Author: Chef M

Every vegan cookbook needs a sloppy joe recipe with the name changed around a bit, right? Well, this is ours: those sloppy joes we loved as a child, but made with lentils. Snobby Joe thinks he’s better than all the other Joes because he doesn’t have any meat.

If we ever decided to drop out of cookbook-writing society completely and become surfer dudettes, we would eat these amazing tacos every single day, without even bothering to change out of our wet suits first. Beer and chile–marinated tempeh is first slapped onto the grill (or fried in a cast-iron pan) and then lovingly stuffed into steamy corn tortillas. Garnish those puppies with a bright mayo-free coleslaw, and drizzle with luscious lime crema dressing. It’s the ultimate summertime dinner, or make whenever you wish you were on a tropical beach. There are a few components to this recipe that need…

Creamy mushroom tagliatelle is one of my most-viewed videos on Instagram. This is a quick and easy dish that will become one of your go-to favourites.

This is a recipe I created while travelling through Italy. It features so many flavours that pair perfectly with farro wheat. A delicious dish that is packed full of goodness.

I’ve come across recipes in Greece that have startled me for the sheer simplicity of their preparation and natural elegance once served. This old country dish from Rhodes is one such recipe. I can imagine the flavor of onions just dug out of the ground and cooked under embers in the fireplace, skins crinkled and charred, revealing an almost blushingly delicate flesh, translucent and tender. With a sprinkling of parsley and a drizzle of olive oil and vinegar, this salad will win you over. It’s also incredibly easy to make.

This is one of my favorite summer salads. We usually have a glut of zucchini in our garden on Ikaria, where we spend the summer. The pine nuts add a bit of substance to this fairly light salad. When the temperature rises, it’s a very refreshing dish.