In Vegan Meal Prep, JL Fields takes the mystery out of bulk cooking and teaches us that with just a little planning and preparation, you can have a weeks worth of meals ready in almost no time.
253 posts by Michael Suchman
Spaghetti squash is one of of those vegetables that I buy and then stare at on the counter for weeks before actually using. Recently I decided to just have some fun with it and made Spaghetti Squash with Greens and Garbanzos. I used kale as my greens, but I really like the alliteration of Spaghetti Squash with Greens and Garbanzos. It sounds better than Spaghetti Squash with Kale and Chickpeas (garbanzos and chickpeas are the same thing).
As part of our summer vacation this year, Ethan and I took a trip to London. In 4 days, we did a lot of eating and a lot of sight seeing.
Sweet Potato Doughnut Holes are a great treat any time of the year, but with the cinnamon and nutmeg, they seem particularly well suited to the fall.
No longer will I think of tahini and turmeric as simply ingredients. Now Tahini and Turmeric will remind me of all the delicious foods I can make thanks to this book.
The recipes in Vegan Yack Attack On The Go! are perfect for today’s busy lifestyle.
I took pieces of tofu, coated them in 11 herbs and spices, tossed them in the air fryer, and in 15 minutes had delicious, crispy, K(a)FT, Kentucky Airfried Tofu.
Thanks to a famous episode of Seinfeld, the Black and White Cookie, once only known to New Yorkers, garnered national attention. We are pretty sure these Black and White Cookies have helped sell more than a few copies of NYC Vegan
Brushed with melted vegan butter right after baking, our Cheesy Biscuits are guaranteed to make any meal better.
Our Manhattan Glam Chowder (see what we did there), our vegan version of the iconic Manhattan Clam Chowder, is great for warming up on a cold fall day.
