Cooking the potatoes is the only part of this healthy homemade pasta recipe that takes time, so I like to use potato flakes (skip the milk and butter when you make them) for a quicker weeknight meal! Try adding finely minced spinach or other veggies for creative colors once you master this basic version. Fold together into a stiff but soft dough (don’t over mix!): 4 cups cooled cooked potatoes…
Lately I can’t seem to shut up about chia seeds. I’m absolutely obsessed with them! They go in pretty much all of my smoothies, even in my water. Andddd (surprise, surprise) chia pudding is one of my favourite desserts! 😀 Even though chia seeds are not as pricey as some of the other superfoods you can find on the market, they are incredibly beneficial to the body. I personally include them in my…
I grew up hating lima beans. My mom used to make them sometimes for dinner, and I would dread the thought of dinner. The smell of the beans cooking was unappealing to me as a kid. Fast forward to now, and I can tell you I’m a lima bean convert. I have a couple of recipes in my cookbook, Peruvegan, which utilize lima beans. Interestingly, the lima beans in Peru are…
Get ready to be blown away, because this azuki bean burger with potato wedges is just to die for! It’s a bit more complicated to make because you have to get your multitasking mode on to prepare the patties, the sauce, the wedges and the caramelized onion, but its incredibly worth it! To mix things up a bit, I used large tomatoes instead of burger buns. I also served the…
In the urban US, I enjoy easy access to a vast vegan pantry—Earth Balance sticks, coconut milk and oil, affordable raw nuts, and magical powders like agar and xantham gum await me at the market down the street. For cheeses, I can get all the ingredients and make my own nut cheeses; grab Daiya, Follow Your Heart, or Chao; or purchase a variety of gourmet cheeses: Kite Hill, Punk Rawk Labs, Heidi-Ho,…
This soup is so flavorful that it doesn’t rely on bread to give it a nice punch. However, bread is definitely always a plus. This recipe really hits the spot when you’re in the mood for soup. I personally love soup all year round, but you can definitely beef this up a bit for winter or slim it down for summer if you would like. How to chop your onion…
So the other day I was thinking, if you can turn courgettes into noodles, then why not use them to make a semi-raw veggie lasagna? The classic lasagna pasta sheets are a lot wider than courgette slices, but if you layer them two by two, they work perfectly. For the filling, I used a nutty sun-dried tomato sauce, and vegan sour cream. This semi-raw lasagna is really tasty, but unfortunately it’s not…
We all know that being vegan or vegetarian doesn’t necessarily mean eating healthy, and sometimes it’s tough to say no to all the sugary, fatty, processed foods. I know I can’t resist them, especially during the holidays. But now that the Easter festivities are over, it’s a good moment to put the chocolate eggs aside, and get back on the right track by eating more fresh foods. Whenever I start…
Avocados are not only super yummy, they’re also one of the world’s healthiest foods. They are full of nutrients, fiber, antioxidants, potassium, and healthy fatty acids. Some even say that they help improve your eyesight, and prevent cancer! Plus you can use them to make so many different things, like smoothies, salads, salsas–you can even use them as a substitute for butter in baking. AND, best of all, they are…
While I was born and raised in the United States, my mother is a Taiwanese immigrant. On a typical evening as a child, our dinners were standard Midwestern meals. However, there were plenty of evenings that my mom would cook the most amazing Chinese dishes, and those were among my favorite meals growing up. Right now, one of my favorite side dishes when I make Chinese food for my own…
A few posts back, I talked about keeping it simple with meals in a bowl…for breakfast, lunch and dinner. One important component of a meal in a bowl is the sauce. You can literally have the same ingredients in every bowl, but make it taste completely different by switching out the sauce. I sometimes make several sauces at a time, and keep them in the fridge for use throughout the…
Forget about eggs for Easter! Vegan foods are cruelty- and cholesterol-free, and they taste great, too. If you’re planning to decorate eggs, check out PETA’s catalog for dyeable EggNots, which look and feel like eggs, without the cruelty of the egg industry. On Easter morning, indulge in a decadent yet easy-to-prepare brunch, featuring an egg-free French toast casserole, tasty breakfast tempeh, savory potato crostini, an Italian Easter Pie, and other…
In this Key Lime Pie recipe, the lime juice will prevent the delicious Haas avocado from browning, but chances are the pie will be gone before you have that problem! You will need: -Food Processor -Pie Plate -Vitamix or another high speed blender Ingredients for crust: -10 organic Medjool dates (remove pits) -1 cup raw organic walnuts -¾ cup raw…