Monthly Archives: July 2016

My Sassy Saucy Pinwheels

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Sassy Saucy Pinwheels

My Sassy Saucy Pinwheels

  • Servings: 4
  • Difficulty: easy
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The fridge was stuffed with appetizers from our recent happy-hour with neighbors, and not wanting to toss the leftovers decided to throw together my version of Sassy Saucy Pinwheels. I watched John pace and prep the outside table in anticipation of what was to come... and it did not dissapoint!


Veggie Filling for Both Tortillas

  • 1 large sun-dried tomato tortilla, vegan
  • 1 large flour tortilla, vegan
  • 1/4 whole yellow pepper, sliced into super thin strips
  • 1/4 whole red pepper, sliced into super thin strips
  • 1/4 whole orange pepper, sliced into super thin strips
  • 1/4 raw onion, sliced into thin strips
  • 2 cups spinach, ends trimmed and ribbone cut
  • 1/2 cup spinach/artichoke hummus
  • 1/2 cup roasted red pepper hummus
  • 1/2 cup jalapeno/cilantro hummus
  • 1/4 cup raw walnuts, diced very small
  • 8 to 10 cherry tomatoes, cut into thin slices
  • 1/4 cup carrots, shredded thin
  • 1/4 to 1/2 cup Daiya onion/chive cream cheese style spread
  • 1/4 cup My Favorite Sandwich Spread
  • 1/4 cup My Favorite Avocado Aioli Sauce
  • salt & pepper, to taste

Prep Sundried Tomato Torilla

  1. Spread Daiya jalapeno/cilantro cream cheese spread in a semi-thick layer up to about 1/2 inch from the rim.
  2. Spread 1/2 the veggie mix of peppers, onion and tomatoes over the top.
  3. Sprinkle ribboned spinach over the veggies.
  4. Spread My Favorite Sandwich Spread over the entire layer.
  5. Add salt & pepper, to taste.

Prep Flour Tortilla

  1. Flour Tortilla – spread all 3 hummus in a semi-thick layer up to about 1/2 inch from the rim.
  2. Spread remaining half of peppers, onion and tomato over the top.
  3. Spread shredded carrots over veggies.
  4. Spread remaining half of ribboned spinach on top.
  5. Pour & Spread My Favorite Avocado Aioli Sauce over the whole dang thing.
  6. Sprinkle with diced walnuts over the top.
  7. Add salt & pepper, to taste.

Plating the Pinwheels

  1. Roll-up each tortilla and cut it into serving size pieces (rinse and dry your serated knife between cuts to keep from smearing the sauce between pieces).
  2. Plate and serve both varieties on individual plates, along with additional sauces on the side, if desired.

Peanut Butter, Chocolate Chip & Coconut Cookies

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Peanut Butter Chocolate Chip & Coconut Cookies

Peanut Butter, Chocolate Chip & Coconut Cookies

  • Servings: 12-15 cookies
  • Difficulty: easy
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After making a fresh batch of Almond Milk I had all this leftover pulp and was in the mood to test some new cookie ideas. Somehow when I think chocolate I think peanut butter and when I think almond milk I think coconut. So there you go!


Ingredients

  • 1-1/2 cup raw moist almond meal, organic (leftover from fresh blended almond milk}
  • 1/2 to 3/4 cup Smucker’s Organic Creamy Peanut Butter
  • 1/2 cup large flake coconut
  • 1 Tbsp vanilla bean paste
  • 1/4 tsp himalayan pink salt
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp maple syrup
  • 1/2 cup vegan chocolate chips
  • 1 pinch black salt, I used India Black Kala Namak Salt #5
  • 2 Tbsp coconut oil
  • 1 cup Organic cane sugar, to roll cookies in prior to baking

Directions

  1. Line cookie tray with parchment paper.
  2. Mix all ingredients, with the exception of the organic cane sugar, in a medium size bowl until well blended, paying attention to the mositure content. You want the mix to hold together without being too moist.
  3. Shape cookies into balls and roll in cane sugar to coat.
  4. Bake at 375 degrees for 15 minutes, then press cookies down to give them the crinkle affect.
  5. Bake an additional 15 minutes or until cookies turn light to medium brown.
  6. Let cookies cool on the tray for 10 minutes, after removing from oven, then transfer to a serving plate or storage container.

