Author Archives: Connie

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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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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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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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_Red_Pepper_Pasta_3

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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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.

Minty Lime Hibiscus Tea

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2015-06-14 13.55.04

Minty Lime Hibiscus Tea

  • Servings: 2
  • Difficulty: easy
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Teavana makes the perfect brewing pot for this hibiscus tea recipe. You can find the 16 oz Teavana Perfectea Maker on Amazon, or purchase directly from the company. What a sweet little joy maker!


Ingredients

  • 1 cup organic cut & sifted hibiscus flowers (Frontier brand. Ordered from Amazon)
  • 4 cups filtered water, heated
  • 2 mason jars, 32-ounce each
  • enough ice to fill each jar completely
  • 1 1/2 dropper full liquid stevia, per glass
  • 4 drops Lime Therapeutic Grade Oils (I recommend Young Living Lime Oil)
  • 1 sprig of mint, per glass
  • 1/2 lemon and/or lime slices, if desired, per glass
  • 2 glass straws (purchased from Amazon)

Directions

  1. Fill a medium pot with 4 cups filtered water and heat over high heat just until water is hot then turn burner off.
  2. Add the hibiscus tea leaves and let sit until cool (or use as soon as tea has brewed to a strength of your liking).
  3. Fill jars with ice and use caution when straining tea into the glass because it will stain your clothing, dish towels or anything else that gets in the way.
  4. Drop stevia and lime drops over ice and pour tea over a strainer into the glass, or use the teavana tea maker and fit it directly over the glass. It will automatically dispense the liquid when you press it down. Use half the brewed tea in each glass. You can use less if you find that strength more to your liking.
  5. Add hot filtered water to rim of jar and stir to blend flavors.
  6. Top it off with a sprig of mint, a lemon or lime slice and a cute little glass straw and enjoy this refreshing beverage.

BBQ Jackfruit Sandwich

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BBQ Jackfruit

  • Servings: 4-6
  • Difficulty: easy
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Thank you Joe, Nathan, Dustin, Robert and Troy! Your compliments on the sandwich made the effort worth it. Although I use homemade bbq sauce I am defaulting to the original recipe to keep it simple and get it posted. Watch for the homemade bbq sauce coming soon. You guys are the best! Update: Homemade BBQ Sauce is here, with a link to the recipe provided below. Enjoy!

BBQ Jackfruit

  • 1 large onion, diced
  • 2 cloves garlice, minced
  • 4 tbsp coconut oil
  • 1 or 2 cans organic young jackfruit, drained and shredded by hand (Native Forest ordered from Amazon)
  • 1/2 cup Imagine vegetable broth
  • 1/2 cup My Homemde BBQ Sauce, or store bought bbq sauce of your choice
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • Ciabatta Rolls
  • vegan garlic butter (Earth balance blended with fresh garlic cloves)

Directions

  1. Saute onion and garlic in coconut oil.
  2. Add vegetable broth and next 9 ingredients. Blend until thoroughly mixed.
  3. Cook 20 minutes on medium heat or until nearly all liquid has absorbed.
  4. Pour and spread mixture on parchment lined cookie tray, and bake for an additional 20 minutes to crisp the edges and give it more of an authentic pork appearance. You can omit this step and the taste is still amazing.
  5. Spread vegan garlic butter on split ciabatta rolls and broil to golden brown before filling with bbq jackfruit.
  6. Top with additional bbq sauce and vegan cole slaw, if desired.

Creamy Herb Dressing

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Creamy Herb Dressing

Creamy Herb Dressing

  • Servings: 6-8
  • Difficulty: easy
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When you're surrounded by herbs make dressing!

Ingredients

  • 1/2 block extra-firm tofu (substitute 1 cup soaked cashews blended smooth)
  • 2 T. raw apple cider vinegar
  • 1 tsp. Himalayan Pink Salt
  • 1/8 tsp. Black Salt (optional)
  • Juice from 1/2 lemon
  • 2 T. Nutritional Yeast
  • 1/4 cup coconut milk (soy, or almond will work)
  • 1/4 tsp. white pepper
  • 1 tsp. onion powder
  • 2 gloves garlic
  • 2 tsp. capers
  • 1 tsp. maple syrup (preferably Grade B)
  • 1/4 – 1/2 cup fresh mixed herbs (I used dill, Thai basil & lemon thyme)

Directions

  1. Blend all ingredients together except for the herbs.
  2. Once blended add herbs and pulse until finely chopped.
  3. Season with salt, pepper and additional maple syrup, to suit your taste.

