Smoky Sauce or Cheesy Dip (GF vegan, oil-free)

This sauce is super easy to whip up if you have a high-speed blender. And it's highly versatile! I have used this on pizza, pasta, sandwiches, and crackers. I've tried fancy stovetop recipes for similar sauces and in my opinion they aren't really worth the time when you can get this flavor and texture so readily.

Yields: 3 cups

1 cup raw cashews

1 cup boiling water

1 can organic white beans (partially drained, not rinsed)*

2 tbs organic mild miso paste
1/4 cup nutritional yeast flakes

5 cloves roasted garlic

5 drops mesquite liquid smoke
1/2 tsp onion powder

1 tsp dried chives

1/2 tsp Italian herbs

1/4 tsp smoked paprika

Few dashes cayenne

Black pepper, to taste

* I used Simple Truth from Kroger/Smith's; your can of white/cannelini/great northerns might be slightly more watery or thick

Start by boiling 1 cup of water in an electric kettle. To a high-speed blender, add 1 cup of cashews and the boiled water. Open the can of beans and use the lid to drain off any excess liquid on top, but preserve the liquid keeping the beans in the can. Add all remaining ingredients to the blender. Blend on medium-high until smooth and fluffy. Add pepper to taste. I found the salt from the beans and miso to be enough.
Now get out there and slather stuff with this deliciousness!

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Xtreme Potato Leek Soup (GF V Oil-free)

I first made this soup on a cold Hallow's eve! It was a blessing then, and an absolute joy the second time with fresh bread and coconut bacon. Give it a try with family and friends!

Serves: 4-6 | Time: 55 minutes

2 lbs gold potatoes

3 leeks, chopped

1 can white beans

4 cups veggie broth

2-4 cloves of garlic

10 drops liquid smoke

2 tsp hand-ground rosemary

1 tsp onion powder

1 tsp dried thyme

1 tsp pepper

3 bay leaves

Sea salt, to taste

Coconut bacon, opt

Wash the leeks and add to a pot with enough water to cover the bottom. Cover and cook until tender, about 10 minutes. Halfway through add the garlic.

Meanwhile, chop your potatoes.

Blend the leeks and garlic with four cups of vegetable broth.

Pour into the pot and add the diced potatoes, bay leaves, and herbs.

Bring to a boil. Reduce heat to medium and simmer for 45 minutes or until potatoes fall apart when pressed with a spoon.

Drain and rinse the beans. Remove bay leaves. Add beans, pepper, and salt to taste. I also like a squeeze of lemon juice.

The consistency is up to you. I just hand mashed the potatoes with a spoon and left some chunks. Some people like to blend it to a cream.

Top with better than bacon and serve with bread!

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Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice

4.5 cups water

1 cup frozen peas & carrots

1 cup fresh corn kernels

1 onion, finely diced

2 tbs curry powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1.25 cups roasted cashews

3/4 cup unsweetened raisins
1/2 cup cilantro, chopped

Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed

1-2 tbs virgin coconut oil

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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Zoodles and Savory Sauce (GF Raw Vegan)

I know it's cold but sometimes you just don't want to cook! Especially if you just did your meal prep for the week. So eat raw!

Serves: 2-3


4 zucchini, spiralized

Savory sauce:
1-2 medium zucchini
2 handfuls whole cilantro
Handful strawberries w/ tops
Handful soaked sundried tomatoes
Handful sliced bella mushrooms
1/2 avocado (would use more)
1 orange bell pepper
1 big celery stalk
2 green onions
1/2 inch ginger
Juice of a lemon

Add all the sauce ingredients to your high-powered blender and using the tamper add just enough water to blend. Water will be released by the zoodles and will thin the sauce. Ignore that it looks like swamp goo!

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Spelt Berry Salad (Vegan, oil free, raw option)

I made this salad for a party today and it was a big hit with even some picky eaters. I lucked out!

