Tofu is the curd (like a cheese) of soybeans and comes in different textures from soft or silken to firm and extra-firm. Tofu is a good source of plant-based protein. Soft and silken have the consistency of a Greek yogurt, while firm and extra-firm tofu are more similar to a harder cheese or chicken breast. 

Rumble Reader Recipe: Baked Peaches

As the weather warms and we have access to more local produce, I am craving all things fresh. With a light lemon/ dill dressing, this salad satisfies that craving completely. It works perfectly as a side dish in a larger meal, but with protein from the chickpeas and almonds, it can also serve as a light lunch or dinner on its own. Try it served over fresh greens for a hearty salad. To make vegan, just leave out the feta cheese. 

This recipe doesn’t come close to an authentic curry, but it is delicious, healthy and easy. It’s a great option for weeknight dinners and will provide yummy leftovers for lunches. Serve with rice or warm pita bread. 

By Stefanee Sherman • Rumble Contributor | If you’re looking for comfort food, give this recipe a try. It’s the perfect combination of carbs and a little touch of lemon to make you feel warm and cozy. This wasn’t a meal I used to eat, because I never liked mushrooms. But this recipe has absolutely changed my feelings on mushrooms and now I could eat this every day. 

By Stefanee Sherman • Rumble Contributor | This recipe is another favorite in our house for a couple of reasons. One reason being, we’re always looking to change up how we make our chicken. The other reason is that for a house of three girls, we manage to make it look like an explosion went off in our kitchen after literally every meal. Between using every pan and having ingredients on every countertop, you would think we were feeding a family of ten. But this recipe essentially takes one baking sheet and about 35 minutes to make. 

Last week I spent a four days biking across North Carolina with family and friends. It was an incredible chance to challenge the mind and body. We saw the rural areas of the state that are tucked far off our major highways, explored small towns we would otherwise be unlikely to visit and were almost exclusively out of doors for four days and nights — a rare opportunity in this day in age. 

As a plant-predominant eater, lentils are a staple of my diet. With protein and carbohydrates, plus plenty of vegetables, this bulgur lentil salad is perfect for weekday lunches. It is also particularly appropriate for fall because it can be eaten warm when the weather is brisk, or cold on the days when summer weather lingers in the air. The creaminess of greek yogurt or feta cheese is a great topping for the dish. 

This time of year is arguably the best for fresh produce. Gardens and farmers markets are overflowing with tomatoes, squash and zucchini, leafy greens and spicy peppers. With the heat hitting its peak in mid-august, it’s also a great time to create fresh, light, easy meals with all of that produce. Late summer meals have the good fortune of being assembled, rather than baked, cooked or boiled. The right amalgam of flavors can create a satisfying meal out of all fresh ingredients. 

Two weeks in Italy eating pasta for one, if not two meals per day did not dampen my craving for the food. If anything, it increased the fervor for creating delicious, elemental pasta dishes using (mostly) healthy, whole ingredients.