The Bahamas

Sailing in the Bahamas was the perfect start to our cruising season. After being in Nassau for awhile, where the infamous Atlantis waterpark & marina resides, where one of the waterslides actually drops you in a tunnel surrounded by sharks..we were excited to put our sails up again! It's funny how this job has already began to make me crave the ocean, more than living in sizzling Arizona did. Once you sit for a bit, the sea calls to be appreciated and experienced again. We left Nassau and visited the lovely pink sands beach in Harbour Island. A beach of perfection. Clear blue water and pastel pink colored sand. Then we cruised through the beautiful Exumas, where every new island has a new creature to discover. We were greeted by iguanas and a group of nurse sharks in Allen Cay. We met some eager little piggies in Staniel Cay, which is basically a walking vegan infomercial there. How can you eat these adorable creatures?

I would love to go back sometime soon, or give anyone recommendations if I can! I just got back from Cuba, and I plan to post pictures from my adventures there soon as well. I had little to no internet in Cuba, so I have a lot of catching up to do! Hope you enjoy these pictures : )  cheers!

IMG_0346.jpg

Maple Tahini Roasted Brussels Sprouts

DSC05182.jpg

I decided to take a scroll through my last post in August (gasp.. because where did the time go and because I never want to go that long without posting again.) There has been some massive changes since then. I learned how to sail, went on a short little road trip (pictures soon), am now without wisdom teeth and I’ve officially quit my job as a flight attendant to become the vegan chef for a sailing catamaran called Moondoggie. I have been living in Rhode Island for the last month and a half. The longest I’ve stayed consecutively in the same state in three years. I’m not going to lie, it’s strange living in one place when i’m used to constantly getting ready to leave one place for another. I have found that living in one constant home definitely has it’s perks though. We started watching West World on Sundays, and there is something comforting about knowing that I’ll actually be home on a Sunday night. And of course, there is sleeping in the same bed every night.. I also get to plan when I want to go to Yoga classes and sometimes high intensity kickboxing if I can drag Justin there ; ) oh, did I mention mornings? heavennnn. Also, I have been trying to go to yoga as much as I can, well whenever my shoulders allow me too. Lately I’ve been in charge of what my boss likes to call the glamorous jobs which includes scrubbing, sponging and basically working in and around small spaces. A major shoulder workout! I honestly haven’t had a hands-on job since liter patrol in high school, which is exactly what it sounds like ‘patrols liter on highways’. I hope you have a good visual. I used to wear a fluorescent orange vest if that helps.

So I do have big news, we are splashing Moondoggie into the water tomorrow! Moondoggie has been going through a major refit and has been out of the water since July. Needless to say, she is ready to hit the sea. Well just about. Hopefully sometime next week we will be moving onto the boat and then we will prepare to set sail December 1st. I am getting so eager for this adventure, many new ideas and challenges coming this way. Ohh the blogging opportunities!

Onto the brussels sprouts. I have had a delicious variety of seasoned and sauced brussels sprouts this season. My favorite sprouts were at the cozy White Horse Tavern which just happens to be the oldest bar in the United States. The White Horse Tavern was founded in 1673. After having their brussels sprouts, I attempted to recreate a vegan version in my own temporary kitchen. They turned out delicious! So I would like to share them with you! Roasted brussels sprouts tossed in a maple tahini dressing. YUM. Enjoy xx

INGREDIENTS

1 pound brussels sprouts (halved lengthwise)

1-2 tablespoons of grapeseed oil

dressing

½ teaspoon sesame oil

¼ cup tahini

1 tablespoon white miso

1 tablespoon maple syrup

½ teaspoon dijon mustard

juice of half of a lemon

¼ cup hot water

INSTRUCTIONS

Preheat oven to 400 degrees fahrenheit

Toss brussels sprouts in a bowl with 1-2 tablespoons of grapeseed or coconut oil

Lay brussels sprouts on baking pan, and then season with salt and pepper

Bake for about 10-12 minutes or until golden brown, flipping them midway

combine ingredients to make dressing in a small food processor, add the water last. this will help combine ingredients.

When brussels sprouts are done, drizzle the dressing on top or toss the brussels sprouts in the dressing, you may have extra dressing to drizzle on other things later in the week

Top with sesame seeds if desired!

Basil Pesto Hummus

Out with the old and in with the …. reused!

I have a new found love for thrift shops. I spent the majority of yesterday morning ooing & awing over dust covered dishes and used placemats. After getting over the unpleasant scent of potpourri, I was amazed at how many treasures were waiting to be found. I will never buy a full priced dish or kitchen linen again!! So I bring you, my new (to me) green plaid placemats paired with a beautiful green pesto hummus that I whipped together on accident the other day.

If you like fresh herbs as much as I do, this hummus will satisfy all of your senses. Preparing the hummus fills the kitchen with the wonderful basil aroma. Add in a combination of pecans and walnuts, a little tahini and garlic, and squeeze in some lemon. Then mix in my favorite ingredient chickpeas, to make an earthy green hummus to dip fresh veggies and pita in.

Do any of you have a favorite thrift store you like to go to? Now that I am a new thrift-o i’d love to hear of some new places!

have a happy hump day! xx

INGREDIENTS

2 cups fresh basil leaves, lightly packed with stems removed

1 15 ounce can of garbanzo beans (chickpeas)

¼ cup raw pecans

¼ cup raw walnuts

1 tablespoon of nutritional yeast

1 tablespoon of tahini

the juice of ½ a lemon, or 1 full lemon to taste

2 cloves of garlic

salt and pepper to taste

INSTRUCTIONS

Place basil leaves, pecans, walnuts, nutritional yeast, tahini and garlic in food processor or blender.

