Those poor girls, always part of a joke having to explain why they cross the road. Why can’t we just let the chickens be? We can. I have been eating a lot of eggs for protein lately but have been questioning whether it is appropriate for me or not. The industrialized farming process in this country is inhumane and it is not always easy to access eggs raised on small ethical farms. I want to limit my egg consumption to those eggs I get from farmers we trust at the farmers market and friends that raise chickens. When I was asked to be vegan for a month for the animals, I jumped on it – it would challenge me to create new recipes and devote my focus on reducing my egg consumption. On Whole30, I was making egg salads with my avocado mayo. I was craving a replacement – something simple, filling, versatile and tasty. When I was young, I was obsessed with chicken salad. Such a simple food that gave you protein, fat and some veggies with a crunch. Using almonds as the base, with some celery, carrot, cabbage and an avocado based mayo enhanced with kelp this is my plant based chicken salad. No soy, no dairy. Tasty goodness.
carrot
Souped up soup: Spicy creamy tomato basil coconut milk soup
On a cold rainy day I crave warm tasty comfort food. The first thing that comes to mind is a grilled cheese and tomato soup. Oh yeah. And while my taste buds crave the bread and cheese, my digestive system does not. So I decided to soup up my tomato soup so it can stand as a hearty meal on its own. This vegan soup is made with tomatoes, carrots, cauliflower, celery, leeks, coconut milk and my kale beet green almond walnut pesto. Creamy. Nutritious. Warm. Rich. Satisfying.
Lettuce wrap it up for the day: Soy-free Asian inspired mushroom, nut, seed, veggie lettuce cups
Today is the Chinese new year – year of the monkey. On my way home I smelled mushrooms cooking in some sort of soy sauce and it made me crave something Asian with mushrooms. I have really grown into mushrooms over the last few years. I used to hate them…all the way into adulthood until I finally tried a dish at one of my favorite vegetarian restaurants in New York City called Zen Palate. It was called mushroom forest and and was a chopped medley of shiitake, wheat gluten or soy, celery and other goodness that was eaten in a lettuce shell. Since coming to Calfornia, I have been making something similar, but without the wheat gluten or soy, and that is full of nuts and seeds for protein. It is shiitake, kale, carrot, pumpkin seed, sunflower seed, pine nut medley served in a lettuce wrap. And it was perfect for a new year celebration.
The Purposeful Kitchen 