Month: April 2020

April 30, 2020 at 11:26AM One of our favorite plant-based cookbooks authors, Meredith Baird-Figone has been cooking up a storm on Instagram. In her IGTV series, the Quarantine Kitchen, we’ve been learning to use simple fresh veggies and pantry staples to whip up recipes so good we can hardly believe it. As a long-time proponent of the raw food diet, we knew Meredith had some great recipes for healthy, plant-based sauces and dressings up her sleeve. We asked her to share an IGTV with us and her shaved veggie salad with seed-based dressing did not disappoint. Watch it here! You’re going to want to bookmark this one — this is the kind of dressing recipe that’ll makes just about anything you’ve got in the kitchen taste like a million bucks. To make easy work of the thinly sliced veggies in the salad, use a peeler like this one. Once you get the hang of quickly shaving veggies in this way, they are a quick way to improve quick salads and bowls of every kind. This dressing is good with virtually anything. You can add some dulse or nori to give it a caesar dressing flavor as well. SIMPLE SHAVED VEGETABLE SALAD WITH CREAMY PUMPKIN SEED DRESSING Salad // Shave or thinly slice as many vegetables as you want. Zucchini, radishes, carrots, beets, celery are all great options. Toss with a little lemon juice, and as many herbs as you’d like. Dressing // 1 cup pumpkin seeds, sunflower, hemp or sesame seeds

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April 30, 2020 at 10:51AM Gaby Dalkin is the down to earth chef and recipe developer behind What’s Gaby Cooking. Gaby’s third cookbook, Eat What You Want debuted this week and she had us at the title. Healthful eating has come a long way in the last decade, thanks to so many chefs, bloggers and home cooks applying their best culinary efforts to direct our population in a healthy direction that is also enjoyable. Try Gaby’s bowl recipe below for perfect proof of what modern, healthy cooking looks like. Feeling lazy? Just make the dressing, keep it in the fridge and pour it over just about everything you eat this week! Cauliflower Shawarma Bowl Serves: 4 I originally came up with this recipe as a side dish, serving the cauliflower on its own, because it really is that good. It has all the rich, crispy flavor of a meat- based shawarma, which is perfect for a Middle Eastern street food–style bowl with fresh veggies, hummus, feta, and tahini dressing. Serve it with pita chips and you have yourself a meal. Ingredients:  2 pounds (910 g) cauliflower florets  1 tablespoon ground turmeric  1 tablespoon ground cumin  1 teaspoon kosher salt  1 teaspoon freshly cracked black pepper  1 teaspoon ground coriander  1 teaspoon paprika  ¼ cup (60 ml) olive oil  1 cup (240 g) hummus (page 51)  1 cup (55 g) shredded romaine lettuce  1 cup (95 g) shredded purple cabbage  1 cup (145 g)

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