After many years, my second cookbook, Big Vegan Flavor, is finally available for pre-order! It’s not your ordinary cookbook either. At 600 pages and with 150 recipes, it’s a comprehensive guide to mastering vegan cooking. In this post:1. About the book 2. How the book is structured 3. Why I wrote this cookbook 4. Frequently asked questions 5. Preorder bonus content! About the book  Big Vegan Flavor is the distillation of everything that I knew about cooking excellent vegan food at home. This book has been in the making for three and a half years and it is, hands down, the project I’ve w ..read more

Plain lentils? Never heard of ‘em. I like my lentils dressed to the nines, which is precisely what’s happening in these super meaty and flavor-packed Lentil Tacos with Avocado Crema! This recipe goes way beyond adding plain lentils to tortillas. Instead, a lentil, mushroom, and walnut mixture is transformed into an incredible vegan taco “meat.” After you mix the taco meat into perfection with your hands (so much fun!), you’ll schmear your tortillas with a luxurious homemade avocado crema. You’ll then add the taco meat and a crisp, refreshing cabbage slaw for endless flavor and texture in ever ..read more

There’s so much that goes into producing and sharing video content that most people never see. Coming up with new ideas for long-form and short-form videos; Preparing the workspace (e.g., making sure the kitchen is tidy and the ingredients are ready to go); Preparing to film (e.g., making sure video & audio equipment are set up, memory cards are clear, and recipes are printed); Reviewing and uploading the many gigabytes of footage; Getting content ready for posting across various social media platforms. Which is why we’re looking for a highly energetic and organized individual to join o ..read more

Do you always leave your favorite Indian restaurant wondering how they pack a million flavors into one dish? Here’s my go-to recipe for pulling that feat off with minimal fuss: Dal Palak. Serve it for a crowd, and you’ll quickly become your friend group’s default “let’s go to their house for dinner” person.  There are two parts to this comforting meal, though I promise it tastes like so much more. Step one: Make a super simple dal of creamy red lentils seasoned with turmeric, lemon juice, and salt—all you need is a saucepan and a whisk—and warm up some cooked rice from that big container ..read more

Y’all know I love my chickpeas, and y’all have probably figured out by now that a squeeze of lemon takes pretty much any dish up a notch. Enter my Lemony Chickpea Soup! It’s especially perfect for cool, sunny spring days, but honestly, you’ll catch me enjoying it all year round. (Yes, even during the summer when warm soups make me sweat a bit. It’s that good!). The secret to this soup’s delights is pretty simple. Instead of tossing in whole chickpeas right from the can, I puree them. I promise the puree tastes amazing even though it looks a bit like baby food (sorry, babies).   The ..read more

This incredible Vegan French Toast is about to change your weekend brunch game! Fluffy in the middle, crispy on the outside, and rich and buttery throughout, it’s as indulgent as classic French toast! Lightly toasted bread slices are coated in a rich, subtly sweet, and generously spiced batter before they’re pan-fried until crispy, gorgeously golden brown, and caramelized. Hello, vegan brunch of your dreams. Yes, this eggless French toast recipe will remind you of what you’d be served at a gourmet brunch spot, but it’s surprisingly easy to make. The batter comes together quickly in a blender ..read more

Welcome to the March 2024 edition of RPL at Home, where I share what I’m up to when I’m not in the kitchen or in front of the camera.  Each month, I’m sharing snippets of what I’m working, habits I’m cultivating, things bringing me joy, books/TV shows/podcasts I’m enjoying, and more. Think of it as stream-of-consciousness blabbering meets a semi-curated list of recommendations meets life update.  ?My new cookbook is *finally* ready! I am so dang excited to announce that my second cookbook, Big Vegan Flavor, is finally available for preorder!!!  After 3+ years of hard work over ..read more

If cold noodle salads are your thing, then you will absolutely adore this Noodle Salad with Rainbow Veggies! It’s a colorful and exciting veggie noodle salad that’s ultra-refreshing and packed with rainbow colors and zingy, limey flavors. It’s so addictively delicious that you won’t even realize you’re eating a nutritious meal! Tender-chewy rice noodles and cabbage-carrot slaw are tossed in a Vietnamese-inspired sweet and sour sauce, with crispy tempeh crumbles and edamame rounding this out into a complete meal. A generous dollop of the best vegan peanut sauce on top is the pièce de résistanc ..read more

If you love peanut sauce and tofu, then you will go crazy for this baked peanut tofu! Tofu is baked simply until lightly crisp, then tossed with an umami rich, sweet-and-sour peanut sauce, then baked again until the sauce caramelizes and the tofu becomes outrageously delicious.  Pair the tofu with blanched broccolini and edamame alongside rice for a balanced and fresh yet indulgent meal the whole family will love! Table of Contents 1. Why you’ll love this recipe 2. Ingredient notes 3. Tips for making this recipe 4. Frequently Asked Questions Why you’ll love this recipe  Tofu gets a ..read more

These super-slurpable Chinese Sesame Noodles feature bouncy, chewy noodles coated in a savory, nutty sauce with just the right amount of tang and heat. Thanks to a careful blend of powerful Chinese pantry staples, this flavor-packed dish comes together quickly and gets more delicious with every bite! Full of creamy, chewy textures and rich, indulgent flavors, you won’t be able to put down your fork (or chopsticks!).  Table of Contents: 1. Why this recipe works 2. Ingredient notes  3. Step-by-step instructions 4. Tips for making this recipe  5. Frequently Asked Questions 6. Reci ..read more