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Posts tagged ‘Vegan’

2
Aug

Vegan Dining Options in Asheville, NC

Dining out is often a challenge for vegans unless you’re in a major city so my expectations for Asheville – a city of about 100,000 in western North Carolina’s Blue Ridge Mountains – were relatively low although many people refer to Asheville as “the Portland (Oregon) of the South” which generally means vegan-friendly.

I thought maybe there would be a half-dozen good options but it turns out there are dozens of dining options for vegans in Asheville. What sets this western North Carolina city apart from other small cities is not the number of vegan restaurants (because there are only a few of these) but how many restaurants offer vegan options or are willing to make vegan options off menu, especially if you hand your dinner selection over to a chef with only a mandate to make the dish plant-based. Read more »

20
Jul

Kale Tempeh Succotash

Traditional succotash is made with sweet corn and lima beans but there are dozens of variations.  In this recipe, succotash is a blend of fresh bi-color corn, sweet Vidalia onion, and fresh green beans. The beauty of fresh succotash is that little seasoning is needed when fresh summer vegetables are used because the natural sweetness of the corn and onion shine through.  A dash of salt complements the sweet flavor (similar to lightly salting a piece of cantaloupe or watermelon). Read more »

30
Jun

Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots

The perfect summer lunch plate – Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots – was inspired by a Purple Carrot recipe (Chipotle Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt).

I’m a big fan (and subscriber) of Purple Carrot TB Performance meals (high in protein, gluten-free, and plant-based) but I prefer little or no added oils and no creamy yogurt or vegan mayo sauces.  So, whenever I start to cook one of these meals, I figure out ways to reduce, eliminate, substitute, and/or add other ingredients so as to not give up flavor. Read more »

22
Jun

The Baby Bok Choy Veggie Bowl

A few years ago two middle-aged friends were driving south in a Ford F-150 truck filled with household items for their casita in Mexico. At the US and Mexican border crossing, the customs officer asked them what they had in the truck so they read off a list of items and then jokingly added, “and some baby bok choy.”  That’s all the customs officer had to hear.

The word “baby” to someone trained in trafficking raises a red flag. He demanded they get out of the vehicle and then searched the whole truck looking for who knows what (my friend thought maybe he was looking for a Chinese baby).  They realized the customs officer didn’t know what baby bok choy was so they pointed to the cooler that held the baby bok choy and diffused the situation. Read more »

27
May

Kale Beet Salad

Kale is one of those greens that I am always struggling to get more of because this dark green leafy nutrient-dense vegetable is just so good for our bodies.  So, when I received my box from the Purple Carrot this week, I zeroed in on the recipe for “Cajun Roasted Broccoli Bowls.”

After quickly scanning the recipe (I am never one to follow a recipe), I decided to make a variation (from a bowl to a salad) by eliminating the added oils, the Cajun blackened seasoning and a few other ingredients while adding avocado, pumpkin seeds, and a seasoning called Salad Sprinkle by Frontier Co-op – a blend of sesame seeds, bell pepper, black pepper, lemon peel, green onion, celery flakes, and chervil, but you can use any seasoning (salt, pepper, fresh herbs, chopped parsley). Just make sure to add some type of seasoning to enhance the flavor of the vegetables.  Read more »

21
May

Nothing But The Fruit™ Real Fruit Bites

Nothing But The Fruit™ Real Fruit Bites are a new snack option for kids and adults who want something sweet and tangy without added sugar or high fructose corn syrup.

Made of fruit that has been picked, puréed, and pressed into bite-sized pieces, Nothing But The Fruit™ Real Fruit Bites are vegan, gluten-free, and non-GMO. There are no added preservatives, refined sweeteners, waxes, or colors, and yes, the little squares taste great…chewy, sweet, and delicious. Read more »

15
May

When in NY, Go To Divya’s Kitchen

New York is a culinary destination for everyone including the plant-based devotee whose toughest decision may very well be where to eat (this hasn’t always been the case for vegans).  There’s fast food (By Chloe, Beyond Sushi, Plantmade, Peacefood, Cinnamon Snail at the Pennsy, Superiority Burger), fancy food (Dovetail, abcV),  pizza (Double Zero), really good food (Candle Cafe, Candle 79, Candle West, Dirt Candy, Blossom, Franchia, Bodhi, The Organic Grill, Nix, Avant Garden, Urban Vegan Kitchen, Arata) and then there is Divya’s Kitchen – an East Village restaurant that is technically vegetarian although most of the selections are deliriously delicious plant-based.

Divya’s Kitchen is well-known for its culinary creations, but there is also the ambiance, and a special something for which there isn’t a word  – casual and comfortable but also elegant in a Provence type of way – that makes Divya’s Kitchen my favorite place to eat in New York. Read more »

11
May

10 Tips to Make Plant-Based Meals Better

Switching from a Standard American Diet (SAD) and/or a diet high in animal products  – where milk, butter, cheese, meat, chicken, poultry, pork, fish, processed drinks and foods high in added fats and sugar are center stage –  to a plant-based diet is difficult because if you’re not used to eating a diet high in vegetables, fruits, whole grains, nuts, and seeds, then the food won’t seem satisfying or tasty at first (but within a few weeks, your taste buds adjust). So, the best way to make a successful transition is to make small changes that include the following tips: Read more »

5
Feb

The Rainbow Spinach Salad

Rainbows are in short supply in the wintertime so instead of looking outside turn to the kitchen for an updated version of the spinach salad.  I call this salad a Rainbow Spinach Salad because of the array of colors: red, yellow, light green, orange dark green, and deep purplish black. Although beautiful to look at, the Rainbow Spinach Salad is a feast to savor with only one caveat:  you must like fresh beets because there are two types (both yellow and red) and they are a substantial part of this easy-to-make salad. Read more »

22
Jan

Organic Freeze-Dried Blueberries

With the holidays behind us, we all strive to make healthier choices in the new year although our cravings don’t just magically go away when the calendar flips from December to January.

We still want sweet, delicious, crunchy snacks but instead of eating that whole bag of kettlecorn that keeps staring at you from the pantry, consider Organic Freeze-Dried Blueberries by Homegrown Organic Farms (HGO) – part of a family of companies representing 80 different organic growers farming more than 4,000 acres in California. Read more »