My Favorite Sandwich Spread

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My Favorite Sandwich Spread

My Favorite Sandwich Spread

  • Servings: 4
  • Difficulty: easy
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Some of the yummiest sandwiches in our house have been topped with this delicious spread. I think I stumbled on this one in one of my recipe books. But to be honest, I've used this mix for so long I couldn't tell you. All I know is that three simple ingredients can make a mighty yummy sandwich spread. Try it!


Ingredients

  • 1/2 cup vegnaise
  • 2 to 3 Tbsp stone ground mustard
  • 1 to 3 Tbsp Sriracha Sauce, your choice

Directions

  1. Place all ingredients into a small jar and whip with a long-handled teaspoon until nice and creamy.
  2. That’s it!
  3. Unbelievable, huh?
  4. Use it on everything you can think of, from Sassy Saucy Pinwheels to The Most Amazing Sandwich Ever (coming soon). It’s yummy!

My Homemade BBQ Sauce

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My Favorite BBQ Sauce

My Homemade BBQ Sauce

  • Servings: 2 - 12oz bottles
  • Difficulty: easy
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I love simplicity but couldn't find a bbq sauce that really wowed me. So I came up with this version and it hit the mark for everyone that has tried it. I don't use anything else when serving BBQ Jackfruit Sandwiches, but feel free to use any store bought sauce in a rush. And Dave, this post is for you!


Ingredients

  • 1 jar Annie’s Organic Original BBQ Sauce
  • 5 Tbsp Apple Cider Vinegar
  • 3 Tbsp Stone Ground Mustard, organic
  • 3/4 cup ketchup, organic
  • 4 Tbsp Braggs Liquid Aminos
  • 1 Tbsp Brown Sugar
  • 1/2 tsp Maple Syrup
  • 1/8 cup Imagine Vegetable Broth
  • 1/4 tsp Pink Himalayan Salt
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Cumin Powder
  • 1 tsp Sweet Paprika Powder
  • 1 tsp Chili Powder
  • 1/8 tsp Cayenne Pepper, or to taste

Directions

  1. Empty sauce into a saucepan (leave room to double in size) and pour the apple cider vinegar into the now emply container and swish to get all the leftover goodness from the jar. Pour that into the saucepan too.
  2. Add stone ground mustard, ketchup, Braggs, brown sugar, maple syrup and vegetable broth.
  3. Heat Sauce on medium low heat for about 5 minutes. Stir freguently.
  4. Add remaining spices and blend with a wire whisk.
  5. Adjust spices to your own taste
  6. Pour into 2 empty 12 oz. bottles and keep refrigerated, freeze it, or share it with a friend.
  7. If using with BBQ Jackfruit Sandwiches be sure to serve extra sauce on the side. It’s that yummy!

Rainbow Salad with Creamy Dreamy Orange Dressing

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Rainbow Salad with Creamy Dreamy Orange Dressing

Rainbow Salad with Creamy Dreamy Orange Dressing

  • Servings: 2
  • Difficulty: easy
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OMG, who knew that leftover icing from macaroon cookies could turn into Island Bliss!


Creamy Dreamy Orange Dressing

  • 1/2 cup leftover icing from macaroon cookies
  • 2 strips roasted rep peppers, from a jar
  • 2 tbsp fresh orange juice
  • 2 cloves of garlic
  • 5 cherry tomatoes
  • 1 small piece of fresh ginger
  • 1/4 of a whole shallot
  • 1/2 ounce of raw apple cider vinegar
  • 1/4 tsp pink salt
  • 1/4 tsp black pepper
  • 1 tsp Sriracha, or to taste

Rainbow Salad

  • 1 handful fresh baby kale, cut into bite-size pieces
  • 1 handful fresh baby spinach, cut into bite-size pieces
  • 1 green onion, sliced
  • 1/2 small cucumber, seeded & diced
  • 8 baby corns, canned, cut into bite-size pieces
  • 1 miniature raw red pepper, diced
  • 1 small section of roasted red pepper
  • 8 cherry tomatoes, quartered lengthwise
  • 4 thick slices of fresh oranges
  • 1 avocado, diced
  • 2 tbsp Chia Seeds

Directions

  1. Use about 1/2 cup leftover icing from macaroon cookies plus the dressing ingredients above to the nutri-bullet and blend until smooth and creamy.
  2. Divide salad greens between plates
  3. Add green onions, cucumber, baby corns, raw red pepper, roasted red pepper and cherry tomatoes.
  4. Place diced avocado in one corner of the plate.
  5. Top salad with 2 orange slices to a plate.
  6. Sprinkle chia seeds across the top of the salad.
  7. Serve with creamy orange dressing on the side.

