Tag Archives: vegan

DIY Recipe- Almond Milk

20 Tuesday Apr 2010

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Almond Milk

I love this almond milk, this recipe was shared with me by my friend Gwen. This is another one of those items I was happy to remove from my grocery list because I can Do It Myself! I buy the almond and dates for this recipe in bulk section of my store, so it saves me money and I have better quality control when it comes to the ingredients. I probably make two jars a week but here’s the only disclaimer, this milk goes bad in about 4 days. If you can commit to using this homemade almond milk you won’t be sorry, it’s delicious and fun. I say fun because it will be a totally new experience for your taste buds and your insides will rejoice to have some thing so fresh and natural. I use this milk in our breakfast shakes and in my raw cereal. I hope you’ll try it,Enjoy.

-Almond Milk-

1/2 c. raw organic almonds (soaked overnight in water, enough to cover an inch above the almonds)
2 tsp. raw agave nectar, pure vanilla extract
4 c. water
1/2 c. pitted dates
pinch of salt

1. After the almonds have soaked overnight, drain and rinse them under fresh water. Place in the blender with the rest of the ingredients.
2. Blend until all the almonds and dates are blended well. Pour the milk into a bowl and let sit 30 min to an 1 hour. (This let’s the milk absorb all the goodness before you strain it.)
3. Strain the milk through a fine mesh strainer into a new bowl, take a spatula and press as much of the liquids from the solids through the strainer. Discard the solids, stir the milk and pour into a mason jar with a lid. Place in the refrigerator until chilled through. Enjoy!

Vegan Chocolate Pudding

05 Monday Apr 2010

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So a few months back I posted an awesome Mint Chocolate Pudding which I love, and then I came up with this one. It’s just a little easier and dairy free which is a great alternative for any diet direction. It has become one of Billy’s favorite ‘treats’, and he requests it often and I feel great about making it for him. I have also made it for my family and friends and they would agree it’s a winner, you may be a little surprised by the ingredients but don’t knock it till you try it. ENJOY
-Chocolate Pudding-
1 14-oz silken tofu (organic)
1/2 c. soy milk, (last time I used some leftover coffee, yummy)
1/2 c. maple syrup (real) or agave nectar
1/2 c. cacao powder (raw chocolate powder)
2 tsp. pure vanilla extract
pinch of salt, shake of cinnamon, dash of nutmeg
1. Put all the ingredients into the food processor and mix until smooth, just once remove lid and scrape down sides, put lid back on and mix again until totally smooth.
2. Divide into 6 ramekins, place in the refrigerator at least an hour before serving.

Happy Easter- Asparagus Salad

05 Monday Apr 2010

Posted by in appetizer, salad

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So I woke up looked outside, and guess what? MORE SNOW. Usually I don’t complain about the weather but I’m a little over the snow, let’s get on with SPRING! At least it is Easter and that makes it feel like spring and I had my mom’s famous Lasagna to look forward to later.
Earlier in the week my mom called and asked us to come over for a family get together on Easter, we were in ofcourse. Then she said “are you guys interested in eating meat?” sounds funny right? But here’s the thing we (Billy and I) don’t eat much meat at our house, just a personal choice. The cool thing for us is that when we do decide to partake in meat it’s usually something special like Thanksgiving turkey or my mom’s famous Lasagna, and it didn’t disappoint. Thanks mom and big Mike for a great get together and mom your Lasagna is amazing, so worth abandoning my veggie ways for a classic homemade dish of love.

P.S. I made an Asparagus dish to take to my mom’s, here’s the recipe ENJOY.

-Stalker Salad-

1 lbs. asparagus
1/4 c. finely minced red onion
1/4 c. minced red or yellow pepper
3 T. olive oil
1 T. Dijon mustard
3 T. white wine vinegar (I used a apricot wine vinegar that I got at the Farmers Market, yummy)
salt and pepper to taste

1. Trim the ends from the asparagus and steam for 5 minutes until tender, but not mushy. (I roasted mine, seasoned with olive oil in a 400 degree oven for 17 minutes)
2. In a medium mixing bowl combine the rest of the ingredients. When asparagus is ready lay them in a shallow dish and drape with the mixture in the bowl.

