All posts filed under: Vegan

Fall Feast Stuffed Pumpkin

I see a lot of anxious posts this time of year from vegan, pescan, vegetarian, and pescatarians all wondering the same question- “What should I make for Thanksgiving?!”.  It’s understandable since this is the one holiday that is almost completely focused on culinary delights and our gratitude for them. Your average healthy party-trick of hummus and crudités simply won’t suffice. Whether I’m hosting or not, I always like to make a plant-based dish that works as a spectacular main dish for those who don’t eat poultry, as well as a delicious side for those who prefer a traditional turkey dinner. While my usual Thanksgiving go-to Maple-Glazed Stuffed Acorn Squash is always a winner, this year I wanted to try something new after finding an inspiring Japanese pumpkin at the market. One of the things that can be daunting about working with such a large pumpkin is cutting and cleaning it since the outer rind can be nearly impenetrable. We circumvent this issue by roasting the pumpkin whole until it’s nice and tender so that your …

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom Honey and Coconut Butter

Big juicy blueberries are in season right now and there’s no better way to enjoy them than first thing in the morning with these moist and fluffy Blueberry-Rosemary Pancakes. I use Bob’s Red Mill Organic 7-grain Pancake mix mix which uses stone ground whole grain flours and whole ground flaxseed meal to create a delicious earthy blend. You can find it at natural food markets or online. Fresh rosemary adds a fragrant herbal element and orange blossom honey adds a sweet floral note. Finish them off with creamy coconut butter and you have next-level blueberry pancakes that you can make in just minutes. They are made perfectly moist and fluffy thanks to aquafaba – the liquid from canned beans that can be used in place of eggs in lots of recipes. If you are unfamiliar with aquafaba you can check out this Facebook page to learn more about it and check out all of the crazy inspiring things people are doing with it. These Blueberry-Rosemary Pancakes are perfect for: when you need a quick, but extra …

Feel Good Chocolate Covered Strawberries

When I was a little girl I used to look forward to going to the shopping mall with my mom on occasion. I loved smelling the perfumes at Macy’s and looking at the latest fashions worn by mannequins with expressionless faces. The highlight of these outings, however, was a trip to the chocolate shop near the food court. There, alongside the truffles and bark, they sold big, juicy strawberries in a thick coating of dark chocolate for what I considered to be a small fortune. Looking forward to that melt in your mouth pairing of bittersweet chocolate and fresh berries would keep me on my best behavior all day. It wasn’t until years later that I found out how easy chocolate covered strawberries are to make, and for a fraction of those shopping mall treats. The best part about making them at home is you can use a variety of superfood toppings that dry into the chocolate. These add flavor, texture, and color resulting in berries that are as beautiful as they are delicious. Now …

Spicy Buffalo Tofu Fingers with Creamy Avocado Ranch Dressing

Game Day Spicy Buffalo Tofu Fingers with Avocado Ranch Dressing

 I make these Spicy Buffalo Tofu Fingers for Super Bowl every year. They are always a big hit with vegans and meat eaters alike so I wanted to share the recipe before the big game this Sunday. You don’t have to be watching a sporting event to enjoy these, but they do happen to have a spicy kick that stands up nicely to a cold beer and a loud television. I like to use Wildwood Organic Tofu made with sprouted soybeans because it is vacuum sealed rather than packed in water, but any extra-firm tofu will work. I use an organic Jalapeño Hot Sauce, but you can use any hot sauce you like, Just make sure vinegar is listed as an ingredient, to ensure that you get the right flavor. My favorite Sriracha comes from Organicville.  All of these ingredients are available at Whole Foods or other natural foods markets. Try them with my creamy Avocado-Herb Ranch Dressing.  It’s the perfect cooling compliment to these spicy treats. Nutritional Highlights: Tofu is a complete protein, containing all 9 …

Spinach Pasta with Roasted Pumpkin, Pomegranate and Pecans in Sage Garlic Oil

Roasted Pumpkin, Pomegranate and Pecan Pasta in Sage Garlic Oil

I came up with this roasted pumpkin pasta recipe as a way to make the best use of the pumpkins that had been  decorating my front entryway. I bought a couple of varieties that were new to me this year rather than the traditional jack-o-latern type. When I cut into them with plans to make toasted pumpkin seeds, the color of the flesh inside told me that these pumpkins were made for more decorating doorsteps. I’ve tried cooking those regular pumpkins before and they were flavorless and fibrous, but these brightly colored pumpkins have a smooth, sweet flesh similar to butternut squash. The types to try are Cinderella, Fairytale, Hubbard or Sugar Pie. All you have to do to bring out their rich, sweet pumpkin flavor is roast them with a few spices. You can serve roasted pumpkin as a hearty seasonal side, but here it is paired with earthy spinach pasta, meaty pecans and sweet-tart pomegranate seeds to become a main dish that is not only beautifully balanced in flavor, but also beautiful to look …

