Tag Archives: vegan-friendly

Mashed Cannellini Beans with Roasted Garlic and Herbs

Here’s a great low fat, high-protein, high-fiber alternative to garlic mashed potatoes! White beans are also rich in iron, magnesium, B vitamins, and zinc. Watch out for sodium though–canned beans can have a surprising amount, so make sure you get a variety of bean with no salt added (like Eden Organic). This recipe is great […]

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New Year’s Traditions: Hoppin’ John

To make this recipe vegan, discard the ham hock, and add 1 tbsp smoked paprika with the thyme leaves. Hoppin’ John, for Luck! 2 tbsp EVOO 1 ham hock ½ cup celery, chopped 1 medium onion, diced 1 small green bell pepper, chopped 2 cloves garlic, minced 1 can black-eyed peas, rinsed and drained 2 […]

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Garlic Soba Noodles with Kale

8 oz soba noodles ¼ tsp sea salt a generous splash of EVOO 1 bunch green onions, sliced 4 cloves garlic 4 big handfuls of kale, destemmed and cut into bite-sized pieces A sprinkle of Parmesan, freshly grated (optional) freshly ground black pepper, or red pepper flakes to taste 1. Cook soba noodles according to […]

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Soba Miso Soup

It’s always interesting to me to learn about other cultures’ food traditions, especially around relatively universal holidays like New Years. For many Japanese, soba noodles have become a New Years Eve tradition, because they’re symbolic of longevity. And they’re not just a symbol for longevity—they’re rich in protein and fiber, they’re one of the few […]

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Noodle Stir-Fry with Spicy Almond Butter Sauce

8 oz whole wheat DeCecco spaghetti noodles 1 red bell pepper, seeded and thinly sliced 1 cup shredded purple cabbage 1 cup broccoli florets 2 garlic cloves, sliced 4 tsp minced fresh ginger 4 green onions, sliced ½ cup almond slivers EVOO Crushed red pepper flakes (optional) 3 tbsp almond butter 3 tbsp water 3 […]

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Happy Thanksgiving!

Happy Thanksgiving! Here’s a quick, simple recipe that will add a pop of color to your Thanksgiving table. I like to leave the peels on the carrots and parsnips, but go ahead and peel them if you want. Roasted Rainbow Carrots and Parsnips with Shallots 1½ lbs rainbow carrots 1 ½ lbs parsnips 8 shallots, […]

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Countdown to Thanksgiving: A Vegan Change of Pace

When it comes to vegetable dishes, vegans know what’s up. Sometimes vegetarians get a little lazy and add favor to veggie dishes by covering everything with cheese, but vegans don’t have that luxury (I know—I used to be one). A lot of vegan chefs have come up with some pretty incredible, totally healthy flavors, relying […]

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Countdown to Thanksgiving: Roasted Squash!

Have I mentioned that I love roasted squash? Oh my gosh, do I ever. I also recently discovered pumpkin curry at a restaurant near my office in San Francisco, and now Kabocha pumpkins are probably one of my favorite things to eat. This recipe is great with a single type of squash, or a couple […]

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Soba Noodles with Grapefruit and Peanut Sauce

Winter is coming, which means grapefruit and other citrus is in season. (Woohoo!) I love grapefruit. I’ll peel off the pithy white stuff and eat it like a lot of people eat oranges. But I realize that not everybody is into it, which is unfortunate, Grapefruit offers a lot of great health benefits like lowered […]

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Countdown to Thanksgiving: Yukon Gold Mash

Plain ol’ Thanksgiving mashed potatoes? Nah. Idaho Russets with heavy cream, while a popular classic, are not exactly a healthy option for a Thanksgiving side dish. Yukon Gold potatoes have a lot more flavor than Idaho Russets, and since their texture is much creamier naturally, they don’t require a lot of heavy cream to make […]

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