I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year. One of the best goals for eating we can have is to try to count the number of plants in each dish. Here we have over nine. This means we are getting tons of nutrition in every bite!
Spicy Immune Boosting Vegetable Stock with Ginger and Mushrooms
I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!
Post Holiday, or anytime, Reset DaySEE RECIPE
The Best Pressure Cooker Butternut Squash Soup Amuse BoucheSEE RECIPE
Roasted Kale, Persimmon & Beet SaladSEE RECIPE
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
Mini Pumpkin Mac & “Cheese” Bites
Back in “the day” when I was on the Standard American Diet, I developed a recipe for three-cheese Mac & Cheese hors d’oeuvres. I baked them in advance and then stashed them in the freezer to be at the ready for dinner parties and last minute guests. Everyone loved them and it was so easy to just pop them in the oven to reheat! Just ask Ed! I missed having delicious hors d’oeuvres ready to go. It’s almost Thanksgiving and we are abundant with squash, especially the delicious Cinderella Squash the French so much adore. That’s when it came to me to create a plant-based worthy mac & cheese using the left-over cooked squash. Enjoy and please comment below and let us know what you think!
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.