Tostadas and Salsa-All On the Grill!

Mealtess Grilling is the Best! In this recipe, I grill the tomatoes, corn and hot peppers, for a bit of charred flavor in the salsa. The heat sweetens the corn, giving it a bit of caramelization as it cooks. My skewered grape tomatoes become soft and juicy, as their skins blister and blacken. Two hot chilies mellow and become friendly, and it is easy to slip the skin away, if you choose to do so.
The real fun starts when you grill fresh chips and tostada shells. Instead of buying a bag of tortillas, serving tacos once or twice, then watching them languish in the fridge, I now make them into grilled chips and shells. No need to heat a pot of oil to deep fry your tortillas, when the grill will make them into crispy chips in a couple of minutes.

Purslane and Glazed Tofu Summer Rolls, Eat Your Weeds

You’ve probably seen purslane, growing out of cracks in the sidewalk, or filling in between the rows in your garden. I know I’ve yanked out bushels of the stuff, over the years. It took me a while to figure out that the vigorous “weed” was actually very valuable. You see, as vegetarians, we should be farming this stuff, and eating more of it than spinach.

Watch Me Make Gazpacho 3 Ways on Twin Cities Live!

Cool, Tangy Gazpacho! Click on the link to watch my latest segment, making refreshing, hydrating gazpachos for TCL. https://www.twincitieslive.com/food/31568/gaspacho-cold-soup/

Lighten Up with Cantaloupe Kanten

I usually steer clear of talking about weight loss. There are plenty of people hyping products and pitching miracle weight loss foods. That’s not my thing at all- I believe in eating a balanced diet of real, whole foods. But yes, sometimes I get out of balance and start adding on a pound or two. That is when I steer toward foods that are filling but lower in calories. This Cantaloupe and Raspberry Kanten is a perfect snack or dessert for those moments.

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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

Tostadas and Salsa-All On the Grill!

Tostadas and Salsa-All On the Grill!

Mealtess Grilling is the Best! In this recipe, I grill the tomatoes, corn and hot peppers, for a bit of charred flavor in the salsa. The heat sweetens the corn, giving it a bit of caramelization as it cooks. My skewered grape tomatoes become soft and juicy, as their skins blister and blacken. Two hot chilies mellow and become friendly, and it is easy to slip the skin away, if you choose to do so.
The real fun starts when you grill fresh chips and tostada shells. Instead of buying a bag of tortillas, serving tacos once or twice, then watching them languish in the fridge, I now make them into grilled chips and shells. No need to heat a pot of oil to deep fry your tortillas, when the grill will make them into crispy chips in a couple of minutes.

Purslane and Glazed Tofu Summer Rolls, Eat Your Weeds

Purslane and Glazed Tofu Summer Rolls, Eat Your Weeds

You’ve probably seen purslane, growing out of cracks in the sidewalk, or filling in between the rows in your garden. I know I’ve yanked out bushels of the stuff, over the years. It took me a while to figure out that the vigorous “weed” was actually very valuable. You see, as vegetarians, we should be farming this stuff, and eating more of it than spinach.