Drain garbanzo bean juice into a bowl. Rinse and drain garbanzo beans. Pour half of the garbanzo bean juice into the food processor or blender and all of the chickpeas. Blend until creamy. Scraping the sides of the blender when necessary.

Add the juice of half of a lemon, or a full lemon depending on taste. Blend again!

Add salt and pepper to taste and enjoy!

Vegan Broccoli Mac & Cheese

Happy Monday! Sorry for no new posts recently! I haven’t been near a kitchen long enough to create and capture any new recipes in the last couple months! I feel newly inspired after practicing my vegan cooking skills for 17 days on a passage from Hawaii to Seattle on the boat Ruby Kiss. A serious life-changing experience! We didn’t see another boat for 14 days, and we travelled off the coast about 1000 miles. Waking up every morning to coffee, and nothing but water in all directions. Amidst the waters, dolphins and whales would pay the occasional visit and lead us through the north pacific. It was beautiful. So beautiful, that I am trading in my wings to seize an amazing opportunity to become the vegan chef on Bruce and Nora’s (the wonderful owners of Ruby Kiss) newest vehicle they are using to explore the world. MoonDoggie is a sleek carbon-fiber sailing gunboat. Where I will be joining my boyfriend Justin as crew on board! Crazy I know. MoonDoggie is currently having a few things remodeled in Newport, Rhode Island, where I just came back from visiting. But as soon as she is ready, in a couple months we will begin some heavy exploring. Until then I will be taking some ASA sailing courses, and some vegan cooking classes. I will keep you guys updated, and in a few months I will have no excuse for not blogging because I am trading in my jet-setting lifestyle for a slower paced lifestyle on the sea with plenty of time to cook. I’m super excited and very thankful to have this opportunity and I’m excited to share with you guys what I learn. On the passage, I was inspired by a dip we kept repeatedly making because it was so damn good. I made a cheesy corn jalepeno dip from the masters at Minimalistbaker.com. The recipe uses vegan cream cheese and cashews to mimic a cheese sauce. It was fantastic. So I thought that I would try making this cheese sauce, and pairing it with macaroni shells. It turned out magically! The second time, that is. The trick is, as much as you want to use the whole bag of 16 ounce shells, use 10-12 ounces. Using less noodles keeps the noodles creamy and delicious. Can’t wait until you try this mac! Enjoy! XX  

Happy Monday!

Sorry for no new posts recently! I haven’t been near a kitchen long enough to create and capture any new recipes in the last couple months! I feel newly inspired after practicing my vegan cooking skills for 17 days on a passage from Hawaii to Seattle on the boat Ruby Kiss. A serious life-changing experience! We didn’t see another boat for 14 days, and we travelled off the coast about 1000 miles. Waking up every morning to coffee, and nothing but water in all directions. Amidst the waters, dolphins and whales would pay the occasional visit and lead us through the north pacific. It was beautiful. So beautiful, that I am trading in my wings to seize an amazing opportunity to become the vegan chef on Bruce and Nora’s (the wonderful owners of Ruby Kiss) newest vehicle they are using to explore the world. MoonDoggie is a sleek carbon-fiber sailing gunboat. Where I will be joining my boyfriend Justin as crew on board! Crazy I know.

MoonDoggie is currently having a few things remodeled in Newport, Rhode Island, where I just came back from visiting. But as soon as she is ready, in a couple months we will begin some heavy exploring. Until then I will be taking some ASA sailing courses, and some vegan cooking classes. I will keep you guys updated, and in a few months I will have no excuse for not blogging because I am trading in my jet-setting lifestyle for a slower paced lifestyle on the sea with plenty of time to cook. I’m super excited and very thankful to have this opportunity and I’m excited to share with you guys what I learn.

On the passage, I was inspired by a dip we kept repeatedly making because it was so damn good. I made a cheesy corn jalepeno dip from the masters at Minimalistbaker.com. The recipe uses vegan cream cheese and cashews to mimic a cheese sauce. It was fantastic. So I thought that I would try making this cheese sauce, and pairing it with macaroni shells. It turned out magically! The second time, that is. The trick is, as much as you want to use the whole bag of 16 ounce shells, use 10-12 ounces. Using less noodles keeps the noodles creamy and delicious. Can’t wait until you try this mac! Enjoy!

XX

 

INGREDIENTS 1 tablespoon of olive oil 1 shallot 5 garlic cloves 12 ounces whole-wheat shells ⅔ cup cashews, soaked for at least two hours or overnight 8 ounces vegan cream cheese 3 tablespoons nutritional yeast 1 teaspoon smoked paprika ½ teaspoon turmeric ⅛ teaspoon cayenne pepper ¾ cup plain almond milk 1 cup chopped broccoli ¼ cup whole wheat bread crumbs salt & freshly ground pepper to taste INSTRUCTIONS Preheat oven to 375 degree Fahrenheit. Sautee shallot, and minced garlic for 3-5 minutes until golden brown and fragrant. Cook noodles as directed on packaging. Rinse and drain. Add shallot, minced garlic, smoked paprika, cayenne pepper, turmeric, drained cashews, nutritional yeast, almond milk, and salt and pepper to food processor or high-speed blender. Blend until smooth and creamy. Add cheesy mixture to a baking pan with shells. Add chopped broccoli and stir until all evenly combined. Drizzle a little olive oil on the top of noodles before adding bread crumbs. Sprinkle on breadcrumbs and bake for about 10 minutes until hot and bubbly, then serve.

