If we at ecoRDN had a vegan donut for every time some clown proclaimed, “tofu? yuck! tofu is gross!” we’d never need to buy another vegan donut, ever again. In fact, we would have enough vegan donuts to open our own vegan donut shop, and sail into the dairy-free sunset, handing out donuts like kittens hand out cute concussions. Wow! That’s quite a few vegan donuts, because kittens are cute, and the sad reality among fu-phobes and soya naysayers is grim and misinformed.
Not all tofu is created equal.
Continue reading “Tofu 101 with 20 Recipes!” →
The Skinny on Jackfruit
Jackfruit grows on a jack tree (also, jak tree), which is is “a handsome tree” of the mulberry family (Moraceae). Jack trees are monoecious, having both male and female leaves on the same plant.
When ripe, the external fruit omits a malodorous scent similar to decayed onions.
Jackfruit is the national fruit of Bangladesh.
With proper care and attention a jack tree will produce fruit for up to one-hundred years.
Continue reading “Jackfruit Tacos & Super Cool Facts” →
We threw a party! A vegan cheese party, and it went over pretty damned well.
What led to this? Well quite simply, if you lined up all the vegetarians and some omnivores and asked them “why not vegan” most would likely respond, “cheese”. Cheese is the reason why many will not consider a dairy-free diet. So we wanted to illuminate the diverse, multifaceted and oh-so flavorful aspects within the current dairy-free plant-based cheese world, which has come a long way!
Continue reading “ecoRDN’s Plant-Based Cheese Tasting” →
Whether you’ve heard (or read) the term Balance Bowls / Buddha Bowls / Power Bowls, the gist is all the same: the bowl is your vessel to pack with whole foods to fuel your body and mind. Think My Plate, but a bowl instead. It’s the latest trend but not a passing fad as it simply promotes mindful balance.
Continue reading “Pack a Bowl” →
If you’ve got the time, try this slow-cooked stock recipe for your homemade seitan. This particular stock is of the brown variety, which will give your seitan that deep ‘beefy’ flavor. It’s the go-to for our very own seitan recipe as seen in earlier posts. If you’re not already hip to that kernel of awesome stop what you are doing and check out our homemade savorylicious seitan recipe here. (It’s really freakin good!)
Our stock recipe is really simple, it just requires time…
Continue reading “Seitan Stock Recipe” →
Ok, so we are jumping on the avocado toast bandwagon here at ecoRDN! Why? Because it’s delicious, filling (from all that good fat), gorgeous (just look at all the IG posts!) and amazing (amazingly simple and nutritious that is)!
Continue reading “Avocado Toast” →
Per the USDA Nutrient Database, a 3.5 oz serving of yellow split peas contain 25 grams of protein, 26 grams of dietary fiber, 61% of our DV of Thaimine (B1), 34% DV of Pantothenic Acid (B5), and 69% DV of Folate (B9). Along with a decent offering of Iron (31%) these peas could quite possibly be viewed as the vitamin B’s knees!
Continue reading “Spicy Curried Split Peas” →
Sweet potato, sweet potato, how do we love thee? Let us count the ways!
Continue reading “Pan Roasted Sweet Potatoes” →
Need a quick and easy plant-based dish for your holiday feast or seasonal potluck? Well, look no further! Let ecoRDN‘s Spicy Basil Lentils be this year’s go-to champion!
Continue reading “Spicy Basil Lentils” →
Arugula is another plant of the Brassica family (Brassica eruca) also known as cruciferous vegetables. Cruciferous vegetables are naturally high in antioxidants and fiber. Native to the Mediterranean region, arugula is a natural source of vitamins A & K, Potassium and Calcium. Arugula is also high in nitrates, containing 18% more nitrates than kale. Nitrates are a natural means to combat hypertension and protect individuals at risk of heart attack. So, pretty important stuff!
Continue reading “Oil-Free Arugula Pesto” →