Monday, December 8, 2014
Thursday, November 6, 2014
Mix ¾ cup unflavored almond milk, 1 tbsp arrowroot powder and ¼ tsp garlic powder, then add to 1 tbsp melted Earth Balance vegan butter in a pot on low heat. Whisk the mixture, then stir in 6 tbsp nutritional yeast, 2 tsp Dijon mustard, ½ tsp salt and pepper and stir about 5 minutes until thickened. Add 1 cup canned pumpkin and stir. Garnish with paprika. Serve over your favorite pasta, or as a warm dip for bread!
makes 3-4 stuffed sweet potatoes (or just serve bean mixture on its own too!)
maple chili beans:
1 tsp extra virgin olive oil
1/3 cup chopped white onion
1 1/2 cups cooked kidney beans (1, 15oz can, rinsed and drained)
2 Tbsp pure grade B Maple Syrup (+ 1/2 tsp for the onion saute)
2 medium tomatoes, diced (I used roma tomatoes)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
1 garlic clove, chopped
1 tsp chili powder (add a pinch of cayenne for extra heat)
1/4 cup peanuts, whole (raw jungle peanuts used, but roasted will work too)
Saturday, July 5, 2014
Wednesday, May 21, 2014
When my friend offered to bring me a vegan-style lunch, I was already planning in my head what I would eat afterwards! Not because I plan my overeating, but let's face it, it takes time for a non~meat diet to become filling. It will, your body just needs time to adjust. I was happy and surprised to find that it was not only filling but delicious. They even have enchiladas, which being from New Mexico is of course thrilling for me! In fact, the last time I had such a delightful vegan meal was at a quaint Santa Fe restaurant. They implemented the same basic ingredients that always included bean sprouts and shredded carrots.
They also frequently run holiday specials, daily specials, and participate in local events like Folklife Festival which is coming up in Seattle. They are all about sharing their knowledge on healthy living! So when in West Seattle, be sure to grab a healthy meal while you take in the beautiful ocean air and scenery!
Chaco Canyon Organic Cafe is at:
4757 12th Ave. N.E.
Seattle, Wa. 98105
Saturday, April 5, 2014
Happy Easter Weekend everyone! I hope you get some well deserved sunshine, fresh air and delicious vegan eats this holiday. And a little fun too. This Happy Easter Smoothie in perky shades of pink, green and gold is the festive way to kick off your holiday. Energize your body and spirit swirling and twirling these colors. You'll be sipping on some healthy, spirit-lifting fruit and veggie nutrients too.
Get my three-tier recipe and why I think Easter smoothie making is a fantastically fun alternative to traditional egg dying...
Ever since we’ve started eating vegan foods around this here house of mine, I’ve been trying to come up with a better way to explain our eating habits. After all, even hard-core veganistas (like the beautiful, talented Ruby Roth, author of Vegan is Love) admit being wary to saying the big, fat “V” word. VEGAN. It’s like the mark of the demon, labeling you as a radical food extremist. When, really what you are is just a person who loves your body and the world too much to cut into a cow for dinner.
A few weeks ago, I chatted with Kim Barnouin of Skinny Bitch fame, and told her I was determined to come up with a better way to say “vegan” than “vegan.” She giggled and said, “Oh I am so on board with this. There has GOT to be better term out there. Tell me if you figure it out, because I want to start using it.”
Sometime mid-dinner making last Wednesday, it hit me. I would no longer tell my kids that dinner was “vegan.” No. As much as I love the description of vegan eating, it feels too harsh sometimes. I don’t want to raise my kids with labels. I want to teach them to look past labels and seek to fill their souls (and their bellies) with stuff that heals and makes them whole. Right now, with the best scientific understanding I can muster, a mostly-vegan, plant-based diet seems to be the clearest approach to wellness. However, I want them to always stay curious, to be open to new truths that may help them find an ever better, more healthy way to be.
And so, in conjuring up an Easter bunny-inspired carrot soup, it came to me. The meal I was making wasn’t for carnivores. It didn’t require viciously sharp eye teeth or the cooking off of blood and bacteria. Rather, this meal was for plant-eaters. And then it hit me…it was a plantie meal.
How cute is that!
Sunday, March 30, 2014
Spring rolls are a favorite appetizer for many people. This is classic snack. In Thai language it’s called “poh pia tod”, originally its make with spring roll sheet, sprouts, noodles, cabbage and some non veg. I eat vegetarian version in many Thai Restaurant. Fresh colorful vegetable inside and thin crispy wrapper outside makes these rolls fun to eat. From 13th April songkran, traditional Thai New Year is started so I post this my second Thai songkran recipe.
Saturday, March 22, 2014
2 large gluten free wraps, or 4 lettuce wraps
2 C cooked chickpeas
1 tbsp arrowroot powder (optional)
3/4 cup your favorite BBQ sauce (I used Amazing Dad's Original BBQ sauce)
1/2 cup sweet onion, diced
1 tomato, diced
2-4 Tbsp vegan mayo (I used Soy-Free Vegenaise)
3 Tbsp whole berry cranberry sauce
*Added ingredients if preferred:
1 bag whole cranberries (12 ounces usually)
1/2 cup water
1/2 cup coconut sugar
1/4 tsp orange zest
1 tbsp arrowroot powder
Add the chickpeas and BBQ sauce to a pot or pan on the stove top and simmer for about 10 mins. Partway through the cooking time, add in your arrowroot powder if you're using it. You don't need it, I just like adding it in to make it thicker.
