Topic: Cooking101

Kitchen flop?

It’s probably your cookware.

(No really! It’s NOT you!)

I know a lot of you have trouble with your "meat" loaves firming...

DO NOT USE GLASS.

Only metal pans :)

Except for casseroles like lasagna, you don't want to use glass for baking.

Not banana breads, "meat" loaves, or anything you expect to firm or brown/crisp.

When I posted this tip (and meme) on Facebook, it was a game changer for everyone who had a previous fail. …

Things are getting spice-y for this week's Teaching Tuesday!

Spices was one of the most requested topic for this series, so I asked my Dad (Papa Herbivore) and Mom (Mama Herbivore) to share their knowledge on spices.

After reading their informational post, I'm sure you'll be well seasoned ;)

Hi Herbies!

Papa Herbivore back again with input from Mama Herbivore.

Most of you have heard our story of going plant-based almost 2 1/2 years ago (Editorial note: you can …

Not too long ago I asked Herbies on the HH Facebook page what topics they'd like to see covered for Teaching Tuesday.

Someone suggested how to pick the best produce, and I thought it was a brilliant idea!

I've put together a cheat sheet of the most common fruits and veggies featured in HH recipes (and the 7-Day meal plans), and what you should look for when browsing the produce section or farmer's market.

Apples:Pick apples that are …

Today's Teaching Tuesday topic is something I love and can't get enough of: nutritional yeast (aka nooche)!

I always get asked about nutritional yeast (especially what it tastes like), so hopefully you'll find this little "lesson" helpful.

And if you're still not sure about it, give nooche a chance ;)

(Image source)

What IS nutritional yeast?

Nutritional yeast is a deactivated yeast and is dairy & gluten free. It is a complete protein, and has a good source …

It's time for a new installation of Teaching Tuesday!

This week you're getting the 4-1-1 on miso!

So what is miso?

Miso is basically a fermented condiment. It's made from soybeans, barley or rice, or a combination thereof. Miso can also be made from chickpeas for a soy-free option. It has a salty taste, but a unique one. I really like the sharp taste in "cheese" recipes. It's also great for making broths and dressings and you can use it …