Barbecue Soy Curls, Grilled Mangos, Pickled Onions and Cashew Chipotle Sauce

Barbecue Soy Curl/Brown Rice Bowls
serves 3-4
2 cups soy curls
2 cups barbecue sauce
2 tbl canola oil
1 mango, medium sized chunks
1 green bell pepper, thin strips
1 large patty pan squash, medium dice
1 cup cooked brown rice
3 tbl chopped cilantro, to garnish

In a medium sized pot, combine the soy curls and barbecue sauce along with 1 cup of water. Bring to a boil, reduce to a simmer and cook until all of the liquid has evaporated. Continue to cook 3-5 minutes longer to crisp the edges of the soy curls.
On a grill, grill top or grill pan, cook the mangos, green bell pepper and squash with oil over medium-high heat. Season with salt and pepper. Grill for 5-10 minutes until tender and lightly charred.
Build your rice bowls with rice on the bottom and top with grilled veggies, soy curls, chipotle cream, pickled onions and cilantro.

Cashew Chipotle Sauce
1 cup raw cashews, soaked for at least 2 hours to overnight
1 chipotle pepper, seeded removed plus 2 tbl of sauce from the can
1 tbl lime juice
salt, to taste
1/2 cup water

Drain the cashews and combine in a blender with the chipotle, sauce,lime, salt and water. Blend for 5 minutes until thick and creamy, adding more water if necessary for your blender to keep things moving.

Quick Pickled Onions
1/2 cup apple cider vinegar
1 tbl sugar
1 1/2 tsp sea salt
1 red onion, thinly sliced

In a small pot, combine the vinegar, sugar and salt. Bring to a boil. Pour over the onions and let sit for at least 1 hour before serving or until they have reached room temperature. Store in the fridge for up to a week.

Potato, Kale and Pea Pizza Pockets

Potato, Kale and Pea Pizza Pockets
yields 5 pockets

1 medium ball of fresh whole wheat pizza dough
all-purpose flour to dust the counter and roll out dough
2 tbl extra virgin olive oil
1 small yellow onion, minced
3 garlic cloves, minced
2 medium sized yukon gold potatoes, small dice
1 head kale, stems removed, roughly chopped
salt, pepper and red pepper flakes, to taste
1 cup frozen green peas
1/4 cup Daiya jalapeno havarti vegan cheese, crumbled
2 cups of your favorite marinara sauce, I used Eggplant Marinara

Keep the pizza dough out at room temperature for 20 minutes then roll out thinly on a floured counter. Let rest while you make the filling.
In a saute pan, heat the oil and saute the onion and garlic until soft and lightly browned. Add the potatoes and kale and cook for 10-12 minutes until the potatoes are tender. If the potatoes are getting too brown, add 1/2 cup of water and cover the pan, to allow steam to help cook the potatoes. Season with salt, pepper and red pepper flakes. Add the peas and vegan cheese and combine to melt. Taste and season. Allow filling to cool enough to handle.
Preheat the oven to 375. Grease a sheet pan with a drizzle of olive oil.
Roll out the dough into one long rectangle. Pile five mounds of filling along the rectangle leaving 1-2 inches in between each mound. Fold the rectangle over to cover the mounds and use a cookie cutter or cup to stamp out each mound completely encased in dough.
Bake for 25 minutes until golden brown and puffed.
Serve with marinara sauce and enjoy.

Sweet Potato Nachos with Cauliflower Nacho Cheese & Cashew Sour Cream

Can nachos ever really be healthy? They can!
These nachos not only hold all of the flavor of your traditional nachos but they are great tasting and great for you. Eat these for lunch, dinner or serve them at your next get together for a winning dish that is easy to make for any size group.

Sweet Potato Nachos
serves 3
2 small-medium yukon golds, skin on, sliced into 1/4" discs
1 large sweet potato, skin on, sliced into 1/4" discs
1 medium red onion, halved, thinly sliced
2 tbl extra virgin olive oil
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1/2 tsp pepper
1 cup black beans, drained and rinsed
1 avocado, diced
1/4 cup cilantro leaves

Preheat the oven to broil on high.
Toss the potatoes and onions with olive oil and all of the spices. Arrange in a single layer on a baking sheet and broil for 10 minutes, tossing once after 5 minutes until lightly charred and fully cooked.
Top the potatos with nacho cheese, sour cream, black beans, avocado and cilantro.

Cauliflower Nacho Cheese
yields 1 1/2 cups
1 1/2 cups cooked cauliflower florets
1 cup canned, diced tomatoes with roasted green chilies
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
juice of 1/2 lime

Combine the cooked cauliflower and the remaining ingredients in a blender and blend until smooth.

Cashew Sour Cream
yields 1/2 cup
1/2 cup raw cashews, soaked at in water for least 1 hour, or more if your blender isn't high powered

1/4 cup unsweetened almond milk
1 tbl extra virgin olive oil
juice of 1/2 lime
salt, to taste

Drain the cashews and combine all of the ingredients in a blender. Blend until smooth, thick and creamy.

