veggietemptress

Potato Pesto Pizzzzzzza

2012-01-06T13:09:00.000-08:00

Garlic and Herb Dough (trader joes)

basil
oregano
thyme
red pepper
flour
olive oil rubbed on the dough

Mashed Potatoes

6-8 roasted garlic cloves
4-5 red potatoes
1/3 c.water
3-4 oz chevre
1/4 cup ghee
salt
pepper
rosemary

Pesto
4 oz pine nuts
2 bunches basil
1 bunch arugala
1/3 cup olive oil
2 cloves garlic
1/4 cup romano

Preheat oven to 450.
To Assemble.....

Place flour on counter area and stretch out pizza dough. Little trick to spread the dough out is to prick it with your fingers a bit and then use a rolling pin. :)
sprinkle all the herbs on the crust and then drizzle olive oil on dough.

Meanwhile be cooking the potatoes. Drain after soft. Mash. Add roasted garlic, water, chevre, ghee, salt, pepper, and rosemary. Spread potaotes on pizza.

In a food processor place all ingredients for pesto inside. blend to puree. Then spread over potatoes on pizza dough.

Then add toppings.....

Some of my favorite
Roasted red Peppers
Sun-dried tomatoes
mushrooms
artichokes

Bake for 30-40 mins... then enjoy immensly with friends :)

"Raw" Carrot Ginger Soup

2011-12-16T07:44:00.000-08:00

Ingredients
2 coconuts ( take meat out of...and drink the water- its full of amazing electrolytes!)
2 c water
2 lemons (juiced)
1 pound carrots, roughly chopped
1 T curry powder
1 T cayenne
1 large piece of fresh ginger, minced
2 clove garlic, minced
salt
pepper

Directions
Place everything in the pot, keep on low till carrots are somewhat tender. Very important to keep it low heat to keep "raw". Purée in blender in batches, until smooth. Taste and adjust seasonings.

Place soup into bowls, garnish with a sprinkle of parsley or sesame seeds, and savor.

Sexy Pomegrante Salad

2011-12-03T11:21:00.001-08:00

You ready to get messy...? This is one of the more fun salads to make if you like a mess.... you WILL get your fingers stained at the very least.... but its OH SO WORTH IT!!

5 whole pomegrantes/seeded
1 basket of blueberries
6-8 large strawberries sliced
1/4 cup lemon olive oil
handful of fresh mint chopped
3/4 cup walnuts
splash of white wine
sprinkle of dried coconut
sprinkle of paprika
salt/pepper

After you have tackled the pomegrantes, add the blueberries, strawberries, mint and walnuts. In a small bowl, add lemon olive oil, a splash of wine (I used white, but I think red would also be amazing!) salt, pepper, coconut and paprika. Pour over fruit. Toss. Yum yum yumminess.

Stuffed Dates that will knock your socks off....

2011-12-02T23:35:00.001-08:00

Quickest appetizer and dessert for an on the fly gathering, or drop in guests.....

What you'll need:

12 Medjool dates de-pitted
3 tbsp balsamic vinegar
2 oz goat cheese
6 tsp raw honey
12 almonds

In a small bowl measure the balsamic vinegar. Let the dates soak it in for a few minutes. Fill the dates with the goat cheese, drizzle with honey and place an almond in the center. Place on a decorative platter. To die for yumminess. They'll be gone quick.... good thing they are so easy to make again! :)

Goat Cheese Balls

2011-12-01T16:47:00.001-08:00

3 tablespoons olive oil
2 baguettes
3 tablespoons finely chopped fresh Italian parsley

2 1/2 teaspoons finely chopped fresh thyme leaves

2 teaspoons finely chopped fresh rosemary leaves

1 teaspoon lemon zest

1 teaspoon coarsely cracked black pepper

1/4 teaspoon salt

1 11-ounce log soft fresh goat cheese

2 tablespoons extra-virgin olive oil

3 tablespoons nutritional yeast

6 tablespoons crushed sunflower seeds

Preheat the oven to 375 degrees F.

Arrange the bread on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
Meanwhile, stir the herbs, lemon zest, pepper, nutritional yeast and salt in a medium bowl to blend then add goat cheese. Roll the cheese balls in the crushed sunflower seeds to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the baguette.

Cover and refrigerate the cheese balls.

Butternut Squash and Apple Soup

2011-11-29T20:23:00.000-08:00

1/4 c ghee

1 large onion, chopped

2 garlic cloves pressed

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon coriander

4 1/2 cups butternut squash cut into 1-inch cubes

3 cups vegetable broth

1 1/2 cups coconut milk

1 Gala apple, peeled, cored, diced

1/2 cup apple juice

Chopped fresh Chives

Roasted Pumpkin seeds

Melt ghee in large pot over medium-high heat. Add onion, garlic and spices. Sauté until onion begins to carmelize. Add squash, vegetable broth, apple, coconut milk and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Let cool a bit. Then using your vitamix or other high speed blender, puree soup until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer. Ladle soup into bowls. Garnish with pumpkin seeds and chives.

Raw Stuffing

2011-11-23T23:36:00.000-08:00

2 tbsp. of diced onion
3 stalks of celery, sliced
½ tsp. of minced garlic
¼ cup of walnuts
3 tbsp. of fresh cranberries
1 tbsp. of minced parsley
2 tbsp. of sunflower seeds
2 tsp. of olive oil2 tbsp lemon
¼ tsp. of salt
¼ tsp. of black pepper
¼ tsp. of paprika
Soak the walnuts for at least 4 hours.
Roughly chop the walnuts.
Marinate lemon, olive oil, onion, garlic and walnuts.... Then simply mix everything together...Viola :)

Apple Pie To Die For

2011-11-21T23:40:00.000-08:00

2 cups of coarsely chopped cashews
½ cup of dates
6 green apples, sliced
1/3 cup of raw agave nectar
¾ tsp. of fresh nutmeg
1/8 tsp. of salt
1 cup of water
Juice of 2 lemons
Fresh mint for garnish
Soak the cashews for 8 hours.
Pulse the cashews a few times in a food
processor until you have them coarsely
chopped.
Puree the dates.
Mix the cashews into the dates until you
have a thick cashew mix.
Press this into the bottom of a pie dish.
Juice the lemons and combine the juice with
the water.
Mix the agave nectar, nutmeg, and salt
together.
Core and slice the apples.
Quickly dip each slice into the lemon water.
Lay each slice on the crust.
When you finish a layer, spread on ¼ to 1/3
of the agave mix.
Repeat this until you are out of apples and
agave mix.
Allow this to chill for 1 hour.

Giving thanks never tasted sooooo good!!

2011-11-19T20:30:00.000-08:00

Vegan Pumpkin Pie~

1 9-inch unbaked pie crust

2 cups pureed pumpkin

1 cup coconut milk

3/4 cup sugar

2 1/2 – 3 Tbsp arrowroot powder

2 tsp cinnamon

1 tsp fresh ginger

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp fresh nutmeg

coconut whipped cream

Preheat oven to 350 degrees. Combine pumpkin, coconut milk, sugar, arrowroot powder, salt, and spices in a large bowl, and mix very well with an electric mixer or in a blender. Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with coconut whipped cream. :) Just use the solid part in a can of full-fat coconut milk (to get it solid put in fridge). Then add a few Tbsp of sugar, a tsp vanilla extract, and whip just as you would dairy whipping cream!

Sweet Potato and Quinoa Casserole

2011-11-19T11:19:00.000-08:00

3 large sweet potatoes (Japanese)

2 Tbsp miso

2-3 Tbsp ghee

cinnamon

coriander

cumin

3 Cups quinoa (red)

1 pressed garlic clove

salt

pepper

tumeric

green onion chopped finely

1 1/2-2 cups pesto

1 bunch kale

2 tbls sesame oil

sesame seeds

pecans or walnuts

First take chop sweet potatoes and boil them. Drain. Add miso paste, ghee and spices and mash. Cook the quinoa with spices. Place mashed sweet potatoes at bottom of a rectangle casserole dish. Top with quinoa. Top that with pesto. Steam kale and place in a bowl. Add sesame oil and seeds and nuts. Pour over casserole dish and place in oven for 15 mins at 350.

Moroccan Carrot Salad

2011-10-14T20:43:00.000-07:00

4 cups shredded carrot
1/4 cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste)
1/2 teaspoon cayenne (optional)
1/2 cup raisins
3 T fresh peppermint

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature. Sweet and refreshing....hmmmm

FIGS! Alkaline, abundant and yummers!!

