Nothing says “summer” like fresh squash blossoms, well except for maybe fresh vine tomatoes, or figs fresh off the tree…um…you get my point..don’t you? I picked up some beautiful ones the other day at the Farmer’s Market. Admittedly, it was pretty hard not to reach for the enchilada cheese when I was dreaming about what to stuff these with. It took a few passes by the cheese aisle, but I managed. And so these delicious, healthy-ish little vegan guys were born.
“Raw” Portobello Burger with Basil Cashew Cheese
Happy Father’s Day! How about giving your dad something he probably has never had? This raw, portobello mushroom burger is pretty hard to pass up and could end up being the best gift you could give someone…the gift of better health. Warning, this “burger” is addictive and can be a transformational experience! Keep in mind that in order to keep this in it’s raw state, it is actually dehydrated, and takes 3-4 hours to prepare. But the actual active time to prepare is short, maybe just 15 minutes. If this sounds too weird to you, keep an open mind, because the end result is a juicy, dense, flavorful burger that can stand up to any beef burger. Read More
Vegan Lemony Power Bars
This recipe and image has been sitting in my drafts folder for a couple months. I am currently on a 5 day bicycle ride to raise money for climate ride. When I am riding my bicycle for five days straight, my body craves clean, usable nutrition without a lot of hard to digest stuff. This protein bar recipe came to mind so I thought it is time to finally post it for you all. And, I thought it would be a fun for you to try on the weekend because these bars store great for a week long go to snack. By the way, if you are curious about Climate Ride, you can learn more and make a donation here: http://bike.climateride.org/index.cfm?fuseaction=donordrive.participant&participantID=3270
Garlic Stuffed Roasted Artichoke
I love the artichoke roots that have taken hold in my food garden! Every year, a glorious new artichoke plant pops out and produces delicious artichokes right on schedule. They have become one of the highlights of spring in at our house. Artichoke roots go dormant in late summer early fall, but then wake up in early winter to start producing the plant, and spring is usually harvest time for artichokes. Many people scratch their heads at artichokes, either because they only know how to boil them, or maybe they just don’t think its worth the work required to finally get to the delicious heart of the artichoke. To me it is all worth the work, but just in case, here is a super easy way to prepare fresh artichokes, that incorporates roasted garlic. I recommend trying this accompanied by something you can spread the edible meat of the artichoke, along with the roasted garlic onto, like a baguette or a toasted flatbread. Don’t let spring pass without trying this once! It is a nice alternative to the traditional boiling method. I like to leave two or three artichokes on the plant each year because they eventually blossom into a beautiful flower. And they look as beautiful as they taste! Read More
Basil-Hemp Pesto Spaghetti with Veggies
I am kind of on a hemp kick right now. Hemp seeds have almost earned “BFF” status in my kitchen life. Unlike their chia and flax counterparts, hemp seeds have a buttery nut-like texture making them an ideal go-to for those times you need to fill that “dairy” component in a recipe or a dish. And, three tablespoons of hemp seeds have ten grams of plant based protein! If you can live with their fat content then I say keep them around and discover all their hidden talents. I put them to a pesto test and I was delighted and a bit surprised that it came out better than the traditional pesto with parmesan. By the time it got to the plate it had become the star of a refreshing spring pasta dish. Read More
Eggplant Cannelloni with Mushrooms & Leeks
Cannelloni, ravioli, manicotti, tortellini…what do these foods have in common besides ending with the letter “i”? Well, it is probably safe to say that they are all loved by many for their cheese-stuffed, pasta goodness. One of my favorite reasons for blogging on here is to discover healthier, less toxic versions of this kind of stuff. With that said, I am loving this cannelloni creation that has been evolving in my kitchen. It delivers a rich, comfort food experience without any of the bad stuff. And, it is great the next day, even cold! I know this because I left it sitting on the stove one cold winter night, and the next morning it was devoured before I could wrap it and put it into the refrigerator! The sunflower seeds give this dish enough clean protein to replace any meat or dairy version, and the mushrooms don’t need any nutrition hype to make their healthy introduction. In other words, this would make a great entree whenever you have that urge for a comfort food whatever…ending in “i”!
Cauliflower Diablo Tacos with Mango Slaw
It’s hard to overlook cauliflower’s recent rise to food fame. It seems like everyone is going bananas for this cruciferous, that until now has endured a long reputation as a pretty boring vegetable. It’s because cauliflower is undeniably and extremely good for you, and therefore, more and more people are looking at ways to bring cauliflower to the forefront of their dinner plates. But what happens when you just want a good old taco? Can cauliflower hold up to carne asada, carnitas, or shrimp? Well, I gave it a whirl last night and it came out pretty yummy. Check out this vegan spin-off of the Baja style shrimp taco and decide for yourself.
Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint
This time of year, whenever I start to see fresh English peas and asparagus at the market, and the nasturtium flowers start to take over the garden, my cooking mind always wanders to spring risotto with asparagus and peas. So, the other night I was making a side dish of sprouted brown rice, and I noticed that the texture would probably lend itself well to a risotto-style dish. Well that’s all I needed to give this one a try…voila! A healthy, sprouted risotto that makes a great vegan entree or side dish! Read More
Rainbow Spring Rolls with Almond Sauce
I love it whenever I can take a yummy favorite and reveal how easily it fits into what may be considered a stricter, more sober health regimen. Take this variation on the spring roll, for example. Well, it may not really need pointing out, but this delightful dish is…(drumroll)…raw!! Tah-dah!! This crowd pleaser, starring a handful of raw plants, works well for your weekend saturday lunch, an afternoon tea party, or as an hors d’oeuvre for your evening get together.
“Basic” Quinoa & Black Bean Burgers
I am not a burger purist. The more different kinds of burgers the world can invent the better! This point of view comes in particularly handy when it comes to creating healthier, maybe even meatless, burger recipes. Having said this, no matter what, a burger should pass some basic requirements in order to be considered feasible- not that I am some burger expert, but let’s just be practical about it! First and foremost, the burger must hold together in a two-bun sandwich or lettuce wrap scenario. If it crumbles, it isn’t exactly a burger. Next, the burger should satiate. You want to feel full and happy and be nourished after you have eaten one. And third, it should be quick and easy to make. If you have to run to seven specialty food stores and spend two hours in the kitchen before you even get to the part where you make it into patties, well, it kind of loses its “burger experience,” in my opinion.
Here is a super easy quinoa and black bean burger that holds up to the basics and tastes great! Enjoy this between any kind of bread or bun, or make a falafel patty and enjoy with flatbread or a lettuce wrap. Seriously, the total active prep time for this is less than 30 minutes!