Kale and Quinoa Power Bowl (vegan, gluten-free)

kale quinoa black bean salad

After Monday’s fake mac and cheese, I felt like I needed more veggies in my life.

Yes, squash is a vegetable, but don’t you just feel more virtuous eating things that are green? I do, for whatever reason, and kale always intensifies that experience. It’s certainly not time for garden salads yet, though, or ethereal whipped things with berries, or bright lemon-infused pesto on zucchini noodles or whatever people eat when it’s not snowing out.

So I had to come up with something green that packs a punch. Continue reading

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Sweet Potato Salad (vegan, gluten-free)

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I interviewed Mark Bittman last week for a publication called Edible Idaho South. He happened to be in my town giving a lecture, and I was lucky enough to nab an interview.

Thanks to my contract, after publication, I can throw that interview up here for your enjoyment! But until then, you’re just going to have to reap the benefits of my pre-interview research.

For those of you who don’t know, Mark Bittman is formerly The Minimalist over at The New York Times. He’s still a food writer there, and has also recently launched the VB6 (Vegan Before 6) movement, in which he encourages people to avoid meat, dairy, eggs, processed foods, and other animal products before 6 p.m., after which they can eat anything  in moderation. Mostly, he’s an advocate for easy, fresh, produce-based food — just my kind of guy.  Continue reading

Mango-Avocado Salsa

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I never thought I liked mangos. Turns out, I’d never had a ripe one.

When I found three of them hiding out in my Bountiful Baskets co-op basket a few weeks ago, I was disappointed, wondering what I was going to do with this fruit that was hard to slice, hard to peel and tasted kind of like old perfume. So I threw the fruit into a bowl on the counter and forgot about them until a few days later, when I squeezed them gently and realized I probably should do something with them.  Continue reading