2011-09-22T10:00:00.000-07:00

Fig And Grapefruit Salad With Mango Ginger Dressing

Salad
4 c. mixed salad greens
2 pink grapefruits
4 fresh figs

Dressing
1 mango, peeled deseeded and diced
1 tbls. ginger, peeled and grated
1 red bell pepper, deseeded and cut into small pieces
1 tsp. Cardamom
2 lemons , juiced
dash cayenne pepper
3/4 cup fine virgin olive oil
salt and pepper to taste

Slice grapefruit and remove white skin as well. Slice Figs. In a large salad bowl place mixed greens with grapefruit and figs on top.
In a blender put all ingredients for dressing and blend till a puree. Pour over top and enjoy!!

Summer Salads to Cool you down

2011-07-24T08:29:00.000-07:00

Watermelon and Mint

4 cups watermelon cubed
3 tomatoes cubed
2 limes juiced
1/2 cup fresh mint chopped
Sea salt
Pepper

Cucumber Avocado Fennel

2 Cucmbers thinly sliced
1 whole Fennel bulb chopped
1/2 cup Cilantro chopped
1/2 cup Napa Cabbage chopped
2 large Avocado chopped
1 Lime juiced
1 Orange juiced
2 tbsp toasted sesame oil
good handful of black sesame seeds

Pineapple Jicama Salad

1/4 cup sunflower oil
2 tbls rice vinegar
3 tbls pineapple juice
pinch of paprika
1/4 cup chopped cilantro
1/4 cup fresh mint
4 cups jicama chopped
2 cups fresh pineapple
1 red pepper chopped
1/2 cup pine nuts

Fiesta Cinco De Mayo Veggie Enchiladas

2011-05-04T18:44:00.000-07:00

6 red potatoes, peeled and diced
4 carrots chopped
4 zucchinis chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 cup cherry tomatoes
1 pound fresh tomatillos, husks removed
1 small yellow onion, chopped
4 cloves garlic pressed
1 bunch fresh cilantro chopped
12 corn tortilla heated to soften
1 can pinto beans, drained
2 cups fresh chevre goat cheese
sunflower oil

Preheat oven to 375. In a bowl, toss diced potatoes, carrots and zucchini together with cumin, chili powder, salt, and cherry tomatoes, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
Meanwhile, in a skillet cook tomatillos and chopped onion on med heat for about 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
Fry tortillas individually in a small amount of hot oil until soft.
Mix veggies together with pinto beans and 1/2 cilantro. Fill tortillas with veggie mixture, and sprinkle goat cheese then roll up straight into casserole pan.
Spoon tomatillo sauce over enchiladas, and sprinkle remaining chevre over sauce. Bake for 30 minutes, when it begins to bubble and tempt you with its savory smells you know its ready to eat!! Enjoy....

Quinoa Fiesta Salad

2011-05-04T18:40:00.000-07:00

Can't take credit for this one... just wanted a quinoa salad and saw this recipe on Savvy Vegetarian. I made a few changes, but its basically the same.

Ingredients:
1 cup quinoa
1 1/2 cups cold water
2 cups cooked black beans. If using canned beans, drain and rinse well
1/2 cup chopped celery
1 carrot, peeled, halfed lengthwise, sliced thin diagonally
1 cup chopped fresh yellow or green beans
1 jalapeno pepper, seeded and minced
1 Tbsp minced fresh ginger
2 garlic cloves, minced
1 red pepper, sliced thin
1 tsp cumin powder
1 tsp coriander powder
2 tbsp chopped fresh cilantro
2 tbsp chopped basil
2 tbsp chopped mint
1/4 cup chopped scallions or chives
1 large ripe tomato

Dressing:
1 avocado
2 Tbsp freshly squeezed lime juice
1/4 cup olive oil
1 tsp salt
Fresh ground pepper
Fresh cilantro
Pinch chili powder

Soak the quinoa 10 minutes in cold water
Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered. Fluff quinoa gently with a fork and set aside to cool.

Sauté in a large skillet jalapeno, fresh garlic, oil until garlic is browned. Add pepper and celery are softened. Add the cumin and coriander, cook and stir 5 minutes. Turn off heat.

Put all dressing ingredients in a blender for a few minutes.

Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill.

Goat Cheese Quesadillas with Tomatillo Sauce

2011-05-04T18:23:00.000-07:00

3 tablespoons olive oil
1 large sweet onion, thinly sliced
1/2 teaspoon salt
2/3 cup fresh chevre goat cheese
1/2 cup fresh cilantro, finely chopped
3 splashes of cholula
Salt and freshly ground black pepper to taste
8 tortillas
1 cup Guac

Tomatillo Sauce:

1/4 cup olive oil
1 medium jalapeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
6 medium tomatillos, husked, cored and chopped
salt

Heat the olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently until soft and translucent, about 5 minutes. Add the salt and continue cooking until the onion turns a light golden color, about 10 minutes total. Transfer to a small dish and set aside.
In medium bowl, combine goat cheese, cholula, and cilantro. Season to taste with salt and pepper and set aside.
In a separate bowl, make your guac (recipe listed here on VT)
Heat another tablespoon of olive oil over medium heat. Add the chopped jalapeno and sauté for about 2 minutes. Add the garlic, tomatillos, water and salt and bring to a simmer. Continue cooking for about 10 minutes, until the tomatillos have broken down to a sauce consistency. Season to taste with salt and pepper. Add Guac.
Put the goat cheese mixture and tomatillos mixture on half of the tortillas. Pour a little more olive oil to skillet. Place tortilla with mix in the pan and top with plain tortilla. Press gently. Cook for about 2 minutes per side until the outsides are lightly browned.

Homemade Flour Tortillas

2011-05-04T18:15:00.000-07:00

2 cups whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon maple syrup

1/2 teaspoon baking powder
1/4 cup ghee
3/4 cup unsweetened almond milk (room temp)

Combine all dry ingredients in a large bowl and mix well with a fork. Add ghee and mix with fingers. Add almond milk and knead well. Separate dough into 8 peices, and roll into small balls.
Generously dust a large, flat surface with flour. Using a rolling pin, roll out each ball into a round, flat shape. Use additional flour to dust balls as you roll them out.
Heat cast iron griddle to medium-high heat. Thoroughly cook each tortilla on each side.
Store uncooked tortillas on a large plate, separated by parchment paper. These yummy and very special treats are wonderful for the Cinco De Mayo hliday or anytime you want a Mexican fiesta!! Hmmmmmmm...

Vegan 7 Layer Dip

2011-05-04T18:01:00.000-07:00

layer 1 :1 can or 1 1/2 cups of cooked black beans smashed
spiced with lime, pressed garlic, cumin, coriander, oregano, red pepper and a splash of cholula

layer 2: 1 container of tofutti's cream cheese

layer 3: 1 cup guacamole

layer 4: pico de gallo salsa (recipe follows, or you can buy a salsa you enjoy)
3 tomatoes, 1/2 cup cilantro, 1 lime juiced, 1 cucumber diced, salt, pepper, 3 serrano chilies diced finely. you could add pineapple or mango to sweeten it up too!!

layer 5: 1/2 cup roasted anahiem peppers diced

layer 6 : 1/2 cup diced green onions or leeks

layer 7 : 3/4 cup shredded cucumber (I tried this last night to make it a bit better for Pitta types and it was a success!)

Cinco De Mayo never tasted sooooooooooooo good! :)

Da Bomb Guac

2011-05-04T17:57:00.000-07:00

3 avocadoes
2 limes
1/4 cup cilantro
1 clove of roasted garlic chopped
1 tomato chopped
a pinch of the following:
fresh oregano
cumin
salt
pepper

Open avos, and smash. Add lime and cilantro and tomatoes. Taste. Add seasonings to taste. So super easy we should be enjoyong this one everyday! Yummers.... serve with chips.

For the Love of Kale

2011-05-04T08:00:00.000-07:00

Not only is it a great source of protein and iron it is great for your liver, and full of Vitamin E folks!!

So many great ways to enjoy this tasty green. Here's one of my favorite.

Steamed Kale with Roasted Red Peppers Salad

2 bunches of kale (chopped thinly and removing stalks... which you can use for a veggie broth!)
4 Red Peppers (roasted)
2 oranges cubed
1 avocado cubed

Preheat oven to 425 place red peppers on a cookie sheet and into the oven for about 45 mins. Remove and let cool. Remove the outer skin and core and thinly slice. Heat a stock pot of water till boiling, turn OFF heat, then place kale in for just a few minutes. Remove and drain.

