Vegan Collard Wraps with Thai Peanut Dressing

Vegan Collard Wraps with Thai Peanut Dressing

I love these Collard Wraps wraps! And since I’m already slicing and dicing, I typically double the recipe and use the extra filling for salads or buddha bowls.  I am also re-committing to a 100% gluten-free diet. Therefore, I decided to use greens instead of a traditional grain wrap. 

In case you didn’t know, collard green belongs to the same family as kale, broccoli, cabbage, Brussels sprouts, and bok choy. Collard greens are nutrient-dense and low in calories. They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidants.

These veggie wraps are packed with high-quality protein, thanks to the quinoa. This naturally gluten-free grain is considered a superfood because it’s a powerhouse of nutrition. Quinoa contains all nine essential amino acids and lends seven grams of hearty protein per serving. I made hummus with quinoa because it seemed like a good pairing! Here are some quick tips for cooking quinoa (pronounced keen-wah).  

  • Rinse the quinoa. I usually only do this with other grains, like rice. But it is 100% necessary when cooking quinoa from scratch. You run the risk of having crunchy quinoa if you don’t.
  • Cooking the quinoa in vegetable broth gives it much more flavor.

Modify the recipe to your liking by using the vegetables of your choice. I suggest using sliced tomatoes instead of the red pepper, swapping kale for the spinach, or adding a few crisp radishes. And vegan feta instead of avocado also gives it a delicious creamy bite!   The best part, though, is the Thai Peanut Sauce!  

 

Spicy Thai Peanut Sauce

Easy and delicious this sauce keeps in the fridge for up to 7 days.  I love it as a dipping sauce for my collard wraps, as a dressing over my favorite Asian-inspired buddha bowl, or on my tofu satay.

 

Quinoa Hummus

Quinoa Hummus

Perfect for wraps, sandwiches, or as a dip, this quinoa hummus packs some protein!  I added a roasted red pepper to this recipe for my collard wraps!  Feel free to get creative with this one!

Creole Smoky Black-Eyed Peas

Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t remember, but I’m sure Grandma opened a can of beans, threw in a ham bone, added some salt, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super-smoky deliciousness!

Though called a pea, black-eyed peas are a variety of cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, and the greens represent paper money. Cornbread is often served with black-eyed peas and greens, representing gold.

Serve over rice with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!

 

 

Quiche Provençale with Root Vegetables

Sometimes when the inspiration hits, I go a little crazy in the kitchen.  It is the most wonderful feeling not to follow a recipe and just go where your crisper drawer takes you.  This last weekend I had a lot of root veggies begging to be used.  I also went to Whole Foods and found a fantastic variety of products I couldn’t get at my local grocery store.  My favorite was the bunch of dandelion greens!

I had just made a quiche with a so-so potato crust that, unfortunately, stuck to the bottom of the pan.  Root vegetables are high in starch, and when cooked, they slowly release sugar, and the sugar makes them sticky.  After thinking about it for a bit, I tried cooking the potato crust very quickly, not giving them time to stick.  Hence, the broiler! And guess what?  It worked!

For this recipe, I used parsnips (the carrot’s favorite cousin), turnips, which, if you’ve never had them, I highly recommend getting some, and Yukon gold potatoes.  I grated one large and one small turnip and three Yukons for my crust and added 1/2 cup grated vegan Parmesan cheese, 3 tablespoons of melted butter, and 1 teaspoon of Herbs de Provence.  I broiled it in my 2.5 quart French Corningware for 8-10 minutes.  But as with all things broiler, keep an eye on it.  You want the potatoes very lightly browned.

For the filling, I made coconut bacon out of vegan bacon-flavored oil.  Now, most of you won’t be able to find that, so here’s a quick link to Minimalist Baker’s quick and easy coconut bacon.  I would suggest making this ahead of time.  It stores well, and it’s nice to have on hand.

