I love fried green tomatoes, but never made them at home until this summer. I was pleased to find that the air fryer version is easy and makes for super simple clean up. They’re the perfect snack, or appetizer, and the dipping sauces you could explore are endless! The tomato season in Minnesota is approximately 45 minutes, so enjoy them as soon as the season starts!
Read MoreI love tofu and I’m always looking for new ways to cook it. This baked-style tofu is great if you want your tofu to be the main feature (the pattie style is more substantial). Serve over rice, or as part of entire Rainbow Bowl!
Read MoreYou can put this sauce on anything. It’s excellent as the finishing touch to Rainbow Bowls, but it’s also great as a salad dressing, with roasted veggies, as a dipping sauce for grilled chicken, or even as a sandwich spread.
Read MoreBok choy is one of my all time favorite vegetables. It’s crunchy, water-filled, and has a unique flavor (lightly onion and chicory tastes). I was inspired to make ‘hot bok choy’ after a dish I loved while dining in China town in NYC. This dish brings the heat, but is still flavor-forward, so if you like spice, it’s for you! This dish is awesome all by itself, along with some white rice, or as part of Rainbow Bowls.
Read MoreThis soup is fall in a bowl. And it’s particularly excellent for the time of transition in early fall when you still have late summer veggies in rotation. Soups are forgiving in general, but especially this one, so think of the ingredients as a general guideline, and otherwise, use up what’s in the fridge. Enjoy!
Read MoreWe’ve reached that moment in the season where all the goods are abundant and you find yourself looking up the zillionth way to eat zucchini… This salad is a catch all and meant to use up whatever summer veg you have on hand. And the vinaigrette provides a bit of a kick…
Read MoreIn the summer, I live off cooling veg + pasta salads. This one is a Tofu + Soba Noodle Salad. It's got all the goods and is perfectly satisfying for the remaining weeks of summer. If you haven’t cooked with soba noodles before, give em a try. They taste more earthy than typical pasta and are a nice way to mix up your typical routine. Plus, soba noodles cook in only 3 minutes! Keep them on hand for nights when you only have a total of 10 minutes to get pasta, leftover veg, and cheese or protein into a bowl for dinner.
Read MoreTempeh Spring Rolls are fun, fresh, and yummy! They're also versatile (use up whatever veggies you have) and great for kids, because you can lay out a bunch of fillings and let them decide how they want to build their roll.
Read MoreBoth rose and cardamom are fragrant and cooling in nature. Paired up with chia seeds, this breakfast/snack/dessert is a nutrient-dense and aromatic option. Perfect for pitta dosha in times of excess heat, or for any dosha in the summer months.
Read MoreI need a “crunch” on top of my meals! These seeds are one of my favorite ways to create a nutritious and satisfying crunch. Sprinkle these seeds on curries, soups, salads, smoothies, oatmeals/porridges, yogurts, etc. This is a versatile recipe. You can play with the flavors by adding a dash of your favorite spices.
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