It’s officially spring, so naturally I’ve been craving the spring vegetables in pasta primavera. And since I prefer potatoes as my starch over pasta, I concocted this beautiful and comforting gnocchi primavera with walnut Parmesan!…
Carrot Cake Oatmeal
It’s finally feeling like springtime here in Winton-Salem, which means the flowers are blooming, birds are chirping, and Abby is playing outside again! After being indoors with my almost two-year-old all winter, it’s such a treat to be able to play outside and work in the garden again. …
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Big Bean Salad With Broccolini & Dijon-dill Dressing
I love beans so much that I decided to share the recipe for this delicious big bean salad with broccolini and Dijon-dill dressing I whipped up last week. I call it the big bean salad because I don’t want to single out a specific bean, but for salads I prefer the big beans you can easily spear to the tiny ones you end up chasing around the plate with your fork. Top this beautiful salad with my Dijon-dill dressing, and you veggie lovers will be in heaven! You may even find yourself dipping the beans in the leftover dressing for a quick snack! …
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Cookie Dough Dip
With Super Bowl 50 less than 2 weeks away, it’s time to start planning your Super Bowl menu. I know, I know, you’ll probably just order a pizza and some wings, but why not have at least one nutritious menu item? And why not serve a secretly nutritious dessert, like this delicious cookie dough dip??? …
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Mexican Tortilla Soup
Happy Friday! To make sure you have a great weekend, I’m sharing this awesome Mexican tortilla soup recipe that would be a perfect football-watching meal! You’re welcome 🙂 …
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Creamy Kale & Artichoke Dip
For Christmas I received Tal Ronnen’s new book, Crossroads, which is a beautiful cookbook full of vegan recipes that he uses in his L.A.-based restaurant. Ronnen’s dishes are colorful, creative, and inspiring — but hardly “plant pure.” Some of the dishes are fried, and almost all of them contain olive oil. And although some people may be into hunting down impossible-to-find ingredients such as black garlic and Kite Hill vegan cheeses (probably only available in California), others of us prefer simple dishes that don’t require an ingredient scavenger hunt.
One recipe that inspired me was his “Warm Kale and Artichoke Dip.” Instead of using store-bought vegan cream cheese or Daiya shreds, he used cashew cream and wine to add richness to this classic appetizer. I thus decided to alter his recipe to make it healthier and simpler to make, and WOW. This recipe is a keeper!…
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Peppermint Meringue Cookies (Vegan!)
When I was in elementary school, my favorite book to check out from the library was Roald Dahl’s Revolting Recipes, which contained recipes with titles such as, “Snozzcumbers,” “Fresh Mudburgers,” and “Bruce Bogtrotter’s Cake.” My absolute favorite, however, was a dessert called “Stickjaw for Talkative Parents,” which was simply a batch of meringue cookies with a chewy caramel inside each.
Thus began my love for meringue cookies. …
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Red Curry Coconut Soup
With only 10 days until it’s officially winter, I’m all about soups. They’re relatively simple to make, are hot, filling, and — as long as you don’t add cream, oil, or a ridiculous amount of salt — great for your waistline….
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Sushi Stacks with Sweet Potato, Avocado, and Pickled Daikon
Last night I decided to change up my usual dinner routine and make sushi for my husband. Dinner was tasty, but making the sushi was nothing short of an ordeal.
First you make the rice, cook whatever is to be your filling, then you have to roll it all up in nori paper and slice it very carefully. The rice is a sticky mess, the insides of the roll fall out at the ends, and the slices are typically uneven.
With the leftover ingredients, I decided to create a meal that maintains the sushi flavors but is much easier and faster to make. From now on, this is going to be my go-to sushi method: sushi stacks!…
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Caramelized Cauliflower with Kale, Sorghum, & Pine Nuts
One of the great aspects of eating a plant-based diet is the desire to try a wide variety of produce and grains. For example, I’ve recently started trying sorghum instead of quinoa or rice in my salads, and I love it!…
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Life-Changing BBQ Jackfruit
A couple of weeks ago I was at a nutrition conference, and I spoke to someone who asked me if I’d ever tried barbecued jackfruit. I hadn’t, but I was certainly intrigued. The next day I ordered six cans of jackfruit from Amazon and began looking at recipes online. I immediately tried a recipe I found on Pinterest, and I really didn’t like the seasonings or the sauce I chose. So, it was time for me to experiment with seasonings until I found the barbecue flavor I desired.
I decided to look for inspiration from the Queen of Southern cooking herself, Paula Deen. I ended up basing my BBQ jackfruit recipe off of her barbecued pork roast recipe — and it’s life-changing! …
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Broccoli Salad
I’ve been craving colorful salads lately — especially ones that are easy to make, oil-free, and hearty enough to stay good in the fridge a few days. Since I rarely eat broccoli raw, I decided to come up with a broccoli salad that gets me excited about eating this cruciferous veggie that usually tastes like sulfur.
Traditional broccoli salads contain junk ingredients, such as bacon bits, mayonnaise, and sugar. I decided to leave out the bacon and sugar and replace the mayo with a dressing made of cashew cream and apple cider vinegar. The vinegar actually cuts the bitter flavor of the raw broccoli!…
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