Recipe: (Yet Another) Avocado Toast with Hummus, Tomatoes and Not-Goat-"Cheese"

Heidi Ho Organics' live-cultured "ne chèvre" is our new favorite topping/addition to many veggie-full meals. It's very creamy and mildly savory and tangy, not unlike actual goat cheese, and therefore very versatile. Good vegan "cheese" is getting better each year, and Heidi Ho (Portland-based!) products are an excellent option in the mix.Above, it is pictured with sliced green zebra cherry tomatoes, layered over smashed avocado and a good schmear of lemon King Harvest Hummus (also Portland-based) on vegan, gluten-free seeds & grains bread by Little Northern Bakehouse. Topped with plenty of chili flakes, himalayan salt, pepper and garlic. Perfect for breakfast, lunch, dinner, snack time -- take your pick! What you get is a filling, incredibly nutritious and delicious meal or snack (that also happens to be gluten free and vegan).Save

Recipe: Marinated Tomato Salad

An abundance of tomatoes from the garden evolved into this salad where tomatoes are the star of the show, kind of like summer on a plate now that some lovely coolness has already set in with September.The basic marinated tomato salad recipe: Chopped tomatoes with cucumbers, garbanzo beans, kalamata olives and shallots, tossed in a dijon vinaigrette (mustard, garlic, apple cider vinegar, olive oil, salt, pepper). Marinated in the fridge overnight and then topped with a little salt, lots of pepper and chili flakes and some fresh basil just before eating.Get in all of the refreshing summery veggies as long as they're available!Save

Recipe: Berry Banana Superfood Sorbet Bowl

In case you missed it on Instagram -- here's a super quick & easy & healthy smoothie "sorbet" bowl to throw together!

•Berry Banana Sorbet•??{Recipe: 1-2 cups mixed frozen berries, 1 small frozen banana, 2-4 tbsp water. Blended till smooth. Topped with fresh strawberries, chia seeds, unsweetened dried coconut flakes, hemp seeds, raw cacao nibs. Full of antioxidants & superfoods!} I looove sorbet -- but am always disappointed in how much added sugar is in store-bought varieties. It seems so completely unnecessary given the natural sweetness of fruit. The fix: blend up any frozen fruit with a little water or other liquid until smooth. That's all! It will be thick (kind of like soft-serve texture), refreshing and delicious. Endless flavor combos and endless toppings too. #letthegoodin . . . . #smoothierecipe #healthyrecipe #plantbased #sorbet #superfoods #nicecream #bananas #berries #antioxidant #plantbased #veganrecipe #iinphoto #healthcoach #foodglooby #eatwellfeelgood #cleaneats #smoothiebowl #fruit #wholefoods #organic #rawfood #yogafood #cacao #coconut #hempseeds #chia #dessert #sweettooth #breakfast

A photo posted by Sarah Coppola (@letthegoodin) on Mar 13, 2016 at 3:25pm PDT

Recipe: One-Bowl Pumpkin Blondie(ish) Bars

Blondies, the wonderful counterpart to brownies, are a dessert not to be overlooked. This variation - which I call blondie(ish) because even with its ingredients, it tastes surprisingly more like a blondie than something overly pumpkiny or nutty - is vegan, gluten-free, grain-free, paleo and refined sugar-free. And and though it does have nuts, it is free of other major allergens. But for all that's not in it, it is full of so much -- rich deliciousness, healthy fats, just enough sweetness, moist texture.Sweet enough for dessert, but packing a nutritious punch. Cut the finished product into small squares for a bite-sized healthy treat (and don't be surprised if you can't help but eat a few) that does the trick morning, noon or night. Serve warm with your favorite non-dairy vanilla ice cream, or some banana "ice cream", or chill in the fridge or freezer for a fudgier texture (and for these to keep longer).

