Plant Based 411

September 2022
Northern Italian farmers originally introduced polenta as a cornmeal porridge. Fast forward hundreds of years and Melissa’s offers a version of polenta (which is naturally plant-based) that is conveniently precooked and ready to slice, bake, fry or grill.

May 2022
Here’s a childhood favorite, reassuringly familiar but with a Mexican twist in celebration of Cinco de Mayo. A Sloppy Joe (Jose?) is traditionally a sandwich with a mess of cooked ground beef, onions, green peppers and spicy tomato sauce plopped into a basic hamburger bun.

April 2022
It’s that time of year again to spring forward with lighter but still satisfying and delicious plant-based dishes.

October 2021
Now that the weather is turning cooler, something warm and spicy seemed like the perfect way to go for this month’s recipe. Pumpkin and curry are a wonderful pairing and this recipe, as usual, lends itself to numerous variations depending on what’s available and your personal preferences.

July 2021
Originating in Nice, France, in the late 18^th century, Ratatouille (rat-ah-too-ee) is a classic French vegetable stew that is a staple in Provence, consisting of eggplant, bell peppers, summer squash, tomatoes and garlic and/or onions.

May 2021
Spring is the season of flings and fiestas, including Cinco de Mayo which is celebrated on 5/5, commemorating the Mexican Army’s 1862 victory over the French Empire at the Battle of Puebla. 

April 2021
According to the Food Lover’s Companion, a comprehensive compilation of the definitions of thousands of food, wine and culinary terms, alla primavera means spring-style and refers to fresh...

March 2021
A St. Patrick’s Day favorite, Wikipedia defines colcannon as a traditional Irish dish of creamy mashed potatoes with cooked cabbage or kale. 

February 2021
Stuffed cabbage rolls originated in Eastern Europe, and they are a staple comfort dish of many childhoods, including mine. The only problem is that they are a bit labor intensive...