I recently completed a 72-hour water fast. I was never terribly hungry during the fast, and I felt great. The last night, however, I dreamed of peanut butter. I hadn’t had peanut butter in quite some time, so the next morning I picked up some roasted, unsalted peanuts and made my dream come true… fresh … Read more
This year some friends hosted a vegan/vegetarian Thanksgiving dinner. It was a lovely gathering with a table full of vegan-friendly dishes, and the first time in years I didn’t make the whole Thanksgiving meal myself. Ahhhh. Among the dishes I contributed were a cashew-based “cheese” ball, pecan pie, and sweet potato dish made with pineapple … Read more
I eat an enormous salad almost every day. Ever since I found out that whole food fats are needed for the body to absorb fat-soluble carotenoids from foods such as sweet potatoes, carrots, and leafy greens, this dressing has had a place of honor on my plate. This salad dressing is rich and creamy, and takes … Read more
This curry is easy and quick to make, especially if you cook it in an Instant Pot. I took some liberties with the spices, as berebere is an Ethiopian spice. If you don’t have any, add a touch of cumin, clove, and cayenne. You can use any kind of vegetables–those in the recipe are what … Read more
I’ve been on a cheesy sauce kick lately. Remember that potato carrot cheese sauce that everyone seemed to be posting about a few years ago? If you don’t remember, this sauce was everywhere on vegan blogs and Facebook groups. I, of course, have my own version. I’ve been making this sauce a lot, this time … Read more
One of Guatemala’s blessings is our wonderful markets, filled with fresh local fruits and vegetables. Yesterday I went up to one of my favorite vendors, where I often buy basil and leafy greens. There was no basil on display, so I asked for it. The vendor pulled out a small paper bag: “Sí, hay.” She … Read more
I made my first vegetarian mushroom nut loaf back in the 1970s. Back then it was filled with cheese and seemed like a ton of work. Much as changed since then: no more cheese, and I have a food processor to grind the nuts and a great chef’s knife for chopping other ingredients. It no … Read more
I’m a bit of a soup junky. I make soup several times a week: sometimes hot, sometimes cold, but always flavorful and satisfying. You may have seen my recipes for Creamy Curried Cauliflower Potato Soup, Creamy Tomato Soup, and Gazpacho. This time, we’re going green! This soup is a powerhouse of nutrition. Tons of greens and … Read more
Last week a friend was telling me about his wife making pita brea. “Of course,” he said “when you make it at home it never puffs up into a pocket.” Au contraire! Mine does! With a couple simple tools, you too can make beautiful, pocketful pita bread at home. I’ve been making pita bread for … Read more
I haven’t posted much lately. I’ve had a slow recovery from hand surgery on March 30, which has limited my computer time. Basically I had to chose between computer and kitchen–guess which one won! Much of my time in the kitchen has been focused on completion of my Professional Plant-Based Chef certification program at rouxbe.com. Toward … Read more
This is a companion post to the Qabuli Palao recipe. While my assignment for my Plant-Based Chef Professional Certification program was a rice and lentil dish, I wanted lots of greens to go with the Qabuli Palao. Sabzi is a popular Afghan stewed spinach dish with bold flavors that are a wonderful match with the Qabuli … Read more
I first had this dish when my dad made it for me. He was looking for a vegan dish that everyone in the family might enjoy, and this arugula pesto certainly is a crowd-pleaser. My dad found the recipe on the Food Network website. Whenever we get a nice bunch of arugula, this is the … Read more
When I first changed to a plant-based diet in 2007, I was at a loss for how to how to prepare meals, and especially desserts, that my family and friends would enjoy. A tofu-based chocolate pie quickly became my standard dish to bring for dinners and events–people were always amazed that it was vegan. However, … Read more
This simple Creamy Avocado Dressing is one of our favorites. The creaminess comes entirely from avocados and non-dairy milk: refined oils need not apply. It’s wonderful on green salad, coleslaw, or with our Tropical Vegetable Salad. It also makes a great topping for Sweet Potato Black Bean Burgers. Or you can just sit and eat it … Read more
When Mark and I started dating, he wanted to impress me by making a vegan lunch. And impress me he did! I figured any man who was not vegan but was willing to make me a vegan lunch was worthy of consideration. We recently celebrated our third wedding anniversary… and this tropical vegetable salad was … Read more
Every vegan cook needs a chia pudding recipe. Chia is so versatile and loaded with nutrients: it’s packed with protein, Omega-3 fatty acids, and is a rich source of calcium. It becomes gelatinous when mixed with liquid, so it makes a good egg replacer in baked goods. The naturally gelatinous quality of the seeds is … Read more
What do you do when you need a quick dessert and have lots of avocado on hand? Avocado Lime Pudding! I found this recipe when I was looking for a key lime pie recipe, but this is so much simpler. No crust, no baking, and whips up in minutes. Serve this pudding chilled, topped with … Read more
For years I made a raw onion bread with flax seeds and sunflower seeds. There have been times when a batch was in the dehydrator every week! The recipe I used called for 1/2 cup of olive oil, and since cutting most refined oils out of my diet, I needed to change the recipe. Add … Read more
A couple of years ago, the vegan food world started going crazy over aquafaba. If you’re not yet acquainted with this magical liquid, aquafaba is simply the thick liquid that you drain off of cooked beans, and usually refers to the liquid from chickpeas. Aquafaba can replace eggs in vegan baking, and can be whipped into … Read more
I got my first spiralizer in 2008. I had just switched to a plant-based diet, and very quickly started eating 85% raw foods. Then, somehow, the spiralizer was pushed to the back of the cupboard and I forgot about it. With my increased focus on nutrient-dense and unprocessed foods, the spiralizer has once again become … Read more