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Creamy Roasted Acorn Squash Soup (Vegan)

Creamy Roasted Acorn Squash Soup (Vegan)

Chelsea Gloeckner
Blog

Creamy Roasted Acorn Squash is the quintessential cold-weather meal!  It’s savory from the onion, garlic, and veggie broth, and sweet from the carrot, squash, coconut sugar, cinnamon, nutmeg, and clove.  Acorn squash becomes incredibly creamy when blended, and the oat milk adds an extra touch of plant-based creaminess.  Enjoy this soup immediately, or meal prep it for the perfect comforting lunch or easy heat-and-eat dinner.  It will last in the fridge for 3-4 days or in the freezer for 2-3 months!

Serves: 6

Prep time: 20 minutes

Cooking time: 40 minutes

What (your ingredients):

2 acorn squash, sliced in half and seeds removed

2 cups boiling water

2 tablespoons olive oil

1 yellow onion, diced

2 large carrots, sliced into small pieces

¼ teaspoon salt

2 cloves garlic, finely sliced

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

½ teaspoon cinnamon

2 tablespoons flour

3 cups veggie broth

1 tablespoon coconut sugar

½ cup oat milk

How (your directions):

Heat oven to 400°F.

Place acorn squash, cut side down, into a baking dish.  Pour 2 cups boiling water into the baking dish, then roast the squash for 40 minutes.

Meanwhile, in a large Dutch oven or soup pot, heat olive oil over medium-low heat.

Add diced onion, carrots, and salt.  Sauté and stir for 3-4 minutes, until the onion is translucent.

Add finely sliced garlic, ground cloves, nutmeg, and cinnamon.  Sauté for one minute.

Add flour and stir for one minute.

Slowly add veggie broth, stirring continuously as the mixture thickens.

Lower heat to low and simmer until acorn squash is finished roasting, stirring occasionally.

When the squash is done, remove from the oven, and allow to cool for 5 minutes.  Then, using a spoon, scoop out the tender squash flesh and add to the soup.

Using an immersion blender, or carefully adding to a blender, blend the soup until smooth.

Add the coconut sugar and stir until dissolved.  Add the oat milk and stir until combined. 

Serve hot!

Why (the science):  Acorn squash is high in fiber, making this satisfying soup great for digestion and disease prevention. 

Roasted Red Pepper and Tomato Rice with Capers (Vegan, GF)

Roasted Red Pepper and Tomato Rice with Capers (Vegan, GF)

Chelsea Gloeckner
Blog

Roasted Red Pepper and Tomato Rice with Capers (Vegan, GF) is a flavor powerhouse, and could not be easier to make! Simply roast the peppers and tomatoes, toast and cook the brown rice with garlic, garnish with capers and spring onions and voila! Dinner (or the perfect side dish) is served 😊 This dish makes great leftovers and meal prep easy! It’s perfect for a quick lunch, since it can be enjoyed room temperature, cold, warm, or hot.

Creamy Mushroom Soup (Vegan, GF)

Creamy Mushroom Soup (Vegan, GF)

Chelsea Gloeckner
Blog

Creamy Mushroom Soup tastes like pure comfort food but is loaded with veggies and has no cream or half-and-half!  It’s as easy as cooking onion, mushrooms, and potatoes in broth and blending until smooth with nondairy milk.  The chanterelle mushrooms from @MushroomMikeLLC add both elegance and a peppery, earthy flavor. 

Serves: 4-6

Prep time: 10 minutes

Cooking time: 25 minutes

What (your ingredients):

1 tablespoon avocado oil

½ yellow onion, diced

Pinch of salt

28 oz. white mushrooms, diced

1/8 teaspoon salt

½ teaspoon dried thyme

¼ cup dry white wine

3 russet potatoes, diced

3 cups vegetable broth

1 cup unsweetened nondairy milk (I used Ripple)

10 chanterelle mushrooms, roughly chopped

2 teaspoons butter (vegan)

Pinch of salt

Freshly ground pepper to taste

Optional: Drizzle of olive oil

How (your directions):

Heat avocado oil in a large saucepan over medium high heat. 

