Thursday, April 18, 2013

The most amazing think you will ever eat, no joke

Okay, I really think this is my most favorite vegan dish I've ever eaten.  I say that a lot, but I really think I mean it.  This recipe is from (big suprise, not) Veganomicon the greatest vegan cookbook ever (if you ask me) 

Disclamer, its kind of a lot of work and you need at least a day in advance for some of the prep, but I PROMISE it is worth it.  I make it like every week! 

So here it is, Pineapple-Cashew-Quinoa Stir-Fry

1 cup quinoa (try mixing white and red for a really eye catching dish)
1 c pineapple juice (I made my own from fresh pineapple in my blender, that way no yucks from concentrate juice)
1 c water
1/4 tsp soy sauce

4 oz raw, unsalted cashews
3 TBS peanut oil
2 scallions (which I hope are green onions because that is what I used)
2 cloves minced garlic
1 hot red chile sliced thin
1/2 inch piece ginger, peeled and minced
1 red bell pepper, diced
1 c frozen green peas or cooked edamame
1/2 c fresh basil leaves, rolled and sliced into thin shreds
2 TBS finely chopped fresh mint
10 oz fresh pineapple, cut into bite size chunks (2 cups)
3 TBS soy sauce
3 TBS vegetable stock
1 TBS mirin (contains sugar, I used rice vinegar instead)
Lime wedges for garnish  (believe me squeezing a little lime juice on this only ups the party in your mouth)

Prepare the quinoa first (in fact if possible do this at least the day before)
Combine all the quinoa ingredients in a med size pot, cover place over med/high heat and bring to a boil.  Stir a few times and reduce the heat to med/low or low and cook for 12-14 minutes or until liquid is absorbed and quinoa is cooked (you can tell its done because it will be slightly translucent and the little tail will be popped out).  Uncover and let cool, then store in an airtight container overnight.

Let's stir fry!!!
Use the largest nonstick skillet you have (at least 11 inches) or a wok.  Have all of your ingredients chopped and ready.  Place the cashews in the dry pan and heat over low heat stirring them until lightly toasted.
Remove the cashews and raise the heat to medium and add the peanut oil, scallions, and garlic.  When the garlic starts ot sizzle, add the sliced chile pepper and ginger.  Stir-fry for about 2 minutes, then add the bell pepper and peas.  Stir-fry for another 3-4 minutes until the peas are bright green.  Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
 In a measuring cup, combine the soy sauce, vegetable stock and mirin/rice vinegar.  Pour over the quinoa mixture and stir to incorporate completely and  coat the quinoa.  Continue to stir-fry for about 10-24 minutes until the quinoa is very hot.
Now try not to eat all of it in one serving!!!!!


This recipe comes to us from Alyson Lichtenthal Ofman

Makes 1 1/2 cups
What you will need:
1 12 oz. package soft Silken Tofu
4 cloves garlic, peeled and roughly chopped
juice of 1 medium lemon
2 tablespoons olive oil
1/2 - 1 teaspoons Dijon mustard
1 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper

Put all ingredients in this order in a food processor and blend until smooth. Mix a few tablespoons in with a salad or use as a dip. Lasts about 4-5 days in the fridge. Tweak the amount of lemon juice if you want more tartness.

One tip: the tofu can be watery in the package, so just drain it away as best you can. My kids don't like their dressing watery, so it's a great idea to get rid of as much moisture as possible. You can also set the tofu in a strainer to drain away even more.


This recipe was discovered by Steph at, a really fabulous place to find vegan recipes!!  THey are delicious and a husband favorite among the four of us!!  I could eat them everyday!  Steph thinks you should use less nutritional yeast and no liquid smoke, I like it like it as it is with avocado and green salsa, Alexa tops with cilantro.  The possibilities are really endless.