INGREDIENTS

1 tablespoon of olive oil

1 shallot

5 garlic cloves

12 ounces whole-wheat shells

⅔ cup cashews, soaked for at least two hours or overnight

8 ounces vegan cream cheese

3 tablespoons nutritional yeast

1 teaspoon smoked paprika

½ teaspoon turmeric

⅛ teaspoon cayenne pepper

¾ cup plain almond milk

1 cup chopped broccoli

¼ cup whole wheat bread crumbs

salt & freshly ground pepper to taste

INSTRUCTIONS

Preheat oven to 375 degree Fahrenheit.

Sautee shallot, and minced garlic for 3-5 minutes until golden brown and fragrant.

Cook noodles as directed on packaging. Rinse and drain.

Add shallot, minced garlic, smoked paprika, cayenne pepper, turmeric, drained cashews, nutritional yeast, almond milk, and salt and pepper to food processor or high-speed blender. Blend until smooth and creamy.

Add cheesy mixture to a baking pan with shells. Add chopped broccoli and stir until all evenly combined. Drizzle a little olive oil on the top of noodles before adding bread crumbs.

Sprinkle on breadcrumbs and bake for about 10 minutes until hot and bubbly, then serve.

Mint & Raw Cacao Smoothie

Good evening loves! Today is Fri-YAY and I have a quick treat to share with you to enjoy at home this weekend! I had some leftover mint from making a Moroccan salad earlier this week and I thought I would make some use of it. I’ve been eager to use the cacao powder in my cupboard whenever possible because it offers a huge punch of antioxidants but mostly because I love chocolate. Especially this kind, because it’s mostly guilt-free without any refined sugars! By itself raw cacao has a slightly bitter taste, but in this smoothie recipe I’ve added a couple medjool dates to sweeten the smoothie up. Then I added a banana, and almond butter to make it smooth and creamy. I also snuck in some hidden greens (spinach), some chia seeds and the most important greens: fresh calming mint. Enjoy for breakfast, or indulge in a late night healthy sweet treat! Enjoy your weekend! xx  

Good evening loves! Today is Fri-YAY and I have a quick treat to share with you to enjoy at home this weekend! I had some leftover mint from making a Moroccan salad earlier this week and I thought I would make some use of it. I’ve been eager to use the cacao powder in my cupboard whenever possible because it offers a huge punch of antioxidants but mostly because I love chocolate. Especially this kind, because it’s mostly guilt-free without any refined sugars! By itself raw cacao has a slightly bitter taste, but in this smoothie recipe I’ve added a couple medjool dates to sweeten the smoothie up. Then I added a banana, and almond butter to make it smooth and creamy. I also snuck in some hidden greens (spinach), some chia seeds and the most important greens: fresh calming mint. Enjoy for breakfast, or indulge in a late night healthy sweet treat!

Enjoy your weekend! xx

 

INGREDIENTS 1 cup of almond milk 1 frozen banana (peel and freeze) 2 tablespoons of raw cacao powder, or cacao nibs 2 or 3 medjool dates (pitted) 1 small handful of spinach 7-9 leaves of fresh mint 1 teaspoon of chia seeds ⅛ teaspoon of cinnamon a few cubes of ice optional: 1 tablespoon of almond butter, or peanut butter INSTRUCTIONS Put all ingredients in a blender or processor and blend until creamy and smooth. Enjoy!

INGREDIENTS

1 cup of almond milk

1 frozen banana (peel and freeze)

2 tablespoons of raw cacao powder, or cacao nibs

2 or 3 medjool dates (pitted)

1 small handful of spinach

7-9 leaves of fresh mint

1 teaspoon of chia seeds

⅛ teaspoon of cinnamon

a few cubes of ice

optional: 1 tablespoon of almond butter, or peanut butter

INSTRUCTIONS

Put all ingredients in a blender or processor and blend until creamy and smooth. Enjoy!

Savory Black Bean & Spinach Oats

Happy Monday! I’ve continued my exploration of breakfast creations, and I’ve found another one to throw into my weekly roster. Has anyone ever tried savory breakfast oats? Unlike the usual sweet breakfast oats that are topped with fruit and brown sugar, these oats are creamy like risotto and savory with a hint of garlic or more than a hint if you enjoy garlic as much as I do!. First I start by making oatmeal on the stove, with a combination of plant based milk and water. When the oats are at the right tenderness I toss in frozen spinach or fresh spinach. I like using frozen spinach because I think it adds a little extra creaminess to the dish. Then I add in black beans and stir around before adding in garlic powder and a delicious tablespoon of nutritional yeast. The nutritional yeast gives the bowl a slightly “cheesy” flavor. I’ve become rather addicted to all things made with nutritional yeast. I enjoy vegan mac and cheese made with nutritional yeast far better than normal mac and cheese. If you haven’t tried vegan mac and cheese, it’s a must! Plus nooch is an excellent source of vitamin B12, which is one of the vitamins that vegans lack in their diet. Which reminds me I need to be better at taking my vitamin B12 supplement! On a side note, I just got back from Oahu this morning! Beautiful! While I was there, Justin and I were checking out some delicious restaurants around the island! I thought it would be fun to start sharing on my blog the places that we eat that are vegan or vegetarian friendly. So keep an eye out for that! : )   Enjoy your cozy bowl of vegan oats and have a beautiful week! xx INGREDIENTS ½ cup gluten-free oats ½ cup almond milk or other plant based milk ½ cup water ½ cup frozen spinach or 1 cup fresh spinach, chopped ½ cup black beans, rinsed and drained 1 tablespoon of nutritional yeast ¼ teaspoon garlic powder (I like my oats garlicky, the more garlic the better..I would use ⅛ teaspoon as a baseline and go from there!) salt and pepper avocado top with cilantro (optional) INSTRUCTIONS Place oats, plant based milk and water into a small saucepan and bring to a boil. Add a pinch of salt and pepper. Bring temperature down to a simmer. When the oats are simmering, add in spinach, if using frozen spinach cover the saucepan to wilt the spinach quicker. Stir in black beans, garlic powder and nutritional yeast. Stirring frequently until thick and creamy. Adding in more milk and extra salt and pepper if necessary. Top with avocado, and cilantro. Enjoy!

