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
Roasted Zucchini with “Creamy” Mushroom Stuffing
I think at least a few of my friends are scratching their heads at my new obsession with vegan cooking. Here is the truth; it isn’t exactly the vegan I am obsessed about, but more just having an in-depth go at figuring out how much essential nutrition I can get from a vegan meal; the kind of nutrition that one would normally think can only be obtained from an animal. And then there is another fascination that comes with vegan cooking- to see where you can find the essential “comfort” ingredients. That brings me to my current dating spree with nuts, especially the rich, oily ones. I am about a recipe away from being convinced that nuts take the healthy lead in providing the comfort essentials we all love and our tastebuds count on. Move over butter, cheese, and cream, because I just made an entree that takes the “comfort” of creamy mushroom ravioli filling, and turns it on its gluten free, dairy free, vegan ear. Read More