Healthy people, healthy planet

Vegan Global Fusion

Roasted Asparagus: Spring has Sprung

The asparagus is starting to come up and I am ready. My favorite way to eat asparagus is to snap it off and eat it raw, grazing in the garden. My next favorite way it to roast it. Roasting does an excellent job of reviving supermarket asparagus. It...

Miso – A Live Food for Every Day

Traditional unpasteurized miso is a live, fermented food that can enhance both daily fare and special occasion dishes. Along with being a tasty treat, it contains beneficial bacteria to aid digestion and can bind with toxins in the body and carry...

The Noble (and Humble) Soybean Burrito

Soybean burritos became a "national dish" in the early days of The Farm community in Tennessee, and continue to be a favorite for many. They are always on the “vegan experience” menu for the groups of midwifery students that I feed while they are...

West African Peanut Tomato Sauce

This is a variation of a classic West African sauce for serving over steamed root vegetables. Try this sauce over a combination of carrots, sweet potatoes, and/or green beans. Miso is the base fusion flavoring for this sauce, bringing its rich...

Tofu Aioli

This is the vegan version of the French garlic mayonnaise often served with seafood, but great with roasted potatoes, artichokes, greens, and greens beans. Early harvest garlic is much milder than garlic that has been sitting around for a while and...

Spring Quinoa Salad

Quinoa is the high quality, complete protein grain of the Incas, sometimes known as the "mother grain or seed" in the Andes where it has been a staple for over 5000 years. It was so central to Incan religious culture that its’ cultivation was banned...

A World of Whole Grains

The vegan Whole Grain Pancakes recipe that follows combines whole grain flours and flaxseed with soymilk and tofu for a power-packed breakfast. The whole grains can be varied for diversity and any leftover pancakes can be frozen and then popped in...