Spring Salad Platter

This is a beautiful, nutritious and delicious spring salad platter that could easily be tossed together in a large bowl instead. Rather than a proper recipe, consider this inspiration via approximations as I didn't measure ingredients very specifically. But they all worked so nicely together, I had to share!

• A few small bunches of little gems lettuce

• A few handfuls of sprouted microgreens

• About 4 medium beets peeled, sliced thin (tossed with a little olive oil, laid out on a tin foil-covered baking sheet and roasted about 7 min. per side at 350 degrees)

• About one and a half medium red-fleshed potatoes cooked whole and then sliced thin (or other colorful potato, sweet or otherwise) (covered with cold water in a pot, brought to boil while covered, simmered uncovered until tender to the touch with a fork, cooled in a bowl of cold water)

• 1 can white beans, rinsed and drained

• A handful of calvestrano olives, sliced

• 2 green onions / scallions, thinly sliced

• A few springs of fresh herbs (dill and chives), roughly chopped

I made a secret recipe shared by a dear friend that is a lemony-dijon-caesery blend to be drizzled on top of servings -- but some good olive oil, fresh lemon juice, salt and pepper would be lovely. Or anything you prefer or have on hand, really.

Recipe: Lentil-Stuffed Delicata Squash

Fall vegetables abound in gardens and farmers markets alike right now, and at the moment we can't get enough delicata squash. It roasts quickly and unlike other squash with tough skin, you can eat the outside -- no peeling required. Combined with caviar / beluga lentils and brown rice, served alongside steamed greens and avocado, and enhanced with a balsamic vinegar-dijon mustard mixture and seasoning -- delicata squash remains the heart of this meal but is so well-accompanied by the other ingredients. This recipe comes together quickly (especially if you have leftover brown rice at the ready to use, which we happened to have on-hand) and is incredibly satisfying and filling, very delicious and very nutritious.Lentils are a staple in our kitchen, and should be for anyone eating mostly or fully plant-based -- they're full of protein, fiber and important vitamins (i.e., folate, thiamine, vitamin B6) and minerals (i.e., manganese, iron, phosphorus, potassium, copper) and are a versatile component of many warm or cold dishes.This serves 2-4 people, depending on appetites. Also makes for great leftovers!

Lentil-Stuffed Delicata Squash

Serves:

2-4

Ingredients

• 2 delicata squash

• 5 oz greens (a few large handfuls)

• 1/2 cup dry beluga lentils, rinsed

• 1 cup cooked brown rice

• 1 avocado, thinly sliced

• 2 tbsp chia seeds

• 2 tbsp good quality balsamic vinegar (best if aged and a bit thick)

• 2 tbsp dijon mustard

• 4 tbsp olive oil

• sea salt or himalayan salt

• ground pepper

• garlic powder

• cayenne powder

• hot sauce

Instructions

1. Preheat toaster or regular oven to 410 F. Line a baking tray with parchment paper.

2. Wash the squash and pat dry. Cut the very ends off of each, and slice lengthwise down the middle. Place on the parchment paper / baking tray skin-side down.

3. In a small bowl, whisk together balsamic vinegar, dijon mustard and olive oil.

4. Brush the dressing onto the top of each squash (you'll have leftover liquid). Season with a little salt, pepper, garlic and cayenne to taste.

5. Bake the squash for 20-30 min, or until a fork shows it's soft.

6. Cook the lentils in a small pot on your stovetop (typically estimate about 2 cups of water for 1/2 cup of dry lentils, simmered for 20-30 minutes or until the liquid is absorbed and lentils are tender but firm).

7. While the lentils are cooking, steam your greens using your preferred method (i.e., bamboo steamer, metal pot steamer, etc.).

8. Once the lentils are done, add the cooked brown rice and chia seeds into the pot of lentils and stir. Add a few drizzles of leftover dressing to the mixture, along with seasoning, and stir to combine.

9. Plate the squash and scoop the lentil-rice mixture into each to fill. Add steamed greens and avocado to each plate, and top with a drizzle of remaining dressing, salt and pepper to taste and hot sauce to taste.

3.5.3208

Recipe: Another Avocado Toast

Between geeking out over the (quality! inexpensive! plant-based! delicious!) food in Portland since moving here earlier this month, the unpacking process and being busy with work -- we've barely cooked at home yet. Highly unlike us! But yesterday, our new toaster oven came in the mail which inspired avocado toast today. Counts as cooking, right?The (general) recipe: Layers of whole grain bread, Kite Hill chive cream cheese (dairy free), avocado, salt, pepper, garlic, heirloom tomato and super spicy green s'hug hit the spot.(I keep seeing some groanings online about avocado toast recently... too trendy, too simple, too overdone, too whatever. To that, I say it is easy, versatile, simple (simple is good!), delicious and super healthy. Just so all around good. Avocado toast forever!)SaveSave

Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu

Peanuty, sesame-tinged sauces so nicely compliment a tangled plethora of vegetables and noodles. And the flavors can be be wonderfully varied by by playing around with ingredients and quantities. I think I make it a little differently every time, but it never disappoints!A few years ago, I shared a recipe for cold & spicy sesame salad, and I recently made a slightly tweaked version of it: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu (vegan + gluten-free). I made the sauce very similarly, but modified by using rice vinegar, toasted sesame oil and adding in a tablespoon or two of Sambal hot sauce instead of a fresh hot pepper (which I didn't have on hand). I also made about 1.5x the amount in the original recipe.For the veggies, I had a ton of julienne vegetables. I often tend to roughly chop or dice, but thought it might work well to mirror the cut of the vegetables to be more similar to the noodles accompanying them, allowing for consistent fork-twirling when consuming. My OXO serrated peeler did the trick for ribboning the zucchini, carrots and cucumbers, and I thinly slivered everything else by hand.For the noodles, I used 100% buckwheat soba noodles by Eden Foods. Buckwheat has so many great qualities: it tastes wonderful, should be tolerated in people with gluten sensitivities as it is not actually wheat-based (though it's always best to assess carefully on an individual basis), high in good-quality protein (including all essential amino acids), and high in flavanoids (especially rutin) - among much more. It can be a little finicky to cook though, so make sure you have plenty of water in the pot to prevent the noodles from clumping together.In total, this fed 3 of us with plenty of leftovers remaining.Hot or cold, freshly made or as leftovers - this recipe doesn't disappoint!Recipe: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted TofuSpicy Sesame-Peanut SauceWhat You Need:

• 7.5 tbsp soy sauce

• 3.5 tbsp water

• 5 tbsp natural peanut butter

• 2 tbsp toasted sesame oil

• 2 tbsp rice vinegar

• chunk of fresh ginger about the size of a finger tip (peeled)

• 1/2 tbsp honey (NOTE: to truly make this recipe vegan, swap out the honey for agave)

• 1 large clove garlic

• 1 pinch turbinado sugar

• 2 tbsp Sambal hot sauce

• 1/4 cup peanuts

What You Do:

• Blend all ingredients (minus the peanuts) in a food processor or blender. Taste, and adjust flavor by adding more of whatever you want. Add in peanuts and pulse to a coarse consistency.

