Chocolate Peanut Butter Cashew Cream

This recipe combines two of my favorite ingredients to use in the kitchen: cashews and powdered peanut butter.  By making your own cashew cream you create a simple and healthy spread that can be used in a multitude of different ways.  The easiest of course is spreading the cashew cream on toast for an easy and healthy breakfast.  Other uses could be using it in place of frosting to top a vegan cupcake or to add some richness and flavor to smoothies or dairy free shakes.  Try making this simple recipe and see what creative delicious uses it inspires.

Ingredients

• 1 cup raw cashews (soaked overnight or at least for five hours)
• 1/2 tsp vanilla extract
• 1/2 c almond milk
• 6-8 T Chocolate Powdered Peanut Putter (such as Just Good Stuff or PB2)

1. Drain the cashews and discard the water.
2. Using an immersion blender or high speed blender, blend the cashews, almond milk, and vanilla until it reaches a smooth and creamy consistency.
3. Add the powdered peanut butter and blend until completely mixed.
4. Place in a container and allow the cashew cream to chill and thicken in the refrigerator for a few hours.  

Buddy's Hotel Survival Smoothie

This year on tour I brought my immersion blender.  I've been experimenting with creating different power packed plant based smoothies to fuel me through our performances of ELF!  I've been looking for a super power packed combination and I think I've found a great mix of hemp seeds, nut butter, and chocolatey green goodness to start my day off right.

All you need are these ingredients, an immersion blender, a plastic mixing cup, and a spoon!

Serves 1

• one banana
• 1 cup of almond milk
• 3 heaping spoonfuls of hemp seeds
• 2 heaping spoonfuls of peaunut butter
• 1 spoonful of Cacao Green Superfood powder (Amazing Greens)
• 1 small cup of ice

1. Blend the hemp seeds with 1/2 cup of the almond milk until it's a creamy consistency.
2. Add the peanut butter, superfood mix, the banana (broken up into small pieces), and the remaining almond milk and blend until thoroughly mixed.
3. Add the ice a little at a time until ice is blended through the mixture and enjoy!

autumn quinoa bowl with candied butternut squash

Love autumn with this lightly sweet and savory quinoa bowl.  The smell of roasting butternut squash lighted coated in sugar and cinnamon will fill your home with the most aromatic fall smell.  All of these flavors go deliciously together and to me, tastes like fall in a bowl!

Ingredients

Serves 2

• 2 cups cooked quinoa
• cook your quinoa by substituting vegetable broth for the water for a more flavorful quinoa
• 1 half of a butternut squash 
• 1 T olive oil
• 1 T coconut sugar (or light brown sugar, but coconut is best)
• 1/4 t cinnamon
• 4 T dried cranberries
• 2 T raw pepitas (shelled pumpkin seeds)

1. Peel, seed, and cube your butternut squash into 1 in pieces.
2. Place in a bowl and coat with 1 T olive oil.  Add in the cinnamon and coconut sugar and stir to coat evenly.
3. Roast in a glass baking dish for about 40 minutes in an oven preheated to 425 degrees, stirring halfway through.
4. Per Serving - Add 1 cup cooked quinoa to a bowl and top with half of the roasted squash, 2 T dried cranberies, and 1 T pepitas each.

Basic "Chik'n" Barley Soup

This is a super basic, simple version of a vegan chicken noodle soup.  I didn't use any actual "chicken" type substitute, but I did use a vegan chicken broth bouillon that I found at Whole Foods.  I've been using a veggie broth bouillon lately for most of my soups, but the chicken noodle soup flavor that these bouillon cubes had totally reminded me of eating Campbell's soup as a kid!

Ingredients

Serves 2-4 

• 4 cups water
• 2 vegan "chicken broth" bouillon cubes
• 4 stalks celery
• 3 carrots, peeled
• 1 small onion
• 1 cup quick cook barley
• 1 Tbs coconut or olive oil
• Salt and Pepper to taste

1. Begin to dissolve the 2 bouillon cubes in 2 cups of warm water.
2. Dice the celery, onion, and carrots. 
3. Heat the oil in a large pot over medium high heat.
4. Add the carrots, onion, and celery to the pot and cook until the vegetables are softened, stirring frequently.  About 10 minutes.
5. Reduce the heat and add the 2 cups of dissolved bouillon to the pot as well as another 2 cups of water (4 total).
6. Add the barley and bring the pot back to boil.
7. Salt and Pepper to taste.  I personally liked a lot of fresh cracked black pepper with this recipe.
8. Reduce heat and simmer covered for 20-30 minutes, stirring occasionally. 

