VEGAN TICKLES

REAL DEAL OATMEAL

2011-04-08T12:29:00.000-07:00

This Morning I Made:

REAL DEAL OATMEAL for breakfast.

Recipe from Raw Food for Real People by the Chef and Founder of Leaf Organics Rod Rotondi.

Soaked and sprouted oat groats,almond butter,bananas,raisins, grated apple.

Seasoned with nutmeg, cinnamon, and agave.

Topped with cacao nibs, unsweetened shredded coconut, and agave.

Delicious and so simple to make.

Soak the oats for 2 days to soften and sprout.

Add oats and the rest of the ingredients (except for the grated apple)in a food processor and process until well blended.

Stir the grated apple into the mixture.

Serve and top with cacao nibs, coconut, and agave.

You can also add cacao powder, spiralina, goji berries, or nuts.

Super healthy!!!

Super filling!!!

Super yummy!!!

BLACK EYED PEA CROQUETTES

2011-03-10T15:43:00.001-08:00

Last Night I Made:

BLACK EYED PEA CROQUETTES for Dinner.

Recipe from The Kind Diet by Alicia Silverstone.

Black eyed peas soaked over night then drained and processed in a food processor along with cilantro, nama shoyu, cumin, salt and pepper shaped into footballs and fried in oil.

Drizzled with a simple sauce made with malt barley and dijon mustard.

These take a little planning because you have to soak the black eyed peas overnight.

You CAN't use canned black eyed peas, they have way too much moisture and won't hold together.

These are super delicious and they go great with brown rice.

RAW BALLS

2011-03-09T15:30:00.001-08:00

This Morning I Made:

RAW BALLS for Snack Time.

Recipe from The Kind Diet byAlicia Silverstone.

Super easy dessert made with walnuts,dates,carob or cacao powder, maple syrup, vanilla extract, salt, almond butter, and whole almonds.

Prepared in the food processor, shaped into balls, rolled in unsweetened coconut and frozen until firm.

Guess you can call these RAW TRUFFLES.

CAULIFLOWER CEVICHE TOPPED WITH TACO SLAW, BLACK BEANS IN CHIPOTLE ADOBO SAUCE, AND FRIED RICE

2011-03-08T17:39:00.001-08:00

Sometimes the best meals are the ones you don't plan for.

Take this meal from last Saturday:

CAULIFLOWER CEVICHE TOPPED WITH TACO SLAW

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

FRIED RICE.

Guess you you can this a fusion meal.

CAULIFLOWER CEVICHE

1 head of cauliflower, cut into small pieces

1 mild brown or white onion, small diced

4 jalapenos, seeds and veins removed, minced

3 roma tomatoes, medium diced

1/2 cup cilantro

2 limes, juiced

Salt and Pepper

Steam cauliflower until slightly soft.

Drain and cool off in a glass bowl filled with ice water to stop cooking.

Once cooled, drain and chop into even smaller pieces.

Place in a bowl and add the rest of the ingredients.

Add salt and pepper to taste.

Refrigerate for 2 hours or overnight to help the cauliflower absorb the flavors.

Serve with tostadas and homemade salsa.

TACO SLAW recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

-cabbage (purple or green)

-carrots

-apple cider vinegar

-pickled jalapenos

salt

pepper

BLACK BEANS IN CHIPOTLE ADOBO SAUCE recipe also from Veganomicon.

Super spicy chipotle and onion sauce.

FRIED RICE

2 tablespoons olive oil

1/2 cup diced onion

3/4 cup frozen corn

3/4 cup frozen carrots

2 cups leftover cooked brown rice

2 tablespoons soy sauce/tamari/nama shoyu

1 tablespoon agave

pepper

Heat oil in a wok or iron skillet over high heat until hot but not smoking.

Add vegetables and sauté until caramelized.

Stir in brown rice and until broken up but you still have a few clumps of rice.

Add soy sauce and agave and stir to combined.

Flatten rice with a spatula and let the bottom caramelize.

Make sure to stir so you don't burn the rice.

Add pepper, stir and serve.

I usually add green onions, but I didn't have any that day.

My husband loved this meal so much, he said he's gonna request it often.

CHOCOLATE CHILI

2011-02-22T11:58:00.000-08:00

After seeing my husband's Auntie Karolyn post VEGETARIAN CHILI on her brand spanking new blog foodjimoto.com last week, I just had to make a pot.

I used this recipe Chocolate Chili from VegNews Magazine.

I just loved the addition of chocolate in chili.

It gives it such a unique flavor.

Deep, smoky, and spicy.

Give this recipe a try.

But one word of advice, DO NOT USE THE 3 TABLESPOONS OF CHILI POWDER AND 2 CHIPOTLE CHILES as the recipe calls for.

I only used 1 tablespoon of chili powder and no chipotles, and it turned out spicy.

And I love spicy foods!

I served the chili with homemade cornbread and tortilla chips.

I wasn't too crazy about the bread.

It tasted like it came straight out of a box.

Dry and boring.

For the toppings, I love to add texture and spice.

Red onions, diced jalapenos with seeds, avocado and cilantro.

It's been rainy and cold in Southern California, perfect weather for CHOCOLATE CHILI!!!

CAESER SALAD AND SIMPLE MISO SOUP

2011-02-17T16:20:00.001-08:00

Our New Favorite Meal:

Caeser Salad and Simple Miso Soup.

Miso Soup is super fast to prepare and so delicious.

Here's what you need:

Recipe will make 4 servings

1 tablespoon olive oil

1/2 thinly sliced

2 carrots, cut in half lengthwise then thinly sliced into half moon shapes

2 cups vegetable broth

2 cups filtered water

2 tablespoons miso

dash of salt.

2 thinly sliced green onions cut at an angle

2 cups spinach

Heat oil in a medium size soup pot.

Add onions and carrots until slightly soft.

Add stock and water and boil until vegetables onions are clear.

You want the carrots to have a bite to them when soup is served, so don't boil them to death.

In a small bowl whisk miso and 1/2 cup of soup broth then add to soup.

Turn heat down and simmer for 1 minute.

Do not boil soup after adding the miso or else the miso will separate.

Turn heat off.

Add a small amount of spinach to each bowl

Ladle soup over spinach and top with green onions.

These Caeser Salad is THE best ever!

Salad dressing recipe's from my new favorite book, Crazy Sexy Diet by Kris Carr.

The book is filled with information that will save your life and the lives if people you care.

Run out and buy it ASAP!!!

The salad dressing makes this salad special:

vegenaise

dijon mustard

lemon juice

garlic

olive oil

nutritional yeast

salt and pepper

Mixed all ingredients in the vitamix until smooth and pour over romaine lettuce, thinly sliced red onion, sunflower seeds, and thinly sliced avocado.

Topped with freshly cracked pepper.

YUMMY!!!

For crunch, we recently discovered these Organic Sprouted Whole Kernel Flourless Corn Tortillas by Food For Life.

There's 2 ways to make them crunchy:

1. Toast tortillas in a toaster oven until browned and crispy.

Make sure to watch them carefully so they won't burn.

2. Preheat oven to 350.

Cut whatever amount of tortillas you want into triangle shapes.

Place aluminum foil on a cookie sheet and spread a thin layer of tortillas and drizzle olive oil.

Baked for 10 minutes,turn and bake another 5 minutes or until slightly brown and crispy.

For this meal, I went the faster route and toasted the tortillas whole.

They turned out super crispy.

Perfect with the caesar salad.

MINI CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING AND VALENTINE'S DAY SPRINKLES

2011-02-16T10:34:00.000-08:00

For Valentine's Day I Made:

MINI CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING AND VALENTINE'S DAY SPRINKLES.

Both cake and frosting recipes from Vegan Cupcakes Take Over the World.

I made 50 and delivered them to my husband's work.

They were gone in less than an hour!!!

Guess they were a hit!!!

I really made 64, but I couldn't stop eating them.

Isa and Terry have perfected chocolate cupcakes and buttercream frosting.

The cupcakes have THE most intense chocolate flavor and they're so moist and

the frosting is rich without being too heavy.

MUSHROOM TERIYAKI PINEAPPLE BURGER

2011-02-04T13:44:00.001-08:00

Last night I Made:

MUSHROOM TERIYAKI PINEAPPLE BURGER for Dinner.

Pinto bean patties,homemade teriyaki sauce,thinly sliced mushrooms, tomatoes,green leaf lettuce, caramelized onions,vegan american style cheese on a whole wheat bun.

You can find the recipes for the teriyaki sauce here and the patty recipe here.

Both my husband and I agreed that the burger was good but not great.

The teriyaki sauce curdled once it came to room temperature...not very appetizing.

I think I'll stick to my vegan BIG MAC instead.

COCONUT YOGURT

2011-01-31T10:29:00.000-08:00

This morning I made CHEF JENNY'S COCONUT YOGURT.

It was super easy to make.

All you need is the flesh of 3 coconuts, 1/4 cup fresh coconut water, 1/2cup blueberries, agave to taste and a Vitamix.

Add coconut flesh to Vitamix and blend until smooth.

If needed add the 1/4cup coconut water to thin out.

Then add blueberries and agave to taste and blend until smooth.

Fast delicious and so nutritious!

My husband and I just learned how to open up fresh coconuts a few weeks ago from Chef Rod Rotondi owner chef of Leaf Organics in Culver City.

And now we open up our coconuts!

Select a good young coconut.

It should be heavy, full with water.

The husk should be white, not tan, beige or brown spots on the bottom.

Use a chef's knife top open.

Turn the coconut on it's side and begin husking the top of the coconut.

USE EXTEME CAUTION!!!

KEEP HANDS/FINGERS AWAY FROM KNIFE!!!

Completely husk the top of the coconuts to reveal the shell. remove all or most of the white husk left on top.

The coconut shell should have three veins that divide the top of the coconut into 3 sections like a pie chart.

Look for the biggest section and with the side of the chef's knife to make a slit by using s quick flicking motion.

Make sure it's at least 1 1/2inch to 2 inches long.

Husk Shavings

Press the tip of the chef's knife into the slit until it's about 1 inch long and the knife is securely in place.

Pull the lid off with the knife.

Use your hand to completely remove it.

Pour water into a container with a lid and refrigerate.

I got almost 6 cups of water from all 3 coconuts!!!

Next, remove the flesh using the top part of a spoon. Once the flesh is loosened, scoop it all out and place in a bowl.

Clean to remove all brown spots under running water.

I was dreading opening up the coconuts.

But, I feel like i'm an expert after opening up just 3 coconuts.

It was so easy, I'm still in shock.

If I can do it, you can too!

KIND KREME

2011-01-30T22:11:00.000-08:00

BREAKING NEWS:

KindKreme just opened their doors yesterday in Pasadena!!!

Kind Kreme is a GOURMET,RAW,VEGAN,ORGANIC Icekreme shop.

All their flavors are made in-house in small batches using organic and local ingredients.

All Icekremes are either coconut, almond milk, or cashew based.

Flavors change depending on the season.

Some flavors DO contain honey, but they're clearly labeled.

They also serve smoothies, shakes, juices, hot drinks, and treats.

Their GRAND OPENING will be held SATURDAY, FEB. 5th.

This is their second location. The other location is in Studio City.

The Pasadena location's great because it's 1 block away from a 2-story Whole Foods!

I do want to give you guys a heads up, the parking lot is small and has mostly 20 minute parking.

PICS!

On to the Icekreme:

I ordered the soft-serve chocolate vanilla swirl in a cup, but later added a sugar cone for nostalgia's sake.

My husband ordered the coconut flavor.

Both were creamy with tons of flavor.

DELICIOUS!!!

