about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.


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556 Comments so far
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Rachel @ Healthy Teacher     at 1:52 am

I made the stuffed peppers today. http://healthyteacher.wordpress.com/2010/08/30/a-hurt-knee-and-stuffed-peppers/. Just another one of my many attempts at your delicious recipes. Can’t wait to see your new ones! Good luck with your move:)


Emily @ The Front Burner Blog Reply:

Yay, they look delicious! :)


Kimberly Kruse     at 6:44 pm

I need some help! I am a Nutrition and Dietetic Student in NC and my assignment is to create a food product. I’ve decided to adjust a nut burger recipe I already had and turn it into a heart healthy, cholesterol lowering food. It contains walnuts, tofu, flaxseed meal, barley, cottage cheese, bread crumbs, 1 egg, 1 Tbsp soy sauce, and 1 tsp each of basil and thyme. It is still slightly bland.


Emily @ The Front Burner Blog Reply:

I think you need more SPICE! Try playing around with adding paprika, cumin, coriander, and cinnamon. Those should add a punch of flavor!


Natural Talents | The CHASE Project     at 9:45 pm

[...] I was reading her Recipes page today and found this tutorial on how to make tofu.  It looks so easy!  So, I decided to give [...]

nancy     at 2:59 pm

Hi Emily
I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years, am also an avid lifelong runner, and the same age as you. I gave up vegetarianism due to health reasons (anemia that wasn’t helped by iron pills or leafy greens). Not only that, even after reverting to meat-eating, I fainted once in the middle of the sidewalk and the paramedics said I was “too healthy.” My blood pressure/heart rate was too low from being a runner. Just wanted to give you a heads up, because “too healthy” might also be “unhealthy.”


Syndie     at 4:50 pm

Thank you for putting so much time and effort into your blog! I started eating “clean” on 9/6/10 and am really trying to broaden my horizons. I love to cook and make healthy meals. You inspire me to do more :)


Emily @ The Front Burner Blog Reply:

You are more than welcome! Thank YOU, and congrats on your cleaner diet.


Megan     at 9:29 pm

Besides sauerkraut, can you give some ideas on how to use cabbage? Thanks!!


Heather     at 6:44 pm

My husband recently became vegan and with Thanksgiving coming up I would LOVE some ideas on how to prepare a vegan Thanksgiving meal!


Joan Flack     at 9:00 pm

Help. I prepared two fruit pies for Thanksgiving and both are in glass pie plates. I wanted to freeze them unbaked and looked through numerous ideas on the internet. What do you recommend when I’m ready to bake them? Low temps? Straight from the freezer to the over? Using my stone for pie baking? Thanks – oh and welcome to CA. I live in the Bay Area. It’s awesome.


Emily @ The Front Burner Blog Reply:

Hmmmm. I would bake at HIGH temps so that the crust doesn’t get soggy. Usually unbaked pie crusts are done at higher temps, and pre-baked crusts done at lower temps. Sounds delicious!


Heather     at 2:05 pm

fyi – the link for the easy red beans and rice actually goes to the energy bars :) xo


Esther     at 10:03 am

Hey Emily,
Thanks for all the helpful info. I’m visiting my parents who have the same brand rice cooker as you and I’m considering buying my own. I was wondering what setting you use to cook quinoa? And just in general how you decide what settings to use for other grains since they aren’t included on the manual. Thank you for your help!


Emily Malone Reply:

I usually do quinoa on the quick cooking setting, but you can also do the regular setting. I typically cook most things on regular, and if I have time I cook brown rice on the BR setting. But it also cooks just fine on the regular setting – just not quite as creamy. I LOVE my rice cooker!


Bakin’ Me Crazy « Have It Your Weigh     at 10:45 pm

[...] The Front Burner Blog [...]

Angie @ Musings of a Violet Monkey     at 1:56 pm

Hey Emily,

I’ve been eating clean for over 6 months now, and have tried a LOT of “new” food during that time.
However, millet is something I still have not tried. I purchased some in bulk (I have a pint jar full) and there it has sat on my countertop.

How would you recommend a newbie cook millet for the first time? (I don’t have a rice cooker – though I am dreaming of the cheaper version of yours! So I would be cooking it on the stovetop).

I am VERY open to new things, and eat a lot of “weird” healthy things, so I am not afraid to try it. I guess I just haven’t done it yet b/c I don’t want it to be awful. I want to like it – but I have no idea where to start.

I’m looking for a basic, yet yummy way, to cook it up – and to have my (slightly picky) boyfriend like it, as well. What would you recommend?

I’m not asking too much there, am I? ;)



Danielle     at 10:37 pm

Hi Emily,

I am trying to look at your caramelized mashed potatoes recipe but it is linked to your kale soup. Is this recipe still available?

Thank you!


Rachel Jacobs     at 4:45 pm

I wanted to know if you have made any tofu “chicken” nuggets? I am looking for something that would be similar to real chicken nuggets. I would probably prefer to pan fry (so that they get crispy).
Also do you have a recipe for tofu cream cheese? I saw it on your post about New York and would love to try to make something like that myself.


Emily Malone Reply:

Hi Rachel! Not really. I tend to kind of avoid most of the “fake meat” type of stuff that you find in the freezer aisles. Maybe you could try breading the tofu and then pan-frying in strips? I haven’t made a tofu cream cheese before, but now that I am back home it’s definitely on my list!


lindsay     at 9:27 pm

This new page is amazing! An awesome addition to Daily Garnish!


Chrissy (The New Me)     at 9:42 am

Your new recipe page is FANTASTIC! I can’t wait to browse by ingredient and cook up some delicious meals!


Fit Chick Britt     at 10:00 am

Love the new look!


Cati @ crave and create     at 2:18 pm

The recipe page looks great. I’ll definitely be checking out Recipage! I want to compliment you on your Roasted Eggplant Baba Ganoush. I’ve made it twice in the past two weeks – can’t get enough! I added a tiny bit of garlic to my second batch – yum.


Jennifer@ knackfornutrition     at 4:05 pm

This page looks amazing! I will definitely be coming back here for inspiration! Great work!


Leanne (For Health's Sake)     at 5:57 pm

Love the new page addition :)


Great Grains: Discovering Quinoa. | Daily Garnish     at 3:47 pm

[...] Quinoa & Bean Corn Chowder [...]

Healthy Vegan Spinach Artichoke Dip. | Daily Garnish     at 3:58 pm

[...] (click to print this recipe!) [...]

Lemon Garbanzo Beans with Mint & Raisin. | Daily Garnish     at 3:59 pm

[...] (click to print this recipe!) [...]

Marty     at 5:58 am

What could I sub for the oat groats for GF?


» Day in the life of a kitchen…. Second Chance Happiness     at 7:46 am

[...] Emily’s vegan bean burgers [...]

Michelle     at 5:48 pm

LOVE the new recipe page!! It is awesome and all your hard work shows.


Samantha     at 3:17 am

This is SO GOOD! I halved the recipe and still got 4 servings (well, “me sized” servings) out of it. Thank you for creating such delicious and healthy eats and sharing them, you’re saving my busy weeknights!


Whole Roasted Brussels Sprouts. | Daily Garnish     at 7:00 pm

[...] think it is becoming fairly obvious that I have a serious thing for Brussels sprouts.  These delicious little mini cabbages are one of the only green veggies hearty enough [...]

Rays of Hope. | Daily Garnish     at 4:41 pm

[...] Or fresh green beans that can be turned into delicious pasta salads. [...]

christi     at 4:42 pm

Hi Emily,
I love the new layout of the recipe page. Can you help point me to your tutorials? I was just trying to find your spaghetti squash how-to and now can’t find it.



Emily Malone Reply:

Hi Christi – thanks! You can search by ingredient (type in spaghetti squash), or there is also a browse by category section that in includes “tutorials.” Here is the link you are looking for:



christi     at 5:25 pm

thank you!


Emmy     at 9:06 pm

hey emily,

i am a long-time reader of your blog and have made (successfully!) many of your recipes. in sum, i think you are great and extremely good at what you do.

i have tried to love the new format of your recipes. i really have. but, in reality, i’ve discovered that, instead of simplifing the process, it’s added one or two more steps to finding exactly what i want to find than before. for instance, i have a friend who is coming to dinner tomorrow night who is a self-professed lover of grains. in your old format, i could just go to your list of “grains” and quickly scan the titles of the recipes listed under that heading. when i entered the “grains” search term in the new format, the search returned only 6 recipes — and i know that you have MANY more grains-related recipes than that!! some of the millet-based meals that i’ve made of yours did not even list!

in the spirit of making constructive criticsm….perhaps a topic-based index (instead of only by alphabtetical order) would help. if i’ve missed this feature, perhaps i’ve not searched well enough, so please forgive me. if not, i thought i’d at least offer a suggestion!!

thanks so much for your blog! it’s awesome.


Vegan Broccoli Cheese Soup « Stacy Eats     at 9:19 am

[...] I chose to make Daily Garnish’s Broccoli Cheddar Soup. [...]

Root Vegetable Bonanza | Down Home Vegetarian     at 12:31 pm

[...] Root vegetables are amazing when roasted – all the earthiness becomes sweetly caramelized.  Here is a recipe similar to what I used: Roasted Root Vegetables with Maple Balsamic Dressing.  The maple and balsamic flavors balance really nicely with the root veggies.  Emily from Daily Garnish has a great recipe too – more simple and really lets the flavors of the vegetables shine through – check it out here. [...]

kate@ahealthypassion     at 10:35 pm

so excited I found your blog cant wait to try out some recipes!


Girl Scout Cookies « Stacy Eats     at 8:35 pm

[...] we worked out in the living room, our dinner cooked on the stove. We made Daily Garnish’s One-Pot Quinoa & Greens. We had a big bunch of collard greens from last week’s CSA box, so I doubled the recipe and [...]

Homemade Broccoli and Cheddar Soup | Delish World     at 10:15 am

[...] one of my favorite things to eat. I love soup. I could probably eat it every day. When I saw Emily’s recipe for homemade broccoli and cheddar soup, I knew I had to try [...]

Emily     at 3:44 pm

These were delicious! I used the sauce as a marinade and roasted the sprouts. They came out smoky and fantastic. Thanks for the recipe!


Morning Muesli Bars. | Daily Garnish     at 7:17 pm

[...] Morning Muesli Bars  (click for printable recipe!) [...]

A Taste of Mexico | Reshape Your Life     at 3:07 pm

[...] defrosted leftover vegan blackbean burger (which I believe is from this recipe- taste is great, but they do crumble quite a bit) on Sprouted grain Ezekiel bread with some romaine [...]

Jess     at 5:12 pm

Made the garam masala veggie burgers and absolutely loved them–they didn’t seem to hold together as well as yours, but I will keep trying! Thanks, Emily!


Lauren (PB&G)     at 4:48 pm

Wow! I just discovered your site through Peas and Thank You. I love your recipes! Can’t wait to try beets in my cornbread!


