Toasted Cashew Noodles....

This dish came about because I was starving, and craving noodles. I don't normally crave noodles, but I really felt like rice noodles in some kind of Asian style sauce. I didn't feel like Peanut noodles, though I love them, and I suddenly had a simultaneous hankering for Cashews. I didn't really have many fresh veggies on hand, and wanted to keep the dish simple anyway so the preparation would be quick - the faster it's made the faster I eat! - and this is what came about.

Surprisingly this turned out super good, it's got the perfect balance of sweet, salty, spicy, tangy. I also think the cashew butter makes a great stand in for peanut butter, and lends a more mellow, yet complex and nutty flavor to the dish. I also really love the nice bit of crunch in each bite from the red cabbage garnish. I didn't have any cilantro on hand, but I imagine that would make a good garnish too, if you happen to have some. Of course if you want to 'beef' it up, you could also add some cubed baked or fried tofu, or maybe even some tempeh. But I kind of like it exactly as it is, light and easy. Two of my favorite things right now.

Toasted Cashew Noodles

For the Noodles

2 tsp Toasted Sesame Oil
3 Carrots Sliced thin
6 Radishes cut into thin half moons
3 Green Onions sliced (White and green parts separated)
2 Garlic cloves sliced thin
1/4 Cup Cashews
12oz Rice Noodles
1/4 C or less of thin sliced Red Cabbage

For the Sauce

1/4 Cup Creamy Cashew Butter
1/3 - 1/2 Cup Coconut Milk (Depending on how thick you want the sauce)
4 Tbsp Tamari
2 Tbsp Mirin
2 Tbsp Lemon or Lime Juice
2 tsp Cane Sugar
1/2 tsp Ground Ginger
1/4 tsp Smoked Paprika
1/4-1/2 tsp Sriracha or to taste

- Place the noodles in a pot of boiling water and cook for 5 minutes or until they are tender. Drain and set aside.

- Heat the Sesame Oil in a large frying pan. When it's hot add the carrot, and radish. Cook on high for about 5-7 minutes until the veg becomes soft and starts to brown. Add in the white parts of the onions, and the garlic. Lower the heat and sauté for another 3-4 minutes until everything is cooked to your liking.

- Combine all sauce ingredients in a small pot and stir until smooth. Turn the heat on high, and when it begins to simmer whisk it for about a minute. You just want to heat the sauce through long enough for it to smooth out.

- Add the Cooked Noodles to the pan of veg. Pour the sauce over, and mix to combine.

- Divide into bowls, and top with Green onions, and red cabbage.

- In a dry skillet toast the cashews over high heat for 5-8 minutes until they smell nutty and begin to brown.

- Top each bowl with a handful of cashews and enjoy!

Red Curry Rice Soup...

 

I made this soup a lot over January. It's so quick and easy which I love, but it's also super warming, comforting and packed full of nutrition and flavor. Unfortunately I didn't really write down a recipe, but this is more or less how it goes.

Red Curry Rice Soup

1Tbsp Olive Oil
1 Small Onion Diced
6-8 Garlic Cloves Minced
1 tsp Ground Ginger
3 Cups Vegan Chicken Broth
1 15oz Can Coconut Milk
2 Tbsp Red Curry Paste
1 tsp Sea Salt
2-3 Tbsp White Jasmine Rice
2-3 Baby Bok Choy
3-4 Green Onions sliced thin
1/4 tsp Gochujang or Red Pepper Flakes

- Heat the Olive Oil in a medium sized pot. Add the onion and cook for 5-6 minutes. Add the garlic and ginger and cook for another 4 minutes.

- Add the Vegan Chicken Broth and Rice. Bring to a boil and then lower to simmer. 10 Minutes.

- Add in the coconut milk, salt, and Red Curry Paste. Simmer another 10-15 minutes or until the rice is tender.

- Add the sliced Bok Choy Leaves, green onions and Gochujang. Stir to combine and cook 1-2 minutes just until the choy has wilted.

- Serve garnished with extra green onions, and Gochujang if desired.

Stir-fried Bean Curd and Chinese Flowering Chives in Garlic Black Bean Sauce....

Black Bean Sauce is one of my favorite things in Chinese Cuisine, something about that salty, earthy flavor really gets me. Since I haven’t had it in a while, and we’ve been on an Asian Food kick lately, I was really craving this long-time favorite. I just didn’t know what kind of stir-fry I wanted to make. The thing about Black Bean Sauce is that it requires a hearty protein, something that can really soak up that black bean flavor. You need a sturdy protein that can get coated and glazed in the delicious black bean sauce. Naturally I’d think to use seitan, only I don’t have any at the moment. My next thought was tempeh but wasn’t in the mood for the distinctive tempeh flavor. The next logical choice then is tofu, only I didn’t have the time to pre-bake or pre-fry the tofu to get it really firm. Then it hit me, why not use that package of Bean Curd I’d picked up at the Korean Market the other day? Oh, and why not pair it with those Chinese Flowering Chives I had sitting in my crisper drawer. Perfection!

Chinese Flowering Chives - or Garlic Chives, as they’re also sometimes called - are a relative of the onion family. They look kind of like a thin green onion - or chive - but they have little white flower buds on the end that taste more like garlic. They have a potent smell, but not a particularly overwhelming flavor. They’re great in stir-fry’s. Fried Bean Curd is a kind of tofu, it has a much lower moisture content then the regular tofu you buy at the store, and it’s been previously fried till golden. The texture is very chewy, very meaty, and it shreds rather then crumbles. It’s a great stand-in for meat in any dish, and doesn’t taste anything like regular tofu which may make it more appealing to people who claim not to like tofu. Actually both the texture and the flavor remind me more of tofu skin, then tofu. Fried Bean Curd stands up really well to stir-frying, and it paired amazing with the Chinese Flowering Chives and the Black Bean Sauce to make the perfect lunch.

