The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
The combination of earthy turmeric — a spice with great nutritional benefit — and soy sauce heightens the savory nature of tofu and is reminiscent of meat.
The frittata enjoys a slow cook with all ingredients firming up at the same time
The beauty of making something from dried fruit is all those concentrated flavors melding together. And all the ingredients can be kept in the pantry, ready for inspiration and opportunity.
Store-bought hummus has become so popular (and such a big business) that it can be found almost anywhere. But it is a simple preparation and there’s no reason not to make it at home—not to mention the...
This plant-based version with tofu and garbanzo flour is scrumptious!
Bet you can’t eat just one of these tender-on- the-inside, crisp-on-the-bottom pastries!
This version is made with orange juice or soy milk with a dash of turmeric, giving it a slightly yellow glow.
This delicious, make-ahead treat is loaded with possibilities.
It’s hard to say who benefits most from this combination—does the cauliflower perk up the old standby potatoes, or does potato enhance the flavor of cauliflower?
