Roasted Carrots with Jalapeño, Lime and Creamy Vegan Dill Dressing

Posted on April 4, 2016April 4, 2016AuthorDawn Cassidy

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These roasted carrots with jalapeño 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 jalapeño is not a bad way to start. The jalapeño 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

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Vegan French Onion Dip

Posted on March 21, 2016June 8, 2016AuthorDawn Cassidy

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

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Pickled Red Onions

Posted on March 14, 2016April 3, 2016AuthorDawn Cassidy

So if I am being totally, completely honest, my obsession with pickled red onions just might have something to do with my favorite nachos at our local Mexican restaurant. Yes, I eat nachos, and happily, I might add. There’s nothing wrong with enjoying a little treat from time to time and nachos are at the top of my list. The tart, crispness of the pickled red onions (and jalapeños – later post) totally make the nachos pop, so I decided to create my own version of them. read more

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Beetroot Tartare

Posted on March 7, 2016April 3, 2016AuthorDawn Cassidy

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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Slower Cooker Mexican Black Beans

Posted on March 3, 2016March 28, 2016AuthorDawn Cassidy

You should really keep this recipe for vegan Mexican black beans in your back pocket. Sometimes you really need a couple of sides to round out a meal and this one requires no more than five minutes of active work time. Your slow cooker will do the rest. So ditch the canned beans. These are so much more flavorful and absolutely foolproof. read more

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Winter Citrus Salad with Cilantro Vinaigrette

Posted on February 25, 2016February 26, 2016AuthorDawn Cassidy

I am obsessed with this citrus salad! It’s the perfect way to combat the February doldrums. February can a tough month, don’t you think? The holidays are long gone but spring still seems far away, at least here in New York. This winter hasn’t been as bad as some but last February, I watched as huge sheets of ice floated down the Hudson River. Just, no. (I can hear my mother saying, “Well it’s 65 degrees right now in Louisiana.” Thanks, Mom.)

This time of year, when it comes to food, I often want some element of freshness to counterbalance the heavier foods of winter. Enter citrus! Citrus is your friend. This salad is incredibly refreshing, not to mention beautiful. I am a sucker for color and these colors are pretty freaking fab. Take a peak at this closeup… read more

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Roasted Acorn Squash Soup with Cashew Sour Cream

Posted on February 15, 2016April 3, 2016AuthorDawn Cassidy

Can we just have a conversation about the colors in this vegan roasted acorn squash soup? This is the genius of mother nature. I am so psyched about how this turned out. Beautiful and insanely delicious.

When you see acorn squash soup recipes, you often see ingredients that aren’t so good for you – like butter or cream – along with classic herbs like thyme or sage. I wanted to go in a different direction. On its own, acorn squash is quite sweet. So what if we play against that and hit it with a bit of acidity? There are a couple of ingredients that make this acorn squash soup unique.

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Vegan Chocolate Milk

Posted on February 15, 2016April 3, 2016AuthorDawn Cassidy

You need to get on board immediately with this refined sugar free, vegan chocolate almond milk! Everyone needs a sweet treat from time to time, right? And what’s not to love about chocolate milk? I made this with the kids in mind but I really think I love it as much as they do. read more

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