Roasted TofuWhat You Need

• 1 package organic tofu, drained (firm is ideal; if using something softer, press it between several paper towels for a minute or two to extract more moisture)

• A few tbsp of spicy sesame-peanut sauce

What You Do:

• Preheat oven to 400

• Slice tofu into small, thin squares/rectangles

• Cover a baking sheet with tinfoil

• Spread a few teaspoons of sauce over the foil, and place tofu in an even layer on top of it

• Drizzle more sauce over the tofu to lightly coat, spreading with a spoon or your fingers to cover

• Bake until the tofu and sauce begin to brown and dry

• Turn broiler on to high, closely watching to avoid over-scorching, and broil the tofu for another minute or so

• Remove tofu from oven and set aside

Vegetables + NoodlesWhat You Need

• 2 zucchini

• 2 large carrots

• 1/2 head purple cabbage

• 2 yellow peppers

• 1 large bunch of dino kale

• 2 cucumbers

• 1 bunch scallions

• A few tbsp water

• sesame seeds

• 16 oz buckwheat noodles

What You Do

• Slice the vegetables into very thin strips (try using a serrated peeler to make this easier, still using a knife for the kale, peppers and cabbage); use the middle third of the scallion and thinly slice into rings

• Set the cucumber and scallions aside

• Heat a large pan over medium heat and add a spoonful of the spicy sesame-peanut sauce

• Add vegetables to the pan along with a couple of tablespoons of water to cook until all begins to soften; cover to steam, lifting the lid to stir as needed

• Cook the buckwheat noodles, drain and add to the pan of vegetables; turn the heat off

• Add more sauce to the vegetables and noodles, add in the cucumber, and gently toss to combine

• Top with tofu, scallions, sesame seeds and more sambal hot sauce, and serve + eat + enjoy!

Collard Green Veggie Wraps with Garlic-Coconut Brown Rice

OXO Julienne Peeler

With warmer weather comes, often, the desire to eat lighter foods. It's like our bodies are in tune with the seasons, which is no coincidence if you ask me, and this symmetry works out perfectly as new crops of spring and summer produce become available.Collard greens, like other sturdy leafy greens, are a great replacement for a tortilla or other grain-based wrap - and can be used in just about any dish you'd typically use a "regular" wrap. A very quick steam adds just a touch of give and a boost of brightness (in flavor and color!) to the leaf, making it easier to work with and eat. And by throwing in an array of fresh, beautiful, crisp produce - you're not just eating healthy, you're eating your colors!Eating a variety of naturally colorful foods - aka fruits and vegetables - helps ensure you're getting the array of nutrients you need, from vitamins and minerals to antioxidants - all of the good and important stuff.For assembling the wraps, I find that julienne or finely-slivered vegetables are best. Dicing would work too. If you want to julienne some like I did - highly recommend for carrots and cucumbers in particular - I can't recommend highly enough purchasing a julienne peeler, like the "OXO Good Grips Julianne Peeler" (available on Zappos with free shipping and through many other retailers too). Works like a charm - so easy and quick! Also making this recipe even easier is a bamboo steamer (we have this one from Sur la Table - it's a pretty inexpensive and worthwhile investment!).These collard veggie wraps are good enough to become a household staple. Doctor them up as you see fit - change what you put inside, use different herbs and dipping sauces or seasonings, etc. If you want a side, some roasted sweet potatoes (cut into large chunks, toss with fresh minced garlic and a little coconut oil, and roast at 425 till browning on the outside and soft inside) are a great match. Experiment and enjoy!Recipe: Collard Green Veggie Wraps with Garlic-Coconut Brown RiceWhat You Need (serves about 4)

• 1 bunch of large collard greens

• 1-2 cups brown or wild mix rice

• 4 carrots (try the multi-color organic blend from Trader Joes - beautiful!)

• 1 large cucumber

• 1 green bell pepper

• 2 avocados

• 1/2 head of purple cabbage

• a few pinches of fresh cilantro (can swap in a different herb instead if you prefer, like basil)

• 1 bunch of scallions

• 2 large garlic cloves

• 1/2 tbsp coconut oil

• ground pepper & himalayan salt to taste

• dipping sauces (try some low-sodium/organic tamari, good balsamic vinegar, Organicville's Sriracha (good mixed in with just about anything else!), Galeo's Miso Southwest dressing, something creamy like Follow Your Heart's vegan dressings such as ranch or blue cheese)

What You Do

• Mince or smash the garlic, and add it and the coconut oil into a pot with the rice and enough water to cook the rice in - bring to a boil and then cover and simmer until the rice is done.

• Prepare the vegetables. Thinly julienne the carrots and cucumber (here's where that julienne peeler comes in handy!) and green pepper; slice the scallions and avocado thinly; chop the cabbage into short strips about a centemeter wide.

• Roughly chop the cilantro.

• Cut the collard leaves into large rectangularish pieces. It helps to cut lengthwise on either side of the stalk; because that's a little tough, it won't roll up as well as the rest of the leaf, so you can discard it. Try and slice pieces that are at least 6 inches long - makes for easier rolling - by 3 to 6 inches wide. Play around and see what size you like to work with best.

• Simmer water beneath a steamer - I use and love this bamboo steamer. Line the tray(s) of the steamer with parchment paper, and lay the leaves on it as flat as possible - it's fine if they overlap. Steam for about 1 minute, peeking at about 30 seconds in. It's done when the leaves look brighter in color and are a slightly softer or more flexible. Remove the steamer from the stove, and carefully lay out the collard pieces on a piece of parchment paper.

