All posts tagged: plant-based

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 …

Creamy White Wine Risotto With Roasted Mushroom and Thyme

Published by Jacqueline King

If you’re looking for a beautiful and delicious main dish to serve this holiday season, look no further than this creamy White Wine Risotto with Roasted Mushroom and Thyme. I lived in Italy for a while and have so many memories of celebratory dinners with risotto at the center. I think of it as the world’s most elegant comfort food. It’s so satisfying and warming, but still feels like a special occasion food. Like a lot of people, I assumed that to get a creamy risotto, you have to add a lot of butter and cheese, but as I began to study plant-based cooking I found out that is absolutely not true! The creaminess is actually achieved by coaxing the starch out the of the special type of rice that is used to make risotto. You do this by adding hot liquid, a little at a time as it cooks, and by stirring a lot. To get the umami flavor that is usually provided by parmesan we add a little miso paste and nutritional yeast instead. …

Your New Favorite Weeknight Dinner- Veggie Tempeh Bolognese

Published by Jacqueline King

My aunt recently told me she had tried to make tempeh, but thought it tasted like cardboard. I had to agree with her, on its own it can be pretty bland. However, when prepared the right way it can be a savory, hearty, protein filled base for a delicious meal. She was skeptical, but willing to try a dish that might redeem it for her, so I shared this Veggie Tempeh Bolognese recipe that is one of my weeknight favorites. Later that night she messaged an adorable picture of her toddler gobbling it up with spaghetti and my uncle with an empty bowl and a big smile on his face. Now, he is not what you would call an adventurous eater, so a little white lie was in order. She let him think it was a turkey Bolognese until after he had cleaned his plate. Now it is one of their favorite easy dinner recipes and hopefully it will be one of yours too. This recipe is perfect… When you want a quick, filling, delicious …

Everything Bagel Party Potato Salad

Published by Jacqueline King

This is a dish I made to bring along to a Fourth of July BBQ that everyone loved. It’s a fun and delicious rift on an everything bagel with the works. It was inspired by a recipe in one of my favorite cooking magazines Bon Appetit. I adjusted it to make it dairy-free and include more flavorful, crunchy and nutritious veggies. I took a vegan version to the party because I knew it would go well with anything else on the menu. My husband had some for lunch before we left along with the salmon on a bed of salad greens and really loved it. So depending on what else you are serving (or your dietary preference) you can decide whether to add the lox. I used packaged tofu cream cheese from the supermarket, but you could certainly make your own. My cashew sour cream would also work well in place of the cream cheese in this recipe. I hope you enjoy it at your next gathering! xo Jacq Ingredients: serves 8-10 3 pounds Baby or Fingerling Potatoes, halved …

Cooking School: How to Make Delicious Oven Roasted Vegetables

Published by Jacqueline King

Roasting in the oven is the easiest way to make the most out of any vegetable. It’s my favorite way to cook veggies for many reasons: It brings out natural sweetness in vegetables giving them a caramelized exterior while keeping the inside moist and tender. It’s versatile, you can use whatever produce is in season at the market. Roasting is the perfect technique for batch cooking or feeding a crowd. Since you cook on a sheet pan, you can make a large quantity all at once. That means you can turn on your oven once, cook up a couple different types of veggies and have them ready to go in the fridge for the rest of the week. (3-5 days) You can roast without a recipe. Every vegetable will be enhanced by the simple addition of olive oil, salt, pepper and a little time in a hot oven. That being said, roasting is a great opportunity to get creative with your favorite spices. Once you are comfortable with the basic technique, you can have fun experimenting …

Orange-Ginger Creamsicle Dream Smoothie

Published by Jacqueline King

This smoothie is so simple to make and ridiculously delicious! It tastes so good, you’ll think it must be bad for you, but actually it’s filled with fiber, vitamin C and a dose of healthy fats. Ginger is known to stimulate the metabolism, boost the immune system, and soothe the tummy, so it’s a wonderful thing to drink in first thing in the morning. The creamy orange flavor always brings me back to childhood and puts a smile on my face, which is a very nice way to start the day. Enjoy! Ingredients: 1-2 Servings 2 Navel Oranges, peeled and broken into segments 1 heaping tsp Ginger, chopped 1/4 cup Cashews, preferably soaked 2-4 hours 1 Medjool Date, pitted 6 Ice Cubes (about 2/3 cup) Blend everything except the ice until smooth in a high-speed blender*. Add ice and blend again. *If you don’t have a high-speed blender you can add 1/4 cup water to get the blades to turn, omit the fresh ginger and use a pinch of powdered ginger instead. The texture will …

