Welcome to Plant based cooking!
Kinda healthy
Food 52 Inspired Mac & Cheese
A mac-and-cheese made with a sauce sourced in heirloom sweet dumpling and carnival squash.
More in the journalNaughty
Brined Tempeh Rueben
24 hour tempeh pickling plus a dialed in stack of sandwich condiments.
More in the journalMacros
Mustard-style Navy Beans with Waldorf Brussels Salad
This meal had two firsts–my first attempt at a mustard-style beans sauce, and Joanna's first Waldorf-style salad. It was a hit on both fronts.
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Top 5 Tofu Scramble
In the continued pursuit for a perfect tofu scramble "egg marinade", I've continued to get closer to the mark.
More in the journalMacros
Macro Edamame Salad
This edamame salad is as good as what we typically make. There is one difference as of late--it has a nearly perfect macronutrient profile.
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Pink Oyster Mushroom Pasta
Home grown pink oyster mushrooms were the star, baked by our everyday pasta-and-beans combination for a macro-centric meal.
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Kimchi Fries
In working on the secret to great air fried potatoes, I was given some of my friend's homemade kimchi. It was meant to be.
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