silken tofu

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,…

We just love Brussels sprouts and we were out at a nice restaurant recently and they had caramelized Brussels sprouts on the menu and we got really excited. We asked if they were cooked in butter (yes), and requested to have them cooked in olive oil instead. They said they couldn’t do it. We were…

Quinoa is a great source of essential amino acids (the building blocks of protein), calcium, phosphorus, and iron. This salad is an excellent source of plant-based protein, it’s delicious, and versatile. Serve it as a side dish, add it to dressed greens, eat like a dip with tortilla chips, or heap it on top of…

I made a variation of this pizza for my wife on one of our first dates and apparently I made quite an impression! It’s hard to resist roasted garlic, caramelized onions, and fresh figs. If figs are not in season, dried black mission figs work great too. The balsamic glaze is optional but it does…

This hearty, spicy chili took 3rd place in a field of 20 vegan chili entries at Park + Vine’s Second Annual Vegan Chili Cookoff! Our goal is to simply create delicious plant-based food and we are truly humbled by this award! We are also grateful to all those who came out to taste great chili…