Add the diced yellow onion and a pinch of salt and sauté for 3-4 minutes, stirring frequently.

Add diced mushrooms, salt, and dried thyme.  Sauté, stirring frequently, until liquid from mushrooms evaporates, about 5 minutes.

Add white wine and stir for 30 seconds.

Add potatoes and vegetable broth.  Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.

Meanwhile, heat vegan butter in a small pan over medium heat.  Add chanterelle mushrooms and sauté for 2-3 minutes.  Season with a pinch of salt.   

Turn the stove heat off and stir in nondairy milk into the soup.  Using an immersion blender or high-speed blender, blend the mushroom soup until smooth.

Serve soup with freshly ground pepper and a spoonful of chanterelle mushrooms on top.  Drizzle with good olive oil and enjoy hot!

Why (the science):  Fiber-rich potatoes and nondairy milk add a plant-based creaminess to the soup without the need for heavy cream or half-and-half!  Mushrooms are prebiotics, which feed the healthy bacteria in your gut to help reduce inflammation and boost your immune system.

5-Ingredient Creamy Broccoli Soup (Vegan, GF)

5-Ingredient Creamy Broccoli Soup (Vegan, GF)

Chelsea Gloeckner
Blog

This 5-Ingredient Creamy Broccoli Soup comes together in less than 30 minutes and couldn’t be easier to make!  It has a silky-smooth texture, made creamy from the red potatoes, and is the perfect meal prep recipe.  5-Minute Creamy Broccoli Soup is nutritious, freezer-friendly, and perfect for lunch or a light dinner.

Serves: 6

Prep time: 10 minutes

Cooking time: 15 minutes

What (your ingredients):

1 tablespoons olive oil

1 yellow onion, diced

½ teaspoon salt

5 medium red potatoes, diced

6 cups veggie broth

8 cups broccoli florets

To serve: freshly cracked pepper

How (your directions):

In a large Dutch oven or soup pot, heat olive oil over medium heat.

Add diced yellow onion and salt.  Sauté for about 3-4 minutes, stirring occasionally, until onion is translucent.

Add red potatoes, veggie broth, and broccoli.

Bring to a boil, then cover, turn heat to low, and simmer for 10 minutes.

Turn off heat.  Using an immersion blender, blend soup until smooth and creamy.

If you don’t have an immersion blender, transfer soup carefully to a blender and blend until smooth.

Enjoy hot with freshly cracked pepper!

Why (the science):  Broccoli is a cruciferous veggie, meaning it has powerful anticancer effects!

Mushroom and Artichoke Pulled BBQ

Mushroom and Artichoke Pulled BBQ

Chelsea Gloeckner
Blog

Eating your vegetables has never been so easy!  Make pulled BBQ at home in 25 minutes using only a few easy, whole food ingredients.  Mushroom and Artichoke BBQ would be a delicious plant-based option at your outdoor picnic and summer BBQ parties 😊

Serves: 4

Prep time: 5 minutes

Cooking time: 20 minutes

What (your ingredients):

1 tablespoon olive oil

1 medium yellow onion, sliced

2 cloves garlic, minced

8 oz. white or baby bella mushrooms, diced

2 15-oz. cans baby artichokes in water, drained and diced

1 ¼ cup favorite BBQ sauce

Assembly: toasted whole wheat buns, coleslaw

How (your directions):

Heat olive oil in a large skillet over medium heat.  Add sliced onions and sauté for 3-4 minutes.

Add garlic, mushrooms, and diced artichokes.  Sauté for 5-7 minutes until golden brown.

Add favorite BBQ sauce and allow to simmer for 10-15 minutes, stirring only occasionally to allow for caramelization.

