The beginning of the school year was truly chaotic but I am finally – finally – settling into fall. The year 2016 has not been my favorite, I will admit, but I feel such a positive energetic shift lately! And while tomato season was technically over at the end of September, I refuse to say sayonara for a couple of more weeks.
While I enjoy a plant-heavy diet, as most of you know, I am not vegan. There are very few foods that I just blanket won’t eat. One of my favorite summer indulgences is heirloom tomatoes with burrata. And holy smokes, do I love a good burrata. It’s so creamy and decadent but it’s definitely not the sort of thing that I want to eat all the time.
I wanted to create a healthy riff on the dish, something that I could eat everyday. And that is how this dish, heirloom tomatoes with cashew ricotta, was born. read more
People are particular about their guacamole, I tell you! They have o-pin-ions. Put yourself out there with a guac recipe and prepare to get into a throwdown. It’s almost as bad as talking about politics. So before I give you my guacamole recipe, can we come together as one and just agree that guacamole is awesome? And that maybe, just maybe, there is no single way to make it? With that said, I stand behind this guac 100%. It’s seriously amazing, refreshingly simple and just what you need for your Taco Tuesday. read more
You guys, I am downright giddy with excitement about this chilled carrot soup. The carrots at the Union Square farmers market were ridiculous they were so pretty. I had no choice but to bring them home with me, even though they weren’t in my plans for the week. I wasn’t immediately sure what I was going to do with them. But it’s been 90+ degrees all week in this humid concrete jungle that I call home and cold soup has sounded pretty flipping awesome. read more
How have I been existing without this lentil salad in my life!? If you have been following Kitchen Below Canal on Instagram, you might know that I have been in St. Barts for the majority of the last couple of weeks. I documented many of my favorite dishes on the island but there were loads of others that didn’t make the cut for reasons that had nothing to do with the food itself – the quality of the photographs, the desire to not be the person who over-posts, whatever. But when I looked back at my photos, I realized that one of my favorite spots to eat on the island wasn’t in my pics at all. read more
These pickled jalapeño peppers are absolutely addictive and they are so easy to make. They are so much better than what you buy in the store – free of refined sugar and preservatives. I have big plans for the batch I just made and you can expect a really great recipe for them coming up within the next week or so. It has something to do with brunch and that’s all I am going to say. read more
This market vegetable salad with vegan ranch dressing is going to be in heavy rotation this summer! It’s like a vegan farmer’s market version of a Cobb, where you have a little of this and a little of that, and you can tell with just a glance what is in the salad. If you want to swap out an ingredient or two, don’t let me stop you. Feel free to be inspired by what’s fresh at your local farmer’s market.
This dressing, by the way, is off the charts. So tangy and creamy – full of herby deliciousness – the perfect accompaniment for all of those veggies. read more
My vegan chili con queso is totally famous. (Among a very small group of girls who may or may not get a little too rowdy over a good potluck and good wine on an occasional Friday night. 😉 ) No judging, please. I like a little fun with my healthy. Besides, who doesn’t like to moonwalk across a kitchen singing Welcome to the Jungle? read more
These raw vegan raspberry cheesecake bars are EVERYTHING. I don’t care if you are a vegan, a raw vegan or a hell-no-I’m-not-a-vegan. If you don’t make these, you are suffering! Memorial Day is just around the corner and this is an easy, no-cook dessert that is gluten free and refined sugar free. And the taste! Creamy and decadent, sweet but not too sweet, full of fresh raspberry flavor. There is nothing in these that is all that bad for you. Okay, I wouldn’t take a bath in maple syrup just like I wouldn’t eat a tub of cashews but as long as you exercise some self-control and don’t eat the whole tray, you’re fine. read more