Tag Archives: vegan

Lentil Salad- It’s What’s For Lunch

15 Wednesday Jun 2011

Posted by in beans, salad

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I needed something fast to make for lunches this week. This Lentil Salad fit the bill, it’s fresh, fast and taste like summer. Feel free to use any vegetables that you like, you can also swap out the herbs if you prefer to use different ones. Enjoy!

-Lentil Salad-

For the lentils:
2 c. lentils soaked in water overnight

1. Drain and rinse the lentils, place in a large pot and add 3 c. of water for every cup of lentils. (6c. total).
2. Bring to a boil, add a pinch of salt (and a piece of Kombu-optional), skim the foam of the top of the lentils. Place a lid on the pot turn down the heat to medium or medium low and simmer for 30 minutes.
3. After 30 minutes take lid of pot and pull out a few of the lentils and smash between your fingers, if they mash easily they are ready. If not cook a little longer.
4. Drain the lentils into a colander in the sink, and gently rinse the lentils under cold water. Set aside while you chop the rest of the ingredients.

Mix ins-

2 sweet potatoes, peeled and diced- use raw
1/2 c. – 3/4 c. diced celery
1 large cucumber, peeled and diced
2 garlic cloves, minced
1/2 onion, chopped
1/4 c. olive oil
1/4 c. apple cider vinegar
fresh parsley, as much as you like
fresh basil, same as above
fresh mint
salt and pepper

1. Scoop the lentils from the colander to a big bowl, add all the mix-ins and toss lightly. Mix well. Taste for salt and pepper- add more if needed.
2. Divide into containers for lunches.

Dressing- I put this in it’s own container on the side for each serving

2 tsp. olive oil
2 tsp. apple cider vinegar
2 tsp. favorite dressing of choice (I used leftover House Dressing from Tony Caputo’s)

‘Salted’ Vegan Chocolate Almond Butter Fudge

22 Friday Apr 2011

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This is a super fast, super easy and super delish. And did I mention only five ingredients as you can see from the picture. The fun thing about this recipe is the salted flavor, it helps balance the the chocolate and almond butter. I use Celtic Grey Salt- it has a natural balance of minerals and trace elements. I usually find it at Whole Foods or Good Earth.
-Salted Vegan Chocolate Almond Butter Fudge-

1 c. vegan chocolate chips
1 c. almond butter
2 T. agave nectar
1 T. vanilla
1/2 tsp. Celtic Salt

1. In a small saucepan over low heat melt the chocolate, stir until melted. Make sure to melt the chocolate low and slow.
2. When chocolate is melted stir in the almond butter until combined well. Then add the vanilla, salt and agave, stir again to combine.
3. Pour mixture into a small loaf pan or small square casserole pan. (I did prep the casserole dish with some coconut oil to make it easy to get the fudge out when sliced)
4. Place the fudge into the fridge for at least two hours to set up.
5. When ready, slice any way you want. (I sliced into 1″ squares)

Quinoa- Tabbouleh Style, It’s What’s For Lunch

21 Thursday Apr 2011

Posted by in appetizer, quinoa, salad

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I wanted something light and fresh for lunch this last week and I’ve been on a Quinoa kick so VIOLA! this is what I came up with- Quinoa Tabbouleh! Enjoy!

-Quinoa Tabbouleh Style-

2 c. cooked Quinoa
1 cucumber- peeled, seeded and diced
4 scallions, chopped
1/2 c. parsley leaves
1/4 c. chopped mint
1/2 c. Cerignola olives, chopped (I get these at Tony Caputo’s, you could use your favorite olive)
2 lemons, both juiced and 1 zested
2 T. olive oil
1/2- 3/4 c. chopped dehydrated tomatoes or sun dried tomatoes
salt and pepper

1. In a large bowl combine quinoa, cucumber, scallions, parsley, mint, olives and tomatoes. Toss lightly to combine.
2. In a separate bowl combine lemon juice and zest with olive oil and salt and pepper.
3. Pour the lemon and olive oil mixture over the quinoa and toss together lightly to combine. Taste for salt and pepper, add more if needed.
4. Refrigerate for a few hours to let flavors combine.

Hummus # 2

16 Saturday Apr 2011

Posted by in appetizer, beans, Snack

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The last time I posted a Hummus recipe was June 20, 2009 it is one of the first recipes I blogged and this is just a hybrid of that original. Billy is the snack king, he is always looking for something to snack on so if I have veggies and hummus in the fridge he’s happy, I’m happy, we’re all happy. This is a great healthy snack to have around for dipping or a great topping for a veggie hummus sandwich. Enjoy!
-Hummus #2-
15oz can garbanzo beans (drained, and rinsed- *optional: after you drain and rinse cover with fresh water and a piece of kombu and soak for 24 hours, save 1/4 c. soaking water for the hummus)
1/4 c. tahaini paste
1/4 c. olive oil
1 lemon, zest and juiced
3 garlic cloves, chopped
1/2 small purlpe onion, chopped
1/2 tsp. garlic salt
1/2 tsp. celtic salt
1/8 tsp. cayenne pepper
1/2 c. sliced almonds or chopped walnuts
1. In a food processor pulse the garlic and onion just a bit to chop into smaller pieces.
2. Next add the beans, tahaini, lemon zest and juice, salt and garlic salt, cayenne pepper. Pulse to combine, add soaking water, or regular water and mix again.
3. Scrape down sides and with the motor running drizzle in olive oil.
4. Add the almonds or walnuts and pulse lightly to combine.
*Beans and nuts make a complete protein, and nuts and seeds make a complete protein. This is why I wanted to revise this recipe and add the nuts.
*Kombu helps tenderize beans and adds minerals.