Quick Ginger-Chili Pickled Persimmon

Ginger-Chili Pickled Persimmon are my favorite pickles of all! They are delicious on salads or as a tangy-sweet snack. Persimmon are only available for a short time each year, so this is the perfect way to save the season, and only takes five minutes to make! Quick Ginger-Chili Pickled Persimmon Ingredients: 5 Fuyu Persimmon, sliced into 1/4 inch rounds, seeds discarded 1.5 cups Raw Apple Cider Vinegar 2/3 cup Raw Cane Sugar or Coconut Sugar 1 inch Ginger, sliced 1/2 tsp Chili Flakes 1 Tbsp Kosher Salt 1/2 tsp Black Peppercorns 1/8 tsp Saffron Directions: Stuff a pint-sized mason jar with the persimmons, add the vinegar, sugar and spices. Lightly shake so everything dissolves, and stick them in the fridge. They will keep for several weeks in the unlikely event you don’t eat them sooner. Notes: If you would like to heat process, fill the mason jars with the persimmon then bring the vinegar, sugar, and spices to a boil. Stir until everything dissolves then pour into the jar leaving 1/4 inch headroom, wipe the rim …

Rainbow Root Vegetable Salad

This rainbow root vegetable salad is a beautiful and easy dish that adds a gorgeous array of colors to your winter table. All of the vegetables are raw so the trick is to use a mandolin to slice the veggies so they are just thick enough to hold their shape. Then we add sweet persimmon and golden raisins to perfectly balance the earthy flavor of the root veggies. It’s a celebration of the seasons bounty which makes it a perfect dish for the holidays! Enjoy and best wishes to you as we step into this busy season! With love, Jacq Rainbow Root Vegetable Salad Serves 6 as appetizer Ingredients  1/4 Fennel bulb and fronds 3 small watermelon radish 1 persian Cucumber 2 baby turnip (or 1/2 small turnip, peeled) 1/2 Yellow Beet, peeled 1/2 Chioggia (striped) Beet, peeled 1/2 Red Beet, peeled 3 rainbow Carrots 1 large Fuyu Persimmon (sub fuji apple if not available) 3 Romaine Lettuce Hearts 5 tablespoons Almond Oil, divided 1/2 Lemon Sea Salt and Black Pepper 1/2 Orange 1 tablespoon Red …

Kalettes with Lemon tahini Drizzle and Goji Berrie

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries

I’ve been reading about kalettes for a while now and was excited to finally find them live and in person, or at least cut and in person, at the farmers market recently.. Also known as lollipop kale or kale sprouts, they are the latest star ingredient of the veggie world, and with good reason. They are an adorable cross between kale and Brussels sprouts, and like their parents, kalettes are loaded with nutrients and health benefits.  Their flavor is slightly less bitter than Brussels sprouts with a mild earthy flavor. You can eat them raw or sautéed, but roasted kalettes are especially delicious! While they’re great dressed simply in olive oil and a little salt and pepper, here they are turned into something really special with a heavy drizzle of spoon-licking good lemon-tahini dressing and a sprinkle of sweet-tart goji berries. This recipe is perfect… As a quick, easy, and colorful side for holiday meals. paired with grains, beans and/or other veggies in a Buddha bowl when you’re feeling run down and need a big antioxidant …

Healthy vegan chocolate chip cookie

Feel Good Chocolate Chip Cookies made with Oats Almond Butter and Banana (Vegan)

Now that my baby is almost a year old, a shocking amount solid food is passing through those tiny lips. He seems to always be hungry so I thought I better start working on some healthy snack food recipes. These chocolate chip cookies really fit the bill. They’re made with a few simple, nourishing ingredients, and are vegan and gluten-free. They’re also really quick to make, which is a big bonus since time has never felt so precious to me as it does now. These cookies are perfect… anytime you want a healthy snack that satisfies your sweet tooth. when you don’t have time to sit down for a full meal. They’re even healthy enough to eat for breakfast! as a lunch bag treat to take to school or the office. Nutritional Highlights: Eating oats regularly can help lower your risk for heart disease. Oats contain a specific type of fiber known as beta-glucan. Studies have shown the beneficial effects of this special fiber on cholesterol levels for decades. Almonds are a great source of healthy …

Chocolate Pecan Coconut Overnight Oats (Vegan)

Chocolate Pecan Coconut Overnight Oats

This Chocolate Pecan Coconut Overnight Oats recipe is my favorite that I have come up with so far during my new overnight oat obsession. The flavors are inspired by those chocolate-coconut candy bars that I used to love as a kid, but made with pure healthy ingredients that make it a deliciously nutritious way to start the day. I love that it really fills you up and satisfies any morning sweet tooth. Since it has a great balance of whole-grain carbohydrates, plant proteins, and healthy fats it keeps you feeling strong and energized all morning! It takes only a couple of minutes to throw together at night and in the morning you have a nutty, chocolatey breakfast to enjoy at home or on the run. These chocolate pecan overnight oats are great fuel for a workout and also make a fabulous healthy snack or dessert. They keep a few days in the fridge so it’s nice to double or triple the recipe so you have them ready to enjoy anytime. Chocolate Pecan Coconut Overnight Oats Ingredients: Serves 1 1/4 …