Happy Monday!

I’ve continued my exploration of breakfast creations, and I’ve found another one to throw into my weekly roster. Has anyone ever tried savory breakfast oats? Unlike the usual sweet breakfast oats that are topped with fruit and brown sugar, these oats are creamy like risotto and savory with a hint of garlic or more than a hint if you enjoy garlic as much as I do!. First I start by making oatmeal on the stove, with a combination of plant based milk and water. When the oats are at the right tenderness I toss in frozen spinach or fresh spinach. I like using frozen spinach because I think it adds a little extra creaminess to the dish. Then I add in black beans and stir around before adding in garlic powder and a delicious tablespoon of nutritional yeast. The nutritional yeast gives the bowl a slightly “cheesy” flavor. I’ve become rather addicted to all things made with nutritional yeast. I enjoy vegan mac and cheese made with nutritional yeast far better than normal mac and cheese. If you haven’t tried vegan mac and cheese, it’s a must! Plus nooch is an excellent source of vitamin B12, which is one of the vitamins that vegans lack in their diet. Which reminds me I need to be better at taking my vitamin B12 supplement!

On a side note, I just got back from Oahu this morning! Beautiful! While I was there, Justin and I were checking out some delicious restaurants around the island! I thought it would be fun to start sharing on my blog the places that we eat that are vegan or vegetarian friendly. So keep an eye out for that! : )

 

Enjoy your cozy bowl of vegan oats and have a beautiful week! xx

INGREDIENTS

½ cup gluten-free oats

½ cup almond milk or other plant based milk

½ cup water

½ cup frozen spinach or 1 cup fresh spinach, chopped

½ cup black beans, rinsed and drained

1 tablespoon of nutritional yeast

¼ teaspoon garlic powder (I like my oats garlicky, the more garlic the better..I would use ⅛ teaspoon as a baseline and go from there!)

salt and pepper

avocado

top with cilantro (optional)

INSTRUCTIONS

Place oats, plant based milk and water into a small saucepan and bring to a boil. Add a pinch of salt and pepper. Bring temperature down to a simmer.

When the oats are simmering, add in spinach, if using frozen spinach cover the saucepan to wilt the spinach quicker.

Stir in black beans, garlic powder and nutritional yeast. Stirring frequently until thick and creamy. Adding in more milk and extra salt and pepper if necessary.

Top with avocado, and cilantro. Enjoy!

No Bake Almond Butter Espresso Energy Bites

Hello! Oregon has been fantastic. I can’t express to you how much I enjoy overcast days and rain. I’ve been spending a lot of time playing Auntie and hanging out with my sister’s adorable kids; four months and two years old. Today was the first day I have been at my parent’s house and the kids were not around. It was quiet, pretty predictable. I missed them. I almost missed the chaos for a second. Probably because I can choose to escape it at my own will. I’ve learned a lot just being around my sister these past few days. Especially the sacrifice it takes to be a parent. Holy moly. I salute you parents. You are amazing. After making hot cocoa yesterday with my niece, and finding it difficult to explain to her that the hot cocoa was actually cold enough to drink. I thought it would be fun to make something hands on with her. I decided we would make one of my recent discoveries that are becoming very popular in the nutrition world, energy balls. Stove-free cooking and kid friendly, bite-sized snacks! Energy balls. Bliss balls. Antioxidant balls. Snack bites. Whatever you call these little guys, they are an all-in-one package and very simple to make. I’ve seen recipes with peanuts, almonds, pistachios, sunflower seeds, chia seeds, cranberries, cocoa… the list goes on and on. You need three things: a food processor, the ingredients and a pair of hands to roll the balls into their shape. I used almond butter and a small spoonful of coconut oil as the base to stick everything together. I then added espresso beans, sesame seeds, chia seeds, dates, and vanilla extract into the processor. Then I blended all the ingredients together. Rolled the dough into little balls and then decorated them with coconut. Then I put them into the refrigerator for at least 30 minutes. The espresso beans are my favorite part of these snack bites, as it makes the bites crunchy with a remnant of coffee and makes a great pairing with almond butter. Later in the day I enjoyed a couple of espresso snack bites, with my afternoon cup of coffee. Perfect combo. This recipe takes less than 10 minutes to make! If you don’t have espresso beans, don’t fret! Sub in another seed or nut, and this recipe will taste just as delicious! Enjoy xx

Hello!