Most well stocked Asian Groceries should have everything you need to make this dish, and If you love Asian food as much as we do then I urge you to go on a little scavenger hunt, and then make this dish.

Stir-fried Bean Curd and Chinese Flowering Chives in Garlic Black Bean Sauce

1 Tbsp Toasted Sesame Oil
1 Tbsp Minced Ginger
3 Garlic Cloves sliced thin
8oz Fried Bean Curd Sliced into Strips
12oz Chinese Flowering Chives cut into ½ inch pieces
2 Tbsp Fermented Black Bean Paste
2 Tbsp Tamari
2 Tbsp White Wine
2 Tbsp Brown Sugar
1 Tbsp Chinese Black Vinegar
Sesame Seeds to Garnish

- First make the marinade. Add Black Bean Paste, Tamari, White Wine, Brown Sugar, and Chinese Black Vinegar to a small bowl and whisk together. Set aside until ready to use.

- Heat Sesame Oil in large pan over medium-high heat.

- Add in Garlic and ginger and stir-fry for 2-3 minutes until fragrant and garlic is golden-brown.

- Add in Sliced Bean Curd and stir-fry for 8 minutes until golden-brown on both sides.

- Add in the Chinese Flowering Chives and stir-fry for 2-3 more minutes until softened and bright green.

- Add in Marinade, and let cook for 2-4 minutes until slightly reduced.

- Remove from heat, garnish with sesame seeds and serve over a bed of brown rice or eat as is.

*** Note - Make sure you read the labels on your Black Bean Paste. Make sure it is FERMENTED, and made with black soybeans. Do not confuse it with sweet black bean paste which is sweeter in nature and made with mung beans. Fermented black bean paste is more like a miso, where as the other kind of black bean paste is used like red bean paste in pastry’s, desserts, and other confections. *** 

Almost Raw Mango Cheesecake with Mango Glaze...

A few days ago I really wanted something sweet. I was dying for dessert, but as I mentioned a couple of days ago I’m staying away from sugar until I’m fully recovered. That means no dessert, or at least no traditionally sweetened desserts. I tried for a while to let the craving pass, and when it wouldn’t I started thinking about fruits. Only just sitting down and chomping away on a piece of fruit wasn’t really doing it for me. Then I got thinking about what I was going to do with the batch of home made cream cheese I’d made last week, and then I got thinking about cheesecake. Then I really wanted cheesecake except cheesecake is loaded with sugar. Hm! What to do?

It was then that a vague idea for a raw cheesecake popped into my head. Most raw cheesecakes are not sweetened with sugar, and a lot of them use fruit as a sweetener instead. I could get behind that right? Except I’ve made raw cheesecakes in the past and while I do enjoy them I find they always have a very strong cashew, date, coconut flavor, which is fine if that’s what you want, but it’s not really ‘cheesecake’ you know? I wanted a cake that was creamy, and cheesy, sweet and tangy, and suddenly I started thinking about mango. I mean it’s summer after all - even if it’s getting near the end of summer - and a Mango Cheesecake sounded just about perfect in that moment. Only, I was tired, and drained from being sick and didn’t want to go through the process of having to bake and look after a cheesecake, especially in the middle of an already hot evening.

So I started wondering if I could make a more traditional cheesecake using my homemade cream cheese and frozen mangos - which were the only kind I had - by employing the basic principals of raw cheesecake making. Once I got thinking like that it all kind of came together in a snap. As it turns out you can make a cheesecake in this way, and it tastes awesome. This cheesecake was so sweet, cool and mangoey the perfect treat on a humid summer evening. Yet it was creamy and tangy like a regular cooked cheesecake with not coconut, or nut aftertaste. The only problem with this particular cheesecake is storage. You see since the filling is quite liquidy you can’t store it in the fridge even after it’s been frozen, because it’ll melt and leak. I didn’t have a problem with it melting completely losing it’s shape and reverting back to pre-frozen state but it melted enough. Of course because cheese doesn’t taste great frozen, and you loose that creamy texture if it’s frozen solid leaving it in the freezer isn’t so great either. My recommendation is that this is a cake best eaten right away. Of course if you need to store it I suggest cutting the entire cake into individual slices first, then storing in the freezer. When you want to eat a slice, take it out and let it thaw for 30 minutes so it gets creamy again.

Though that might seem like some unnecessary trouble this cake is so amazing flavor-wise, that it’s really worth it, even if there’s no perfect way to store it. Of course you could always store most of it in the freezer and store individual slices in the fridge in a snap-lock container that way if it melts a little it won’t get all over your fridge. I think next week I’ll experiment and make this a full-on traditional cooked cheesecake, so I’ll let you know how that goes, but for now enjoy!

Mango Cheesecake with Mango Glaze 

Crust -

1 C Pecans
1 C Rolled Oats
½ tsp Ground Cinnamon
4 Medjool Dates Pitted and Soaked
1 tsp Vanilla Extract
2 Tbsp Coconut Oil
Pinch of Sea Salt
5-8 Drops Liquid Stevia

Filling - 

***1 ½ C Cream Cheese preferably homemade
3 C Frozen Mango Chunks Divided
2 Tbsp Lime Juice
Date Soak Water
1/4 tsp Ground Ginger
2 tsp Maca
1 tsp Vanilla Extract
Pinch of sea salt
2 Tbsp Coconut Oil
8-12 Drops Liquid Stevia

Glaze - 

1 C Frozen Mango Chunks
4 Medjool Dates pitted and soaked
Water
5-8 Drops Liquid Stevia

Instructions -

Crust -

Add Pecans and oats to a food processor and process into fine crumbs.