Serves: 3 | Time: 10 min

2.25 cups sprouted spelt berries

2/3 cup chopped pecans/walnuts

1/2 cup dried cherries

1/4 cup 100% juice*

1/2 large apple, diced

2 celery stalks, sliced

3 tbs red wine vinegar

Salt & pepper, to taste

* I used a cherry and apple juice mix

Wash and soak 1.75 cups of spelt berries. Drain and let sit on the counter under a cloth for 36 hours, with one to two rinses. If you would like to eat these raw, I would recommend sprouting them for at least 48 hours (with an additional rinse).

Add to a pot with 4 cups of vegetable broth. Bring to a boil and then simmer for 55 minutes. Drain off any excess liquid and add the grains to a bowl. Add the fruit juice and vinegar, then chill the grains in the fridge (or bring to room temperature).

Chop all the ingredients. Add to a serving bowl with the cooled grains and dried cherries (sub chopped dates, if you prefer). Toss.

Add a crack of pepper and salt. Also pairs well with this feta cheese but I'm too lazy.

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Ethiopian Extravaganza (GF HCLF Vegan)

We're off!

Ethiopia is an ethnically and ecologically diverse country on the east coast of the African continent. Evidence suggests that it was from here that Homo sapiens set out for the Middle East and beyond. So let's return to our roots with a bounty of simple, healthy food.


Kik Alicha (Split Peas in Turmeric Sauce)

Serves: 4 | Prep Time: 5 min | Cook Time: 45 min

3.5 cups of water
1 cup dried split peas
1/2 med onion, minced
1/2 tsp ground turmeric
1/2 tsp granulated garlic
1 inch ginger or 1 tbs ginger paste
1/4 cup chopped cilantro (optional)

Add 3 cups of water and the rinsed split peas to a pot. Cover and bring to a boil. Crack the lid and reduce heat to medium-low. Simmer for 45 minutes.
Meanwhile, sauté your onion in a little water for 5 minutes. Add the spices and cook for another minute. Add to the cooked peas with the rest of the water.
Sprinkle in the cilantro in the last few minutes. Add salt and pepper to taste.


Atkilt Wot (Cabbage Stew)

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

1/2 head cabbage, shredded
5 gold potatoes, julienned
3 large carrots, julienned
1/2 med onion, chopped
1/2 cup veggie broth
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp sea salt

Chop all your veggies. In a large, nonstick pan add the cabbage and cook for 5 minutes on a medium-high heat. Add some veggie broth and the rest of the vegetables with your spices. Stir and cover. Cook for the remaining time, over medium heat, stirring every 5-10 minutes. Add the remaining veggie broth as needed.


Beet Salad

Serves: 4 | Prep: 5 min | Cook: 5 min

1 can of sliced beets
Juice of 1/2 lemon*
2 inches of jalapeño*
1/4 tsp garlic powder
Salt & pepper, to taste

* I used a lime
** I used a serrano pepper

Drain the beets. You can also use fresh beets, but I didn't have any. Add to a small bowl with the lemon juice. Cut off a piece of your pepper. Remove the seeds and mince. Add to the pot and cover. Cook on medium-low for 5 minutes.


Injera

Yields: 8 flatbreads | Inactive time: 24+ hours | Cook time: 40 min

3 cups teff flour
4 cups filtered water
1 tsp pink rock salt

I milled my own flour from whole grain teff. Because it is the world's smallest grain the amount of grain to flour is almost exact.
Whisk the teff flour and water. Cover with a tea towel secured with a rubber band. Store in a warm part of the kitchen for at least 24 hours (up to 5 days).
Add salt and whisk. Heat a non-stick griddle or tava. Pour roughly 1/2 cup of batter onto the pan and swirl. Cook for 5-6 minutes on medium-low heat. A large lid can be placed over the griddle to help steam the bread.
Injera does not need to be flipped. Yay! When the bread starts to pull away along the edges it is almost ready. Cut 8 squares of wax paper. Place one on a plate and use a spatula to transfer the injera.
Repeat with the remaining batter until you've made all the flatbreads.


