Golden Raisin & Onion Honey Jam is part of an hors d’oeuvre that I served at one of my 24 Carrot Supper Club holiday dinners last year on top of Cashew Cheese Spread and Herbes de Provence Crackers from Elana’s Pantry. This recipe is a favorite for the herbivores and the omnivores. Read more…
This hearty, warm soup is one of my cold weather favorites—it is easy to prepare and super comforting. Try it as is, or add chopped sweet potato, asparagus, quinoa, millet or brown rice for even more texture. Read more…
This is one of my favorite Thanksgiving recipes. When I think about it, this may be my first experience veganizing a recipe. It all started about 6 years ago when I hosted my first Thanksgiving dinner. During my excited research and menu-planning, I went straight to the master, Martha Stewart, and found this recipe for twice baked sweet potatoes.
Since then, I have served my version of this decadent Thanksgiving side dish to my guests and the reviews have stayed consistently rave. I even have one girlfriend who starts asking weeks before the big feast,“will the sweet potatoes be there?” So go ahead and confidently try them out on your dairy- and turkey-loving family and friends this year. You will, no doubt, be the hit of the holiday. Read more…
This recipe is hands-down one of the new favorites in my household and I am posting it this week because I think you can serve it two ways—and it’s perfect for Thanksgiving. This nutrient-packed recipe is scrumptious as is, but to jazz it up for the holiday, I will be serving it baked into a halved acorn squash (see recipe at bottom of post) with some delicious biscuits, jam, gravy and more… Read more…
I adore mashed potatoes. It brings me back to my grandmother’s kitchen, as she used to slice into a Yukon gold, smearing her knife across her apron. Experimenting with two of my favorite ingredients – mushrooms and thyme – I decided to make a vegan version of this usually heavy buttered and milky treat. Read more…
No one, not even the proudest omnivore, would be able to tell that this brownie recipe is gluten-free and vegan—much less made with a root vegetable and fruit! These fiber-rich, naturally-sweetened brownies are chewy, chocolatey and simple to make. So get started… Read more…
This is one of those dressings that you could almost enjoy as a soup, or drink, it’s so scrumptious. It‘s full of antioxidant-rich berries, very low in oil and keeps in the fridge for up to 2 weeks. I like to make a big salad of fresh greens, toasted sunflower seeds, toasted walnuts or pecans and this dressing as often as possible. Add some sprouted or cooked quinoa, or chickpeas, for extra heartiness in your salad. Cooked lentils are great as well. Read more…
My friend, Sage Reed is a creative powerhouse. She can do everything from make exquisite chandeliers from recycled bike parts and vintage crystals to setting the perfect stage for entertainment’s brightest stars. So what happens when Sage hits the kitchen? Even the simplest of Brassicaceae gets the magical treatment. One afternoon she sent me the steps for her favorite Brussels Sprouts recipe to share with YU—dressed up smart and simple, with some savory and some sweet. Read more…
This lasagna recipe is a creation that came to mind as soon as I figured out how to make a whole food, plant-based version of sausage. I used to love a meaty lasagna and now I had something not only comparable, but sure to taste so good that the meat eaters could be fooled. What’s so lovely about this recipe is the color. The orange butternut squash, layers with a dark orange-red homemade tomato sauce and most lovely, a lavender-colored walnut and cashew cheese. This recipe tastes incredibly cheesey, and meaty, but with all the nutrients of whole food ingredients. Read more…
