Sweet potato, sweet potato, how do we love thee? Let us count the ways!
Canned cranberry sauce is loaded with additional sweeteners, whether sugar or high fructose corn syrup. A 14 oz can of Ocean Spray cranberry sauce contains a whopping 24 g of sugar per serving! To put this in perspective, a 12 oz can of Mt Dew contains 31 g sugar per serving! That is some truly ugly math!
Holidays are crunch time so quick and easy recipes are gold. Try ecoRDN’s easiest dairy-free mashed potato recipe EVER!!!
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!
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!
Acorn squash is a seasonal, flavorful source of potassium, iron, calcium, and vitamin C. The seeds of acorn squash may be roasted and eaten, like pumpkin or sunflower seeds.
Acorn squash stores easy, staying fresh for up to 3 months in cool dry areas away from extreme temperatures and direct light. Their meat can also be processed, pureed and frozen for up to one year. Prep for next year’s holiday bash, this year!
This recipe uses fresh ginger, which packs a hefty throat-punch! If you are too much of a little baby we recommend reducing the ginger by half. But if you are tough enough, go all in and put your face into the heart of Autumn, like a BOSS!
We at ecoRDN love barley, in fact barley is one of our favorite grains. It’s toothy “al dente” bite offers a nice alternative to everyday rice. So we’re sharing our favorite barley recipe, which makes for a hearty, heart-healthy comfort side to any holiday feast.
The harvest season is upon us as thoughts turn to pumpkins and spice. Spooky faces, bats and cats do their macabre dance in homage to things past. Ah Halloween, this is truly the most wonderful time of year! ecoRDN has been hard at work in our creepy lab concocting another set-it-and-forget-it sweet rice-cooker hit, this time in the form of a ‘spooky’ pumpkin cake. Spice up your Halloween parties with this aromatic, seasonal recipe. It’s great, we’ve been having it for dessert and are so excited to share this original recipe with you!
Before ecoRDN returned to Pittsburgh from NYC living we made a list of all the many vegan-friendly food hubs to visit upon return to our glorious city and Spak Brothers topped the list. Spak forged a path not many dared back when they first opened their doors. Sure Pittsburgh has seen a vegan-friendly boom over the last five years, but before that boom the vegan scene was practically crickets. There was the dope East End staple Quiet Storm, the Southside Zenith with their epic brunch and all-vegan dessert, however pizza and wings were not yet on the menu. Thus enter the Spak!
Today is only one week after checking out and we are truly missing our little dorm room at Pitt’s Johnstown campus. A secluded, wooded oasis home to many chipmunks, squirrels and bunny rabbits but more importantly, at least for this blog post, the venue for Vegetarian Summerfest.