This one can be made soy-free by substituting the tempeh for seitan, and peanut free by using almond butter in lieu of peanut. Whether you’re using one or the other, the preparation is the same, and yields a delicious, satisfying and nutritious meal. Ingredients: For the peanut (or almond) sauce: 1/3c peanut or almond butter…
Tag: Savory
Shredded kale salad [GF]
Kale is soooo good for you. Right? It is! Or so does everyone say… I recently read something about these trends being totally fabricated. I need to find it gain. In the meantime, le’s just enjoy a really tasty and satisfying recipe. I have even served it at Thanksgiving and everyone loved it, all type of-vores combined. Ingredients:…
Soft+creamy vegan cheese, cashew-based [GF]
Surprisingly, I do not miss cheese that much. I found tasty replacements… And I still eat real cheese every now and then, I just hardly buy it. I decided to eat more vegan because of how it made me feel… And sometimes, cheese tastes quite good (insert a glass of wine, or two). Ingredients: 1/2c…
Healthy fries!
But there’s nothing healthy about fries you say, my nutrition-aware reader! Or, there is as long as they’re sprinkled with fresh parsley and lemon juice like those from that Greek restaurant (yes, Maureen, I’m talking about you!). Well, try those parsnip fries. And if it’s your husband doing the groceries, you need to write: parsnips,…
A twist on Momofuku rosemary nuts
There are all sorts of snacks recipes out there, probably as varied as the human taste can go, so yeah… Pretty varied. The original recipe was featured in the New York Times ( February 2015, Momofuku Milk Bar Approved Snack); I modified itslightly, mostly to decrease the amount of sugar. Yields 4c of herbed nuts, with about 5…
Broccoli-kale pesto
Ingredients: 1 large head of broccoli, cut into florets 1 generous handful of kale 1 bunch fresh basil 3 TBSP toasted pine nuts 1 clove garlic 2 TBSP miso paste 3 TBSP olive oil 1/4 c water Directions: Steam or boil the broccoli (5-10 min max in boiling water) Meanwhile, toast the pine nuts: add…
Jalapeño Pão de Queijo, vegan – inspired by Brazilian cheese breads
Robin suggested this gluten-free, dairy recipe. She found it on her friend’s Facebook page “Wake and bake Mama”. I took the cheese out and added the gluten back. What can I say?! I think dairy is more evil than gluten. But that’s just me. And a few others. May I suggest you add “Forks over knives” to your…
Soft+creamy vegan cheese, soy-based [GF]
I adapted this recipe from Scott Jurek’s Eat & Run book (http://scottjurek.com/eatandrun/recipes/). I solely credit this man for my deciding to explore veganism. I was sold when I read that I could eat anything I wanted without putting on weight if I followed a plant-based diet. OK, it not may be completely true since I do not…
Caulika muffins
I am very excited to share my first recipe! These little muffins come out in the funnest shade of green. They’re perfect Saint Patrick’s treats. Being French, I could not live my life without bread. And I run a lot, so I need my carbs. I also have read bunch about how evil gluten is, inflammatory and fattening and…