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
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
I decided to name this recipe Thai Chili Green Pea Hummus, since Sambal Olek chili paste (the kind with the drawing of a rooster on the gold-tinted label with the green cap) is the inspiration behind it. To give it a more notably Thai flavor I added Thai basil and ginger root along with the garlic. I did not have access to fresh lemongrass, but lemongrass is an ingredient in the green curry paste, so… 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
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
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)
I’ve recently received a lot of messages and comments regarding how “un-paleo” my recipes are.
Yes, I cook with beans. No, I’m not sorry. Nor do I claim them to be “paleo”, because nothing we eat today is actually paleo as in “things people ate during the paleolithic era”. The concept of a “paleo diet” in popular culture is not informed by anyone familiar with the archaeological record.
Here’s the SparkNotes version:
This 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
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
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
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.