This creamy, gluten-free and dairy-free Macaroni & Cheese recipe is first from the YumUniverse video series, YU REMIX—where my favorite, and your favorite, recipes get REMIXed into impossibly delicious plant-based options. Bring on your cheesy lasagnas and egg-dipped french toasts. My goal is to transform the ingredients into the taste that you love with the nutrition that your body craves.
This summer, on a Michigan lake trip with the gals, I made this recipe. My pal Maya has been encouraging me to post it since then, so this one is for her, and of course YU. I have to give more credit where credit is due, however. This recipe is inspired by the amazing Heidi Swanson’s book Super Natural Cooking.
Last week, I had a fridge full of leftovers from prep for the kickoff of The 24 Carrot Supper Club Dinner. There were enough sweet potatoes in there to sink a ship, but I had eaten enough of them as ravioli to borderline be sick of them, so it was time to summon whatever creativity I had left in me after the whirlwind week. I needed dinner. Time to make it happen. There were some bunches of kale in the crisper and I had some black quinoa stocked in my pantry. With a few seasonings added to the mix, I came up with these crispy on the outside, moist on the inside, gluten-free, vegan cakes. I loved them so much that I am actually prepping another batch that I will make as soon as this post is written. Read more…
This is one of my favorite meals to make for myself, and even more for the meat eaters in my life. They are always going back for seconds and commenting about how they “don’t miss the beef at all.” Visually and texturally, red quinoa makes a super plant-based ground beef replacement, not to mention that it is a complete protein that’s easy to prepare (and inexpensive if purchased in the bulk section). Topped with creamy Ancho Chipotle Sauce, these fixins make for a delicious taco night, and a taco salad that all of your co-workers will be envious of the next day during lunch.
I am into warming foods right now as the Chicago temps drop and drop and drop.
This creamy, spicy sauce is a great dip for Mixed Root Veggie Fries, makes a tasty non-dairy salad dressing or gluten-free topping for steamed or raw, wilted kale and it couldn’t be easier to make. Just combine ingredients like fresh, organic cilantro, chipotle pepper, raw cashews, etc. and blend until creamy. Done and done.
I was recently visiting family in Maryland and came up with a fun food project to do with the kids. I partnered up with my little sister, Gabriella, and little brother, Lincoln, to make spinach and dairy-free cheese filled ravioli out of wonton wrappers for dinner. Super easy and fun. Read more…
I recently spent the afternoon in the kitchen with our contributor (and former Top Chef contestant) Valerie Bolon, and one of the dishes we prepared was a Thai Coconut Curry Soup with Sweet Potato Dumplings made two ways—one with an organic pre-made wrapper (contains eggs and wheat) found at the local health food store, and one gluten-free and vegan veggie wrapper made simply from sweet potatoes. Both are delicious, so pick your fave, grab your ingredients and watch the video(s) of us making this incredible soup so you can too. Read more…
One of the best things about fall are the colors—not only of the leaves—but of the food. I have been wanting to try out a recipe for baked mixed root vegetable fries for a while now, yes, for how yummy they would be, but mainly because I could see their beauty in my mind’s eye. Design nerd, true, but what ultimately kicked it into gear for me was these adorably genius Skrub’a veggie washing gloves that I just got my hands on. They easily remove dirt and loose skin from potatoes, carrots and other vegetables, allowing vitamins and minerals to stay in the mix. Goodbye veggie peeler, it’s been real. Read more…
This fresh ground flax and sunflower seed fruit salad is simple to prepare, it’s sweet with a hint salt and totally summery. It makes a great snack pre-workout and its a good way to get in those Omega 3’s. Bonus: it takes 10 minutes at the most to prepare. Read more…