Add in the dates - reserve the soaking water - and coconut oil along with all other ingredients. Process until a smooth dough forms.

Turn out into a spring-form pan and press down evenly spreading the mixture across the bottom of the pan.

Freeze until ready to add the filling.

Filling -

Add 2 C mango chunks along with the date soak water leftover from the crust recipe to a high speed blender. The water should roughly yield between a third and a half cup. Add in the lime juice and vanilla extract and blend on high until completely smooth.

Add the cream cheese to the food processor along with the pureed mango mixture, coconut oil, maca, ginger, sea salt and stevia. Blend until smooth and fully incorporated.

Add in the remaining cup of mango chunks and process. You can process this until very smooth or leave it a little chunkier, it’s up to you.

Pour the filling into the prepared crust and return to the freezer. Freeze for 2-3 hours until solid but still creamy.

Glaze -

Add all ingredients to a high speed blender and blend until smooth. Pour over cheesecake when ready to serve and then serve immediately or freeze for an additional 30 minutes to firm up the glaze a little bit. Enjoy!

*** Note - I used homemade cream cheese that was made with cashews, salt, water, and 2 tbsp of coconut milk yogurt to culture it. The recipe I used was from Miyoko Schinner’s “Artisan Vegan Cheese.” though I think you could use any homemade vegan cream cheese just as long as it’s cultured. You could try making this with store-bought vegan cream cheese but honestly I don’t know how that would alter the taste and texture of this recipe. Store-bought cream cheese is full of preservatives and other ingredients and it may not freeze as well. Since my homemade cream cheese was practically raw I think it might work better then a cooked cream cheese, but feel free to experiment and let me know what you discover.*** 

Super Garlic Stir-fry Bowl...

Lately I’ve just been craving real, simple, whole, foods, and my craving’s have perfect timing because that’s exactly what my body needs right now. I know I promised to post more about my experiments with “Cookin’ Crunk” and about my Artisan Vegan Cheese making but last Monday I started getting a strange cough. By Wednesday it had gotten much worse and I was feeling quite poorly overall. I spent most of the day in bed, and by the weekend the cough had escalated to downright awful. So I broke down and went to the doctor the other day and was diagnosed with Pertussis, that’s Whooping Cough for those of you who don’t know the medical lingo. How I got Whooping Cough and who from I have no idea. I was vaccinated against it as a child, and I’m never around children - sick or otherwise - unless I happen to pass them on the street or in the store, and so far as I know I haven’t been around any sick adults either. I thought whooping cough was a dead disease, something that only surfaced in third world countries, but apparently I was wrong. After doing a bit of research I read that it has been making a fierce comeback in the United States particularly over the past 3 years. In 2012 alone there were three massive outbreaks in Washington, Wisconsin, and Vermont, and the reports of whooping cough in those areas are considered to be at epidemic levels. Personally I blame all these people who refuse to vaccinate their kids for fear of the Autism boogie man, but I wont’ get into that.

So how do you get whooping cough if you’ve been vaccinated? Well according to the doctor vaccines aren’t always 100% effective, sometimes they may prevent you from getting a disease entirely, and sometimes they may only limit the severity of the disease vaccinated against. Also vaccines apparently aren’t designed to last for a person’s entire lifetime. They’re really just meant to get you through childhood, since most of the diseases vaccinated against are more contagious - and dangerous - to children. Unfortunately for me there isn’t much the doctor could do in the way of treatment, the whole point of vaccinating is prevention, because once you get an illness like whooping cough there isn’t a cure or a treatment, you have to just let it run it’s course all on it’s own and that can take as long as a month or more. I was told that because I’m healthy and came in relatively early I might be able to kick it sooner but we’ll see.

Since conventional medicine didn’t have a lot for me I looked to my training as a holistic health practitioner to see if there was anything I could do for myself, still even natural treatment options are limited. Licorice Root, Garlic, Plantain Leaf, Mullen, Anis Seed, Echinacea, and Elderberry, are the main herbs I’ve been using but I started using those way back last Monday when the cough first came on and they’re only providing moderate and brief relief. So in addition to supportive herbs I’ve decided to simplify my diet for the time being. Smaller portions, only whole foods, little to no oil, no sugar, very limited salt. A lot of greens, a lot of fresh veggies, fruit, garlic, ginger, and wheatgrass. I think it’s helping, at least it feels good to nourish myself with whole foods. The following recipe is what I made for dinner last night and I think it turned out extremely well, it’s so packed with flavor you wouldn’t even know it didn’t have any salt, or sugar, and wasn’t cooked in oil. The important thing with this recipe is to cook it at a lower heat to preserve some of the crunch of the vegetables. It's equally important to add the garlic in closer to the end of cooking so that it retains as much nutritional potency as possible while still mellowing out a little. I'll admit this is really garlicky so it's not for the faint of heart, but you can cut back on the garlic a little if you like. Garlic is a great food for illness, and a lot of garlic is always my personal preference. Delicious and filling! I do also add a tsp of sesame oil after cooking to add a bit of sesame flavor but you can leave that out if you wish .

As for the rest of it, hopefully I’ll start feeling better soon, but in the meantime you may have to wait for those other posts I promised because honestly most days I’m not really in the mood to do too much.

Super Garlic Stir-fry Bowl

2 tsp Garlic Chili Sauce
2 Large Carrots peeled and sliced
4 C Bok Choy chopped. Leaves and stems separated.
6 Shiitake Mushrooms sliced
1 C Sliced Red Cabbage
! C Frozen Lima Beans thawed
8 Cloves Garlic sliced thin
3/4 tsp Ground Ginger
2 Tbsp Bragg’s Liquid Amino’s
Water as needed - about ½ C
1 tsp Toasted Sesame Oil per serving (Optional)
Sesame Seeds
1 ½ C Brown Rice

- Cook Brown Rice in a rice cooker according to manufacturer instructions or in a pot according to package instructions.