• Time for assembly! Spoon a couple of tablespoons of rice onto a collard leaf strip, an inch or two from one end, pressing down a bit. Then add in other veggies and herbs, laying them out lengthwise along the rice. Add a very tiny sprinkle of salt and some pepper, and then roll up starting from the end where the rice etc. are. If you make longer rolls, you can slice them into halves or thirds, or whatever you like.

• Serve alongside your dipping sauces, and devour!

Creamy Corn and Kale Chowder

Happy New Year, dear readers!It feels fitting to start off with a steamy soup recipe, given the uber-wintry weather so many are withstanding right now.To me, "chowders" are one of the rare hot soups that are synonymous with both summer and winter (and everything in between). While hot soups may be at times eschewed in the summer, clam or corn chowder seem to remain a belly-warming staple devoured on even the toastiest of summer days. When I think "clam chowder," two opposing things automatically come to mind: summer evenings by the shore, and winter ski day lunch breaks.I ultimately made this vegan creamy corn and kale chowder for a New Year's Eve get-together of friends. It's a combination of many things: velvety creaminess without being heavy or too rich, a touch of sweetness from the corn, heartiness from potatoes (what's chowder without potatoes?), a burst of green from chopped kale and a punch of spice from red pepper flakes and chipotle pepper. I'm contemplating making it again in the next week as we (even here in Arizona!) make our way through some chilly winter temps (though not nearly as chilly as some other parts of the country - hope you're all staying as warm and toasty as possible!).Recipe: Creamy Corn and Kale Chowder (serves 6-8 depending on hunger levels and want for leftovers!)What You Need:

• 1 tablespoon olive oil

• 1 sweet/yellow onion, finely diced

• 2 garlic cloves, minced

• 1 bell pepper (preferably orange or yellow)

• 6 red potatoes (each being about the size of half an average fist - so use more or less depending on the potato size)

• 1 large carrot, finely died

• 4 cups low sodium vegetable broth (I love Whole Foods 365 brand low-sodium)

• 4 tbsp Better than Bouillon Vegetable Base (sold on Amazon and at Whole Foods and other health food stores)

• 2 cups water

• 2 cans light coconut milk (don't shake - the creamier part will be on top, separated from the water)

• 1 large handful of cashews (I used raw cashew pieces)

• several large handfuls of kale (I used baby kale), chopped

• 2-3 scallions/ green onions finely sliced, plus more for garnish (optional)

• 3 tbsp cornstarch

• 3-4 cups corn (I used organic frozen - from Costco! - which worked beautifully, but fresh off the cob would be great too!)

• red pepper flakes, chipotle pepper (dried seasoning), dried thyme

What You Do

• Put the cashews in a small bowl and pour in enough water to cover. Let sit for 1 hour (longer if using whole cashews vs. pieces). Then, drain out the water as much as possible and put the cashews in a high-power blender (Vitamix!) or food processor with 1 cup of the water, the creamy coconut milk poured out of 1 of the cans (it'll be about 1/2 the can; the water at the bottom can then be discarded) and the cornstarch. Blend until as smooth as possible, and then set aside.

• Drizzle olive oil around a large pot heated over med/med-high heat. Add garlic and onion, sauteing until softened and the onion begins to look translucent (about 5 min). Add the bell pepper, carrot and potatoes and saute for another 5 minutes or so, tossing everything around the pan to combine.

• Pour in the vegetable stock and Vegetable Bouillon Base, stirring until the bouillon mixes in. Add remaining cup of water, cashew blend and remaining 1/2 can of coconut milk (the creamy part off the top; no biggie if you use more of the liquid!). Stir in until combined, cooking on medium heat for a few minutes.

• Taste, and then add seasoning - a pinch of salt (if needed - may not be necessary given the bouillion and stock), lots of black pepper, a few shakes of red pepper flakes and chipotle (depending on how spicy you like it!) and 1-2 tsp of dried thyme.

• Add corn, and turn heat up (never going higher than med-high, and stirring often to scrape the bottom to make sure it doesn't stick too much) until simmering. Then bring heat back to medium, so there are only occasional bubbles. Add kale and scallions, stirring to mix in completely.

• Cover and cook (until the potatoes and carrots are soft, and make sure the corn is cooked if you had used frozen), adjusting seasoning further as needed, stirring periodically. The soup should be fairly thick - you can always add a little more cornstarch or flour to thicken further if you want. Then keep on low heat until serving time.

• NOTE: The cashews can be omitted if needed/desired - if so, replace with another 1-2 cans of light coconut milk (use incremental amounts and keep adding if/as you need).

For serving, chop up some more scallions and thinly slice fresh to top individual bowls. Homemade croutons are also great toppers - slice a baguette or other crusty bread into cubes, spread onto a baking sheet and drizzle with a little olive oil (tossing the bread around to get a touch of oil on each piece), sprinkle with a pinch of salt/ a good few grinds of pepper/ a few shakes of garlic powder, and bake at 375 until lightly browned (keep an eye on it so it doesn't burn).I'd also recommend having some fresh bread as-is (not croutonized) on the side... you're going to want to clean your bowls!

Chipotle-Spiced Lentils & Veggies

Lentils have long been one of my favorite foods (not like I've mentioned that probably a thousand times before already...), and lately I also can't get enough of chipotle pepper - it imparts such a warming smokey heat that really elevates other flavors, and it happens works particularly well with lentils (see Exhibit A here, and consider this recipe Exhibit B!). Combined with fresh garlic and a shallot, gently sauteed and melded with lentils and fresh vegetables, it's all pretty irresistible - and luckily, this happens to be food that's good to fill up on seconds (and then some?)!This dish came together on a weeknight after a long day of work and not wanting to spend a ton of time preparing food. I'll also confess that while pre-made legumes or vegetables don't compare to those that are freshly prepared at home, I used a pre-cooked package of lentils and one of beets from Trader Joe's (both found in the refrigerated produce section). As far as these things go, TJ's is often one of the exceptions to my rule; I think their quality is quite decent.This is a shortcut, easy, one-pan recipe that fulfills those two critical categories: healthy and tasty. And chilled leftovers from the fridge are great for lunch the next day, as is or with some other veggies or a grain mixed in.I'd rather just share the framework for this recipe for chipotle-spiced lentils and vegetables rather than a specific "how to", as it's one you should tweak and make your own based on whatever fresh or leftover veggies / beans/ grains you have on hand to cook. In essence, I started by adding a glug or two of olive oil to a good pan over medium heat, and then 2-3 minced cloves of garlic and one shallot - adding in a gentle shake of dried chipotle pepper just as the garlic and shallots begin to soften. Then in went about a pound of greens (spinach, kale, chard all work beautifully), and a cup or two of roughly chopped mushrooms. Once the greens began to wilt, I added a cup or two of halved small tomatoes, about a cup of cooked beets, and up to two cups of cooked lentils.Whatever you use for main ingredients, remember to taste season as you go - adding more chipotle, cracked black pepper, a pinch of salt, maybe some paprika.One tip for this particular kind of single-pan cooking: use a pan large enough to create vague "sections" where you can sort of designate a spot on the pan for each separate ingredient - understanding of course there will be plenty of overlap (and all should mix together when serving/eating) - but this makes it a little easier to account for different components needing slightly varying cooking times.Spoon into individual bowls or plates for eating, and try adding a bit of Bragg's Aminos on top or some really nice balsamic vinegar. And a touch of a good hot sauce adds a nice kick too. We also enjoyed a small fresh baguette on the side with some peppered and salted olive oil for dipping, and a bottle of red wine.For such simplicity (also maybe because adding a baguette and red wine to just about any meal makes it a bit more French, no?), this still feels deserving of a bon appetit!   

