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.
Need Fast Protein? Prep These Tofu-Chorizo Burritos
As the author of Vegan Meal Prep, I’m always looking for new ways to make food that holds well and tastes great when reheated. This plant-based Breakfast Burrito is one I’ve been making for a while, tinkering with the recipe to get it right. With a blend of crumbled tofu and prepared vegan chorizo, it’s got the protein you need to stay full all morning, and plenty of satisfying Mexican-inspired flavors. Make a batch of Hi-Pro Breakfast Burritos and you can refrigerate them for up to 4 days, or freeze for a month or two.
I Ate a Bug at Owamni, the Best Restaurant in the USA
Come along to Owamni, named Best restaurant by the James Beard Association, and learn more about indigenous food by eating a plant-forward meal. And maybe a bug.
Salsas from Rancho La Puerta on TCL!
One of the many delicious foods served at RLP is the delicious salsa, served and breakfast and lunch to spoon over everything from eggs to soups. My favorites are the Salsa Macha, Three Chile Salsa, and Salsa Mexicana. I was thrilled when I asked Chef Reyna Venergas to share the recipes for a segment on Twin Cities Live, and she happily complied.
What is a Quince? Try This Lovely, Easy Compote
Every winter, alongside the persimmons and pomegranates, you’ll see these rather lumpy, pear-shaped fruits called quinces. If you aren’t familiar with them, you might even buy one, take it home, and wait for it to ripen, or take a bite. The hard, tannic fruit will come as a shocking surprise, and you might well toss the quince in the trash, never to buy one again. That would be a real shame, since the true character of this unique fruit is only revealed wwhen you simmer it for a good bit, and the fruit softens and releases an enticing perfume.
Sweet Roasted Roots Top a Hearty Salad
‘Tis the season to roast things. Turn that oven on to warm up and get cozy, and as long as it’s on, roast up a mess of vegetables. For a fun take on salad, try this Roasted Roots and Quinoa Salad, on a bed of spinach, and topped with a tangy Pomegranate vinaigrette. The sweet, earthy roots are beautiful to behold, and meltingly tender to bite.
Roasted Squash and Pear Salad, For the Holidays
I know, everybody looks forward to their holiday faves, whatever they may be. Sometimes, the table gets crowded with heavy comfort food, with a token vegetable just to keep it legal. Don’t forget the salad! A Roasted Squash and Pear Salad with Tart Cherry Vinaigrette is the perfect holiday salad. Your diners will get palate fatigue from all those salty, rich foods, and need a bite of something light and crunchy. Even if they are saving room for pie, they will be drawn to this colorful salad, full of snap and drizzled with a tangy dressing.
Breakfast Prep: Pumpkin Oat Bake
We all need a little help in the mornings, don’t we? That’s when a little breakfast prep comes in handy. This oat-nut and seed breakfast is baked in a pie pan, so you can cut a slice in the morning, and warm it in the microwave or saute pan. Instead of a bowl of oatmeal, you’ve got something solid, and laced with pumpkin, apples and spices. A topping of sauteed apples finishes it off, and if you choose to add a dollop of yogurt or a splash of maple, the more the merrier.
Vegan Thanksgiving to Share
Thanksgiving is a favorite holiday, a time to gather with friends and family and share a meal. There’s no reason that vegans and turkey lovers and everybody in-between can’t enjoy a spread of Vegan Thanksgiving food. Serve these plant-based dishes, and everyone will be able to have a sample of something delicious. Dinner conversation is up to you!
Pumpkin Cranberry Chocolate Muffins
As pumpkin season ramps up, it’s time to start making better versions of your favorite squash-based treats! In these tender, sweet muffies, you’ll find nuggets of chocolate and dried cranberry, for a truly worthy companion to a cup of coffee or tea. Of course, you don’t need eggs to get an open, light texture, when you use my favorite combo of bubbly mineral water and ground flax.
Tangy, Crunchy Asian Pear Salad
I love The flavors of Thai food. I often make Thai favorites like Marinated Grilled Tofu or the spectacular Blue Rice with Satay Sauce. Often when I’ve got my Pad Thai or tofu, I want a salad to go with it. That’s when this crisp, colorful Tangy Asian Pear Salad hits the spot. It’s simple and easy to assemble, and makes great use of the Asian Pear, which may not be a regular on your menus.
Making Farro and Spiced Pumpkinseed Salad on TCL!
Watch me make a delicious, crunchy, whole grain salad on Twin Cities Live.
Pumpkin Rundown- A Creamy, Spicy Fall Favorite
My gorgeous Pumpkin Rundown is a lush, warmly spiced stew that you can make in minutes, delivering some Jamaican flavors to take the chill off on a chilly day.