Serve immediately on a warm, toasted whole wheat bun with ¼ cup of coleslaw!

Why (the science):  Mushrooms are a rich source of selenium and glutathione, antioxidants that lower inflammation in the body.

Easiest Vegan Chili

Easiest Vegan Chili

Chelsea Gloeckner
Blog

Easiest Vegan Chili is so easy and quick, you can make it on a weekday in 30 minutes!  It requires 5-8 minutes of hands on dicing or stirring, but the rest of the cooking time is leaving the chili to simmer.  Leftovers are wonderful, so this Vegan Chili also makes a nutritious meal prep recipe for lunches or dinners.  Store it in the fridge in an airtight container for 4 days.

Serves: 4-6

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

2 tablespoons olive oil

1 yellow onion, diced

½ teaspoon salt

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon paprika

1 tablespoon tomato paste

24-oz. can diced tomatoes

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can white beans, drained and rinsed

1 cup water

How (your directions):

Heat olive oil over medium heat in a large Dutch oven.

Add yellow onion and salt, and cook until translucent, about 2 minutes.  Add the garlic and sauté for 30 seconds.

Add chili powder, cumin, paprika, and tomato paste.  Sauté for 1 minute.

Add black beans, white beans, and water.  Bring to a low boil, then cover, reduce heat to low, and simmer for 20 minutes.

Serve immediately with your favorite chili toppings!

Why (the science):  Beans are an excellent source of protein and fiber to keep you full and satisfied, while garlic and onion have antibacterial and antimicrobial properties to boost your immune system.

Sweet and Spicy Carrot Ginger Soup

Sweet and Spicy Carrot Ginger Soup

Chelsea Gloeckner
Blog

This luxuriously smooth Sweet and Spicy Carrot Ginger Soup is everything I want in a soup- incredible depth of flavor, bursting with nutrition, comforting.  I once had a soup at a restaurant like this, and fell in love with the sweetness of the soup that was also somewhat savory.  I hadn’t been able to recreate that balance of sweet and savory…until NOW!  This recipe is easy, quick, and can be made in advance.  Great meal prep option that lasts 3 days in the fridge 😊

Serves: 4-6

Prep time: 5 minutes (30 minutes soaking cashews)

Cooking time: 20 minutes

What (your ingredients):

1 tablespoon olive oil

¼ red onion, chopped roughly

1 lb. carrots, chopped roughly

1 Gala apple, chopped roughly

½ granny smith apple, chopped roughly

Pinch of salt

1 garlic clove, minced

1 thumb size knob ginger, peeled and sliced

¼ teaspoon cinnamon

Dash of cayenne pepper

4 cups vegetable broth

To serve: Greek style almond yogurt, maple syrup, granola

How (your directions):

In a large Dutch oven over medium heat, heat olive oil.  Add red onion, carrots, Gala and Granny Smith apples, and a pinch of salt.  Saute for 3-4 minutes.

Add garlic, ginger, cinnamon, and a dash of cayenne pepper.  Sauté for 1-2 minutes.

Add vegetable broth and bring to a boil.  Cover, lower heat to low, and simmer for 20 minutes, or until the carrots are fork tender.

Transfer mixture to a high-speed blender, and blend until smooth (start blender on low speed and gradually increase speed to medium-high.  Always hold the lid of the blender secure and be careful of steam).

Enjoy hot!

Serve with a swirl or dollop of almond yogurt, a drizzle of maple syrup, and a spoonful of granola.

Why (the science):  Ginger is a powerful anti-inflammatory

 

Cauliflower Chickpea Curry

Cauliflower Chickpea Curry

Chelsea Gloeckner

When I think curry, I think anti-inflammatory, filling, comforting, scrumptious- and you’ll love this Cauliflower Chickpea version for all of those reasons.  Don’t be afraid of the list of ingredients, because you probably have most of them in your pantry already.  I like reserving a few spoonsful of the coconut cream from the top of the can of coconut milk, then dolloping on top of the hot curry and brown rice.  Or even better, a drizzle of protein-packed tahini adds creaminess and richness.  Yum!