Microwave Vegan Buffalo Dip

I'm so excited about this recipe!  I've been trying different variations of a buffalo chicken dip that we used to make in college.  That recipe called for 2 bricks cream cheese, cheddar cheese, and ranch dressing.  The first few rounds mimicking that original recipe but with vegan substitutes didn't really hit the spot.  There's something about the vegan cream cheese that just doesn't work, but inspiration finally hit, and I think the secret is using tofu sour cream instead of cream cheese.  

This result is what I came up with using four simple ingredients and a microwave.  This serving size would be great for two people to share.  Double it or more to take to a party as a great dip or appetizer!  Serve with tortilla chips.

Ingredients

Serves 2

• 2 frozen chik'n patties, like boca burger
• 1/2 c daiya cheddar shreds
• 1/4 c tofu sour cream
• 1/4 c buffalo sauce

1. Microwave each chik'n patty for 1 minute in the microwave.
2. Dice both patties into cubes.
3. Combine all ingredients in a microwave safe bowl and mix well.
4. Microwave for one minute.
5. Stir and microwave for another minute.
6. Stir and serve with tortilla or pita chips.

Basic Vegan Cashew Cheese Sauce

I've been really wanting to try making my own cashew cheese sauce but have always been intimidated because I don't have a food processor.  I came to find out that by soaking the cashews I could easily make a delicious creamy cashew cheese sauce using my immersion blender.  I've since been experimenting with different takes on this basic recipe but this is the basic recipe that I have been using as a base and is definitely good on its own!

Ingredients
Makes about 2.5 cups

• 1 cup raw cashews
• 3/4 c almond milk
• Juice of one lemon
• 1/4 tsp paprika, heaping
• 1/2 tsp onion powder, heaping
• 1/2 tsp garlic powder, heaping
• 1/2 tsp salt
• 1/4 c nutritional yeast
• 1/2 to 1 cup water

1. Soak the cashews in warm water for at least 2 hours.
2. Combine all ingredients except the water.
3. Using an immersion blender, work the ingredients into a smooth a consistency as possible.
4. Transfer the mixture to a saucepan and heat over medium heat for 10-20 minutes stirring very frequently.
5. Add 1/2 to 1 cup extra water to achieve desired consistency.  Don't add extra water for more of a dip consistency.  Add more water for making a cheese sauce for noodles or vegetables.

Adapted from this recipe.

baked balsamic tofu & curry veg burrito

Make a big batch of baked tofu anytime and store it in the fridge for easy sandwiches and burritos like this all week.  The basic recipe for baked tofu is baking marinated tofu slices at 425 degrees in the oven for 20 minutes on each side.  Here I've used Balsamic salad dressing as a marinade and it's so good with the curry flavor of the veggies.

Ingredients 

Serves 4

• 4 whole wheat burritos 
• 1 package super firm tofu, drained and pressed 
• Light balsamic dressing
• Assorted veggies (pepeprs, squash, snap peas, etc.)
• Curry powder
• salt and pepper to taste
• coconut or olive oil
• Optional: tofu sour cream and vegan cheese

For the Baked Tofu

1. After draining and pressing the tofu, cut into long pieces.
2. Place in a bowl and coat with dressing evenly.  Cover and let marinate in fridge for at least 20 minutes or an hour or longer for more flavor.
3. Baked in the oven for 40 minutes turning once halfway through and brushing with more dressing.

For the Curry Veggies

1. Cook vegetables in 1 Tbs coconut oil.
2. Add Curry seasoning and a dash of salt and pepper.  I recommend the taste and adjust method when cooking with curry.  Start with a healthy dash, mix it in, taste it, and go from there adjusting up to your perfect level of curry.  

Assemble the Burritos

1. Warm the tortillas in the microwave.
2. Smear the center of the tortilla with the tofu sour cream and sprinkle a palmful of cheese on top.
3. Layer the veggies and tofu, roll up and eat!

Goji Berry and Cacao Nib Pancakes

Next time you're making pancakes try these super food cakes that are full of nutrition and flavor!

