These pancakes are a family favorite. The recipe is based off of my elementary school music teacher’s recipe and I have yet to find a better one. Swap any add-ins you like, or stick to the original. It’s nostalgic food at its finest!
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I 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!
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You 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.
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Bok 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.
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Imagine deconstructing an egg roll and having a whole bowl filled with the delicious stuffing…sound yummy? It is! This dish is fast, satisfying, and can be made with any veggies you have on-hand. I eat mine along with sticky white rice, or make an entire Rainbow Bowl.
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Rainbow bowls are filling, bright, and versatile. There are four recipes plus sticky rice in this bowl, and you can choose which combo is right for you. The recipes keep great too, so whip up a batch and have bowls all week!
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This 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!
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We’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…
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I used to be intimidated at the thought of making my own cocktails, but after I learned how to make herbal simple syrups, I realized that cocktails can be delightfully easy, aligned with the season, and delicious. This is the perfect summertime refresher and is just as yummy with tequila as with lemonade (the mocktail version!). Check out either and whip up this libation for your stay-at-home pals…because we’re not hitting the bar anytime soon!
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Late spring (May - mid-June) is a wonderful time for eating. A harvest of the first spring ingredients bring much needed freshness after a long winter of recycled flavors. Micro nutrients in a myriad of greens, onion varieties, and herbs awaken our palettes and give us bold flavor while still maintaining lightness. Mother Earth designed spring season to help us shed fat reserves we maintain in the winter. It’s why so many spring products include detoxifying, diuretic, natural laxative, and nutrient-dense components.
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