Crunchy Goodness « Delights and Delectables     at 9:32 pm

[...] Cocoa (or Carob) Granola (altered from The Daily Garnish) [...]

my tuesday. «     at 9:53 pm

[...] a family, I’m well on my way to mastering the art of cooking/baking/sewing. Tonight I made Sweet Potato and Carrot Curried Lentils via Daily Garnish and I’ll just say this…William had TWO servings. I know, I’m patting myself on [...]

Go green! |     at 11:23 pm

[...] The curry was enjoyed over a bed of cooked millet. This was my first time trying millet and I think it is a great alternative for white rice. I have tried quinoa, bulgur, brown rice (which is my new love by the way) and now millet! Toasting the millet in the pan prior to cooking in water is the key to keeping the grains separate and not turn into a mush. I cooked the millet per Emily’s method. [...]

Lindsey     at 4:35 pm

These are awesome! I made them with a few substitute’s based on what I had and love them! I was a little weary at first since every granola type bar I have ever made has always had peanut/almond butter in it and I thought I would miss it but no way! Great recipe, thanks for sharing!


Strawberry Jelly Surprise Muffins. | Daily Garnish     at 11:46 am

[...] (Print this recipe!) [...]

Brittany     at 1:39 pm

I cannot find tahini at any of my local grocery stores! Which is such a shame because my husband and I love hummus. Do you by any chance know how to make homemade tahini?


Peanut Butter Jelly Time « In Oak Park     at 7:54 pm

[...] recipe was my gluten-free spin off of Emily’s jelly surprise muffins.  I made some necessary substitutions in flour to make them gluten-free, [...]

Blueberry Banana Whole Wheat Muffins. | Daily Garnish     at 4:16 pm

[...] recipe is very similar to the Strawberry Jelly Surprise Muffins I made a few weeks ago, but by subbing in whole wheat flour and bananas, they are just that much [...]

Bye, Bye Trees « Stacy Eats     at 4:00 pm

[...] also packed myself a whole wheat blueberry muffin that I made using a recipe from Emily at Daily Garnish. This muffin was supposed to be my only [...]

Chocolate Chip Banana Brownies. | Daily Garnish     at 5:04 pm

[...] (Print this recipe!) [...]

Ready for it! | Doing Good & Living Well     at 9:15 am

[...] Rachel’s Spring Chicken Cups (I’m eating one right now on a toated english muffin) and Emily’s Surprise Muffins. Both were excellent successes! Last time I made the spring chicken cups, I overcooked them and [...]

Kelsey     at 8:57 am

Whenever I make oatmeal from scratch it doesnt have much flavor… any suggestions or recipes?


Renee Reply:

Not Emily….but try adding a handful of dried cranberries or some cinnamon…or both!


Need to Make: March 2011 | Tiny Green Kitchen     at 11:58 am

[...] Bonus Round: Pumpkin Chocolate Chip Muffins The Daily Garnish: Black Quinoa Bluberry Pudding + Strawberry Jelly Surprise Muffins With a Side of Sneakers: Doughnut Muffins The Spiced Plate: Spiced Almond Amaranth Pudding Hungry [...]

lynn @ the actor's diet     at 11:39 am

sounds delicious!


Daily Garnish » Blog Archive » Peanut Butter Chocolate Chip Muffins.     at 10:14 pm

[...] (Print this recipe!) [...]

Daily Garnish » Blog Archive » Maple Cinnamon Twice-Baked Sweet Potatoes.     at 12:39 pm

[...] (Print this recipe!) [...]

Avery     at 5:24 pm

I made these last night and they were fantastic!! :)


What a Weekend | The Jogging Concierge     at 11:57 am

[...] I decided to bake up some muffins because I had some ripe bananas to use up. I remembered seeing this recipe on Daily Garnish and only tweaked it a bit. Instead of a flax egg, I used a regular egg and instead [...]

Daily Garnish » Blog Archive » Forks Over Knives.     at 4:45 pm

[...] provide an opportunity for me to lead by example – showing that healthy, vegetarian food can be delicious and full of flavor.  Rather than relying on scare tactics and propaganda, I’d rather talk [...]

Tay     at 3:01 pm

Hi Emily,

I was looking for a page listing all your recipes, but when I clicked on the Recipe tab, it led me to this list of comments. Do you have a recipe list with links available? Thanks!


Emily Malone Reply:

Hi Tay! Do you not see the recipe feature above? If you click Browse Recipes A-Z, there is a listing of them all below the other featured recipes.


Tay Reply:

Ahh, I see it now (it was blocked previously). Thanks!


Vegan PB Chocolate Chip Muffins | The Sunflower House     at 7:59 am

[...] If you want the recipe, go here:  Peanut Butter Chocolate Chip Muffins [...]

Daily Garnish » Blog Archive » Mexican Quinoa with Black Beans & Avocado.     at 2:50 pm

[...] Instructions:  (Print this recipe!) [...]

Daily Garnish » Blog Archive » How To Make the Perfect Frittata.     at 6:54 pm

[...] (Print this tutorial!) [...]

Karen     at 5:11 pm

I absolutely LOVE this recipe- along with all of your other recipes. I made it today, and have leftovers for a few days. I realized I also have some dry amaranth in my pantry. Do you think I can sub that for the quinoa? Or what do you recommend I do with amaranth? (I bought it for a recipe that I never ended up making). Thanks!! ps. you are such a cute pregnant lady!


Emily Malone Reply:

Which recipe are you talking about? Sorry – the comment went to the general recipe page.


Karen Reply:

Oh- sorry! I made the Quinoa, black bean and avocado salad. I actually put it on top of a few handfulls of spinach to add some more bulk and it nicely wilted a little and it was great! Just wondering, I noticed you stopped including nutritional info, was that on purpose?


Daily Garnish » Blog Archive » Vegan & Gluten-Free Broccoli Pasta Salad.     at 2:37 pm

[...] (Print this recipe!) [...]

Blog Worthy Breakfast | The Jogging Concierge     at 5:17 pm

[...] Modifications: Used whole wheat bread instead of white, omitted the pimentos and added small pieces of potato and cheese. Grace also halved the recipe to feed the three of us. It was perfect. She also made the muffins that I had made last week, that I had found on this website. [...]

Daily Garnish » Blog Archive » Coconut Oil Almond Butter Cookies.     at 1:55 pm

[...] (Print this recipe!) [...]

A Killer Breakfast + Cheese That Isn’t « Food, Fitness, Life & Love     at 11:23 pm

[...]   The menu: grilled grouper, oven-baked potatoes, and roasted broccoli with vegan “cheast” sauce.  It was phenomenal.  (Click here to read up on the benefits of nutritional yeast, [...]

A Veggie Kind of Summer « Food, Fitness, Life & Love     at 12:50 am

[...] was epic.  Another vegan recipe winner from Emily at Daily Garnish!  I made her Vegan Broccoli Pasta Salad, and B grilled some corn on the cob using this simple recipe.  Both were fantastic- a really [...]

Daily Garnish » Blog Archive » Mediterranean Quinoa Salad.     at 4:38 pm

[...] (Print this recipe!) [...]

Ashley W     at 5:14 pm

I was so excited to find your recipe for peanut butter chocolate chip muffins that I ran out to Whole Foods Market today to get some of the ingredients that I didn’t have on hand (cane sugar, flax seed and peanut flour). Sadly, they looked at me like they had never heard of peanut flour before, they offered some almond flour as a substitute. Do you think that will be ok to use?


Emily Malone Reply:

Almond flour would probably work too, or you can just use regular flour and add in some peanut butter for flavor.


6 Vegetarian Sources of Protein and DHA For Pregnancy | Being Pregnant     at 4:17 pm

[...] Mediterranean Quinoa Salad [...]

Daily Garnish » Blog Archive » Blueberry Greek Yogurt Banana Bread.     at 3:42 pm

[...] (Print this recipe!) [...]

kamal kumar     at 8:32 am

bary nice recipe


kamal kumar     at 8:33 am



Easy Make Ahead Breakfast: Frittatas « AdvoCafe     at 1:59 pm

[...] way to squeeze in extra vegetables in the morning. Here is an easy frittata recipe adapted from Emily’s recipe on the Daily Garnish: (Note: Emily has no affiliation with AdvoCare, we just like her [...]

Connected « Food, Fitness, Life & Love     at 12:52 pm

[...] night I made Emily’s Mediterranean Quinoa Salad and B grilled some salmon filets.  It was such a simple, easy meal but so incredibly delicious, [...]

Week 25: My Pregnancy Journey. | Daily Garnish     at 5:45 pm

[...] Growing and growing as usual!  This week he’s as big as an…eggplant!  One of my personal favorites.  [...]

Mini Chefs « Food, Fitness, Life & Love     at 10:31 pm

[...] the menu for this week because the Internet was down over the weekend!  Tonight we had leftover Mediterranean Quinoa Salad with more grilled salmon (it was excellent the second time around!).  Here’s what the rest [...]

Grilled Vegetable Tofu & Bulgur Salad. | Daily Garnish     at 5:32 pm

[...] (print this recipe!) [...]

Quinoa ideas - Sides & Salads - MilitarySOS.com     at 7:35 pm

[...] the blog the Daily Garnish. Emily, the writer, is a vegan chef and posts a lot of recipes with quinoa. There is a [...]

Strawberry Basil Pesto Sauce & Pasta Salad | Daily Garnish     at 1:08 pm

[...] (Print this recipe!) [...]

Baking Redemption | Will Run for Food     at 8:42 pm

[...] of a recipe that I’ve been wanting to try from another food and fitness blog. Tonight I made Blueberry Greek Yogurt Banana Bread – another recipe with no oil! The greek yogurt also adds protein and calcium. It was super [...]

Boys will be boys? Part 2. | lemony snippet     at 5:32 am

[...] strawberry basil pesto sauce over wheat pasta, a recipe I got from Daily Garnish, by Emily Malone. Her recipes are fantastic! I’ve also made her cornbread and broccoli cheese [...]

Sweet Cherry Chocolate Chip Cake. | Daily Garnish     at 3:13 pm

[...] (Print this recipe!) [...]

lazy sunday « a new thing     at 1:18 pm

[...] I made a yummy pasta salad – Strawberry Basil Pesto to be exact.  I even used our own basil plant, but the poor thing looks pretty shabby now – [...]

Beach Bums. | Daily Garnish     at 11:51 pm

[...] Around 4:30 we decided we’d had enough of the sun and sand, and all retreated back to the house to shower and get ready for our evening.  It was burger night, so I got to work making our favorite black bean burgers.  [...]

Creamy Basil Hummus. | Daily Garnish     at 7:13 pm

[...] Print this recipe! [...]

Vegan Broccoli Cheese Pasta Bake. | Daily Garnish     at 6:42 pm

[...] Print this recipe! [...]

Christine     at 8:14 am

Hello! I made this yesterday morning and I have to say that it is one of the best banana breads I’ve ever had. The blueberries give it an awesome sweetness/tartness and the greek yogurt (and extra 1/2 banana) give it that “gooey” quality we all love.. thank you this recipe is a keeper! p.s. I also subbed some local honey for the organic cane sugar and it worked out very well. Cheers!


