Fragrant Vanilla Cake

Category: Savoury Dishes

  • Cooling Cucumber Miso Almond Noodles

    Cooling Cucumber Miso Almond Noodles

    My Grandpa grows a garden of just cucumbers and tomatoes every Summer, and he always shares a bunch with me.  I am extremely grateful for that.  They are honestly the best tomatoes and cucumbers I have ever tasted and every time I get one at the store I am disappointed because they don’t measure up to these.  I love eating the cucumbers with hummus, but I also love adding them to salads because they are so cooling in the Summer.  I got some black bean noodles recently to try and ended up loving them, so I decided to make a salad with those and the cucumbers.  Black bean noodles may sound weird or different to some, but they are actually really good!  I like them better than regular noodles, and they pack 25 grams of protein per serving!  So, you can get your protein without having to add any extra protein to the noodles.  Who says vegans don’t get enough protein?!  I certainly do!

    Cooling Cucumber Miso Almond Noodle Salad 2

    The salad I made was actually really simple, I added carrots and scallions as well for some crunch and color, and a miso almond dressing. To be quite honest, this dressing is a staple in my refrigerator, and I have it on hand at all times.  My favorite use for it is to drizzle it over roasted yams which I also top off with black beans and cabbage for a satisfying meal.  So I knew this dressing would be good on the noodles.  The salad came together fast, which is important for busy nights, and it tasted amazing.

    Cooling Cucumber Miso Almond Noodle Salad

    I shared some with my Mom and Eric because I made a bigger batch, and they thought it was really good too!  It may look simple and plain, but once you taste it I guarantee you won’t be able to stop eating it until the whole plate is gone. It makes a good lunch for the next day too if you have leftovers since it is served cold.   Another thing about this that is awesome, is it is pretty cheap to make!  So wins all around!

     

    Cooling Cucumber Miso Almond Noodles
    Serves 2

    Ingredients:

    Dressing:

    • 1/2 cup raw almond butter
    • 2/3 cup filtered water (or as needed)
    • 1 Tbsp white miso
    • 1 garlic clove, minced
    • ½ tsp sea salt

     

    Salad:

     

    Directions:

    1. Place all dressing ingredients in a blender and blend until smooth.  Set aside.
    2. Cook noodles according to package directions and cool.
    3. Combine noodles with veggies and dressing in a bowl and toss together until combined.  Serve!

     



  • Summer Cantaloupe, Sun Dried Tomato and Macadamia Chevre Salad

    Summer Cantaloupe, Sun Dried Tomato and Macadamia Chevre Salad

    Summer Cantalope, Sun Dried Tomato and Chevre Salad

    I once overheard a woman yelling at the produce guy at the grocery store because they did not have any arugula at the time.  She was mad because she wanted to make a recipe using it and nothing else would do.  I felt like telling her that she could improvise and use spinach, or maybe some dandelion if she still wanted that peppery flavor…but I decided not to get involved because she probably would not have listened.  She seemed like she was mostly complaining to complain.  But a valuable lesson could be taught here.  The ability to improvise when it comes to cooking is very important. There is usually something you can substitute  for another ingredient if it isn’t available.  Also, never be rude to the produce guy, it isn’t his fault that there is none of whatever you want available.  It is usually a problem with the supplier, or maybe it is out of season (I have seen that conversation as well).  Sometimes people don’t realize that veggies and fruits have seasons.

    Summer Cantalope, Sun Dried Tomato and Chevre Salad 2

    So about this improvising thing.  I feel I have it down pretty well.  Even improvising with what is in my fridge, and just cooking with that.  It helps save money too.  I always try to use what I have on hand first before going to the store and buying new stuff.  I did that last night, when I made a salad whose ingredients might seem random, but they were so good together!  I had some arugula from the farmer’s market, some sun dried tomatoes, I had just made with tomatoes from my Grandpa’s garden, and a ripe cantaloupe waiting to be cut up.  I decided to use them together in the salad along with some nut chevre, toasted almonds and fresh rosemary.  I tossed it all in a very simple balsamic vinaigrette and it was delicious!  It pays to raid the fridge sometimes!  I definitely recommend trying this if you have a ripe cantaloupe!

    Summer Cantaloupe, Sun Dried Tomato and Macadamia Chevre Salad
    Serves 2

    Macadamia Chevre:

    • 2 cups raw macadamia nuts, soaked for 4 hours, and drained
    • 1/4 cup filtered water
    • 1 Tbsp lemon juice
    • 1/2 tsp sea salt (or to taste)
    • 1/3 cup raw coconut butter, warmed to liquid

     

    Dressing:

    • 2 Tbsp balsamic vinegar*
    • 2 Tbsp olive oil
    • sea salt to taste

     

    Salad:

    • 1 bunch organic arugula
    • 2 cups diced organic cantalope
    • 1/2 cup organic sun-dried tomatoes*, rehydrated if too tough (soak them in filtered water for 30 minutes and drain before using.
    • 1/2 cup toasted almonds
    • about 1 Tbsp fresh rosemary broken into pieces

     

    Directions:

    1. For the chevre, in a high speed blender combine the soaked macadamias, filtered water, lemon juice, salt and coconut butter and blend until smooth. Pour into a bowl, place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the refrigerator until firm, a few hours. Store cheese in the refrigerator.  You will only need about 1/4 of this cheese for the recipe, so crumble that into pieces and set aside, and save the remaining other cheese for another use (it does freeze well when wrapped tightly or in a container).
    2. For the dressing, whisk together all ingredients until smooth and set aside.
    3. To assemble the salad, toss the arugula, cantaloupe, and tomatoes with the dressing, then place on a serving plate.  Scatter the almonds, crumbled chevre, and rosemary over it and serve!

    *I made my own sun dried tomatoes by cutting them into wedges, and dehydrating them at 115F degrees for 24 hours.

    *If you want this to be truly raw, swap out the balsamic vinegar for cider vinegar or lemon juice.



  • Vegan Roasted Tomato Sweet Corn Pizza with Rosemary

    Vegan Roasted Tomato Sweet Corn Pizza with Rosemary

    I wish I could have a garden of my own, but unfortunately I can’t.  Thankfully I have people who share their garden fresh veggies with me!  My Grandpa does every year, he grows cucumbers and tomatoes, and they are always way better than store bought.  My coworker brought some tomatoes in to work last Friday, and offered them to me and I was like “Heck yes I will take them!” I can never say no to free veggies, and it was very thoughtful of her to share them.  I immediately began thinking about what I wanted to make with them the rest of the day, and I decided on pizza.  Before I went vegan I would make pizza once a week.  Every time trying out new cheeses and toppings.  It kind of went by the wayside, the once a week thing, but I still make them once in a while and the vegan ones are just as good!

    Vegan Roasted Tomato and Sweet Corn Pizza 5

    One of my favorites used to be margherita pizza with tomatoes fresh from my Grandpa’s garden.  It was so simple to make, but always so good.  Especially good when I took the time to roast the tomatoes before putting them on the pizza.  The flavor gets so intense that way, sweet and savory all at once, the tomatoes sort of jammy.  I decided to make them like that for this pizza as well, although I did not make margherita this time.  I added local sweet corn along with those tomatoes, home made vegan mozzarella, and It topped it off with fresh rosemary.  Which I had also gotten from my coworker.  It all smelled amazing.

    Vegan Roasted Tomato and Sweet Corn Pizza 3

    There is nothing like making dinner with veggies that were just picked when it comes to flavor.  This pizza was wonderful.  You know, at one point, I thought I would never enjoy melty cheese again as a vegan (because I don’t like most of the store bought ones), so I am really happy that I can and I can make my own delicious pizzas with melty cheese at home.  The omnivores I shared this pizza with approved of it too, which is always good when trying to get people to lean more towards vegan foods.  If you have garden fresh tomatoes and a hankering for pizza, you must try this out!

    Vegan Roasted Tomato and Sweet Corn Pizza

    Vegan Roasted Tomato Sweet Corn Pizza with Rosemary

    Makes one 14 inch pizza

    Vegan Mozzarella Cheese:

    1 15 oz can full fat organic coconut milk
    2 Tbsp arrowroot starch
    1/4 plus 1 Tbsp filtered water
    3 Tbsp agar flakes or 1 Tbsp agar powder
    2 tsp lemon juice
    1 tsp sea salt or Himalayan salt
    1 Tbsp virgin coconut oil
    1 tsp guar gum

    To make the cheese, heat the coconut milk in a saucepan until it comes to a simmer.  Meanwhile, dissolve the arrowroot starch in the water and set aside.Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).Next, add the lemon juice and sea salt to the coconut milk.  Mix the coconut oil with the guar gum so that the guar gum does not clump up.  Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Roasted Tomatoes:

    3 medium tomatoes, cut into wedges
    olive oil
    sea salt

    Preheat the oven to 450F degrees.  Toss the tomatoes with just enough oil to coat and a little sea salt, and spread out on a sheet pan.  Place in the oven and roast for about 30 minutes until starting to brown at the edges and softened.  Remove from oven and set aside.

    Pizza Dough:

    1 1/2 cups gluten free all purpose flour
    1 Tbsp olive oil
    1/2 tsp sea salt
    1/2 tsp xanthan gum
    1/2 cup plus 1 Tbsp filtered water

    To make the pizza crust, combine the flour, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the oil and water, and mix in until you have a soft dough.  Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    For Pizza Assembly:

    olive oil
    3/4 cup fresh, organic corn kernals
    1 garlic clove, cut in half
    a few sprigs fresh rosemary

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.  Bake crust for 10 minutes, then remove the crust from the oven (still on the parchment). Brush the crust with olive oil, and rub with the garlic cloves. Top with the tomatoes, corn, then the cheese, making sure it is all evenly distributed.  Place the pizza in the oven, turn up the temperature to 475F and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter rosemary over the top, slice and enjoy!



    Vegan Roasted Tomato and Sweet Corn Pizza 1

  • Vegan Roasted Red Pepper Basil Chevre Roll Ups

    Vegan Roasted Red Pepper Basil Chevre Roll Ups

    Vegan Roasted Red Peppers Stuffed with Basil Chevre 4

    When I was in college, my Mom and I liked to go to a Spanish tapas restaurant that served these amazing, flavorful little plates (tapas), and the best part about it was being able to try a bunch of different things and share them with each other. I liked them all, but there were a few that were my favorites. They had these cheese stuffed roasted red peppers that stood out to me as the tastiest. I have always loved roasted red peppers, they are easy to make yourself at home, but you can also find them at most grocery stores. Just make sure they are organic ones made with quality ingredients and no bad preservatives. I have made the cheese stuffed peppers at home before (this was before I was vegan actually), and they were wonderful. Of course like everything else I put my own spin on them. Kind of surprising I have never recreated them in a vegan version, but I was given a few red bell peppers from the reject pile for free at work (they were slightly damaged, but hey, they were beautiful in my eyes because I got to create something with them) and decided to go for it!  The peppers they used at the restaurant were not bell peppers, they were these little red ones, but I thought bell would work just as well if I rolled them up into little packages.

    Vegan Roasted Red Peppers Stuffed with Basil Chevre 3

    I roasted them in my oven to flavorful perfection, skinned them, and they were ready to roll!  I made w basil chevre with fresh basil from my patio, lemon juice and some scallions for flavor.  It was delicious stuff, and I could have eaten a bowl of it with chips but it was even better once it was paired with the sweet and savory red peppers.  They made the cutest little roll ups!  I drizzled a little lemon juice mixture over them to give them a pop of flavor and they were wonderful!  Savory little pockets of deliciousness describes them perfectly.  I was always a cheese lover before I went vegan and now I am a vegan cheese lover.  I think non-vegan me would not have known this wasn’t real cheese, because it was sooo good in the peppers!  These would be so pretty to serve as an appetizer at a party.  But of course, you can be like me, the extreme introvert who doesn’t throw many parties, and just eat them at home and share with your boyfriend if you want.  At any rate, they are delicious no matter who you share them with, so give them a try!

    Vegan Roasted Red Peppers Stuffed with Basil Chevre

    Vegan Roasted Red Pepper Basil Chevre Roll Ups
    Serves 4

    Peppers:
    2 large bell peppers, cut in half lengthwise, and seeded
    olive oil

    Filling:
    3/4 cup raw cashew butter
    1/4 cup coconut butter, warmed to liquid
    1/3 cup filtered water
    2 tsp lemon juice
    1/4 tsp sea salt
    2 Tbsp chopped fresh basil
    1 scallion, sliced

    To finish:
    1 Tbsp lemon juice
    1 Tbsp olive oil
    1 tsp finely chopped basil
    good pinch sea salt

    Instructions:

    1. Preheat the oven to 400F degrees.

    2. oil a sheet pan, and the peppers (with just enough oil to coat but not too much) with the olive oil, and place the peppers cut side down on the pan. Place in the oven, and roast for about 30 minutes until they are softened and they are beginning to brown at the edges. Remove from the oven and let cool until cool enough to handle. Remove the skins carefully.

    3. To make the chevre, whisk together all ingredients in a bowl until well blended. Set aside.

    4. When ready to assemble, cut each pepper half in half (top to bottom). Spread some of the chevre over each piece about 1/4 inch thick, then roll up and secure with a toothpick. Place on a plate.

    5. Whisk together the lemon juice, olive oil, basil and sea salt and drizzle over the roll ups. Serve!



  • Summer Roasted Vegetable Pasta with Nut Chevre

    Summer Roasted Vegetable Pasta with Nut Chevre

    Summer Roasted Vegetable Pasta 1

    Do you ever go to the farmer’s market or store and see loads of beautiful fresh local veggies and just decide to buy a bunch thinking that they would make some sort of beautiful dinner?  Well, I do that, and I did that last week.  I was really craving some sort of roasted vegetable dish with all sorts of veggies in it.  What I really can’t wait for is the tomatoes in my Grandpa’s garden to be ready because they taste the best and those are wonderful roasted with pasta.  I can not have my own garden so I am lucky that my Grandpa shares with me.  When I bought this big bunch of veggies last week, I did get tomatoes, but they were nowhere near as flavorful as his.  Luckilly, roasting always brings out flavors and makes everything delicious and that is what I love about it.

    Summer Roasted Vegetable Pasta 2

    I did make a roasted vegetable pasta this time, and it is really easy to make, it just takes time to let it the veggies caramelize to perfection in the oven.  I used my favorite gluten free pasta, an edamame mung bean pasta.  It has 24 grams of protein per serving, and the only ingredients are mung beans and edamame.  It is very neutral and I actually like it better than traditional pasta.  Once the veggies were all roasted and tossed with the pasta I just added a little lemon juice, and it was so good! But then I decided to make it even better and top it off with some Vegan Herbes de Provance Chevre I recently made.  It was wonderful.  I love having access to all of these beautiful veggies in the Summer!

    Summer Roasted Vegetable Pasta

    Summer Roasted Vegetable Pasta with Nut Chevre
    Serves 2

    2 medium organic zucchinis, cut in half, then sliced 1 inch thick
    2 medium yellow summer squash, cut in half, then sliced 1 inch thick
    3 medium organic tomatoes, cut into thick wedges
    1 medium eggplant, cut into 1 inch hunks
    2 bell peppers, cut into 1 inch pieces
    1 red onion, thickly sliced
    olive oil
    sea salt
    2 garlic cloves, minced

    4 oz edamame mung bean fettuccini
    1 medium pot filtered water, salted generously
    juice of one lemon
    olive oil

    4 oz Vegan Herbes de Provance Chevre, or your choice vegan chevre

    Instructions:

    1.Preheat the oven to 400F degrees. Oil a sheet pan.

    2.Toss the veggies with just enough olive oil to coat, and sea salt to taste, and garlic, and spread out on the sheet pan. Place in the oven and roast for about 30-40 minutes until the veggies are tender and starting to brown at the edges.

    3.Meanwhile, cook the pasta in the filtered water according to package directions, drain, and add back to the pot. Once the veggies are done, add them to the pot with the pasta, add lemon juice and just a little more olive oil and sea salt as needed, toss together and serve with the chevre crumbled over it.



  • Vegan Herbes de Provence Chevre

    Vegan Herbes de Provence Chevre

    Herbes de Provance Chevre 3

    I used to be a huge cheese eater before I went vegan. There was a point in time, I would go to the local cheese shop every week and pick out a different cheese to try. There are hundreds to choose from, so I always had a new one to try. Usually, it ended up on my weekly pizza, but sometimes I enjoyed it for dessert with fruit. I said to myself, I could never give up cheese. But guess what? a few years later I did give up cheese. Well, I gave up dairy, and at that point, I did not think there was a good substitute for cheese. I was not a fan of the store bought stuff that was available at the time that was vegan. That is, until I discovered making my own. I made my own vegan chevre and it was even better than the dairy version I used to enjoy. Chevre was a cheese I had eaten often, topping off salads, or for dessert with berries. So, I was super happy when I was able to make it vegan. I have since figured out to make my other favorite vegan cheeses too, so I never miss dairy cheese. In fact, now to me dairy cheese is kind of gross to me, and when you read about what the animals go through to make it, you do not want to eat it. On a side note, since I went vegan there are a lot more vegan cheese options in stores now that there weren’t before and they are actually good. Miyoko’s Kitchen, Punk Rawk Labs and Kite Hill are wonderful brands you can buy at the store if you do not have time to make cheese.

    Herbes de Provance Chevre 1

    I decided a few days back that it had been too long since I made chevre last, and I wanted some to top salads with so I made a batch. Not just plain old chevre though, Herbes de Provance chevre.  I tried one in the past when I used to eat dairy, and it was amazing.  So, I wanted to make my own version and see if I liked it better.  I told Eric I was making some, and he was like “Heck yeah!  I love your chevre!” I think he might like it even more than me which means a lot because he used to be a big cheese eater.  I was excited about this cheese too.

    Herbes de Provance Chevre 4

    It is really quite easy to make if you have a high speed blender and a little time to let it sit.  But how did it taste?  Wonderful.  It is good with crackers, but it is awesome to crumble on top of a salad with butter lettuce, toasted almonds, fresh berries, and a light vinaigrette.   If you feed this to omnivores, I can guarantee you they will think that it is real cheese and not vegan.  It is awesome stuff.  If you are skeptical try it out!  Not a fan of cashews or allergic to them?  You may swap them for raw macadamia nuts, or almonds instead.  Keep in mind though each nut has its own unique and wonderful flavor, so each of these variations will taste a little different.

    Herbes de Provance Chevre
    Vegan Herbes de Provence Chevre
    Serves 10

    2 cups raw cashews, soaked for 4 hours, and drained
    1/4 cup filtered water
    1 Tbsp lemon juice
    1/2 tsp sea salt (or to taste)
    1/3 cup raw coconut butter, warmed to liquid
    1 Tbsp thyme
    1 Tbsp basil
    1 Tbsp marjoram
    1 Tbsp rosemary
    1 Tbsp lavender
    1 Tbsp tarragon

    In a high speed blender combine the soaked cashews, filtered water, lemon juice, salt and coconut butter and blend until smooth. Pour into a bowl, place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the freezer for about 15 minutes until more firm (you want it to hold shape, but still stick to the herbs). Place the herbs on a plate, then roll the wheel in the herbs. Place in the refrigerator until firm, a few hours. Then enjoy!



  • Vegan Lentil, Mushroom Yam Tacos

    Vegan Lentil, Mushroom Yam Tacos

    I had a really bad day a few Fridays ago.  I was feeling kind of tired and out of sorts because I was fighting off getting sick and at work and was sort of out of balance, I dropped a large can (like 96 oz can) coconut milk in the cooler (I work in a deli). It fell in such a way that it spilled down 3 shelves and their contents, all over the wall, the ladder rack next to the shelves, and the floor.  It was an uber mess.  I haven’t made a mess that bad in a long time, and certainly not outside my own home.  I felt so bad, and wanted to cry, and at the same time was in a state of shock.  That just sort of threw a wrench in my day (and I am sure my coworker’s days) to clean up the mess.  But it got cleaned up, and people were nice about it (although I am still catching crap for it a week later). I just have to laugh at myself looking back.  Anyways, that was how my work day went.  I got off work, and I checked my Instagram, and I saw that I had won $100 from US Bank in their #Extra100MN contest (you post a photo and say what you would do with an extra $100 this month).  My photo that won was one of my vegan desserts, and I said I would like to use the extra 100 dollars to make some more vegan goodies and desserts (because that is what I do, but I don’t always have a lot of money to do so).  Winning that was a highlight to an otherwise bad day, it was like God was trying to tell me, “Hey, its alright, cheer up and forget the bad stuff.  I will take care of you”.  So, my day went from kind of sucky to good.

    Lentil Yam and Mushroom Tacos 1

    So, I got this gift card in the mail, and I am going to be posting a few fabulous desserts I made with some of it, but of course I had enough to buy several special recipes worth of food, so I did.  I have been wanting to make tacos for a long time, but the truth is I thought all of the ingredients would add up and be too expensive so I kept putting it off.  Yes, I know on their own maybe the ingredients arent a lot, but when you add up things like tomatoes, avocados, bell peppers etc, when you are not able to get to a farmer’s market and don’t grow them it is spendy sometimes especially organic. I am on a budget after all, and I try not to splurge a lot.  So, this was my chance to make those tacos with the little extra money.  I have been craving tacos for a while, so I was excited about this.  Yes, it took a little time to prepare them, but this was my after work project.

    Lentil Yam and Mushroom Tacos 2

    They were non-traditional. But you know what?  I didn’t care, because I am a Minnesotan and the Mexican food up here isn’t always traditional. Plus, I cook with what is available, and what tastes good to me.  Eric who is from Arizona and loves traditional Mexican food always gives me crap about the non-traditional tacos etc. I make so I had to mention that. But I know he secretly loves it anyhow.  I made lentil mushroom taco filling, topped it off with roasted sweet potatoes (one of my favorite things in the world), and some more traditional things, like salsa, cabbage and avocado.  All served on sprouted corn tortillas.  They were wonderful.  It was worth all of the work to prep for them, and honestly, we got 2 meals out of them, because it made enough for two days (and we both like to eat, so the servings were generous).  You have no idea how happy this meal made me.  So, thank you US Bank for the $100.  And I will be sharing the other recipes I made with it soon.  And the moral of the story, if you are having a bad day pray about it.

    Lentil Yam and Mushroom Tacos

    Vegan Lentil, Mushroom Yam Tacos
    Serves 4

    Salsa:
    3 medium organic tomatoes
    2 bell peppers, diced
    1 small red onion, diced
    1 jalapeno, minced
    1 clove garlic, minced
    juice and zest of 2 limes
    1/4 cup chopped cilantro
    sea salt to taste
    1 tsp red pepper flakes

    Combine all ingredients together in a bowl, cover and refrigerate for a few hours (or overnight) to let the flavors combine.

    Yams:
    3 small garnet yams, cut into large dice
    olive oil
    sea salt

    Preheat the oven to 375F degrees. Toss the yams with olive oil and sea salt and spread out on a sheet pan. Roast for 1 hour to an hour or so until they are tender and starting to brown at the edges. Set aside.

    Taco Filling:
    1 cup green lentils
    filtered water
    2 tsp olive oil
    1 cup sliced mushrooms
    1/2 cup minced onion
    1 garlic clove, minced
    2 tsp chili powder
    1 tsp ground cumin
    1/4 tsp sea salt

    In a pot, combine the lentils and just enough water to cover them by a couple inches, and bring to a boil. Lower to a simmer, and cook for about 40 minutes until tender. Drain and set aside. Heat the olive oil in a pan, and add the mushrooms and onions. Sautee for a few minutes until the mushrooms have softened, then add the garlic, and spices, and sea salt, and sautee until fragrant. Set aside until ready to assemble.

    For assembly:
    8 sprouted corn tortillas, warmed
    1 1/2 cups shredded cabbage
    2 diced avocadoes

    Spoon some of the lentil filling mixture into the taco shells, top with some sweet potatoes, a little salsa, cabbage, and avocado. Enjoy!



  • Tahini Broccoli Salad

    Tahini Broccoli Salad

    My Mom brought me some broccoli, crasins and tahini, and asked me if I would make her a broccoli salad with it.  She was thinking, sort of like a twist on the classic broccoli salad that people make and take to picnics.  You know the one, with the bacon, mayo dressing, sunflower seeds, and raisins.  The one I jokingly call broccoli barf, because I am not a fan of  the animal products and loads of sugar used in it, I am a vegan after all.  We used to have it at our family get togethers when I was little and It was about on the level of jello salad with veggies in it for me (aka not a fan), I have always wondered where some of these combinations came from.  Or, what by definition is a salad?  It is not necessarily something healthy…as we all know.  I have never felt that meat belonged in a salad.  So, I was thrilled when my Mom asked me to make a healthy vegan version of this classic salad.  One that we would both enjoy and feel good about eating!

    Tahini Broccoli Salad 1

    I love tahini dressing, and so does my Mom.  We used to order a salad at a local restaurant that had it on there when I was little, and now as an adult, I have enjoyed making my own version at home.  It is a simple classic tahini dressing, laced with lemon, a touch of cumin and garlic and it is so good, and so versatile.  It was really delicious on this salad.  It tastes rich, but it is just the delicious tahini!  The crasins swapped in for raisins was a great idea, they added a nice contrasting color to the broccoli and of course sweetness.  I also added in some dried mango for another sweet flavor, since the dressing was completely savory (unlike the classic broccoli salad which is super sweet).  And lastly, of course I had to add some sunflower seeds for crunch.  I have nothing against those.

    Tahini Broccoli Salad 2

    The salad was delicious! It was savory, with just enough sweetness coming from the dried fruit.  I am not a person who likes super sweet salads, and a little sweetness can go a long way for me.   I of course shared it with my Mom, who loved it as well, which meant a lot since she is my biggest food critic.  If you are looking for an easy and delicious salad to make ahead for lunches, or to share at a picnic, this would be awesome.  It doesn’t spoil as fast as mayo salads would.  And of course, no need to tell your guests it is healthy and good for them.

    Tahini Broccoli Salad

    Tahini Broccoli Salad
    Serves 3-4

    4 medium sized heads broccoli, torn into bite sized pieces
    1/2 cup sunflower seeds
    1/2 cup unsweetened dried mango, sliced thinly
    1/2 cup dried cranberries
    1/2 cup tahini
    1/3 cup filtered water
    1/4 cup cider vinegar
    1/2 tsp cumin
    1 small garlic clove, minced
    1/3 tsp sea salt or to taste

    Place the broccoli flowrettes, sunflower seeds, mango, and cranberries in a bowl. Whisk together tahini, water, cider vinegar, cumin, garlic, and sea salt in a bowl (if it is too thick add a little more water, if too thin a little more tahini). Toss the dressing with the salad, and serve!



  • Spicy Ginger Garlic Saurkraut

    Spicy Ginger Garlic Saurkraut

    ginger garlic saurkraut

    What many people don’t realize is that keeping your gut healthy is important.  If it is not healthy, and does not have enough healthy bacteria in it, you might start to have problems with digestion, get sick more often (because much of your immune system is there), have skin issues, and feel tired among other things.  And those aren’t even the most serious issues.  I don’t want all that, so I try my best to feed myself probiotic rich foods.  You can get probiotics in pill form, but of course you have to be careful what kind.  Some are not vegan, and some do not work as well as they say that they do.  It is really best to get most of your probiotics from your diet if you can.  Things like kombucha, sauerkraut, cultured coconut yogurt, and miso are rich in probiotics.  I started out making sauerkraut thinking it would be a fun thing to do, and because I like it, but I then realized that it can be a great source of probiotics!

    ginger garlic saurkraut 2

    Today I am sharing with you my latest sauerkraut.  I will call it quasi kimchee, because it was inspired by some kimchee.  I bought some kimchee at the health food store I work in (vegan of course, it did not contain any fish like some of the traditional ones do), and it was so good I was hooked.  Problem is it is kind of spendy, and I knew I could make something similar at home.  So I just used the same ingredients listed in it, and came up with something that I liked just as much.  The process is different than making kimchee, so before anyone starts telling me it is not authentic, I was not trying to be.  I just wanted something that tasted good. Saurkraut is really easy to make once you get the hang of it, and so worth it to get your daily dose of probiotics in.  I love adding it to my lunch salads, or wraps to give them that extra punch of flavor!  Don’t be afraid to try making your own, I have never had a batch not turn out.

    ginger garlic saurkraut 3

    Spicy Ginger Garlic Saurkraut

    Makes 2 32 oz jars

    1 large head green cabbage, 3 outer leaves reserved whole, and the rest thinly sliced or shredded
    1 Tbsp sea salt
    1 large carrot, cut julienne
    1 garlic clove, sliced
    1 1/2 Tbsp fresh ginger, minced
    1 1/2 tsp red pepper flakes
    filtered water as needed
    1 large 8 cup jar with a wide mouth

    In a large bowl, combine the sliced cabbage with the sea salt. Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little. Mix in the carrot, garlic, ginger, pepper flakes. Place in the 8 cup jar, pressing out any air, and pour in the extra water at the bottom of the bowl. Top with the reserved cabbage leaves. If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged). Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air. Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little). Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7). Place in jars and store in the fridge.



  • Vegan Lentil Walnut Burgers

    Vegan Lentil Walnut Burgers

    I make veggie burgers a lot at work, but for some reason not much at home. Maybe it is because there are only a few types of veggie burgers that appeal to me, and to me most veggie burgers are nowhere near similar to meat burgers.  Not that I ever miss meat, in fact it grosses me out.  But I used to be a big burger eater back in high school before my veggies only days.  Nothing beat a big juicy burger at that point. I finally came up with a veggie burger that I think is much better than those meat burgers ever were, and I am sharing that recipe with you today.

    Lentil Walnut Burgers 3

    It is a lentil walnut burger.  I love lentils, they are a staple in my diet, and so it is no surprise that I used them in this burger recipe that I enjoy most.  I have used them in loaves and meat balls, so it seemed right.  They are neutral, and pack protein and fiber so what’s not to love?!  I combined them with heart healthy walnuts as well as a few other savory ingredients and the mixture itself tasted delicious even before I baked them.

    Lentil Walnut Burgers

    I don’t have a grill and I don’t like to fry things in oil in a pan and risk the burgers falling apart, so yes I baked my burgers.   Which is actually the easiest no fuss way to make them.  And they smelled wonderful.  They were served up like classic burgers with some home made ketchup and they were so much better than any meat burgers I ever tried as a kid.  These got a big thumbs up.

    Lentil Walnut Burgers 2

    Vegan Lentil Walnut Burgers
    Serves 4

    Burgers:
    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1 cup chopped walnuts
    1 1/2 cups gluten free rolled oats (or as needed)

    To make the burgers, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils. Bring to a simmer, and cook for about 40 minutes until the lentils are tender. Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes. Add the garlic and sautee a minute more until fragrant. Add to a food processor, along with lentils, and all other loaf ingredients. Pulse until everything is blended but not completely smooth (if it seems too sticky add some more oats).

