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 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
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
YAWP! bars are the best thing to happen since…ever.
Since 2007 I have viewed all “energy bars” with disdain or else voiced ironic and original quotes (and often outright anger) regarding their place in “society” as glorified candy bars, or their infallible ridiculousness as a supposed health food. Continue Reading
Before I stopped eating eggs and cheese, I was a huge fan of the chile relleno. While I have never encountered the dish in any region of Mexico, which leads me to believe it is an Americanized dish, I always feel a pang of nostalgia on those rare occasions that I eat out (at Mexican restaurants in the states) and wind up ordering a combination of side dishes i.e. guacamole or avocado slices, a few different salsas, and occasionally black beans if they’re available (and if I’m feeling rebelliously un-paleo). During my most recent experience at a Mexican restaurant (Mexicali would be a more accurate term, as we were in California and the restaurant in question offered vegan fajitas) with my mom and grandparents, I found myself staring at my Nana’s chile relleno and wishing it wasn’t stuffed with cheese and fried in egg batter (which also contained wheat flour). And then it occurred to me that a vegan chile relleno could be possible if toasted cashews were utilized to make a “cheese” to replace the traditional cheese filling, as well as a grain-free flour and egg alternative in place of the egg/flour batter. Continue Reading