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Sopa de Milpa

Milpas are traditional Mexican vegetable parcels. This soup is based on an ancient tradition of growing corn, beans and squash, sometimes called “the three sisters,” together because they thrive together. In Mexico, the three sisters are corn, peppers, and squash. Make this soup in late summer, when all the ingredients are the freshest. I look for epazote in Mexican markets or grow it in my garden. If you can’t find epazote, substitute fresh oregano.

https://bit.ly/2PjjwHI

#sopademilpa #mexicancuisine #threesisters #eatmoreplants #mozzarella #brancusi

Spring morning, rainy day, nice green vegetables

Cholla buds are harvested just before the cholla cactus flowers in the spring. The buds are hand-picked, cleaned, and dried. I find mine at Native Seeds/SEARCH in Tucson. If your local market doesn’t have cholla buds, they are also available online. They taste like asparagus and are extremely rich in calcium. Soak them the night before.

#chollabuds #wholefoodsplantbased #plantkingdom #eatmoreplants #artichoke recipes

Celery Olive Crackers

Dehydrated crackers are an important part of a raw vegan diet. But even if you’re not eating raw, you’ll find these celery crackers burst with flavor. I recommend you use a dehydrator for this recipe, but if you don’t have one, you can bake the crackers in an 200˚ oven for 25–30 minutes, flipping once during the baking time. I score the crackers before dehydrating and my favorite tool for this is a 5-wheel Ateco pastry cutter. It’s a perfect tool to evenly cut brownies, cookies, or pasta. A long flat knife will work as well.

https://bit.ly/39Q2x9s

#celery #celeryrecipes #rawvegan #eatmoreplants

S is for Spinach Salad with Herbs and Warm Cashew Dressing Rich in iron and calcium, spinach is a nutrient dense super green. I like baby spinach for this salad. This salad is great on its own, but my favorite way to serve it is over a bed of cooked Kite Hill spinach “ricotta” ravioli for a quick dinner. Kite Hill makes wonderful vegan cheeses, yogurts and ravioli and are available at Whole Foods. The dressing can be made the day before.

#foodtypography #food typography #typedesign #artphotography #kite hill

Fennel And Olive Panzanella

Panzanella is an Italian tomato and bread salad. I developed this recipe over the winter months when tomatoes weren’t in season. To allow the flavors to fully develop, let the salad rest for about 30 minutes before serving.

https://bit.ly/39SyJck

#fennel #plantbased #wholefoodsplantbased

Alliums are an edible summer delicacy. Chive blossoms have an delicate onion flavor and gorgeous lavender color. Choose the freshest blossoms, trim the stems and rinse and dry in a salad spinner as you would any lettuce. If you have an abundance of chives as I do, this recipe is easily doubled or tripled. This vinegar makes a wonderful gift.

#chiveblossoms #freshherbs

Broccoli Garbanzo Soup

Welcome back to class, students. Close your recipe books and pick up that soup ladle, because today we are learning how to whip up a broccoli garbanzo soup! This is a glasses-on-by-the-fire-reading-a-book-type of soup. You know, the kind of soup that tastes good and makes you feel oh-so-good. Though broccoli can easily be found year-round at most grocers, its peak months are October through April. Shop smart and train your brain to look for tightly bunched heads that are a rich and vibrant green color. If it’s yellow, let it mellow.

http://bit.ly/33pgEiS

#broccoli #broccoli recipes #wholefoodsplantbased #eat your vegetables

This salad is inspired by the flavors of Thailand. I have always loved Thai food, but I was especially mesmerized by the cuisine when I traveled there a few years ago. Sweet yet spicy, this dressing could work with any kind of fresh or dried bean, such as snake or butter beans.

#thaifood #greenbeans #plantbased #letscookvegan goodmoodfood easyhealthymeals

When selecting your asparagus friends, look for firm, crisp stalks with tight, fully-closed budding tips. Most grocers stock asparagus (pun intended), but the freshest and therefore-tastiest asparagus is picked at the peak of freshness. If you have the time to investigate your local farmer’s market, that is a tried and true way of finding the freshest produce whilst simultaneously breathing in that crisp end-of-season air. A simple rule of thumb: fresher produce = tastier meals

http://bit.ly/2ISE5HQ

#asparagusrecipes #italian recipe #plantpowered #plantbased #plant based

Stuffed Turkish Peppers

We aren’t done with our pepper poems quite yet. Today we have a haiku, prepared just for you. New recipe at http://bit.ly/2tCR7VT

#letscookvegan goodmoodfood easyhealthymeals

With flavor reaching to the sky, strawberries are one of my favorite berries. You can dehydrate the strawberries in an oven, but I prefer a dehydrator, which takes 6-7 hours at 115˚.

#strawberry recipes #🌱 plantbased plantbaseddiet plantbasedpower