To serve, use the injera as you would a plate. Arrange three circles of food around the plate. Roll a second injera in case you need extra. Tear of pieces of the spongy bread and use it as a spoon to scoop up the food and sop up any juices.

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Homemade Pita Bread

Homemade Pita Bread

Yields: 6 pitas | Total time: 2h 10m

Ingredients:
1 cup warm water
2.5 tsp pizza or active dry yeast
1.25 cups all-purpose unbleached flour

1.5 cups whole wheat or bread flour

1 tsp fine sea salt

1 tsp raw cane sugar

2 tsp dried Italian herbs
2 tsp EVOO (optional)

Equipment:

Mixing bowl

Rolling pin

Clean board

Shallow bowl

Silicone tongs

Baking sheet or stone

Instructions:

In a glass measuring cup, add one cup of warm water and 2.5 tsp of yeast. Stir and let rest for 5 minutes.

In a mixing bowl, add your flours, herbs, sugar and spice. Make a well in the middle.

Pour the yeasty water into the mixing bowl and stir with an oiled wooden spoon. A shaggy dough will form.

Turn out onto a clean board and oil your hands. Knead the dough for 5 minutes. It will come together very nicely.

Transform to an oiled bowl and cover with a cloth. Place in a warm oven or spot for 1.5 hours.

When risen, set your oven to 450F. Add a rectangular pizza stone beforehand, if using, otherwise wait to use a baking sheet.

On a lightly floured surface, turn out your dough and knead a few times. Tear the dough into six even pieces and roll quickly into balls. Sprinkle a little all-purpose flour into your shallow bowl. Flatten each ball slightly and dip both sides into the flour.

Use a rolling pin to make six 8-inch circle about 1/3 inch thick. It is possible to cook some while rolling the rest. Bake two at a time for 3.5 minutes on a hot pizza stone (or baking tray). There is no need to flip. It's awesome to watch them puff up!

I have a gas stove, so as they came out, I held them over the flame for 15-30 seconds on each side to get a nice color. Store them in a tortilla basket or pot so they stay warm as the rest cook.

Serve with baba ganoush and hummus or stuff with Israeli salad and couscous. There are many ways to enjoy these simple, delicious pita breads!

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Foolproof Coconut Rice (GF Vegan)

I'm one of those people that loves a plain bowl of basmati rice, but my parents really enjoy when it's flavored so I made this recipe with some leftover coconut milk. It was a hit!

If you want less starchy or non-sticky rice, the technique used here will produce perfectly separate rice grains.

Let's dive in with love!

Serves: 2-3 | Time: 45 minutes

1 cup Basmati Rice
1 cup Coconut Milk
3/4 cup Veggie Broth
1.5 tsp Coconut Sugar
Dash Cayenne (optional)

In a pot, add the coconut milk and veggie broth. Light or full fat coconut milk should work for this recipe.
Rinse and scrub your rice in warm water for a minute or two. Strain and shake off excess water. Add to the pot, stir and let soak for 20 minutes.
Stir your sugar and spice into the rice. Turn the heat to high and bring to a simmer (cover to quicken this process). When simmering, turn the heat to low and simmer for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit for 10 minutes. Do NOT remove the lid. The steam will finish cooking your rice and make it super fluffy.
After 10 minutes, remove the lid and stir your rice. Holy cow! The coconut milk makes it almost "buttery."

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5 Minute Summer Salad (GF Vegan, Raw option)

It's 95F today and I don't want to cook! Need something refreshing, but not too low calorie? This recipe is sure to please.

Serves: 1-2 | Time: 5 minutes

2 cups White Beans*
3 large Carrots
2 Gala Apples
1 hefty Cucumber
1/4 cup homemade Salsa
1 tbs Sunflower Seeds (optional)

* I buy dried beans in bulk and make big batches every weekend. Rinse canned beans well, if using.

Finely chop your fruits and vegetables. Add to a large serving bowl, then stir in the beans and salsa. Top with sunflower and fresh herbs, if desired. To keep it raw, swap the beans for sprouts.
Enjoy :)

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Farmer's market cucumbers until mine grow

As you can see, I am very patient when it comes to finely dicing things...