Vegetable & Farro Chopped Salad

Spring in a salad! Hearty, healthy, delicious.You can replace the grain with whatever you prefer, and also play around with the quantity and type of vegetables, dressing and herbs included. So many combinations to be tried!Let's get right to it:Recipe: Vegetable Farro Chopped SaladWhat You Need/Do

• 1-2 cups of cooked farro (cook according to instructions, drain, run under cold water, drain)

• 4 cups of chopped fresh vegetables (raw) - grape tomatoes, peeled and seeded cucumbers, mushrooms (I pulsed each in a food processor)

• 1/4 c scallions, finely sliced

• 1 c of cooked fresh peas (boil in water for about 90 seconds, drain, run under cold water, drain)

• 1 c finely chopped cooked beets (the food processor makes this a cinch)

• 1-2 tsp fresh dill, chopped (or another fresh herb)

• A few grinds of pepper and a pinch of salt

• 4 tbsp white wine vinegar, 1/2 tbsp dijon mustard, 2-3 tbsp olive oil (adjust total quantity of vinaigrette to your preference) - whisked together

• Combine all ingredients - minus the beets and dressing - in a large bowl. Toss with dressing, and spoon the beets on top (the beets can also be mixed in, but will turn everything else pink - but won't impact taste!)

• Leftovers will keep wonderfully in the fridge for about two days

Creamy Tomato Basil Sauce with Spinach Linguini & Garlicy Spinach

To start, a note on nuts: while nuts aren't low in calories, they have loads of health benefits. Especially cashews (which do happen to be lower in fat than most other nuts) - they are full of heart-healthy monounsaturated fatty acids, including oleic acids, and essential nutrients like copper, manganese, tryptophan, magnesium and phosphorus. It's a fallacy that foods, like nuts, that are high in fat make you fat. Moderate consumption of nuts is actually great for your body in many ways.

I however am of the "keep the nuts out of my baked goods" camp. I enjoy eating a small handful of nuts once in a while, and I love nut butters. But aside from a making cashew-based vegan strawberry rhubarb cheesecake and homemade nut butters, I haven't cooked extensively with nuts in non-traditional ways. Until last week, I hadn't made any attempts at transforming them into a palatable replacement for heavy cream and other similar dairy ingredients in recipes. I think that's probably because even when I ate loads of dairy, I never really craved heavy foods laden with it - like rich, creamy sauces - so it would be relatively unusual that the mood would strike now.

vegan tomato basil cream sauce

But, I was blown away by how easily and deliciously cashews could be made into a vegan cheesecake and have tasted other wonderful things of that nature in restaurants and bakeries - so that combined with a blame on Pinterest (really... I could waste so much time looking at food photos on there, among other things!), I decided I wanted to try and make a savory tomato cream sauce from cashews.I basically followed Oh She Glows' recipe for this vegan tomato basil cream sauce (and her's was adapted from Vegan Yum Yum), except I added a bit more of each ingredient, as well as a few shakes of red pepper flakes for some heat. I also used a combination of tomatoes on the vine and sugar plum grape tomatoes (ripe, flavorful tomatoes are really key). The sauce made enough to generously cover a pound of pasta.Let me tell you - this is GOOD.For the pasta, I cooked organic spinach linguini to al dente doneness - though any pasta (wheat or gluten-free) would work great with this sauce. And, to get some more veggies in the mix, I sauteed a bag of baby spinach (must buy organic when it comes to spinach) in about 2 tsp of olive oil, two cloves of chopped garlic and lots of black pepper, and served the pasta over that.It's an easy dish that comes together quite quickly, and I was surprised at how good it is. If you don't have a nut allergy and want the sweet-savoriness of a tomato cream sauce without the dairy, this is a fabulous way to go!

Ribollita Soup

green leaf salad

Ribollita Tuscan soup sounds to me sort of like it's name - a stick-to-your-ribs hearty soup, that magically happens to be both deeply satiating yet not in a heavy way. It's also wonderfully healthy - based on whatever vegetables you choose to add in - as most most broth and vegetable based soups are.It's a perfect complete meal in a bowl, especially on a chilly winter night. Or morning, for that matter - which makes me question why soup for breakfast hasn't caught on as a "thing"? And not just a trend, but like a mainstay habit. Yes no maybe??The bread is what really makes this a special soup. At first, the thought of bread stirred into soup didn't sound terribly appealing to me - sog city, right? - but after it cooks in and steeps a bit, much of the bread falls apart to make for an overall heartier, thicker soup consistency. And some remaining bits of mainly crust that soften completely but remain somewhat intact are actually welcome unusual addition to a soup. You most certainly will not end up with a bowl of thin broth with a few bits and pieces floating in it - this is Soup with a capital S. So. You really don't need any other accompaniments with this soup for it to be a completely satisfying meal in terms of taste, fullness and nutrition... but, if you want something on the side, try the simplest salad imaginable: green leaf lettuce, tomatoes, fresh squeezed lemon juice, a drizzle of olive oil, a pinch of salt and a few grinds of fresh pepper. Light, lovely, refreshing, healthy!Make a big pot so you'll have leftovers - it is perhaps even better on day 2 and 3 (even chilled). Especially with a splash or two (or three) of your favorite hot sauce mixed in!My following recipe is an approximation - I threw this together as I went along with vegetables I had, based on a few different recipes I skimmed over. Use whatever you prefer in a soup, and adjust the liquid quantity as needed.Recipe: Ribollita SoupWhat You Need