 For a recipe like this, you're gonna want to soak your goji berries.  Gojis usually come dried, but you can add some extra moisture and plumpness to them by soaking them in water for 10 minutes.  

Save the water and throw a tea bag in for extra Goji nutrition in your morning tea as well!

Use your favorite pancake mix and pour batter onto the skillet.  After the pancake starts bubbling and is ready to flip, sprinkle a small handful of goji berries and cacao nibs evenly onto each cake and then flip. 

 It's that easy to pack more super food nutrition into your diet!

buffalo chik'n salad

A simple way to spice your daily dose of greens.  Just a frozen chik'n patty, some supa dupa greens, and some baby bella mushrooms.  I like it without any extra dressing, cause let's face it, i'll eat pretty much anything if it's soaked in buffalo sauce, or pair it with a vegan ranch or blue cheese dressing.

Ingredients

Serves 1

• 2 large handfuls of dark leafy greens, I've used a baby kale mix here
• 1 frozen "chik'n" patty, such as Boca Burger
• 1 small handful baby bella mushrooms, sliced
• 2 Tbs buffalo sauce 
• Make a your own vegan buffalo sauce by mixing Frank's Hot Sauce with a small pad of butter substitute, like Earth Balance.

1. Cook the chik'n patty in the microwave according to package's instructions.  
2. Pour the buffalo sauce onto the patty and use your finger to coat the whole patty in sauce. 
3. Slice patty into about 8 slices.
4. Toss greens and mushrooms in a bowl and top with the chik'n strips and drizzle a little extra hot sauce if preferred or dress. 

spicy sausage and jack muffin

Sausage and cheese sandwiches used to be a staple of my breakfast routine.  Since going veggie I have experimented with lots of meat substitutes and some are better than others for sure.  Morningstar Farms makes a spicy sausage patty that is one of my favorites.  Here's my vegan take on my old breakfast standby.

Spicy Sausage and Jack Muffin

Serves 1

• 2 spicy sausage patties
• 1 whole wheat English muffin, split
• 1/4 of a large onion
• coconut or olive oil
• 1 vegan pepper jack cheese slice cut diagonally into two triangles

1. Slice onion and sauté over medium heat with a small pour of oil until cooked and caramelizing.
2. Cook the sausage according to package instructions on a skillet or in the microwave.
3. Split and toast the English muffin.
4. Layer each half of the English muffin with a cheese triangle, then half the onions, and a sausage patty.
5. Serve with some vegetables or fruit.

sausage & goat cheese empanadas

Decided to try another variation on the easy empanadas that I posted about before HERE.  This time I used the JR Grands biscuits for smaller empanadas.  Bothe are great recipes but these are definitely better suited as appetizers or a side dish rather than a main course.  The preparation is essentially the same, although this time I used veggie sausage patties and goat cheese!

Ingredients

• 4 Veggie Sausage Patties
• 1 small log or container of goat cheese
• 1 tube Jr's Grand Biscuits 

1. Cook the veggie sausage over medium heat in a nonstick skillet using a wooden spoon to break up into sausage crumbles.
2. Lay out the Jr biscuits on a cookie sheet and use the heel of your palm to flatten them into circles.
3. Apply a light smear of goat cheese to the center of each circle and then add a spoonful of sausage to each as well.  
4. Fold the circle over to create a half moon shape.
5. Seal the edges using your fingers and then use a fork to create an "empanada look" by pressing with the fork all around the edge.
6. Bake according to directions or until empanadas are golden brown.

quinoa salad w. hemp & hummus crackers

Peacefood, a vegan restaurant in the UWS, has a "Fluffy Quinoa Salad" on their menu that always seems to be one of their most popular items.  It's looks delicious, but it's always hard for me to bring myself to shell out $10+ for a salad that I know I can make at home for a fractions of the cost.

For the Quinoa Salad:

It really couldn't be simpler.  I found a box of garden vegetable quinoa at my local store and cooked it ahead of time according to the directions using vegetable stock instead of water.   

Chill the quinoa in the refrigerator until cold.

Assemble a salad of darks greens and whatever extra veggies you like.  Here I used a mix of baby kale and other greens and sliced baby portabella mushrooms.

Break up the chilled quinoa with a fork and toss 1/4-1/2 cup quinoa  with the greens depending on how much quinoa you want. 

Dress if needed, I found the veggie quinoa flavor to be enough. 

