Sour Sop Tropical Smoothie

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Quick post!

I just wanted to share this awesome smoothie recipe with you!

Ingredients:

  • 1/4 cup sour sop (guyabano)
  • 1/2 cup of watermelon (frozen)
  • 1/2 cup of papaya (frozen)
  • 1 banana (frozen)
  • 1/3 cup of pineapple
  • 2 tablespoons of hemp seeds
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of maca powder
  • 6 dates
  • as much coconut water you want for desired thickness

Directions:

Blend and serve immediately.

Wheat Berry, Chickpea, and Squash Salad

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I was craving a dish with some squash and then I remembered something I posted a while back:

Martha Stewart’s Barley Salad with Squash And Broccoli

I didn’t have all the ingredients, so I kind of improvised.  It turned out pretty yummy!

Ingredients:

  • 4 cups of cooked wheat (2 cups dried)
  • 2 cups of chickpeas (1 cup dry)
  • 1 acorn squash (peeled and sliced)
  • 1.5 cups of cherry tomatoes (sliced)
  • 1 cup of chopped walnuts
  • 4 large cloves of garlic (minced)
  • juice from 2 limes
  • 4 tablespoons of olive oil
  • Herbamare to taste (seasoned salt)

Directions:

  1. Cook wheat berries and chickpeas.
  2. Spray olive oil on acorn squash and grill on medium to high for about 5 minutes on each side.
  3. Mix the lime juice with 3 tablespoons of olive oil, and add herbamare to taste.
  4. Heat another pan with 1 tablespoon of olive oil.
  5. Cook the minced garlic and chopped walnuts in the oiled pan for 2 minutes.
  6. Throw all ingredients in a large bowl, mix, and serve.
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Beautiful tomatoes from my garden.

Farmer’s Market Demo

 

To all of those who came to my demo today at the farmer’s market, here are the links to the recipes.

1.  VEGAN PESTO 

2.  BREAD RECIPE

3.  GARLIC DIP:  1/4 to 1/3 cup of apple cider vinegar, 1/4 to 1/3 cup of olive oil, 1 tablespoon of fresh parsley, 1 small bulb of garlic, and salt.

Thank you everyone who came and helped me.  And, thank you to those who came and tried my food and listened to me talk about veganism!  :)

Me with my vegan friend, Char.

I love Brussels Sprouts!

Tangy and delicious!

Tangy and delicious!

I can’t get enough of these lately!

My daughter and I eat these up with some quinoa and roasted sea weed.  YUM!

Ingredients:

  • 2 lbs of Brussels sprouts
  • 7 tablespoons of balsamic vinegar
  • 5 tablespoons of olive oil
  • 1 small bulb of garlic
  • salt and pepper to taste

Directions:

  1. Pre-heat oven to 375 degrees
  2. Blend balsamic vinegar, garlic, olive oil, salt and pepper and set aside.
  3. Wash and slice Brussels sprouts in half and place in a large Ziploc bag or Tupperware.
  4. Pour the vinaigrette mix into the Ziploc bag or Tupperware, then shake.
  5. Pour the seasoned Brussels sprouts on to a baking sheet.
  6. Bake for 25 to 30 minutes.
  7. Enjoy!
Right out of the oven!

Right out of the oven!

Tofu “fish” nuggets

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Today, my daughter and I made tofu “fish” nuggets.  We used my CRUNCHY TOFU NUGGET recipe, but altered it a bit.  One of the alterations I made was adding sea weed to give it an “ocean-like” taste.  I also made my CREAMY WALNUT DIP to go with it since I didn’t have cocktail sauce or whatever else people eat fish with.

Ingredients:

  • 1 package of firm tofu (frozen, thawed, pressed, and slice into cubes)
  • 1 cup of unsweetened non dairy milk
  • 3 tablespoons of vegetable bouillon (or just plain salt)
  • 4 sheets of toasted seaweed 
  • 1 cup of panko bread crumbs (for vegan and whole wheat, use Ians)
  • 1 cup of whole wheat flour
  • 2 small cloves of garlic
  • 1/4 inch of ginger (optional)
  • a few dashes of pepper (optional)

Directions:

  1. Preheat oven to 400 degrees.
  2. Take your firm tofu (frozen, thawed, and pressed…this is for better texture), and slice it into 1 inch cubes.
  3. Blend vegan “milk”, vegetable bouillon, garlic, ginger, and seaweed together.
  4. Dip cubed tofu into the “milk” mixture.
  5. Roll it into whole wheat flour.
  6. Dip into the “milk” mixture again.
  7. Roll in panko crumbs.
  8. Place onto greased cookie sheet.
  9. Bake for 20 minutes
  10. Enjoy with your favorite sauce….or my WALNUT DRESSING.

