Holistic Health Vegan


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Thiakry from Senegal (Vegan)

 

Thiakry

One of the things I love about New York is that it makes me feel like an explorer. I’ll never forget the day I went for a long leisurely walk and happened upon a nondescript restaurant. The menu outside advertised Senegalese cuisine.

When I opened the door, I felt as if I had been transported to Dakar. The decor was beautiful and the music from the live band playing that night was on fire. That night, I had what I still refer to as the meal of my life. Everything was absolutely delicious. I enjoyed my meal along with the company of the other patrons.

At the end of the meal I was brought a curious dessert made with couscous called Thiakry.  This dessert tasted absolutely divine. It was sweet from the pineapples and a little sour from the yogurt. I asked the waiter for the recipe and I couldn’t believe how simple it was to make.

I made a vegan version of the Thiakry today. I decided to make the recipe my own by adding roasted peanuts, cinnamon, and coconut flakes. Click here for this delicious recipe. Continue reading

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Cheezy Baked Potato Soup

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We are well into the fall season. I find that this is the time I start to crave more savory but not necessarily filling foods. In this case I wanted all the flavors of a baked potato but not the density of it in my belly. I felt like this soup was a great compromise for me because I got to enjoy the baked potato but I didn’t feel the need to take a nap after eating. The flavor is creamy, cheezy, and soothing like a cozy blanket. Yes, you read that correctly. I can’t be the only person who thinks certain foods reminds them of cozy bed linens…LOL

Anyway, click here to find out the recipe for this soup.

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Moqueca-Brazilian “Fish” Stew Recipe

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Prior to becoming vegan I tried this Afro-Brazilian dish and was blown away by the flavor. It is light and clean from the coconut milk and cilantro yet soulful and delicious because of the palm oil flavor. I knew instantly that this was a dish I wanted to replicate as a vegan. Besides I already had all of the ingredients, so there was nothing standing in my way. I made the Moqueca and served it atop whole wheat Israeli Couscous. Click to find out the recipe. Continue reading