Oregon has been fantastic. I can’t express to you how much I enjoy overcast days and rain. I’ve been spending a lot of time playing Auntie and hanging out with my sister’s adorable kids; four months and two years old. Today was the first day I have been at my parent’s house and the kids were not around. It was quiet, pretty predictable. I missed them. I almost missed the chaos for a second. Probably because I can choose to escape it at my own will. I’ve learned a lot just being around my sister these past few days. Especially the sacrifice it takes to be a parent. Holy moly. I salute you parents. You are amazing.

After making hot cocoa yesterday with my niece, and finding it difficult to explain to her that the hot cocoa was actually cold enough to drink. I thought it would be fun to make something hands on with her. I decided we would make one of my recent discoveries that are becoming very popular in the nutrition world, energy balls. Stove-free cooking and kid friendly, bite-sized snacks!

Energy balls. Bliss balls. Antioxidant balls. Snack bites. Whatever you call these little guys, they are an all-in-one package and very simple to make. I’ve seen recipes with peanuts, almonds, pistachios, sunflower seeds, chia seeds, cranberries, cocoa… the list goes on and on. You need three things: a food processor, the ingredients and a pair of hands to roll the balls into their shape. I used almond butter and a small spoonful of coconut oil as the base to stick everything together. I then added espresso beans, sesame seeds, chia seeds, dates, and vanilla extract into the processor. Then I blended all the ingredients together. Rolled the dough into little balls and then decorated them with coconut. Then I put them into the refrigerator for at least 30 minutes. The espresso beans are my favorite part of these snack bites, as it makes the bites crunchy with a remnant of coffee and makes a great pairing with almond butter. Later in the day I enjoyed a couple of espresso snack bites, with my afternoon cup of coffee. Perfect combo.

This recipe takes less than 10 minutes to make! If you don’t have espresso beans, don’t fret! Sub in another seed or nut, and this recipe will taste just as delicious!

Enjoy xx

Ingredients 2 cups coconut flakes ½ cup almond butter ½ cup raw sesame seeds 2 tablespoons chia seeds 2 tablespoons espresso beans 7 medjool dates, pitted 1 tablespoon coconut oil 1 teaspoon pure vanilla extract Instructions Put all ingredients in a food processor and process until espresso beans are finely chopped and everything is blended together. Take a spoonful out at a time and press the dough tightly together in palm, then roll into a tight ball and sprinkle on coconut! Makes 8-9 balls. Refrigerate for at least 30 minutes! Enjoy!

Ingredients

2 cups coconut flakes

½ cup almond butter

½ cup raw sesame seeds

2 tablespoons chia seeds

2 tablespoons espresso beans

7 medjool dates, pitted

1 tablespoon coconut oil

1 teaspoon pure vanilla extract

Instructions

Put all ingredients in a food processor and process until espresso beans are finely chopped and everything is blended together.

Take a spoonful out at a time and press the dough tightly together in palm, then roll into a tight ball and sprinkle on coconut! Makes 8-9 balls.

Refrigerate for at least 30 minutes! Enjoy!

Raw Cacao & Peanut Butter Quinoa Breakfast Bowl

Happy Sunday from Oregon! I’m enjoying cooking vegan meals for my family this week in an attempt to prove that meals can be tasty, nutritious and filling without meat. My dad always says, “If I had a chef to cook for me I would be vegetarian…” now I just have to convince him, that he can make all of these meals by himself and without taking up the majority of his day. Tonight I’ll be making vegan pad thai and tomorrow night pitas stuffed with falafel! I could eat falafel everyday. It’ll be both my parents first time eating falafel, so I’m very excited about this. Earlier this week I ran into breakfast boredom, which lead to a plethora of breakfast experiments; from savory oats to smoothies. Recently I discovered that quinoa makes a lovely substitute for oatmeal, with an added boost of protein and micronutrients. Cooked on the stove with plant-based milk, quinoa becomes creamy and ready to add morning antioxidants. In this bowl, I added walnuts, raw cacao and chia seeds. If you haven’t heard of cacao before (often confused with cocoa), cacao is the rawest form of chocolate before refined or added with sugar. Raw cacao is one of those special ingredients to have hiding in your cupboard as it is known to increase serotonin levels, which acts as an antidepressant. I also sprinkle cacao powder or cacao nibs into smoothies I make in the morning. To top this delicious bowl off I added a big dollop of peanut butter. Who doesn’t want to eat a healthy breakfast bowl that is reminiscent of a peanut butter no-bake cookie in the morning? Have a beautiful day! xx INGREDIENTS 1 cup of white uncooked quinoa 2 cups of plant-based milk (I used almond milk) 2 tablespoons of cacao powder (cacao not to be confused with cocoa) 3 tablespoons of pure organic maple syrup for serving peanut butter walnuts chia seeds fruit of your choice! I prefer mine with banana and raspberries! INSTRUCTIONS Rinse quinoa in a fine mesh strainer under cold water for two minutes. Add quinoa and plant-based milk in a saucepan that is heated at medium-high. Bring to a boil over high-heat, then reduce to a slight simmer for 25 minutes. When liquid is absorbed, and quinoa is soft, remove from heat and add maple syrup and cacao powder. Stir. Serve quinoa into bowls, and top with chia seeds, walnuts, and one dollop of peanut butter. Fruit is optional (I used raspberries and banana!) You may also want to add a little more milk as well!  

Happy Sunday from Oregon!

