Power Latte

PubMed is my new favorite website.  Since my lovely friend Kaitlin was diagnosed with ALS, I have been spending a lot of time browsing through the National Library of Medicine, reading every peer-reviewed article I can find about non-drug based interventions to autoimmune disorders.

What I see echoed again and again through the pages of these articles is this: food is medicine.  Whole plant foods have an incredible power to heal the body.   Of course, there is no known cure for ALS.  But there is a wealth of information available about cellular similarities among people with autoimmune diseases and food-based therapies that may offer meaningful interventions.

Turmeric is one of these seemingly magical, medicinal foods.  It has a wonderful ability to help neutralize free radicals- those pesky extra electrons floating around which create a cascade of volatility in your body.  Antioxidants, like those found in turmeric, stop oxidative stress in it’s tracks by grabbing those extra electrons.  And if you eat turmeric with a dash of black pepper, it increases the bioavailability of the available nutrients, magnifying it’s impact.

As enlightening as these research articles may be, they don’t come with recipes.  In reading about the health benefits of turmeric for all people, and especially those with autoimmune disorders, I wanted to come up with a delicious antioxidant power latte.  This latte not only uses turmeric in it’s most bioavailable form, but it also takes advantage of the antioxidant powerhouse, the goji berry, which contains high concentrations of melatonin– a powerful antioxidant for the brain (especially wonderful for those with ALS).

This latte is medicinal and delicious.  It uses a combination of medicinal herbs and whole plant foods to offer a yummy, antioxidant boost to your daily diet.

Love and Healing,

 

 

Power Latte
  • 1 cup non-dairy milk
  • 1 inch fresh turmeric, sliced OR 1/2 teaspoon ground turmeric
  • 1/2 inch fresh ginger, sliced
  • 1-2 medjool dates, pitted
  • 1/4 cup goji berries, soaked (to soften)
  • 1/8 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • pinch of black pepper
  • cinnamon, for serving
  1. In a blender, combine milk, turmeric, ginger, dates, goji berries, cardamom, vanilla, sea salt and black pepper until totally smooth.
  2. Pour the mixture into a small saucepan and warm through.
  3. Pour your latte into a mug and dust with cinnamon.

Notes

For a nut-free latte, use soy, rice, or seed milk.

http://www.theinclusivevegan.com/power-latte/

Whipped Truffle Mash

Is it just me, or do you also occasionally just want a giant pile of mashed potatoes for dinner?  If so, this is your dish.  It’s steamed vegetables whipped in a food processor with a heavy drizzle of truffle oil until it becomes a silky smooth pillow of plant powered goodness.

This is an amazingly fast, versatile and delicious vegetable mash.  Since most of us are used to the pale, creamy color of mashed potatoes, I’ve used cauliflower and turnips in this recipe.  But you could truly use any starchy vegetable:  celeriac, jerusalem artichoke, sweet potatoes, etc.

Love and Comfort,

 

 

Whipped Truffle Mash
  • 1 head cauliflower, broken into florets
  • 1 large turnip, peeled and cubed
  • 2 tablespoons truffle oil
  • sea salt and black pepper, to taste
  1. Steam the cauliflower and turnip until they are soft and easily pierced with a fork.
  2. Transfer your steamed veggies to the food processor. Add the olive oil, salt and pepper and blend until silky smooth. You may need to scrape down the sides a few times in order to blend everything thoroughly.
  3. Serve immediately.
http://www.theinclusivevegan.com/whipped-truffle-mash/

The World’s Best Chocolate Chip Cookies

My beautiful friend Kaitlin loves cookies more than anyone else I’ve ever met.  In our thrifty college, we would take cups of butter from the cafeteria back to our dorm room kitchen to whip up shortbread cookies and jam thumbprints.   And every year for the past 10 years we’ve made hundreds of cookies and other sweet treats to celebrate New Year’s Eve.

For health reasons, Kaitlin is experimenting with a gluten-free diet.  At first, she was reluctant.  After all, food is more than food.  Food is comfort and culture, familiarity and family.  Sure, you can buy expensive, highly processed gluten free cookies at many grocery stores and coffee shops, but they often taste like a mere shadow of the real thing.

So I wanted to make Kaitlin the most amazing, delicious cookie imaginable that just happened to be gluten-free.  I played with this recipe, modifying and tweaking it, in the hopes of creating the simplest and most delicious cookie imaginable.  And it worked!

