vegan love bean drop cookies.

IMG_2924

It’s been a dessert-y month over here in the From the Ground Up kitchen! Surprising, and also so so so good. I’ve been experimenting with some gentle sweeteners like maple syrup and coconut sugar to see how we can work

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cooking class recap: vegan-vegetarian casual entertaining.

NGI burners

We’ve been watching a lot of Master Chef lately. I haven’t quite figured out what I love most about it: the competition, the creativity, the inventiveness, the food inspiration, the ridiculous edits given to each “character” (because, truly, their personas

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making raw foods part of the way you live.

chocomole

 I am a sucker for a good cookbook with gorgeous photography, simple inspiring dishes and lots of intriguing narrative backstory. Choosing Raw: Making Raw Foods Part of the Way You Eat, the newly released {almost-but-not-entirely} raw cookbook from Gena Hamshaw

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vegan cream of mushroom soup.

cream of mushroom soup 1

Until I was in my teens, I was not a huge fan of mushrooms. Their slimy rubbery texture weirded me out. Especially when it came to cream of mushroom soup, I think my dislike stems from some gross associations with

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almond butter muffins: remixed.

almond butter muffins edited

Recently, I reworked the Almond Butter Muffin recipe from the Eat Deliciously, Live Vibrantly eCookbook. In preparation for a week of meal deliveries and the Beauty Food Brunch at the Brooklyn Wellness Sanctuary with wellness maven Maria Marlowe, I decided

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creamy vegan risotto with apricots & baby bella mushrooms.

apricot risotto

Earlier this year, I posted a risotto recipe right after I conquered my fear of making it. As it turns out, it’s become one of my favorite dishes to make (Few ingredients! Quick!) and a favorite request of the folks

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zucchini pasta with coconut cream sauce.

zucchini pasta

One of my favorite ways to use zucchini is in place of pasta. I find that grain-based pastas (even gluten-free ones) aren’t always the best option for me… it’s worth exploring for yourself, too, if you happen to notice that

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homemade za’atar.

measuring spoons zatar

I find eating plants to be tremendously flavorful. Particularly if you’ve retrained your tastebuds to enjoy real flavors over hyperpalatable overly sweet/salty foods, a vegan diet is one of the most delicious things you can treat your body to (on

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superpower smoothie bowl.

smoothie bowl close 1

Confession.  I don’t always feel super satisfied with smoothies. There. I said it. (Is that health coach blasphemy?) And I think I know what my occasional issue with smoothies is.  They’re too fluid. They go down too easily. There’s nothing

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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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