Jenne, Author at Sweet Potato Soul by Jenné Claiborne

Meaty Vegan Nachos

01.21.2020 / By Jenne / Leave a Comment

Hello Meaty Vegan Nachos! Perhaps one of the best skills to develop as a new vegan is the skill of veganizing old favorites. Since becoming vegan in 2011 that has been one of my favorite things to do in the kitchen. If you’ve ever heard me talk about my first year as a vegan, you’ve probably heard my story about how disappointed I was that I could no longer eat my Nana’s cooking when I went home for the holidays. I was devastated. So I set out to veganize all of the soul food classics I had loved so much growing up, and my cookbook was born.

You really can veganize anything. I’ve made vegan brisket using seitan for a Hanukkah party, vegan fried chicken using cauliflower, and I’ve even seen vegan sushi made with tomato to replicate raw fish!

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Chickpea & Butternut Squash Tagine

01.14.2020 / By Jenne / Leave a Comment

This Moroccan inspired chickpea & butternut squash tagine is everything: delicious, easy-to-make, nutritious, and so perfect for chilly winter days. If you aren’t familiar with tagine, it is a Moroccan slow-cooked stew named after the clay domed cooking vessel that it’s cooked in. This dish isn’t exactly a tagine since I didn’t cook it in a tagine––though you totally can if you have one.

There are certainly dishes that make me miss being a personal chef. I can make a dish a million times for myself, but I really miss making clients happy with my cooking. I did have a spinach tagine recipe that I would make when I was a personal chef, and it was a huge hit. The other day I got a craving for it, and was inspired to make this updated version.

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How to start a vegan diet | Simple tips for beginners

01.10.2020 / By Jenne / Leave a Comment

Happy New Year!!! It’s #Veganuary so I’ll be sharing lots of guidance and recipes to help you start or recharge your vegan journey all month long. As I complete my 9th year of being vegan I’m in awe of how much this movement and lifestyle has grown. When I became vegan in 2011 most people had never even heard that word, and those who knew about the lifestyle were often hostile to vegans like me. There weren’t nearly as many vegan blogs, not as many amazing cookbooks, were only a couple dozen restaurants, and certainly weren’t not as many vegan products as there are today. We might be reaching that 10% tipping point where this movement picks up monumental momentum. We need it so badly, especially as we watch our planet literally burn. Billions of animals are born each year just to die for our consumption. These chickens, fish, cows, and pigs live their short lives in hell, and die under the most heinous of circumstances. Even more, animal agriculture is the number one contributor to carbon gas emissions in the world. Climate change is happening, and if we don’t take immediate action the most vulnerable among us will suffer the most.

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Sweet Potato & Brussels Sprouts Gratin {+ VIDEO}

12.14.2019 / By Jenne / Leave a Comment

This post is sponsored by Califia Farms, maker of fine (and super yummy) non-dairy milks, creamers, yogurts, and coffee drinks. I used the Califia Farms Oatmilk to make this Sweet Potato & Brussels Sprouts Gratin. The oat milk makes it creamy without the need to use cheese or cream. With just 3 ingredients and no gums or stabilizers, Califia Farms’ Oatmilk is my favorite!

I’m so pleased to introduce you to one of my new favorite recipes: Sweet Potato & Brussels Sprouts Gratin. She’s easy to make, nutritious, and tastes like comfort food. If you’re not careful you might just eat the whole pan––which wouldn’t be so bad. I plan on adding this wholesome dish to my weekly meal prep rotation. I especially love that it is a one-pan meal. Aside from the small mixing bowl that I used to mix the crunchy bread crumb topping, I only used a baking dish to cook it. This recipe is perfect for a one-pan meal prep!! Check out the video below to see me make this AND 2 other amazing one-pan recipes. Also, don’t miss this week’s downloadable meal prep guide that includes these recipes and a shopping list. [Read more…]

One-Pan Maple Teriyaki Tofu & Veggies

12.4.2019 / By Jenne / Leave a Comment

I’m warning you right now. You’re going to want to triple this recipe. I could hardly take photos of it because the smell and the look of it was so enticing when it came out of the oven. Luckily it’s an easy-to-make recipe. Aside from the cutting board, you’ll only dirty two dishes to make this one-pan maple teriyaki tofu: a small mixing bowl and a baking sheet (or 2-3 if you triple the recipe like I suggest). This is definitely going to become part of my weekly recipe rotation!

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