Vegan “crab” cakes (by SOPHIE’S KITCHEN) with Creamy Walnut Sauce

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I found vegan “crab” cakes by SOPHIE’S KITCHEN at the health food store the other day and was really excited to try them.  I have been craving something like this for a while now, so I made it the other day.  crab

I have to say, these were pretty delicious.  Also, it also took me less than 15 minutes to make lunch.  I decided to make “crab” cake and sprout sandwiches with a creamy walnut sauce and baked purple potato slices.

Ingredients for the Creamy Walnut Sauce:

  • 1/2 cups of walnuts
  • 1/2 cup of water
  • 1 clove of garlic
  • 1 tablespoon of fresh parsley
  • 1.5 tablespoons of mustard
  • 1/3 teaspoon of salt
  • juice of 1 lime

Directions:  blend all ingredients until smooth.

This sandwich was so delicious!  I will definitely be buying these again.

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Update:  I just tried the faux “shrimp” by Sophie’s Kitchen, it was also really delicious!

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Served with the creamy walnut sauce.

Kelp Noodle Spring Rolls with Spicy Peanut Sauce

For lunch, I wanted something light and crispy using the kelp noodles I purchased from the health food store, so I decided to make these spring rolls.

It is super easy and quick to make, even my 5-year-old had a good time helping me fix these.
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What you will need for the spring rolls:

  1. spring roll skins/wrappers (follow directions on package)
  2. kelp noodles
  3. organic spinach or lettuce
  4. basil (optional)
  5. shredded carrots
  6. mung bean sprouts
  7. shredded yellow squash

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Directions:

  1. Dip the spring roll “skin/wrapper” in hot water until it is soft and pliable.
  2. Remove from water and place on a flat surface.
  3. Place kelp noodles and veggies on the wrapper, and fold like a burrito.
  4. Serve with dipping sauce.

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Sauce Ingredients:

  • 1 cup of peanuts
  • 2 tablespoons of sesame seeds
  • 1/2 cup of liquid aminos
  • 2 tablespoons of sesame oil
  • 1 tablespoon of seasoned rice vinegar
  • juice of 1 lime
  • 1/2 inch of fresh ginger
  • 1/2 cup of water
  • 2 to 3 cloves of garlic
  • 3 tablespoons of sriracha hot sauce

Directions:  Blend everything together in your high powered blender until smooth.

Blueberry “Ice Cream”

We have had a pretty exciting summer so far.  We traveled a little bit, had some family visit us from California and Hawaii, and met some pretty cool people.  One of the main highlights of the summer was  meeting Ingrid Newkirk from PETA and Dr. Neil Barnard from Physicians Committee for Responsible Medicine.  First, we attended “The Naked Truth: An Evening with PETA President Ingrid Newkirk” and the next morning, we had coffee with Dr. Barnard, Ms. Newkirk, and other wonderful activists.   We had such a wonderful time!

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My daughter on stage with Ingrid Newkirk (President of PETA). The children surprised her with flowers after her presentation.

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We had coffee/breakfast with Dr. Neil Barnard (Physicians Committee for Responsible Medicine)  and Ingrid Newkirk (PETA).

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Dr. Neil Barnard (PCRM) is a brilliant man.

The child enjoying her vegan taro boba at the farmer’s market.

Summertime stroll in our hood.

Summertime is super hot in the South, so this is how we cool off….  :)

My daughter and I just love frozen banana “ice creams”!  It is healthy, guilt-free, and delicious!
vegan blueberry ice cream

Ingredients:
- 1 frozen banana
- 2/3 cups of frozen blueberries
- 1/2 tsp of vanilla extract
- 1 tablespoon of peanut butter
- 1 teaspoon of cacao nibs (optional)
- 1/4 cup of vegan/non-dairy “mylk”
- 1 to 2 tablespoons of date paste
- 5 ice cubes

Blend everything except the cacao nibs.  After everything is blended, slowly blend in the cacao nibs with the “ice cream”.  And, serve immediately.

