2014 Year In Review + Top Posts!!

happy holidays 2014

What a year! I wanted to thank you for being part of this community and for taking the time to read my blog and newsletter, post comments, share on social media and provide feedback. My goal is to help people transition to a vegan diet. It took me a long time and I had little guidance when going vegan, so now I provide aspiring vegans with the information and support I was lacking. This year, I’ve had the opportunity to connect with many of you on this journey. You continue to inspire me with your insights and accomplishments. Love you all!

This has been a busy year for me personally and for the blog. While I still freelance as a user experience designer, I managed to create 66 posts in 2014. These were a combination of simple recipes and advice on going vegan. (The current plan for 2015 is to keep having a mix of those things, but I’d love your feedback).

In January, I started increasing my activity on Facebook, Twitter, Pinterest and Instagram. This has been a ton of fun and it’s been great ‘meeting’ and staying in touch with many of you that way. I always feel as though I’m not doing enough in these channels however, so I need to find a way to up my participation. With social media, there’s a balance between connecting with people in a meaningful way and being a major time suck. Still trying to figure out how to work that.

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Israeli Couscous with Kale and Raisins

israeli couscous 1

Israeli couscous (aka pearled couscous) is a larger, pea-shaped couscous with a chewy, substantive texture. It’s made from wheat or semolina flour and can be used in recipes that call for rice, or other types of whole grains. Technically a pasta, it’s somewhat bland on its own. But I like it because it cooks quickly, meaning it’s great for a busy weeknight. Enhanced with fruits, vegetables and spices, Israeli couscous makes a fantastic salad, side or main dish. I don’t eat much pasta, so this was kind of a treat.

In this recipe, I used the Near East brand of Israeli couscous. But Bob’s Red Mill also sells it, or you can often find it in the bulk food bins at health food stores.

For the kale, I recommend the lacinto variety (aka Tuscan or dinosaur kale), however traditional kale would work fine as well. You may just need to increase the cooking time a bit. Add a protein like chickpeas to it to make this dish more of a meal.

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Raw Broccoli Salad with Tahini Dressing

raw broccoli salad

I love the heartiness of cooked foods, but adding raw foods like slaws and salads to your plate can be so energizing. Many nutrients can be lost in the cooking process. But crucifers like broccoli are like tasty little detoxifiers that may be even … [Continue reading]

Carrot Ginger Soup with Cashew Cream

carrot ginger soup side

So here’s something you might not know about me. I’m a bit of a planner. Not because I love to plan, or that I can’t handle spontaneity. It just helps me feel that I have at least some control over my schedule. We all know what it’s like to … [Continue reading]

Veggie Bowl With Miso Dressing

miso vegetables top

Has the overindulgence started for you yet? This time of year, I feel like I’m surrounded by opportunities to overdo it. Between increased social obligations and abundant holiday specialty items, it seems like everywhere you turn there’s decadent … [Continue reading]

Balsamic Brussels Sprouts Recipe

brussels sprouts recipe 1

I usually prefer the simplest of preparations for fall and winter vegetables like brussels sprouts. Just tossing with a bit of oil, salt and pepper and roasting for about 30 minutes yields tender, flavorful vegetables. Add a squeeze of lemon juice, … [Continue reading]

Weeknight Lentil Salad Recipe

weeknight lentil salad

One practice I encourage my time-starved clients and readers to adopt is having trusted, pantry-driven recipes they can easily create on busy weeknights. I suggest making extra so that these hearty and simple foods can be enjoyed more than once, or … [Continue reading]

Tomato Basil Socca Pizza

socca pizza

Socca, also known as farinata, is a chickpea flour pancake originating in southern Europe. This simple combination of chickpea flour (aka gram flour, garbanzo flour or besan) and water, olive oil and salt, makes this savory crepe easy to make and … [Continue reading]