In a seperate bowl.....

3 tbsp miso paste
3 tbsp toasted sesame oil
3 tbsp tamari
3 tbsp tahini
2 tbsp honey
1 orange juiced
1/4 cup olive oil

Mix all these ingredients together in a medium bowl using a whisk. Add drained Kale. Add the Roasted Red Peppers, avocado, and oranges. If you want, add sunflower seeds, pumpkin seeds or hemp seeds to top it off. Adds great texture as well as adding lots of yummy Omega 3s! So good for inflammation peoples! Not only is this salad great for you, but also a crowd pleaser cause its sooooo dee-lish!

Spring's Symphony Salad

2011-05-01T21:28:00.000-07:00

Dedicated to my sister kate who came up with this name. :)

2 cups Napa Cabbage, thinly sliced
2 cups Fennel, thinly sliced

1/2 cup cilantro chopped
4 stalks green onion chopped

2 avocadoes cut into cubes

1 cucumber chopped

small bunch fresh mint chopped

small bunch fresh basil

1 1/2 cups sugar snap peas

1/2 cup toasted pine nuts

1/4 cup toasted sesame oil

3 tbsp seasoned rice vinegar

1 lime juiced

2 tsp orange zest

Awwww yeah Coconut!

2011-04-27T08:19:00.000-07:00

When we think of a healthy diet, most people automatically think of low fat or no oils. Oils bad ect.... NOT the case.... We must bring healthy oils and fats to the body for the body to maintain lubrication in the joints, the organs, the skin, hair, nails, mind even.... and I am here to tell you about one of my favorites... Coconut oil!! It helps with hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength. These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.... it is especially good to start bringing in during spring and summer because of its cooling and soothing effects on the body.

As a result of these various health benefits of coconut oil, it has been extensively used in Ayurveda, what Moi has been studying for the last three years. AMAZING to say the least. :) So for those who know a little about their dosha, if you have Pitta (fire and water) in your body type then Coconut Oil is for you dear ones! Great for rashes, ezema, and great applied to the forehead to soothe a frustrated mind. :) Coconut oil also helps in preventing kidney and gall bladder diseases. This stuff rocks!!

So how to use it? Well directly on the skin topically is wonderful but it also works wonderfully in cooking as it can tolerate high heat and will not go rancid. :) So the next time you are cooking up that stir-fry use coconut oil instead. Yummers!!!!

Quinoa Cakes with Dandelion Greens and Goat Cheese

2011-04-24T17:01:00.000-07:00

High in protien and it makes your liver smile too!! :)

2 cups dandelion greens, roughly chopped
3 cloves garlic, minced
handful of pine nuts
2 cups cooked quinoa (I like the red version)
4 ounces goat cheese
1 egg, beaten
pinch of:
nutritional yeast
tumeric
fenugreek
cumin
salt and pepper
coconut oil for frying
Wash and chop the dandelion, pat dry. Mince the garlic. Heat 1 tablespoon of coconut oil in a small skillet. Add the pine nuts and garlic. Cook until lightly browned, about a minute, then add the greens. Cover, and cook until wilted. Set aside and let cool.
In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined. Chop the greens finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with spices. Heat a layer of coconut oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.
These are always a huge hit with the crowd!! :)

Nut and Seed Loaf with Mushroom Gravy...drool. ;)

2011-04-07T11:47:00.000-07:00

2 cups cooked, brown rice
1/3 cup each, finely ground: almonds, walnuts, and sunflower seeds
1 cup spelt bread crumbs
Juice of 1/2 a fresh lemon
1/2 cup carrot
1/2 cup finely chopped onion
3 egg whites
1 tsp sea salt
3 tbsp nutritional yeast
2 tbsp cumin seeds
1/2 tsp fresh sage, thyme and rosemary chopped finely

Combine all ingredients. Pack into an oiled loaf pan. Brush top with oil. Cover and bake at 350 for 30-40 minutes.

DE-RI-CIOUS Mushroom Gravy
3-4 tbls ghee
1/2 cup porcini mushrooms (sliced)
4 ounces cremini mushrooms (sliced)
Salt
black pepper
1 bay leaf
2 garlic cloves, diced
1/4 cup red wine
2 cups vegetable broth
1/3 cup all-purpose flour
1 tablespoon soy sauce
.
Heat 1 tablespoon of the ghee in a large frying pan over medium-high heat and add mushrooms, season with salt and pepper, and cook, stirring rarely, until mushrooms have released their liquid and softened, about 5 minutes. Reduce heat to medium, add remaining 3 tablespoons ghee. Add bay leaf, garlic. Season with salt and pepper, and sauté, stirring occasionally, until garlic begin to soften. Add wine. Cook until wine has almost completely evaporated. Sprinkle flour into the pan and cook, stirring frequently, until flour has a toasted aroma, about 3 minutes. Whisk in veggie broth, soy sauce.

Vegan Split Pea Soup

2011-03-03T17:52:00.000-08:00

2 cups dried split peas (rinse and soak for a few hours)
2 cloves garlic(roasted)
3 carrots
3 red potatoes
1 large bay leaf
1/2 teaspoon celery seed
1/2 teaspoon coriander seeds
1 teaspoon fresh basil
handful of toasted sunflower seeds
1 teaspoon dried oregano
1-2 teaspoons braggs liquid aminos
2 teaspoons sea salt
freshly ground black pepper to taste
1/2 teaspoon of tahini

Soak the split peas a few hours in advance. Chop up carrots potaotes and garlic and put in oven at 350 for 20 minutes.
In a skillet toast celery seeds, coriander seeds and sunflower seeds.
After peas have been soaked, place them along with 2-3 cups fresh water.
Take carrots potatoes and garlic out of oven. Puree. Add to the soup
Add the seeds along with all other spices. Let simmer for 30-45 minutes. yum yum. ;-)

Vegan Chocolate Mousse with Raspberries

2011-02-07T10:10:00.000-08:00

1 lg bar of organic dark chocolate (I like endangered species...preferably over 70% cacao)
1 can coconut milk
1 avocado
2 capfuls of vanilla extract
Handful of fresh Mint
1 cup Raspberries

Put all ingredients into blender ( with the exception of the raspberries and a few leaves of mint)
Blend thoroughly. To serve place in a parfait glass and add layers of raspberries then chocolate. Top off with a few berries and chopped mint….. DEE-LISH!!

Rawdeelish Apple Pie

2010-11-27T10:09:00.000-08:00

2 cups of coarsely chopped walnuts

½ cup of dates

6 green apples, sliced

1/3 cup of raw agave nectar

¾ tsp. of fresh nutmeg

1/8 tsp. of salt

1 cup of water

Juice of 2 lemons

Soak the walnuts for 8 hours. Pulse the walnuts a few times in a food processor until you have them coarsely chopped. Puree the dates. Mix the walnuts into the dates until you have a thick mix. Press this into the bottom of a pie dish. Juice the lemons and combine the juice with the water. Mix the agave nectar, nutmeg, and salt together. Core and slice the apples. Quickly dip each slice into the lemon water. Lay each slice on the crust. When you finish a layer, spread on ¼ to 1/3of the agave mix. Repeat this until you are out of apples and agave mix. Allow this to chill for 1 hour.

Mango Blueberry Pie

2010-10-30T10:31:00.000-07:00

Crust:

1 c. walnuts
1 c. pecans
6-8 dates chopped
pinch of salt
put in blender/food processor. Lay out in bottom of pie pan

Filling:

1 c. mango
1 can coconut milk
2 tbls coconut butter
splash of vanilla extract
put in blender/food processor. pour over top of crust. freezer for about 1/2 hour.

Topping:

1 c. blueberries
2 mangos sliced thinly
1/4 c. fresh mint

Add layers of blueberries and mangoes topped with mint and to finish off add vegan whipped cream.... Lick your lips cause you are gonna enjoy this one till its all gone!!

Morrocan Carrot Salad

2010-09-22T10:17:00.000-07:00

Zucchini Chips

2010-09-02T15:28:00.000-07:00

Drying zucchini is fast, simple and super dee-lish!!