For the Crackers:

Use four whole wheat crackers, like Ak-Mak.
Spread a light smear hummus of your choice  onto the crackers.  I used jalapeño & cilantro.
Sprinkle with hemp seeds and enjoy. 

sausage & kale scramble

A recent goal for myself has been to get more greens into every meal of the day, including breakfast.  This "scramble" has a healthy dose of baby kale, yellow peppers, shrooms, onions, and some spicy "sausage" for a breakfast kick.  

I paired that with some peanut butter mixed with chia seeds on sesame wheat crackers sprinkled with bee pollen.

Sausage & Kale Scramble

Serves 1

• 1 spicy "sausage" patty heated and crumbled
• 1 handful baby kale
• 1/4 of a yellow pepper
• 1 handful sliced mushrooms
• 1/4 of a small onion sliced
• 1 tsp coconut oil
• salt and pepper to taste

1. Sautee shrooms, peppers, and onions over medium high heat in the coconut oil.  
2. Add baby kale last after the first three ingredients are cooked and sautee until wilted. 
3. Remove from heat and mix with sausage crumbles.

soy chorizo breakfast empanadas

I'm trying to get away from more and more processed foods, but so far there is one things that I haven't been able to give up: Grands Flaky Biscuits and Crescent Rolls.  I know, they are processed, so not vegan, and not the healthiest thing you can eat.  But I love empanadas and so far this is the easiest way I could think of to make something in that style that can be baked instead of fried.  

Ingredients

• 1 Package Grands Flaky Biscuits
• 1/2 Trader Joe's Soy Chorizo
• Vegan Cheese
• Garlic Salt (optional) 

Steps

1. Remove the chorizo from it's casing and heat it up in a nonstick skillet over medium heat, using a wood spoon to break up the chorizo.
2. Lay out the biscuits on a cookie sheet and use the heel of your palm to flatten them into circles.
3. Place a spoonful of chorizo and a serving of cheese onto each circle.
4. Fold the circle over to create a half moon shape.
5. Seal the edges using your fingers and then use a fork to create an "empanada look" by pressing with the fork all around the edge.
6. Top with a a few cheese shreds for garnish and sprinkle lightly with garlic salt.
7. Bake according to directions or until empanadas are golden brown.

farmers market feast

A bike ride to the local farmer's market on Hilton Head Island, SC yielded many organic and locally grown finds.  Armed with some brussels sprouts, shitake mushrooms, and sweet potatoes, I threw together a summery take on my very first post, Cold Night Comfort Food.

I followed the same recipe as the previous post for the brussels sprouts and mash.  Try getting a bite of both the sprouts and mash in the same mouthful.  The touch of maple syrup really brings both sides together nicely.  

For the sautéed  veggies I simple sautéed a 1/4 of an onion, about 8 mushrooms sliced thinly, and a handful kale with some olive oil per serving.

...and it all tasted SO FRESH!!!!

pepper, shroom, and onion flatbread

I have found my new favorite way to make pizza at home and it is SO easy.  I've been using a product called Flatouts.  You can find them in the deli section of your grocery store near the pita type breads.  They are super low in calories but fortified with extra fiber, protein, and nutrition.


I've been making all sorts of different flatbreads, but here's any easy one to start with.

• Start by crisping up the flatbread in the oven.  Spray the flatbread on both sides with cooking spray and place in a 425 degree oven for about 5 minutes on each side.  This  will make the bread crispier before you add the sauce.  

• After crisping your flatbread spread on a spoonful or two or your favorite sauce.  

• Top with diced red pepper and onion, chopped mushrooms, and vegan cheese.  

• Bake for another 5-10 minutes or until the cheese has melted and the edges of the flatbread are browning and crispy!

breakfast polenta two way

As a vegetarian who doesn't like to eat eggs, Breakfast is the one meal of the day where I really feel limited with what my choices are to eat, especially when going out to a restaurant.  I get pancake fatigue very easily!  

Polenta is a great breakfast food to add in to your morning rotation to get a little variety.  It's like grits and a corn cake had a baby, plus it's cheap and easy to cook!  There's even a variety of polenta loaf at my local health foods store made with quinoa!  There are usually flavored polenta loaves too with varieties like sun dried tomato and herb or garlic.

