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.
Diego Ceballos wants us to all become better, more informed consumers of chocolate. I met Diego when I took his Bean To Bar Chocolate class at Rancho La Puerta, the amazing spa in Tecate, Mexico. I’ve been teaching there for years, and if you can go there, do.
Watch me on @twincitieslive and I’ll show you some fun tricks that make kale and spinach really fun to eat!
egetables, try this. It’s so savory, balanced and colorful that you will never miss the rice.
Like many people, I grew up eating French toast. I think it was one of the first things my mom taught me to make. She liked to sleep in on the weekend, so teaching me a few breakfast dishes was a good way to keep me out of her hair on a Saturday. We had no inkling of how I’d eventually grow up to make eggless French toast, or how truly delicious it would be.
Let’s celebrate the Year of the Tiger! It’s Lunar New Year, celebrated in China, Indonesia, Malaysia, Philippines, Singapore, South Korea, Vietnam, and Southeast Asia, as well as everywhere people who trace their origins to those places have landed. After two years of pandemic, worries, I think it’s fair to try a few lucky foods from Asian traditions. We can use all the Lunar New Year luck we can get!
The squash is perfect for “currying,” because it is already sweet and nutty. That natural sweetness is a perfect foil for balancing all the spices and a dash of lemon, for a dish that’s a riot of flavor. This is a perfect side for a big pot of Chole (spiced chickpeas) yellow rice or naan, or whatever your fave homemade Indian dish might be. Last week’s Tofu Saag comes to mind. It’s sweet and has just a bit of jalapeno heat, so it’s a good balance for a more chili-hot main course.
If you’ve ever had paneer, you may have noticed that the texture of it is pretty similar to tofu. It’s a fresh, non-melting cheese, made by adding and acid to milk so it will curdle, then draining the whey and pressing the cheese into a dense block. If this sounds familiar, it’s because it’s almost the same process used to make tofu.
We all feel really busy, and want to have fewer tasks to do. But if it’s really about time, try this FAST one-pan spaghetti, where the pasta, veggies and sauce all cook together on the stovetop-in under 15 minutes!
When you think about meal prep, do you think about soups and casseroles, or pots of cooked grains and beans? Well, all those can be part of your vegan meal prep plan. But don’t forget about fun! These breakfast bars cover your breakfast and snack needs, with the charm of juicy blueberries and crunchy pecans to keep your interest. Life’s too short to eat cold cereal, my friends.
nd your enjoyment of life. You have to heard how whole grains are the best for your health, with antioxidants, nutrients and fiber that refined grains lack. They are also a great way to reduce the old “carbon footprint” and do the environment a favor. But above all, whole grains have hearty, satisfying flavors that are lost when all the bran and germ is scraped away.
In this gratin, we channel the wisdom of French chefs since time immemorial and whisk up a rich sauce, then blanket our cauliflower with it and run it under the broiler to give it a toasty browned top.
Whether it’s for the big holiday meal, or any time of year, a roasted beet salad is a colorful way to eat your vegetables. Roasting beets turns them sweet and soft, and they play well with crisp greens and a tangy dressing. Your typical beet salad relies on chevre or bleu cheese for a counterpoint, but in this one, crunchy hazelnuts do the job.