Entrees

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Our Journey to Real Food (and Vegan Macaroni and Cheese)

My kids love fruits and veggies. They are not picky eaters. Lately my son, age 7, has shown a particular liking for my mushroom soup made with a musky dried fungi that give a deep smoky umami flavor, and he is also partial to vegetable stir-fries rich with fresh ginger and nama shoyu, while his 4-year-old sister’s favorite dessert is dates and dark chocolate. Let me reassure you, our relationship with food was not always this way! Continue Reading Our Journey to Real Food (and Vegan Macaroni and Cheese)

Portobello Mushrooms with Acorn Squash Risotto

Portobello Steaks On A Bed of Acorn Squash Risotto & Garlicky Greens

While this dish may be a little more involved, it is completely worth it! My advice is to take the time on a leisurely Sunday afternoon while watching football or the food network, and make this dish. It will make your Sunday dinner special! Continue Reading Portobello Steaks On A Bed of Acorn Squash Risotto & Garlicky Greens

Chana Dal

Chana dal can be used in so many ways as an addition to soups, curries, salads, over rice or other grains (I like mine with quinoa). They can also be tossed in some olive or coconut oil, along with some spices, and roasted in the oven for a healthy snack. Like their larger common varieties of chickpea, they can be made into a fabulous hummus. Continue Reading Chana Dal

Kuku Kadoo

I’d like to challenge all October Unprocessed pledgers to use this time to break old food habits and to freely discover new ones. Let this month be the catalyst that brings you your new perfect meal or a cleaner, healthier way to prepare an old favorite. To help you on your journey and to introduce Persian cooking, I’ve got here for you an exquisite (and super-simple!) recipe for Kuku Kadoo, an Iranian-style frittata with zucchini. Continue Reading Kuku Kadoo

Whole Wheat Parsley Fettuccine with Goat Cheese Sauce

My goal with this recipe is to get you into the kitchen and cook. At the very least, whip up this awesome sauce, nothing more than goat cheese and parsley. Feeling more ambitious? Make your own fettuccine noodles to toss with the sauce. Continue Reading Whole Wheat Parsley Fettuccine with Goat Cheese Sauce

Plant-Based, Gluten-Free, Paradigm-Shifting Tofu Tacos

Start with something easy like this plant-based taco. If you’re in the “Taco Tuesday” crowd, this one is easy to roll into your week. My son, who is 12, has asked for this “taco tofu” specifically because he loved it so much. Um, WIN. Continue Reading Plant-Based, Gluten-Free, Paradigm-Shifting Tofu Tacos

Wild Alaskan Halibut with Roasted Fennel

Fennel-Roasted Wild Alaskan Halibut

Even if you hate fennel, I dare say you might like this dish. One of our guests — who usually hates the stuff — cleaned her plate. The sauteed fennel was sweet and mild, and the fennel stalks baked with the fish kept it moist, infusing a subtle licorice flavor. Continue Reading Fennel-Roasted Wild Alaskan Halibut

Easy Weeknight Baked Tofu

The secret to this easy baked tofu recipe is simple: “Bake the hell out of it!” Continue Reading Easy Weeknight Baked Tofu

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