Vegan Keto, Eco-Atkins, Pegan, and Low Carb Plant-Based Recipes
If you’re like me, you balk at recipes with long ingredients lists. Frankly, it’s a little bit overwhelming when I see a recipe that requires 3 tablespoons of 15 various pantry items. I’ve been cooking for about 25 years now, and while I do sometimes…
Hi, friends! As some of you may know, for the last 10ish months, I’ve been working on another cookbook! It’s called Plant-Forward Keto, and it’s a bit of a continuation and expansion on my first cookbook (Vegan Keto).
Oh, hi friends. I hope everyone is staying healthy throughout this entire pandemic. You’ve may have noticed that I haven’t been posting new recipes lately, and that is chiefly because it has been challenging to source ingredients lately. I figure if I’m having trouble with getting groceries, you guys probably are, too. I also haven’t really been keen on the idea of recipe testing and using up a lot of these precious ingredients, and so I’ve been sticking to tried-and-true recipes (after all, there are almost 200 on this site alone, plus those in my cookbooks and meal plans!). I had a craving for ramen the other day, though, so I thought I would whip some up using only pantry ingredients. (more…)
Even though this February is one of the warmest on record here in MA, it’s still chilly enough to warrant making a new batch of soup every week (at least!). The one I’ve been making non-stop this month is a peanut butter soup that relies…
At least once a week, I find a message in one of my inboxes, asking what I eat when I’m sick. My usual response is just, “whatever I can manage,” but I realize that isn’t the most helpful description. As it turns out, I currently…
If you follow me on instagram at all, you probably know that I LOVE cabbage. I eat it almost every day in some form or another, but I usually end up just sauteing it or making my favorite crack slaw. Sometimes, though, I want something that feels a little more substantive, something noodle-y. A dish I really liked back when I ate real pasta was a really simple dish made by sauteing cabbage and noodles in butter. This is my gluten-free, vegan, paleo and keto take on that very meal.
This past winter, I had the absolute honor (and pleasure!!) of working with the prepared foods team at Whole Foods Market to have vegan keto dishes featured on their hot bars. The dishes were released in 14 states (!!!) and were well-received by vegans and…
This is the first year I’ve really had a successful garden, and so I’ve been able to have fresh veggies all summer long. Even though my garden is really just a few containers and some scattered pots, this small amount of plants has actually produced…
Hello, friends! Let’s get right into it – who in their right mind doesn’t like crispy fries? If you answered, “me,” this might not be the recipe for you. But, for the rest of you intrepid veg-ketoers, stick around. I’m a huge fan of crispy foods, including fries, and the other day I got the idea stuck in my head that I wanted to try and make fries out of tofu. This may have occurred after I accidentally overcooked some tofu and realized how crispy it can get in the air fryer… But anyway, looking around my fridge, I saw some homemade gochujang and realized that air fryer vegan keto Korean BBQ tofu fries were in my future. (more…)
Low carb vegan mushroom burgers are something that’s been on my “to do” list for a long while. I really like the flavor and texture of a nice, grain-based mushroom burger, but not so much the carbs and their effects. So, I figured it was…
