Recipes, projects & products that don’t suck.

I’ve been craving clam “chowdah” for weeks. The classic stuff is nowhere close to vegan, nor is it the least bit healthy (it usually involves bacon, butter and heavy cream). I prefer my arteries UN-clogged, thank you very much. Fortunately, if you google “vegan clam chowder” you’ll find out that the road has been paved. Many brave souls have experimented and created their best versions of plant-powered clam chowder. I narrowed down my choices and finally decided to test a recipe from Kathy Patalsky’s Healthy Happy Life blog. Admittedly, it was Kathy’s photos (which included yummy sourdough bread bowls) that reeled me in. And her use of king oyster mushrooms, which I had never tried before. This is a really easy recipe to make, especially…

Day 21 of my 28-day detox. Still hanging in there. Thank you to so many of you who sent me tips and raw recipes to try in response to my last post (mid-detox meltdown). You guys rock! Tonight is our last detox class with instructor, Margaux Drake. After class, we’re having a “rawluck” (a potluck with all raw foods). I’m excited to see what everyone brings! Hoping to get some good ideas that will help me pull off the last 7 days of this detox. While searching for a dish to bring, I found a recipe for 5-Ingredient Raw Apple Pie on Ali Seiter’s Farmers Market Vegan blog. I tested it and, while it’s not really potluck-friendly (a little too messy and challenging to slice),…

I know, I know… ANOTHER recipe with pumpkin. Enough already! I hear ya. BUT, I had to use up my leftover canned pumpkin from the Pumpkin Spice Turnovers (which you must try, btw). So, I made up my own vegan, gluten-free Pumpkin Pie Smoothie recipe and I have to say, it’s blog-worthy. Since yesterday’s post was lengthy with photo overload, I’ll keep it nice and light today ;) YIELDS 2 SERVINGS *** INGREDIENTS: 1 cup coconut milk (in the carton, not the can)* about ¾ cup (give or take) canned or pureed pumpkin* 1 tsp. vanilla extract 1 tsp. cinnamon 1 Tbsp. agave nectar 1 Tbsp. chia seeds ¼ cup unsweetened flaked coconut ¼ cup pecans 2 frozen bananas (peeled and cut into thirds) 1 cup ice…

Heavenly. That’s what these are. Flaky pockets of phyllo filled with sweet, creamy pumpkin filling. I do my best to limit my refined sugar and gluten intake, however a girl’s gotta live now ‘n then. I say if you’re gonna cheat, make it worth your while – and these are DEFINITELY worth the occasional splurge. In last week’s Harvest Vegetable Stew post, I asked you to stay tuned for Pumpkin Spice Turnovers from the same cookbook, Big Vegan by Robin Asbell. I am really, really loving this cookbook so far. There are just SO MANY recipes that I can’t wait to try – like Marsala-Mushroom Crepes and Three-Nut “Cheese” Quesadillas with Fresh Mango Salsa and, and, and – the list goes on. Vegan or not,…

If you read my Taste of Michigan post from last week, you may recall my new cookbook purchase – Big Vegan by Robin Asbell. This huge cookbook is FULL of inventive, creative, sophisticated (yet uncomplicated) vegan recipes. There are so many I want to try. I finally decided my first test from this book would be the oh-so seasonally appropriate, Harvest Vegetable Stew in Mini Pumpkins, which is both vegan and gluten-free. I must confess, before this recipe, I never before purchased, nor cooked, a parsnip. There’s a first time for everything, eh? They look like large white carrots, but have a sweeter taste. Turns out they are chock full of fiber, which will keep you feeling fuller longer. They are also high in folic acid…