Sweet Potato Soul by Jenné Claiborne
A vegan food and lifestyle blog, cookbook, and cooking show! Featuring easy, delicious, and healthy vegan recipes.
If you love cilantro, you’ll adore this flavorful Cilantro Pesto. Made with toasted pumpkin seeds, garlic, and lime, this unique pesto is the perfect topping for veggies, mushrooms, sandwiches, Buddha bowls, and pasta. It’s super easy to make, and adds rich flavor to any meal.
This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this Creamy Avocado Pesto Pasta.
Avocado is easily one of my favorite foods. Obviously, I love its rich creamy texture and light flavor, but another thing I love about it is something that is too often overlooked: its versatility! Most of us only know avocado from having guacamole, or perhaps avocado toast if you’re a city-dwelling millennial. That’s really a shame because avocado can be used in so many ways, savory or sweet. And because avocados are so nutritious––high in vitamin E, A, C, K, B, potassium, magnesium, and healthy fats––there’s even more reason to enjoy them often.
This post is sponsored by Pompeian, who you probably know for their delicious, high quality extra virgin olive oils and vinegars. My last blog post with them was about how to make a delicious and filling entree salad every time. Today we’re talking food scraps, and how to utilize them to make nutritious and tasty dishes + save money and help the environment! Don’t miss the recipes, photos, and video below!
About 50% of all produce goes to waste each year in the United States. Globally, the figure is around 30%––which is still way too high––but the United States is winning the waste game. In fact, most of the trash in American landfills is food waste. There are so many reasons for this, like the low cost of food, pickiness about how produce looks, and overly busy lifestyles. Luckily there are simple solutions to fix this problem, and it all begins with how we see waste, and taking responsibility over it. [Read more…]
Summer is the most exciting time of year to shop at the farmer’s market, at least in NYC. From late-Spring until mid-fall, the stands are decorated with the colors of the rainbow! I’ve been shopping at the Union Square Green Market (the largest in NYC) for years, and I still manage to find something I’ve never before seen, nearly each time I visit. This weekend my friend Isabelle and I discovered spigarelli broccoli, and boy what a treat that was. I prepared it just like the lady in this week’s video suggested, and it was delicious!
[Sponsored Post]
In New York City, the best way to transport large amounts of groceries is with a rolling cart. Not the flimsy metal ones that you push and can’t take up and down the subway stairs. I’m talking about the fabric ones with city-terrain wheels, and pockets for your shopping list and water bottle; aka, the Grandma cart.
Need to spot me on a crowded street? Look for the brightly colored cart zipping through foot traffic. If I’m doing any zipping, though, it must be because my cart is empty, and I’m on my way to fill it to the brim. Once filled, I will usually hop into an expensive cab to get myself home quickly and without injury (taking a Grandma cart packed with groceries on the subway can invite injury, and a nervous breakdown). By the time I’m home with my groceries, some of the fruit will inevitably be squashed, and looking at my receipt I will probably notice that I’ve been overcharged by a cashier who doesn’t know her chiogga beets from her golden beets.
Oh, and that’s just after a quick trip to stock up at the grocery store. I haven’t even made it to the farmer’s market yet!!