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2 tablespoons purified water 2 tablespoons chia or flax meal 1/2 cup ground raw pumpkin seeds, pistachios, or other nuts of choice* 1/4 cup sesame seeds 1/2 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling 1 teaspoon coconut sugar 11/2 teaspoons cumin seeds, freshly ground 1/4 teaspoon red pepper flakes 1 bunch asparagus, about 25 to 30 spears, tough ends removed (and saved for Veggie Stock) or discarded In a large bowl or zip-top bag, combine the ground nuts or seeds, sesame seeds, nutritional yeast… … mix well or seal the bag and shake to combine thoroughly. Dip the asparagus, one spear at a time, into the lemon-chia mixture, then transfer it to the plate with the dry coating. In a large bowl or zip-top bag, combine the ground nuts or seeds, sesame seeds, nutritional yeast, garlic powder, salt, coconut sugar, ground cumin, and red pepper flakes

I officially met Timothy Pakron, author of Mississippi Vegan, last Fall at a very special book-release dinner party for him hosted by Erin Barrett from Sunwoven Studios and Jessica Murnane from One Part Plant. Tim made a beautiful meal for us—gumbo, shiitake bacon, rice, biscuits, roasted cauliflower, and cobbler for dessert that we à la moded, thank you very much

Every month from here on out for 2019, I’ll be making and sharing a new recipe video for my Good Food Cooking Club. This pancake recipe is the second in our year-long Good Food Cooking Club recipe series (first 2019 recipe here), and it’s perfect for Valentine’s Day. In a large bowl, whisk together all dry ingredients and pour the wet ingredients into the dry—whisk until thoroughly incorporated. Cook other side for 2–3 minutes, layer generously with raspberries, some butter (I love Miyoko’s vegan butter) and serve warm topped with maple syrup.

It’s a simple one that seems fancy-ish, and it’s one that will hopefully bring a cooking “friend” into your home if you aren’t already in love with it like me: garam masala. You can use any lentils you like (or chickpeas) to make this breakfast scramble, and you can add all sorts of goodies like sweet potato, peas, spinach, tomatoes, or eggs if you eat them. You may need more water if cooking without soaking first, but if you’ve soaked/sprouted, use less (so about 1/4″ water covers the lentils) since the lentils are already partially hydrated. 2 1/2 cups cooked red lentils (start with 1 cup dry red lentils) 1 large shallot 5 leaves kale (any kind), de-stemmed and chopped.