Fried Potato Tacos with Acorn Squash Coconut Crema

One Year Ago Today Creamy Avocado Fettucini
Two Years Ago Today Chocolate Banana Bread Pudding
Three Years Ago Today Chocolate Raspberry Ice Cream in Edible Vanilla Raspberry Bowls

Fried Potato Tacos
makes 12 tacos
2 tbl safflower oil
1/2 medium yellow onion, small dice
3 small-medium sized yukon golds, skin on, small dice
3 garlic cloves, minced
1 tbl salt
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp pepper
3 small roma tomatoes
1 red jalapeno, seedes removed, roughly chopped
1/4 cup roughly chopped yellow onion
1 handful cilantro
1 garlic clove
1 tbl lime juice
12-6" corn tortillas
peanut or canola oil for frying
1/2 cup finely shredded napa cabbage

In a large saute pan, heat 2 tbl safflower oil and saute the onions until soft, 4 minutes. Add the potatoes, garlic, salt, cumin, paprika, oregano and pepper. Cook 7 minutes until the potatoes start to brown. Add 1 cup of water to the pan and cover to allow the potatoes to steam and cook the rest of the way through.
While the potatoes are steaming, combine the tomatoes, jalapeno, 1/4 cup onion, cilantro, 1 garlic clove, lime juice and 1/2 tsp salt in a blender or food processor and pulse into fine chunks but not puree.
Remove the lid from the potatoes and pour in the salsa. Cook 5-7 minutes more until the liquid has evaporated and the potatoes are tender.
Fill a small but tall pot with about 5 inches of oil for frying. Heat to 350 degrees.
While the oil is getting hot, warm the tortillas so they are pliable and do not crack or break. Additionally, get out a paper bag or paper towels to drain the tacos on once they are done frying.
Assemble 12 tacos with potato filling and a sprinkling of cabbage.
When the oil is hot, use a pair of tongs to hold the taco together at the top and dip into the oil, holding the taco in place until it is crispy and lightly browned. Set down on the paper bag to drain. Continue one taco at a time until you are all done.
Drizzle with acorn squash crema and serve!

Acorn Squash & Coconut Crema
1 small acorn squash, peeled, halved, seeds removed and cut into 1" wedges
1 tbl melted coconut oil
salt and pepper, to taste
1 cup coconut water and all of the meat from 1 young thai coconut
hot sauce, to taste

Preheat the oven to 425.
Drizzle the squash wedges with coconut oil and season liberally with salt and pepper. Roast for 25 minutes until fork tender.
Combine the wedges in a blender along with the coconut water and coconut meat. Add hot sauce to taste. I did 4-5 shakes. Blend until smooth. Taste and season with salt if needed.

Curried Brussels Sprouts Salad

A traditional take on curried chicken salad but made with roasted brussels sprouts instead. This salad is a great way to try brussels sprouts in a different manor and is great over greens, in toasted pita or served with crackers.

Curried Brussels Sprouts Salad
serves 3
20 small brussels sprouts, ends trimmed, halved
1 tbl extra virgin olive oil
salt and pepper
1 celery stalk, minced
1/2 cup minced green onion (dark green parts only)
1/2 cup roasted salted cashews, roughly chopped
1/2 cup veganaise (or your favorite vegan mayonnaise)
1/4 cup raisins
3 tbl apricot jam
2 tbl black sesame seeds
1 tbl curry powder
2-3 cups baby spinach

Preheat the oven to 400.
Toss the brussels sprouts with olive oil and season with salt and pepper. Roast for 15 minutes.
Combine all of the remaining ingredients except the spinach and season with salt and pepper. Add the brussels and toss to combine. Taste and season.
Serve over spinach.

Pan Fried Shiitakes & Seitan with Spiced Pinto Beans and Tomatillo Sauce

Mushrooms and tomatillos were calling my name at the Farmer's Market yesterday and I knew I wanted to do Mexican. I always want to eat Mexican. This meal might look complicated but each component has very little ingredients (not something I am particularly known for!) and can easily be put together at the same time if you are good at multi-tasking!

One Year Ago Today Sugar & Spice Walnuts

Two Years Ago Today Grilled Tofu, Asparagus & Apricot Kebobs with Orzo

Three Years Ago Today Seitan & Pinto Bean Sopa, Jicama and Cucumber Slaw


Lightly coated, shiitake mushrooms and seitan fried until crisp and golden brown over a bed of spiced pinto beans and creamy tomatillo sauce.

Pan Fried Shiitakes & Seitan
peanut or safflower oil, for frying
8 oz seitan, medium sized chunks
4 oz shiitake mushrooms, stems removed
1 cup all-purpose flour (or 1 additional cup of cornmeal if making a gf dish)
1/4 cup fine yellow cornmeal
salt and pepper, to taste

Heat a shallow pan with about 1/4 inch of oil to 350.
While the oil is heating, toss the seitan and mushroom caps with the flour, cornmeal, salt and pepper.
The easiest way to do this is in a paper bag.
Once the oil is hot, shake off any excess flour and fry in 2 batches. Be sure not to overcrowd the pan.
Drain on a paper towel and sprinkle with salt while hot.

Spiced Pinto Beans
1 tbl extra virgin olive oil
3 tbl minced red onion
1 garlic clove, minced
1-15oz can pinto beans, undrained
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

Sweat the onion in olive oil over medium heat until tender and translucent, 5-7 minutes. Add the garlic and cook 2 minutes to toast. Add the beans with their juices, chili powder, cumin and salt. Bring to a boil, reduce to a simmer and cook for 15 minutes. Taste and season with salt if necessary.

Tomatillo Sauce
yields 1 cup
1 tbl extra virgin olive oil
5 medium sized tomatillos, roughly chopped
3 garlic cloves, smashed
2 tbl cilantro

In a small pot, saute the tomatillos and garlic in olive oil for 10 minutes until the tomatillos release their juices and soften. Transfer to a blender along with the cilantro and blend until smooth. Taste and season with salt.

