I love it when a random
“grab two things and see what happens” move in the kitchen turns
out to be so yummy. This avocado & pear salad is an extremely easy
recipe that mixes pears with avocados, and finishes it off with some fresh
lime and basil. Add this to your list of simple raw fruit and vegetable
go-to’s. It’s perfectly refreshing for hot summer days. Enjoy!
Read More
Shiitake
bacon is a thing. But honestly, Portobello bacon is way better– because
portobellos are larger, meatier, and therefore able to stand up to the
bacon-making and fig-wrapping process. This recipe is super simple, quick,
and a great way to enjoy all those figs that are starting to ripen in your
yard, or starting to pop up at the market. Read More
Who loves that nuanced taste of
ricotta cheese blended with herbs, tomatoes, and garlic? Who doesn’t
actually? This recipe for vegan zucchini lasagna rolls delivers on the nuance
while providing a more refreshing, more nutrient dense, clean version, that
highlights the awesome natural flavors found in some of our favorite herbs
and vegetables. These rolls are better suited for a lunch, brunch, or
appetizer, but you could also have them for dinner along with some cooked
grains, cannellini beans, and-or a green salad. Don’t let the small size fool
you. The almond ricotta in these makes them quite rich and energy dense, and
one can fill up on just a few. Get ready for a fantastic blend of fresh
flavors! Read More
Here is a fun and extremely easy
variation on the bacon-wrapped fig. Actually, I wanted to see if I could
wrap a fig in a shiitake bacon, but the bacon pieces aren’t quite big or
flexible enough. Next time I will try making a portobello bacon. In the
meantime, this is what I ended up with, and to my delight, it came out
very tasty. Try this as a snack, or a vegan and Paleo-friendly summer hors
d’oeuvre, if you go with the vegan cheese, or I would imagine that
goat cheese would be equally amazing. You can google shiitake bacon
recipes and experiment, or just use the one I came up with here. Making
shiitake bacon is much easier than it sounds if you use this quick
method.
This green beans with lemon
recipe is another one of those super simple, “too tasty and easy to be
true” dishes for an easy lunch or dinner side dish. Sometimes
demonstrating that you can grab one vegetable from your garden or the Farmers
Market, and easily turn it into a fairly complete meal or tide-over, is the
best way I can use my blog space! The chia seeds provide extra complete
protein and healthy fats to this, making it a decent light meal. And you can
always add more chia seeds to suit your own nutritional preference and taste.
So enjoy this one and let me know in the comments all the different ways you
did! I used some rattlesnake
beans from my garden for this recipe.
It’s that time of the year
again! The onslaught of ripening figs is happening faster than we can keep up
with. Here is a really easy way to enjoy some grilled figs, and gobble them
down without making a huge production out of it. Enjoy! Read More
Basil, basil, and more basil!
When a basil plant decides to take hold it really pumps it out. So, I
schedule a few minutes each day to go out and cut the flowering basil tops,
to keep the plant going all summer long. Which winds me up with a lot of
extra basil hanging around the kitchen. Here is a great
sweet-meets-savory idea for a lazy afternoon salad, with vegan hazelnut pesto
as the star of the show. You can also do a non vegan version of this by using
parmesan or another hard aged cheese in place of the nutritional yeast.
Enjoy! Read More
Used to be that tuna salad was
considered the “healthy choice.” But now who knows? Is the tuna
wild? Is the mayo used to make the salad healthy? What about the bread for
the sandwich? Is it gluten free? We can drive ourselves bonkers trying to
keep up with all the information. And, this may be part of the reason
why tuna salad has lost popularity lately. So, if you ever just get a
taste for a tuna salad sandwich, why not just try it from a different angle?
This recipe combines a dairy-egg free variation of tuna salad with Life
Changing Bread, to bring you a clean(er) nutritional powerhouse of
a tuna sandwich, with fiber, complete proteins from the fish and also
plants, healthy fats, and other vitamins and minerals.
So, forget about “whether a tuna sandwich is okay”
and dig in!
So, I guess I have thought in
the past about slicing a daikon radish thin to use as a wrap. But for some
reason, when my airbnb guests from Korea introduced this dish to me, it
seemed like a totally groovy new thing. I think what did it was the fact that
the daikon radish came already sliced into perfect round sheets, and
packaged. At first, I thought it was a gyoza (pot sticker) wrapper, but when
I saw that it was radish, I was pleasantly surprised. So, today we have a
couple of unwitting guest bloggers, Hyoungwoo & Silhui
from Seol, Korea, and their super simple, daikon veggie rolls. I see these
being very versatile, stuffed with shrimp, seared tofu, smoked mushrooms, all
sorts of things. This recipe is just a basic veggie roll, just like the ones
that were prepared in my home the other day. The pickled radish has sugar, so
if you want to avoid that, make your own and use a healthier substitute for
the sugar, like stevia, or jaggery sugar. Besides that though, this is a great
way to get some raw, nutrient density into your body in a very simple and
delicious way. Read More
Nothing says Spring like fresh
green garlic at the farmer’s market. I grabbed a bunch the other day, and
before I could put it into my bag this idea to make fresh raw almond cheese
with green garlic popped into my head. This is a fresh, quick cheese
that slightly resembles the consistency of a ricotta, and offers a nice,
nutritious, dairy-free creaminess. The green garlic made it heavenly.
You can use it on a sandwich with vine tomatoes, as an hors d’oeuvre filling
or topping- as pictured, or try it in layers of lasagna. Enjoy!
Read More