*This dish came from one of my long time clients Mary Strickland, thanxMary.

Pumpkin Corn Bread

04 Sunday Apr 2010

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So if you are an avid cook like myself you probably have a hard time throwing away food. I’m always looking for creative ways to use up extra ingredients, that is how this recipe came to be. I had leftover pureed carrots and yams from the Mac and Cheese and remembered that I had pulled this recipe out of the November issue of Better Homes and Gardens while waiting for an oil change on our Prius one Friday afternoon with Billy. I was hoping to make it for Thanksgiving to go in my stuffing recipe but it never happened. But I had to use up the rest of those purees and thought about this recipe, and you’ll never guess what I did with the corn bread… I used it to make corn bread croutons for Black Bean Soup! I’ll give you the recipe the way it’s written and then off to the side tell you what I used, mine is actually vegan. Enjoy.
-Pumpkin Corn Bread-
6 T. butter (I used Earth Balance Butter)
2 c. cornmeal (I used Bob’s Red Mill Coarse Cornmeal, I like the texture)
1/3 sugar (I used Agave Nectar)
2 T. masa harina or corn flour (I used whole wheat flour, it’s just what I had)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 tsp. pumpkin spice
1 c. buttermilk (I used soymilk)
1 8-oz carton sour cream (I used 1/2 c. Tofutti Sour Cream)
1 egg lightly beaten (I used egg replacer)
3/4 cup canned pumpkin (I used a mixture of the leftover carrot and sweet potato/yam puree)
1. Heat oven to 350 F. Generously brush a 12 inch cast iron skillet with 2 T. butter (I used my bread pan put you could also just use a square pan) they also suggest using 22 muffin tin cups. But if using the muffin tins only cook 8-10 minutes or until toothpick inserted comes out clean.
Set aside.
2. In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder and soda, salt and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.
3. Bake for 22 minutes or until toothpick inserted comes out clean, cook on wire rack. Serve warm with whipped butter. (Or make croutons like me )

Outdoor Table for Two- Kale and Sausage

06 Saturday Mar 2010

Posted by in breakfast, vegan

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So we’ve added something savory, and naughty to our breakfast routine… Kale and ‘Sausage’. Really for breakfast? Yes! I’m always striving to balance our meals in a healthy way, and since our yummy hot cereal is sweet this savory addition is another way for us to up our veggie count for the day plus a little added protein to balance the potential carb overload. So when I say ‘Sausage’ I’m talking about a new product I’ve come across from a company called Field Roast, there an artisan vegan meat company. All there product are made from vegetable protein, I like the Smoked Apple Sausages.
-Kale and Sausage
1 link Field Roast Smoked Apple Sausage, cut into small bite size pieces
1 bunch Kale, take leaves off the stem and cut up into smaller pieces
olive oil
salt and pepper
small wedge lemon
1. Start by heating oil over medium heat in a saute pan, when oil is hot toss in sausage and start sauting.
2. When sausage has started to brown add the chopped kale and begin to saute. Toss often until wilted but still bright in color.
3. When wilted enough for you, season with salt and pepper and and the juice of some lemon.
4. Serve immediately. Enjoy!