Roasted Red Pepper Quesadillas

If you love quesadillas but can't find or aren't a fan of vegan cheese then these are for you. I personally can find and do like (some) vegan cheeses but would always rather choose a less processed or homemade product over the latter. These quesadillas won't make you miss cheese and will satisfy that insatiable craving once and for all.

One Year Ago Today Sweet Apricot & Hazelnut Pannini
Two Years Ago Today Stuffed Guero Chile with Broken Spaghetti & Red Sauce
Three Years Ago Today Indian Buffet, at home


These flavor packed quesadillas get their gooey cheesy flavor from a surprising yet perfect ingredient- red pepper hummus! Combined with sauteed vegetables and tender black beans, these quesadillas are sure to please all.

Roasted Red Pepper Quesadillas
serves 2-4
3 tbl extra virgin olive or canola oil
1 poblano, small dice
2 garlic cloves, minced
1/2 cup minced red onion
1/4 cup minced scallions
2 tbl roughly chopped cilantro
4-10" flour or corn tortillas
1 cup roasted red pepper hummus
1 cup black beans, drained and rinsed
vegan sour cream, optional
salsa, optional

In a large saute pan, cook the poblano, garlic, red onion and scallions with a pinch of salt in 1 tbl of oil until just tender, 5 minutes. Transfer to a bowl and toss in the cilantro.
Spread 1/2 cup each of hummus on 2 tortillas and top with 1/2 cup black beans and the vegetable mix. Top with another tortilla and press down lightly to pack together.
Heat 1 tbl of oil and add the quesadilla to the pan. Once golden brown on the bottom, flip to toast the other side. Cook the second quesadilla the same way.
Use a sharp knife to cut each quesadilla into wedges and serve with sour cream and salsa.

Crispy Ratatouille Turnovers with Basil Almond Pesto

One Year Ago Today Red Grape Chocolate Swirl Ice Cream

Two Years Ago Today Rotini with Fresh Pea Sauce, Lemon & Mint

Three Years Ago Today Peanut Butter Banana Granola

Flaky pockets of puff pastry stuffed with caramelized eggplant, sweet yellow onions, tender zucchini and red bell pepper. Serve over your favorite marinara sauce with a side of basil almond pesto for dipping.

Crispy Ratatouille Turnovers
serves 4
3 tbl extra virgin olive oil
1 eggplant, peeled, medium dice
1 sweet onion, medium dice
1 cup white wine
3 garlic cloves, minced
1 zucchini, medium dice
1 red bell pepper, medium dice
2 tsp dried basil
1/4 tsp red pepper flakes
1/2 cup vegetable broth
salt and pepper, to taste
2 sheets (1 box) puff pastry, thawed
2 tbl vegan cheese, such as Daiya Jalapeno Garlic Havarti, crumbled, optional
1 cup marinara sauce

Preheat the oven to 375.
Over medium high heat, saute the eggplant and onion in olive oil. Season with salt and pepper. Cook for 10-12 minutes until the eggplant is very tender and caramelized. Deglaze the bottom of the pan with white wine, scraping up all the bits.
Add the garlic, zucchini, red bell pepper, dried basil and red pepper flakes. Saute for 5-7 minutes more then add the broth. Cook for 5 more minutes until all of the broth has been absorbed. Taste and season with salt and pepper. Set aside to cool.
Unfold each sheet of puff pastry and cut in half so you have 4 pieces. Fill each center generously with ratatouille,and cheese if using and fold over to seal. Place on a baking sheet and drizzle the tops with olive oil or oil spray. Bake for 30 minutes until crispy and golden brown. Serve with your favorite marinara sauce and pesto.

Basil Almond Pesto
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves
3 tbl roughly chopped toasted almonds
1 tbl nutritional yeast
1/4 tsp salt
pinch of red pepper flakes

Combine all of the ingredients in a blender and blend until smooth.

Corn Chile Rellano with Refried Black Eyed Peas, Garlic Crema and Mango Guacamole

One Year Ago Today Lemongrass Springrolls with Sriracha Aioli

Two Years Ago Today Marionberry Pie

Three Years Ago Today Ratatouille Ravioli in Tomato Basil Marinara

Charred poblano peppers stuffed with fresh corn, green chilies and a whole lot of cheese. Serve with mango guacamole, roasted garlic-cashew crema and refried black eyed peas.

Corn Chile Rellano
serves 4
4 poblano peppers

3 tbl extra virgin olive oil, divided
12 oz fresh or frozen corn kernels
1-3oz can roasted green chiles
1 1/2 cups shredded vegan cheddar cheese, divided
1/4 cup diced vegan jalapeno garlic havarti cheese (Such as Daiya)
1/4 cup shredded vegan mozzarella cheese
2 cups of your favorite chile or enchilada sauce

Preheat the oven to broil.
Drizzle the poblano peppers with 1 tbl of olive oil and broil until charred, turning the peppers over once to ensure even cooking. This will take about 10 minutes total. Once the peppers are cool enough to handle, peel off the skin and cut a slit down the top, to open up the pepper. Pull out the seeds and stem on the inside and set aside.
Preheat the oven to 400.
Saute the corn and green chiles in 2 tbl of olive oil until tender, 10 minutes. Add 1 cup of cheddar and the havarti and stir to cook until the cheese has melted. Remove from the heat.
Stuff the peppers with the corn filling and top with your remaining cheddar and mozzarella cheese.
Place the peppers back on a baking sheet and bake for 20 minutes until the cheese has melted on the top.
Heat up your chile sauce and serve with your poblanos along with garlic crema and beans.