My Flirty Little Granola

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Flirty Little Granola

My Flirty Little Granola

  • Servings: 4
  • Difficulty: easy
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Say hello to my little friends! A little mango, a little banana, a little kiwi, a little strawberry, a little bit of granola, a little sliced almonds, a little coconut topped cinnamon, a little whipped cream, a little coconut milk, a little mint and a little squirt of fresh lime juice.


Ingredients

  • 1 mango, diced
  • 1 banana, sliced (and coated with lemon juice to preserve color)
  • 1 kiwi, diced
  • 1 pint strawberries, sliced
  • 2 cups fruit & nut granola
  • 1/2 cup sliced almonds
  • 1/2 cup coconut flakes (use a coffee grinder to desired consistency)
  • 4 tbsp ground cinnamon
  • 1 scoop raw whipped cream
  • a little coconut milk, a little mint and a little squirt of fresh lime juice.

Directions

  1. Place 1/2 cup granola in a roomy bowl.
  2. Add diced mango and diced kiwi opposite each other in the bowl.
  3. Add banana slices and strawberries opposite one another in the remaining slots.
  4. Mix the cinnamon and coconut flakes in a decorative side bowl, and do the same for the sliced almonds and whipped cream, as shown above, placing one whole strawberry and some mint leaves around the whipped cream for added decoration.
  5. Pour individual servings of homemade almond, coconut or cashew milk in serving size containers to be used as desired.
  6. Select fresh edible flowers to add vibrancy and color to the bowl.
  7. Enjoy!

Get in My Potbelly Soup

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2015-06-15 16.08.27

Get in My Potbelly Soup

  • Servings: 8-10
  • Difficulty: easy
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When you just have a ton of stuff leftover that you need to clear out so you can make room for fresher veggies... make soup!

Potbelly Soup

  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can black beans
  • 1 can green beans (cut into small sections)
  • 1 can corn
  • 1 each red, yellow and orange peppers, diced
  • 1 container vegetable broth
  • 6 cloves garlic, minced
  • 1 whole onion, diced
  • 4 tbsp. coconut oil
  • 2 jalapeno peppers, seeded and diced
  • 1 container cherry tomatoes, diced
  • 1 container mild or medium spice salsa
  • salt & pepper to taste
  • 1 to 2 tbsp. ground cumin
  • 1 to 2 tbsp. chili powder
  • 2 tbsp. maple syrup
  • 1/2 tsp. curry powder
  • 1/2 tsp. thyme (crush dried thyme to sprinkle around)
  • 1 cup white wine (I stole a cup from John’s stash 🙂 but don’t tell him)
  • 1/2 cup Annie’s BBQ sauce
  • 1/2 cup ketchup
  • 1 tsp. fresh grated nutmeg
  • Sriracha to taste (I use a lot cause I like it spicy)
  • 1 to 2 tbsp. tamari soy sauce
  • torn pieces of kale and spinach
  • shredded vegan cheese

Directions

  1. Use coconut oil to sauté garlic, onions and peppers.
  2. Add remaining ingredients, and spices to your desired taste.
  3. Simmer everything for about 10 minutes then reduce heat and let flavors blend.Tasting and adjusting to your own taste buds as you go.
  4. Tear up kale and spinach and add to pot during the last several minutes of cooking.
  5. Top with vegan cheese (cheddar, pepperjack or mozzarella is good)
  6. Add more Sriracha if needed for spice.

Chocolate Coffee Cheesecake with Grand Marnier Sauce

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2015-08-22 11.41.27

Chocolate Coffee Cheesecake with Grand Marnier Sauce

  • Servings: 6-8
  • Difficulty: easy
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Changing up the strength of the brewed coffee used will alter the taste of this delectable cheesecake from subtle to strong. Choose your favorite!

Cheesecake Batter

  • 3 cups cashews, soaked 24 hours, rinsed & drained well
  • 1/2 lemon, juiced
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. Himalayan pink salt
  • 1/2 cup plain or vanilla coconut milk
  • 1/4 cup strong brewed coffee
  • 1/2 cup raw cocoa powder
  • 3/4 cup cocoa butter, melted
  • 3/4 cups coconut oil
  • 1/4 to 1/2 cup agave, to taste

Directions

  1. Add first 5 ingredients to blender and blend as much as possible.
  2. Start adding the remaining liquids in small amount and blend between until you achieve a nice thick smooth pudding consistency.
  3. Sweeten with agave to your own personal taste being careful not to thin consistency too much.

