Gluten Free
Easy Curried Chickpeas and Vegetables
We’ve all been there, standing in the kitchen after a long day, thinking about ordering pizza. This dish can be whipped up in less time than it takes to have pizza delivered, and will deliver the vegetables and plant-based protein you need. I used romanesco and green beans, but you can use what you have on hand- this would be equally good with cabbage and carrots. Keep canned tomatoes and chickpeas on hand, and you are ready to make a meal.
Kick Carbs with Biryani Cauliflower “Rice”
egetables, try this. It’s so savory, balanced and colorful that you will never miss the rice.
Curry that Butternut Squash
The squash is perfect for “currying,” because it is already sweet and nutty. That natural sweetness is a perfect foil for balancing all the spices and a dash of lemon, for a dish that’s a riot of flavor. This is a perfect side for a big pot of Chole (spiced chickpeas) yellow rice or naan, or whatever your fave homemade Indian dish might be. Last week’s Tofu Saag comes to mind. It’s sweet and has just a bit of jalapeno heat, so it’s a good balance for a more chili-hot main course.
My Favorite Tofu Saag “Paneer”
If you’ve ever had paneer, you may have noticed that the texture of it is pretty similar to tofu. It’s a fresh, non-melting cheese, made by adding and acid to milk so it will curdle, then draining the whey and pressing the cheese into a dense block. If this sounds familiar, it’s because it’s almost the same process used to make tofu.
Cashew Rice with Tomatoes, More Whole Grains in 2022
nd your enjoyment of life. You have to heard how whole grains are the best for your health, with antioxidants, nutrients and fiber that refined grains lack. They are also a great way to reduce the old “carbon footprint” and do the environment a favor. But above all, whole grains have hearty, satisfying flavors that are lost when all the bran and germ is scraped away.
Spooky Squash Claws and Treats for Halloween! So Scary!
Look for the smallest Sweet Dumpling squashes so you can cut them into curved “claw” shapes, then roast to sweet tenderness. Use the black sesame seeds often sold in the sushi section at the store, to get a natural black color.
Pumpkin Spice Overnight Oats-Comfort In a Bowl
ow often do you eat a good breakfast? Do you ever run out the door with nothing but a cup of coffee under your belt, or do you resort to boxed cereal very day? Treat yourself to a real breakfast. Once you make this easy prep and put it in the fridge, you are set with 4 breakfasts, all you need to do is scoop it into a bowl, or a tub to take with as you run out the door. The pumpkin spice flavor makes it feel like a dessert, but it is truly a nutritious breakfast.
Make a Pure Plant Smoky TLT Sandwich
We start with a mushroom, a plant famed for its umami chemicals. Umami, according to this article in Science Direct.com, is the meatiness caused by the presence of sodium salts of glutamic and aspartic amino acids and 5′-nucleotides. What that means is that mushrooms have an extra chemical punch when you eat them, that makes your brain perceive them as more “meaty” and satisfying. Then, we add another umami star, smoke.
Plant Based Smoky “Lox” and “Cream Cheese” Bagels!
The brilliance of carrot “lox” is that it uses the natural color of the carrot and a few simple ingredients to make a silky, smoky bagel topper that really does make you think of lox. The cashew cream cheese helps to support the allusion, giving you that combination of creamy, rich cheesiness under the lox-flavored carrots. It’s really a stunning combination. The capers, red onions and cucumbers also serve to reinforce the feeling that you are really eating a lox and cream cheese bagel at a deli, in the most delightful way.
Make Spicy “Tuna” Maki, Plant Based
Do You Love Sushi?
If you follow my instagram, you have probably noticed that I have been teaching sushi classes for many years. In fact, sushi is one of my great loves, and I respect the traditions. I also can’t stop myself from occasionally making a completely untraditional riff on sushi. So it’s out of love that I took a popular roll, the Spicy Tuna Roll, and made a plant based version. Instead of fish, I made watermelon tuna.
Veggie and Tofu Skewers with Peanut Hoisin Sauce
This Minnesota summer has seen a long, hot spell combined with a drought. Every day, we water and cross our fingers that it might rain a little, soon. It’s also way too hot to do any kind of baking. That’s the perfect time to use that grill to your advantage. I embrace the heat, and make grilled vegetables and tofu.
Of course, it is zucchini season, so you might well have an overload of zukes that shouldn’t go to waste. This method is a showy, fun way to put them to use. The first thing you need is a delicious sauce. I stirred up an easy, no-cook peanut-hoisin sauce in a flash. Then The veggies. I did blanch the brussels sprouts for one minute, just to help them cook through on the grill without drying out. The tofu got a sprinkle of tamari and sesame oil for a bit of flavor beneath the sauce. But the fun piece is the weaving of zucchini ribbons onto the skewers. Watch the video, for a quick demo. You’ll need a mandoline or a chop top box to slice the zucchini evenly and thinly.
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.
No-Churn Almond Ice Cream with Homemade Chocolate Sauce for Summer Fun!
No-churn ice cream is greatly improved with the addition of aquafaba. Aquafaba, also known as the liquid you have been draining off of channed chickpeas and pouring down the drain, is the secret to the success of this delicious dessert. By whipping aquafaba to a meringue-like loft, you can incorporate it into a rich mix of coconut cream and almond butter, to give it a texture similar to churned ice creams. Really. Most non-dairy no-churn ice creams are plenty creamy, but when frozen, become a hard block. This one can be scooped straight from the freezer, without having to sit and soften at room temperature.
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!