• Simply slice the polenta into 1cm slices.  (4 per serving is good)
• Add enough Olive or coconut oil in a nonstick skillet to coat the bottom on the pan.
• Cook polenta slices for about 5-7 minutes per side over medium high heat and that's it!  The outside should get a little golden and browned while the inside stays a little softer. 
• Optional: Top with vegan cheese and seasoning of your choice.  I usually like to add fresh ground black pepper, red pepper flakes, or garlic flakes.

Here I've shown two different servings.  On the left I've gone for a more more "traditional" breakfast set up pairing the polenta with zucchini cakes and veggie bacon.  Or try a super light breakfast of greens by pairing it with some sautéed asparagus, zucchini, and mushrooms.

been pollen, PB, and cacao nib crackers

Looking for a power snack?  These crackers are packed full of protein and whole food nutrition.  Wheat crackers fill you with fiber, peanut butter and hemp seeds provide a protein punch, bee pollen is a whole food full of mineral and nutrients and is a natural defender against seasonal allergies, and cacao nibs add in some antioxidant power while providing a hint of healthy chocolately goodness.  Eat this as an afternoon snack to keep you going til dinner or add them to any breakfast or lunch meal as a sweet satisfying side snack.  

What you'll need:

• Low Fat Whole Wheat Crackers - I used Ak-Mak 100% Whole Wheat Sesame Crackers
• Natural Peanut Butter - Try getting the fresh ground kind that most supermarket deli's are providing now.  The only ingredient...ground peanuts!
• Hemp Seeds
• Bee Pollen
• Cacao Nibs

Simply spread the peanut butter on the crackers and sprinkle on hemp seeds, pollen, and nibs to your perfect taste proportions and enjoy!

buffalo chik'n tenders

We live right near Blossom du Jour, an amazing vegan takeout spot in the Upper West Side.  One of our favorite things to order are their Buffalo Bites.  However, being the budget minded cook that I am I started searching for a the perfect meatless chicken tenders to make our own at home.  After much searching and many brands I settled with Trader Joe's Chickenless Crispy Tenders.  The best part about them is the crispy crunchy oat coating on them.

How's this for budget friendly: an order of about 5 Buffalo Bites fro $5 or 9 homemade chickenless tenders for $3.50? ($2.99 a bag at TJ's + .50 per 1/4 of hot sauce)

Simply make the chicken tenders according to the instructions for using a conventional oven or toaster oven to ensure their crispiness and then toss with your favorite vegan buffalo sauce according to your spicy taste!

blueberry & granola waffles

This homemade blueberry sauce is so fast and easy it barely takes longer to make than the waffles take to toast.  I used whole grain waffles and organic blueberries for the tasty breakfast treat.

Blueberry & Granola Waffles

Serves 1 

• 2 whole grain frozen waffles 
• 1 handful fresh blueberries
• 1 tsp coconut sugar
• granola

1. Over medium heat, cook blueberries down using a wooden spoon to mash up the berries as they cook.
2. Once you have a nice sauce going stir in 1 tsp of coconut sugar.
3. Remove from heat and spread over two toasted whole grain waffles.
4. Sprinkle with granola of your choice. 

bacon tempeh pigs in a banket

I first got turned on to "bacon" tempeh when I had my first vegan BLT at Moon and River Cafe in Schenectady, NY.

We're suckers for a crescent roll though and made these bacon tempeh pigs in a blanket one morning for breakfast.  

Bacon Tempeh Pigs in a Blanket

Serves 4

• 1 package of crescent rolls
• 1 package of "bacon" tempeh
• 4 slices of vegan cheese split in half

1. Pan fry the tempeh in a nonstick skillet for a few minutes on medium high heat to crisp it up 
2. Divide the tempeh into 8 portions
3. Roll an 1/8 of the tempeh and half a cheese slice in each cresent roll
4. Bake according to the package instructions

juicing with collard greens

Apparently there were some unseasonably cold temperatures that were affecting the production of kale from the west coast this winter.  I couldn't find kale at any of my local stores for a few weeks, so I substituted organic collard greens.  Usually used for cooking, collards also are great for juicing because they are a plant based source of Protein, Thiamin, Niacin, and Potassium as well as many other nutrients and vitamins.  

If your unsure if you'll like collards in your juice, start by substituting them for kale in a basic juice like this.  In my opinion they have a sweet flavor to them.