    Preheat the oven to 375F degrees, and line a sheet pan with parchment.  Shape into 4 burgers (they will be a little sticky) and set on the pan.  Place in the oven. Bake for 20-30 minutes until set.



  • Spicy Quinoa Veggie Black Bean Salad

    Spicy Quinoa Veggie Black Bean Salad

    I had one really busy day last week where I got home late from work, was feeling stressed and didn’t want to fuss over dinner.  A pre-dinner walk with Eric helped, but I was still not in the mood to cook something complicated.  It was a warm day so salad sounded awesome.  You wouldn’t think I would want to make salads that require chopping things at home since that is what I make all day at work, but making salads all day makes me hungry for them sometimes.  A quinoa salad was what I was craving.

    Spicy Veggie Quinoa Black Bean Salad 1

    I am not a big rice fan, so quinoa is my go to thing when it comes to grain like dinners.  I had a bunch of veggies on hand that someone had given me, some tomatoes, peppers, scallions, and fresh basil, so I knew they would make this a colorful and delicious meal.  I always say, the more veggies, the better.  I can never get enough.  Yes, I even crave veggies more often than fruit.  Weird I know.  Anyways, I also had black beans, so I figured make this an extra protein rich salad.  I added in some spicy jalapenos and chipotle peppers for a kick because it just sounded good.

    Spicy Veggie Quinoa Black Bean Salad 2

    This was so refreshing and delicious, and so quick to make!  I didn’t have to heat up the oven so my house stayed cool which was a bonus as well.  I have to say, eating this sort of food does lift my mood.  All of the pretty colors and delicious flavors!  Yum! If you are looking for an easy and delicious meal, try this out. It is good to make ahead of time as well if you want some for lunch the next day.  I made extra for just that reason.

    Spicy Veggie Quinoa Black Bean Salad

    Spicy Quinoa Veggie Black Bean Salad

    Serves 4

    1 cup white quinoa, rinsed
    2 cups filtered water
    1 1/2 cups cooked black beans
    2 scallions, sliced
    1 large red bell pepper, diced
    1 large green bell pepper, diced
    2 roma tomatoes, diced
    2 jalapenos, diced
    1 Tbsp ground cumin
    1 Tbsp chili powder
    1/4 tsp chipotle powder
    sea salt to taste
    1 garlic clove, minced
    1/4 cup lime juice
    1/4 cup chopped fresh basil

    To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside. In a large bowl, combine the quinoa with all other ingredients and toss until well mixed. Serve at room temperature.



  • Vegan Moroccan Lentil Meatballs

    Vegan Moroccan Lentil Meatballs

    vegan moroccan meatballs

    My Mom really enjoys the Moroccan meatballs at a local restaurant (she is not vegan), and she was saying recently that I should make some vegan ones.  I have made her other vegan meat balls in the past, and she actually prefers them to the ones made with meat, so I thought this would be easy, and fun!  It really was pretty simple, and I have a feeling many a meat eater could be won over with the meatballs I made.

    vegan moroccan meatballs 2

    I used a lentil walnut base bound together with oats, and they turned out tender and delicious as they should be.  Not mushy or too tough at all like some plant based meatballs.  I spiced the mixture with Moroccan aromatics like cinnamon, cumin and paprika.  It was good even before I baked it, so I knew these were going to be awesome.  I made a sauce with those same flavored echoed in it.  All together, it was a delicious combination.  I served it with some saffron quinoa, and it was a lovely meal.  My Mom loved it, and said the “meatballs” were even better than the ones at the restaurant.  I love it when I can recreate a vegan dish better then the original!

    vegan moroccan meatballs 3

    Vegan Moroccan Lentil Meatballs

    Serves 4

    Meatballs:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1/2 tsp ground cumin
    1/4 tsp cinnamon
    1/2 tsp smokey paprika
    2 cups chopped walnuts
    1 cup gluten free rolled oats

    Sauce:

    2 tsp olive oil
    1/4 cup chopped onion
    2 garlic cloves, minced
    1/2 tsp ground cumin
    1/2 tsp cinnamon
    1 tsp smokey paprika
    1/4 tsp red pepper flakes
    1 15 oz can diced tomatoes
    1/2 cup tomato paste
    3/4 cup filtered water
    1/2 tsp sea salt (or to taste)
    1 Tbsp maple syrup
    2 Tbsp lemon juice

    chopped parsley or dried parsley for garnish

    To make the meatballs, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other meatball ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees.  Roll the meatball mixture into one and a half inch balls, and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.

    Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions.  Sautee for about 5 minutes until softened, over medium heat, then add the garlic and spices and cook a minute more.  Add the tomatoes, water, and sea salt, and bring to a simmer.  Cook for about 10-15 minutes until the flavors have combined.

    When the meatballs have finished cooking, toss them with the sauce, and serve garnished with parsley!



  • Vegan Spinach Artichoke Pizza

    Vegan Spinach Artichoke Pizza

    Spinach Artichoke Pizza 3

    I always enjoyed spinach artichoke dip as a child.  Of course, who wouldn’t, it is packed with creamy dairy and artichoke hearts.  It was delicious to me at that point in my life.  Dairy turns me off now, and I really haven’t had any spinach artichoke dip in 15 years, but I got it into my head the other day that a vegan version would be really good.  So, I made one.  It was really good, even better than I remember the old one being, so instead of just eating it, I decided to use it as a topping on pizza.

    Spinach Artichoke Pizza 4

    Because we all have to make something a bit indulgent once in a while, right? Plus I was going to be sharing it with Eric and he loves this sort of thing. I had some frozen vegan mozzarella cheese on hand too, so it was perfect!  All I had to do was make the crust really.  I topped it off with some more artichokes and spinach, because one can never have too many veggies, and it was decadent so it needed some lightness.

    Spinach Artichoke Pizza 2

    It turned out so delicious!  Definitely comfort food, but a nice crunchy crust, gooey topping, and savory artichokes and spinach.  Who says vegans can’t have pizza and cheese?!  This tasted even better than dairy cheese and artichoke dip. If you just went vegan and are missing pizza and cheese, give this a go!

    Spinach Artichoke Pizza 1

    Vegan Spinach Artichoke Pizza

    Makes one 14 inch pizza

    Vegan Mozzarella:
    (Adapted from Olives for Dinner’s Mozzarella Recipe)
    1 15 oz can full fat organic coconut milk
    2 tsp lemon juice
    1 tsp sea salt or Himalayan salt
    2 Tbsp arrowroot starch
    1/4 plus 1 Tbsp filtered water
    3 Tbsp agar flakes or 1 Tbsp agar powder
    1 Tbsp virgin coconut oil
    1 tsp guar gum

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.
    Meanwhile, dissolve the arrowroot starch in the water and set aside.
    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).
    Next, add the lemon juice and sea salt to the coconut milk.
    Mix the arrowroot with the filtered water until dissolved.
    Mix the coconut oil with the guar gum so that the guar gum does not clump up.
    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container. Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Spinach Artichoke Dip:
    1 cup raw cashew butter
    1/4 cup lemon juice
    1/3 cup full fat coconut milk (the thick part from the top of the can)
    1 garlic clove
    1/2 tsp sea salt
    a dash cayenne pepper
    1 cup chopped fresh spinach
    1 cup grilled jarred artichoke hearts, chopped (canned may be used as well), drained and rinsed

    Combine the cashew butter, lemon juice, coconut milk, garlic, sea salt, cayenne and blend until smooth. Add the spinach and artichokes and pulse briefly to distribute them evenly. Remove from the food processor and set aside in a bowl in the refrigerator.

    Pizza Dough:
    2 cups gluten free all purpose flour
    1/2 tsp sea salt
    1/2 tsp guar gum
    1/2 cup plus 1 Tbsp filtered water
    To make the pizza crust, combine the flour, guar gum and sea salt in a bowl, and whisk until well blended. Add the water, and mix in until you have a soft dough.
    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle. Set aside.

    For Pizza Assembly:
    grilled jarred artichoke hearts, drained and rinsed
    baby spinach leaves

    Pre-heat the oven to 400F degrees. Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.
    Bake crust for 15 minutes, then remove the crust from the oven (still on the parchment). Spread the spinach artichoke dip over the crust, then top with the artichoke pieces then the cheese, making sure it is all evenly distributed.
    Place the pizza in the oven and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter spinach over the top, slice and enjoy!



  • Vegan Loaded Chili Yam Fries

    Vegan Loaded Chili Yam Fries

    Yam fries are my favorite thing in the world. I know I have mentioned it before, but I could eat them for every meal of the day. So, I decided that I needed to make a legitimate (well sort of) dinner out of them and make it a full meal with other things besides just the fries. I have made a chili topped off with yam “croutons” before, but I decided to make chili yam fries. People put chili over regular fries, of course it is usually filled with disgusting meat…but mine wouldn’t be. It would be vegan and filled with delicious healthy black beans. I was dreaming about this dinner all day at work. Yam fries are easy to make, so is chili, so it was the perfect weeknight meal!

    Chili Yam Fries 1

    So, I made my yam fries the usual way, tossed with just enough olive oil to lightly (and I mean very lightly) coat them so that they don’t get soggy and oily. The purpose of that is to get them nice and brown at the edges. I just add a little sea salt and it is honestly the best thing in the world. Well at the time when you are eating them at least, so good. When I make them at work, there are always some missing from the pan, because everyone likes to “quality control” them. They are pretty addictive, good luck getting them to the table when making them at home, people like to stand around them and graze. Myself included.

    Chili Yam Fries 2

    I made a simple chili that takes only 20 minutes to top off these fries, with black beans because I had some on hand. I used that to top off the fries, and also a silky avocado sauce. Which sort of served as the cooling element (you know, like sour cream would be). Now I know I could have topped these off with cheese instead of the avocado, but I was really craving the avocado and not in a cheese mood. Lastly some green onions and cilantro. It was so good, just as it was. If you are looking for a legit way to have yam fries as a main dish for dinner, try this out! Sooo delicious!

     

    Vegan Loaded Chili Yam Fries
    Serves 2

    2 medium sized yams, cut into fries
    olive oil
    sea salt

    Chili:
    1/4 cup onion
    1 clove garlic
    1/2 tsp ground cumin
    1 tsp chili powder
    1/4 tsp chipotle powder
    1 cup diced tomatoes
    1 Tbsp tomato paste
    1 Tbsp cider vinegar
    1/4 cup filtered water
    1/4 tsp sea salt or to taste
    3/4 cup cooked black beans

    Avocado sauce:
    1 medium avocado
    juice of one lime
    sea salt to taste
    filtered water as needed

    Cilantro leaves and sliced green onions for garnish

    Preheat the oven to 375F. Toss the yams with just enough olive oil to coat them, along with sea salt to taste, and spread them out on a sheet pan. Roast yams for about 40-45 minutes until tender and browned at the edges.

    Meanwhile, to make the chili, add all ingredients but the beans to the pan, and bring to a simmer. Cook until the tomatoes are falling apart and the flavors have combined, about 20 minutes. Add the black beans and cook until heated through. Keep warm.

    Blend up all of the avocado sauce ingredients until smooth in a food processor (adding as much water is needed to make it a creamy but pourable consistency).

    To serve, place the yam fries on a plate, spoon the chili over them, and top with the avocado sauce, some cilantro, and green onions. Enjoy!



  • Quinoa Veggie Black Bean Bowl

    Quinoa Veggie Black Bean Bowl

    It is exciting when more produce comes into season and becomes more readily available.  The Farmer’s markets are going to open soon, which I am excited about since nothing beats local produce picked that day.  Asparagus and pea season is almost here, and so I am in a spring vegetable eating sort of mood.  Last night I decided to make a quinoa bowl loaded with fresh Spring vegetables.  They may not be local yet, but it was still satisfying and delicious.

    Black Bean Quinoa Spring Veggie Bowl 2

    I love quinoa bowls.  I started loving bowls of things when I first tried a chipotle burrito bowl about 5 years ago, I thought it was the greatest thing ever.  All of those veggies and beans, it was a big bowl of happy.  So now I make my own bowls of different sorts, but they usually have quinoa because I am not a huge rice fan.  I love that quinoa has more protein and is lower glycemic than the rice. Anyways, this bowl came together really quick, because I already had black beans on hand, and the sauce I used for it is one I use often for other salads so I had that on hand as well.

    Black Bean Quinoa Spring Veggie Bowl

    It was a big bowl of delicious, and so pretty with all of the veggies.  Things like this make me happy, who doesn’t love a bowl full of good food though.  I will be making this often now that the weather is warming up and I am not all about stews and hot things every night.  If you are making this, feel free to use the veggies that you have on hand! Radishes and mushrooms would be good in it too.

     

    Quinoa Veggie Black Bean Bowl
    Serves 2-3

    2 cups water
    1 garlic clove minced
    1/4 tsp sea salt
    1 cup quinoa, rinsed
    1 cup cooked black beans
    3/4 cup asparagus, cut into 1 inch pieces
    1 cup red cabbage, cut julienne
    1 medium carrot, cut julienne
    1 cup snap peas
    2 scallions, sliced

    Sauce:
    1/2 cup walnut butter
    1/4 cup apple cider vinegar
    1/4 cup filtered water (or as needed)
    1 garlic clove, minced
    1 tsp ground cumin
    1/2 tsp dried thyme
    1/8 tsp dried chipotle pepper
    sea salt to taste

    Place quinoa, garlic and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool.

    Spoon the quinoa into bowls, then top with the beans and veggies.

    Whisk together the sauce ingredients, adding water to achieve your desired consistency. Drizzle the sauce over the veggies and bowl. Serve!



  • Vegan Lentil Walnut Meat Loaf

    Vegan Lentil Walnut Meat Loaf

    I was never a huge meatloaf fan when I was younger.  Probably because I did not like the meat itself, and it was unappealing and greasy looking to me.  But vegan lentil loaves are another story.  Back when I was in high school I remember having a really good one from a local co op.  It looked like traditional meatloaf but it was vegetarian.  I made my own once as well for Thanksgiving when I wanted a main dish, it had wild rice and mushrooms in it as well as the lentils.  It was wonderful.  But I didn’t have a blog at that point to share it with everyone.  The only other time I made lentil loaf, it was a raw one, and it turned out awful. I did not like how it tasted at all and it ended up in the garbage.  That was supposed to be for Thanksgiving but I ended up just making a hearty salad for dinner.  Just goes to show not everything always turns out perfect that I make.  Anyways, that is my history with making lentil loaves.  I never really had a recipe that was something I would make often because it seemed like so much work.  But I just remedied that on my day off.

    vegan lentil walnut meatloaf 4

    I decided to make a lentil loaf, because a little while back, my Mom had enjoyed some she bought at the local co op and asked if I could make some. Took me a while to do so, but I finally did.  It ended up being way less time consuming than I thought.  Really not a lot of hands on time, just cooking time.  Lentils are a big staple in my diet, so cooking them is like second nature. I added in the usual meatloaf ingredients like onions, garlic, and tomato paste but I also added walnuts for more protein and texture.  Oats held these together but you could not tell they were in there once they were all finished.  I topped them off with a simple glaze, but not ketchup this was a less sugary tomato maple glaze.  They were baked in mini loaf pans so that they cooked faster and were easier to portion out.

    vegan lentil walnut meatloaf

    They smelled amazing and tasted even better.  My Mom loved them and said that they were even better than real meatloaf!  They are really pretty easy to make, even with a couple steps that they have, and they are perfect served with mashed potatoes and green beans!

    vegan lentil walnut meatloaf 1

    Vegan Lentil Walnut Meat Loaf

    Serves 4

    Loaf:

    2/3 cup uncooked French lentils
    filtered water
    1 tsp olive oil
    1 small onion, diced
    2 garlic cloves, minced
    2 Tbsp tamari or shoyu
    1/4 cup organic tomato paste
    1 Tbsp miso paste
    1/4 tsp sea salt
    1 1/2 cups chopped walnuts
    1 cup gluten free rolled oats

    Glaze:
    2 Tbsp organic tomato paste
    1 Tbsp maple syrup
    1/4 tsp sea salt
    1/4 cup filtered water or as needed

    To make the meatloaf, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils.  Bring to a simmer, and cook for about 40 minutes until the lentils are tender.  Drain, and set aside.

    In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes.  Add the garlic and sautee a minute more until fragrant.  Add to a food processor, along with lentils, and all other loaf ingredients.  Pulse until everything is blended but not completely smooth.

    Preheat the oven to 375F degrees, and oil two mini loaf pans.  Spoon the loaf mixture into the pans, smoothing the top, and place in the oven. Bake for 30 minutes.

    Meanwhile, mix together the glaze ingredients, whisking in a little more water if it seems too thick. Once the meatloaf has cooked for 30 minutes, brush the glaze over it and return it to the oven for another 10 minutes.  Remove from the oven and let cool slightly before slicing and serving.



  • Vegan Chickpea Chorizo Stuffed Yams

    Vegan Chickpea Chorizo Stuffed Yams

    I eat yams at least 4 times a week if not more.  I am addicted to them honestly, they are sooo good.  Yam fries are my favorite thing in the world, and I could live off of them if that were ok. Like for breakfast lunch and dinner and never get sick of them.  But I know it practical, and I need more in my diet than just yams.  So I try to come up with new ways to serve them or recipes to use them in.

    Vegan Chickpea Chorizo Stuffed Yams 1

    The latest recipe was chorizo stuffed yams.  Not meat chorizo, yuck.  Chickpea chorizo.  Something I have been making ever since I had a vegan tempeh chorizo at a local restaurant and loved it so much I decided to create my own version.  But using chickpeas. Because at the time I didn’t have any tempeh on hand but I did have chickpeas.  I fell in love.  This is good stuff!  I used it to top off a pizza that time.  Since then I have used it for salads and tacos as well.

    Vegan Chickpea Chorizo Stuffed Yams 2

    But I thought it would be especially good with roasted yams, so I used it to stuff them for dinner.  I topped it off with an avocado sauce to cool the heat of the chorizo and they were delicious!  If it were summer I would add diced fresh tomatoes and lettuce to top these off but since it isn’t and I didn’t have any on hand I kept them simple. And they were sooo good!  If you are looking for a new dinner idea and you love yams as much as I do, try these out!

    Vegan Chickpea Chorizo Stuffed Yams 3

    Vegan Chickpea Chorizo Stuffed Yams
    Serves 2

    2 medium yams, cut in half lengthwise

    Chorizo:
    1 medium red onion, diced
    1 tsp olive oil
    1 15 oz can chickpeas
    1 garlic clove, minced
    1 Tbsp smokey paprika
    1 tsp red pepper flakes
    1/4 tsp chipotle powder
    1 tsp cumin
    1/2 tsp ground coriander
    1/4 tsp cinnamon
    1 tsp oregano
    sea salt to taste
    1 medium organic tomato, diced

    Avocado sauce:
    1 medium avocado
    juice of one lime
    sea salt to taste
    filtered water as needed

    Preheat the oven to 375F. Place the yams cut side down on a sheet pan lined with parchment paper. Roast yams for about an hour to an hour and 15 minutes depending on how large they are.
    To make the chorizo, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the chickpeas, garlic, spices and tomatoes and continue to cook, stirring the whole time to prevent burning.  Mash the chickpeas up with the back of a spoon and cook until heated through and tomatoes have become mush.
    Blend up all of the avocado sauce ingredients until smooth in a food processor (adding as much water is needed to make it a creamy but pourable consistency).
    To serve, spoon the chorizo over the roasted yam halves, and top with the avocado sauce.



  • Vegan Lentil Bolognese with Greens

    Vegan Lentil Bolognese with Greens

    I have been wanting to make a lentil Bolognese for a long time now, and I finally got around to it last night.  I had all of the ingredients on hand, so there was no turning back.  Funny I crave this, because when I was little my Dad used to make a meat sauce with spaghetti, and I was not a fan.  I did not enjoy the smell of the meat cooking, and I usually ended up just having the noodles by themselves with some butter and cheese.  I guess I was just destined to end up meat free.  I do love lentils and a good red sauce however, so the idea of using lentils in a Bolognese instead of meat makes my mouth water.

    Lentil Bolognese 3

    I had some of my favorite fettuccini on hand (organic mung bean and edamame, it is gluten free, and high in protein too) so it was perfect to serve with that!  It was kind of a chilly night last night where I live, so it was the perfect night for this sort of comfort food. It did not take long to make, since lentils cook up a lot faster than beans, and the sauce came together quick.  Really, a lot faster than most meat version would take.

    Lentil Bolognese 1

    I added in some greens at the last minute (so they did not get overcooked), because I always have to have some with my dinner, and they add color and nutrients.  It was sooo good!  This is the way comfort food should be.  Nourishing to the body, and delicious.  I felt good after eating it too, none of the heaviness I used to feel after eating the meat version with high glycemic pasta as a child.  If you are looking for a great family meal, try this out!  Of course you can make a larger batch if you have a larger family than me.

    Lentil Bolognese 2

    Vegan Lentil Bolognese with Greens

    Serves 3

    2/3 cup French lentils

    filtered water

    Ragout:

    1 tsp olive oil

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    1 large handful baby spinach

    4 oz Organic Mung Bean and Edamame Pasta

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    Heat the olive oil in a medium pan. Add the ragout veggies, except garlic and tomatoes and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Stir in spinach.

    Meanwhile, cook the pasta according to package directions, and drain. Mix some of the lentil mixture into the pasta, then spoon the remaining lentils over the pasta and serve.



  • Creamy Vegan Spring Pasta Primavera

    Creamy Vegan Spring Pasta Primavera

    Creamy vegan spring pasta

    I had made a creamy vegan pasta with some Miyoko’s Kitchen vegan cheese I had bought for Easter dinner.  In fact I made it twice that week because it was so good.  Since then I made some vegan sharp cheddar cheese of my own, and decided to try that in a recipe.  What resulted was this vegan pasta primavera I am sharing with you today.  I had also made something similar at my work, and decided that it sounded good. I used a gluten free mung bean and edamame pasta which is my favorite as of lately because it packs protein and tastes good too.

    Creamy vegan spring pasta 1

    I am in the mood for Spring comfort food lately for some reason.  Probably because it has been a little cloudy, chilly and rainy this week, and I like things that are warming for that weather.  Anyways, once the cheese is made, this dish really comes together quickly.  You only need to dirty one pot, which is always a win for everyone.  And, it tastes so good!  Delicious and creamy, you would not know it is vegan.

    Creamy vegan spring pasta 2

    Creamy Vegan Spring Pasta Primavera

    serves 2-3

    4 oz organic edamame and mung bean fettuccini

    2 cups organic asparagus, cut into one inch pieces

    1 small yellow squash, sliced

    1 yellow bell pepper, sliced

    4 oz vegan sharp cheddar

    2 scallions, sliced

    Bring a large pot of salted water to a boil.  Add the pasta and cook for about 7 minutes, then add the asparagus and squash and cook about a minute more.  Add the bell pepper and let cook for 30 seconds, then drain the pasta, reserving 1/4 cup of the water.  Add the cheese back to the pot with the reserved water, and whisk until smooth.  Add all of the other ingredients back to the pot, as well as the scallions.  Stir to coat the pasta and serve!



  • Vegan Sharp Cheddar Cheeze

    Vegan Sharp Cheddar Cheeze

    Vegan Sharp Cheddar 1

    I recently had some really good vegan cheese, and it got me to thinking I should make some of my own again.  It has been a while since I have, and I usually just make the quick type that is done right away the day you start it. This time though, I wanted to make a cheddar type cheese.  So, a little more sharp with more character.  I happened to have just enough cashews in my fridge too!  Of course, macadamia nuts are my nut of choice when it comes to vegan cheese, but they are so spendy so cashews are a good substitute.

    Vegan Sharp Cheddar 3

    It is pretty simple to make, although it takes a few days.  The reason it has to sit overnight is so that the probiotic powder can do its work on the cheese to give it that tangy flavor.  I also added miso to give it even more cheese flavor, since the mac and cheese recipes I used to make always had it included.  After the cheese sat overnight, I thought it needed to be a bit more firm, so I added some coconut butter before shaping it into a little wheel.

    Vegan Sharp Cheddar

    I am calling this vegan sharp cheddar cheese, because sharp cheddar is what it reminded me of most, and I love the word cheeze for some reason.  Plus, I know some people freak out over me calling this cheese even if it is vegan (so silly, its my blog so I can call it what I want to, and hey it is cultured).  So cheeze it is.  Really good cheeze too.  I made a pasta dish with the stuff that wasn’t snacked on, which I will share soon.

    Vegan Sharp Cheddar 2

    Vegan Sharp Cheddar Cheeze

    Serves 10

    2 cups raw cashews, soaked for 4 hours, and drained

    1 tsp probiotic powder

    1/4 cup filtered water

    1 Tbsp white miso

    1/2 tsp sea salt (or to taste)

    1/3 cup raw coconut butter, warmed to liquid

    In a high speed blender combine the soaked cashews, probiotic powder, filtered water, and miso and blend until smooth.  Pour into a bowl, cover and place in a warm spot (like 70 degrees).  Let sit overnight.  When the cheese is tangy, add it to a food processor or blender and add the sea salt and coconut butter and blend until well incorporated.  Pour into a bowl, place in the freezer for about 10 minutes, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the refrigerator until firm, a few hours.  Then enjoy!



  • Spring Asparagus Slaw

    Spring Asparagus Slaw

    I had leftover asparagus because I ended up buying more than I needed for an Easter pasta dish I made, so I thought I would make another meal with it.  I am pretty excited that asparagus is available again, so I don’t mind having it a few times in a row. I had made a creamy pasta dish with the first of it, so I thought I would make a lighter raw dish for the last of it.  I ended up making a simple Spring Asparagus Slaw.

    asparagus slaw 2

    I eat slaw a lot for lunch, and turns out this was perfect for that!  I kept it simple, just asparagus, cabbage, and green onions with hemp seeds and pumpkin seeds for protein, and a creamy oil free dressing with a pumpkin seed walnut butter base.  I have pumpkin seed walnut butter on hand for just this purpose (making dressing), because it is the base for another favorite dressing I make.

    asparagus slaw 1

    It tasted delicious!  Bright from the lemon juice I had used in the dressing, crunchy, and savory. Perfect for lunch with some grilled tempeh!  I am so happy that Spring is now here and I can have things like fresh asparagus.  I was getting a bit sick of all of the Winter produce.

    asparagus slaw

    Spring Asparagus Slaw
    Serves 2-3

    Dressing:
    1/2 cup raw pumpkin seed walnut butter*
    1/4 cup plus 2 Tbsp lemon juice
    2 Tbsp apple cider vinegar
    2 Tbsp filtered water or as needed
    1 Tbsp plus 1 tsp raw coconut nectar
    sea salt to taste

    Veggies:
    1/2 large head green cabbage, shredded
    2 cups asparagus, cut into 1 inch pieces
    3 green onions, sliced

    1/4 cup raw shelled hemp seeds
    2 Tbsp raw pumpkin seeds

    Whisk together dressing ingredients until smooth. Add the veggies to a bowl, and toss with the dressing, hemp seeds, and pumpkin seeds. Serve!

    *To make raw pumpkin seed walnut butter, add 2 cups raw walnuts, and 2 cups raw pumpkin seeds to a high speed blender, along with 1/2 tsp sea salt. Blend until smooth at high speed, using the tamper to press the nuts down into the blades. Store in a jar in the refrigerator. If you do not wish to make this butter, you may use just walnut butter or raw almond butter in the recipe instead.



  • Spring Roasted Carrot Pasta

    Spring Roasted Carrot Pasta

    I have had lots of carrots on hand lately, mostly because of my love of carrot cake, and making a few carrot cake things, but of course I had some leftover.  It was time for something savory.  I know I have a dessert blog, but some days I end up craving more savory things.  This was one of those days.  I also had a lot to do, so I was not in the mood for making something complicated.  A pasta dish was perfect.

    Spring Roasted Carrot Pasta 1

    I really didn’t eat much pasta in the last 5 years, until I discovered pasta made from beans instead of wheat.  Wheat and me do not always agree you see.  The bean pasta though, leaves me feeling good not bloated and heavy.  I decided to use edamame spaghetti for the carrot pasta I made.

    Spring Roasted Carrot Pasta

    The lovely green pasta against the orange carrots would be lovely, I thought to myself.  I do think about food in terms of how it will look and color as well as how it will taste.  I kept this dish simple, roasted the carrots to crispy at the edges perfection, added some toasted pumpkin seeds, arugula, and tossed it all with a little lemon and olive oil.  So simple, but so good.  Perfect for Spring as well.  I can not wait until the farmer’s markets open, and they are selling things like home grown baby carrots!

    Spring Roasted Carrot Pasta 2

    Spring Roasted Carrot Pasta

    Serves 2

    6 medium carrots, sliced 1/2 inch thick

    olive oil

    4 oz organic edamame spaghetti pasta

    1/4 cup toasted pumpkin seeds

    1 handful arugula

    2 Tbsp lemon juice

    zest of one lemon

    1 Tbsp olive oil

    sea salt to taste

    Preheat the oven to 400F degrees, toss the carrots with just enough olive oil to coat, and spread out on a sheet pan.  Roast for about 30 minutes until tender. Remove from the oven and set aside.

    Meanwhile, cook the pasta according to package directions. Once the pasta has finished cooking, drain it, and toss it together with the carrots and all other remaining ingredients.  Serve!



  • Irish Lentil Stew

    Irish Lentil Stew

    irish lentil stew 2

    We make an Irish Stew in the deli I work in, and every time I make it I think of St. Patrick’s Day.  Well now St. Patrick’s Day is just around the corner so I should definitely make it soon!  Seems appropriate. Well, I thought I should make my own version of it at home.  The one I make at work doesn’t really have a protein source so I don’t consider it a main dish, but I wanted mine to be.  So, I added lentils.  Lentils are my go-to dinner protein most nights of the week, and I love them like crazy.

    irish lentil stew 1

    I added some Irish veggies, potatoes and cabbage, as well as my soup basics, carrots, celery, and onion, and it was really good!  Simple, and quick to make but good.  I shared some with Eric to bring to work, since I made a larger batch than this one I am sharing, and it tasted even better the next day.  If you are looking for something to serve for St. Patty’s Day dinner that is healthy and delicious, this is your meal.  But, I also think it is just a good meal to make in general year round.

