I love how simple Cheryl Lundquist’s Big Kale Contest recipe entry is— it’s something you could make tonight for dinner in under 30 minutes. Tell us what you think with a comment below and be sure to “like” it on the YumUniverse Facebook Page if it gets your vote for the Big Kale Recipe Contest! Read more…
This is one of those recipes that is delicious right away and just tastes better and better with each day. It’s a perfect make-on-Sunday chili since it does take time to prepare. There are no canned ingredients for this recipe (so no dangerous aluminum) and I’ve worked in our Whole Food of the Month—Chia—as well. All ingredients are prepared for optimal nutritional benefits (ie: soaking) but know that your efforts will yield a large batch of I-can’t believe-it’s-vegan chili that will be a household fave from now on. Serve with Gluten-Free Amaranth Jalapeno Bread if you want to take it to the next level. Try it out on the omnivores in your life without telling them it’s a plant-based recipe. I bet they will never know. 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…
Every fall season, I crave soup. It’s an easy way to get an abundance of antioxidants and tame cravings at the same time. This easy (and when I say easy, I mean easy) parsnip and apple soup takes less than 30 minutes and only 2 minutes of prep. Read more…
Fresh, cool recipe’s like this Gazpacho from blacksmith, Tessie Doty Wallace, remind me of how smokin’ hot the YU launch party was only a year ago. I really think this recipe would have been a big hit on that hot August evening. Give it a try and tell us what you think! Read more…
I like to think of myself as a bit of a chili connoisseur. I have been making chili with my brother since I could practically walk, and we have perfected the recipe over the years (always using our three key ingredients: dark chocolate, beer, and ketchup). Traditionally made with ground turkey, different types of beans and a hearty pasta, this vegetarian version satisfies even more than the original. Read more…
This soup is one that keeps a Chicagoan sane in early March. When the sky is dark and the wind and temps are just plain cruel, roasted, creamy, warm soup like this is a big ole hug for the spirit. It’s gluten-free, vegan, loaded with antioxidants, B vitamins, lycopene and it’s easy to make. While veggies are roasting, sit by the fire and read a travel magazine for extra imaginary sunshine. Read more…
This year, I have made a promise to myself that I will cook my way through the rather large collection of cookbooks that I have in my kitchen—and share my findings and adaptations with YU. Since this month I am significantly reducing my sugar intake (in an effort to balance a suspected candida overgrowth) I am spending a lot of time reading through The Body Ecology by Donna Gates. I’ve read through it probably 5 times for the information, but I hadn’t tackled any recipes until last week. What a fool I’ve been!
I adapted her simple recipe for Watercress soup to use ingredients that I had at home, and I added 3 types of quinoa (red, black and gold) for protein and color. This delicious soup kept very well for the 3 days I needed to eat it all. I enjoyed it throughout the week as lunch, and I have to say that at room temp (no way to heat it at work) it was still incredibly tasty. Today, I made another batch. I’m in love. 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…