Garlic Crema
2 tbl extra virgin olive oil
5 garlic cloves, whole
1 cup raw cashews, soaked in room temperature water for 1 hour
1/4 cup coconut water, or plain water
 salt, to taste

Combine the oil and garlic in a small sauce pot and turn on the heat to medium-low. Cook the garlic until it is golden brown and soft, about 10 minutes. Remove from the heat and let sit for 15-20 minutes.
Drain the cashews and combine in a blender with the oil and garlic as well as the coconut water. Blend for 5 minutes until white, creamy and smooth. Taste and season with salt.

Mango Guacamole
2 ripe avocados, small dice
1 plum tomato, seeded, minced
1/4 cup minced fresh mango
2 tbl minced shallots
juice of 1/2 lime
salt, to taste

Combine all of the ingredients and mash with a fork to your desired consistency. Taste and season with salt.

Refried Black Eyed Peas
2 tbl extra virgin olive oil
1 jalapeno, seeded, minced
1 red chile pepper, seeded, minced
1/2 sweet onion, minced
2 tsp cumin
1 tsp paprika
1 tsp salt
1-15oz can black eyed peas, undrained
1-15oz can pinto beans, undrained
2 cups water

Saute the jalapeno, red chile and onion in olive oil until tender and fragrant, 5-7 minutes. Season with cumin, paprika and salt. Add the black eyed peas and pinto beans along with the water and bring to a boil. Reduce to a simmer and cook for 30 minutes or until all of the liquid has been absorbed. Use a potato masher to break up the beans and mash to your desired consistency. I like to keep a little texture. Taste and season with salt.

White Bean & Pine Nut Stuffed Artichokes

Once you get the knack of cleaning out a fresh artichoke, it really isn't so hard. Just make sure you scrape out all the little hairs in the center and discard many of the tough outer leaves. There will be a lot of waste but that's just the nature of a good artichoke.

One Year Ago Today Grilled Corn Crostini
Two Years Ago Today Black Pepper Tofu with Broccoli
Three Years Ago Today Sea Foam!

Creamy white beans, garlic, fresh rosemary and toasted pine nuts make a perfect, hearty filling to all the great fresh artichokes you find during the summer.

White Bean & Pine Nut Stuffed Artichokes
serves 3
2 lemons, divided
3 artichokes 2 tbl extra virgin olive oil, plus more for drizzling
1 shallot, minced
4 garlic cloves, minced
1 tbl minced fresh rosemary leaves
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/4 cup pine nuts
1-15 oz can white beans, drained and rinsed
2 cups vegetable broth
1 cup white wine
1 tbl nutritional yeast, for sprinkling

Prepare a large bowl of water with the juice of 1 lemon for the artichokes to sit in while you are cutting them up. This will prevent them from turning brown.
Cut off the top 1-2 inches of the artichoke and remove the stem. Set the stem aside to use in the filling. Peel off the tough, outer green leaves of the artichoke (I took the first 3 layers off).
Spread the leaves of the artichoke apart gently and scoop out the hairy choke in the center. Once clean, place in the lemon water until all of the artichokes are done. Cut off the tough outer green skin on the stems and dice.

In a saute pan, sweat the shallots until tender and translucent, 5-7 minutes. Add the garlic, rosemary, salt, red pepper flakes, and black pepper and toast until the garlic is golden brown. Add the pine nuts and continue to cook until the pine nuts have toasted. Add the white beans and toss to combine. Taste and season with salt and pepper if needed.
Tightly pack each artichoke with bean mixture.
In pot large enough to hold the artichokes, combine the broth and white wine and bring to a boil. Add the artichokes and cover. Cook for 25 minutes, checking after 15 to make sure you still have enough liquid at the bottom of the pan.
Serve with a drizzle of olive oil and a sprinkling of nutritional yeast.

Shimbra Asa (Spicy Chickpea Stew) & Atakilt Alicha (Gardener's Vegetables in Aromatic Spices)

Ethiopian food is hands down my favorite food. Strangely enough, I have never attempted to make it at home. In a way, I wanted to keep the mystery alive. I want to go to my favorite restaurant and know that I can't create these flavors in my own kitchen. I also had imagined it to be filled with a lot of fancy, hard to find spices and I didn't want to spend a lot of money buying large quantities of spices I would never use up. I had a lot of excuses to not make it myself.
With that said, something came about me today. A fire inside that burned with the desire to eat my favorite food but to not eat out. Finally I was going to do it. I knew what two dishes I wanted to make and after I did some research I realized I only needed two "specialty" ingredients: Berbere spice and Injera.
Berbere being a very crucial hot pepper spice in many Ethiopian dishes and Injera being a wonderful, spongy type bread to use as your fork. Utensils are not needed.
A quick google search for an Ethiopian market led me to a store directly across the street from my favorite restaurant of the same cuisine, who would have thought? Here I purchased the Berbere and fresh Injera and from there I created an incredibly authentic, perfectly spiced meal with produce from my neighborhood market.

