Creamy Fudgesicles, a Summertime Favorite

Lately, I’ve been hearing that faraway chime that quickens my heart, although it’s been years since I bought anything from the ice cream truck. The repetitive tune is Proustian, striking a spot in my brain that connects it to lazy summer afternoons of long ago. Those endless, nowhere-to-be and nothing-important-to-do kinds of days were made extra special by the arrival of the “Jingle Skoot” truck, with icy sweet confections for a few pieces of change. Like Fudgesicles.

Watch me Make Homemade Dressings on Twin Cities Live!

Watch me demonstrate three easy methods for making tasty salad dressings!

Moroccan Chickpea B’Stilla-Sweet, Savory and Showy

Moroccan food is a treasure trove of plant based flavors. Their traditional dishes, like tagine, are usually graced with plenty of vegetables, spices, sweet and tart balance, and fresh herbs. When I visit Moroccan restaurants, though, the vegetarian tagine is usually pretty bland, while the meat based dishes get all the attention. That is why I like to make my own versions of Moroccan food, and borrow the combinations from the meaty recipes and use them to make spectacularly tasty plant based dishes.
Like this Moroccan B’Stilla. Based on a pie usually made with poultry, this one is packed with dried fruit, spices, chickpeas, almonds, and a hit of coconut milk and lemon. Instead of the hard-to-find Brik pastry, I used easy to get filo dough, and basted it with refined coconut oil instead of butter. The result is a gorgeous, bronzed ruffle of crisp filo, encasing an intense, sweet-savory filling.

Cheezy Nachos with Raspberry Avocado Salsa

Nachos! Everybody loves them, whether you get them in a Mexican restaurant, at a ball game, or make them in the microwave after a night of drinking. The combination of crunchy chips and creamy melted cheese, with a liberal embellishment of spice and salsa has all the elements that bring us back again and again. Luckily for the plant-based eaters, I’ve got a vegan nacho sauce that hits all the right notes to satisfy your nacho needs. Then we’ll shake it up a little with tangy Raspberry and Avocado Salsa, for a party in your mouth!

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Kimchi Noodles with Tofu- a Riot of Flavor

Kimchi Noodles with Tofu- a Riot of Flavor

This dish is made from plants, from the grains in the noodles, to the beans that were transformed into soy sauce. That’s a given. But whenever I cook, I try to add a few more vegetables. Get that noodle to veggie ratio just right, so it feels like a bowl of slippery noodles, but it’s also a bowl of fresh, crunchy veggies. I love my carbs, and I look at them as the comforting, lovable friends they are. But the veg to noodle ratio should be balanced a little toward the veg side. This dish achieves the right mix, with just enough noodles, and just the right amount of snappy snap peas and crisp carrots.

Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes

Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.

The Real Food Journal

Creamy Fudgesicles, a Summertime Favorite

Creamy Fudgesicles, a Summertime Favorite

Lately, I’ve been hearing that faraway chime that quickens my heart, although it’s been years since I bought anything from the ice cream truck. The repetitive tune is Proustian, striking a spot in my brain that connects it to lazy summer afternoons of long ago. Those endless, nowhere-to-be and nothing-important-to-do kinds of days were made extra special by the arrival of the “Jingle Skoot” truck, with icy sweet confections for a few pieces of change. Like Fudgesicles.

Moroccan Chickpea B’Stilla-Sweet, Savory and Showy

Moroccan Chickpea B’Stilla-Sweet, Savory and Showy

Moroccan food is a treasure trove of plant based flavors. Their traditional dishes, like tagine, are usually graced with plenty of vegetables, spices, sweet and tart balance, and fresh herbs. When I visit Moroccan restaurants, though, the vegetarian tagine is usually pretty bland, while the meat based dishes get all the attention. That is why I like to make my own versions of Moroccan food, and borrow the combinations from the meaty recipes and use them to make spectacularly tasty plant based dishes.
Like this Moroccan B’Stilla. Based on a pie usually made with poultry, this one is packed with dried fruit, spices, chickpeas, almonds, and a hit of coconut milk and lemon. Instead of the hard-to-find Brik pastry, I used easy to get filo dough, and basted it with refined coconut oil instead of butter. The result is a gorgeous, bronzed ruffle of crisp filo, encasing an intense, sweet-savory filling.