Monthly Archives: September 2012

Mixed Bean Vegan Chili

Sep

Fall is upon us. Even with the indian summer fighting it off, the changes in the air are apparent. The sun is not as strong, the mornings and evenings are cool enough for a sweater, and leaving the windows open at night is becoming a source of fresh cool air. If you like to eat foods that are seasonal like me, it is also noticeable in the grocery stores where the prime displays of tomatoes, cucumbers, and corn are being replaced by a selection of apples, winter squash varieties, and root vegetables. When the seasonal produce starts to show, no matter what season is upon us, I get inspired.

Oatmeal Cookies (vegan and gluten-free)

Sep

Who doesn’t enjoy a treat without the guilt? These cookies fit that bill. They are loaded with whole grains and nuts, sweetened with raisins and maple syrup, and are free of processed fats. Much like a homemade granola bar without being off the charts in sugar and fat, they are also quite tasty.

My Favorite Green Smoothie

Sep

Since I am dedicated to a plant-based diet as well as avoiding gluten, People always ask me what I eat for breakfast. I eat anything from leftover grains and veggies from the night before to grain porridge or soups, but my favorite breakfasts are blended. This smoothie made with kale and fruit is my favorite. It fills me up, nourishes my body, and gives me a strong energy that no cup of coffee ever could.

Apple and Pomegranate Salad with Wild Arugula and Toasted Millet

Sep

In celebration of the Jewish New Year, there are many symbolic foods that are shared at meals. To help bring a sweet New Year at Rosh Hashanah, sweet ingredients play a key role in the traditional foods brought to the table. Apples and challah to dip in honey are on almost every holiday table, as well as typical dishes such as tzimmes, my personal favorite, which are carrots and sweet potatoes stewed with prunes or dried fruits, or honey cakes. Another traditional food for Rosh Hashanah is the pomegranate. It is eaten, symbolizing our wish to have a year full of mitzvot and good deeds as a pomegranate is filled with luscious seeds. To celebrate the year 5773, I have incorporated some of these flavors and ingredients into a vibrant and nutrient dense salad.

Quinoa Salad with Radishes, Almonds, and Soft Herbs

Sep

The popularity of quinoa seems to only be growing. The little Incan grains are hot on the food trend list for both the health minded as well as the food hobbyists. Being a complete source of amino acids, dietary fiber, and good flavor, it is no wonder that the use of it is rising in popularity. A friend of mine brought a salad similar to this to a dinner party using pearled barley. I loved it so much that I requested her recipe so I could share it with you. Pearled barley is a delicious grain, but much like white rice, it is processed to remove the most beneficial nutrients. It also contains gluten. Preparing this simple salad with quinoa makes it gluten-free and is loaded with a basketful of often overlooked vegetables.

Pad Thai Noodles (vegan and gluten-free)

Sep

Pad Thai noodles are among the most popular take out items out there. They have always been a favorite in our house as well. Ever since I went down the vegan and gluten-free path, I have been trying to figure out how to replicate the flavors of Pad Thai with only plant-based ingredients and make it more healthful at the same time. The key ingredient that brings this dish to life is tamarind which has a sort of sour apple flavor. It is can be found in the asian section of most supermarkets and is not difficult to acquire. To brighten up the dish and make it something that is actually nourishing, I added vegetables, tofu, and replaced the standard white rice noodles with brown rice noodles. The revamped recipe is not only quick to prepare but also high in dietary fiber and protein, considerably lower in fat, and quite tasty.

Lemon Chicken with Artichokes and Capers

Sep

It’s been awhile since I shared a recipe with you that was not vegan. This recipe for chicken with fresh artichokes, lemon, and capers is a favorite in my house. Although the preparation of the artichokes is messy and a little time consuming, it will be well worth the effort. Frozen artichoke hearts can be used in place of the fresh, but they lack the depth of flavor. Without using the artichokes, this dish is quick, easy to prepare, and nearly just as good. The clean bright flavors are great served with brown basmati rice and an additional vegetable for the family.

Sweet Potatoes Stuffed with Kale and Tomatoes

Sep

This is one of my favorite go to meals to whip up when I am tired, lazy, or just don’t feel like cooking. As I am the only full time vegan in my household, I turn to dishes like this that are easy to make for one person that are healthy without fuss on a regular basis. It is also one of those things that I eat to make me feel better when I feel physically off. It is satisfying, tasty, free of gluten and loaded with power nutrients. As yams can be cooked in a microwave in roughly 10 minutes, it is the sort of meal that is of a busy single person’s dreams.