Ellen Kanner

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You are here: Home / Archives for MAIN COURSE

Sukuma Wiki – Stretch the Week and Celebrate Greens

February 27, 2023 by Ellen Kanner Leave a Comment

 We end Black History Month with a Swahili language lesson — sukuma wiki.  It means “stretch the week.”  It also means stretch your budget and get your greens on. This great dish of the African diaspora is a delicious way to make the most of seasonal, regional greens whatever the season, and wherever you live,…

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Filed Under: LIGHT MEALS, MAIN COURSE, veggie dish

Mardi Gras Mushroom Étouffée

February 20, 2023 by Ellen Kanner Leave a Comment

Mushroom Etouffee in a bowl.

It’s time to party!  Mardi Gras, Fat Tuesday, is tomorrow, so get your wild on before Ash Wednesday kicks off 40 days of Lenten abstinence. Let the good times roll and make yourself some mushroom étouffée. Mushroom étouffée sounds fancy, fussy, and French.  It’s two out of three — fancy enough to dazzle guests, but…

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Filed Under: MAIN COURSE

Cauliflower Pasta of a Different (Delicious) Kind

January 9, 2023 by Ellen Kanner Leave a Comment

Starting the new year with plant power means more than green smoothies.  Cozy up to 2023 with creamy, comforting cauliflower pasta.  Cauliflower, once dismissed, overcooked, or both, is having its moment thanks to the keto craze and people’s carb phobia.  It started with commercial cauliflower pizza crust.  Cauli flatbread, cauli crackers, cauli pasta and more…

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Filed Under: LIGHT MEALS, MAIN COURSE, pasta

Taste the First Fruits of the Season with a Kwanzaa Bowl

December 26, 2022 by Ellen Kanner Leave a Comment

Indigenous to Africa and immortalized beloved by America, sorghum, sweet potato, black-eyed peas, and peanuts come together in one bowl.

Filed Under: MAIN COURSE

Black-eyed Peas — How Lucky Can You Get?

December 5, 2022 by Ellen Kanner Leave a Comment

Everyone loves a latke, but I love black-eyed peas at Hanukkah, in a fragrant fennel stew.

Filed Under: legumes and pulses, MAIN COURSE, stew

Lavender Lentils

November 21, 2022 by Ellen Kanner Leave a Comment

So many Thanksgiving articles dismiss anything not turkey as a side dish. To me, vegetables are always the main event, like this lavender lentil recipe. It’s plantbased, protein-packed, luxe on the plate and the palate, easy on the chef. Not only is it fancy enough for parties, it’s a make-ahead, too.  No wonder lavender lentils…

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Filed Under: legumes and pulses, MAIN COURSE

Better on a Biscuit

November 14, 2022 by Ellen Kanner Leave a Comment

Put the carb phobia aside and put a dreamy smile on your face. Think biscuits.  Something about fresh, flaky biscuits, golden brown outside, tender inside and still hot from the oven, so the vegan butter melts right into them, pleases and comforts like nothing else. That’s why I always make them for Thanksgiving.   With…

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Filed Under: BREAD, BREAKFAST, DESSERT, Sides

Falafel for N

November 7, 2022 by Ellen Kanner Leave a Comment

Falafel prove there’s a naturally vegan food everybody loves. Middle Eastern street food globally embraced, falafel are made with chickpeas and spices formed into balls and then fried. Chef Tony at Shaddai makes the best falafel I’ve ever had, and a close second are those made at Daily Bread, the Middle Eastern market I’ve been…

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Filed Under: Appetizers, LIGHT MEALS, MAIN COURSE

NO POWER? NO PROBLEM. BULGUR WITH KALE AND SPICED CHICKPEAS

October 17, 2022 by Ellen Kanner Leave a Comment

Bulgur with kale and spiced chickpeas

Bulgur with Kale and Spiced Chickpeas is the perfect post-hurricane food during power outages. This hearty recipe needs no cooking and no refrigeration. It’s conscious cookery at its finest. If you’ve just been hammered by a hurricane, you probably don’t care about that, you’re more interested in getting something to eat.  Bulgur with kale and…

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Filed Under: grain dish, legumes and pulses, MAIN COURSE

Sofkee

October 10, 2022 by Julie Kohl Leave a Comment

Exclusive! I’m excited to share this sofkee recipe from Miami Vegan, perfect for Indigenous Peoples’ Day. Celebrate Indigenous Peoples’ Day by enjoying corn, one of the Magic Eight crops Indigenous Americans gifted to the world. The wonderful thing is that fresh corn, for all its juiciness, dries beautifully, then lasts indefinitely.  Then it can be…

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Filed Under: grain dish

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Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

~ Work With Ellen ~

She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

~ available Cookbooks ~

Ellen Kanner

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Ellen Kanner

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Recent Publications

Edible South Florida Winter 2023

What Is British Cheese Rolling? | The Cheese Professor

Around the World in Cornmeal Mush | Whetstone Magazine

Adaptogens and Healthful Botanicals Trend in Cocktails | The Alcohol Professor

Discovering A Brave New World of Vegan Chocolates

Is Olive Oil Good For Us? | Huffpost

VegNews Jan 2022

Edible South Florida Winter Issue

Edible South Florida Fall 2021

VegNews Holiday 2021

Thanksgiving Without Turkey? A Valid Argument For Skipping The Bird.

Why This Latin American Chef Rejects The Term ‘Latinx’

The Diva of Daufuskie

SoFloVegans Podcast

Is Wine Vegan?

The Best Artisanal Cheese and Why We Love Them

Food Rescue U.S.: ‘Hunger Doesn’t Take A Holiday’

Art Friedrich: Food Insecurity Is A ‘Weakness That Will Be Exploited By Adversaries’

Broccoli Rising|October 2020 – Breathe, Nourish, Rise

What is Vegan Cheese and is it Legit?

The Germans Have a Word for That Snack

From Cucina Povera to Conscious Cookery: Timeless Garden-to-Kitchen and Back Again Smarts

Thinking Outside and Inside the Box: Growing Greens in Miami

Diet for a Large Pandemic

Currently Featured On

Brahma Kumaris Miami interview with Meredith Porte

Vegan Cinco de Mayo: Vegan Date-Sweetened Chocolate Love Bites & Mango Black Bean Salad

Vedge Your Best – The Plant-Based Podcast – Michele Olender

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