The recipe makes 12 medium sized muffins. Feel free to make mini-muffins (in which case I would recommend mini chocolate chips or currants). You could also easily bake this in a loaf pan but make

4 cups baby spinach 2 cups fresh basil 2 garlic cloves 1 tablespoon lemon zest 1 tablespoon lemon juice 1/4 cup plant based (vegan) parm 1 tablespoon olive oil (optional) 1/2 teaspoon salt fresh ground

2 blocks (14 ounces each) of extra-firm tofu 1 cup low sodium vegetable broth ½  cup low sodium soy or tamari sauce 2 tablespoons brown sugar pinch of red pepper flakes ½  medium sized onion,

If you have the time (it really doesn’t take too much), I highly recommend using dried rather than canned beans for three reasons: it’s cheaper, you control the salt, and most importantly, they just taste

Dal is a staple of Indian cuisine and can be found in virtually every Indian household. Like an Italian grandmother’s red sauce recipe, each family has its own special version. I’m thrilled to be sharing

2 red, yellow or orange bell peppers ½  cup orzo, cooked just to al dente 1 tablespoon of olive oil medium onion, diced pinch of red pepper flakes (optional) ½  teaspoon of Kosher salt 4

I find that when I travel or come through a holiday with a heavy focus on food, the following days require a bit of a reset. For me, that means refuelling with simple whole foods.

1 teaspoon of oil 1 teaspoon of black mustard seeds small pinch of asafoetida 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 to 1 teaspoon Kosher salt 1/4 to 1/2

I make some variation of this salad to take to most potlucks or school events. It’s also great for dinner or to make ahead for lunch boxes during the week. Simple ingredients come together in

¼ cup rolled oats generous sprinkle of cinnamon 1 teaspoon hemp seeds 1 teaspoon chia seeds ½ cup plant based milk (optional) berries banana maple syrup/date paste nut butter chopped walnuts raisins toasted coconut might