One Year Ago Today Beans and Greens with Cornbread

Two Years Ago Today Stuffed Spaghetti Squash with Red Pepper and Swiss Chard

Three Years Ago Today Dark Chocolate Chunk Cherry Ice Cream

Shimbra Asa-Spicy Chickpea Stew
serves 4 if served with another dish like Atakilt Alicha
2 tbl canola oil
1 cup minced yellow onion
3 garlic cloves, minced
1/4 cup berbere spice
1 tsp cumin
1 tsp salt
3 1/2 cups water, divided
2 cups chickpea flour

In a medium sized pot, sauce the onions in oil over medium heat until tender and translucent, 10 minutes. Add the garlic, berbere spice, cumin and salt and continue to stir while cooking for 1-2 minutes to toast spices. Add 3 cups of water and bring to a simmer. Cook for 30 minutes.
While the sauce is cooking, combine the chickpea flour with 1/4 tsp of salt and 1/2 cup water into a ball of soft dough.
When the sauce is ready, break off dime and pea sized pieces of dough into the sauce. Simmer for 5-7 minutes, stirring constantly so the bottom does not burn. While stirring, use a wooden spoon or spatula to break up the pieces and keep the mixture chunky with pieces no bigger than a dime.

Atakilt Alicha- Gardener's Vegetables in Aromatic Spices
serves 4 if served with another dish like Shimbra Asa
1/4 cup canola oil
1 cup minced yellow onion
3 garlic cloves
2 tsp ground ginger
2 tsp turmeric
1 tsp salt
1 large russet potato, peeled, large dice
2 carrots, large dice
1/2 green cabbage, 1-2" pieces
2 cups green beans, 1-2" pieces
4 cups water
2 tbl tomato paste

In a large pot, saute the onions in oil until tender and translucent, 10 minutes. Add the garlic, ginger, turmeric and salt and toast for 1 minute. Add all of the vegetables, water and tomato paste and stir to combine.
Bring to a boil, reduce to a simmer and cook uncovered for 30 minutes until all of the liquid has been absorbed and all of the vegetables are very, very tender. Taste and season with salt.

Stuffed Avocados with Sunflower Pumpkin Seed "chorizo", Cilantro Mint Chimichurri & Hominy Salsa

Roasted sunflower and raw pumpkin seeds combined with onions, jalapeno, garlic and all the spices used for traditional chorizo preparation come together to make this fantastic, spicy filling perfect for avocados, tacos, burritos, tostadas or anything that Mexican-style chorizo might taste great on.

One Year Ago Today Tostadas with Walnut Meat and Chile Verde Sauce

Two Years Ago Today Chocolate Covered Strawberry Smoothie

Three Years Ago Today Pineapple Ravioli with Marionberry Filling, Coconut Ganache and Macadamias

Sunflower seed chorizo stuffed inside ripe avocados with sour cream and my own take on chimichurri using mint and cilantro instead of parsley and oregano. Serve with this easy, thrown together hominy salsa and you have a full meal.

Stuffed Avocados with Sunflower Pumpkin Seed Chorizo
serves 4 or yields 2 cups
1 tbl extra virgin olive oil
1/4 cup minced sweet onion
2 garlic cloves, smashed
1 jalapeno, seeded, roughly chopped
1 tbl cumin
1 tbl ancho chile powder
1 tbl paprika
1 tbl garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground coriander
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp black pepper
1 cup roasted, salted sunflower seeds
1/4 cup raw pumpkin seeds
1 chipotle pepper in adobo, seeded

2 ripe avocados, halved
vegan sour cream, for garnish

In a saute pan, cook the onion, garlic and jalapeno in olive oil over medium heat until the vegetables start to become tender, 5 minutes. Add all of the spices and cook 3 minutes more. Transfer to a food processor.
Add the sunflower seeds, pumpkin seeds and chipotle. Pulse many times until the mixture has broken down and clumps together but still has texture. Serve in avocado halves and top with sour cream and chimichurri.

Cilantro Mint Chimichurri
1/4 cup cilantro leaves plus stems
10 mint leaves
1 garlic clove, smashed
3 tbl extra virgin olive oil
1 tsp red wine vinegar
1/4-1/2 tsp salt, to taste
pinch of black pepper

Combine all of the ingredients in a blender and blend for a few seconds until combined but still chunky, adding 1-3 tablespoons of water if necessary to thin out the sauce.

Hominy Salsa
1 cup white hominy, drained and rinsed
1 red chile, seeded, minced
1 garlic clove, minced
1/4 cup minced red onion
3 tbl cilantro, roughly chopped
2 tbl extra virgin olive oil
2 tbl lime juice
2 tsp cumin
1 tsp chili powder
1 tsp organic cane sugar
1/2 tsp salt
pinch of black pepper

Combine all of the ingredients and enjoy.

Chinese Beef & Broccoli

One Year Ago Today Potato and Corn Flautas with Red Pepper Tapenade
Two Years Ago Today Wild Mushroom & Spinach Manicotti with Arrabiata Sauce

Three Years Ago Today Shredded Seitan Soft Tacos

Crisp vegan beef strips and tender broccoli coated in chili, soy, sesame, garlic and fresh ginger. Serve this over rice or noodles and enjoy a better for you and better tasting version that your standard take out.

