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I love all of the recipes I included in my first cookbook, The New Nourishing, but this is one of my favorites. With tons of flavor from butternut squash, black beans, guacamole, and a tahini chipotle sauce, you can make a (totally plant-based/vegan) meal out of this plate of nachos. SERVES 4–6Plant-based/Vegan Nachos that actually…

This recipe uses pseudograin (a seed that acts like a grain) millet and lentils instead of ground corn meal for a mineral- and protein-packed base that’s very similar to polenta. I topped it simply with the roasted vegetables I happened to have in my fridge this week, so feel free to use use what you’ve…

I’m an oats die hard. I love a big bowl of oatmeal more than most, bircher muesli (or overnight oats) is dreamy with fruit and yogurt, and (duh) oatmeal cookies with extra cinnamon and raisins AND (sometimes) chocolate chips (what??). Regardless of your feelings on oats in their various forms, it’s pretty hard not to…