Green bananas? You’ve seen them prepared here before. Do you remember the green banana french fries I made covered with fresh green zings of Thai basil, green onions, drizzled with a soy-free vegenaise? Or how about the yellow lentil curry with bok choy made with hearty rich chunks of green bananas that made the perfect stand-in for starchy white potatoes? Noooooow, you remember. 🙂 There are so many variations to preparing potato salad it’s kinda like preparing chili, there are many ways to make it tasty. I’m happy to report that you’ll love the way this green banana potato salad was made, it has all the complexity of flavors you’ve come…
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cashew cheese with dates, shallots and walnuts
As of late, I’ve had a craving for schmearing a sesame seed cracker down with my delicious cashew cheese spread and retreating to a quiet place. To quench my yearning, I conjured up this cashew cheese with dates, shallots, and walnuts. This cheese IS absolutely incredibly delicious! It will satisfy most nonvegans who have an appreciation for creamy, smooth, velvety, chock-full with flavor cheese. This recipe is relatively easy, I experimented with the basic ingredients for making cashew cheese: Cashews Spring Water Lemons Salt & Pepper Because the original recipe was such a palate-pleasing success, I decided to use that as my starting point. Rather than use a herbal infusion…
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baked chickpeas with butternut squash
Got chickpeas? Baked chickpeas with butternut squash in a beautiful casserole dish is the move thanks to its healthy rich, satisfying filling, and its toasted chickpea crumble. Now, that social distancing has been extended to April 30th, nothing will be more comforting than the aromas wafting from this baked chickpea casserole to get you through. In addition to being outrageously tasty, it’s an oral explosion of essential ingredients with plot twists of flavors under each layer. Doesn’t that sound great? Indeed it does. Let’s make baked chickpeas with butternut squash and peel back the layers. The bottom Layer: Consists of a mushroom, kale, leek sauce sauteed then swelled in with…
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chayote hash
Now is the perfect opportunity to make a chayote hash skillet to get your creative juices flowing. Chayote squash is a versatile vegetable, it has a silky potato-like texture, the flavor profile is mellow which makes it the perfect veggie to assimilate with herbs & spices, it’s hearty and filling. The many reasons to love this chayote hash: It’s quick! Easy peasy to make. And it has endless variations to the likes of potato, cauliflower, and eggplant to name a few. Considering the time (coronavirus pandemic), you may not find chayote squash at your local International market, but feel free to substitute with your favorite vegetable. So with that said,…
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pandemic eating with meal options
Interrupting today’s scheduled post to address the pandemic at hand, the CORONAVIRUS CONVID-19. As the coronavirus continues to spread the country prepares itself for a potential mass quarantine. Unless you’ve been living under a rock, you’ve already gathered the necessary essentials to prepare your family. I’m not one to live in fear however, I do believe in PREPARATION there’s a PEACE of mind that comes along with that. Now, that your pantry is fully stocked and pandemic proof, guess what… you still need to cook. 🙂 Although we’re living in a “New Normal” cooking easy, nourishing recipes is still a thing. In the coming weeks, I’ll share with you a…
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the best homemade pear applesauce
Don’t put away your slow cooker just yet, because winter is still a thing. Let’s make some homemade pear applesauce. What makes this the best pear applesauce? It’s loaded with a generous amount of apples and pears that transform into tender bites adding the perfect texture. There’s a burst of sweetness in every bite preserving the distinct profile that each fruit brings. Pears pack a powerful nutrition punch and there’s no way around it. They’re full of Vitamin C and an excellent source of copper and potassium making it a healthful bowl of goodness. ….And it’s absolutely delicious. Thanks to the crockpot this scrumptious dessert is a one and done,…
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Avocado Leek Mushroom Toast
Avocado Leek Mushroom Toast because I’m conjuring up Spring! Spring is around the corner and I’m all giddy! I’m in the early throes of planning my Spring garden and can’t wait to share my Summer harvest with you coupled with some really delicious recipe creations. How about you, are you ready for warmer weather, blooming buds, and longer days? Do you do dirt? By that I mean, do you garden? If so, let me know in the comment section I would love to know what you’re growing plans are. 🙂 Now, that I have green on the brain, it wouldn’t be right to not share my favorite Avocado toast with…
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yellow lentil curry with bok choy
All roads lead to this yellow lentil curry soup. This curry soup has all the variables that make it super satisfying: Hearty rich with chunks of green bananas that are the perfect stand-in for starchy white potatoes. The Lentils add a burst of sweet nuttiness. Bok Choy delivers a healthy dose of wellness, and freshness adding a delicious flavor profile. Curry and cumin spices pack a fragrant punch that imbues the essence of the soup. To create the magical synergy of this soup, begin with the base. Here’s what I did: Step 1: Get the aromatics poppin’ by sauteeing the onions and garlic, then add in the flavorful warm spices…
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yummy banana bread
Are your eyes dazzled? Is your heart racing? Do you have goosebumps? If so my friends, you’ve just fallen in LOVE with this YUMMY banana bread that was cooked in a slow cooker. Yes… a slow cooker. I must admit, I was a little skeptical at first. My girlfriend who is a slow cooker cooking Queen makes everything from dinner rolls & quick bread to stews & soups and her creations are delicious. So, I figured if she could do it, so can I, and now you can too. LET’S BREAK BREAD, This is the closest you’ll ever come to throwing ingredients into a bowl and having a TA-DA moment,…
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curry zucchini noodles
Curry zucchini noodles because I’m on a CURRY kick! Last week, I shared my tomato curry bowl with you and I’m still daydreaming about it. If you missed it check it out here. Noodles and curry are a common pairing so I thought it would be a perfect match to marry this super savory curry with zucchini noodles. Zucchini isn’t known to be a powerhouse of flavor it’s actually quite mellow with a hint of sweetness making it the perfect conduit to complement this savory base. So with that said, let me introduce to you a big hearty bowlful of warm noodles submerged in BIG eye-opening flavors. Today’s curry bowl…