Cut the zucchini into one-sixteenth- to one-eighth-inch slices, discarding the end pieces. Spread the zucchs on a screened rack in a warm oven (no more than 200 F) to dry or if the weather is sunny and the humidity low, they can be dried outside. You can season them before this. Here's what I did. :)

1/4 cup dry breadcrumbs

1/4 teaspoon seasoned salt

1-2 cloves garlic pressed

1/8 teaspoon freshly ground black pepper

3 c. of sliced zucchini

Olive oil (put into a small sprayer for best use and lightly coat)

The chips are done if they no longer exude moisture when squeezed and are brittle. It took mine about 2 hours. Store the dried chips in an airtight tin or jar.Yummers!!!

Mango Breakfast Cobbler

2010-08-14T10:20:00.000-07:00

adapted from p 215 of Ani’s Raw Food Kitchen(serves 4)
CRUST
1 1/4 cup almonds
1 vanilla bean, scraped
1/2 teaspoon sea salt
1 cup pitted and packed medjool dates
2 Tablespoons coconut oil or butter
FILLING
4 cups Mango, pitted and diced
1/4 cup agave syrup

To make crust, place almonds, vanilla, and salt into food processor. Lightly process into small pieces. Add dates and coconut butter, process to mix well.Sprinkle half of the crust onto bottom of a loaf pan.To make filling, toss together all ingredients. Scoop onto crust. Top with remaining crust. Simply deeeeee-lish!!!

Raw Pesto

2010-07-30T10:29:00.000-07:00

3/4 cup organic raw pine nuts
1/2 cup fresh de-stemmed organic fresh basil
3 T organic unfiltered cold-pressed extra virgin olive oil
1-2 Tbsp organic lemon juice
1-2 cloves of organic garlic
1 tsp Celtic sea salt or Himalayan salt.
4 T filtered water, reserved.

Add all the ingredients to the food-processor or blender. Pulse the mixture in food-processor or blender, adding 1 T of water at a time to help facilitate blending and in order to reach the desired consistency for the sauce. Yummo...serve with red peppers or with your favorite raw dish!

Out of This World Potato Salad

2010-07-03T16:17:00.000-07:00

Remember just cause Independance Day primarily consists of hot dogs and hamburger fair, the sides can easily be enjoyed and shared by all! This one's for you Miss Hari Simran :)

8 large potatoes
3 dill pickles chopped
1 cup of Vegannaise
1 cup celery, sliced thin
1/4 cup fresh dill
2 teaspoons apple cider vinegar
1 tbsp dijon mustard
1/4 cup poppy seeds
paprika
salt and pepper

Peel, cube, and boil potatoes until soft. Make sure not to overcook them. Drain and let cool. In a large bowl mix vegannaise, celery, pickles, fresh dill, apple cider vinegar, mustard, poppy seeds and spices. Put potatoes in bowl and fold in dressing. Chill and serve

French Toast Flambe

2010-06-30T16:35:00.000-07:00

loaf of french bread
1 cup coconut milk
6 egg whites or egg replacer
1/4 cup orange juice
cinnamon
nutmeg
2 bananas
1/4 cup brown sugar
splash of rum

Pre-heat oven to 350 degrees. Slice loaf and place in a casserole dish. In a large bowl mix coconut milk, egg whites or egg replacer, orange juice and spices. Pour over sliced french bread. Bake in oven for 20 minutes. Meanwhile in a skillet place bananas and brown sugar on high heat. Once bananas are soft and mixture is very hot add the splash of rum. Take french toast out of oven and pour banana mix over top. Let cool a few minutes and serve.

Ojas Orbits

2010-06-02T21:15:00.000-07:00

Build your OJAS! What are Ojas?? They are our life force, our container that keeps all our energy. How do we build them? LOVE most importantly.... Rest. Taking in good thoughts. Breath. Good quailty food. Slow movements. Following our heart. Going within.

One way you and your friends will be sure to fill up your ojas is with this quick and yummy recipe with tasty foods that increase your vitality!

1/2 c. almond butter
1/2 c. cocoa powder
1/2 c. oat flour
6-8 dates seeded and chopped finely
1/4 c. coconout oil
1/3 c. roasted pumpkin seeds
1/3 c. roasted sunflower seeds
pinch of sea salt
pinch of cardamom
coconut flakes

Put almond butter, cocoa powder, oat flour, dates and coconut oil in a bowl and mix together with hands. Put seeds in a skillet and roast them.After roasting the seeds crush them or put them in blender, then add to bowl. Add sea salt and cardamom. Roll into half dollar size balls and then roll them in the coocnut flakes. Refrigerate for one hour and enjoy!

Vegan Chile Rellenos!! Caliente!

2010-05-05T15:33:00.000-07:00

3 poblano peppers..... yum yum already.

First, roast the peppers: Place on a baking sheet and roast under the broiler or roast over an open flame until the skin is black and charred. Let them cool fully before peeling. Gently remove the skin from each pepper.

1/2 tub extra firm tofu

1/4 cup raw cashews

1/4 (if that) cup hemp milk

1 Tbsp. olive oil

1/4 cup diced yellow onion

7 cloves garlic

Juice of 1/2 lime

5 tomatillos (dehusked and cut in halves)

1 Serrano

Cilantro (these things I add to taste so whatever your palate prefers)

Cumin (same as above. :) )

1 1/2 cups shredded cheese

Preheat oven to 400 to roast the tomatillos and serrano which will make the yum yum sauce in the end. On a cookie sheet spread them out with 4-5 whole garlic cloves and drizzle with olive oil. About 30 min.

In food processor blend cashews and hemp milk until smooth. Add tofu and blend some more. Saute onion and 1-2 cloves pressed garlic in olive oil until soft. Add to tofu mixture. Season with salt, lime, cilantro and cumin. Add the tomatillo green sauce.....

then take:

1 cup shredded cheese

1 cup sunflower oil

1 cup whole wheat flour
1/2 cup hemp or almond milk

Egg replacer equivalent to 1 egg (like Bobs Red Mill or Ener-G brand)

Turn oven down slightly to 350°F. Heat 1/2 inch of oil in a skillet. Carefully fill each poplano pepper with just enough of the tofu-cheese enchilada sauce mixture until it is slightly larger than its original size. Close the cut parts of the pepper with toothpicks. Mix the baking mix, hempmilk, and egg replacer in a medium bowl, into a very thick batter. Coat each pepper in flour and then dip into the batter, then carefully lay each pepper into the vegetable oil and fry until golden brown. Turn it carefully as needed. Remove and place on a paper towel-lined plate. When all 3 peppers have been fried, remove the toothpicks and put cut-side down in a baking dish. Pour sauce over. Top with 1 cup shredded cheese. Bake at 350 for 30 min. Let set and cool for a few moments.... and let your mouth enjoy and be happy :)

Mandarin Orange and Avocado Spring Rolls

2009-09-10T10:46:00.000-07:00

1 Cucumber, peeled and cut into matchsticks
2 Carrots, peeled and shredded
1 Avocado, sliced and tossed with lime juice
1/2 cup unsalted peanuts (crushed)
1 1/2 Cups Fresh Baby Spinach, shredded
1 Small Package Cellophane Noodles
2 Mandarin Oranges
1/4 cup Cilantro (chopped)
Rice Paper Wrappers

Dressing for the Noodles

1/4 Cup Vegannaise
2 tsp Sriracha
3 tsp Lime Juice
1/4 tsp Salt

Place cellophane noodles in boiling water. Turn off heat and let sit until soft, about five minutes. Rinse with cool water and let drain.

Heat a skillet with 1 inch of water. The water should be very hot, but not so hot you can’t but your hands in it.

Chop and Prepare all your fillings. Toss the noodles with the dressing. Soften a rice wrapper in the hot water, and fill: A small pile of noodles, a few matchsticks of cucumber, a slice or two of avocado (sprinkled with salt), a few small pieces of oranges, and a sprinkle of carrots and spinach. Wrap tightly and chill. Cut in thirds. Super dee-lish!!!

Coconut and Raspberry Cake

2008-12-16T23:00:00.000-08:00

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup ghee
1 1/4 cups sugar
3 eggs
zest of lemon
1 cup soy creamer

Preheat oven to 350 degrees F,
Grease and flour an 8″ round pan.
In a large bowl, cream together ghee and sugar until light and fluffy (about 5 minutes) beat in the eggs, and the lemon zest.
Beat in flour, baking powder and salt and finally end with the soy creamer.
Pour batter into prepared pan.
Bake in the preheated oven for 35 minutes, or until a tooth pick inserted comes out clean.
Cool on wire rack in pan for 10 minutes, and then invert onto wire rack to cool completely.
For the filling:
2 cups fresh or frozen raspberries
1/4 cup water
2 tablespoons sugar

Puree the raspberry mixture. Return to the sauce pan. Add 2 teaspoons of corn starch to a bit of water to become liquid. Add the corn starch mixture to the raspberry mixture and heat until the raspberry mixture become thick. Remove from the heat and allow to cool.