• 3-4 cups mixed vegetables, diced (e.g., small sweet white onion, carrot, celery stalk, zucchini, potatoes)

• 2-3 cloves of garlic

• olive oil

• salt & lots of pepper

• crushed red pepper

• dried basil, to taste

• several large handfuls of kale leaves

• 2 14 oz cans of preferred beans

• 1 14 oz can diced tomatoes (preferably no/low-sodium)

• 1-2 cups stale or lightly toasted bread (preferably whole wheat), torn/chopped

• 4 cups vegetable broth (homemade or no/low-sodium)

• 1-3 cups hot water, as needed

• 8 oz can tomato sauce (no/low-sodium)

What You Do

• Heat a large stock pot over medium heat with a few glugs of olive oil, and sautee the garlic for a few minutes

• Add in all of your vegetables and cook for at least 15 minutes, or until everything begins to soften - but watch it carefully as you don't want the veggies to brown

• Add in diced tomatoes, then broth/water one cup at a time - enough to cover all of the vegetables - and season with a pinch or salt and some pepper

• Simmer covered, stirring once in a while

• If much of the liquid gets absorbed, add more broth/hot water

• Note: The soup at this stage should cook for at least 1.5 hours

• Stir in tomato sauce, basil and more pepper and crushed pepper if using - as well as another pinch of salt if needed

• Once the soup tastes "done," stir in the bread pieces and cook until they absorb into the liquid and begin falling apart

• Stir in beans and kale and another 1-2 tbsp olive oil, and cook for at least 15 minutes

• Note: Keep tasting as you go, and adjust seasonings, liquid ratio, etc. to your preferences. You really can't go wrong!

• Serve hot in a big soup bowl - and store leftovers in an air-tight container in the fridge for a few days (and dig in to the soup chilled!)

ribollita soup in a jar

(P.S. Goes without saying, but I'll say it anyway - this ribolitta soup is completely vegan!)

Quick One-Pot Chili & Cornbread

This is officially going to be a soup and stew-filled winter. Add to that a sub-category of chili.I hadn't made chili in ages, but the mood struck last week - perhaps inspired by the onset of some chilly weather - so I decided to try out an idea I've been mulling over for a while: a one-pot chili and cornbread dish.Now, I will preface by saying that I fully understand that chili, like stews, is best when it can cook (er, stew?) for a long time. I opted for the quick(er)-fix version last week though in the essence of time. It hit the spot, but I am sure a longer cooking time would allow for a fuller depth of flavor to develop. Just something to keep in mind and/or manage expectations when it comes to a quicker-style chili like this!That being said, it's nice to you know you can throw together a tasty - and SUPER healthy - chili relatively fast in one evening, and if you make it in a pan that is good both on the stove-top and in the oven (e.g., cast iron), it goes from one to the other seamlessly. The cornbread topping is like a savory literal and figurative "icing on the cake"!Consider this recipe more of an approximation. Play around with the spices to your liking, and if you have other vegetables lying around, add them as well/instead - and just adjust the liquid content and seasoning as needed. Here's what I did:Recipe: Quick One-Pot Chili & CornbreadWhat You Need (translation: what I used) for the Chili

• 1 sweet onion
• 2 cloves of garlic
• 1 medium sweet potato
• 1 small zucchini
• 1 cup (approx) baby portobello mushrooms
• 1 yellow pepper
• 1 can (14.5 oz) diced tomatoes (preferably unsalted)
• 1 can (14 oz) tomato sauce (preferably unsalted)
• water and/or low-sodium vegetable stock, as needed
• cumin, chili powder, cayenne pepper, salt & pepper - all to taste
• 2 cans of beans (I used the Simple Truth organic tri-bean blend sold at Fry's - their organic offerings have been getting much better lately!)

What You Need for the Cornbread

• 1 c cornmeal
• 1 tsp baking powder (note: if you don't live at a high elevation, you might want to up this to 1.5 tsp)
• big pinch of salt
• big pinch or turbinado sugar
• 3/4 c unsweetened coconut milk
• 1/8 c unsweetened applesauce
• 1/8 c canola oil

What You Do

• Finely dice all veggies and very finely chop the garlic.
• Heat a large oven-proof pan (e.g., cast iron) on the stove over medium heat and add a glug or two of olive oil (told you this recipe includes very precise measurements...)
• Add all of the vegetables (not the canned tomatoes) to the pan and sautee for at least 15 minutes
• Once the veggies begin to soften (the potatoes will take the longest), add the cans of tomato and seasoning. Try starting with 2-3 tsp cumin, 1 tbsp chili powder, a big pinch of salt, a lot of pepper, and a shake or two of cayenne depending on how heat-tolerant you are!
• Stir and add water/stock if you want to thin the consistency at all
• Bring it to a gentle simmer, and cover - cook for about 20 more minutes (or until potatoes are softening), stirring and tasting periodically and adjusting the seasoning if needed
• Preheat the oven to 400
• In a small bowl, whisk the cornmeal, baking powder, salt and sugar together - then stir in the coconut milk, applesauce and oil until all are thoroughly combined
• Turn the heat off under the chili, and use a spatula to spread/dollop the cornbread mixture relatively evenly over the top of the chili - the chili doesn't need to be entirely covered, but try and keep the thickness of the batter as consistent as possible
• Bake for about 30 minutes, or until the cornbread is golden brown around the edges and starting to crack; it'll be firm to the touch
• Remove from the oven and let it sit for 5-10 minutes before serving... then enjoy!

Let Your Fruit Flag* Fly!

Speaking of World Vegetarian Day / Vegetarian Awareness Month - our afternoon yesterday was veggie-filled. We were fortunate enough to get an up close and personal tour of a local friend and Thai-restaurant-owner's home garden, which was pretty spectacular and gave us major plant envy. He was even so incredibly kind as to send us away with a very generous sample of some of his 14+ tomato varieties (many heirloom), as well as several Thai and other hot peppers, some Italian plums, concord grapes, an heirloom spinach, and more:

(*hence the title of this post... the way all of the produce looks in this photo from how we laid it out made me think of a flag!)