Sweet Tooth- Peanut Butter Cups

24 Sunday Jan 2010

Posted by in dessert, vegan

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When the new year is upon us it gives us this little extra incentive to better the places in our lives where we can improve. For some of us that might be traveling more, taking more time for ourselves, and maybe possibly eating better. I bet it’s safe to say that eating right is the number one place in our lives we resolve to be better. That’s what happened at our house this year, for the most part we do really well, but my sweet loving man has a major sweet tooth. So much so that if I ask him to run to the store he can’t help but stop by the bulk candy section, and then tries to unwrap the candies in the pocket of his sweat shirt to not get caught. Seriously. I finally had a come to Jesus talk with him and my mom about there love affair with Red Vines, these two were like animals when it came to this crap, double fisting it. Sorry but candy is not supposed to be an everyday treat, and my sweet husband was partaking in the candy dish at work EVERYDAY! So when January 1 rolled around I asked him to give up sugar for thirty days. I wasn’t sure if he could do it the first week he came home with a headache, damn withdrawals. He stayed strong and as far as I know he’s been on the straight and narrow. But I didn’t want him to feel deprived, all things in moderation, so I thought I would offer him some healthy, creative, responsible alternatives, after all I love that man of mine and I want him to remember where the sweet love resides… at home! So this next is one of the alternatives we have been enjoying.
This first one comes from one of the new cookbooks I got for Christmas,’The Kind Diet’, by Alicia Silverstone. I was so impressed with this cookbook, it gives options for where ever you are on you conscious eating journey. Billy can’t keep his hands off these. Enjoy.
-Chocolate Peanut Butter Cups- a.k.a. Reese’s Peanut Butter Cups
1/2 c. Earth Balance butter
3/4 c. crunchy peanut butter (preferably unsweetened and unsalted)
3/4 c. graham cracker crumbs or 10 graham cracker squares
1/4 c. maple sugar, (I used agave nectar)
1 c. grain sweetened, nondairy chocolate or carob chips
1/4 c. soy, rice or nut milk (I used soymilk)
1/4 c. chopped pecans, almonds, or peanuts
1. Line a 12 cup muffin tin with paper liners, set aside.
2. Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar or agave, mix well and remove from the heat.
3. Divide the mixture, about 2 T. per cup among the muffin cups.
4. Combine the chocolate and milk in a small saucepan over low-med heat, stir until chocolate starts to melt. Turn off heat and continue to stir until completely melted.
5. Spoon chocolate mixture over the peanut butter mixture and top with chopped nuts.
6. Place in the fridge to set for at least two hours before serving.

Cosmo Hippie Chef Recipe Alert- Raw Buckwheat Cereal

17 Sunday Jan 2010

Posted by in breakfast, Uncategorized, vegan

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This recipe comes from my good friend Gwen, she is always sharing her new finds in the healthy food world. I was looking for something new, fast, healthy and portable for breakfast during the week for Billy and I, this hit the mark. It’s probably going to be new for you, it was new for us but we love it.

-Raw Buckwheat Cereal-

1/4 c. buckwheat groats (I find these in the bulk section of Whole Foods or Good Earth)
1-2 tsp. sunflower seeds
1-2 tsp. gogi berries

Place all these ingredients in some kind of container with a lid. Fill the container with water just above the ingredients and place the lid on and soak overnight. In the morning drain off the water trying not to spill out the ingredients, rinse 2-3 times with fresh water and drain again. When you’ve drained all the water off top with these ingredients. Enjoy!

1/4. soy, hemp, rice or nut milk
1 T. pure maple syrup, or agave nectar
1-2 tsp. pumpkin seeds
2 T. coconut flakes
a pinch of nutmeg
a shake of cinnamon
1/2 banana

When strawberries and raspberries are in season I use those with or instead the banana.

Happy New Year- Vegan Eggnog

06 Wednesday Jan 2010

Posted by in DIY, Drinks

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Wow where does the time go? I hope you all had a great holiday season, filled with lots of love and food. We had a relaxing indulgent one of our own. I’m glad to be back on track and excited for the new year to come. Don’t you think it’s cool that every year we are given time to reflect and plan for a better year or a better us? The funny thing is that we are given that time everyday to reflect and improve. Isn’t life awesome?!