Copaiba & PanAway to the Rescue!

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So bummed today! Can’t do any walking for a while because I’ve agrevated my poor little knee. Although it doesn’t look bad it is slightly swollen and does not feel like a happy camper. So I’ve promised to lay-off the walks for a while, lather it with essential oils, and hot & cold treatments until I can be certain that any future walks will not cause permanent damage. Therefore I am spending my days creating a butterfly garden to include some edible flowers. I’m thinking of removing the table and adding a single or double chaise lounge with brightly colored cushions. More appealing, don’t you think? IMG_20160728_135249396_HDR

My Favorite Avocado Aioli Sauce

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My Favorite Avocado Aioli Sauce

My Favorite Avocado Aioli Sauce

  • Servings: 4
  • Difficulty: easy
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I wanted an alternate sauce from My Favorite Sandwich Spread to use when making Sassy Saucy Pinwheels and ended up with this yummy little treat. Try it on just about anything and adjust the heat by adding additional Sriracha Sauce to taste. It doesn't matter, you're going to love this one!


Ingredients

  • 1 fresh avocado
  • 1/2 cup veganaise
  • 1 lemon, juiced (use half it desired)
  • 1/4 to 1/2 tsp Himalayan pink salt
  • 1 tsp maple syrup
  • 2 to 4 tsp organic almond milk (divided)
  • 1/2 tsp onion powder
  • 1/4 black pepper
  • 1/2 tsp garlic powder
  • 3 to 4 Tbsp Sriracha Sauce, or to taste
  • 1/2 tsp parsley flakes

Directions

  1. Place all ingredients into a blender or Nutri-Bullet (with only the first 2 teaspoons of almond milk, and partial sriracha sauce) and blend until smooth, thick and creamy.
  2. Add additional almond milk to get a nice thick cream of spreadable consistency.
  3. Add the spices (except for parsley flakes) and blend – using more sriracha sauce, if desired.
  4. Once the consistency is just right add the parsley flakes and stir to blend.
  5. Use it on everything you can think of, from Sassy Saucy Pinwheels to potato toppers. It’s yummy!

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

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Key Lime Cheesecake with Raspberry, Amaretto, Coconut Sauce

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

  • Servings: 4-6
  • Difficulty: easy
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I poured a small amount of sauce randomly on the plate, then placed my cheesecake pieces and spread the tops with the sauce, then sprinkled ground coconut, lime zest, and raw cocoa nibs onto the plates and cut up kiwi halves and placed them for color. The grand finale is the whipped topping on the back edge of cheesecake and randomly placed on the base of the plate. I wanted to eat the entire cheesecake in one setting!

Cheesecake Base

  • 2 cups raw soaked cashews (soak overnight then drain and keep in the fridge for up to 5 days… rinsing with filtered water every day. You want them to ferment. When they start to smell a tad sour… bingo)
  • 1/2 cup Coconut Milk (or any non-dairy milk of choice)
  • 1/2 cup Cocoa Butter, melted
  • 1/2 cup Coconut Oil, liquid form (goes solid if refrigerated)
  • 1 tsp. Vanilla Bean Paste
  • 1/2 cup Agave (add more or less to taste)
  • 1/2 tsp. Himalayan Pink Salt>
  • 5-7 Key Limes (Juice only, to taste – 5 less lime flavor, 7 strong)
  • 1 Standard Lime (zest only, you can use zest from limes above also)


Directions

  1. Blend everything except lime zest to make a smooth batter (do this by adding small amounts of the liquid and blending a little at a time until the cashews have produced the consistency of smooth pudding).
  2. Then add zest to personal taste.
  3. Pour into crust-lined-spring-form-pan and freeze overnight.

Cinnamon & Almond Crust

  • 1 cup Almonds, raw (dry)
  • 2 tsp. Cinnamon Powder, or 1 drop essential oil
  • 4 Medjool Dates (pitted)
  • 1/2 tsp. Himalayan Pink Salt
  • 1 tsp. Vanilla Bean Paste
  • 1/4 – 1/2 cup Agave (use as last ingredient just to bring to proper consistency)


Directions

  1. Combine first 5 ingredients in food processor and pulse until small granular, rice-like, consistency.
  2. Add agave to get it moist enough to form a ball. Use the feeder tube to add while machine is pulsing, stopping to check as you go. Pinch it with your fingers. If it holds you’re good to go.
  3. Press the crust into bottom and up the sides 3/4 way in a 6-inch spring-form pan.