The coconut icekreme even had large coconut flakes mixed in!!!

My only complaint are the prices.

We paid $14 for 2 medium servings!!!!

YIKES!!!

But we both think it's worth it and plan on going back soon.

We plan on getting the banana split next!!!

CHEF JENNY'S COCONUT MILK

2011-01-28T15:32:00.001-08:00

I can't believe how easy it is to make COCONUT MILK!!!

All you need is:

8 Tablespoons Coconut Butter

4 cups of Water or Fresh Coconut Water

pinch of salt

Vitamix blender (optional, but works the best because of the horsepower)

Blend and sweeten to taste with agave or dates.

Pour into an airtight glass jar and refrigerate.

Will last up to 4 days.

Never again will I buy pre-made coconut milk!

CHEF JENNY'S KALE SALAD

2011-01-27T13:27:00.000-08:00

KALE SALAD

1 head of dinosaur kale, washed, hard stem removed and julienned

1 fuji apple, washed,peeled and julienned

1/3cup chopped pecans

1 avocado (or more) diced

1 lemon

1 teaspoon coconut oil

Himalayan salt to taste

1 clove garlic minced (optional)

Mix all ingredients in a bowl and massage with gloved hands (I recommend latex gloves).

Taste and adjust seasonings.

RAW FOOD CLASS WITH CHEF JENNY ROSS

2011-01-27T11:11:00.000-08:00

Last night my husband and I attended a Raw Foods Cooking class at the Pasadena Whole Foods

with Chef Jenny Ross from Costa Mesa's 118 Degrees Organic, Gourmet Plant Based Cuisine restaurant.

My husband is leaning more towards raw food, so I need to learn the simple more day-to-day raw food techniques.

We've eaten at 118 degrees twice and I loved it!!!

We've tried Juliano's restaurant in Santa Monica, Cru in SIlver Lake, Leaf in Culver City, and Cafe Gratitude in the Bay area.

But, I prefer 118 over all them.

Chef Jenny uses just the right amount of seasonings in her dishes, not too much garlic either.

The only problem is that it's so far from us, 45 minutes with no traffic.

Luckily, she sells some of her ready-to-eat items at a few local Whole Foods.

And she even has a book called The Art of Raw Living Food ,which we purchased from her last night.

Back to last night's class.

It was only $10 for and hour and a half of demonstration and tasting.

About 20 people attended the class.

Chef Jenny had all of us introduce ourselves.

There were a lot of vegans, vegan's dabbling with raw food, and people who just want to learn how to eat healthier.

Chef Jenny opened up a few coconuts (she made it look so easy!!!) and used the water and the flesh to make COCONUT MILK, COCONUT GREEN SMOOTHIE,COCONUT YOGURT, and a COCONUT KALE APPETIZER.

She also made a simple KALE APPLE SALAD.

Everything was delicious!!!

We bought 3 coconuts to open up ourselves to use in some of the recipes Chef Jenny shared with us.

I will be sharing a recipe a day starting later on today.

So check back later!

CREAMY TOMATO BARLEY RISOTTO AND BROCCOLI SPIGARELLO

2011-01-25T11:52:00.000-08:00

Last Night I Made:

CREAMY TOMATO BARLEY RISOTTO and SPICY GARLIC BROCCOLI SPIGARELLO.

Risotto recipe from Vegan Yum Yum by Lauren Ulm.

A real comforting dish made with wholesome barley, tomatoes,miso paste,nutritional yeast, and spices.

It was a real cinch to make, no slaving away adding stock until creamy.

Just brown the barley with garlic and olive oil until it starts to sizzles.

Then add the rest of the ingredients, boil, reduce heat and cook for 45 minutes or until creamy and no longer soupy.

The spigarello was a new HOLLYWOOD FARMER'S MARKET find.

I love going to the market's just so I can find new ingredients.

Spigarello is a cross between broccoli and kale.

Just cut off 1/2inch from the bottom and chop into smaller pieces and sauté with olive oil, red chili pepper flakes, garlic, salt and pepper.

It turned out amazing....nice and crunchy with a mild taste.

Both my husband and I loved it, but I told my husband not to fall in love with it, since it's seasonal and extremely hard to find.

Another new find, dandelion greens.

I plan on juicing them.

MACA ALMOND CACAO SMOOTHIE

2011-01-20T09:09:00.000-08:00

Today I Made:

MACA ALMOND CACAO SMOOTHIE for BREAKFAST.

Lately, my husband and I have been eating more high-raw vegan.

Our morning routine for the last 2 months is as follows:

Wake up- drink a few cups of room temperature water with a few drops of fresh lemon juice lemon (helps detoxify the liver).

Followed by a 20 ounce green juice (1 for each one of us) made with kale,spinach,celery,ginger,oranges, more lemon,

apple, and pears.

And for breakfast, we have an awesome smoothie made with almond milk, frozen bananas, almond butter, 1 date (for sweetness) cacao beans or nibs, melted coconut oil, and maca.

Every ingredient in our smoothie serves a purpose:

Almond milk-casein and cholesterol free non dairy milk alternative.

Almond Butter-protein

Cacao beans/nibs-extremely high in antioxidants,magnesium, and a natural antidepressant.

Coconut Oil-antiviral,antimicrobial, and antifungal properties.

Maca-increases energy, libido, and improves energy (important,since we stopped drinking coffee almost 2 months ago).

MACA- strong flavor, similar to radish. Mix into smoothie or even oatmeal.

CACAO NIBS- slightly bitter but super tasty when added to smoothies or even mixed with a few drops of agave syrup.

FARM FRESH TO YOU

2011-01-19T12:26:00.000-08:00

We finally did it!!

We are now proud members of our local CSA.

Farm Fresh To You is all ORGANIC and they deliver to your doorstep.

It can't get better than that!

The quality is amazing and the prices are very reasonable.

We signed up for the REGULAR MIXED for $31.50.

But last week's box was only $15 because of a GROUPON special.

Sorry I was too excited and forgot to take pictures.

Here's what was in this week's box:

1.5 lbs Fuji apples

4 Minneola Tangelos

1 lb. Meyer lemons

1 bunch Broccoli

1 bunch Kale

1 bunch Carrots

1 bunch Collard greens

1lb. Baby Mixed lettuces

1.5lbs. Klamath Pear Potatoes

We love FARM FRESH TO YOU so much, we changed our future orders to the MONSTER MIXED.

Which is the largest mixed (fruit and vegetable) box.

Another cool thing is that you always know what you're getting for the week just by logging onto their site.

And in case you don't like a certain veggie or fruit, you can always make substitutions and

you can always cancel your membership.

No strings attached!!!

Can't wait to start cooking!!!

EPIC SHOJIN CHRISTMAS DINNER

2010-12-29T11:31:00.000-08:00

For Christmas this year, my husband and I had THE greatest dinner ever!!!

We went to our favorite restaurant, SHOJIN!

We're still craving it.

My husband even asked Mr.Morishima (the owner) and Chef Kimiko to add all the courses to their regular menu.

They truly are geniuses!

The entire meal meal was perfect and their service was excellent as usual.

Love this restaurant!!!

They truly care about their customers.

They even gave each table a CD filled with traditional Japanese New Year's Day music.

(Above photos taken straight from their blog.)

Sorry, had to use flash for all pictures.

(Blueberry Apple Sparkling Cider)

Everything we ate was epic and made with so much love.

We're so glad we only live 15 minutes away!

CREAMY POTATO SALAD

2010-12-14T14:18:00.000-08:00

Yesterday I Made:

CREAMY POTATO SALAD.

Recipe from Skinny Bitch by Kim Barnouin.

This is THE best potato salad I've ever had!!!

And so easy to make!

All you need is a pound of small red potatoes, vegenaise,dijon mustard, apple cider vinegar, green onion, salt and pepper.

Simple, delicious, and so comforting!

ZUCCHINI PASTA

2010-12-10T13:23:00.000-08:00

Meet my new toy:

I'm trying to include more RAW VEGAN food into our diet.

So, I decided to buy a Spiral Vegetable Slicer.

The first thing I wanted to play with was zucchini.

Enter last night's Dinner:

ZUCCHINI PASTA.

Simple, easy, and so delicious.

For the zucchini, wash and dry.

Cut the ends and spiral with the slicer.

Keep spirals in a bowl at room temperature.

No need to cook, just serve as is.

For the sauce, I used the marinara sauce recipe from Vegan on the Cheap by Robin Robertson: Books.

It's sweet and super thick.

To plate, just top the zucchini with the sauce and dig in!!!

*Make sure not to mix zucchini and sauce until ready to serve.

If the zucchini sits in the sauce too long, it will become soft and limp.*

I can't wait to play with more vegetables, especially potatoes!!!

Any suggestions on what to do with the leftover zucchini?

WISDOM TEETH

2010-10-28T12:31:00.000-07:00

So this is the reason why I haven't been blogging.

I had my 2 lower wisdom teeth removed yesterday morning.

I feel like a chipmunk.

Gotta recover then back to blogging.

MIXED VEGETABLE CURRY AND CURRIED PAKORA PUFFS

2010-10-15T17:24:00.000-07:00

Last Night I Made:

MIXED VEGETABLE CURRY OVER BASMATI RICE AND CURRIED PAKORA PUFFS for DINNER.

Recipes from Party Vegan by Robin Robertson.

Colorful carrots,onions,cauliflower,green beans,peas and kidney beans seasoned with curry powder,coriander,and cumin in a coconut milk broth.

The CURRIED PAKORA PUFFS are made with mashed potatoes,onions,serrano chile,spinach,curry powder and baked until lightly browned.

Full of flavor with a little kick from the minced serrano.

CREAMY NOODLE AND VEGETABLE BAKE

2010-10-13T11:42:00.000-07:00

Last Night I Made:

CREAMY NOODLE VEGETABLE BAKE for Dinner.

Recipe from Party Vegan by Robin Robertson.

Whole Wheat Fettuccine noodles,onions,carrots,celery,mushrooms, and green beans mixed with a rich and creamy gravy sauce.

Then topped with bread crumbs and paprika.

Baked until golden brown and served with a simple romaine salad (not pictured).

TOTAL COMFORT FOOD!!!

It was delicious and I really can't wait to make it again.

FIG TARTLETS

2010-10-08T17:28:00.001-07:00

Last Night I Made:

FIG TARTLETS for Dessert.

Recipe from Clean Eating Magazine Nov/Dec 2010 issue.

Whole wheat hazelnut crust frilled with thinly sliced figs and chopped walnuts.

Then drizzled with agave syrup.

I made 2 substitutions:

-Whole wheal flour instead of spelt.

-Agave syrup instead of honey.

The crust turned out a little too crumbly, but very tasty.

The fig topping too dry.

Maybe next time, I'll add a vegan custard base or more agave syrup.

CINNAMON BUNS

2010-10-07T10:19:00.000-07:00

CINNAMON ROLLS for DESSERT.

Recipe from Ve gan Brunch by Isa Chandra Moskowitz.

Simple cinnamon buns made with half whole wheat flour, half all purpose flour.

Filled with brown sugar, cinnamon, and earth balance.

So yummy, I ate 4 in less than 2 hours!!!

VEGAN BIG MAC???

2010-10-06T15:01:00.001-07:00

Last Night I Made:

VEGAN BIG MACS.

Recipe from Devin Alexander.

I've made these before and they always turn out amazingly good!!!!

You almost want to lick the sauce off your fingers!!!!

I highly recommend making these ASAP!

COWBOY COOKIES

2010-10-05T14:46:00.000-07:00

Last Night I Made:

COWBOY COOKIES for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

I've made these before many times, usually with chocolate chips, pecans and finely shredded coconut.