Serves: 6

Prep time: 15 minutes

Cooking time: 40 minutes

What (your ingredients):

1 tablespoon olive oil

½ red onion, diced finely

¼ teaspoon salt

Pinch of pepper

3 cloves garlic, minced or sliced finely

1 teaspoon coconut oil

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon paprika

1-2 dashes cayenne pepper (optional)

1 tablespoon tomato paste

1 yellow pepper, diced

1 head of cauliflower, chopped or sliced into small florets

1 cup vegetable broth

1 28-oz can diced tomatoes (San Marzano is best!)

1 15-oz can chickpeas, drained and rinsed

1 15-oz can full fat coconut milk

How (your directions):

In a large Dutch oven or large Wok, heat olive oil over medium heat.  Add diced red onion, salt, and pepper, sautéing for about 3 minutes, until translucent. 

Add garlic and sauté for 30 seconds.  Push onion and garlic mixture to one side of the Dutch oven or Wok, then add the coconut oil to the pan to melt.  Add curry, turmeric, paprika, and cayenne pepper (optional) to the oil to release the fragrance of the spices and toast slightly. 

Add tomato paste, yellow pepper, cauliflower, broth, diced tomatoes, chickpeas, and coconut milk (reserving a little coconut cream if desired for serving) and stir to combine.

Simmer on medium-low heat for 30-40 minutes.

Serve with brown rice and a drizzle of tahini.  Salt and pepper to taste and enjoy hot!

Why (the science):  Curcumin from turmeric may help prevent cognitive decline!  Check out this guide to boosting brain health here: https://onmilwaukee.com/living/articles/milwaukeean-brain-health.html

Cheesy Mexican Squash Casserole

Cheesy Mexican Squash Casserole

Chelsea Gloeckner
Blog

Perfect for summer entertaining, Cheesy Mexican Squash Casserole serves 4-6 as a main course, or 8 as a side dish.  You can make this casserole in advance, then bake in oven right before serving.  The Cheesy Vegan Sauce is scrumptious, and your non-vegetarian friends will never know that there’s no cheese 😉

Serves: 6

Prep time: 10 minutes

Cooking time: 40 minutes

What (your ingredients):

Vegan Cheese Sauce:

1 yellow onion, quartered

10 mini sweet peppers

¼ cup raw cashews

½ cup nutritional yeast

¼ cup water

½ teaspoon salt

Squash Casserole:

1 tablespoon olive oil

1 shallot, sliced thinly

3 cloves garlic, sliced thinly

Pinch of salt

½ teaspoon cumin

½ teaspoon chili powder

1 large yellow squash, sliced into half-moons

2 cups sweet corn

1 15-oz. can black beans, drained and rinsed

1 15-oz. can pinto beans, drained and rinsed

2 cups cooked brown rice

Parsley or cilantro for serving

How (your directions):

Preheat oven to 350°F. 

Make Vegan Cheesy Sauce by adding all ingredients to a high-speed blender.  Blend on high for 60 seconds until smooth.

In a large skillet, heat olive oil over medium heat.  Add shallots and sauté for 1-2 minutes.  add garlic and a pinch of salt, sautéing for 30 seconds.

Add cumin and chili powder to the oil. Hint: This allows the spices to “bloom” and become fragrant.

Add sliced squash and sauté for 5 minutes.  add corn, black beans, pinto beans, stirring for 2 minutes until warmed through.

Add rice and Vegan Cheesy Sauce and stir to combine.

Pour casserole mixture into a 2-qt. baking dish.

Bake for 25 minutes.

Garnish with snipped parsley or cilantro.  Salt and pepper to taste.

Enjoy hot! 

