Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free coleslaw eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue Reading
I envisioned this quiche recipe and decided to give it a shot, despite the fact that I’ve never made quiche before.
For a totally improvised creation, I’m impressed. The flavors are definitely on point (cashews + nutritional yeast make a cheez so close to the real thing I’ve yet to meet a cheese aficionado that doesn’t agree, and black salt give it that sulfur-esque flavor that brings authenticity to vegan “egg” dishes). Continue Reading
This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan. Continue Reading
This is a lower fat version of Gohbi Szechuan–the traditional Indo-Chinese dish featuring cauliflower–usually deep-fried but not in this case. Continue Reading
This Roasted Asparagus Soup with Paleo Croutons is very low in carbohydrates, and contains a lesser amount of fat per gram than most blended soups. I’ve focused a lot on coconut milk-blended soups this winter, the both of which contained a much higher quantity of the aforementioned high-fat ingredient than this one. Continue Reading
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
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.