The yellow tomatoes in the center of the photo are particularly interesting - their skin is soft and a little fuzzy, like a peach - we'd never seen that before. The spinach was also really unique - we took a bite and could only describe it as "super spinach" - it's a thicker, denser spinach than the typical variety, with more flavor and substance. It was also my first time tasting a fresh concord grape... OH my. Absolutely and immediately one of my favorite fruits. Now, to try and grow some ourselves...And what's in this photo just touches on what his garden grows - there's also chard, apricots, blackberries, tons of herbs (Thai basil!), and lots more. It was very inspiring! We are in the process of planning how to improve and expand what we're growing at home.So naturally we had to put some of these amazing veggies to use for dinner last night. I threw together a variation on this Simple Summer Heirloom Tomato Fusilli.I used a few different tomatoes from the above photo, as well as some yellow grape tomatoes we already had. Heated a little olive oil and some leftover dry white wine (Berger - one of our favorite Gruners) in a pan, and tossed in a few tablespoons of chopped shallot and garlic. Oh but not just any garlic - elephant garlic!:Look at the size of it! I photographed it in my hand for a point of reference. I've never cooked with it before...  needless to say 3/4 of a clove goes a long way (and this is coming from a garlic lover). I haven't yet researched how it differs from regular garlic other than in size, but if I had to guess I'd say it might be a little milder.Once the garlic and shallots softened and became nice and aromatic, and the alcohol from the wine burned off, I added some lemon zest, lemon juice, a full bag of baby spinach, and the tomatoes. I also added some chopped jalapeno (from our garden) and some thinly sliced Thai chili pepper for a kick of heat, as well as a sprinkling of sea salt and a bunch of ground pepper. And a few handfuls of basil from our garden.For pasta, I used remnants from two boxes: a bit of our favorite long fusilli and and also a little gemelli. I tossed the pasta with the "sauce" once it was al dente, and then I added some fresh arugula to the bowls we ate out of for some crunch and additional veggie bulk. I love recipes like this, because it's barely a recipe at all - you just use what ingredients you have and go off of your own taste preferences, and throw something together. It was a great light dinner.

5-Bean Brown Rice & Pumpkin Seeds with Tamari

As I wrote in my last post, preparing some of your own food when traveling and staying in hotels is good for both your health and your wallet if you have the means to do so (aka have use of some basic kitchen appliances wherever you are staying). Plus, when in a foreign country, it gives you more excuses to browse the sometimes curious and sometimes wonderful and new-to-you items found on their store shelves (...orrr maybe that's just me?). So, first came smashed avocado toast, and now here's another simple yet satisfying concoction: mixed beans with brown rice, pumpkin seeds and soy. It consists of literally just 4 readily-available ingredients, is 100% vegan and also gluten-free.Interestingly, on a gluten-related note, New Zealand seems to be very gluten-conscious and it's extremely common for restaurant menus to indicate GF (gluten-free) options. From the little bit I've heard, it seems that gluten allergies/intolerance is quite common here. I'm curious to do some more digging into that and why it is so.But anyway - back to the recipe! I boiled some medium grain brown rice (read more about the benefits of brown rice vs rice here), cooled it a bit in the fridge, and then mixed in a 14 oz can of a five-bean mixture (rinsed & drained), some pumpkin seeds and some low-sodium tamari. Back into the fridge it went in a ziplock baggie, and we ate it as part of dinner one night and I had it for breakfast as well. Yes - a grain/bean/seed/veggie (though there were obviously no vegetables in this recipe) combo makes for a really great and nutritionally optimal way to start the day!I didn't have any measuring utensils to use, so I just eyeballed everything and taste-tested to get the right amount of tamari. You can definitely use a different rice/grain and any bean(s) you prefer, and use soy instead of tamari - just know that soy sauce is not gluten-free.This recipe was inspired by a friend of ours back home who has been a vegan for years and serves as a go-to source of nutrition-related info for people in her life. One challenge people on a plant-based diet sometimes face is preparing some interesting, tasty and nutritious food at home that can be taken on the go and doesn't need to be refrigerated all day to prevent spoiling. She pointed out that mixing a few ingredients, like what's in this recipe, can be preserved in the fridge for a longer time and also withstand a day without refrigeration because the tamari and its sodium content acts as a preservative of sorts. So it's a great meal or snack to have with you when you're traveling/ out and about, or - if you make it when at home - keep it in a container in your refrigerator separate from veggies, and then chop and add vegetables in as you want to eat it to help preserve freshness.Final thought - did you know that pumpkin seeds have LOTS of healthy benefits? They are the most alkaline-forming seed, are high in good quality protein, are loaded with important vitamins and minerals, can be an anti-inflammatory agent, and much much more. High in fat, yes, but good-for-you fat.  

Smashed Avocado Toast

We've been in New Zealand now for about two weeks, and it has been a wonderful adventure - with more still to come! It is a strikingly beautiful country along the coast and out in the countryside and I'm really excited to see more of that.We've had some really amazing meals, in the Auckland area and throughout our south island travels (more on all of that to come). But - when traveling for an extended period of time and being mainly at the mercy of dining out, the cost can start to add up - and NZ isn't cheap!Luckily, each hotel room we've stayed in has been equipped with a sink, basic cookware/dishes/utensils, 2-burner stove top, small fridge, toaster, electric kettle (one of my favorite appliances) and microwave/convection oven. So to be able to go to a local grocery store - which I happen to love doing in foreign countries anyway - and buy a few things to let us eat in for a few meals and snacks is a great cost-saving and healthy option.Exhibit A: Simple Smashed Avocado Toast (with some Mahala Red apple slices alongside)It's as easy as can be to make this, and is great morning, noon or night. I need to also mention that New Zealand avocados are particularly delicious!!Recipe: Simple Smashed Avocado ToastEnough for a full meal for 2What You Need

• 2 ripe avocados, pitted and scooped into a bowl
• 1-2 scallion stalks, sliced thinly
• pinch of salt and ground pepper to taste
• 2-3 small vine tomatoes (or equivalent amount of a different tomato), sliced thinly
• Good bread of choice

What You Do

• Mash up the avocado with a fork to a still-chunky consistency
• Add the scallions, salt and pepper to avocado and mix/mash a bit more with the fork to combine
• Toast your bread - we used a fresh baguette this time
• Top the slices of bread with a scoop or two of the avocado mash, lay a couple of tomato slices on top of the avocado (or place the tomatoes on the toast first - whichever you prefer) and eat up! You can also sprinkle some sliced scallion on top of your compiled toast, if you like. Note in the photo above, we forgot to put the tomato... oops... so I can testify that it's delicious without the tomato, but I do prefer it with.