Cinnamon Almond Crust

  • 2 cups almonds
  • 5 Medjool dates, pitted
  • 2 tsp. Ceylon cinnamon powder
  • 1/4 tsp. Himalayan pink salt

Directions

  1. Grind in food processor until rice-like consistency.
  2. Add enough agave to hold crust together when pressed between your fingers.
  3. Dump into 6-inch springform pan and press into bottom and up the sides.
  4. Fill crust with cheesecake batter and freeze for several hours. Thaw for just a few minutes and mark or slice into desired number of pieces.

Orange Grand Marnier Sauce

  • 1 1/2 cups cashews, soaked & drained
  • 1/4 tsp. Himalayan pink salt
  • 1/4 cup coconut milk
  • 2 tbsp. agave
  • 1/4 cup powdered sugar
  • 3/4 cup coconut oil
  • 1 dropper full white chocolate extract (medicineflower.com)
  • 1/4 cup Grand Marnier Liqueur
  • 1 organic orange, grate peel
  • 1 drop Wild Orange Therapeutic Grade Essential Oil (optional, stronger flavor)

Directions

  1. Blend cashews with coconut milk until well combined.
  2. Add coconut oil in small batches blending smooth after each until sauce is smooth and creamy.
  3. Add remaining ingredients except orange peel. When desired consistency is reached add grated orange peel to taste and stir well.
  4. Chill.
  5. Pour grand marnier sauce onto individual plates. Sit a slice of cheesecake just off center. Top with sliced strawberries and additional sauce, then fill in around the plate with additional strawberries, sliced almonds, cocoa nibs, orange segments, colorful edible flowers and mint leaves,

Balsamic Tofu with Roasted Broccolini & Mushrooms in Balsamic Sauce

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2015-08-16 19.42.40

Balsamic Tofu with Roasted Broccolini & Mushrooms in Balsamic Sauce

  • Servings: 4-6
  • Difficulty: easy
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Balsamic tofu paired with roasted broccolini and mushrooms and served over Jasmine rice


Tofu Marinade

  • 1 block extra firm tofu, pressed and cubed
  • 3 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 1-2 tbsp additional balsamic vinegar

Directions

  1. Cut tofu into long match sticks then into small cubes.
  2. Add 3 tbs. balsamic vinegar, 1 tsp. Italian seasoning and ½ tsp. salt to a bowl with a cover.
  3. Add tofu cubes. Cover and shake. Marinade 30 minutes – 2 hours.
  4. Minutes before you are ready to cook, preheat the oven to 400 degrees F. Take tofu out of refrigerator to come to room temperature, Shake container again.
  5. Once oven is preheated, place parchment paper on a baking sheet. Spray with nonstick spray.
  6. Add tofu to the parchment paper. Bake 30-35 minutes.
  7. Once crispy, take out of oven and add 1-2 additional tablespoons of balsamic vinegar and a pinch of salt. Stir.

Roasted Broccolini with Mushrooms in Balsamic Sauce

  • 1 lb broccolini (2 bunches) – ends trimmed
  • Olive oil
  • 1 shallot – finely sliced
  • 1/2 lb thinly sliced baby portobello mushrooms
  • dab of unsalted vegan butter
  • 2 tbsp balsamic vinegar
  • 3 tbsp vegetable broth

Directions

  1. Preheat oven to 400°F.
  2. Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt and toss to coat evenly. Then spread the broccolini in a single layer.
  3. Roast broccolini for about 12 – 15 minutes, or until tender-crisp (turning over once). Transfer to a platter.
  4. While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften.
  5. Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes. The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute. Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes – until the liquid cooks down. Sprinkle in a bit more sea salt.
  6. Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top.

 

My Favorite Vegan Gravy

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My Favorite Vegan Gravy

  • Servings: 4-6
  • Difficulty: easy
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This is my standby gravy to serve over garlic mashed potatoes and chicken friend steak. It is so yummy!

Ingredients

  • 3 tbsp coconut oil
  • 2 medium onions, diced
  • 1 tbsp organic soy sauce
  • 1/2 tsp onion powder
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp liquid smoke
  • salt and pepper to taste
  • 4 to 5 drops Gravy Master
  • 16 oz Imagine organic vegetable broth
  • 1/4 cup brown rice flour
  • 1 tsp ground sage

Directions

  1. Saute onion in coconut oil until translucent.
  2. Add soy sauce, onion power, nutmeg, liquid smoke, gravy master and salt and pepper and mix well.
  3. Immediately add vegetable broth and blend well.
  4. Pour ground sage and brown rice flour to a small container along with approximately 1/2 cup liquid from gravy and stir together to create a paste.
  5. Add this paste back into the gravy and blend to combine and thicken.
  6. Use more vegetable broth to thin gravy to desired consistency.