Jamie     at 7:11 pm

I just made this sauce and it was delicious!! It was my first time ever using nutritional yeast and I was pleasently surprised. Great idea to mix tofu instead of nuts. Thanks for sharing!


Life after the London riots | realfunfood     at 2:24 pm

[...] made white cheddar yoghurt cornbread using Emily’s recipe over at Daily Garnish. I absolutely love her recipes and this is the best cornbread I’ve ever [...]

In Charge of Dinner | The Athens Marathon Project     at 11:38 pm

[...] Black Bean and Millet Stuffed Peppers [...]

Susannah     at 9:51 am

If ionfmraiton were soccer, this would be a goooooal!


Basil Hummus Goodness « Cooking Cacophony     at 10:47 am

[...] Adapted from a recipe by Daily Garnish [...]

Green Bean and Mushroom Sesame Salad. | Daily Garnish     at 7:14 pm

[...] Print this recipe! [...]

a recipe! « BornAgainAthlete     at 7:40 pm

[...] currently making this recipe. I’ve been so excited to try it since Emily originally posted it and tonight, I finally have the [...]

ocgcheb     at 10:49 am

938ogU jyecypqqvmpq


Sweet Cherry & Chocolate Chip Cake | The Oregon Tale     at 4:09 pm

[...] Nothing I’d change (except that some of the flour was a bit old, yuck). Be sure to pop over to Emily’s blog for the [...]

Roasted Butternut Squash & Black Bean Enchiladas (with Homemade Sauce!) | Daily Garnish     at 1:19 pm

[...] (Adapted from Emeril Lagasse)  Print this recipe! [...]

Strawberry basil pesto: A love affair | realfunfood     at 4:44 am

[...] I’ve seen a few recipes on the Internet for strawberry basil pesto, but the one I used was by Emily at Daily Garnish (I promise I don’t always use other people’s recipes!) . I prefer Emily’s because [...]

Roasted Tomato Millet Salad. | Daily Garnish     at 1:09 pm

[...] taste and chewy texture gets me every time.  My husband is a huge quinoa fan, and while I make lots of recipes with quinoa, it’s actually probably my least favorite [...]

Cooking Spree « Better With Veggies     at 6:41 am

[...] Creamy Basil Hummus from Daily Garnish [...]

My Saturday in the kitchen… with Irene « Happy By Nature     at 7:43 am

[...] Bean Burgers: Adopted from Daily Garnish and Oh She Glows = the best of both [...]

Melissa     at 4:23 pm

Made this tonight for me and the hubs and we both loved it! Thanks so much for sharing =)


Melissa Reply:

The spaghetti squash with mushrooms, that is.


Summer Vegetable Vegan Lasagna. | Daily Garnish     at 5:46 pm

[...] Print this recipe! [...]

Callie     at 2:45 pm

This was sooo delicious! My entire family loved it, which is amazing because my kids are young and in a very picky phase! It was nice to find a vegan “cheese” dish that really tasted yummy!!! Thanks for sharing!


amy donahue     at 6:06 am

Made the lasagna yesterday. Delicious! Have been craving something like this since my husband and I started eating vegan in January. Thank you!!!


Emily Malone Reply:

Glad you guys liked it! Definitely one of my favorites.


Blueberry Banana Yogurt Bread | Sweet Potato Bites     at 10:42 am

[...] Blueberry Banana Yogurt Bread (adapted from this recipe): [...]

Kristin     at 11:00 am

Hi Emily. I was planning on making your vegan lasagna. I was wondering….do I drain and press the tofu before processing it??? Kinda a newbie at this.


Emily Malone Reply:

You’ll want to drain the excess water from the package, but you don’t need to press the tofu. Good luck – I hope you like it!


Kim     at 10:02 am

Wow, this was SO good! I was a bit scared of the tofu “ricotta” but it was very tasty! Even my meat-loving husband enjoyed it. Thanks for sharing!


Emily Malone Reply:

So glad you guys liked it!


Chewy Vegan Chocolate Chip Cookies. | Daily Garnish     at 10:40 am

[...] Print this recipe! [...]

Cauliflower Pasta Bake with Mushroom “Cream” Sauce | Daily Garnish     at 3:22 pm

[...] I have been staring at this head of cauliflower all week long, not quite sure what I wanted to do with it.  I kept wanting to make a casserole, but couldn’t decide what direction to go in.  I ended finding inspiration in one of my own recipes – Spaghetti Squash with Vegan Mushroom Cream Sauce. [...]

Mushroom Potato Curry » Run With Sneakers     at 4:32 am

[...] dessert I made Vegan Chocolate Chip Cookies using Emily’s recipe.  So [...]

Sweet Potato and Lentil Veggie Chili. | Daily Garnish     at 10:18 pm

[...] Print this recipe! [...]

Kelley     at 6:41 am

Where do you get your peanut flour?


Emily Malone Reply:

I am still using up an old stash from Trader Joe’s – before it was discontinued!


What I Ate Wednesday #3 « It's Progression Not Perfection     at 5:30 am

[...] of these cookies…..okay, two. (this recipe by Emily at Daily Garnish is so good–I’m not just [...]

Zucchini, Sweet Potato, and Raisin Muffins | Daily Garnish     at 11:56 am

[...] went through a phase a while back where I was baking a LOT of muffins, but then for whatever reason I didn’t make any all summer long.  A few old wrinkly [...]

Jalil Lindsey-Lowe     at 8:09 am

I just signed up for a free trial of the recipage! I am so not that web savvy and it was super easy!!! Im sooo excited! I’m a newbie food blogger as well! I really hope this increases my page views! Thanks for creating this program!


The revolution’s just begun | Tiny Green Kitchen     at 9:38 am

[...] a week ago we made spaghetti squash with a vegan creamy mushroom sauce, which reminded us how much we like spaghetti squash so we bought not one, but two spaghetti [...]

WIAW While Sick « homemadeadventure     at 4:44 am

[...] potatoes in my veggie drawer by Monday. Time for some back up green stuff from the freezer! I saw this recipe for Coconut Curried Potatoes with Peas on Daily Garnish a few weeks ago and couldn’t wait to [...]

Caramelized Onion Black Bean Sauce. | Daily Garnish     at 5:05 pm

[...] Print this recipe! [...]

Spiced Oatmeal Raisin Cookies. | Daily Garnish     at 2:27 pm

[...] the overall calories and bulk up the nutrition just a bit.  The last time I made (delicious) vegan chewy chocolate chip cookies, I swapped out the oil for one ripe banana, and found out that some of you guys are hardcore banana [...]

Butternut Squash and Cranberry Maple Millet. | Daily Garnish     at 4:23 pm

[...] Print this recipe! [...]

Veggilicious Pasta « The Wordy Thirties     at 3:20 pm

[...] … simple, fresh, and tasty!  I originally planned to make Emily Malone’s Caramelized Onion Black Bean Sauce, but realized I had so many great vegetables that I couldn’t resist throwing them in and [...]

Enchilada Sunday « Inside & Out     at 9:00 pm

[...] For dinner tonight I made Daily Garnish’s amazing Roasted Butternut Squash and Black Bean Enchiladas!  Holy ballz, they were so good.  It wasn’t my first time making enchiladas, but it was my first time making homemade enchilada sauce… [...]

Nutella for a “Nutritious Breakfast” — REALLY??!! » Run With Sneakers     at 5:15 am

[...] Carmelized Onion and Black Bean Sauce (from DailyGarnish).* [...]

J.J.     at 2:25 pm

Hi Emily!

I found your blog because I googled “how to cook oatmeal in a rice cooker zojirushi” because I just purchased the 3 cup rice cooker. After spending the last week looking at your different pages I have fallen in love with your blog! Thanks for sharing all of your information!! I cant wait to try a few of your recipes!!!


Delicious Chocolate Chip Cookies | Better With Veggies     at 8:59 pm

[...] made these divine cookies are Emily’s creation from Daily Garnish and are as good as she described. They were soft and moist – no hint of banana [...]

Tofu and Veggie Lettuce Wraps. | Daily Garnish     at 4:59 pm

[...] Print this recipe! [...]

Apple-Pear Pie and Apple-Pear Crisp « Serenity in the Storm     at 9:46 am

[...] post it as a separate post in the near future. In the meantime, you can always try Emily’s crust over at the Daily Garnish (I would recommend doubling her recipe for this one). I knew I wanted to make individual sized [...]

Asparagus and Mushroom Quinoa Risotto | Daily Garnish     at 9:50 pm

[...] Print this recipe! [...]

I Eat A LOT of Soup « Health Happiness Kale     at 11:30 am

[...] lunch today was a Butternut Squash, Carrot, and Apple Soup I found on Daily Garnish. My version did not have carrots because I used the last when I made chicken noodle soup. The [...]

Steph     at 4:14 pm

Just made this cauliflower pasta bake with mushroom sauce for dinner tonight and it was a big hit! One of my favorite vegan recipes. Thanks for sharing, Emily! I hope Baby C comes for you soon!


Friday « Inside & Out     at 8:26 am

[...] The other dinner I cooked this week was DG’s Indian Lentils with Spinach and Eggplant. [...]

Can’t Sleep, Will Bake | A Knack For Nutrition     at 6:16 am

[...] new momma makes a mean banana bread! Congratulations Emily! Cullen is absolutely [...]

Biscuits choco-coconut « soya & chocolat     at 11:02 pm

[...] inspirée des Coconut Oil Almond Butter Chocolate Chip Cookies de Daily Garnish (ma version est sans [...]

Spiced Oatmeal Raisin Pumpkin Cookies | just a little organic.     at 4:38 am

[...] telling you this morning that I made some scrumptious and guilt free “Spiced Oatmeal Raisin Cookies” thanks to a recipe by Emily at Daily Garnish – one of my all time favorite resources for [...]

Lauren     at 2:58 pm

Thank you for this! I’m totally intimidated by tofu and now I am determined to try! Just wanted to also comment and say how much I love your blog and am determined to try some of your vegan recipes. I just recently found my way here, so congrats on your new addition and I am excited to keep reading!


As good a night as any « krhtoday     at 7:01 pm

[...] recipe for Emily’s Four-Ingredient Healthy Peanut Sauce (& Tofu Marinade) – see the recipe here (I also prepped her veggie lasagna tonight to eat tomorrow, yum!). [...]

Pumpkin Chili and a Baby Shower. | theSheenBean     at 7:05 pm

[...] Spinach Artichoke Dip and Garlic Cheese Dip… [...]

Pumpkins | Along for the Ride     at 5:35 pm

[...] and I did some reading in the sunny driveway)  I enjoy perusing her recipes and found this one:  Apple Cinnamon Cranberry Quinoa which had the ingredient of PUMPKIN SEEDS.  And lucky me, I had Quinoa in the house, as well as [...]