Beef and Broccoli
serves 3
1 head broccoli, cut into small florets
1 large carrot, 1/4" slices
3tbl water
2 tbl chili paste
2 tbl soy sauce
2 tbl organic light brown sugar
2 tbl rice wine vinegar
1 tbl toasted sesame oil
2 tsp cornstarch
2 tbl coconut or canola oil
16 oz frozen vegan beef strips, thawed
3 garlic cloves, minced
1/2" piece fresh ginger, minced


Bring a small pot of salted water to a boil. Add the broccoli and carrots and cook for 4 minutes. Drain and rinse under cold water to stop the cooking process. Drain and set aside.
Whisk the chili paste, soy, brown sugar, vinegar, sesame oil and cornstarch together in a bowl and set aside.
In a wok or non stick pan, add the coconut oil. Once the oil is hot, add the beef strips. Saute over medium heat until browned, about 7 minutes. Add the garlic, ginger and reserved vegetables. Cook 2 minutes more to toast the garlic then pour in the sauce.
Cook for 3-4 minutes over medium-low heat and allow the sauce to simmer.

Morel Gnocchi with Chunky Basil Sauce & Garlic Scapes

Today my little blog turns three! I honestly had no idea I would still be at this three years later but my love of food and sharing it with the world has only become stronger and I don't see myself stopping anytime soon.
As of today I have a total of 861 entries with over 2,500 recipes. That's like a vegan food dictionary! Thankfully over the years and with a little more effort, my pictures have gotten better (although I still take them with my camera phone) and my recipes more stream-lined. Who knows where I will go from here but I sure do enjoy it.

This meal came about from the bounty of fresh produce I got from my local Farmer's Market this past week. Morels, potatoes, scapes (from a friend's garden) and basil were all purchased and could not have gone together more beautifully.

One Year Ago Today Spinberry Cherry Smoothie

Two Years Ago Today Tempeh Bacon, Sweet Potato & Grilled Avocado Sandwich with Garlic-Shallot Mayo

Three Years Ago Today Rosemary Grilled Tofu with Pomegranate Reduction, Five Herb Potatoes & Green Beans with Hazelnut Butter

Tender, luxurious potato gnocchi stuffed with fresh morels served over basil sauce and garlic scapes, all from the Farmer's Market this week.

Morel Gnocchi
serves 3
8 small yellow potatoes, peeled, small dice
2 garlic cloves, smashed
1 cup minced morels
3/4 cup all-purpose flour, plus more if necessary
1 tsp salt
1/2 tsp pepper
2 tbl extra virgin olive oil

Combine the potatoes and garlic with salted, cold water and bring to a boil. Drain and mash completely.
Combine with the morels, flour, salt and pepper and use your hands to work into a ball of dough. If the dough is too wet, add a bit more flour.
Cut the dough into fours and gently roll and press out each piece into a rope shape about 10 inches long. Cut square pieces out about 1 inch long and set aside until all of the gnocchi is shaped and cut.
Bring a new, clean pot of salted water to a boil and add the gnocchi. Cook for 3-5 minutes until all of the pieces are floating to the top. Reserve 1/2 cup of starchy water for basil sauce and drain the rest.
Heat up the olive oil in a saute pan and add the gnocchi. Cook until just lightly browned and crispy.

Chunky Basil Sauce
1 head fresh basil, stems removed
1/4 cup extra virgin olive oil
2 garlic cloves, smashed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup starchy potato water from gnocchi, or tap water

Combine all of the ingredients in a blender and blend until almost smooth. Add the starchy potato water and pulse a few times more.

Garlic Scapes
1 bunch garlic scapes, roughly chopped
2 tbl extra virgin olive oil
juice from 1/2 lemon
pinch red pepper flakes
salt, to taste

Bring a small pot of water to a boil and add the scapes. Cook for 3 minutes then drain.
Heat up the oil in a saute pan and add the scapes. Saute with lemon juice, red pepper flakes and salt. Cook for 5 minutes until crisp and tender.

Hoisin Eggplant with Tofu

I didn't realize how much I liked eggplant until I tried a Japanese eggplant over a traditional Italian eggplant. Japanese eggplants are thin and long and have a lot less water in them, making them tender and soft without being rubbery. A long, slow cooking process yields the best result in my opinion. In the end you will be left with a caramelized, naturally sweet piece of eggplant that is perfectly tender without being mush. If you can't find Japanese eggplants, simply substitute for one large Italian eggplant and definitely do not skip the salting process!
 
One Year Ago Today Walnut & Red Grape Power Salad with Maple Vinaigrette

Two Years Ago Today Pecan Pie Smoothie

Tender Japanese eggplant, bell peppers, sweet onion and herbs slowly caramelized with tofu then simmered in a hoisin-chile sauce. A perfect meal to serve over rice or quinoa or eat in a big bowl alone.

Hoisin Eggplant with Tofu
serves 4
2 japanese eggplants, unpeeled, large dice
sea salt
1lb extra firm tofu, drained and pressed, medium dice
4 tbl melted coconut or canola oil, divided
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large sweet onion, halved, thinly sliced
4 garlic cloves, minced
1/2 cup tamari
1/3 cup hoisin sauce
1/4 cup water
2 tsp cornstarch
2 tsp sriracha or your favorite chili sauce
3 tbl cilantro, roughly chopped
12 mint leaves, roughly chopped
2 cups cooked jasmine rice

Once the eggplant is chopped, sprinkle it with 1 tsp of salt and set aside on paper towels for 10-15 minutes while you cut the remaining vegetables.
In a large non-stick saute pan, add 3 tbl of oil. Pat the eggplant dry and add the eggplant and tofu to the pan. Cook over medium-high heat for 15 minutes, stirring often.
Add all of the bell peppers, onion, garlic, 1/4 tsp salt and the remaining 1 tbl of oil and saute 10 minutes more until the peppers have softened.
In a small bowl combine the tamari, hoisin, water, cornstarch and sriracha. Whisk until the cornstarch has dissolved. Add to the vegetables and simmer for 15 minutes.
Add the cilantro and mint and serve over rice.