Recipe: One-Bowl Pumpkin Blondie(ish) Bars

Ingredients

• 2/3 cup pumpkin puree

• 1 medium banana (the riper, the better), well mashed

• 3/4 cup almond or blended nut butter (try Nuttzo brand)

• 1/4 cup coconut flour

• 1/4 cup pure maple syrup

• 1/2 tbsp vanilla extract

• 2 tsp pumpkin pie spice, plus a few shakes of cinnamon

• 1 tsp baking soda

• 1/2 tsp baking powder

• big pinch of himalayan salt

• large handful of mini dark/vegan chocolate chips

Instructions

1. Preheat oven to 365F.

2. Grease an 8x8in square baking dish with coconut oil or vegan butter; you can also line with parchment.

3. Combine all ingredients except chocolate chips into a bowl, and stir until well-combined and smooth. If the mixture is dry, add a little non-dairy milk 1/2 tbsp at a time. If it's too liquid, add a little more coconut flour, 1/2 tbsp at a time.

4. Fold in chocolate chips.

5. Pour batter into baking dish as evenly as possible, smoothing with a spoon or spatula.

6. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from oven once done, and let cool for at least 30 minute in the tray.

8. Cut into small squares (it will be a bit soft/gooey) and devour!

9. After 1 day, store any leftovers in the fridge. Also great frozen.

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Chocolate Breakfast Milkshake

A breakfast-approved, healthy "chocolate milkshake" -- need we say more?Recently came across and decided to try this Garden of Life grainfree protein, and we are loving it.Organic, very pure, superfood- and nutrient-dense, satisfying/feels good (filling and no gurgly or unsettled stomachs here) AND actually tastes good (even just shaken up with water and/or nondairy milk... and I rarely can drink protein powder straight like that because of taste/texture). Garden of Life has yet to ever disappoint in quality across any of their products.Give it and this milkshake recipe a try!Recipe: Vegan Chocolate Breakfast MilkshakeWhat You Need

• 1 scoop serving chocolate protein powder

• 1 banana

• 2 brazil nuts

• 1/2-1 tbsp chia seeds

• dash of cinnamon

• approx. 3/4 cup nondairy milk

• approx. 1/2 c water

• handful of ice cubes

What You Do

• Blend until smooth!

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!

Vibrant Green Uber Juice

Fall is such a beautiful, wonderful time of year. My favorite, actually! But it's also a common cold season, so it's as prime a time as ever to make sure we care for ourselves and our immune systems -  which we can do in part by staying hydrated, getting proper sleep, managing and reducing stress, and nourishing our bodies with vitamin/mineral/antioxidant-rich vegetables and fruit.

Fresh juices are an effective way to intake super-doses of such nutrition, on top of whatever else you're consuming (hopefully also plenty of veggies and fruit!). Due to sheer volume, drinking juice makes it easier to take in more produce than you'd other wise likely be able to eat. Sip it straight, use as liquid in your smoothies or freeze into ice cubes for long-term smoothie addition.

Peter and I are frequent travelers, and in the enclosed space of airplanes recently I have definitely noticed a increase of sniffles and coughs. So amidst continued busy schedules at home and more travel coming up, we're trying to also recharge and take advantage of our time at home - which includes putting our juicer to use!

Making a big jug of one of my go-to juices - a vibrant green "uber juice" - felt like a smart choice tonight, to get our week started right. And I encourage you to do the same!

I call this uber juice because it's so full of so many health-supporting nutrients. Here's the recipe so you can make it too - but of course, depending on your taste buds and produce availability, play around with what you use. You can't go wrong!

Recipe: Vibrant Green Uber Juice

What You Need:

• 1 bunch of kale

• 1 bunch of rainbow chard

• 2 cucumbers

• 3 small apples

• 2 lemons, peeled

• 1 orange, peeled

• 1 pint strawberries, green leaves removed

• Chunk of fresh ginger (about 2 inches long, peeled)

• Chunk of fresh turmeric (about 2 inches long, peeled)

What You Do:

• Prep all produce (wash greens and anything else not being peeled, peel citrus/ ginger/ tumeric, and slice the bigger things into pieces that will fit into your juicer)

• Juice away! I recommend using the sturdier things, like the kale and chard, throughout the whole process - it helps move pulpier, juicer fruit through.

