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.
“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
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
Buckwheat Ramen with Shiitake Mushrooms & Vegetables
I’ll be frank: I love buckwheat!!! I have always had a fond place in my heart for buckwheat. I honestly can’t remember where in my childhood buckwheat took its place, I think an aunt used it, or maybe my mom. I just remember it being there somewhere. When I started pursuing this healthier cooking thing, I was delighted to discover the nutritional benefits that buckwheat has to offer. Buckwheat is not actually wheat at all. It is a seed that comes from a sorrel-like flower. This makes it, in my view, a superfood, not to mention gluten free, plant based, and other great qualities many are looking for today. Unfortunately, buckwheat flour doesn’t behave quite the same as wheat flour, so its uses tend to be more limited, but you can find some good products that use pure buckwheat in simple and nutritious ways. You can also use it in recipes here and there, in baking, and always be confident that you are adding amino acids, fiber, and other essential nutrition to the dish. Here is a fantastic and quick way to enjoy ramen without the toxic craziness of the ubiquitous instant ramen. And, it is great on a detox! This recipe can be ready to eat in 20-30 minutes from start to finish. Read More
Basted Duck Egg with Savory Tomato Basil Oatmeal
Do you ever wonder how “local” and “natural” your locally grown food really is? Yesterday I attended a street event in my neighborhood called El Mercado. It was planned around the opening of a new neighborhood city park, and it consisted of local community groups, and a lot of local vendors, craftspeople, food artisans, and other creative folks. I was delighted to come across a booth promoting a new store in the neighborhood called Arroyo General, a boutique-ish general store no larger than a shoe repair shop.
They sell really cool stuff sourced from the local Northeast Los Angeles area, including locally-grown produce and eggs. I couldn’t get my wallet out fast enough when I saw that they had duck eggs from a small urban farm about two miles from my house. So I ceased the opportunity to enjoy some animal based nutrition the way nature intended. This surprise encounter with local duck eggs, combined with the rainy weather outside, led to a morning fire in the fireplace and this yummy, healthy brunch dish.
Calabaza Vegan Chili with Black & White Beans
Let’s be honest. Vegan chili is no replacement for the taste and experience of good old fashioned meat chili, with sour cream, onions, and shredded cheese. But that doesn’t stop me from embracing a healthier ingredients, having fun with the basic chili concept, and seeing where it goes. What if you could have a delicious, satisfying chili, without increasing inflammation in your body, increasing your risk of fatal disease, or risking unwanted weight gain? What if you could have an awesome chili-eating experience using plant-based, nutrient dense, cleansing foods? That is basically what you get with this vegan chili recipe. Read More