Raspberry Amaretto & Coconut Sauce

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur


Directions

  1. Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

Whipped Topping

  • 1 cup Cashews, soaked (raw)
  • 1/2 tsp. Himalayan Salt
  • 1/2 lemon, juiced, or 1 drop essential oil
  • 1 tsp. vanilla bean paste
  • 1/2 cup coconut milk
  • 1/2 cup coconut oil
  • Maple Syrup or Agave to sweeten to taste
  • 4 drops White Chocolate Flavoring (purchased frommedicineflower.com – buy as many flavors as you can afford. You will use them a lot!)


Directions

  1. Blend in blender until smooth as pudding, adding coconut milk in small batches and pushing nuts down with tamper until a pudding-like consistency is obtained. Then add coconut oil and sweetener.

Snappy Garden Salad with NingXia Red Dressing

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Snappy Garden Salad with NingXia Red Dressing

  • Servings: 4-6
  • Difficulty: easy
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Love my NingXia Red from Young Living and wanted to incorporate it into a recipe. Ended up with the perfect balance, the perfect blend, and the perfect dressing for me.

Salad Mix

  • torn salad greens, premixed container of Super Girl super greens
  • 1 grated carrot
  • 1/2 whole zucchini, slivered
  • 1/2 cup cucumber, seeded & diced
  • 4 red & orange sweet peppers, 2 each, seeded & julinne
  • 1 large handful of snow peas, slivered
  • 1/2 cup dried cherries
  • 8 to 12 cherry tomatoes, quartered lengthwise
  • 1 cup pine nuts, toasted
  • 1 to 2 avocados, diced
  • salt & pepper, to taste
  • a slice of fresh orange

Directions

  1. Add salad greens to individual bowls (super greens include a blend of baby greens, kale, tango, spinach, chard, romaine, and oakleaf lettuce.
  2. Add veggies in any order desired.
  3. Sprinkle dried cherries on top.
  4. Dust with salt & pepper
  5. Add toasted pine nuts, avocado and orange as corner accent

NingXia Red Dressing

  • 3/4 cup vegan cream cheese
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 ounce NingXia Red
  • 1/4 cup pickled relish
  • 1/4 cup organic ketchup
  • 2 tsp onion powder
  • 1/4 tsp Himalayan Pink Salt
  • 1/4 tsp black pepper, to taste
  • 2 tbsp dried tarragon
  • 1 tbsp dried parsley
  • 1/2 tsp to 1 tbsp Sriracha, or to taste
  • 1 tbsp pickled relish


Directions

  1. Place all ingredients except tarragon and parsley into a blender or Nutri-Bullet container.
  2. Blend until smooth and well mixed.
  3. Add Sriracha and blend to incorparate well.
  4. Add the herbs and pulse until broken but not pulvarized.
  5. Stir in pickled relish, until desired flavor and consistency is reached.

Cinnamon Honey Granola

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2015-05-29 22.24.04

Cinnamon Honey Granola

  • Servings: 6-8
  • Difficulty: easy
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Granola Mix

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup raw walnuts
  • 1- 1/2 cup coconut flakes
  • 8 whole dried apricots, diced
  • 1 cup organic raisins
  • 1 cup dried cranberries
  • 8 large Majool Dates, seeded & chopped
  • 1/2 cup cocoa nibs, optional
  • 1/2 – 1 cup raw organic honey
  • 1 – 4 tbsp Ceylon cinnamon powder, to taste
  • 1/4 tsp pink salt

Directions

  1. Add nuts to food processor and pulse until broken up into bite-size pieces.
  2. Add 1/2 cup coconut flakes to coffee grinder and grind to fine grain.
  3. Pour nuts into a large bowl.
  4. Add both the fine grain and flake coconut pieces to the bowl.
  5. Add the diced apricots, cranberries, raisins, cocoa nibs, dates and salt to the mixture and combine.
  6. Add cinnamon to taste.
  7. Add enough honey to create a big ball of granola that sticks together without being overly sticky.
  8. Store granola in the refrigerator and just pinch, scoop, or pour out serving size as needed.
    9. Note: See “My Flirty Little Granola” for more oomph!

