Food for the soul

A little over a month ago we decided it was high time to give ourselves a reset. Our overindulgence (cakes, candy, bacon, bacon, BACON… yes, we love bacon) was getting the best of us. We realized that a lot of the time we ate and drank because we were bored, sad or overwhelmed… convenience foods became a regular. We were taking our bodies and our love of real food for granted. In light of this realization, we challenged ourselves to go an entire month without meat, dairy, gluten and refined sugars.

We loaded up on farm fresh fruits, veggies and grains. It wasn’t long before we felt better both inside and out. Our skin got clearer. We gained clarity (we hope you noticed haha!)

We experimented with food in ways that we never had before. The food we ate nourished us, and we felt it.

Here’s our healthy, meat, gluten and dairy free take on a few classic soul food dishes. You won’t miss the meat, we promise.

Ps. We still love to eat meat and sweets and will continue to do so.... but now, moderation is the name of the game.

Mac and cheese

with sundried tomatoes and fresh basil 

  • 1 cup of raw cashews, soaked for 2 hours
  • 2 cups vegetable broth
  • 2 whole red onions, 1 diced, 1 thinly sliced
  • 1 red bell pepper, diced
  • 1 fresh jalapeno, more if you like it spicy, diced
  • 1-tablespoon fresh lemon juice
  • 2 cloves fresh garlic, minced
  • 1 tablespoons mellow white miso (your local health food store should have it. We get it at whole foods)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 6 oil packed sundried tomatoes, chopped
  • 1 small handful fresh basil, roughly chopped
  • Salt and pepper to taste
  • 1 package brown rice macaroni (We use tinkyayda, the texture is superior)

Sauté your diced onion and red bell pepper in a tablespoon of olive oil over medium low heat until your onions are mostly translucent, add the garlic and jalapeno and cook for a couple minutes more.

Using a good blender (We LOVE our vitamix… thanks mom!) Blend your soaked cashews, veggie broth and miso until completely blended. Add your veggie mixture and nutritional yeast. Continue to blend until smooth.  Set mixture aside.

Cook pasta according to directions on the package, drain.

Using a large skillet, sauté sliced onion in 1 tablespoon over medium low heat until the onions are translucent, add your pasta and about a cup of your cheese mixture. Continue to cook, mixing frequently over high heat for a couple more minutes. Season to taste with salt and pepper. Add the sundried tomatoes and ¾ of the chopped basil. Plate it up and garnish with a little more basil. Voila!

Spicy Roasted okra

  • 1 lb of fresh okra, sliced in half
  • 2 tablespoons good olive oil
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

Preset your oven to 380 degrees. Spread your okra on a baking sheet, drizzle with olive oil. Season with cayenne, salt and pepper. Bake for 15 minutes or until crispy, mixing half way through cooking.

Mashed sweet potatoes

With coconut cream

  • 3 sweet potatoes, peeled and cut into large chunks
  • ¼ cup coconut cream
  • ¼ cup coconut milk
  • 1-tablespoon earth balance vegan butter
  • 1-teaspoon maple syrup
  • 1 pinch sea salt
  • 1 sprig of mint

Boil the sweet potatoes for 15 minutes or until soft. Drain water; add vegan butter, maple syrup and sea salt. Mash the sweet potatoes and whisk together ingredients. Plate in a shallow bowl, then drizzle with equal parts coconut cream and milk. Garnish with mint and add a dollop of extra vegan butter if desired.