Making a rich, creamy (dairy-free) risotto is not on the top ten list of most home cooks but it should be because risotto is a dish that avails itself to dozens of variations and typically requires no more than 25 minutes of time from start to finish. The key to a great risotto is the quality of the rice, the ingredients used to flavor the risotto, and a commitment to stir the risotto as it cooks to prevent the rice from sticking to the pan. Read more
Before you yawn and say to yourself “oh, not another vegetable plate,” read on for some tips on how to take a vegetable plate from a snoozer to an exciting, colorful, and flavorful meal. First, choose colorful vegetables because presentation is important. Food can look bland and still taste great but a meal is so much more enjoyable when the food looks as good as it tastes. Read more
Whole Grain Veggie Pockets are the vegan’s answer to the calzone: a medley of fresh vegetables (and beans) cooked and seasoned on the stove and then baked in whole grain pizza dough. Inspired by Rip Esselstyn’s recipe for Village Potato Pockets in Plant-Strong, Whole Grain Veggie Pockets are simple, flavorful, and offer a medley of flavors. Read more
Look no further than Lancaster, Pennsylvania where organic, non-GMO whole grain flakes are packaged for Shiloh Farms.
Spelt, barley, and kamut flakes look remarkably similar to rolled oats but have subtle nutty flavor differences which can liven up and energize a variety of breakfast and snack foods. Delicious alone or combined with each other and oats, whole grain flakes make a nutritious and delicious hot cereal or mid-morning pick-me-up. Simply cook according to the package directions (5-20 minutes) or add as is to a homemade muesli recipe (click here for a fantastic not too sweet muesli recipe). Read more
Oatmeal is oatmeal, right? Well…..not exactly. The quality and the texture (whole grain is better than quick cooking) of the oats matters because flavor counts but it is virtually impossible to look at oats and assess the flavor. You have to read reviews and try various brands until you find the flavor you want..and, then you have to master the cooking part.
Most people cook oats with water – which produces a somewhat bland tasting oatmeal unless you are the lucky owner of some serious oats like Cayuga Pure Organics Erick’s Rolled Oats or Anson Mills). If you can’t get your hands on one of those bags, then consider Bob’s Red Mill Organic Oats – a 32 ounce bag is about $5 at grocery stores nationwide…but don’t use water. Read more
Pink Lady Chick Pea Salad is the go to salad when you want something fresh and flavorful but don’t have a lot of time. Full of crunchy fruits, vegetables, and legumes – apple, celery, red onion, and chick peas – the Pink Lady Chick Pea Salad comes together with tangy lemon juice, creamy avocado and freshly chopped cilantro. From pantry and refrigerator to the table in less than 10 minutes, this salad is filling but not heavy, and full of fiber, protein, vitamins and minerals. Enjoy on a bed of lettuce or serve between two whole grain pieces of bread. Read more
Jambalaya is traditionally made with meat, seafood, vegetables and rice but the plant-based version relies on vegetables, rice, and legumes. A dish of Spanish and French influence, Jambalaya is a thick hearty soup that can be made in minutes with a packet of Frontier Soups Jambalaya Soup Mix – dry Calasparra Spanish rice seasoned with garlic, salt, onion, chili pepper, canola oil, turmeric, sugar, spices, paprika, and saffron along with carrots, red and green bell peppers, onions, and scallions. Read more
Mushroom Corn Tortillas are plant-based soft corn tortillas filled with meaty mushrooms and topped with a tomato and avocado salsa that has been seasoned with scallions, cilantro, chipotle powder, salt, and pepper. Easy to make – less than 15 minutes – and delicious, the Mushroom Corn Tortillas are also wholesome and nutritious.
The key to the quality of this recipe is in the tortillas. Buy fresh corn tortillas made with stone ground corn, water, and lime for the best flavor. All of the ingredients can be purchased at Trader Joe’s which makes the shopping easy and economical. The recipe can easily be doubled to serve 4. Read more
Traditional broccoli soup contains milk or cream but this creamy, delicious version replaces the dairy with unsweetened macadamia milk (“Milkadamia”) so you can enjoy all the richness without the dairy in a soup that looks like a chowder.
The base of the soup is made with low sodium vegetable broth and a 5 ounce packet of Frontier Soups Broccoli Cheddar Soup Mix, which contains brown rice, potatoes, broccoli, carrots, onion, curry, yellow pepper, and spices. Note: the mix contains the word cheddar because the directions suggest adding cheddar cheese but no cheese is needed. The non-dairy milk adds the richness and a fresh bowl of chopped steamed broccoli turns the soup into a thick delicious vegetable filled meal in minutes. Read more
The proof of the pudding is in the eating. ~Miguel de Cervantes
Rice pudding is often thought of as a throwback dessert with a 1950’s aura when many a grandmother used to stand over the stove making her prized recipe for the church social. Back then having her recipe printed in the local cookbook was a badge of honor but since then rice pudding has fallen out of fashion and been replaced with brownies, cakes, pies, and cookies. Everyone loves a comeback and that is exactly what rice pudding is doing especially among plant-based devotees who’ve realized that creamy nut milk and rice makes an unbeatable comfort food. Read more