- Meanwhile add Garlic Chili Sauce and ground ginger to a large saute pan with roughly 1/4 cup of water. Turn on the heat to medium and bring it to a simmer.

- Add in the sliced carrots, and the bok choy stems. Saute on medium for about ten minutes until softened.

- Add in the Shiitake Mushrooms and sliced garlic and saute for another 4-5 minutes. Add in more water if the pan is getting dry.

- Add the Red Cabbage, Bok Choy Leaves, and Lima Beans. Saute until Red Cabbage is wilted but still has some crunch and lima beans are heated through.

- Add in the Bragg’s and toss to coat.

- Distribute the rice evenly amongst bowls, top each bowl of rice with a generous helping of the sauteed veggies, sprinkle with desired amount of sesame seeds, and drizzle 1 tsp of Toasted sesame oil over each bowl.

- Serve and enjoy!

***Note - Remember to leave out the sesame oil to make this oil free, and you can make this soy-free by using a soy-free sauce, in place of Bragg's.***

Black Sesame Rice with Steamed Kale, Cabbage and Edamame...

Tonight’s dinner was less of a recipe and more of a ‘lets throw some stuff together and see what happens’ kind of affair, but it turned out so good that I just had to share it. Originally I didn’t know what I wanted to make, but as the day grew later and I became more and more involved with homework I realized whatever I did choose to make wasn’t going to be anything elaborate. Midway through the day I started feeling like rice, and once I got thinking about rice I got thinking about bowls - again!

Well, I was all out of brown rice, but had a jar of black rice that I’ve been neglecting. Black rice pairs particularly well with sesame seeds which I have plenty of and so that got me thinking of Asian flavors. Asian flavors brought me to Edamame which is a good protein source, and then all I needed was a vegetable. Today I had to write an essay on the health benefits of Cruciferous vegetables, and writing that essay inspired me to utilize the kale and red cabbage that were sitting in my fridge. Steam it, and toss it into a bowl with a few well picked condiments and a lovely nutritious dinner was served.

This is a light but filling dinner packed with dense nutrition. Black rice provides you with 18 amino acids, zinc, copper, iron, carotene and several vitamins as well as protein and fiber, which makes it more nutritious then plain ‘ole brown rice. Not to mention - if you believe in such things anyway - in China black rice is claimed to be good for the kidney’s, stomach, and liver. Sesame seeds are a great source of manganese, copper, calcium, iron, phosphorus, Vitamin B1, zinc, magnesium, selenium and fiber. They’re also great at relieving the liver of oxidative stress.  Edamame provides you with complete protein - meaning it contains all of the essential amino acids - as well as fiber, calcium, iron, Vitamin A, C & E and various other minerals. Kale is the best known cancer fighting vegetables on the planet, and the richest of all leafy greens in carotenoids. Ounce for ounce it has more calcium then milk, and it’s calcium is more bioavailable then milk - meaning our bodies can utilize more of it, better. It’s also packed full of essential vitamins and minerals. Cabbage is another great cancer fighter and an immune stimulant packed full of vitamins, minerals, and phytonutrients and by now we should all be well aware of the amazing health benefits of both Ginger and Garlic.

This is exactly the kind of delicious meal you can eat every day and not feel guilty about it. Every ingredients is packed full of beneficial nutrients to help you! This is definitely going to be a ‘go-to’ meal for me from now on.

Black Sesame Rice with Steamed Kale, Cabbage and Edamame

For the Rice  

1 1/4 C Black Rice
2 ½ C Water
1 Tbsp Toasted Sesame Oil
3 Garlic Cloves minced
½-1 tsp Japanese 7 Spice blend (To taste)
1/4 C Sesame Seeds

For the Kale - Cabbage - Edamame 

! Bunch Kale torn into bite sized pieces
1 ½ C Red Cabbage sliced
1 ½ C Edamame
Sliced Green Onions to taste
2 Tbsp Rice Vinegar
2 Tbsp Bragg’s Liquid Amino’s (Tamari or Soy Sauce can be used instead)
1 Tbsp Maple Syrup
Ume Vinegar to taste
½-3/4 tsp White Truffle Oil (Optional but strongly recommended!)
½ tsp ground ginger

- Cook rice in a rice cooker, or according to package directions. Once rice is done cooking add in the sesame oil, garlic cloves, and 7 Spice blend. Stir to combine and cover the pot or cooker with a lid for 5 minutes to let the steam infuse the garlic into the rice.

- Add Sesame seeds to the rice just before serving and stir to combine.

- Meanwhile in a large pot steam the Kale, Cabbage and Edamame, for roughly 5-7 minutes until the kale is wilted and the cabbage is wilted but still a little crisp. If you need to you can steam in two batches, kale first, then cabbage and edamame together.

- Combine all the steamed vegetables in a large bowl. Add the Bragg’s Liquid Amino’s, Rice Vinegar, Ground Ginger, Maple Syrup, Ume Vinegar, White Truffle Oil, and Green Onions. Stir to combine and taste for flavor.

- Serve by scooping the rice into a large bowl, then layering in the steamed vegetables. Enjoy!

*** Note - If you taste the mix and feel it’s too salty but don’t want to add any more maple syrup to even it out you can add 5-6 drops of liquid stevia. This works really well. ***

Tempeh, Sweet Potato Stir-Fry with Assorted Vegetables and Plum Sauce...

