This dish can be served as a side dish, but is also hearty enough to be a vegetarian main course if you swap out the chicken stock for vegetable.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.
Farrow with White Beans & Kale
Serves 4 Continue reading
Providing vegan alternatives to the sorts of delicious comfort foods that everyone craves, The Dirty Vegan Cookbook, Revised Edition by Catherine Gill makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–The Dirty Vegan Cookbook is a celebration of all the amazing tastes and dishes available to those on vegan diets. Enjoy a recipe featured in the book below!
This recipe was inspired by a muffin I saw in the bakery case at a coffee shop, which a friend of mine would often get with her coffee. I veganized the muffin based on the flavors that she described; having been a former pastry chef and owning my own vegan bakery really comes in handy! When I asked my friend to try my vegan version, she could not believe how much my recipe tasted like the one she would buy at the coffeehouse. Continue reading
This versatile muffin recipe can be made at any time of year with fresh or frozen fruit, and is a perfect way to highlight whatever fruit is in season.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade. Continue reading
This dish is a great way to utilize the surplus of zucchini that always seems to come about in mid-summer. At my house, we typically serve these as appetizers to a summer meal out on the patio or as a side to grilled marinated venison steaks, but feel free to pair them with any dish that needs a savory side.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade. Continue reading
It seems like everyone has their own special recipe for cucumber salad, and after a summer of cookouts and barbeques, all those mayo-based salads can start to feel a bit redundant and heavy. That’s where this dish shines: the combination of rice wine vinegar and fresh fill gives it a very refreshing quality that makes for a perfect summer side that goes with practically anything.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade. Continue reading
Are you finding yourself mindlessly snacking away now that you’re home all the time? In the best of times, an apple and peanut butter, a bowl of fruit or hummus and vegetables are great snack ideas. But what about something more exciting that’s still healthy AND easy to make?
Nichole Dandrea at Purely Planted has come up with 15 healthy and plant-based, nutrition-packed snacks that are tasty, fulfilling and nourishing including the one below. Check out her recipe below then click over to her website for more ideas. Continue reading
Are you finding yourself mindlessly snacking away now that you’re home all the time? In the best of times, an apple and peanut butter, a bowl of fruit or hummus and vegetables are great snack ideas. But what about something more exciting that’s still healthy AND easy to make?
Nichole Dandrea at Purely Planted has come up with 15 healthy and plant-based, nutrition-packed snacks that are tasty, fulfilling and nourishing including the one below. Check out her recipe below then click over to her website for more ideas. Continue reading
If you’re looking for something new for dinner or a Cinco de Mayo treat, check out this delicious recipe from Taco! Taco! Taco! by Sara Haas. It’s also a great recipe to make ahead of time for a week’s worth of meals.
Pork Tinga Slow Cooker Tacos
Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)
Once, I went to a local Mexican restaurant that served a chicken tinga taco, and it made me SO HAPPY. Of course I had to come home and immediately try to recreate it. I came pretty darn close with this one. Instead of chicken, I swapped in pork for a fun twist. And I like to keep the toppings simple because the sauce it cooks in tastes so good! Continue reading
Chef Ed Harris, a past winner of Food Network’s Chopped, has a passion for Asian cuisine as well as vegan-style cooking. Check out his recipe for Mushroom Pot Stickers below.
Mushroom Pot Stickers
Cooking Time: 30 mins
Servings: 5
Preparation Time: About 20 mins Continue reading
Hummus is a super food in that it’s so versatile that it can often be used as a healthier alternative to diary like eggs and cheese. The Complete Hummus Cookbook by Catherine Gill features over 200 delicious, vegan-friendly recipes for you to try including the one below which gives an Italian classic a hummus twist!
One of the best food discoveries for me was using hummus on pizza. You can spread it on as the sauce, as demonstrated in this recipe, or you can make a traditional pizza using tomato sauce and dollop hummus on top in place of vegan cheese. The possibilities really are endless with hummus. Continue reading