This time I used dried cranberries instead of chocolate chips.

Which I preferred because they added a hint of tartness...yummy!!!!

My husband's coworker James Burks,drew and wrote Gabby and Gator.

The cool thing about this book is not only is it a great and unique story, but the main character, Gabby is a vegetarian.

I highly recommend it to anyone of any age.

It's a beautiful book, hardcover and almost an inch thick.

Makes a great Christmas/birthday gift!!!

Just in case any readers are from Los Angeles, James will be doing a signing at the Glendale, Ca. Borders bookstore this Sat. Oct.9 at 2pm.

QUICK WALNUT PATE SANDWICHES WITH PEARS AND ARUGULA

2010-09-29T15:32:00.001-07:00

Last Night I Made:

QUICK WALNUT PATE SANDWICHES WITH PEARS AND ARUGULA and ROASTED CHAYOTE for Dinner.

Recipe from Vegetarian Times OCTOBER 2010 issue.

Gourmet style sandwich slathered with a walnut cannelloni bean pate,roasted red bell pepper,thinly sliced Bartlett pears and baby arugula.

So many interesting and complex flavors.

But it all works so well.

This was by far, one of THE best sandwiches I've ever eaten!

For the chayote, I simply peeled it, diced it,added olive oil, salt and pepper and placed on a cookie sheet.

Threw it in the oven for about 30 minutes (or until lightly brown).

PEANUT BUTTER BANANA BREAD

2010-09-29T10:36:00.000-07:00

(DONKEY KONG GUARDING THE PEANUT BUTTER BANANA BREAD.)

Last Night I Made:

PEANUT BUTTER BANANA BREAD for Dessert.

Recipe from COOKING LIGHT MAGAZINE, OCTOBER 2010 ISSUE.

Super moist and tasty.

With tons of banana and peanut butter flavor.

I did make 4 substitutions to the original recipe:

-Whole wheat flour instead of all purpose flour.

-Used soymilk and apple cider vinegar instead of the yogurt.

-Egg replacer instead of eggs.

-Mixed in chopped pecans to the batter instead of dry-roasted peanuts.

The glaze is easy to make.

All you need is powdered sugar,soy milk, and creamy peanut butter.

Delish!!!

I would definitely make this bread again and again.

If you love slathering peanut butter on sliced banana, you will definitely love this bread!!!

CHOCOLATE CHIP ZUCCHINI CUPCAKES WITH ORANGE-CREAM FROSTING

2010-09-22T14:28:00.001-07:00

Last Night I Made:

Chocolate Zucchini Cupcakes with Orange-Cream Frosting for Dessert.

Recipe from Whole Foods Market.

Cupcakes made with whole wheat pastry flour, grated zucchini, mini chocolate chips, and topped with rich vegan cream cheese frosting flavored with orange zest and orange juice.

Super moist and tasty.

Perfect for parties or when you want to impress.

Kids won't even notice the grated zucchini!

Who knew chocolate and zucchini taste so good together???

BROWN RICE VEGGIE SUSHI

2010-09-15T12:46:00.000-07:00

Last Night I Made:

BROWN RICE VEGGIE SUSHI for Dinner.

Flavored brown rice,yellow bell peppers,shredded carrots,julienned cucumbers, roasted sesame seeds, all wrapped up in high-quality nori(seaweed).

Serve with Soy Sauce and wasabi.

RIGATONI WITH CREAMY ARRABIATA SAUCE

2010-09-14T14:11:00.001-07:00

Yesterday I Made:

RIGATONI WITH CREAMY ARRABIATA SAUCE for Dinner.

Original recipe from Muir Glen..

To make it creamy, I added 2 tablespoons vegan cream cheese.

Rigatoni is our new favorite pasta shape.

Whatever sauce you add gets inside the rigatoni and you get a burst of sauce with every bite!!!!

Highly recommend it!!!!!!

KITCHEN SINK BISCOTTI

2010-09-09T11:36:00.000-07:00

Last Night I Made:

KITCHEN SINK BISCOTTI for DESSERT.

Recipe from VEGAN COOKIES INVADE YOUR COOKIE JAR.

Double baked chocolate cookies with whole hazelnuts,dried cranberries, and chocolate chips.

I've made these many times (using different mix-ins)and they always turn out crispy and super super good!

Easy to make, but very time consuming.

Since you bake, cool, slice, bake, then cool completely.

Enjoy with a hot cup of coffee or hot chocolate!

POSOLE VERDE

2010-09-02T13:48:00.000-07:00

Last Night I Made:

POSOLE VERDE for Dinner.

Recipe from A Year in a Vegetarian Kitchen by Jack Bishop.

Posole is a mexican comfort soup made with hominy.

This version is made with a thick green broth using cilantro, jalapenos, fresh oregano, and tomatillos.

Topped with romaine lettuce, diced tomatoes, thinly sliced radishes and lime wedges.

Super simple to make yet so full of flavor.

One of our all-time favorite soups!!!

LEMON BARS

2010-08-25T15:27:00.001-07:00

Last Night I Made:

LEMON BARS for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Tart and sweet lemon layer over a whole wheat shortbread bottom.

Good but not great.

Crust was a little too crumbly.

2010-08-19T16:06:00.000-07:00

Yesterday I Made:

SPINACH-CHICKPEA BURGERS for DINNER.

Recipe from Veggie Burgers Every Which Way by Lukas Volger.

Patties made with whole chickpeas,chickpea flour,spinach, and lemon juice.

Served on whole wheat buns with romaine lettuce, thinly sliced tomatoes, pickles, ketchup and mustard.

I over baked the patties, so they turned out a little too dry.

Not much flavor either.

COCONUT PANNA COTTA,PEANUT BUTTER OATMEAL COOKIES AND DR.KRACKER

2010-08-16T16:08:00.000-07:00

Yesterday I Made:

COCONUT PANNA COTTA WITH SUMMER BERRY COULIS for DESSERT.

Recipe from Super Natural Cooking by Heidi Swanson.

Simple panna cotta made with coconut milk, soy milk, sugar,and agar powder.

Simmered, refrigerated until firm and topped with a sweet and tart raspberry sauce.

Super super easy to make yet so elegant looking!!!

Last Night I Made:

PEANUT BUTTER OATMEAL COOKIES for SNACK-TIME.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Peanut butter oatmeal cookies dipped in chopped roasted salted peanuts.

Baked until lightly brown.

Rich and very filling.

Perfect for peanut fans.

Goes great with cold almond milk.

Our NEW favorite Krackers!!!

Just discovered these, thanks to Kath Eats Real Food, at Fresh & Easy.

These are THE crunchiest cracker ever!!!

Love the ingredient list and the fact that they are ORGANIC!!!

Tried them with Sabra hummus for lunch today and immediately fell in love.

CREAMY HORCHATA AND RICE PUDDING

2010-08-06T15:53:00.000-07:00

Last NIght I Made:

CREAMY HORCHATA and RICE PUDDING.

Recipe from Viva Vegan! by Terry Hope Romer.

Horchata is a Mexican rice-based drink usually mixed with cinnamon, sugar, condensed milk, and water.

In Terry's version, you only need almond milk, sugar,ground and toasted almonds, rice, spices, and lime rind.

You cook all the ingredients together then drain to remove all the solids.

Mix the leftover liquid with more almond milk, refrigerate for a few hours or overnight.

It thickens up after a hours, so you end up with a super super creamy horchata.

Enjoy with ice.

*Don't throw away the solids after draining the liquid.

Remove the cinnamon sticks, lime rind, cloves, and you've got yourself VEGAN RICE PUDDING!!!

COWBOY COOKIES

2010-08-03T15:54:00.001-07:00

Two NIghts Ago I Made:

COWBOY COOKIES for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar.

Whole Wheat Flour,Chocolate Chips,Pecans, and shredded Coconut.

If you are a fan of delicious flavor, hurry up and make these.

They are THE best cookies ever!!!!

BROCCOLI-POLENTA

2010-08-03T14:49:00.000-07:00

Last Night I Made:

BROCCOLI-POLENTA for DINNER.

Recipe from VEGANOMICON.

Polenta and well-chopped broccoli cooked in vegetable broth and cooked until slightly thickened.

Then molded into a muffin pan and refrigerated for an hour then broiled until the tops are lightly brown.

Topped with a simple pesto made with basil, pine nuts,olive oil,lemon juice, salt and pepper.

I'm not a broccoli fan, but these were delicious!!!

Easy to make and so much fun to eat.

STARBUCKS CARAMEL COFFEE

2010-08-01T10:17:00.000-07:00

BREAKING NEWS:STARBUCKS CARAMEL COFFEE IS NOT vegan!!!!!

Ingredient list:

IT CONTAINS BUTTER DERIVED FROM MILK!!!

BANANA BREAD

2010-07-30T11:02:00.001-07:00

Tuesday Night I Made:

BANANA BREAD from The Divvies Bakery Cookbook by Lori Sandler.

Good old fashion banana bread.

Sweet and full of bananas!

Easy to follow recipe.

Makes 3 9X5 loafs.

Which is cool, because you can end up eating one loaf, giving one away, and freezing the last one for emergencies.

At least that's what I did.

BREAKFAST, DINNER, AND SNACK

2010-07-23T13:32:00.000-07:00

Pumpkin Waffles

Our new favorite coffee flavors

Chickpea Zucchini Sautee from EVERYDAY FOOD MAGAZINE

Chocolate-Bottom Macaroon Cookies from VEGAN COOKIES INVADE YOUR COOKIE JAR

FIVE MINUTE PEANUT BUTTER GRANOLA BARS

2010-07-22T16:11:00.000-07:00

A few days ago I made these super easy FIVE MINUTE PEANUT BUTTER GRANOLA BARS.

Got the recipe from the web, but forgot to write down the source.

They turned our tasty and very peanut buttery.

FIVE MINUTE PEANUT BUTTER GRANOLA BARS

1- 3/4c rolled oats

1c crisp puffed brown rice cereal

3/4c pumpkin seeds

1/4c finely ground flax seeds

1/4c unsweetened coconut

1/2c brown rice syrup

1/3c creamy peanut butter

1tsp. vanilla extract

Combine dry ingredients in a large bowl.

In a seperate bowl, mix wet ingredients then micrpwave for 20-30 seconds.

Pour into wet ingredients into dry and mix until completely distributed.

Put mixture in a shallow pan and flatten down.

Cut them into about 10-12 bars and store in ridge until firm.

QUICK RED POSOLE WITH BEANS AND VANILLA-COCONUT FLAN

2010-07-21T13:29:00.001-07:00

Yesterday I Made:

QUICK RED POSOLE WITH BEANS and VANILLA-COCONUT FLAN for DINNER and DESSERT.

Both recipes from VIVA VEGAN! by Terry Hope Romero.

The "POSOLE" turned out to be more of a chili.

Filled with pinto beans,hominy,diced tomatoes,poblano chile,cumin and a few other spices.

Topped with shredded cabbage,thinly sliced red and white radishes,chopped tomatoes and lemon juice.

Husband wasn't too crazy about it and neither was I.

To much tomato, not enough hominy and broth.

On the other hand, the VANILLA-COCONUT FLAN was so good, I almost licked the caramel off the plate.

Made with coconut milk,soymilk,sugar, agar powder,cornstarch, vanilla and coconut extract.

The caramel sauce is nothing more than sugar and water poured into a pyrex measuring cup and microwaved until it reaches a dark amber color.

Then poured into small ramekins until cooled.

Then topped with flan mixture and refrigerated until firm.

*Option: Top flan with finely shredded unsweetened coconut.