• If you don't have a juicer, blend everything in a blender until it's as liquified as possible - and then pour through a sieve/ strainer into a jar.

• Store in the fridge and drink as desired - this should last two people 1-3 days, depending on how much you're drinking at a time.

Salad Inspiration

Who says salads are bland or boring?They can literally be anything you want. And whenever you're struggling with what to make for a meal, let this be your fall-back. Can't go wrong!Stick with these building blocks: Use greens (can switch out what kind) as a base and change up whatever else you add on top, depending on how hungry you are, what you have in your fridge/pantry or what's in season. Vegetable possibilities are endless, as are fruits, seeds, nuts, croutons, grains, beans and other proteins. And a different dressing can make all the difference in the world - completely transforming and elevating what's already in your bowl.(Stay tuned for a more specific quantity building block breakdown of ingredients you can mix and match into a one-dish meal!)Last night, dinnertime keywords were simple, quick,nutritious and delicious. And so, into a bowl went mixed greens, sunflower sprouts, bell pepper, cucumber, cherry tomato, kalamata olives, raw broccoli, black beans - and an oven-crisped vegan veggie burger, chopped into pieces. Topped with a sprinkling of himalayan sea salt and lot of black pepper, and a vinaigrette drizzle (whisk together some balsamic vinegar, olive oil, garlic, mustard and hot sauce).Keep your body and taste buds happy by making at least a few of your meals each week a hearty salad like this, using whatever specific ingredients you prefer.

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!

Southwest Chopped Salad Platter

Salads full of bright, fresh vegetables don't need much help in the beauty department - but there's something about laying out all of the components on a platter that adds a bit of elegance to the presentation.This Southwest Chopped Salad Platter - kind of like an elevated taco salad - is nutrient-packed and very satiating. Definitely substantial enough to be a main dish. There's nothing boring about this salad, with so many different flavors and textures complimenting each other. And the "chopped" preparation lets you fit lots of those different components into a single bite. Also, unlike some salads, it's also REALLY good leftover the next day!Two quick notes on the ingredients:- The corn, sweet potatoes and "meat" can be served warm on the salad, or at room temp or chilled - whatever you prefer.- I've been trying and testing different store-bought meat replacements to know what to reach for when the mood strikes and what to recommend when asked what brand/type I like best. Typically, I'm not a huge mock-meat fan (I do not put straight up tempeh, which is my favorite, or tofu into that category, as those are "whole" foods unto themselves and not transformed to be like something else) - but there are a few exceptions that I think are fun to enjoy once in a while. My biggest conditions are that it be non-GMO and/or organic, and as minimally processed as possible. Having tried many, many varieties - Lightlife Smart Ground Mexican is a pretty stellar ground beef/turkey replacement. It's already a bit seasoned, but you can doctor it up more yourself (as I did). The texture is great - not mushy blobs, as some similar products tend to be. Definitely recommend this one!Recipe: Southwest Chopped Salad Platter (makes about 4 servings as a main dish)What You Need (approximations!):

• 5 large handfuls/cups of greens (try and mixed baby greens blend of kale, spinach and chard), chopped

• 1 cup quartered cherry tomatoes

• 1 large or 2 small avocados

• 2 cups sweet corn (ideally fresh or frozen)

• 1 large sweet potato, diced

• 1 green pepper, diced

• 1 14 oz. can black beans, rinsed and drained

• Optional: 1 package of Lightlife Smart Ground Mexican (can omit, or replace with tempeh or something else you prefer!)

• 3 garlic cloves, minced

• 1 small shallot, minced

• 2 limes

• fresh cilantro

• chipotle pepper (dried/ground for seasoning)

• 2 tsp honey

• 2 tsp coconut oil

• 4 tbsp olive oil

• 2 tsp Vegenaise (vegan mayo)

What You Do

• Note: If arranging ingredients on a platter like in the photo, simply place into piles or rows. Otherwise, just toss it all into a bowl!

