Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand
Read MoreI make this vegan sushi constantly. Especially anytime the weather is hot (read:now). It's a recipe I planned to include in Super Natural Simple, but ended up leaving it out
Read MoreThis is the very best time of year to make bruschetta. It's late summer and tomatoes are vivid and ripe, saturated with flavor. Good tomatoes are the thing that matters
Read MoreIf you're looking for a simple apple salad, you're in the right place. There's a reasonable chance that you have the ingredients needed to make it sprinkled around your kitchen
Read MoreLet’s make homemade pasta! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now. You don’t need special
Read MoreThis mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat.
Read MoreI’m going to share the best thing in my refrigerator right now. It’s a dip, and I can’t get enough of it. If you can imagine an updated version of
Read MoreYou can tell by the streak of tomato recipes here lately, I’m in the thick of it. And today is no exception. I made this for dinner last night, and
Read MoreI baked a 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake yesterday, and it's everything you want in a cake. It is from her book The
Read MoreThere are two things we have in spades right now - ripe tomatoes and sourdough bread. Inevitably, this time of year the variations on tomato soups and sauces coming out
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