    Irish Lentil Stew

    Irish Lentil Stew

    Serves 2

    3 cups filtered water

    2 garlic cloves, minced

    1 small onion, diced (or 1/2 cup)

    2 stalks celery, sliced

    1 tsp dried thyme

    1/2 tsp celery seed

    1 bay leaf

    1 Tbsp tamari

    1/2 cup French lentils

    1 medium carrot, sliced

    2 cups cubed yellow potatoes

    1 cup cabbage, cut into chunks

    sea salt to taste

    In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil.  Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.  Taste the soup for seasoning, and add more salt if needed.  Serve!



  • Coconut Curry Roasted Romanesco with Chickpeas

    Coconut Curry Roasted Romanesco with Chickpeas

    Romanesco

    The first time I ever saw a romanesco I thought it looked like a beautiful green alien cauliflower with crazy geometric shapes.  What an awesome veggie!  I had to buy one of course, and it tasted wonderful too.  One of my favorite ways to eat them is actually roasted with a bit of sea salt.  The crispy outside with the tender inside is delicious. No, I am not just trying to educate you about romanesco (although if you never have had one, they are worth seeking out), I made a recipe with one last week that I would love to share!

    Romanesco curry 3

    My Mom brought me a romanesco a few days back, and asked me if I could make her something with coconut and curry with it.  What I came up with was pure deliciousness.  I roasted the romanesco like I had in the past, then made a silky coconut curry sauce.  It was pretty simple, just a splash of lime juice to balance it out, and some red pepper flakes for a kick.  I added in some chickpeas for protein since this was to be a main dish.

    Romanesco curry 1

    Lastly, I topped it off with crunchy coconut for even more of a textural contrast.  The romanesco was tender but a little crispy, and it tasted wonderful with the sauce and crunchy coconut. If you wanted a more substantial meal, you could serve this with a little quinoa on the side, but my Mom loved it as it was.  She said it was just what she was hoping for.  If you are looking for an easy weeknight meal this comes together quick, so it is perfect!

    Romanesco curry

    Coconut Curry Roasted Romanesco with Chickpeas

    Serves 2

    2 larger heads romanesco, broken into pieces

    coconut oil

    Sauce:

    1 15 oz can full fat organic coconut milk

    1 tsp mild curry powder

    1/4 tsp red pepper flakes

    1 garlic clove

    sea salt to taste

    2 tsp cornstarch dissolved in 2 Tbsp filtered water

    2 Tbsp lime juice

    1 cup cooked chickpeas

    toasted large flake coconut

    sliced scallions

    Preheat the oven to 400F degrees.  Toss romanesco with just enough coconut oil to coat, and spread out on the sheet pan.  Place in the oven, and roast for about 30 minutes until tender.

    Meanwhile, in a saucepan, heat the coconut milk, along with the curry powder, red pepper flakes, garlic, and sea salt and bring to a simmer.  Cook on low for 5 minutes, then add the cornstarch mixture, lime juice and chickpeas.  Cook until thickened, then remove from heat.

    Once the romanesco has finished roasting, remove to a plate, and pour the coconut chickpea mixture over it.  Sprinkle with the toasted coconut and scallions, and serve!



  • Veggie Edamame Noodle Bowl

    Veggie Edamame Noodle Bowl

    Edamame Bowl 1

    Eric was saying that a noodle bowl he saw on Facebook looked really good, so that got me to thinking I should make one.  I haven’t made anything like that in years, but it is the perfect dish for dinner on a chilly winter evening.  I used the random vegetables that I happened to have on hand which were acorn squash, summer squash, red bell peppers, and scallions.  But of course if you decide to make this, use whatever you have on hand as well.  Celery, carrots, mushrooms or bok choi would make wonderful additions or swaps with the veggies I added.  I made a quick and flavorful miso broth to simmer it all in.  It smelled amazing in my kitchen.

    Edamame Bowl FV

    I used an edamame pasta that I have been loving lately for the noodles.  I am just not a big fan of regular wheat pasta or grain pasta, but this edamame pasta packs about 24 grams of protein per serving, and I like the flavor. If you are soy free, they have adzuki bean and other types of bean pasta in this brand as well.  Anyways, this noodle bowl turned out delicious! I shared it with of course Eric because he gave me the idea to create it. It was warming, filling, and a party in my mouth!

    Veggie Edamame Noodle Bowl
    Serves 2 generously

    1 small onion, diced
    2 garlic cloves, minced
    1 small chunk ginger, minced
    1 tsp red pepper flakes, or to taste (less if you don’t like spicy)
    1 tsp sesame oil
    2 Tbsp tamari
    4 cups flavorful vegetable broth, or filtered water
    3 cups diced or sliced winter squash
    2 cups thickly sliced zucchini
    1 cup thickly sliced yellow squash
    1 cup diced bell peppers
    4 oz edamame spaghetti

    3 Tbsp white miso
    scallions, sliced

    In a pot over medium heat, combine the onions, garlic, ginger, chili flakes and sesame oil. Cook for a few minutes, stirring often.  Add the tamari, vegetable broth, and squash and bring to a boil.  Lower to a simmer, and cook until squash is almost tender, then add the zucchini, yellow squash, bell peppers, and edamame pasta and cook for about 4-6 minutes more at a simmer until the veggies are tender and the noodles are done. Add the miso and cook over very low heat until it dissolves, garnish with scallions to serve!



  • Vegan Totchos with BBQ Jackfruit

    Vegan Totchos with BBQ Jackfruit

    vegan-totchos-with-bbq-jackfruit-3

    I never used to care about football.  Growing up, when my family members would have it on, I would complain…”Do we have to watch this…” But about 10 years ago, I actually started to enjoy it and get into the games.  I am a Vikings fan, loyal to the Minnesota team, and they did pretty well this year compared to other years, but did not make it to the Superbowl.  That does not mean however that I will not be watching it.  I will, because it is always exciting to watch.  If not for the football, for the entertaining commercials. And of course, it is always better when you have good food to enjoy too, right?  Well, I thought I would make something in the spirit of the Superbowl.  Some Vegan Totchos with BBQ Jackfruit.

    vegan-totchos-with-bbq-jackfruit

    I have been wanting to make totchos for a while (tatertot+nachos, in case I am confusing you with the term).  I love my home made tater tots, and covered in nacho cheese?  Even better.  I made a sweet potato cheese sauce which was delicious, but I also made another element to these totchos. BBQ Jackfruit.  Vivapura recently sent me some of their dried jackfruit, to create a recipe with, and I was excited to use it.  I must add, it is a delicious snack as it is, just dried and sweet.  But I soaked some until it was a little soft, and made a sort of vegan pulled pork substitute. I know most people use canned for recipes like this, but soaking the dried worked too. It ended up being really delicious and a perfect pairing with the totchos.  It was all in all a big pile of deliciousness.  Of course chips, salsa and guacamole are all delicious and wonderful Superbowl foods, but totchos are even better!  If you want to get some of Vivapura‘s Jackfruit for yourself, you can find it HERE.

    vegan-totchos-with-bbq-jackfruit-1

    Vegan Totchos with BBQ Jackfruit

    Serves 3-4

    Tater Tots:

    6 russett potatoes, peeled and cut into 2 inch chunks

    filtered water

    sea salt and pepper to taste

    1 Tbsp coconut oil (optional)

    Pre-heat the oven to 425F degrees. To make the tater tots, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and grate them into a bowl.  Add sea salt and pepper to taste, and shape the potatoes into tater tots.  Place on an oiled sheet pan, and drizzle with olive oil, tossing them around in it gently to coat them.  Place in the oven and bake for about 20-30 minutes until lightly browned and crisp on the outside.

    Nacho Cheese:

    1 small sweet potato (about 1 1/2 cups)

    1 garlic clove

    1/4 cup raw cashew butter

    1 jalapeno, seeded

    2 Tbsp cider vinegar

    2 tsp ground cumin

    1/4 tsp ground chipotle pepper

    1/4 cup nutritional yeast (optional)

    sea salt to taste

    filtered water as needed

    Prick the potato with a fork all over, and set in the oven on a pan.  Roast for about 45 minutes to 1 hour until tender.  Place in a high speed blender, along with all other ingredients and blend until smooth (adding water as necessary until you reach a nacho cheese like consistency.  Keep warm.

    BBQ Jackfruit:

    2 cups Vivapura dried jackfruit, soaked in filtered water for 30 minutes, and drained

    2 cups tomato sauce

    2 Tbsp maple syrup (or to taste)

    1 Tbsp Dijon mustard

    2 Tbsp coconut sugar

    sea salt to taste

    1/4 tsp chipotle powder

    2 Tbsp hot sauce

    2 Tbsp cider vinegar

    1 garlic clove, minced

    Combine all ingredients but the jackfruit in a saucepan and bring to a simmer.  Simmer for about 20 minutes, until the sauce has thickened and reduced.  Add the jackfruit, and cook another 5 minutes on low.

    For Assembly:

    Sliced jalapeno

    Sliced scallions

    To assemble, place the tater tots on a plate, then drizzle with some of the cheese, then top that off with the jackfruit, then more cheese, then sprinkle with the jalapeno and scallions.  Serve!

     



  • Beet and Chickpea Curry

    Beet and Chickpea Curry

    beet-curry-3

    I was in the mood for curry a few nights back, but I didn’t have many traditional ingredients to make one. I did however have beets.  I have never heard of a beet curry (not that I am a curry connoisseur or anything), but I decided I was going to make one.  It sounded good.  I have made a beet and curry soup in the past, and it was delicious so I knew this would be too.  I am a huge beet fan.  Not just for their color and nutritional value, but because they just taste good to me.  The best ones are nice and sweet.  I love getting the baby ones from the farmer’s market in the summer that are so fresh and little you can slice them up and eat them raw.  But of course I am not going to turn down a large beet in the Winter I am going to use for cooking.

    beet-curry-1

    I combined the beets with a few simple ingredients, peppers, onions, carrots, and garlic for the veggies, and a simple curry for most of the flavor.  I wanted this to be a somewhat rich curry so I added coconut milk to make the most delicious sauce.  a little lime juice to make it pop and it was wonderful. I added in chickpeas at the end for protein and it was a pretty substantial meal when I paired it with some cooked amaranth on the side.  I like to have something on the side to soak up the curry, and I am not a big rice eater, so high protein amaranth that I had on hand it was. It was aromatic, comforting, and delicious.  Not to mention beautiful.  I love it when foods have vibrant colors!  This curry looked like a sunset to me.

    beet-curry-2

    Beet and Chickpea Curry

    Serves 2 generousl

    1 large beet

    2 tsp coconut oil

    2 medium carrots, sliced

    1 small onion, diced

    1 garlic clove, minced

    1 bell pepper, diced

    1 tsp ground cumin seed

    1 Tbsp mild curry powder

    1/4 tsp red pepper flakes

    sea salt to taste

    1 3/4 cup coconut milk

    1 cup cooked chickpeas

    2 Tbsp lime juice

    1 Tbsp arrowroot starch

    Cooked amaranth or quinoa for serving (or your choice of grain)

    sliced green onions for serving

    Cut the beet into large dice, and place in a medium pot, covered with filtered water.  Bring to a boil, and lower to a simmer.  Simmer for about 30 minutes until the beets are tender.  Drain, and set aside.

    To make the curry, heat the oil in a pan, and add the carrots and onions.  Sautee until softened, about 5 minutes.  Add the garlic, bell pepper, cumin, curry powder, red pepper, and sautee for a minute more.  Add the sea salt, coconut milk, chickpeas, and reserved beets, and bring to a boil.  Lower to a simmer, and cook for about 5 minutes.

    Whisk the arrowroot starch into the lime juice, then add to the curry.  Cook a minute more until thickened.  Serve with cooked amaranth or quinoa, and sprinkled with the green onions.



  • Vegan Fig and Roasted Carrot Pizza

    Vegan Fig and Roasted Carrot Pizza

    roasted-carrot-fig-pizza-5

    I hadn’t made pizza in a long time, and on my day off, I decided it was about time. Now that I have a great vegan melty mozzarella cheese recipe to use, I can enjoy all of the pizzas I once loved when I ate lots of dairy cheese.  One memorable pizza I enjoyed back when I was in college was a delicious pizza including figs.  My Mom and I were in Boston for a 10k race I was supposed to run, but I ended up just spectating because I was injured.  So we had fun walking around the city, and decided to eat at this little pizza place for lunch.  She ordered a fig pizza. It was wonderful.  I have really wanted to make a fig pizza at home since then, but never have tried.

    roasted-carrot-fig-pizza-1

    Silly, because I have put just about everything else imaginable on a pizza in different combinations, but never figs.  They seem to have a short season of availability here, and whenever I did get them I just ate them or used them in desserts. Well, since I just got a big bag of soft, sweet dried figs I decided to give it a go with them.  They have so much flavor, I was confident they would be good even though they were not fresh.

    roasted-carrot-fig-pizza

    I also decided to add roasted carrots to the pizza.  Because if you have ever had roasted carrots, you know that they are delicious.  And I thought they would add some color since the figs were not that colorful.  Caramelized onions, and spinach completed the toppings combination, and of course the lovely melty vegan mozzarella cheese.

    roasted-carrot-fig-pizza-3

    It turned out lovely!  The unusual combination of toppings I used worked really well together.  The sweet figs and carrots were a nice combination with the salty cheese.  It was heavenly. If you have fresh figs on hand, by all means use those.  But if it is winter where you live, like it is here, then soft dried ones work out perfect!

    roasted-carrot-fig-pizza-2

    Vegan Fig and Roasted Carrot Pizza

    Makes one 14 inch pizza

    Vegan Mozzarella:
    Adapted from Olives for Dinner’s Mozzarella Recipe
    1 15 oz can full fat organic coconut milk
    2 tsp lemon juice
    1 tsp sea salt or Himalayan salt
    2 Tbsp arrowroot starch
    1/4 plus 1 Tbsp filtered water
    3 Tbsp agar flakes or 1 Tbsp agar powder
    1 Tbsp virgin coconut oil
    1 tsp guar gum

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.
    Meanwhile, dissolve the arrowroot starch in the water and set aside.
    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).
    Next, add the lemon juice and sea salt to the coconut milk.
    Mix the arrowroot with the filtered water until dissolved.
    Mix the coconut oil with the guar gum so that the guar gum does not clump up.
    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Pizza Dough:
    2 cups gluten free all purpose flour
    1/2 tsp sea salt
    1/2 tsp guar gum
    1/2 cup plus 1 Tbsp filtered water
    To make the pizza crust, combine the flour, guar gum and sea salt in a bowl, and whisk until well blended. Add the water, and mix in until you have a soft dough.
    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    Roasted Carrots:
    1 cup sliced carrots
    olive oil

    Toss the carrots with just enough oil to coat, and spread out on a sheet pan.  Roast in a 400F degree oven until tender, about 30 minutes. Remove from oven and set aside.

    Caramelized onions:
    1 medium red or yellow onion, sliced
    1 tsp olive oil
    pinch of sea salt

    To make the caramelized onions, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the sea salt, and set aside.

    For Pizza Assembly:
    olive oil
    1 cup dried figs, soaked in water for 30 minutes, drained well, and halved (or fresh figs if you have them)
    baby spinach leaves

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.
    Bake crust for 15 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the onions, scattering around evenly. Then the figs, spinach, carrots, then the cheese, making sure it is all evenly distributed.
    Place the pizza in the oven and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter basil over the top, slice and enjoy!



  • Smokey Vegan Split Pea Soup

    Smokey Vegan Split Pea Soup

    We have been flying through soups in the deli I work in lately, people are just craving them like mad, because it was below zero for a few days last week.  I don’t blame them, I am the same.  I cant say I have been out much to work out, because I just don’t feel like bundling up to run outside and I have a treadmill where I can run nice and warm in shorts.  I do however have to go out to run errands and go to work of course, and when I get home I feel chilled sometimes.  So I have been making warming comfort food dishes at home, most of them soups. Mostly healthy things, because comfort food doesn’t have to equal gut busting.  I recently made a split pea soup at work, and I decided that it was so good that I needed to make one at home.

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    I have made so many different soups over the years I can not even count, but not one of them was ever split pea.  I don’t know why, because I like split pea…so I thought it was about time!  Traditional split pea usually has ham to give it a savory smokey flavor, but I obviously don’t eat ham, so I used smoked Spanish paprika and chipotle peppers in mine instead to give it a good flavor.  Plus a little kick, which I always enjoy, especially when I am chilled.

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    Although this soup takes a while to cook, it is nice to just put it on the stove, and get all your other stuff done while it is cooking.  Like typing up recipes…that is what I did while it was cooking, all of them making me hungrier and hungrier for the soup.  But it was worth the wait.  Even better than the traditional split pea I remember from childhood!  You know what is awesome as well?  Split peas have a good amount of protein! So this soup will keep you full, and help repair your muscles!

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    Smokey Vegan Split Pea Soup
    Serves 2

    1 small onion, chopped
    3 stalks celery, sliced
    2 garlic cloves, minced
    3/4 cup dried split peas
    4 cups filtered water
    2 tsp smoked Spanish paprika
    1/4-1/2 tsp chipotle powder (more or less depending on the spice level you want)
    sea salt to taste
    2 medium yams or sweet potatoes, cut into cubes

    1 large handful spinach leaves

    In a pot, combine all ingredients but the yams and spinach, and bring to a boil. Lower to a simmer, and cook until the split peas are softened, about 40 minutes, then add the sweet potatoes and cook until the sweet potatoes are tender and the split peas are falling apart. Stir in spinach and serve!



  • Vegan Roasted Squash and Chevre Tart

    Vegan Roasted Squash and Chevre Tart

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    I used to eat so much squash when I was younger, that I got what my Mother called a squash tan.  I had it every day.  A whole squash of some sort, almost every single night.  I was addicted to it because it was so good.  Especially kabocha or butternut.  My favorite dish was a sort of French onion soup with roasted squash with toasted bread and cheese broiled on top.  So good.  After a while I branched out and ate other things, and I can’t say that I eat squash every day now, but I still love it.  Mostly just roasted with a little sea salt.  It gets so sweet it is like candy.  I am kind of on a pie and tart making kick right now, so I decided to make a squash tart a few nights back.

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    It was really quite simple to make, just requiring time to roast the squash and bake the pie shell since I already had the chevre to top if off with on hand.  I included spinach as well, since I include greens in at least one meal every day.  It had really good flavor, not needing much to accent the squash but a little sea salt, garlic and red pepper.  The chevre was a nice addition to it, giving it a nice richness.  Being able to have delicious squash in the fall and winter makes up for the fact that I miss things like berries and tomatoes from the summer.

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    Vegan Roasted Squash and Chevre Tart

    Makes 16

    Chevre:

    2 cups raw macadamia nuts (or cashews), soaked in water for 4 hours and drained

    1/4 cup lemon juice

    1 tsp cider vinegar

    1 tsp sea salt (or to taste)

    2-3 Tbsp filtered water

    Crust:

    2 cups all purpose gluten free flour

    1/2 cup ground walnuts

    1/2 tsp sea salt

    3/4 cup coconut oil in its solid state

    about 6-7 Tbsp cold water

    Filling:

    1 large butternut squash, cut into cubes

    olive oil

    1 large handful spinach

    1 garlic clove, minced

    1/4-1/2 tsp red pepper flakes

    To make the chevre, combine all ingredients in a high speed blender or food processor, and blend until smooth adding a Tbsp or two of water as needed to create a chevre like consistency (do not add too much or it will be too thin).  Place in 2 layers of cheesecloth, wrap up, and place in the refrigerator overnight to firm up.

    To make the crust, in a large bowl, mix together flour, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a rectangle using floured parchment underneath and floured rolling pin. Roll into a 10 inch circle.  Oil a 9 inch tart pan well with coconut oil and fit the circle into it. Shape to fit the pan, don’t worry if it tears, just press the dough back together. Set aside in the refrigerator.

    Preheat oven to 375F degrees, then place the tart crust in the oven and bake for about 30 minutes until lightly brown.  Remove from the oven and let cool.

    To make the filling, toss the squash with just enough olive oil to coat it, then spread out on a sheet pan, and place in the oven.  Roast for about 45 minutes, or until starting to brown and tender.

    Meanwhile, heat a small amount of olive oil in a skillet with the spinach and garlic, and cook just until the spinach has wilted and the garlic is fragrant.

    Place the cooked squash and spinach in a bowl, and toss together with the red pepper flakes and sea salt to taste.  Spread out in the prepared crust, then sprinkle the top with some of the chevre.  Serve at room temperature.



  • Big Batch Vegan Hearty Mixed Bean Chili

    Big Batch Vegan Hearty Mixed Bean Chili

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    It has been pretty cold here the last few days.  Me and Eric sort of hibernated this weekend, watching netflix indoors instead of our usual outdoor exploring, and me running and walking on the treadmill instead of venturing out.  I know I can venture out, I have the warm gear for it, but I just haven’t felt like being cold.  It was sort of cozy in a way, and a good excuse to make a big batch of vegan chili! So, I whipped up a huge batch to share with Eric.

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    I make chili a lot at work, but I haven’t made it in a while at home so it was about time.  This was sort of a work with the ingredients I had on hand sort of a thing. So I threw in a bottle of beer along with the usual ingredients instead of stock because I have seen it in chili recipes before, and I knew Eric would enjoy that. I have a huge bag of heirloom beans so I used those in the soup and it created sort of a beautiful bean mosaic in the pot. It ended up being really quite delicious and not much work which was what I was going for. There is something so wonderfully comforting about enjoying a warm bowl of soup goodness as you watch it snow outside!

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    Big Batch Vegan Hearty Mixed Bean Chili

    Serves 8-10

    2 tsp oilve oil

    1 large onion, diced

    2 celery stalks, sliced

    4 carrots, halved and sliced

    2 garlic cloves, minced

    1 Tbsp chili powder

    1 Tbsp ground cumin

    1 Tbsp dried oregano

    1 Tbsp cacao powder (or unsweetened cocoa powder)

    1 Tbsp maple syrup (optional)

    1 Tbsp cider vinegar

    1/2 tsp cayenne pepper (or to taste, add less if you like it less spicy)

    1 28 oz can diced fire roasted tomatoes

    1 12 oz bottle of beer

    1 green bell pepper, diced

    1 tsp sea salt, or to taste

    4 1/2 cups cooked mixed beans (black beans, kidney beans, garbanzo beans, white beans…whatever you like!)

    In a large pot, combine the olive oil, carrots, celery, onions, and sautee until softened, about 5 minutes. Add the garlic, spices, cacao powder, maple syrup, cider vinegar, cayenne, tomatoes, beer, bell pepper, and salt, and bring to a boil.  Lower to a simmer, and cook for about 20 minutes, until the flavors have blended.  Add the beans, and taste to see if it needs salt.  Serve warm.



  • Jeweled Quinoa Salad with Macadamia Chevre

    Jeweled Quinoa Salad with Macadamia Chevre

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    I make a quinoa salad at work sometimes that my coworkers love, and to be honest it is my quick go to dish when I don’t have a lot of time.  But it is so good, that it doesn’t matter how little time it took to prepare it. I came up with it one day when I thought a quinoa laced with fruit and nuts might be nice, and it turned out to be just what I needed to make.  I have used it a few times at home as a stuffing for squash for me and Eric when I want something easy for dinner, and we both love it as well.  I finally decided I am going to share a variation of the recipe with you all because it is too good not to share.

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    This is a very similar recipe to the one I always make, but I have added a few more things to make it even more delicious, and things that I happened to have on hand.  It has quinoa of course, but also pumpkin seeds for protein.  I added in dried cranberries and currants for sweetness, and spinach and herbs for color.  I topped it off with a macadamia chevre that I happened to have on hand and it was a nice bit of richness to an otherwise low fat dish.  It was crave worthy.  I like this one even better than the original version.  This is a great make ahead salad to pack in lunches for a healthy protein rich meal.

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    Jeweled Quinoa Salad with Macadamia Chevre

    Serves 4

    Chevre:

    2 cups raw macadamia nuts (or cashews), soaked in water for 4 hours and drained

    1/4 cup lemon juice

    1 tsp cider vinegar

    1 tsp sea salt (or to taste)

    2-3 Tbsp filtered water

    Quinoa:

    1 cup white quinoa, rinsed

    2 cups filtered water

    1/2 cup dried cranberries

    1/2 cup dried currants

    2 scallions, sliced

    2 Tbsp chopped parsley, or 1 Tbsp dried

    sea salt to taste

    1 tsp dried thyme

    1/4 cup lemon juice

    1/4 cup orange juice

    2 cups baby spinach

    To make the chevre, combine all ingredients in a high speed blender or food processor, and blend until smooth adding a Tbsp or two of water as needed to create a chevre like consistency (do not add too much or it will be too thin).  Place in 2 layers of cheesecloth, wrap up, and place in the refrigerator overnight to firm up.

    To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside. In a large bowl, combine all the rest of the ingredients with the quinoa and toss until well mixed. Break pieces off of the chevre and scatter them around the top of the quinoa. Serve at room temperature.



  • Chickpea Cutlets and Mushroom Gravy

    Chickpea Cutlets and Mushroom Gravy

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    When I was little, and my Mom would make chicken, I was never a big fan of it.  Unless it was breaded.  It kind of disguised the fact that it was meat to me.  I have never been a big fan of meat in general.  When I first became vegetarian, I used to buy fake chicken cutlets though because I liked those more than the real meat I had eaten as a child.  The only problem with them though, was the long list of ingredients that were not so good for me. I haven’t eaten them in a really long time, but I was thinking about it the other day, why not try making some of my own, a healthier vegan version?  I decided to go for it, since Eric enjoys this sort of comfort food type thing, and I knew he would be my guinea pig to try it with me.

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    I ended up making the cutlets from chickpeas, because they seemed like they would work well for the texture and neutral flavor.  It worked out really well!  I don’t really eat much bread, so I did not bread these with breadcrumbs but in fact, ground flax seed and nutritional yeast.  I made a mushroom gravy to serve over them because it just seemed right and they turned out really good!  They were actually really simple to make, so worth making these instead of facing the side affects of store bought in case you were wondering.

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    Chickpea Cutlets and Mushroom Gravy

    serves 3

    1 1/2 cups chickpeas

    1 garlic clove

    sea salt to taste

    1 tsp thyme

    1/8 tsp cayenne pepper

    1/4 cup almond flour

    2 Tbsp white miso

    1 Tbsp nutritional yeast

    Coating:

    2 Tbsp nutritional yeast

    2 Tbsp ground flax seed

    1/4 tsp sea salt

    1/2 cup aquafaba

    Gravy

    3/4 cup mushrooms, sliced

    1 cup flavorful veggie broth

    1 garlic clove, minced

    1 Tbsp tamari

    1 Tbsp nutritional yeast

    2 tsp arrowroot starch dissolved in 2 tsp filtered water

    To make the cutlets, in a food processor, combine all ingredients but the flour and process until smooth. Add the flour and pulse to blend. It should be soft enough to form into cutlets but not too sticky.  If it is too sticky, add a little more flour.  Shape into ovals, and set aside on a plate.  Place the yeast and flaxseed, and sea salt in a bowl, and mix together. Place the aquafaba into another bowl.  Line a sheet pan with parchment.  Dip each cutlet into the aquafaba, then the yeast mixture to coat it.  Place on the parchment lined tray.  Spray with olive oil if desired (it helps it brown, I keep mine in a spray bottle).  Place in a 400F degree oven, and bake for about 20-30 minutes until heated thorough and browned at the edges.

    Meanwhile, to make the gravy, combine all ingredients but the arrowroot mixture and bring to a simmer.  Cook until the mushrooms are tender, about 10 minutes. Add the arrowroot, and cook until thickened.  Serve over the cutlets.

     



  • Roasted Squash Grain Free “Rice” Pilaf

    Roasted Squash Grain Free “Rice” Pilaf

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    I used to make celeriac rice all the time a year ago, and I realized this week that I haven’t made it in a long time.  I saw some celeriac at the store, and I went for it, knowing I could whip up some delicious rice dish that I was now craving.  I had some butternut squash on hand as well, and I wanted to incorporate that.  So, this was going to be a combination cooked/raw dish, well balanced for a cool winter day. I flavored the celeriac rice with garlic, thyme, and a bit of walnut butter for richness and it was delicious as it was, but even better once I added the squash and spinach!

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    I roasted the butternut squash in chunks, as is my favorite way to cook it. I love it so much that I could eat a big bowl of just that alone. Once the dish was all together, it was sooo good! Crave worthy savory deliciousness!  Celeriac is also a great detoxing vegetable, so if you are going for that after all of the Holiday over-indulging, it will be much better on your system than real rice.

    Roasted Squash Grain Free “Rice” Pilaf

    Serves 1-2

    1 large butternut squash, peeled, seeded and cut into cubes
    olive oil

    1 head celeriac (3 cups diced)
    1 garlic clove, minced
    1 Tbsp fresh thyme leaves
    2 Tbsp walnut butter or pecan butter, whisked together with 2 Tbsp filtered water
    sea salt to taste
    2 Tbsp nutritional yeast (optional)
    2 Tbsp shelled hemp seeds
    1 cup chopped spinach
    1/2 cup toasted pumpkin seeds

    Preheat the oven to 400F degrees.  Toss the squash with just enough olive oil to coat it, then spread out on a sheet pan, and place in the oven.  Roast for about 30-45 minutes until tender and starting to brown at the edges.  Season with sea salt to taste.

    Meanwhile, to make the rice, pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature.



  • Chipotle Black Bean Chili Stuffed Yams

    Chipotle Black Bean Chili Stuffed Yams

    I haven’t met a yam I didn’t like.  Especially when roasted to perfection, the sweetness and flavor brought out.  I love yams just like that, and I would eat them plain all day like that, but it isn’t really a balanced meal then, so I like to add other components to them. My favorite thing lately is to stuff them.  I have made this a few times lately for me and Eric and lets just say we were both really hungry and they tasted so good that we practically inhaled them.  This recipe involved black beans in a sort of chili sauce laced with chipotles, and topped off with avocadoes, oregano, and scallions. It is so good.  Filling, and both savory and a little sweet so that you don’t feel like you need dessert after.

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    The best thing about these is they come together quick, so they are perfect for a busy day or when you get home late.  The yams can be popped in the oven while you are doing other stuff, and the topping can be made in the meantime.  If everyone knew about meals like this, I don’t think they would think vegan food is boring, I think they might consider eating this way!

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    Chipotle Black Bean Chili Stuffed Yams

    Serves 2

    2 medum sized yams or sweet potatoes

    2 tsp olive oil

    1 small red onion, diced

    1 red bell pepper, diced

    1 garlic clove, minced

    1 tsp chili powder

    1/4 tsp chipotle powder

    1/2 cup diced canned tomatoes (or you may use fresh if you have them)

    sea salt to taste

    1/4 cup fresh orange juice

    1 1/2 cups cooked black beans

    2 scallions, sliced

    2 Tbsp fresh oregano or cilantro

    1 avocado, diced

    Preheat the oven to 450 degrees.  Prick the yams all over with a fork, and place on a foil lined baking sheet. Bake for 45 minutes-1 hour until tender, depending on how large they are.

