Romanesco Cauliflower Makes Colorful Tacos

romanesco cauliflower

Sometimes I just want my taco to look a little more dazzling. And Romanesco cauliflower definitely does the trick when it comes to dazzling a plate. These tacos are actually not much of a taco, being that they contain mostly Mediterranean flavors and components. But even though, the tortilla, albeit made of potatoes, is still a tortilla! So I’m calling them tacos anyway. Now that we got that out of the way, enjoy making this super simple, vegan, recipe!

Mediterranean Style Romanesco Cauliflower Tacos

1 head Romanesco cauliflower
2 tbsp. coconut butter or ghee (for non vegan), melted
Zest from one medium lemon
Pinch or two sea salt
Fresh cracked pepper to taste
1 large sprig rosemary, de-stemmed and chopped
1 cup of your favorite hummus
3 medium tomatoes, sliced thick Read More


Red Kuri Squash Pancakes

squash pancakes

I took about a month off from the Whole Dish to work on some new year projects and get focused on 2018. And, to be honest, I really wanted to take some time to play around with aquafaba in the kitchen. And these red kuri squash pancakes are a pretty good start! I think the gluten-free flour makes them a tad chewy and dense, but I thought they came out delicious, especially with a little coconut butter or ghee melted over the top. They are delicious without much of anything added! You can go the sweeter breakfast or brunch route and add some maple syrup, fresh fruit, or dark chocolate almond butter (as pictured); or enjoy them as a savory appetizer, lunch or hors d’oeuvre with bruschetta salsa, avocado, guacamole, or some kind of tapenade. Aquafaba is basically the liquid byproduct of cooked beans, and a newly emerging vegan ingredient craze. To test the hype, I used some liquid directly from a can of garbanzo beans, and it worked delightfully well! These unique pancakes are best enjoyed right off the griddle!

vegan red kuri squash pancakes

1 cup roasted and smashed red kuri squash
1/3 cup coconut yogurt or almond yogurt
1/2 cup nutritional yeast
3/4 tsp. sea salt
Pinch or two of black pepper
1 tsp. baking powder
8-10 drops liquid stevia (optional)
1 1/2 cups whipped aquafaba– at the soft peaks stage (see instructions below)
1 cup all-purpose gluten-free flour (or regular flour for non-gluten-free) Read More


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