White Bean Chili with Soy Curls

I made a close version of this our first fall in Milwaukee, 8 years ago, and have made it every year since. Burton eats soup for lunch every day in colder months so this white bean chili, our favorite, sees pretty constant rotation from October to April. It’s much lighter than your standard chili, making…

Zucchini Involtini with Tofu Ricotta

Zucchinis are likely the most productive annual vegetable in your standard garden.¬† I know a lot of people, myself included, have gone from “oh, great! a zucchini!” when seeing another is ready to harvest to “oh, great…a zucchini…”.¬†This zucchini involtini with tofu ricotta might help bring that long lost excitement back into your zucchini game….

The Creamiest Vegan Mac and Cheese

When I say that this is the best vegan mac and cheese recipe there is, you can really take my word for it. Over the last 8 years I’ve made every variation of vegan mac and cheese under the sun, with the base ranging from butternut squash to cauliflower, sweet potatoes to gluttonous rice flour,…

Cashew Caesar with Smokey Tempeh Crumble and Hemp Parm

This salad has been seriously hitting the spot, maybe all the spots, for a while around here and the dressing has been in our rotation (jk it completely became the rotation) for over a year. It never fails and is somehow always what I want, always just the amount of effort I’m willing to put…

Instant Pot Smokey Beans

I’ve been slow on posting this truly banger of a beans recipe since it requires a bit of, I don’t know..finesse, I guess. Since you use the brine from cooking the beans to make the velvety sauce, you need to have a more or less precise amount of water left after cooking them (which is…