When she first tried them, her whole face lit up like a Christmas tree.  These are soft, chewy, buttery, rich, chocolatey and delicious.  And they happen to be vegan, gluten-free, paleo, and free of refined sugar.

Chocolate chip cookies for the win!

Love and Possibilities,

 

 

The World’s Best Chocolate Chip Cookies
  • 2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 3 teaspoons vanilla extract
  • 1 3.5 ounce bar chocolate, chopped
  1. Preheat your oven to 350 degrees.
  2. In a bowl, stir together almond flour, baking powder, and salt.
  3. Mix in maple syrup and vanilla and stir until the dough forms a sticky paste.
  4. Fold in chopped chocolate.
  5. Scoop out about a tablespoon of dough. Roll it between your palms to create a little dough ball, then flatten slightly. These cookies will not spread; they will be the same shape when you take them out of the oven as when you put them in.
  6. Bake for 12-15 minutes, or until the edges are golden.
http://www.theinclusivevegan.com/worlds-best-chocolate-chip-cookies/

Avocado Shake

avocado-milkshake

Happy New Year!  

I love the clean slate feeling of a fresh year.  I love the opportunity to reflect on all the wonderful things that happened the year before and wonder, with anticipation, what new friends and new adventures the new year will bring.

And I love new years resolutions.  I first became vegan because of a new years resolution.  I was doing a different challenge every month for a year, and my friend Julie asked if I’d like to go vegan with her for a month.  It sounded fun, so I figured I’d give it a try.  And that was the starting point of this beautiful adventure.

Many people use new years resolutions to set unrealistic goals and then self flagellate when they don’t achieve them.  I really see no point in this.  You have this blank page of a year- why muddy it with your own self loathing?  If you want to set a new years resolution at all, think about something you are curious about.  What would it look like to start exploring it?  What would be the first step?  Start there and see where the journey takes you.

This Avocado Shake is something I’d forgotten about until recently.  I was flipping through images from early drafts of my cookbook (another new years resolution project).  This shake didn’t end up making the final cut, but it’s the perfect type of new years recipe:  healthy, fast, easy.

It may sound strange, but I promise you it isn’t.  It’s actually a very common Brazilian recipe.  Brazilians blend avocados with milk and sugar;  I blend them with coconut milk and a little agave or coconut nectar.  This is a great recipe to make the morning after a long, indulgent night.  Avocados make the shake thick and creamy, while adding lots of fiber, vitamin k and vitamin e.  Coconut adds lots of medium chain triglycerides and a tropical flavor.

It’s a perfect recipe, no matter what diet you’re on.  Though it is an especially great recipe for my loved ones who are managing their neurological diseases through diets rich in veggies and coconut!

Love and Happy New Year,

Amanda Signature

 

 

Avocado Shake

Yield: 1-2 servings

This makes quite a thick shake. But the beauty of the recipe is that you can adjust any ingredient to suit your preferences. If you like it thinner, add more coconut milk. If you like it sweeter, add some ripe banana, one medjool date, or a little extra coconut nectar. If you want to add some extra veggies, through in a handful of spinach- it will yield a bright green color. Enjoy!

  • 1 ripe avocado, pitted
  • 1 1/2 cups coconut milk
  • 1 teaspoon vanilla extract
  • handful of ice
  • 1/2 tablespoon agave, coconut nectar, or maple syrup (optional)
  • pinch salt
  1. Blend all ingredients until totally smooth.

Notes

For a paleo diet: use coconut nectar.

For a whole foods plant based diet: replace the liquid sweetener with a medjool date or 1/2 ripe banana.

For a raw foods diet: use the meat and water from one young coconut.

http://www.theinclusivevegan.com/crispmas/

 

Muhammara

img_5191

A few weekends ago, Eric and I went to Governor’s Island for a Unicycle Festival.  We discovered the festival around 11:48am on a Saturday, and the festival began at 1pm.  Now, usually I am a snob about jarred peppers.  But we had some on hand, and I wanted to quickly whip up a picnic lunch so we could get on our way.  I threw everything in the blender, grabbed some bread and a few cut up veggies, and we were on our way.

The Unicycle Festival turned out to be disappointingly tiny, but the dip was delicious!  And given how ludicrously simple it was to make, I have since been persuaded to change my snobbish ways.

This makes a delicious accompaniment to the Chesapeake Cakes, but it’s also a fantastic picnic or party dip.