 

Tarragon Jackfruit Salad

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Tarragon Jackfruit Salad

Tarragon Jackfruit Salad

  • Servings: 4-6
  • Difficulty: easy
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I wasn't looking for chicken salad but ended up with this yummy mix and it certainly fits the part. This will be excellent on sandwiches as well as appetizer puff pastries. Oh my, what a delight!

Jackfruit Salad

  • 2 cans Jackfruit, 14 oz, rinsed well, drained and dried
  • 1/2 small onion, diced
  • 1 stalk celery, split into thin strands and diced very small
  • 1/4 – 1/2 cup raw walnuts, diced small
  • 3 tbsp sweet pickle relish, drained well

Directions

  1. Drain and shred jackfruit, then rinse in a colander really well to rid as much of the brine taste as possible. Wrap it in clean paper towels and squeeze out excess liquid.
  2. Add jackfruit, onions and celery to a medium bowl and mix well to break-up jackfruit into shredded pieces even further.
  3. Add Tarragon Dressing from below, in stages, and mix to desired consistency.
  4. Add sweet pickle relish, and any additional spices (yay tarragon)
  5. Add additional sweetener, if necessary.
  6. Serve on toasted bread of any variety, or use to stuff tomatoes or appetizer pastries.

Tarragon Dressing

  • 1/4 block tofu, extra firm
  • 3/4 can garbanzo beans, drained
  • 1/2 cup almond milk
  • 2 tsp stone ground mustard
  • 1 tsp onion powder
  • 1/2 tsp poultry seasoning
  • 1/2 tsp black pepper, ground, to taste
  • 1/2 tsp salt, or to taste
  • 1/4 tsp paprika powder
  • 3 tbsp Grade B maple syrup, to taste
  • 1/2 lemon, juiced (more if little juice)
  • 2+ tbsp tarragon leaves, to taste

Directions

  1. Add tofu and garbanzo beans to nutri-bullet or blender and just enough almond milk to start breaking it down in a crumbly paste.
  2. Add remaining ingredients and additional almond milk (sparingly) until you can reach a very smooth and thick consistency. You do not want it too thin.
  3. Pour sauce into Jackfruit Salad a little at a time until you reach the perfect blend.
  4. Taste and adjust for additional flavor.
  5. Add walnut pieces and toss to coat well.
  6. Use to stuff tomatoes or served on vegan butter & garlic spread toasted bread or ciabatta rolls.

 

Adding Essential Oils to Your Recipes

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20150815_172407
You can add essential oils to your favorite recipes that call for dried herbs, spices, or fruit juices. Simply replace these ingredients with the equivalent essential oil. Keep in mind that essential oils have a much stronger flavor than dried herbs and spices, so a much smaller amount is generally sufficient.

Substitutions:

• Juice or zest of 1 citrus fruit = 10–15 drops of oil (taste as you go)

• 1 liquid tablespoon or more = ½–1 drop of oil

• Less than 1 tablespoon = 1 toothpick swirl of oil.

Lemon Basil Red Pepper Potato Salad

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2015-05-13 14.06.17

Lemon Basil Red Pepper Potato Salad

  • Servings: 6-8
  • Difficulty: easy
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So easy, so delicious, but be sure to select sprigs of basil and not mint when grabbing from the herb garden. Ummmm, not the same with mint!


Ingredients

  • 6 medium size potatoes, peeled, diced and cooked
  • 1 small onion, diced
  • 2 T. raw cider vinegar
  • 1 tsp. turmeric (to add flavor and color to your liking)
  • 1/8 to 1/4 tsp. black salt (tastes just like eggs – smells like it too!)
  •  1/2 tsp. Himalayan salt
  • 2 T pickled relish
  • 2 tsp. stone ground mustard
  • 1/4 to 1/2 cup Veganaise
  • 3 drops lemon therapeutic grade essential oil
  • 1/2 roasted red pepper, diced (from a jar, okay, just pour off oil and pat dry)
  • 1 tsp. dried parsley
  • 2 T. fresh basil (and lots of it)
  • 1 tsp. fresh lemon thyme (if you have it)

Directions

  1. Stir it all together with lots & lots of love!

Spicy Thai Peanut Noodles

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Favorite Recipes... coming soon!

