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and thinner ones for raw salads.
    mincing
    Minced food is chopped finely into tiny bits. Mince the ingredients using a rocking or chopping motion, so that the front or tip of the blade maintains contact with the cutting board, while the back of the knife moves up and down, back and forth, doing the work. Use the sides of the knife to “pile” the ingredients repeatedly, as you continue mincing into very small particles. I use this technique for herbs and ginger.
    prepping station
    There is a saying in cooking known as mise en place (pronounced meez an plahs ). This literally means “set in place” in French. It refers to having all your ingredients “in place” before you start your recipe.
    So the first thing you do when trying out a new recipe is read the recipe once all the way through. This ensures that you know what steps will be happening so nothing sneaks up on you while you are cooking! It also helps you to have all the necessary equipment and tools for the recipe out on the counter. Then you get all your ingredients ready and put them all together near your cutting board, bowl, sauté pan, or whatever tools you are using to prepare the recipe. I call this the “prepping station.” It’s good to have out numerous glass bowls in a variety of sizes to hold your ingredients.
    Start by measuring all the wet and dry ingredients, measuring out the spices, cutting the veggies, and whatever else you need to do for the recipe before combining ingredients. Voilà . It’s all mise en place!

the recipes

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
    â€” Julia Child
    mixed berry couscous surprise
    breakfast & brunch of champions
    â€”———————
    We often don’t know what to eat for breakfast once we make the switch to a plant-based diet. We typically default to eating cereal and switch to soy, rice, or almond milk, but what if you want something more nutritious, or more captivating? And what about those times you want to impress your friends or make a lovely brunch for a loved one on their special day? These recipes give you healthy breakfast and brunch options, some of them being familiar, while others may be a new exploration for you.

coconut bliss granola
spring
coconut bliss granola
    â€¢ Makes 8 servings • CHEF FAVE
    Store-bought granola is usually full of oil and sugar. Yet it’s so easy to make yourself for half the cost—and half the guilt. You’ll fall in love with this granola recipe, which you can serve with nondairy milk or with key-lime soy yogurt , on this page. Store in an airtight container and it will last a few weeks.
    3 cups rolled oats
    1 cup raw sunflower seeds
    1 cup shredded dried coconut, unsweetened
    1 cup brown rice crispy cereal
    3 ⁄ 4 cup sliced almonds
    1 ⁄ 2 cup walnuts, chopped if whole
    1 ⁄ 4 cup sesame seeds
    1 tablespoon cinnamon
    Dash nutmeg
    2 tablespoons grapeseed oil
    1 ⁄ 2 cup maple syrup
    1 teaspoon vanilla flavoring
    Pinch sea salt
    1 cup raisins (optional)
    Preheat oven to 250 degrees F. Mix all dry ingredients, except raisins, in a large bowl. In a smaller bowl, whisk together wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly. Transfer to a 9x13 glass casserole dish and evenly smooth across the top. Bake for 45 minutes. Remove from oven and stir in raisins. Bake for another 10 minutes. Remove from oven and cool.
 
    blissful suggestions
    I prefer to use vanilla flavoring instead of vanilla extract because it can be found without alcohol and has a richer flavor. But if you can’t find it or alcohol-free vanilla extract, you can substitute regular extract.
    Always use raw unsalted nuts for recipes.
key-lime soy yogurt
    â€¢ Makes 4 to 6 servings
    This is tastier than store-bought vegan yogurt, but it’s missing the acidophilus. No worries—you