vegan mofo day 1: 5 things to look out for on a plant-based diet.

vegan mofo thumbnail

It’s time for Vegan MoFo* 2014! Are you stoked?! I sure am. I’m thrilled to be contributing all September long to this international blogging event, featuring all things plant-based, ethical and vegan-tastic. *Don’t be offended. MoFo = Month of Food.

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chilled cucumber soup.

Cucumber Soup topdown

The cucumber. Oh, the cucumber. It’s one of those veggies that seems so commonplace and familiar, until you start to learn about all the different varieties and uses for them… there are tons! The two main varieties are slicing (ie.

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sweet corn + potato mexican summer salad.

mexican salad round

Some of the best meals are the ones that just… happen. Unplanned, no recipe, improvisational fun time style. I’ve discovered that’s been a theme of late with our meals, thanks largely to the week-of surprise of our CSA box as

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vegan sugar-free truffles, two ways.

truffles row close

At the beginning of August, my sweet husband turned 31. Obviously dessert was in order.  This Perry the Platypus is not the cake I made.  Well, this was the cake I made, two years ago. (It’s entirely vegan and gluten-free, in

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vegan napoleons with cashew cream.

Napoleon close up

We’ve had the best luck with our CSA this year! I’m constantly amazed at how incredibly flavorful local, in-season heirloom varieties of veggies can be – especially these tomatoes, eggplant and zucchini! It’s truly some of the best stuff we’ve

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nourishing nutbars.

bars dark

I’ve  been experimenting with easy breakfast and workout refuel options in the kitchen this week, testing out some new ideas that will be included in the cookbook… (coming soon, stay tuned!). I’m a fan of anything in bar form –

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blanched broccoli with fresh herbs and pistachios.

Broccoli with Pistachios

Sharing another simple summer recipe today inspired by The New Greenmarket Cookbook. This recipe was already gloriously vegan-friendly and gluten-free, but I wanted to take advantage of the other CSA produce we had in the kitchen and combine things a

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roasted veggies with cornichon-caper herb drizzle.

Cauliflower Beet Tower 3

I shared a post a few days ago sharing some thoughts on The New Greenmarket Cookbook, a really valuable resource for seasonal, local recipes and how to shop at the farmers market, no matter where you are. In perusing the

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cookbook review: The New Greenmarket Cookbook.

Greenmarket Cover

If you’ve ever walked through a farmers market and thought, “I’d absolutely buy that… and that… and that… and that… but I have no idea what I’d do with it”, the New Greenmarket Cookbook is about to become your new

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butter crunch coconut granola

granola top

Recently, we got rid of all of the boxed cereal in our house. (FINALLY.) Michael Height, sweet adventurous guy that he is, has taken on a commitment to quit sugar (a la I Quit Sugar) for the month of August.

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friday night dinner at natural gourmet institute.

tofu kebab

There’s an incredible nutrition and cooking school in Manhattan called Natural Gourmet Institute, whose NYC-based program teaches students to craft culinary masterpiece out of real, wholesome, nourishing food. We’re talking sustainable, organic, local ingredients arranged into balanced meals that not

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gluten-free scallion pancakes.

scallion pancakes 2

Lately, if you’ve noticed, the carbohydrate content of many of the recipes I’ve shared has been higher than usual. I think this has everything to do with being 7000% more famished than usual, on account of all the training for

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hosting an organic vegan dinner party (yes, you can!).

Vegan Dinner Party Set up

Last weekend, we had a couple of my favorite people over for a little vegan hors d’oeuvres party to watch the newly-released GMO OMG documentary. It was great! Really interesting film (check out my thoughts here) and a wonderful way

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angry. at a domino’s pizza box.

photo credit angieconnect.com

I took out the recycling the other day and dropped a stack of magazines into the bin behind our building. They landed on top of an upside down pizza box with big circusy blue letters, which I found myself trying

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baked plantain fritters.

plantain cookie closeup

For those times when you just need a little treat – but don’t want to dive back into old habits, old foods, foods that make you feel icky, or things that don’t support your new habits – it’s nice to

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Why you need to see GMO OMG right now.

GMO OMG Still Cornfield

Go rent it on iTunes. Please. It will change how you think about what you put in your body.  The issue of food security is not something to be taken lightly. Neither is the issue of food transparency. GMO OMG,

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lentil apricot tapenade.

lentil tapenade on crackers CU

Summertime: the season of picnics, dips and spreads. Don’t you love it?! :) I think it’s also the season for simple recipes that don’t take too much time and leave us more opportunity to get outside and frolic. In the

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vegan curry aioli.

vegan aioli 2

Switching to a plant-based diet can sometimes mean parting ways with foods we used to love… but perhaps foods that weren’t doing us a whole lot of good. Mayonnaise is one of those things. It’s not that I have so

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crispy sweet potato squash burgers.

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So, this one time (last Sunday), I tried to make gnocchi. It did not work.  I think – on account of not using a gluten-y flour, or enough binding – my little potato-almond butter pasta bits weren’t sturdy enough to

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after-dinner sugar craving remedy.

IMG_1970

More in this week’s adventure in kicking sugar cravings… Do you ever finish a meal and feel like you need something a little sweet, perhaps chocolate or a sweetened coffee? You’re not alone. Often, if the body hasn’t received the

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raw chocolate chip cookie batter balls.

tahini almond cacao cookie fg

Post #2 in this week’s adventure into kicking sugar cravings. How are you holding up? :) I like to have a few handy go-to’s at the ready for those moments when a sweet craving strikes. The great thing about being

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quinoa salad with roasted beets and tahini sauce.

beet quinoa salad above Urbane filter

I’ll be sharing some themed posts this week on the blog – namely, how to tackle sugar cravings. It’s been coming up a lot in my practice with clients, and it sounds like the sugar monster is on a bit

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fresh + green quinoa tabbouleh [and so much gratitude].

tabbouleh in bowl left align

Can we just talk about gratitude for a second? I am awash with it today.  Last night, we held the launch party for the Vive Detox, a new collaborative venture between my business partner Paige and I. It. Was. Wonderful. 

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roasted mushroom quinoa risotto with baby beets.

quinoa risotto front CU

This spring, I conquered my fear of risotto [read about it here]. This is a continuation of my adventures in overcoming kitchen-terror… I’ve been teaching classes for the last few weeks at Suite ThreeOhSix, a vegan supperclub and cooking academy in

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sweet basil ponzu dipping sauce.

basil ponzu sauce

Adding another dip/ dressing to repertoire this week with a little sweet basil sauce. Inspired by ponzu, a sauce typically made with lime juice, vinegar, soy sauce, and fish flakes, this version is adapted to be vegan, sugar-free and gluten-free.  Super

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canada day red curry cauliflower soup.

Canada Day Soup

Happy Canada Day [she says from below the 49th parallel]! If you’re Canadian, I hope you’re having a glorious day celebrating all things Canuck; if you’re not Canadian, I would encourage you to do something traditional like drinking maple syrup,

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russet potato croquettes with roasted tomato salsa + cheater vegan cheese.

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This month, I am working on compiling all of my favorite yet-to-be-blogged recipes for a little cookbook project I have in the works. This one in particular is one of my favorites. Not only does it make a great little

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