The Conscious Kitchen

Traditional Potato Latkes (vegan and gluten-free)

Dec

Hanukkah, the festival of lights, translates from Hebrew to mean “dedication”. Hanukkah celebrates the triumphs, both religious and military, of ancient Jewish heroes. Traditionally, Hanukkah foods are fried in oil to symbolize the flame from purified oil that was used to rededicate the Hebrew’s temple on Jerusalem’s Mount Moriah that the Jews reclaimed after 3 years of fighting. That flame that should have only lasted a day but miraculously burned for eight days and nights and today it is called Hanukkah. Yes, I could be giving you a recipe for baked, low-fat latkes, but since I am actually making them this year, I am going for tradition all the way.

Roasted Chunky Applesauce

Dec

Late Fall is truly the best time of the year for really great apples. Last weekend when I was at the farmer’s market, I think I counted 11 different varieties of apples being sold. My favorite apple variety is the Honeycrisp. To me, they have the perfect balance of tart, crisp, and sweet. That being said, I enjoy all sorts of varieties and like to have many of them in the house at a time. My kids love sampling the different varieties and weighing in on which ones they like best too. It makes a fun snack to prepare a platter of sliced apples sprinkled with ground cinnamon and letting everyone pick their favorites.

Tofu Breakfast Scramble with Asparagus and Mushrooms

Dec

Tofu is one of those food items that I have historically not been a big fan of. But over the past couple of years, I have warmed to the idea of experimenting with it and learned to use it in recipes that I truly love such as Dilled Tofu Salad. Recipes for using tofu in a scramble like dishes made with eggs are classic vegan fare. Vegan cookbooks, blogs, and gurus all share versions of this ridiculously easy and satisfying dish, but not until recently have I tried them out for myself.

No Cream Creamed Spinach

Nov

Long before I changed my diet to adhere strictly to a plant based diet, I was a vegetable lover. Dining at steakhouses was always exciting for me because of the extensive offerings of fun side dishes. Even today, ironically, steak houses happen to be great places to eat out as a vegan. Many of the dishes do contain heart clogging quantities of dairy, but a lot of them do not. Of course, some restaurants are more accommodating than others, but I can always get a baked potato and some steamed veggies at a steak house if nothing else. One of my favorite classic side dishes is creamed spinach.

Crisp Salad with Green Goddess Dressing

Nov

Like other well known and popular salad dressings such as Caesar and Ranch, Green Goddess dressing was a hit from its inception. The most well known lore of its origin was that it was created in 1923 by the chef at the Palace Hotel in San Francisco in honor of the British actor George Arliss, a guest in the hotel, and his hit play called The Green Goddess. The Green Goddess play was made into a silent movie in the 1920’s, and in 1930 it was remade into one of the first “talkie” movies.

Cranberry Orange Relish

Nov

Sauce, Chutney, or Relish. However they are prepared, I love cranberries and the holiday season would not be complete without them. If I were cooking for a large family gathering, I would probably make at least two variations of the tangy little fruits for the table. I find it nice to offer the condiment in both raw and cooked forms as they are different from each other, and I like how cranberries add a zingy balance to an otherwise heavy meal. If I had to make a choice and make only one cranberry dish for Thanksgiving, the nod goes to this recipe for Cranberry Relish. The original version of this recipe made by my mother had a whopping 3 cups of sugar and 2 cups of orange marmalade. I have lightened it up over the years and it is just as delicious.

Sweet Potato Gratin

Nov

This recipe for Sweet Potato Gratin will be a perfect dish to make and share for the holidays. Unlike those oozing with heavy cream and cheese, this gratin is rich and creamy without being cloying. As it is made with only plant-based ingredients, it is lower in fat and considerably better for you as well. Being part of the orange fleshed vegetable group, Sweet potatoes are extremely nutritious. They are an excellent source of fiber, and the anti-oxidant vitamins A and C as well as alpha-carotene and beta-carotene.

Roasted Brussels Sprouts with Chestnuts

Nov

Introduced to America in 1812 by Thomas Jefferson, Brussels sprouts are among the most traditional components of our Thanksgiving feasts. This vegetable that holds a resemblance to that of a miniature cabbage thrives during the colder months of the year, and are available during the fall and winter months still attached to the stalks (about 20-30 heads per) that they grow on.

Quinoa with Roasted Butternut Squash and Kale

Nov

I am always putting together fresh ingredients that I have in my kitchen to have for lunch or dinner. Most of the time they are satisfying, but fairly basic and uninteresting. Every now and then I come up with a happy accident that is really great and worthy of sharing. This dish made with quinoa, roasted butternut squash, and kale is a truly delicious seasonal dish that would be a brilliant nutritious addition to any holiday table.

Roasted Butternut Squash

Nov

Roasted butternut squash is great alternative to potatoes for those who are seeking a vegetable that is less starch ridden yet equally satisfying. Aside from the peeling and seeding, the simple preparation is much the same. But the health benefits you get from them should cause you to consider making them more often. Like other orange fleshed vegetables, butternut squash is a potent source of the antioxidants alpha-carotene and beta-carotene. They are pro vitamin A carotenoids which help the body convert the carotenes into vitamin A.

Roasted Green Beans with Cherry Tomatoes and Walnuts

Nov

There is nothing better than a holiday dish that is quick and simple to put together. This is a dish that fits that bill. It is delicious, easy, and beautiful as well as being full of nutrients.

Cornbread Dressing (vegan and gluten-free)

Oct

I took over the role of preparing and hosting Thanksgiving dinner many years ago, but I always have my mom make the dressing as her contribution regardless. I have been enjoying it for my entire life, and no Thanksgiving for me would be complete without it. When I changed the way that I eat with a dedication to a plant-based diet, I had to figure out a way to replicate the flavors of my favorite Thanksgiving dish with a new set of ingredients. Considering the fact that it never had meat in it, I had a fair chance of making it happen. Last year, I did a satisfactory job. This year I nailed it thanks to a new recipe I concocted for the cornbread base that happens to be gluten-free as well.