Last nights dinner was super simple, and super quick and easy to throw together, but it was so delicious I thought I’d share it. You know, when I was an omnivore I loved stir-fry. I used to make stir-fry’s at least 2-3 nights a week, but since going vegan I hardly ever make stir-fry. I think in the 3 years I’ve been vegan I’ve only made a handful of stir-fry’s. When I stop to wonder why this is I think it’s probably because as an omnivore I lacked creativity, not to mention that stir-fry is one of the quickest and easiest ways to cook meat. Where as, as a Vegan there are so many extraordinary things one can do with vegetables that using them in a stir-fry seems a bit - well - meh. Of course, every now and then quick and easy is what you’re after - especially on a busy weeknight - and sometimes you just really want a big ‘ole heaping plate of veggies.

This stir-fry in particular is unique only in that it includes sweet potatoes and edamame - two things I’ve never seen in a ‘traditional’ stir-fry and two things I’ve rarely if ever seen in any other kind of stir-fry. It also includes a plum sauce rather then the standard ginger sauce or teriyaki sauce. I really wanted a different flavor component and I thought plum sauce would work really well with sweet potatoes - spoiler, it does! How much sauce you use is up to you, and how saucy you like your fry’s, since I was in the mood for a plate of mostly veg, I was happy with 1/4 cup of sauce though my husband added a bit more to his own plate. Experiment and see what works best for you, there’s no right or wrong amount. Lastly you can serve this fry over rice for a hearty meal - as I did for my husband - or eat it like me, just plain and on its own a big ‘ole plate of veggies. Or you can find a happy compromise and serve it over a bed of sauteed or wilted spinach, arugula, or kale. Anyway you decide to serve it I hope you enjoy!

Tempeh, Sweet Potato Stir-Fry with Assorted Vegetables and Plum Sauce 

1 Tbsp Sesame Oil
2 Small Sweet Potatoes or Yams cubed
8oz Tempeh
1 Large Yellow Onion
8 Garlic Cloves Minced 
2 tsp Fresh Grated Ginger
1 Red Bell Pepper Chopped
2 Large Carrots Sliced on the diagonal
½ tsp Red Pepper Flakes
2 Heads Broccoli Chopped
1 C Frozen Edamame
1/4-1/3C Asian Plum Sauce (Homemade or store bought)
1 Tbsp Bragg’s Liquid Amino’s (or Tamari)

- Heat the Sesame Oil in a large pan. Add peeled cubed sweet potatoes and cook on high for 10-15 minutes, until the potatoes are al dente, and even a little browned. Stir a few times to make sure they don’t stick or burn.

- Meanwhile cube the tempeh and fill a pot with enough water to cover the bottom. Place a steamer basket inside and steam the tempeh for 10 minutes until fragrant. Remove from the steamer basket and set aside.

- Add in the Garlic, Onion, grated ginger, red pepper flakes,  bell pepper, and carrots. Stir to combine and cook an additional 5 minutes.

- Lower the heat to medium. Add in the frozen Edamame, steamed tempeh and broccoli. Cook for 3-5 minutes until broccoli is bright green and tender crisp.

- Add in the Plum Sauce and Bragg’s Liquid Amino’s. Stir until well combines and then cook for 1-2 minutes until heated through, and vegetables have reached your desired level of doneness.

- Serve spooned over rice or wilted greens and enjoy!

Vanilla Orange Berry Blast Smoothie...

You all know how much I love a good smoothie right? Well over the past week this one has become my absolute favorite breakfast. The flavor is so unique a mixture of berry, vanilla, citrus and that oh so distinct grassy taste of wheatgrass. I love the not quite blended texture of the dates as well. Overall this smoothie packs an energizing antioxidant punch that’ll both nourish and satisfy you, not to mention help you through any busy Spring morning, and if it doesn’t quite feel like spring where you live then at least the light citrus notes will make you daydream of the warmer days to come. Plus, you can’t beat that beautiful, rich, majestic color. Doesn’t it make you want to smile?

Vanilla Orange Berry Blast Smoothie 

1-1 1/4C Vanilla Almond Milk
1 Large Navel Orange
2 Pitted Dates
1 Scoop Wheatgrass Powder (I use Amazing Grass)
2/3-3/4C Frozen Blueberries
4 Frozen Peach Slices
½ tsp Ground Cinnamon
Dash of Ground Ginger

- Place all ingredients into a high-speed blender and blend on high for 1 minute or until smooth. Bits of unblended date pieces are okay, and highly recommended in my opinion.

*** Note - If you prefer you can use unsweetened almond or other non-dairy milk and use a tablespoon of vanilla extract instead. Though I quite like the taste and texture of the vanilla almond milk. Also how much milk and blueberries you use depends on the strength of your blender and your personal preference for how thick you want the smoothie to be.***

Thai Inspired Cabbage Salad with Creamy Tahini Lime Dressing...

This is one of my favorite salads. Seriously. I’ve been making it frequently over the past couple of years and though it’s super simple and easy it never fails to amaze me just how satisfied I am after eating it. This is one of those recipes that came about because a growling hunger was gnawing at my stomach at a time when my refrigerator was looking pretty sparse, so I had to make due with what I had. Sometimes that’s the best way to cook. Though it can be restrictive to cook with an empty fridge and an empty pantry, it can simultaneously be inspiring. It can provide you with the kind of freedom to be creative that you might not have otherwise. There’s always something a little magical in that.