Finally, I peeled my potatoes.  For this delicate and tender dish, I did not want the potato peel in my dish.  And sometimes, when you simmer potatoes with the skins on, they fall off anyway.   I like the Yukon golds for this dish because they are a little more dense and creamy!

Let me know if you made this dish and how you liked it!

XO,

Steph

 

Coconut Curry Carrot Soup

Coconut Curry Carrot Soup

This soup’s got me in full fall mode. 🍂 I know it’s still warm out, but something about the cozy spices and creamy texture just made me want to light a candle and put on a sweater.

It’s the kind of soup that’s good hot or cold—perfect for these in-between days when it’s chilly in the morning but still 85° by lunch.

Fall’s always been my favorite season. I love the break from the heat, the colors, the slower pace… and definitely the food. Soups, stews, chili—all the warm things that make you feel hugged from the inside out.

This one’s not just tasty—it’s actually good for you, too. It’s full of warming spices like cinnamon, ginger, turmeric, black pepper, cardamom, and cayenne. These have been used for thousands of years to help with circulation and keeping your body warm and well during the cooler months. Plus the turmeric and ginger are both powerhouses when it comes to fighting inflammation and boosting immunity. And carrots? Loaded with all the good stuff.

The recipe makes 4–6 servings, but I doubled it because everyone went back for seconds—and there were zero leftovers. It keeps in the fridge for up to a week, but let’s be real… it probably won’t make it that long.

If you try it, let me know what you think. I love seeing your bowls!

XO,
Steph

 

 

Nut Free Vegan Queso

Nut Free Vegan Queso

A few weeks ago, I was asked to create vegan, gluten-free, nut-free meals for a woman and her family of five. One of the trickiest things to make without nuts is cheese! Cashews and almonds are staples in most plant-based versions—but not this one.

This recipe starts with flour and comes together like a classic béchamel, but with a plant-based twist—nutritional yeast, seasonings, and a little creativity. You can make it as thick or as thin as you want:

  • For a dip, skip the stock or use just a splash.

  • For a drizzle (like on enchiladas, nachos, or roasted veggies), use all the stock.

It also makes an amazing base for broccoli “cheddar” soup, or drizzled over a veggie scramble.

I make mine gluten-free with a 1:1 gluten-free flour blend, but if you’re good with wheat, go for it! I’m part of the unlucky 5% who have a true wheat allergy and a gluten sensitivity. Gluten can be inflammatory for some of us—it’s a super sticky protein that our bodies sometimes just can’t process well.

For a little kick, I added green Tabasco to mine, and the dip disappeared within hours! Green Tabasco is milder than the original, and I use it on everything—even popcorn.

Anyway, enjoy this one! It’s simple, flexible, and family-approved. When you make it, tag me and let me know what you think.

XOXO,
Chef Steph
 💚

Napalm in the Morning

Napalm in the Morning

When he was three years old, my son was diagnosed with Asperger’s, a variant on the autism spectrum. By the time he was five, I had read everything I could get my hands on about what they (at the time) referred to as Asperger’s Syndrome. “A syndrome is a recognizable complex set of symptoms and physical findings which indicate a specific condition for which a direct cause is not necessarily understood.” Though I suspect there is a direct correlation between agent orange exposure in Vietnam War veterans and the rise in Autism among their grandchildren.

Asperger’s is generally marked by:

  • Emotional Sensitivity.
  • Fixation on Particular Subjects or Ideas.
  • Linguistic Oddities.
  • Social Difficulties.
  • Problems Processing Physical Sensations.
  • Devotion to Routines.
  • Development of Repetitive or Restrictive Habits.
  • Dislike of Change.

There also tends to be a co-morbidity between mood disorders like anxiety and depression and behavior disorders like attention deficit disorder (ADD) and obsessive-compulsive disorder (OCD). And please note, in this context, the word behavior is defined as a particular way of functioning (i.e., can’t focus) versus how a person chooses to conduct themselves. 

When Covid hit and schools closed, I became Jason’s teacher. I then realized how far behind he was academically. Unfortunately, he is not only cognitively impaired but also socially impaired. And because of it, he was being bullied at school.

