The Plant-Powered for Life Book Launch Party
July 24 2014
Last Wednesday, I celebrated the release of my second book, Plant-Powered for Life, Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes (The Experiment, 2014) at Real Food Daily in Pasadena.
BlogHop: 3 Summer Picnic Tips for the Vegetarian Committed to Impress
July 23 2014
Picnics are a staple of summertime activities. For a family, they are the perfect combination of food and play. For lovers, they are leisurely romance with a gastronomic flair. However, being a vegetarian can kick it up a notch. Without losing the traditional components of a picnic, a clever vegetarian can make some yummy and fun food for the family.
How to Grill Tofu
July 22 2014
I love tofu—I always have a package in my refrigerator, and eat it several times a week, in dishes, such as lasagna or stir-fry, and just simply baked or grilled. When I grill tofu, I make a big batch, because it’s excellent over the next few days cubed into salads or sliced into sandwiches. Plus, tofu is a very nutritious plant-powered food—high in protein and phytochemicals linked with disease protection. In fact, it’s part of the traditional Asian diet, where people have lower rates of obesity and chronic disease.
Apricot Almond Tart
July 21 2014
This 100% plant-based tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots in the summer. The almonds in the crust and topping add a sweet, crunchy bite.
Peach Pecan Soy Yogurt Parfait
July 20 2014
Here’s one of my favorite, most beautiful, plant-powered breakfasts. It’s so easy—you can whip it up in 5 minutes. And it’s a balanced meal in one. Choose cultured soy yogurt to provide you with a probiotic boost.