A friend recently brought this dip to a couple of parties, and I could hardly pull myself away from it. Even if there had been no other vegan options (and there were plenty!) I would have been happy with nothing more than this dip and raw veggies. The dip is so easy to make. I …
I frequently sing in restaurants. I rarely pay attention to the food while I sing, but yesterday my attention kept wandering toward the plates of pasta being served at the tables near me. I don’t eat pasta often these days, but today it called out to me. When I saw the beautiful cauliflower Mark brought …
Vegan Mac and Cheese with Cauliflower and Lentils 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 …
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 …
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 berbere 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 …
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 …
Creamy Cheesy Broccoli Soup (Vegan, Gluten Free) 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 …
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 …
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 …
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 …
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 …
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 …
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 …
Spiralized Zucchini Noodles with Avocado Pesto (vegan, gluten-free) Read More »
I recently rediscovered Dr. Joel Fuhrman‘s Eat to Live program. As I was researching material for a weight loss retreat, I tested the program on myself and promptly lost the 10 extra pounds I’d been carrying for the past year. One of the Eat to Live guidelines is to have a big salad every day, …
At this time of year, it seems we always need a quick and easy snack, whether to take to a party or to have ready when friends drop by. I used to buy tamari roasted nuts, but had forgotten all about them until we had a party to attend and little time to make something …
I remember how surprised I was the first time a co-worker told me tomato soup was one of her comfort foods: I simply couldn’t relate. For me, comfort came in the gloppy can of Campbell’s Cream of Mushroom soup. So imagine my surprise today when, as I was feeling a bit under the weather, I …
This year at Thanksgiving, the unthinkable happened: there were no fresh cranberries to be had. Apparently cranberries just didn’t make it to Guatemala this year, so my grandmother’s Cherried Cranberry recipe was off the table (so to speak). I couldn’t stand the idea of canned cranberries, so I bought a small bag of dried cranberries and …
It’s that time of year. The wind is blowing and the night is cold and clear. I’m planning my Thanksgiving menu, and it’s time to whip up a batch of my super simple vegan eggnog. Yes, I know that it technically can’t be eggnog if there are no eggs. It’s still eggnog to me, so …
This coming week we celebrate Thanksgiving in the U.S. Though I have lived in Guatemala for the past five Thanksgivings, I still celebrate by making a feast for my family and guests. Though vegan menus are somewhat different from the Thanksgiving meals of my childhood, one dish remains constant: Grandma’s Cherried Cranberries. When I was young, …
The days are getting cooler. Where I live, in the highlands of Guatemala, cooler means that the temperature outside has dropped from 78 degrees F to 68. Brrrr. Time to make my favorite tempeh vegetable chili! In addition to being hearty and satisfying, this chili is packed with nutrition. It’s a sneaky way to get …
