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
Luck of the Irish Green “Eggs” and Naan
Garden of Eydie loves to celebrate holidays! It’s especially exciting to come up with fun and delicious, plant based twists on the usual holiday fare. St. Patrick’s day is coming soon and we decided to start the day celebrating Dr. Seuss style, with an ode to the book “ Green Eggs and Ham”, but we made Green “Eggs” and Naan! A pinch of Black Salt, which has a slight sulfur smell makes the scrambled tofu “eggs” taste like the real thing! It’s really good!
Peanut Butter Cups
Do we really need an excuse for this creation? Peanut butter? Check. Chocolate? Check. Sweet, creamy goodness in every bite? CHECK! What else is there? These are your healthy and easy alternatives to Reese’s Peanut Butter Cups. You’re welcome!
The Best Cranberry Oatmeal Cookies
I must admit, I am definitely not a Vegan Baker. It takes a lot of knowledge of how the variety of plant-based ingredients react in baking. I thought I’d give it a try and made a cookie I was craving: Cranberry Oatmeal. How hard could it be?, I thought Well, I tried it 3x, and I “bombed” 3x. I had to turn to Garden of Eydie Vegan Baker extraordinaire, Ashley, and asked her to give it a go. She quickly put them together the day I asked her and brought them over. And boy are these “the bomb!” I don’t think you’ll find a more delicious and healthy plant-based cookie than this one. Look no further. Make these!
Spiced Apple Pie Shake
Eydie asked me to create a recipe for a Spiced Apple Pie ice cream, which sounded good to me! I started with my favorite apple, Honeycrisp, and made it even sweeter with healthy dates. Now I wanted a “plant based cream” so I used full-fat coconut milk. All that was needed was to add some warming spices and yummy, this unfrozen ice cream base was so delicious. Then we froze it, and it turned icy….still delicious, but too crunchy. The solution—turn it into a milkshake! Eydie & Michelle (Eydie’s CGTO—Chief Go To Officer for Garden of Eydie) went wild for it. And guess what…no ice cream maker needed!
Just like life…when something isn’t just right one way, pivot and who knows….something amazing can happen.
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!