High Protein Recipes
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since.
A soup built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic - clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions.
Palak paneer is power food. With a spinach and tomato base, and range of spices, you're getting all sorts of nourishing goodness in each bite. And the homemade paneer!
Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. A one-pan meal that comes together in no time!
A lightened-up hummus - reining in the tahini and oil a bit. Billowy and smooth, it's a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas.
All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice.
If you've got these two components, and you have five minutes, you can get a dinner like this in the oven, pronto.
A coconut bacon BLT sandwich made with a wildcard ingredient. A perfect summer sandwich for all your vegan, vegetarian, and plant-based eaters.
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.
An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.