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  • Meatless Monday: Kale White Bean Soup, Fast or Slow

    I got a multicooker for Christmas this year. While I’m quite adept at cooking from scratch (because that’s how I always cook) I’m intrigued with the idea of making scratch cooking even easier. Even though I long ago figured out how to keep mostly even pressure in my stovetop cooker, I have to admit it was nice not having to babysit my beans. There was no switching burners, tweaking the flame, etc. The multicooker keeps even pressure and shuts off when the time is up. I haven’t yet invested in a vegan multicooker cookbook. So I decided to adapt a...

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  • Meatless Monday: Broccoli with Peppers, Olives and Feta

    Cruciferous vegetables are the bomb. Also called “brassicas,” broccoli, cauliflower, kale, bok choy, cabbage, romanesco, Brussels sprouts, etc., are packed with immune-boosting phytochemicals. High in sulforaphane, studies show that cruciferous vegetables possess anti-inflammatory, anti-carcinogenic and anti-depressive qualities. Brassicas tend to blend well with bright, sharp flavors such as citrus. In the recipe below, lemon juice, oregano or marjoram, parsley, feta and kalamata olives all fill the role of lightening the flavors. This dish can be served warm or cold and is a great side dish for a mellow soup such as potato-leek soup or a winter squash bisque. This recipe...

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  • Meatless Monday: Eggplant-Tomato Bake

    Eggplant and tomato season usually happens in August. But for some reason, my tomatoes and eggplants are just now ripening consistently. I grow heirlooms, thanks to Wasatch Community Gardens. Their more than 100 varieties of tomato plants bring throngs out every year for their annual plant sale. While tomatoes are the main event, the sale also features other non-tomato heirlooms as well. I love shiny purple eggplants, but my favorite variety for flavor and texture is Casper White. My small plant produced two small eggplants, and I augmented it with one I found at the Farmers Market to put together...

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  • Meatless Monday: Kale and Yam Bowl

    A confession: despite the popularity of all-things kale (and the fact that I’ve been growing it and eating it for 35 years), I’d never tried making kale chips until very recently. I’ve certainly eaten them. They’re available at most stores these days and they even sell them at my favorite movie theater. And they are very pricey. I’d heard they’re supposed to be easy to make, but I just hadn’t tried. Then I found this kale and yam bowl recipe at Minimalist Baker. When I initially saw the recipe, I was attracted to the combination of yams and kale, a...

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  • Meatless Monday: Vegan Jambalaya

    You’ve heard the song. You know, the joyful Hank Williams Sr. rave-up that dozens of artists have recorded. But what exactly is jambalaya? The word “jambalaya” comes from the Provençal word jambalaia, meaning a “mish mash” or “mixup.” In culinary terms, I’d say this is pretty accurate. While there are necessary ingredients—celery, onions, peppers and rice—jambalaya is a meal-in-a-pot with grain, veggies, and traditionally, meat. Of course, this blog focuses on meatless Monday meals. So I went about looking for a good vegan jambalaya recipe to share. I found lots of different takes on the traditional dish. This tells me...

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