I’m enjoying cooking vegan meals for my family this week in an attempt to prove that meals can be tasty, nutritious and filling without meat. My dad always says, “If I had a chef to cook for me I would be vegetarian…” now I just have to convince him, that he can make all of these meals by himself and without taking up the majority of his day. Tonight I’ll be making vegan pad thai and tomorrow night pitas stuffed with falafel! I could eat falafel everyday. It’ll be both my parents first time eating falafel, so I’m very excited about this.

Earlier this week I ran into breakfast boredom, which lead to a plethora of breakfast experiments; from savory oats to smoothies. Recently I discovered that quinoa makes a lovely substitute for oatmeal, with an added boost of protein and micronutrients. Cooked on the stove with plant-based milk, quinoa becomes creamy and ready to add morning antioxidants. In this bowl, I added walnuts, raw cacao and chia seeds. If you haven’t heard of cacao before (often confused with cocoa), cacao is the rawest form of chocolate before refined or added with sugar. Raw cacao is one of those special ingredients to have hiding in your cupboard as it is known to increase serotonin levels, which acts as an antidepressant. I also sprinkle cacao powder or cacao nibs into smoothies I make in the morning. To top this delicious bowl off I added a big dollop of peanut butter. Who doesn’t want to eat a healthy breakfast bowl that is reminiscent of a peanut butter no-bake cookie in the morning?

Have a beautiful day! xx

INGREDIENTS

1 cup of white uncooked quinoa

2 cups of plant-based milk (I used almond milk)

2 tablespoons of cacao powder (cacao not to be confused with cocoa)

3 tablespoons of pure organic maple syrup

for serving

peanut butter

walnuts

chia seeds

fruit of your choice! I prefer mine with banana and raspberries!

INSTRUCTIONS

Rinse quinoa in a fine mesh strainer under cold water for two minutes. Add quinoa and plant-based milk in a saucepan that is heated at medium-high. Bring to a boil over high-heat, then reduce to a slight simmer for 25 minutes.

When liquid is absorbed, and quinoa is soft, remove from heat and add maple syrup and cacao powder. Stir.

Serve quinoa into bowls, and top with chia seeds, walnuts, and one dollop of peanut butter. Fruit is optional (I used raspberries and banana!) You may also want to add a little more milk as well!

 

Butternut Squash & Sauteed Spinach Vegan Quiche

I’ve spent all day dreaming about food. Picturing all the different types of fresh ingredients I want to throw together and make into a meal. Spices, herbs… this must be what happens to people on the third and final day of a juice cleanse. I must say, I am surprised how inspired I am to get into the kitchen. I thought I would be avoiding the idea of food. But instead I have dove straight into the idea of flavors and textures that I want to put together. May I also mention I am extremely happy with myself for committing to a juice cleanse and finishing strong. I actually feel very positive and mindful. Usually I am grumpy and withdrawn during a cleanse. My roommate can vouch for that, as last years cleanse ended in grumpy exchanges and a box of crab ragoons in my lap (never go into trader joes while intending not to eat). But this time has been great and as soon as I get home from this trip I will be hitting the kitchen for some much needed time to experiment and eat of course. Why did I do a cleanse you ask? Detox Giving my digestive system a break To encourage better dietary habits To remind myself to be mindful of the food I put into my body To kick start clean eating this month If anyone is interested in the microjuicery in Scottsdale I got all my amazing (I mean seriously amazing) juices from, please visit their website here! Okay to the FOOD part… This is what I have waiting for me when I get home, part of a quiche : ) I’ve been wanting to share a vegan quiche recipe on here for awhile, but it was hard to choose which one to share. You can basically put any combination of vegetables in this quiche filling and it is likely to be a crowd pleaser. I’ve decided on sharing the recipe for my butternut squash and sautéed spinach quiche. As you know, the main ingredient in a quiche is usually egg. This vegan version turns a mixture of tofu and nutritional yeast into a delicious eggless quiche. Super simple! The butternut squash makes this quiche sweet and savory and perfect for breakfast or dinner paired with a salad. Hope you enjoy making this entree! Have a beautiful day! xx

I’ve spent all day dreaming about food. Picturing all the different types of fresh ingredients I want to throw together and make into a meal. Spices, herbs… this must be what happens to people on the third and final day of a juice cleanse. I must say, I am surprised how inspired I am to get into the kitchen. I thought I would be avoiding the idea of food. But instead I have dove straight into the idea of flavors and textures that I want to put together. May I also mention I am extremely happy with myself for committing to a juice cleanse and finishing strong. I actually feel very positive and mindful. Usually I am grumpy and withdrawn during a cleanse. My roommate can vouch for that, as last years cleanse ended in grumpy exchanges and a box of crab ragoons in my lap (never go into trader joes while intending not to eat). But this time has been great and as soon as I get home from this trip I will be hitting the kitchen for some much needed time to experiment and eat of course.

Why did I do a cleanse you ask?

Detox

Giving my digestive system a break

To encourage better dietary habits

To remind myself to be mindful of the food I put into my body

To kick start clean eating this month

If anyone is interested in the microjuicery in Scottsdale I got all my amazing (I mean seriously amazing) juices from, please visit their website here!

Okay to the FOOD part…

This is what I have waiting for me when I get home, part of a quiche : ) I’ve been wanting to share a vegan quiche recipe on here for awhile, but it was hard to choose which one to share. You can basically put any combination of vegetables in this quiche filling and it is likely to be a crowd pleaser. I’ve decided on sharing the recipe for my butternut squash and sautéed spinach quiche. As you know, the main ingredient in a quiche is usually egg. This vegan version turns a mixture of tofu and nutritional yeast into a delicious eggless quiche. Super simple! The butternut squash makes this quiche sweet and savory and perfect for breakfast or dinner paired with a salad. Hope you enjoy making this entree!

