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
There’s nothing I love more than sunflower seeds, for creating blended dips and pâtés. 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
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.
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.