Makes 4 servings Looking for a new take on sautéed greens? Tea to the rescue! Genmaicha tea is a nutty-tasting mixture of green tea and puffed rice, and it’s great as a seasoning. Here’s a nice [...]
Hummus 4 cups cauliflower florets (about a pound) ¼ cup extra-virgin olive oil, divided ½ cup tahini 2 cloves garlic, minced 2 Tbsp lemon juice 1 tsp salt 1 ½ tsp cumin powder ¼ tsp paprika, plus [...]
6 servings Fun to make, fun to eat! Salad: 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped ½ cup raw sunflower seeds or slivered almonds ½ cup [...]
Make cauliflower steaks on the grill and also in the oven. Both work great and it’s an easy way to get your veggie quota! Ingredients: ½ cup olive oil, plus more for grill 1 large head [...]
Makes 6-8 servings Serve warm or cold, as the main event with shredded rotisserie chicken or a side dish with some freshly-torn dino kale or radicchio leaves mixed in. Ingredients 1 ½ cups pearl [...]
Editor’s Recipes from 2019 Winter Vine Make this recipe with or without the bacon. Either way, big, green collard greens are like large quantities of folded paper money, another New Year’s [...]
Oh yeah. This crowd pleaser is easy to whip up and satisfies. Iron your eating pants before indulging. Serves 6 1 lb Baby Bella or cremini Mushrooms, cleaned 10 sundried tomatoes, in oil, sliced [...]
Serves 8 3 Tbsp. extra virgin olive oil 1 ½ lbs Brussels sprouts, halved Pinch of salt 2 tsp grated Parmigiano-Reggiano or vegan cheese 9 slices of bacon ½ cup mayonnaise 1/8 tsp paprika ¼ tsp [...]