Serves 2

• 3 celery ribs
• 1 cucumber
• 3 carrots
• 6 large collard green leaves
• 2 green apples

spicy brussels sprout & sweet potato ramen

I spent two and  half weeks in Providence, RI and ate a majority of my meals at locally sourced AS 220.  They had a great dish similar to this that also featured their delicious spicy housemade seitan.  I came up with this homemade take on the dish,  I just wish I had some of that spicy seitan to go with it.

Spicy Brussels Sprouts & Sweet Potato Ramen

Serves 1

• 1 package organic ramen
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium sweet potato, cubed
• 1 Tbs coconut oil
• 1/4 cup vegatable broth
• Siracha to taste
• Salt and Pepper to taste

1. In  large skillet heat the coconut oil on medium high heat.
2. Sautee the Brussels sprouts and sweet potatoes until softened and browned on the edges.
3. Cook the ramen according to the package and drain.
4. Add ramen, vegetable broth, and Siracha to taste to the pan with with the vegetables and mix thoroughly.

stoplight juice

Red, yellow, green and go forth with a little extra immunity boost from this delicious citrus infused juice.

Serves 2

• 1 beet
• 1 cup of kale
• 1 orange, cubed
• 3 carrots
• 1 celery rib
• 1 green apple

barley miso soup

Can healthy digestive system boosting soup get any easier to make? I don't think so. 

Serves 2

• 3 tsp barley miso paste, dissolved in a few Tbs of water
• 3 cups water
• 1 cup of mushrooms
• a handful of sugar snap peas
• a handful of crumbled seaweed snacks

1. Add the water, mushrooms, and peas to a pot and bring to a gently boil.
2. Remove the pot from heat and add the miso paste.
3. Serve and sprinkle with seaweed on top.

chia & hemp tacos

It's so easy to sneak extra nutrition even into some of your guiltier pleasures.  Case in point, tacos!!!  Add a superfood boost to your "meat" filling of choice with chia and hemp seeds!

Chia & Hemp Tacos

Serves 4

• 1 package of mexican style veggie grounds
• 1 palmful of chia seeds
• 1 palmful of hemp seeds
• 1 package taco shells
• Taco fillings, we recommend:
• Baby kale
• Tofu sour cream
• homemade guac
• tomatoes
• black beans

Simply heat up the veggie grounds in a nonstick skillet and mix in the chia and hemp seeds after removing the pan from heat.  Serve with your favorite taco toppings and enjoy your Taco Tuesday fix while enjoying the extra boosts from some of my favorite superfoods.

cheese bomb party spread

We had some friends over for an awards show viewing party and threw together this impromptu party spread with ingredients we had laying around the kitchen.

David made fresh homemade guac that we paired with two different types of tortilla chips.  I made easy baked bbq tofu and we sliced up some meats and cheeses for our non veggie guests that we got in a a gift basket and otherwise wouldn't have used.

We used whole wheat toasts and gave them a smear of goat cheese and a drizzle of honey, and made our veggie take on Skyline dip as well: a brick of cream cheese in the bottom of a pan, a can of veggie chili (we like Amy's Spicy Chili) and cheddar cheese on top served with tortilla chips.

Lots of dairy and so not vegan!

broccoli kale super juice

This juiced is packed with fresh nutrients from a large assortment of fresh fruits and veggies. Topping the list is your green contribution kale and broccoli. Don't worry, between the apple and the carrots there's plenty of sweetness to go around. The lime brings it all together with a little citrus zip.  You won't even realize you're drinking broccoli but your bloodstream sure will.

Serves 2

• 2 sweet red apples (Gala etc)
• 3 celery ribs
• 3 carrots
• 1 cup of broccoli
• 2 cups of kale
• 1/2 a lime

superfood steel cut oats

Combine this healthy and hearty mix of superfoods with your morning steel cut oats to start your day with a mega dose of nutrition.