Love and Jarred Peppers,

Amanda Signature

 

 

Muhammara
  • 1 12 ounce jar roasted red peppers
  • 1 cup walnuts
  • 1/3 cup whole wheat breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • 1 teaspoon date syrup or other sweetener
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  1. Place all ingredients in a high speed blender of food processor. Blend until completely smooth.

Notes

For a gluten-free diet, use gluten-free breadcrumbs.

For a Paleo diet, omit the breadcrumbs entirely and increase the walnuts by 1/2 cup.

For a Whole Foods Plant Based Diet, omit the olive oil.

For the Specific Carbohydrate Diet, omit the date syrup.

http://www.theinclusivevegan.com/muhammara/

All Vegetable Sushi

IMG_5171

I just don’t understand how people survived without air conditioning.  I really don’t.  Our little window unit struggles to keep our tiny NYC apartment cool enough to be tolerable.  And it is definitely not strong enough to combat the added heat of the stove.

My mission this summer has been to create meals that require absolutely no added heat.  No stove, no oven, not even a toaster oven.  I want food that is cool and hydrating.  That means we’ve been eating lots of smoothies, hummus, tapenades, and ice cream.

Raw food cuisine is also perfect for this kind of weather.  Personally, raw food as a dogma is not my thing.  It’s simply not true that raw fruits and vegetables are better than cooked fruits and vegetables.  We need both.  But I really appreciate raw foods innovative and creative approach to ingredients, and I am grateful for the source of inspiration!

This sushi recipe is totally raw.  The rice isn’t rice- it’s a mixture of white vegetables, almonds, ume vinegar, agave nectar, and fresh ginger.  It’s surprisingly delicious!   Of course, the fillings can be whatever you like.  I love avocado and cucumber.  You could throw in some smoked tofu, sundried tomatoes, julienned beets.  Really, anything you want or anything you have on hand.

This recipe is super flexible, allergy friendly, whole foods based, and gluten-free!  I hope it helps keep you cool during these sweltering summer days.

Love and sushi,

Amanda Signature

 

 

All Vegetable Sushi
  • 6 cups white vegetables (daikon, cauliflower, jicama, white carrot)
  • 1/2 cup ground almonds
  • 1 tablespoon ume vinegar or lemon juice
  • 2 teaspoons agave of other liquid sweetener
  • 1 inch ginger, minced
  • 10 sheets toasted nori
  • 1 avocado, sliced
  • 1 carrot, jullienned
  • 1 bunch scallions, cut into 3 inch pieces
  • 1 cucumber, julienned
  • Warm water
  1. In a food processor, pulse white vegetables until they break down into pieces the size or rice.
  2. Pulse the almond flour, vinegar, agave, and ginger into the white vegetable rice until eventy distributed.
  3. Transfer the vegetable mixture to a clean dish towel or fine mesh cheese cloth. Squeeze some of the liquid out of the rice. Transfer to a bowl and set aside.
  4. Lay a piece of toasted nori with the shiny side facing down on a sushi mat or piece of cling film.
  5. Press 1/2-3/4 cup vegetable rice onto the sheet of nori. The vegetables should be pressed firmly into the nori, so that they stick together. It should be an even layer, about 1/4-1/2 inch thick, which covers about 3/4 of the sheet of nori. Leave 1/4 of the nori untouched.
  6. Lay slices of your vegetables parallel to the edge of the nori in a single line. Be sure not to overstuff!
  7. You are ready to wrap the sushi. Brush a bit of warm water on the exposed 1/4 of the nori sheet. This will allow it to adhere to the roll.
  8. Using your sushi mat or cling film, begin to roll the sushi in a tight, even log. Be sure to press along the way. Once you reach the end of the nori, press the damp edge into the log to seal it. Give the whole sushi a firm squeeze to compress the vegetables together.
  9. Using a serated knife, cut the sushi into bite sized pieces. Serve with soy sauce.

