I’ve mentioned before that green is my favorite color. It reminds me of my houseplants, being in nature, money (haha!), and of course - vegetables. I created our Green Goddess Dip so I could easily add some veg to sandwiches, flatbreads, and pizzas. Well, I also love curry. I’m typically a red curry kinda gal, but green curry has a new place in my heart. In keeping with the green theme this spring, I decided to make coconut green curry and this might be one of my favorite creations to date. There are a few main types of Thai curry - red, yellow, and green. There’s also massaman and panang cur ..read more

This is one of those recipes Kate wrote years ago that took forever to make it to the site. I've kept it close at hand - in a todo app - and have made it countless times over the years. It's simple, it's clean and so good. It is the perfect hearty breakfast or easy weeknight dinner. You can eat it alone, wrapped in a tortilla or paired with our hashed browns.  Print Scrambled Tofu with Greens Author: Katie Koteen Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 4 Category: breakfast Method: stovetop Diet: Vegan Print Recipe Pin Recipe Description Scrambled ..read more

I love Chinese takeout and can't help but indulge my cravings every once in a while. There’s a spot in my neighborhood that I can walk to and they have a full menu of veggie dishes that use seitan as protein. Their kung pao veggie chicken inspired this recipe for Chili Garlic Chickpea Bowls and the spicy, savory flavor is spot on! I used spaghetti squash instead of white rice and chickpeas instead of seitan. I truly feel like my body is thanking me for these "whole foods" choices! Spaghetti squash totally satisfies my carb cravings. While there’s not as much protein in chickpeas as there is i ..read more

If you’ve ever dined at an Italian restaurant in the United States, you’re probably familiar with penne alla vodka. The funny thing is that vodka sauce isn’t even traditionally Italian. At least, not in the way that pasta carbonara and cacio e pepe are. I did some research about this creamy, tomato-y pasta dish and everyone seems hesitant to commit to the same story about where it comes from.  Some people say vodka sauce originated in Bologna, Italy and others claim a graduate at Columbia University invented it. The Williams Sonoma Essentials of Italian cookbook states that penne alla vo ..read more

Whether I’m buying it at the farmers’ market or growing it in my backyard, I always end up with an abundance of zucchini this time of year. My intention is usually to make zucchini noodles – they make a great lunch tossed with homemade vegan pesto and garden tomatoes. But even after I’m all zoodled out, I’m still up to my eyeballs in zucchini. I know I can’t be the only one! If it’s too hot to bake zucchini bread, I encourage you to try this recipe for garlicky zucchini fritters. Topped with vegan sour cream and fresh green onion, they make a fantastic summer appetizer or light lunch. One of ..read more

There comes a point in every adult’s life when knowing how to cook becomes a necessity. For many people, this time comes in college when our parents aren’t around to cook for us anymore. However, I’m in my 30s and I know a few people who are just learning to cook for the first time. If you’re beginning your journey into cooking, welcome to the party! Speaking of parties, you might be invited to one or two this summer as we begin seeing friends and family again. You’re not going to want to arrive empty handed. If you can boil a pot of water, you can make this Potluck Mediterranean Couscous Sala ..read more

I continue to be amazed at how a certain smell or taste can spark a memory. It’s one of the things I love most about cooking – and eating! For example, the smell of chili instantly takes me back to my grandparents’ old house; I can remember exactly what it looks like decades later.  Chocolate desserts also remind me of my grandparents. My grandpa was a type 2 diabetic and always had a bowl of sugar free chocolate pudding after dinner. I kept thinking of him as I tested this recipe for Easy Vegan Chocolate Mousse over the weekend. While it’s not sugar-free, it is naturally sweetened for a ..read more

I’ve mentioned before that green is my favorite color. It reminds me of my houseplants, being in nature, money (haha!), and of course – vegetables. I created our Green Goddess Dip so I could easily add some veg to sandwiches, flatbreads, and pizzas. Well, I also love curry. I’m typically a red curry kinda gal, but green curry has a new place in my heart. In keeping with the green theme this spring, I decided to make coconut green curry and this might be one of my favorite creations to date. There are a few main types of Thai curry – red, yellow, and green. There’s also massaman and panang cur ..read more

Have you ever made your own granola? It’ll change your life. At least, it’ll change your life in the small way that a homemade breakfast/snack mix can. Granola you can buy at the store is undoubtedly delicious, but there’s also a ton of refined sugar in many of the brands we know and love. This granola is naturally sweetened with your choice of maple, agave, or coconut syrup – whatever sweetener you already have in your pantry. That’s why I’m calling it pantry granola. It’s designed to make use of all of the random nuts, seeds, and dried fruit cluttering up your cabinets. There’s nothing like ..read more

Isn’t it amazing how you can learn something new about your partner no matter how long you’ve been together? My fiancé and I celebrated our fifth Halloween together this past October and he told me that Sloppy Joes were an annual Halloween tradition in his family growing up. He suggested we continue the tradition in our house and offered to make me vegan Sloppy Joes. I obviously couldn’t say no. They were so delicious! I can’t believe what I’ve been missing out on all of these years. These Lentil and Cauliflower Vegan Sloppy Joes are my lightened up version of traditional Sloppy Joes and I’m c ..read more