Why (the science):  Dairy can be inflammatory in the body, causing bloating, gas, acne, and many other symptoms.  This Vegan Cheesy Sauce incorporates vitamin C rich peppers and anti-inflammatory onion!  The nutritional yeast provides B12 and that signature cheesy flavor. 

Pasta Primavera

Pasta Primavera

Chelsea Gloeckner
Blog

Pasta Primavera is a smart dish to encourage more vegetable intake, without feeling like you’re eating a bunch of vegetables😉 It’s a scrumptious sauce with lots and lots of fresh veggies, and I encourage you to use whatever you may have on hand.  Lentil pasta and cannellini beans up the protein significantly.  I serve this Pasta Primavera over fresh zucchini noodles to add even more vegetables and bulk to my pasta portion.

Serves: 4-6

Prep time: 10 minutes

Cooking time: 10 minutes

What (your ingredients):

1 tablespoon olive oil

1 red onion, finely diced

1 orange bell pepper, diced

1 head broccolette, diced

¼ teaspoon Italian seasoning

Pinch of paprika

Pinch of salt

2 handfuls kale, chopped

1 15-oz. can cannellini beans, drained and rinsed

1 jar marinara sauce (I used a rich tomato sauce with Barolo wine)

12 oz. lentil Sedanini pasta (or any short pasta shape)

3 zucchini, spiralized

How (your directions):

In a large skillet, heat olive oil over medium heat.  Add red onion, bell pepper, broccolette, Italian seasoning, paprika, and salt.  Stir and sauté for 5 minutes.

Add chopped kale and sauté for 2 minutes.

Stir in cannellini beans and marinara sauce.  Heat through while pasta cooks, about 5-6 minutes.

Drain pasta and add to primavera sauce.

In each pasta bowl, place several curls of spiralized zucchini.  Ladle pasta and primavera sauce over fresh zucchini noodles.

Enjoy!

Why (the science):  Lentil pasta is high in protein (13 grams protein per serving!) which makes it a nutritious way to enjoy pasta and reach satiety sooner than you would with a white pasta.

 

Cauliflower Alfredo with Peas

Cauliflower Alfredo with Peas

Chelsea Gloeckner
Blog

I served this “alfredo” to my husband without revealing the true ingredients of the sauce and he believed it was real (parmesan and cream laden) alfredo!  No sir, just a humble cauliflower cooked until tender and blended with garlic and onion powder 😊  Husbands and kids will be tricked alike with this wonderfully easy alfredo pasta!  A drizzle of good olive oil gilds the lily.

Serves: 4

Prep time: 5 minutes

Cooking time: 20 minutes

What (your ingredients):

I head cauliflower, roughly chopped

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon red pepper flakes

4 oz. capellini pasta

¾ cup frozen peas

How (your directions):

Place cauliflower pieces into a large saucepan or pot and cover with water.  Bring to boil and cook for about 12 minutes, until the cauliflower is fork tender.  Tip: the cauliflower must be fork tender instead of al dente, so that it turns into a creamy sauce.

Meanwhile, boil salted water for pasta.

Ladle tender cauliflower into a high-speed mixer with about ¾ cup- 1 cup of cooking water.  Add garlic powder, onion powder, salt, and red pepper flakes.  Blend until smooth, about 30 seconds.

Add cauliflower alfredo to dried pan and heat on low.

Cook capellini in boiling salted water for 3 minutes.  Strain cooked pasta and add to cauliflower alfredo.  Mix to evenly distribute sauce.

Add frozen peas to pasta, cover with lid, and heat on low for 10-12 minutes.

Serve immediately with a drizzle of good extra virgin olive oil.

Enjoy!

