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.
Baked Ratatouille with Fresh Basil
Baked ratatouille is super easy, delicious, and this recipe comes just in time for your summer vegetable harvest. It makes a great whole-food plant-based meal served with wild rice, pasta or polenta. It can also be used as a vegetable side dish. One recipe makes enough to enjoy a dinner and a couple easy lunches on the go. I used a handmade ceramic oven dish, which fills the air with a really nice aroma when baking, but a simple Pyrex will also do the trick.
Read MoreZucchini Noodles with Shiitake Mushrooms
Here’s a nutrient-dense powerhouse utilizing zucchini noodles, that’s also bursting with flavor. Shiitake mushrooms have little-known nutritional talent, providing a great source of B vitamins and other nutrients not as commonly found in other plants. I also love how quick and simple this is to make. It can be enjoyed right away as a warm dinner, or stored in mason jars for lunch on the go. Enjoy!
Read MoreIndian Spiced Black Eyed Pea Hummus
Now that the heavy-hitting holidays are officially over, it’s nice to lighten things up a bit. This recipe gives consideration to the New Year’s tradition that originated in the south, of eating black-eyed peas for prosperity in the New Year. But this offers more versatility. Enjoy this hummus on a sandwich, a top a cracker as an hors d’oeuvre, or even as a dip with raw vegetables, in the event you have already decided to take on a post-New Year’s detox or weight-loss program. I enjoyed it on some leftover sourdough bread crostini along side a baby green salad.
Read MoreImmune Support Superfood Soup
I know I have been posting a lot of soups lately! I love soups because they are a simple way to get complex, nutrient density from whole foods into your life. October is a good time to start giving your immune system a little TLC. And this immune support soup recipe contains some of the best sources for key immune supporting nutrients. And, it is free of any inflammatory foods that might bog your body down or tamper with your digestion. Read More
Portobello Bacon-Wrapped Figs with Vegan Yogurt
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
Squash Blossom Coconut Brown Rice
Every once in a while, I love to treat myself to a delicious sticky coconut brown rice dish. There are many variations that can explored, like this version using fresh squash blossoms from the garden. I actually created this by accident, when I had picked a bunch of squash blossoms with the intention of doing a stuffed squash blossom dish. But then, I got busy and forgot to make time to do the dish, and the squash blossoms no longer had the perfect constitution for stuffing. Read More
Mexican Braised Tofu with Smoky Yams
This Mexican braised tofu, and braising tofu in general, is a great, fairly easy way to add some variety to otherwise bland and funkily textured traditional tofu. There are some key components to remember though, if you want your tofu to really absorb whatever flavors you are working with. This recipe explains how to effectively drain your tofu so it can better receive the flavors in the braising process. It’s a Mexican twist on combining tomato, sweet, and smoky all together.
Mediterranean Style Romanesco Cauliflower Tacos
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!
Vegan Red Kuri 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!