Plant-based food, explained.
Whole-food recipes from our kitchen, guides to ingredients and cooking, and articles on plant-based nutrition.
Venny, MD, Specialist in NutritionAndy, MA in Psychology
Featured recipes and stories
From our kitchen
Guide
Potatoes: The Most Filling of 38 Foods Tested, and the Case Against Them
A boiled potato scored 323 on the satiety index, higher than anything else tested. The cook-and-cool trick, the objections that deserve a straight answer, and which potato to buy.
Nutrition
Why Do Nutrition Studies Contradict Each Other?
Why nutrition headlines flip every year, who pays for the studies, and five questions that tell you which study to believe. Every number checked against the original paper.
Bread without flour
How it worksSliceable loaves made from lentils, chickpeas or quinoa, with no flour at all.
Coming up
Holiday menus
Thanksgiving is November 26. Both menus are built from our own recipes, with a plan for what to cook ahead.
Cooking guides
All guidesCooking Without Oil: What Actually Replaces It
Water in the pan, parchment in the oven, and blended nuts where a dish needs to be rich. The technique behind nearly every recipe on this site, including the part about fat that most oil-free writing gets wrong.
We’re Venny and Andy.
Venny is a medical doctor specializing in nutrition and dietetics. Andy holds a master’s in psychology. We share the recipes we cook at home and write about cooking and nutrition.
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