Recipes

‘The Best Way to Hack Your Lunch Salad, According to 11 Food Experts’ ∞

January 15, 2020

Lots of great tips here in this Grub Street piece. I like Garrison Price’s:

“If I’m hungry and pressed for time after a workout, my go-to is usually Sweetgreen. My own salad concoctions revolve around arugula (spicy), romaine (crunchy), raw beets (high in folate), broccoli (anti-inflammatory), sunflower seeds (vitamin E), almonds (biotin), avocado (B5), and spicy cashew dressing (healthy fat). I’m obsessed with seeds and nuts because they are good for you and filling, but also add great texture to the salad.”

Texture is king in a salad, and I feel like most places leave the croutons to bear the burden. I think seeds and nuts are crucial, and second only to the dressing. I usually add hummus to thicken mine up and give it a bit more body too.

Cookbooks: Our Five Favorites & Deconstructing What ‘Vegan’ and ‘Plant-based’ Mean ∞

November 29, 2019

Episode 6 of the Vegan-Carne Alliance podcast is live.

Vegan-food lover C.W. Moss talks with carnivorous chef Jesse Mullenix about their five favorite cookbooks, how religion has touched veganism, and which vegetarian cookbook Jesse has seen in many restaurant kitchens. Later, Alex Irit joins them both to discuss what ‘vegan’ and ‘plant-based’ mean now (1:17:58).

—

Find it on:

‘Plant-based diets tap into tribal history’ ∞

November 15, 2019

Research is showing, though, that these ancient diets have the ability to prevent and even reverse the effects of conditions like diabetes, heart disease and high blood pressure. As a result, health care experts hope to bring these meals back into practice, especially by the people who first started them. 

“We have always been plant-based nutritionists,” said Carrie Dallas, who is from Four Tribes and serves as the project coordinator for the Lasting Indigenous Family Enrichment program at Native Americans for Community Action (NACA). “There’s no such thing as a weed. Plants are either edible or medicinal, and that’s the way it’s been.”

Veganism is for everyone and this article is a nice reminder of that. They’ve even gathered Native American recipes here too.

Vegan Thanksgiving Round-Up ∞

November 15, 2019

Lots of sites have started posting their recipes for a plant-based Thanksgiving. I’m sad to report that the glorious recipes I use from Spork Foods aren’t anywhere online. I took a Thanksgiving class with them years ago and it’s the best investment I’ve made. All in all, I make an herbed-tofu carmelized wellington, lemon-maple sourdough stuffing, and garlic-shallot gravy.

Though fairly different, I did find a different set of recipes from from 2011 that Jenny and Heather put together.

✏️ by C. W. Moss