YAWP! (the redemption of the health bar)

slideshow_1YAWP! 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

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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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Broccoli Stalk Fettuccine + Roasted Tomatoes

broccoli stalk fettuccine
Pasta alternatives don’t have to cost $2 per serving. I enjoy using Shirataki noodles just as much as the next paleo enthusiast or carb-conscious person, but the cost adds up. So I thought, why not utilize an ingredient that many home cooks often throw out? I always use the stalk of the broccoli, but usually just add it along with the florets in soups, stir fries, and steamed vegetable dishes. It just occurred to me today to feature broccoli stalks as the star of a dish. The result? Even better than I predicted. Broccoli stalks, when thinly sliced, make a mean fettuccine noodle. The chickpea-cashew cream sauce pairs perfectly, but my favorite element would have to be the roasted tomatoes. Overall, this dish has aesthetic appeal and a lovely flavor profile. To make it even more budget-friendly, toasted sesame seeds can be substituted for the cashews.



Broccoli Stalk Fettuccine + Roasted Tomatoes

Ingredients

3 roma tomatoes, halved
2 broccoli stalks
salt, for cooking
1 cup toasted cashew pieces* (see how-to in the steps below)
1/2 cup cooked chickpeas
3/4 cup broccoli water
1 Tbsp garlic powder (not garlic salt)
1 Tbsp fresh lime juice or more, to taste
1 clove garlic
1 tsp crushed red pepper
3-4 peppercorns
Salt to taste

broccoli pasta ingredients

Method

Preheat oven to 350 degrees..

Using a mandolin (who am I kidding, I don’t own a mandolin) or a knife, slice strips from the broccoli stalks as thinly as possible. Then slice each slice as thinly as possible to create “noodles” (thinner than julienne, as long as the stalk will allow you to cut all the way without inducing breakage).

In a stove pot, bring 2 cups water to a boil. Add broccoli “noodles” and a pinch of salt. Cover, and reduce heat to medium-low.

chopping broccoli

*The purpose of/inspiration behind this recipe was to make use of broccoli stalks that are often discarded by home cooks and/or the general public—but if your broccoli still has florets attached, use them too.




When oven is ready, place roma tomatoes in an oven pan or on a cookie sheet. Lightly shake sea salt over tomatoes before transferring to the preheated oven.

raw tomatoes halved

Before you start the alfredo sauce…
When broccoli “noodles” are tender (7-10 minutes) use a strainer to extract the water/broth. Return pot of broccoli noodles to the stove, cover, and ignore while you focus on other the other elements in this dish.

broccoli stalk noodles

for the sauce…
Blend 1 cup toasted cashews* with 3/4 cup broccoli water/broth, 1/2 cup chickpeas, 3-4 peppercorns, 1 tsp red pepper flakes, 1 Tbsp garlic powder, and 1 Tbsp lime juice.

*to toast the cashew pieces…
you will need:
raw cashew pieces
a small cast-iron skillet or frying pan
a plate
a wooden spoon or pair of wooden chopsticks for stirring

cashew

Spread the nuts in a single layer in the skillet. Turn on heat to low (3-4). Stir regularly to ensure all sides are cooked. This takes 15 minutes, or until cashews are lightly brown. If you see traces of dark brown, don’t worry. When dry-roasted/toasted the traditional way in Guatemala, cashews develop spots that are more browned than others*.




*I found a youtube video for a how to make cashews (marañones) from start to finish (literally, the video shows the fruit picked directly from the tree). I’ve witnessed this process before but all I did was take an Instagram photo. I always wished I’d made a video. Now I found one. Shout-out to Arielhz45 for their well-made informative instructional video. The reason why most cashews you find at the grocery store in the bulk bins or pre-packaged by Planter’s or some other company = here in the grand old USA we tend to think everything tastes better with grease and salt. We roast cashew nuts in peanut oil (thanks, Planter’s) despite the fact that cashews have a high fat content already (the good, nutritious fat that comes from whole foods *note: when I write “whole foods” I don’t mean WFM. I write about WFM (Whole Foods Market) occasionally, so I can see how this might seem confusing. From now on, I will refer to Whole Foods Market as such, or I will abbreviate as WFM. When I discuss “whole foods” I mean whole foods as in unrefined, unadulterated, unprocessed foods and/or actual foods as opposed to fruit byproducts i.e. olive oil, grape seed oil, avocado oil, coconut oil, or seed byproducts e.g. sunflower, sesame, or canola. Also ingredients that aren’t used as fillers in practically every packaged food, such as the corn byproduct maltodextrin. Get it? Sorry if that sounded fragmented. If so, ask me to clarify via a comment, an email, or whatever other means of communication you choose.

Here is the aforementioned video https://www.youtube.com/watch?v=F-TBYddQRWU
and here is an official PeaceCorps video that documents how cashews are made/processed in factories in Ghana (I’ve never been to Ghana, but I do know a lot about cashew processing and the socioeconomic chain of demand surrounding it) also I might be joining the Peace Corps so this video seems relevant: https://www.youtube.com/watch?v=Ky8omUFpxVI

the alfredo sauce:

vegan alfredo

the roasted tomatoes:

roasted tomatoes

Julienne the roasted tomatoes and toss with cooked broccoli “fettuccine” and alfredo sauce.

vegan broccoli stalk pasta

 

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Vegan Borscht + pumpkin seed sour cream

vegan-borscht
In college I worked at a global-fusion restaurant/cafe called Pangea that specialized in soups and natural/organic/locally-sourced ingredients. *If any of you dear readers go to Ashland, Oregon, definitely eat there. It even has a collection of coffee table books for your viewing pleasure, including What The World Eats, which I consider one of the best and most culturally-relevant photo essays ever made. I would’ve written a 5-star yelp review for Pangea but I don’t know if I can; I think yelp prohibits all employees (former included) from yelping about businesses they are or once were affiliated with.
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Spicy Green Bean Tamale Hummus

spicy green bean tamale hummusThis recipe utilizes the 6 key ingredients used for cooking tamale meat: peppercorns, ancho chilies, guajillo chilies, bay leaf, pumpkin seed and sesame seeds. Traditionally, the meat (usually shredded pork) is stewed in these spices and seeds. As with most things involving meat, the overall quality of the dish comes from the spices and seasonings that give it flavor. Case in point: if not for steak marinades and sauces, it seems safe to assume that more of us would go veg.
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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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