Try this superfood veggie frittata for an easy way to seriously kick-up your breakfast nutrition. One recipe makes enough frittata for 4 breakfasts or any other meal on the go! Add this to your weekly healthy meal prep.
Read MorePea & Avocado dip with Pepitas & Cilantro
Fresh peas are in season! And I’m going to show you a way to enjoy them while making your healthy snacking easier with this pea & avocado dip recipe. Sometimes it can be a challenge finding a healthful dip that is not loaded with empty calories from refined oils, sugars, fillers, or commercial dairy products. This dip is a great solution to this challenge, and it seriously only takes about 10 minutes to make. Due to the lemon juice in the ingredients, it keeps for several days and has a lot of versatility in how it can be used. And, if enjoyed with fresh vegetables, this dip proves to be a very nutrient-dense snack—my favorite kind!
Read MoreZucchini Noodles with Shiitake Mushrooms
Here’s a nutrient-dense powerhouse utilizing zucchini noodles, that’s also bursting with flavor. Shiitake mushrooms have little-known nutritional talent, providing a great source of B vitamins and other nutrients not as commonly found in other plants. I also love how quick and simple this is to make. It can be enjoyed right away as a warm dinner, or stored in mason jars for lunch on the go. Enjoy!
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
Indian Spiced Black Eyed Pea Hummus
Now that the heavy-hitting holidays are officially over, it’s nice to lighten things up a bit. This recipe gives consideration to the New Year’s tradition that originated in the south, of eating black-eyed peas for prosperity in the New Year. But this offers more versatility. Enjoy this hummus on a sandwich, a top a cracker as an hors d’oeuvre, or even as a dip with raw vegetables, in the event you have already decided to take on a post-New Year’s detox or weight-loss program. I enjoyed it on some leftover sourdough bread crostini along side a baby green salad.
Read MorePear & Red Kuri Squash Soup
The feeling of fall has moved in right on schedule here in Los Angeles. So red kuri squash soup is where my mind went when I saw some beautiful red kuris at the Farmers market. This soup is super simple and can be made in a matter of minutes while you are multi-tasking and doing other stuff. I love doing recipes that don’t require a lot of measuring. Many people don’t realize how easy cooking is, and how it often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods into your body while also enjoying the flavors, shouldn’t be a daunting project! In retrospect, I think it would have been nice to garnish this with some pomegranate seeds. Perhaps there is an update in this recipe’s future! Read More
Portobello Bacon-Wrapped Figs with Vegan Yogurt
Shiitake bacon is a thing. But honestly, Portobello bacon is way better– because portobellos are larger, meatier, and therefore able to stand up to the bacon-making and fig-wrapping process. This recipe is super simple, quick, and a great way to enjoy all those figs that are starting to ripen in your yard, or starting to pop up at the market. Read More
Squash Blossom Coconut Brown Rice
Every once in a while, I love to treat myself to a delicious sticky coconut brown rice dish. There are many variations that can explored, like this version using fresh squash blossoms from the garden. I actually created this by accident, when I had picked a bunch of squash blossoms with the intention of doing a stuffed squash blossom dish. But then, I got busy and forgot to make time to do the dish, and the squash blossoms no longer had the perfect constitution for stuffing. 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!