Today I’m sharing the recipes for what we’re eating this season. They are fresh, easy and packed full of vegetables.
I grew up in the convenience foods generation of the 70s. Meaning if it didn’t come from a box, bag, can or the freezer – we didn’t eat it. Even in California families were convinced that soup starters – dehydrated vegetables – from a box made more sense than a fresh onion, celery and carrots. It was a weird time for eating.
So even though we ate at home every night, I didn’t really learn how to cook real food and I wasn’t I wasn’t really excited about food.
That all changed when I was in my 20s living with a roommate who really knew his way around the kitchen. I used to sit on a stool in the corner asking questions about how this whole food from scratch thing worked.
I watched and learned and I’m so happy this fresh food thing has caught on!
In recent years I have found the process of cooking to be almost as pleasurable as actually sitting down with friends and family around the table.
We have a “mixed” family: meaning the husband is mostly a vegetarian, I am severely allergic to dairy and shellfish and we have a 4 year old. All of that is to say we don’t eat a lot of meat, never use cow milk and at least one of us is always yelling about what we’re not going to eat.Below are a few of my recent favorite plant-based recipes found in my newest cookbook:
Warm Spinach Artichoke Dip, anyone? Unbelievably delicious and completely dairy-free. Equally tasty with rice crackers, tortilla chips or baguette.
*photo credit: Smith’s Vegan Kitchen – click the link for original photo and recipe
Vegan Alfredo over the pasta of your choice – no milk, no cream, no butter – NO COW. My 4 year old slurped three bowls of this pasta up on Christmas Eve.
*photo credit: Your Vegan Mom – click the link for original photo and recipe
Avocado pesto. I think you only need one avocado, but who am I to tell you what to do?
I realize now I’m sharing all super carb-licious pasta dishes, but that’s what this girl wants to eat in the winter. I’ll share my favorite new soup recipes in a later post.
*photo credit: Chef Chloe’s website – click the link for original photo and recipe
Vegan Caramel Apple Pie – the only recipe not found in Chloe’s Kitchen. If you’ve got some apples just hanging around, I highly recommend this pie from The Healthy, Happy Life.
*photo credit: Kathy Patalsky of The Healthy, Happy Life – click the link for original photo and recipe
What are your favorite plant-based recipes?
I would love to hear from you, so let me know what you think.
With lots of love and compassion,
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