Learn how to cook with kañiwa, a delightful and funky pseudo-grain related to quinoa. The dark brown, fluffy gluten-free grain is great for salads, porridges, and for this globally-inspired brothy coconut soup. This is a new grain to the market, and can be helpful for those looking to expand their cooking experience.
Here’s a simple recipe for a hearty, vegan tomato basil soup.
Miso is my favorite ingredient: it’s super healthful and delicious, but it’s also deeply healing. Learn more about why miso is so good for you and get the recipe for the my best basic homemade miso soup.