Roasted Zucchini with “Creamy” Mushroom Stuffing

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I think at least a few of my
friends are scratching their heads at my new obsession with vegan cooking.
Here is the truth; it isn’t exactly the vegan I am obsessed about, but more
just having an in-depth go at figuring out how much essential nutrition I can
get from a vegan meal; the kind of nutrition that one would normally think
can only be obtained from an animal. And then there is another fascination
that comes with vegan cooking- to see where you can find the essential
“comfort” ingredients. That brings me to my current dating spree
with nuts, especially the rich, oily ones.  I am about a recipe away
from being convinced that nuts take the healthy lead in providing the comfort
essentials we all love and our tastebuds count on. Move over butter, cheese,
and cream, because I just made an entrée that takes the “comfort”
of creamy mushroom ravioli filling, and turns it on its gluten free, dairy
free, vegan ear. Read More

Green Garlic Almond Cheese

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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!
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Zucchini Blossoms Stuffed with Macadamia Ricotta

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Nothing says “summer”
like fresh squash blossoms, well except for maybe fresh vine tomatoes, or
figs fresh off the tree…um…you get my point..don’t you? I picked up some
beautiful ones the other day at the Farmer’s Market. Admittedly, it
was pretty hard not to reach for the enchilada cheese when I was
dreaming about what to stuff these with. It took a few passes by the cheese
aisle, but I managed. And so these delicious, healthy-ish
little vegan guys were born.

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Socca with Dijon & Fresh Vegetables

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Socca, in my opinion, is one of
the best kept little secret gems in the world of gluten free cooking and
healthier options. Socca is a street food from the South of France, that is
so simple to make it is almost mind blowing, consisting of just chickpea
flour, olive oil, water, and seasoning. It makes a healthy crepe for
breakfast, lunch, or a light dinner, or it can be made a little thicker, and
cooked longer for a pizza crust or flatbread effect. The trick is in not
trying to flip it over, but instead, letting it cook through from one
side.

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Summer Squash with Spring Onions & Fresh Mint

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I have struggled with my food
plot for the past few years, probably due to lack of focus, failure to be
organized with watering, and-or misdirected soil maintenance. Fortunately, a
new edible plant nursery opened up down the street. In just a couple of
months, they have helped my garden transform and heal from whatever funk it
was in. Loretta Allison of Spade
& Seeds brings her magnificent seedlings to Fig Earth
Supply, much to the delight of our neighborhood.
Loretta raises most of the seedlings herself, with just a small
selection brought in from outside suppliers. I took a couple of their
workshops, and tapped into her amazing garden of knowledge, and then
gleefully planted her starters, one of which was a romanesco squash. As a
result, I have this wonderful, simple recipe to share, comprised of just garden
zucchini, spring onions, and fresh mint. You don’t have to grow food to make
this, but try to get your ingredients from the Farmers Market or in as fresh
a state as possible. It really makes a difference in flavor and
nutrition.

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Green Pepita Soup

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In
between your weekends of sugar, animal fat, and alcohol-laden holiday
festivities, on a quiet weeknight at home, when your body is clambering for
some real nutrition, try whipping up this extremely easy soup that is clean,
vegan, and packed with super nutrition. The pepitas, while delivering a
complete essential amino acid profile, also give it that comfort food edge
that will surely hit the spot on a cold winter night.

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Calabaza Vegan Chili with Black & White Beans

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Let’s be honest. Vegan chili is
no replacement for the taste and experience of good old fashioned meat chili,
with sour cream, onions, and shredded cheese. But that doesn’t stop me from
embracing a healthier ingredients, having fun with the basic chili concept,
and seeing where it goes. What if you could have a delicious, satisfying
chili, without increasing inflammation in your body, increasing your risk of
fatal disease, or risking unwanted weight gain? What if you could have an
awesome chili-eating experience using plant-based, nutrient dense, cleansing
foods? That is basically what you get with this vegan chili
recipe.  Read More