Author: Chef M

Moist and juicy chicken with a creamy, garlicky walnut sauce, you’ll come back to this recipe again and again.

Creamy, warm and delicious risotto sprinkled with two types of cheeses!

With its firm texture and absorbent nature, tempeh tastes incredible when combined with cauliflower and earthy Indian flavors. In keeping with tradition, serve this with roti or rice or both!

We can’t get enough of the peanut butter dressing that coats these bowls! Feel free to switch things up by using another grain instead of the Sushi Rice or other vegetables you fancy more than Brussels sprouts. (Just don’t forget to drizzle the dressing on top!)

This salad combines Mock Caesar Dressing and Polenta Croutons with fresh romaine lettuce to create an allergen-free version of the traditional salad. There’s no cheese, eggs, or anchovies here! Add your favorite protein to make it a meal.

This dairy-free and egg-free salad uses a tangy Asian-inspired dressing. Make it during the spring and summer months, when cabbage is in season, as an alternative to a traditional salad. This recipe can easily be scaled up for large gatherings.

This shredded pork is tasty enough all on its own, but imagine it on a soft tortilla, topped with queso fresco, avocado, and a splash of lime juice. Yum! Broiling the shredded pork isn’t necessary if you want to save time, but it gives the meat a nice caramelized texture.

Salmon is one of the most common ingredients in sashimi, nigiri, rolls, and other raw sushi dishes. Eating fish raw always carries some amount of risk, so preparing the salmon properly is key. You should start with fresh, high-quality fish, but cleaning your work area and tools is also important to avoid the spread of bacteria. If you choose whole salmon for your sushi, you’ll have to cut and debone the fish properly too.