10 Minute Mediterranean Salad (HCLF Vegan)

Serves: 1-2 | Time: 10 minutes

1 cup Israeli Couscous
1.25 cups Veggie Broth
1 tbs chopped Basil
1/2 tsp Turmeric
1/2 tsp Cumin

3 cups chopped Kale Salad Mix*
1 cup precooked Blackeyed Peas
1 cup frozen Peas & Carrots
1 tbs natural Peanut Butter**
1 tbs fresh Lemon Juice
1-2 tbs filtered Water
1 tsp Red Curry Paste

* I buy this from Costco. Trader Joe's also sells an identical product called Cruciferous Crunch Collection
** Make sure the only ingredient is peanuts

In a small to medium-sized pot, add your veggie broth and spices. Cover and set on high heat to boil. Meanwhile, chop your basil. When the water is boiling, add your couscous and basil. Stir and turn heat to low. Cover and let simmer for 8-10 minutes (until water is absorbed).
Meanwhile, in a medium pot or large saucepan add the frozen peas and carrots (can be thawed/defrosted first, but you will need to add a little more water if you do this). Cook, covered, for 5-8 minutes on medium.
Meanwhile, grab a small bowl and whisk together the peanut butter, lemon juice, red curry paste and water. Stir this sauce into the vegetable mix. Add your beans in the last few minutes of cooking.
In a large serving bowl, spoon the spiced couscous and top with the veggie mixture. Enjoy :)

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Peach Banana Bliss Soft Serve (Raw Vegan)

Serves: 1-2

5 frozen Bananas
2 ripe Peaches
1 cup Water

You can omit the water if you have a Vitamix or want a thicker blend but I found it helpful when blending the peaches. You want to make sure to blend the peaches prior to adding the bananas so that the peel gets shredded.
Make sure your bananas are spotty before you freeze them! Mine were ultra ripe and sweet. I broke them into chunks and froze them for about 20 hours. You can let them defrost for an hour if your blender isn't that strong, but then it might get a little too soft.
Make sure your peaches are soft and juicy! Mine were fresh and room temperature.
This will give you good vibes all day!
Enjoy :)

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30 Minute Meals: Super Simple Stirfry (GF Vegan)

Serves: 1-2 | Time: 30 minutes

1 cup Volcano Rice (or other)
1lb bag Mixed Veggies, thawed
1/2 head Bok Choy, chopped
1 tbs low-sodium Tamari
4 ounces Orange Juice
1-2 tsp Sriracha sauce
1-2 tsp Ginger paste
1/2 tsp Sesame Seeds
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Sea Kelp Granules
1/2 tsp powdered Turmeric
1/4 tsp ground Cinnamon
1/4 tsp ground Cumin

Rinse your rice and add it to a medium-sized pot with the amount of water recommended by your package's directions. Cover and turn heat to high so it will boil. Meanwhile, wash your bok choy stalks and slice them in half lengthwise. Then chop it into ribbons. Add this to a large sauce pan with your thawed veggies (I chose a carrot, broccoli and cauliflower mix). Add your spices and sauces. Stir and let marinade.
When the water is boiling for your rice, turn the heat to low and let it simmer for 30 minutes.
When there is 15 minutes left on your rice, turn the heat on medium for your veggies. Cook for the remaining 15 minutes with a lid, stirring occasionally.
When done, serve your veggies on the bed of rice and top with sesame seeds. Enjoy! :)

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Majestic Banana Rice Pudding (GF Vegan)

Serves: 2 | Active time: 15 min | Total time: 30 min

1 cup Thai Purple Sticky Rice

1 cup plain Rice or Almond Milk

2 tbs of light amber Maple Syrup

2 spotty medium-sized Bananas

1 tbs Coconut Creme (optional)

1 tsp alcohol-free Vanilla Extract

2 tsp ground Ceylon Cinnamon

Pinch of Himalayan Pink Salt

Grab a medium-sized pot and add just under two cups of water. Rinse your rice and pour into the pot. Bring to a boil with high heat and then simmer for 20 minutes with the cover on.

