Made with a combination of garbanzo and whole grain flours, and topped with a blueberry-date compote, these might be the healthiest pancakes on the internet.
Creamy polenta with spinach and beans
This plant-based granola is made using dates and hazelnuts in place of refined sugar and oil. It’s also chocolatey, crunchy, and works equally well as a stand-alone snack, or as a topping for your favorite chia pudding/smoothie bowl/yogurt. Let’s talk about carbs for a minute. As a die-hard, lifelong carb lover, I’m here to tell… Continue reading Whole Food Chocolate Hazelnut Granola Recipe
A Whole Grain, Plant Based Alternative to the Dim Sum Classic Are you quarantined due to the increasing spread of COVID-19? Are you looking for a project that will challenge your motor skills and intellect, pass a few hours, and expand your cultural horizons without leaving your kitchen? Look no further. Growing up, my mom,… Continue reading Zongzi, or How to Stay Busy During Quarantine
Japanese-Inspired Dinner with Creamy Tofu Sauce and Whole-Grain, Plant-Based Sushi The situation is getting more dire by the day, with talk of a shelter in place mandate in New York, but that’s basically what we’re already doing. Both of the restaurants where I was working have shut down for now, and as of today, my… Continue reading Quarantine Cooking, Part II