When I first started my transition to a plant-based diet, I was still relying heavily on the techniques and standards that I learned in culinary school on how to cook. I eliminated meat, dairy, and eggs, and packed in the fruits, vegetables, legumes, and whole grains. I cooked and processed these staples the same as…
Oil-Free
Roasted Squash Salad with Sage & Cider Dressing
A few years back when I was visiting my parents my mom asked me to help make a light dinner for some friends of hers. It was early November and I remember she had beautiful butternut squash on the counter, so I decided to make a “Harvest Salad” with all the flavors of the season. …