Vegan Walnut and Mushroom Pate

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Vegan Walnut and Mushroom Pate

Have you been on a spring cleaning kick lately? I have.

Me and my trusty DIY All Purpose Cleaner and DIY Citrus Vinegar Cleaner have been scrubbing every surface in my apartment and I’ve been decluttering like mad. At this point it’s getting crazy. If something isn’t somehow attached to the apartment itself I’ve found myself trying to figure out how to get rid of it.

I knew I was going overboard the other day when I found myself debating about donating my food processor. I mean, I love that thing, but somehow I haven’t used it since I was recipe testing for my cookbook last summer. That’s when I knew it was time to put it to use again.

So, what to make in my lovely food processor? Enter vegan walnut and mushroom pate. If you’ve been needing a reason to keep your food processor around, I think this just might be it.

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Yams Stuffed with Mushroom Gravy

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Gravy Stuffed Yams

There’s nothing worse than trying to blog about food when you’re sick… Trust me on this one.

That’s the only excuse I can offer for why this post is long overdue. Like, a week behind. I mean, the idea of talking about cooking, eating, and food in general when you’re really under the weather? No thank you. 

On that note, my sincere apologies for things being rather silent on the blog last week. And, I think it’s time we change that. So let’s talk about yams stuffed with mushroom gravy.

Are you noticing the change in seasons? I’m excited to see the long, dark days of winter almost behind us, but I know we still have many rainy days of spring ahead of us. That can only mean one thing: healthy comfort food. Are you with me?

These yams stuffed with mushroom gravy are just that: the perfect way to bridge the gap between winter and spring AND, they can be used with a variety of protein sources. Vegetarian? Paleo? Vegan? No problem! The best part is that this recipe works for a variety of diets!

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Quick Pickled Beets

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Quick Pickled Beets

You know what’s funny about this time of year? The days are still dark, short, and cold, but I can sense spring in the air.  And for some reason, spring always makes me crave salads. So even though it’s a little early, let’s talk about salads, shall we?

If you love salads as much as I do, you should try my Roasted Fennel and Spring Vegetable Salad and I would definitely encourage you to top your salad with my Green Goddess Salad Dressing (it’s vegan!).

You know what else I love on my salads? Beets. I usually roast them, but I’ve been craving something tangy so I decided to create some quick pickled beets by marinating them overnight in apple cider vinegar with a little garlic and onions. Yum. Whether you’re a beet-lover or a beet-hater, this is the perfect way to top your salads this season!

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Energizing Raw Coconut Maca Fudge

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Energizing Raw Coconut Maca Fudge

I live down the street from this really amazing French bakery which I have to pass by two times a day.

The downfall? This means that two times every day I have to resist the amazing smells coming from this place and not think about chocolate croissants.

Chocolate croissants, people. Do you know what kind of mental willpower that takes?! Don’t even get me started.

When it comes to willpower, I think willpower is pretty fleeting. This is why we have to plan ahead.

I mean, willpower can only do so much when you’re hungry, tired, and just want some dang chocolate already. But, if you have this energizing raw coconut maca fudge waiting for you at home? Then that chocolate croissant doesn’t look so good now, does it? (Okay, that’s a total lie. It still looks good, but you get my point here… )… 

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Curried Cauliflower and Yams

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Curried Cauliflower and Yams

There is a reason Rachel McAdams movies exist.

Rachel McAdams movies exist because sometimes, on a random Wednesday evening, you just need a good cry. And there is nothing that gets the tears flowing like watching The Vow, The Notebook, or The Time Travelers Wife.

A night like this might also call for a glass of red wine, some good chocolate, or perhaps a fuzzy blanket and cat snuggles.

And when you’re really an emotional mess? I recommend roasted vegetables. I mean, a gal’s gotta eat and something full of fiber just makes sense in a situation like this.

Plus, when you combine the vegetables with curry powder and turmeric? It’s the perfect balance of flavor and flair. It helps, I promise. 

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Brussels Sprouts with Onions and Pecans

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Brussels Sprouts with Onions and Pecans

Dear Kelly,

I feel like we’ve been friends for awhile now… and so I can say this with love. 

I mean, we’ve known each other since before this blog started. That was back when I had really bad hair and very little knowledge of how to actually cook. And through the years you have been one of my most dedicated blog readers, which is incredibly touching and flattering. I love that you frequently cook my recipes and always share feedback. You are awesome.

Except, well… except for that time you made my grain-free zucchini (and cabbage) yakisoba, reheated it in your office microwave… and tried to blame ME for the awful smell it made.

I don’t know how, but somehow, somehow, you didn’t get the memo to never reheat cruciferous vegetables in the microwave. Especially at work. 

Ooh, Kelly. That’s a big no-no. 

I’m really sorry. I’m also sorry that your co-workers made a video about it, put it on Vine, and now call you Smelly Kelly. That’s really not cool (although it is hilarious and I fall over laughing every time I think about it).

But, don’t worry, I got your back. I made Brussels sprouts with onions and pecans this week and I’m posting a warning here on this recipe so you never forget: do not reheat cruciferous vegetables in the microwave. You are welcome.

And happy early birthday.

Your friend,

Sonnet… 

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Fruit-Free Green Smoothie

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Fruit-Free Green Smoothie

This year, I desire….

  • to feel empowered in my body.
  • to speak my truth.
  • to feel vibrantly alive.
  • to trust my intuition.
  • to be madly in love.
  • to feel creative and inspired.
  • to eat green things and nourish my body.

Instead of starting the year with body hate/guilt/remorse, let’s start the year feeling strong and showing our bodies compassion and love.

Instead of starting the year on a diet and thinking about restricting, start the year feeling nourished and enjoying an abundance of real food.

Instead of starting the year thinking about what you want to change, focus on what you love about yourself.

This year if you’re desiring to take better care of yourself, have more energy, and feel comfortable in your body, start by choosing high-quality real food.

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Sweet Potato and Leek Hash with Fried Eggs

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Sweet Potato and Leek Hash with Fried Eggs

I had a strange realization this morning: I’ve only been eating eggs for a year.

Many of you know that from 2006 – 2012 I ate a strictly plant-based diet, which meant that I didn’t eat any eggs or animal products. Even prior to this I wasn’t a huge fan of eggs or meat so I usually ended up eating a lot of vegetarian/vegan items anyways.

The reason I haven’t shared a breakfast recipe involving eggs prior to today is because, well, I kinda suck at making them.

For some reason I find eggs really tricky. I either make them too runny or I cook them too long and they turn out crispy. Or, if I don’t have the heat just right, I burn the heck out of them. It’s a big problem and I’ve been trying to tackle it this year.

The good news is that I think I’m finally mastering the fried egg. And when you pair it with a simple sweet potato and leek hash? Umm. Heaven. 

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