He often ate alone at lunch (he later told me it was easier because he didn’t have to worry about what to say). He likes quoting Francis Ford Coppola movies (Apocalypse Now is his favorite movie) and telling you the specifics of various World War 2 military battles. And let me tell you, those are not exactly great 6th-grade conversation starters.

And then, one day, a girl asked him if he’d be her boyfriend. I knew this girl and his troubles with her in the past. I warned him, but he was thrilled. And when he said yes, she proceeded to mock him and joke to everyone that he would never stand a chance. As his mom, this hurt, of course, but I also believe in getting hard knocks out of the way early. The school handled the situation remarkably, and Jason learned fundamental lessons about the human condition.

I kept him home for the next two years and became the county’s least-paid full-time middle school teacher. And that’s when I realized how bad his attention deficit disorder was. Not being able to focus also caused us a lot of anxiety. But he also comes by his inability to concentrate, rightfully. I could’ve had this piece written in two hours, but I got up at least 12 different times to do 12 other things. The squirrels in my head are also fast! But I don’t like labels and told Jason that if he can harness his ADD, it can be his superpower. 

We got ahead in school because we could stay with a topic until he “got” it. But I knew that was not possible in high school, where they covered a subject and moved on. I had held off on medicating him but knew his ability to focus was critical to his success. So, we did it, and he started meds over the summer. And academically, he’s doing great!

Thankfully we stopped his moodiness and outbursts when he was little with no meds needed. I read about the correlation between food and Autism and removed all dairy (specifically the casein protein) and gluten from his diet. There is a direct correlation between the severity of symptoms and these sticky proteins.

Anyway, high school has been great. He is good in math and bad (but getting better) with girls. He is also taking medication for anxiety (which he also gets from me) and for ADD. His grades are good, and he genuinely seems to be happy. Still, when he told me he had put his name in the ring for Homecoming court, my first thought was, “Aw, crap.”

My oldest, who loves her brother and wants nothing more than to protect him, pleaded with me to convince him not to run. But I told her that was not possible. He was way too excited. My only warning was to run a fair and well-mannered TikTok war with his opponent!

And guess what? He won and was elected to the freshman homecoming court. It turns out they were right. You are free to be yourself in high school, and nobody cares. Before he started high school this fall, he nobly reached out to the kids he had issues with in middle school and apologized. Those same kids have grown to know and embrace Jason and were instrumental in getting him the homecoming sash.  

If I had discouraged him from running, I could have robbed him of his success, of getting the win. And what a shame that would’ve been. He came up to me after this picture was taken and told me it was the best night of his life! That made this momma smile and even cried a little.

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

We are in the season of all things pumpkin. I have friends who are rebelling and refuse to buy into the hype. Haters gonna hate. But as for me, I dive in headfirst! There is a reason everyone loves pumpkins! But unfortunately, it’s not for the autumnal gourds themselves, but for the spices that usually accompany them! 

Last year on NPR’s Morning Edition, they spoke with Jason Fischer, a psychological and brain sciences professor at Johns Hopkins University. His team has been researching the science behind pumpkin spice’s appeal and found that it has a lot to do with how we associate smells and flavors with fall.

“Those associations, they form year after year. They also give us this sense of familiarity,” Fischer said. “And when you start to smell the pumpkin spice things in the stores again, it gives you a little feeling of nostalgia.”

Whatever the case, the smell of these muffins baking in the oven will evoke warm fuzzies! They are gluten-free, too! I used a 1:1 Gluten Free Flour mix and had excellent results. Just be sure it has xanthan gum, which helps bind the muffins, taking the place of gluten in the flour. 

I also used brown sugar instead of white sugar and a pumpkin spice mix that I made myself. If you have ripe bananas, you can use them instead of egg substitutes. I did not have any on hand, so I used 1/2 cup of Just Egg, and it worked perfectly. You can also use 2 flax eggs if you prefer.