To me, this isn't much of a recipe - it's more like inspiration for having fun and getting creative in the kitchen. The main ingredients were store-bought and packaged, so anyone can make this in a matter of minutes using their favorite crust, sauce and plant-based cheese. However, if you're nervous about making a pizza free of dairy, gluten and soy that will still taste good, you have my word that this one is fantastic (even non-vegans like it).
This salad is incredibly easy to make and is a delicious example of how great veggies can be without oil or dressing. It's also a great way to feature kale in a dish. Though it is raw and unprocessed, keep in mind that the avocado and seeds add a significant amount of fat, so if you're trying to cut back on that you may want to reduce the amount suggested in this recipe. From an eco standpoint, this meal is wonderful because you can get everything without packaging!
Type the word "vegan" on YouTube or do a web search for vegan recipes and you'll immediately come across The Vegan Zombie, a video series that shows how fun, simple, and flavorful plant-based cooking can be. I've admired this channel since discovering it last year, especially because of the professional camera work and editing that goes into it. You may have caught me mentioning them in one of my Weekly Roundup videos, which is how I got to know them personally. Chris, the man behind the magic, tried to arrange a video collaboration in December but my crazy schedule prevented me from doing my part. Fortunately their home/film set near Syracuse, NY was directly on the way to Massachusetts during my cross country road trip so I stopped in and we made the following video recipe together.
I had the pleasure of making a meal with my fabulous new intern Junghwa of An Apple A Day and together we prepared 2 raw recipes. She picked out the Spanish "Rice" from Unprocessed by Chef AJ and I chose the Marvelous Minestrone from Ani Phyo's new book 15-Day Fat Blast. These are great recipes for summer, whether you're trying to lose weight, get healthier or incorporate more fresh, whole foods into your diet without unecessary additives like salt, oil and sugar. In fact, these are acceptable for the 80/10/10 diet as well.
This is by far one of the most interesting things I've made, but it is quite refreshing and very filling. I didn't want to scare you with the title, but it's actually watermelon rind juice blended with fresh mint, lime and dates. Sounds kinda gross but I'm obsessed with it, and it's a great way to use the whole watermelon. I don't know about you, but I've been OBSESSED with watermelon and since I eat it practically everyday (yup) my compost was overflowing with rind until I stumbled upon this recipe. Plus, it has all sorts of nutrients like vitamin C, lycopene and antioxidants. So, head to the store, buy yourself a watermelon, bliss out while eating the inside, and then top it all off by breaking out your juicer to make this satisfying drink!
As a result of being one of Seed Kitchen's best customers I've come to know the chef and owners very well: Eric Lechassuer and Sanae Suzuki. Recently they asked me to help them with cooking videos, and they came out very well.
Here are the first 2 videos in the series. Join Eric as he demonstrates how to make 2 organic, macrobiotic recipes from his books "Love Eric" and "Love Eric and Sanae". Both these dishes are delicious and easy - they each take less than 10 minutes to prepare. I highly recommend that you try them, especially if you've never been to Seed (you're missing out!).