    Meanwhile, to make the chili beans, heat olive oil in a medium pan over medium heat, and add the onions and bell pepper.  Saute until starting to soften, about 5 minutes.  Add the garlic, chili powder, chipotle powder, sea salt, tomatoes, orange juice and beans.  Cook for another 10 minutes until the flavors have blended, stirring often.

    Once the yams have finished cooking, cut in half lengthwise (but not all the way through to the bottom.  Spoon the black beans into the open yams, top with scallions, oregano, and avocadoes, and serve!



  • Mini Mashed Potato Cakes

    Mini Mashed Potato Cakes

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    On Christmas Day afternoon, we had a bunch special snacky type foods instead of lunch, since it was a special occasion.  We are going to do the same on New Years day, and have delicious little bites and snacks, so I thought it would be nice to start figuring out what would be good.  I made some little mashed potato cakes, and they were pretty simple to make but so delicious.  Because who doesn’t love mashed potatoes?  Especially when they taste like cheese and garlic.  Of course mine were vegan, but they didn’t taste like it.

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    My coworker at the deli makes a larger non-vegan version of these a lot, and people love them, and that was sort of what inspired them.  I have never actually made them before but I thought that a little mini version would be perfect!  And, easier to work with.  This is actually the perfect use for leftover mashed potatoes, provided there is not too much moisture in them.  I coat the little mashed potato cakes in a nutritional yeast mixture and it makes a delicious crust. I ate them plain, but I imagine a vegan sour cream would be perfect to serve with them!

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    Mini Vegan Mashed Potato Cakes

    makes about 10

    3 large russett potatoes, peeled and cut into 2 inch chunks

    sea salt to taste

    1 Tbsp coconut butter (optional)

    2 Tbsp coconut milk  (or as needed, you may also add water, and it will still be good)

    1 garlic clove, minced

    2 scallions, sliced

    2 Tbsp chopped parsley

    1 Tbsp nutritional yeast (optional)

    Coating:

    1/3 cup nutritional yeast

    2 Tbsp ground flax seed

    1/4 tsp sea salt

    olive oil for coating (I have mine in a spray bottle, and I just spritzed the cakes)

    Place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut butter and milk and mash until soft (but not too soft, because  you want them to hold together when shaped and baked), adding a little more milk if desired. Add remaining ingredients and stir until well blended. Refrigerate for about an hour, then roll into little patties about 2 inches wide.

    Mix the coating ingredients together in a bowl, then drop the patties into it one by one, softly pressing the coating into them.  Spread out on a lined sheet pan, and spray with the olive oil.  Place in a 375F degree oven, and bake for about 20 minutes until golden brown, and heated through.



  • Vegan Mexican Jalapeno Black Bean “Meatballs” with Cheese Sauce

    Vegan Mexican Jalapeno Black Bean “Meatballs” with Cheese Sauce

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    New years eve is almost here, and I don’t know about you, but I like to celebrate with cocktails and appetizers.  When I was in high school, I always had new years parties with lots and lots of food, all snacky type stuff.  You know, the 10 layer Mexican dip, and mini BBQ meatballs, and chex mix.  Not a lot of healthy stuff I can tell you that.  But it was tasty, and I enjoyed it.  In the spirit of that, I thought I would make an appetizer type dish, some vegan meatballs.  I know someone is going to be all like…”Those are not meatballs, cause they don’t have meat!” But too bad, I am calling them that cause I can. I usually make lentil walnut Italian meatballs, but I wanted to try something a little different this time.  I had lots of black beans cooked off, and I love spicy Mexican food, so I went that direction.

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    I added fresh jalapenos to them, and they ended up tasting like really damn good refried beans.  Which I am a fan of. I baked them in the oven until they were nice and warm, then decided that they would be even more awesome with a nacho cheese sauce.  So I whipped up a batch. It was a delicious combination. I wish I had healthy and delicious appetizers when I was younger!  The best part about these is they are quick to make.  If you prefer to serve them as a main dish, whip up a Mexican red sauce and serve over pasta instead of with the cheese.

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    Vegan Mexican Jalapeno Black Bean “Meatballs” with Cheese Sauce

    Makes about 18 meatballs and about 2 cups sauce

    Meatballs:

    2 cups cooked black beans

    1 1/2 tsp ground cumin

    2 tsp chili powder

    2 garlic cloves

    a good pinch cayenne pepper

    2 Tbsp pumpkin seed meal (ground pumpkin seeds) or as needed

    2 scallions, sliced

    1 jalapeno, seeded and minced

    Cheese Sauce:

    2 medium carrots, chopped

    2/3 cup raw cashew butter

    1/2 tsp sea salt (or to taste)

    2 Tbsp cider vinegar

    2 Tbsp nutritional yeast

    1 garlic clove

    filtered water as needed

    1 jalapeno, seeded and minced

    For the meatballs, combine all ingredients but the jalapeno and scallions in a food processor and blend until smooth and holding together when squeezed (if it seems way too sticky, add a little more pumpkin seed meal.  You want it to be soft, but not too soft). Add the jalapenos and scallions and pulse to distribute evenly but not blend up (you want flecks of green color).  Shape the mixture into about 1 1/2 inch meatballs, and place on an oiled baking sheet.  Place in a 375F degree oven, and bake for about 20 minutes until heated through.

    Meanwhile, to make the cheese sauce, combine all ingredients but the jalapenos in a high speed blender and blend until smooth (adding a little more water if too thick). Add the jalapenos, and buzz for a second at low speed to incorporate.

    Serve the cheese sauce with the meatballs to dip them in.



  • Raw Spicy Holiday Cheeseball

    Raw Spicy Holiday Cheeseball

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    After I made a successful cheese log last week, I decided that I wanted to make a cheese ball as well.  But this one was going to have a lot more zip and pizazz to it. I had a jalapeno, and I wanted to use that in there.  After all, jalapenos and cheese are a match made in heaven.  This was a use what I had on hand kind of a thing, but it turned out so good.  It had beautiful flecks of color on the inside, and green pumpkin seeds on the outside.  It was rather festive looking once cut into.  For the cheese I used a mixture of cashew butter and coconut because that has been my favorite base when it comes to soft cheese as of lately, and instead of just my usual lemon juice I added lime as well.  I did not use probiotics this time, because I wanted it to be ready the same day, but I gave it a cheesy flavor with some nutritional yeast.

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    It ended up tasting almost like cheddar.  I added jalapeno for a kick, scallions, garlic and sun dried tomatoes for a savory flavor, and cranberries for a little sweetness.  I rolled it in pumpkin seeds, because I thought they would be prettier than nuts.  It ended up being so good!

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    Raw Spicy Holiday Cheeseball

    Serves 6-8

    1/2 cup young coconut meat, packed (or 1/2 cup soaked cashews or macadamia nuts if coconut unavailable)

    1/2 cup raw cashew butter or macadamia nut butter

    1/4 tsp sea salt

    juice of one large lemon

    juice of one large lime

    1/4 cup nutritional yeast

    1 garlic clove

    1 jalapeno, seeded, and minced

    1/2 cup sun dried tomatoes, chopped

    1/4 cup dried cranberries

    3/4 cup raw pumpkin seeds

    In a food processor or high speed blender, combine the coconut meat, cashew butter, sea salt, lemon and lime juice, nutritional yeast and garlic, and blend until smooth.  Scoop into a bowl, stir in all remaining ingredients except the pumpkin seeds and cover.  Let sit in the refrigerator until chilled. Once chilled, scoop onto a sheet of plastic wrap, and use it to shape into a ball (kind of rolling it on the inside of the plastic).  Spread out pumpkin seeds on a plate, and then roll the cheese ball in it using the plastic to assist you so it does not stick to your hands.  Place in the refrigerator for a few hours to firm up before serving. Keeps for about 1 week in the refrigerator.



  • Black Bean Jalapeno Hummus

    Black Bean Jalapeno Hummus

    One of my old coworkers at the deli used to call a big pot of black beans on the stove a “pot of doom”.  It does sort of look like a witches brew…the beans coloring the water an almost blueish green black bubbling away.  Funny, because one of my friends once asked if we cackle as we stir our big pots on the stove.  No…but I still think of that every time I see a big pot of black beans and it makes me laugh.  One of those moments where the people around me are wondering why the heck I am laughing when I was previously silent.  Anyways, black beans are some serious deliciousness when prepared correctly, and really they turn from a pot of doom to a pot of black savory goodness once drained.

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    I made a bunch at home last week for a recipe and I had extra, so I decided to make some hummus with them.  I am on a huge hummus kick lately.  I like it for my afternoon snack with veggies, and it is a good dose of protein and fiber. This last batch was so good that I decided I needed to share the recipe with you.  It is a little spicy, since I added jalapeno and chipotle powder, but that is just how I like it.

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    It is good with veggies as I said, but I also like it with crackers.  It would be good on sandwiches, or as a dip to serve to company over the Holidays and for the Superbowl with tortilla chips.  It is super easy to make if your beans are already cooked, and of course it keeps well for at least a week, so you can even make it ahead of time.  I know it would not win any beauty contests, but if you wanted to jazz up presentation, sprinkle it with some sliced green onions or pomegranate seeds.

    Black Bean Jalapeno Hummus

    Makes about 2 1/2 cups

    2 1/2 cups cooked black beans
    1 jalapeno, seeded and minced
    1/4 cup almond butter
    1/4 cup lime juice
    2 tsp cumin seed
    1 tsp dried thyme
    1/2 tsp ground chipotle or to taste
    sea salt to taste

    For the hummus, combine all ingredients in a food processor and process until smooth.  Store in the refrigerator for up to 2 weeks in a sealed container.



  • Raw Cranberry Pecan Chevre Log

    Raw Cranberry Pecan Chevre Log

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    When I was a kid, I loved anything cheese.  I remember being super excited when my Mom made a cheese ball for a family gathering. It was the best thing ever in my 8 year old mind.  I still love cheese as an adult…but now it is vegan cheese.  I am not a big fan of most of the mass produced store bought vegan cheeses, so I make my own and I love it!  My Grandma always had some sort of cheese out as part of the snacks she served on Christmas, so now I think it is kind of tradition to still have cheese, or a cheese log.  My cheese of choice now is chevre.

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    But a log of chevre on its own isn’t very pretty or interesting albeit delicious, so I added some cranberries for flare and pecans for crunch on the outside.  It is really pretty simple to make, so long as you have time to let it set overnight.  I use a mixture of coconut and cashews in mine because it is more affordable that way, and I like the slightly sweet flavor the coconut adds. It is really a delicious combination! I also use probiotics and lemon juice in mine to give it that goat cheese tang. It was so delicious this time!  I hadn’t made it in a while so I had sort of missed it.

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    When I told Eric I was making some, he was all like “Hell yeah!  Love that stuff”!  It was one of the first things I served him when we first started dating, a salad with chevre and fruit on it. He gobbled it up like there was no tomorrow. He loved raw chevre ever since then.  And, trust me, you will too once you try it!  This is the perfect thing to serve around the Holidays!  You don’t even have to tell people it is vegan, because they probably wont believe you since it tastes just as delicious as the dairy version.

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    Raw Cranberry Pecan Chevre Log

    Serves 6-8

    1/2 cup young coconut meat, packed

    1/2 cup raw cashew butter or macadamia nut butter

    1/4 tsp sea salt

    2 Tbsp lemon juice

    1/4 tsp probiotic powder

    1/2 cup dried cranberries

    3/4 cup chopped pecans

    In a food processor or high speed blender, combine the coconut meat, cashew butter, sea salt, lemon juice, and probiotic powder, and blend until smooth.  Scoop into a bowl, and cover.  Let sit out overnight, until it is tangy (give the probiotics a chance to work). Once it is tangy, mix in the cranberries, and place in the refrigerator until chilled. Once chilled, scoop onto a sheet of plastic wrap, and use it to shape into a log (kind of rolling it on the inside of the plastic).  Spread out pecans on a plate, and then roll the cheese log in it using the plastic to assist you so it does not stick to your hands.  Place in the refrigerator for a few hours to firm up before serving. Keeps for about 1 week in the refrigerator.



  • Festive Pomegranate Slaw

    Festive Pomegranate Slaw

    It has been really unseasonably warm here lately.  It is supposed to be almost winter, and normally we have lots of snow on the ground by now and I am running in a Winter wonderland with solid lakes and sparkling icicles hanging from the trees, but instead it is brown.  Don’t get me wrong, I wish it never got below 40F degrees in Minnesota and I could live without the snow but it is just weird not to have it. And I am craving more non-wintery foods too.  I whipped up a salad to pack in my lunches this week, and it was festive, yet fresh.  Kind of goes with the weather we are experiencing at the moment.  But I think this might actually be something that would be lovely to serve at the Holidays too since we often times serve lots of rich foods and this would be good to offset that.

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    It is a simple salad, yet so good.  Shredded red cabbage, pomegranate seeds, scallions, cranberries and parsley in a citrus vinaigrette.  So tasty, and it is actually detoxifying thanks to all of the healthful ingredients.  I enjoyed it with some baked tempeh, but you can serve it with whatever you like.  Now I have something to be excited about in my lunches this week.  The best part about this besides it tasting good, is how quick it is to make!

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    Festive Pomegranate Slaw

    Serves 2-4

    1/2 head red cabbage, shredded

    4 scallions, thinly sliced

    1/4 cup chopped fresh parsley

    1 cup pomegranate seeds

    1/2 cup dried cranberries

    Dressing:

    2 Tbsp lemon juice

    2 Tbsp orange juice

    2 tsp each orange and lemon zest

    1 Tbsp maple syrup

    2 Tbsp olive oil

    sea salt to taste

    In a large bowl, combine all ingredients, and toss well to coat the veggies with the dressing.  Serve!

     



  • Vegan Cheddar Thyme Biscuits

    Vegan Cheddar Thyme Biscuits

    I haven’t made biscuits in ages, and I know I have never made vegan biscuits, so I decided to make some last Monday on my day off.  Honestly, I had seen someone making some on a cooking show and they started to sound really good to me.  I told Eric I was going to make them, and he said that his favorite biscuits were always the ones at Red Lobster.  They were mine too growing up.  I am sure they were from a boxed mix and none of us would eat them now, but they were sure good back then.  So, I decided to make my biscuits cheddar.

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    I wanted something herb in them, so I decided on thyme, because it is my favorite herb in the chillier months.  Plus, cheddar thyme is a delicious combination.  I ended up making basically a savory version of my scone dough, because I know it turns out flaky and tender when handled properly.  I did not use vegan butter in these, but instead coconut oil, because it sort of behaves like butter and I am not a big fan of fake butter.

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    They smelled amazing while baking, and tasted even better.  I enjoyed them much more than typical non-vegan biscuits.  Just goes to show that vegan foods are just as delicious.  I think these would be a wonderful addition to your Holiday table.

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    Vegan Cheddar Thyme Biscuits
    Makes 8

    2 cups all purpose gluten free flour
    1 cup organic cornmeal
    1/4 cup nutritional yeast
    2 Tbsp dried thyme
    2 1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup virgin coconut oil, cut into chunks
    1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)

    Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces.
    Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy (do not overmix, you want chunks of the oil in the dough or it will become tough). Press the dough into a 1 1/2 inch thick rectangle, then cut out the biscuits with round cookie cutter.  Reshape the scraps into a rounds too but try not to handle the dough too much or the biscuits will become tough.
    Place scones on the prepared baking sheet, reshaping slightly if necessary. Bake for about 20 minutes or until golden brown. Cool on a wire rack.



  • Vegan Squash Cornbread Stuffing

    Vegan Squash Cornbread Stuffing

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     I have made lots of traditional Thanksgiving foods in the past, but oddly enough, I have never actually made stuffing. Which is kind of weird since I did love my Grandmother’s stuffing, and it was one of my favorite things at Thanksgiving.  So, this year I decided to make some.  I am really not a big bread person, but when I do eat bread 99% of the time it is home made.  I wanted a gluten free bread for this, and I decided on cornbread since it is a quick-bread and fast to make. My favorite cornbread recipe is actually a squash cornbread.  It is lower in fat than most, and it makes a perfect partner for chili.  So I used that recipe for this.

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    I added in the usual suspects, celery, onions, and garlic, and mushrooms to give it an earthy flavor.  Thyme, rosemary, and sage of course had to be present, and I used my own flavorful home made veggie stock.  When I make my stock, it has lots of onions and garlic, and a bit of celery…so good.  I work in a deli so I have lots of veggie trimmings to use in stock.  Anyways, once this stuffing was all baked into delicious goodness I could not wait to try it.  It smelled amazing.  I like the contrast of the crisp bits on top with the soft stuffing beneath.  Crave worthy.  I think this would have passed Grandma’s taste test.  It was delicious!

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    Vegan Squash Cornbread Stuffing

    Serves 6-8

    1 loaf squash cornbread (recipe follows), diced

    1 Tbsp olive oil

    4 stalks celery, sliced

    1 onion, diced

    1 1/2 cups crimini mushrooms, sliced

    3 garlic cloves, minced

    1 tsp dried thyme

    1 tsp dried rosemary

    1/2 tsp dried sage

    1 1/2 cups flavorful veggie stock (or as needed)

    sea salt to taste

    Pre-heat the oven to 400F degrees.  Spread the bread cubes out on a sheet pan, and toast in the oven for about 10 minutes until a little dry.  Remove from the oven and set aside in a large bowl.

    Meanwhile, in a skillet over medium heat, heat the olive oil, and add the celery, onions, and mushrooms.  Sautee until tender, about 10 minutes, then add the garlic and herbs and sautee a minute more.  Add 1 cup of the stock to deglaze and scrape up any brown bits. Pour this mixture over the bread in the bowl, and toss gently to mix together. Pour into an 8 inch square oiled baking dish.  Drizzle the top with a little olive oil (optional, if you are toasting the top). Place in the oven, cover,  and bake for about 30 minutes until heated through, removing the foil for the last 10 minutes if you want to brown the top and get it crispy.  Serve warm.

    Vegan Squash Cornbread

    1 loaf

    1 cup medium grind cornmeal

    1 cup all purpose gluten free flour

    1 1/2 tsp baking soda

    1 tsp baking powder

    1 tsp sea salt

    1 cup coconut milk

    1/2 cup squash or pumpkin puree

    2 Tbsp coconut oil

    1 Tbsp maple syrup

    1 Tbsp cider vinegar

    Preheat the oven to 375 degrees. Oil an 8×4 inch pan with coconut oil. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt. Whisk in coconut milk, squash, coconut oil, and maple syrup until well combined. Whisk in cider vinegar quickly until just combined, then pour into prepared pan. Bake for 15-20 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Cool a few minutes before turning out from pans.



  • Sweet and Spicy Double Squash Salad

    Sweet and Spicy Double Squash Salad

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    I can never get enough of squash when it comes into season. It is so good roasted especially, and butternut and buttercup are so sweet that they almost taste like dessert to me.  So I eat it about as much as I can while I can get the local varieties.  It is kind of addictive.  One year, when I was younger, my Mom said I had a squash tan, because I ate so much it tinted my skin a little orange.  I did not mind though.  I try to be a little more balanced with my veggies now, getting a variety of different ones, but if I had to pick one veggie this time of the year, it would be squash.  The other night, I decided I wanted to enjoy a simple squash salad for dinner, and it turned out so tasty that I decided I needed to share the recipe with you all.

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    I actually had butternut squash and zucchini, so it ended up being a double squash salad!  I roasted them both to deliciousness, then tossed them with cranberries, a sweet and spicy dressing with jalapeno, maple syrup, citrus and toasted cumin.  lastly, I made some spiced pumpkin seeds to sprinkle over it all.  Was it ever delicious!  I served it with grilled tempeh on the side, and it made the perfect autumn dinner!

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    Serves 2-3

    1 large (or 2 smaller) butternut squash, peeled, seeded and cubed

    4 medium zucchini, cut into thick half moons

    olive oil

    sea salt

    Spiced Pumpkin Seeds:

    1/2 cup pumpkin seeds

    1 Tbsp maple syrup

    sea salt to taste

    1/4 tsp cinnamon

    1/8 tsp ground chipotle peppers

    1 Tbsp coconut sugar

    Dressing:

    2 Tbsp lemon juice

    1 Tbsp maple syrup

    1 Tbsp olive oil

    1 tsp toasted whole cumin seeds

    1/4 tsp red pepper flakes

    1/2 jalapeno, seeded and minced

    sea salt to taste

    1/2 cup cranberries

    To prepare the squash, heat the oven to 400F degrees, and oil 2 sheet pans.  Toss the butternut squash with just enough olive oil to coat, and spread out on one of the sheet pans.  Do the same with the zucchini.  Place both in the oven and roast until the squash is tender.  About 20-30 minutes for the zucchini, and about 40-50 minutes for the squash (rotate the pans half way through).  Once they are done, let cool until just warm.

    Meanwhile, to make the pumpkin seeds, add all ingredients but the sugar to a pan, and cook over medium heat until the seeds are toasted and the syrup starts to evaporate.  Add the coconut sugar and stir to coat. Remove from heat.

    Whisk together dressing ingredients in a small bowl.

    In a large bowl, combine the squash, the cranberries, and the pumpkin seeds, and toss together until well coated.  Serve!



  • Vegan Italian Sausage Casserole

    Vegan Italian Sausage Casserole

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    My Mom used to make a casserole when I was little that was one of my favorite things.  It had pasta, a flavorful red sauce, sausage, and cheese. I could have done without the sausage, because I have never been a meat fan, but it always tasted amazing, like lasagna but so much easier to make for my Mom.  I decided this week, that I wanted to recreate a vegan version of this pasta.  I have lots of pasta in my cupboard, all of the bean variety.  You know, made from lentils and edamame?  Wonderful food invention I have been loving lately since I am always looking to add more protein to my meals, and I try to stay away from gluten the majority of the time.  If you haven’t heard of it, check it out HERE.

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    So anyways, back to the pasta dish I made, instead of the sausage I opted for chickpeas, since I have used them as a substitute for pasta before.  I made a flavorful red sauce, with all of the seasonings my Mom used to include, and made  a vegan mozzarella so that it could still have the melty cheese on top that I loved so much.  Once it was all bubbly delicious from its time spent in the oven, I could not wait to try it.  It smelled wonderful and just as good as my Mom’s, and it tasted even better.  This dish would be perfect to serve to non-vegans to prove to them that they can still have cheesy comfort food.

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    Vegan Italian Sausage Casserole

    Serves 4

    Vegan Mozzarella:

    1 15 oz can full fat organic coconut milk

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    Pasta:

    6 oz Green lentil spiral pasta

    Sausage and Sauce:

    2 tsp olive oil

    2 garlic cloves, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/2 tsp fennel seeds

    1/4 tsp red pepper flakes

    1 1/2 cups cooked garbanzo beans

    sea salt to taste

    1 28 oz can tomatoes

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved , it should dissolve within one minute.

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. Shred into a bowl, and keep in the refrigerator until ready to use.

    Cook pasta according to package directions and set aside.

    To make the sausage and sauce, heat olive oil in a saucepan, add garlic and herbs and cook for a minute until fragrant.  Add the chickpeas, and cook for a few minutes, mashing them against the side of the pan.  Add the tomatoes, and simmer for about 15 minutes to allow the flavors to blend.  Once it has finished cooking, stir in the pasta, then 1/2 the cheese.  Pour into an oiled baking dish, and sprinkle with the remaining cheese.

    Place in the oven and bake for about 20 minutes until bubbling and cheese has melted.

     

     



  • Spicy Raw Apple Salsa and Pumpkin Chia Chips

    Spicy Raw Apple Salsa and Pumpkin Chia Chips

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    I saw an apple salsa somewhere on TV (not sure where because I can’t remember now), and all I remember about it was that I wanted to make apple salsa of my own after seeing that!  I don’t even remember what was in theirs, but that’s ok because I had an idea of what I wanted mine to be like. Just the sweetness of the apple with a hit of spicy and plenty of crunch.  So I diced up a local honey crisp, added in some celery for crunch, jalapeno and red pepper flakes for heat and a few other things and voila!  Quick and delicious salsa!  Not traditional Mexican spices in this salsa or ingredients, but this is Minnesota salsa I guess, haha!  I served it with some pumpkin flax chips I had just made and it was the perfect post work afternoon snack.  It was the perfect balance of tart and sweet in the salsa and the chips tamed the heat nicely and were a good tool for eating the salsa with.  I love fall ingredients!

    apple-salsa

    Spicy Raw Apple Salsa

    Makes 2 cups

    1 large sweet tart apple such as honey crisp or pink lady, cut into small dice

    1 stalk celery, diced small

    1 jalapeno, diced (seeded if you want this more mild

    1 shallot, finely chopped

    1 tsp red pepper flakes

    sea salt to taste

    juice of 2 limes

    Combine all ingredients in a bowl, and mix until well blended.  Serve!

    Raw Pumpkin Chia Chips

    Makes about 2 dozen

    1/2 cup whole flaxseeds

    1/4 cup plus 2 Tbsp chia seeds

    1 cup ground flaxseed

    2 tsp cumin

    1 tsp chili powder

    1/4 tsp sea salt, or Himalayan salt plus additional for sprinkling

    1 1/4 cups water

    1/2 cup pumpkin puree (raw or cooked will work here)

    In a food processor, combine all ingredients, and process for about 1 minute until blended. Spread out onto a lined dehydrator tray very thin. Sprinkle with salt. Place in the dehydrator and dry for a few hours at 115F degrees, then score with a knife into square crackers. Place back in the dehydrator and dry for about 24 hours until very crispy. Alternatively, you may use an oven at a very low temperature, but it will take less time so check it way sooner.



  • Creamy Vegan Pumpkin and Leek Penne Pasta

    Creamy Vegan Pumpkin and Leek Penne Pasta

     Creamy Pumpkin and Leek Pasta 2

    I don’t look at a bad day as a reason to throw a pity party.  Instead I think of it as character building.  If you can survive a really bad day, then the next one won’t be so bad because you know you will get through it.  Right?  And when you have good days, you will appreciate them even more.  So last week, Eric and I had both had tough stressful days, but when we got home we went on a walk together to talk it out, and that really seemed to help.  I was forgetting about all the stuff that happened after a while. I try not to hang onto bad thoughts.  So anyways, I thought that some good comfort food was in order since it was a chilly day as well, and I decided that pasta sounded good.

    Creamy Pumpkin and Leek Pasta 3

    I was thinking a creamy pumpkin pasta, with leeks, mushrooms, and kale.  I had some new red lentil pasta  and I wanted to try it out, so this was the perfect opportunity.  I always like adding a bit of protein to my meals, because I need it especially if I worked out a lot that day.  So anyways, the pasta turned out wonderful, it tasted like mac and cheese, and it turns out that is exactly what Eric was craving even though he didn’t tell me before I made it.  This is so simple and fast to make, there is no excuse not to!  And, that lentil pasta was really good too, you would not know it isn’t regular pasta.

    Creamy Pumpkin and Leek Pasta 1

    Creamy Vegan Pumpkin and Leek Penne Pasta

    Serves 3

    10 oz Red lentil penne pasta, cooked according to package directions

    1 large leek, or 3 small ones, sliced 1/4 inch thick

    1 cup crimini mushrooms, sliced

    2 tsp olive oil

    2 garlic cloves, minced

    2 cups pumpkin puree or canned pumpkin

    1 15 oz can organic coconut milk

    1/4 cup nutritional yeast

    2 tsp cider vinegar

    sea salt  and freshly ground pepper to taste

    2 Tbsp arrowroot starch dissolved in 2 Tbsp filtered water

    1 large handful kale, torn into bite sized pieces

    Add the leeks, mushrooms and olive oil to a non-stick skillet, and sautee the veggies over medium heat until softened, about 7 minutes.  Add the garlic, pumpkin puree, coconut milk, nutritional yeast, cider vinegar, and salt and pepper and cook for about 5 minutes.  Add the arrowroot mixture and stir well to blend and cook until the sauce thickens.  Add the kale and pasta and cook until they are both heated through and the kale has wilted.



  • Vegan Roasted Squash and Black Bean Pot Pies

    Vegan Roasted Squash and Black Bean Pot Pies

     Vegan Roasted Squash and Black Bean Pot Pies

    I got my last CSA box of the season and it had some really good stuff in it.  Most of all, the butternut squash, black beans, and tomatillos.  Those 3 ingredients were just begging to be used in some sort of delicious Mexican inspired dish for dinner.  Mondays are my day off, so that was the day I decided to make this dish.  It changed a few times…what I was making, and I finally decided on pot pies.  Eric has been saying I should make pot pie for a while and I finally decided to give in.  This past weekend was so perfect, it was 80 degrees and sunny and the colors are beautiful outside this time of the year, so we went on a hike and enjoyed the day on Sunday.  But then when we woke up Monday it was chilly, drizzling outside and super windy.  So the perfect day for pot pies.

     

    Vegan Roasted Squash and Black Bean Pot Pies 1

    I decided that I wanted to make a tangy sauce from the tomatillos so I roasted them, then combined them with cilantro, garlic, jalapeno and lime juice.  The sauce was so delicious it would have made the perfect salsa but I had better plans for it. I roasted the butternut squash, then combined it with that delicious sauce, some black beans, and a few other veggies for flavor.

    Vegan Roasted Squash and Black Bean Pot Pies 3

    I topped it all off with a cornmeal crust that turned out nice and flaky just how a pot pie should be.  The filling was super flavorful, and definitely crave worthy with that crust.  This is the perfect dish to enjoy on a dreary day, it is bright in flavor, but warm and comforting.  I hope you all are enjoying your Autumn as much as I am enjoying mine.  I love this time of the year when I can make warm comfort foods on my day off!

