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