The Real Food Journal
Robin Asbell is your experienced guide to cooking and eating healthfully, sustainably, and deliciously. Her cookbooks, articles and blog are valuable resources for anyone interested in the good life with good food.
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.
We all feel really busy, and want to have fewer tasks to do. But if it’s really about time, try this FAST one-pan spaghetti, where the pasta, veggies and sauce all cook together on the stovetop-in under 15 minutes!
When you think about meal prep, do you think about soups and casseroles, or pots of cooked grains and beans? Well, all those can be part of your vegan meal prep plan. But don’t forget about fun! These breakfast bars cover your breakfast and snack needs, with the charm of juicy blueberries and crunchy pecans to keep your interest. Life’s too short to eat cold cereal, my friends.
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.
In this gratin, we channel the wisdom of French chefs since time immemorial and whisk up a rich sauce, then blanket our cauliflower with it and run it under the broiler to give it a toasty browned top.
Whether it’s for the big holiday meal, or any time of year, a roasted beet salad is a colorful way to eat your vegetables. Roasting beets turns them sweet and soft, and they play well with crisp greens and a tangy dressing. Your typical beet salad relies on chevre or bleu cheese for a counterpoint, but in this one, crunchy hazelnuts do the job.
Try these eye-catching, cherry-and-nut-studded squashes, and give everyone their own personal squash. My secret weapon is the Tart Cherry, in both dried and liquid form. Tart cherries are reknown for their anti-inflammatory qualities, as well as their tangy cherry flavor.
We go to Friendsgiving” at a dear friend’s house. It’s a wonderful new tradition, and we are so thankful to be able to do it. The only drawback is that there is no leftover pie! That’s why I came up with this slightly lighter, slightly less sweet “breakfast pie.” It’s made with kabocha squash, a sweet, less watery squash that I love. It’s also really good cold, the next day. Garnish with leftover cranberry sauce, or a dollop of yogurt, for a good start to the day.
If there is one non-negotiable at most Thanksgiving meals, it’s the pumpkin pie. I have to say that I’m in that camp. But there’s room on my table for more than one dessert at the holidays. Nudge that pie over just a little bit, and make room for this strudel. The crisp filo shell is filled with tender apples, lightly spiced with cinnamon and studded with plump dried cranberries. Apple Cranberry Strudel is a celebration of the Fall apple harvest and a nod to the cranberry harvest as well.
Watch me wow the taste testers on Twin Cities Live with my Roasted Vegetable and Sage Strudel!
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.
Lettuce Cups have it all. I used canned mock duck, but you can use other kinds of seitan, tempeh, tofu or mockmeats. If you’re looking for a lower carb meal, this is all the great Thai flavors you love, in a leaf of lettuce instead of over rice. You can avoid grains, if that is your thing, and shorten the cooking time, too. Thai Seitan Lettuce Cups are also great finger food for kids.