Fancy flavored and roasted almonds are pricey. but such good-for-you, delicious and filling snacks. The thing is, Mr Almond, I can zip you up in cocoa and coffee to munch on for a whole lot cheaper.
This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super healthy, filling, and full of protein, healthy fats, and dark leafies (including a good bit of semi-hidden kale).
The croutons here are made with extra-firm tofu, but you are welcome to sub half with 1/2-inch chunks of baguette, or just eat the baguette on the side. The directions work for both, although for super crunchy croutons, start with stale bread or stick them in the toaster oven for a few minutes. Either way, it’s a perfect 1-bowl dinner.
I am always too busy to make lunch; this is a great healthy option that you can throw together for a sweet snack or meal. Winter-themed, it is based around a sweet butternut squash purée, so creamy and filling it’s almost like yogurt. Nuts are essential for both protein and crunch. Apples — my favorite winter fruit — are crisp and juicy, perfect with the squash. Dates bring some chewy sweetness – add in a couple extra if you love them like I do. A drizzle of blackstrap molasses rounds out the flavor with a nutrition-packed sweetness that keeps up those iron stores that allow you to feel energized and awake – plus, it’s got a low glycemic index so it won’t give you a sugar buzz and then let you crash.
Feel free to sub in your favorite nuts, dried fruit or spices and make this recipe your own.
Giving nut cheeses the names of dairy cheeses does a disservice to them – they aren’t at all like dairy cheeses, and the ones that try to be (I’m looking at you, Daiya), do a goopy, plasticy job of trying to get the melt of mozzarella and none of the flavor. Fortunately there are a lot of “artisanal” nut cheeses (from brands like Kite Hill and Treeline) coming out recently that highlight the flavors and textures of nuts – cashews, almonds, macadamias, etc. – to make nut cheeses good in their own right. They aren’t “faux” anything. Hopefully these types of cheeses will break through the label of “vegan food”.
This muesli is packed with slivered almonds and lots of dried fruit, just the way I like it. Of course, there are a million ways to adapt this recipe, so play with the proportions and see what you like.
Muesli is like a healthier version of granola – all the bits and pieces I love about granola, without the canola oil and sugar. You can even get more of the crunch and intense nuttiness of granola by toasting the ingredients before mixing them together. And it is the original health food, right? Physician Maximilian Bircher-Benner developed a very distant precursor to today’s muesli for his patients (it looked more like recipes for overnight oats than Kellogg’s boxed cereal version). He was the original raw and vegan foodie, suggesting that a diet of raw fruits and veg and a good amount of exercise was essential to people’s health. Thumbs up, Max BB.
vegan, gluten-free with gf bread
This is another summer meets fall recipe. September is the beginning of the harvest season for almonds, and there are a plethora of grape varieties available at the farmer’s markets and in Berkeley Bowl (my fave grocery for veggies). I’m taking the opportunity to eat my fill of Concords, but any grape will work here, so pick your favorite.