Crispy tofu, crunchy bread and a creamy dressing all work together really well in this salad. It’s best with a hearty whole-grain bread that has some raisins in it, which offer a hint of sweetness to the overall dish. If you can’t find a similar bread, just add in some raisins to the salad instead.
1 tablespoon creamy peanut butter
1 tablespoon low-sodium soy sauce CONTINUED »
I like to make a double batch of this so I’ll have another portion ready to go later in the week. Keep remaining ingredients all separate, and reheat them together just before serving.
1/2 head cauliflower, stems removed and cut into thick slices
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper CONTINUED »
This soup could really be called “refrigerator soup” because it can be made with just about any vegetables in your fridge. It’s a great way to use up small amounts of vegetables, and because it’s all puréed together, it reheats beautifully later in the week.
2 cups diced vegetables (potatoes, squash, carrots, parsnips, Brussels sprouts etc.)
1 clove garlic CONTINUED »
I had my first sip of coffee when I was just 10 years old. Black. From my dad’s mug. There was always a pot brewing in the kitchen of the restaurant because my dad loved coffee. And he always drank it black.
The taste wasn’t as intoxicating as the aroma but I enjoyed it anyway. Mostly because my dad let me share it from his mug. CONTINUED »