Note: You can definitely spruce this recipe up with additional seasonings and veggies, but the idea here is to keep it basic and simple for easy and quick cooking a la hotel room. Though I can guarantee it'll be just as tasty as is in the comfort of home as well :)See my next post for more on cooking while traveling!

Simple Summer Heirloom Tomato Fusilli

organic fusilli con buco

simple summer pasta ingredients

garden basil

chopped heirloom mini tomatoes

garden jalapeno

simple heirloom tomato sauce

summer fusilli pasta dish

summer heirloom tomato fusilli

The simplicity of fresh, chopped tomatoes, a little olive oil and your favorite pasta is something to be appreciated in its own right. But it's also something that can be spruced up a bit with some other fresh flavors to really elevate it to a "wow" dish, without diminishing its lovely simple quality. I'm not going to write this out in typical recipe fashion - I'd rather this serve as inspiration for you to come up with your own perfect balance of flavors to spruce up a plain pasta dish!Try starting out with about 12 oz of pasta (one of my top favorites happens to be this kind of fusilli):a pint or two of tomatoes (I went with a mix of mini heirlooms for some shape, color and flavor variety), a handful of fresh basil, some fresh chives, garlic, lemon, shallot:the fresher the herbs, the better - the basil in this case was clipped from our garden:and some sea salt, ground pepper and chili flakes (if you like a little heat- just a touch really complements and intensifies the other flavors in this dish) for seasoning. And of course some olive oil.I got all of my ingredients prepped first - chopped the tomatoes:and also finely chopped 3 small cloves of garlic and one small shallot, chopped the chives and basil roughly and sliced the lemon in half. Peter then plucked a jalapeno from our garden and chopped that up for an extra boost of flavorful heat to go in at the end:A tablespoon of olive oil then went into a large pan heating over medium heat, and a minute later in went the garlic and shallots to saute until they began to soften. I then zested in a little more than half of the lemon and squeezed the juice of the full fruit into the pan as well. After a quick stir, I added the tomatoes to the mix, as well as a pinch or two of sea salt and a few grinds of black pepper. I gave it a stir every couple of minutes and let it cook over just under medium heat; after 8 minutes or so the tomatoes will be slightly broken down, softened and the sauce will thicken a bit as a result - it's good to reduce the heat to low at this point:Meanwhile, I had water heating to a boil for the pasta, which ultimately should cook to al dente doneness. Once the pasta was cooked and drained, I added the basil, chives, a few shakes of chili flakes to the sauce, stirred, and added the pasta to the sauce as well as a drizzle of olive oil (maybe one tablespoon):We then served the pasta into our bowls - if you're using japaleno too, add it to your liking into your individual portion. And a little extra basil on top never hurt anyone:And there you have it. Simple in its construction and ingredients, and light yet bursting with flavor. A wonderful summery pasta that certainly can be enjoyed year-round if tomatoes are good and fresh. Oh and what's that light dusting on top of the pasta in the photo above? Not actual cheese - this is a vegan dish - stay tuned for more info :)

Tzatziki, Veganized!

vegan tzatziki pairings

Tzatziki.Tzatziki that's vegan.This recipe is a bit of a revelation to me. Let me explain why, beginning with a little digression...I have a hard time picking favorites when it comes to food - specific items or dishes, restaurants, cuisines, etc. So I just accept the fact that I have many favorites. And one such favorite, when it comes to cuisines, is Greek food. I love everything about it. Mezes like tzatziki and taramasalata, gigantes with tomato, horiatiki salad with tangy feta, lamb, fish, lightly grilled pita, baklava, galaktoboureko... yup, I love it all. And when I have the opportunity to go to a really great Greek restaurant (a rarer occasion now due to proximity), I will happily partake in any of these. But, there are obvious animal-derived ingredients in the mix that I otherwise regularly stay away from.Actually, I take back what I said before about never being able to pick favorites - as much as I love all of those Greek foods I listed, I can pick one favorite: tzatziki. I can make a bowl of it and some warm pita bread vanish awfully quickly!I used to make it the traditional way - with strained/Greek plain yogurt - but since focusing on eating a majorly plant-based diet, I was determined to find an alternative base around which to make it. Lo and behold, silken tofu turned out to be just the thing. I am still a little surprised when I make this at how close to the dairy version this tastes and feels. I really think if someone had just set a dish of this vegan tzatziki in front of me, I would have eaten it and not known that it was made with tofu (which also gives it an added dose of healthy!).When I got the recipe just right for the first time, I was so excited and enjoyed it so much that I kept making things for dinner that it would go with (see photo above!), so I'd have an excuse to eat it. Not that I need an excuse. But you know what I mean. And when we ran out, I made more. And so on. It's that good!Here's the recipe (and by the way, stay tuned for recipes on the other components of the dishes in the pictures above... oven-"fried" zucchini, oven-"fried" pickles, roasted sweet potato chips, cucumber dill salad, sweet potato veggie burgers...):Recipe: Tzatziki, VeganizedWhat You Need

• 14 oz package of soft/silken tofu (organic, non-GMO), drained

• the juice of one medium lemon (about 2-3 tbsp)

• 1 tbsp white wine vinegar

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1 large garlic clove

• 2 tbsp olive oil, plus another 1/2 tbsp separated

• 1 medium/large cucumber, peeled, seeded and grated, with excess water squeezed out*

• 2-4 tbsp chopped fresh dill, or 3 tsp dried dill (measurements depend on how much dill you like - I like a lot!)

What You Do

• Put garlic in blender or food processor container (I use my mini Cuisinart food processor for this recipe) and grind until it's finely shredded

• Add the tofu and pulse to combine with the garlic

• Add the lemon juice and vinegar and blend until the texture gets smoother and creamier

• Add the salt and pepper, pulse to combine (taste now and add more if desired)

• Add the olive oil and blend to thoroughly combine

• Using a spatula, scoop the mixture into a bowl, add the cucumber and dill and stir to distribute evenly

• Add in the remaining 1/2 tbsp olive oil and stir

• Taste again for seasoning - serve/eat right away, or store in the fridge (keep in mind the garlic will come through more the longer you keep this in the refrigerator)

• Serve with warm pita bread, sliced veggies, a veggie burger, fish, rice - you name it!

*Once the cucumbers are grated, take some in your fist and squeeze over the sink to wring out some of the water. I also let the prepared cuke sit on paper towels until I'm ready to throw it in the mix.