Superfood Steel Cut Oats
Serves 1

• 1/4 cup quick cook steel cut oats
• 3/4 cup water
• 1 Tbs raw honey, agave, or maple syrup
• One small palmful each of the following:
• chia seeds
• hemp seeds
• cacao nibs
• goji berries

1. Combine water and oats in a small saucepan and bring to a boil.
2. Reduce to a simmer and cook for about 5-7 minutes.
3. Remove from heat and mix in all other ingredients.

spicy crispy chickpeas

I love spicy foods and roasting these spicy chickpeas makes a healthy snack that with among many healthy benefits provides you with a great dose of plant based fiber and proten.  The original recipe I tried for these was only with chickpeas, but black beans taste just as great with this spicy roasting method, you just need to be careful because the black beans crisp up faster than the chickpeas.  All in all the black beans should be roasted for about 30-40 minutes depending on your oven and the chickpeas should roast for about 50-60 minutes.

Spicy Crispy Black Beans & Chickpeas

Serves 4

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

You will need two amounts of the following ingredients each, one for each set of beans.  

• 1 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt

1. Preheat oven to 400 F
2. In two separate bowls mix the black beans and chickpeas with two separate amounts of the spices and oil, making sure they are coated evenly.
3. Keeping the black beans and chickpeas on separate cooking trays, place the beans in a single layer on a cooking sheet and and place in preheated oven.
4. Stir both trays of beans after 20 minutes.
5. Remove black beans from oven after 30-40 minutes.
6. Stir the chickpeas again after 40 minutes, and continue to bake for another 10-20 mintutes until crispy, but not burt.
7. Let cool and serve an an appetizer or snack.

Original recipe found HERE

easy BBQ tofu bites

Baked tofu is so easy and so versatile.  Use your favorite BBQ sauce and and bake up this simple recipe.  It's great for a main dish or for an appetizer.  We paired this version with some dips for our "cheese bomb party spread".


Easy BBQ Tofu Bites

• 1 block of Super Firm Tofu or Exra Firm Tofu (Pressed)
• 1/2 bottle of BBQ sauce of your choice

1. Cut the tofu in 1x1 in cubes.
2. Coat the tofu in BBQ sauce and let marinate in the fridge for 30 minutes or more.
3. Bake a 425 F for 40 minutes, turning the cubes half way through.

obsessed with soda stream

Thank you to David's sister, Alicia, for getting us this awesome Soda Stream!

In our house, nothing beats a simple vodka and soda for a light cocktail alternative and a Soda Stream allows endless opportunities to be creative too.

It's also been the perfect pair to our Vodka Zinger that I posted about earlier.  We've been able to make all sorts of naturally flavored vodkas with freshly carbonated water all while reducing our carbon footprint and reducing the amount of chemicals and toxins we take in.

Alcohol and greening up our lives?  Win win.

sausage & tomato vegan nachos

Nachos are definitely a guilty pleasure.  I tried to come up with a somewhat better alternative with ingredients that we already had laying around the house one.

I used the TJs Veggie Flax Tortilla Chips and topped them with one sliced and heated Tofurky Italian Sausage, halved and sautéed cherry tomatoes, and vegan shredded cheese.  

A little less guilty, but no less delicous.  

Berry Greens

We a few strawberries and a carton of blackberries left over from our recent experiments with the Vodka Zinger.  (Update: try blood oranges!)  I thought I'd see what it tasted like adding them to our daily green juice.  The smell was unbelievable when the strawberries went through the juicer!

I swapped out an apple for the berries and matched that with a cucumber, four stalks of celery, a handful of spinach, and two cups of kale.  Serves 2.

chia seed breakfast

It can get confusing keeping track of every new buzzy superfood that you should be eating for this reason or that...  But if you're looking to get in on the superfood movement and aren't sure where to start, then look no further than the chia seed.  A super concentrated food used by the ancient cultures of Mexico, chia is packed with omega 3, protein, fiber, and calcium, among other awesome nutrients!

Here's an easy way to add chia to your day.  Simply mix 1 Tbs of chia seeds with 1 serving of peanut butter until you get the consistency you want.  I like to use Trader Joe's all natural no salt added crunchy peanut butter cause it's already kind of runny, so adding to the chia seeds to it makes it a little thicker.  

Spread on your favorite whole grain bread or flat and enjoy chia!

organic beet juice

I'm not sure why but a lot of people have problems with beets.  It took me a long time personally to come around to eating them more regularly...helloooo beet salad...but for some reason I took instantly to the juice.  I find it's sweet and with a delicious velvety feel.  David is one of those people.  While the beet juice wasn't his favorite, it was was definitely better than he thought!

I picked up these organic beets a local farmer's market in the UWS on Columbus ave one Sunday afternoon at sensible Drunch.  

