Category Archives: Vegan

Tropical Seaweed Wraps with Hummus, Mango & Avocado

Tropical-Seaweed-Wraps

Do you ever get stuck in a food rut? Somehow you can’t think of anything to make for dinner despite the endless inspiration of the world wide web and those forty five colorful cookbooks on your bookshelf. Sometimes you just need to invite a foodie friend over to grease the wheels of your imagination. I turned to my health coach, Blake Eyster. By the end of the weekend he had me brewing my own kombucha and eating pickled plums. But the show stopper was the Tropical Seaweed Wrap with juicy mango, ripe avocado, and crunchy kelp noodles smothered in a creamy homemade hummus. Sushi meets Wrap. Why didn’t I think of this? It’s brilliant.
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Vegan Lemon Squares With Chia Oat Crust

Vegan-Lemon-Squares-with-Chia-Oat-Crust

After scarfing down two of these lemon squares, my boyfriend proclaims with powdered sugar-covered lips, “These are the best lemon squares I’ve ever had!” I hesitated to tell him there was a whole package of silken tofu in them. Despite my confession, his enthusiasm didn’t waver. How can you resist these cute little bites of sunshine?
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Pumpkin Cashew Curried Millet

pumpkin-cashew-curried-millet

Warming ginger, flavorful curry, and scrumptious pumpkin turn mild-mannered millet into a mouth-watering meal. Post-holiday canned pumpkin was a bargain last month, so I stocked up. Coincidentally, my peer health coach at the Institute for Integrative Nutrition recommended this recipe straight from the IIN website. Millet has recently become one of my favorite whole grains. Like quinoa and amaranth, it’s nutritious and quick-cooking. It makes a great breakfast porridge, side dish or a meal in itself. Thought to have originated in Ethiopia, Millet has been a mainstay in Africa, Asia and India for the last 10,000 years. Only recently has it gained popularity in the United States as a gluten-free alternative. Traditional roti flatbread of India is made by grinding Millet seeds into flour.
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Carrot Apple Raisin Kale Salad

carrot-apple-raisin-kale-salad

Carrots and apples and kale…CARROTS and APPLES and KALE, Oh My! These are three foods you’re likely to encounter on the yellow brick road to health. We’re going to dress these veggies in a tangy apple cider vinaigrette, then fold in some raisins for chewy goodness and walnuts for Omega-3 crunch. This colorful, cleansing salad tops my list when the old digestive tract needs a little help, if you catch my drift.
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Homemade Raw Almond Milk

Almond-Milk

So…you know that almond milk you get in a carton from the refrigerated aisle at the grocery store? The Almond Breeze or Silk or whatever brand you buy? Well, it’s time to stop buying it. Yes, really. That stuff’s gross. I know, I know. Blasphemous, right? I used to love it, too…until I had the real thing. Plus, there’s like ten ingredients in the carton version, eight of which I wouldn’t recognize if they punched me in the face. I’ve never been punched by Sunflower Lecithin or Carageenan, but if I had I wouldn’t have known it.
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Citrus Lentil Salad With Kumquat-Mint Vinaigrette

Citrus-Lentil-Salad

Tangy kumquats, tart cranberries, zesty lemons, and refreshing mint mingled together in a satisfying lentil salad. This pick-me-up meal packs some serious zing. I have a kumquat tree in my yard and every time I walk by it I say to myself ‘What can I make with these cute little things?’ Frost-hardy mint is about the only other plant growing in the yard that survived the late November cold spell. Luckily, mint and kumquats pair quite nicely. And so the Citrus Lentil Salad was born.
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Red Lentil Coconut Curry Soup

Red-Lentil-Coconut-Curry-Soup

If there’s one thing I love, it’s creating something from nothing (or seemingly so). This soup is magic. Except for a giant bag of carrots, leftover cubed butternut squash, and a bottle of sriracha sauce, there was next to nothing in my fridge this afternoon. The last thing I wanted to do was go grocery shopping. Lucky for me, I keep my pantry well-stocked. I threw in a little tomato paste, a can of coconut cream, red lentils, some spices, and I made myself a delicious, velvety vegan soup with just the right balance of spicy heat. Hey, I’m not even vegan. This is a meat-eater-approved vegan soup.
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