Miso-Ginger Skewers w/ Arugula-Avocado Salad

roasted-veg-arugula-salad 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.
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The Best Vegan Paleo Vegetable Soup

vegsoup1
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.
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Heart of Palm “Carnitas” Lettuce Wraps

palm heart carnitas

Heart of Palm “Carnitas” Lettuce Wraps

Ingredients

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
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Sesame Broccoli with Sautéed Scallions

broccoli with scallionsThis recipe might just win the award for Most Sustainable Paleoveganista Recipe to date. I would call it radical, but then again most of my recipes fall into that category. Continue reading

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Grilled Artichokes + Vegan Wasabi Aioli

artichoke
I’ve never really liked veganaise, or vegan mayo. It reminds me of tuna salad. I do however, love artichokes. So do most people, I’ve learned…which should be a wonderfully convenient fact…yet somehow I get very turned off at the sight of artichokes (or any other vegetable for that matter) dipped in mayonnaise. Even if the mayo is vegan, I can’t deal..ever since I was 5 or 6 years old at a holiday party and witnessed a platter of steamed broccoli served with mayonnaise as a dip. I went through a phase in college when I could tolerate it because my roommate(s) always had it around and I was just grateful it wasn’t real mayo. Come to think of it, of all the 35 different roommates I have lived with since 2007, none of them ever bought mayonnaise yet somehow many of them had an affinity for veganaise, nayonaise, or whatever other vegan mayonnaise was available. I haven’t lived with many vegans, yet somehow found myself surrounded by the omnivores-who-prefer-vegan-condiments crowd.




Even though I’m not normally a fan of aioli , I thought I would try to make my own soy-free, paleo version. This one utilizes wasabi, an ingredient choice that occurred when I envisioned the different types of veganaise that once inhabited my refrigerator. If I recall correctly, wasabi mayo was among them. For this recipe I used sunflower seeds to create a creamy texture. I still had a few cashews left over (see previous post) so I used them also. The recipe is a 2-step process; first prepare the wasabi worcestershire, then blend with the sunflower seeds and cashews to create the aioli.

It turned out delicious, with flavors similar to the type of aioli traditionally served with artichokes…only without the egg-y undertones that mayonnaise-based versions often exhibit.

Grilled Artichokes with Vegan Wasabi Aioli

Ingredients

1-2 globe artichokes
1 lime slice, or extra for garnish
1 bay leaf
1/4 cup apple cider vinegar
2 Tbsp soy sauce
1/4 cup artichoke water/broth (see below)
1/16 tsp stevia extract powder
1 tsp stone-ground dijon mustard
1 tsp minced garlic
1 tsp granulated garlic or garlic powder (not garlic salt)
1 tsp blackstrap molasses
2 tsp wasabi powder

artichoke halved
artichoke half

Method

Cut the artichoke(s) in half. If you want a nice presentation, use scissors to snip away the pointy tips of the artichoke leaves. Boil artichokes in 3 cups water with the lime slice and bay leaf. Meanwhile, prepare the vegan wasabi worcestershire sauce and/or the aioli.

Preheat a grill or broiler on high heat.

When artichoke has finished boiling (about 20 minutes), carefully scoop out the “hair” from the heart and then transfer to the preheated grill or broiler. Cook until browned or when grill marks appear, about 5 minutes.

for the vegan wasabi worcestershire sauce
Stir with a fork or whisk together the soy sauce, minced garlic, garlic powder, blackstrap molasses, stevia extract, dijon mustard, and apple cider vinegar with 1/4 water/broth from the artichokes.




for the aioli
In a food processor or blender, combine 1/4 cup vegan wasabi worcestershire with 1/4 cup sesame seeds and 1/4 cup sunflower seeds. Blend until smooth. Add more artichoke water/broth in 1 Tbsp increments if additional liquid is needed.

Serve artichokes with vegan wasabi aioli and lime slices.

vegan wasabi worcestershire aioli
vegan artichoke aioli

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Spicy Sautéed Kale with Lime

spicy kale with lime
I love recipe makeovers. Last week I “made over” a Julia Child recipe. This week it’s Martha Stewart. Often recipes makeovers are easy, like in this case, where I only substituted stevia for the honey and lime for the lemon.
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Lettuce Wraps + 2 Types of Hummus

vegan lettuce wrapsPeople regularly ask why I use legumes i.e. chickpeas, black beans, lentils, and the occasional soy product in the recipes I post. This is a complicated question to answer in a brief response to a comment, so it seemed logical to incorporate a more detailed explanation of my diet/lifestyle and whether or not it’s paleo, what I consider paleo, etc. into this post.
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Petits Pois A La Francaise

green pea lettuce kale salad

I can hardly believe I’m actually attempting this recipe. Typically made with butter and chicken broth, petits pois a la francaise was never been on my list of things to veganize…until today. Continue reading

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