Guides
The questions every plant-based eater gets asked — vegan, vegetarian, or just plant-curious — answered with numbers, sources, and links to dishes that show their work.
Where Do Vegans Get Protein? A Complete Answer, With Receipts
The protein question answered with real numbers: which plant foods deliver, how much you actually need, and 100+ dishes with every gram itemized.
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Low Sodium Vegan Meals: Why We Cap Every Dish at 500mg
Most 'healthy' recipes hide 1,200mg+ of sodium. Here's the case for a hard cap, the techniques that make low-salt food taste good, and a full menu built under 500mg.
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Sugar-Free Plant-Based Cooking: The Stevia Playbook
How to cook and bake plant-based without sucrose or honey — exact stevia conversions, what breaks when you remove sugar, and how every Rootful recipe includes the swap.
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Is Soy Bad for You? The Tofu Question, Answered With Studies
The feminizing-soy myth against the actual meta-analyses, what the breast cancer research really found, the honest caveats — and the soy-free tofus (chickpea, pumpkin seed, hemp) for anyone who still wants out.
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How to Wash Pesticides Off Produce (And What Washing Can't Do)
The baking-soda method that outperformed bleach in peer-reviewed testing, the FDA's actual advice, the products not worth your money — and the honest limit: systemic pesticides absorbed into the flesh that no wash can reach.
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Cook the Bulk Aisle: A Menu From the Bins at Dill Pickle Food Co-op
One trip to the bulk section at Logan Square's Dill Pickle Food Co-op covers the backbone of 90+ dishes on our menu. Here's the staple-by-staple map, with recipes for every bin.
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Do You Need Meat for Protein? The Fallacy, the Trial, and the Strongman
The belief that real protein only comes from meat, tested against the evidence: a head-to-head trial where vegans matched meat-eaters gram for gram in muscle gain, a Guinness world record set on plants, what the largest dietetics body on Earth concluded — and the honest caveats.
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How to Make Tofu From Scratch: Soy Milk, Coagulants, and the Press
From a bag of dry organic soybeans to a block of tofu in an afternoon — the soy milk base, the three coagulants and what each does, firm vs. silken, what to do with the okara, and which firmness belongs in which dish.
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Make Your Own Soy-Free Tofu: Chickpea, Red Lentil, Pumpkin Seed & Hemp
Four base recipes for tofu without a soybean in sight — the Burmese starch-set method and the seed-curd method, with yields, textures, which one to use where, and how to swap each into the dishes on our menu.
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High-Protein Vegan Meal Prep: A Week Above 25g Per Meal
A practical meal-prep system built from dishes that clear 25g of plant protein — with the batch-cooking order, storage rules, and a ready-made weekly plan.
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