Recipes and a GIVEAWAY!

Whenever we have friends who are starting a vegan diet or just dabbling in a plant-based lifestyle, they inevitably ask us for recipes. I always find that to be a tricky question to answer, because so much of the cooking I do is unmeasured and unstructured. When I find a recipe I like, I typically use it as a guide, and end up changing it in some way.

One way I have found to organize and share recipes is through Pinterest. I find it so much easier to use than storing things in my email, because a picture of each finished product shows up when I am looking for something specific. The mobile app is perfect to use when at the grocery store, too!

Here is a link to my recipes board: Emily's Recipes

These are some of our favorites--most I have adapted for our tastes, but some I follow exactly:
Mac and Cheese from VegNews
BBQ/Buffalo Cauliflower Bites

This recipe is the perfect example of one I have adapted. I started with this NY Times article as a guide, and here is what we make regularly at our house!


Tomato Brown Rice Soup
adapted from NY Times

6-8 cups of veggie stock (you don't want your pot all the way full)
2 cups of rice, cooked
(I find it's better to add the rice after it's been cooked--if not, the leftovers become more like porridge)
8-10 small roma tomatoes or 6 larger ones
2 small onions, chopped
4 celery stalks, chopped
4 carrots, peeled and chopped
dollop of coconut oil
1- 1 1/2 tbs coriander
6-8 leaves of kale, ripped into pieces
generous splash of red wine
salt and pepper to taste

Heat the veggie stock and add rice. In the meantime, chop and puree the tomatoes in your food processor and add them to your soup stock. Some chunks leftover are okay. In a sauté pan, heat coconut oil and onions, celery, and carrot. Add coriander, and cook until veggies are soft. Add to the pot, and simmer for 15-20 minutes. Following the simmer, add salt, pepper, wine, and kale. Simmer for 10 more minutes and serve.

**GIVEAWAY ALERT** And now, the moment you've all been waiting for! Leave a comment below about a recipe you have adapted from the original. On Saturday, Rick and I will randomly choose one participant who will win a bag of REfoods kale chips in the flavor of your choice!

Good luck!


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