I don’t know where you are, but it is COLD here in New York City – Winter has definitely not come to an end here, for better or for worse. Lucky for us, there is one benefit to the Fall and Winter seasons: WINTER SQUASH!
I absolutely LOVE pumpkins. There are so many things you can do with them. Here are a bunch of delicious recipes that will keep you warm and full – all using one pumpkin!
1 head of broccoli
The guts of half a pumpkin, taken out with a fork or grapefruit knife
Adobo (I put this on almost everything! Make sure to get the Frontier’s brand which has no preservatives)
Sautee broccoli and garlic in olive oil on low heat for approximately 20 minutes or until done. Boil the stringy guts in hot water for 15 minutes. Mix together and top with salt, pepper, and Frontier’s Adobo.
This is a recipe that my Grandfather taught my dad, and my dad taught me – and now I’m sharing it with you, with a little bit of a twist. It’s so simple and fun to do with kids!
Adobo (of course 😉
salt and pepper
Put seasonings on the pumpkin seeds. Bake in oven at 325 degrees for about half an hour, or until toasted.
The other half of the pumpkin meat
tablespoon of nutmeg
tablespoon of cinnamon
1/2 vanilla bean
1/4 cup of coconut nectar
1 tablespoon of raisins
Blend ingredients together in a food processor. Serve with toast or as a side dish.
New Yorkers, have you been to Hu Kitchen yet? I just stopped by there today for lunch and let me tell you, this place is a hit. Nearly everything—from the almond milk to the vegan lasagna— is made in house and to die for. On top of that, it’s affordable. And listen up fellow students: we have finally found an organic restaurant that offers student discounts!
For lunch today, I had the “grandmaster veg”—a grain free, vegan lasagna made with cashew cream and vegetables. My friend Priya had a veggie bowl with roasted mushrooms, quinoa, and fresh sweet potato. Both dishes were amazing and left us wanting more. Afterwards, we each tried some treats from the Hu “mash bar,” which is the owner’s healthful alternative to frozen yogurt. The bar offers four bases—chocolate chia pudding, vanilla chia pudding, banana cashew cream, and coconut cream—and several toppings, from gluten free cookies to raw granola. So delicious!
On top of it all, everyone who works there is friendly and emanates an obvious passion for health. I asked a ton of questions and everyone was more than willing to chat with me. I will definitely be back!
I used to be a huge milk and cheese lover. And let’s be honest, dairy products are pretty yummy. But just because you’re vegan doesn’t mean you can’t enjoy that taste—or at least something very close to it! Here are some of the dairy alternatives that I consume regularly.
Almond milk can usually be found at most grocery stores. But if you don’t like the taste of almond milk, or if all the extra ingredients in it (carrageenan, added sweeteners, etc.) freak you out, you can make nut milks in a matter of minutes at home. All you need is a fine strainer, a blender, some water, and your favorite nuts of choice. Place 1 and ¼ cups of nuts in a blender and fill the rest with water–you can even use coconut water if you like your milk super sweet. Blend well and then strain in order to make delicious nut milk. I like to also sweeten with vanilla extract and stevia.
Nutritional yeast is an inactive yeast that is rich in b vitamins and vitamin b-12, which usually is difficult to get for vegans. It has a cheesy taste that is great to put on salad dressings or as a topping to gluten-free pasta or pizza!
Dr. Cow’s Nut Cheeses
These are a bit pricey, so I only get them once in awhile, but they are so delicious. They are dairy-free, gmo-free cheeses that are made with cultured nuts, sea salt, and probiotics. Most store-bought cheese alternatives like daiya and tofu-cheese have tons of additives and “natural flavors” (which really means chemical flavors) and usually leave me with an aching stomach, but Dr. Cow’s cheeses have four ingredients max and are easy to digest. They come in several flavors, like macadamia, hemp, cashew, and brazil nut. I recently used the aged cashew flavor to make a vegan, gluten free pizza and it was delicious!
Homemade Parmesan Cheese
If you’re looking for a quick way to make parmesan cheese to add to the top of your salad or a pasta dish, you can simply blend garlic and brazil nuts or pine nuts in a food processor. So simple, yet so delicious!
Vegan pizza made with Dr. Cow’s nut cheese. Yum!
Happy Labor Day Weekend!!! During a holiday when you’re going to be surrounded by temptation, it’s always a good idea to bring a guiltless dish to share at that family party or barbecue. And who doesn’t love the taste of a good Caesar salad? It’s crunchy enough to make you feel like you’re having a nutritious meal but has a whole lot of creamy decadence. Unfortunately, conventional Caesar salads are full of mucus-forming dairy, high sodium, and gluten-filled croutons. Yuk! Here’s an alternative that I like to make when I’ve really got a creamy craving.
Time: About 15 minutes
Ingredients (I don’t measure out portions precisely, so you may want to play around with the measurements)
2 cups of kale, romaine, or spinach
1 handful of crushed Mary’s Gone Crackers (to replace croutons!)
1/4 cup of kalamata olives
2 tablespoons of pine nuts
1 clove of garlic
3 tablespoons of tahini
the juice of one lemon
1-2 drops of liquid stevia
1 tablespoon of namu shoya or gluten-free tamari
1 tablespoons of olive oil
a pinch of salt
Whisk or blend tahini, lemon, olive oil, namu shoya/gluten-free tamari, and a drop of stevia.
Grated Nut “Cheese” (optional)
Mix pine nuts, garlic, and sea salt in a food processor.
Mix in all ingredients, making sure the dressing touches all parts. Add the nut cheese on top for taste. Enjoy!