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
Pesto has been a regular item on my menus since the early 1980s. The classic version is packed with fat from olive oil, so I set out to find a healthier version. I found a recipe on a delightful site called Foodie Fiasco, created by a 16-year-old food blogger. I modified her recipe to give … 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, … Read more
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 … Read more
In my pre-vegan days, pecan pie was one of my biggest holiday downfalls. You know, the rich, gooey pie made with about a gazillion eggs. I’ve made plenty of vegan pecan pies, but this year I wanted something a little less sweet and some kind of nutrition. I found this recipe for Sweet Potato Pecan … Read more
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 … Read more
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 … Read more
Stuffed portobello mushrooms have been my favorite holiday meal for years. I’ve made them with wheat bread stuffing and cornbread stuffing, with and without nuts, and with and without tofu. I’ve topped them with mushroom sauce and red pepper sauce and gravy and vegan cheese. This year, with little time to cook and tiny kitchen … Read more
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 … Read more
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, … Read more
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 … Read more
Fall is apple season; that’s just as true here in Guatemala as it is in the U.S. The local markets are loaded with crisp little apples, and what better to do with crisp apples than turn them into this vegan and gluten-free apple crisp! I bought apples this week with the intention of starting apple cider … Read more
My favorite orange sweet potatoes are uncommon in the Lake Atitlan area. We find them now and then, along with a purple variety, but most of the sweet potatoes (camote) here have white flesh that becomes yellow when cooked. They’re not bad, but they don’t have the body and depth of flavor of the orange … Read more
I had some leftover garbanzos after making Moroccan Eggplant Garbanzo Stew, and wanted to make something besides hummus. As I looked through my lunch recipes, it hit me that I could use the garbanzos to amp up my quinoa salad. This satisfying Quinoa Garbanzo Salad was the result: it’s both vegan and gluten-free. When I … Read more
Many years ago I was having lunch at a San Diego restaurant with a friend. Gazpacho was one of the few vegan items on the menu and we both ordered it. My friend is from Spain and gave me his critique of the restaurant’s version; he later showed me how he makes it. I re-created his … Read more
When I first went vegan, I was told it was impossible to make vegan waffles. The waffle overlords said that waffles couldn’t exist without eggs. Wrongy-wrong-wrong! This is my favorite waffle recipe, which uses flax seed as an egg substitute. The waffles are light, crisp, and delicious. I love this recipe because everything is pulsed … Read more
My family loves pasta. I’m always trying new pasta dishes that are low in fat but still satisfy my dad, who loves high-fat, creamy dishes. This vegan pasta alfredo fits the bill perfectly! It comes together quickly and is incredibly satisfying. It does have some oil to make a roux for the sauce, so keep … Read more
A while back I posted my version of vegan dog food. Amitu, the queen of the household, likes her homemade food, but her favorite food snack is the vegan peanut butter dog treats. I was in Mexico, preparing the paperwork to bring Amitu to Guatemala with me, when I saw a fundraising table for a local dog … Read more
I hesitate to call this a meatloaf. I didn’t like meatloaf much back in my meat-eating days, and I love this savory mix of lentils and vegetables. For many people, however, meatloaf was a comfort food and they are looking for a vegan substitute. So here’s my version of a Savory Vegan Lentil Meatloaf. I used … Read more