Browsing Tag

vegan

Late Summer Lentil Salad with Cilantro Dressing

August 17, 2018
 

Late Summer Lentil Salad with Cilantro Dressing Recipe | FakeFoodFree.com #healthyeating #healthyrecipes #vegan

 

Late summer. 

I love those words. 

They mean there is light at the end of a tunnel of hot, long days. You see flashes of orange pumpkins and cream colored butternut squash, but you still hold bright, ripe tomatoes in your hand along with crunchy cucumbers and possibly still some sweet corn

Most people might consider the holidays the season of hope. But this. This is my season of hope. I’m hopeful that I just might make it through another hot summer in California’s Central Valley. 

Truth be told, though, my coping mechanism is really to stay on the road a lot. That mission has been successful lately which has meant few blog posts and a need for lighter, wholesome foods upon my return. 

It’s making our epic tomato season come in handy. I kept things simple this year and only planted cherry tomatoes and Early Girl plants, fearing they would all die like previous years. 

Now that they are doing so well, I’m kicking myself that I didn’t plant some rarer heirloom varieties. 

But then something magical happened. 

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Simple Pineapple and Greens Shake

June 13, 2018
Simple Pineapple and Greens Shake Recipe | FakeFoodFree.com #breakfast #greens #vegan

Things have been simple around here lately. My next recipe is proof of that. 

Life has been busy. Cooking has been light. The focus has been on fruits and vegetables. Especially before we take off to the Big Island in a few weeks where all bets will be off. I can’t visit Hawaii without consuming a fair amount of kalua pork, rice, and mac salad. 

So breakfasts like these have been common. 

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Pappardelle Pasta Tossed with Creamy Almond Spinach Sauce

April 3, 2018

This pasta is tossed in a creamy, dairy-free almond spinach sauce. It’s a meatless meal that is flavorful and filling!

Pappardelle Pasta Tossed with Creamy Almond Spinach Sauce Recipe | Fake Food Free

If I had to pick one ingredient that I’m really inspired to work with right now, it would be nuts. But not nuts as a crunchy snack or topping.

Nuts as a soaked and blended ingredient to make things creamy while also adding protein. 

A couple years ago, I made this Broccoli Cashew Soup. There have been plenty more experiments. 

This time I’m using almonds. I bought a big bag of slivered almonds a while back with every intention to start perfecting my macaron making skills. 

 

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Spinach, Garlic and Tahini Soup

March 13, 2018

A simple meal, this spinach garlic, and tahini soup is pureed in a blender before being simmered, then served. 

A simple soup recipe that blends spinach, garlic, and tahini! Find it at FakeFoodFree.com

I was checking out at the supermarket the other day when the conversation turned to the food I was buying. This happens all the time. It usually starts with a comment about me cooking or eating healthy foods. 

Comments like these don’t make me proud of myself or happy. As a former health professional, they always sadden me a bit. That’s because they mean that the foods in my cart stand out to the cashier as being very different from the foods the majority of other people are buying. 

But this conversation went a step further to a comment I had yet to hear. 

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Cacao Nib Goji Berry Muesli

July 13, 2017
Cacao Nib Goji Berry Muesli Recipe | FakeFoodFree.com

When we travel abroad and find ourselves at a hotel breakfast, one thing I always have my eye out for is muesli. 

Up until food bloggers in the U.S. started recreating it as overnight oats, it had never caught on in the States. And it’s still not something you are going to see out much.

In other places, it’s a continental breakfast standard.  And despite the fact that I’m usually not huge on soaked, mushy things, it has always been a welcomed find. 

I’m not sure what prompted me to make up a batch last week. It was either the hot summer weather, or that I’d made a round of homemade almond milk and wanted to use it up. 

Either way, I found myself inspired to make a new muesli creation. 

