Rhubarb Mint Salad

For a Printable Version, Click Here My mother has a very industrious rhubarb plant, which has come out in full force this summer, producing pounds of the blushing green stems. Much to my delight, a shopping bag full of rhubarb stalks made its way to my door and now I have more rhubarb than my…

Mayo-Free Radish Mint Pasta Salad

For a Printable Version Click Here Today is the first day of summer, and with it come beach days, picnics and BBQs- all in need of that perfect side salad. Growing up as a vegetarian, the salad intended as a side was often my main meal and so I developed a real appreciation for the…

Baked Black Bean Tofu

For a Printable Recipe Click Here Black beans and tofu are a surprisingly great pairing, and this recipe is so easy even the laziest of cooks will have no complaints (a little further down I’ve drawn up a schedule to allow you to binge watch while making your tofu). The picture below gives you an…

Savory Pumpkin Muffins

Click Here for a Printable Recipe My ideal muffin isn’t sweet- it’s filling, delicate and flavorful. It isn’t filled with blueberries and oats, it isn’t so crumbly you need a muffin liner to keep it together, it’s rich without being heavy and it shines brightest at breakfast. This muffin truly encompasses all that I think…

Wild Oyster Mushroom Tacos

For a Printable Version Click Here While gilled mushrooms are more often poisonous than their pored pals, there are countless edible mushrooms with gills, including pearly shelled oyster mushrooms. Oyster mushrooms have been domesticated and can now be farmed, but the wild mushrooms have a stronger flavor than the store bought varieties- they’re definitely worth…

Birthday Cake

My birthdays measure my age, but also stand as a marker for the length of time I’ve spent as a vegetarian and vegan. As of today I am 25 years old and I have spent the last 20 years not eating meat, and the most recent two consuming no animal products of any kind- and…

Vegan Morel Cream Sauce

Click Here for a Printable Version For a long time I have been wanting to start foraging and eating wild mushrooms, but I haven’t had the time, energy or skills to know where to start. I joined a local mushrooming club (the Boston Mycological Club), participated in a class and bought a book, but made little progress…

Spicy Korean Radish Salad

Click Here for a Printable Version The other night for dinner we made black rice, turnip greens sautéed in ginger, and a variation on Moosewood’s easy and delicious baked tofu (find that recipe here). But the star of the show was definitely the slightly spicy and sour cold Korean radish salad. Korean radishes are white blending…

Green Tea Coconut Granola

Click Here for a Printable Version Good God, it’s Green Granola! The first time I remember having matcha powder was in a super sugary green tea frappuccino from Starbucks. While their version is primarily sugar, ice and whipped cream the distinct matcha flavor is still able to power through and make an appearance. Matcha powder is…

Squash Mac and Cheeze with Pan Fried Okra

Click Here for a Printable Version I am not a huge fan of trying to replicate meat or cheese dishes- it will never taste just like the original and I usually don’t want the original anyways- however every now and then I try my hand at animal product imitation. Rather than trying to make a perfect…

Miso Potato Salad

Click Here for a Printable Recipe Potato salad is a summer classic, and easy to make vegan- many brands make a vegan mayonnaise (veganaise) that can be used to created that classic, creamy sauce. However my issues with potato salad goes a little deeper- that strong, overwhelming mayonnaise flavor that smothers the depth and complexity…