TasteOverTime Blog & Recipes

My recent journey through Japan bombarded my senses! New tastes, flavors and textures rocked my world! At first it was overkill—especially as a plant-based Registered Dietitian/Nutritionist who prefers tofu over Kobe beef. Then, I bowed with appreciation.

I like the commentaries that have ensued since unveiling the 2025-2030 Dietary Guidelines for Americans. The ones that examine the good, the bad and the ugly. What works, what doesn’t and the broad expanse in between. Time to evaluate all sides of this inverted pyramid!‍

I don’t have a need for beefy hamburgers, but I do like the idea of having a sandwich from time-to-time that I can really bite into and savor each mouthful. My Portobello Mushroom Burgers with Basil-Mustard Sauce does just that—and more!

My Tofu Cheesecake incorporates a graham cracker and roasted hazelnut crust for additional texture and taste. Ground almonds may be substituted. With a side of fresh fruit, this nutritious cheesecake may easily become a light meal.

Tofu has been a traditional food in the Asian region for more than thousands of years, but this is 2025 and the US is lagging in consumption. Tofu doesn’t have to be camouflaged as a burger, or sauced beyond recognition as offered at some fast-food Asian outlets, but it does need to look and taste more appealing for increased acceptance—especially in US markets!

I’ve been fascinated by the ins and outs of soy for years in my own diet. For those who are aging, there may be less concern about soy and its relationship to estrogen and breast or endometrial cancers, but more concern about soy and cognition, thyroid function, and whether or not adding soy protein to your diet has cardiovascular benefits.