Dinner,
Family,
Gluten-Free,
Lunch,
Salads,
Sea Veggies,
Sides,
Snacks,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
Seaweed is our Whole Food of the Month and one of my missions was to pull together a simple seaweed salad recipe for YU.
I love seaweed salad now—wait, hear that?—I think everyone who knew me from childhood just fell over in shock. See, I am the girl who ate her first salad at 19 and even then it was iceberg lettuce. Vegetables were not something I was interested in at all, and SEA VEGGIES? Forget it. Never. Well, you know what cliché I could use here, but I am happy and confident to report that obviously the palette does change (it can in a matter of weeks, actually) and foods that may seem impossible for you to add to the rotation will become something you crave in time when you switch to a clean, whole food, plant-based diet. So if sea veggies scare you, step out of your comfort zone and give this recipe a try. It tastes just like a toasted sesame noodle salad with very little, to no sea flavor and it takes 10 minutes max to prepare. I promise you’ll love it whether you are a newbie to sea veggies or if you are one of those long-time seaweed salad junkies. Read more…
Tags: Dinner, Family, Gluten-Free, Lunch, Salads, Sea Veggies, Sides, Snacks, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
There’s a really yummy comfort-food vegan restaurant in Chicago that has a version of this wrap, only it’s filled with tofu, a soy-based dressing and wrapped in wheat. It was my “junk-food” vegan fix until I finally kicked soy and gluten (almost) for good. I have missed that little wrap so much. The cooling ranch dressing paired with the spicy kickbutt Jamaican Jerk tofu. I decided that it was high-time that I come up with a nutrient-rich, soy-free version for myself, and I have to say that this recipe is better than my old flame. You can use lightly steamed (or raw) collard greens for a wrap instead of the sprouted grain tortilla that I use, and you can also dump all of the fixins in a large bowl and have yourself one of the tastiest salads around. All options are delish. Read more…
Tags: Blender, Dinner, Gluten-Free, Jamaican, Lunch, Salads, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This soy-free and dairy-free ranch dressing is part of another recipe I’ll be sharing soon, but I had to get this to you as soon as possible because it is easy to prepare and so deeelicious! I’ve been making ginormous salads with toasted walnuts, hemp seeds, lentil sprouts (if you haven’t made these yet get to it…they couldn’t be easier), chickpeas, buckwheat and steamed sweet potato or butternut squash—a little dressing goes a long way. It stores well in a glass container in the fridge so make a fresh batch and use it all week long. Fresh, homemade dressing is always better than store-bought. Read more…
Tags: Blender, Family, Gluten-Free, Kids, Lunch, Salads, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
Blender,
Dinner,
Family,
Gluten-Free,
Lunch,
Salads,
Sea Veggies,
Sides,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
I found some kelp noodles at a raw foods store in Chicago recently and thought I’d give them a go since I’m trying to eat more sea veggies these days. And since they are the Whole Food of the Month, I know you are too. The texture of these raw noodles is pretty interesting—they are soft yet wirey and have a bit of a snap to them when you bite them, kinda like cabbage. Mixed with the pad-thai-like sauce and soft, chewy kale “noodles”, I think this could be a new favorite dish. Kelp noodles have an incredibly neutral taste and they are a fantastic source of trace minerals like iodine. Give them a try. Read more…
Tags: Blender, Dinner, Family, Gluten-Free, Lunch, Salads, Sea Veggies, Sides, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Written by: Heather Crosby
I had to make a pie on the fly recently and luckily found a 2-pack of gluten-free pie crusts at the store—there was no time to make one from scratch. It all worked out great, but I had almost forgotten about that second crust until dinnertime came after a long day last week. I was craving something substantial, yet easy and after gathering up some ingredients from my kitchen, this quiche recipe was born. I encourage you to keep pie crusts in the freezer from now on. Whether they are homemade or store-bought, you can fill them with veggies, legumes and grains and have an easy nutrient-dense meal that will last you all week long. Read more…
Tags: Blender, Breakfast, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Blender,
Detox,
Dulse,
Gluten-Free,
Lunch,
Raw Food,
Sauces Condiments and Toppings,
Sea Veggies,
Snacks,
SuperFoods,
Vegan Food,
Vegetarian Food,
Wheat-Free,
Whole Food of the Month
Written by: Heather Crosby
If you are a regular on YumUniverse then you know that this month we are sharing recipes that use the nutritional powerhouse—Sea Veggies. This dulse-based recipe is one that I am trying to eat more often these days to support my electrolyte balance, and to help keep my cortisol levels in check. It’s super easy to make and you can spread it on Manna bread (my fave above), enjoy it with fresh veggies, or spread it on crackers. Sometimes, if it’s already made and in the fridge, I’ll just eat a spoonful or three to satisfy hunger—seaweed is truly one of the most nutrient-dense foods in the world. Read more…
Tags: Blender, Detox, Dulse, Gluten-Free, Lunch, Raw Food, Sauces Condiments and Toppings, Sea Veggies, Snacks, SuperFoods, Vegan Food, Vegetarian Food, Wheat-Free, Whole Food of the Month
Appetizers,
Family,
Food Processor,
Gluten-Free,
Holiday,
Kids,
Lunch,
Sides,
Snacks,
Vegan Food,
Vegetarian Food,
Wheat-Free
Written by: Heather Crosby
Last weekend, I was guest chef for a beautiful holiday party in Chicago. In addition to serving Cashew Cheese, Golden Raisin & Onion Jam, Almond Crunch Kale Chips and Ginger Molasses Cookies, our lovely hostess, Shelley, served up Alia Dalal’s Mushroom Walnut Pate. After one bite, I knew I had to see if Alia would share this one on YumUniverse and she said “yes!” Mushroom Walnut Pate is delicious as a spread for veggies or crackers and you can make a sandwich out of it as well. Try it on sprouted grain bread with fresh arugula and slices of our Smoked Firm Cheese recipe found in the Dairy Freedom Guide.No matter how you serve it, you’ll be very happy—I ate my party leftovers plain with a spoon when I got home. No shame in that. Read more…
Tags: Appetizers, Family, Food Processor, Gluten-Free, Holiday, Kids, Lunch, Sides, Snacks, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
This dairy-free Korma sauce recipe is an easy one to make and you can put it on a variety of veggies and legumes to create a delicious and satisfying dinner or lunch. For this recipe, I combine it with purple potatoes, butternut squash and some black chickpeas that I found at an amazing Whole Foods in the DC-area (the whole salad bar is organic, Chicago should take notes). Try cauliflower, sweet potato, broccoli, lentils, quinoa or white beans—just share with us what combination works for you! Read more…
Tags: Dinner, Gluten-Free, Indian, Lunch, Sauces Condiments and Toppings, Vegan Food, Vegetarian Food, Wheat-Free