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Shawarma Spiced Fava Bean Vegetarian Burger

July 6, 2017

This post is sponsored by Sahadi’s

Shawarma Spiced Fava Bean Vegetarian Burger | Vegan and Vegetarian Recipe | FakeFoodFree.com | Sponsored

Food access is important in my line of work. Well, if you love food, regardless of the type of work you do, it’s important. But when you are tasked to make specific foods or need to photograph a certain ingredient, you have to find it. 

I’m the first one to admit that regularly accessing what I need isn’t always easy around here. Of course, this comes after spending 10 years in the surprisingly excellent local food scene of Central Kentucky, and then a few more years in the Bay Area. Which, I mean, come on. What can’t you find in the Bay Area? 

Internet shopping for groceries is not only a fun pastime these days, it’s often a necessity. 

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Chickpea, Brown Rice, and Kale Salad in a Jar with Pesto

February 26, 2017
Chickpea, Brown Rice, and Kale Salad in a Jar with Pesto Recipe | Fake Food Free

I’ve always wanted a messy garden. I know that sounds strange. Most people want a gorgeously organized, symmetrical growing plot with every veggie in its place. 

Not me. I’ve always loved the look of gardens that are bursting at the seams with greenery growing in every direction. Like a forest gone wild that produces food. 

This might be because I lack the skill to produce one of those perfect gardens. Maybe I’m drawn to messy gardens because they are easier to maintain. But really it’s how they look. 

I’m getting there. 

Kale and Carrots in a raised bed garden | Fake Food Free

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Spinach and Chickpeas in Coconut Curry Sauce

October 20, 2016
Spinach and Chickpeas in Coconut Curry Sauce Recipe | Fake Food Free

I completely understand the argument that some people don’t like to cook. Not everyone enjoys being the in the kitchen like I do. 

The same goes for feeling too tired to cook. Even those of us who love it have days when we would give anything if someone would just bring us our meal already prepared. 

But when I start hearing about having no time to cook, that’s when I start timing my food prep and preparing a defense. 

This meal here is the kind of thing that I throw together on a regular basis for lunch. It’s the kind of recipe I don’t often post on the blog, because while delicious, it doesn’t have a wow or originality factor. 

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Cauliflower Rice with Basil-Spinach Pesto and Chickpeas

October 5, 2016

In this recipe, cauliflower rice is tossed with a spinach and basil pesto and chickpeas. It makes an easy light meal or side dish for anyone at the table because it also happens to be vegan and gluten free. 

Cauliflower Rice with Basil-Spinach Pesto and Chickpeas Recipe | Vegan and Gluten Free | Fake Food Free

I usually post things on Instagram the day I make and shoot them with a note about when they will be live on the blog. Call me old fashioned, but I’m just one of those diehards who still believes in preserving the real-time aspect of social media. Especially those platforms that have a portion of the word instant in their names. 

I typically get a few comments from people who can’t wait to see it, but none quite like this recipe. After posting this cauliflower rice, I not only got comments on Instagram, but also follow up on other social sites about when the recipe would be live. 

I think there is some unspoken rule that says your simplest recipes, the ones you just kind of throw together on a whim, are the ones that garner the most attention. 

That is definitely the case here. 

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Broccoli Cashew Soup

September 13, 2016

This broccoli cashew soup is blended until creamy and garnished with curry chickpeas and cashews. 

Broccoli Cashew Soup Recipe | Fake Food Free | A creamy vegan, gluten-free soup.

It’s pretty plain and simple how most of my recipes come about. I just like to experiment. 

When there is a new ingredient that is all the rage or an old one that is being used in a new way, I simply want to see how it might work in some of my old favorites. 

The ingredient of choice for the past little while has been cashews. You’ve probably seen how they can be turned into a creamy sauce. They are also being used to make a cheese-like product. It’s pretty fascinating if you are into that sort of thing. And I am. 

A while back I made some creamed corn with cashew and recently I decided to see how the blended nuts would be in a broccoli cashew soup.

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