- dance break -

Check your rice. When stirred, it should stick to the spoon and seem to clump up. Now add in the coconut creme, maple syrup, and vanilla extract.

- karaoke anyone? -

Blend one banana with the non-dairy milk. Add to your rice and then sprinkle in the cinnamon.

Stir or let thicken for 5 minutes. Meanwhile, chop your second banana.

- excited hop -

Grab a serving bowl and ladle in your rice pudding. Top with sliced bananas. Sprinkle on organic raisins or extra cinnamon, if desired.

Enjoy! :)

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Quickie Recipe: Spicy Polenta Bowl (GF Vegan)

Serves: 1 | Prep time: 2+ hours | Active time: 1 hour

1 cup yellow Cornmeal

2 1/2 cups + 1 cup Water

1/2 cup Black Beans, dry

1 can Tomato Paste (6oz)

1 try of Mushrooms, diced (50g)

1 red Capsicum, roasted & diced
3 tbs Nutritional Yeast (optional)

1 tsp Cayenne powder

1/2 tsp Turmeric
1/2 tsp Cumin

Rinse and soak black beans overnight, or for 2 hours minimum. Drain and add to a small pot, fill with water, and bring to a boil. Simmer for 1 hour or until tender.
Meanwhile, preheat your oven to 425F. Chop your mushrooms and set aside. Destem and deseed your pepper, then wrap in aluminum foil. Roast for 20 minutes.
Meanwhile, in a small pot, add one cup of water and your tomato paste. Whisk until smooth and add spices. Add your mushrooms and pepper; leave to simmer for 15 minutes.
In a medium pot, add 2 1/2 cups of water. Bring to a boil and then whisk in your cornmeal. Add nutritional yeast, if desired. Stir briskly to keep smooth and allow to thicken over 5 minutes. If you like a thinner polenta, add more water.
Drain your beans and stir them into the tomato veggie sauce. Pour polenta into a bowl and top with the mix.
Enjoy :)

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Simple Spicy Pulao (GF Vegan)

Serves: 1-2 | Time: 5 minutes

3 cups cooked Basmati Rice
3 tbs Tomato Paste
1/2-1 tbs Sriracha*
1/2-1 tbs Ginger paste
1 tsp Turmeric powder
1 tsp Amchur powder
1 tsp ground Cumin
1 tsp dried Cilantro**
1/2 tsp Kalonji
1/2 tsp Cinnamon
1/4 tsp Cardamom
1 tsp Tamarind paste (optional)
1 tsp Coconut Sugar (optional)
Few ounces (3-5) of Water

* 1 tbs is very spicy, so be careful if you are not a fan of heat
** fresh cilantro is much preferable, but that's all I had; for fresh, use about 1/4 cup chopped

Every weekend I cook a batch of rice to save time. It keeps well in the fridge or freezer. To prepare it, I soak for 30 minutes and then boil for 5. I make about 4 cups dry, which triples when cooked. It lasts a week in the fridge, and months in the freezer, and it maintains its texture well when reheated.

In a mid-size pot on medium heat add water and pastes. Stir with a wooden spoon and add spices. Small bubbles should form and it will become very fragrant. Soon the sauce will thicken and reduce slightly.
Add rice and fold. I tossed gently with two wooden spoons until the rice grains were evenly coated. Your rice shouldn't be sticky so the final product will be relatively fluffy, despite the weight of the sauce.
Serve with potatoes or flatbread.

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Spicy Fruity Salad (Vegan, GF, Raw Option)

Hey lovelies! I adapted a chutney recipe into this amazing salad that I just have to share. It is sweet, spicy, refreshing, satisfying, and pretty simple.