HOMEMADE DAIYA PIZZA

2010-07-19T12:21:00.001-07:00

Mozzarella Style Shreds

Cheddar Style Shreds

Last Night I Made:

DAIYA PIZZA for DINNER.

Using pre-made pizza dough from Whole Foods which I cut in half to make HIS and HERS pizzas.

HIS PIZZA:

Garlic,oregano olive oil sauce/spread,Daiya Mozzerella cheese, thinly sliced Tofurky Italian Sausage, potatoes.

HER PIZZA:

Same as above, minus the Tofurky Italian Sausage and with the addition of thinly sliced roma tomatoes.

For the potatoes and Tofurky, I pre-cook them in a small skillet with olive oil until lightly browned on each side before adding to pizza and baking.

For the GARLIC OREGANO SPREAD, I minced 2 cloves of garlic and mixed it with 1 teaspoon of crushed oregano, 2 Tablespoons of Olive Oil, salt and pepper. Then spread over stretched pizza dough.

Then topped each pizza with half a bag of Daiya cheese, and the rest of the toppings and baked in a 400 degree oven until bubbly and crust is lightly browned.

Pizzas turned out amazing!!!

Daiya really melts and tastes great.

Highly recommend it.

Can't wait to have leftovers for lunch!

FUDGY WUDGY BLUEBERRY BROWNIES

2010-07-15T15:43:00.000-07:00

Last Night I Made:

FUDGY WUDGY BLUEBERRY MUFFINS for DESSERT.

Recipe from VEGANOMICON.

Melted chocolate, cocoa powder, chocolate chips, blueberry spread, and fresh whole blueberries.

Awesome, delicious, amazing, decadent!!!!

One of the best desserts ever!!!!

COOKIES 'N' CREAM CUPCAKES

2010-07-13T14:27:00.000-07:00

Last Night I Made:

COOKIES 'N' CREAM CUPCAKES for DESSERT.

Recipe from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz, and Terry Hope Romero.

Chocolate cupcake batter mixed with crushed Trader Joe's Joe's Joe's chocolate sandwich cookies.

Frosted with VEGAN FLUFFY BUTTERCREAM FROSTING mixed with even more crushed Joe Joe's and topped with half a cookie.

These were so easy to make and so delicious.

Amazing!!!

Perfect for chocolate lovers!!!

ICE CREAM CAKE AND CHILLED NOODLE SALAD WITH MANGO

2010-07-09T14:10:00.000-07:00

SOY ICE CREAM CAKE WITH A CHOCOLATE COOKIE CRUMB CRUST.

Thick chocolate ice cream layer followed by a second layer of cherry chocolate chip ice cream.

Topped with even more cookie crumbs.

No recipe needed here.

All you need to do is process "OREO" style sandwich cookies in food processor until fine.

Pour crumbs into a springform pan (reserving about 3/4 cup to use as topping) and flatten the bottom and sides.

Put the crust into the freezer to harden.

While the crust is hardening, soften up the chocolate ice cream on the kitchen counter.

Once soft, transfer into a bowl and mix to remove any clumps.

Then pour over cookie crust and return to freezer to harden up.

Repeat same steps with cherry chocolate chip ice cream.

Then pour over chocolate layer.

Top with reserved cookie crumbs and return to freezer until completely harden.

Once you are ready to eat, let cake stand at room temperature for 5 minutes and cut into slices and enjoy!

Last Night I Made:

CHILLED NOODLE SALAD WITH MANGO for DINNER.

Recipe from the FARMER'S MARKET COOKBOOK issue of VEGETARIAN TIMES.

Whole Wheat Spaghetti mixed with mango, cucumber, carrots, green onions, and romaine lettuce.

Then dressed with a sweet, sour, and spicy dressing and eaten cold.

Very exotic tasting!

Great for gatherings and warm summer days.

CAULIFLOWER AND MUSHROOM POTPIE

2010-07-08T15:13:00.001-07:00

Yesterday I Made:

CAULIFLOWER AND MUSHROOM POTPIE for DINNER.

Recipe from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Steamed cauliflower,mushrooms, carrots, and leeks in a creamy herb gravy.

Topped with flaky diamond-shaped biscuits.

The original recipe called for black olives mixed into the biscuit batter, but I forgot to add them...DARN IT!!!

It still turned out delicious!

There are 3 steps to this pot pie, the gravy,vegetables, and biscuit crust.

But it comes together really fast.

Goes great with hot sauce and sauteed garlic spinach.

I can't wait to try this recipe again with the olives!!!

SHOJIN SUSHI

2010-06-30T08:54:00.001-07:00

Shojin just keeps getting better and better.

Mr.Morishima is truly a genius!

My husband and I had dinner here Monday night and were treated to another great innovative dinner.

Monday's are sushi nights in June.

But as of July, they've expanded sushi night to MONDAYS and TUESDAYS.

Everything was delicious!!!

Amazing!!!

NIGIRI SUSHI APPETIZER-sushi brown rice wrapped in a thin layer of roasted red pepper

MY PERSONAL FAVORITE!

Such simple ingredients with so much flavor.

SEITAN ISLAND-spicy "tuna" on BBQ Seitan avocado roll with sweet soy sauce and wasabi mayo.

Amazing!

SKY HIGH-Tempura avocado roll inside spicy "tuna" and crispy lotus root chips on top with sweet soy sauce.

SHOJIN GYOZA-thick gyoza wrappers stuffed with vegetables served with a sweet soy sauce for dipping

Shojin is such a unique restaurant.

They keep adding new and exciting items.

They care about what their customers think and want.

Shojin is THE best restaurant in Los Angeles!

ESPRESSO CHIP OATMEAL COOKIES

2010-06-17T16:08:00.000-07:00

Last Night I Made:

ESPRESSO CHIP OATMEAL COOKIES for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar by ISA CHANDRA MOSKOWITZ & TERRY HOPE ROMERO.

Whole wheat flour, espresso powder, oatmeal, and chocolate chip cookies.

No words can describe how good these cookies really are.

THEY ARE REALLY OUT OF THIS WORLD!!!!!!!

Run, don't walk, and make these cookies ASAP!!!

EDAMAME QUINOA SALAD AND WHOLE WHEAT DONUTS

2010-06-15T12:49:00.000-07:00

Last night I Made:

EDAMAME AND QUINOA SALAD for DINNER.

Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard.

Quinoa, edamame,red bell pepper,red onion,herbs in a lime agave dressing.

Simple recipe, yet full of flavor.

Sweet and tangy.

Great picnic, potluck dish!

Serve with toasted bread or crackers.

And for DESSERT, I made WHOLE WHEAT DONUTS.

Half topped with LIME ICING and COCONUT FLAKES and the other half withBLUEBERRY ICING and SPRINKLES.

Recipe from Vegan Yum Yum by Lauren Ulm.

For the blueberry icing, whisk 1/2cup powdered sugar, 1 tablespoon blueberry juice (frozen blueberries, thawed and drained to save the juice for frosting).

Dip donuts into the icing, place on a wire rack and sprinkle with sprinkles.

For the lime coconut icing, whisk 1/2cup powdered sugar and 1 tablespoon lime juice.

Dip into the icing,place on a wire rack and sprinkle with toasted coconut.

Place in fridge to harden the frosting.

And enjoy with coffee.

BEAN BURGER AND COFFEE FUDGE BROWNIES

2010-06-11T13:28:00.001-07:00

Yesterday I Made:

VEGAN BLACK BEAN BURGERS for DINNER.

Recipe from The Front Burner.

Black and pinto bean patties mixed with grated carrots, oatmeal, and tons of spices.

One being cinnamon, which was a little too much for me.

For DESSERT, I made the COFFEE FUDGE BROWNIES from The Kind Diet by Alicia Silverstone.

Brownie with walnuts and topped with a thick chocolate glaze.

Super rich.

Super decadent.

Perfect for chocolate lovers.

FENIX 5-4

2010-06-09T13:37:00.000-07:00

Being VEGAN and living east of Los Angeles, we don't have a lot of options when it comes to eating out.

But, as of last weekend, things have changed.

Enter Fenix 5-4 Restaurant and Organic Juice Bar.

Located in Uptown Whittier and open 7 days a week.

Even though they serve animal products, they do offer many vegan/vegetarian items.

Very casual and easy parking.

They serve sandwiches, salads, soups, smoothies, and juices.

Check out their menu by clicking on the link above and visit them when in the area.

This was our first time here.

We didn't know what to order so the cashier recommended the VEGAN BEEF GYRO for my husband.

Marinated veggie beef,roasted sweet peppers,onions.guacamole.salsa,shredded lettuce and Vegenaise aoli served on pita type bread.

Husband loved it, but it was a little too hard to eat.

It got soggy and kept falling apart.

I was more in the mood for a simple CUCUMBER SANDWICH.

Cucumber,tomato,avocado,sprouts,red onion, and VEGENAISE aioli. Served on whole wheat bread.

We also tried their BANANA DATE SMOOTHIE, but forgot to photograph it.

A little too runny for me, but husband loved it.

Sandwiches were delicious.

Very fresh tasting.

We can't wait to go back again to try their other vegan options.

2010-06-04T12:33:00.001-07:00

Yesterday I Made:

POTATO-CHICKPEA ENCHILADAS WITH GREEN TOMATILLO SAUCE for DINNER.

Recipe from Viva Vegan! by Terry Hope Romero.

Corn tortillas drenched in GREEN TOMATILLO SAUCE (recipe found in book).

Stuffed with a potato-chickpea mix.

Rolled up, and topped with PINE-NUT CREMA(recipe found in book).

Baked for 45 minutes.

Then broiled for 2 minutes to brown the top.

The green sauce is so delicious, you almost want to lick the plate.

The pine-nut crema adds a tangy creaminess.

And the stuffing is full of flavor.

This dish takes a lot of planning and time.

But the green sauce and the crema can be made days ahead and kept in fridge.

This dish is more of an ENCHILADA CASSEROLE than single enchiladas.

Which makes it great for large parties.

Definitely gonna make this recipe again.

Perfect blend of flavors.

LOVED IT!!!!!

Served with beans and corn (not pictured).

Two days Ago I Made:

BLACK-EYED PEA CROQUETTES WITH DIJON GLAZE.

Recipe fromThe Kind Diet by Alicia Silverstone.

Black-eyed peas soaked and drained overnight then placed in a food processor along with the cilantro and spices.

Shaped into football shaped-croquettes and fried in safflower oil until golden brown.

The glaze is super easy to make.

All you need is barley malt syrup,dijon mustard and a small saucepan.

Stir together the syrup and dijon in the pan and heat until it bubbles.

Drenched, drizzle or dip the croquettes into the glaze.

I served ours with brown rice and sesame seeds.

SUMMER CHOPPED SALAD

2010-06-03T12:28:00.001-07:00

Yesterday I Made:

SUMMER CHOPPED SALAD for DINNER.

Recipe from The Conscious Cook by Chef Tal Ronnen.

Arugula,cherry tomatoes,blanched green beans,raw corn kernels,shallots and chopped radishes with a light white wine vinaigrette.

Perfect salad for a warm evening.

Serve with toasted bread, olive oil and balsamic vinegar.

Super fresh and Super yummy!!!

COWBOY COOKIES

2010-06-02T11:18:00.000-07:00

Yesterday I Made:

COWBOY COOKIES for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowaitz & Terry Hope Romero.

Oatmeal, whole wheat flour,shredded coconut,semisweet chocolate chips and toasted chopped pecans.

These cookies are huge,dense and so YUMMY!!!!!!!

They are so full of different flavors and textures.

No one will believe that they're vegan!!!

Make sure to keep them in the fridge or even freezer if you like your cookies cold and a little on the harder side.

If you leave them at room temperature, they tend to soften up.

