Earlier this week, I posted a new recipe for Fettuccine with a Pineapple Cream Sauce. It’s super tasty. But I have a confession… that recipe wasn’t made by me, it was made by, well, a robot. As you probably know, we’re currently in the midst of an AI-revolution. These AI tools from MidJourney, OpenAI, Stable Diffusion, Google, and countless others are getting extremely good at writing text and generating images – and they are improving at light speed. Given my background as a web app developer and food blogger, my first question was whether they could generate recipes as well, and I found tha ..read more

Oh, hey! It’s been a while, hasn’t it?! As you may have noticed, I haven’t posted any new recipes lately. Why? Well, while running this blog, I was also writing code and developing software on various smaller projects. But in early 2021, I built a cryptocurrency-based online game that took nearly all of my efforts and I didn’t have as much time for One Ingredient Chef, unfortunately. That project was ultimately acquired by another company earlier this year and now I have a bit more time on my hands. In fact, that’s how we get to this recipe today – I recently started working on a food-related ..read more

As you may have heard, I recently created a brand new event called the One Ingredient 30-Day Challenge where I invite you to join me in eating a completely “One Ingredient” diet for 30 days to start 2021. These type of 30-day challenges can be powerful – when I first envisioned the One Ingredient Diet way back in 2013, it was a 30-day challenge like this one that changed my life, inspired me to start this blog, and the rest was history! To help you succeed with this challenge, I put together the deepest and most comprehensive program to date  – an online course that walks you through th ..read more

Wow. I have to say, I was really shocked by this bean dip. For something so simple and quick to make, the flavors are incredible and the presentation is really cool. At its core, this is just a humble mashup of canned black beans, frozen corn, and some spices all cooked together… But we have to talk about that cheese. What looks like some kind of broiled mozzarella is, in fact, simple cashew cream! I’ve known for a while that cashew cream tends to harden and solidify when heated, so I decided to exploit that here. Once you’ve made the bean dip, just drizzle little pools of the cream on top an ..read more

I’ve actually never had a poke bowl… I stopped eating fish long before the poke craze took over America a few years ago, but from what I gather, the only rule is that poke bowls have raw fish. Beyond that, anything goes, it seems. Well, I guess that means we’re breaking the only rule of Poke, because we’re using tofu instead of fish. However, the tofu in this recipe is thinly-sliced, served cold, and almost “pickled” in rice vinegar, soy, sesame, and nori for some ocean flavors (as are the cucumber and red cabbage). These cold ingredients are placed atop warm brown rice with a sliver of avoca ..read more

I developed this incredible mushroom gravy a LONG time ago and I’ve been making it at every family holiday since then… It only recently dawned on me that I had never fully shared the recipe with you guys! Other than a quick mention in a biscuit recipe, I had been inadvertently keeping it a secret all this time. That’s a shame because, I’m telling you, it’s the best vegan gravy I’ve ever made. It starts with mushrooms, soy sauce, and tahini, which is one of my favorite flavor combos. That gives it the salt and fat to be really tasty, but then the richness of the tahini with the umami from the ..read more

This is probably the best Chinese food I’ve ever had. Crispy breaded tofu sautéed with broccoli and a homemade sweet & sour sauce. Serve with some brown rice and it could not be a more delicious meal. This is based on the idea of General Tso’s Chicken, but as far as the dubious origins of that recipe, I’ll let Wikipedia handle it: General Tso’s chicken is a sweet deep-fried chicken dish that is served in North American Chinese restaurants. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader, although there is no recorded connection to him nor is the dish kno ..read more

A few weeks ago I posted a vegan malt recipe that used maca powder for the malty flavor. I mentioned the Navitas Organics brand because I love their maca and, what do you know, a week later I have this box at my door, a gift from Navitas, packed with all kinds of superfood powders! More maca, ashwaganda, chai, turmeric, goji, cacao, and acai powder. I’ve been experimenting with creative ways to incorporate some of these ingredients into my recipes lately and I think I hit on something really cool here. The idea is that you make a big batch of acai bowl, with all the ingredients you’d want (ba ..read more

Earlier this week, I posted a new recipe for Fettuccine with a Pineapple Cream Sauce. It’s super tasty. But I have a confession… that recipe wasn’t made by me, it was made by, well, a robot. As you probably know, we’re currently in the midst of an AI-revolution. These AI tools from MidJourney, OpenAI, Stable Diffusion, Google, and countless others are getting extremely good at writing text and generating images – and they are improving at light speed. Given my background as a web app developer and food blogger, my first question was whether they could generate recipes as well, and I found tha ..read more

Oh, hey! It’s been a while, hasn’t it?! As you may have noticed, I haven’t posted any new recipes lately. Why? Well, while running this blog, I was also writing code and developing software on various smaller projects. But in early 2021, I built a cryptocurrency-based online game that took nearly all of my efforts and I didn’t have as much time for One Ingredient Chef, unfortunately. That project was ultimately acquired by another company earlier this year and now I have a bit more time on my hands. In fact, that’s how we get to this recipe today – I recently started working on a food-related ..read more