vegan

Wild Mushroom & Parsnip Stuffing

Posted by on Nov 20, 2014 in Thanksgiving, vegan, Vegetables, Vegetarian | 4 comments

Wild Mushroom & Parsnip Stuffing

Last week on Facebook, I asked the question: “Any favorite Thanksgiving recipes that you’d love to see cleaned up a bit or made gluten-free or Paleo? I’m in the mood for a challenge, lay ‘em on me.” Overwhelmingly, people wanted stuffing. More specifically, grain-free stuffing that wasn’t meat based. Huh. I already have a sweet and savory pork stuffing and a gluten-free sourdough stuffing, both of which I love. But grain-free AND vegetarian? That’s cutting the ingredient options down quite a bit… I figured I could make a simple grain-free bread...

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The Zenbelly Cookbook Sneak Peek: Sesame Shiitake Broccoli

Posted by on Jul 2, 2014 in 21DSD, vegan, Vegetarian | 1 comment

The Zenbelly Cookbook Sneak Peek: Sesame Shiitake Broccoli

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them....

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apple sauce

Posted by on Nov 12, 2013 in condiments & sauces, vegan | 0 comments

apple sauce

Almost too simple for an actual recipe, homemade apple sauce is a real treat. Peeled and diced apples go into a pot, and pretty much cook themselves. You can leave it chunky or hit it with an immersion blender if you like it smooth.  homemade apple sauce makes about 1 quart 2 pounds apples* (about 8 medium) 1 cinnamon stick, optional 1/4 cup water, if needed peel and dice your apples and place in a medium sauce pan. Add the cinnamon stick, if using. Slowly cook, covered, over a low flame for 40-50 minutes, or until the apples are cooked. Check and stir occasionally. The apples should release...

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Smoked Squash Hummus

Posted by on Oct 25, 2013 in Appetizers, Paleo, Snacks, vegan, Vegetarian | 9 comments

Smoked Squash Hummus

This recipe is part of my review of the Blendtec Designer Series Blender with Twister Jar. To enter to win one for yourself, click the image below! I can’t take credit for the genius of this recipe. I found my inspiration for it in Where There’s Smoke by Barton Seaver. The original recipe calls for cooking the squash in a bed of hot embers, which sounds downright dreamy. But I recognize that not everyone has hot embers at their disposal, so this method might not be practical for all. If you do, please go make the recipe exactly as he wrote it. Skip the baguette, obviously, but if...

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Grilled Pineapple Salsa

Posted by on Apr 22, 2013 in condiments & sauces, Paleo, potluck, vegan, Vegetarian, Whole 30 | 5 comments

Grilled Pineapple Salsa

Simon and I started a Whole 30 this month. Started being the operative word. First, let me just say that I think it is an excellent program, and I think that everyone should do it at least once, and ideally several times a year. Many people do a Whole 30 and it turns into a Whole Forever; they go strict paleo and never look back. That is awesome, and I tip my hat to those who do. As for us, we had every intention of finishing what we started and making April a month of clean(er) eating and no drinking. Just like when we did The 21 Day Sugar Detox, we felt good about the fact that we were...

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zoodles with peas and pesto

Posted by on Apr 14, 2013 in 21DSD, condiments & sauces, grain-free, potluck, vegan, Vegetables, Vegetarian, Whole 30 | 5 comments

zoodles with peas and pesto

What can I say about zoodles with peas and pesto? Nothing, apparently, and I’d rather go eat it as a side dish with a lamb leg steak. Instead, I give you some pictures: Zoodles with Peas & Pesto serves 2 as a main dish or 4 as a side.   3 large zucchini 1/2 cup fresh peas (about 1/2 pound before they’re shelled) 2 teaspoons salt 1/4 cup fresh basil. mint and green garlic pesto: 1 big bunch basil (2 cups leaves, packed) 3/4 cup walnuts 1/2 cup good extra virgin olive oil 3 sprigs mint 2-4 tablespoons lemon juice, depending on how lemony you like it thumb sized piece green...

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Free eBook: Essentials

Enter your email address to get Chef Simone's Free eBook: Essentials; Zenbelly's guide to mastering the basics. 11 simple recipes to boost your kitchen confidence and help you cook like a pro