Take your dinner party uptown with this multi-course vegan sampler: broasted root vegetables, lightly curried veganese with a gentle touch of turmeric, and Mac-n-teeze in a garlic collard mirepoix. Dry morel mushroom garnish. This meal wins a blue ribbon!
Nothing says “welcome to the neighborhood!” like a homemade #vegan pumpkin pie! Simply peel and steam pumpkin, combine with cane sugar, cashew butter, nutmeg, cinnamon, cloves, ginger, and arrowroot and top with coconut whipped cream.
Spending the holidays alone? Make your cat jealous with this prrrrfect vegan stew! A hearty medley of dried white beans are rehydrated with vegetable stock and then simmered in a tomato and garlic broth. Add carrots, celery, whole grain semolina pasta shells, and soy meatballs, then season with cumin, salt and pepper, fresh parsley and a generous dash of Bragg’s liquid aminos. MEOW!
Trying to impress a house guest? Furnish a bowl of power packed greens with an unexpected twist: unripe bosque pears cold-poached in a dressing of apple cider vinegar, olive oil, and raw western states wildflower honey. Balanced with course ground peppercorns and thyme
Flavorful, grilled sweet corn, decobbed and simmered with red baby potatoes, carmelized onions, and the plant-based milk of your choice, seasoned with black pepper, sea salt, one bay leaf, and chives, and garnished with a plume of whipped coconut fat for a hearty New England corn chowder
Long day at the compost co-op? Kick up those boots and relax with this refreshing pomelo quencher. Mix one part Korean soju (unsweetened) with one part chlled, unsweetened oolong tea. Garnish with pomelo rind and fruit.
Classic #midwest casserole updated for a modern food ethic: sautéed garden zucchini, onion, bell peppers and Lacinato kale, baked with homemade tomato sauce and Bramata polenta and seasoned with parsley and dill.