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.

Latest Videos

Make Your Own Chocolates? Yes, You Can

Make Your Own Chocolates? Yes, You Can

Certain kitchen adventures are shared by pretty much everyone. Even if you don’t cook much, you have made a batch of cookies, or cooked some mac and cheese. But when it comes to the world of candy, most of us leave it to the pros. Packaged candy is all around us, and it’s so easy to buy that the thought of making it is on a level with sewing your own pants, or building your own chairs.

Love Tacos? Taco Sweet Potatoes!

Love Tacos? Taco Sweet Potatoes!

You know you love tacos. That’s a given. Let’s just acknowledge that we want to eat tacos and nachos every night. These are trying times. A mouthful of spicy, savory taco goodness goes a long way toward comforting the soul. For even more comfort, I took away the shells and swapped in a soft, lovable sweet potato. Taco sweet potatoes are the comfort food I want, rig

In the Kitchen with Elizabeth Ries, Making Mac and Cheese!

https://mcp-cdn-hubbard.storage.googleapis.com/ua_hubbard_kstp/473/20/10/06/4968699/4968699_C979C6ECD67346178B4EB2D34DFEFE93_201006_4968699_Stove_Top_Mac___Cheese_4500.mp4 Getting ready for Heathcliff to Be Born! I knew that Elizabeth was about to give birth to her...

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

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.

Cheezy Nachos with Raspberry Avocado Salsa

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!