Over the years this recipe has changed and transformed. The basic heart of it however has stayed the same. It was initially inspired by Thai flavors, - Thai cuisine being one of my favorites - and those hot lazy days of mid-summer when you don't want to do a lot of cooking anyway. Though no matter how I choose to make it these days, it always has the same six basic ingredients. Cabbage, cilantro, green onions, tahini, lime juice and soy sauce. Some days I use a little more of this, or a lot more of that. Some days I throw certain ingredients in, and leave others out, it all depends on my mood and what I have on hand, and that’s the beauty of this. It’s versatile! There are no hard and fast rules to making it, as long as you have those six basic ingredients it’s a winner every time.

I really do love the cool crisp cabbage slathered in thick rich, creamy, and nutty tahini. The sourness of the lime, the saltiness of the soy sauce, the bite of the onion, and the earthiness of the cilantro. It’s such a satisfying combination, made even better by various additions. A little sweetness from agave, or bell pepper, extra crunch from bean sprouts, a little spice from the radish. Cool and creamy avocado, or sweet mango, a hint of ginger or a hint of garlic. This version that I present to you is definitely a more jazzed up version of that original salad that I first made years ago, but it is extremely delicious. Of course it’s meant to be simple, so if you don’t have everything on the list don’t fret. In keeping with the spirit of the original work with what you have, and enjoy!

Thai Inspired Cabbage Salad with Creamy Tahini Lime Dressing 

1 Small Nappa Cabbage sliced thin
½ Head Red Cabbage sliced thin
1 Large handful bean sprouts
2 Large Carrots shredded
1 bunch green onions Sliced
1 bunch cilantro Minced
6 Red Radishes Sliced Thin
1 Cucumber Sliced thin
1 Red Bell Pepper Sliced thin
Handful of Raw or Roasted Unsalted Peanuts

Half a Mango sliced thin (Optional)
Half an Avocado sliced thin (Optional)

Creamy Tahini Lime Dressing

4 TBSP Tahini
4 Tbsp Lime Juice
2 Tbsp Tamari
2 Tbsp Water (as needed)
1 Tbsp Agave
1 small piece Ginger Grated finely
1 Clove Garlic Minced
1/8 tsp Cayenne


- To make the salad slice, chop or mince all ingredients as directed and place into a large mixing bowl.

- Whisk together all the dressing ingredients in a small bowl and taste for flavor. Adjust seasonings as needed if you want more lime, more tamari, more garlic etc.. or if you need to thin it more with a little water.

- When the dressing is to your taste pour it over the salad in the mixing bowl. Mix the salad thoroughly to combine and serve!

- Enjoy garnished with extra cilantro and peanuts if desired. Or with sliced avocado and/or sliced mango.

PS: I chose to use Tahini here in the dressing because I love it, and it's what I had on hand. However if you were interested in a more traditional Thai taste, you could easily substitute almond butter or peanut butter for the Tahini. Though it's not something I do myself i'm sure it would be just as lovely.

Post Workout Elixer...

This is just a little something I’ve been drinking lately, that I knew I just had to share with you all. I know it doesn’t sound like much but it’s absolutely delicious, and after a good workout it is so refreshing and quenching. It was actually after a workout a few days ago when I threw this thing together. See I wasn’t hungry enough for a full on smoothie, but just plain old water or even plain old coconut water wasn’t going to cut it either. What I really wanted was some fresh juice but since the juicer I ordered hadn’t arrived yet I had to think of something else. After thinking it over for a few minutes I decided to make a blended drink but with the spirit of a juice.

What does that mean? Well, there aren’t really enough solid ingredients in this to make it a ‘real’ smoothie, but it’s not quite a juice either. It tastes more like a juice because it doesn’t have much pulp or fiber, and it does foam up a bit like a juice. Overall it’s lighter then a smoothie and yet super satisfying at the same time. Surprisingly it’s also quite sustaining, meaning I was pretty well sated until lunch rolled around.

Now, you may be wondering why I chose these particular ingredients. Well ordinally, I was going for a Thai sort of flavor hence the lime, the coconut, the ginger, and the basil. However just a few weeks ago I came across a delicious new smoothie recipe in a cook book that included dried plums and a quarter of a whole lemon. I love dried plums and always have them on hand, and I just happened to have lemons though I’d never considered using either in a smoothie before. Long story short that smoothie was fantastic and I loved it, and so when I was making my morning drink I decided why not pop in a bit of lemon for that extra kick of citrus and why not through in a few plums for added fiber and sweetness. In the end it worked, and I was super impressed with this drink. So for the past three days I’ve been downing a glass after each workout and I’m absolutely loving every drop of it. FYI - the color of the finished drink does leave a little to be desired thanks to green basil and dark purple almost black plums but hey, if it tastes good who cares what it looks like right?  Try it! You’ll see!

Post Workout Elixer 

1 1/4 C Coconut Water
2 ½ Tbsp Lime Juice
1/4 Lemon Seeded and Peeled
1 Tbsp Maple Syrup
1/4 tsp Ground Ginger
3-4 Dried Plums
4 Basil Leaves
2-3 Ice Cubes

- Place all ingredients into a high-speed blender and blend on high for 60-90 seconds until completely smooth.

- Pour into a glass and enjoy with a slice of lemon to garnish. This drink is particuarlly refreshing when drunk after any workout that has you sweating buckets. I’m sure it would be equally quenching on a hot day.

Tropical Avocado Smoothie...