Spicy Thai Peanut Noodles

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
  • 12 oz spaghetti
  • 1 red bell pepper, sliced into thin strips
  • 1/2 medium cucumber, peeled, seeded, sliced into thin strips
  • 1/4 small zucchini, sliced into thin strips
  • 1/2 cup lightly salted roasted peanuts, crushed or roughly chopped
Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp Nama Shoyu  Sauce
  • 2 Tbsp raw honey
  • 2 Tbsp Sriracha (or to taste)
  • 1 – 2 Tbsp fresh Lime Juice, or 1 to 2 drops YL Lime Essential Oil
  • 1 Tbsp fresh minced ginger, or 1 – toothpick dipped in YL Ginger Oil and then swirled into recipe to release oil
  • 1 Tbsp garlic, roughly chopped
  • 1 Tbsp. sesame oil
Toppings:
  • Chopped green onions
  • Sesame Seeds
Directions
  • Cook spaghetti according to directions listed on package.
  • Meanwhile prepare peanut sauce by combining all sauce ingredients in nutri-bullet container and blend until smooth. Thin with hot water, if necessary
  • Drain pasta and pour into large serving bowl. Toss with sauce then add vegetables and peanuts.
  • Top with fresh basil, chopped green onions and sesame seeds

Vegetable Pasta with Peri-Peri Sauce

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Favorite Recipes... coming soon!

Vegetable Pasta with Peri-Peri Sauce

  • Servings: 4-6
  • Difficulty: easy
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John found a recipe for Per-Peri Tofu on Pinterest. I had to put my own twist on it and tossed the tofu. I served it on linguine noodles after doubling the sauce, added julienned veggies, white wine, and Daiya Cheese to it and never looked back!

Peri-Peri Sauce

Adapted from: Vegan Fire & Spice – Robin Robertson (Sauce only)

  • 6 garlic cloves, minced
  • 1 tsp. cumin, ground
  • 1 tsp. thyme, dried
  • 1 tsp. cayenne pepper (watch the heat)
  • 1 tsp. Salt
  • 2 drops Lemon essential oil, or 2 Tbsp. lemon juice, fresh squeezed
  • 6 Tbsp.coconut oil

Combine all ingredients and blend smooth.

Veggie Mix to Sauté
  • 3 Tbsp. coconut oil
  • 1/2 red pepper, cut into thin strips
  • 1/2 yellow pepper, cut into thin strips
  • 1/3 yellow squash, cut into thin strips
  • 1/3 zucchini, cut into thin strips
  • 1 whole yellow onion, cut into thin strips
  • 1 cup green cabbage, cut into thin strips
  • 1/2 cup snow peas, cut into thin strips
  • Salt & Pepper (1 drop Black Pepper essential oil may be used)
Add
  • 1/2 cup white wine (we used Kendal Jackson Chardonnay)
  • 1/2 cup cherry tomatoes (cut down the middle, cut down the middle, again)
  • 1/8 cup Daiya Cheese (Jalapeno Havarti Dill – cube it)
Topping
  • Sprigs of fresh basil
  • lemon wedges
  • toasted pine nuts
  • Additional Black Pepper
Directions
  • Cook 1/2 box  pasta according to package directions.
    (try De Boles Organic Linguine – made with Jerusalem Artichoke Inulin)
  • Blend all ingredients in a medium bowl to make sauce.
  • Saute veggies in coconut oil in a large fry pan for approximately 5 minutes.
  • Add wine and tomatoes and heat until hot.
  • Add cubed cheese and stir to melt.
  • Combine with drained hot pasta.
  • Plate it up and top with fresh basil, lemon slices and toasted pine nuts, and additional ground black pepper.

Artichoke Crab Cakes with Sriracha Tartar Sauce

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Favorite Recipes... coming soon!

Artichoke Crab Cakes with Sriracha Tartar Sauce

  • Servings: 4-6
  • Difficulty: easy
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Crab Cakes Recipe

(Source: But I Could Never Go Vegan!)

