I’m not vegan, but I lean towards eating that way most of the time, and part of my experiments with making plant-based swaps in my favorite meals has brought jackfruit to my plate. I’ve seen it used as pulled “pork” and have had it smothered in BBQ sauce on a salad at Veggie Galaxy, but I had never tried it at home, so I ventured to the Super 88 Market and got myself a few cans to play around with.
‘Tis the season for pumpkin spice! Cinnamon, ginger, clove, nutmeg, allspice – these are the reigning flavors of fall and if you want to satisfy your sweet tooth well before Thanksgiving rolls around, these Pumpkin Pie Balls are a delicious, all-natural way to get your fix.
Here’s a recipe I made for the 10-Day Energy-Boosting Meal Plan that got cut—not because it wasn’t delicious, but because it didn’t align with the goal of making meal prep a breeze. These apricot bars do take a good chunk of inactive time, but prepping them is actually pretty quick, so if you plan on spending a rainy day at home, these are perfect for tossing in the oven while you get cozy on the couch with some tea.
This was a quick recipe I posted on Instagram last week. I was playing around in the kitchen trying to use up some fresh tomatoes from my friend’s garden, and adapted a Bon Appetit recipe to what I had in my fridge. The chipotle peppers give this spread a smoky kick and it’s a great way to make use of late-summer tomatoes.
The weather here in Boston has been so gloomy every day and not spring-like at all, but luckily our vegetables know what time it is. In my neighborhood, the Fenway CDC has a Fair Foods program offering fresh vegetables for $2 per bag twice a month, regardless of income level, and the last one was filled with more fresh, crisp asparagus than I knew what to do with!
This is a digital cookbook with 47 gluten-free, dairy-free recipes donated by ACN grads. For 2017, ACN has chosen Community Food Centres Canada to benefit from 100% of proceeds, and we have a goal of raising $10,000 for the organization in 10 days.
Tomato soup is a staple in our house (ahem, apartment), and it’s a great heart-healthy option that can be customized a bit to include what needs to be used up in your pantry, like beans or fresh bell peppers. This week, we’re making it with chickpeas for an extra dose of protein and fiber.
I’m a creature of habit. I’ll order the same thing every time I go to a restaurant, and I’ll make the same meal a million times until I can’t even accept the taste anymore. This recipe was inspired by my first visit to Glass House in Cambridge, where I ordered the most delicious salad that I’ll probably order every time I go back, and will now also meal prep to death.
(I know, I said there would be more than kale here. But in order for there to be more, there has to be some, so here it is.)
“VE-gan cheese-CAKE?” That’s the exact inflection from everyone who ever hears of such a wild thing.
It can be done. Cashews, it turns out, are actually very versatile little things that are often used to replace many of your dairy cravings. It can transform into ricotta, milk, cream, frosting, alfredo sauce, other various cheeses, and most importantly – CAKE.
Juicing is a commitment. The appliance is a pain to clean, it takes forever, and sometimes spinach will get stuck and you’ll have to pull out globs of wet leaves to try and put back in the feed tube and get something good out of it. I’m really selling this to you, aren’t I?
But juicing is a really great way to get a TON of nutrients in your body all at once. “But what about the fiber?” you cry. “Can’t I just buy some Tropicana and get it over with?” you ask. Read on, my friends.