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By Kristin Celeste Shroeger the intentional minimalist
Pesto cream ingredients: 1 cup farm fresh organic basil 2 farm fresh organic garlic cloves Organic lemon 1 cup raw organic brazil nuts 1 tablespoon lemon infused olive oil (recipe link) 2 tablespoons green onion infused olive oil (recipe link) 1/4 teaspoon sea salt Pesto cream directions: Add brazil nuts to blender and puree into powder; reserve 1/8 cup nut powder. Zest lemon and juice lemon. Add zest and half the juice to blender. Remove basil leaves from stem and add to blender with garlic. Add oil and sea salt and puree; [...]
By Heather Maxon
Delicious and simple to make, this soup is also one of my longtime favorites- I’ve been making it since 1999 when I clipped the recipe out of a Martha Stewart Living magazine. Originally, the ingredients list included chicken stock and butter, with some slight modifications, this version is now100% vegan. Since basil and summer squash are plentiful at the height of summer, this soup is a great way to utilize these two plants during their peak season. The sweet delicate taste of the squash and pungent, fragrant basil pair nicely together and make a great first course [...]
Morel mushrooms are considered by many the most delicious wild mushroom ever. Prized as a delicacy comparable to the white truffle of northern Italy, no other mushroom offers quite the degree of flavor and fragrance of a fresh morel. With their rich, earthy and creamy flavor, it is no wonder ‘shroom hunting is a popular excursion for thousands of North Americans and many more around the world. The elusive morel only appears from April to May and unlike other mushrooms, they don’t come out at the same spot each year- making them a hot commodity and pricey too. While I’ve [...]
Reading recipes has always been a favorite pastime for me. As a little girl, I loved to look through my Mom’s collection of cookbooks and oh, how I enjoyed sifting through the index cards in her recipe box; even then, reading the ingredients and instructions listed on them was therapeutic and delightful. Great pleasure was eventually derived from baking and cooking many of those recipes too. Since becoming vegan though, many old favorites have become obsolete because they aren’t compatible with a plant-based diet; they’re loaded with dairy and meat. So it’s exciting when I come across a nostalgic recipe [...]
By Heather Maxon Adapted from The Everyday Vegan
Plan a festive evening with friends and make these delicious tacos and serve with all the fixings! Filled with veggies, tofu and plenty of spice, this healthy taco filling can be made ahead of time, stored in the refrigerator and reheated for the night of the party. Take a casual approach and create a “taco bar” by putting all the toppings in separate bowls. This way everyone can participate in creating their own meal, piling on whatever they want- kids love it too!
Ingredients for Veggie Taco Filling:
1 Tbsp [...]
By Heather Maxon
Adapted from In The Kitchen With Rosie
It was thrilling to rediscover this recipe a few weeks ago while browsing through some old cookbooks. While the original version included chicken and evaporated milk, I was able to adapt and revise this old favorite with great, “plant-based” success. This filling pasta dish derives its distinctive character from, smoky, intensely flavorful sun-dried tomatoes and a rich cream sauce. I dare say, it tastes even better than I remember.
Ingredients: ¼ cup sun-dried tomatoes ½ cup boiling water 2-3 Tbsp of vegetable broth or oil for sautéing 3 [...]
By Heather Maxon
When my pantry and refrigerator are nearly bare it forces me to get creative and sometimes a delicious recipe even comes about- such was the case with this simple tomato sauce and pasta dish. With just a can of tomatoes, onion, garlic, whole wheat pasta and some chopped kale, dinner evolved in no time! Since kale is a nutritional powerhouse among vegetables, I add it to recipes often. Here, chopped kale is placed in with the boiling pasta during the last couple minutes of cooking- giving ordinary, rather dull pasta not only a boost of phytonutrient antioxidants [...]
by Heather Maxon Doug Petersen, owner of Rock Bottom Gym in Traverse City, Mi and an advocate for plant-based nutrition is continually encouraging clients to not leave the gym and ruin all their hard work with a couple of emotional bites of junk food. Petersen explains “A large output of energy jammed into a short period of time results in huge hunger- and sixty minutes of exercise, even if at a high intensity rate, 2-3 times a week, is simply not enough”. The fact remains, diet matters. In efforts to help deter individuals from driving through the gauntlet of fast [...]
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