Have a beautiful day! xx

Crust 2 cups almond meal flour 2 tablespoons extra virgin olive oil 2 tablespoons cold water 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon garlic powder ½ teaspoon salt Tofu filling 1 block firm tofu, pressed and drained ¾ cup butternut squash, cubed 3 large handfuls of spinach, stems removed ¾ cup sweet onion 2 tablespoons nutritional yeast 1 teaspoon oregano ½ teaspoon salt ¼ teaspoon black pepper 3 cloves garlic extra virgin olive oil (EVOO) INSTRUCTIONS Preheat oven to 400 degrees Fahrenheit. Lightly grease a 10-inch pie pan or pie dish with olive oil Press tofu between two plates with heavy objects placed on top to remove excess water Season butternut squash with salt and pepper, then drizzle on oilive oil. Bake for 25-30 minutes, until golden brown and fork tender Crust While squash is roasting, prepare crust by mixing together flour, EVOO, thyme, oregano, garlic powder, salt and water in a large bowl Place dough in pie pan, and press dough beginning from the center and working outwards Bake crust for 15 minutes, remove and set aside Tofu Filling Place tofu in food processor with nutritional yeast, salt, pepper, oregano and one clove of garlic. Process until smooth. In a large pan over medium heat, heat 1 teaspoon of olive oil. Add ¾ cup sweet onion and two cloves of minced garlic. Sautee for 4 to 5 minutes, then add three handfuls of spinach. Cook until spinach is wilted Place roasted squash into the quiche crust, and spoon in tofu mixture. Add the sautéed vegetables to the top and smooth over with a spoon Bake quiche at 375 degrees Fahrenheit for 35 minutes, or until quiche is firm to touch. Allow to cool, then serve!

Crust

2 cups almond meal flour

2 tablespoons extra virgin olive oil

2 tablespoons cold water

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon garlic powder

½ teaspoon salt

Tofu filling

1 block firm tofu, pressed and drained

¾ cup butternut squash, cubed

3 large handfuls of spinach, stems removed

¾ cup sweet onion

2 tablespoons nutritional yeast

1 teaspoon oregano

½ teaspoon salt

¼ teaspoon black pepper

3 cloves garlic

extra virgin olive oil (EVOO)

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit. Lightly grease a 10-inch pie pan or pie dish with olive oil

Press tofu between two plates with heavy objects placed on top to remove excess water

Season butternut squash with salt and pepper, then drizzle on oilive oil. Bake for 25-30 minutes, until golden brown and fork tender

Crust

While squash is roasting, prepare crust by mixing together flour, EVOO, thyme, oregano, garlic powder, salt and water in a large bowl

Place dough in pie pan, and press dough beginning from the center and working outwards

Bake crust for 15 minutes, remove and set aside

Tofu Filling

Place tofu in food processor with nutritional yeast, salt, pepper, oregano and one clove of garlic. Process until smooth.

In a large pan over medium heat, heat 1 teaspoon of olive oil. Add ¾ cup sweet onion and two cloves of minced garlic. Sautee for 4 to 5 minutes, then add three handfuls of spinach. Cook until spinach is wilted

Place roasted squash into the quiche crust, and spoon in tofu mixture. Add the sautéed vegetables to the top and smooth over with a spoon

Bake quiche at 375 degrees Fahrenheit for 35 minutes, or until quiche is firm to touch. Allow to cool, then serve!

'Easy as Pie' Taco Pizza

Three words. Vegan Taco &  Pizza You don’t usually hear those three words in the same sentence… This pizza has an amazing way of satisfying two separate cravings at the same time. I could eat this pizza for a whole week straight. Well actually I have been. I am on a tight budget until I get to Amsterdam in three days (WOOHOO!). I’m going to Amsterdam to celebrate my lovely roommate’s 25th birthday. I am excited, it will be a quick trip. But while I’m there I plan on seeking out a vegan restaurant or two in the midst of birthday celebrations and weed brownies.  just kidding Does anyone recommend any vegan or vegetarian restaurants in Amsterdam? Back to this pizza – it’s been proven delicious both hot out of the oven, and straight from the fridge. Who doesn’t love cold pizza leftovers? Vegan pizza at that. I used Trader Joe’s Herb and Garlic Dough to make this pizza. I’ve found that this dough is the most convenient and easiest to work with! If you don’t have a Trader Joe’s near you (I’m sorry!), but on the positive side you can easily make your own or just use a pre-made dough. As for rolling out the dough… I’m still working on making my dough resemble the shape of a circle. Someday it WILL be round! After I rolled my dough into a shape that semi-resembled a pizza, I slathered on a layer of re-fried beans (make sure when buying the re-fried beans that the can does not contain LARD). If you desire an even healthier route, tons of delicious homemade re-fried bean recipes are waiting to be found online! I added veggies I had leftover in the fridge – tomatoes and red onions. You can basically add any vegetables you have and the pizza will taste fantastic. Black olives is the one thing I wish I had laying around that day. Insiders perspective  For the pecan “meat” I blended together pecans, chili powder, ground cumin and cayenne pepper. I sprinkled the pecan mixture on top of the pizza and threw it in the oven for 8 minutes. After the pizza was done, I topped it with green onions, cilantro, avocado, salsa and homemade chipotle cream sauce. This pizza is fantastic, I hope you give it a try! Xx  

Three words.

