Falafel is one of those universal foods everybody eats and loves. Nobody even gives a thought to the fact that it’s vegan (ooh the charged ‘v’ word…) It’s simply delicious. Versatile. Simple. It’s food. For some reason it’s the one vegan food non-vegans will accept and eat without judgment or wonder where they will get their protein… and falafel is a common item on many restaurant menus across the world.
Today’s recipe is for those times when you feel like a hearty dish that looks impressive but that you really have to put minimal effort into. If you have some leftover vegetables like carrots, onions, celery, broccoli and/or mushrooms that you are needing to get rid of but have no idea what to do with – read on.
Coming from a chef background, I typically love to make everything from scratch and as a vegan, I’m a fan of whole, plant-based foods when cooking. On the other hand, I’m a vegan married to a non-vegan, who is also a chef and happens to be a meat-lover. While you may think that may pose challenges…I am here to tell you as long as you get a little creative and resourceful and stay dedicated to your desire to eat more plant-based foods, your significant other, children, friends and family will make big strides towards eating more plants too! (it’s contagious 🙂
One of my favorite comfort meals is a creamy soup paired with a grilled cheese sandwich. In the summer I love a good tomato soup made from fresh tomatoes I’ve grown in my garden, but in the winter there’s nothing quite like a broccoli-cheddar soup. The green color makes me happy too, which I find particularly welcome on a cold and grey day.
I am feeling so much passion for today’s blog post as it has to do with a country I care very much about; Italy. I was inspired to re-create a dish called ribollita, a classic I eat almost daily when in Italy.
Living with a meat-eater, I am constantly trying to find dishes that will appeal to someone who is used to eating animal meats. That dish has to be hearty, have a similar texture and of course be flavorful and tasty. I find that mushrooms, when prepared correctly and the right type of mushroom is used, often fulfills these criteria.
You might have heard that carbs make you fat. That is in fact, incorrect. Trendy, high protein diets filled with fat and refined sugars is what will contribute to weight gain. Whole unprocessed carbs have the opposite effect.
The last few months of 2019 I was definitely guilty of overindulging a little too much both with food and wine. The scale and my clothes confirmed my suspicion. Yes, you can definitely manage to eat unhealthy on a vegan diet.
January for me is always equivalent to making chili because it’s hearty, rich and a great transition from the more decadent holiday foods we’ve been indulging in, to healthier, nutrient-dense dishes. Chili also goes well with cold winter nights, and I promise your mood will be lifted after you eat a bowl of this ☺
Now that the days have gotten colder and the nights seem longer, there’s nothing better to me than making piping hot soups, stews and casseroles. One of the dishes I’ve been craving the most is French onion soup. The mixture of sweet and savory is what I love the most, not to mention the simplicity of it: all you mainly need are some onions, fresh herbs, and red wine… and cheese of course!