The Real Food Journal
Robin Asbell is your experienced guide to cooking and eating healthfully, sustainably, and deliciously. Her cookbooks, articles and blog are valuable resources for anyone interested in the good life with good food.
Savor Citrus in Red Curry Mock Duck with 3 Oranges over Fonio
Red Curry Mock Duck with Three Oranges In the dark, cold months of January and February, we can thank the citrus growers of Florida and California for shipping us rays of edible sunshine. Just as the winds howl and the snowbanks grow tall in Minnesota, our southern...
Smoky Carrot Lox Tartine, Make the Easy Home Version
Smoky Carrot Lox Is the Bomb If you read my reviews of the hot Plant Based restaurants in DC and Miami, you might have noticed that smoked carrot lox was featured on two of those menus. For the plant-based eater with nostalgic memories of bagels and lox, the smoky...
Watch Me Make Irresistible, Easy Valentine’s Treats
Crush Brunch with a Frittata with Kala Namak
Caramelized Onion and Chickpea Frittata with Kala Namak There are a few ingredients that will take your plant-based cookery to the next level. Miso, nutritional yeast, and dried mushrooms come to mind. But one you should really get to know is Black Salt, or Kala...
Eating Vegan Miami!
Great Vegan Restaurants in Miami Yes, folks, In the Minnesota tradition, I took a "snowbird" vacation to Miami in January. The plane was full or parka-toting, smiling Northerners both ways, as we gleefully abandoned our snowblowers for some warmth and sun. I was ready...
Meal Prep Some Garlic and Veg Confit, Break Out of Your Rut
Garlic confit, if you aren't familiar with it, might sound like a complicated French dish. But really, it's a simple and easy way to prep all the garlic you need for weeks, or even months. The technique is also a great way to make vegetables into buttery soft,...
Watch Me Make Smoothies and Breakfast Bowls on Twin Cities Live
Buckwheat Biscuits, With A Crunchy Secret Ingredient
It's biscuit season, and just in time for Veganuary, I'm baking up lots of these plant-based, versatile Crunchy Buckwheat Biscuits. There are many secrets to making a great whole grain biscuit, but these pack a crunchy punch that you may never have tried before. The...
Celebrate with Tajin-Bashed Potatoes, Go Plant Based for Veganuary?
Happy New Year! Wave goodbye to 2019, and start fresh in 2020, woo hoo! It's been a rocky year for me, I lost my Mother to cancer, and there have been a few other hard knocks, just show me my own strength. On the other hand, some great things have come my way,...
Get Crabby with Jackfruit-An Appealing Appetizer
Plant-Based Meats are Hot! We've been watching the world of non-meat "meats" expand and evolve over the last few years, with great anticipation. Whether you are excited about the possibility of stunningly realistic fakes, or could care less if they seem just like the...
Wow Your Guests with Purple Sweet Potato Pie
Still looking for a fun dessert for the holidays? Now that you've got Thanksgiving under your belt, so to speak, it's time to plan the coming feasts, parties and get-togethers. Why not shake it up with a technicolor purple pie? Yes, this Purple Sweet Potato Pie is...
“Just Enough” Vegan Recipes and Stories from Japan’s Buddhist Temples
This is the season for indulgence, when we all find ourselves eating, drinking and acquiring things with abandon. So, instead of another recipe for dessert, consider taking a few bites of wisdom from Gesshin Claire Greenwood, and reading her latest book, "Just Enough;...
