Springtime means artichokes! I happen to love them, and they’re super good for you when not soaked in butter or sauce. Here is a way to prepare them in which they are perfectly delicious alone – no need for melted butter, dipping sauce, stuffing, or hiding them in a rich dip with spinach and mayonnaise! (Although that is a nice treat, too.) Artichokes are full of fiber – 7g per artichoke – and they are also rich in Vitamin C and magnesium. Thanks to the folks at America’s Test Kitchen for this technique! I had previously only had steamed or boiled artichokes, but roasting is my new favorite thing. Continue reading
radish rose
spicy vegan slow cooker tortilla soup
Since my husband and I have been on our quest to consume fewer animal products, my slow cooker has had a little vacation. I was used to making meat-based roasts, stews and curries and it took a little while to find my way into veggie territory. I was determined, though, because you can’t beat the convenience of the slow cooker. I expected to find beans, beans, and nothing but beans! And while slow-cooked beans are indeed delightful, it turns out there is a whole world of delicious vegetarian and vegan slow cooking to play with, and it’s not brown and mushy as one might fear, but colorful and intensely flavored. This tortilla soup will make your whole home smell so smoky, spicy and delicious that you will hardly be able to wait to eat it. Get some really nice multi-grain tortilla chips to serve with it. My husband and I aren’t really vegan, so we had regular low-fat sour cream as a topping, but if you’re keeping it animal-free, just use vegan sour cream or skip it. Continue reading
savory quinoa with toasted almonds and dried cranberries
I was pretty thrilled with myself for figuring out how to make plain quinoa. But then I tried this recipe from my good friend Melissa at Fun Fit Chic and I realized there is so much more you can do with it! You probably know quinoa is a superfood containing complete proteins, but did you know just one-half cup of quinoa has 14 g protein and 6 g fiber? So if you’re trying to eat fewer animal products, it’s a great way to get plant-based protein while thinking you are eating a fluffy bowl of carbs. Teehee. I love that. Continue reading
asian pear, cashew, and tofu stir-fry
Asian pears are beautiful this time of year, and add an unexpected sweet-crisp accent to this hearty vegetarian stir-fry. And I’m always looking for new ways to enjoy tofu, since it’s such a blank canvas and it’s fun to try different methods for it. You won’t be disappointed – the stir frying crisps it up so deliciously! Continue reading
roasted butternut squash and chickpea salad
Here’s a beautiful, colorful winter salad to perk you up in the chilly months. It’s even better the next day after the flavors get to blend together overnight. But don’t let that stop you from enjoying it right away… it’s also fantastic immediately! It’s super filling because both butternut squash and chickpeas have lots of fiber. Continue reading
crab salad with lime, mint, and chives on endive
Light and flavorful, here is a super-easy, clean, and low-carb way to enjoy a lovely crab salad. The herbs provide an interesting, subtle flavor that highlights the crab, instead of overwhelming it with a lot of cream or butter. And also, herbs are pretty. Aren’t they? Continue reading