Looking for another Green-Tastic smoothie to start your day off right? Well I have just the thing. Lately I’ve been really into the whole Avocado for Breakfast thing. Whether it’s in a smoothie or spread onto toast, I’m addicted! It’s delicious, filling, creamy, satisfying and some might even say that avocado on toast is even ‘buttery.’In a smoothie half an avocado adds depth of flavor, and creaminess which I love. Plus it makes your morning smoothie taste rich and decadent when it’s really not. Some people shy away from Avocados but not me. Healthful fats like those found in Avocado or other whole plant foods are an important part of a healthy balanced diet. Your body needs fat, your brain needs fat - unfortunately we as a species are getting far too much of the wrong kind of fat and we’re getting it far too often. However if you’re eating a healthy, balanced, nutritionally dense diet half an avocado - or a whole one - every once in a while isn’t going to do you any harm. And, while we’re on the subject of fat, I kind of like the idea that if you’re going to eat fat you may as well eat it in the morning that way you have the day to work it off and use it for energy. If you eat a lot of fat at night and then just lay around or sit on the couch your body’s just going to store the fat instead of utilize it. So indulge in a little tropical-avocado goodness and power your morning the right way, through fruit, veg and healthy fat!

Tropical Avocado Smoothie 

1 C Coconut Water
½ Large Avocado
1 C Frozen Pineapple Chunks
1 Large Satsuma Orange
1 Sliver of Ginger - or to taste
Pinch of Fresh Parsley
3 Large Leaves kale
1 tsp Spirulina - Optional

- Place everything in a high-speed blender and blend on high for 90 seconds until the mixture is smooth and creamy. Pour into a glass and enjoy!

PS: If you’re looking for something to do with that other half of Avocado you can freeze it and use it in a smoothie another day. Or you can do what I did and toast 1 slice of whole grain or gluten-free bread. Then mash the avo in a bowl with some lime juice, sea salt, black pepper, and red pepper flakes then spread it over the toasted bread. It may sound strange to you at first - trust me it took some convincing before I was even willing to try it - but it’s so freaking delicious. Your mind will literally be blown! 

Indian Spiced Lentil Loaf...

Everyone loves a good lentil loaf right? At least it seems that way. I say that because out of the 100 + cook books that I own I would say at least three quarters of them contain a recipe for a vegan ‘meatloaf’ or some variation of the classic hippy lentil loaf. Now, I was never that big a fan of ‘meatloaf,’ because well... for starters meat shouldn’t come in a loaf, ans secondly when you really think about what it is you’re eating - a big ole slab of ground beef with ketchup and breadcrumbs - it doesn’t really sound that appetizing. Certainly it’s not a very creative dish. A good lentil loaf on the other hand can blow your mind, after all lentils are a really versatile food, and I never fail to be amazed at what they can be made into. Plus on these cold winter nights when you’re dying for something savory and comforting but don’t want to do a lot of work a lentil loaf is perfect. They’re quick and easy to throw together with minimal active time. Once you have it in the oven baking you can take a shower, read a book, do some yoga, or just relax with a hot cup of tea.

Lentils loafs are also rich in nutrients. You get protein from the lentils, plus lots of healthful nutrients, vitamins, minerals and antioxidants from the array of spices and vegetables you decide to put into them. The problem though - at least for me - is that so many of the lentil loaf recipes floating around out there are the same. It’s always the same kind of lentils - usually brown - with the same basic combination of vegetables - onions, carrot, celery, - and the same combination of herbs - parsley, thyme, salt, pepper, basil, oregano. - Vegetable brother is another typical component as is soy sauce and are almost always topped with ketchup or BBQ sauce. Now, don’t get me wrong, I like this combination - a lot - but as you know I like variety. I’ve never been the type of person who makes the same thing over and over again and so I require a little more creativity in my life.

I had been thinking a lot about lentil loafs last November when I happened upon an interesting recipe in Robin Asbell’s book “Big Vegan” it was a French inspired lentil loaf with Herbs de Provence and a Dijon Mustard glaze, yum! I was immediately excited and so I made the loaf. It was beyond excellent, and it got me thinking about what other kind of cultural twists I could throw into a lentil loaf to shake things up a bit. Initially I wrote down a bunch of ideas that I’m eager to try out, but since Indian food is one of my - and my husband’s, - favorites, that seemed the most natural direction to go in first.

When I first came up with the idea I had no idea how I was really going to do it. I had no idea if it would be good or if it would even be edible, but in the end I really surprised myself because the loaf turned out really fantastic. It tasted like a big samosa covered in mango chutney. It had all the great flavors I love about Indian Cuisine, the sweet, the spicy, the pungent, all rolled up in one easy package. My husband loved it too and so we enjoyed this delicious Indian spiced loaf for 2 days as dinner and 2 days as leftovers in lunches. It was the perfect hearty meal for those cold nights that proceeded the beginning of the Christmas season.

One thing to keep in mind about this recipe however is the fact that this makes a very large loaf. It was too large for my regular loaf pan and so I baked it in a cake pan instead. If you’re not looking to make quite so much you could easily half the recipe, but remember that halving it will mean a shorter cooking time also. Anywhere from 25-40 minutes less, depending on the consistency of the loaf at the time you pour it into the pan. Though if you were so inclined to make the recipe as is it tastes fantastic as leftovers, either on it’s own or stuffed into whole grain pita bread with sliced tomato, onion, lettuce, cucumber and a little additional chutney. Or be a little more traditional and roll it up into some Naan bread. However you decide to make it just enjoy it!

Indian Spiced Lentil Loaf 

1 C Green lentils
½ C Red Lentils
3 C Water
1 1/4 C Oat Flour
6 Garlic Cloves Minced
1 Tbsp Ginger grated
1 Yellow Onion Diced
1 tsp Mustard Seeds
3 Yukon Gold Potatoes diced
1 Tbsp Peanut Oil
2 C Cauliflower Chopped
1 Large Carrot
½ Frozen Green Peas
5-6 Tbsp Curry Powder
1 tsp Ground Turmeric
½ tsp Ground Cinnamon
1/4 tsp Ground Cardamom
4 tsp Ground Cumin
2 tsp Ground Coriander
Sea salt and Black Pepper to taste
2-4 Tbsp Mango Chutney
2 Tbsp Tamarind Paste
8oz Mango Chutney

- Preheat oven to 400'F/200'C

- Cook Green and Red Lentils in 3 Cups water until tender and most of water has been absorbed. If not all the water has been absorbed by the time the lentils are tender drain in a colander. If lentils are not tender by the time the water has absorbed add more. Once cooked set aside to cool.