Why (the science):  Cauliflower is a cruciferous vegetable, which means it provides powerful anticarcinogenic nutrients for our bodies.  What an incredibly versatile veggie, that it can pass as rice, pizza crust, and now alfredo sauce 😊

 

Shakshuka-Eggs Poached in a Tomato Stew

Shakshuka-Eggs Poached in a Tomato Stew

Chelsea Gloeckner
Blog

Shakshuka is the fancy name for a one-skillet dish of eggs poached in a tomato stew or sauce.  While shakshuka originated in North Africa, it is now a breakfast favorite in Israel.  While you can certainly wow your friends and family at a weekend breakfast or brunch, I prefer to make it as an easy weeknight dinner.  Shakshuka is warm and comforting at the end of a workday 😊  Serve with crusty bread, or my favorite way, over brown rice with a drizzle of good olive oil!

Serves: 4

Prep time: 10 minutes

Cooking time: 45 minutes

What (your ingredients):

1 tablespoon avocado oil

2 shallots, thinly sliced

1 zucchini, diced small

1 yellow squash, diced small

1 bell pepper, diced small

5-6 Roma tomatoes, diced small

1 head of kale, roughly chopped

 Salt

1 clove garlic, minced

1 teaspoon cumin

1 15-oz. can tomato sauce

½ cup water

4 eggs

How (your directions):

In a medium cast-iron skillet, heat oil over medium heat.  Add shallots and cook 3-4 minutes until translucent.

Add diced zucchini, squash, pepper, tomatoes, kale, and salt.  Sauté for 5 minutes until vegetables begin to brown slightly.

Add garlic and cumin and sauté for 1 minute.

Add tomato sauce and ½ cup water, then simmer for 10-15 minutes.

Using the back of a wooden spoon (or just a spoon or ladle), create four wells for the eggs.

Crack an egg carefully to keep the yolk intact and gently allow egg to slip into one of the wells.

Repeat for remaining three eggs.

Cover and allow to simmer until eggs are cooked to desired doneness (about 10 minutes).

Serve hot over brown rice with a drizzle of good olive oil and a sprinkle of salt!

Why (the science):  You may know that tomatoes are rich in lycopene, which is protective against prostate cancer, but did you know that the more processed the tomato is, the more lycopene there is?  Canned tomato sauce and tomato paste have a higher lycopene content than raw tomatoes!

Easy Summer Zucchini Soup | + Video |

Easy Summer Zucchini Soup | + Video |

Chelsea Gloeckner
Blog

This easy summer zucchini soup could be my favorite soup EVER!  It’s light, silky, bright, and refreshing.  Not to mention, the soup comes together so quickly, you can have dinner ready and on the table in 30 minutes.  Serve with a warm, crusty baguette on the side and enjoy 😊

Serves: 4

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

1 tsp. coconut oil

½ onion, roughly chopped

1 clove garlic, minced

2 zucchini, roughly chopped

3 cups vegetable broth (I used 1 tsp. bouillon and 3 cups water)

Juice of ½ lemon

How (your directions):

In a large Dutch oven or stockpot, heat coconut oil over medium heat. 

Add onion and sauté for 3-4 minutes.  add garlic and zucchini and sauté for an additional 3-4 minutes.

Add vegetable broth, bring to a boil, then lower heat to simmer.  Cover and simmer for 15 minutes.

Transfer to a high-speed blender and blend until smooth.  Add juice of ½ a lemon and serve immediately!

Why (the science):  Zucchini is rich in vitamin B6, which plays an important role in metabolism and cognitive development!  Who knew? 😉

 

Eggplant and Mushroom Bolognese

Eggplant and Mushroom Bolognese

Chelsea Gloeckner
Blog

This bolognese recipe is my new favorite pasta creation, because it really has the flavor and texture of a classic Italian meat sauce.  Mushrooms and eggplant are often used to replace meat, so when they are diced finely and sautéed with Italian seasoning, the result is a phenomenal sauce that you’ll love more than the meat version!  Don’t leave out the tomato paste, as it creates a richness in flavor that can’t be missed!

