My vegan chili con queso is totally famous. (Among a very small group of girls who may or may not get a little too rowdy over a good potluck and good wine on an occasional Friday night. š ) No judging, please. I like a little fun with my healthy. Besides, who doesn’t like to moonwalk across a kitchen singing Welcome to the Jungle? read more
Please do yourself a favor and add this yellowfin tuna crudo to your summer recipe rotation! I will definitely be busting this out on Memorial Day. Three words – no cooking required. read more
These raw vegan raspberry cheesecake bars are EVERYTHING. I don’t care if you are a vegan, a raw vegan or a hell-no-I’m-not-a-vegan. If you don’t make these, you are suffering! Memorial Day is just around the corner and this is an easy, no-cook dessert that is gluten free and refined sugar free. And the taste! Creamy and decadent, sweet but not too sweet, full of fresh raspberry flavor. There is nothing in these that is all that bad for you. Okay, I wouldn’t take a bath in maple syrup just like I wouldn’t eat a tub of cashews but as long as you exercise some self-control and don’t eat the whole tray, you’re fine. read more
Pico de gallo is one of those things I just can’t live without. And with Cinco de Mayo coming up, I thought it was the perfect time to share one of my favorite basics. It’s amazing how a handful of simple ingredients combine to form something so delicious. I love it so much I could eat it with a spoon. (Ok, I do eat it with a spoon as long as no one’s watching!) read more
These roasted carrots with jalapeƱo and lime are so so good. Now, historically speaking, I have not been the biggest carrot fan. The cooked carrots of my youth definitely left something to be desired – orange coins characterized by a bland and soggy sweetness. “Eat your carrots.” No thank you.
But I present to you my case for carrots. It’s beautiful to leave a bit of the green tops, don’t you think? I also love that these carrots aren’t peeled. They feel appealingly rustic.
While I am not big on rules, I do have one for carrots. You really need to play against their sweetness. Roasting them with a bit of cumin, coriander and thinly sliced jalapeƱo is not a bad way to start. The jalapeƱo really mellows in the oven and it lends a really nice flavor. But the real magic happens when you hit those fresh from the oven carrots with some freshly squeezed lime juice. That’s when the skies open and the angels sing! read more
This vegan French onion dip is as creamy and satisfying as any dairy-based dip you will find. Now I know what some of you may be thinking. Bad vegan substitutes for traditional dairy-based recipes are a one-way ticket to bitter disappointment. But this dip is the real deal. Promise! You want to know the secret to its rich and decadent texture? read more
This beetroot tartare is one of those dishes that looks fancy but is really, simply, all about highlighting the vegetable. Some herbs, fresh horseradish root, a pop of acidity, and a hit of salt are all beets need to make them sing! The lemon-horseradish (cashew) cream just puts them over the top. It takes a little time to roast the beets but the actual preparation of the tartare is really quite simple. It’s a lot like preparing a salad. A little chopping and mixing. A little dressing.
In fact, while I often think of this beetroot tartare as an appetizer, it’s equally appropriate as a salad or side.
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