Blue Butterfly Pea Rice with Veggies and Satay Sauce
Don’t adjust your set, yes, the rice is blue. If you are bored with the usual rice alongside your Thai meal, here’s a colorful, healthful way to shake it up. Blue Butterfly Pea flowers are a traditional ingredient in South East Asia, and are used to make a beautiful tea, lemonade, cocktails, and yes, blue tinted rice. There’s nothing artificial about it, just brilliant blue flowers that are full of antioxidants.
Craving Creamy? Avocado Ice Cream and Pasta!
Craving Creamy?Avocados Hit the Spot!
If you’ve been eating a low-fat diet, or have just gone plant-based, you may find yourself craving high-fat foods. Research shows that we are hard-wired to seek out fat. The best way to stay in balance is to eat the kinds of healthy fats that are in avocados and extra virgin olive oil. Even if you aren’t eating low-fat, we all find creamy foods pleasurable and comforting to eat. Why fight it?
Make Jamaican Rundown
Jamaica is home to I-Tal cuisine, the plant-based cooking of the Rastafarian religion. It’s also a Tropical paradise.
After researching the dish we know as rundown, I learned that it is actually a method borrowed from Indonesian sailors who traveled to the “Spice Islands” on their travels. In Indonesian cuisine, a “Rendang” is a dish simmered in coconut milk. The theory is that Jamaicans learned the method and colloquialized the name. So, it’s not about “running down” the vegetables at all. It’s about using the abundant coconuts of the Tropics to make delectable plant-based food.
Sticky Tofu and Noodles, with Cucumber Salad
I’d like to have a round of applause for the cook, long lost to history, who first combined saucy tofu with a nest of tender noodles. There are few things so simple and yet so sophisticated at the same time. These sticky sweet tofu cubes tossed with whole wheat linguine are crushably delectable, and only take minutes to prepare.
Yes, You Can Make Sushi Handrolls
Are you intimidated by sushi? Maybe you pick up veggie sushi at the deli, where it seems like something way too hard to make at home. The plant based sushi options are limited to a few cucumber rolls at most places, and always white rice. Well, I promise you, you can make these pretty, veggie-packed, whole grain-enriched handrolls, and you don’t need any special equipment. Just a pot, a cutting board, and your hands.
Celebrate St Pat’s With Colcannon
For St Patrick’s Day, try my latest rendition of Colcannon, the classic potato dish of Ireland. The original is a simple dish of mashed potatoes, mixed with very buttery sautéed cabbage or kale, served with a big puddle of butter on top. The mythic Irish farmstead was built on potatoes and butter, or at least that’s how we see it, through the haze of nostalgia and imagination. In the Irish farm of my personal imagination, butter is too dear, and a creative cook summons maximum flavor from humble plants she’s got in the root cellar.
Learn to Love Eggplant in Nam Prik
Nam Prik (or Phrik) is a dish with many many faces in its country of origin. Eggplant Nam Prik is a version of the Nam Prik Kapi of Central Thailand. It always contains chilies, but beyond that, the heat might be carried on a base of vegetables, fruits, nuts, even seafood. The classic balance of hot, sour, salty and sweet makes the puree into a tasty dip. In this version, I skipped the fermented shrimp and fish sauce, in favor of a simple dash of tamari.
Save Time, Shred Your Salad
When it’s cold outside, a bowl of leafy greens may not be what you are craving. May I suggest something heartier? My food processor makes it easy to turn some wintry cabbage and root veggies into a crunchy, riotously colorful salad that keeps for a week in the refrigerator. You can get all the benefits of eating raw veggies with your meals, and take a break from the same old mixed greens.
Ditch the Chips, Dip Roasted Potato Spears in Chimichurri
Do you love chips and dips? Perhaps in the covid days, you’ve found solace in mindlessly crushing a bag of potato chips and some onion dip, or chips and salsa? Well, I’m here to offer you a much better option. These Roasted Potato Spears with Chimichurri Dip are just as comforting, and waaaay better than those packaged chips and dips. They even give you an opportunity for mindfulness.
Crunch+ Avocado+ Tacos=Get In My Mouth!
These Crunchy Avocado Tacos are a fun, deliriously tasty way to eat your fave hand-held, and I promise everyone will love them. The combination of lush avocado and a crispy shell flecked with panko crumbs is just sooo good.
Go Nuts for Nutty Dukkah and Gomasio
Once you have these made, just store them in a jar in the refrigerator. They keep for a couple of months, if they last that long. Whether you sprinkle dukkah on a salad, or a bowl of hummus, you’ll be so glad you have it. Gomasio makes its way onto everything from a bowl of quinoa to a toasted bagel at my house. I know it will make your life more delicious, too!
Blue Roasted Garlic Mash with Miso Gravy, Side Dishes For Comfort in 2020
2020 has been a year to remember, hasn’t it? With everything that is going on, we are all seeking comfort where we can find it. That’s why I wanted to share a snazzy holiday side dish that you can eat all winter long, when that craving for something creamy and comforting comes along.
Fast and Good West African Peanut Soup
Craving something creamy? Ditch the dairy and indulge in a bowl of creamy, spicy African Peanut Soup. It’s the ultimate pantry dish, and packs in flavor while it saves you time (and cash.)
Pear Party- Make Two Perfect Pear Dishes for Fall
You can spend a lifetime seeking that perfect pear, and find as many frustrating pear experiences as ecstatic ones. That’s why I made this video, to show you the simplest, most valuable fact I’ve learned about pears.
“Green Up” Your Hummus Routine
We all love hummus. Like so many global foods, hummus has become as American as tacos and pizza. We love it so much that we can’t resist tweaking it here and there. Kind of like meeting someone great, and saying “I love you! Now change!” We just can’t resist.