For the frosting:

4 cups powdered sugar
1/4 cup margarine
1/4 cup coconut oil
2 tablespoons fresh lemon juice
1/2 cup coconut

Be sure the margarine and coconut oil are soft at room temperature, but not liquid.
Beat them together until light and fluffy. This will take some time.
Slowly add the powdered sugar and some of the lemon juice.
Continue beating until all the powdered sugar has been used.

To assemble the cake:

Slice the cake in half.
Put a generous layer of raspberry filling on the bottom half.
Be careful not to go all the way to the edge of the cake with the raspberry filling, as when you put the top half of the cake on it will spread to the edge. If it is at the edge, then it will run over the edge giving a pink side.
Put a generous amount of the frosting on the raspberry filling. Be careful while spreading it not to mix them together, or push any too close to the edge.
Put the top half of the cake on and begin frosting. Be very careful to clean your frosting knife in case some of the raspberry filling gets on it.
Sprinkle the coconut on top of the white frosting and decorate with a few fresh raspberries.

Yellow Dal with Butternut Squash

2008-12-11T17:09:00.000-08:00

2 cups of yellow lentils
2 cans of coconut milk
2 cinnamon sticks
2 tbls tumeric
1 bay leaf
ground cayenne

whole coriander
whole black pepper
whole cumin seeds

1 butternut squash
olive oil
salt/pepper

Cilantro to garnish

Soak lentils overnight in water. Cut up butternut squash into medium pieces and sprinkle with oil, salt, and pepper. Turn oven on to 450 and roast for 45 minutes or until squash is tender and soft. While that is roasting, drain lentils and put into pot with coconut milk cinnamon sticks, tumeric, cayenne, and bay leaf. In a small skillet toast coriander, pepper,cumin seeds. After that has toasted, put into pot with lentils. Simmer on low until all liquid has been soaked up by lentils. Take butternut squash out of oven and place in a blender. Puree with a bit of water or coconut milk if any is left. Serve dal in a pasta dish or soup bowl with mashed squash on top garnished with chopped cilantro. Yum yum!!!

Chili

2008-11-14T11:31:00.000-08:00

2 tbls olive oil
1/3 cup yellow onion
3 cloves minced garlic
1 chipotle diced
1 jalapeno diced
2 red bell peppers chopped
1 green bell pepper chopped
1 tbls chili powder
pinch of ground cumin
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can small red kidney beans, rinsed
3 tomatoes
1 tbls honey
1 tbls cocoa powder
1 cup frozen corn

Put olive oil in the bottom of heavy pot. Sautee onions over medium heat until translucent. Add garlic, sautee for a couple of minutes. Add chopped chipotle and jalapeno and sautee. Add chopped red and green peppers till they begin to get soft aabout 5 minutes or so. Add beans and spices. Simmer for 30 min. Stir in corn last minute and serve.

This chili is also great with zucchini or any number of other vegetables. This is the basic recipe...have fun and get creative!

Apricot Creme

2008-10-01T15:34:00.000-07:00

1 1/2 cups dried apricots
1 1/2 cups tofu (silken)
2 tbls honey
lemon zest
2 tbls chopped pecans

Cover apricots with hot water and soak for 30 minutes. Drain well.
In a food processor or blender, combine the apricots, tofu, and honey and lemon zest. Process until smooth. Chill. To serve place in martini glass and sprinkle nuts on top

Veggie chef ashram stay

2008-09-18T11:20:00.000-07:00

I am going to live at a yogi community for three months and practice yoga, meditation and advance my skills as a veggie chef....
If anyone wants to write to me while I am at the ashram....I would love to receive mail. ;-)
The Expanding Light Ashram
Hilary Granger
14618 Tyler Foote Rd
Nevada City, California, 95959

Veggie Curry Dip

2008-09-17T10:16:00.000-07:00

1/2 cup toffuits sour cream
1/4 cup vegannaise
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
scallion greens, sliced diagonally

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.

Roasted Garlic and Squash Pizzas

2008-09-16T22:31:00.000-07:00

1 butternut squash,halved, seeded, and sliced into 1-inch chunks
16 fresh sage leaves, minced, divided
4 tablespoons extra-virgin olive oil
1 teaspoon coarse sea salt
1 tsp fresh oregano
1/4 tsp crushed red pepper flakes
8 large cloves roasted garlic
1 can of diced tomatoes
1 tsp balsamic vinegar
6 pieces of flatbread
4 oz feta cheese or sub cheese (soy or rice works well)
Crushed red pepper flakes, for garnish

Preheat oven to 425°. In a large bowl, combine squash, half the minced sage, 2 tbls olive oil,salt and garlic. Toss well. Transfer squash to prepared baking dish and roast, uncovered, for 35-40 minutes, until fork-tender, stirring every 10 minutes for even browning.
While squash is roasting, in a medium saucepan combine remaining oil, remaining salt, oregano, red pepper flakes. Heat on medium-high and saute for 2 minutes. Stir in tomatoes with juices; increase heat to a boil. Reduce heat and simmer for 15 minutes, stirring every few minutes. Add balsamic vinegar and remove from heat.

Reduce heat to 400°. Place flatbread on baking sheets and bake for 2-3 minutes, until lightly toasted. Remove from oven. Spread each pita with tomato sauce. Spread squash over tomato sauce. Crumble feta or grate cheese on top. Sprinkle with remaining minced sage. Bake 8-10 minutes, until cheese melts. Cut each pizza into fourths, sprinkle with red pepper flakes, and serve hot.

pineapple jicama salad

2008-09-01T16:10:00.000-07:00

1/2 fresh pineapple - peeled, cored and cut into chunks
1 jicama, peeled and julienned
2 serrano peppers, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 bunch fresh cilantro, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 avocado - peeled, pitted and diced
1/4 cup pomegrante seeds

Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama. Toss salad and let it marinade for about an hour.

Scatter the avocado over the top with the marinated pineapple and jicama, scatter the pomegrante seeds and drizzle the remaining vinaigrette over the salad.

Chocolate Crepes

2008-08-18T12:06:00.000-07:00

5 oz brown rice flour
any egg substitute that replaces 1 egg (like applesauce)
1 cup almond milk
1 banana
1 cup blueberries
about 2oz chocolate chips (I used the ones from Enjoy life)
vegan soy butter (Earth Balance)
maple syrup

Directions:

Mix the flour, egg substitute and the milk until the flour is completely absorb. Melt the chocolate with a little bit of water in the microwave for 5- 10 seconds. Mix the chocolate with the flour mix. Heat a small pan with a little bit of Earth balance. Place 1 ladle of the flour mix in the pan as you turn in so that the mix covers the entire surface of the pan. Cook both sides of the crepes until it is lightly brown and no longer wet. Put aside and repeat with the rest of the mix. You should be able to make about 5 crepes…you can always double the recipe if you want more. Stack two crepes on a plate, place 3 pieces of bananas in the middle then cover the bananas with the blueberries and roll up and serve. ;-)

Tortilla Soup

2008-08-16T11:54:00.000-07:00

2 tbsp olive oil
1 stalk of green onion, chopped
6 garlic cloves, minced
3 jalapeno peppers, seeded and chopped
1 tbsp cumin seed
1 cup frozen corn kernels
2 ex large cans vegetable broth
2 16 ounce cans kidney beans, rinsed and drained
1/3 cup chopped fresh cilantro, packed
1 cup shredded soy cheese
6 corn tortillas
tofutti's sour cream
lime wedges

Preparation:
Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, vegetable broth, beans and cilantro. Reduce heat, cover and simmer for 10 minutes.

Heat oven to 450 degrees. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.

Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.

Quinoa Stuffed Peppers

2008-08-14T11:58:00.000-07:00

1 cup dry quinoa
1/2 tablespoon olive oil, plus a few drops for baking pan
3 orange bell peppers
3 yellow bell peppers
1 red onion, diced
1 cup carrots, diced (2 to 4 depending on size)
1 red bell pepper, diced
3 stalks of celery, chopped
1/2 cup densely packed chopped parsley

1/2 cup zucchini
pinch of cinnamon
pinch of cumin
juice of one lemon
sea salt, to taste
ground pepper, to taste
/2 pound large roasted, salted cashews

Cook the quinoa according to package directions. While it is cooking, start the vegetable preparation.

