A Seat at My Table 

   Pull up a chair, there's always room for one more!

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I'm super stoked to be experimenting with making my own plant-based cheese products! This is the one category of dairy I find most difficult to go without. Most commercial plant-based products available near me are either highly processed, expensive or lacking in variety (or all three). But first, a note about the word "cheese".

The vegan application of this word seems to provoke a fair bit of argument from dairy consumers and...

One of the attributes of tofu that I love is its adaptability. You can give it just about any flavor profile you choose. Your only limitation is your imagination! The other thing I love is its bang for the buck. A 3.5 ounce serving of organic extra firm tofu provides roughly 120 calories, 12g protein, 5g of mostly unsaturated fat, is an excellent source of manganese, a good source of selenium, calcium, magnesium and phosphoro...

I'm beginning to love these gluten-free high fiber legume pastas. We understand each other now. I want delicious nutrient-dense minimally-processed plant protein ~ and this pasta wants to be surrounded by lots of saucy intense flavor... got it! 

This is red lentil fusilli - made with nothing but red lentil flour. Red lentils are softer and break down more readily than any other variety of lentils. Along with their beautiful co...

Barley is one of the most ancient grains still in existence, yet many have never tasted its toothsome goodness - except perhaps a handful of grains in a bowl of soup. Barley is quite versatile with a nutty flavor and chewy texture. It's similar to whole wheat in shape but lighter in color. This Pumpkin, Sage and Barley Risotto is dairy-free and easier to make than