EASY PEASY

The Make Ahead Vegan: Ranch Tacos

As a Sunday night marathon cooker, I’m pretty stoked on The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes. The more meals I can make ahead of time, the less I have to do when I’m actually hungry. It’s probably no big surprise that I...

The Make Ahead Vegan: Ranch Dressing

Think going vegan means saying goodbye to every Midwesterner’s favorite salad dressing? Shows what you know! Sorry, that was rude, let me start again… Make this easy vegan ranch dressing from The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes on a...

DIY Vegan: Savory Egg Mix

My copy of DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy and Lisa Pitman is already becoming well-worn thanks to easy recipes like this one. Tofu scramble is a go-to workday breakfast for me, and this mix makes for an...

How to French Toast Everything

I’ve been wanting to write this post for months. Ever since I made a batch of not-great lemon poppy seed muffins and turned them into absolutely great French toast, as a matter of fact. It was then that I realized “French toast” could be used as a...

Basil Pesto from Crossroads by Tal Ronnen

Basil grows like a week on my patio herb garden so summertime is pesto-making time in the Slater house. For the freshest flavor and brightest green flavor, make your pesto fresh right before using it – freezing will cause the color to darken. Use this pesto in...

Scoty’s Marinara Sauce from Crossroads by Tal Ronnen

It’s hard for this Italian girl to stray from her grandma’s marinara recipe, but I think she’d forgive me once she tried this slightly sweet “gravy” from famed Vegan restaurant Crossroads Kitchen.  Try this in Grilled Garden Vegetable...

Easy Herb Ricotta from Crossroads by Tal Ronnen

If you haven’t tried Kite Hill cheese yet consider this my official recommendation to do so immediately. If you have, consider this another reason to keep buying it. With just a few ingredients you can fancy up your store-bought vegan ricotta into...

Bronx 12 News: Healthy Fall Recipes

Food For Thought Autumn recipes News 12 Bronx from Natasha Geigel on Vimeo. Earlier this month I had the pleasure of filming a few segments with Brooklyn 12 News’ Natasha Geigel. (While I was in town I may or may not have eaten at Dun Well Donuts and Champs...

Chipotle Lime Chickpeas + Plant-Based Journey Giveaway

 People ask me how to get started on a plant-based diet all the time. That’s why I wrote my Vegan 101 Crash Course – but it’s been accused of being a we bit sassy. So for those who want a guide that will educate and ease you into things, there is The...

Veggie Potpie Pasta Recipe

My friend Kathy Hester is at it again – The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless is like, her 800th vegan cookbook and this one might just be my favorite. No fuss, no exotic ingredients you’ll need to mortgage your house to...

Maple Quinoa Salad Recipe + Fit Foodie 5k Giveaway

Quinoa and maple syrup, they go together like peanut butter and jelly. No, for real. Not only do quinoa’s toasty, nutty flavors sing when touched with a touch of naturally sweet maple syrup, but I Heart Keenwah and Pure Canadian Maple Syrup are both going to be...

Vegan Nacho Cheese on the Cheap

Recently, Bertolli gifted me a beautiful, 34 oz. bottle of their extra virgin olive oil and invited me to enter their 150th Anniversary recipe contest. Although I use olive oil in almost everything I cook, this was a real challenge for me. What could I do with olive...