I found a recipe for a quick vegan cheese that I really like. The recipe says it’s a “Pepper Jack” but it reminds me a lot more of a fresh cheese like queso fresco or buffalo mozzarella. In any case, I am finding it to be quite versatile and useful on many dishes, from tacos to this beet salad. You can venture into making the vegan cheese, which will require some uncommon ingredients if you aren’t used to vegan baking or cheese making. Or use a favorite cashew cheese; some spreadable cashew cheeses would work great in between the layers of beets. Or, if you eat dairy, just use a good, organic dairy cheese like burrata or buffalo mozzarella.
“Creamy” Teff Polenta with Roasted Vegetables
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.
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.
Sweet Potato Hummus
If you are looking to break out of the old school of holiday-friendly dips, especially where your health is concerned, but you want to hang on to some characteristics that appeal to the autumn and winter senses, consider giving this dish a try. It works well as a dip, a spread, or a topping for a holiday canapé. I have even just enjoyed it fresh and still warm, folded into a pita or tortilla with fresh crisp greens, cucumber, and tzadziki. Actually, any time of the year, this twist on hummus punches lots of nutrition, and can fill you up fairly easily with the right kinds of calories. Read More
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
“Raw” Portobello Mushroom Bruschetta
Okay, I know it is always amusing when Los Angeles people start complaining about the weather…but, we DID have a little heat wave the other day, and it was really hot outside! It was one of those dog days when you can’t imagine doing anything besides climbing into a walk-in freezer at a nearby restaurant and locking the door behind you. This didn’t stop a gorgeous vine ripened tomato from calling out to me from the garden. Before I knew it I had some fresh salsa cruda with stunning fragrant basil. To keep it moving in the direction of a minimally cooked, not heat producing dinner, I decided to whip this up. I have featured the “raw” portobello before (softened by dehydration at a low temperature). This is another example of how versatile the “raw” portobello can be. This is super simple and sure to refresh, and nourish you on a hot summer day.
Heirloom Pole Bean & Potato Salad with Tarragon & Fennel Seed Dressing
Every year I plant a yummy heirloom pole bean and it never disappoints. I actually don’t remember the name…I think it is called “Rattlesnake.” I always go by the picture on the seed package…a beautiful, purple spotted pole bean. It recently started going crazy so I whipped up a quick and easy mid week salad, and here it is for your sharing and noshing enjoyment.
Seared Chinese 5-spice Figs with Cashew Cheese
Okay, I warned you that there would be more than one post for figs this week. Here is a very simple and quick way to enjoy figs on a lazy summer Sunday. Even the cashew cheese is a “quick” version that does not require fermenting or any other drawn out process. The figs used in this recipe were Turkish figs, which have gorgeous striped outer skin, but you can use any tree ripened fig. I hope you get an opportunity to enjoy this soon. Read More