Place oil in large sauté pan and add onions and cook until translucent. Add the carrots and the red pepper. Cook for a few minutes, then add the parsley, mixing after each addition. Season vegetables with the cinnamon and cumin. Stir in the quinoa. Add your favorite cheese... mine is manchego. Add salt and pepper to taste. Remove from heat and blend in the cashews.
While vegetables are cooking, prepare the 6 peppers for stuffing. Thoroughly wash peppers. Cut in half. Using the knife or your fingers, remove the pepper webbing and seeds from the pepper body. Place peppers cut side down to dry.
Preheat the oven to 350°F.
Take cooked vegetable quinoa mixture and gently pack it into the 6 peppers, making sure to fully fill each pepper.
Put peppers in a casserole dish and cover with tin foil to keep juices in. :)
Place in oven for 45 to 50 minutes.

Take out of oven and let cool a bit. Add a bit more grated cheese while still hot so it melts....hmmmmm.nom nom nom.

Banana Pineapple Sorbet

2008-08-14T11:54:00.002-07:00

2 ripe bananas, sliced
3 oz pineapple juice
3 oz frozen pineapple juice
2 T shredded coconut
splash of almond milk

Throw all ingrediants into food processor. Spoon out into a daquari or martini glass and enjoy.....

Tofu Scramble

2008-07-26T11:37:00.001-07:00

1 pound firm tofu, drained well, cut into bite size pieces
splash of cholula hot sauce
1/2 lemon juiced
2-3 Tablespoons extra virgin olive oil
2 garlic cloves, minced
6 basil leaves chopped
1/2 teaspoon chili powder
1/2 yellow bell pepper, seeded, chopped
1/2 cup corn
2 Roma tomatoes, chopped
2 avocados sliced
1/4 cup toffutis sour cream

freshly ground pepper, to taste
fresh snipped chives
4 fresh corn tortillas, warmed

Directions:

Make sure that tofu is drained and fully dry. Marinate and rub with cholula hot sauce and lemon juice. Heat oil and add the garlic and spices, stir, and cook 1 minute. Add the pepper and corn stir-frying until tender-crisp. Add the tomatoes and slices of tofu. Make sure heat is on med-high. Cook for about 10 minutes until tofu is lightly browned. Top with sliced avocado, chives, fresh pepper and a dollop of sour cream. Serve with a warm tortilla

Summery Spinach Salad

2008-07-18T09:27:00.000-07:00

1/2 shallot
2 tablespoons vinegar
3 red raspberries
1/4 cup olive oil
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced almonds
2 ounces goat cheese
Combine shallot and raspberries and vinegar in blender. Add the olive oil to the mixture. Place the vinaigrette in the refrigerator until ready to serve.

Chop baby spinach into large julienne strips. Add to a large bowl. Slice the strawberries into thin round slices. Toast the almonds by spreading on a cookie sheet and placing in a 375°F degree oven for approximately 5 minutes. Crumble the goat cheese into medium-size chunks.

When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing and gently mix together and serve. immediately.

Man-un-kind

2008-07-06T12:30:00.000-07:00

When are we going to show responsibility for the power we have on this planet? Instead we use this power to bully each other in countless wars, some in the sake of religion, we use this power over the powerless, including the poor, the weak, children, animals, we use this power irresponsibly in more ways than one can count or believe. Yet, we choose to not watch these videos where animals are being tortured (because if we watch them we would have to confront the meat that we purchase at the store in it's cellophane has led this horrific life), we choose to ignore the suffering of the millions of poor(instead we hear about pop-culture and eat it up with a spoon), we choose to deny the truth about violations of child labor laws (by shopping at places like Wal-mart), we choose this every single day.....we don't want to see the suffering...why? Because its horrific right? Yet we play part in making this suffering occur simply by our ignoring the truth. All this suffering I am addressing are things that CAN CHANGE! Humans have caused most of this...what world do WE want to live in? It's time to evolve and see that we need to change...we have become man-un-kind. Where does our kindness lie? We should love like the knowing love the innocent, and the strong love the vulnerable. Our kindness can change everything. Really ask yourself this question and start doing those things today! Let's celebrate every one's goodness and even in our baby steps away from being the biggest bullies here on earth, lets triumph in each step and life, after all that is the point.....

That's a Wrap

2008-07-02T12:30:00.000-07:00

for each wrap:

1 spinich and herb tortilla
sun-dried tomato paste
handful of alfalfa sprouts
1/4 cup shredded carrots
romaine lettace chopped
1/4 cup red onion chopped
1/4 cup red pepper chopped
1/4 cup tomato chopped
1/4 cup cucumber chopped

3 tbls olive oil
juice of one lemon
1 garlic clove
salt/pepper

Spread sun-dried tomato paste on torilla, then add sprouts, carrots, and lettace. Chop up red onion, red pepper, tomato, and cucumber and place in a small bowl. Put olive oil, lemon juice, garlic, and salt/pepper in a blender. Pour over veggies in the small bowl to get a marinade. Let sit for a few minutes then put in center of tortilla and wrap it up like a burrito.

Blue Corn Salad

2008-06-30T11:28:00.000-07:00

Blue Corn Chips
1 head of Romaine Lettace shredded
1/2 cup of thinly sliced Red Onion
2 Avocados sliced
1 Roasted Red Pepper chopped
1 can of Black beans
1 can corn

Southwest Dressing

2 roasted garlic cloves
3 tbls tofutti's sour cream
2 limes juiced
your favorite salsa
1/4 cup olive oil

Place corn chips on a platter, with romaine on top. Place each ingredient on top of lettace. Put all dressing ingredients in blender and blend till smooth. Pour over top of salad. Add salt and pepper to taste.

Lov-us the Hummus

2008-06-26T10:47:00.000-07:00

2 cans of garbanzo beans, peeled and drained
2 lemons, juiced
3 garlic clove
1 marinated sundried tomato
1 tablespoon honey
3 tablespoons tahini
1/2 cup olive oil
3 tbls cold water
pinch of cumin and red pepper
salt and pepper

6 pita bread rounds
2 tablespoons olive oil, or as needed
2 teaspoons coarse salt
1 tablespoon chopped fresh rosemary

Blend garlic and lemon juice in a food processor, then add the garbanzo beans, honey, sundried tomato, olive oil, tahini, seasonings, and enough water to cover the beans. Process until smooth. Add more olive oil or cold water if needed. Spoon in serving dish and drizzle 2 tablespoons of olive oil over the top.
Preheat the oven to 400 degrees. Brush pita breads with remaining olive oil, and cut into wedges. Season with salt and fresh rosemary. Bake for 5 minutes. Cool, and serve with hummus.

Hila's Lebanese Tabbouleh

2008-06-26T10:38:00.000-07:00

3/4 cup bulgar wheat
2 cups boiling water
1 cup finely chopped fresh parsley
1/3 cup finely chopped fresh mint
1 cucumber, peeled, seeded, and finely diced
1/3 cup coarsely chopped marinated sun-dried tomatoes
4 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh lemon juice
2 tablespoons flax oil
2 tablespoons extra-virgin olive oil
crumbled feta cheese and fresh tomato quarters, for garnish

Place bulgur in a large bowl and cover with boiling water. Cover bowl and let sit for 1 hour. Drain bulgur in a sieve, pressing gently to expel excess water. Return to bowl. Add parsley, mint, cucumber, sun-dried tomatoes, stirring well.
Combine garlic and salt in a small bowl; add pepper, lemon juice, flax oil, and olive oil. Whisk until emulsified. Add to bulgur mixture. Stir well and let sit for at least 15 minutes, allowing flavors to develop. Garnish with feta and quartered tomatoes. Top with fresh ground salt and pepper.

Ginger Sesame Salad

2008-06-15T08:40:00.000-07:00

2 cups shredded romaine lettuce
1 cup baby salad greens
1/3 cup cilantro
1 small red pepper, thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup diced avocado
1/3 cup roasted unsalted peanuts, coarsely chopped
3 mandarins peeled and separated

Ginger-Sesame Dressing
1 tablespoon toasted sesame seeds
1/2 cup extra-virgin olive oil
1/4 cup orange juice
2 tablespoons soy sauce
2 cloves garlic, chopped
2 tablespoons honey
2 tablespoons grated ginger
1 teaspoon toasted sesame oil

For dressing put all ingredients into food processor. Blend until smooth. Add a bit of water if needed. Drizzle over salad and serve.

