Preparing asparagus is much simpler that you may realize. It’s not just a lovely side dish you order at restaurants, it’s something you can easily make at home—all you need is 10 minutes, a skillet and a handful of ingredients. I have also included an oil-free substitution after the jump. Read more…
Kumquats are small olive-shaped citrus fruit resembling baby oranges. Whenever I see them at the store I think “how adorable, I wonder what I could do with these guys?” This past grocery store trip, they made it into my cart. [Picture them helium-voice-cheering and jumping up and down, it will make you smile].
Did you know you can eat the peel? Yup, and kumquats are full of fiber and antioxidants. They cook up with other nutrient powerhouses like lentils and chickpeas for an easy one-pot dinner like this flavorful tagine—a slow-cooked Moroccan stew. My plant-based recipe is adapted from a Chicken and Kumquat Tagine from Eating Well Magazine. Serve over cooked quinoa, buckwheat or on its own in a big ole soup bowl. Delish. It’s one of those recipe that tastes better with each day that goes by too. Read more…
This cereal is inspired by my pal and photographer Marta Sasinowska. She texted me this afternoon telling me all about this amazing cereal she came up with using chai tea spice (the girl is crazy for it), quinoa and fresh, sliced apple—but “oops”—she didn’t take any photos and didn’t write down the recipe. She assured me that is was “super delish though!” [friendly eye roll] After some kind encouragement to document next time, I decided I’d make a version myself to share because it did sound quite tasty.
This Almond Chai Quinoa & Chia Breakfast Cereal is a gluten-free, dairy-free, warm and naturally sweetened way to start off the day—full of protein-rich quinoa and omega-3, fiber-rich and hydrating chia. It has an earthy, warming flavor that is especially comforting on a rainy morning. You can make your own chai spices with our Rooibos Chai Spice recipe, too… Read more…
When my girlfriends and I go on vacation, we tend to drink a lot of chai tea—it’s such a treat. But weaning off of it afterwards is always tough so I have come up with a spicy Rooibos-based combo for chai that satisfies that rich hot beverage craving without the dairy, the soy or the caffeine. This one’s inspired by Marta and Maya and Joshua Tree. Read more…
Monica Harwood enjoys all things vegan, animal-friendly and fun. As an opera singer and aspiring yogini, she spends her days cooking delicious meals, singing, gardening and radiating positive energy. She shares her thoughts with the world on her podcast, The Vegan and the Cannibal, in which she and her (non-vegan) boyfriend tackle a wide range of topics involving the vegan community and vegetarian lifestyles, along with a variety of other interesting issues.
Monica has created a kale chip recipe that “will stand up to delicious dip.” Think this recipe is The Big Kale Contest winner? Tell us with a comment below and be sure to “like” it on the YumUniverse Facebook Page if it gets your vote! Read more…
As an athlete and mom, Crystal Lawrence, from VeganFamilia, believes that food should not only be full of nourishment but also full of fun. She is a new vegan, and makes the daily experimentation with new foods something that she can do with her 10-month-old. Picture this, Crystal and her son (in his front row kitchen seat) preparing meals together singing and dancing the whole time. THAT is how is should be, right?
Crystal is sharing her recipe for Kale, Red Cabbage & Pistachios in Coconut Sage Butter for The Big Kale Contest and the reviews are already rave. She says that “the little one couldn’t get enough.” Think this recipe is the big winner? Tell us with a comment below and be sure to “like” it on the YumUniverse Facebook Page if it gets your vote! Read more…
Kacy De Villez loves to experiment with new vegetables and cooking foods that look good and feel good to eat. She “rarely ever uses recipes” but The Big Kale Contest inspired her to give it a go with this Cashew Kale Wrap creation. Think this is the big winner? Tell us with a comment below and be sure to “like” it on the YumUniverse Facebook Page if it gets your vote! Read more…
This is a Mediterranean concept (dolmades) with an Asian twist submitted by Stefanie Ramsden Dougherty for The Big Kale Contest. Stefanie tells us that the slight bitterness of the steamed kale wrapper with this recipe entry is a nice complement to the Thai-inspired sweet and spicy filling. I am so excited about this creative entry, but I am not surprised. YU may remember that Stefanie wowed us this summer with her delicious and adorable Bite-Sized Apple Pies “a la mode” entry for The YU First Birthday Contest—the woman knows how to develop a recipe.
Stefanie is a full-time freelance French translator, part-time copywriter, and a hobbyist vegan cook, photographer and Ashtanga yoga practitioner. She plans to bring a new blog online in the near future, combining all of her interests into one super-fun mega-project. I know I can barely wait…
Do YU think this recipe is the big winner? Tell us with a comment below and be sure to “like” it on the YumUniverse Facebook Page if it gets your vote. Read more…
Morgan made the YumUniverse Broccoli and Red Quinoa Quiche for Easter, “LOVED it” and turned some leftovers of the onion, garlic and red pepper sauté into this tasty looking Kale, Quinoa and Broccoli Bowl. Morgan is smart about prepping for the week. She often cooks extra quinoa than what a recipe calls for so she can have some on hand during the week nights for quick meals. And like I do in the YumUniverse kitchen, she always keeps kale around. Voilà. Think this is The Big Kale Contest winner? Tell us with a comment below and be sure to “like” it on the YumUniverse Facebook Page if it gets your vote! Read more…