Black Bean & Summer Corn Burgers

Veggie burgers are the one thing that will always taste better homemade. Sure, companies have gotten better at making frozen patties over the years but are they really ever that good? I don't think so. Homemade burgers could not be easier to make and are filled with healthy, quality ingredients. Triple this recipe and store the patties frozen for future quick lunches!

One Year Ago Today Strawberry Rhubarb French Toast with Pistachio Cream

Two Years Ago Today Dandelion Salad with Hazelnuts, Green Beans and Orange Citronette


Black bean and yellow corn patties stuffed with fresh cilantro, hot sauce, garlic and masa- my secret ingredient to give these patties a tortilla-like taste.

Black Bean & Summer Corn Burgers
yields 5 patties
1-15oz can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
1/2 cup roughly chopped red onion
2 garlic cloves, smashed
2 tbl masa harina
2 tbl regular breadcrumbs
2 tbl cilantro
1 tsp salt
1/2 tsp pepper
8-10 shakes of hot sauce
5 whole wheat burger buns, toasted
1 avocado, smashed
1 red, yellow and orange bell pepper each, thinly sliced, raw or lightly grilled

Combine all of the ingredients in a food processor and pulse until the mixture combines but is not mush. Chunks of corn will be visable.
Divide into 5 patties and chill for at least 30 minutes.
Cook the patties on a greased, hot grill top for 5 minutes each side.
Spread the mashed avocado on the burger buns and season with salt.
Garnish each patty with thinly sliced red, orange and yellow bell peppers.

Grilled Corn Salsa
yields 2 cups
2 cups fresh or frozen corn kernels
2 tbl extra virgin olive oil
2 tbl chopped cilantro
juice from 1 lime
salt and pepper, to taste

Assemble a pouch made from foil and add the corn and olive oil inside. Grill for 10 minutes until some kernels are lightly charred. Remove from heat and add the cilantro, lime juice and season with salt and pepper.
Serve on the side or top burgers with the salsa.

Garlic Cassava with Chickpeas & Kale

Cassava root is something you may or may not have seen at your grocery store. If you have seen it, it might be next to the ginger, jicama and other wacky looking roots. It's thick and long, tapered on the ends and the outside almost resembles tree bark. The inside is white and solid like a potato. Cassava also goes by the name Yuca, and is a great vegetable to add in to your diet. Try starting out by replacing some potato dishes with cassava and see how you like it. This dish is jam packed with oniony-garlic flavor and is definitely a must try if you are preparing cassava for the first time.

One Year Ago Today Tofu Rice Bowl with Pickled Daikon & Dragon Sauce

Two Years Ago Today Caramelized Onion & Seitan Flatbread with Grilled Artichokes

Garlic Cassava with Chickpeas & Kale
serves 3
1 large cassava root, peeled, 1/2" slices
1 bunch kale, roughly chopped
1/4 cup extra virgin olive oil
10 garlic cloves, minced
1 large shallot, minced
1 cup canned chickpeas, drained and rinsed
1 tsp cumin
salt and pepper, to taste
3 tbl minced cilantro

Cover the cassava in a pot of cold, salted water and bring to a boil. Cook until fork tender. Drain.
Steam the kale for 10 minutes while the potato is cooking.
Heat the oil in a large saute pan. Add the garlic and shallot and cook until tender and browned, 5-7 minutes. Add the chickpeas and cumin. Season with salt and pepper. Once the cassava is drained, add to the onions. Add the cilantro and toss. Cook 2-3 minutes more to allow flavors to meld.
Taste and season with salt.
Season the kale with salt and serve the cassava over a bed of kale.

Bean & Cheese Tamales with Tomatillo Poblano Sauce

A lot of my food ideas come from each a version of that food earlier in the day or week and being completely dissatisfied with it. Earlier today I purchased a poblano tamale and it was boring and plain tasting. Immediately I wanted to give back the credit tamales deserve and make a batch for dinner to enjoy. These did not disappoint!

One Year Ago Today Coconut Tempeh Skewers with Sweet Chili Dipping Sauce

Two Years Ago Today Fennel Apple Salad

Simple masa dough encased around pinto beans, vegan cheddar and steamed to perfection. Serve with thick avocado slices and smother in roasted tomatillo and poblano sauce.


 Bean & Cheese Tamales
4 large tamales
 basic masa dough:
2 cups masa
2 tsp salt
1 3/4 cup water
1/2 cup solid coconut oil 
Combine the masa, salt and water. Stir to combine. The dough will be somewhat dry. Crumble the oil in the dough in small pea sized chunks and mix into a smooth, soft dough. Divide into 8 even sized balls.

filling:
8 dried corn husks, soaked in water until tender and pliable (at least an hour)
1 cup pinto beans, drained and rinsed
1/4 cup shredded vegan cheddar
1/4 tsp salt
Lay out four large corn husks, wide end closest to you. 2 balls of masa go in each tamale. Flatten one ball into a long rectangle and sit in the center of the corn husk.
Combine the beans, cheddar and salt in a bowl, mash lightly.
Spoon some of the bean filling in the center of the masa. Flatten the second ball in your hands to the same size as the masa on the husk. Cover over the beans and seal the edges.
Wrap the husk as far around the masa as you can. Take a second corn husk and cover the top and bottom. Peel a string of husk off and use that as a tie. Assemble 4 tamales.
Prepare a steamer and cook for 30 minutes until the dough has cooked through.