 

Warm Black Bean and Corn Quinoa Salad

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2015-07-08 18.48.11

Warm Black Bean and Corn Quinoa Salad

  • Servings: 6
  • Difficulty: easy
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Quinoa

  • 1 1/2 cups uncooked quinoa
  • 3 cups vegetable broth
  • 3 tbsp olive oil
  • 1 red pepper, finely chopped
  • 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 12 oz frozen sweet corn
  • 15 oz Black Beans, rinsed and drained
  • salt and fresh ground pepper, to taste
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • decorate with diced avocados, green onions, lime wedges and Sriracha swirls, if desired.

Directions

  1. Add quinoa and vegetable broth to pot. Bring to a quick boil then lower the heat to simmer. Simmer for approximately 20 minutes or until grains pop and liquid is absorbed.
  2. Heat olive oil in a large sauté pan.
  3. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
  4. Add frozen corn, black beans, salt and pepper, and all seasonings.
  5. Mix well and cook over medium heat until corn and black beans are heated thoroughly.

Coconut Quinoa Breakfast Salad

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Coconut Quinoa Breakfast Salad

  • Servings: 2-4
  • Difficulty: easy
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Coconut Quinoa

  • 2 cups pre-washed Quinoa
  • 1 can full fat coconut milk
  • 1/2 cup filtered water
  • pinch of salt

Directions

  1. Cook quinoa on high until it begins to boil.
  2. Reduce heat to simmer.
  3. Cover and cook until liquid is absorbed and quinoa seeds have burst and look light and fluffy.

Fruit & Nut Toppings

  • 2 tbsp fresh organic Blueberries
  • 2 slices fresh Honey Mango, diced
  • 1 small handful raw organic Walnut Pieces
  • 1/4 – 1/2 tsp Ceylon Cinnamon
  • 2 small fresh organic mint leaves
  • 1/4 cup organic Grade-B warm Maple Syrup.

Directions

  1. Scoop 1/2 cup cooked quinoa into a bowl.
  2. Top with blueberries and honey mango.
  3. Drizzle with warm maple syrup and serve at desired temperature.
  4. Add walnut pieces and torn peppermint leaves.
  5. Serve hot.

 

Chocolate Coffee Cheesecake

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Chocolate Coffee Cheesecake

  • Servings: 6
  • Difficulty: easy
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Cheesecake Batter

  • 3 cups cashews, soaked 24 hours, rinsed & drained well
  • 1/2 lemon, juiced
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. Himalayan pink salt
  • 1/2 cup plain or vanilla coconut milk
  • 1/4 cup strong brewed coffee
  • 1/2 cup raw cocoa powder
  • 3/4 cup cocoa butter, melted
  • 3/4 cups coconut oil
  • 1/4 to 1/2 cup agave, to taste

Directions

  1. Add first 5 ingredients to blender and blend as much as possible.
  2. Start adding the remaining liquids in small amount and blend between until you achieve a nice thick smooth pudding consistency.
  3. Sweeten with agave to your own personal taste being careful not to thin consistency too much.

Cinnamon Almond Crust

  • 2 cups almonds
  • 5 Medjool dates, pitted
  • 2 tsp. Ceylon cinnamon powder
  • 1/4 tsp. Himalayan pink salt

Directions

  1. Grind in food processor until rice-like consistency.
  2. Add enough agave to hold crust together when pressed between your fingers.
  3. Dump into 6-inch springform pan and press into bottom and up the sides.
  4. Fill crust with cheesecake batter and freeze for several hours. Thaw for just a few minutes and mark or slice into desired number of pieces.
  5. Serve with a side of Grand Marnier Sauce.

Eggless Salad with Cilantro Lime Corn-on-the-Cob

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Eggless Salad with Cilantro Lime Corn

Eggless Salad with Cilantro Lime Corn-on-the-Cob

  • Servings: 4
  • Difficulty: easy
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Source: the Gentle Chef Cookbook – Skye Michael Conroy

Eggless Salad

  • 1 block extra-firm tofu (do not use silken tofu)
  • Vegan Mayonnaise, to taste
  • 2 tsp Dijon or spicy golden mustard
  • 2 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 rib of celery, diced
  • 2 tbsp onion, minced
  • 1/8 to 1/4 tsp Himalayan black crystal salt
  • sea salt, to taste
  • ground black pepper, to taste
  • sweet pickle relish, to taste

    • Note: Himalayan black salt is an Indian salt with a high mineral concentration, most notably sulfur, which gives it its characteristic and pungent “hard boiled egg” smell.

