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 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…
Happy Halloween YU!
We all know how unhealthy candy bars can be, and we also know that today and for the next few months until January 1, 2012 they will be almost everywhere we turn. I thought it may be nice to come up with a gluten-free, dairy-free candy bar made with plant-based ingredients that you could get your sweet fix with. Now, this is still a candy bar—a treat—but one that you can feel better about serving to your friends and family since it is made without refined sugar, any dairy products, creepy fats or nutritionally-void flours. It is one of those recipes that has many steps and it takes time to prepare, but you can cut a few things out (I’ll let you know where/when) if you are intimidated.
I took a batch to my boxing gym last night and no one thought this candy bar was “vegan.” When I told them it was not only dairy-free, but gluten-free, I received some serious jack-o-lantern-like facial expressions. Read more…
