Archive for plant-based – Page 2

Easy Corn Chowder

This recipe is based on one of Sunny Anne Holliday’s recipes, with slight modifications. Sunny is the owner of Lovin’ Spoonfuls, the first fully vegan restaurant in Tucson – which she opened over a decade ago, before vegan was hip! She is an inspiration, and I love her Lovin’ Spoonfuls Cookbook. (You can order it on Amazon.) One cool thing about the recipes is she includes amounts for a single serving, as well as amounts for a family serving. This recipe is for a family serving.

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Fermented Garlic Pickles

Fun fact: I only recently learned that I can ferment my own pickles. I thought that my mom’s method of making pickles with vinegar was the only way of doing it! Wow, was I wrong. I recently picked up a copy of the book Fermented Vegetables by Kirsten and Jeremy Shockey. (Stop by your local bookstore and pick it up or order it today – it’s a terrific resource!) This is their recipe for garlic pickle slices – and be warned: this recipe is FOR GARLIC LOVERS ONLY. That said, they are crazy delicious and so good for you, chock full of probiotics.

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Cauliflower Ginger Soup with Turmeric

This soup is “souper” simple (pun intended) to make, amazingly flavorful, and healthy to boot! With the cooler fall temperatures, it’s an ideal lunch or dinner. Customize as you wish – add some tofu or white beans for extra protein, some brown rice if you’re into grains, extra cilantro if it’s your thing – it will all be good.

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Lexington Style Barbecue Slaw

I grew up eating Lexington style barbecue and red barbecue slaw. We won’t argue here about Eastern vs. Western style barbecue in North Carolina, as the most important part to me was and remains the red slaw. And that, my friends, is undisputed! For my money, red slaw beats standard coleslaw, every time. Back in the day, I always ordered extra slaw and topped it with vinegar-based barbecue sauce and Texas Pete hot sauce. Let me tell you, it was crazy good. This is my version of red slaw, and it pairs well with one of my other favorite recipes, Vegan Mock Pork BBQ.

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Vegan Mock Pork BBQ – Carolina Style

My favorite parts of the barbecue experience have always been (1) the red slaw, and (2) the sauce. It’s all about the sauce. As a native North Carolinian, I take my barbecue seriously. And yes, the debate wages on…Eastern style vs. Western style. My version is a bit of a hybrid. It has ketchup, so it’s not a true Eastern style sauce. No purity here, lol! This recipe is based on the mock pork barbecue I fell in love with at Whole Foods a few years ago. And to be clear – this is NOT vegan health food. The base is Delight Soy, a processed ingredient from a Morrisville, NC company. I wouldn’t eat this everyday, but it’s a pretty amazing treat once in a while. (With Lexington Style Barbecue Slaw, of course.)

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Spicy Adzuki Bean Burgers

Adzuki beans are small red beans that originated in China. They are a staple of the macrobiotic diet, and they are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Adzuki beans have been called the “weight loss bean,” since they are low in calories and fat, yet high in nutrition. And hey – who doesn’t love a good burger?

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Atakilt Wat in the Instant Pot

This recipe represents several firsts: the first recipe I cooked in my Instant Pot, the first time I used a pressure cooker, and the first time I attempted Ethiopian cuisine. I LOVE the Instant Pot – it’s even easier than using a slow cooker and I’m amazed at the diversity of foods that can be cooked in it. And Ethiopian food has quickly become one of my favorite cuisines. This recipe is from the cookbook Vegan Under Pressure by Jill Nussinow, MS, RDN, with slight modifications.

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Berbere Spice Blend

Have you ever spent way too much money on high-dollar spice blends? Many – if not all – of the ingredients in the blends are spices you may already have on hand. Making your own is super easy and cost effective…and it’s kinda fun, too. Berbere is a spice blend that is often used in Ethiopian cuisine, and I warn you – it has a kick!

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Easy Peasy Pasta with Cashew Alfredo Sauce

Back in the day, I loved a good pasta alfredo, but it didn’t love me. I would immediately get a stomach ache and credit it to the richness of the dish. I say with confidence that this dish tastes as good as any alfredo, it’s much easier on the digestive system, and it can be ready in the time it takes to boil the pasta. Thanks to Sunny Anne Holliday for this recipe. It’s from her Lovin’ Spoonfuls cookbook – with a few minor tweaks! (And if you’re ever in Tucson, Lovin’ Spoonfuls is a MUST TRY restaurant! It’s Tucson’s oldest vegan restaurant, and I miss it. And my Tucson friends.)

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Chef Chloe Coscarelli’s Spicy Tomato Soup

If you don’t have it already, Chef Chloe Coscarelli’s Vegan Italian Kitchen cookbook is a MUST HAVE. All of the recipes I’ve tried from the cookbook are stellar – and I have made this soup three times in the past two and a half weeks! I made it twice with canned tomatoes and once with frozen home-grown tomatoes. All three times, it was amazing! I used an immersion blender instead of a regular one, for easier clean-up. Once you try this recipe, you’ll never buy canned tomato soup again. (If you don’t like spicy food, just omit the crushed red pepper.)

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