Serve with hot coffee or cold non-dairy milk.

DARNGOOD DONUT HOLES

2010-06-01T13:01:00.001-07:00

(EXTREME CLOSE-UP)

Today I Made:

DARNGOOD DONUT BITES for DESSERT.

Recipe from American Vegan Kitchen by Tamasin Noyes.

Fried whole wheat donut holes covered in cinnamon and sugar.

Easy, simple, yet so tasty.

So sinfully good, you'll want to make these over and over again.

Ingredients are mostly pantry items, so you can whip these up anytime!!!

*But they must be eaten fresh or else they absorb the cinnamon-sugar mix and get soggy.*

SHOJIN

2010-05-30T20:52:00.001-07:00

GREEN TEA MOJITO (NON-ALCOHOLIC)

SHISHITO PEPPER-fried with a green scallion sauce

Husband's Ramen

My ramen, with extra green onions.....YUMMY!!!!!

BREAKING NEWS: SHOJIN in LITTLE TOKYO is NOW serving VEGAN RAMEN!!!!!!!!!

Shojin Japanese Vegan restaurant is the FIRST to offer VEGAN RAMEN.

Vegan ramen noodles made ONLY for SHOJIN.

There are four different types and the choice to get any of them regular or spicy.

My husband and I prefer THE HOT AND SPICY RAMEN.

The broth contains chili oil infused with habanero.

Habanero is the world's spiciest chili.

But Shojin has made it perfectly spicy.

It will make your nose run,

but it won't make your head blow-up.

THe HOT AND SPICY RAMEN is topped with kale, green onions, and a seitan, mushroom, miso paste.

I prefer to get mine with just kale and EXTRA greens onions.

And my husband likes his with corn and tofu.

Shojin also offers vegan sushi (made with BROWN RICE), unique salads, scrumptious SEITAN dishes(SEITAN PEPPER STEAK...OMG!!!), unique drinks (non-alcoholic, but they will start serving alcohol in 3 months), and THE BEST VEGAN DESSERTS.

They recently added a few RAW appetizers and desserts.

What is awesome about SHOJIN, is that they constantly offer new savory and dessert items

Every month brings something new and exciting.

Another reason why SHOJIN is amazing, is the staff.

We have become so fond of this place, we eat here twice a week.

Mr.Morishima and Mitsuko (co-owners) REALLY care about their customers.

They always welcome all their customers with open arms.

And they even walk you out of the restaurant when you leave.

Chef Kimiko makes the most flavorful, amazing food.

She even makes time to come out and greet tables.

If you live in the Los Angeles area and you're a fan of DELICIOUS flavor, you HAVE to try SHOJIN.

Gourmet Vegan Japanese food in Little Tokyo!

TUSCAN WHITE BEAN PIZZA

2010-05-21T13:45:00.001-07:00

Last Night for Dinner I Made:

TUCAN WHITE BEAN PIZZA for DINNER.

Recipe from VEGAN ON THE CHEAP by ROBIN ROBERTSON.

Whole wheat pizza dough topped with a white bean-garlic-basil sauce and thinly sliced tomatoes.

All we can say is WOW!!!!!!!!!!!

This pizza was amazing!

You won't even miss the cheese.

And the crust turned out crispy, just like my husband likes it.

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

2010-05-20T15:06:00.000-07:00

Yesterday I Made:

CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING for DESSERT.

Recipe from Vegan on the Cheap by Robin Robertson.

Chocolate and peanut butter together again.

I have no problem with that.

The cupcake turned out to be a little too crumbly.

But the frosting was amazing.

Tasty and so easy to work with.

Yummy!!!!

2010-05-19T12:43:00.001-07:00

Last week I Made:

PUPUSAS STUFFED WITH BLACK BEANS AND PLANTAINS for DINNER.

Recipe from Vegan Vegan! by Terry Hope Romero.

Pupusas are stuffed grilled tortillas from El Salvador.

Usually served with CURTIDO (marinated cole slaw).

Pupusas are really more like thick tortillas made out of Mexican-style masa harina.

All you do is mix the flour, water,and a small amount of salt until a pliable dough forms.

Shape into balls, make a well in the center of each, stuff with filling, close up the center and shape into thick patties.

Then grill until brown on both sides.

This version is stuffed with a spicy black bean mix and cooked diced plantain.

Served with the CURTIDO, guacamole, and a spicy tomato sauce (recipe also from Viva Vegan!).

This was my first time having pupusas and it certainly won't be my last.

We both loved them so much, I had to make more the next day!!!

SPICY TORTILLA CASSEROLE WITH ROASTED POBLANOS

2010-05-17T15:01:00.000-07:00

Last Week I Made:

SPICY TORTILLA CASSEROLE WITH ROASTED POBLANOS for DINNER.

Recipe from Viva Vegan! by Terry Hope Romero.

A souvenir from San Francisco.

Tortillas dipped in a spicy tomato sauce then layered with a mashed potato mix, roasted julienned poblano chiles, and more sauce.

Topped with pumpkin seeds and baked for 4o minutes.

The original recipe called for a home made PINE NUT CREMA (recipe also found in book).

But, I forgot to buy the ingredients to make it.

Delicious the first day.

Then it gets a little too mushy.

I also made the CAFE CON LECHE FLAN.

Took pics of it but somehow they were deleted from my MAC.

But take my word, it was one of the BEST desserts ever!

If you like coffee, you'll love this dessert.

MIJITA

2010-05-14T20:27:00.001-07:00

Ok, so this is really my ALL-TIME favorite breakfast!!!!

CHILAQUILES from Mijita at the Ferry Building in San Francisco.

Mijita's is NOT a vegan or even vegetarian restaurant, but a few dishes can easily be veganized.

Owned by James Beard Award-Winning chef, Traci Des Jardins.

Mijita's serves tacos, soups, and salads using local seasonal ingredients.

The chilaquiles are served with egg, sour cream and cheese.

But we veganized them by omitting those three items.

And substituting the refried beans for regular pinto beans.

(The refried beans are mixed with cheese.)

We also got a side of guacamole and pickled carrots and jalapenos.

THE BEST BREAKFAST EVER!!!

At least for me it is.

I dream about Mijita's chilaquiles.

Crunchy yet full of sauce.

A tangy spicy sauce.

Highly recommend trying them.

LOVING HUT-SAN FRANCISCO

2010-05-13T13:49:00.001-07:00

After a hard day of watching HOW TO TRAIN YOUR DRAGON (which was AWESOME!!!) and shopping, we made the long uphill walk to Loving Hut .

A chain of vegan Chinese (asian) restaurants.

We've tried the Alhambra location, which hits the spot when your craving Chinese food.

The San Francisco location is located at the edge of Chinatown and North Beach (San Francisco's version of Little Italy).

It's small but really quite quaint.

We went all out and ordered tons of stuff.

To our defense, we wanted to have leftovers just in case we got hungry back at the hotel.

And they have a lot of stuff our location doesn't.

Like banana splits, which we were too full to order.

Next time for sure.

We shared everything, family style.

POT STICKERS AND SZECHUAN GREEN BEANS-tradional pot stickers stuffed with cabbage,carrots,mushrooms, and celery.

GREEN BEANS stir-fried with soy protein, chili flakes and a light soy sauce.

AU LAC (VIETNAMESE) VERMICELLI+SPRING ROLLS-rice vermicelli served with marinated soy protein,radish & carrot salad,peanuts and fresh herbs

THAI PINEAPPLE RICE-wok-fried rice with mixed vegetables and pineapple, served with spring roll

SPICY CHA CHA-yam flour crescents crumbled and wok-fried with spices,bell pepper,celery and chili on a bed of romaine lettuce.

MANGO SALAD-shredded radish,cucumber,carrot,cilantro and mango strips tossed in a light vinaigrette and nuts.

TROPICAL PINEAPPLE DRINK with pineapple chunks.

Everything was good but not great.

The pot stickers were delicious.

The wrapper was home-made, nice and thick.

The rice was so forgettable.

The Spicy Cha Cha was made with fake shrimp because when I bit into it, it looked just like one.

The one at the Alhambra location uses real yam flour, no pink food coloring.

The green beans weren't crunchy.

The drink was way too sweet.

We had to let the ice melt to dilute it.

The pineapple topping didn't even taste like pineapple and it had a funny texture.

The bowl was AWESOME as always.

So many different flavors and textures.

It's nice to have options like Loving Hut .

Interesting dishes with some hits and a few misses.

But overall, we'll definitely be back.

Especially for the banana split.

THE PLANT CAFE ORGANIC

2010-05-11T18:44:00.001-07:00

One of the reasons we love visiting San Francisco (aside from visiting my husband's granparents) is to eat out at all the amazing restaurants.

Take THE PLANT Cafe Organic.

3 locations around the city and extremely vegan friendly AND organic!!!

Our favorite location is just about a 5 minute walk from our hotel, up Embarcadero to the Pier 3 restaurant.

This location has outdoor sitting with amazing waterfront views of Berkeley and the Oakland Bay Bridge.

So now on to the food.

The menu caters to vegans, vegetarians and omnivores.

Very gourmet with reasonable prices.

My husband and I both ordered the AVOCADO WILD ARUGULA salad with shaved fennel, creamy black pepper & macadamia nut dressing.

AMAZING!!!

The restaurant now offers Happy Hour from 3pm-6pm M-F. My husband and I have a rule to only drink vegetable/fruit juices first thing in the morning on an empty stomach. But once we saw a 3 tasting juice option on the Happy Hour menu, we (meaning I) had to try it.

They came in shot glasses, so you can imagine how small they were.

The first drink on the LEFT is the IMMUNE BUILDER-carrot,apple,and strawberry.

The one in the MIDDLE was the sweetest, CITRUS BLEND-orange,apple, and strawberry.

The THIRD drink, SKIN REFRESHER-cucumber,apple,and strawberry.

They were delicious and very refreshing.

But since they all had strawberry, they pretty much tasted the same.

Below, you can see a list of their juices.

They also carry smoothies.

We haven't tried them yet...darn!

And now for the entrees.

My husband ordered the PUMPKIN SEED & CORN MEAL ENCRUSTED TEMPEH-coconut mashed yam,sauteed broccoli and bell peppers with an avocado & tomatillo salsa verde.

Let's just say, the plate was clean when he was done.

OUT OF THIS WORLD GOOD!!!

I ordered the SPICY GREEN CURRY-asparagus, carrots, zucchini,broccoli and green bell peppers, coconut milk,lemon grass,kaffir lime,basil & mint served over jasmine rice.

You get an option to add baked tofu, but I chose to get just the veggies.

I love sour foods, so this dish was right up my alley.

I loved it so much, I'm even still thinking about it to this day.

YUMMY!!!!!!!!!!!!!!!!!!

For dessert, we ordered the POTS DE CREME.

Thick dark chocolate pudding served with 2 cookies.

It was good but not great.

THE PLANT CAFE at Pier 3 in San Francisco.

One of my top 3 favorite restaurants ever!!!

Great food.

Great views.

Great everything!!!

HERBIVORE GRILL

2010-05-11T11:20:00.000-07:00

One of the reasons why we love visiting San Francisco is to have breakfast at

Herbivore - The Earthly Grill.

They serve breakfast, lunch, and dinner.

Serving anything from pancakes to sandwiches to salads to curry to pasta.

Open from 9am until 10pm Sun-Thurs and closing at 11pm Fri-Sat.

Did I mention that everything here is VEGAN?

VEGAN HEAVEN!

But my husband and I go there specifically for the breakfast.

I always order the DESSERT CREPES with grilled banana, blueberries and topped with maple syrup tofu whip.

My favorite!!!

I won't order anything else but the crepes.

