oats

8-Great Sources of Plant-Based Protein

April 8, 2013 By Patrick McGilvray

Olive tapenades are a great appetizer to serve guests. They hold up well to sitting around for the duration of a party, can be eaten easily by hand, and are bursting with fresh Mediterranean flavor. The preferred green olive to use in this recipe is the Castelvetrano. Castelvetrano olives are produced exclusively in Castelvetrano, Sicily,…

One of my favorite meals of the week is my post-run breakfast after a long Saturday morning run. After 15 or 20 miles my body needs carbohydrates – both simple and complex, and protein to repair those worn-out muscles. I get all that and more in these quick and tasty waffles. Whole wheat flour provides…

I love pesto but find it hard to find good vegan versions when eating out. I recently saw an awesome looking pesto pizza on a local pizzeria menu, but their pesto was loaded with Parmesan cheese. I decided I should take matters into my own kitchen. I’ve combined two of my favorite recipes here to…

I spent over 15 years in the food service industry and devoted most of that time to working at a breakfast and brunch restaurant. So when it comes to breakfast food, I consider myself an expert. I’ve probably cooked 100,000 eggs to order (which sounds awful to me now…), flipped 50,000 pancakes, folded 20,000 omelets,…

I made this decadent chocolate dessert for my beautiful wife Kristine on Valentine’s Day and I can safely say it was well received. Rich chocolate desserts are one of our favorite pastimes, and this non-dairy version of a culinary classic definitely satisfies our chocolate-loving souls. I adapted this version from a VegNews recipe and they…