Tricks and Treats. | Daily Garnish     at 5:34 pm

[...] – Cider Cinnamon Brussels Sprouts.  This is a very close adaptation of my original recipe, Cinnamon Cider Brussels Sprouts with Apples and Pears.  YUM – a fall [...]

Amazing Sweet Potato Chili | DELICIOUS RUNNING     at 11:16 am

[...] might of found the BEST chili for the up and coming winter months! I swooped this one up from the Daily Garnish and altered it just a smidgen It is, by far, my favorite chili. I suggest you give it a go and [...]

Found My Spark - Fall Favorites     at 9:37 am

[...] used Emily’s method for the oven version. I impatiently waited for it to cook and rest. Then I used the fancy “fork [...]

Shake It Workout, Beurre de Cacahouète + Chocolat & lingerie de sport « Desserts « Cuisine Nature     at 6:00 am

[...] Balls & Blizzard (Oh She Glows) 5 Ingredient Peanut Butter Banana Drops (Healthful Pursuit) Peanut Butter Chocolate Chip Muffins (Daily [...]

Kelsey     at 7:10 am

Hi Emily,

I was wondering if you could make any of the soups and stews you have listed in a slow cooker instead of on the stove top?


Lauren     at 2:19 pm

Just made your spinach and artichoke dip and it was a huge it!!! Thank you so much for these recipes. I’m gluten-free and also lactose intolerant, so while I’m not technically “vegan” these recipes are perfect for me and my husband!! Gotta sneak in as much veggies in him as I can!


Spaghetti Stories « homemadeadventure     at 5:04 pm

[...] make spaghetti squash, slice it in half, seed it, season it, and roast it. Emily has a great guide that I followed, sprinkling a little cumin on as well since I was making a black bean sauce. After [...]

Rosemary & Sage Mashed Red Potatoes (with Vegan Gravy). | Daily Garnish     at 7:26 pm

[...] Print this recipe! [...]

Danielle     at 6:46 am

I made the Roasted Butternut Squash and Black Bean Enchiladas last night for my husband and I. They were delicious! My husband isn’t a vegetarian so I was interested to see what he’d think of meatless enchiladas. He loved them and he didn’t miss the meat. I’ll definitely be making this again!


Renee     at 6:38 pm

Emily, I had been wanting to use the fresh sage I had planted in my garden, and then I saw your Rosemary and Sage Red Mashed Potatoes…I combined it with your Vegan White Gravy….heaven! They were so yummy! I had exactly a tablespoon of Nutritional yeast in the pantry (leftover from something else I tried) so it was perfect. My boyfriend has high cholesterol, so this was a good recipe to try…using almond milk and Earth Balance, instead of milk and butter. He’s normally not a “seconds” eater, but he went back for more potatoes. Thanks!

P.S….loving reading about the baby.


WIAW: Off Day Edition « Becca Rambles     at 5:45 pm

[...] snack today.  Lunch left me full for 6 hours.  I made another batch of my favorite black bean burgers and used onions instead of carrots again.  Super good and thrown on a spinach salad with some salsa [...]

Clay Colinger     at 1:32 pm

Thanks for this! I just made these for my super picky 4 yr old and he keeps asking for MORE more more! I did add a handful of carrot pulp left from juicing a bunch of carrots, figured I’d trick him into some veggie fiber AND it added color. Double bonus!


What to do When You Don’t Eat Turkey on Turkey Day « homemadeadventure     at 10:14 pm

[...] to your dietary preferences. Some great examples from other bloggers include an amazing looking vegan gravy from Daily Garnish. Also, don’t be tied to tradition if you want to bring a main course that [...]

All wrapped up « CamieKarma     at 7:28 am

[...] Check out the recipe here and like I said before- you should read her blog. She just had a baby a month ago and he is adorable! [...]

Kim     at 9:36 am

Hi Emily – Can this pie be made and frozen? If so, how would you recommend then reheating? Thank you!


Emily Malone Reply:

Is it the harvest root vegetable pie? I’d worry that it might get soggy frozen. :(


heather     at 12:29 pm

Hi Emily,

I plan on making your Rosemary & Sage red mashed potatoes for Thanksgiving this year. Thanks for the great recipe. Just one question – Do you leave the skins on the apples or peel them?


Emily Malone Reply:

I peeled them! Hope you guys enjoy it. Happy Thanksgiving. :)


A South Florida Thanksgiving | The Singing Runner     at 6:16 pm

[...] job putting together an amazing meal for everyone. I contributed two dishes (cranberry sauce and Emily’s Butternut Squash and Cranberry Maple Millet- although I used quinoa) and my other aunt brought pie and a side [...]

Butternut Squash-Spinach Enchiladas | Eat Yer Vegetables     at 12:01 pm

[...] 1 batch homemade enchilada sauce (recipe above) [...]

Paige     at 12:34 pm

Okay, so what I did for this was made the dough, put it in a pre baked pie crust (It fit PERFECTLY!), and baked it for 20 minutes. Delicious cookie pie, with a squishy interior.


WIAW- From The Freezer Edition « The Lively Kitchen     at 9:12 pm

[...] Potato Fries (from the freezer), Asian Sesame Glazed Brussels Sprouts from Daily Garnish (brussels sprouts from the fridge), pomegrante seeds and a couple of kinds of [...]

Holiday Eggnog Banana Chocolate Chip Cookies | Sweet Potato Bites     at 6:19 pm

[...] Holiday Eggnog Banana Chocolate Chip Cookies (loosely adapted from this recipe) [...]

Christmas [Tree] Hill | just a little organic.     at 11:24 am

[...] for the cooking, I made a Cauliflower Pasta Bake with Mushroom Sauce (adapted from a recipe found on Daily Garnish) for [...]

Mouth watering vegan mashed potatoes and gravy | Edible Psychology     at 5:09 am

[...] Inspired by White Vegan Gravy [...]

My Mom’s Vegan Split Pea Soup « The Boyfriend Layer     at 10:52 pm

[...] I baked some mini apple muffins that were good, but not “wow!” enough. Then I baked  these cookies, but used chocolate chips instead of raisins. First, I tried them with applesauce instead of Earth [...]

My Favorite Winter Meals « Lauren Loves Good Food     at 8:00 am

[...] Kale and Roasted Vegetable Soup is hands down one of my favorites.  It’s simple and the roasted veggies give it so much [...]

WIAW: Say I’m Not the Only One « Lauren Loves Good Food     at 8:34 am

[...] Kale and Roasted Vegetable Soup  [...]

best rice cookers     at 3:23 am

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Who, me? | Dash of Curry     at 2:10 am

[...] As I started to talk to her, I quickly realized there was a lot of information I could share with her.  When she asked me about nutritional yeast, aka “nooch,” and how the heck to use it, I told her all about the cheezy sauces she could make, and directed her to Emily’s delicious broccoli and “cheeze” soup recipe.  [...]

Good Eats « Sylvia's Attempt at Balanced Living     at 10:24 am

[...] off to go make black bean burgers and butternut squash chili now.  That should make several veggie packed lunches for [...]

Coconut Oil Almond Butter Carob Chip Cookies | just a little organic.     at 10:33 am

[...] found these cookies on Daily Garnish and made them a few weeks ago with only one change – I substituted carob chips for chocolate [...]

Maria's Kitchen     at 11:06 am

[...] (Adapted from Emeril Lagasse)  Print this recipe! [...]

Potluck |     at 7:11 pm

[...] for an hour and play holiday games. I contributed sweet potato and black bean enchiladas (I used Emily’s recipe and subbed sweet potato for butternut). I thought they turned out great, and I will make them [...]

Ereignisse der Woche oder „Fuck You/ Do you know Jesus? Well, Jesus Christ Loves You“ | Aber bitte mit Sojamilch!     at 11:05 pm

[...] wer noch vor Weihnachten etwas Backen will, der macht dieses Rezept von Emily und ändert es wie folgt: nur eine halbe Banane nehmen, komplett Vollkornmehl, [...]

Christmas Menu « Mile High Healthy     at 8:33 am

[...] White Vegan Gravy from Daily Garnish – you can’t have a vegan loaf and potatoes without some gravy to drizzle on the top! [...]

Sherry     at 4:43 pm

I tried your marsala burgers but the consistency came out all wrong, it was more like thick mashed potatoes. Any suggestions?


Emily Malone Reply:

Shoot, really? I haven’t heard that before. Not enough potato? Or not cooked long enough?


Wow! It’s been way too long! Merry Christmas! « Blue Crocus     at 8:01 pm

[...] planning to make a cranberry wild rice pilaf from Oh She Glows and pumpkin upside down cake from Daily Garnish (probably 2– for Christmas Eve and Christmas [...]

Whole Foods Adventures « New Balance Nicole     at 8:46 am

[...] and not using them in a very creative way (aka they get put in a salad or roasted). So I grabbed a recipe from Emily, and well, it was [...]

Holiday Meal Makeover (Giveaway)     at 11:19 am

[...] Emily’s Sesame Kale and Tofu Salad [...]

X-Mas Baking Fest ’11     at 7:26 pm

[...] Next up were Emily’s Crystallized Ginger Spice Cookies [...]

Stuffed! |     at 9:30 pm

[...] white wine and flaked almonds.  I also made a stuffing of apples, fennel & capers found on Daily Garnish. I used a ciabatta instead and it was pretty good! #gallery-1 { margin: auto; } #gallery-1 [...]

Lounge Lizard | Running the Windy City     at 3:12 pm

[...] chili was inspired by The Daily Garnish and the recipe can be found here. It’s really good. The addition of butternut squash is [...]

Week 2: Butternut Squash | behealthybehappybelocal     at 9:33 am

[...] Nom Nom… – On of my favorite recipes that I made this fall is Daily Garnish: Butternut Squash and Black Bean Enchiladas . Al and I love this recipe – it’s hearty and [...]

Vegan Pesto « homemadeadventure     at 6:01 am

[...] roasted up a small-sized spaghetti squash, and then pulled it with a fork into short spaghetti noodles. [...]

Indian Spiced Vegan Chili. | Daily Garnish     at 10:29 pm

[...] thing to simmer on our stove.  I have made a few different versions of chili in the past (here and here), so this time I wanted to try something a bit different.  This Indian-inspired bean [...]

mit erotik geld verdienen     at 6:36 pm

mit erotik geld verdienen…

[...]Recipes | Daily Garnish[...]…

Black Bean Burgers with a Kick « homemadeadventure     at 4:02 am

[...] kicks up my favorite brand of burger, so wanted to find a recipe that could recreate that. I found this recipe at the Daily Garnish, and tweaked it a bit to use what I had on hand. The best addition: a [...]

home made dog food made easy     at 3:43 am

home made dog food made easy…

[...]Recipes | Daily Garnish[...]…

Kitten Mountain | Blueberries and Oats     at 9:35 pm

[...] squash in my fridge for over a week now and tonight I was doing something with it! I made Emily’s Butternut Squash and Cranberry Maple Millet back in October and since I’m trying to use up the various bags of grains I’ve accumulated and [...]