A little thicker than a regular crepe, but much thinner than a pancake.

It just melts in your mouth!!!

And my breakfast wouldn't be complete without a side of house potatoes (not pictured).

All carbs for breakfast.

Need the energy because in San Francisco. all you do is walk.

Walk uphill.

Walk downhill.

Walk uphill again.

Walk downhill again.

I LOVE IT!!!!

My husband tried a new dish time.

"SAUSAGE" BISCUIT with house potatoes,mushroom gravy and avocado-tomato salad.

The sausage was wrapped in phyllo dough.

It was also stuffed with raisins and a sauce (which I don't remember what type).

Notice the small star decoration.

Great attention to detail.

When in San Francisco. make sure to visit Herbivore.

Great food, speedy service, infinite amount of choices, and awesome prices.

SAN FRANCISCO TRIP

2010-05-10T14:20:00.001-07:00

HOTEL VITALE

OAKLAND BAY BRIDGE

SAN FRANCISCO FERRY BUILDING FARMER'S MARKET

CLOSER LOOK AT FARMER'S MARKET ABOVE AND BELOW

SUR LA TABLE-FERRY BUILDING

So this is the reason I haven't posted in days.

My husband and I spent a week in San Francisco!!!

I have pics from The Plant Cafe, Herbivore,Mijita's, Loving Hut, and Curry on the Bridge.

But will be giving each restaurant its own entry every day this week starting tomorrow.

So keep checking back.

(All pics above were taken from our hotel room.

Except for the exterior shot of the hotel.)

EGGPLANT PARM WITH TOMATO BASIL SAUCE,NOT-SO-NICOISE SALAD AND CHOCOLATE-ZUCCHINI CAKES WITH WALNUTS

2010-04-22T14:06:00.000-07:00

So this week, I decided to cook this weeks dinners straight from my latest obsession, American Vegan Kitchen By Tamasin Noyes.

Traditional American recipes veganized.

Yesterday I Made:

EGGPLANT PARM WITH TOMATO BASIL SAUCE for DINNER.

Seasoned breaded eggplant slices served with a tomato basil sauce over whole wheat spinach spaghetti.

This was my first time cooking with eggplant and I think it turned out DELICIOUS!!!!

But then again, anything fried tastes good.

The breading on the eggplant is made with processed pine nuts,breadcrumbs, dried herbs, and of course, garlic.

The tomato sauce is super easy to make.

All you need is an onion, canned diced tomatoes, dried basil, dried parsley, garlic, and salt and pepper.

Tasty and full of flavor.

Almost tastes as if it was cooked for hours.

Two days ago, I Made:

NOT-SO-NICOISE SALAD.

Another recipe from AMERICAN VEGAN KITCHEN.

POTATOES and steamed green beans seasoned with lemon juice salt and pepper and mixed with romaine lettuce, radicchio, celery, cucumber,cherry tomatoes, black pitted olives.

Then topped with smoked tofu and dressed with a dijon-caper dressing.

This salad was SO delicious, I almost wanted to lick my plate.

Great for a fancy dinner!!!

On Monday, I Made:

MINI CHOCOLATE-ZUCCHINI CAKES WITH WALNUTS for DESSERT.

Recipe from EVERYDAY FOOD MAGAZINE May 2010.

Great use for leftover zucchinis.

All you need is to grate them and mix with whole wheat flour, sugar, Earth Balance, Egg Replacer,vanilla, vegan sour cream, cocoa powder, and chocolate chips.

Then top with walnut halves.

They look beautiful and they taste really decadent.

CHOCOLATE CHIP COOKIES

2010-04-15T12:12:00.000-07:00

Yesterday I Made:

CHOCOLATE CHIP COOKIES for DESSERT.

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero.

Super easy to make and oh-so delicious.

I've made these a few times and every single time, they turn out different as far as appearance.

Flat, chunky, soft, crispy.

But the flavor is still the same...DELICIOUS!!!!

I didn't have any chocolate chips, I used chocolate chunks, so maybe I should call these cookies, CHOCOLATE CHUNK COOKIES?

Ingredients are every day pantry items so get to it and make these ASAP.

*Husband loves these with cold almond milk.*

BETTER-THAN-TUNA SALAD SANDWICHES WITH LEMON-BASIL PESTO AND GRILLED VEGETABLES AND FRUIT TURNOVERS

2010-03-25T13:35:00.000-07:00

Today I Made:

BETTER THAN TUNA SALAD SANDWICHES WITH LEMON-BASIL PESTO AND GRILLED VEGETABLES.

This is really a combination of 2 different recipes.

BETTER THAN TUNA SALAD and LEMON-BASIL PESTO from The Vegan Table By Colleen Patrick-Goudreau.

Both recipes I've made several times but never put them together.

The BETTER THAN TUNA SALAD is made with garbanzo beans, vegenaise, carrots, red bell peppers, celery, walnuts, dijon mustard, and salt and pepper.

Delicious and so versatile.

You can use it as a sandwich filler, on crackers, over greens, or eaten alone.

The LEMON-BASIL PESTO is so simple to make, you wonder why the jared stuff exist.

All you do is throw basil, pine nuts, garlic, olive oil, leon juice, and salt and pepper in a food processor and process until finely smooth.

And for the bread, I used these new OROWEAT SANDWICH THINS.

They're really thin slices of bread that look like burger buns.

They taste sweet and are super soft.

Really not good with any runny sauces.

Spread a thin layer of the pesto on one side of the bread, then top with the BETTER THAN TUNA SALAD.

Spread the other side of the bread with more salad, then top with grilled zucchini, grilled red onion, and fresh slices of roma tomatoes.

Close sandwich and enjoy.

And for DESSERT, I made FRUIT TURNOVERS from EVERYDAY FOOD MAGAZINE.

Frozen blueberries mixed with lemon zest, lemon juice, cornstarch and sugar then placed in the middle of a thawed store-bought puff pastry and baked until golden brown.

It's really a simple dessert yet very elegant looking.

Make this to impress your diner guests.

BLACK-BEAN AND BROWN RICE CAKES AND ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS

2010-03-24T12:05:00.000-07:00

Yesterday I Made:

BLACK-BEAN AND BROWN RICE CAKES AND ROASTED CAULIFLOWER WITH HERBED BREADCRUMBS for DINNER.

Both recipes from old issues of EVERDAY FOOD MAGAZINE.

Simple cakes made with canned black beans, brown rice, jalapeno, cumin and spices topped with a lime cilantro yogurt sauce.

Super healthy because they're baked and not fried.

The cauliflower was simply tossed with olive oil, salt and pepper and roasted until browned.

While roasting, I made a simple breadcrumb mix by combining day-old bread and garlic in the food processor until crumbly.

Then toasted until lightly browned then mixed with the cauliflower.

And for added color and nutrition, steamed peas with Mrs.Dash, Earth Balance, and salt and pepper.

I can never get enough of peas...yummy!!!

ITALIAN RICE AND BEANS AND CANDIED LIME SWEET POTATO

2010-03-18T15:37:00.000-07:00

Today I Made:

ITALIAN RICE AND BEANS AND CANDIED LIME SWEET POTATO for DINNER.

Both recipes from Vegan Yum Yum by Lauren Ulm.

Brown rice, sun-dried tomatoes, navy beans, dried oregano, dried basil, spinach, and balsamic vinegar.

The candied sweet potatoes were flavored with molasses, sugar. lime juice, and lime zest.

Both recipes turned out great.

The rice was both tangy from the sun-dried tomatoes and earthy from the navy beans.

It's really an Italian Style fried-rice.

The sweet potatoes turned out yummy!

Sweet and sour.

My favorite combo!

HUMMUS ROASTED RED PEPPER WRAP

2010-03-10T13:27:00.000-08:00

Today I Made:

HUMMUS ROASTED RED PEPPER WRAP for LUNCH.

Raw collard green, spinach, roasted red pepper strips, cucumber, and carrots all wrapped up in a whole wheat tortilla.

Simple and delicious, but a little messy.

CHILI, COOKIES, AND TOAST

2010-03-08T14:39:00.000-08:00

Today I Made:

VEGETARIAN CHILI WITH CHOCOLATE OVER BROWN RICE for DINNER.

Hominy, Garbanzo Beans, Bell Peppers, crushed tomatoes, vegetable stock, and semi-sweet chocolate.

Slow simmered for almost 2 hours until flavors completely blend.

Topped with vegan sour cream and green onions.

One of our all-time favorite dishes.

Yesterday I Made:

DOUBLE-CHOCOLATE CRANBERRY COOKIES for DESSERT.

Recipe from EVERYDAY FOOD MAGAZINE.

Chocolate batter with chocolate chunks and cranberries.

The recipe sounded good, but I wasn't very happy with the outcome.

The flavors didn't mesh very well for me.

Today I Made:

WHOLE-WHEAT TOAST WITH YOGURT AND PISTACHIOS.

Recipe from EVERYDAY FOOD MAGAZINE .

Toast slathered with soy yogurt, pistachios, and drizzled with agave syrup.

Total bliss....YUMMY!!!!

2010-03-04T15:07:00.000-08:00

Yesterday I Made:

BAKED GRAINS PILAF for DINNER.

Recipe from The Eat-Clean Diet by Tosca Reno.

Baked millet, barley, carrots, onions, red bell peppers, corn, celery, vegetable stock and salt and pepper.

Easy side dish, all the work goes into chopping the vegetables.

Mix all ingredients in a casserole dish.

Cover, pop in the oven, and bake until all liquid has been absorbed.

I served ours along with Cauliflower Cakes (not pictured).

MEXICAN CORN AND QUINOA WITH CHIPOTLE BEANS AND PICKLED ONIONS

2010-03-03T14:47:00.000-08:00

Today I Made:

MEXICAN CORN AND QUINOA WITH CHIPOTLE BEANS AND PICKLED ONIONS AND MINI CORN BREAD WITH ROASTED POBLANO MUFFINS.

Quinoa recipe from the latest issue of Cooking Light.

Quinoa and corn soup topped with a chipotle black bean mash and red wine pickled onions.

This recipe sounds like a weird combination, but it really works.

So very tasty and comforting.

The only bad thing about it is that it only makes a small batch.

So, if you plan on making it, double it!

Unfortunately, I can't remember where I found the cornbread recipe.

I found it online and wrote it down without writing the source...darn it!

It's my go-to recipe, super moist and perfectly sweet.

I did kick it up a notch by adding frozen corn and roasted poblano chilies.

If anyone wants this recipe, just leave a comment with your email address and I'll respond ASAP!

ALMOND FLAXSEED BURGER AND TATER TOTS

2010-03-02T18:58:00.000-08:00

Today I Made:

ALMOND FLAXSEED BURGER OVER MIXED BABY GREENS AND SWEET PEPPER HEMP PESTO WITH A SIDE OF TATER TOTS for DINNER.

Burger and pesto recipes from Thrive by Branden Brazier.

Almonds, ground flax seeds, garlic, balsamic vinegar, and salt processed until smooth, shaped into patties and baked until golden brown.

For the pesto, process red bell peppers, garlic, basil, hemp seeds, hemp oil, salt and pepper until smooth.

The tater tops have been in our freezer for a few weeks and we finally had them for dinner tonight.

Seemed like it was the right time, since we were having a "burger."

Tater tots were AWESOME, of course!!!

Really took me back to my elementary school days.

The burger was interesting, although I think I may have over baked them just a little bit since they turned out a little too hard.

WILD RICE YAM PANCAKES

2010-03-01T12:59:00.000-08:00

Today I Made:

WILD RICE YAM PANCAKES for Breakfast.

Recipe from Thrive by Branden Brazier.

