INGREDIENTS: 1 small kabocha squash, cut into 1-inch pieces, leaving skin on 2 tablespoons maple sugar 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Additional salt, to taste after roasting, if desired METHOD: Preheat oven to 425°. Prepare baking pan — stack two baking pans together, one on top...Read More

This delicious vegan Lebanese spread can be enjoyed with pita bread, fresh vegetables, grilled or roasted veggies, or as a filling in sandwiches or wraps. INGREDIENTS: 1 large eggplant (be sure it’s not overly mature, which can be bitter) 1/4 cup tahini 3-4 tablespoons fresh lemon juice 2 garlic cloves 1/4 teaspoon salt, and more...Read More

This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until juices become jammy. Serve with a loaf of crusty bread and a hearty glass of red wine. INGREDIENTS: 1 small onion, diced 1 bell pepper,...Read More

Chef Andrew Cohen suggests using a non-stick skillet for this recipe. “I’m focusing more and more on healthier preparations of my favorite foods. A good ceramic skillet is a good investment for using less fat.” INGREDIENTS: 1 lb. bag ready-to-use spinach from Spade & Plow Organics 1/2 teaspoon olive oil 2 spears green garlic, white...Read More

This coffee-based latte is full of warming spices — perfect for a quick pick-me-up!  Be sure to use full-fat coconut milk in this recipe for the best results. INGREDIENTS: 1 14-ounce can full-fat  coconut milk 3 tablespoons maple syrup (and more, to taste, if desired) 1 teaspoon ground cinnamon 1 teaspoon ground turmeric 1 teaspoon...Read More

Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice INGREDIENTS: 2 cups blanched almond flour 1 ½ tablespoons olive oil 1 ½ tablespoons water 1 teaspoon coarse sea salt, divided Optional: 1/2 teaspoon of Italian herb blend or rosemary METHOD:...Read More

Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist. INGREDIENTS: 3 1/2 cups all-purpose flour 2 cups packed dark brown sugar 2/3 cup white sugar 2 cups pumpkin purée 1 cup vegetable...Read More

INGREDIENTS: 2 medium-sized bitter melon 1 teaspoon salt 1/2 cup chickpea flour 1 tablespoon rice flour 1 teaspoon red chili powder 1 teaspoon chaat masala Peanut or canola cooking oil to deep fry the chips Salt to taste METHOD: Wash the bitter melon and pat dry. Cut off the top and tail and then cut...Read More

This tropical salsa is great with brie quesadillas, fried fish tacos, or serve with grilled swordfish or halibut. INGREDIENTS: 3 kiwi fruit, small dice 3 mangoes, peeled, cored, small dice 2 red bell peppers, small diced 2 bunches cilantro, chopped 2 serrano chilies, minced 1/4 cup olive oil 1/4 cup lime juice 1 tablespoon sugar...Read More

Save money and make your own flavored almonds! Serve these spicy almonds warm with your favorite icy-cold beer! INGREDIENTS: 1 tablespoon ground chipotle chili pepper 2 tablespoons sugar 1 teaspoon coarse salt 1 1/2 cups whole natural almonds 1 tablespoon almond oil METHOD: Stir together chipotle chili pepper, sugar, and salt in a small bowl,...Read More