O my goodness! I didn’t think vegan could possibly taste this good.
The key to awesome vegan cooking is to be creative- treat it like an art- for indeed it is. Pay attention to your intuition. Be mindful of the ingredients you add.
Like a singer that takes a song, learns it, and then makes it their own, make your recipes your own.
For this dish I baked a large spaghetti squash (only ended up needing half of it). Split it in half lengthwise and remove the seeds. Place face down on a baking sheet with a little water in the bottom. Bake at 375 for 35-45 min. As soon as you can poke a fork through the skin, remove from oven. Do not cook till mushy or it will not be good for this dish. The flesh should be tender-crisp.
While it’s baking, in a small bowl mix together a sauce of:
2 tsp. Toasted sesame oil
1/4 cup organic Tamari sauce
2 tsp coconut sugar or other sweetener
1 clove garlic, minced
prepare following ingredients:
1 yellow onion, chopped
3 stalks celery, sliced
1/2 bell peppers diced
2 cups shredded purple cabbage
1 carrot julliended
Heat 2 tbs. olive oil over low heat. Add onions:
Stir and cook till slightly softened. Add carrots:
Stir and cook another minute then turn off heat. Add remaining veggies and scrape out hot spaghetti squash (approximately 2-4 cups of it. Use your good judgment)
Stir in the sauce. Sprinkle with slivered almonds, toasted sesame seeds and chopped green onion.
Generally I have found that if it doesn’t look good, it won’t taste good.
I decided not to view this change to a vegan diet as a deprivation of all the yummy foods I used to love, but rather as a new life wherein I am discovering new foods with even more deliciousness.
It has rekindled my passion for food preparation. This vegan life-style requires thought, innovation, research and creativity. I am challenged to make the most satisfying dishes in the healthiest possible way. It is an adventure and a whole new world.
For lunch today I made a sandwich that was to die for with a Marsala vegan patty, grilled onion, bell pepper, tomato, lettuce and a bit of my mock cheese sauce, all on toasted, gluten free rye bread.
I’ve got plans for a Vegan borscht for dinner. Mmmm mmmm!
I don’t know what it is, but I fecking love this stuff!
Whipped up in my high-power blender, it’s a tantalizing, body-loving blend of steamed veggies, turmeric, cashews and nutritional yeast.
Trader Joe’s organic Longboards chips are a perfect match for dipping, but I also love it atop of taco salad or a baked potato with steamed broccoli.
I can’t say it taste a whole lot like nacho cheese but in my opinion it definitely rivals it.
This recipe is an adaption from:
Lori & Lexie’s Combo Nacho Sauce
1/3 cup cup raw cashews- place in bottom of blender and pour just enough very hot water over it to cover.
Next steam together 1 cup (overflowing) each: diced cauliflower, carrots and white or red potatoes, until tender-crisp (5-10 min.). Save steaming liquid
Meanwhile, add to blender:
1/3 cup diced red bell pepper
1/3 cup nutritional yeast
1 Tbs. Fresh squeezed lemon juice
1 1/2 tsp salt
1 tsp granulated onion
1/2 tsp granulated garlic (or a clove of garlic)
1/4 tsp turmeric (or a thumb of turmeric root)
Now add the steamed veggies and blend until smooth. If too thick, add a little of the steam water from the veggies until desired consistency.
Optional: Hot peppers for garnish, sprinkle with a little cumin or smoked paprika
Serve warm or cold with chips, or warm atop of favorite dish in place of cheese sauce.
My sister and I collaborated our efforts last night to make this awesomely wonderful Fully Raw Carrot Cake. The results? DELICIOUS! I personally preferred it to a baked carrot cake.
This recipe is a little difficult to follow as the measurements are ball-park and the ingredients listed below the video are not all in sink. For instance the listed ingredients called for 1 cup of freshly squeezed lemon juice but the video said to add 2 Tbs; A Big difference that could have disastrous results as the ingredients are not cheap! Also the coconut water for the frosting measurements are pretty high. We drained the water off the cashews and added them to the blender, then added enough coconut water to just reach the top of the cashews. This was perfect and much less than the 4-6 cups called for.
Since it was a fully raw cake with no artificial ingredients, I served us up large portions, figuring the extra calories were well spent. But the cake was surprisingly filling and none of us could finish it.
A few months back I made a raw carrot cake combining this recipe with another, and I actually liked the combined recipe better for both taste appeal and and cohesiveness. So in the future I plan to tweak out my own version for a raw carrot cake.
All-in-all we had fun, sister-bonding time in the kitchen. A big shout out to Kritina Bucarum for another excellent recipe that tantalizes the taste-buds and nourishes the body!
Kicking off the season for pumpkin recipes I made a refreshing, sugar-free, yummy Pumpkin Frosty!
In a high-speed blendar such as a vita-mix add:
6-7 frozen bananas
1/2 cup pumpkin puree
10 drops liquid vanilla stevia
3/4 tsp pumpkin pie spice
- Blend together until well mixed.
- Pour into two wine glasses.
- Drizzle with a pure maple syrup.
Showing off America’s colors with a high vibes fruit salad; Strawberries, blueberries and bananas are layered between….
Coconut Whipped Cream-
whip together to desired consistency:
2 14 oz cans of chilled full-fat coconut cream
57 drops of liquid vanilla Stevia
3-4 Tbs instant vanilla pudding
Happy Independence Day America!
Tomorrow morning, change up your breakfast to give your body a happy, healthy kick-start! Fruits have the highest vibrational frequency because they are an offering from the plant. You do not have to take life from something to enjoy them. They are rich in vitamins, minerals, antioxidants, fiber and so much more.
This delicious bowl of organic fruit has bananas, strawberries, blueberries, and kiwi. On top I sprinkled a little unsweetened coconut, hemp seed and sliced almonds for added crunch and protein. Pour some ice cold almond milk over it all for a delicious and nutritious cereal.
Upgrade your water today!
(use organic only)
1 thinly sliced apple (vitamins A, B’s C, and K, potassium)
1 thinly sliced lemon (alkalizing, vitamins A, B’s, C)
1 cup of sliced strawberries (C, manganese, folate, biotin, potassium, omega 3)
several fresh small grape leaves (omega 3, antioxidants, calcium, magnesium)
petals from one unsprayed rose (Vitamins B’s, C, K, carotene)
Pour distilled water over the top to fill pitcher. Keep adding water as you use. Remake after three days.