We’ve already given many examples of ways to cook healthier at home, and have even discouraged eating out. But, let’s be realistic- you can’t stay in your perfect plant based home forever. Some days, you’ll want to go to a restaurant to meet friends. Other days, you’ll want to meet family at a catered function. […]
Be Social and Be Healthy? (Or, how to party while staying whole food plant-based!) Read More »
We had some leftover cauliflower in the fridge and I decided to make a quick soufflé out of it. Soufflés always seem more daunting to make than they are if you follow certain key tips. Ingredients: -1/2 stick of vegan butter – 4.5T all purpose flower -1.5C almond milk – 2 flax eggs (1T ground flaxseeds
Cauliflower soufflé Read More »
This post is more about the sauce than the final product. Uses only 4 ingredients and the final result is wonderful when used with stuffed pasta (like ravioli and tortellini) as well as potato-based pasta such as gnocchi. Ingredients: – 4T softened vegan butter – 2T cold vegan butter – 2T sage, chopped –
Browned-butter sage sauce Read More »
For the ‘meat’balls: Ingredients 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf (italian) parsley 2 eggs, beaten 1 tablespoon milk 1 tablespoon ketchup 3/4 cup grated Romano cheese 3/4 teaspoon kosher or sea-salt 3/4 teaspoon freshly ground black pepper 1 pound ground chik’n or veggie meat substitute —> I use the Lightlife
Handcut pasta with meatballs and quinoa salad Read More »
I had had some Brussels sprouts recently and they really impressed me by using (I think) mustard. This is my reverse-engineered version of the same that comes close to the original yet has my own twist to it. Don’t fear the dish. It takes 4 ingredients, 2 minutes to prepare and 5 minutes to
Spicy Brussels Sprouts Read More »
Ingredients: – 4 Savoy cabbage leaves – 1/4 lb ground meat (I used Morning star ground meatless “beefless”) – 2 flax eggs – 1/4 c breadcrumbs – 1/4 c grated parmesan cheese – 1/2 c diced green peppers – 1/4 c shallots – 5 cloves garlic – 10-12 twigs of thyme – 1 T butter
Meatless stuffed Savoy cabbage Read More »
Cut them in half after peeling one layer out. Boil them for no more than 8 minutes. Pan sear them in a little oil. Add some parmesan cheese after you cool the pan down. Plate and add some more cheese. Serve with dijon mustard.
Brussels sprouts with parmesan cheese Read More »