A day off lunch «     at 12:30 pm

[...] MLK day so I’ll make a meal for us to share over lunch” menu: Apple & Arugula Salad Mexican Quinoa with Black Beans and Avocado Like this:LikeBe the first to like this [...]

The Vitamix Era | The Instinctivore     at 4:57 pm

[...] kept everything the same from this Daily Garnish recipe, but used dairy milk and real chocolate [...]

Please Mister Postman Look And See | Girl Gone Veggie     at 9:18 pm

[...] I seasoned them with sea salt and pepper and cooked them for forty minutes on 300 degrees. Using this (amazing) vegan bean burger from Daily Garnish I drained, grated, and blended my way to an amazing veggie burger bursting with [...]

Recipe To-Do List | ~ENLO~ Apples N Adrienne     at 9:45 pm

[...] Buckwheat Porridge – Oh She Glows Baked Eggs Quinoa Cakes – Nutrition Nut on the Run Cocoa Molasses Granola – Daily [...]

Jeanie     at 5:07 am

Seriously? This recipe is just fried rice with less oil. You’re comparing this to restaurant takeouts, but many Chinese home cooking makes fried rice with just 1-2 tbs of oil. This post is just ignorant of Chinese cooking. It’s not “unfried” at all. Do you even understand the concept of sir-fry?


meansoybean Reply:

I have agree with Jeanie and am disappointed to have found this recipe through Gojee. First they tragically misspell “Hors d’oeuvre” (they spelled it “H’ordeuvres” in a newsletter), now this.

The best way to make fried rice is to use cold, leftover rice. I can only imagine how mushy freshly cooked rice makes all of this. And where’s the salted turnip in all of this?

I totally agree with the edamame, though. But I always include fried firm tofu cubes in mine.


Emily Malone Reply:

Sorry you don’t like the recipe! It’s really just my healthy adaptation of a classic dish – not meant to be taken so literally (salted turnip?). I’m definitely not an expert in ethnic food by any means. And I have no control over Gojee’s typos or content. For what it’s worth, the final product is not mushy at all.


Emily Malone Reply:

Hey Jeanie! I do understand stir-fry. I actually went to culinary school! But I would definitely never claim to be even close to an expert in Chinese cooking. Just trying to lighten up what can often be a very greasy meal. It’s also nice to show people how to do something at home. My blog is mostly about simple food, and showing others how to make easy, healthy meals. Sounds like perhaps it is not for you!


Natalya Reply:

I have made this recipe twice now and it has become one of my favorites! So simple and so tasty. I added bean sprouts, green onions, and tofu. I feel great after eating it, unlike regular chinese fried rice takeout dishes which make me feel bloated and lethargic. Great job Emily!


Cranberry Orange Lentil Quinoa Loaf. | Daily Garnish     at 10:17 pm

[...] for  delicious entrée to serve to your family or friends.  Pair with green beans and rosemary mashed potatoes, for a hearty, filling, and healthy [...]

Giving acorn squash a second chance | Greenhorn Living     at 6:40 am

[...] Butternut Squash and Black Bean Chili in Pumpkin Bowls [...]

Evelyn     at 12:57 pm

Hi Emily,

Just started reading your blog and I’ve only really gone through your post on grocery items. I saw that you buy a lot of frozen fruit for smoothies, would you mind posting some recipes for smoothies? I’m completely clueless. Thanks!


What I Ate Wednesday: 14th Edition | Better With Veggies     at 6:01 am

[...] was delicious!! This was a recipe I had pinned last week from Daily Garnish for Creamy Vegan Kale Stuffed Mushrooms. This was super-easy and so flavorful. I wasn’t sure how [...]

Jennifer     at 7:15 pm

OMG Emily. My 3 year old and I just made the Chewy Vegan Chocolate Chip Cookies. They are AMAZING! Thank you for creating a recipe that didn’t need “strange” ingredients that I never seem to have on hand. It was nice just to look up a vegan recipe and have everything I needed! Your site ROCKS! And Congratulations-Cullen is beautiful!


“Cheesy” Vegan Bean Dip. | Daily Garnish     at 1:14 pm

[...] about this before, but it’s worth mentioning again.  I love dips.  Bean dip, hummus, baba ganoush, guacamole – you name it, I’m dipping into it.  I often claim I could survive on nothing [...]

Roasted Butternut Squash and Black Bean Enchiladas | Yeah…imma eat that.     at 7:07 am

[...] oh so slightly adapted from Daily Garnish [...]

BasicallyBarefoot » dinners this week II     at 6:50 pm

[...] Squash and Quinoa Salad inspired by this Daily Garnish recipe and this Oh She Glows [...]

An “Off Day” | TwoSpicey.com     at 6:15 pm

[...] fries. I got the recipe for the mushrooms and kale from the Daily Garnish blog. You can find it here. I added nutritional yeast to the kale and topped the mixture with a little brie. The meal was very [...]

Eating For Two. | Daily Garnish     at 7:28 pm

[...] things we make for dinners – large vegetable stir-fry, roasted potatoes and bean burgers, big bags of Trader Joe’s frozen green beans, baked sweet [...]

What I'm Eating To Keep Up With Breastfeeding | Babys First Year Blog     at 8:57 pm

[...] things we make for dinners – large vegetable stir-fry, roasted potatoes and bean burgers, big bags of Trader Joe’s frozen green beans, baked sweet [...]

Megan Esqueda     at 11:36 pm

I meant to comment on this about a month ago! I made these to have around my parents house for Christmas. I didn’t have almond butter at the time so I used hazelnut butter (Not the chocolate stuff) and they turned out amazing. It was my first experience making a Vegan cookie since I decided to go Vegan and my first time using coconut oil! They turned out wonderfully! Thanks for the amazing recipe!


5 Tips for a Sexy Vegan Valentine's Day | Ecorazzi     at 5:43 am

[...] there are hundreds of vegan menu options that entice the palate and tickle the senses. Why not try Creamy Kale Stuffed Mushrooms, Spinach Snackers, or Roasted Acorn Squash Risotto? Want something more traditional? Then you [...]

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Last Minute Super Bowl Ideas « My Purposeful Life     at 11:39 am

[...] Healthy Vegan Spinach Artichoke Dip [...]

Monday Reset « krhtoday     at 6:29 pm

[...] made my “creamy spinach” based loosely on this lovely recipe.  To make a long story short, I didn’t use kale or olives and swapped out [...]

pull-ups and dip « motion changes emotion     at 3:33 pm

[...] got the recipe from here and followed it almost exactly except we had regular mayo on hand – so my version [...]

Running These Days | Will Run for Food     at 6:15 pm

[...] goals I set for 2012 and experimented in the kitchen by cooking tofu a couple weeks ago! I followed this tutorial and it turned out pretty good. It didn’t take too terribly long to make and the husband approved. [...]

Laura     at 6:49 pm

I made the Tofu lettuce wraps and they were fabulous. I didn’t cook the veggies because I wanted them really crunchy and I added some cilantro and green onion because I had them on hand. Thanks for much for the recipe! I love your site.


My 2012 Goal | agirlnamedjo     at 4:31 pm

[...] 4. Emily’s (Daily Garnish) Indian Spiced Vegan Chili [...]

Feel Good Friday | Edible Psychology     at 5:08 am

[...] Feel Good Dessert – Unfortunately, this isn’t something I have made this week, but it is something I am craving! You can find the recipe for these delicious vegan chewy chocolate chip cookies here. [...]

Another Favorite Dish « The Bookworm Wife     at 9:54 am

[...] May I present Emily’s Coconut Curried Potatoes with Peas: [...]

crouching tiger, kicking baby « clover will run,,,     at 6:11 am

[...] in the car to grab some tahini so i could recharge myself &&& my family with this recipe !!!  it was a m a z e [...]

The One Where I Finally Get It (and Menu Monday) « The Lively Kitchen     at 6:11 am

[...] - Vegetable Plate Night: Asian Sesame Glazed Brussels Sprouts, oven roasted green beans, brown rice and cut up fruits and [...]

Whole Wheat Oatmeal Banana Bread. | Daily Garnish     at 2:59 pm

[...] me for days.  I’ve already made a few different variations on banana bread with things like blueberries or chocolate chips, but this weekend I decided to just do something simple.  No crazy add-ins [...]

One for the Money | realfunfood     at 6:31 am

[...] nothing goes wrong more quickly than a curry. When I saw Emily at Daily Garnish post about this eggplant curry a couple weeks ago, I was wrongly skeptical. It was great! (I guess technically this isn’t a [...]

WIAW – What I Ate From Other People’s Food Blogs « The Lively Kitchen     at 9:34 pm

[...] was Asian Sesame Glazed Brussels Sprouts from Daily Garnish (and I should get a referall fee for as many times as I have linked to this [...]

Fondue vegan « soya & chocolat     at 4:35 pm

[...] de la Creamy Vegan Fondue de Daily [...]

Who loves broccoli and sweet sesame tofu? | realfunfood     at 1:22 pm

[...] side was a vegan bean dip with half a plate of broccoli for dippin’. I got the recipe from Daily Garnish, but I added a bit of chili powder, pepper and garlic powder because the original recipe is a bit [...]

Some Bloggie Lovin | justjacq     at 8:20 am

[...] looking for some healthy, delicious, easy recipes then this is your place!  I’m excited to try this one soon!  Oh, and P.P.S., she is the brains behind [...]

Blueberry Banana Muffins | Sweet Side of Sunshine     at 7:02 pm

[...] found this recipe on Daily Garnish and made it last summer. The muffins were good and definitely vegetarian [...]

xmasbby     at 8:34 am

I wanted to re-post your Peanut Butter Chocolate Chip Banana Bread recipe on the FB page of my health food store, although you’ve unfortunately plugged Whole Foods into the recipe. Not good for us local, small business owners, who are opposedly not trying to rip people off just to be healthy.


If You Don’t Want A Muffin-Top, Stop Eating Muffins | Rebel Trousers     at 9:37 am

[...] One Pot Quinoa + Greens (I use collard and Tri-color Quinoa) [...]

Christy     at 11:55 am

Hi Emily! I tried the blackened tofu today and it was great! Just wondering…the coating on my tofu kind of burned and then just fell off some parts. I didn’t use too much oil because it seems like instead of cooking it, the tofu just absorbs it. Does that happen to you? Any ideas on how to prevent that from happening? I am kind of new to tofu but I pressed it for about 20 minutes beforehand so it was pretty dry.


Emily Malone Reply:

My guess would be that you didn’t use enough oil. The coating really needs to hit the oil in order to crisp and stick, and it may just fall apart without that. Try it again with more oil and see if that’s the problem! Sorry it wasn’t a hit!


Easter Weekend 2012 | bugontherun     at 9:24 am

[...] watching the Red Sox game.  About an hour before we planned to eat, I got started on making this risotto from Daily Garnish. Since the rest of my family are all meat-eaters/ not quite so obsessed with [...]