Cosmo Hippie Chef Lunch- The Soup and Salad with Cilantro Miso Vinaigrette

07 Thursday Apr 2011

Posted by in salad, soup

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Who wouldn’t want to eat this beautiful food for lunch?! I have really enjoyed my lunches the last couple days, especially today. I haven’t been sleeping well due to come serious back aches that have really been challenging. So even though I was tired and not wanting to put in the effort for lunch, I’m glad I did.

Pictured above:

–The Soup,  made with soba noodles

-The Salad, mixed baby greens, diced carrots, diced snap peas, diced avocado, Sunbridge micro greens (local grower), broccoli sprouts and topped with Tempeh (it is a meat sub and it’s 19.5% protein, rich in unsaturated fats and highly alkalizing, strengthening and easy to digest) and of course dressed with Cilantro Miso Vinaigrette (on the blog).

P.S. The bowl and plate my soup is in was given to me by my sweet grandma Little Polly. Still miss her terribly.

Fish Taco Sauce

02 Saturday Apr 2011

Posted by in dips, dressing, Fish, vegan

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Who doesn’t like the yummy white sauce that comes on fish tacos? Well I wanted to come up with a healthier version, so mine is mostly made with avocado. This sauce rocks! It’s even good as a chip dip, our friends Don and Kim eat it that way all the time. Make it for you fish tacos and I promise they will be a hit. Enjoy!

-Fish Taco Sauce-

1 whole and 1/2 avocado, cut in half and remove the seed
1 jalapeno, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 purple onion, diced
1 lemon, juiced and zest
1 lime, juiced and zest
1/2 c. veganaise (this is a dairy free mayonnaise, I know that sounds weird but I swear it good!)
salt and pepper

1. Place the avocado, onion, bell pepper, jalapeno, lemon and lime juice and zest into the food processor. Pulse a few times to combine.
2. Next add the veganaise and mix well in the food processor until smooth. Add salt and pepper to taste.
3. Let sit the the fridge for a least 2 hours to develop the flavor.

Warm Bulgar Soup- Thanks to my Whole Foods App

01 Friday Apr 2011

Posted by in soup, vegan

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Yummy! I made this soup at the beginning of the week and it was super easy and super delish! The blueprint for this recipe came from my Whole Foods App on my phone, I did add a few things of my own of course. Now listen it has been beautiful here (SLC) yesterday, today and hopefully tomorrow but then Sunday more rain and chilly. No big deal make a pot of this soup and some tuna sandwiches and it will be a great day. I think when I make this soup again on Sunday I am going to use Quinoa instead of the Bulgar. I’ll be sure to update y’all on which one is better. Good luck and Enjoy!

-Warm Bulgar Soup-

2 tsp. Coconut Oil (this is what I saute with)
1 carrot, diced
1/2 c. leafy celery, diced
1/2 purple onion, diced
1/2 yellow onion, diced
1 garlic clove, chopped
1 jar tomatoes (I used my own canned tomatoes), or 14oz can
1 tsp. ground coriander
1/2 tsp. cinnamon
1 c. Bulgar (I get mine in the bulk section at Whole Foods), this is also what you use for tabbouleh
1/4 c. chopped parsley
1 T. fresh thyme, chopped
1 lemon, juiced and zest
3 c. chicken stock (I used my homemade stock)
2 c. vegetable stock (I used my homemade stock)
Salt and Pepper
Olive Oil and Parmesan Cheese, for garnish

1. In a large pot or dutch oven warm the coconut oil over medium heat, when it starts to sizzle just a bit add the onions and start to saute. After about 2 min add the carrots, cook for another 2 min then add the celery and garlic and saute all together for about 5 min. Salt and pepper lightly.
2. Next add the coriander and cinnamon and stir around to coat all the vegetables. When the spices start to stick to the bottom of the pot add the tomatoes and make sure to scrape the spices off the bottom of the pot. Next add the chicken and veggie stock (side note: you can use all chicken stock or all veggie stock, whatever you have) and bring the mixture to a boil. Salt and pepper lightly.
3. Add the Bulgar, turn stove to a simmer and cook with the lid on for about 10 min, check to see if the Bulgar is softened if not cook another 5 min. Taste the broth for salt and pepper, add more if needed.
4. Remove lid and add the fresh herbs, juice and zest of lemon and stir to combine. Turn the heat off and get ready to serve.
5. Ladle the warm soup into individuals bowls and drizzle some olive oil and sprinkle a bit of Parmesan cheese on top, VIOLA! Mangie, Mangie! (that means EAT, EAT in Italian)

Coconut Granola- DIY

28 Monday Mar 2011

Posted by in breakfast, DIY, Snack, vegan

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This is the third attempt to get this recipe on my blog, not sure what the problem is so I’ll just get to the point. The blueprint for this recipe came from a blog I follow called ‘Kath Eats Real Food’, with a few favorite ingredients of my own and another that I love about a friends granola- VIOLA, homemade granola! Enjoy.