Tomatillo Poblano Sauce
5 tomatillos (mine were TINY, about the size of large gumballs)
3 garlic cloves, whole
1 poblano pepper, whole
4 tbl extra virgin olive oil, divided
sea salt, to taste
3 tbl cilantro leaves and stems
2 tbl water
1 tbl lemon juice

Preheat the oven to 450.
Toss the peeled tomatillos, garlic and whole poblano pepper in 2 tbl of olive oil and season with salt.
Roast for 30 minuts until tender and lightly charred.
Remove the stem and seeds from the poblano.
Combine all of the roasted vegetables along with the remaining 2 tbl of olive oil, cilantro, water and lemon juice in a blender. Blend until smooth. Taste and season with salt and pepper.

Asparagus Dumplings in Spring Onion Broth

Making your own wontons are easy and can be custom made to fit your palette. Once spring rears its head, I like to incorporate asparagus and onions into my diet. These asparagus dumplings still have a little crunch to them, making the silky onion broth a perfect companion.
 
One Year Ago Today Mock Tuna Cucumber Rolls
Two Years Ago Today Quinoa Vegetable Pineapple Boats


Fresh asparagus, ginger & tofu wrapped tightly in wonton wrappers and floating in a warm bowl of spring onion broth infused with scallions, more ginger and water chestnuts.

Spring Onion Broth
4 cups vegetable broth
2 bunches scallions, roughly chopped (3 tbl reserved for dumplings)
1" piece fresh ginger, roughly chopped
1 tsp tamari
salt, to taste
1-4oz can sliced water chestnuts, drained and rinsed

Combine the broth, scallions and ginger in a blender and blend until smooth. Strain into a medium sized pot and add the tamari. Bring to a boil, reduce to a simmer and cook for 20 minutes. Season with 1/2 tsp salt and add the water chestnuts.
Continue to simmer for 10 more minutes. Taste and season with salt if necessary.

Asparagus Dumplings
serves 2-3
2 tbl extra virgin olive oil
1 bunch asparagus, minced
3 tbl reserved chopped scallions
1 tbl fresh lemon zest
2 garlic cloves, minced
1 tsp fresh minced ginger
6oz firm, silken tofu, mashed
1 tbl tamari
1/4 tsp toasted sesame oil
1/4 tsp pepper flakes
salt and black pepper
15-20 wonton wrappers
3 tbl fresh basil, roughly torn
3 tbl fresh cilantro, roughly torn

Saute the asparagus and scallions in olive oil until just tender, 5 minutes. Add the lemon zest, garlic and ginger and toast. Add the tofu, tamari, toasted sesame oil and red pepper flakes. Cook together for 10 minutes over medium heat. Taste and season with salt and pepper.
Prepare a pot of boiling water.
Lay the wrappers on the counter top. Spoon a small mound of asparagus mixture into the center.
Dip your finger into a bowl of water and lightly wet the edges of the wonton wrappers. Fold up each wrapper into triangles, pressing the edges together to seal.
Once all of the wrappers are sealed, drop in the water and cook for 4 minutes.
Gently scoop out the wontons and serve in a bowl of onion broth. Garnish with fresh basil and cilantro.

Wild Mushroom & Leek Tartlets

These irresistibly tiny tarts are packed with a punch. Each one starts with a smooth cream cheese layer on the bottom and ends with caramelized mushrooms, leeks and sauteed rainbow chard leaves floating on top. Make as an appetizer or eat these as a meal like my husband and I did. Use your favorite kind of mushroom for the filling. This time of year the "mushroom guy" starts showing up at the Farmer's markets and while pricey, those mushrooms are supreme. You don't need much for this recipe so splurge a little on those morels or lobster mushrooms. You won't regret it!

One Year Ago Today Shredded Chicken Pupusas with Rhubarb Plum Salsa

Two Years Ago Today Dandelion Salad with Hazelnuts, Green Beans and Orange Citronette

Wild Mushroom & Leek Tartlets
yields 15 mini tarts
2 tbl extra virgin olive oil
6 oz wild mushrooms (morels, hen of the woods, oyster, lobster, chanterelle)
1 leek, thinly sliced
1/2 cup vegetable broth, divided
2 garlic cloves, minced
1 small head rainbow chard, stems removed, chopped into small pieces
salt, pepper & red pepper flakes to taste
1 tsp dried dill
1/4 cup herbed vegan cream cheese
1 box frozen mini phyllo tart shells, thawed


Saute the mushrooms and leeks in olive oil over medium heat until lightly caramelized, 10 minutes. Add 1/4 cup vegetable broth to deglaze the bottom of the pan. Once the broth has been absorbed, add the garlic and chard. Season with salt, pepper, red pepper flakes and dill. Cook until the chard has wilted down then continue to saute for 10 minutes more. Deglaze the bottom of the pan with the remaining 1/4 cup of broth and cook 3-4 minutes more until the broth has evaporated.
Taste and season with salt and pepper.
Fill each mini tart shell with 1 tsp of cream cheese and top with mushroom mix.
Enjoy!