Tomato Avocado Stacks with Scallion-Lime Corn

Sweet fresh corn, creamy hass avocados and juicy beefsteak tomatoes, all piled together... yum.

tomato avocado stacks with scallion lime corn 2

Throw in some scallions, lime juice & zest, plenty of ground black pepper and a balsamic-dijon-honey-lime vinaigrette and you've got yourself a light and delicious summery dinner!If you want an alternative to a typical salad, this veg dish is just the thing. And with corn and tomatoes are locally in season, you have all themore reason to make this asap!Recipe: Tomato Avocado Stacks with Scallion-Lime CornWhat You Need:For the Vegetables

• 3 large, ripe tomatoes (heirloom, beefsteak)

• 2 ripe avocados

• approx. 1/2 c very finely sliced scallions (with 2 tbsp of it separated and set aside)

• 4 ears of fresh corn, shucked

• juice of 1 lime and zest of 1/2 lime

• 1 tbsp Earth Balance

• sea salt & freshly ground pepper, to taste

• NOTE: I thought of this after the fact, so I didn't do it yet myself, but black beans would be a great addition to the corn - so consider adding a 14 oz can of rinsed and drain black beans to the cooked corn to make it all a little heartier, if you'd like!

For the Vinaigrette (I winged this, so measurements are approximations - you can't really go wrong though; just taste as you go!)

• 1/4 c balsamic vinegar

• 1 tsp dijon mustard

• 2-3 tsp honey

• 1 tbsp fresh lime juice

• 1/2 tsp garlic powder

• 1/2 tsp ground black pepper

• pinch of sea salt

• 2-3 tbsp olive oil

What You Do:

• Cut the stem out of the tomatoes and slice tomatoes into 1/8-1/4 inch slices

• Halve the avocados, remove the cores and peel off the skin; cut lengthwise into very fine slices

• Cut the kernels off of the ears of corn

• Melt the Earth Balance in a medium saucepan over medium heat

• Add the corn and scallions (minus the 2 tbsp) to the saucepan, mixing occasionally

• Once the corn is heated through and the scallions have softened a bit, add the lime juice and zest, salt and pepper to taste, and stir to combine; cook for another 3-5 minutes and then remove from heat

• Combine all vinaigrette ingredients, minus the olive oil, in a small bowl and stir with a fork or whisk; then whisk in olive oil (as I've said before, I like vinaigrettes to have more vinegar than oil, but they are typically made the other way around - so adjust as needed and make it to your preference!)

• For assembly: On a platter or large plate, alternate layers of tomato and a few slices of avocado to make 3-4 stacks. Scoop the corn and scallions onto the plate around the stacks, drizzle 2-3 tbsp of the vinaigrette over the stacks, and sprinkle the remaining 2 tbsp of scallions over the tops.

Millions of Peaches!

A very generous couple gave us a bagillion peaches from their peach tree today. Some need just a little longer to ripen, but that'll give me time to plan out exactly how to put these beauties to use! I have a few ideas already... and any and all suggestions/recommendations/requests will be happily accepted too :)

Nutritional Yeast Vegan "Cheese" Sauce

Creaminess is texture not found consistently or very frequently in vegan eating due to the absence of dairy. The most common vegan sources of something creamy are probably avocado, soaked and blended nuts, non-dairy milks and butter substitutes, and tofu. But certainly when cheese is removed from the picture, you need to get a little more creative to bring back a creamy texture to your plate.I made vegan mac & "cheese" a while back, the base of which was Daiya "cheddar", and was extremely pleasantly surprised with how great it turned out both in favor and mouth-feel - though Daiya gets most of the credit for creating a product that melts and imitates real cheese so closely.I've been reading a lot about nutritional yeast though, and my curiosity to make something in which that was the main ingredient finally got the best of me. I made this nutritional yeast sauce over the weekend and similar to my vegan mac & cheese, I was yet again taken aback by how well this creation turned out.On a slight digression... I've seen nutritional yeast referred to as "nooch" on many online resources... and maybe since "nutritional yeast" is a lot (I guess?) to say/type over and over, I can begin to understand a shortened nickname... but even so, I just can't get on board with calling it nooch. No judgement, but I prefer the whole name or an initial abbreviation (NY?)!Nutritional yeast is an interesting and versatile ingredient. I've been using Bragg brand, which is vegan, gluten-free, non-GMO and sugar-free. And, not only does it taste great in many recipes, nutritional yeast has some noteworthy nutritional value, particularly for a vegan source. Most of all it's a tremendous source of B vitamins - thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), cobalamin (B12) - as well as other vitamins like selenium, 18 amino acids, and minerals such as zinc and iron. (On yet another quick digression, I've been thinking a lot lately about how we are constantly told to "take our vitamins", but sometimes the benefits and specific importance of each gets lost in translation. So, stay tuned for a post on the breakdown of important vitamins and minerals!).This nutritional yeast cheesey sauce is easy to whip up in no time, and is so tasty: it's very creamy, rich, salty and tangy. It's also very versatile: eat is as is and dip in your favorite chips or crudite, pour it over raw or cooked veggies or grains, or add in some diced tomatoes, olives, peppers or herbs for a new twist.Click through for the recipe!Recipe: Nutritional Yeast "Cheese" SauceWhat You Need

• 1/4 c nutritional yeast 
• 1 tsp salt
• a few grinds of fresh black pepper
• 1/4 c flour (brown rice or other gluten-free blend, or all purpose unbleached flour)
• 3/4 tsp garlic powder
• 1/2 tsp mustard powder
• 1 c water
• 1 1/2 tbsp Earth Balance (or other vegan butter substitute)
• dried cayenne (optional)

What You Do

• Mix all of the dry ingredients in a small saucepan
• Slowly whisk in the water, whisking until all clumps are gone
• Add Earth Balance and put the saucepan over medium heat, whisking frequently until it begins to bubble and thicken
• Remove from heat and taste in case you need to adjust any seasoning
• Add a pinch or two of cayenne for some heat, or chopped veggies for a heartier dip/sauce
• Leftovers should keep for a couple of days in an airtight container in the refrigerator - but my guess is you'll rarely have any leftovers to save when you make this!

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How to Make a Salad an Awesome Entree

I am extremely excited and proud to be writing for This Dish is Veg - and today, my first article for the site was posted. If you're interested in getting some tips on how to transform a salad into a satisfying and delicious (and vegan!) entree, read more here!