Smoked Chipotle Goat Cheese Mac & Cheese

On certain Fridays, Garden of Eydie reaches out and asks everyone what favorite recipe they want us to Plant Base for them.  Our very first friday, we got a request to create a recipe for Mac & Cheese with no gluten, no nuts and no nutritional yeast.   I said “No problem, just one question, can you have seeds?”

She said “yes”.  So I was able to use my secret weapon—Spero foods plant based smoked chipotle goat cheese, made out of sunflower seeds.  I used gluten-free brown rice pasta. Seriously…this is so good!


Brown Rice, Mushrooms & Kale

I came up with the idea for this dish when creating a veggie burger.  The combination of brown rice, sauteed mushrooms and kale ended up being so delicious and with a big bonus—-so very nutritious.  You get your cruciferous greens, grains and mushrooms all in one side dish! Then I decided to make it part of my Fairy-Tale Stuffed Pumpkin.  Add some roasted butternut squash for a colorful entree and serve with a crispy salad and you have a wonderful meal.


Fairy Tale Stuffed Pumpkin

Every year for Thanksgiving I make the much anticipated Hickory Smoked Turkey for my turkey loving family and friends, even though I am plant-based.  I treated myself as an after-thought–I just quickly microwaved vegetables and a large potato, portioned off some salad without the dressing, and had fruit for dessert.  That was my Thanksgiving feast. Not anymore! Now that I have two sisters-in-law who have become plant-based, and all of you to cook for, I decided to add a very special entree, so that our Thanksgiving dinner will be just as special and delicious, and cooked with love, as a traditional Thanksgiving feast, but oh so much healthier!!!   I saw a gorgeous Cinderella pumpkin at the market and decided to create a piece of “art” using the pumpkin as the canvas. It includes 3 “dishes” to make this one large entree, and it takes some time, but all the elements should be cooked ahead and then just assembled for last minute heating the day of the big event. The recipe ends up being really easy, and very impressive!  Added benefit: you can use the Lentils and Rice, Kale and mushroom recipes as side dishes for other occasions!

Fairy Tales do come true for a memorable Thanksgiving feast


2 Sweet Potatoes, 3 Recipes

I met this brilliant French Chef and spice master, Lior Lev Sercarz at his spice store in NYC called La Boȋte. He has spent many years studying spices from all over the world, and has created spice blends, and recipes, using only very high quality spices, including some very unusual ones you won’t find anywhere else. You’ll find yourself wanting to order from his store.  He is such a master at using and blending spices, that other renowned chefs depend on him for advice! These recipes are adapted from his book, Mastering Spices, which I highly recommend. Chef Lior will take one base recipe, change the spice blend and create at least 3 different dishes that will taste completely different. 

I took his Sweet Potato Puree recipe, Garden of Eydie’d it (took out the oil and salt) and created a dip for an hors d’oeuvre, the original sweet potato puree as a side dish, plus a Collard green wrap for an entree, all using 2 sweet potatoes and one spice blend!  Hence the name Two Sweet Potatoes—-3 Recipes!


Tunisian Braised White Beans With Charred Spinach

While traveling through NYC, I had the wonderful opportunity to meet Chef Lior Lev Sercarz at his amazing spice shop, La Boite on the far west side of town, (11th @ 51st st.). I have never met a chef who understands spices like Lior does. He taught me that we can take one recipe, spice it 3 different ways, and can experience that dish from 3 differnt cultures. I love it and plan to explore this way of cooking and provide recipes for all of you! One key element is that the spices must be fresh to make your dishes “sing”. Did you know that a spice from one country will taste completely different than the same spice from a different country? It’s like wine…it’s all about the terroir (the soil). Where our food comes from and how it is grown is tantamount to the taste of our food and its nutrients.

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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