-Coconut Granola-
2 c. raw thick rolled oats (there are gluten free ones available)
3/4 c. raw buckwheat groats (these are gluten free, and they are what we use for our raw cereal)
1/4 c. raw macadamia nuts, chopped (these remind us of Hawaii and for some reason I have a surplus of them in the fridge)
1/4 c. sunflower seeds
1/2 c. walnuts, chopped

1/4 c. coconut oil (if its solid, melt gently so it becomes liquid)
1/4 c. brown rice syrup
1/4 tsp. Celtic salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. cayenne (our friend Gwen puts this in hers and we loved it)

3/4 c. raw unsweetened coconut flakes
1/2 c. chopped dried fruit (I used papaya, this also reminds us of Hawaii)

1. Preheat the oven to 300, mix the first five ingredients in a large mixing bowl. Toss together.
2. Mix the next six ingredients in a separate bowl, you may want to whisk to ensure that all the ingredients are well mixed.
3. Pour the wet mixture over the dry mixture and toss all together making sure to coat everything well.
4. Pour mixture into a baking dish (I used my Le Creuset casserole dish because the first batch I used a cookie sheet and the granola got a little toasty) and place on the middle rack in the oven.
5. Bake for 1 hour tossing every 20 minutes.
6. When done baking, take granola out of the oven and toss in the last two remaining ingredients. Toss well and let cool completely, store in jars or containers with a tight fitting lid.

Quinoa- For Breakfast (Cosmo Hippie Chef Alert!)

25 Friday Mar 2011

Posted by in breakfast, quinoa, vegan

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For the last two weeks I have been doing a spring cleaning menu for Billy and I. Since we are trying to transition seasons I wanted to switch up our eating to get us out with the old and in with the new. We usually start our day with a pretty rich antioxidant protein shake and raw cereal, but the new menu has been raw juice (green apples, lemon, ginger, celery) and Quinoa Cereal. It always takes Billy just a few days to get used to something new, but now he loves this recipe. I think it will be our weekly morning cereal for spring and summer, and the cool thing is I will just switch the fruit for whatever is in season. Enjoy!

-Quinoa Cereal- I make a big batch of Quinoa (1c. soaked overnight in water and then cooked) and portion it out for the week, this is a individual serving.
1/2 cooked quinoa (I soak mine overnight, drain and cook. The ratio is 2 parts water to 1 part quinoa, but I go just a little less on the water since it has been soaking overnight.)
1/4 c. fresh organic blueberries
1/4 c. fresh pineapple, chopped
1 tsp. raw pumpkin seeds
1 T. walnuts, chopped
dash of cinnamon and nutmeg (freshly grated)
drizzle of agave or honey
*optional: 1/2 c. organic goat or Greek yogurt (this is how Billy likes it)
1. Scoop the quinoa into a bowl or container and put all the other ingredients on the top, it’s ready to eat.
2. I mentioned that I portion this all out for the week, when I do this it’s just the cooked quinoa and the cinnamon and nutmeg. Then every morning I take two containers out of the fridge and top it with the other ingredients.
Quinoa- Is highly appreciated for it nutritional value, and it’s protein content is very high. Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a great source of dietary fiber, phosphorous and is high in magnesium and iron. Quinoa is gluten free and easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long duration manned spaceflights! (How cool is that?!)
*I obtained this info form Wikipedia

Tofu Sour Cream- DIY

21 Monday Mar 2011

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I used to buy Tofutti sour cream but just like some of the other DIY recipes I make (Almond Milk, Kale Chips), I can make this for less money AND with better ingredients. So I was lucky to find this recipe in one of my favorite cookbooks ‘Clean Food’ by Terri Walters. Enjoy!

-Tofu Sour Cream- Makes 1 Cup (I doubled the recipe)

8 oz firm or extra firm silken tofu (I have found this sprouted tofu that I like, so I used that)
2 T. lemon juice
3 T. canola oil
2 t. brown rice vinegar (I used apple cider vinegar, and I used just a little more to give it that sour flavor)
1/2 t. sea salt
1/2 jalapeno, stem and seeds removed, chopped

1. In a food processor, whip tofu until smooth.
2. Add remaining ingredients and process until pepper is mixed in and all the ingredients are well combined.
3. Chill before serving.