Thursdays are for cooking with Connor!! We’ve cooked almost every Thursday together since the lockdown began and it’s been a highlight each week for me. I think we only missed one Thursday (in 5 months)when his son was born!.Today we made a simple Cucumber Salad and chatted a bit about working in the food & beverage industry, it’s challenges and how we are cooking and … Continue reading Cucumber "Fries" by Connor.cooks | Vegan Side Salads
Stuck at home, cooking for yourself during the COVID lockdown? At this point we don’t know when things are *actually* going to be normal again and when we can eat at our favorite restaurants again. There is a silver lining, though. You can use this time to learn how to cook healthier with cooking courses. Imagine feeling more energized and free of aches and pains … Continue reading 'Cook to 100' NOW Enrolling | Online ZOOM Cooking Classes | Plant-based & Gluten-Free
Wellness Wednesday is here! This time we went to Blue Zone Okinawa Japan to make….7-ingredient Veggie Champuru. “Champuru” means something mixed in Okinawan dialect and this is exactly what it is- a veggie mix!.Thank you Minal and Tigist for the opportunity to cook with you and your staff! #childrenshospitalofphiladelphia This meal is 100% plant based and 100% flavourful. Pair it with sweet potatoes or rice … Continue reading 7-ingredient Veggie Champuru (stir-fry) | Gluten-Free
One of the cheapest, most long lasting ingredients you can find in the grocery store are lentils. So, it makes sense to know how to cook these to perfection in case that’s all you got left in the pantry. Below, you’ll find the simple 1,2,3, on making dried lentils. Of all the beans, they take the least amount of time, ready in just 25 minutes … Continue reading How to Cook Dried Lentils | Simple Cooking Techniques
As promised the cornbread to go with the 100% plant-based Adventist Gumbo. This recipe is from the Blue Zone (place where people live long, healthy lives) Loma Linda, CA. Here is your vegan recipe for cornbread. It’s delicious and just had it for breakfast with some honey (use agave or date syrup if you’re a hard core vegan). 😋 amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; … Continue reading Quick Vegan Cornbread | Blue Zones Kitchen Cookbook | Loma Linda
Grilled bread with chimichurri anyone? For me this is breakfast, lunch or dinner.. Chimichurri is the second green sauce I think everyone should know. (The first is salsa verde). It’s also vegan. . Today Connor.cooks and I made Chimichurri together, a simple sauce to put on anything grilled. It’s origins are Argentinian and it’s mainly used for large cuts of meat at “asados”- Sunday meat … Continue reading How to Make Chimichurri | Plant-Based Green Sauce You Should Know
This edition of Wellness Wednesday at CHOP features this beautiful Gumbo and Cornbread. Thank you Minal and Mimi for inviting me again to make a Blue Zones dish with you and your staff. It is a highlight of my week! . Gumbo is traditionally served with lots of sausage, meats and seafoods but this one is 100% plant based. I was happy we choose to … Continue reading Vegan Gumbo | Blue Zones Loma Linda
Baba Ganoush, the ultimate meatless dip only second to hummus! . This smoky eggplant dip is naturally vegan and is a great way to change up your hummus game. It uses almost all the same ingredients except for chickpeas or garbanzos. Some use a food processor to make it but I find when you roast the eggplant till soft you can chop it all by … Continue reading Baba Ganoush 🍆 | Vegan Recipes
House will smell amazing and any vegetable will taste incredible with this spice mix! No tagine required- just use a Dutch oven. Top the stewed vegetable with bright and herbaceous Chermoula (the 5th green sauce you should know. Like Moroccan pesto). Eat with pita bread or couscous to soak up all the sauce. I added chickpeas and toasted almonds on top to make it a … Continue reading Vegetable Tagine with Chermoula Sauce (vegan & gluten free) 🌱
Thank you Mimi and Minal for another wonderful Wellness Wednesday with your team at Children’s Hospital of Philadelphia Today, I’m sharing the recipe we did together from the Blue Zone Okinawa, Japan! It’s called the Three-Minute Okinawan Bowl so maybe you already like it 😄 it also requires only 5 ingredients. This recipe is adapted from The Blue Zones Kitchen: 100 Recipes … Continue reading 5 Ingredient Okinawan Bowl 🇯🇵🌱 (vegan) | Blue Zones Recipes