    Vegan Roasted Squash and Black Bean Pot Pies 4

    Vegan Roasted Squash and Black Bean Pot Pies

    Makes 3 pies

    1 medium butternut squash, diced (about 4 cups)

    olive oil

    1 small red onion, diced

    1 small bell pepper, diced

    2 cups cooked black beans

    Sauce:

    4 cups tomatillos, halved

    olive oil

    1/2 cup filtered water

    1 jalapeno pepper, seeded (or not if you want it spicy)

    1 garlic clove

    juice of one large lime

    sea salt to taste

    1/4 cup cilantro

    Crust:

    3/4 cup all purpose gluten free flour

    3/4 cup cornmeal

    1/4 tsp sea salt

    6 Tbsp coconut oil in its solid form

    2-3 Tbsp cold water or to taste

    To make the squash, pre-heat the oven to 400F.  Toss the squash with just enough olive oil to coat, and spread out on a sheet pan.  Roast until tender, about 45 minutes.  Remove from oven and place in a bowl.
    Heat a little olive oil in a pan over medium heat, and add the onion and pepper.  Sautee until softened, about 10 minutes. Add the bowl with the squash, and the black beans as well.  Set aside.
    To make the tomatillo sauce, toss the tomatillos with olive oil, and spread out on a sheet pan.  Roast for about 20-25 minutes until tender.  Remove from the oven and place in a blender with the rest of the sauce ingredients.  Blend until smooth and pour over the veggies and beans in the bowl.
    Spoon the mixture into 3 oiled 4 wide inch deep dish pie dishes.
    To make the crust, in a large bowl, mix together flour, cornmeal, and sea salt.  Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch of water if needed, and knead slightly until a smooth dough is created.  Divide into 3 balls.
    Roll each out into about a 4 1/2 inch round using parchment underneath and floured rolling pin.  Use the parchment to assist putting it on top of the filling, and fit to the edges (no need to be perfect, it is ok if it looks rustic). Pierce the top crust a few times with a knife to make vents.  Place in the oven and bake for about 45 minutes until hot and bubbling  the top is starting to brown lightly.
    Vegan Roasted Squash and Black Bean Pot Pies 2



  • French Lentils in Mushroom Gravy with Mashed Sweet and Gold Potatoes

    French Lentils in Mushroom Gravy with Mashed Sweet and Gold Potatoes

     Lentils in mushroom gravy with sweet and gold mashed potatoes 2

    It was kind of chilly last Thursday, and so I decided that I wanted some warming comfort food for dinner.  I really wanted something like shepard’s pie, but I didn’t want to have to go through of the work of making it so I ended up making something simpler that still had gravy and mashed potatoes.  I see a lot of gravy and mashed potatoes being made at my work and it makes me want to go home and make my vegan version.  But there is no meat in mine of course, I prefer to make mushroom gravy and serve hearty lentils in it.  This time I added in a bit of celery and onions as well, because I love the flavor they give to things.  For the mashed potatoes, I used a blend of sweet potatoes and Yukon gold potatoes because that is what I happened to have on hand and they were delicious together!  Sweet and savory!

      Lentils in mushroom gravy with sweet and gold mashed potatoes

    I served it all with sautéed kale, because I have to get my greens in every day.  This meal might not win any beauty contest, or be the most interesting thing in the world, but it was damn good comfort food and that is what I cared about.  I think this is going to be something I make often as long as the cold weather is here…which it will be for a while since it is Minnesota and the chilly season is just beginning.

    Lentils in mushroom gravy with sweet and gold mashed potatoes 3

    French Lentils in Mushroom Gravy with Mashed Sweet and Gold Potatoes

    Serves 3

    Lentils:

    1 1/3 cups french lentils

    filtered water

    Potatoes:

    1 medium sweet potato, peeled and cut into 2 inch chunks

    5 large Yukon gold potatoes, peeled and cut into 2 inch chunks

    sea salt to taste

    1 Tbsp coconut oil (optional)

    1/4 cup coconut milk  (or as needed)

    To finish lentils:

    Extra virgin olive oil

    1 medium onion, diced

    2 cloves garlic, minced

    2 cups sliced celery

    1 tsp dried thyme

    2 cups crimini mushrooms, sliced

    2 cups flavorful veggie broth (mushroom broth is best)

    ¼ cup arrowroot starch dissolved in 1/4 cup filtered water

    sea salt to taste

    To cook the lentils, place in a pot covered with filtered water by a few inches, and bring to a boil.  Lower to a simmer, and cook for about 30 minutes until tender.  Drain, and set aside.

    Place both of the potatoes in a large pot of salted water on the stove, and bring to a boil.  Cook until the potatoes are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and use a ricer to place them into a bowl (or you may just put them in the bowl and mash them by hand instead of the ricer).  Add coconut oil and milk, sea salt to taste, and mash or stir until fluffy and smooth.

    Meanwhile, heat the olive oil in a large stockpot, and add the onions, thyme, celery, and cook until they have softened a bit, then add the garlic, mushrooms, and broth and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture and sea salt to taste, and let cook a few more minutes while stirring until the mixture is thickened.  Add the lentils, and cook until they are warmed.

    Serve the lentils with the mashed potatoes, and some sautéed greens on the side.



  • Vegan Spicy Roasted Potato and Jalapeno Pizza

    Vegan Spicy Roasted Potato and Jalapeno Pizza

    Vegan Spicy Roasted Potato and Pepper Pizza

    I saw a jalapeno popper pizza on a menu, and I decided that I needed to veganize it, or at least make something similar.  I knew I wanted it to have cheese and jalapenos of course, but it ended up being a bit more than just that, because I am a huge fan of piling veggies on pizza.  So, I decided to include roasted potatoes as well to make it more substantial, and since I have always wanted to try potatoes on pizza.  Eric was all for it, since he loves spicy things just as much as I do if not more.

    Vegan Spicy Roasted Potato and Pepper Pizza 1

    I made my usual gluten free crust, because I prefer to have a blank palette for that and leave all of the flavor to the toppings.  I next topped that off with a vegan “cream cheese” because if this was sort of like jalapeno popper pizza it needed that. Plus it was way more delicious than a red sauce in my opinion. I piled on the jalapenos, some roasted poblanos and sweet red peppers, and of course the roasted potatoes, and lastly some vegan cheddar cheese to melt over it all.

      Vegan Spicy Roasted Potato and Pepper Pizza 3

    No, this is not a diet pizza…so before anyone says it, I just did.  We all need to indulge once in a while and have a treat.  OMG was this pizza good.  And spicy.  Not for those who can’t handle heat, but if you love jalapeno poppers and french fries, this tasted like that.  I honestly never miss regular pizza with dairy cheese on it thanks to creations like this!

    Vegan Spicy Roasted Potato and Pepper Pizza 4

    Vegan Spicy Roasted Potato and Jalapeno Pizza

    Makes one 14 inch pizza

    Vegan Cheddar Cheese:

    • 1 15 oz can full fat organic coconut milk
    • 1 clove garlic, minced
    • 1/4 tsp turmeric
    • 2 Tbsp arrowroot starch
    • 1/4 plus 1 Tbsp filtered water
    • 3 Tbsp agar flakes or 1 Tbsp agar powder
    • 2 tsp lemon juice
    • 1 tsp sea salt or Himalayan salt
    • 1 Tbsp virgin coconut oil
    • 1 tsp guar gum

     

    To make the cheese, heat the coconut milk in a saucepan with the garlic, turmeric, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

     

    Cream Cheese:
    • 1/2 cup coconut milk
    • 1/3 cup raw cashew butter or macadamia butter
    • 1 Tbsp nutritional yeast
    • 1/4 tsp sea salt
    • 1/2 tsp cider vinegar
    • 1 garlic clove
    To make the cream cheese, combine all ingredients in a blender until smooth.  Set aside.

    Pizza Dough:

    • 1 1/2 cups gluten free all purpose flour
    • 1 Tbsp olive oil
    • 1/2 tsp sea salt
    • 1/2 tsp xanthan gum
    • 1/2 cup plus 1 Tbsp filtered water

     

    To make the pizza crust, combine the flour, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the oil and water, and mix in until you have a soft dough.

    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

     

    For Pizza Assembly:

    • olive oil
    • 4 medium thinly sliced Yukon gold potatoes
    • 1 poblano pepper, diced large
    • olive oil
    • a few thin slices red onions
    • 1/2 cup sliced mini red peppers or diced bell peppers
    • 2 large jalapenos, thinly sliced

     

    Pre-heat the oven to 400F degrees.  Toss the potatoes and peppers with the olive oil and spread out on an oiled sheet pan. Place in the oven and roast for about 30 minutes.  Remove from the oven.

    Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.

    Bake crust for 10 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the cream cheese spreading around evenly. Then the potaotes and poblanos, onions, mini peppers, jalapenos, then the cheddar cheese, making sure it is all evenly distributed.

    Place the pizza in the oven, turn up the temperature to 475F and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter scallions over the top, slice and enjoy!



  • Roasted Pumpkin and Black Bean Salad with Groundnut Dressing

    Roasted Pumpkin and Black Bean Salad with Groundnut Dressing

    Roasted Pumpkin and Black Bean Salad with Groundnut Dressing 1

    When I was out for my run this morning, I noticed a few people have set out pumpkins on their steps as decoration.  Not surprising, official pumpkin season is officially here!  I even got one in my CSA box this time.  Although it was pretty, and I thought I might want to just display it, I decided to eat it instead.  That is so me.  Nothing is ever too pretty to eat if it is tasty and edible.  I decided to roast the pumpkin into little cubes of deliciousness, and combine them with black beans and kale in a salad.

    Roasted Pumpkin and Black Bean Salad with Groundnut Dressing 2

    This became dinner for me and Eric.  I tossed it all in a groundnut dressing.  If I am confusing you by saying groundnut, it is the same as peanut.  I used to make this really good groundnut spiced stew with garam masala (an indian spice blend) that was so good, I drew inspiration from it for this salad.  I knew the pumpkin, black beans and kale would be perfect with the dressing.  The roasting of the pumpkin is really the only thing about this recipe that takes a little time, the rest comes together in a breeze if you have cooked beans on hand already.

    Roasted Pumpkin and Black Bean Salad with Groundnut Dressing 3

    Roasted Pumpkin and Black Bean Salad with Groundnut Dressing

    Serves 2-4

    1 medium pumpkin, seeds removed, skin removed, and cut into cubes

    olive oil

    sea salt

    2 cups cooked black beans

    1 bunch kale, washed and torn into bite sized pieces

    1/2 cup pumpkin seeds

    Dressing:

    1/2 cup smooth organic natural peanut butter

    1/2 cup filtered water

    2 Tbsp cider vinegar

    1 Tbsp maple syrup (optional)

    2 tsp garam masala

    1 garlic clove, minced

    1 tsp red pepper flakes

    sea salt to taste

    To prepare the pumpkin, pre heat the oven to 400F degrees, and oil a sheet pan.  Toss the pumpkin with just enough oil to coat and spread out on the pan.  Sprinkle with sea salt. Roast until the pumpkin is tender and starting to brown at the edges, about 30-45 minutes.  Let cool until just warm.

    Place the kale, beans,  seeds, and pumpkin in a large bowl.

    Whisk together the dressing ingredients in a medium bowl, then toss with the ingredients in the other bowl until coated.  Serve!



  • Lentil Ragout over Pumpkin Gnocchi

    Lentil Ragout over Pumpkin Gnocchi

    Lentil Ragout over Pumpkin Gnocchi 1

    The last time I attempted to make vegan gnocchi, it ended in disaster. They fell apart, and I was so disappointed because I was excited about the recipe.  That was about 6 years ago, and I decided it was time to attempt them again.  After all, I have nailed several things since then that had previously scared me. I wanted to make pumpkin gnocchi this time, since I am in a pumpkin sort of mood, and it just sounded so good.  The last time I enjoyed any kind of gnocchi was in a fine restaurant and it was so freaking delicious.  I have been craving it since then.  I sort of winged it, just a simple mixture of gluten free flour, pumpkin and sea salt and it worked!  I was so happy!  They did not fall apart, they cooked up as soft little pillows that were delicious once sautéed with garlic and olive oil. I decided to make a lentil ragout to accompany them because I wanted something hearty and substantial.  It was so delicious together!  I have a feeling this is going to be one of my go to comfort food meals this season!

    Lentil Ragout over Pumpkin Gnocchi 2

    Lentil Ragout over Pumpkin Gnocchi

    Serves 3

    2/3 cup French lentils

    filtered water

    Gnocchi:

    3 cups gluten free all purpose flour

    1 cup canned pumpkin

    1/4 tsp sea salt

    filtered water

    olive oil

    1 garlic clove, sliced

    Ragout:

    1/4 cup diced red onion

    1 medium stalk celery, diced small

    1 medium carrot, shredded

    1 garlic clove, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/4 tsp red pepper flakes

    sea salt to taste

    2 cups crushed canned tomatoes

    filtered water as needed

    1 Tbsp balsamic vinegar

    cooked lentils from above

    To cook the lentils, place in a pot and cover with filtered water by 3 inches.  Bring to a boil, then lower to a simmer and cook for 20 minutes or until the lentils are tender.  Drain, and set aside.

    To make the gnocchi, mix together the flour, salt and pumpkin together in a bowl with your hands until you have a cohesive mass (if it is too sticky, add a little more flour, you want it the consistency of play dough).  Divide into 4 pieces, then roll each out into a 1 inch thick rope on a lightly floured surface, and slice into 1/2 inch thick rounds.

    Bring a pot of salted water to a boil, and add the gnocchi.  Allow to cook until they float to the surface which is about 2 minutes.  Remove with a slotted spoon, and place on a plate.

    Heat about 1 Tbsp olive oil in a pan over medium heat, along with 1 garlic clove, sliced.  Add the gnocchi and cook until lightly brown on both sides, about 5-7 minutes.  Season with sea sale. Remove from the pan and keep warm.

    Add the ragout veggies, except the garlic and tomatoes, and sauté until tender.  Add the garlic, tomatoes, herbs, salt, pepper, vinegar, and filtered water as needed.  Bring to a simmer, and allow to cook until all of the veggies are very soft and the flavor has melded, about 15-20 minutes. Add the lentils and allow to heat through, taste for seasoning and add more salt if needed. Serve the lentils over the gnocchi.



  • Vegan Asian Edamame Noodles

    Vegan Asian Edamame Noodles

    Asian Edamame Noodles

    A while back, I had bought some edamame pasta and forgotten to use it.  That is, until this week, when I remembered I had it and decided I was hungry for pasta.  I had gotten it because it only has one ingredient…edamame!  Kind of shocking I know, but since I love edamame I had to try this.  I wondered what the texture would be like, and if it would hold together like normal pasta. So I cooked some up, before I even knew what kind of sauce I wanted on it, just to try it.  It was rather tasty even plain.  I loved the texture, it was more substantial than regular pasta and not so starchy. I decided that I wanted a silky nut butter sauce, Asian style.

    Asian Edamame Noodles 2

    I added some ginger, tamari, garlic, cider vinegar and a little bit of a kick with some red pepper flakes to some almond butter and made a silky sauce.  It was delicious, and I tossed that with the pasta along with a few veggies I had in my fridge from my CSA box.  It ended up being a delicious and substantial meal for this hungry girl.  I think this might be something I made often!  And, not only is the edamame pasta delicious it has 24g protein per serving so you don’t have to worry about adding an extra protein source to your recipe. I bought my pasta at Costco, but you can also find it HERE.

    Asian Edamame Noodles 3

    Vegan Asian Edamame Noodles

    Serves 2

    4 oz organic edamame pasta

    Sauce:

    1/3 cup almond butter

    1 Tbsp cider vinegar

    1 garlic clove, minced

    1 1/2 Tbsp tamari (or to taste)

    1 Tbsp fresh ginger, minced

    1 tsp red pepper flakes

    2 tsp maple syrup

    Veggies:

    1/4 cup sliced radishes

    2 carrots, cut julienne

    1/2 cup cherry tomatoes, halved

    1 orange or red bell pepper, diced

    2 scallions, sliced

    1 handful baby spinach leaves

    sesame seeds for serving

    Cook the pasta according to package directions.  Set aside in a bowl.

    Whisk together the dressing ingredients, and pour over the pasta.  Add the veggies, and toss together until coated evenly. Sprinkle with sesame seeds, and serve!



  • French Lentil and Kale Salad with Almond Dressing

    French Lentil and Kale Salad with Almond Dressing

      Lentil Kale Salad 3

    My CSA box is always a source of good meals and inspiration, and this week was no different.  It was overflowing with deliciousness.  I did not have a lot of time one night last week, so I made a quick salad for dinner.  I had a gorgeous bouquet of kale I wanted to use.  I have always loved kale, funny side note, I was once given a bouquet of kale by Eric because he knows I appreciated it way more than flowers.  Then I can make it into dinner or lunch or something delicious rather than just looking at it. Anyways, this kale was going to be my dinner.  I cooked up some French lentils to go in my salad as well because I felt in need of protein, and I included some radishes, carrots, and cherry tomatoes from my box as well. I topped it off with a cumin scented almond dressing that I often keep in the fridge for my salads, and it was hearty and delicious!  Just what the doctor ordered that night for me to feel good and satisfied! Sometimes simple is best.

    Lentil Kale Salad 2

    French Lentil and Kale Salad with Almond Dressing

    Serves 2-4

    1/2 cup French lentils

    Dressing:

    1/2 cup raw almond butter

    1/3 cup filtered water (or as needed)

    1/3 cup lemon juice

    1 tsp ground cumin seeds

    1/4 tsp ground chipotle powder

    1 tsp dried thyme

    1 garlic clove, minced

    ½ tsp sea salt

    2 bunches kale, washed and torn into bite sized pieces

    1 cup cherry tomatoes

    2 cups sliced carrots

    1 cup sliced radishes

    Place the lentils in a medium pot, cover with water by a few inches and bring to a boil.  Lower to a simmer, and cook for about 20 minutes until tender. Let cool.

    For the dressing, in a high speed blender, combine all dressing ingredients and puree until smooth.  In a large bowl, combine all remaining ingredients, then pour the dressing over and massage in with your hands until it is well coated. Serve!

    Lentil Kale Salad 1



  • Roasted Tomatillo Hummus and Chia Hemp Flax Crackers

    Roasted Tomatillo Hummus and Chia Hemp Flax Crackers

    Roasted Tomatillo Hummus

    Most people make green sauce or salsa with tomatillos, but I decided to make hummus.  My first experience this year ever with tomatillos came when they were in my CSA box and I had no idea what to do with them since I had never worked with them before.  But I was excited to try them.  I ended up roasting them and making a sauce for enchiladas which was amazing.  I was thinking after that I wanted some more so I could make more delicious things with them.  But then when I got more I almost made a sauce again, but decided that I was craving hummus something fierce so I decided to sort of combine the two.  And what resulted was pure deliciousness. It had the flavor of delicious tomatillo sauce and hummus.  It went perfect with my flax crackers that I make weekly, so I decided I should share the recipe for those with you as well.  Besides the crackers though, I am loving this hummus with cucumbers in my lunch.  If you are lucky enough to get your hands on some fresh, local tomatillos, this is a nice change of pace for using them.

     Roasted Tomatillo Hummus 2

    Roasted Tomatillo Hummus

    Makes about 2 1/2 cups

    4 cups tomatillos, husks removed, washed and cut into wedges

    olive oil

    2 cups cooked chickpeas

    2 Tbsp sesame tahini

    1 garlic clove

    1/2 tsp ground cumin

    1/4 cup chipotle powder

    1/2 tsp sea salt (or to taste)

    1/4 cup chopped cilantro

    3 Tbsp lemon juice

    Pre-heat the oven to 400F degrees.  Toss the tomatillos with just enough olive oil to coat lightly then spread out on a sheet pan and roast for about 30 minutes or until tender and starting to brown and caramelize.  Remove from the oven and let cool.

    Combine the tomatillos and all other ingredients in a food processor and process until smooth.  Keeps for one week in a sealed container.

    Chia Hemp Flax Crackers

    Makes about 2 dozen

    1/2 cup whole flaxseeds

    3 Tbsp shelled raw hempseeds

    3 Tbsp chia seeds

    1 cup ground flaxseed

    1/4 tsp sea salt, or Himalayan salt plus additional for sprinkling

    1 1/4 cups water

    In a food processor, combine all ingredients, and process for about 1 minute until blended. Spread out onto a lined dehydrator tray very thin. Sprinkle with salt. Place in the dehydrator and dry for a few hours at 115F degrees, then score with a knife into square crackers. Place back in the dehydrator and dry for about 24 hours until very crispy. Alternatively, you may use an oven at a very low temperature, but it will take less time so check it way sooner.



  • Italian Veggie Lentil Soup

    Italian Veggie Lentil Soup

    Italian veggie lentil soup 1

    I had loads of different sorts of veggies from my CSA box, just begging to be used in something, and what I finally decided on was soup.  I didn’t have a lot of time that night to make something fussy, and what I wanted was something good, something I could just quickly throw together and it would be satisfying.  I have a soup I make at my work, Italian Vegetable Lentil, and it is very similar to the one I ended up making.  I used plenty of fresh tomatoes as well as some sun dried tomatoes I had made the day before to make a flavorful base along with the herbs and alliums.  I added in some zucchini, carrots, and eggplant which were all locally grown, and fresh as they possibly could be.  Lastly, I added some French lentils for protein.  My go to dinner addition lately. This soup was so good!  Like late Summer in a bowl. Not for a 90 degree day, but maybe a day  in September when there is a slight chill in the air and you find yourself reaching for that sweater you had packed away for the Summer.

    Italian veggie lentil soup

    Italian Veggie Lentil Soup

    Serves 4

    1 small red onion, diced

    2 medium carrots, sliced

    2 tsp each dried basil and oregano

    1/2 tsp red pepper flakes

    2 cloves garlic, minced

    1 Tbsp cider vinegar

    4 cups veggie stock or filtered water

    1 medium zucchini, diced

    1 medium eggplant, diced

    3 medium tomatoes, diced

    1/4 cup sun dried tomatoes, chopped

    1 cup French lentils

    1/2 tsp sea salt, or to taste

    Heat the olive oil in a large stockpot, and add the onions and carrots.  Sautee until softened, then add the herbs, red pepper flakes, garlic, vinegar and stock. Add the remaining veggies, lentils and sea salt and bring to a boil.  Lower to a simmer and cook for about 20 minutes or until the lentils are tender.  Serve warm!



  • Chipotle Chickpea Salad Sandwiches

    Chipotle Chickpea Salad Sandwiches

    Chipolte Chickpea Salad Sandwich

    I was never a huge fan of chicken salad growing up, so I am not sure where my urge to make vegan chickpea salad sandwiches came from.  Maybe because chickpeas are way more delicious to me than chicken ever was, and I can make my own plant based mayo (I was never a fan of mayo until I made the vegan type).  So, I decided to give it a try. I didn’t want just plain salad though, I wanted something kicked up a notch.  So, I ended up making a spicy chipotle mayo that was right up my alley.

    Chipolte Chickpea Salad Sandwich 1

    I made the mayo with a base of cashew and coconut to make it extra creamy, and added in plenty of chipotle for a big kick.  It was pretty tasty, and if thinned out I think it would make wonderful salad dressing for some roasted veggies as well.  But I mixed it in with my chickpeas and some chopped veggies, tossed it on some sprouted bread with tomatoes and lettuce and voila!  Something that I enjoyed way more than the chicken salad I had tried as a kid that was nothing special.  This was delicious!  And no chickens were harmed it the process which makes me happy too.

      Chipolte Chickpea Salad Sandwich 4

    Chipotle Chickpea Salad Sandwiches

    Makes 2

    Chipotle Mayonnaise:

    1 can full fat organic coconut milk
    1/2 cup raw cashew butter
    1/4 tsp sea salt
    1/2 tsp chipotle powder
    1/2 tsp ground black pepper
    1 garlic clove
    1 Tbsp cider vinegar
    1 tsp guar gum

    Salad:

    1 1/2 cups cooked chickpeas

    2 stalks celery, diced

    1 medium carrot, shredded or cut julienne

    2 scallions, sliced

    1 small bell pepper, diced

    1 tomato, sliced

    lettuce leaves

    sprouted bread, or your choice of bread

    For the mayonnaise, combine all ingredients in a blender and blend until smooth. You will have a bit extra after the recipe, so just save in the refrigerator in a jar for another use.

    To make the salad, combine the chickpeas, celery, carrots, scallions, pepper, and just enough of the mayonnaise to coat it in a bowl (you can always add more if need be).  Mix until all ingredients are well incorporated.

    Toast your bread (or at least I like to, you may leave it un-toasted if you like), then place a lettuce leaf on two of the slices, then the tomato slices, then some of the chickpea salad, then another slice of bread.  And enjoy!



  • Vegan Veggie Lentil Enchiladas with Green Sauce

    Vegan Veggie Lentil Enchiladas with Green Sauce

    Vegan Veggie Lentil Enchiladas with Green Sauce 1

    I have never actually used tomatillos before.  I have seen them many times at the store or farmer’s market, but passed them up thinking I don’t know how to use them, and I prefer to just buy what I know.  But that mind set is boring. And I was wrong to pass them up.  I should have went for it.  Where was my sense of adventure?! But luckily this year in my CSA box, I received some.  I thought immediately I want to make a green sauce for enchiladas! After all, now I make vegan melty cheese and I love Mexican food!  These ended up being a little non-traditional though.

    Vegan Veggie Lentil Enchiladas with Green Sauce 2

    I made chickpea/corn crepe sort of tortillas (which is what I have been doing lately instead of buying them), which were perfect for rolling the filling into.  For the filling I made a mixture of roasted vegetables and lentils. And of course some vegan cheddar cheese (because that was always my favorite part of the enchilada growing up). For the green sauce I roasted the tomatillos, then combined them with jalapeno, cilantro, cumin, and some lime juice and it was sooo good!  This would make a wonderful salsa too in case you aren’t interested in making the whole enchilada.  I topped them off with more cheese and baked until it was melted.  They were delicious!  Not too spicy, just enough.  Totally not your typical enchilada, but I loved them.

    Vegan Veggie Lentil Enchiladas with Green Sauce 3

    Vegan Veggie Lentil Enchiladas with Green Sauce

    Serves 4

    Vegan Cheddar:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    pinch cayenne pepper

    1/4 tsp turmeric

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    1 Tbsp apple cider vinegar

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the cheese, heat the coconut milk, garlic, cayenne and turmeric in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved about a minute.

    Next, add the vinegar and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use. You will be shredding it for the enchilada recipe.  Save the rest for another use.

    Chickpea “Tortillas”:

    1 1/2 cups chickpea flour

    1/4 cup plus 2 Tbsp cornmeal

    1 tsp sea salt

    1 3/4 cups filtered water

    Whisk together all ingredients until smooth.  Heat a non-stick skillet to medium, and add a little coconut oil.  Pour 1/4 cup of the batter into it, and swirl the pan, tilting it to get a thin layer on the bottom.  Cook for about 3 minutes on the first side, then flip over and cook the second.  You want it to be lightly colored.  Remove from the pan and set aside on a plate.  Repeat with the remaining batter.  You should end up with 4 “tortillas”.

    Vegetables and lentils:

    1 medium yellow summer squash, cut into large dice

    1 medium zucchini,  cut into large dice

    1 bell pepper, diced

    olive oil

    sea salt

    1/2 cup dried small green lentils

    filtered water

    1 tsp ground cumin

    1 clove garlic, minced

    1/4 tsp ground chipotle powder

    To prepare the vegetables, spread out the squash and zucchini on a sheet pan, drizzle with olive oil and roast in the oven at 400F degrees for about 20-30 minutes until soft, and starting to brown.  Season with a little sea salt. Let cool. In the meantime, for the lentils, place them in a pot and cover with water by 3 inches.  Bring to a boil, then lower to a simmer and cook for about 30-40 minutes until tender.  Drain, and combine with the veggies. Add the cumin, garlic, chipotle and taste to see if it needs more salt.  Stir to combine.  Set aside.

    Sauce:

    6 cups tomatillos, cut into wedges (before measuring)

    1/2 cup filtered water

    2 garlic cloves

    1/4 cup cilantro

    1 jalapeno, minced

    1 tsp cumin

    sea salt to taste

    juice of one lime

    To make the sauce, toss the tomatillos with a little olive oil and spread out on a sheet pan.  Roast in a 400F degree oven for about 30 minutes until starting to brown and soft (you can do this at the same time as the filling veggies).  Remove from oven and place in the food processor along with all other remaining ingredients.  Blend until smooth.

    For Assembly:

    additional cilantro and sliced scallions for garnish

    To assemble the enchiladas, lay a tortilla*, then spoon the veggies down the center about 3 heaping Tbsp worth.  Sprinkle with a little of the shredded cheese. Roll up and place in an ovenproof dish.  Repeat with the remaining enchiladas.  Then spoon the sauce over them, and top with more cheese.  Cover them, and place them in a  375F degree oven and allow the cheese to melt.  Serve warm topped off with a little more cilantro and some sliced scallions.

    *you may use regular tortillas if you do not wan to make the chickpea ones.



  • Vegan Spicy Chorizo Veggie Pizza

    Vegan Spicy Chorizo Veggie Pizza

    Vegan Chorizo Pizza 1

    I had made some vegan pepperjack cheese last week, and I used some for quesadillas, but I wanted to make a pizza out of the rest of it.  Some sort of spicy Mexican pizza because I haven’t had a pizza like that in a while with melty cheese.  I thought long and hard all day while I was at work about what I wanted to put on it.  First, I thought lentils, but then by the time I got home I didn’t even feel like cooking those, so I ended up using the chickpeas I had cooked off in the fridge.  Not just chickpeas though thrown onto the pizza.  That would be boring and not spicy enough. So I made chickpea chorizo.  It was sooo good!  I enjoyed it so much I am going to use it on taco salad in the future.  But anyways, it was wonderful on the pizza.

    Vegan Chorizo Pizza 2

    I made a gluten free crust as the base, then scattered the chorizo about. Then I topped it off with veggies as well, some zucchini, peppers, jalapeno, and tomatoes.  Lastly the cheese.  Oooh it melted so perfectly over that pizza! I have never had vegan cheese this good. The pizza was nice and spicy thanks to all the different peppers I used in the chorizo and the jalepenos and the spicy cheese.  But that was what I was going for.  I am a sucker for spicy.  I shared some with Eric, because he shares my love of all things hot.  I am sure he would have loved it even better had I had ghost peppers to put on it.  Anyways, this is delicious!

       Vegan Chorizo Pizza 4

    Vegan Chorizo Veggie Pizza

    Makes one 14 inch pizza

    Vegan Pepperjack Cheese:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    1 Tbsp red pepper flakes

    1/4 tsp ground chipotle powder

    2 Tbsp arrowroot starch

    1/4 cup plus 1 Tbsp filtered water

    3 Tbsp agar flakes or 1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the cheese, heat the coconut milk in a saucepan with the garlic and peppers, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Pizza Dough:

    1 1/2 cups gluten free all purpose flour

    1 Tbsp olive oil

    1/2 tsp sea salt

    1/2 tsp xanthan gum

    1/2 cup plus 1 Tbsp filtered water

    To make the pizza crust, combine the flour, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the oil and water, and mix in until you have a soft dough.

