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.
This zesty aioli is oil free, and arguably sugar free (optionally salt free), and can be used in place of mayonnaise, vegannaise, or even cooking oil. The avocado supplies a healthy fat for sautéing, or roasting, and adjusting the broth amounts can give you a wetter consistency for pan-fry or a thicker consistency for spreading on sandwiches. Bonus, the blackstrap molasses gives you a ton of natural vitamins and minerals, the apple cider vinegar the probiotics you need for improved digestions, the nutritional yeast is fortified with B12, and the turmeric supplies you with a daily anti-inflammatory boost!
Inspired by some of the recent nutritional information discussing some of the best for you and least utilized parts of whole plants, we thought you’d enjoy a delicious SOS-free nutrient dense, low fat, high fiber pesto, perfect for pasta or spiraled veggies, as a spread, pizza sauce, or a dip for your crudite!
1 Bunch Carrot Greens
1/2 Bunch of parsley
1/4 bunch basil leaves or dried basil
handful of spinach
1-2 beet leaves
2 green onions
1 ripe avocado
1/4 cup broth
1 tablespoon flaxseed
1 small white onion
4-6 cloves of garlic
1/4 tsp citric acid or lemon juice
1/2 tsp black pepper
1 tsp sea salt
1/4 cup nutritional yeast
Blend or Food process, and season to taste. Will keep for 7-10 days in the fridge!
By popular demand, the mint chutney recipe from the HaVen Indian Curry Mac’n’Cheeze, that was a crowd-pleaser at the PEP Foods #VeganMacSmack February 2016 in Baltimore.
The recipe takes about 15 minutes to make, and is made without oil or sugar. You can make it spicier with a bit more curry and cayenne, and you can make it creamier with a bit of coconut milk or oil if you prefer. ENJOY!
If you’re like me, the taste and expense of store-bought vegetable broth is just not something you want to deal with, and broth can seem like a crazy undertaking, with millions of ingredients and a long time, but once you get in the habit you’ll be glad you did. The control over your flavors, for different kinds of soups or applications is benefit enough, but you’ll also be producing less packaging waste AND stretching your groceries for every last little penny. Who knew onion skins would become your most treasured kitchen commodity?
It works like this: you go through your week, chop an onion here, smash some garlic there, and various other veggies in your travels. Save them, and especially the skins, the seeds, and the leaves. Have veggies that have gone a little limp or are a bit too near the end of their life? Put em in, they’ll boil down to flavor and the solids will be filtered out! Put all these unwanted scraps in a gallon ziploc bag and keep that baby in your veggie drawer until its full (up to 7 days) combine it with a broth bag, cover with water and BOOM broth.
Here’s one such example (its big, you can make 1/4 size no problem!):
6 mushrooms (and stalks from 5-7 more)
Whether you are aiming for a guilt-free dessert, pudding topping or filling, this creamy delicious sweet indulgence is loaded with a nutrient density that is nothing to sneeze at! The optional chia seeds add a lovely texture and pack this baby full of omegas too. Don’t forget, you can leave the salt out or simply add a splash of lemon juice instead to make this healthy raw dessert completely Sugar Oil and Salt (SOS) free.
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:
This easy recipe is as satisfying as it is healthful and allergen sensitive. The low-carb and low-fat approach makes it a good diet conscious lunch, and its ability to be hand food makes it a great party snack. Colorful and bright, with bold spice and warm and cool elements, make your next farmer’s market trip include items such as these! Prep time 10 minutes, cook time 25-30 minutes.