Turmeric Cauliflower Creamy Comfort

turmeric cauliflower

Sometimes, when I see whole turmeric root at the market, I like to grab a handful to see what I can create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my latest turmeric root adventure! Be sure to use a Vitamix or other high powered blender to get the most awesome taste explosion and creamy texture ever! You’ll want to keep this recipe handy for cold nights in front of the fireplace.

cashew cream of turmeric cauliflower soup

1 tbsp. virgin coconut oil or your favorite high heat oil
1 onion, peeled and roughly chopped
2 stalks celery, roughly chopped
2 medium carrots, roughly chopped
1/4 cup fresh turmeric root, chopped (no peeling necessary)
1 tsp. cumin
1 tsp. chile powder
1/2 tsp. dried ginger (or 1 tsp. fresh)
4 cloves garlic, roughly chopped Read More


Spinach Persimmon Salad for Your Holiday Table

spinach persimmon salad

I am such a lucky guy, because my neighbor gave me a nice bag of Fuyu persimmons! And I picked up a container of chickpea miso, all in the same week. I saw this as a cosmic directive to whip up this Spinach Persimmon Salad; a Japanese-inspired salad that will blend well with the traditional holiday table. Unlike their counterpart, the Hachiya persimmon, the Fuyu can be enjoyed in various stages of ripeness, making them a great addition to your holiday salad! You can easily tell them apart because Fuyus are shaped more like a tomato, while Hachiya persimmons are acorn–shaped. If you try to eat a Hachiya before it gets completely soft, you will be left with a mouthful of astringent icky. This recipe uses firm, crunchy-yet ripe Fuyu persimmons as the star ingredient.

spinach persimmon salad with chickpea miso dressing

For the Salad:
5 oz Baby Spinach (about 3-4 cups)
12 ea. snow peas, cut on the bias
1 Persian or 1/3 Japanese cucumber, sliced super thin
1 Raw Chioggia beet, grated (or any other favorite beet)
3 Fuyu persimmons, thinly sliced

For the Dressing:
1 Grapefruit, juiced Read More


Autumn Salad with a Vegan Caesar Twist

autumn salad

I love making hearty, colorful, nutrient dense salads for dinner. Some salads consist of a variety of fresh, raw vegetables. For this filling-yet light autumn salad, I used leftover oven roasted yams. But leftovers or not, you can roast up some yams, beets, rutabagas, and put together a delicious, plant-based entree salad in less than 30 minutes. The ingredients in this salad give it a Caesar-like nuance, but a little simpler with lemon, garlic, and plant-based fats being the focus. The brown rice cakes provide a crunchy gluten free substitute for croutons. Have some fun and feel free to improvise as you go.

caesar-style autumn salad with roasted yams and pomegranate seeds

1 small-medium yam, cut into thumb-sized cubes
1 tbsp. avocado oil
1 heart of romaine lettuce
1/2 bunch of tuscan kale
1 lemon, juiced
3 tbsp. extra virgin olive oil
1/2 tsp. liquid aminos or coconut aminos
1 small shallot, chopped (about 1 tbsp.)
1 garlic clove, chopped Read More


Stuffed Kabocha Squash for Vegan Power Dinners

stuffed kabocha squash

It’s October 1st, and therefore it is not too early to get the autumn flavors and smells going in the kitchen! Hell, if Macy’s can put out Christmas merchandise, then I can make a stuffed kabocha squash for dinner, okay?

There is a vendor at the Farmers Market who always has a humble variety of melons and squash, and this week some awesome looking kabocha squash appeared on their table. So I snatched a couple up and here is what I came up with.

stuffed kabocha squash with buckwheat, pistachios, pears & pomegranate

2 kabocha squash
1 cup buckwheat groats
1/2 medium onion, chopped
2 stalks celery, chopped
2 cups vegetable broth or water
1 pear, cored and diced
1/2 cup pistachios nutmeats, coarsely chopped
1/2 cup pomegranate seeds (or 1 whole pomegranate seeded)
1 tbsp. coconut oil or ghee Read More


Cashew Cheese Sauce, Sage & Butternut Squash Linguine

linguine with cashew cheese sauce, sage, butternut squash and peas

This month my kid got married, and we got our first real feeling of autumn outside. My son’s wedding plays a part in today’s post. I decided to prepare the food for the wedding, and give it a personalized touch for the special occasion. The bride and groom wanted a vegan menu, with vegan macaroni and cheese being their favorite. The cashew cheese sauce for the mac and cheese came out so yummy I have been thinking about it all week.

Then, it dawned on me that this sauce with a couple modifications could make a great autumn pasta with butternut squash, sage and peas. And, that’s how my first post of autumn came about! This sauce is easy to make, packed with plant based protein and healthy fats. The crispy sage garnish makes a nice garnish and crunchy finish to this comforting, cool weather dish.

linguine with cashew cheese sauce, sage, butternut squash & peas

For the cashew cheese sauce:
1 1/2 cups raw cashews, soaked for at least 2 hours
1 1/2 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chipotle chili powder
1 clove garlic Read More


Radish Tops & Beet Greens Are Full of Surprises

radish tops

Don’t throw away your radish tops! Sometimes I get a bunch of radishes or beets with a really healthy, abundant supply of greens attached to the top. For some asinine reason, we have been hard-wired in our culture to throw those greens out. But they are full of both macro and micro nutrients and phyto-chemicals; and if done right, can be made into the star ingredient of a variety of dishes. In this particular case, I made my radish tops and beet greens into nutrient-dense, vegan tacos. You don’t need to wait to get a healthy head or radish tops to try this though. Just about any kind of root vegetable greens or other leafy greens will work just as well as the radish tops. Enjoy!

radish tops & beet greens tacos

1 hearty bunch of radish tops
1 hearty buch of beet greens
NOTE: Look for healthy, fresh, organic tops from the Farmers Market
1 small onion, julienned
1/2 lemon, juiced
1 tbsp. coconut oil
1 avocado, pitted and diced or sliced
1 large tomato, diced
Sea salt and pepper to taste Read More


Green Beans with Lemon, Tarragon & Chia Seeds

green beans with lemon

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.

green beans with lemon, tarragon & chia seeds

About 1 pound of green beans, trimmed
1 tbsp. fresh lemon juice
1 1/2 tbsp. extra virgin olive oil
1/4 tsp. garlic powder
1 tbsp. fresh tarragon leaves, chopped
1 tsp. Manuka honey (or other organic raw honey) Read More


Grilled Figs are Gloriously Easy

grilled figs

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!

grilled figs in lettuce cups with caramelized onion & chèvre

6-8 fresh figs
1 tbsp. grass fed or coconut butter
1 Vidalia onion, sliced stir-fry style
2 tbsp. fresh sage, julienned
1 tbsp. Balsamic vinegar
1 lime, divided in half Read More


Ronde de Nice Squash Loves to be Stuffed

Each year I like to try a different kind of squash in the food garden. And I am extremely pleased that ronde de nice squash made its way onto my list this year! It has the consistency of a summer squash like zucchini, yet it is hearty, with a soft center and tender seeds that can be eaten, similar to a winter squash. And it’s spherical shape lends itself to awesome stuffing potential! So it’s extremely versatile. This healthy vegan recipe for stuffed ronde de nice squash is a great summertime meal, as a warm-ish dinner entree or cold salad, or even at brunch.

stuffed ronde de nice squash with tuscan kale & cannellini bean salad

1 smaller ronde de nice squash (about 5″ in diameter)
1 cup cooked & rinsed cannellini beans
1 1/2 cups fresh tomato, diced
1 cup young Tuscan Kale leaves, finely julienned
1 avocado, diced
1 clove fresh garlic, minced
2 tbsp. fresh lemon juice
1 tbsp. fresh thyme leaves
1/2 tsp. sea salt
1/4 tsp. fresh ground pepper Read More


Watercress Salad for Simple Summer Soirees

watercress salad

I found some flowering watercress at the Farmers market this week, so I decided to make it the star of the blog post! There isn’t much to say about watercress except how simple it is to enjoy it as a stand alone ingredient, or mixed into all kinds of stuff. I pulled some tomatoes and basil from the garden and came up with this simple salad that will add some delicious color and quality nutrition to any summer table. You can make your own cheese fairly quickly, or look for an artisan vegan cheesemaker like Blöde Kuh, or use your favorite fresh cheese that you think would go great with garden tomatoes and watercress.

tomato & watercress salad with basil cashew cheese

About 3-6 tomatoes of varying sizes
2 cups watercress
2 tbsp. fresh lemon juice
3 tbsp. extra virgin olive oil
1 clove garlic, minced
3-4 tbsp. basil cashew cheese or any fresh cheese that would go great with tomatoes Read More