Whether you’re sipping your coffee on the couch or spilling it as you rush out the door, some sort of morning fuel is a non-negotiable. For those of us on a plant-based diet, however, many breakfast foods are sadly off the table. Scrambled eggs, French toast, yogurt, sausage, bacon… classic staples, but not vegan-friendly.
Spring is a time of new beginnings, when the world shakes to life again, breathing into beautiful young colors and fresh, full scents of revival. And, amidst all the new life popping forth, one can also find some tasty wild plants, if you know where to look…or smell!
Pumpkin pie is my absolute favorite pie. There’s just something about that smooth, dreamy texture that is so sweetly satisfying. For me, nothing says comfort food like having pumpkin pie for dessert, which is why I had to figure out a way to make this spiced, velvety delight without gluten or animal products.
In my house, hummus does not last long. In fact, it is hard to share. It's my go to for a quick snack, and more often than not becomes the center of dinner. While there are many store bought brands that have some tasty flavor combinations, homemade is always best. One batch gives twice the amount for half the price and it lacks any preservatives you may find on the shelf.
I first came across turmeric in our family kitchen as a child. My mother had printed out a recipe for curry cauliflower, and while the curry powder gave the roasted cauliflower its delicious taste, turmeric was responsible for the subtler taste and stronger hue. Since then, I’ve seen turmeric in everything from egg and tofu scrambles to salad dressings to cookies–I kid you not. Most recently, I stumbled upon a recipe in Meghan Telpner’s The UnDiet CookBook for Jamu Juice.
Omega-3 fatty acids are vital to our health. Keeping the heart healthy, the nervous system in check, and our cholesterol levels down, Omega-3s are a friend to the body. One of the best sources known for Omega-3 is fish. If you are vegetarian and vegan, however, this presents a problem. As someone who has primarily a vegetarian diet, I myself have had to be conscious of knowing where my Omegas are coming from.
While I was living in San Diego, I fell in love with delicious, savory Thai curry. A vegetarian/vegan Thai restaurant there, Plumeria, had me sold (literally) on its red curry. Now, this is a big deal coming from someone who was certain that she despised any and all things coconut.
Black beans are a species of the common bean and are native to areas in Central and South America. They were brought to Europe in the 15th century and became a major crop in India and China. Today, they are a staple in many international cuisines. Black beans are rich in nutrients and are used to prevent many diseases. Ayurveda uses black beans to regulate Pitta and Kapha doshas and recommends they be avoided by those with Vata dosha.
As someone with an Italian heritage, I feel that a richly flavored marinara sauce is a must in my household. Sure, you can buy the stuff that comes in cans and jars, but a delicious, homemade sauce is just as easy to whip up, and much more satisfying.
It may be strange to my veggie-loving self, but, apparently, some people aren’t too fond of the goods that are good for you. Some people grew up not wanting anything to do with the stuff, and continue to be less than enthused by fruits and/or vegetables, even into adulthood. If you’re one of these people, I’m happy to share a few ways to incorporate more fruits and veggies into your meals that just might convert you into a plant-based food fanatic.