  • 1 cup oyster crackers or crushed saltine crackers
  • 2 15-oz cans artichoke hearts, rinsed and drained well
  • 3 to 4 scallions, finely chopped, plus more for garnish
  • 1/4 cup finely diced red pepper
  • 1/4 cup corn (we used organic canned corn)
  • 2 tsp. Old Bay Seasoning
  • 1/2 tsp. kelp granules, optional
  • 1/2 tsp. garlic powder (or 1 clove fresh minced)
  • 1/2 tsp. dried parsley
  • 1/4 cup vegan mayonnaise
  • salt & pepper to taste
  • Oil for frying (recommend coconut – we baked them instead)
Directions
  • Process oyster crackers to consistency of coarse flour. Set aside.
  • Place artichoke hearts in food processor and pulse 6 to 7 times, until broken up but still chunky.
  • Transfer to a large bowl.
  • Add the scallions, red bell pepper, corn, Old Bay, kelp granules, garlic, dried parsley, mayonnaise, and salt & pepper.
  • Stir in oyster cracker flour from above.
  • 3. Use 1/4 measuring cup to scoop out and form patties.
  • 4. Fry in oil until golden brown, or bake at 400-degree for 25 minutes.
Top with Sriracha Tartar Sauce
  • 1/2 cup vegan mayonnaise
  • 1 to 2 tablespoons Sriracha
  • 1 tablespoon juice from a jar of capers
  • 1 to 2 drops Lemon essential oil, or 1 tablespoon fresh squeezed lemon juice.

 

Zesty Onion and Sweet Pepper Pasta

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Zesty Onion and Sweet Pepper Pasta

  • Servings: 6-8
  • Difficulty: easy
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This dish is so versatile. Any veggies can be used and any can be omitted without altering the flavor. This is a must try recipe!


Veggie Mix

  • 3 tbsp. raw coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 small peppers, various colors, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup broccoli, diced
  • 1/4 cup cauliflower, diced
  • 1 cup green cabbage, roughly chopped
  • 1/4 cup snap peas, chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 cup roasted red pepper, drained, diced
  • 1/2 cup crushed walnuts, or seasoned breadcrumbs
  • 1 green onion, sliced
  • 1/2 cup Daiya Jalapeno Harvarti cheese, shred with a microplane

Pasta Sauce

  • 1 large jar Organic Pasta Sauce
  • 1/2 cup vegetable broth
  • 1 tsp maple syrup
  • 1 to 2 tbsp. chili powder
  • 1 tbsp dried parsley
  • 2 pinches of cayenne powder
  • 1/2 to 1 tsp fresh grated nutmeg
  • salt & pepper, to taste

Directions

  1. Heat coconut oil in large skillet.
  2. Add garlic, onion and peppers and saute on medium high heat for about 2 minutes.
  3. Add zucchini, broccoli, cauliflower, cabbage and snap peas and heat three to four minutes more, blending into other veggies.
  4. Add mushrooms and roasted red pepper and toss until well coated and heated through.
  5. Add pasta sauce, vegetable broth, maple syrup, salt, pepper, chili powder, cayenne pepper, dried parsley, and nutmeg. Lower heat and cook 5 to 10 minutes.
  6. Add torn pieces of baby spinach or kale and blend into sauce.
  7. Add cooked macaroni pasta and mix well.
  8. Plate to serve and then sprinkle with crushed walnuts, or seasoned breadcrumbs, if desired, and top with green onions.
  9. Shred the Daiya cheese overtop (or add the cheese to the pot beforehand and let melt slightly then blend into pasta sauce, creating a creamy texture).

I Don’t Want to be a Taco Salad

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I dont want to be a taco salad 1

I Don't Want to be a Taco Salad

  • Servings: 4-6
  • Difficulty: easy
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Get down, get crazy and just mix things up a bit. Cause who says you can't get creative with your taco salad? Well, they never ate at my house!

Let's Make Chili

  • 4 tbsp raw coconut oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 roll of Gimme Lean Sausage, diced
  • 2 tbsp chili powder
  • 2 tsp. onion powder
  • 2 tsp garlic powder
  • 2 tsp paprika powder
  • 1 tbsp cumin powder
  • 1 tsp black pepper
  • 1/4 – 1/2 tsp red chili flakes, or to taste
  • 1/4 to 1/2 tsp salt, or to taste
  • 1/8 to 1/4 cup brown rice flour
  • 1/2 cup vegetable broth
  • 1 can Muir Glen fire roasted tomatoes, diced
  • 1/2 jar 365 organic pizza sauce (Whole Foods)
  • 1 can cannellini, beans
  • 1/4 cup shaved Daiya Jalapeno Harvarti Cheese

Directions

  1. Place sausage between parchment paper and flatten thin, then cut into tiny bit-size pieces.
  2. Saute onion and garlic in coconut oil until translucent.
  3. Add sausage to pan and break-up in pan as it tends to be sticky. Just separate diced pieces as you add ingredients to crumble size pieces.
  4. Add spices and sprinkle brown rice flour over the top. Blend it all in until mixed and sausage is evenly coated.
  5. Immediately add vegetable broth and blend well.
  6. Add tomatoes, beans  and pizza sauce and blend to combine and thicken.
  7. Shave cheese over the top using a small garlic shaver and let melt into the chili.
  8. Keep warm.

