This healthy butternut squash chocolate chip protein cookie recipe is the perfect sweet snack. Packed with fiber and protein, this easy recipe is gluten free, vegan and only needs one bowl and a spoon to make! This recipe started from my need to use up…
Simple Slow Cooker Chana Masala
When I went to Prague last summer, I brought reading material that consisted almost entirely of food writing. One of the books was Molly Wizenberg’s A Homemade Life, in which she describes, among other things, the role that food played in her courtship with her former partner, Brandon. There are many sweet anecdotes about intimacy…
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Apple Berry Baked Oatmeal Cups
It’s no secret that baked oatmeal is one of my favorite, make-ahead breakfast options. I love warm oats, and for most of the last few years it’s been no trouble to cook them on the stovetop, traditionally. When I’m rushing out the door, though—and lately, that’s how mornings seem to go—simmering even rolled oats can…
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Coconut Brown Rice, Black Beans & Sweet Potato with Cashew Cilantro Lime Sauce
I’ve been all about batch cooking lately, for obvious reasons: new schedule, the organized, back-to-school September energy, minimal fondness of weeknight cooking. But no amount of meal prep dims the pleasure of throwing together something spontaneous and surprisingly good. That’s how this dish of coconut brown rice, black beans & sweet potato with cilantro cashew…
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5 Ingredient Tofu Cream Cheese, 4 Ways
It’s only Wednesday, but it sure doesn’t feel that way. It’s been a long week, and for the first time since my DI started, I’m feeling overwhelmed. I miss my routines and the freedoms of my old schedule, and suddenly the year ahead of me feels very long. Through all of the recent transition, I’ve been…
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Kim-Julie Hansen’s Corn & Tomato Soup
Sometimes a cookbook arrives at exactly the moment it’s needed. Just as I’ve been getting back into the routine of weekly batch cooking and weekend meal prep, I’ve also been exploring my friend Kim-Julie Hansen’s new book, Vegan Reset. The book is a 28-day roadmap for exploring veganism, and while I’m usually a little resistant…
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Tofu Bulgur Vegan Meatballs
At this point, I’ll be writing from midway through my first week as a dietetic intern. In many ways, I spent the whole summer anticipating it; in other ways, the whole transition has snuck up on me. One part of it that I’ve been well prepared for is getting back into a weekend batch meal…
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Low-Key Curried Quinoa Lunch Salad
This low-key curried quinoa lunch salad isn’t new. It’s an amalgam of different curried quinoa recipes I’ve played around with over the years, some hot and some cold, some more elaborate than others, and all employing a random mixture of ingredients that I happen to have at home. I’m posting it for the first time…
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Vegan BBQ Jackfruit, Kale & Black Bean Enchiladas
For all of my interest in new, plant-based products, I’m often a slow adopter. I’ve got so many standby staple foods that it can take me a while to welcome something new into the rotation, and jackfruit is a perfect example. It’s one of the most popular ingredients in plant-based cooking these days, and until…
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Creamy Brown Rice with Shiitakes & Peas
  I’ve got my fingers crossed that you aren’t quite sick of Power Plates recipes yet—I know I’ve written about a few this summer—because there’s one more that I’ve been keen on sharing. This creamy brown rice with shiitakes & peas is a dish that both Ashley and I have made again and again…
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Balsamic Mustard Baked Tempeh
I’ve mentioned a couple times this summer that I haven’t been doing much cooking. I’ve been having my meals at home, though, which begs the question of, what the heck am I eating? The answer is bowls: lots and lots of bowls. Usually with components (like grains, beans and roasted veggies) that I batch cook…
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Skillet Baked Oatmeal with Summer Stone Fruit
This is one of my favorite summer breakfast recipes from Power Plates, but until last week I had no plans of sharing it on the blog. Then I made it, promptly polished the leftovers as a week went by, and made it again right away. Anytime I make a recipe back-to-back like that, it’s a…
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Warm Lentil, Tomato & Mushroom Salad
Tomatoes were my favorite food as a child, and my attachment to them has never really gone away. I look forward to them being in season all year long, and I celebrate their appearance more than any other summer produce. Unlike many vegetables, for which I’ll have a strong preparation preference (broccoli steamed; cauliflower roasted;…
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Rice, Beans, Tofu and Greens
Power Plates turns six months old today! It feels like yesterday that NYC was freezing cold and I was celebrating the fact that this book, so long in the making, was finally in print. It’s given me such joy to get messages and pictures and to have the knowledge that the recipes don’t just belong…
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Creamy Vegan Zucchini Corn Summer Pasta
Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to…
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Tofu Quinoa Veggie Scramble
At this point in the summer I’ve officially put my nutrition counseling on hold until my DI is behind me, which feels bittersweet. I’m excited to return to the work with a wider skill set and more experience, and it’s good to rest before diving into clinical work. I’ll miss counseling, though, and the relationships…
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Vegan Chocolate Fondue Dessert Party Platter
Last summer New York was every bit as hot and humid as it is now, but for some reason, I was busy baking up a storm. Galettes, buckles, lemon cake, you name it—I had my oven mitts ready for it. I happen to have made cobbler a few weeks ago, when it was still unseasonably…
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Tahini Pesto Pasta Salad
This is one of those recipes that felt incredibly obvious once I’d made it; given my love of tahini and love of pesto, how is it possible that I hadn’t thought to combine them before? My curried tahini pasta salad proved to me that tahini is a great creamy base for pasta salads—a little more…
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Creamy Cauliflower Turmeric Kale Soup
I made and photographed this soup a few weeks ago, when I was home sick with a virus and didn’t care that it was hot and summery outside: all I wanted was a meal of soup and something bready. I’ve been thinking about this thick and creamy cauliflower turmeric kale soup ever since, and I…
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Balsamic Dijon Tahini Dressing
Thank you for kind responses to Sunday’s weekend reading post. In the spirit of that post—a spirit of R&R—this post is going to be short and sweet, so that I can get back to taking it easy. And after all, how much actually needs to be said about a really great dressing? This dressing is…
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