NPR Interview: "It's Veganuary: Some tips for going vegetarian or vegan in the new year"
I am so honored to have been included in this discussion about the challenges of transitioning to a more plant-based diet. Included in...
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- Jan 11
Cookbook Recommendation: Vegan French Favorites by Sarala Terpstra
A few years ago, when I couldn’t sleep in the middle of the night, I stumbled across Sarala Terpstra’s absolutely beautiful Instagram...
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- Jan 11
Cookbook Recommendation: The Plant Soirée by Sarala Terpstra
A few years ago, when I couldn’t sleep in the middle of the night, I stumbled across Sarala Terpstra’s absolutely beautiful Instagram...
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- Jan 11
Cookbook Recommendation: Flavor by Yotam Ottolenghi
I absolutely love cookbooks. Every few weeks I go to the library and check out a stack of them. I like to flip through them when I need...
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- Jan 11
Cookbook Recommendation: Rust Belt Vegan Kitchen, edited by Meredith Pangrace
"From pierogi to paprikash, chitterlings to cimichurri, the Rust Belt is home to myriad culinary traditions passed down from one...
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- Jan 11
Sarala Terpstra's Beet Tartare
A few years ago, when I couldn’t sleep in the middle of the night, I stumbled across Sarala Terpstra’s absolutely beautiful Instagram...
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- Jan 8
Restaurant Recommendation: The Emery (Mariemont)
The Emery in Mariemont Square is a delightful restaurant with several plant-based options on the menu, including a Cauliflower Steak...
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- Jan 8
Restaurant Recommendation: Beyond Grain Bakery
Yes, you can have a creamy, delicious, plant-based dessert with no dairy and no gluten, like this vegan Fig Chocolate Tart from Beyond...
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- Jan 8
Edamame Salad
Packed with protein and bursting with texture and flavor, this salad comes together in less than 5 minutes and is great as a quick,...
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- Jan 8
Creamy Cashew Queso
"Queso used to take center stage at parties and for family movie nights. After going vegan, I played around with so many ingredients...
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- Jan 8
Matcha Mint Cream Pie
Yes, you can have a creamy, delicious, plant-based dessert with no dairy and no gluten! Jessica Stern-Enzi of Beyond Grain Bakery has...
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- Jan 8
Restaurant Recommendation: Rollin' Bowls Food Truck
When we first moved back to Cincinnati from L.A., we stopped into Harvest Market in Milford while we were out running errands. Their...
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- Jan 8
Winter Caprese Salad
Warm, roasted tomatoes and oozing, melty, vegan mozzarella are drizzled with olive oil and balsamic vinegar for a lovely winter salad. ...
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- Jan 8
Restaurant Recommendation: Juniper Seed (Plant Based Meal Service)
Too busy to cook at home? Juniper Seed is a plant-based meal service with a new menu every week. Offerings range from pastas to burgers...
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- Jan 8
Restaurant Recommendation: Mid-City Restaurant (Downtown)
I cannot recommend this restaurant enough! Located on Court Street, it's a cozy, charming place with friendly staff, excellent drinks...
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- Jan 7
8 Powerhouse Ingredients
These are ingredients that I always have on hand in my plant-based kitchen. Some have incredible umami, others can stand-in for dairy...
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- Jan 7
Avocado-"Bacon" Salad
I loved this salad when I was growing up, and my vegan version tastes just like my mom's did (hers had dairy and bacon). If you haven't...
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- Jan 7
Rice Paper "Bacon"
Rice paper "bacon" originated in Denmark, and is the closest in taste, texture and appearance to actual bacon that I have tried. You can...
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- Jan 7
Vegan Benedict Florentine
Rich and creamy vegan hollandaise blankets this tofu "poached egg" that nestles between an oven-roasted tomato slice and sauteed spinach....
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- Jan 7
Oat Risotto with Mixed Mushrooms
This hearty, warm risotto is packed with umami and healthy ingredients. Steel cut oats are high in fiber, iron, protein and polyphenols,...
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