Vegan cheddar jalapeño cornbread muffins that are also gluten-free in this easy to follow recipe with step by step instructions.
Something about Collard Greens always puts me in the mood for southern cooking…and while soul food and vegan cooking may not be the most intuitive combination, I assure you it can be delicious! For this dish we will make a tasty, smoky, meaty baked tofu that we add to our equally smoky and also garlicky and a little feisty collard greens.
I will show you how to get a really fool-proof and satisfying flavor and texture from your tofu and I’ll even show you how to shred those collards with a simple technique that will save you tons of time with all your leafies.
Serves 4-6 as a side, or 2 as a main.
Use this flavor -packed Asian salad as your lunchtime Rx to get over a case of the Mondays. Now that summer is in full swing, and staying inside during the day is even harder an inspired lunch idea will bring some of that sunshine indoors.
Snap peas and Choi can both be enjoyed raw, but in this salad we will sauté them to bring in a ton of flavor and a variety of textures. Some of the ingredients will be raw, like the raspberries, carrots and radishes, and you can serve this dish hot from the wok or chilled from your fridge.
Nothing brings the fresh feeling of summer quite like a fresh and crisp Sugar Snap Pea, it’s green and light and bursts with a tangy spray in every bite, much like a radish or turnip. That hydrating and nutrient dense crunch– so refreshing!
Pate is the perfect medium for a small handful of peas, and makes a great fridge snack, as you can combine it with nearly anything else in your fridge or pantry like crackers or celery sticks. Best of all, the bright bright green of the peas makes an excellent color note against a bright pink of a radish, making it an excellent smile-inducing finger food for an outdoor garden party.
Soba is an earthy, traditionally gluten-free noodle, that is packed with anti-oxidant power from things like Manganese, and relatively low in carb while being high in fiber and protein, unlike our typical white refined pastas!
Bok Choi is the star of this show, providing bursts of fresh moisture, soft leaves, and a crunch, amidst the rich and creamy tahini sauce, while the meaty mushrooms satisfy our craving for a hearty bite. Last but not least, the Chinese Broccoli (which likes to hide in the soba!) compliments these textures, adding a complex and nutrient dense element beneath the surface of the noodles. If you are lucky enough to subscribe to Karma Farms CSA you’ll be receiving bok choi, chinese broccoli, and spring garlic in your box this week, and is the inspiration for this recipe. There’s still time to sign up!
Serves 4, and is vegan, gluten-free, and nut free
I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.
Move over something sweet, there’s a new Charoset חֲרֽוֹסֶת in town! This one is good enough for your Seder service, and good enough to serve for dessert. These raw, delicious, sweet balls are a blend of traditional Ashkenazi, Mizrahi, and Sephardic flavors, and observe the restrictions of each so enjoyable by all!
Makes about 28-30, 1 inch balls
One of my best early foodie memories, before learning to cook, and before eating ethically, were the brownies at Bonefish Grill. The brownies were so gooey, and sweet. They were also way too big and led to my weight hitting an all-time high of 220 lbs, but that’s another story.
This is a story about delicious, ethical, relatively guiltless brownies that I invented with my wonderful partner and girlfriend.
Korean traditional kimchi includes fish paste, Gochujang (Korean red pepper paste), cabbage and daikon, which means not only is it not vegan, but is uses obscure ingredients. Tradition is important, and is a food obstacle for many vegans, but so is accuracy.
Did you know that basically every Korean with a mother and a kitchen has done their Kimchi differently? So let’s make our own!
Here is an easy recipe with 9 grocery store ingredients, many you already have: