Warmed Portobella “Steak” Salad…yes it’s Vegan!!!

Warmed Portobello “Steak”  Salad

1456028_735938756420890_1958745254_n

Ingredients:

2 Portobello caps (stems removed) and cut into 1 inch sections

1 cup vegetable stock

2 tbsp. tamari (or soy) sauce

4 cloves of garlic (minced)

1 tbsp. of rice wine vinegar

Mixed greens salad (romaine, spinach, anything you want!)

Cucumber diced

Tomato diced

Half of an avocado

Dressing:

1 tbsp. of each: rice wine vinegar, tamari and sesame oil, sunflower seeds.

Directions:

1. Take first 5 ingredients and sauté or wok for about 5 minutes on medium-high heat. This will create a nice glaze on the mushrooms but not turn them into mush.

2. Take the next 4 ingredients and toss together to make the salad.

3. Take the dressing ingredients into a glass jar and shake to mix.

4. Pour dressing over salad mixture, then top with the warm mushrooms. Garnish with some sesame seeds and cilantro. Eat immediately. The warm mushrooms will start to melt the avocado and it’s so yummy!!!

Advertisements

Protein??? Don’t even ask! Kale, Edamame, and Quinoa salad

IMG_5164.JPG

INGREDIENTS
2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste

IMG_5163.JPG
INSTRUCTIONS
1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated.
3. Place in refrigerator for 20-30 minutes to let flavors soak in.
4. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

Spicy Vegan Refried Beans

Spicy Vegan Refried Beans

Ingredients

  • 1 pound dried pinto beans
  • Kosher salt
  • 1 bay leaf
  • 2 medium onions, one split in half, one chopped (about 1 cup)
  • 1/4 cup vegetable oil
  • 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
  • 1 jalapeño pepper, seeded and finely minced (about 1 tablespoon, optional)
  • 2 tablespoons finely chopped canned chipotle chilies in adobo sauce (optional)

Directions

  1. Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons kosher salt. Set aside at room temperature and let rest overnight. The next day, drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves. Drain beans, reserving liquid. (See note above for pressure cooker or canned bean variations).
  2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using) and cook, stirring frequently, until softened but not browned, about 3 minutes. Add beans and chipotle (if using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher until desired consistency is reached, adding extra cooking liquid as necessary to loosen to desired texture. If smoother texture is required, use a hand blender or a food processor to process beans to desired texture. Season with salt to taste. Serve. Uneaten beans can be stored in an airtight container in the refrigerator for up to 5 days.

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

artichokes_1

Ingredients

4 large artichokes, about 3-4 inches across
2 medium lemons, sliced in half
1/4 cup extra virgin olive oil
6 large cloves garlic, finely chopped
2 teaspoons salt, sea salt or Himalayan salt preferred
Freshly cracked pepper
1 recipe scallion vinaigrette

Instructions

1. Preheat oven to 400.
2. Cut the stem of the artichoke so there is an inch or two remaining. Cut an inch off the spiky top of the leaves and tear off the tough outer leaves.
3. Take one half of the lemon and rub the inside flesh of the lemon on the cut surfaces and around the outside where you removed the leaves. Then cut the artichokes in half from top to stem. Using a sharp paring knife or a spoon; scrape out the fuzzy interior that sits inside the heart and about 2 layers of the very inside leaves. Rub this with lemon as well and place them all on a baking sheet.
4. Squeeze the lemon juice into a bowl (removing any seeds) and mix in the oil, garlic, salt and pepper. Spoon the mixture in between the leaves over the cut interior. Lay the artichokes cut side down on the baking sheet and coat the outer leaves in oil that has dripped onto the pan. Bake for 30 minutes or until the heart is nice and tender.

5. Serve immediately with the scallion vinaigrette, or without is just fine!

Scallion Vinaigrette

Artichokes with Scallion VinaigretteIngredients

2 teaspoons Dijon mustard

4 tablespoons wine vinegar

4 scallions including green tops, chopped

6 tablespoons chopped fresh parsley

1 1/4 teaspoons lemon juice

1 1/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 cup olive oil

Instructions

In a small glass or stainless-steel bowl, whisk together the mustard, the rema4 tablespoons vinegar, the scallions, parsley, lemon juice, salt, and the ground pepper. Add the  oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.

