From pumpkin lattes to the traditional pie, this season’s harvest has no match. Pumpkins and gourds stock the market shelves, foods that fill not only the belly, but the soul. Living in Barcelona, I wasn’t able to travel home to the United States for Thanksgiving, but there are little reminders of home I can whip up in my adopted country that ring in the season.
Millions of households struggle daily to get enough to eat, while millions of tons of food waste are generated annually by commercial food manufacturers, restaurants, food wholesalers and grocers.
Most wasted food gets buried in landfills, although a small amount is turned into compost, according to a 2014 report analyzing U.S. food waste among surveyed food manufacturers, restaurants, food wholesalers and retailers.
Ah, the humble PB and J. The sweet and peanut-y sandwich combination that continues to win the hearts of kindergarteners and adults alike. These days you can find peanut butter and jelly in everything, such as pancakes, cupcakes, ice cream, even poutine!
The sunflower is native to North America and was cultivated by the Native Americans in approximately 3000 B.C.E. in what is now New Mexico and Arizona. The sunflower is believed to be older than corn. They developed the single flowered plant with seeds that are black, white, red and multi-colored stripes of white and black. It was a common food throughout the continent: the seed was pounded into flour for cakes, mush and bread.
Someone once said that the best friends are the ones who feed you beautiful food. I would add that the ones who share great recipes are pretty fabulous too. When I was looking for a way to make gluten-free crepes, my friend Dino Lenger told me about his mom’s recipe. This wonderful little formula traveled thousands of miles, required a bit of translation, and ended up producing a delicious, thin pancake that seems to work with everything that a wheat flour crepe does, without the gluten. Arrowroot flour is used in place of wheat flour and gives body to the crepe.
Cozy up with this delicious vegan drink after a cold winter day. Using rich dark chocolate and creamy almond milk, you can enjoy every bit of the classic taste you know from childhood. I add just a touch of peppermint extract to give it that minty holiday flavor, but you could easily substitute vanilla extract for a more subtle taste if you’re not a fan of mint. Either way, be sure to top it all off with a few vegan marshmallows or some coconut whipped cream for the full effect!
Vegan Hot Cocoa Recipe
*Serves one
Winter calls for rich, warming foods; here in the Pacific Northwest we’ve already seen our small share of snow, and forecasts threaten even more. Since we don’t see snow or ice very often, travel is severely hindered and there is little to do but hole up inside and cook something delicious.
It’s officially the holiday season, and that means cookies! Try this simple sugar cookie recipe for a full day of frosting and decorating with friends and family. The options are endless: fun shapes, colorful sprinkles and flavorful frostings are just a few of the many ideas to explore!
Vegan Sugar Cookies
*Makes about 20 cookies
Supplies
1 Large Cookie Sheet
Ingredients
1 cup Vegan Butter (softened)
¾ cup White Sugar
1 Tablespoon White Vinegar
As winter approaches, healthy, whole-food-based eating seems to go on hiatus during the festivities. Fruits and vegetables often take a backseat, but they can be just as hearty and comforting. These produce staples will keep you grounded.
It’s almost cranberry season! I saw a package of fresh cranberries at the market and thought it was the “perfect juice experiment.”