    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    Chorizo:

    1 medium red onion, diced

    1 tsp olive oil

    1 15 oz can chickpeas

    1 garlic clove, minced

    1 Tbsp smokey paprika

    1 tsp red pepper flakes

    1/4 tsp chipotle powder

    1 tsp cumin

    1/2 tsp ground coriander

    1/4 tsp cinnamon

    1 tsp oregano

    sea salt to taste

    1 medium organic tomato, diced

    To make the chorizo, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the chickpeas, garlic, spices and tomatoes and continue to cook, stirring the whole time to prevent burning.  Mash the chickpeas up with the back of a spoon and cook until heated through and tomatoes have become mush. Set aside.

    For Pizza Assembly:

    olive oil

    1/2 cup sliced small zucchini

    1/2 cup sliced mini red peppers or diced bell peppers

    1 jalapeno, sliced

    2 scallions, sliced

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.

    Bake crust for 10 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the chorizo spreading around evenly. Then the veggies, then the cheese, making sure it is all evenly distributed.

    Place the pizza in the oven, turn up the temperature to 475F and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter scallions over the top, slice and enjoy!

    Vegan Chorizo Pizza 3



  • Vegan Roasted Tomato and Kale Quesadillas

    Vegan Roasted Tomato and Kale Quesadillas

    Pepperjack

    I used  to be a huge cheese lover.  My favorite sandwich (and all I would order in a restaurant for years) was always good old grilled cheese.  But I would never say no to a quesadilla.  To me, it was just good old grilled cheese with tortillas.  It was actually the first thing I ever “cooked” on my own too in middle school.  I decided last week that I wanted some quesadillas.  I have not had any in years, and I dislike most of the vegan melty cheeses in the stores and that was why I had not made any since I went vegan.  But, now that I know how to make my own, I had to make quesadillas.  I decided to make some vegan pepperjack cheese because I wanted something with a kick.  I included both chipotle powder and red pepper flakes to give it just the right amount. And, guess what?  It is nut free.  Don’t get me wrong, I love nuts, but I know they do not agree with everyone.

    Pepperjack 1

    For the quesadillas, I was going to make something a little more traditional, but then I decided that I wanted to just use what I had and not buy extra ingredients so these were a little bit unusual. First off, I did not have tortillas so I made sort of quasi tortillas that were cooked like crepes with chickpea flour and cornmeal. But they were delicious and they gave me a little boost of extra protein.  I actually liked them way better than flour tortillas.

        Vegan Roasted Tomato Kale Quesadillas

    For the filling, I had fresh tomatoes from my Grandpa’s garden, which I roasted to bring out the flavor and some sautéed local kale from my CSA box.  Once they were all assembled and the cheese was melted to gooey deliciousness they were amazing.  I never thought I could have melty cheese again when I went vegan. I am glad I was wrong.  I shared these with Eric because he loves this sort of thing.  Even though he always gives me crap about my Mexican food not being authentic (he is from Arizona).  But…I never said these were Mexican!

    Vegan Roasted Tomato Kale Quesadillas 2

    Vegan Roasted Tomato and Kale Quesadillas

    Serves 4

    Vegan Pepperjack:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    1 Tbsp red pepper flakes

    1/4 tsp ground chipotle powder or cayenne pepper

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the pepperjack cheese, heat the coconut milk, garlic, chipotle and red pepper flakes in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved about a minute.

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use. You will be shredding it for the quesadilla recipe, and you will need 1 cup.  Save the rest for another use.

    Chickpea “Tortillas”:

    1 cup chickpea flour

    1/4 cup cornmeal

    1/2 tsp sea salt

    1 1/3 cups filtered water

    Whisk together all ingredients until smooth.  Heat a non-stick skillet to medium, and add a little coconut oil.  Pour 1/4 cup of the batter into it, and swirl the pan, tilting it to get a thin layer on the bottom.  Cook for about 3 minutes on the first side, then flip over and cook the second.  You want it to be lightly colored.  Remove from the pan and set aside on a plate.  Repeat with the remaining batter.  You should end up with 4 “tortillas”.

    Vegetables:

    2 medium tomatoes, cut into wedges

    olive oil

    4 large kale leaves

    To prepare the vegetables, spread out the tomatoes on a sheet pan, drizzle with olive oil and roast in the oven at 400F degrees for about 20-30 minutes until soft, and starting to brown.  Season with a little sea salt. Let cool.

    For the kale, add a little olive oil to a pan, then cook over medium heat until the kale has wilted.  Season with a little sea salt.

    For Assembly:

    To assemble the quesadillas, lay out two of the tortillas*, then top each with the tomatoes and kale, then each about 1/2 cup shredded pepperjack cheese.  Place another tortilla on top of each.  You can cook them two ways.  First, you may cook them in the skillet.  Just heat a little olive oil, then cook on one side for about 4 minutes, then flip over and cook 4 minutes more or until the cheese is melted (you can cover it with a pan even when turned off to melt the cheese). Or, you may cook them in the oven the non-traditional way, and just set them on a sheet pan in a 350F degree oven and allow the cheese to melt.  Either way, cut each into 4 wedges, and serve!

    *you may use regular tortillas if you do not wan to make the chickpea ones.



  • Summer Lentil Stuffed Pattypan Squash

    Summer Lentil Stuffed Pattypan Squash

    Stuffed Pattypan Squash 1

    Pattypan or sunburst squash as they are also called, have to be one of the most adorable things ever!  I remember the first time I saw some at the store I had to buy them just because they were so cute, not knowing for sure how to prepare them.  Little did I know they can be used like zucchini.  They are sweet and delicious when sliced up and roasted in the oven with a little olive oil and sea salt.  Which is how I make them most of the time now.  But I decided to get a little fancy last week and stuff some.

       Stuffed Pattypan Squash

    I wanted a protein rich filling, so I used French lentils along with sautéed veggies.  It was pretty simple, but so good, and I could have eaten a bowl of that filling by itself. I am obsessed with lentils lately though.  Nothing beats lentils as far as being cost effective and delicious when prepared properly. They are a staple in this girl’s vegan diet!  Anyways, they made the perfect filling for the squash, and when it was roasted up all soft, sweet and delicious with the lentils inside…even better!  I had to share some with Eric and he enjoyed them too.  Sometimes I really wish I was able to have a garden and grow beautiful veggies like these!

    Stuffed Pattypan Squash 2

    Summer Lentil Stuffed Pattypan Squash

    Makes 4

    1/2 cup French lentils

    4 pattypan or sunburst squash

    4 scallions, sliced

    1 carrot, shredded

    1/2 cup sun dried tomatoes, rehydrated and cut julienne

    2 garlic cloves, minced

    1/2 tsp dried thyme

    2 tsp olive oil

    sea salt to taste

    Place the French lentils in a pot and cover with filtered water by a few inches. Bring to a boil, then lower to a simmer an cook for about 30 minutes until tender but not mushy.  Rinse and drain.

    Meanwhile, to prepare the squash, slice the tops off, then scoop out the centers leaving 1/2 inch from the outside so you have a hollow cavity.  Set the shells aside, and chop the insides you have scooped out. Add them to a pan, along with the scallions, carrot, tomatoes, garlic and thyme. Add a few tsp olive oil and saute until they are all tender.  Once the lentils have finished cooking, stir them in as well and season to taste with sea salt.

    Spoon the filling into the hollowed out squash shells, place on a baking sheet and drizzle with a little olive oil.  Cover with a piece of foil so they do not dry out, and cook at 400F degrees for about 45 minutes or until the squash is tender and heated through.



  • Cool Cucumber Salad

    Cool Cucumber Salad

    Cucumber Salad 1

    When I was younger, my Mom made a cucumber salad with a creamy dressing made with sour cream, vinegar and dill plus a little honey to sweeten.  I think this must be a classic that most people’s Mothers or Grandmothers made, because most people you ask can relate to it.  We sell a version in the deli where I work and it is very popular.  But these classic versions of course contain dairy and often times lots of sugar.  I haven’t enjoyed any in ages.  Which was exactly what I was thinking last week as I made some at work.  I decided that I needed to make a veganized version to suit my tastes.  I had just been given a bunch of cucumbers from my Grandpa’s garden so it was perfect timing.

    Cucumber Salad

    I made a creamy dressing with coconut milk and cashew butter with a bit of cider vinegar, garlic and dill and it tasted just as good as the salad I remember.  But less sweet of course since I did not add any sweetener.  I was in the mood for something more savory.  I added some scallions in as well instead of the usual onions for a milder salad and it was just right.  If you have an abundance of cucumbers in your garden, you must try this simple recipe. Sooo good!

    Cool Cucumber Salad

    Serves 4

    Dressing:

    1/2 cup  plus 2 Tbsp raw cashew butter

    3/4 cup very thick raw coconut milk (or you may use canned if you don’t mind it not being raw)

    1/4 cup cider vinegar

    1/2 tsp sea salt

    1 garlic clove, minced

    1 Tbsp fresh dill

    3 medium cucumbers, seeded and sliced

    3 scallions, sliced

    For the dressing, whisk all ingredients together until smooth (if you find it too thin add a little more cashew butter, too thick a little water since coconut milk varies in thickness).

    Place the cucumbers and scallions in a bowl, and pour the dressing over.  Toss to combine.  Serve!



  • Vegan Strawberry Basil Pizza

    Vegan Strawberry Basil Pizza

    Strawberry Basil Pizza 1

    About 5 years ago, I had a tradition of making pizza once a week.  Trying out different toppings and cheeses every time, experimenting with something new.  It was never just the standard usual recipes…it was things like caramelized fennel and onions with lemon, walnuts and pine nuts with pecorino romano…or apple gruyere with caramelized onions, and hazelnuts.  But my all time favorite out of all the recipes was a strawberry blue cheese with caramelized onions, walnuts and fresh basil.  It was heavenly.  That was the one pizza I did not mind repeating.  Sadly my pizza making has since gone by the wayside since I went vegan because I thought it would not be the same to bake a pizza without cheese and I did not really like any of the commercial vegan “melting” cheeses I had tried.  But I recently made a vegan mozzarella that made me want to try making pizza again!  It was melty, cheesy and perfect for pizza!

    Strawberry Basil Pizza 2

    I had to make my favorite pizza with it.  Minus the blue cheese part. But it was still amazing with just mozzarella.  This cheese is coconut milk based so it melts like a dream and I think it has much better flavor than the soy based cheeses you can buy.  If you think strawberries on pizza sounds weird, you need to try this. It is amazing. They roast into jammy goodness on the crust and you get something that is a little sweet, and a little savory and salty all at the same time. The basil adds a lovely fragrance to it. This is perfect for summer when fresh local berries are abundant, and I can pick basil right off the patio to top off the pizza!

    Strawberry Basil Pizza 3

    Vegan Strawberry Basil Pizza

    Makes one 14 inch pizza

    Vegan Mozzarella:

    Adapted from Olives for Dinner’s Mozzarella Recipe

    1 15 oz can full fat organic coconut milk

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    3 Tbsp agar flakes or 1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Pizza Dough:

    2 cups gluten free all purpose flour

    1 cup cornmeal

    1/2 tsp sea salt

    1/2 tsp xanthan gum

    1/2 cup plus 1 Tbsp filtered water

    To make the pizza crust, combine the flour, cornmeal, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the water, and mix in until you have a soft dough.

    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    Caramelized onions:

    1 medium red onion, sliced

    1 tsp olive oil

    pinch of sea salt

    To make the caramelized onions, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the sea salt, and set aside.

    For Pizza Assembly:

    olive oil

    1 cup sliced strawberries

    1/4 cup raw walnuts

    2 Tbsp fresh basil leaves (torn or cut chiffonade)

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.

    Bake crust for 15 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the onions, scattering around evenly. Then the berries, and walnuts, then the cheese, making sure it is all evenly distributed.

    Place the pizza in the oven and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter basil over the top, slice and enjoy!



  • Vegan Avocado Potato Salad

    Vegan Avocado Potato Salad

    Avocado Potato Salad 1  

    I got my hands on some of the most beautiful potatoes I had ever seen last week. They were a mix of purple, pink and yellow. I have seen a lot of these potatoes at the farmer’s market lately and I have been wanting to buy some, but didn’t get around to it until now.  I wanted to do roasted potatoes for dinner, but my oven was on the fritz so I decided on potato salad instead, so I could cook the potatoes stove top.  It was a good thing to not heat up the house anyhow because it has been so hot here lately.

    Avocado Potato Salad

    I wanted the salad to have a creamy dressing, and I had some avocadoes so I decided that they would be the perfect addition! Once I added in the herbs, lemon juice and other ingredients it reminded me of mayo but way better.  I am a sucker for avocado, so I suppose that is part of it. I added in some other veggies from my CSA box, radishes, beans, scallions and zucchini and it was a beautiful salad! But most importantly delicious.  I am so thankful I live somewhere where I can get fresh local produce in the summer!

    Avocado Potato Salad 2

    Vegan Avocado Potato Salad

    Serves 2-4

    4 cups potatoes cut into large dice I used a mix of purple, pink, and gold
    4 scallions, sliced
    4 radishes, sliced
    1 cup green beans, cut into 1 inch pieces
    1 medium zucchini, sliced

    Dressing:
    1 large avocado, diced
    3 Tbsp lemon juice
    1/4 cup water
    1/4 tsp sea salt or to taste
    1 Tbsp fresh dill
    1 Tbsp fresh basil

    Add the potatoes to a pot of salted water, and bring to a boil.  Lower to a simmer and cook for about 10 minutes until the potatoes are tender when pierced with a fork.  Allow to cool completely.

    To make the dressing, combine all ingredients in a food processor and process until smooth.

    Add the potatoes, and all other veggies to a bowl, and toss with the dressing.  Serve!



  • Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Salsa

    My Mom always tells me about these pinto bean chips that she buys that she loves so much.  I decided to try one, and they were pretty good, but I decided that I could make something similar at home.  I do love crunchy salty snackables after all. I decided to make mine with lentils though.  Just 5 ingredients, one of them being chipotle powder because I wanted a little kick. They turned out good!  They would definitely not win any beauty contest with their looks, but I didn’t care as long as they were tasty.  The salsa I made to go with them more than made up for the ugly but tasty chips though, it was beautiful and colorful.

    Raspberry Salsa 2

    I had some raspberries, mint and onions from the farmer’s market and some basil from a pot on my patio, and I combined it all plus a few more things to create one of the most delicious salsas I have ever eaten.  It was sweet and tart with a little kick, and so refreshing from the herbs!  Both of these recipes I had to share with you, so enjoy! For the chips I have directions for both cooked and raw so everyone can make them.

    Raspberry Salsa

    Spicy Lentil Chips

    Makes about 4 cups

    1 cup green lentils

    filtered water

    1/3 cup filtered water (or as needed)

    2 Tbsp ground flax seed

    1/2 tsp sea salt

    1/2 tsp ground chipotle powder

    Rinse the lentils, then place in a pan covered by a few inches of water.  Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 3-40 minutes.  Drain, then add to a food processor along with other ingredients. Process until smooth (adding a little more water if too thick, you want to be able to spread it into a thin layer).

    Spread out on a lined dehydrator tray, and dehydrate for about 4 hours at 155F until crispy.

    If you would like to make these chips raw, then sprout your lentils.  Soak them in filtered water for 8 hours in a sprouting jar, then drain well and let sit and sprout for about 2-3 days until little tails appear (rinsing them 2 times a day and draining well). Continue with the blending and spreading out on a tray like in the above recipe, but when it comes to dehydrating, dehydrate at 115F for 20-24 hours until crispy.

    Both chips store in an airtight container for a month at room temperature.

    Raspberry Basil Mint Salsa

    Makes about 2 1/2 cups

    2 cups fresh organic raspberries

    2 scallions, sliced

    1 jalapeno, minced

    1/4 cup diced red onion

    1 garlic clove, minced

    1/4 cup fresh mint, chopped

    1/4 cup fresh basil, chopped

    3 Tbsp lime juice

    sea salt to taste

    Combine all ingredients in a bowl, and mix until combined. Keeps in the refrigerator for up to a week.



  • Savory Vegan Zucchini Cakes with Creamy Roasted Tomato Sauce

    Savory Vegan Zucchini Cakes with Creamy Roasted Tomato Sauce

    Savory Zucchini Cakes 2

    I got a huge zucchini in my CSA box, and I had to make something with it.  My oven was broken, so zucchini cake or bread was out of the question.  But what else could I make?  I really did not want to make something sweet anyhow, I thought using it for dinner was a good idea.  I could have made raw zucchini noodles but I didn’t feel like that.  Finally after thinking about it all day at work, it dawned on my while I was out walking (my best time to think).  Savory pancakes!  I have made them with other shredded veggies in the past, but not zucchini.

    Savory Zucchini Cakes 1

    I ended up using chickpea flour for the batter because I love the flavor it has in dishes like this, and I wanted a good dose of protein in my dinner.  I used aquafaba (chickpea liquid in place of the usual eggs to keep it light as well. I also threw in some garlic and onions which were also in my CSA box, along with some basil. The pancakes were awesome!  I served them with a luscious roasted tomato cream, and it was the perfect hearty dinner.  Yes, I like breakfast for dinner.  I could go for these any time of the day though, and if you happened to make them for breakfast they would hold you and energize you for quite a while!

    Savory Zucchini Cakes 3

    Savory Vegan Zucchini Cakes with Creamy Roasted Tomato Sauce

    Serves 3-4

    Sauce:

    2 medium tomatoes, cut into wedges

    3/4 cup full fat coconut milk (from the top of the can)

    1/4 tsp sea salt (or to taste)

    Pancakes:

    1 3/4 cups chickpea flour

    1 cup aquafaba (chickpea liquid)

    1/4 cup chopped onion

    2 garlic cloves, minced

    1/2 tsp sea salt

    1/4 tsp ground chipotle powder

    1/4 cup chopped fresh basil

    3 cups shredded zucchini

    olive oil for cooking

    Place the tomatoes in the oven on an oiled sheet pan, and roast at 400F degrees until soft and starting to brown, about 20 minutes.  Or, you may use the dehydrator, and “roast” them for 4 hours until soft if you do not want to heat up the oven (which is actually what I ended up doing since my oven was broken). To make the sauce, combine the tomatoes and all other sauce ingredients in a food processor and process until smooth. Set aside.

    To make the pancakes, whisk  the aquafaba a little at a time into the chickpea flour until smooth.  Add the onion, garlic, sea salt, chipotle, basil, and whisk until combined.  Stir in the zucchini until well incorporated.

    Pre heat your oven (or see dehydrator option below) to 150F-200F, and heat a pan over medium heat.  Add a little olive oil to the pan, then 1/3 cup batter.  Cook for about 3-4 minutes on the first side, until browned, then flip and repeat with the second.  Place in the oven to keep warm while you do the rest (alternatively you may place them in a 155F degree dehydrator on the trays, which is what I did since my oven was broken). Once your pancakes have finished cooking, serve them warm with the sauce!



  • Vegan Jalapeno Cheddar Mashed Potatoes

    Vegan Jalapeno Cheddar Mashed Potatoes

    Jalapeno Cheddar Taters 1

    Who doesn’t like mashed potatoes?!  They are after all one of the quintessential comfort foods. I remember when I was little I loved them…especially when my Mom made them out of a box.  Sad, I know.  But my 5 year old self did not have the best tastes.  Funny because she made them the old fashioned way too, but I did not like those. My tastes changed as I got older though and I loved my Grandma’s home made mashed potatoes.  She knew what she was doing making them!  They were perfect clouds of fluffy warm rich delicious goodness that I could not wait to dive into on the Holidays. I now make my own mashed potatoes, and I think they are pretty tasty.  I had made some last Thanksgiving for my family and my Mom said that they were even better than Grandmas.  Which was a big complement.  Grandma would have been proud had she still been alive to try mine.

    Jalapeno Cheddar Taters 2

    I do not save them just for holidays though.  I had a craving for them recently, and I decided to make a version that was kicked up a notch. Not only were they fluffy and delicious, they had spicy bits of jalapeno, savory scallions, and the flavor of cheese.  Pretty awesome if you ask me.  They are a wonderful side dish for a non-meat loaf…or just as a midnight snack.  Crave worthy I tell you!  I need to create a new shepard’s pie recipe just so I can use these to top it.

    Jalapeno Cheddar Taters 3

    6 medium russet potatoes or Yukon gold potatoes peeled and cut into large cubes

    1 clove garlic, minced

    3 scallions, sliced

    1 jalapeno, minced

    sea salt to taste

    1/4 cup nutritional yeast

    1/2 cup coconut milk or other non dairy milk or as needed

    Place the potatoes in a large pot of salted water (the potatoes should be completely covered), and bring to a boil.  Lower to a simmer, and cook for about 10 minutes until the potatoes are very tender when pierced with a fork.  Drain, and put through a ricer (if you do not have a ricer, it is ok, they will still work just might not be as smooth) into a bowl.  If you do not have a ricer, simply use a potato masher.  Stir in all remaining ingredients, whipping the potatoes with a wooden spoon until they are light and fluffy, adding a little more milk if necessary.  Serve right away!



  • Spicy Jalapeno Mint Hummus

    Spicy Jalapeno Mint Hummus

    Tahini

    Windy City Organics had sent me some nut butters to try including some Dastony Sesame Tahini.  I am pretty picky about tahini, and I have to say theirs is wonderful!  Smooth and perfect for drizzling over things like roasted veggies.  I was super excited to use it in recipes!  I was not sure exactly what I wanted to make, then one night last week, it was a super hot day and I wanted nothing more than to eat something cooling for dinner that did not need a lot of prep time.  I had just picked up my CSA box, and I was blessed with loads of beautiful produce! I thought about a raw chopped veggie salad with a tahini dressing, but what I really wanted was a giant bowl of hummus to dip my fresh veggies in. So…I ended up making hummus.  And delicious hummus it was!

    Spicy Jalapeno Hummus 1 

    I love a little spice and heat, so I was going to put some jalapenos I had sitting on my counter to use as well.  I ended up making a spicy jalapeno mint hummus. It was both cooling and spicy at the same time, a beautiful sensation.  the tahini made it extra creamy and silky.  I loaded up my plate with veggies, and dug into that hummus.  It was the perfect dinner.  My Mom used to say I eat enough veggies for a meal as a family of four would for a meal.  I think she is right, but I wouldn’t have it any other way. 

    Spicy Jalapeno Hummus 2 

    Spicy Jalapeno Mint Hummus

    Makes about 2 cups

    1 1/2 cups cooked chickpeas

    1/4 cup Dastony Sesame Tahini

    2 jalapenos, diced (and seeded if you want it less spicy)

    juice of 2 large lemons (1/4 cup)

    sea salt to taste

    2 tsp ground cumin

    3 Tbsp fresh mint leaves

    filtered water as needed

    Combine all ingredients in a food processor and process until smooth (adding filtered water as needed).

     



  • Roasted Vegetable and Lentil Salad with Lemon Hemp Seed Dressing and Mint

    Roasted Vegetable and Lentil Salad with Lemon Hemp Seed Dressing and Mint

    026

    Windy City Organics sent me some Dastony hemp seed butter to try out and create a recipe with. I was super excited because I love hemp seeds, and I use them in my salads often, or mix them into the nut butters I make at home. However, I have never made hemp seed butter myself because it would be a bit spendy.  So, this was my opportunity to try it!  I knew I wanted to try it out in a savory dish, and I ended up making a delicious dressing with it.

    Roasted Veggie Lentil Salad 1

    I made a roasted vegetable salad with the freshest and most colorful veggies I could find…tomatoes, potatoes, zucchini, bell pepper and yellow squash.  I included lentils for protein as well, because I was craving something hearty.  The dressing was the silky hemp seed butter, lemon juice, a touch of cumin and sea salt and a dash of red pepper flakes.  So simple, yet so good.  I drizzled this over the salad, and sprinkled it all with local fresh mint. It was such a delicious combination!  I think this may become one of my go to dressings for salads this summer!  If you are a fan of hemp seeds too, check out the Dastony Hemp Seed Butter over at the Raw Guru Store.

    Roasted Veggie Lentil Salad 2

     

    Roasted Vegetable and Lentil Salad with Lemon Hemp Seed Dressing and Mint

    Serves 2

    1/2 cup French lentils

    sea salt

    4 medium potatoes, cut into cubes

    2 tomatoes, cut into large thick wedges

    2 zucchini, sliced thickly

    1 yellow summer squash, sliced thickly

    1 orange bell pepper, cut into large dice

    Dressing:

    1/4 cup Dastony Raw Hemp Seed Butter

    2 Tbsp lemon juice

    3 Tbsp filtered water

    1/4 tsp red pepper flakes

    1/4 tsp cumin powder

    sea salt to taste

    2 Tbsp fresh mint, coarsely chopped for serving

    In a pot, combine the lentils and enough water to cover by 3 inches.  Bring to a boil, then lower to a simmer. Simmer until lentils are tender, about 20-25 minutes.  Drain well, and season with sea salt.

    Pre heat the oven to 400F.  Toss the potatoes with just enough olive oil to coat and spread out on a sheet pan.  Season with a little sea salt.  Do the same with the rest of the veggies on another sheet pan.  Roast the potatoes for about 30 minutes or until starting to brown and tender.  Roast the other veggies for about 20 minutes until tender and starting to brown.  Let veggies and potatoes cool to room temperature, and toss together in a bowl.

    To make the dressing, whisk together all ingredients until well combined (if you think it is too thick add a little more water.  Too thin a little more butter).

    When ready to serve, spread out the veggies on plates or a platter, and drizzle with the dressing.  Scatter the fresh mint over that.



  • Garlicy Kale Salad with Roasted Potatoes and Chickpeas

    Garlicy Kale Salad with Roasted Potatoes and Chickpeas

    Kale and Potatoes 3

    I always try to think of what I can make out of ingredients I already have at home to save on money and not waste things.  So, last week I had lots of kale and potatoes.  I thought about making a soup or vegan frittata or something, but what I ended up really wanting was a salad.  It had been a really hot day, I never really cooled down from my morning run, working in a kitchen and sweating all day, so salad sounded wonderful.  You know, something that didn’t make me more hot.

    Kale and Potatoes 1

    I roasted the potatoes until they were perfect and crispy, then combined them with the kale, some cherry tomatoes, and some chickpeas for protein.  I dressed it all with this luscious garlicy lemony creamy dressing I made quickly in the blender.  It was so good I could have eaten it with a spoon, but then I would have had no dressing for my salad.  Once it was combined, it was delicious!  Just what I had been hoping for! It was so good, I had to share the recipe with you all, so you can enjoy it too!

       Kale and Potatoes

    Garlicy Kale Salad with Roasted Potatoes and Chickpeas

    Serves 2-4

    Potatoes:
    4 medium red or yellow potatoes, cut into cubes
    olive oil

    Dressing:
    1 cup raw macadamia nuts, pine nuts, or cashews, soaked for 4 hours and drained
    2/3 cup filtered water
    1/4 cup lemon juice
    1 Tbsp organic lemon zest
    1/4 tsp sea salt or to taste
    2 garlic cloves

    2 bunches kale, torn or cut into bite sized pieces
    1 cup cherry tomatoes
    1 1/2 cups cooked chickpeas (one 15 oz can drained will work)

    To prepare the potatoes, pre heat the oven to 400F degrees.  Toss the potatoes with just enough olive oil to coat, and sprinkle with sea salt.  Spread out on the pan and roast in the oven until they are starting to brown and are tender about 30 minutes.  Remove from the oven and let cool slightly.

    Meanwhile, to make the dressing, combine all ingredients in a high speed blender or food processor and blend until smooth. Set aside.

    In a large bowl combine the potatoes, kale, tomatoes, chickpeas, and dressing and toss to combine.  Serve at room temperature.



  • Sunshine Curried Chickpea Stew

    Sunshine Curried Chickpea Stew

     Chickpea Soup 2

    Love is about taking care of those who are close to you when they are having trouble taking care of yourself. We all need a little help sometimes, and you never know when it might be you that needs it.  At least that is how I feel.  Eric wasn’t feeling the greatest last week, like he might have picked up a touch of something so I thought I would make him some warming soup with things that help you stay healthy in it.  It was a little chillier day than the rest, rain falling in the afternoon, so a good day for soup.  I included plenty of veggies, some chickpeas for protein, and most importantly ginger, turmeric, alliums and hot peppers.  All for immunity and anti-inflammatory purposes.  I added in some coconut milk at the end for richness as well since this soup had no other fats in it.  It turned out delicious, warming and the most beautiful sunshine color fit to brighten anyone’s day.  Eric loved it, since he didn’t feel like cooking for himself at that point.  You never know when you will have the opportunity to help someone out, but when you do, you should take it.

    Chickpea Soup

    Sunshine Curried Chickpea Stew

    Serves 2-3

    1 small onion, diced

    2 carrots, halved and sliced

    2 celery stalks, sliced

    2 garlic cloves, minced

    2 medium red potatoes, diced

    1 yellow bell pepper, diced

    1 jalapeno, minced

    1 Tbsp fresh ginger, minced

    1 tsp turmeric

    1 tsp ground cumin

    1/2 tsp sea salt or to taste

    3 cups filtered water (or as needed to cover veggies)

    1 1/2 cups cooked chickpeas (or a 15 oz can will do)

    1/2 cup full fat coconut milk

    3 Tbsp arrowroot starch dissolved in 3 Tbsp filtered water

    Combine all ingredients but the chickpeas, coconut milk, and arrowroot in a pot and bring to a boil.  Lower to a simmer, and let cook for 20 minutes, or until the veggies are all tender and the flavors have combined.  Add the chickpeas, coconut milk and arrowroot and stir in until the coconut milk has dissolved and the soup is thickened.



  • Spicy Pink Jalapeno Saurkraut

    Spicy Pink Jalapeno Saurkraut

    Spicy Saurkraut 2

    An unhappy tummy is an unhappy person. At least with my personal experience.  Which is why I like to keep my gut happy.  Eating probiotics is one way to help with that.  So why is it important to have a healthy gut?  Well, a lot of your immunity lives in your gut. The healthy bacteria are important for you to stay healthy.  An unhealthy gut can cause inflammation in your body, acne, fatigue and cause your immunity to go down so you can be more susceptible to illness.  And I don’t want that.  So I enjoy eating things rich in probiotics like sauerkraut.  I make my own at home and it is really easy.  I don’t always make the same kind because I like to keep things interesting.