Wild rice, quinoa, and yam pancakes sweetened with agave nectar.

This is the first recipe I make from this book and it was a little disappointing at first.

The batter was so runny, I had to add chickpea flour to thicken it up.

It took me a couple of tries to get the an actual looking pancake.

Turns out, the trick is to use low heat and to cook each side for 5 minutes.

I would make these again, only because they are a much healthier version than traditional pancakes.

GERMAN CHOCOLATE CAKE

2010-02-27T12:12:00.000-08:00

Today I Made:

GERMAN CHOCOLATE CAKE for DESSERT.

Another recipe from 500 Vegan Recipes by Celine Steen and Joni Marie Newman.

Chocolate cake layered with a sweet coconut pecan topping.

The cake layers contain zero sugar.

All the sweetness is in the frosting.

Perfect blend of flavors.

And of course it goes great with coffee!!!

This recipe makes a huge cake, so plan on sharing it with others.

*JUST FOUND OUT THAT THERE IS A TYPO IN THE CAKE RECIPE AS ITS WRITTEN IN THE BOOK. THERE IS SUPPOSED TO BE 1 1/2 CUPS OF SUGAR ADDED TO THE BATTER. Source: See Typos? « 500 Vegan Recipes

SWEET POTATO SPINACH RAVIOLI AND SABRA HUMMUS

2010-02-26T22:02:00.000-08:00

Today I Made:

SWEET POTATO SPINACH RAVIOLI for DINNER.

Recipe from 500 Vegan Recipes by Celine Steen and Joni Marie Newman.

Homemade ravioli stuffed with a sweet potato cream cheese filling and topped with a Garlic and Sage Cashew Cream Sauce (also from 500 Vegan Recipes).

The name of the original recipe is really PUMPKIN SPINACH RAVIOLI, but Whole Foods didn't have any canned pumpkin puree, so I used sweet potato puree instead.

This was my first time making pasta dough from scratch.

I followed directions: Mix the semolina flour, water, and salt in a mixing bowl. Knead until elastic.

But mine never became elastic.

It turned into a big sticky mess.

I ended up having to add whole wheat flour until it finally became elastic.

The rest was easy, rolling out the dough into a thin flat sheet.

Then cutting out circles (using a 3" cookie cutter) and stuffing them with the filling.

Boiling them for 5 minutes and topping them with the sauce.

All that work paid off!!!

The dough was perfect.

The stuffing was full of flavor.

And the Garlic and Sage Cashew Cream sauce was out of this world!!!

They turned out so YUMMY!!!

Husband said they were restaurant quality.

*I added red chili pepper flakes for some heat*

OUR LATEST OBSESSION

Our new favorite snack, Sabra Hummus with Roasted Pine Nuts.

Creamy with an almost whipped-like texture.

Perfect with sweet mini bell peppers and baby carrots.

Luckily all 3 of these can be found at Costco in giant sizes of course!

We are so addicted to this hummus, a 32 ounce container only lasts us 4 days.

It's that good!!!

ROOT VEGETABLE CREOLE AND MONKEY BARS

2010-02-26T00:01:00.000-08:00

Today I Made:

ROOT VEGETABLE CREOLE for DINNER.

Recipe from VEGETARIAN TIMES MARCH 2010.

Cajun-inspired stew made with a brown roux sauce (sauce made out of flour and a fat and used as a thickening agent), "holy trinity"(green bell peppers, onions, and celery), carrots, potatoes, and tomatoes.

Served over brown rice.

This dish turned out exactly as I thought it would, DELICIOUS!!!

Made one substitution, used potatoes instead of turnips.

The roux gave the dish flavors I've never tested before.

Deep, intense, and so flavorfull!

Next time, I might add soy chorizo or even beans for protein.

Today I Made:

MONKEY BARS for DESSERT.

Recipe from 500 Vegan Recipes by Celine Steen and Joni Marie Newman.

A peanut butter banana layer topped with sliced bananas, chocolate chips, caramel sauce, and baked.

Only one word to describe this dessert:

RICH!!!

Must have been created for a HUGE peanut butter fan.

DINNER, BREAKFAST, AND DESSERT

2010-02-18T13:51:00.000-08:00

DINNER

Yesterday I Made:

CHILES RELLENOS GRATIN for DINNER.

Recipe from Cooking Light Magazine.

Poblano chiles stuffed with black beans, fresh corn, red bell pepper, pine nuts, green onions, and spices.

Topped with a creamy-spicy breadcrumb topping and baked until golden brown.

Clean tasting with great textures.

Overall it was good, but not great

BREAKFAST

Today I Made:

SOUTHWESTERN TOFU SCRAMBLE for BREAKFAST.

Recipe from VEGETARIAN TIMES MAGAZINE.

Scrambled firm tofu with cumin, turmeric (for color), red bell pepper, carrots, green onions, jalapenos, and cilantro.

Made it especially for my husband and I'm happy to say that he loved it!

I'm not a savory tofu fan, but I did try it and it was tasty.

But I let my husband have the entire skillet.

DESSERT

And for Dessert, I made CRISPY BREAKFAST BARS from VEGETARIAN TIMES MAGAZINE.
These are basically vegan rice krispies using puffed whole grain cereal, dried fruit, cinnamon, and brown rice syrup.
Surprisingly, these turned out amazing.
Perfectly sweet with a slight crispiness.
These are winners and I will be making them again using different fillings.

PESTO POTATO PIZZA

2010-02-17T12:59:00.000-08:00

Last Night I Made:

PESTO POTATO PIZZA for DINNER.

Whole Foods Pizza dough, homemade pesto, thinly sliced potatoes, Tofurky Italian sausage, red chili pepper flakes, red onion, and pine nuts.

For the pesto, process 2 cups basil, olive oil,pine nuts, garlic, salt and pepper until completely processed.

Next step is to slice and season the potatoes with salt and pepper.

Then sear until lightly browned on each side in a skillet with olive oil.

For the pizza dough , stretch the dough by hand until desired size.

Place on cookie sheet and spread pesto and the rest of the toppings.

Brush olive oil on the edges.

Bake in a 450 degree oven for 10 minutes or until edges are light browned.

Once out of the oven, drizzle some more olive oil over pizza, cut into slices and enjoy!!!

FRUIT SALAD

2010-02-16T13:29:00.000-08:00

Today I Made:

FRUIT SALAD for BREAKFAST.

Organic mango, strawberries, and blueberries mixed with plain soy yogurt, sweetened shredded coconut and chopped walnuts.

Easy, simple and so tasty.

WE ATE A BIG MAC!!!!!

2010-02-14T19:19:00.000-08:00

Oops! I meant a VEGAN Big Mac!!!

Yes, You heard right, a VEGAN Big Mac.

Recipe from Healthy Decadence with Devin Alexander.

The last time we ate a BIG MAC was right after we finished watching SUPERSIZE ME (we weren't vegan yet or even vegetarian).

We told ourselves that we would enjoy one last BIG MAC and never eat one ever again.

Fast forward 6 years later.

We are now vegan and shamefully still desire BIC MACS.

Then one day, we come across this cooking show on FitTV called HEALTHY DECADENCE WITH DEVIN ALEXANDER.

Lucky for us, she was making a homemade BIG MAC with Special Sauce.

I tell myself that I could easily veganize her recipe.

For the patty, I mashed 1 can (drained and rinsed) of pinto beans along with some flour, breads crumbs, garlic and onion powder, diced onions, and salt and pepper.

Formed 3inch (super thin) patties and cooked them in a lightly oiled iron skillet until browned on each side.

For the cheese, we used TOFUTTI AMERICAN Style Cheese.

We've come to the conclusion that what makes a BIG MAC special is obviously the sauce.

I'm not gonna say what's in it.

You just have to trust me and click on the recipe link and make these ASAP!!!

I mean, we almost fainted after taking our first bite.

It's that good!!!

Today I Made:

BLUEBERRY LEMON SCONES for BREAKFAST.

Recipe from Sweet Utopia by Sharon Valencik.

Whole Wheat scones flavored with lemon juice, lemon zest, and fresh blueberries.

The recipe makes 10 scones.

We only have one left.

Nuff' said.

Another winning recipe!

PEANUT BUTTER PIE

2010-02-02T16:14:00.000-08:00

Today I Made:

PEANUT BUTTER PIE for DESSERT.

Recipe from The Kind Diet by Alicia Silverstone.

Peanuty, chocolaty, and oh-so decadent.

Three layers of pure awesomeness:

-tofu peanut butter

-dark chocolate ganache

-graham cracker crust

The ingredients are pantry items: vegan chocolate chips, soy milk, peanut butter, silken (soft) tofu, maple syrup, and vanilla extract.

And it also calls for a premade crust, but I made my own using this recipe.

I also used individual heart-shaped springform pans.

Not only is this pie tasty, it's so beautiful!

Perfect for Valentine's Day.

HOMEMADE ENGLISH MUFFINS AND HEART-SHAPED CORNBREAD

2010-01-26T19:37:00.000-08:00

INGREDIENTS READY AND WAITING

MIXED INGREDIENTS WAITING TO BE KNEADED

AFTER 10 MINUTES OF KNEADING BY HAND AND WAITING TO RISE.

STRAIGHT FROM THE OVEN, WAITING TO BE EATEN.

CUT IN HALF TOASTED AND SLATHERED WITH EARTH BALANCE AND APRICOT FRUIT SPREAD.

Yesterday I Made:

HOMEMADE ENGLISH MUFFINS for BREAKFAST.

Recipe from VEGAN BRUNCH by Isa Chandra Moskowitz.

Making english muffins from scratch was always something I wanted to do and I finally did it!!!

It was so much fun to make, from proofing, to kneading by hand, to rising, to punching down the dough, rolling it out, cutting out perfectly round circles, and finally to baking.

This recipe only called for 7 ingredients and that's including water.

I'm pretty sure store-bought ones have way more than that.

I don't think I will ever buy store-bought english muffins again (not that I ever did).

Just gotta plan ahead.

Heart-shaped muffin tin from TARGET.

On Monday I Made:

HEART-SHAPED CORN BREAD for DINNER.

Don't remember where I got this recipe from, but it's pretty straight forward.

Whole wheat flour, cormeal, soymilk, flax seeds, baking soda, and salt.

Served alongside Chocolate chili (not picture)which I made here.

I can't wait to use this tin again.

Muffins, cupcakes, miniture cakes.

The possibilities are endless.

BLACK AND WHITE COOKIES

2010-01-20T21:20:00.000-08:00

*Elaine holding a BABKA and Jerry holding the famous BLACK AND WHITE COOKIE*

Yesterday I Made:

BLACK AND WHITE COOKIES for DESSERT.

Recipe from My Sweet Vegan by Hannah Kaminsky.

Soft, sponge cake-like shortbread cookies frosted half with vanilla frosting and the other with dark chocolate frosting.

Ever since watching Jerry eat a BLACK AND WHITE COOKIE on SEINFELD, I told myself that one day I would make a homemade VEGAN version.

Thanks to Hannah, I finally got the chance.

Yummy,beautiful looking and so much fun to eat!!!

Where do you start?

The white or the black?

Tough decision.

My husband bit the chocolate and I bit it right in the middle.

As Jerry says "THE TRICK TO EATING A BLACK AND WHITE COOKIE ,ELAINE, IS YOU WANT TO GET SOME BLACK AND SOME WHITE IN EACH BITE. NOTHING MIXES BETTER THAN VANILLA AND CHOCOLATE."

Last Week I Made:

CHOCOLATE BABKA for DESSERT.

Recipe from The Vegan Table By Colleen Patrick-Goudreau and also from the same SEINFELD episode as the BLACK AND WHITE COOKIE.