Directions

  1. Drain and press tofu to remove as much water as possible.
  2. Crumble the tofu into a bowl. Incorporate all other ingredients and mix well.
  3. Add enough vegan mayo to thoroughly moisten the mixture.

    4. Assemble: Toast bread with garlic butter (just add minced garlic to vegan butter and spread on whole grain bread. One side only. I butter the inside. After toasting spread vegan mayo on inside slice over-top butter mixture. Top with egg salad, cut in half, and serve.

Cilantro Lime Corn-on-the-Cob

  • 1/2 cup vegan garlic butter, room temperature
  • 1 tbsp chopped cilantro leaves
  • 1/2 lime, zested and juiced
  • salt, to taste
  • 1/4 tsp cayenne pepper, if desired

Directions

  1. Pre-heat over to 400 degrees F.
  2. Put vegan butter in a mixing bowl, add lime juice, salt, and cayenne pepper, and mix well.
  3. Add cilantro and zest.
  4. Tear sheets of aluminum foil to place and roll corn in after coating.
  5. Using pastry brush, coat each ear of corn with cilantro lime butter and wrap individually in foil.
  6. Roast at 400 degrees F until hot and steaming, about 20 minutes.
  7. Serve with extra butter and sprigs of fresh dill on the side.

Dragonfruit & Strawberry Cheesecake

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Dragonfruit & Strawberry Cheesecake

  • Servings: 2 6-inch cakes
  • Difficulty: moderate
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Blend the following into a smooth pudding consistency

  • 2 cups soaked cashews
  • 1/4 cup cashew milk
  • 2 tsp vanilla bean paste
  • 1/4 tsp salt
  • 1/2 cup agave (add a little and blend, a little and blend, etc)

Add to Blender & Blend

  • 1 dragonfruit, peeled
  • 1 cup coconut oil
  • 1 cup cocoa butter, melted and cooled slightly
  • 2 tbsp. watermelon powder (purchased from nuts.com)
  • 3/4 large container fresh organic strawberries

Add to Blender & Pulse to Obtain Small Bits & Pieces

  • 1/4 remaining strawberries

Cinnamon Almond Crust

  • 4 cups almonds
  • 10 Medjool dates, pitted
  • 2 tsp vanilla bean paste
  • 2 tsp. Ceylon cinnamon powder
  • 1/2 tsp. salt

Directions

  1. Grind all ingredients in food processor until mealy.
  2. Add enough agave until you can pinch off and form a ball that holds together
  3. Press finished crust into bottom and up the sides of two 6-inch spring-form pans.
  4. Fill crust & Freeze overnight.
  5. Remove from freezer let stand about 5 minutes.
  6. Use large sharp smooth knife and cut into slices.

Raspberry Black Sambuca Sauce

  • 3/4 pint fresh organic raspberries
  • 1/4 cup agave, or to taste
  • 1/4 cup Black Sambuca

Directions

  1. Puree raspberries with agave, to taste
  2. Add Black Sambuca.
  3. Strain sauce over plates to form a decorative layer.
  4. Place sliced cheesecake on plate.
  5. Top with two fresh raspberries.
  6. Drizzle with chocolate sauce.

Raw Chocolate Sauce

  • 1/2 cup cocoa powder
  • 1/4 cup + coconut oil
  • Agave or Maple Syrup to taste.
  • 1 tsp vanilla bean paste
  • 5 drops almond extract

Directions

  1. Stir together until sauce is a perfectly smooth thin liquid, not too runny.
  2. Add more cocoa, if runny, or more coconut oil if too thick.
  3. Sweeten with agave or maple syrup to taste.
  4. Pour it over the cold cheesecake and it will form a yummy hardened chocolate shell that will run over and drizzle down the cheesecake.
  5. Arrange blackberries
  6. Top with whipped cream.

Raw Whipped Cream

  • 1 can full fat coconut milk, chilled 24 hours
  • 1/4 cup agave
  • 1 tsp. vanilla bean paste

Directions

  1. Open coconut milk from the refrigerator and scoop out the hardened coconut that rose to the top.
  2. Add chilled coconut milk (not the liquid) to the blender along with agave and vanilla bean paste and whip until blended.
  3. Let chill until whipped cream consistency.
  4. Scoop out and top over blackberries.
  5. Add slices of dragonfruit, springs of fresh mint, some decorative flowers and dust the entire thing with sliced almonds and shifted cocoa powder.