- Steam the Potatoes and Cauliflower until just tender, then set aside to cool.

- In a pan over medium-high heat saute the mustard seeds for a few seconds until they begin popping. Add the peanut oil, the onion, garlic and ginger and saute for 5-7 minutes until translucent.

- In food processor combine the cooked lentils, potatoes, cauliflower, onion mixture, and the oat flour. Pulse until just combined.

- Add the Cardamom, Cumin, Coriander, Salt, Pepper, cinnamon, turmeric, curry powder, tamarind paste, and the 2-4 Tbsp of Mango Chutney. Pulse until it the mixture just becomes cohesive, and the spices have been incorporated.

- Turn the mixture out into a mixing bowl. Add in the grated carrot and the frozen peas. Stir to combine. Taste for flavor and texture and adjust seasoning as needed.  More curry powder, chutney, salt etc... If the mixture is too wet add in a bit more oat flour. If it’s too dry add in a bit of oil, water, or more chutney or tamarind paste.

- Grease a 9 inch round cake pan - I used a sprongform pan, - and scrape the mixture into it. Smooth the top with the back of a spatula then top with the 8oz of Mango Chutney.

- Bake uncovered in the oven for roughly 60-75 minutes until the top is bubbling and the loaf seems firm when you insert a knife or wooden skewer into it.

- Remove from the oven and let cool on the counter top for 10-15 minutes before slicing. Serve with a giant salad!

***Note - I chose to make this recipe wheat-free, but to ensure it’s 100% gluten-free make sure you buy gluten-free oat flour, or make your own by using gluten-free oats. Alternately if you do not have a wheat or gluten intolerance you can use any type of flour that you prefer.***

Strawberry Sunshine Beet Blast...

Everyone wants to start the New Year off right. We sit down and make goals and game-plans and say we’re not going to do this and this thing today but we will do this and that thing instead. January is always full of positive energy and good intentions, but making those good intentions stick can sometimes be a little bit difficult for people. It’s part of why I don’t make resolutions - aside from the obvious, that if you want to change your life the best time to do it is now in the moment rather then wait for some arbitrary date. - Making resolutions almost sets people up for failure. For a lot of people it’s too much pressure, and when they don’t quite make their resolution the disappointment is too big, and too overwhelming. I prefer goal setting, and I set goals for myself all the time not just in January. Goal setting for me is more long-term, and sometimes the goals I set for myself are life-long. Goals are something I work towards and depending on the goal it doesn’t really matter how close I am to achieving it because every stride towards it is a stride in the right direction, and that alone is enough to fill me with happiness and positive energy.

I would say that whenever you’re making goals or resolutions less is more. Meaning, instead of making big sweeping declarations, start small. Your goals have to be realistic and manageable, and most importantly you have to know why you’re setting them in the first place. If you don’t truly want what it is you’re setting your goal for, you will never achieve it. If you say to yourself that you’re going to give up coffee, but inside you’re already looking ahead to when you might have your next cup - be it a week, a month what have you - then you’re not there yet. You’re not ready, and it’s not going to work. Instead of saying “I’m not going to have coffee again” say to yourself “I’m not going to have coffee today.” Work with that, and then move onto the next day and say the same thing. Don’t think too far ahead, and don’t think too hard about it. Make it simple, take it a day at a time, and that’s true of any goal not just giving up coffee or some other bad habit.

Of course if you are planning on leaving some bad habits behind for the New Year it’s always a good idea to replace them with a good habit. Replacing a bad habit with a good one makes the transition easier on you, and it makes you more likely to accomplish your goal if you feel like you’re getting something in return. I know for myself the most important thing in making sure I achieve my goals is starting the day out right. I know that sounds weird but if I start my day out right by getting up early, exercising, and enjoying a nutritious breakfast I find I’m overall happier and more productive throughout the day. If I sleep in, don’t exercise, and either don’t eat, or just eat whatever I’ve got lying around without putting my thought into it I’m much more likely to be lethargic, lazy, disagreeable, and spend the day wasting time. So that’s one of my biggest goals for this year, something I’ve been working on the past few days and I’m really feeling great about it.

As I said for me part of starting the day off right is about getting adequate - as well as delicious - nutrition in the mornings. I’m a total smoothie fanatic, as some of you probably already know, but after my summer holidays I kind of fell off of the smoothie wagon and wasn’t drinking them with as much regularity. Or I was drinking protein smoothies instead rather then fresh fruit and vegetable smoothies. This week I really wanted to make sure I got back on track as far as the smoothies go and so I came up with this delicious concoction yesterday. For some reason I’ve really been dreaming about beets, and what better way to utilize their amazing power, and their unique flavor? It may sound weird to you but I assure you it’s delicious and revitalizing, just give it a try! The color alone is brilliant!

Strawberry Sunshine Beet Blast 

½ of a Large Beet or 1 Small Beet peeled and chopped
2 C Frozen Strawberries
Thumb Sized Piece of Ginger
1 C Unsweetened Almond Milk
1/4 C Orange Juice
2 Collard Green Stems
1 Tbsp Flaxseed

- Place all ingredients into a high-speed blender and blend on high for 60-90 seconds until completely smooth. Pour into a glass and enjoy!

*** Note - If you feel it needs a little extra sweetness feel free to add in a tsp or two of agave. Or a pinch of pure green Stevia.***