Meaty Grilled Portobello Mushroom Steaks

Published by Jacqueline King

These grilled mushrooms make a satisfying and savory centerpiece to any meal. They are both low-calorie and immune boosting. Try them sliced on top of salads, your favorite bowl or as a taco or sandwich filling. I like to serve them with rice and beans so you get the meaty flavor from the mushrooms and lots of protein too. Enjoy! Ingredients: 2 Tbsp Olive Oil 1 Tbsp Balsamic Vinegar 1 Tbsp Tamari or Soy Sauce 1 tsp Dijon Mustard (preferably grainy) Big pinch dried Rosemary Tiny pinch Garlic Powder 2 Large Portobello Mushrooms In a small bowl whisk the first 6 ingredients together. Trim the stem of each mushroom so it lines up with the cap. Dip the mushrooms into the dressing, making sure they are evenly coated. Heat a grill pan over medium for 5 minutes while the mushrooms marinate. Grill mushrooms whole for 12-15 minutes flipping every 2-3 minutes until tender and juicy. Serve whole or cut into thick slices.

Strawberry Mint Pudding with Vanilla Cashew Cream

Published by Jacqueline King

Spring is in the air which means it’s time for gorgeous fresh strawberries! Make the most of these sweet beauties with this refreshing pudding. Mint can help aid digestion making this a great light dessert, but it’s also wonderful in the morning as a breakfast pudding. It’s a thick and creamy change of pace from your typical breakfast smoothie. Mint is also full of potent antioxidants and a natural stimulant, even the smell is uplifting! So this nutritious whole food pudding will put a smile on your face and a pep in your step. This recipe makes more vanilla cream than you’ll need for your pudding, but you have to make that much to get the blades of your blender to turn. Good thing it’s so rich and delicious that you’ll be happy to have leftovers! You can use it as a topping on oatmeal, desserts or in smoothies later in the week. Enjoy! xJacq Ingredients: 1-2 servings Pudding: 1/2 large or 1 small Avocado 1 cup Strawberries, sliced 1 Medjool Date, pitted 1 1/2 tsp …

French Green Beans with Caramelized Shallot, Strawberries, Pine Nuts and Mint

Published by Jacqueline King

Spring has sprung which means strawberries will soon be at their peak. Here they’re paired with french green beans, the skinny, sexy cousin of regular green beans. Also known as haricot vert, they’re longer, crisper, more tender and quicker cooking than their standard counterpart. Green beans and strawberries are both high in vitamins A and C; antioxidants know for their anti-aging properties. This delish dish will keep you feeling bright-eyed and bushy-tailed all season long. Enjoy! Ingredients: 4-6 Servings 2 Tbsp Coconut Oil 1 medium Shallot, thinly sliced 1 lb French Green Beans 1 large or 2 small Garlic Cloves, thinly sliced 1 tsp fresh Lemon Juice (1 lemon wedge) 1 tsp Lemon Zest 1/4 cup Strawberries, thinly sliced (2-3 berries) 2 Tbsp Pine Nuts 1 1/2 Tbsp Mint, thinly sliced (chiffonade) Pinch of White Pepper 1/8 tsp Maldon or other flaky Sea Salt (optional) Add the oil and shallot to a large frying pan and heat over medium until the shallots become translucent (about 2 minutes), lower heat to medium-low and continue cooking, stirring occasionally. …

Real Food Fast: Sautéed Mushroom and Wilted Spinach Salad with Cashews and Sun-Dried Tomato

Published by Jacqueline King

Here is another healthy, flavorful meal you can throw together in 10 minutes or less. I served this with toast topped with protein-rich sage hummus that I made by blending regular hummus with a couple of fresh sage leaves. It was quick, delicious and super satisfying! Ingredients: 2 Servings 3 Tbsp Olive Oil, divided 6-8 Sage Leaves 1 Shallot, chopped 1 lb. Button or Cremini Mushrooms, thinly sliced 1 Tbsp Balsamic Vinegar 1 tsp Dijon Mustard, preferably whole-grain Sea Salt & Black Pepper 6 cups Baby Greens (spinach, kale and/or chard etc.) 1 Radish, thinly sliced 1/4 cup Cashew, Raw 1/4 cup sun-dried tomato, sliced Heat a pan over medium-high then add 2 Tbsp olive oil. When hot, fry the sage for 30-60 seconds, if it starts to brown remove immediately from the pan. Use tongs or a fork to transfer the leaves to a plate covered with a paper towel to drain and crisp. In the same pan add the chopped shallot and mushrooms and cook 5 minutes until the mushrooms have softened. Add the …