Sweet yeast bread filled with melted chocolate and cocoa powder.

It turned out a little too dry and didn't taste sweet enough.

BARLEY CASSEROLE AND VEGAN CHEESECAKE

2010-01-19T19:08:00.000-08:00

Today I Made:

BARLEY CASSEROLE for DINNER.

Recipe from The Kind Diet Planet by Alicia Silverstone.

Barley, carrots,peas,onions,spices and tahini dressing.

Baked in a casserole dish until nicely browned.

The tahini dressing is made with tahini, onions,soy sauce, and spices.

All blended up and layered over the barley mixture, lasagna style:

1.Barley mixture

2.Tahini dressing

3.Barley mixture

4.Tahini dressing

I made one substitution, I used frozen peas instead of celery.

Can you believe the Pasadena Arroyo Parkway Whole Foods ran out of celery?

This is the second recipe I make from Alicia's book.

Remember ALICIA'S CHOCOLATE PEANUT BUTTER CUPS I made back in Nov.?

Both recipes turned out fantastic!!!

Can't wait to try more of her recipes.

This recipe makes a ton,perfect for large families or parties.

Yesterday I Made:

VEGAN CHEESECAKE for DESSERT.

Recipe from here.

This cheesecake really is more like a New York Cheesecake.

Plain,dense,rich, and so YUMMY!!!

This is THE best recipe I've ever come across for a VEGAN cheesecake.

Most recipes call for some type of tofu, making the cake a little too spongy.

Not this cheesecake, no tofu here, just plain VEGAN CREAM CHEESE, a little sugar, lemon juice, vanilla, corn syrup, egg replacer, and a homemade cinnamon graham cracker crust.

Not the healthiest, but ok to enjoy once in a while.

I bet if a non-vegan had a slice, they wouldn't even taste the difference.

Since it's plain, topping possibilities are endless.

I used Soyatoo and chocolate sauce.

Next time, I might top it with a thick layer of melted chocolate or even a thinned out strawberry jam.

ORZO PILAF WITH ROASTED RED PEPPERS AND PEAS,BOSTON BAKED BEANS AND CAULIFLOWER SALSA

2010-01-18T23:28:00.000-08:00

Yesterday I Made:

ORZO PILAF WITH ROASTED RED PEPPERS AND PEAS AND BOSTON BAKED BEANS for DINNER.

ORZO PILAF and BOSTON BAKED BEANS recipes from The Vegan Table By Colleen Patrick-Goudreau .

The orzo pilaf was so simple to make.

Kinda reminded me of RICE-A-R-ONI.

Flavored with garlic, green peas, roasted red peppers and salt and pepper.

Simple, mild but oh-so delicious!!!

The beans on the other hand, were so full of flavor.

Sweet yet savory.

Perfect for the mild pilaf.

The cauliflower salsa was my attempt at recreating one of my mom's creations.

Chopped cauliflower, tomatoes, red onion, jalapenos,julienned cabbage, cilantro,avocado, lime juice, salt and pepper.

Mix and let rest for at least an hour in the fridge.

But the longer it marinates, the more flavor.

Enjoy with chips, tostadas or over food.

CRISPY CHICKPEA FRITTERS AND CHOCOLATE CHIP COOKIES

2010-01-16T19:05:00.000-08:00

Today I Made:

CRISPY CHICKPEA FRITTERS, SPICY GARLIC SPINACH, AND BROWN RICE for DINNER.

Recipe from CLEAN FOOOD by Terry Walters.

Chickpea flour, red onions, carrots, seasoned with Italian Seasoning and salt and pepper.

All ingredients are mixed with water in a pot over medium heat and whisked until thickened.

Then transfered to a casserole dish and refrigerated until thickened (2 hours or so).

Once thickened, cut into strips and fried in a small amount of oil until golden brown.

I served ours with Spicy Spaghetti sauce and salsa (not pictured).

Definitely going to make these again and again and again.

And for Dessert:

CHOCOLATE CHIP COOKIES!

Recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope.

No explanation needed here.

Best chocolate chip cookies ever and I'm not even a cookie fan!

Easy to make and easy to clean up, since you only end up using one bowl.

Of course we had these with coffee and tea and just all by themselves!!!

SOUTHWESTERN PINTO BEAN SLIDERS WITH CHIPOTLE MAYONNAISE

2010-01-14T23:50:00.000-08:00

SOUTHWESTERN PINTO BEAN SLIDERS WITH CHIPOTLE MAYONNAISE for DINNER.

Recipe from MyRecipes.com.

Pinto beans, corn, onions,cilantro, jalapenos mini patties topped with a tangy and spicy chipotle VEGENAISE sauce, roasted poblano peppers and romaine lettuce on a mini burger bun.

SLIDERS are bite-size burgers.

They are super fun to eat and are so cute to look at.

Only problem is that they are a little messy to eat.

You literally end up licking your plate!!!

Spicy, crunchy, tangy, just plain DELICIOUS!!!

This is really THE best burger ever!!!

I've made it a few times and we still can't get over how amazing it is.

MONKEY BREAD

2010-01-12T23:56:00.001-08:00

Today I Made:

MONKEY BREAD for DESSERT.

Recipe from THE VEGAN TABLE by Colleen Patrick-Goudreau.

Sweetened pizza dough balls dipped in melted Earth Balance and covered with a sugar-cinnamon mix then baked until light brown.

The cool thing this bread is eating it.

You pull individual balls out and the whole bread stays intact.

It turned out a little too dry, but tasty.

Goes great with coffee!

BUCATINI WITH GREEN BEANS,TOMATOES, AND OLIVES

2010-01-11T19:51:00.000-08:00

Today I Made:

BUCATINI WITH GREEN BEANS,TOMATOES, AND OLIVES for DINNER.

Recipe from THE VEGAN GOURMET by SUSANN GEISKOPT AND MINDY TOOMAY.

I've had this book for months and months, even had this recipe bookmarked.

But for some reason, I always passed it up for another.

BIG MISTAKE!!!

First off, this recipe calls for bucatini, a pasta we've never tried.

Bucatini is a thick spaghetti-like pasta with a hole right in the center (which holds more sauce).

Isn't it cool looking?

Second, the sauce was delicious!!!

Made with whole tomatoes, garlic, red chili pepper flakes, green beans and olives.

Overall the dish turned out amazingly good.

It's rich, hearty, and so full of flavor.

I can't believe it took me this long to make it.

But so glad I finally made it.

Husband loved it too and can't stop saying B-U-C-A-T-I-N-I.

TOMATO-RICE SOUP WITH ROASTED GARLIC AND NAVY BEANS

2010-01-06T13:55:00.001-08:00

Yesterday I Made:

TOMATO-RICE SOUP WITH ROASTED GARLIC AND NAVY BEANS for DINNER.

Recipe from VEGANOMICON by Isa Chandra Moskowitz and Terry Hope Romero.

Rich tomato soup with brown rice, roasted garlic, and navy beans.

I had really high hopes for this soup and it did not disappoint!!!

It was rich, thick, filling, and oh-so garlicky.

ROASTED GARLIC, that is!!!

*To roast a whole head of garlic, all you do is cut off the top, exposing the inside of the garlic.

Drizzle with a little olive oil and wrap tightly in foil.

Bake in a 375 degree oven for 25 minutes or until soft and cloves have turned golden brown.

Once cool, squeeze the garlic cloves out of the skin and into a small bowl and mash with a fork until smooth.*

You can also smear it over toasted bread...yum yum!!!

Leftover soup tends to thicken up a little too much, but can easily be thinned out by adding water or vegetable broth.

Topping ideas: chopped avocado,diced jalapenos, green onions, vegan sour cream, or red chili pepper flakes.

GREEN PESTO SPAGHETTI AND BLUEBERRY SPICE CRUMB BARS

2010-01-06T13:35:00.000-08:00

Yesterday I Made:

GREEN PESTO SPAGHETTI for DINNER.

This is my attempt at recreating one of our favorite dishes from Shojin, LA's only VEGAN- ORGANIC and GOURMET Japanese restaurant.

Whole Wheat Spaghetti mixed in a basil walnut pesto with sauteed kale, cauliflower, red chili pepper flakes, and pine nuts.

Simple dish, yet so full of flavor.

I think I may have succeeded in copying this dish!!!

It was AWESOME!!!

And for dessert, I made the BLUEBERRY SPICE BRUMB BARS from VEGAN COOKIES INVADE YOUR COOKIE JAR by Isa Chandra Moskowitz and Terry Hope Romero.

A spelt shortbread crust with a sweet blueberry layer and a crumb topping.

This recipe actually got better the second day, because the bottom crust hardened up and held its shape.

So make it a day ahead and refrigerate.

VEGGIE GRILL IN EL SEGUNDO OFFERING 3 NEW "CHEESY" MENU ITEMS

2009-12-21T16:16:00.000-08:00

UPTOWN NACHOS-Nachos topped with chili beans, tomatoes, green onions, Daiya cheese sauce, vegan sour cream and guacamole.

MAC AND CHEESE-Elbow macaroni cooked al dente and mixed with a VERY creamy Daiya chesse sauce and topped with bread crumbs.

After learning about the new "CHEESY" items at the El Segundo Veggie Grill from quarrygirl, my husband and I jumped in our car and drove 27 miles just to try them!!!

We were so excited!!!

FINALLY,VEGAN NACHOS!!!

We tried all 3 new "DAIYA" items:

-THE VG CHEESEBURGER (NOT PICTURED)

-UPTOWN NACHOS

-MAC AND CHEESE

VERDICT:

The VG CHEESEBURGER was forgettable. Couldn't taste the daiya cheese one bit.

The UPTOWN NACHOS were delicious. Although they could use just a little more daiya "cheese" sauce.

The MAC AND CHEESE needs just a little more salt. Texture was great and the sauce was perfectly creamy.We ordered it as a side along with THE ALL AMERICAN STACK (best vegan burger ever!)

So, we give Veggie Grill props for expanding their menu.

They really are THE best vegan fast food restaurant!

We consider ourselves to be very lucky to live within driving distance from all 4 of their locations, which are all located in Southern California.

QUINOA WITH MUSHROOMS,KALE, AND SWEET POTATOES

2009-12-21T15:40:00.000-08:00

Yesterday I Made:

QUINOA WITH MUSHROOMS,KALE, AND SWEET POTATOES for DINNER.

Recipe from Real Simple Magazine Sep.2009 issue.

The title says it all!

Plain quinoa topped with sauteed mushrooms, kale,sweet potatoes, garlic, salt and pepper.

The original recipe called for dry white wine and parmesan cheese.

Which I substituted with plain water and just added more salt to the final dish.

Even without these two ingredients, the dish came out super yummy!!!!

We topped ours with Sriracha hot sauce and lime juice, which I highly recommend!

COOKIES, BARS AND BISCOTTI

2009-12-11T13:15:00.000-08:00

VEGAN COOKIES HAVE TAKEN OVER OUR STOMACHES!!!

So far, I've made KITCHEN SINK CHOCOLATE BISCOTTI.

Hard and crispy chocolate cookies with CACAO NIBS, HAZELNUTS, and WHOLE ALMONDS.

DELICIOUS, AMAZING, and our FAVORITE!!!

Then, I made MEXICAN CHOCOLATE SNICKERDOODLES.

Another chocolate cookie with a spicy twist...cayenne pepper.

Not our favorite.

And last, but not not least, MAGICAL COCONUT COOKIE BARS.

Out of this world!!!

Graham cracker crust with a brown sugar coconut milk layer then topped with chocolate chips, walnuts, and shredded sweetened coconut.

Very decadent.

Very sumptuous!

"Manderson Approved"