What you need:
1 cup white beans, rinsed and drained
1/2 cup tomatoes, chopped
1/3 cup nutritional yeast
few drops liquid smoke
garlic powder, to taste
1/2 teaspoon salt
pepper or cayenne pepper, to taste
4 ezekial sprouted grain tortillas
cilantro, to garnish
salsa, to garnish

What you do:
Blend together the white beans and tomatoes until very smooth. Add nutritional yeast, liquid smoke, garlic powder, salt and pepper. Blend again until well combined and smooth

Heat dry non-stick skillet over medium-high heat. Put a tortilla into skillet. Spread 1/2 the bean mixture on the tortilla, then top with another tortilla.

Cook over med. heat until crisp on one side and then flip.

Once it's cooked and the bean mixture is warm and gooey, remove from pan. Slice into wedges. Repeat with remaining tortillas... Top with cilantro and salsa if desired.


Courtesy of:

This recipe is soooooo yummy and EASY!!!!  I used the lower fat option of bean juice instead of olive oil and served with tortilla chips but, for real, this would be good on anything!!!!!

In your food processor add the following:

-1 can of white beans, drained and rinsed
-1 avocado, cubed
-juice from 1/2 of a lime
-1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)
-1/2 teaspoon sea salt
-1/4 teaspoon cayenne pepper
2. Blend until smooth.... EASY AS THAT!

Make this immediatley, you won't regret it!!!

Monday, April 1, 2013

Pasta with Avocados

Original Recipe from the book Veganomicon

I was skeptical of this recipe, especially being a newbie to avocado island, but as all my avocados ripened at the same time I was in desperate need of eating them before they got all mushy!!  Enter Veganomicon's Pasta Della California.  Once again, my favey-fave vegan cookbook has delivered another divine dish that was EASY to prepare!!!!

What you need:

1/2 lb whole wheat linguine
3 cups sliced brocoli (stalks and all, I thinly sliced the stalks and made tiny florets)
2 TBS olive oil or a little veggie broth to sautee the garlic and other bits in
8 cloves minced garlic
1/2 tsp lime zest
1/2 tsp red pepper flakes
1/4 c white wine
1 c veggie broth
2 TBS lime juice
1/2 tsp salt
black pepper to taste
4 c loosely packed arugula
2 avocados peeled and cut into 1 inch chunks (use ripe but pretty firm avocados here)

Get the water boiling for the pasta and prep all other ingredients while thats happening, because this is going to come together pretty quick

Cook pasta according to package directions, during the last minute throw the brocolli in, bring it back to a boil and finish cooking the pasta

While the pasta is cooking, heat a large skilled over med heat.  Add olive oil, garlic, lime zest, and red pepper and heat gently stirring for about 2 minutes.  Really be present because all it takes is just a little extra time and bam your garlic is burned!  Add the wine and turn up the heat so that the wine boils and the sauce reduces for about 2 min.  Now add veggie broth, lime juice, salt and pepper and boil then add in arugula.

When the pasta is done drain into a colander brocolli and all and then once the arugula is wilted add the pasta and brocolli to the skillet and combine.  Cook for about 3 more minutes and then gently fold the avocado in and turn off the heat.  Toss the pasta until the avocado is warmed  through.

Monday, March 25, 2013

Antioxidant Jam

Antioxidant jam:

Yummy over oatmeal or Ezekiel toast.

makes a heaping cup of jam:

1 cup mixed berries (I used mostly black currants and some raspberries)
7 midsized dates, pitted (if using medjool dates 4-5 will be enough)

1 tsp balsamic vinegar

11/2 tsp Nordic Superfood mix(whole foods)


1. Add all ingredients to a high speed blender and blend thoroughly.

Coconut Crunch Almond Meal Pancakes

   Thanks Serena

3/4 c almond meal
1 egg (or vegan egg substitute)
3 tbsp water
1 tbsp coconut oil
1 tbsp sliced almonds
1 tbsp shredded coconut
1 tsp cinnamon
1 tsp almond extract

Mix everything together. heat pan to medium. pour batter into pan and cook pancakes till one side is brown and edges are bubbly, then flip. Enjoy topped with fresh berries, bananas or nut butter. (you should double recipe for a family) Enjoy!!