I paired four beets with 5 organic carrots and two organic persian cucumbers.  Serves 2.  

leftover veggie burritos

I hate wasting fresh produce.  So when I've got some veggies I need to use up, I either throw them into the juicer or make a big skillet of sautéed veggies.  In this case I just added some southwest seasoning to spice things up and used just about a Tbs of coconut oil to cook the veggies.

Use whatever you have lying around here.  Here I did roasted red and yellow peppers, onions, and mushrooms.  David made homemade guacamole and I opted for the vegan cheese.  Try tofutti sour cream next time your having a mexican night.  It's thick, creamy, and tangy just like a milk based version, and an easy vegan swap you won't even miss.

Pair your fillings with a whole wheat tortilla and you've got a simple and easy meal and kept those veggies from going to waste!

miso miso

This soup is so easy and delicious and I threw it together with leftovers and things I had laying around.

Miso soup is a go to staple in any diet where the goal is to heal your body with food so your body can heal itself.  Packed full of enzymes and probiotics, good quality miso (not the type you get from a takeout joint) does wonders for your digestive system.  Think of it as the vegan Activia!  

TIP: It's important to never boil the miso.  This is will destroy all the good stuff your trying tot get into your body.  Dissolve the paste into a few Tbs of water before adding it to any soup once you've removed it from heat.

Look for miso in the refrigerated section.  At my store it's located with other vegan products like Vegenaise.  If you're trying miso for the first time try out Miso Master's "mellow" miso. 

Miso Miso

Serves 2

• 3 cups water
• 1 1/2 tsp barley miso
• 1 1/2 tsp white or "mellow" miso
• 1 Package Udon Noodles
• 1 handful Trader Joes Sesame Seaweed Snacks 
• 2 pieces leftover baked savory tofu - recipe in Vegan Eats World

1. Bring the water to a gentle boil
2. Add the noodles and boil for a few mintues to loosen and warm them
3. Chop the tofo into bite size pieces and add to pot and remove from heat
4. Dissolve both misos into a few tbs of water and then add to the pot and stir
5. Serve and sprinkle each bowl the seaweed snacks

another vodka zinger

I got this for David after reading about it on gizmodo.com.  It's called a Vodka Zinger and it's amazing!  It's basically a device for muddling ingredients and and then infusing vodka with them.  You can do anything: herbs, fruits, cucumber, jalapeños.  The beauty is, making flavored vodkas with natural fresh ingredients and no sugar added! 

For our first go around we did organic blackberries and lemons.  We let it steep for about 6 hours while we were out and the flavor was pretty good.  However, the real magic happened when we finished it the next night after it had set for a a full 24 hours.  Delicious.

my first juice

Having a small apartment in NYC there are not many things that I can think of to ask for during Christmastime that we have room for.  But this year I had my heart set on a juicer and thank you Mom and Dad for my our new juicer!  Our Breville Compact Juice Fountain is the perfect juicer for a small apartment.  Compact but powerful and easy to clean, I love it!  This is the first juice I made, and it's also a great introductory juice for anyone looking to take their first try into green juices.d 

TIP:  Apples are a sweet base for a great tasting green juice.  Start with sweet red varieties like honeycrisp or gala when first trying out greeen juice to up the sweet factor.  Experiment with what you like.   I usually use two granny smith apples now because I like the tartness!

Veggie Juice 101

Serves 2

• 2 apples
• 3 celery stalks
• 1/2 a cucumber
• 3 carrots
• 2-2 1/2 cups packed kale (I used lacinto here)

cold night comfort food

This cold night comfort food trio is sure to fill you up and keep you warm on a cold night.  Savory baked tofu full of flavor, maple glazed roasted brussels sprouts packed with nutrients, and beta-carotene loaded sweet potato mash are connected with the flavor of pure organic maple syrup.  Even better, all of the ingredients are budget friendly.

Baked Tofu - Vegan Eats World: 300 International Recipes for Savoring the Planet

Maple-Roasted Brussels Sprouts

Sweet Potato Mash

• Two Medium - Large Sweet Potatoes
• Organic Pure Maple Syrup to taste
• Salt and Pepper to taste

1. Cube the sweet potatoes and boil til soft
2. Drain water from pot
3. Drizzle in maple syrup and season to fast
4. Use and immersion blender to "mash" to the sweet potatoes