• Preheat oven to 400 degrees F.

• While the oven is preheating, prepare the vinaigrette. Combine about 1/2 clove of minced garlic, a few shakes of chipotle pepper, a small pinch of salt, a bit of ground black pepper, the honey, the mayo, about 1 tbsp finely chopped cilantro and the juice of 2 of the limes in a small bowl. Mix. Then, whisk in the olive oil. Cover and set aside.

• Toss the diced sweet potato with the coconut oil and about 1 clove of the garlic. Spread out on a baking sheet lined with foil, and bake until tender and browning (about 20 minutes or so).

• Heat the corn in a skillet over med/high (add a drop of oil if needed/desired), stirring to warm through. Season with chipotle pepper to taste. A few good shakes should do the trick.

• Heat whatever meat replacement you're using (if using) according to the instructions on the box. I heated the Lightlife Mexican Smart Grounds with 1-2 tsp olive oil over medium heat, along with one clove of minced garlic and the minced shallot.

• Arrange each ingredient on a platter or toss all into a large bowl. Sprinkle some cilantro over the top. Serve the dressing on the side!

TLAT (tempeh, lettuce, avocado, tomato) Sandwich

That may not be the prettiest photo, but it is a pretty delicious sandwich. One of my absolute favorite vegan (or any, for that matter) sandwiches, actually. Take your average BLT and swap out the bacon for some tasty (and MUCH healthier) tempeh and throw in some avocado, all sandwiched between two nutritious slices of spelt bread - and you're good to go. For a side, a simple salad is perfect.Did you know that tempeh is perhaps the most nutritious form of soy you can eat? Because it's fermented, it naturally contains probiotics - which are powerful in helping keep your gut happy and healthy. (Side note: organic and non-GMO is particularly important when consuming soy foods, so the same holds true for tempeh.) All the more reason to start eating more of it - and this sandwich is a great vehicle!Recipe: TLAT (tempeh, lettuce, avocado, tomato) Sandwich (makes 2 sandwiches)What You Need

• 4 slices of spelt bread (try Rudi's!)

• 1 large tomato, thinly sliced

• red or green leaf lettuce, with 4-6 large leaves torn off

• 1 avocado, cut in half and cut into thin slices

• 6 oz package of organic tempeh (Lightlife Organic Smoky Tempeh Strips are amazing! Or buy an unseasoned variety and make your own marinate - try a little tamari, garlic, chipotle pepper and South African Smoke Seasoning from Trader Joe's)

• 2 tbsp Vegenaise (try the Pesto Vegenaise, or buy a plan variety and season it yourself with some garlic, onion and chipotle powders to taste, along with black pepper and a pinch of salt)

What You Do

• Add about 2 tsp of olive oil to a large pan/skillet and heat over medium-high. Cut the tempeh strips in half (so each is about 3 inches long), and place all in the pan. Cook for about 5 minutes, or until lightly browned on one side, and then flip each piece and do the same on the other side. When done, remove and place on a paper towel.

• Very lightly toast the bread so it's just firm to the touch.

• Compile your sandwich! After some trial-and-error, the easiest order of things seems to be: bread, mayo, tempeh (use half the strips for one sandwich; layer them across the bread slice in one direction, and then the other direction in a second layer), tomato, lettuce and then smush the avocado into the other bread slice. "Close" the sandwich, slice and you're ready to go!

