At Vida Vegan Con, I had the pleasure of meeting Blissful Chef blogger Christy Morgan. Her Blissful Bites cookbook hit stands just in time for VCC, so I purchased my very own autographed copy at the conference.
When Christy sat down with me to sign the book, she said, "You know it's all healthy food, right?" Ha! I love my that deep-fried reputation precedes me! But really, folks, as much as I love biscuits & gravy and country fried tempeh steak, a lady's gotta eat some uber-healthy stuff sometimes if she wants to keep her girlish figure (whatever that means). It's all about balance, and after one too many Voodoo Donuts in Portland, I assured Christy that I was going to need her healthy recipes. Bad.
The glossy, full-color book is filled with macrobiotic, raw, and cooked vegan foods — all based on whole foods. Nothing processed. I love me some fake meat, but as today's tip in my Vegan's Daily Companion book suggested, we should all be eating whole foods as the foundation of our diet with processed foods playing a more minor role. Christy's Blissful Bites helps re-establish that whole foundation.
Her recipes are organized by season, so for starters, I chose two from the summer choices. I used fresh summer tomatoes from the Memphis Farmers Market for this raw Heirloom Tomato Gazpacho:
Confession: I bought regular tomatoes instead of heirloom, even though the recipe specifically calls for heirloom. At $2 or more per tomato, I just couldn't afford enough heirlooms to make this soup. Regardless, the regular tomatoes tasted fine — juicy and sweet, just like a tomato should be at the height of their season. The tomato is complemented by blended red and green pepper and balsalmic vinegar. Tangy, sweet, salty, delicious.
For my protein, I made Christy's Curry Chickenless Salad and served it with Back to Nature Multi-Seed Brown Rice Crackers:
Wow! I've tried several recipes for chicken salad over the years, but this one takes the cake. It combines both steamed and cooled tofu and tempeh, and there's a little almonds, celery, and currants for crunch. All mixed up in a curry-Vegenaise dressing. Yum!
How do you sneak more whole foods into your diet?