Easter Weekend. | Daily Garnish     at 8:41 pm

[...] rice with blackened tofu, roasted sweet potatoes, charred broccoli, and crimini mushrooms.  All with a dash of soy [...]

Protein Power | Peachy Palate     at 11:01 am

[...] I saw Emily’s recipe for blackened tofu I put a big block of the good stuff top of the shopping list; quite literally it was the first [...]

Balsamic Kale Salad with Apple and Pear | Daily Garnish     at 7:13 pm

[...] think it’s becoming obvious that I really like kale salads.  I’m actually not a huge fan of cooked kale or kale chips, but I do love me a raw [...]

Michelle Edwards     at 7:38 am

This crispy blackened tofu recipe was delicious and super easy to make. Thanks! :)


Emily Malone Reply:

So glad you liked it!


Wanda     at 5:11 am

I tried this receipe last night and LOVED it! The sauce is so creamy and it gives me another use for miso.


Karen     at 2:35 pm

I made this dish on Friday night and I loved it. Thank you for an easy and healthy dish. I will make it again for sure!!


Nicole Sims     at 6:01 pm

Hey Emily, this weekend I’m planning on making your lentil and quinoa loaf with your balsamic kale salad with your suggested side of mashed potatoes. Do you think the loaf and salad overlap flavors too much or do you think they will compliment each other?


Pimiento Cheeze and Other Veggies! {WIAW} {Recipe} - Better With Veggies     at 4:01 am

[...] Lunch: Pimiento Cheeze Sandwich (recipe below!) with Kale and Avocado Salad with Creamy Hemp Seed Dressing [...]

Jillian     at 2:09 pm

I too am, or I should say was, a hot yoga fanatic and am fast and furiously becoming a failed dog trainer.

Love your site!


Taylor     at 6:25 pm

Thank you for all the wonderful vegan recipes. I’m on Weight Watchers and it’s been difficult finding vegetarian ideas that fit the program. Your site has been a lifesaver. The enchiladas are a house favorite.

Keep ‘em coming.


Breakfast in Bread | All The Pieces Of Me     at 4:08 am

[...] I adapted this recipe from Daily Garnish. [...]

Highlights from the weekend | Change of Pace     at 6:30 pm

[...] Bake Blueberry Walnut Banana Bread from the Daily Garnish. [...]

Adventures in Baking – Beer Bread | Edible Psychology     at 7:49 am

[...] weekend I also made a batch of raspberry jam surprise muffins, based on the recipe here on Daily [...]

Cleansing « anthrofoodie     at 8:47 pm

[...] not a huge fan of hummus, but this dip is seriously amazing.  You can check out the recipe here.  I added extra cayenne, so it’s nice and spicy without taking away from any of the other [...]

Lentil Soup and Super Duper Banana Blueberry Muffins « Fandangoed Foodie     at 11:05 am

[...] muffin tray, and bake for 20 minutes, or until a knife inserted comes out clean. Adapted from Daily Garnish Share this:FacebookTwitterPinterestLike this:LikeBe the first to like this post. Filed under [...]

Veganicide – Peta Mayer     at 3:13 am

[...] Blackened Crispy tofu (This is on high rotation, for lunch in wraps or dinner in tacos with various sauces. You need to control the salt level – i think her ingredients are American) [...]

Mondays SUCK.. | Don't mind my mind…..     at 10:12 pm

[...] happen!) and promptly went to bed for an hour.  I needed it!  Got up and started a recipe for Kale and Roasted Vegetable Soup from DailyGarnish.com and it was a surprising [...]

Daily Garnish » Blog Archive » Roasted Beet and Kalamata Olive Salad.     at 8:59 am

[...] like I’m running to the keyboard proclaiming that everyone must make this noooow.  Like the blackened tofu – we are still making that 2-3 times each [...]

Pie Baking + A Tropical Green Smoothie « Inside & Out     at 7:43 am

[...] Coconut Milk Lentil and Wild Rice Bowl (making this tonight for dinner!) [...]

Things I’m Loving Lately #1 | bugontherun     at 10:15 pm

[...] liked it but don’t think to buy it that often. That may change soon… I made followed these directions the other night, and have been eating it in different ways all week! Love the versatility…and the [...]

Creamy Avocado Dressing « Emily Eats and Exercises     at 7:32 am

[...] I heated up the dinner I packed.  Coconut Milk Kale and Red Lentils over Brown Rice from The Daily Garnish. [...]

Please pass the pumpkin pie (Health benefits of pumpkin) | The Grass Skirt     at 8:25 am

[...] Pumpkin, Fig & Pomegranate Upside-Down Cake (Daily Garnish) [...]

Avocado-Miso-Tahini Pasta | Life Currents     at 8:45 pm

[...] this pasta for me. The first time I had it I fell in love. Though I knew I wanted to change the original recipe a bit. It was delish from the get-go, but I thought the veggies overpowered the sauce. And, I knew [...]

What I Ate Wednesday « Inside & Out     at 7:01 pm

[...] weekend my awesome Mom (she’s vegan, too!) made the Sweet Cherry Chocolate Chip Cake from Daily Garnish, and after I tasted it I immediately cut off another slice and hid it in the [...]

What I have been cookin’ lately | Babyops     at 10:07 am

[...] Blueberry Walnut Banana Bread- really tasty.  I only wish I had fresh blueberries from Alabama to use instead of frozen.  [...]

recovery « Marina Eats     at 4:35 pm

[...] I’m proud of myself for definitely moving outside my comfort zone a bit, food-wise. I thought this recipe from a vegan blog looked really good, and I’m a huge fan of sweet potato, so I decided to [...]

Vegan Banana Chocolate Chip Cookies (no sugar added + gluten-free) « Mile High Healthy     at 10:11 am

[...] by this recipe from Daily [...]

Yumville « Inside & Out     at 6:53 pm

[...] Daily Garnish’s Pasta with Creamy Vegan Sweet Potato Sauce! [...]

Chocolate cherry cake and a breakfast panini | realfunfood     at 3:56 am

[...] cherry chocolate cake is a recipe from Daily Garnish, so all credit goes to Emily! The only changes I made were to the [...]

A Brick (Bachelorette Spoiler Alert!) » Sneakers 2 Sandals     at 5:20 am

[...] night I made a Tofu Recipe from Daily Garnish. I didn’t have all the ingredients listed but I did the best I could with what I [...]

Alki Adventures. | Easy And Healthy Meals     at 2:16 pm

[...] Revel bowls for us (a play off my favorite restaurant dish).  Sesame oil brown rice, crispy blackened tofu, spiced mushrooms and kale – all topped with a drippy egg.  A slightly labor intensive meal, [...]

Friday « Inside & Out     at 12:46 pm

[...] I think that eggplant pairs wonderfully with falafel, I’ll also make Daily Garnish‘s Roasted Eggplant Baba Ganoush.  (Made it before and loved it!)  For two meals I’ll make a salad with romaine, parsley, [...]

Weekend Cookery « Inside & Out     at 6:57 pm

[...] Roasted eggplant for baba ganoush: [...]

Party of four     at 4:21 am

[...] girlies were coming over and I decided it was the perfect time to make Emily’s recipe that had been starred in my [...]

Rebecca Maier     at 11:18 am

I have no idea how much grams or cups is in 1 package of tofu since there are different sizes. So I just used about 265g, hopefully it turns out fine.


MommyPage     at 3:41 pm

This looks amazing!! I love how healthy it is and how many vegetables you mixed in it. I will have to try it for my family tonight.


Daily Garnish » Blog Archive » Roasted Beet & Walnut Salad.     at 2:40 pm

[...] have mentioned it before in a few other beet recipes, but it’s worth mentioning again.  I love beets.  Like can’t get enough, [...]

Lara     at 2:01 pm

Yay! I was hoping this was posted somewhere :)


Emily Malone Reply:

Glad you found it! :)


Cake, lots of « Inside & Out     at 8:23 pm

[...] 2) Lemon-scented Quinoa with chickpeas plus a side of this gorgeous Roasted Beet & Walnut Salad.  I’ve gone beet crazy!  Seriously mad, I tell ya.  I’m really excited about this [...]

Must-make Salads + Mom’s Vegan Italian Cream Cake Recipe! « Inside & Out     at 7:00 pm

[...] we have 101 Cookbooks’ Lemon-scented Quinoa Salad, and on the right is Daily Garnish’s Roasted Beet & Walnut Salad.  This made for a most spectacular dinner, oh my goodness goodness [...]

Daily Garnish » Blog Archive » Fresh Blueberry Corn Muffins.     at 4:03 pm

[...] it was just a little bit cooler outside, I would have made a huge pot of black bean chili and eaten the rest of these with dinner.  As it was, I ended up eating most of the batch [...]

Venessa     at 7:25 pm

These are heavenly! I love how healthy, light, and delicious they are. Thank you so much!


3-hour diabetes test results & healthy eats from the week | The Grass Skirt     at 9:41 am

[...] Crispy blackened tofu with quinoa and veggies [...]

Waterproof | Cook/Write     at 8:33 am

[...] which was much different than any other veggie burger I’ve had before.  I made Emily’s Vegetable Masala Burgers, which are a recreation of Trader Joes’ frozen ones.  I’ve never had the famous [...]

Blueberry Banana Bread « A Spoonful of Sunshine     at 4:15 am

[...] adapted from Emily’s Blueberry Greek Yogurt Banana Bread [...]

Elburn Days/ Coconut Date Energy Balls | ourtinynest     at 7:10 pm

[...] Recently I have been on a big coconut kick! I have enjoyed munching on these from here! [...]

Jenna     at 3:37 am

Hi Emily – Is there anywhere on the blog you have nutrition information for your recipes?

Love reading about you and your family, so cute!


P.S. I am from Ohio too, but the complete other side….20 min outside of Cleveland! woop woop!


Guilt-free Blueberry Banana Bread | berrypetite     at 1:12 pm

[...] Slightly adapted from (Daily Garnish) [...]

Hummus on Hummus |     at 6:41 pm

[...] wanted to make something new this week, so I tried Emily’s Chickpea Burgers! Matt was kind enough to mix up the batter while I was at the gym so all I had to do was form the [...]

Recent Eats and Treats Part II | Hummusapien     at 3:19 pm

[...] Broccoli cheese pasta bake [...]

The beautiful recipes that didn’t turn out perfectly « my healthy chef     at 11:24 am

[...] was very excited to make a new dish tonight and share it with you! I saw this recipe on another blog a few weeks ago and I’ve been so excited to make it since then! I posted last night about all the [...]

Miss Fix-it |     at 6:59 pm

[...] Emily’s Black Bean Butternut Squash Chili [...]

ash     at 9:57 am

I am going to make this tonight. How much dried tarragon should I use to substitute for the fresh?

It sounds delicious!


Running in the Dark | Running the Windy City     at 5:41 am

[...] also made Emily’s Black Bean Quinoa. I didn’t have enough mushrooms left so I used the ones that I did have and then added a [...]

Healthy Snacking | The Balanced Bowl     at 6:21 pm

[...] found this awesome real food recipe on Daily Garnish.  So nutritious and absolutely [...]

