tested, tasty, vegan
I first had rice cakes here in Denver at The Bronze Empire. This is also where I had frozen tofu for the first time. Frozen tofu is used in the Vegan Noodle House Ramen with Tofu recipe, which inspired this spin-off Miso Rice Cake Soup recipe. The Bronze Empire staff is very knowledgeable about […]
These Miso Oven Glazed Yams are flavor-packed, addictive, and made with less oil than the True Food Kitchen recipe they are adapted from. It was a good day when I got ahold of the recipe for True Food Kitchen’s Ancient Grains Bowl. I first made the yams with one third […]
Vegan Jackfruit Barbacoa is hearty, spicy and tastes like tender meaty goodness. The first time I had jackfruit I was very surprised by how much it tasted like slow-cooked pulled pork. If you haven’t drunk the Instant Pot Kool-Aid, I’ve got you—this can be made using the stovetop and the […]
This is a reduced oil adaptation of True Food Kitchen’s Cilantro Pumpkin Seed Pesto, which is served in their Ancient Grains Bowl. This stuff is bold, bright, and vibrant. If you are detecting a pattern here—you’ve nailed it! These True Food Kitchen recipes will soon be rolled into one big adapted, […]
This hearty, delicious, and healthful Instant Pot Ancient Grains recipe is adapted from True Food Kitchen Ancient Grains recipe, which is cooked in the oven. These are the grains in the Ancient Grains Bowl served at TFK. This recipe might turn you into a vegan zombie—hungry for grains. Using the Instant […]