Mango Ginger Tofu with Chili Potatoes

2008-06-10T15:31:00.000-07:00

I have made this twice now from a recipe off of Vegalicious with just a few minor changes...really really delicious!

TOFU:

1 pkg extra firm tofu sliced
2 tablespoons soy sauce
1 teaspoon ginger grated
pinch of cayenne
splash of cholula hot sauce

For the marinaded tofu:
Make the marinade for the tofu.
Slice the tofu, and place in the marinade to soak for at least 1/2 an hour.
Grill the tofu 3-5 minutes on each side.

POTATOES AND SPINICH:

4 small red potatoes, peeled and chopped
2 tablespoons olive oil
2 tablespoons fresh chopped chives
1/4 cup fresh mango, peeled, finely chopped
pinch dried chilli flakes
salt and freshly ground black pepper
2 large handfuls fresh spinach
1 tablespoon olive oil

For the potatoes and spinich:

Place the chopped potatoes into a pan of boiling salted water and boil for 10-12 minutes or until tender and drain.
Add the olive oil and chives and roughly crush with a fork.
Stir in the chopped mango, chilli flakes and season well with salt and freshly ground black pepper.
Heat a little oil in a saucepan, add the spinach and wilt over a high heat for 1-2 minutes and season well with salt and freshly ground black pepper.
Pour off the excess water and set aside.

DRESSING:

5 limes, juice of all, zest of 2
2 teaspoons icing sugar
2 tablespoons olive oil
1 tablespoon chopped fresh chives

For the dressing:

Place the lime juice, zest and icing sugar into a small pan and place over a high heat.
Simmer until reduced by half, stir in the olive oil and chives and set aside.
To serve, place the crushed potatoes onto a serving plate, top with the wilted spinach and place the grilled tofu on top and pour over the dressing.

Chai Cream Cake

2008-06-09T18:27:00.000-07:00

8 tbls of Smart or Earth Balance at room temp
1 cup sugar
4 eggs or egg replacer substitute
2 tsps vanilla
2 tsps allspice
2 cups whole wheat flour
1/4 tsps salt
4 tsps baking powder
1/2 cup soy creamer

Preheat your oven at 350 degrees. Grease and lightly flour two 8 inch cake pans. Cream butter and sugar until white and fluffy. Add your eggs one at a time, beating well between each. Add vanilla. Start adding the dry indregients alternating with the soy creamer. Mix till batter is smooth. Pour into cake pans and put in the oven. Bake 25 minutes. Cool for 10 minutes.

Chai Frosting

12 tbls of Smart or Earth Balance
2 cups powdered sugar
1/2 cup honey
1 tsp vanilla
splash of soy creamer
1 tbls Chai Spice Blend (cardamom, cinnamon, ginger, star anise, peppercorn, and cloves)

Cream Frosting

1 container of tofutti's cream cheese
zest of 1 lemon
drizzle of honey ( I know it's vague but I was experimenting ;-))
1 tsp vanilla

Beat butter till light and fluffy. Add sugar then honey, vanilla and spice blend and gradually add cream till frosting is smooth and of spreading consistency.
Spread over cake and put in refridgerator for 1 hour. Mix tofutti's Cream Cheese with leman honey and vanilla till smooth. Spread Cream frosting over chilled cake and add a bit of chai blend and lemon zest on top.

Myths about Vegetarianism

2008-06-04T15:12:00.000-07:00

MYTH: "Humans were designed to eat meat."

Fact: Human anatomy suggests otherwise. We're designed to be able to eat meat occasionally, as a survival mechanism, but our digestive systems are similar to those of the other plant-eaters and totally unlike those of carnivores. Also, the less meat someone eats, the less their risk of just about every major disease. Finally, people who don't eat meat have better physical performance, whether they're athletes or not. The argument that humans are carnivores because we possess "canine" teeth ignores the facts that other plant-eaters have these same so-called canine teeth, and that only plant-eaters have molar teeth.
MYTH: "Vegetarians get little protein."

Fact: Plant foods offer abundant protein. Vegetables are around 23% protein on average, beans 28%, grains 13%, and even fruit has 5.5%. For comparison, human breast milk is only 5% (designed for the time in our lives when our protein needs are as high as they'll ever be). The US Recommended Daily Allowance is 8%, and the World Health Organization recommends 4.5%
MYTH: "Beans are a good source of protein."

Fact: There is no such thing as a special "source of protein" because all foods -- even plants -- have plentiful protein. You might as well say "Food is a good source of protein". In any event, beans (28%) don't average much more protein per calorie than common vegetables (23%).
MYTH: "Meat protein is better than plant protein. You have to combine plant foods to make the protein just as good."

Fact: This myth was popularized in the 1971 book Diet for a Small Planet and has no basis in fact. The author of the book admitted nearly twenty years ago that she made a mistake (in the 1982 edition of the same book).
MYTH: "Milk is necessary for strong bones."

Fact: McDougall: "Where does a cow or an elephant get the calcium needed to grow its huge bones? From plants, of course. Only plants. … People in Asia and Africa who consume no milk products after they're weaned from their mother's breast grow perfectly healthy skeletons in the normal size for their race. A consistent conclusion published in the scientific literature is clear: Calcium deficiency of dietary origin is unknown in humans. Dairy products contain large amounts of animal proteins. This excess protein removes calcium from the body by way of the kidneys. Knowing the physiological effects on calcium metabolism of eating excess protein explains why societies with the highest intakes of meat and dairy products--the United States, England, Israel, Finland, and Sweden--also show the highest rates of osteoporosis, the disease of bone-thinning."
MYTH: "Turkey is traditional at Thanksgiving."

Fact: Turkey wasn't a part of the Pilgrims/Indian feast at Plymouth Rock.

Avocado Smashers

2008-06-01T18:17:00.000-07:00

Ingredients
1/2 cup Smart Balance
1/4 cup Tofutti Sour Cream
1 lemon, juiced
4 garlic clove, whole
2 avocadoes
5-6 potatoes
salt
pepper

Directions
Peel and cube the potatoes, I like to leave bit of skins on then for a more earthy taste, and then wash them.
Place the potatoes in a large pot with enough cold, salted water to cover them and bring to a boil. Reduce heat and simmer for 30 min, and drain.
Meanwhile put butter, lemon in a saucepan over very, very low. Let it simmer for 20-30 minutes. Meanwhile put garlic in oven at 450 for the same amount of time. This will give it a nice almost sweet roasted flavor. It will also blend into potatoes well. When potatoes are done, drain and add Tofutti's sour cream and smash to your liking. Fold in avocado and butter and finally the roasted garlic.
Season with salt and pepper to taste.

why organic??

2008-05-29T09:13:00.000-07:00

There's lots of reasons to buy organic. First, it's better for the environment. No pesticides means healthier soil, water, and wildlife. Buying organic supports small farmers. Organic farmers can earn a fairer price for organic produce compared to factory farming. Organic farming is good for biodiversity. Organic farmers are growing a wide variety of non-genetically modified (non-GMO) fruits and vegetables. Where factory farming has shrinked our choices in the supermarket to one or two types of any produce variety, organic farmers are resurrecting many heirloom varieties.
Finally, organic foods are healthier for you. The research on whether consuming organic food is healthier for people remains inconclusive. However, the USDA's own tests show that most non-organic produce contain residual pesticides even after washing. The long term effects of consuming these pesticides has not been sufficiently studied, but they can't be good for you. In a perfect world, we would buy all of our groceries organic. Unfortunately, organic food is still more expensive. Here is a list of 12 you should always try to get.....

1.Nectarines – 97.3% of nectarines sampled were found to contain pesticides.
2.Celery – 94.5% of celery sampled were found to contain pesticides.
3.Pears – 94.4% of pears sampled were found to contain pesticides.
4.Peaches – 93.7% of peaches sampled were found to contain pesticides.
5.Apples – 91% of apples sampled were found to contain pesticides.
6.Cherries – 91% of cherries sampled were found to contain pesticides.
7.Strawberries – 90% of strawberries sampled were found to contain pesticides.
8.Imported Grapes – 86% of imported grapes were found to contain pesticides.
9.Spinach – 83.4% of spinach were found to contain pesticides.
10.Potatoes – 79.3% of potatoes were found to contain pesticides.
11.Bell Peppers – 68% of bell peppers were found to contain pesticides.
12.Red Raspberries – 59% of red raspberries were found to contain pesticides.

