Adventures in Whole-Food, Plant-Based Eating
Guides on whole food, plant-based eating often address the special challenges of eating at restaurants or while traveling. We are planning to do both this summer, and we expect to make compromises. When traveling, we still don’t eat animal products, but we might eat food with a little more oil,...
I brought these brownies to our block’s 2023 Halloween gathering. They all got eaten and the recipe was requested. Note: no eggs, butter, or milk are used, and it’s fun to see who can guess the secret ingredient. Need: 1 15 oz can black beans1 cup water1 1/2 cups whole...
A How Not to Starve pictorial.
It is late 2019. I work in a small office in Arcadia, California. A small, varying group of us often go out to lunch together at nearby restaurants. No one was worried about Covid19 yet, and our lunch tradition was well-established. I liked it, because I liked all the meals...
Tofu Scramble and Hash Browns Tofu Scramble adapted from “Mexican Scramble” in Everyday Happy Herbivore by Lindsay S. Nixon. Hash Browns Biscuits and Gravy Biscuits adapted from “whole-wheat drop biscuits” in Happy Herbivore Light & Lean by Lindsay S. Nixon Gravy adapted from “Golden gravy” in The Real Food Daily...
Eat with tofu-based, ranch-style dip and barbecue sauce.
Salad dressing is my most requested recipe. It is an all-purpose condiment that I like on Brussels sprouts and baked potatoes, or as a dip for crusty whole-grain sourdough bread, as well as on salads. Chia seeds soak up nine times their weight in water, making a gelatinous basis that...
Salad is something you really don’t need a recipe for, but people have asked me what I put in it. Salads can be very simple, but I like mine to contain lots of colors and contrasting textures. Besides pleasing my aesthetics, they are healthier that way. Unfortunately, restaurant salads these...
Experiment with your cooking. See how far a recipe can evolve through many generations of trial-and-error and small, incremental changes. Kathryn and I have pancakes for breakfast on Sunday mornings, while we watch Dr. Greger’s latest videos from the past week. We started with the recipe for “Larry’s Sunday Buckwheat...
Filling: ¼ cup agave nectar plus up to ¼ cup erythritol for tart fruit 2 Tbsp cornstarch 5 cups sliced fresh peaches, pears, nectarines, apples or fruit of choice, or frozen berries in any combination 1 cup water ground cinnamon and nutmeg or pumpkin pie spice to taste Combine sweetener...
