Category Archives: Meatless Monday

6 Gluten-Free Vegan Recipes For the VB6 Workweek

Easy Make-Ahead Vegan Lunch Recipes For VB6 | Healthy, Quick Ideas


I purposefully chose not to try out any specific diets for The Wellness Project. The idea of restriction and rules in any form is so contrary to what I preach on this site. But I made an exception for Vegan Before 6 this month. And that’s because Mark Bittman, the “diet’s” champion and creator, has vehemently made the distinction that this is a new way of eating, not a fad food craze.

According to a study by the Humane Research Council, 10 percent of the population has tried to going vegetarian at some point. That’s a huge number.… Continue Reading

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Meatless Monday: Vegetarian Split Pea Soup with Kale, Carrots and Curry

Easy Vegetarian Split Pea Soup Recipe with Carrots, Kale and Indian Spices

I’ve been having a really awesome and productive stay down in Tennessee. And in order to not jinx that, I’m going to keep this post brief and just talk about vegetarian split pea soup.

At the beginning of every year I try to do a little pantry de-hoarding. I’m historically a lot better at this in the kitchen than in my bathroom, if this is any indication. But when I was taking stock of my jars in January, I realized that my split peas had been sitting on the shelf ever since I first moved into my apartment…3 years ago. If the time stamp wasn’t disconcerting enough, I picked up the bottle and noticed that the peas had developed a nice suntan, causing the front half of the jar to become a yellow ombre.… Continue Reading

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Meatless Monday: Mexican Sweet Potato Hash with Black Beans and Spinach

Mexican Sweet Potatoes | Healthy Sweet Potato Hash Recipe with Mexican Spices, Black Beans, Spinach and Shallots

My $40 Farmer’s Market wellness challenge came at the perfect time this month. I’ve just set up shop in Sewanee, Tennessee at a writer’s colony for two weeks of intense focus on the book.

Between the launch of the wellness project series on the blog, private cheffing, and the return of all my favorite shows from winter hiatus, I’ve been having the hardest time sitting down and cranking out pages for my manuscript. Left to my own scheduling devices at home, I procrastinate by cooking for the site, which is much easier to do while simultaneously watching The Voice than writing at a desk.… Continue Reading

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Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds

Moroccan Oven Roasted Beet Salad Recipe with Almonds and Pomegranate Seeds | Healthy, Gluten-Free Side Dish

Since this month’s wellness challenge theme is all about natural ways to love the skin you’re in, I thought I’d dedicate February to dishes that will help you eat yourself pretty.

Whenever I’m feeling rundown and in need of a detox (and don’t feel like going off of these bad boys for an extended period of time), the first ingredient I turn to is the bodacious beet.… Continue Reading

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Moroccan Red Lentil Soup with Chard

Moroccan Red Lentil Soup with Chard | Easy, Vegetarian, Simple, Healthy

It’s always a fun to see what recipes end up topping the Feed Me Phoebe charts as your favorites every year. I’ll have the full list for you next week. But one of the dishes whose popularity most surprised me was this Red Lentil and Spinach Masala recipe that came in as number 4.

Lentils always seem like the lowly vegan peasant food that most self-respecting meat eaters wouldn’t touch unless providing structural support for some thinly sliced lamb on a restaurant plate. But I was pleasantly shocked last summer when my favorite self-respecting meat eater, Charlie, ordered the vegetarian entrée—a bowl of lentils with a fried egg—when we went out to a nice meal on Martha’s Vineyard at Beach Plum Inn.… Continue Reading

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Gluten-Free Is Me: Vegan Pumpkin Risotto with Rosemary

easy pumpkin risotto recipe | vegan, healthy, quick meal ideas

Risotto is one of my favorite dishes to teach in my cooking classes (along with paella and pilaf) because it’s gotten a bad rap over the years for being time intensive and difficult. Patience is definitely one of the key ingredients, and one that I rarely have in Sam’s Club sized supply. So luckily this vegan pumpkin risotto is as easy as risotto gets, using canned pumpkin instead of fresh to throw a bone to my laziest cooking self.

What makes risotto actually a rather great beginner dish is the stirring. For those who have more experience, this can be a meditative thing.… Continue Reading

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Meatless Monday: Healthy Stuffed Mushrooms with “Creamed” Kale

healthy stuffed mushrooms with creamed kale and manchego cheese - a vegetarian and gluten-free recipe

Perhaps it says something about my continued stubbornness when it comes to table manners, but finger food is my favorite type of food.

I remember at family holiday parties my tendency to find the door that all the cater waiters come out of and post-up right outside of it. I’ve been known to embrace similar tactics in adulthood, especially at weddings, when come cocktail hour I’m hangry enough to pounce headfirst into a tray of crab cakes.

But now that I’m gluten-free and try to eat a more balanced diet, there are fewer trays that I’m able to attack. Last holiday season, I found this to be an incredibly depressing reality of my new finger food loving existence.… Continue Reading

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Feeding Friends: Blistered Shishito Peppers with Sumac Salt

Grilled Shishito Peppers Recipe in a Cast Iron Skillet  with Sumac Salt

The first time I ate blistered shishito peppers was at Sushi Samba circa 2001. It was one of the few venues that dragged me and my high school friends below 14th street, and that’s because it was one of the few venues that would look from my fake Michigan driver’s license to my Theory tube top and not laugh in my face.

Before trying our luck ordering green apple saketinis like the best of the brace-faced Carrie Bradshaw wannabes, we would order a few nibbles for the table, including these peppers. While shishito peppers are now just as commonplace as edamame on menus, at the time this was a revelation.… Continue Reading

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