HERE IS ANOTHER SUMMERTIME TREAT!

FROZEN BANANA DIPPED IN VEGAN DARK CHOCOLATE (WITH A LITTLE COCONUT OIL) THEN COVERED IN HEMP SEEDS.

Chocolate Chip Raisin Zucchini Bread

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I have a ton of organic zucchini in my fridge right now.  My garden is producing so much of it and it makes me so happy because I heart zucchini!  Not only is zucchini delicious, it also helps to reduce cholesterol,  it helps prevent cancer, it is anti-inflammatory,  it helps reduce blood pressure…the list just goes on…

We harvested 10+ lbs of organic zucchini in one day!

We have been having lots of zucchini smoothies, zucchini guacamoles, and zucchini side dishes.  I also plan on making raw vegan zucchini spaghetti this week.  There are just so many things you can do with this wonderfully nutritious gourd.

Today, we made chocolate chip raisin zucchini bread.  My daughter and I had a great time making it together.  It was super quick and easy.  I got the recipe from this website, but changed it just a tiny bit (a little less sugar and oil and using almond extract instead of vanilla).  You can check out the original recipe here:  http://hellyeahitsvegan.com/vegan-zucchini-bread/

Ingredients:

  • 2 cups of organic all-purpose flour
  • 1 cup of organic whole wheat flour
  • 1/3 cup of oil
  • 1/2 cup of warm water
  • 1.5 teaspoons of almond extract (you can also use a teaspoon of vanilla extract instead, but I used a bit more almond extract to over a tablespoon just because I like the taste of it…just add a little bit at a time if one teaspoon isn’t enough for you)
  • 2/3 cup of applesauce
  • 7 tablespoons of ground flax seeds
  • 1 and 2/3 cup of brown sugar
  • 2 cups of shredded zucchini (I did this very quickly with my processor using the shredding blade)
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of cinnamon
  • 2 teaspoons of nutmeg
  • 1 teaspoon of salt
  • 1/4 cup of raisins
  • 1/2 cup of chocolate chips

Directions:

  1. Preheat oven to 355 degrees.
  2. In a large bowl, mix oil, water, flax seeds, almond extract, apple sauce, brown sugar, cinnamon, nutmeg, and salt together and set aside.
  3. In another bowl, mix flour, baking soda, and baking powder together.
  4. Mix the wet ingredients with the flour, then add raisins and chocolate chips.
  5. Grease two loaf pans then pour the batter into them.
  6. Bake for about 1 hour and 10 minutes (I like the tops to be a little crispy).
  7. Serve with non-dairy milk, coffee, tea, etc.

Banana Cinnamon Vegan Ice Cream

Banana and Cinnamon Ice Cream

One of our favorite things to eat ice cream.  But the “ice cream” we like to eat doesn’t have a ton of sugar, fat, and casein in it.  This one is made out of frozen bananas.  These “ice creams” have a gelato-type texture to them.  They are sweet, smooth, refreshing, and the best thing about them is that  you can flavor them so many ways.  I love mixing peanut butter and chocolate with it, you can blend it with berries, dates, agave, and sometimes even spinach!  But lately, all my daughter has been wanting to make are these banana cinnamon ice creams.  It is ridiculously easy and quick.

I use my handy dandy Vitamix 5200s for this one….

Ingredients:

  • 2 frozen bananas
  • 1 tablespoon of organic vanilla extract
  • 6 cubes of ice
  • 1/4 cup of non-dairy milk
  • cinnamon

Directions:

  1. Blend your frozen bananas with the vanilla extract, ice, and non-dairy milk.
  2. Put it in a bowl/cone/cup and sprinkle cinnamon on top.
  3. Enjoy!

Here are some other “ice cream” ideas (click on the photo and it will take you to the page):

RAW VEGAN CHERRY ICE CREAM

EASY VEGAN CHOCOLATE ICE CREAM