Daily Garnish » Blog Archive » Twenty-Minute Four-Bean Vegetarian Chili.     at 5:03 pm

[...] a million chili recipes out there, even vegetarian versions.  In fact I’ve made three other chili recipes right here on this blog!  But there is always room for one more, [...]

A Few Things. | Errign's Adventures     at 2:12 pm

[...] I just made Emily’s Coconut Date Energy Balls and they’re delicious (I omitted the orange zest because I don’t have any oranges).  I [...]

A new love and a recipe: Polenta Pizza « my healthy chef     at 12:46 pm

[...] crust. From there I made it into my own creation. You should still check out the original recipe here though, and see how hers turned out! Also check out how pretty her blog is! She’s been doing [...]

Banana Blueberry Bread | kiss the earth     at 12:23 am

[...] add all that sugar. I had pinned some of Daily Garnish’s (a blogger I’m a big fan of) recipes (here and here) and knew I could make something sort-of like it.  I made a few changes, and so I’m [...]

brittany     at 3:45 pm

I just made these! omitted the butternut squash and upped the beans and tomatoes but it worked out wonderfully!!!! so easy! so deliicous! and im finding myself eating the skins……please tell me normal people do this too!!!!


Fall meal planning « ahealthyhappyhome     at 8:04 pm

[...] Source [...]

Weekend Round-Up « avocado tree house     at 7:47 am

[...] using CSA onions and green peppers.  I also tried my hand at a pumpkin cornbread recipe by Daily Garnish and it actually turned out really well.  Delicious (and I never bake, it’s typically a [...]

What I ate Wednesday « ahealthyhappyhome     at 7:02 am

[...] Dinner tonight was a roasted citrus chicken with this cauliflower dish. [...]

Coconut Date Energy Bites « turnip the volume     at 9:20 am

[...] Adapted from Emily Malone at dailygarnish.com [...]

Sweet Potato Stuffed Acorn Squash     at 5:11 pm

[...] may notice another stuffed acorn squash in my pictures which was made using Emily’s Quinoa & Apple Stuffed Acorn Squash. I had to make two just in case my concoction didn’t work out. Thank goodness it [...]

Soup Swap     at 5:36 am

[...] had a really strange and on-going craving for lentils. I decided to make sweet potato and lentil chili since I’m still going strong with my love for lentils and had most of the ingredients. [...]

The Best of Fall: Crock Pot Apple Butter and Healthy Pumpkin Doughnuts | Happy Fit Mama     at 1:49 am

[...] It’s from Emily @ Daily Garnish. She has WONDERFUL recipes and this is one of them – Quinoa and Apple Stuffed Acorn Squash. This recipe just screams [...]

Dinner This Week II     at 5:09 pm

[...] Sweet Potato Stuffed Acorn Squash and Quinoa & Apple Stuffed Acorn Squash (Daily [...]

It’s feeling a lot like Fall here on the Coast « Blue Crocus     at 1:43 pm

[...] the weather I am yearning to do some baking as well.  So this morning I made Daily Garnish’s Ginger Currant Scones (only with dried cranberries instead of currants).   I baked two and froze the rest to bake as I [...]

Cooking Spree - Better With Veggies     at 12:01 pm

[...] Creamy Basil Hummus from Daily Garnish [...]

No-bake coconut energy bites | let's eat!     at 9:37 pm

[...] then I saw these coconut energy bites on The Daily Garnish. Not only did they look simple to make, but they’re also easily customizable as far as [...]

My Neighbours Balls. « My Food Revolution     at 1:26 am

[...] are so scrumptious, with a citrus twist as you swallow the last morsel. She got the recipe from this link, a blog called Daily Garnish, which is pretty cool and simple to read blog by a funky and fit lady [...]

Pumpkin Holler 50K | Run Around OKC     at 3:27 pm

[...] note, I also tried a different  source of calories throughout the race.  I whipped up some ‘energy balls‘ from a recipe given to me by Julie Dolph -Thanks Julie!-. They worked great.  I ate one [...]

WIAW + October Foodie PenPal Reveal « A Spoonful of Sunshine     at 12:10 am

[...] also made Pumpkin Cornbread Muffins & Pumpkin Amazeballs.  Both recipes are stellar, and I highly recommend you make them before [...]

Halloween Recap | California Endless Summer     at 7:31 am

[...] to test out these cauliflower mashed potatoes I found on Theresa’s blog and test out this vegan pumpkin pie.  Don’t forget all the other pumpkin recipes I haven’t tried yet Share [...]

Recipe of the week: Quinoa and Apple Stuffed Acorn Squash | Inspir'     at 12:13 pm

[...] Inspired from Daily Garnish [...]

Brought to You By the Colors Orange and Blue | In my tummy     at 5:32 pm

[...] Blue Posted on November 7, 2012 by Lee | Leave a commentMy evening has been overwhelmingly orange.Roasted Sweet Potatoes with Miso Sauce:Vegan Pumpkin Pudding:Orange Dog (though he prefers to be called Golden):And the blue?  Well, [...]

Sarah     at 11:50 am

Hi Emily! I made the roasted sweet potatoes with miso sauce today, sooooo good. Thanks for sharing the recipe with us.


Karine     at 10:59 pm

Hi Emily!

I have a red miso at home and I am wondering if I could use it for this recipe? I don’t really know a lot about miso…

Thanks and by the way, your blog is amazing! As a new mom(my son is almost four months!), I love to check your parenting page!


Emily Malone Reply:

Red miso is a bit different, but I think it will still be good. Give it a try! And thanks! :)


I’m feeling spicy | let's eat!     at 10:38 pm

[...] I saw this recipe for Ginger Spiced Pear Bread on The Daily Garnish, I knew I had to make it myself. Emily is quickly becoming my favorite blogger [...]

pumpkin pancakes | i ♥ food     at 9:30 pm

[...] ingredients on hand, they area a lazy weekend morning superstar.  I used a recipe from Emily at Daily Garnish as a model only I un-veganized it.  Rebel!  You can re-veganize the recipe if that’s [...]

nourished noshing: OATS « the loud and clear     at 5:06 am

[...] veggie burgers. (Huge fan of these and [...]

Butternut Squash and Black Bean Enchiladas | The Veggie Wagon     at 5:22 am

[...] 1 batch homemade enchilada sauce (recipe above) [...]

Butternut Squash & Black Bean Enchiladas | The Veggie Wagon     at 6:34 am

[...] • 1 batch homemade enchilada sauce (recipe above) [...]

“Eat Better” Resources + a vlog « Mile High Healthy     at 1:15 pm

[...] Daily Garnish – Vegan Chocolate Chip Cookies [...]

What’s for dinner? This week’s gluten-free menu plan (11/12)     at 4:05 pm

[...] – Roasted Butternut Squash & Black Bean Enchiladas, Chips and Salsa, Canned Italian [...]

welcome, welcome to peppermint mocha season « the casual vegan     at 11:16 pm

[...] i did manage to eeekkk out a couple recipes and an unreasonable amount of photos. first, some vegan crandberry (chocolate chip) walnut muffins inspired but emily marone at daily garish. i read her blog daily, and the only tweak i made was to [...]

Thanksgiving 2012 | bugontherun     at 5:29 pm

[...] Cinnamon Cider Brussel Sprouts w/ Apples & Pears < big hit, even with the brussel haters!! [...]

Vegan Thanksgiving Recipes | Thanksgiving 2012 | Pickles & Honey     at 10:25 am

[...] Roasted Sweet Potatoes with Miso Sauce via Daily Garnish. I had been seeing this recipe everywhere and was so excited to try the combination of miso and tahini. It did not disappoint. I’ve been putting the leftover sauce on everything…tofu, raw veggies, a spoon…it’s awesome. [...]

brr, it’s chili in here – trader joes, nike tempos & reality shows –     at 4:45 pm

[...] there were still quite a few chili recipes to choose from. but when i stumbled upon a listing for a 4-bean chili that utilized ONLY products from trader joe’s, i [...]

Vegetarian December 2012 Menu | OAMC from Once A Month Mom     at 9:53 am

[...] Peanut Butter Cinnamon Oatmeal SmoothieLunchesBlack Bean, Carrot, Goat Cheese QuesadillaOrange Root Vegetable Farro SaladRed Lentil and Squash Curry StewSpinach Artichoke PaniniDinnersSpicy African StewPizza [...]

Freitags-Favoriten! | Aber bitte mit Sojamilch!     at 12:17 pm

[...] zwar NICHT wie beim gekauft geschmeckt, aber war trotzdem lecker und als nächstes Projekt steht dieses Rezept [...]

Meal Planning: Week of December 2 | Happy Fit Mama     at 4:49 am

[...] Saturday: Quinoa & Apple Stuffed Acorn Squash [...]

Beth Lombardi     at 10:27 am

Hi Emily, I have been reading your blog for almost a year now and love it! :)

I made these brussels sprouts two nights ago and they were delicious! My husband would disagree (he’s a meat and potatoes kind of guy) but I was happy to eat the whole lot of them on my own.

Thank you for sharing such yummy recipes with us.

Beth Lombardi


12/06: Thursday Thoughts     at 4:02 am

[...] I made these the other night… They’re a perfect mix of sweet and tart. [...]

Monday Things {12-10-2012} | Running the Windy City     at 5:30 am

[...] a few cookies!) and we brought lunch and more cookies to decorate. I decided to make Emily’s Roasted Sweet Potatoes with Miso Sauce and used half sweet potatoes and half white potatoes. It was really good and I can’t wait to [...]

BasicallyBarefoot » a new recipe.     at 7:26 pm

[...] miso sauce from Daily Garnish is really good, and easy. So that is what I made to go with this veggie bowl. I [...]

Sneaky Baking: How to Get Your Toddler to Eat Veggies | Two Under Two Blog     at 5:03 pm

[...] Here is the link to the Butternut Squash Quick Bread recipe: http://www.dailygarnish.com/recipes?recipe_id=6038005 [...]

Rebecca     at 9:39 am

I made your “Peanut Butter Chocolate Chip Muffins” last night and they are exquisite! I have to admit that I was dubious about including olive oil but I trusted your culinary judgment and the muffins taste incredible! I also made cookies with the extra dough (my muffin pan only has 6 muffin spaces) with rolled oats and cinnamon, and they are likewise delicious. Great recipe!


Meatless Monday Ideas     at 12:54 pm

[...] around whole grains. Quinoa is a complete source of protein that is quite versatile. Check out this Quinoa & Apple Stuffed Acorn Squash  or our other easy ways to enjoy [...]

fine dining in a box fort « the casual vegan     at 12:01 am

[...] I borrowed again from Emily Malone at the Daily Garnish, pairing two of her recipes this time with very small adaptions- Twenty Minute 4 Bean Vegetarian Chili and Roasted Butternut Squash Quick Bread. [...]

Daily Garnish » Blog Archive » Weekly Meal Prep.     at 3:04 pm

[...] Recipes [...]

