Kung Pao Tofu

An American classic. I’ve been obsessed with pan-frying tofu lately. It gets really crispy and chewy on the inside. Addictive. I have also discovered an intense love of gochujang, so I paired them together to create a meal that Panda Express would be proud of. I’ve eaten this multiple times this week… Gochujang is Korean…

Broccoli Cheddar Bites

Broccoli is this deliciously versatile vegetable that is super good for you but it goes bad so fast! If you’ve been taking a peek at The Science section of Kale Eats Plants, you’ll know that food waste is a big no no when it comes to sustainability and reducing your carbon footprint. So how does…

Thai Coconut Veggie Soup

You may think that eating soup when the weather outside is literally a hundred degrees seems counterintuitive, but I promise once you try her it’ll make total sense. I actually made this recipe my freshman year of college, back when I was not eating ~sustainably~ and it turned out SO good!! I wanted to recreate…

Teriyaki Noodles

Did you guys really think I could go another week without throwing more Asian food up? These noodles were ridiculously delicious and they’re super easy to make. The best way to make these fun is by adding your own veggie varieties! The quality of this recipe depends on the quality of the teriyaki sauce, so…

Red Lentil Curry w/ Roasted Broccoli

Okay this is by far the most delicious thing I’ve made. I’ve been really obsessed with curry lately because it’s so cozy and warm and its been so cold out. This is also a really great meal to prep for the week (because of course). I got the original recipe from this blogger named Caitlin…