Recipe: Chocolate Covered Berry Super Smoothie

This has been my go-to smoothie recipe lately for breakfast - and the chocolate element makes it feel particularly apropos this week with tomorrow being Valentine's Day!This is an uber superfood smoothie that tastes and feels great. Go get the ingredients today and make if for you and/or your sweetie tomorrow morning!What You Need:

• 1.5 cups cold water (or chocolate non-dairy milk)

• About 1-1.5 cup of mixed berries (use frozen (unsweetened) if possible - then you don't need to add ice to the smoothie, making it less diluted and smoother)

• 10-15 frozen cranberries)

• About 1 cup of leafy greens (e.g., kale, spinach, chard)

• 1/2 banana

• 1 tbsp chia seeds

• 1-2 tbsp hemp hearts

• 1 tsp maca powder

• 1-2 tbsp cacao nibs

• 1-2 tbsp Nutriboost protein powder

Combine all in a blender and whirr away!As for the ingredients, every single ingredient packs some uber-super powers. From antioxidants to digestive health, boosting immunity, healthy blood, lowering cholesterol, eye health, glowing skin and so much more - this is THE smoothie. Get all of these benefits in one glass! 

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!

A Tour of San Luis Obispo

A recent trip to San Luis Obispo opened my eyes to a side of California new to me - that being a smaller "city" and sprawling surrounding area with a more laid-back coastal(ish) feel. Granted, I've been mainly exposed to the greater LA area, with a little San Diego and San Francisco thrown in - and I love each of these places for varying reasons -A recent trip to San Luis Obispo brought me to a part of California I'd never been to before, and what an introduction it was. What a beautiful area - the rocky, crisp and dune-lined Pacific coast with small beachy communities dotting the land nearby (like Avila Beach, where we stayed and Peter worked), the rolling green and farm-filled landscape leading inland to the heart of SLO (aptly named and abbreviated, given the laid-backness of the tea), and of course, SLO itself - a sweet, small city full of inviting shops and eateries of all kinds.A few of our stops along the way are what I'd consider must-dos/sees, so read on for recommendations:StayWe stayed in Avila Beach at the Avila Village Inn, since the class Peter taught was held practically next door. While picking a hotel directly in SLO would certainly have it's benefits (the biggest being walking proximity to what the city of SLO has to offer), Avila Beach is only a 10 minute drive away and this Inn had plenty of perks. It's a modern, Mission-style small hotel - beautiful, clean and inviting - and the staff were all very friendly and helpful. Every room has a gas fireplace and outdoor hottub on a deck... need I say more? And there's a health club right next door with workout facilities, fitness classes, outdoor tennis courts and two outdoor pools that you can use for free when staying at the Inn. Highly recommend! There are a number of other hotels/inns in the Avila Beach area with hot springs and/or hot tubs; it's a really quaint area to stay if you don't need to be directly in SLO.DO/SEESLO Farmer's Market. Not surprisingly, there are farmers markets to be found in the SLO area pretty much every day of the week. But the main event is held Thursday afternoons and evenings on Higuera (main street through the city), and it is well work a visit! Higuera becomes pedestrian-only, and completely lined with vendors ranging from farm stands selling gorgeous produce to crafts and clothes; local restaurants also have food tents, and every few blocks you'll encounter another live music or other kind of performance. It's a bustling event with too many good things to take in at once! We sampled fruit from a few vendors - there are many samples to be had as you make your way up and down the market - and had some Thai iced tea (a personal favorite) with coconut milk. Delicious.Hike! (and use hikespeak.com). Hikespeak.com is an awesome resource for hiking and outdoor exploration all over California. Route recommendations come with specific locations and directions, as well as fairly detailed play-by-plays of the hikes - including photos - so you really know what to expect. Even if you want to just explore without a set map, I think the info on this site is really helpful even for just starting places from which you can then take off any which way you choose. I found the site's page for the greater SLO area, and one recommended jaunt we checked out was the Dune Trail to Hazard Canyon Reef in Montana de Oro State Park. It's a quick mile that takes you through some hilly and sandy dunes (actually - the true trail is pretty level, I think - but we detoured and took a slightly longer route that had steeper climbs) and you end up right on the shoreline where there are beautiful rock formations and tide pools jutting out from the beach, with waves crashing all around. Pretty spectacular!Bob Jones city-to-sea trail. This is a well-paved, well-marked trail in Avila Beach (it actually runs right behind the Avila Village Inn, making for extremely convenient access if you stay there!) that leads from slightly inland to the beach. Run, walk, bike, roller skate - you'll find folks doing any of the above and then some on this nice, easy and pretty trail. More info can be found here.EAT/DRINKThe short version: there's an abundance of amazing things to eat and drink in SLO. There's an across-the-board emphasis on fresh, local ingredients, and many restaurants and cafes take advantage of the nice climate of SLO by offering outdoor