Mostly healthy recipes from an inspired guy
-
Whole-Food Plant-Based Paella (Instant Pot)
This recipe was inspired by Vegetable Paella with Chickpeas at Cook Nourish Bliss. There were a few adjustments I already had in mind from a veggie paella dish from the local food co-op (roasted red onions, capers), and a couple other changes along the way as well. The recipe below uses an Instant Pot pressure cooker, and…
-
Roasted Poblano Torta
This isn’t the first torta recipe on Inspired Eats (did you see the black bean Mexican Torta?), and it certainly won’t be the last. If you’re not familiar with the torta, it’s a hearty sandwich that can easily be customized to your own taste preferences. Tortas are delicious, nutritious, and definitely satisfying. You can swap ingredients…
-
The Best Kimchi
A few years back a good friend of mine, Eric, introduced me to a popular Korean side dish known as kimchi. We were tasting every different type we could find locally, identifying what we liked best about each one. Since I was new to this dish I started off with a ridiculous amount of research…
-
Thanksgiving 2012
Wishing you a happy Thanksgiving! Our Thanksgiving Meal (2012) Clockwise from the top: caramelized onion butternut roast with chestnuts (from Veganomicon), mashed potatoes (Idaho potatoes, Earth Balance, sea salt, vegan cream cheese), homestyle gravy (from American Vegan Kitchen), 21 grain stuffing (recipe in progress), simple cranberry sauce (fresh cranberries, sugar, water), and a wheat roll. So good!
-
Delicatessen Vegan Corned Beef on Rye
If you’ve got a craving for a serious deli sandwich, this recipe will make your day. Shaved delicatessen vegan corned beef topped with sauerkraut and deli mustard hits the spot any day of the week. The aroma from brown sugar, cloves, cinnamon, and allspice will take over your kitchen while the loaf bakes. After baking…
-
Bok Choy with Five-Spice Cashews
We found a giant bok choy in our Bountiful Basket Asian pack this week, so instead of the standard “steam and drizzle with lemon juice,” I hauled out The 30 Minute Vegan’s Taste of the East by Mark Reinfeld and Jennifer Murray for some inspiration. I made a couple of tweaks to the seasoning levels, but this…
-
Pan Fried Shiitake Mushroom Bacon
There was a lot of interest in my previous post about Crispy Shiitake Mushroom Bacon, so I thought I’d try out some variations and follow up with a much quicker way to prepare this savory treat. Instead of roasting in the oven for 45 minutes to an hour like the original recipe, this is prepared on…
-
Weeknight Chickpea Burritos
Nearly every chickpea taco or burrito recipe I’ve ever seen involves either roasting or mashing chickpeas. Those are fine options, but I was more interested in an easy-to-make chickpea filling with both evenly spiced flavor and great texture. Not only is the seasoned filling easy to make, but it’s great in burritos and highly versatile…
-
Crispy Shiitake Mushroom Bacon
Loaded with savory flavor and umami taste, you’ll want to add these crispy shiitake mushrooms to all sorts of recipes. Based on a “Shitake ‘Bacon’” by Chef Elliot Prag of the Natural Gourmet Institute, this recipe is a real treat. They will decrease in size pretty significantly while cooking, but to you and me, that’s…
-
Black Eyed Peas, Mushrooms, and Brussels Sprouts Chiffonade with Chopped Blackberries and Mint Gremolata
A vegan Chopped Challenge was presented by the Post Punk Kitchen. This post is my recap of accepting this challenge from start to finish. Generally, my posts start with some sort of photo, but you’ll have to read through (or cheat and scroll down) to see the resulting meal. I have a love/hate relationship with the TV show…