 

Vegan Cream of Mushroom Soup

Polar vortex? yep, it’s cold. Time to get warm and try to not fatten up in the meantime. I’m inside blogging right now, instead of outside running. It’s also 48 degrees out, so there is no way I would walk farther than my mailbox right ow 🙂 So lets throw around the kettle bell in the living room a bit, do some body weight exercises and then eat right. Enter into the shrooming zone! I love mushrooms, and used to hate them. I also love the wholesome feeling of a nice warm soup on a Sunday night. Enough talking…more recipe…

VEGAN CREAM OF MUSHROOM SOUP

Cream-of-Mushroom-Soup

Ingredients
1 tsp coconut oil (or if you have to olive oil, but you should really get with the times and start using coconut oil, heheh!)
2 medium yellow onions, diced
2 pounds assorted mushrooms, cut into bite sized pieces. (my favs portabella and button mushrooms)
1 cup of a white wine
2 (15oz) can coconut milk
2 – 4 cups mushroom stock
5 sprigs fresh thyme (and extra for garnishing)
Salt and pepper, to taste

Instructions
1. In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
2. Reserve half of the mushrooms and onions and place into a blender.
3. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
4. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.

WOWOW!!! I just realized I didn’t use garlic in this recipe 🙂

Juicing!!! Great times!

Hi all!

I recently got invited to partake in a 3 day group juice cleanse that someone does every season change, and as  you all know, I recently moved to a state that actually has seasons, so I thought I would celebrate the changing leave colors with a good fall juice cleanse as well! Over time, I have formed my own few recipes that I prefer, but some of the rules are the same for me:

Rules of Juicing for me!

1. 70/30 veggie/fruit mix. This means that I make 70% of the juice out of veggie and 30% out of fruit. This helps me from upset tummies and weird sugar rushes.

2. I store the juice in glass, air-tight containers for no more than 48 hours. So I basically do a large batch of juicing at one time every two days. I know this raises the question “well how long does this crazy girl just drink juice!?!?”. I have found that a week, 7 days, is fantastic for me. It helps me clean out bad eating and stop any cravings that I may have had for bad stuff too! 3 days is too short for me, but works for most. Anything longer than 7 days and I start to not have the brain power and don’t feel as strong. But to each their own! There are people who do 28 day cleanses and it works perfectly for them!

3. Drink the juice! 4-6 of them a day. don’t let yourself get so hungry you cheat!

4. Drink the water too!!! Water will help all around!

5. Meditate during the cleanse, really feel what your body is going through. Tune into your feelings and thoughts.

Now onto  some recipes!!! You can play with these to find the right mixtures that you like, but here are some of my favs!

Greenie!

Greenie!

Greenie:

Lemon

Cucumber

Celery

Spinach

Kale

Parsley

Pear

 

 

 

 

  Bright Morning!

 

Bright morning:

Carrots

Apples

Ginger

 

 

 

 

 

 

juice 3

Kitchen Sink

 

Kitchen Sink Juice

Green Grapes

Pineapple

Pear

Apple

Cucumber

Lemon

Carrots

Kale and Spinach

 

 

YUMMY

YUMMY

YUMMY

carrots

celery

pineapple

ginger

pear

apple

 

 

And when you are done, they look like this!!! Enjoy the colors!!!! Enjoy the added energy and body cleanse too!

juice

 

 

 

North Carolina Summer Harvest: Rainbow Swiss Chard!!!

HI all!!!!

Long time no talk! I so super duper apologize for not blogging sooner, but I have been absolutely loving my new locale: North Carolina. Today I heard tons of people complaining it was hot out…yeah it was 84 with a mountain breeze. That’s pretty much heaven to me!!! And this state actually has seasons!!! Big change from Florida. Along with the seasons are SEASONAL VEGGIES!!! A girl can’t ask for much more than that! I get to drive past THREE…count them….THREE different local farm stands on my way home from work everyday. Today I stopped by and this huge bunch of rainbow chard was talking to me. It was exactly like those Pier One commercials where the sock monkey talks to mid-20 something fashionable girl into buying him. Only mine situation was rainbow swiss chard screaming at this 30 something saying “damn I would look good in your saute pan with some garlic!”.

 

RainbowSwissChard-1-2-590x825

 

GARLIC RAINBOW SWISS CHARD

2 tablespoon of cold pressed extra virgin olive oil

4 large garlic cloves, peeled and smashed (ok you can do two cloves if you are whimpy!)

1 teaspoon of red pepper flake (I know, I know! almost all my recipes start like that!)

1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped

Sea Salt

Splash of red wine vinegar

1. Add the oil to a large saute pan with the garlic and red pepper flakes.

2. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Be sad because you just discarded garlic!

3. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes.

4. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted.

5. Stir in a splash of red wine vinegar. Serve immediately.

swisschard