I got a caveman to eat vegan food | Peanut Butter SpoonfulsPeanut Butter Spoonfuls     at 4:56 am

[...] made this vegan macaroni and cheese, which is actually listed as non-dairy rather than vegan but I am unaware of anything animaly in [...]

Super Bowl Saturday: Dipping Into a Recipe Roundup | Eat Like An Elephant     at 4:03 am

[...] Healthy Vegan Spinach Artichoke Dip via Daily Garnish [...]

Crazy Cooking & Grateful Sunday « Running with Balance     at 6:51 pm

[...] Three Grain Chewy Energy Bars [...]

Emma Lowe     at 5:42 am

These look great, anything else you would recommend substituting for the pepita’s? Just not something I have on hand often.


This Vegan Life « Run, Eat, and Love     at 11:38 am

[...] and apple and an orange.  Then for dessert (told you lunch was my biggest meal of the day!), a Mixed Berry Crumble courtesy of Daily Garnish, another great blog I follow.  Instead of butter this crumble uses [...]

Not a Fan of Parsley « Running with Balance     at 5:40 pm

[...] of the little bits on the plate. I never leave food, so that’s saying something! I used the Chickpea Hummus Burger and Cold Vegetable Summer Salad that I prepared on Sunday. This was basically a Daily Garnish meal. [...]

Wednesday Ramblings | Tales of a Squirmy Baby     at 4:40 pm

[...] am obsessed with Emily’s bread. I want to make this, this, this, oh and this. I should really get on [...]

Veggie-tastic | Foodosaurus Rex     at 4:53 am

[...] Daily Garnish [...]

Last Minute Valentine’s Day Ideas « Popsicles & Pinatas     at 10:57 pm

[...] Sesame Roasted Veggies with Almonds from Daily Garnish [...]

Sharing is Caring | Peace Love & Oats Sharing is Caring |     at 4:11 am

[...] Sweet Potatoes with Miso Sauce [...]

crouching tiger, kicking baby | cloverwill run,,,     at 3:24 am

[...] in the car to grab some tahini so i could recharge myself &&& my family with this recipe !!!  it was a m a z e [...]

Sarah     at 3:32 pm

Hi Emily,
I’m planning on making the mini mushroom & onion frittata muffins this week. Is it okay if I use unsweetend coconut milk instead of almond milk?


Butternut Squash Muffins | BettyCupcakes Butternut Squash Muffins | C'mon over, y'all!     at 8:10 am

[...] a little extra work, they are totally worth it.  You can find the original recipe found here at Daily Garnish.  Bonus- if you have any leftover roast butternut squash, it’s delicious topped with [...]

Freezer Meal & Snack Ideas     at 12:17 pm

[...] Blueberry Walnut Banana Bread [...]

Race Prep: Food & Fitness Week Before | Memoirs of a Running Mama     at 6:20 am

[...] Sweet potato and carrot curried lentils (Recipe HERE).  I added cauliflower and kale to ours and served it over a brown rice + quinoa mixture (excuse [...]

Rice-Cooker One-Pot Meal - Real Cheap Food     at 9:41 am

[...] but it could have been white rice, or even some other kind of whole grain, such as amaranth or quinoa, or millet…  Could even be oatmeal…  Could be pearled barley… Could be hulled [...]

Virginia     at 7:39 am

I just made it and it was delicious! Absolutely perfect; my sister loved it! And my parents loved them as well, such a perfect way of make them eat tofu for the first time :) I’ll post my version of your recipe soon on my blog!


Blog Tip Thursdays: Do you Recipage? | Healthy Living Blogs     at 10:11 am

[...] check out Emily’s own Recipage, click here. Want to set up your own Recipage [for FREE!!!] click here to get [...]

Meat-Free Ideas for Easter Lunch | Foodie Trapped in a Dorm     at 11:07 am

[...] Curried Millet and Chickpea Stuffed Peppers [...]

WIAW: Number 73 | This Life Is Sparkling     at 5:01 am

[...] made a batch of Emily’s roasted cauliflower salad on Sunday to eat during the week, and that stuff is addicting. I subbed almond butter for the [...]

chocolate peanut butter tofu panini « Accidently Delish     at 8:33 pm

[...] again might not be new to some, and I did get my inspiration from this, but I of course made a little twist of my [...]

Daily Garnish » Blog Archive » Beach Bound.     at 3:50 pm

[...] our table was finally ready, we all sat down to a table of delicious black bean burgers – one of the best I’ve had to date!  Served next to a heaping pile of piping hot French [...]

Four Rules of Meal Planning | A Healthy Slice of Life     at 4:43 am

[...] night’s black bean burger (I used Emily’s recipe, but subbed cashews for pumpkin seeds and subbed half the oats for [...]

What I Eat | BrittanyandTahn     at 3:27 pm

[...] Leftovers from the dinner or Beans, Greens, and Grains. Definitely not the most exciting lunch, but the most filling. I have been eating this for over a [...]

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meal plan 4.14 – 4.20     at 4:50 pm

[...] thursday:  sweet potato black bean chili and spiced pumpkin cornbread [...]

Ivy     at 10:15 pm

Hi, there!

I am new to your blog and am LOVING it!!! I have a question about rice cookers. You inspired me with putting your cracked wheat in a rice cooker. I went out and bought one the next day. I am having a hard time finding a recipe for how to cook millet in the rice cooker. Do you put the same water and content you’re using (millet, oatmeal, rice, cous-cous) as you would on the stove in a pan? Thanks for helping me! Have a great week!


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Ninu     at 6:02 pm

I just made this dish, and it was SO good! I have admit I did add the following just to make it more substantial as we didn’t have any side dishes or anything with it.

- peas (1 cup)
- pesto (2 large tablespoons)
- walnuts (1/4 chopped)

Thanks for the idea!

Ninu :)


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Palak Chaat (Crispy Spinach) | Make it Naked     at 8:39 am

[...] do it again. While you’re over there check out some of Emily’s awesome vegetarian recipes, including these, which would look great on your Thanksgiving dinner [...]

Hemp Foods | Leading The Good Life     at 8:18 pm

[...] for vegetarians because it contains all of the essential amino acids. I've seen both Gena and Emily use hemp in some of their recipes, but I admit that it sounded a bit obscure and, dare I say, [...]

05/02: Thursday Thoughts     at 7:31 am

[...] something! I had some brown bananas and blueberries that needed to be used up, so I decided to make this bread – one of Cody’s and my [...]

Dish on the Run     at 11:44 am

[...] hearty lentil vegetable soup is quickly becoming one of my favorite veggie [...]

Life update…plus weekend meals | Dish on the Run     at 11:57 am

[...] hearty lentil vegetable soup is quickly becoming one of my favorite veggie [...]

Tiffany G.     at 4:02 pm

Emily, I tried your way of preparing and cooking firm tofu. Got the Nasoya brand, but the low calorie kind wasn’t available at my nearby store I went with the just Firm. Anyway, I have used olive oil to cook things in the past and I’m aware it has a low smoking point. I noticed that using grapeseed oil tonight with tofu, the oil smoked when it was at medium or medium low and it burned my eyes /:
I even tried Pam grilling cooking spray. Any suggestions? Also, is it me or does Tofu really have a foam rubber like texture? I’m trying to get past that. For years, I’ve wanted to live with a vegan diet, but getting my protein fix from beans and peanut butter got old quick and I started missing meat. I don’t want to miss meat ever again. If I can get tofu to fix that problem, then great! I know there’s nothing really beneficial about meat, so if only I can get past the flavor and texture thing with meat vs. tofu. I tried vegan hot dogs several times and that rubber texture and flavor I get just throws me off the bandwagon every time. Oh, the Boca burgers are YUMMY but I did research on them and found they have some traces of carcinogens in them because of how they’re processed or something so I haven’t eaten them since finding that out. PLEASE HELP!
When you started off eating vegan foods, how in the world did you get your satisfying protein fix without missing meats?

-Tiffany G.


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Hey Emily
Firstly, thank you so much for so many lovely/interesting recipes. I came across your page whilst searching for vegetarian recipes (I’m kinda new to it). I tried out your creamy pasta sauce a couple of weeks ago (I couldn’t get fresh tarragon, so tried dill instead, not a good choice..); and couldn’t decide if I loved it or hated it (probably because of the dill; which I normally love btw).
I’ve just tried it again this evening (- the dill) but added half a roasted aubergine (eggplant), some crushed & ground corriander, and 3 cloves of raw garlic, plus a pinch of paprika. Absolutely delicious! Thanks again :)


Emily Malone Reply:

You are most welcome! Happy you found the blog!


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This looks delicious! Do you think using applesauce instead of the bananas would work? (it’s what I have on hand) Thanks!


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Emily! I’m hooked! I am a mostly-vegan vegetarian who has had trouble giving up my beloved caprese salad…I googled Vegan Caprese and stumbled upon this entertaining, inspiring blog and I am devouring all your posts. I am also a runner and hoping to run my first half by my birthday in June. I couldn’t have discovered a more appropriate blog.
I made this tofu caprese tonight, topping it with balsamic vinegar and a good olive oil. Upon swallowing the first bite, I raised my arms to the sky (well, the ceiling) and crowed, “GLORY BE!” I cannot believe how much it tastes like the traditional caprese salad. I am so happy to have one more reason to stick to veganism. :) Thank you!!


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So happy you found the blog! Welcome! :) I love that salad.


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Saw the recipe yesterday went to the health food store after an all night look see at web sites and who had the best prices Seems the health food store won sort of.after about 75 dollars I think i have enough to make 3 to 4 batches which saves me about 100 dollars.It took me about 15 minutes to make sure i had everything .So my first taste is tonight .the most expensive stuff was the chlorella and stirulla about 3.49 and 1.56 respectfully per scoop /ounce (ouch) but even the young man at the health food store seemed impressed at my determination and agreed that this is a lot healthier than the pre mixed stuff.
thank you i did see others and you commented or someone mentioned your site the other was lentel and other grains but you had to cook dry them out etc and honestly i dont want to spend all day doing that .I thank you again and again .Even if this stuff takes some getting used to its better than drinking that other stuff .bestie wishes to your family
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Octavia B     at 4:20 am

That Roasted Cauliflower Tahini Salad sounds like a hit. Can’t wait to give it a try. I recently found this Buffalo Cauliflower recipe, let me tell you it was a hit with the men in my household. Mind you, these are the same men a have to stick with a fork to get them to eat veggies.


Sarah     at 12:32 pm

Hi Emily! I’m not sure if you’ll even see this comment since the post is a few years old, but I figured I would give it a shot! I have made this cake twice and I absolutely love it! The icing is seriously heaven! My only issue is that the icing seems to separate a bit and I wanted to get your thoughts. The first time I made it I used the vegan butter and thought maybe that was the reason, but the most recent time I made it I used regular butter and the same thing happened. It’s still delicious, but I wanted to see if you had an ideas. I figure it has something to do with the juice in the strawberries, but I could be wrong. Thanks for this delicious cake recipe!


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