Serves: 1-2 | Inactive time: 8+ hours | Active time: 30 minutes

3 cups Chickpeas, soaked and cooked (302g)
1 Cucumber, sliced (320g)
1 orange Capsicum, diced (200g)
1/2 Mango, chopped (123g)
1 Apple, chopped (183g)
2 stalks Celery, chopped (92g)
1 large Carrot, diced (70g)
7 Dates, chopped (70g)
3-4 tbs Tomato Paste
Juice of 1/2 Lemon
1/4 cup of fruit juice*
2 tsp Curry powder
1 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Coriander

* I used organic cold-pressed orange mango juice

I soaked my chickpeas for 48 hours with intermittent rinses. Some of them sprouted but this is just a personal preference. A minimal soak of 8 hours is recommended and the cook time should be 30 minutes either way. If you want them raw, opt for at least 24 hours of soaking.
After I prepared the chickpeas, I let them chill in the fridge while I chopped the rest of the ingredients.
Then I made my dressing, which was tomato paste mixed with fruit juice. You can add some of the spices to this.
In a large mixing or serving bowl, add all your chopped ingredients plus chickpeas and toss. Then sprinkle with spices, drizzle on your dressing, and squeeze on the lemon juice. Toss or gently stir again.

Note: Always adjust spices to your preference. Add half the cayenne and taste test before adding the rest, for example.

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Napa Cabbage Salad with Creamy Edamame Dressing (V, GF, Foodgasm)

This post is really all about the dressing. It is the most refreshing and delicious I have ever had. It is creamy and tangy...perfect balanced between acidity and sweetness. Give it a try!

Serves: 2 | Yields: 3 cups | Time: 15 minutes

1 head of Napa Cabbage
1 package Edamame, shelled (150g)*
1 can Sweet Corn (drain and reserve liquid)
1 tbs Apple Cider Vinegar
15g fresh Cilantro/Coriander
6 oz Water (liquid from corn)
50g Dulse or Sea Kelp flakes
1 tbs Nutritional Yeast flakes
1 tsp Onion Powder
1 tsp Paprika
Juice of 1 Lime
Juice of 1/2 Lemon
Optional: dash of coriander, cumin, cayenne, turmeric

* life is easier if you buy pre-shelled - salted or not is your choice

I followed the package directions and microwaved the edamame for 5 minutes. Meanwhile, chop your cabbage and fill two large bowls.
When the edamame is done, rinse with water to cool. Add everything except the cilantro and lemon juice to a blender or food processor. Puree.
Taste and add spices or salt if desired. Add in the cilantro and pulse a few times.
Pour half into each bowl. Toss with salad spoons and squeeze the lemon on top.
This salad was so simple and addictive. If you want to get fancy, try adding orange slices or pomegranate seeds. Enjoy :)

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Sweet'n'Spicy Veggie Pasta (Raw Vegan, Low-fat)

1.1 pound Kale (500g)

2 medium Zucchini (545g)

Handful baby Carrots (150g)

Handful white Mushrooms (100g)

1/2 Red Bell Pepper (100g)

1/2 Yellow Capsicum (100g)

1 pitted Mango (150g)

1 Lemon, juiced (1/4 cup)

4 ounces Orange Juice

1 tbs red Chili paste*

1 inch fresh Turmeric**

1 inch peeled Ginger

1/4 cup fresh Cilantro

1/2 tsp Cinnamon

1/2 tsp Paprika

1/2 tsp Cumin

1 Medjool date

* 1 tsp of paste = 2 tsp of powder = 1 dried chili

** equals 2 tsp of powder

Wash and spin dry your kale. Cut or rip into bite-sized pieces. Squeeze lemon juice over kale. Massage for 2-4 minutes. Let sit. If you do not like raw kale, my mother steamed half for 10 minutes and it came out well.

Wash your zucchini. Chop off ends. Place into spiralizer and cut into ribbons or noodles. If you do not have a spiralizer, try a mandolin!

In the Vitamix, add all other ingredients. Blend for 1 minute, using the tamping rod to help. The sauce packs a punch, so use less chili if you don't like too much heat.

In a large bowl, add half of the zucchini, half of the kale, and as much sauce as you like.

Dig in :)

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