Roasted Cauliflower Soup
Cauliflower was once the forgotten vegetable, considered to be nutrient deficient due to its white color. How iceberg lettuce got a bad rap for being less nutritious than it’s darker green lettuce friends, the cauliflower had the same reputation against its other cruciferous family members.
Portobello Mushroom Burgers with a White Bean, Roasted Red Pepper Spread
I remember buying my first vegan cookbook, in 2014 by Angela Liddon. I had been dabbling in vegan cooking for about a year before, but this was my first official cookbook (so much more have come since then). I recall flipping through the pages and feeling pretty comfortable with the DIY nut milk, homemade granola recipes, and green smoothies. Suddenly, I came across portobello mushrooms being used as meat substitutes in fajitas and burgers, which was a completely new concept to me at the time.
Strawberry Basil Nice Cream
I really enjoyed frozen desserts, its very satisfying, and curbs the cravings for something sweet. Using frozen fruit, herbs, and a little natural sweetener creates the perfect frozen treat in your blender in minutes without the heavy fats, and hard to digest casein proteins that can often accompany a dairy dessert.
Healthy, Baked Purple Potato Fries
Sometimes the simplest ingredients can bring us the most comfort. When we want fries, this is my go-to recipe. It is quick, easy, and uses basic ingredients that enhance the nutrition of this perfect vegetable side dish. Blue or purple potatoes add color, phytonutrients, and interest to any plate.
Tropical Smoothie Bowl
So my love of smoothies is obvious, what is not to love about them. They are completely versatile so you never get bored, you can load in a ton of nutrition in one single glass, and blending helps pre-digest food making it easy to digest and quickly absorb the vitamins, minerals, enzymes, healthy fats, and proteins for the day.