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Vegan Sofritas, Chipotle-Style

I must’ve been Mexican in my last life because I could happily eat Mexican food every day.  When the Chipotle chain came out with their vegan sofritas, which are basically chopped bits of organic tofu in a saucy base, I changed my stance on what fast food could offer.I still prefer homemade and in case you do, try this version of delicious sofritas.Still, there’s nothing like home-cooked food for so many reasons. Cooking from scratch lets you use the freshest ingredients in the ...

Crunchy Asparagus Miso Soba Noodle Salad

This delicious noodle salad uses raw asparagus and other raw veggies to create a satisfying and light salad that screams SPRING!  Best served cold or at room temperature, it's  a perfect make-ahead meal for guests or even tomorrow's lunch.Here we use purple asparagus, green onions, carrots and red peppers but feel free to substitute your favorites.  If our peas were ready, we'd add them too but it's just been too much crazy weather to make the timing happen.Tastes great the next ...

Lemony Roasted Cauliflower with Olives and Almonds

Cauliflower is one of those vegetables that many people overlook (though riced cauliflower has clearly become a thing for the carb-free folks) but it's packed with fiber, a decent source of protein, high in vitamin C and potassium and also provides vitamins B and K. Plus, it's filling and low-fat.This is a delicious way to serve cauliflower, the ubiquitous winter vegetable, that is sure to please even those fussy eaters who have decided they don't actually like cauliflower (probably because ...

Crispy Make-Ahead Vegan Latkes: It’s Time!

It's Hanukkah,  it's Christmas, it's New Year's. That means it's time to indulge in tasty delights with family and friends. In other words, time for latkes, the crispy potato and onion patties fried to perfection. More than other foods, latkes are part of the core Jewish tradition, at least in the USA.  Most commonly, they are made with an egg or two to bind the  grated potatoes and onions together though there are variations. These tasty bites use flour and an optional egg-replacer to ...

Happy Morning Fluffy Blueberry Pancakes (Vegan)

Staring at our fifteen pounds of fresh-picked organic blueberries is a summer treat that allows us to stuff our faces with handfuls at a time.  The freezer is loaded and still there are more.This fluffy pancake recipe, topped with pure maple syrup, uses these most delicious berries to create the classic morning comfort food.   Why not eat, enjoy, then crawl back into bed and lounge? Decadent, yes but oh so lovely...INGREDIENTS:1 Cup All Purpose Flour (or preferred variety)1 ...

Creamy Potato Red Pepper Spinach Tart

This vegan, soy-free tart is quiche-like and very rich and perfect for a Spring luncheon or Summer evening meal. It can be varied with different vegetables to make it your own in every season. How about butternut squash and leeks for Autumn or tomatoes and peas for a change?  While the ingredient list looks long, the recipe isn't complicated. It's just a matter of layering everything together.It's kid-friendly but also pairs well with a crisp white wine and of course, a big crunchy salad. ...

Asparagus Stuffed Mushrooms

These delicious roasted mushroom caps filled with asparagus or other vegetable stuffing are a beautiful presentation-worthy dinner party option and are vegan-friendly too.The mushroom caps can also be served as a starter or as a great cocktail party snack, depending on how many you serve.  Three to five makes a full size serving.  We used leftover roasted asparagus but you can use any leftover or cooked veggie including spinach, roasted peppers, eggplant or whatever you have.Feel free ...

Crunchy Chewy Chocolate Hazelnut Cookies (Vegan)

It's cold. In these parts, it's also snowing. What to do in addition to getting the boots on and shovel out? Eat cookies, of course. Cookies are one of those sweet treats that can provide the perfect combo of decadence, crunch and flavor.  Being small, it's also easy to engage in portion control. Just one, one more and again. If you want to feel even better about eating them, call them "biscuits" as they do in many parts of the world - it practically sounds like a healthy main course...

Pickles: Dead or Alive? Why Ferments Rule and 5 Tips for Success

Probably because of all the rain, our cucumbers decided to go nuts this year, so we ended up harvesting dozens every day or two.  After a lot of green “de-tox” juicing plus numerous variations on cucumber salad (Asian-influenced with rice wine vinegar and sesame, Mexico-style with jalapenos and carrot, “old-fashioned” with dill and apple cider vinegar, etc.), the only rational approach was to catch the cukes before they grew too big and haul out the extra-large pickling crock....

Ten More Products We Saw at Expo West that We Bet You Haven’t Tried

Expo West last month in Anaheim was a bonanza of products including many that are new and unusual. Here's ten more that you probably haven't heard of... in addition to the ones we mentioned in our earlier post here.Arette Tea Seed Oil -- Yet another oil touted for its benefits as well as its flavor, Arette brings several varieties to the market. They claim it one of the most nutritious and healthiest edible oils, with a high percentage of unsaturated and monounsaturated fatty acids, has a ...