If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the New…Polenta? An “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.
Quinoa, Lentil & Fennel Stuffed Pepper
Happy New Year! The end of the year holiday business, along with launching my brand new Whole, Clean & Green on-line healthy eating challenge has kept me away from the Whole Dish for a bit. It’s great to be back! Speaking of the Whole, Clean & Green Challenge, I was working on a recipe for the meal plans tonight and thought this one would be a great share for the blog. This is perfect for a cold winter weeknight, and if you have leftover filling, it makes a great lettuce wrap or vegan taco for lunch!
Rustic Mashed & Kale Timbale with Portobello Mushroom “Steak”
When I was a caterer and more into the conventional way of cooking, I used to love serving sliced filet mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed potato “timbale,” at the time. Now, I have come up with a completely vegan and far more nutritious version of the same. This could be the vegan entrée that finally conquers over the “roast beast” at your Christmas dinner table. The kale is put in at the end so it retains its raw, live nutritional value. Although it isn’t in the recipe, you can finish this off with a ladle full of some vegetable stock reduction or mushroom ragout featured earlier this month.
Green Pepita Soup
In between your weekends of sugar, animal fat, and alcohol-laden holiday festivities, on a quiet weeknight at home, when your body is clambering for some real nutrition, try whipping up this extremely easy soup that is clean, vegan, and packed with super nutrition. The pepitas, while delivering a complete essential amino acid profile, also give it that comfort food edge that will surely hit the spot on a cold winter night.
Whole Roasted Pumpkin with Mushroom Ragout
When I go to the market and see all the different types of gourds and winter squash, all I want to do is bring them home and play with them in the kitchen. There is something architecturally fulfilling about taking a big edible thing like a pumpkin and bringing out it’s simple pleasures, and presenting it in its minimally fragmented glory. Here is an extremely easy dish you can make as a vegan entree or an interesting side dish on your next holiday dinner table. Read More
Pumpkin, Potato & Leek Soup
A lot of people associate Thanksgiving with a plate full of turkey and a bunch of other stuff smushed onto the plate. But sometimes its nice to switch it up a little and add a course or two, slowing it down, adding an extra layer of civilization to the crazy, energized occasion with friends and family. This porridge-like soup does the job pretty well, and although it is super rich and creamy, it is actually vegan, so you wont weigh your guests down too much before the main turkey event, and everyone at the table can enjoy it, whatever their dietary considerations.
5 Spice Eggplant with Soba Noodles
Yay! Two of my favorite things, eggplant with Chinese 5 spice and soba noodles, rolled into one dish. I have been wanting to try this for a while and finally got around to it, and I am really glad I did. You could probably also add other veggies to this like roasted peppers, chopped spinach, and-or steamed bok choy, for example, to give it more dimension, but I love it like this, just simple and straightforward. Enjoy!
Roasted Delicata Squash, Fennel & Onions
Okay, admit it. I’ll bet that more times than not, when you glance at the delicata squash at the market you think, “Wow that would make a lovely table decoration.” Don’t feel in the dark. It is a cool looking squash. And I am sure you are not alone. Here is the great news though. It tastes better than it looks, and you can eat the whole thing, skin and all. I guess that’s why they call it “Delicata,” although I have done no research to back this notion– just a hunch. This recipe is extremely easy, bringing delicata squash and fennel together like soul mates. Add this to your Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I recently featured winter squash on my nutrition blog in an article titled 10 Superfoods for your Autumn Grocery List. So dig in, and know you are getting some awesome nutrition. Oh, and you can serve this right out of the oven, or make it a couple hours ahead and enjoy it at room temperature.
“Creamy” Cauliflower Soup with Truffle Tomato Salsa
Nothing completes a crisp autumn or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a person out there who doesn’t have a nostalgic attachment to a “cream of something” soup from their past or childhood. Well I have some good news about that! You can keep your creamy, comforting stroll down memory lane while also avoiding the bad and promoting awesome, clean nutrition. This soup is very easy to make and is also great as a cold vichyssoise style soup if you have leftovers. The salsa is a tangy compliment that offers extra rich flavor in the truffle oil, but also completely optional. Read More
Spaghetti Squash with Crispy Sage & Garlic
Greetings! I know it’s been a while since the last post. To be honest, my creativity took a brief leave of absence. I also became fixated on creating the perfect homemade vegan ice cream, that also stores well. That sort of consumed me for a few weeks. No ice cream recipe to post yet, and now it is becoming irrelevant, as summer is going away. So, on to one of my favorite subjects: Quality kitchen time during the fall season. Let’s kick it off with a very simple, and surprisingly filling dish using just five key ingredients. Fresh sage, garlic and winter squashes are good friends in my book. This recipe sort of takes the traditional squash ravioli with sage, and sort of deconstructs it and puts a yummy vegan spin on it. Don’t be afraid to ramp up the garlic and the sage. Enjoy! Read More