Risotto is one of those dishes many are intimidated by, and less likely to attempt making…There’s nothing really magical or scary about it, and when you take a bite into a well-made risotto, well… it’s definitely worth standing over the stove for the 20-30 minutes it requires your undivided attention.

I love noodles in all forms, and when I want a healthy, flavorful, quick, and easy meal I almost always resort to some type of Asian cuisine. This version of a sesame noodle dish with peanut sauce is more of a Chinese-American dish that I like in part because you don’t have to stress about serving it right away after you cook the noodles.

Both corn and zucchini are the quintessential summer foods. They are plentiful this time of year, both at farmer’s markets and in grocery stores and if you are a member of a weekly CSA, I’m sure you have received plenty of summer squash thus far. So what to do with them, week after week? My mission is to always experiment with different recipes, discovering the versatility of these gorgeous vegetables.

Lately, I’ve enjoyed cooking with tofu. This fermented soybean product is a very versatile product filled with protein, iron and calcium, and many other proven nutritional features and health benefits…The good news is that tofu makes for a brilliant food on the grill and can be seasoned, marinated, and prepared in so many ways, depending on what you feel like cooking and eating.

With everyone baking sourdough bread these days, I figured I would try my hand at something a little bit different. I often get the question “What do you miss most since going vegan?” and I can honestly say I have gained so much more than I’ve “lost” (no, I don’t miss eating dead animals) but one thing I do remember fondly is a slice of cheesy pizza. Nowadays, we’re so lucky that we have several amazing vegan cheeses out there and I’m using one of them in today’s recipe; an ooey-gooey cheesy garlic bread that is to die for! And I don’t say this lightly.