Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue Reading
Perfect for Thanksgiving, this soup doubles as a gravy. It is oil free, utilizing fat free sauté and grill techniques. It is also soy free, grain free, gluten free and nut free [no, coconut is not a tree nut–even though it does grow on trees–nor is it related to the legume we refer to as the peanut]. Unless you or anyone you cook for is allergic to coconut, mushrooms, or garlic, this recipe should be universally edible and a sure hit across the board (I’m serious, even the staunch meat eater or otherwise anti-vegan family among you will enjoy this). Continue Reading
I’m kind of obsessed with winter squash right now. Need proof? See my last post. Expect a plethora of squash-based recipes in the near future. Squash soup should be considered a comfort food, and roasted squash seeds are a bona fide healthy-ish binge food. To combat depression stemming from the results of the 2016 election, I’m eating a lot of squash. Because I feel sort of…squashed. Please enjoy this recipe, and use it to sooth your soul. Continue Reading
Roasted Acorn Squash Seeds
Of all the things to look forward to in the Fall/Autumn months, winter squash is high on my list. Butternut, spaghetti squash, pumpkin…the list goes on. One of the best (in my opinion) and most commonly found in grocery stores, farmer’s markets, etc. is acorn squash. Continue Reading
For this recipe the miso-ginger marinade will double as dressing for the arugula-avocado salad. It’s delicious and perfect for summer, even though Winter is Coming #GoT. But in all seriousness, I recommend grilled vegetables any time of year.
This soup provides a bounty of vitamins, without the fat, starch, excess carbs, and byproducts that vegetable soups often (unfortunately) contain. It’s kind of similar to one of those negative Weight Watchers points soups, but (I assure you) more satisfying and nutritious. Your flavor profile and physique will thank you.
My husband and I have recently experimented with new vegan cheez/cheese substitutions in recipes. When our blender broke and we started using tahini frequently as a base for sauces and dips, etc., John created this Italian-inspired dish and it was such a success that I jumped at the opportunity to photograph and feature it here.
Why Make Your Own Raw Sauerkraut?
It’s cheap, relatively easy to make, and somehow since the mid 2000’s it has made hundreds of neo-hippies richer than the average human. One might ask, how did this phenomenon occur? How might cabbage, one of the least expensive vegetables to purchase, become a get-rich-quick scheme? The answer is simple: marketing, copy, and social media strategy. Explaining how that works might devolve into, erm, slightly unfocused and potentially threatening territory–as in, raw sauerkraut companies the world over might come knocking at my door with a cease and desist letter or I could perhaps get “served”, so…let us proceed with how to make the stuff, shall we?
Pepita Pancakes w/ Persimmon Compote
1 1/4 cup raw, shelled pepitas (pumpkin seeds)
1 cup non-dairy yogurt of choice (coconut, almond, or soy)
2 flax “eggs” (see instructions below)
1 tsp baking powder
1 1/2 tsp fresh lemon juice
Pinch of sea salt
1 tsp cinnamon
stevia extract to taste, optional (for a sweeter pancake)
Heart of Palm “Carnitas” Lettuce Wraps
1 head red leaf lettuce, preferably wilted slightly
for the Heart of Palm “Carnitas”
1 14.5oz can or jar whole hearts of palm packed in water
1/2 medium onion
1 cup vegetable stock