Over a year ago I stumbled upon a recipe for Vegan Not-Chicken and Dumplings over at Bohemian Vegan Kitchen. The first time I made it, I followed the recipe almost exactly and wasn’t thrilled with the flavor of the broth. … Continued
Have you ever cooked daikon nishime style? This is a great dish for cooler weather, especially right now as we head into fall. Nishime is a style of slow cooking with minimal water or liquid in the covered pot. As … Continued
My relationship with grief has been at the forefront of my past year. I have lost several good friends to cancer and many more who are in treatment for it. My sister and her family are deeply struggling and there … Continued
I like to make my gomasio with a 1 part sea salt and 20 part sesame seed ratio. Some counselors recommend a slightly higher salt ratio, like 1:15 or even 1:14, but I prefer to use a little less salt. … Continued
I have a deep appreciation for a whole food plant-based diet and its ability to strengthen my immune system. Add to that the wisdom of macrobiotics, energetic properties of food, maintaining alkalinity and traditional lifestyle practices to balance the modern … Continued
I developed this soup out of a desire to create a healing dish that is packed with minerals, deeply nourishing and relaxing; supportive of both the kidneys and liver. I am thrilled with the result. Enjoy! Black lentils are a … Continued
I am a big fan of pudding desserts. They can often be put together quickly and they don’t have any baked flour or dryness that can be hard to digest and tax the liver. Plus they have a very comforting, … Continued
Welcome to peach season. I have never been a tropical fruit kind of gal. I was born and raised in the PNW and I am all over the fruit that is grown in my own back yard. Berries, peaches, pears, … Continued
When I was living in Seattle, I would buy the black bean hummus made at PCC. I am not even sure if they are making it anymore because in the last few months I lived there, black bean dip started … Continued
There is no reason why the foods that are proven to contribute most profoundly to our health cannot be prepared to provide delicious meals. We should expect it. -Marlene Watson-Tara Marlene Watson-Tara is a plant-based, macrobiotic, vegan teacher, chef and … Continued