I love tacos de papa in many variations! If you’re from Southern California, tacos become the “catch-all” meal that you grow accustomed to turning to. At my place we do many different variations of tacos de papa, mostly out of necessity- roasted potatoes, smashed potatoes, roasted sweet potatoes, potatoes with zucchini, caramelized beets and potatoes, roasted potatoes and cauliflower, and sometimes even the traditional fried version. The possibilities are pretty much endless.
Read MoreHearty Warm Salad for Busy Weeknights
This hearty warm salad is a quick, easy way to get a plant based, super nutritious, and filling meal into your busy week. All you need is to make sure you have a good variety of vegetables and starchy vegetables on hand. You can pretty much substitute any ingredient here for whatever you want to use up in your kitchen. This recipe proves that healthy doesn’t have to be hard!
Read Morevegan caesar-style salad with roasted yams and pomegranate
I love making hearty, colorful, nutrient dense salads for dinner, like this vegan caesar style salad.
Some salads consist of a variety of fresh, raw vegetables. For this filling-yet light salad, I used leftover oven roasted yams. But leftovers or not, you can roast up some yams, beets, rutabagas, and put together a delicious, plant-based entre salad in less than 30 minutes. Read More
Portobello Mushroom Stuffed with Miso-Ginger Squash
I’ve always suspected that butternut squash and miso would love hanging out together… and I was totally right! This combination, along with the marinated Portobello mushroom, packs a lot of flavor. And it’s a super easy way to warm up your winter weeknight dinner table.
Immune Support Superfood Soup
I know I have been posting a lot of soups lately! I love soups because they are a simple way to get complex, nutrient density from whole foods into your life. October is a good time to start giving your immune system a little TLC. And this immune support soup recipe contains some of the best sources for key immune supporting nutrients. And, it is free of any inflammatory foods that might bog your body down or tamper with your digestion. Read More
Mexican Braised Tofu with Smoky Yams
This Mexican braised tofu, and braising tofu in general, is a great, fairly easy way to add some variety to otherwise bland and funkily textured traditional tofu. There are some key components to remember though, if you want your tofu to really absorb whatever flavors you are working with. This recipe explains how to effectively drain your tofu so it can better receive the flavors in the braising process. It’s a Mexican twist on combining tomato, sweet, and smoky all together.
Vegan Red Kuri Squash Pancakes
I took about a month off from the Whole Dish to work on some new year projects and get focused on 2018. And, to be honest, I really wanted to take some time to play around with aquafaba in the kitchen. And these red kuri squash pancakes are a pretty good start! I think the gluten-free flour makes them a tad chewy and dense, but I thought they came out delicious, especially with a little coconut butter or ghee melted over the top. They are delicious without much of anything added! You can go the sweeter breakfast or brunch route and add some maple syrup, fresh fruit, or dark chocolate almond butter (as pictured); or enjoy them as a savory appetizer, lunch or hors d’oeuvre with bruschetta salsa, avocado, guacamole, or some kind of tapenade. Aquafaba is basically the liquid byproduct of cooked beans, and a newly emerging vegan ingredient craze. To test the hype, I used some liquid directly from a can of garbanzo beans, and it worked delightfully well! These unique pancakes are best enjoyed right off the griddle!
Whole Roasted Butternut Squash with Tomatillo-Pepita Sauce & Pomegranate
My friend in Grand Junction Colorado gave me a few of her butternut squash when I was on a recent trip to her state. In addition to that, we had our own harvest of butternut squash here in Los Angeles. So, what to do with all that squash? Well, there is the typical soup, ravioli filling, and I even enchiladas. Or you can just do whole roasted butternut squash in a couple easy steps. This recipe could change the way you look at your butternut squash. So, move that butternut squash from being a table centerpiece to being your main course for dinner, or at least a side dish. It can also make a great Thanksgiving vegan entree, that in my opinion is way better, and less processed than Tofurkey or other vegan turkey substitutes. Because it isn’t meant to be anything like turkey. It just celebrates the squash, and makes it the star of the day. You can use this idea with any whole squash: delicata, pumpkin, you name it.Enjoy trying this out and let me know how you liked it in the comments.
Linguine with Cashew Cheese Sauce, Sage, Butternut Squash & Peas
This month my kid got married, and we got our first real feeling of autumn outside. My son’s wedding plays a part in today’s post. I decided to prepare the food for the wedding, and give it a personalized touch for the special occasion. The bride and groom wanted a vegan menu, with vegan macaroni and cheese being their favorite. The cashew cheese sauce for the mac and cheese came out so yummy I have been thinking about it all week.
Then, it dawned on me that this sauce with a couple modifications could make a great autumn pasta with butternut squash, sage and peas. And, that’s how my first post of autumn came about! This sauce is easy to make, packed with plant based protein and healthy fats. The crispy sage garnish makes a nice garnish and crunchy finish to this comforting, cool weather dish.
Chia Infused Zucchini Black Bean Burgers
Whenever I encourage my clients to eat more plant based foods, the most popular response is, “but what about the protein?” That’s where awesomely magical ingredients like chia seeds come in handy. Nature’s miraculous formula of essential fatty acids, protein, and fiber give chia seeds the unique ability to act like a binder similar to an egg, helping to hold these burgers together, while also provide a complete protein, in addition to the protein found in the beans and the zucchini. When a plant provides a complete protein, it means it delivers all the essential amino acids that your body can’t produce and therefore need to be consumed in meals. So, whip up a batch of these babies and take them on your next summer picnic!