Wild Mushroom Risotto

2008-05-29T00:12:00.000-07:00

3 14 1/2-ounce cans vegetable broth
3 tbls Ghee or Hemp Butter
3 tbls olive oil
2 shallots, chopped
2 cloves garlic, chopped
2 lemons juiced
3/4 pound assorted wild mushrooms, sliced
1 cup medium-grain rice
3-4 tbls balsamic vinegar
1/4 cup coconut milk
1/2 cup white wine
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme

Pour vegetable broth in a medium to large saucepan to a simmer.
Melt 3 tablespoons ghee with olive oil in heavy large saucepan over medium heat. Add chopped garlic and shallots,sauté 1 minute. Add wild mushrooms. Cook until mushrooms are tender and juices are released. Add rice and stir to coat. Add Balsamic Vinegar and coconut milk. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add lemon juice and white wine bits at a time till fully absorbed. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

Strawberry Mousse Cake

2008-05-25T10:41:00.000-07:00

I made this for a friend and it was gone within minutes. Consenses was yummy all around....adapted from a recipe off of recipezaar.

Cake
Simply Organic white cake mix
(use egg replacer and almond milk to substitute)
a splash of vanilla extract
lemon zest

Strawberry Yogurt Mousse

1 1/2 envelopes Emes Plain Kosher Gelatin Substitute
1/4 cup water, cold
2 cups strawberry
1/3 cup granulated sugar
2 tablespoons lemon juice
1/2 cup plain soy yogurt
1/2 cup RichWhip whipping cream (non-dairy)

Syrup

3 tablespoons water
3 tablespoons granulated sugar
2 tablespoons strawberry jam

Cream Frosting and Garnish

2 cups strawberries
1 1/2 cups RichWhip whipping cream
2 tablespoons granulated sugar

Directions
CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
Follow directions on mix and add vanilla and lemon zest for that little extra something. ;-) Trust me it really brings out the flavor. Pour into cake pans and place in oven. Set out when toothpick comes out cleanly. Let cool in pan on wire rack.

MOUSSE: In a very small saucepan sprinkle gelatin sub over water; set aside.
Rinse and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin sub over low heat until clear and syrupy. Stir into strawberry mixture.
Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge.

SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in jam.

ASSEMBLY:
Take cake out of pans and place separatly on large platter top side down. Drizzle half the syrup evenly over the bottom side of each. Let set then flip cake right side up gently. Spoon strawberry mousse over cake, don't worry if mousse extends over the sides. Place one on top of other. Cover and chill thoroughly, overnight if possible.
Transfer cake to cake platter
CREAM FROSTING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and lemon zest and spread evenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time.

Unbelievably Creamy Potato Soup

2008-05-25T10:14:00.000-07:00

3-4 medium potatoes, peeled and cubed
1 cup chopped celery
1 cup carrots
6 roasted garlic cloves
2 tbls olive oil
2 cups water
2 cups soy creamer
1/3 cup toffuti's sour cream
sea salt
freshly ground black pepper

Heat the oil in a large soup pot with celery, carrots and roasted garlic - saute until tender. Remove from pot and puree in food processor. Return to pot.
Stir in the potatoes and water, cover, and keep heat on medium for 25 minutes.
Add 1/2 cup of soy creamer and stir well. The potatoes should be falling apart a bit, if you like a smoother texture take a potato masher and continue to break them down till smooth. Add the rest of the soy creamer and toffutti sour cream.
Stir the soup constantly over a medium - high heat until it becomes thick and bubbly.
Add sea salt and freshly ground black pepper to taste. You won't believe how creamy and delicious this tastes!

Couscous Connoisseur

2008-05-25T09:00:00.000-07:00

1 clove garlic, minced
1/2 small onion, chopped
1/2 carrot, halved then cut in strips
1/2 turnip, chopped in cubes
1 zucchini, halved then cut in strips
1 tsp tumeric
1 tsp cumin
1 tsp hot sauce
1 tsp grd cinnamon
1 bay leaf
1 cup of couscous
1/4 cup vegetable broth
1/4 cup olive oil
plenty of black pepper

Saute the onion, garlic in oil in large saucepan. Add carrot, turnip, zucchini, and spices. Saute. Add vegetable broth, and simmer for 15 minutes, until all vegetables are tender. Soak the couscous in boiling water for a few minutes. Then put the couscous in a bowl and cover with the stewed vegetables. There should be quite a bit of liquid, which the couscous will absorb. Sprinkle generously with pepper and cinnamon to serve. Sprinkle with fresh parmesean if you like...yum yum

Vegan Black Bean Soup

2008-05-21T09:27:00.000-07:00

1 large onion, chopped
3 cloves garlic, minced
2 cans black beans, rinsed and drained
1/4 cup fresh oregano, chopped
1/4 cup fresh cilantro, chopped
1 tsp. cumin
2 jalapenos, chopped
1-2 tsp. chile powder
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 roasted red pepper, pureed
1 cup fresh or frozen corn kernels
2 limes, juiced

In a large pot, saute the onions, garlic, until the onions are translucent. Add 1 can of the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Put other can of beans as well as the roasted red pepper in food processor or blender with 1 cup of the vegetable broth. Add that to pot. Reduce the heat to a simmer, and cook, uncovered for an hour... add additional water or vegetable broth as needed. Add the corn and lime juice, and serve in bowls with tofutti's sour cream on top with a few tortilla strips. Makes 4-6 servings.

Avocado Garden Grillers

2008-05-21T09:25:00.000-07:00

For each sandwich

2 slices of whole wheat bread
4 sun-dried tomaotes
1 roasted red peppers
1 slice of cheese
handful of sprouts
hummus to shmear
1/2 avocado, sliced
salt/pepper

Put a drizzle of olive oil in skillet on high. Shmear hummus on both sides of bread. Put sun-dried tomatoes, sprouts, avocados,and salt and pepper on one slice, the other place cheese and roasted red pepper. Place sandwich in to grill. Turn heat down to medium. Grill until both sides are golden brown.

And I promise I will get some pics uploaded soon....

Strawberry Dream Smoothies

2008-05-20T09:32:00.000-07:00

This is a raw vegan smoothie that tastes like a dream...

6 large strawberries (remove stems)
1/2 banana
1/4 c.hemp seed milk
1/4 c. almonds
1/4 c. fresh squeezed OJ

Put in food processor or blender to puree.
pour into glass and enjoy!

julia's cactus

2008-05-19T22:54:00.000-07:00

Just wanted to share with my dear friend Julia that I am taking good care of her Strawberry Cactus and it's beginning to bloom again. Sooo beautiful!

Anyone for Pho?

2008-05-19T19:51:00.000-07:00

Starting with a great recipe from vegetarian journal. Made this several times and I change it up with tofu or other various veggies on hand. Always dee-lish!!
Vegetarian Pho Bo (Vietnamese Noodle Soup)

(Serves 6)
8 cups Vietnamese style broth (see recipe that follows)
1 pound rice noodles
One 8-ounce package tofu, drained
1/4 cup red pepper, sliced
1/4 cup bean sprouts
1/2 cup shredded cabbage (such as Napa cabbage)
1/2 cup tender greens, torn into bite-sized piecescup basil leaves
1/2 cup cilantro, coarsely chopped
3 scallions, thinly sliced (both green and white parts)
3 Tablespoons chopped, roasted, unsalted peanuts (optional)
1 lime, cut into wedges
3 fresh red or green chili peppers, seeded and cut into fine rounds
Salt and freshly ground pepper to taste

Make the broth as directed. When broth has been simmering for about 10 minutes, soak the noodles as follows. Bring 4 quarts of water to boil in a large pot. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated.

Drain the noodles and divide them among six bowls. Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles.

Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Ladle the hot broth onto the noodle mixture.

Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning.

Total calories per serving: 166
Fat: 1 gram
Carbohydrates: 32 grams
Protein: 8 grams
Sodium: 726 milligrams
Fiber: 1 gram

Vegetarian Vietnamese-Style Broth
(Makes 8 cups)

8 cups clear vegetable stock
3 Tablespoons soy sauce
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
One 1-inch piece of ginger
Two 3-inch cinnamon sticks
2 pods of star anise
2 large bay leaves

Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.

Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.

Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes.

Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup.

Total calories per 1 cup serving: 25
Fat: <1 gram
Carbohydrates: 4 grams
Protein: 1 gram
Sodium: 386 milligrams
Fiber: <1 gram