Popular Posts

Why Not Be Happy
Why Not Be Happy?

All of us are bombarded these days with a disaster of some kind: political, economic, natural disasters are everywhere in the news, in office conversations, etc. That’s not to mention the “disasters”…

Popular Recipes

Spinach Artichoke Dip
Spinach Artichoke Dip

Despite its thorny, armor-like exterior, research suggests that every effort should be made to eat artichokes. This super food dip is lighter than normal but still packed with flavor!

Simple Basil Pesto

I adore fresh pesto. It is so easy to make and brings incredible flavor to everything: pasta, sandwiches, grilled vegetables, rice, pizza—it’s an addition of something lovely every time. Traditional pesto calls for Parmesan cheese but this one simply omits it and ups the ante with extra pine nuts and lemon.  Besides, shouldn’t the basil be the star?

Simple Tofu Salad

You’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! These tofu egg-less salads are surprisingly convincing and, dare I say, even better than the classic. What’s more, you don’t have to eat it all in one sitting for fear of it going bad. Rather, leave it covered in the refrigerator overnight to let the spices seep into the tofu and make it taste even better the next day.

Orange Cranberry Scones

This recipe was inspired by the orange cranberry scones they offer at Starbucks. They were one of my mom’s favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make it plant-based to enjoy. These scones are a great sweet treat because the whole batch only contains 7 teaspoons of sugar. That’s almost less than ½ a teaspoon per scone, and that’s a whole lot less than your average dessert. The glaze adds a little bit more sugar, but it is always optional.

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