Yep, I said it. Chili with no tomatoes. With my elimination diet in full swing I am having to get a little creative with my entree recipes. There are only a certain amount of meals to be made with little to no ingredients that are on my elimination diet food list… and I’ve found myself wanting all […]
Recipe
Everyone’s Favorite Black Bean Chili from Cook the Pantry by Robin Robertson
This is my go-to chili recipe. If I have cooked lentils on hand, I use them instead of the Soy Curls. You can also add some dark red kidney beans, if you like, to change things up a bit. If using Soy Curls, place them in a heatproof bowl with enough hot water to cover […]
Butternut Squash Soup with Quick Cashew “Cream” from Laura Theodore’s Vegan-Ease
This simple-to-prepare potage is rich in taste and creamy in texture, without the use of dairy. A quick cashew “cream” (no pre-soaking of the cashews required) adds a touch of elegance, and the coconut milk beverage adds richness and depth to this impressive soup. Butternut Squash Soup with Quick Cashew “Cream” Makes 4 to 6 […]
Warm Kale and Artichoke Dip from Crossroads by Tal Ronnen
I’ve heard amazing things about the vegan food at Crossroads in Los Angeles, but the chances of me getting out that way any time soon are pretty slim. Fortunately, Chef Tal Ronnen has written a new cookbook to teach home cooks how to make his recipes in the convenience of their own kitchens. In his new book Crossroads: Extraordinary Recipes from the […]
Vegan Crock Pot Collards
My version of tender crock pot collard greens are as smoky and rich as their traditional cousins without any animal products.