I received two great cookbooks for Christmas and look forward to sharing some new recipes. Here’s one I made during the holidays, and I got it from one of the blogs I follow ‘Elana’s Pantry’.
It’s fun, unique and of course delicious. Enjoy.
Vegan Eggnog ( I know what your thinking, try it anyways!)
3 c. almonds
4 c. water
1 T. vanilla extract
2 T. agave nectar
2 T. yacon syrup
2 t. grated fresh, or ground nutmeg
1/4 t. cinnamon, ground
pinch cloves, ground
1. Soak almonds overnight.
2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear.
3. Place soaked almonds and 4 cups of water in a vita-mix, or a blender.
4. Blend on highest speed for 90 seconds.
5. Strain milk through a fine mesh paint bag, (I used cheesecloth). Discarding solids.
6. Place almond milk in a half gallon mason jar, add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well.
7. Refrigerate until cold and serve.

Happy Halloween- Apple Cider/Pumpkin Seeds

09 Monday Nov 2009

Posted by in Drinks, Snack, vegan

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I know it is a little late for Halloween recipes but these are fun through the fall and into the winter. These two recipes are the request of my sweetie, we always have a Halloween party with our friends that have kids but since the kids were questionably sick we canceled last minute and partied with ourselves. But of course my sweet Bill has to have his ‘treats’. I hope you enjoy these as much as he does.

-Apple Cider-
6 c. apple juice
1/4 c. maple syrup or agave nectar
2 cinnamon sticks
6-8 whole cloves
2 oranges, sliced in rounds
2 1/4 c. pineapple juice
1. I place all these ingredients in a large pot or a crock pot, turn on low and let simmer until warmed through.
2. Ladle into mugs and ENJOY!
-Pumpkin Seeds-
1 1/2 T. melted butter or olive oil
2 c. raw whole pumpkin seeds
2 t. Worcestershire sauce
1/2 t. salt
1/4 t. garlic salt
1/4 t. cumin
1/4 t. paprika, chili powder
1/8 t. cayenne pepper
1. Preheat oven to 275 F.
2. Combine all ingredients in a bowl and mix thoroughly and place on a lined (parchment paper) cookie sheet.
3. Bake for 1 hour, stirring occasionally. Cool and place in a bowl to share. Enjoy

Keeping it REAL and Simple- Homemade Marinara Sauce

09 Monday Nov 2009

Posted by in DIY, pasta

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So the last time I checked in was weeks ago, and I mentioned that I was in a food funk. Nothing was inspiring me nor was I even wanting to eat, my taste buds were on hiatus. Part of this was due to the Farmer’s Market coming to a close as well as the weather here in Salt Lake won’t make up it’s mind if it wants to be cold or warm. I’m certainly not complaining about the sunshine it’s just that it is throwing my wants and cravings for a bit of a loop! So I took action and I completely cleaned the kitchen and fridge from top to bottom in hopes that cleaning out my creative space would make room for the energy to flow. Is it working? Who knows only time will tell, but there’s always in the meantime. As for the meantime, I vowed to keep it simple, and get real about this present moment. All of us go through stagnic times, it’s like riding a wave – it goes up and it goes down. No worries just go with the flow, do what you can, andthe rest will catch up.

Here’s a simple Marinara Sauce I refer to often (Everyday Italian, Giada De Laurentiis) it’s sweet an delicious and very versatile.
– Marinara Sauce-
1/4 c. olive oil, or enough to cover the bottom of the pot
2 small onions or 1 large, chopped
2-4 cloves garlic, chopped
4-6 stalks celery, chopped (I like the leafy stalks)
2-4 carrots, peeled and chopped
2 jars (I use my canned tomatoes) or cans (32oz)
2 fresh bay leaves
salt and pepper to taste
1. In a large pot over medium heat, add onions and garlic and saute until soft and translucent, about 10 minutes.
2. Add the carrots and celery and season with salt and pepper, saute until soft, another 10 minutes.
3. Add tomatoes and bay leaves and simmer until sauce thickens about an hour. Let cool and I like to puree mine in the blender, taste and season with salt and pepper if needed.