Looking for a make-ahead lunch or easy dinner that is oil-free, vegan and gluten-free but packed with flavor? I’ve got you covered with this white bean chili with salsa verde. It’s slightly spicy (adjustable to your taste), hearty, and totally comforting. Plus its a beautiful canvas for all sorts of fixin’s. Avocado for the millennials. Cilantro for the Texans. Sliced radish for the foodstagrammers. Tortilla chips for the husbands. Everyone is happy!
Continue reading White Bean Chili With Salsa Verde
It’s no secret that I love me some sweets and cookies. But as far as recipes go, what I am constantly searching for is vegan dinner ideas. I figured this may be true for you as well, so I am attempting to share more weeknight dinner recipes. Enter these stuffed portabellas: piled high with a spinach, artichoke, and forbidden rice filling and topped with panko “parmesan” for some added crunch.
As I’ve mentioned before, my husband loves mushrooms. He is also not a vegan (although he eats largely vegan at home). I’m therefore treating mushrooms as a “gateway drug” to veganism, and sneaking them in to as many recipes as I can. I will use whatever means necessary to push more vegan meals into his diet! These stuffed portabellas are the brainchild of my evil scheme. Continue reading Spinach and Artichoke Stuffed Portabellas
This salad is what would happen if your favorite, over-dressed Caesar salad from childhood spent a semester studying abroad in Italy and came back all cultured and superior and such. The classic Caesar has leveled up: behold, the Basil Caesar Salad with Polenta Croutons. Delizioso!
Continue reading Basil Caesar Salad With Polenta Croutons
Do you need some classic comfort for your Sunday dinner? Are you worried that going vegan means no more Italian? (Insert scream face here.) This spaghetti with vegan mushroom pecan meatballs will be your new best friend.
I could write poetry about my love of Italian food. Growing up in Buffalo, NY in a half-Italian household (my mother’s side), pasta was one of the first foods I learned to cook. My mother would put on old Ella Fitzgerald records, and we would make marinara for the week, or make a quick vegetable pasta using whatever ingredients we had on hand. I think I could recognize pasta al dente by the time I was nine.
Continue reading Sunday Spaghetti with Mushroom Pecan Meatballs
Looking for a delicious, veggie-packed, make ahead dinner for busy weeknights? Bonus points if it transports you to your favorite Thai restaurant? Look no further than this Thai Pineapple and Sweet Potato Red Curry.
Thai food holds a special place in my heart. I grew up eating lots of Italian food given my mother’s heritage. And while I will always love Italian, when I started eating Thai I felt like my world opened. It was the start of me developing a flavor profile all my own.
Continue reading Thai Pineapple and Sweet Potato Red Curry
Friends, I have a confession. I love kale. I don’t care if it’s cliché at the point (“oh wow, another vegan who loves kale, shocking”) – I can’t and won’t stop.
It’s crunchy, sturdy enough to hold up under a generous amount of dressing, and healthy AF. And if you prepare it right, I promise it’s downright delicious.
Also potentially cliché- I love hummus. Again, don’t care if that’s the most basic thing ever. I like to say that things are basic for a reason: because a lot of people recognized what’s good.
This recipe combines BOTH of these awesome things: kale and hummus.
Continue reading Dilly Kale and Quinoa Salad with Easy Hummus Dressing
It’s that time of year. When the vegan cookies and pints of dairy-free ben and jerry’s that were so giddily consumed in November and December begin to weigh you down like a ton of bricks.
If you’ve only being able to wear leggings since November, you are not alone. Pants are not a viable option for me right now. Maybe you too are craving some simple, delicious plant-based noms to start off 2018 right. I’ll be showing you how this month with clean, low fat, whole-foods recipes free of oil and added sugar. This soup is a great start!
Continue reading Red Curry Butternut Squash Soup with Crispy Kale
Like many of you, I am all about sugar, flour, and fat this time of year. I haven’t counted a calorie since I got married in September, and I’ve been avoiding my scale like the plague. As I once heard, festive calories don’t count!
But we all still need a beautiful, impressive salad to add to the holiday table and accompany our more indulgent dishes. I’ve been on a mission to create the perfect salad for this purpose to share with you all.
This salad takes a bit of prep but is well worth the time, especially on special occasions. You will love it because it has some of the best flavors of the season: juicy roasted cranberries, sweet and starchy sweet potatoes, smoky and salty tempeh, and crisp kale coated in just enough maple tahini dressing. I top it with hemp seeds and chopped pistachios for a bit of crunch.
Continue reading Festive Kale, Roasted Cranberry, Sweet Potato, and Tempeh Salad with Maple Tahini Dressing
I am a recovering low-carb dieter. The key to my freedom? The beauty of plant-based eating.
In another life, one of the most sure-fire ways to get me off the low-carb wagon was a huge bowl of steaming pasta placed within 50 yards of my deprived existence. Being Italian, foregoing the foods I grew up with was always a challenge. Pasta was a staple in my household, and my mother would frequently use the dish as a vehicle to clean out the fridge of vegetables at the end of the week. It was my favorite meal as a child. But, like so many of us, I was convinced I had to forgo “evil” pasta and other forms of carbohydrates to get to my goal weight and be “healthy” as an adult.
Fast forward to now, when I regularly indulge in plant-based pasta meals and enjoy living again. One of the reasons why it is so easy for me to adhere to a plant-based diet is because I love carbohydrates. And who doesn’t?? (I’m not sure I’d trust anyone who answered “Me” to that rhetorical question.)
Continue reading Vegan Creamy Roasted Red Pepper Pasta