Serving Size: 4 portions

Prep time: 5 minutes

Cooking time: 15 minutes

What (your ingredients):

1 tablespoon olive oil

½ large yellow onion, finely diced

Dash of salt

1 eggplant

1 tablespoon tomato paste

1 8.oz package baby bella mushrooms

½ teaspoon Italian seasoning

Pinch of red pepper flakes (optional)

Cracked black pepper to taste

1 jar favorite tomato sauce

4 oz. spaghetti

How (your directions):

Bring a large pot of water to a boil and salt generously (pasta water should taste like the saltiness of the ocean).

Meanwhile, heat olive oil in a large fry pan over medium heat and sauté onions with a pinch of salt until slightly translucent, about 5 minutes.

Cut eggplant into a small dice and add to onions.  Push onions and eggplant to one side of the fry pan.  Add the tomato paste directly to the heat and allow to cook for one minute.  Then, stir all ingredients together and continue to sauté.

Add spaghetti to boiling, salted water and cook to al dente or 1 minute shorter than package instructions (about 7 minutes).

Finely dice the mushrooms and add to vegetable mixture.  Add Italian seasoning, pepper, and red pepper flakes if using.

When mushrooms have browned, add jar of your favorite tomato sauce and reduce heat to low.

Add 1 ladle of pasta water to sauce before draining water (the starch of pasta water thickens the sauce).

Serve the eggplant and mushroom Bolognese over spaghetti with a drizzle of olive oil and a few basil leaves.

Bon appétit!

Why (the science):  Did you know that eggplant can help lower blood pressure and cholesterol!?

Creamy Caulfilower Dill Soup

Creamy Caulfilower Dill Soup

Chelsea Gloeckner
Blog

6 ingredients (olive oil, salt, and pepper don’t count!) is all it takes to make this silky, spring-inspired soup JOh, and there’s no cream!  Simmered and blended cauliflower creates that velvety consistency.  Ready in under 45 minutes from prep to serving, this light soup pairs perfectly with a grilled sandwich or breadsticks on the side.  Perfect for the cooler transition weather from winter to spring, it’s warming and comforting.  Serves 8 (makes great leftovers)

Why (the science):  Rule of thumb: stinky vegetables (think onions and garlic) and cruciferous vegetables (like broccoli and cauliflower) are known for their anticarcinogenic effect.  This is one powerful soup!

 

Vegan Mac and Cheese

Vegan Mac and Cheese

Chelsea Gloeckner
Blog

I grew up eating my Mom’s homemade mac and cheese, which had all the flavors and fat that comfort food typically has and is one of my favorite recipes (hello butter and cheddar!).  On a whim, I decided to make vegan mac and cheese inspired by fellow healthy food bloggers, and it knocked my socks off!  I tweaked a few recipes to make this stellar version-all the flavor of traditional mac and cheese, but without the saturated fat and dairy.  The “cheese” is gooey, creamy, and honestly tastes like cheddar cheese.  Skeptical?  Try it and taste for yourself

Why (the science):  Nutritional yeast is the key component to making vegan food brilliantly taste cheesy and is packed with vitamin B12, a vitamin found mostly in animal food.  B12 is required for metabolism and DNA synthesis, so nutritional yeast is a powerful food that all vegans should have in their back pocket 

Summer Vegetable Curry

Summer Vegetable Curry

Chelsea Gloeckner
Blog

Don’t be intimidated by the longer list of ingredients for this recipe-chances are, you have many of the spices in your cabinet!  It’s really as simple as sautéing fresh in-season summer veggies, adding your favorite broth and silky coconut milk, and finishing with fragrant summer herbs.  Be sure to include the refreshing mint and basil upon serving, as they brighten and balance the flavors of the curry!  Serves  

Healthy New England Clam Chowder

Healthy New England Clam Chowder

Team Compass
Blog

Visiting Cape Cod at a young age made me fall in love with clam chowder, but as a child, it seems you never have to worry about calories and fat! For the health-conscious, I have created a creamy clam chowder WITHOUT the cream and butter, and you won’t feel like you are compromising on flavor or texture  Serves 3-4

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