Vegan Masoor Dal with Curry Leaves and Coconut Milk

  Dal is one of my favorite Indian foods There are so many different variations, I don’t think I’ll ever get tired of eating it. This dal is made with coconut milk and reminds me of the food I ate when I visited Kerala many years ago. Kerala is located in the South part of

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Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)

  Farro Salad with Swiss Chard, Olives, and Garlic (Vegan) This farro salad is quick and wholesome, with swiss chard, olives, garlic, carrots and olive oil. Farro is type of grain, similar to rye berries or wheat berries, but with a very neutral taste and chewy texture. I like how the grains are large and

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Easy Granola with Olive oil and Maple Syrup

Granola is one of those things you should just make at home. It’ doesn’t take that long and all you really have to do is measure the ingredients, mix and bake. I’m calling this one Easy Granola with Olive oil and Maple Syrup. Especially since it doesn’t get easier than this! Just got a box of

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Charlie Bird’s Farro Salad version 1.0

Farro is my favorite grain. It’s chewy, nutritious, and versatile. You might be wondering… How good can a salad get? Well, I’ll tell you this is easily one of the best salads I’ve eaten. I’ll go easy on the superlatives and let you see for yourself. Whether you’ve had farro before or not, here’s the

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Konnichiwa! (Hello!)

I’m Pat Tokuyama – Japanese tofu cookbook author. I help home cooks learn to cook plant based Japanese food.
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