Notes

For a nut allergy, replace the almonds with ground sunflower seeds.

http://www.theinclusivevegan.com/all-vegetable-sushi/

The Breads and Basics Chapter


rosemary bread

We have arrived at the final chapter!  This one features all the staples that will assist you throughout the other chapters.  Of course you can buy pizza dough from a store, and commercially made vegan sour creams and nut milks, but it’s so easy and fun to make them yourself.  You’ll receive no judgement on my end, whatever you decide to do.  But this chapter is for the DIY crowd who wants to experiment fully in the kitchen.  This chapter features:

No Knead Rosemary Olive Oil Bread

Multigrain Toasting Bread

Whole Wheat Pita Bread

Spelt Flour pizza crust

Olive Oil Challah

Cashew Cream Cheese

Nutmeg Pie Crust

Beans

Pickle Brine

Nut Milk

Cashew Cream

Sour Cream

Miso Tahini Vinaigrette

Simple Syrup

Date Dulce de Leche

Vanilla Bean Ice Cream

Here’s the final chapter: Breads and Basics Chapter

Thank you so very much for reading through these pages.  I have poured my heart and soul into these recipes, and it means the world to me that you’re looking at them!  If you have any feedback, questions, comments, or concerns, always feel free to reach out to me at amanda@inclusivevegan.com.  I’d love to hear what you think!

It’s been a whirlwind few weeks, so The Inclusive Vegan is taking a 2 week summer break.  See you back here soon, with a whole new batch of plant based recipes that everyone can enjoy, together.

Love and Gratitude,

Amanda Signature

The Pantry Delicacies Chapter

Quick Cranberry Sauce Prep

The first time I was in Alaska, I discovered the art of keeping a well stocked pantry.  I was visiting my dear friend Carolyn whose pantry was brimming over with wild blueberry jam, rosehip jelly, and pickled everything.

In Alaska, food that is shipped from the mainland is expensive, so you learn to make do with what you can grow or forage.  It all starts with the edibles you can get your hands on.  And Carolyn very graciously took it upon herself to teach me all her pantry magic tricks.

We went on incredible hikes through Alaskan rain forest, and collected rosehips and other goodies.  We plundered her garden for beets, carrots, and cucumbers.  And when the raw materials had been collected, we got to canning.

This chapter is dedicated to Carolyn and includes five of my favorite pickle recipes, along with quick and easy jams, nut butters, and sauces.  It features:

Single Nut Butter

Spiced Almond Pumpkin Seed Butter

Chocolate Hazelnut Butter

Roasted Peach and Bourbon Jam

Fig and Balsamic Jam

Quick Cranberry Sauce

Wild Blueberry Jam

Chai Spiced Pickled Parsnips

Rosemary and Cinnamon Pickled Red Beets

Ginger Pickled Golden Beets

Juniper Pickled Fennel

Spicy Pickled Carrots

Here it is: The Pantry Delacacies Chapter

Love and Canning,

Amanda Signature

The Sweets and Aperitifs Chapter

cardamom and rosepetal cheesecake enhanced

I have to be honest, I’m not usually the biggest fan of sweets.  I tend to be more interested in savory spreads, creamy soups, and colorful salads.  But I genuinely, unequivocally love every recipe in this chapter.  Each dish incorporates a variety of familiar and  unexpected spices that elevate the final product lightyears beyond mere saccharin sweetness. The recipes in this chapter include:

Pompelmocello

Candied Ginger Cordial

Dukkah Truffles

Pecan Jammies

Green Chili Chocolate Truffles

Mexican Chocolate Truffles

Salt and Pepper Chocoalte Truffles

Ice Cream Sandwiches  

Cardamom and Rose Petal Cheesecake

Saffron Rice Pudding

Apple Crostata

Spiced Sweet Potato Pie

Truffle Brownies

Here it is: the Sweets and Aperitifs Chapter

Love and Spicy Sweets,

Amanda Signature

The Starters, Sides and Savory Spreads Chapter

Whipped Avocado and Radish-1

This was my catch all category of delicious and colorful little nibbles.  I love all the chapters, but this one may be my favorite.  Because this is my favorite way to eat- easy, fresh, fast.  I can (and do) often make a meal out of just the sorts of bites in this chapter.  They include:

arugula salad with sherry maple vinaigrette

kale caesar salad

roasted beet, avocado + grapefruit salad

orange + olive salad

mango ceviche

kalamata olive + black fig tapenade

cilantro pumpkin seed pesto

poivronade

arugula pistachio pesto

sweet potato hummus

french radish and whipped avocado

hasselback beets with lime

zucchini involtini

sicilian cauliflower

roasted brussel sprouts + carrots with tahini miso vinaigrette

truffled chickpea + cauliflower mash

socca

Here it is:  The Starters, Sides & Savory Spreads chapter.  I hope you enjoy it!

Love and Side Dishes,

Amanda Signature