seating - made comfortable year-round by many places even when temps are chilly with the addition of heatlamps.Linnaea's Cafe. A sweet little cafe in the heart of SLO, Linnaea's specializes in coffees and teas as well as baked treats and a few other food items. We parked ourselves there one morning for some breakfast, caffeine and a few hours of work on our laptops. The wifi is free, the coffee is strong and the food hits the spot. We modified a breakfast burrito that was on the menu to be vegan - omitted eggs, cheese, sour cream - and it was just right. I'm also a sucker for vegan bakery items - easily enticed at least, but not so much the easy critic. The lime blueberry muffin was pretty fantastic - hit the balance of light-yet-buttery; the gluten-free/vegan chocolate chip cookies were above average, but a bit on the dry side.Mama Ganache Artisan Chocolates. This SLO chocolate shop was hands down one of the best I've ever been to. Organic, fair trade, local and across-the-board decadant chocolates of all kinds. Not to mention the fact that a huge amount of their selection is vegan! Including caramels, which is not commonly found in vegan form. Best of all is the dark chocolate "SLOchew" - made with dark 70% chocolate, rich vegan caramel, crunchy rice crispies and organic cashews. Amazing. Their website includes an online store, so if you feel like indulging...Eureka! Burger. This lively restaurant and bar in SLO (with other locations in CA and elsewhere in pacific nw) has lots to offer - simply put, good, fresh food and massive beer AND whiskey selections. There was a short wait for a table the night we went, so we headed to the bar area to wait - had a really good beer (New Belgium's Lips of Faith Linday's S'more Porter). We had the tempura green lake green beans (enjoyable - the beans were really tasty, though the light batter didn't have a ton of flavor), san joaquin veggie burger (really tasty, and the zucchini pickles add a nice touch; there is egg in the burger patty, but no dairy) and watermelon salad (also delicious). In lieu of dessert, we opted for a whiskey tasting - yes they offer flights of whiskey! - which was fun in its novelty, and for the chance to sample several different whiskeys. Our server sent over another staff member who purportedly knew a decent amount about whiskey - but that didn't really turn out to be the case, based on descriptions given and what we actually then tasted. One or two were decent, but nothing was particularly striking. For proper recommendations or guidance, I'd recommend walking over to the bar and seeing if the actual bartender may be able to help more effectively.Novo. Went to this charming restaurant at the recommendation of good friends, and had a wonderful experience. Thanks to numerous heat lamps, there's outdoor creekside seating on a pretty large deck-like area behind the restaurant - it was a crisp night when we went, but the warmth from the heaters more than dissipated the chill in the air. And we tend to take advance of eating outside whenever possible and convenient. The tofu lettuce cups were a particularly memorable dish well worth getting!Bliss Cafe. This all-vegan cafe is open for lunch and dinner, and we sat outside amidst falling leaves for a delicious lunch. We shared a sandwich with tempeh, avocado and other veggies as well as chili dogs - which really were vegan hot dogs covered in a sort of warm black bean salsa - not exactly what I'd call "chili", but really tasty regardless. They have a great and varied menu, including raw items (desserts too) and juices and smoothies. I wish every town had a place like this.Luna Red. Broad, fresh tapas menu with a great beer list and plentiful outdoor seating (with strong heatlamps - and also an outdoor seating area around a sort of gas fire pit as well as an outdoor bar).Shell Beach Brewhouse. We checked out this very recently opened tap house and restaurant at the recommendation of a local; it's a pretty snazzy joint, especially for a tiny slip of a beach community in between Avila and Pismo. We waited almost an hour in the crowded bar for a table, fortunately having the good luck and position of being able to snag two barstools. There are . Once seated, we were excited to soon discover that the food exceeded expectations. Had the house-made ono kettle chips, garlic and truffle style (an addictive pile of garlicky and truffley heaven), the aloha ahi poke with butter leaf lettuce cups (if you like tuna, this should be ordered), and a modified brewhouse standard burger (sub in black bean burger - which I think had egg in it - and nixed the cheese, bacon and sauce) which was decently good. This place certainly has above average, modern pub fare and a quality beer selection. While it's a little off the beaten path, being that it isn't in SLO or another more commonly known town or city, it's worth a drink/meal - especially if you're staying in nearby Avila or Pismo Beach.SLO Brewing Company. It isn't always a guarantee that a city's eponymous brewery will deliver on the promise of great beer - but this one truly does. Especially if you love IPAs... one is on nitro, which mellows some of the typical IPA bitterness and makes for a more velvety beer. Equally as good, though for different reasons, as the regular IPA. The oatmeal stout was also quite memorable. We sat at the bar, and had a very friendly bartender who was extremely generous with sample pours - always a huge bonus when at a brewery with so many good things to try! I can see why this place seems to be across-the-board highly reviewed. 