    Spicy Saurkraut 1

    Using purple cabbage is my favorite though because it makes the most beautiful pink saukraut!  The last batch I made was a spicy jalapeno and it was so good I figured some of you might enjoy it too so I decided to share the recipe.  I like this on top of my lunch salad as an added flavor or just on its own.  I have always been a fan of sauerkraut since I was young, but this is the best stuff I have had!  In case you would like a few more probiotic rich recipes, check these out:

    003

    Blackberry Lavender Kombucha

    Raspberry Coconut Yogurt

    Raw Raspberry Coconut Yogurt

    Spicy Saurkraut 3

    Spicy Pink Jalapeno Saurkraut

    Makes 2 32 oz jars

    1 large head red cabbage, 3 outer leaves reserved whole, and the rest thinly sliced or shredded

    1 Tbsp sea salt

    1 large carrot, cut julienne

    1 garlic clove, sliced

    2 tsp cumin seeds

    2 tsp coriander seeds

    4 jalapeno or chili peppers, seeded

    filtered water as needed

    1 large 8 cup jar with a wide mouth

    In a large bowl, combine the sliced cabbage with the sea salt.  Massage with your hands, squeezing it until you get a good amount of water out of the cabbage at the bottom of the bowl and it is softened a little.  Mix in the carrot, garlic, cumin, coriander, jalapeno.  Place in the 8 cup jar, pressing out any air, and pour in the extra water at the bottom of the bowl.  Top with the reserved cabbage leaves.  If the water does not rise above the cabbage in the jar, pour filtered water over it so it does (you want all the cabbage completely submerged).  Put a weight on top of the cabbage leaves so that they stay submerged (I used a small prep bowl that fit inside the jar) you do not want the cabbage exposed to the air.  Cover the jar with a towel and place it somewhere where it will not be disturbed like in a closet (and you may want to set it on a tray in case it leaks a little).  Check it every few days to make sure it does not have any mold on the top, and if it does simply remove it with a spoon (the rest is ok as long as it is in the brine). After 7 days, it should be ready (or when it is fermented to your liking, I just find that mine is usually done after 7).  Place in jars and store in the fridge.



  • Vegan Chickpea Flour Pancakes and Spiced Lentil Potato Hash

    Vegan Chickpea Flour Pancakes and Spiced Lentil Potato Hash

    Indian Kitchen

    I have always loved Indian food since the first time I tried it back when I was in college.  I loved it so much I used to get cookbooks from the library and look for traditional recipes to make at home so I could enjoy it all the time, not just when I went out to eat somewhere.  There is a vegetarian Indian restaurant by my house that was always my favorite since I did not have to worry about any meat being included. I enjoyed everything I ordered there, but my favorite were always the dosa with filling, or the chana masala.

    Indian Kitchen 4

    When I saw Richa Hingle of the blog Vegan Richa was coming out with a new cookbook, “Vegan Richa’s Indian Kitchen” I had to get myself a copy. I am always drooling over her recipes whenever I get them in my inbox or see them on Facebook.  Everything she makes looks delicious from the desserts to the traditional Indian food so I knew this cookbook was going to be good.

    Indian Kitchen 2

    It has so many different recipes in it I could eat Indian food for a year and never tire of it.  Everything from the dosa to veggie dishes, sweets and even breakfast.  Her recipes are simple and anyone could follow them and end up with delicious results. The first recipe I decided to try was the Vegan Chickpea Flour Pancakes. I had all of the ingredients on hand so it was perfect!  They were super simple to make and so delicious.

    Indian Kitchen 3

    I served them with a Spiced Lentil Potato Hash I made.  I am calling it hash because I sautéed it at the end with the spices but I made it a little lower fat and deeper in flavor by roasting the veggies instead of just frying them.  They were delicious and so comforting along with the pancakes.  I am including my recipe for the hash in this post of course, as well as a link to the recipe for Richa’s Vegan Chickpea Flour Pancakes. But you should definitely get yourself a copy of her book: Vegan Richa’s Indian Kitchen!

    Vegan Chickpea Flour Pancakes (Besan Chilla) by Vegan Richa

    Spiced Lentil Potato Hash

    Serves 4

    4 medium red potatoes, diced

    2 large carrots, sliced

    2 small red bell peppers, diced

    olive oil

    1/2 cup French lentils

    filtered water

    1 garlic clove minced

    1 jalapeno, minced

    1 tsp corinander seeds

    1 tsp cumin seeds

    sea salt to taste

    Preheat the oven to 400F degrees and oil 2 sheet pans.  Toss the potatoes with just enough oil to coat, and spread out on one sheet pan.  Do the same with the carrots and peppers and spread out on the other.  Roast the potatoes for about 30-35 minutes until tender and starting to brown.  Roast the carrots and peppers for about 20-25 minutes until tender and starting to brown.  Remove from the oven.

    Meanwhile, to cook the lentils, cover with water in a medium saucepan, and bring to a boil.  Lower to a simmer and cook for about 20 minutes until tender but not falling apart.

    Heat 1 Tbsp olive oil in a skillet and add the garlic, jalapeno, coriander seeds, cumin seeds.  Saute for a minute until the spices and garlic are fragrant.  Add the potatoes, carrots and peppers and lentils and salt to taste sauté a few minutes more until it is all well blended.  Stir in some spinach at the last minute.  Serve warm.



  • Roasted Beet and Quinoa Salad with Chickpeas

    Roasted Beet and Quinoa Salad with Chickpeas

    Beet Salad 1

    Sometimes I just make things on the fly when I get home for dinner, and sometimes I spend my day at work thinking about them.  The salad I am sharing with you today was the latter.  Truth is I made 2 beet salads, at work, spent a chunk of my day working with beets, tasted a few and decided that was what I wanted for dinner.  Although I could eat a big pile of just plain beets, I thought a substantial salad with plenty of protein would do the trick.

    Beet Salad 3

    I was quite hungry after a busy day so I needed that.  The first thing that came to mind to pair the beets with was quinoa.  I had enjoyed a quinoa salad with beets once and it was amazing. I was going to make something even better.  I also added in chickpeas because I love them and because they are awesome with quinoa.  It needed some other flavors too, so I tossed it with lemon and fresh mint.  Simple, but so good.  All that it needed.  But I added a bit of coconut chevre I had on hand just because and it was over the top wonderful!  I shared some with Eric and it was the perfect size meal for two hungry adults.  The best part about this salad besides it tasting wonderful?  The beautiful pink color.  I love it.

    Roasted Beet and Quinoa Salad with Chickpeas

    Serves 2

    Coconut Chevre:

    1 1/4 cups young coconut meat*

    1/3 cup coconut water*

    1/2 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid

    1/8 tsp sea salt

    1 tsp powdered probiotics

    4 medium sized red beets

    1 cup quinoa, rinsed

    2 cups filtered water

    1 1/2 cups cooked chickpeas

    1/4 cup lemon juice

    1 Tbsp lemon zest

    sea salt to taste

    1/2 cup chopped fresh mint

    For the chevre, combine the coconut meat, milk, sea salt, coconut butter, and probiotics in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.

    To roast the beets, wrap them in foil, and roast them in a 400F degree oven for about an hour to an hour and a half depending on how big they are until they are tender when pierced with a knife.  Once roasted, allow to cool, peel and cut into large dice. Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.

    To assemble the salad, combine all ingredients in a bowl except the chevre, and toss together until well combined.  When ready to serve, sprinkle with the chevre (you will have more left over for another use).

    *If you do not have access to young coconut meat, you may used a can of full fat coconut milk in this recipe in place of the coconut meat and water.

     

  • Spicy Roasted Potatoes with Tahini Cheddar Sauce

    Spicy Roasted Potatoes with Tahini Cheddar Sauce

    Cheesy Potatoes 2

    Sometimes you just need a little comfort food.  Which is exactly why I decided to make some roasted potatoes last week.  To me, roasted potatoes are comfort food. Just like mashed potatoes are to some people. But they have more texture because the middle is soft and the outside is crispy so I can not resist them. Just plain with olive oil and sea salt and I am a happy girl.  But sometimes I elaborate on that.  If I have more time and if I am in the mood.  And that is what these potatoes last week were…elaborated on.  I spiced them up and gave them a kick with chili powder and chipotle, then smothered them in a creamy and slightly spicy tahini “cheddar” sauce.

    Cheesy Potatoes

    Because I was thinking nachos would be good…but potatoes would be better.  I was one of those kids who used to love nachos and cheese. Which is ok when you have vegan cheese made from real ingredients.  It was all delicious!  The crunchy spicy potatoes and the silky smooth cheese cascading over them with a little kick and some freshness from the peppers and chives I scattered over it…MMM…cloud nine! Never deprive yourself of a comfort food craving when you can make it from healthful and real ingredients.  Trust me it is worth the time making something good for yourself!

    Cheesy Potatoes 3

    Spicy Roasted Potatoes with Tahini Cheddar Sauce

    Serves 4

    Potatoes:

    6 cups cubed red or Yukon gold potatoes

    olive oil

    1 tsp cumin

    1 Tbsp chili powder

    1/2-1  tsp chipotle powder (depending on how spicy you want it)

    1/2 tsp sea salt

    Sauce:

    1/2 cup raw tahini*

    1/2 cup filtered water

    1/2 cup chopped carrot

    1/4 cup nutritional yeast

    1 garlic clove

    1/4 tsp sea salt or to taste

    1 Tbsp white miso

    1 Tbsp cider vinegar

    1/4 tsp chipotle powder

    Sliced hot or sweet peppers

    sliced chives or scallions

    Pre-heat the oven to 425F degrees. Toss the potatoes with just enough olive oil to coat in a bowl with the spices and sea salt and spread out onto an oiled sheet pan. Roast in the oven for about 20-30 minutes (depending on your oven) until starting to brown and tender when pierced with a fork.
    Meanwhile, to make the sauce, combine all ingredients in the blender and blend until smooth (adding a little water if you would like it thinner, you want to be able to drizzle it).
    Serve the potatoes with the cheese drizzled over and peppers and chives scattered over that.

    *If you are not a fan of tahini raw cashew butter may be used



  • Wild Rice Salad with Chickpeas and Asparagus

    Wild Rice Salad with Chickpeas and Asparagus

    Wild Rice Salad

    Wild rice is big here in Minnesota.  It is a bit spendy, but worth it. It tastes like nothing else, sort of earthy and savory perfect for hearty dishes and it is classic to use in casseroles.  But it is not limited to warm dishes.  It makes wonderful substantial salads as well.  I made a salad last week with it since it happened to be what I saw when I opened my cupboard when looking for things to compose dinner with.  I thought it would go perfectly with the fresh tender asparagus I had bought at the store with the intention of using it in something new and delicious.  I also added in chickpeas for a bit of protein as well as walnuts and some red bell peppers and celery since you can never have too many veggies in your meals as far as I am concerned.  I tossed it with a simple dressing and it was all that it needed to be delicious.  This keeps well and makes a wonderful thing to take with you to work for lunch the next day.

    Wild Rice Salad 1

    Wild Rice Salad with Chickpeas and Asparagus

    Serves 4

    3 cups cooked wild rice

    1 1/2 cups cooked chickpeas (you may use canned)

    2 stalks celery, diced

    1 red bell pepper, diced

    2 cups asparagus, cut into 2 inch pieces

    1/2 cup raw walnuts

    2 Tbsp cider vinegar

    2 Tbsp olive oil

    1 tsp dried thyme

    1/4 tsp sea salt or to taste

    2 cloves garlic, minced

    In a large bowl, combine all ingredients, and toss together until well combined.  Serve at room temperature.

    *To cook wild rice, rinse it well, then place in a pot of water covering by a few inches and bring to a boil.  Lower to a simmer and cook until the rice begins to flower or split apart and is tender about 1 hour and 15 minutes to an hour and a half (depending on which type you have).  Cook the chickpeas in a similar fashion, they take about an hour and a half.

     

     

  • Spicy Simple Veggie Lentil Soup

    Spicy Simple Veggie Lentil Soup

    Veggie Lentil Soup 1

    I am trying to teach my Man the habit of healthy eating, showing him recipes that are delicious, easy to make and simple, so that he can make them for himself during the week when he is not working.  Things using staples like lentils for protein that require little cooking time compared to beans.  I made this simple veggie lentil soup just for him, to show him that even with only a few things you can have a delicious meal.  I know he would rather me just cook for him, but I am not always there, and nothing is sexier than a Man who can cook for himself right?!

    Veggie Lentil Soup

    I have an organic lentil mix with beluga, red and green and it is wonderful in soups or stews so I thought this was just the soup to use it in.  I combined it with beet, carrot, celery, bell pepper and garlic, keeping it simple then added in some spice Mexican style. Although Eric likes his food smoking hot and spicy, I kept this just spicy enough so you could taste the other flavors. It ended up being delicious, and he loved it as well.  A total of 20 minutes cooking time is all you need here.  No sautéing necessary, this is a low fat dish as well if you are into that.  All that mattered to me is it was tasty and we both liked it and that is exactly how it turned out!  I thought I would share it with you all in case you need to make a quick hearty and tasty dinner sometime too.  Feel free to use the veggies you have on hand, tomatoes or sweet potatoes would be good in here as well.

    Veggie Lentil Soup 2

    Spicy Simple Veggie Lentil Soup

    Serves 3

    1 cup mixed lentils (I used a mix of beluga, red, and green)

    4 cups filtered water

    2 garlic cloves, minced

    1 medium beet, diced small

    2 carrots, sliced

    2 stalks celery, sliced

    1 bell pepper, diced

    1/4 tsp ground chipotle powder

    1/2 tsp red pepper flakes

    1 tsp chili powder

    1 tsp ground cumin

    1/2 tsp sea salt or to taste

    Combine all ingredients in a medium saucepan, and bring to a boil.  Lower to a simmer and cook for about 15-20 minutes until the veggies and lentils are tender.  Serve warm.

     

  • Raw Lentil Tostadas with Pineapple Salsa

    Raw Lentil Tostadas with Pineapple Salsa

    Tostadas 2

    Happy Cinco de Mayo everyone!  Last week, I made these delicious raw tostadas, and I thought, they would be the perfect thing to share with you today. I have been on a Mexican food kick lately (more so than usual, although I always love it), and these were on the menu for me and Eric.  He loves Mexican food as well, but he puts up with my non-traditional versions, since he is used to the real thing being from Arizona originally.

    Tostadas 1

    I didn’t make the shells with corn this time, since I did not have any on hand, but instead went for a crispy flax seed crust.  I topped it off with a sprouted lentil and walnut “refried” beans, then some flavorful sweet pineapple salsa and guacamole.  They may sound like a few different components to make and they are, but it all comes together pretty quickly once the shells are done and you have the lentils sprouted (if you do not wish to wait for them to sprout and do not mind a little cooked food, you can cook them instead of sprouting them).  I hope you all get to enjoy some delicious Mexican inspired food today :)!

    Tostadas

    Raw Lentil Tostadas with Pineapple Salsa

    Makes 6

    Flax Tortillas:

    2/3 cup ground flaxseed

    1/3 cup whole flax seed

    1/3 cup chia seeds

    1/2 tsp sea salt

    2 tsp chili powder

    2 tsp cumin

    1 cup filtered water

    Lentil “Refried Beans”:

    1 1/4 cups sprouted red or green lentils

    1 cup raw walnuts

    1 Tbsp nutritional yeast (optional)

    1 Tbsp chili powder

    2 tsp cumin

    1/8 tsp chipotle powder

    1 garlic clove

    sea salt to taste

    filtered water as needed

    Salsa:

    1 1/2 cups diced pineapple

    1 red bell pepper, diced

    2 scallions, sliced

    1 garlic clove, minced

    1 jalapeno, seeded and minced

    sea salt to taste

    juice of 2 limes

    1/4 cup chopped cilantro

    Guacamole:

    2 ripe avocadoes

    1 garlic clove

    sea salt to taste

    juice of one large lime

    To make the tortillas, whisk together all ingredients in a bowl, and then spoon out onto lined dehydrator trays in 6 circles (if it seems too runny at first, let it sit a few minutes).  Dehydrate for 24 hours at 115F until crispy, flipping half way through.  These can be made ahead and stored in an airtight container.

    To make the beans, combine all ingredients in a food processor and process until smooth, adding a little water as necessary to achieve a refried bean consistency (you want to be able to spread them onto the tortillas).  Set aside.

    To make the salsa, combine all ingredients in a bowl, and stir together until combined.  Set aside.

    To make the guacamole, combine all ingredients in a food processor and puree until smooth.

    To assemble the tostadas, spread some of the beans on each tortilla, then spoon some of the salsa over that, then spoon some of the guacamole over. Serve at room temperature.

    *To sprout the lentils, soak them overnight in a sprouting jar, then rinse and drain well.  Allow to sit for 2 days or until tails start to appear on them in a well lit area, rinsing twice a day so that they do not get moldy.  Once the sprouts appear they are ready to use.  Alternatively, if you would like to use cooked lentils in the recipe that would work as well if you do not mind a recipe with some cooked food along with the raw.

  • Roasted Yam and Black Bean Tacos

    Roasted Yam and Black Bean Tacos

    Roasted Yam and Black Bean Tacos 1

    I have been craving a lot of Mexican inspired food lately.  Maybe it has something to do with the fact that Cinco de Mayo is next week, or just that the weather has been warm and perfect here lately.  Whatever the case, I made some delicious roasted yam and black bean tacos last week, that were so good, I wanted to share the recipe with you all.

    Roasted Yam and Black Bean Tacos 2

    Yams are a staple in my diet lately.  They are so delicious with anything!  So I paired them with black beans, and a salsa filled with lots of fresh veggies, and some avocado for my tacos.  They were so flavorful and tasty!  My boyfriend Eric who is originally from Arizona always tells me though that none of the Mexican food in Minnesota is authentic, including my Mexican food.  But that doesn’t matter to me as long as it is damn good and I like it! That said, he really enjoyed the tacos, even if they were my Mexican inspired food.  And so did I!

    Roasted Yam and Black Bean Tacos 3

    Roasted Yam and Black Bean Tacos

    Makes 4, serves 2

    1 medium garnet yam, diced

    olive oil

    1/2 small onion, diced

    1 garlic clove, minced

    1 cup cooked black beans

    1/2 tsp cumin

    1/2 tsp chili powder

    1/8 tsp ground chipotle powder

    sea salt to taste

    Salsa:

    1 medium, ripe organic tomato

    4 scallions, sliced

    1 bell pepper, sliced

    1 jalapeno, seeded and diced

    juice of one large lime

    1/4 cup chopped fresh cilantro

    1 garlic clove, minced

    sea salt to taste

    1 cup diced avocado

    4 sprouted corn tortillas

    Preheat the oven to 375F.  Toss the yams with just enough oil to coat, and spread them out on an oiled sheet pan.  Roast the yams for about 25 minutes until starting to brown and tender.

    Meanwhile, sauté the onion in the olive oil in a medium pan over medium heat until translucent, about 5 minutes.  Add the garlic, beans, spices, and sea salt and cook a few minutes more.  When the yams have finished roasting, toss them with this mixture.

    To make the salsa, mix together the tomato, scallions, bell pepper, jalapeno, lime juice, cilantro, garlic and sea salt in a bowl.

    To assemble the tacos, spoon some of the yam and black bean mixture onto each shell, then some of the salsa, then some avocado.  Serve!

    Roasted Yam and Black Bean Tacos

  • Vegan Mushroom Walnut “Meatballs” with Gravy and Mashed Potatoes

    Vegan Mushroom Walnut “Meatballs” with Gravy and Mashed Potatoes

    Mushroom Meatballs

    My Mom’s Birthday was a few weeks back, and she didn’t ask for a cake, but instead vegan meatballs.  You see, I have made mushroom meatballs before and my Mom loved them so much she requests them every so often for special occasions. I made some for Christmas last year.  I usually make them with red sauce, but this time she wanted them in a gravy. Also, she wanted mashed potatoes.  She loves my mashed potatoes so much she says they are even better than my Grandma’s, which is a huge compliment. I don’t know if I agree, but coming from her it means a lot.

    Mushroom Meatballs 1

    What I ended up making was a mushroom gravy with the mashed potatoes, because I feel like mushrooms add so much delicious flavor, and it echoed the flavor of the meatballs themselves.  For the mashed potatoes, I made them creamy and fluffy with coconut milk.  I served it with peas because it seemed right for this veganized classic comfort food meal.  Mom loved it, and that made me happy!

    Mushroom Meatballs 2

    Vegan Mushroom Walnut “Meatballs” with Gravy and Mashed Potatoes
     Serves 3-4

    Meatballs:
    1 Tbsp olive oil
    1 cup chopped red onion
    3 cups chopped crimini mushrooms
    1 1/2 cups toasted walnuts
    1 1/2 cups gluten free rolled oats, or as needed
    3 Tbsp nutritional yeast
    2 tsp sea salt

    Mashed Potatoes:
    4 cups cubed russet potatoes
    sea salt to taste
    1/4 cup coconut milk or as needed
    Gravy:
    1 tsp olive oil
    1 garlic clove, minced
    1 cup mushrooms, sliced
    2 cups filtered water
    1 1/2 Tbsp tamari
    1 Tbsp nutritional yeast
    1 Tbsp white miso
    3 Tbsp arrowroot starch dissolved in 3 Tbsp water
    1 Tbsp coconut butter
    Preheat the oven to 400F.  To make meatballs, heat 1 Tbsp olive oil in a large non-stick skillet over medium heat.  Add onion, and saute until softened, about 5 minutes, then add the mushrooms and saute until soft, about 3 minutes.  Add garlic and saute another minute until fragrant, then remove from heat.  Place mixture in a food processor along with walnuts, oats, nutritional yeast, and sea salt.  Process until smooth.  Add a little more oats if too sticky, then shape into 16 little balls and place on a baking sheet lined with foil and sprayed with non-stick spray.  Bake for about 15-20 minutes until heated through, and starting to brown.
    Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil. Cook until the potatoes are tender, and drain. Add sea salt to taste, along with the coconut milk and mash until soft, adding a little more milk if desired.
    To make the gravy, sauté the mushrooms and garlic in the olive oil over medium heat, then add the remaining ingredients except the arrowroot starch and coconut butter. Bring to a simmer, and simmer for about 10 minutes.  Add the arrowrootstarch mixture and cook until thickened, whisking.  Then add the coconut butter and whisk until melted.
    Once the meatballs have finished cooking, place them in the gravy and toss to coat.  Serve with the mashed potatoes.

     

  • Roasted Sweet Potato and Chickpea Salad

    Roasted Sweet Potato and Chickpea Salad

    Yam and Chickpea Salad 3

    Since it is Earth Day, I thought sharing a beautiful salad was in order.  Why a salad?  Well, eating lots of veggies and going vegan instead of consuming lots of meat is good for the planet.  Did you know plant based food production uses a lot less land and water?  Or that is produces less pollution and feeds more people with less resources?  Well it does, and not only that you are leaving the animals of the world in peace to live their lives because they deserve to be happy too.  If people reduced their meat consumption it would make a huge difference for the planet.  So, even if you are not ready to go full fledged plant based, why not try it a few days a week.  And why not celebrate Earth Day with a delicious salad?!

    Yam and Chickpea Salad 1

    This salad I am sharing with you was actually my dinner last night.  I had no intention of sharing it when I started making it, but it ended up being so good I just had to.  I was going to make some yam fries, but I wanted a salad, so I decided to cube up the yams and put them on my salad.  Along with some chickpeas for protein, red bell peppers, romaine lettuce, pumpkin seeds, toasted aromatic seeds, and marjoram.  All drizzled with a creamy pumpkin seed dressing that is a staple in my fridge at all times.  OMG…was it ever delicious!  The sweet yams, briny chickpeas, savory spices and garlicky dressing were a party in my mouth. Not to mention all of the wonderful textures.  I am a textural person and this was wonderful!  I hope you try it so you can enjoy it too!  Happy Earth Day!

    Yam and Chickpea Salad 2 

    Roasted Yam and Chickpea Salad

    Serves 2

    1 large yam, diced

    olive oil

    sea salt

    Dressing:

    3 Tbsp pumpkin seed butter

    3 Tbsp filtered water (or as needed)

    1 small garlic clove, minced

    1/2 tsp cumin

    1/8 tsp ground chipotle pepper or cayenne pepper

    sea salt to taste

    Salad:

    1 cup cooked chickpeas

    1 red bell pepper, diced

    1/4 cup raw pumpkin seeds

    toasted cumin seeds and coriander seeds

    fresh marjoram leaves

    Preheat the oven to 400F degrees.  Toss the yams with just enough olive oil to coat and sprinkle with sea salt, then spread out onto the pan.  Roast for about 20-30 minutes until softened and browning at the edges.  Once the yams have finished cooking let them cool to room temperature.

    Meanwhile, to make the dressing, combine all ingredients in a bowl, and whisk together until smooth (or, I like to use an immersion blender in a tall glass measuring cup if you have that).

    To assemble the salad, scatter the greens on the bottom of the plates, then top with the chickpeas, yams, bell pepper. Drizzle with the dressing, then sprinkle with the pumpkin seeds, cumin, coriander and marjoram.

    Yam and Chickpea Salad

     

     

  • Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes

    Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes

    Walnut Chevre Tomato Flatbreads 1

    I love nut cheeses, they always turn out delicious and in my opinion better than real cheese.  Plus my stomach is happier than if I had eaten the traditional. But I tend to make the same ones every time, either macadamia nut or cashew.  Which are amazing.  But since I am one that likes variety I decided that I needed to change it up and make one with another type of nut.  I know other people use almonds, but I love walnuts since they have a high ratio of omega 3 to omega 6 oils and they are so buttery and rich tasting.  So I decided to try them in a cheese. My Mom had just given me a pot of herbs for Easter, since she knows me better than anyone, and she knows that I love receiving a bouquet of herbs more than flowers…so I thought I would use some in the cheese and make it herbed with thyme. 

    Walnut Chevre

    It turned out wonderful!  The color was a little like pate or something, but don’t let that keep you from trying it out, it tasted amazing. I added in a little garlic as well, and probiotics as I often do in cheeses to give them the tang of traditional goat cheese.  It is wonderful on crackers, but I made little flatbreads with it (using my cracker recipe), topping them with the cheese, some sun dried tomatoes and fresh thyme.  It was altogether delicious! 

    Walnut Chevre Tomato Flatbreads 2

    Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes
    Makes 12

    Walnut Thyme Cheese:

    2 1/2 cups raw walnuts, soaked for 4 hours and drained

    1 garlic clove

    1 Tbsp fresh thyme

    1/8 tsp sea salt

    1 tsp powdered probiotics

    Crust/Crakers:

    1 cup ground flaxseeds

    3/4 cup whole flaxseeds

    4 scoops Sprout Living Simple Signature Pumpkin Seed Protein Powder

    1/2 tsp sea salt

    1 3/4 cups filtered water

    1 cup sun dried tomatoes, rehydrated

    2 tsp olive oil

    1 Tbsp lemon juice

    zest of one large organic lemon

    pinch sea salt

    fresh thyme leaves

    For the chevre, combine all ingredients in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.
    For the crust, whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
    Dehydrate at 115F for 2 hours, then score into 12 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
    Toss tomatoes in a bowl with the olive oil, lemon juice and zest and a little sea salt.
    To assemble the flatbreads, spread some of the chevre onto each flatbread,
    Top with the tomatoes, making sure they are drained well, then top with a little of the fresh thyme.
    Serve immediately!

    Walnut Chevre Tomato Flatbreads

  • Quinoa Veggie Bowl with Lemon Almond Sauce

    Quinoa Veggie Bowl with Lemon Almond Sauce

    Quinoa Bowl
    My dinners many times come together based on what I have on hand in the kitchen.  I come up with some of my favorite things that way and it forces me to think outside of the comfortable box of the things I know well.  I recently bought some quinoa because it was on sale and because I have been craving some for a while now, and I figured now would be the time to use it on the night I wasn’t sure what to make for dinner.  I usually don’t plan out my dinners ahead of time.  What I ended up making was a quinoa bowl, with veggies and chickpeas topped off with a silky almond lemon sauce.
     Quinoa Bowl 2
    Omg was it ever good!   Satisfying and filling yet light and a balance of cooked and raw foods perfect for a Spring dinner.  I have made it a couple times since with variations on the veggies depending on what I have on hand and it is always good.  That is why I needed to share the recipe with you all. As far as I am concerned, every meal should include a plate full of colorful veggies. This is my kind of comfort food.  The kind that is healthy and delicious!
    Quinoa Bowl 1
    Quinoa Veggie Bowl with Lemon Almond Sauce
    Serves 2-3
    Ingredients:
    • 2 cups water
    • 1 garlic clove minced
    • 1/4 tsp sea salt
    • 1 cup quinoa, rinsed
    • 1 cup cooked chickpeas
    • 3/4 cup asparagus, cut into 1 inch pieces
    • 1 red bell pepper, cut julienne
    • 1 medium beet, cut julienne
    • 1 medium carrot, cut julienne
    • 3/4 cup sliced mushrooms
    • sliced jalapenos

     

    Sauce:

    • 1/2 cup almond butter
    • 1/4 cup lemon juice
    • 1/4 cup filtered water (or as needed)
    • 1 garlic clove, minced
    • 1 tsp ground cumin
    • 1/8 tsp cayenne pepper
    • sea salt to taste

     

    Instructions:

    1. Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool.
    2. Spoon the quinoa into bowls, then top with the quinoa and veggies.
    3. Whisk together the sauce ingredients, adding water to achieve your desired consistency. Drizzle the sauce over the veggies and bowl.  Serve!
  • Raw Veggie Paella

    Raw Veggie Paella

     Veggie Paella

    I used to make a lot of dishes with Arborio rice, like risotto, or paella.  There was just something so delicious and comforting about it when paired with the right ingredients. So satisfying and hearty.  I have found a grain free way to create rice dishes that I enjoy just as much using celeriac instead of the starchy rice.  The texture is slightly different, but I don’t mind.  It lends itself well to whichever flavor I pair it with and I always finish it off feeling satisfied and happy not heavy.

    Veggie Paella 2

    Last week, I decided to make a veggie paella, since I had lots of brightly colored veggies on hand.  I added in the typical tomatoes and peppers, some mushrooms for meatiness, and edamame in place of the usual peas for a bit of protein.  It was delicious!  I ate the entire recipe in one sitting myself, but I think this could easily be shared if you do not have the monstrous appetite that I do.  The best part about it is it is quick to make, took me about 15 minutes, so you have more time to relax and enjoy dinner!

    Veggie Paella 1

    Raw Veggie Paella

    Serves 1-2

    1 large celeriac

    1 clove garlic

    1/4 tsp sea salt or to taste

    1/2 tsp turmeric

    1/2 tsp smoked Spanish paprika

    2 Tbsp nutritional yeast

    1 1/2 cups cherry tomatoes, halved or regular tomatoes, diced

    1 cup diced bell peppers or sliced mini sweet peppers

    1 cup shelled edamame or peas

    1 cup sliced mushrooms

    In a food processor, combine the celeriac, garlic, sea salt, turmeric, smoked paprika and nutritional yeast, and pulse until everything is combined and the celeriac is chopped into the size of rice grains.  Add 1/2 cup of the cherry tomatoes, and pulse a few times until chopped.  Mix in all other ingredients, and serve at room temperature.

