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We are here to cook up a diet that sustains our planet. Please enjoy our recipes!

Are you new? Learn more about us, browse our recipes, or check out the kitchen chat forum. Questions? Drop us a line.

Random Recipe

Brazil Nut Cheeze Ball

An easy "cheeze" ball for your holiday party: cashews and Brazil nuts blended with nutritional yeast and a zesty dose of garlic and lemon juice.

Explore our global community

Our ever-growing email circle has members on 5 continents! Here are our places and some of our names:

Active discussions

A book, a movie and success with soy yogurt

We have two more cooks joining our email circle this week----Denise Levesque in Bolton, Massachusetts (a new state for us!) and Shana Groseclose here in Portland (whom I met at Donna's showing of Cowspiracy). Welcome, Denise and Shana! We hope you will join the conversation----send us your thoughts and your favorite recipes. If you have any kitchen questions, there are 129 of us now and I'm sure someone will have an answer.

Newest Recipes

  • Sun Dried Tomato and Basil Cheese, added 1 day ago
    A special cashew-based cheese that takes some time, but you will enjoy the anticipation! Betsy says, "Even just the plain cashew cheese is wonderful and creamy and can be used in a ton of various ways."
  • Galactic Green Smoothie, added 1 week ago
    It took me a while of thinking about it to try a green smoothie, and this was my first attempt. I loved it and now make one for my husband and me at least once a week for breakfast. The recipe calls for a papaya, but I haven't had a lot of success in finding a good one, so I have successfully substituted mango and peach. The reason not to use red or purple berries, I think, is color rather than flavor.
  • Easy Tofu Ricotta, added 1 week ago
    It's very exciting to have not one, but two, versions of this soft cheese that is an important ingredient in many southern Italian dishes. Miyoko's other recipe, for almond ricotta, is listed separately.
  • Almond Ricotta, added 1 week ago
    Miyoko says: "Whether this creamy ricotta is used in lasagne or ravioli, no one would guess that it's made from almonds. It looks amazingly like dairy ricotta and hs a similar texture to boot: fluffy with a slight graininess. It's delicious in all sorts of savory dishes and desserts, but I also recommend trying it on its own as a spread for your morning toast with a bit of jam. It's wonderful just like that."

Recipe of the Week

Cool Ziti with Eggplant and Tomatoes

You don’t find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.

TOTAL TIME: 45 minutes
YIELD: 4 to 6 servings

Seasons: 
Major Ingredients: 

The Five Contemplations

Our Spring 2014 Potluck — Portland, Oregon, USA

The Contemplations are spoken before meals in the Order of Interbeing:

  • This food is a gift of the earth, the sky, numerous living beings, and much hard and loving work.
  • May we eat with mindfulness and gratitude so as to be worthy to receive this food.
  • May we recognize and transform unwholesome mental formations, especially our greed and learn to eat with moderation.
  • May we keep our compassion alive by eating in such a way that reduces the suffering of living beings, stops contributing to climate change, and heals and preserves our precious planet.
  • We accept this food so that we may nurture our brotherhood and sisterhood, build our sangha [community], and nourish our ideal of serving all living beings.

These principles guide our mission on this website: to facilitate cooking and eating with mindfulness in such a way that we help to reduce the suffering of living beings, preserve our planet, and reverse the process of global warming.