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!   

Spiced Lentil Tacos with Pickled Red Onions

Tacos are certainly a year-round food (and one of my favorites), but there's something nice about making them in the summer when you can get some good fresh veggies to really pop as a topping. It's the little things that make a good thing a great thing!Farm fresh crisp red and green leaf lettuce, bright and sweet multi-color mini tomatoes, perfect avocados - so much better than the off-season or bland versions of each. Being that I'm a sucker for anything pickled, I also chopped up some pickled jalapenos (organic! check the labels when you buy a jar - many have gross preservatives and artificial coloring added, so unnecessary - definitely worth buying natural/organic or making your own!) and made some quick pickled red onions (recipe below). And couldn't resist a little Tofutti vegan sour cream on top too. It's funny - I used to be a sour cream fanatic when eating Mexican food. And since cutting out dairy, I really never miss it - a realization that came as a surprise to me. I bought Tofutti sour cream once on a whim to try and see how it was out of curiosity, and found it to be pretty decent. I usually find avocados/guac add enough of a textural creaminess to this kind of food, but once in a while a little Tofutti is a nice add-on too. (end digression)So. We eat a lot of Mexican food for three main reasons: 1) we love it, 2) there are lots of good authentic restaurants in our area, and 3) it's quite easy to have a delicious, satisfying and healthy vegan meal. Go-to simple order: either a burrito or a plate with beans (whole when possible, refried if without lard), rice, guacamole, lettuce, tomato, jalapenos and enchilada sauce. Typically the beans are black or pinto, which is fine by me. But lentils, being one of my absolute favorite foods, make for an amazing, hearty and healthy taco or burrito filler too - though one I have yet to directly encounter in a restaurant.Spicy, seasoned lentils and lots of yummy toppings all wrapped up in a spelt tortilla - this is one for the books!For the Spiced Lentils:What You Need:

• 1.5 c organic green lentils

• 2 large cloves of garlic, smashed and chopped

• 1 small sweet onion, finely chopped

• 1 tbsp olive oil

• 3-4 c vegetable broth (low sodium)

• seasoning to taste (cumin, pepper, chili, cayenne, smoked chipotle)A note about seasoning: Play around with this the spices - types and quantities - and see what your tastebuds prefer. I can't recommend smoked chipotle powder enough! Also, in a pinch, you can use a "pre-made" seasoning packet and doctor it a little if you like - but please only use a packet if you can purchase it at a Whole Foods, Natural Grocer, etc. and look carefully at the ingredient list. Avoid at all costs when it contains all other kinds of garbage (which is what is sold at most grocery stores)!