Vegan

Taco &  Pizza

You don’t usually hear those three words in the same sentence…

This pizza has an amazing way of satisfying two separate cravings at the same time. I could eat this pizza for a whole week straight. Well actually I have been. I am on a tight budget until I get to Amsterdam in three days (WOOHOO!). I’m going to Amsterdam to celebrate my lovely roommate’s 25th birthday. I am excited, it will be a quick trip. But while I’m there I plan on seeking out a vegan restaurant or two in the midst of birthday celebrations and weed brownies.  just kidding

Does anyone recommend any vegan or vegetarian restaurants in Amsterdam?

Back to this pizza – it’s been proven delicious both hot out of the oven, and straight from the fridge. Who doesn’t love cold pizza leftovers? Vegan pizza at that.

I used Trader Joe’s Herb and Garlic Dough to make this pizza. I’ve found that this dough is the most convenient and easiest to work with! If you don’t have a Trader Joe’s near you (I’m sorry!), but on the positive side you can easily make your own or just use a pre-made dough.

As for rolling out the dough… I’m still working on making my dough resemble the shape of a circle. Someday it WILL be round!

After I rolled my dough into a shape that semi-resembled a pizza, I slathered on a layer of re-fried beans (make sure when buying the re-fried beans that the can does not contain LARD). If you desire an even healthier route, tons of delicious homemade re-fried bean recipes are waiting to be found online!

I added veggies I had leftover in the fridge – tomatoes and red onions. You can basically add any vegetables you have and the pizza will taste fantastic. Black olives is the one thing I wish I had laying around that day. Insiders perspective 

For the pecan “meat” I blended together pecans, chili powder, ground cumin and cayenne pepper. I sprinkled the pecan mixture on top of the pizza and threw it in the oven for 8 minutes. After the pizza was done, I topped it with green onions, cilantro, avocado, salsa and homemade chipotle cream sauce. This pizza is fantastic, I hope you give it a try!

Xx

 

INGREDIENTS 1 package of Trader Joe’s Herb and Garlic pizza crust (or any plain dough) 1 can of 15 ounce re-fried beans (lard free) ½ cup red onion, diced ½ cup plum tomatoes cut in half (or any type of tomato really) 1 cup of raw pecans 1 large avocado 1 can of salsa 1 tablespoon olive oil 1½ teaspoons chili powder ½ teaspoon ground cumin ⅛ teaspoon cayenne pepper ¼ teaspoon of fine-grain sea salt cilantro for serving Chipotle Cream Sauce 1 cup of cashews, raw and unsalted (soaked and drained for 5 hours – overnight) ¼ cup lemon juice 1-2 tablespoons of olive oil ½ cup of water (more if needed) 1 garlic clove ¼ teaspoon of smoked paprika salt and pepper, to taste INSTRUCTIONS Preheat oven to 425 degrees Fahrenheit Lightly flour counter top and let dough rest for 20-30 minutes, while you prepare the other ingredients In a blender or food processor, mix pecans, chili powder, ground cumin, cayenne pepper, and 1 tablespoon of olive oil Roll out dough, then lather with re-fried beans. Top with tomatoes, onions and vegetables of your choice. Sprinkle pecan “meat” on top of pizza Lightly oil pan, and cook pizza in the oven for 8 – 10 minutes Top with avocado, cilantro, green onions, salsa and chipotle cream sauce! Enjoy! Chipotle Cream Sauce Soak cashews for at least five hours to overnight, then drain. Blend together cashews, lemon juice, olive oil, garlic, and smoked paprika. Add in a ½ cup water to help blend the mixture. Add salt and pepper to taste and dollop onto pizza slices individually, or drizzle over entire pizza!

INGREDIENTS

1 package of Trader Joe’s Herb and Garlic pizza crust (or any plain dough)

1 can of 15 ounce re-fried beans (lard free)

½ cup red onion, diced

½ cup plum tomatoes cut in half (or any type of tomato really)

1 cup of raw pecans

1 large avocado

1 can of salsa

1 tablespoon olive oil

1½ teaspoons chili powder

½ teaspoon ground cumin

⅛ teaspoon cayenne pepper

¼ teaspoon of fine-grain sea salt

cilantro for serving

Chipotle Cream Sauce

1 cup of cashews, raw and unsalted (soaked and drained for 5 hours – overnight)

¼ cup lemon juice

1-2 tablespoons of olive oil

½ cup of water (more if needed)

1 garlic clove

¼ teaspoon of smoked paprika

salt and pepper, to taste

INSTRUCTIONS

Preheat oven to 425 degrees Fahrenheit

Lightly flour counter top and let dough rest for 20-30 minutes, while you prepare the other ingredients

In a blender or food processor, mix pecans, chili powder, ground cumin, cayenne pepper, and 1 tablespoon of olive oil

Roll out dough, then lather with re-fried beans. Top with tomatoes, onions and vegetables of your choice. Sprinkle pecan “meat” on top of pizza

Lightly oil pan, and cook pizza in the oven for 8 – 10 minutes

Top with avocado, cilantro, green onions, salsa and chipotle cream sauce! Enjoy!

Chipotle Cream Sauce

Soak cashews for at least five hours to overnight, then drain.

Blend together cashews, lemon juice, olive oil, garlic, and smoked paprika. Add in a ½ cup water to help blend the mixture.

Add salt and pepper to taste and dollop onto pizza slices individually, or drizzle over entire pizza!