pie. Scratch that – making my first ever pumpkin pie! I was so excited – I had my kitchen counter covered with a bunch of different recipes I was going to edit and piece together
Working alongside a talented vegan chef a few days a week has it’s perks. I have an instant resource when I need an ingredient question answered, or in this case, need a recipe idea for the eggplant that had been sitting in my kitchen unused for too long. The Chef suggested I make an
While googling away for recipes the other day, I came across a few from Whole Foods that were enticing. This vegan, gluten free dish with mushrooms and quinoa caught my eye. When I read further and saw the ingredient list also included a pear, almonds, and spinach, I was sold. What delicious ingredients! We enjoyed
I just spent five days at an exhilarating, exhausting, inspiring, and exciting conference. This was my fifth time attending the American Dietetic Association’s Food and Nutrition Conference (FNCE), and as much as I love traveling to this conference (Chicago! Denver!) I was happy to welcome 10,000+ dietitians to my home turf of Boston. Here were
I just came back to earth after an amazing 5 days at the American Dietetic Association’s annual Food and Nutrition Conference. (Recap to come soon!) Contrary to what you might think about a food and nutrition conference, we’re not exactly fed meals. Instead, we’re invited to explore the football-sized expo hall with hundreds of
Today’s post is food-free, but has some things I want to share. First on the docket: The lovely people at CSN stores have offered one of my readers a $40 gift certificate to use on any of their shopping sites. CSN is a network of over 200 online stores (that a lotta shopping, guys) selling
I had never heard of Mee Goreng before reading the Ask the Experts: Bizarre (But Delicious) Food Combos post on the Food Network’s Healthy Eats Blog (see my bizarre combo halfway down!). But colleague and fellow Healthy Eats writer Dana Angelo White listed this dish as a favorite Malaysian noodle dish, and I was intrigued
This is a simple post for a simple squash recipe. Let me cut right to the chase. I picked up this Delicata squash beauty at Shaw’s recently: Delicata squash is a long oblong-shaped squash with a cream colored, orange or green striped outer skin and a golden fine-textured inner flesh. It’s not too difficult to
Remember last week when I made these veggie eggrolls? (Thanks to everyone in the twitter and blog world…and my mom… who told me they went out and made them after reading my post!) Well I had some leftover wrappers to use so I decided to stuff them with a dessert filling this time around, starting