Rich, smoky and full of greens. The recipe for the spread makes quite a lot (so, reduce or be prepared to have extra on hand). Ingredients For the spread 1 cup red lentils 2 cups vegetable stock 1 ‘sprig’ dried kombu (about 2″) 1 1/2 cups coconut milk (I use full fat) 1T fresh garlic, […]
Simple waffles with lovely colours and flavours. Ingredients For the waffles 1 cup whole wheat flour 1/2t baking powder A pinch baking soda 1T milled flax seed Coconut sugar to taste (I use 1T) 1 1/4 cup unsweetened plant milk (I use soy) 1/2T balsamic vinegar 1/2T avocado oil (or similar) Additional plant milk as […]
A simple and nourishing soup that relies on the texture and flavour contrasts of romano beans with kale. Served here with freshly baked bread. Ingredients 1/4t coarse sea salt 1 small scallion, minced 1/2T fresh garlic, minced 1t herbes de Provence (or similar) 1/4t black pepper A pinch dried chilis 1/2T balsamic vinegar 1/2T tamari […]
Simple, savoury and rich, this makes for a luxurious addition to fresh bread, socca, with seitan, tofu and other dishes. Shown here with breaded eringi mushroom crostini and lightly wilted spinach. Ingredients 1 cup red lentils 2 cups vegetable stock 1 ‘sprig’ dried kombu (about 2″) 1 1/2 cups coconut milk (I use full fat) […]
A simple but luxurious dessert. Ingredients For the bananas 2 medium frozen bananas (about 1 1/2 cups) 1T cashew butter 1/4t vanilla extract For the caramel 1/4 cup large, soft dates, pitted and chopped 1/4t vanilla extract 1/4t coarse sea salt 1/4 cup hot water For garnish 1-2t pecans Method Soak the pitted and chopped […]
A simple, refreshing treat. Ingredients 2 cups frozen blueberries 1 medium frozen banana (about 3/4 cups) 1T lemon juice 1/3 to 1/2 cup soft, dried dates, pitted and chopped Optional: 1t powdered maca root. Add more dates for a sweeter dessert. Method Blend the blueberries and lemon first. Add the dates and blend. Then blend […]
Layered with curry spices, garama masala, kale, tomato and sesame, this is a simple, slowcooked dish with rich flavour and texture. This makes 2 large bowls, or 4 small ones. Ingredients For the lentils 2T curry powder 1/2t dried red chilis (or to taste) 1/4 cup scallions, finely chopped 1T fresh garlic, minced 1t fresh […]
A very simple, traditional (and lovely) combination with a little extra body, nutrition and spice. Garnish with croutons, smoked coconut, a little cooked rice, chopped sundried tomatoes or chickpea, masa crumbles (as shown). This makes a large bowl for 2 and a small bowl for 4. Ingredients 1/2T garam masala 1/4 cup scallions, finely chopped […]
A simple treat sweetened with dates, similar to hand pie or blueberry pierogi. This recipe easily doubles. Ingredients 1 1/2 cups blueberries (I use frozen) 1/2T lemon juice 1/2 cup packed soft, dried dates pitted an chopped (I use medjool) 1/2T tapioca flour dissolved in 1/2T cold water 1T milled flax seed 1 – 1 […]
Potatoes, cubanelle peppers, mushrooms, and pears roasted with scallions, chili and garlic, tossed with sundried tomatoes, nutritional yeast and flax, then tossed with baby spinach in a sesame and tamari balsamic vinaigrette. Ingredients For the roasted vegetables 2 cups potatoes, 1/2″ dice (I use white grelots and quarter them) 2 cubanelle peppers, cored and seed, […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
LAUREN CORMAN INTERVIEWS PROFESSOR FRANCIONE ON THE CALIFORNIA...November 2, 2004 - 3:23 pmROB MOORE INTERVIEWS PROFESSOR FRANCIONE AND TAMIE BRYANT...December 13, 2005 - 3:22 pm
PROFESSOR FRANCIONE KEYNOTES “ANIMAL RIGHTS: THE LAST...April 7, 2006 - 2:16 pm
BOB AND JENNA TORRES INTERVIEW PROFESSOR FRANCIONE ON WELFARISM,...November 3, 2006 - 3:21 pm
VANCE LEHMKUHL INTERVIEWS PROFESSOR FRANCIONE ON VEGAN EDUCATION...January 7, 2007 - 3:20 pm