     

  • Red Lentil, Yam and Mushroom Stew

    Red Lentil, Yam and Mushroom Stew

    Red Lentil Yam Mushroom Stew 2

    Last Sunday was a full but wonderful day for me!  I woke up, had a wonderful workout, made a delicious cake, and then decided to go downtown with Eric to see the Macy’s Art in Bloom Flower Show and walk the skyways.  We saw some beautiful flowers, and it was a nice taste of spring, since it happened to be snowing outdoors.

    IMG_1741 IMG_1745 IMG_1749 IMG_1750

    We walked the skyways afterwards, and it was fun to people watch and go for a walk and see the city from above out of the chilly snow outdoors.  When we arrived home, we were both pretty hungry, so I decided to make something hearty for dinner.  Something that I have been making so often lately I could do it in my sleep practically, a red lentil, yam and mushroom stew that makes me forget all about the fact that it is cold outside.  It is hearty, cost effective to make, delicious and warming.  Eric told me that it is one of the best dinners I have made lately, and I have to agree, I love this stuff!  Which is why I thought I needed to share it with you! I will be enjoying this often until it warms up here again.

    Red Lentil Yam Mushroom Stew

    Red Lentil, Yam and Mushroom Stew

    Serves 2

    2 tsp coconut oil

    4 garlic cloves, minced

    1 tsp dried thyme

    3 cups sliced crimini mushrooms

    2/3 cup red lentils

    3 1/2 cups filtered water (or as needed)

    1/2 tsp sea salt or to taste

    3 cups diced yams

    2 large handfuls spinach or other greens

    In a medium pot, over medium heat, warm the coconut oil.  Add the garlic and thyme, and cook for 30 seconds, until fragrant.  Add al remaining ingredients but the kale, and bring to a simmer.  Simmer until the lentils are tender and starting to fall apart and the yams are tender, about 10 minutes.  Add the spinach just before serving.

    Red Lentil Yam Mushroom Stew 1

     

     

  • Vegan Spring Shepard’s Pie

    Vegan Spring Shepard’s Pie

    Vegan Shepard's Pie 2

     

    It is probably not traditional, but I wanted to make shepard’s pie this year for St. Patrick’s Day.  I actually made one a few weeks back using veggies I had on hand, and it was so good I wanted to make another to enjoy on the Holiday and that I could share with you all.  I had actually never made or tried a shepard’s pie up until a few weeks ago when I made the first one.  One of my coworkers makes them and people love it so I wanted to see what all of the fuss was about.  No meat or dairy in sight thought with mine and it was not needed.

    Vegan Shepard's Pie 1

    I included lots of veggies, peas, carrots and celery for the more traditional, leeks, asparagus and mushrooms for my twist.  I created a simple sauce that tasted like the most amazing gravy, sprinkled crumbled browned tempeh over that, and topped it off with the most luscious coconut enriched mashed potatoes. Before you go thinking that coconut in mashed potatoes sounds weird, it is amazing!  My Mom said that my mashed potatoes were even better than my Grandma’s and that is a big complement.  This pie is a bit of work, but so worth it!  It can be made ahead of time and reheated in the oven too which is what I did with the ones I didn’t eat the first day.  They taste amazing and you will not miss the meat one bit!

    Vegan Shepard's Pie

    Vegan Spring Shepard’s Pie

    Makes 4 Pies

    Veggies and Tempeh:

    Extra virgin olive oil

    2 8 oz pkgs tempeh, crumbled

    2 large leeks sliced

    2 cloves garlic, minced

    2 cups diced sweet potato

    2 cups sliced carrots

    1 cup celery

    1 tsp dried thyme

    1 cup asparagus

    1 cup crimini mushrooms, sliced

    1/2 cup fresh peas

    2 cups filtered water

    2 TBsp tamari

    2 Tbsp nutritional yeast

    1 TBsp miso

    ¼ cup arrowroot starch dissolved in 1/4 cup filtered water

    Topping:

    6 russett potatoes, peeled and cut into 2 inch chunks

    sea salt to taste

    1 Tbsp coconut oil (optional)

    1/4 cup coconut milk  (or as needed)

    Heat the olive oil in a large stockpot, and add the tempeh.  Cook until browned, and season with a little sea salt.  Remove from the pan and set aside.  Add a little more olive oil to the pan.  Add the leeks, garlic, thyme, sweet potato, carrots, and celery, and cook until they have softened a bit, then add the garlic, asparagus, mushrooms, peas, tamari, nutritional yeast, miso, and water and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture, and let cook a few more minutes while stirring until it has thickened. Remove from the heat.

    Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut oil and milk and mash until soft, adding a little more milk if desired.

    To assemble, spoon the veggie mixture into 4 ovenproof bowls, then top with the crumbled tempeh, and lastly with the mashed potatoes.

    Place the pies in the oven and cook for about 10 minutes until bubbling.  Let cool slightly before serving.

     Vegan Shepard's Pie 3

     

  • Spring Green Kale Salad

    Spring Green Kale Salad

    You know those meals that you throw together with what you happen to have on hand?  Well that is how I make mine most of the time and I find that the most delicious creations tend to happen when I do not have a plan.  That was the case with a salad made from random green fruits and veggies I had laying around last weekend.  How appropriate that it was green too since spring is soon to be here and St. Patrick’s Day is just around the corner! I am all for this beautiful color right now especially if it is green grass and plants poking up from the ground.  I am so ready for warmer temperatures and sunshine.

    So back to this salad I made, I used a lovely Russian red kale for the base greens, tossed with a simple lemony hemp vinaigrette.  That would have been good on its own, but even better once I added in some asparagus, kiwi and pear.  I even cut the fruit into little shamrocks just because I could.  I am quite excited about my shamrock cookie cutter since I can use it this month. Lastly, I added in some crunchy pistachios and scallions and the salad was complete!  It was delicious. A little sweet, a little tart, and a little savory.  The perfect balance for a salad as far as I am concerned.  I love randomly thrown together salads!

    Spring Green Kale Salad 
    Serves 1-2

    1 large bunch of kale, washed and torn into bite sized pieces

    Dressing:
    3 Tbsp raw hemp oil
    3 Tbsp fresh lemon juice
    zest of one lemon
    1 Tbsp maple syrup
    sea salt to taste

    2 large pear, thinly sliced*
    3 kiwi, thinly sliced*
    2 cup asparagus, cut into 1 inch pieces
    3 scallions, sliced
    1/2 cup raw pistachios

    Add the kale to a large bowl, then add the dressing and massage into the kale until a little softened and coated.  Add the remaining ingredients and toss together.  Serve!

    *I sliced them thinly, then used a shamrock cookie cutter to cut out shapes.

  • Raw Pumpkin Seed Falafels

    Raw Pumpkin Seed Falafels

    Sprout Living was kind enough to send me some of their products to sample, and one of them was their Simple Signature Pumpkin Seed Protein Powder.  I love the idea of this protein powder because it is super simple and contains only one ingredient: pumpkin seeds. Pumpkin seeds are packed with nutrients, and I have been using them in some of my other recipes, so I was excited about this.  The first thing that came to mind, was using them in a savory recipe since the powder is pretty neutral and I felt it would add protein to a recipe without flavoring it.

    I was craving some raw falafels so that is what I decided to make.  I love having a quick source of protein for lunch that I can throw on my salad (because I usually eat a pile of veggies with some type of protein every day).  So, I  made a batch of these and they lasted me 3 days which made me happy.  I used my carrot pulp leftover from juicing along with the protein powder and some spices to make the falafel base, dehydrated them for a short time until the outside was a little crisp, and voila!  Falafel deliciousness! I am a big fan of traditional falafel so it makes me happy that I can have these to satisfy my craving for them without all of the deep frying.  I threw them on my salad, and drizzled it all with some pumpkin seed dressing which can also double as just a dipping sauce for these babies.

    The pumpkin seed protein powder was perfect in these, and it kept the recipe simple.  I wish I had had some last time I made falafels!  I have used the pumpkin seed protein in a few smoothies as well and it is nice and neutral blending into the other flavors, but keeping me full and energized.  If you would like to buy some for yourself, you can find it on the Sprout Living Website HERE.

    Raw Pumpkin Seed Falafels
    Makes 12

    2 cups carrot pulp (leftover from juicing)
    1 garlic clove
    1/4 tsp sea salt (or to taste)
    1/4 tsp chipotle powder
    1 tsp ground cumin seed
    6 scoops Sprout Living Signature Simple Pumpkin Seed Protein Powder

    In a food processor, combine all ingredients and pulse until well blended and starting to hold together when squeezed.  Roll into 12 balls, and place on a lined dehydrator tray.  Dehydrate for about an hour until warm and crispy on the outside. Serve with Pumpkin Seed Butter Dipping Sauce (recipe follows) or on a salad with the sauce drizzled over.

    Pumpkin seed butter dip/dressing:
    Makes 1/2 cup

    1/4 cup raw pumpkin seed butter
    2 Tbsp lemon juice
    2 Tbsp filtered water
    sea salt to taste
    1/2 tsp ground cumin
    pinch of ground chipotle powder
    1 small garlic clove, minced

    Whisk together all ingredients until smooth (if you would like it thinner, add a little more water).  Serve with the falafel for dipping or as a dressing on a salad with the falafel.

  • Red Lentil Dal Stuffed Yams with Avocado Lime Cream

    Red Lentil Dal Stuffed Yams with Avocado Lime Cream

    After a very active day, I want nothing more than to indulge in a humongous roasted yam filled with some sort of hearty filling.  Running 8+ miles in the morning then working all day will leave me pretty hungry and although I eat throughout the day, I don’t get time to have a relaxing sit down and enjoy meal until dinner usually (at least not during the week).  So when I do get to sit down, I want something satisfying and good.  Lately it has been the yams.  Yams are a wonderful food for recovery of muscles and I always feel good after enjoying them.  I used to simply eat them as a side dish with a splash of lime and sea salt, but lately I have been stuffing them with things like black beans, or lentils.

    I have made red lentil dal stuffed yams a few times this week already, and I figured I should share the recipe with you all because it was so tasty.  I made a simple red lentil dal with greens and a bit of coconut milk for sweetness, stuffed it into sweet yams roasted to perfection, and topped it off with a cool lime cream.  It was heavenly.  Yes, I call savory food heavenly too. Trust me you need this in your life! In case you were wondering why I have been sharing more cooked things lately on my blog, it is because I have found that I feel more balanced when I enjoy both cooked and raw foods.  I still eat a large amount of raw, but I mix in some nutrient dense vegan cooked foods like these yams into my diet as well.  I think listening to your own body is always the key when it comes to what you need.

    Red Lentil Dal Stuffed Yams with Avocado Lime Cream
    Serves 2 generously

    2 large garnet yams

    Dal:
    2 tsp coconut oil
    2 garlic cloves
    1 tsp ground cumin
    1 tsp ground turmeric
    1/2 tsp whole coriander seeds and cumin seeds
    a large pinch red pepper flakes
    sea salt to taste
    1/2 cup red lentils
    1/4 cup coconut milk
    1 1/2 cups filtered water (or as needed)
    1 yellow bell pepper, diced
    2 handfuls spinach

    Avocado Lime Cream:
    1 large avocado, diced
    juice of one large lime
    sea salt to taste

    Large flake coconut and scallions to top

    To make the yams, pre-heat the oven to 425F degrees.  Prick the yams all over with a fork, and place them on a baking sheet.  Roast for about an hour until tender.
    Meanwhile, to make the dal, heat the coconut oil in a medium saucepan, and add the garlic and spices.  Cook for about 1-2 minutes until the spices are fragrant and toasted.  Add the sea salt, lentils, coconut milk,1 1/2 cups filtered water and bell peppers.
    Cook over medium heat, stirring often until the lentils are tender and have soaked up most of the liquid so they are somewhat thick (you may need to add an additional 1/4 cup water if they are not done and drying out).
    Once the lentils are done cooking, stir in the spinach to wilt it.  Keep warm.
    To make the lime cream, place all ingredients in a food processor and process until smooth.
    To serve, cut the yams in half lengthwise, place on a plate or in a bowl, and spoon the lentils over them.  Top with the lime cream, coconut, and scallions, and serve warm.

  • Raw Carrot Chevre Flatbreads

    Raw Carrot Chevre Flatbreads

    I find inspiration for delicious things to create from many different places.  Often times, I will see something on pinterest, or in a magazine and I will think to myself, I can veganize that!  Or, those flavors would be wonderful together in something completely different.  Well I recently was out to dinner with my family and I had this wonderful carrot salad.  it had hints of spice, and little bit tangy lemony dressing.  It was supposed to be topped off with goat cheese, but I ordered mine without it since I don’t do dairy.  It was amazing though!  I then decided that I wanted to do something with those same flavors, and even include some non-dairy chevre. I wanted something that could be a full meal too, so I decided on flatbreads.  For the flatbreads themself, I made a seeded base, that I use for crackers, mostly composed of flax seeds, but this time I included some Sprout Living Simple Signature Pumpkin Seed Protein Powder to give these a protein boost and make them a full meal.  Before you go thinking it sounds weird to put protein powder in a savory dish, this protein powder is perfect for savory because it is just pumpkin seeds!

    I made some coconut chevre to top them, which is what I have been making lately instead of nut chevre.  I even add probiotics to give it a delicious tang so it tastes like the real thing, and it is good for your insides.  I topped off the flatbreads and chevre with some flavorful seeds, lemon dressed carrots and baby kale.  These were delicious!  Not only that, they were satisfying and I loved them as much as I love my raw pizza, but they seemed like less work.


    Raw Carrot Chevre Flatbreads
    Makes 9

    Coconut Chevre:
    1 cup young coconut meat
    1/3 cup coconut water
    3/4 cup coconut butter (not oil)
    1/8 tsp sea salt
    1 tsp powdered probiotics

    Crust:
    1 cup ground flaxseeds
    3/4 cup whole flaxseeds
    4 scoops Sprout Living Simple Signature Pumpkin Seed Protein Powder
    1/2 tsp sea salt
    1 3/4 cups filtered water

    1 large organic carrot
    2 tsp olive oil
    1 Tbsp lemon juice
    sea salt
    cumin seeds
    coriander seeds
    zest of one large organic lemon
    red pepper flakes
    fresh organic baby kale

    For the chevre, combine all ingredients in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.
    For the crust, whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
    Dehydrate at 115F for 2 hours, then score into 9 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
    Peel the carrots into strips with a vegetable peeler. Toss in a bowl with the olive oil, lemon juice and a little sea salt.
    To assemble the flatbreads, spread some of the chevre onto each flatbread, sprinkle with a little of the cumin seeds, coriander seeds, red pepper flakes and lemon zest.
    Top with the carrots, making sure they are drained well, then top with a little of the kale.
    Serve immediately!

  • Spicy Peanut Slaw with Edamame

    Spicy Peanut Slaw with Edamame

    Although I tend to spend a lot of time on my desserts, I tend to keep my dinners fairly simple.  This might be because I spend my days at work in a deli making lots of savories such as soups and salads, and I get enough savory creating action.  Or, it may be because I want dinner fast and I am a bit lazy at that point.  Plus, I am on a budget, and I like to make meals that are relatively cheap.  So, last weekend when I was grabbing ingredients for dinner for Eric and I, I decided on a slaw.  Slaw is so versatile, it can be made from many things but most popular is the cabbage which is also inexpensive.  So I grabbed some heads of cabbage, and I was really craving something spicy, so also some hot peppers and ginger, and some edamame for protein,  I was thinking spicy peanut slaw, but not like I have made it in the past.  You see, this was knock your socks off spicy.

    Me and my Man are both spice lovers, and this slaw had the kick of habanero, jalapeno, ginger, and chipotle powder.  But not so spicy that you could not taste the other flavors.  I scarfed down a large plate of this and it was so crave worthy good!  Not just your run of the mill peanut slaw, but party in your mouth awesome.  It was satisfying as well thanks to the extra protein in the edamame. I think I may just have to make this again next weekend, because I want some more now.

    Spicy Peanut Slaw with Edamame
    Serves 2-4

    1/2 medium head red cabbage, thinly sliced
    1/2 medium head green cabbage, thinly sliced
    4 scallions, sliced
    1 red bell pepper, cut julienne
    1 jalapeno, sliced
    1 habanero, sliced
    1 1/2 cups fresh or frozen (and thawed) edamame, shelled

    Dressing:
    1/3 cup raw jungle peanut butter (or regular peanut butter)
    1/2 inch piece ginger, minced
    1 garlic clove, minced
    2 Tbsp cider vinegar
    1 Tbsp nama shoyu, or tamari
    1 Tbsp raw coconut nectar or maple syrup
    1/4 tsp ground chipotle pepper
    3 Tbsp filtered water

    In a large bowl, combine all of the veggies.
    In a small bowl, combine all of the dressing ingredients, and whisk until smooth, adding a little more water of you would like it thinner.
    Toss the dressing with the veggies until they are well coated, and serve!

  • Raw Mushroom Kale Rice

    Raw Mushroom Kale Rice

    Ok, you may be wondering what is up with all of my faux grain and rice dishes lately…and the truth is I am addicted to them. They are so good that I have been having lots of them for dinner lately and I feel the need to share since no two of them taste similar anyway.  So I apologize if they are not your thing and you came here for dessert (luckily there are plenty of those on my site to choose from), but these are for my savory peeps. So anyways, the latest was my favorite yet.  Mushroom Kale Rice.  It tasted sooo good, like a marriage of fried rice and risotto or something.

    I used my favorite base, celeriac with garlic, and added in a bit of richness with some walnut butter and nutritional yeast which made it taste cheesy.  Some kale and mushrooms for veggies, thyme for good savory measure and hemp seeds for added protein and healthy oils.  I ate the whole batch myself, which is not unusual since I have a big appetite after working all day and running 8 miles.
    I have actually made this exact dish 3 times in the last week and I have not gotten tired of it yet.  It is one of those savory dishes that is just crave worthy, at least in my opinion. You will have to try it to see what I mean.  I know it looks plain, but I promise it is oh so good and you will be going back for seconds should you decide to make it.

    Raw Mushroom Kale Rice
    Serves 1-2

    1 head celeriac (3 cups diced)
    1 garlic clove, minced
    1 cup chopped kale
    1 Tbsp fresh thyme leaves
    2 Tbsp walnut butter, whisked together with 2 Tbsp filtered water
    sea salt to taste
    2 Tbsp nutritional yeast (optional)
    12 crimini mushrooms, sliced
    1/4 cup shelled hemp seeds

    Pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature.

     

  • Raw Kitchen Sink Rice

    Raw Kitchen Sink Rice

    Whenever I hear “kitchen sink” in the description of anything I think to myself it must be good.  Because it means there are lots of goodies mixed in.  Think about it.  Kitchen sink cookies: an excuse to include chocolate chips, coconut, nuts, dried fruit, and whatever else tasty that you feel like throwing in. Deliciousness.  At least that is how I feel, especially if it is a dessert, but savories can be awesome in this way as well.  I made a raw rice dish last week that I deemed “kitchen sink” simply because it had seemingly random ingredients in it but it was sooo good! Like eat a large plate good.  I combined things that I had in my pantry and this is what resulted.  Just so you know, you don’t always have to carefully shop with an ingredient list to eat healthy tasty food, sometimes it just happens.  I used a celeriac for my rice (my favorite raw grain substitute), added in mushrooms, carrots, broccoli stalks (yes the stalks, because that is what I had), jalapeno, herbs, tomatoes and hemp seeds.  It may seem like a weird combo but it was delicious, and that is the nature of kitchen sink!

    Raw Kitchen Sink Rice
    Serves 1-2

    1 head celeriac (3 cups diced)
    1/4 cup parsley, chopped
    1/4 cup basil, chopped
    1 garlic clove, minced
    juice of one lemon
    1 Tbsp hemp seed oil or olive oil
    sea salt to taste
    2 Tbsp nutritional yeast (optional)
    1 stalk celery, diced
    2 scallions, sliced
    1 large carrot, cut julienne
    1 broccoli stalk, cut julienne
    6 crimini mushrooms, sliced
    1 jalapeno, seeded and diced
    1/2 cup cherry tomatoes, halved
    1/4 cup shelled hemp seeds

    Pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature. 

  • Roasted Squash Tacos with Orange Pomegranate Salsa

    Roasted Squash Tacos with Orange Pomegranate Salsa

    One day last week we had a windchill of -40 degrees Fahrenheit here in Minnesota.  It was one of those days where I was not willing to go outside for my run so I showed the treadmill some love.  8 miles of it.  And I was feeling pretty tropical by the time I was done.  I don’t glisten or glitter when I work out,  I sweat buckets.  Needless to say I was in the mood for something for dinner that would fill me up because I was hungry after that!  Plus I wanted to forget all about that yucky cold weather outside even if I was only out in it long enough to drive my car to work and back.  So, something kind of tropical and warming was in order.

    What I ended up making was a sort of kitchen sink kind of a deal.  But in my opinion, those are the best meals! I had some squash, a pomegranate, orange, peppers, avocado, and lettuce.  Tacos…that was what I would make!  I roasted the squash until it was all caramelized and yummy, then tossed it with some spices, then served it with one of the most delicious salsas I have ever made featuring the pomegranate and orange.  It was all freaking delicious!  I was all like…what 40 below degrees outside?  It is summertime in here and I am happy!

    Roasted Squash Tacos with Orange Pomegranate Salsa
    Serves 2-4

    Squash:
    4 cups sweet winter squash (such as kabocha or butternut), cut into cubes
    olive oil
    2 tsp chili powder
    1 tsp cumin seed
    1 tsp coriander seed
    sea salt to taste
    1 garlic clove, minced

    Salsa:
    Seeds of 1 pomegranate
    1 large orange, peeled and diced
    1 red bell pepper, diced
    4 scallions, sliced
    1 garlic clove, minced
    1 jalapeno, seeded and minced
    sea salt to taste
    3 Tbsp lime juice
    1 perfectly ripe avocado, diced

    Large romaine or butter lettuce leaves (for the taco shells)

    Pre heat the oven to 375F, and line a sheet pan with foil.  Toss the squash with just enough olive oil to coat, and spread out on the sheet pan. Roast until tender, about 20-30 minutes.  Remove from the oven, cool slightly and toss into a bowl with the spices, garlic, sea salt and a little more olive oil if needed.  Set aside. 
    For the salsa, combine all ingredients in a bowl, and mix well. 
    To serve, spoon some of the squash into each lettuce leaf, as well as some of the salsa, and enjoy!

  • Raw Pomegranate Almond Couscous

    Raw Pomegranate Almond Couscous

    I am one of those people who likes “one pot meals”.  Well…one dish meals I guess is more the case because I usually don’t cook much or use pots, just large bowls.  It is mostly just large green salads filled with veggies that are not pretty enough to share with you all, but I made the prettiest raw couscous last week that I decided was worthy of sharing.  Not just because it was pretty, but because it was delicious and so good that I honestly ate the whole plate myself.

    What made it so good?  Well, I used celeriac as the base, which combined with the right ingredients tastes amazing and just as good as any cooked grain.  Also, I added in crunchy almonds, sweet tart pomegranate seeds, and aromatic spices and it was crave worthy.  Yes, I consider raw salads crave worthy, because that is what I find myself returning to every evening for dinner.  This one was just extra good, it seemed worthy to be served at a special occasion.  I hope you all try it out, I think you just might feel the same way!

    Raw Pomegranate Almond Couscous
    Serves 1-2

    1 head celeriac (3 cups diced)
    1/4 cup parsley, chopped
    2 garlic cloves, minced
    juice of one lemon
    1 Tbsp olive oil
    sea salt to taste
    1 stalk celery, diced
    2 tsp cumin seeds
    2 tsp coriander seeds
    1/2 tsp turmeric
    seeds of one pomegranate
    1 cup chopped almonds

    Pulse the celeriac in a food processor until you have small pieces like couscous.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature. 

  • How to Eat a Rainbow Book Review and Givaway!

    How to Eat a Rainbow Book Review and Givaway!


    When Ellie Bedford asked me if I wanted to review her new cookbook “How to Eat a Rainbow”, I was quite excited.  It is a children’s raw food book with pages full of colorful recipes made just for pint sized readers.  I am not pint sized, but I love this idea!  Teaching kids to have fun with their food, while being healthy.  When I was a little girl I would have begged my Mom to buy me this book had it caught my eye in a book store.  And it would have, because it is illustrated with the most adorable little fairies and photos.  Not only are they adorable, they are hand drawn by the author’s sister Sabrina Bedford. 

    The recipes are easy enough for children to make with a little help, and all brightly colored.  Things like Sunflower Power Seed Pate, Green Goblin Smoothie, and Peppermint Cream Clouds.  The names of the dishes alone would have made me want to make them when I was little. 

    I made some of the “Purple Haystack Salad” to go with my lunch, because I can not resist beets and citrus and it sounded lovely. It was simple to make, and so delicious! 

    If you are trying to make raw foods appealing to your children, this book is for you!  The recipes are accessible to children, simple enough to prepare, beautiful, and they taste good (and we all know how important the looks and taste of foods are to youngsters).  I have exciting news…you can win a copy of this beautiful book!  Just scroll to the bottom of the page and enter!  Or, if you simply cannot wait, you can purchase a copy for yourself here: http://veganpublishers.com/multimedia-archive/how-to-eat-a-rainbow-magical-raw-vegan-recipes-for-kids/
    It is available in both e-book and printed copies.  You can visit the How to Eat a Rainbow Facebook Page as well, for more delicious recipe ideas and updates on the book!

    Purple Haystack Salad 
    (From How to Eat a Rainbow by Ellie Bedford)
    Makes 4 stacks

    1 cup grated carrot
    1 cup grated beetroot
    1 pink grapefruit, peeled and segmented
    1 small pinch of pink Himalayan salt
    1 Tbsp lemon juice
    1 Tbsp fresh basil or mint, finely shredded
    1 Tbsp coconut palm sugar

    Mix everything together well and pile onto your plates in little haystacks.

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  • Raw Yam, Apple and Kale Salad

    Raw Yam, Apple and Kale Salad

     When it comes to my dinner I am usually pretty simple.  It is usually salads, because that is what I like, and what I crave.  I made this simple kale salad last week for me and Eric, and it was so simple but yet so delicious!  I especially love kale when the cooler temperatures hit because it seems heartier to me.  This time I combined it with yams and apples because that is what I happened to have on hand.  I am all about using what is in your home at the time!  I also added in some dried cranberries for sweetness, almonds for crunch, and hemp seeds for protein.  For the dressing, a simple lemon hemp oil vinaigrette.  I have been in love with hemp oil on salads lately.  It has a flavor similar to olive oil but more nutty.  This salad was so good, we both had a big plate of it.  Elaborate meals are nice sometimes, but often times it is the simple that I love and enjoy the most!

    Raw Yam, Apple and Kale Salad
    Serves 1-2

    1 large bunch of kale, washed and torn into bite sized pieces

    Dressing:
    3 Tbsp raw hemp oil
    3 Tbsp fresh lemon juice
    zest of one lemon
    sea salt to taste

    1 large yam, peeled and cut julienne
    1 large apple, thinly sliced
    1/2 cup dried cranberries
    1/2 cup raw almonds
    1/4 cup raw shelled hemp seeds

    Add the kale to a large bowl, then add the dressing and massage into the kale until a little softened and coated.  Add the remaining ingredients and toss together.  Serve!

  • Simple Hemp Noodles

    Simple Hemp Noodles

    When it comes to lunches and a lot of times dinners, I want something delicious but I do not feel like putting in the effort to make something elaborate.  Like last weekend when Eric and I had just arrived home from a long walk out in the snow and I had recipes to type up but not really any time for a big recipe for my lunch. Enter this delicious concoction I made…Simple Hemp Noodles.  Literally less than five minutes and I was enjoying something that was crave worthy to my taste buds.

    I gotta be honest, I wasn’t sure how the hemp oil would taste in a dish like this as one of the main ingredients because it has sort of an interesting flavor to it and I usually just take a Tbsp a day to get my healthy oils in not put it in things. However I was pleasantly surprised, it was so good in this!  I combined lemon juice the hemp oil, a touch of red pepper flakes and some sea salt and tossed them with some zucchini noodles, hemp seeds for protein and ripe cherry tomatoes and OMG was this ever good!  I will be making this a lot.


    Simple Hemp Noodles
    Serves 1

    1 large zucchini, spiralized
    1/2 cup cherry tomatoes, halved
    1 Tbsp hemp oil
    1 juice of one lemon
    1/2 tsp red pepper flakes
    sea salt to taste
    2 Tbsp shelled hemp seeds

    Combine all ingredients in a bowl, and toss to coat noodles.  

  • Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree

    Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree

    People assume that because I have a blog and make lots of food that I will be slaving away all day in the kitchen on Thanksgiving.  Nothing could be further from the truth!  In reality, I want to enjoy my day as well, spending time with the ones I love and not in the kitchen.  I mean, I spend all day in a kitchen at work, and to me Thanksgiving is a day off, a day of rest.  Really, I want to be lazy.  So most likely I will be making something simple, like this dish I made last week after work when I thought some comfort food might be good.  Mashed potatoes sounded amazing, but I opted for parsnips instead, creating a rich puree enhanced with buttery pine nuts for something even better.  They were a little sweet, which I enjoyed.  I am a big fan of parsnips though, especially in raw applications with their wonderful flavor.  I made some “roasted”crimini mushrooms and green beans as well which had the most intense crave worthy flavor and they paired perfect with the parsnips!  I think this would make the perfect simple Thanksgiving dinner, or part of it.  You could make accompaniments for a more elaborate meal, and even use portabello mushrooms if you wanted something more meaty.  It was perfect for a weeknight as well though, with little fuss required!


    Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree
    Serves 2

    1/4 cup Nama Shoyu
    1/4 cup olive oil
    2 Tbsp white miso
    1 clove garlic, minced
    10 crimini mushrooms, halved
    2 cups fresh green beans, trimmed

    Parsnip Puree:
    4 cups parsnips
    1/2 cup raw pine nuts, soaked for 2 hours and drained
    2 Tbsp nutri yeast
    sea salt to taste
    filtered water as needed

    Whisk together the nama shoyu, oil, miso, and garlic in a small bowl.  Toss the mushrooms and green beans with it, then spread out on a lined dehydrator tray and dehydrate for 3-4 hours at 115F until softened.
    Meanwhile, to make the parsnip puree, combine all ingredients in a high speed blender and blend until smooth, adding a Tbsp or two of water as needed.  Place in a bowl and warm in the dehydrator for 30 minutes or so if desired, and serve with the mushrooms and green beans.