Tag Archives: whole foods plant based diet

Snap Pea Pate w/ Tarragon- Karma Farm

Nothing brings the fresh feeling of summer quite like a fresh and crisp Sugar Snap Pea, it’s green and light and bursts with a tangy spray in every bite, much like a radish or turnip.  That hydrating and nutrient dense crunch– so refreshing!

Pate is the perfect medium for a small handful of peas, and makes a great fridge snack, as you can combine it with nearly anything else in your fridge or pantry like crackers or celery sticks.  Best of all, the bright bright green of the peas makes an excellent color note against a bright pink of a radish, making it an excellent smile-inducing finger food for an outdoor garden party.


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Sweet Potato Kugel- Kosher For Passover (V, GF)

I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.

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Raw Truffles- Charoset Passover Dessert

Move over something sweet, there’s a new Charoset חֲרֽוֹסֶת in town!  This one is good enough for your Seder service, and good enough to serve for dessert.  These raw, delicious, sweet balls are a blend of traditional Ashkenazi, Mizrahi, and Sephardic flavors, and observe the restrictions of each so enjoyable by all!

Makes about 28-30, 1 inch balls Continue reading Raw Truffles- Charoset Passover Dessert

Avocado Aioli (vegan)

This zesty aioli is oil free, and arguably sugar free (optionally salt free), and can be used in place of mayonnaise, vegannaise, or even cooking oil.  The avocado supplies a healthy fat for sautéing, or roasting, and adjusting the broth amounts can give you a wetter consistency for pan-fry or a thicker consistency for spreading on sandwiches. Bonus, the blackstrap molasses gives you a ton of natural vitamins and minerals, the apple cider vinegar the probiotics you need for improved digestions, the nutritional yeast is fortified with B12, and the turmeric supplies you with a daily anti-inflammatory boost!

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HaVen Mint Chutney

By popular demand, the mint chutney recipe from the HaVen Indian Curry Mac’n’Cheeze, that was a crowd-pleaser at the PEP Foods #VeganMacSmack February 2016 in Baltimore.

The recipe takes about 15 minutes to make, and is made without oil or sugar.  You can make it spicier with a bit more curry and cayenne, and you can make it creamier with a bit of coconut milk or oil if you prefer.  ENJOY!

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Kitchen Scrap Veggie Broth

If you’re like me, the taste and expense of store-bought vegetable broth is just not something you want to deal with, and broth can seem like a crazy undertaking, with millions of ingredients and a long time, but once you get in the habit you’ll be glad you did.  The control over your flavors, for different kinds of soups or applications is benefit enough, but you’ll also be producing less packaging waste AND stretching your groceries for every last little penny.  Who knew onion skins would become your most treasured kitchen commodity?

It works like this: you go through your week, chop an onion here, smash some garlic there, and various other veggies in your travels.  Save them, and especially the skins, the seeds, and the leaves.  Have veggies that have gone a little limp or are a bit too near the end of their life?  Put em in, they’ll boil down to flavor and the solids will be filtered out! Put all these unwanted scraps in a gallon ziploc bag and keep that baby in your veggie drawer until its full (up to 7 days) combine it with a broth bag, cover with water and BOOM broth.

Here’s one such example (its big, you can make 1/4 size no problem!):

6 mushrooms (and stalks from 5-7 more)20160302_105553 Continue reading Kitchen Scrap Veggie Broth

Vegan Body Building

Before I jump into this, a word on promoting male stereotypes:  We do not, in any way, promote an ideal male or female body type or image  (please read these articles on toxic masculinity and why we should recognize what we do to reinforce these cultural norms ourselves) .  This is intentionally an article about male competitive body building, and why going vegan is totally applicable to this lifestyle, and also healthier.  I have included some names of competitive female bodybuilders at the end, but it is not the focus of this article.

We advocate for health, which definitely does not need to involve body building, in fact, I think many or most body builders do ENORMOUS damage to their body in the pursuit of the single minded goal of bulking up, not to mention stress injuries and other common sports injuries that are a risk factor in any athletic pursuit.  I (Suzi) am not a physical trainer, but I have clocked several hours in Rehab medicine, assisted on many studies, read many protocols for treatment and do a  lot of research.  Therefore, I can say it is likely POSSIBLE to be a bodybuilder, maybe even a competitive one, and to be healthy while doing it.  I don’t have the answer, but what I do know is that going vegan responsibly would go a LONG WAY to addressing some of the health concerns that would be generated by ingesting that much saturated fat, and animal protein.

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Food IQ

One of the biggest obstacles towards a healthy lifestyle (not to mention an ethical one!) is sifting through all the misinformation.  We grow up with one set of food traditions, and encounter a million different messages: low-fat, low-cost, low-carb, brain food, organic etc etc.  Many people describe being told contradictory messaging from one group or era and some conclude “well everything will kill you, so just eat what tastes good”

What if what tastes good, also looked good, was good for you, and didn’t break your bank?

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Plant based nutrition: EATS

Unique to the PBNHConference is their scheduling of programming to include food. In an attempt to practice what they preach, the Plantrician Project wisely integrated meals into the experience of the conference.

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