What You Do:

• In a large pot, heat the oil over medium-high heat

• When hot, add the garlic and onion and saute until soft (about 5 minutes)

• Add the lentils and add seasoning (start with 1 or 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked chipotle powder), stir to coat and saute for about one minute

• Add 2 cups of the broth, reduce heat to medium and cover; let the lentils simmer

• Stir occasionally; after about 10 minutes, taste the lentils and adjust seasoning as needed

• Add more broth as needed and continue to cook until the lentils are just past firm - you don't want them to have "bite", but don't want them to be complete mush

For the Pickled Red OnionsWhat You Need:

• 1 large red onion, cut in half and very thinly sliced

• 1/2 c water

• 3/4 c apple cider vinegar (try Bragg's!)

• 1/4 c white vinegar

• 2 tsp turbinado sugar

• 1 tsp salt

• 10 whole peppercorns

• 3 whole cloves

• 1 bay leaf (I used dry)

What You Do:

• Add all liquids, sugar and salt into a small pot and bring to a boil

• Add onions and cook for one minute

• Remove the pot from the heat and add the additional seasonings; let sit to cool slightly for 5-10 minutes

• Pour everything into a glass jar

• It's best to let it come to room temp on your countertop, but if you're in a time crunch, put it in the fridge to chill

• These are best enjoyed chilled, so wait if you can until they're good and cold to eat!

And when making these tacos - don't forget your favorite other toppings. As I mentioned before, I chopped: a few cups of red and green leaf lettuce, a pint of mini tomatoes, a bunch of japaleno slices, 1 avocados, and some fresh cilantro. I also had a good habanero salsa and the Tofutti vegan sour cream to add on as well. And wrapped it all up with Rudi's organic spelt tortillas. Go to town! 

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

Simple Super Salad

simple super salad

This Simple Super Salad could also be called Super Simple Salad. Just a few very healthy ingredients to make a wonderful side or main dish - can't beat that!Being that it's January, we're constantly being inundated (even more than usual) with "lose weight / lose weight fast!" articles, commercials, etc. And while weight certainly plays a role in health, I worry that the uber-intense spotlight on it can make it too easy to lose sight of what is really the most important overarching issue: HEALTH.Eating almost exclusively whole, clean foods - predominantly if not completely plant-based - being regularly active, stretching, taking care of yourself mentally and emotionally, and so on - as far as I'm concerned, these are all the essential components to being a healthier you (and ultimately the healthiest you, if you make it a lifestyle and not a "quick fix" temporary change). Chances are if you do these things - especially shift to eating whole foods (e.g., little to no processed), particularly tons of fresh fruits and veggies and preferably raw at least a good amount of the time - your body will reap the benefits both inside AND out.So - here's an easy and delicious salad to help either get you going or maintain your "deliciously healthy & healthfully delicious" eating! Featuring 4 of my absolute favorite foods (that all just so happen to be "super foods"): kale, tomatoes, avocado and garbanzo beans.Recipe: Simple Super Salad (serves 2 as a main dish)What You Need (use organic as much as possible!)

• 4-6 large handfuls of baby kale

• 1 cup halved grape tomatoes

• 1 14 oz can garbanzo beans (rinsed and drained)

• 2 ripe avocados, diced

• lots of ground pepper and a pinch of salt

• the juice of one fresh lemon

• a few tablespoons of olive oil

• Optional: handful of vegan croutons (breaking the no-processed food rule here - but I'm a sucker for vegan croutons that taste great since they're hard to find! I love Fresh Gourmet's Organic Seasoned version. But - if you leave these out, you'll have a fully raw salad.)

What You Do

• Roughly chop the kale and place in a large bowl

• Add in the halved tomatoes, beans and avocados, and toss well

• Add the pepper and salt, and toss well

• Squeeze the lemon juice over the salad as well as a good glug or two of olive oil (about 1-3 tbsp, depending on your preference)

• Toss the salad well and you're ready to go!

• Optional additions: throw in some croutons and mix well; if you want another light flavor boost, add in a tablespoon of a vinaigrette (lately I am loving Brianna's Real French Vinaigrette - all natural with no sugar added and no artificial ingredients!)

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!