Let's Make Salad

  • 1/2 red onion, diced
  • 1 large handful baby bella mushrooms, diced
  • 8 to 10 cherry tomatoes, quartered length-wise
  • 2 red peppers, miniature, julienne
  • 2 orange peppers, miniature, julienne
  • 1/2 fresh jalapeno, seeded and diced (skip if too hot for you)
  • 1 cup fresh or canned corn, drained and dried off
  • 1/2 small organic cucumber, halved, seeded, cut into thin strips then diced
  • 1 very large floret sprig fresh cauliflower, crumble into tiny bite-size pieces
  • 2 large handfuls spinach, ribbon cut
  • 2 large handfuls kale, ribbon cut
  • 1/2 to 1 whole avocado, diced (treat with fresh squeezed lemon to prevent discoloration)
  • 1/4 cup grated Daiya Jalapeno Harvarti Cheese
  • 1 cup Fresh Gourmet Tri-Color Tortilla Strips, partially crumbled

Directions

  1. Add all diced, cut, julienne and shredded veggies (except avocado) to a very large bowl.
  2. Top with spinach and kale and toss with your hands to combine, mix and incorporate veggies.
  3. Evenly disperse salad over individual plates.
  4. Pour chili over salad.
  5. Top with diced avocado
  6. Top with grated cheese
  7. Top with crumbled veggie strips.

Veggie Stuffed Puff Pastry

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Favorite Recipes... coming soon!

Veggie Stuffed Puff Pastry

  • Servings: 6
  • Difficulty: easy
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This is insanely delicious! What started out as an idea to throw together a pot pie ended up with this classy over the top puff pastry. OMGod is it good!


Spicy Cheese Sauce

  • 1/4 block extra firm tofu
  • 1/2 cup cashews, soaked at least 4 hours or more
  • 1/2 cup almond milk
  •  2 tbsp nutritional yeast
  • 1 tsp stone ground mustard
  • 1 tsp onion powder
  • 1/4 tsp turmeric
  • 2 cloves garlic, minced
  • Sriracha, to taste
  • 1/4 tsp black salt
  • 1/4 tsp white pepper
  • 1/2 tsp parsley flakes
  • 1/2 tsp dill weed

Directions

    1. Blend tofu and cashews with almond milk until smooth.
  1. Add nutritional yeast, and next 7 ingredients and blend until smooth and creamy.
  2. Stir in parsley and dill.
  3. Reduce heat and keep warm.

Veggie Blend

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 tbsp raw coconut oil
  • 1 handful broccoli florets, broken into bite-size pieces
  • 1 handful cauliflower florets, broken into bit-size pieces
  • 2 red, yellow & orange mini peppers, julienne
  • 1/2 small zucchini, julienne
  • 1/2 celery stalk, sliced or diced
  • 2 green onions, sliced
  • 1 small handful of fresh spinach leaves, stalks trimmed, ribbon cut
  • 8 cherry tomatoes, quartered length-wise
  • 1 large handful Daiya vegan cheddar cheese shreds
  • 6 Pepperidge Farm Puff Pastry Shells or Sheets, thawed and separated
  • 1 cup lightly toasted sliced almonds

Directions

  1. In a large saucepan, sauté all veggies (except green onions, spinach leaves and cherry tomatoes) in coconut oil until tender.
  2. Pour the sauce from step 1 over the veggies and mix well.
  3. Add the green onions, spinach leaves and cherry tomatoes and continue to blend.
  4. Add vegan cheddar cheese into hot mixture and stir until melted.
  5. Meanwhile, cook pastry shells according to directions on the package.
  6. Split pastry shells in half. Fill the bottom portion with hot veggie mix.
  7. Top with sliced almonds and cap with other half of puff pastry, and you’re ready to serve.