Meanwhile, put your cranberries, water, and coconut sugar in a pot and bring to a boil. Stir for a few minutes, then add in your arrowroot powder. Reduce to a simmer and keep it on the stove top for another 10-15 mins. Then add in your orange zest. Let cool
While your cranberry sauce is cooling, prep your veggies: lettuce, onion and tomato.
Warm your wraps over the stove top or in the microwave if you're using wraps.
Fill up the wrap as much as you can with all of your ingredients. Spread some veganaise on your wrap, about 2 tbsp of cranberry sauce, as much chickpeas as you can and toss your chopped veggies on top. Roll up and enjoy!
Sunday, March 9, 2014
Friday, February 21, 2014
I've made a lot of juices, and I've always loved the green stuff, but I had never thought of throwing some decorative floating strawberries on a smoothie to brighten it up, since I'm usually juicing for only myself these days. I hope that changes soon so I have a reason to serve these!
Sunday, February 2, 2014
For my last detox-themed recipe of the month I thought it would be best to share my variation on homemade ginger tea. This is my favorite tea to start off the morning, especially during these winter months. It will warm and wake you immediately. Ginger has been used as a homeopathic remedy for many years. Its ability to aid digestion makes it perfect for a detox recipe. Cayenne extract mixes nicely into the tea and is known to increase your metabolism. You should be able to find it in a local natural foods shop. I recommend using whole spices for this recipe to keep the tea clear and easy to drink.
Detox Tea Recipe
Fresh Ginger Root
To make one mug full, start by heating 12oz of water in a small pot. While you’re waiting for the water to boil start peeling approximately 2oz of ginger root. Slice the peeled root into thin strips for more surface area. Add the sliced ginger, 1 cinnamon stick and 2 cloves to the water and bring to a boil. Let the ingredients simmer for 15-20 minutes or longer if you would like a stronger flavor. Discard the cloves and ginger when finished but save the cinnamon stick for your next cup. Stir in 1 to 3 drops cayenne extract (depending on how spicy you would like your tea to be), 1 teaspoon honey, and juice from ½ lemon. Pour the tea into your favorite mug and enjoy!
I find that as I get older, and as I travel and play music, I am more sensitive to the various cultural differences in food. Not to mention, if I'm in places where people drink heavily -- pretty much all of Europe! I tend to get a little fatigued after a few weeks of trying to keep up with my Irish friends who have two beers by lunchtime and my Italian friends who drink wine starting in the early evening! I realized this last time I traveled and almost fell one night, that I better keep up my strength! So I really do to implement this into my winter regime. Be well friends!
Wednesday, January 15, 2014
Love is in the air! Valentine's Day is just around the corner and it's time to start thinking about what to make for your special someone. Most people go for chocolaty desserts... not my monkey (tragic, I know). Every year on Valentine's Day we choose a special restaurant to go to~ Just the two of us. But I like to make my own dessert. I try to come up with a new dessert that is both delicious and beautiful to compliment our meal. I think this special treat might be the one!
Refined sugar, gluten, and dairy free... these mini berry cheesecakes are simply marvelous! I took my recipe for vegan mini coconut cream pies and altered them into little, delightful cheesecakes sweetened with the delicate flavor of pure maple syrup and loaded with juicy berries. The crust is the perfect compliment, with oats and pecans. I seriously can't stand the cuteness of mini desserts. Mini pies, mini cupcakes, mini cheesecakes. Be still my heart. What dessert will you make this Valentine's Day to say "I love you"?
Thursday, January 9, 2014
There was quite a bit of leftover "filling" and it actually made for a really good raw dip or spread to use on sandwiches! I will most definitely be making it again.
Spinach & Walnut Stuffed Shrooms
- 8 oz (about 20) baby bella mushrooms.
- 1/4 cup balsamic vinegar
- 1/2 red bell pepper
- 1 1/2 cups raw spinach
- 1/2 c. raw walnuts
- 2 cloves garlic
- 1/3 of a small onion
- 1/2 tbs coconut oil (you could use olive oil if making a raw spread).
- 1/2 tsp salt
- Black pepper to taste
- Preheat oven to 400 degrees. In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth. Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly fill mushrooms with spinach and walnut stuffing.
- Place stuffed mushrooms on a baking sheet and bake for about 15 minutes, or until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish.
Wednesday, January 1, 2014
I know, it’s kinda cheezy, right? Well, first off because it’s pizza… which is always cheesy. But also because there are heart-shaped beets all over it. How great is that?
I couldn’t help myself. I wanted to do a Valentine’s Day recipe that was festive but not pumped full of dyes or other artificial crap. And the fact that I love beets doesn't hurt.
Plus, think of all the different names this pizza could have. The puns are endless! Beet Still My Heart Pizza, Can You Feel My Heart Beets Pizza and Pizza Heart-On to name a few. What would you call it?