Eco Vegan Food

Video: Easy, Eco Organic Peppermint Holiday Hot Chocolate

2011-12-13T15:04:00.000-08:00

Happy National Hot Cocoa Day! Yep, that's actually a day (look it up if you don't believe me). To celebrate I finally recorded my new vegan hot chocolate recipe, which I've been perfecting over the last few weeks. I've experimented with different nut milks and flavors and this one is the richest and tastiest yet! Plus, it's free of gluten, soy and sugar and you can use all bulk ingredients. Enjoy!

Ingredients:

Nut milk of your choice - 2 cups (I make almond milk)
Optional: handful of hazelnuts
Optional: generous sprinkle of hemp seeds
Vanilla extract: 1 tsp
Stevia liquid: 20 drops (or to taste; I use SweetLeaf's Vanilla Creme)
Cacao nibs (or dark chocolate pieces): 1 tbsp
Cinnamon: 1 tsp (or to taste)
Nutmeg: 1/4 tsp
Optional: dash of cayenne pepper
Cacao powder, raw (or cocoa powder): 2 tbsp
Peppermint extract: to taste (I use 1 tsp)
Optional: vegan whipped cream of choice (I use rice whip, which contains a little rice syrup)

Directions:

Make almond milk if necessary
Blend in hazelnuts, hemps seeds, vanilla, stevia and cacao nibs
Strain into pot
Put on stove at medium temperature
Whisk in cinnamon, nutmeg, cayenne pepper, cacao powder and peppermint
When at desired temperature, remove from heat and pour into glasses
Top with vegan whipped cream and a sprinkle of cacao powder

Video: Healthy, Guilt-Free French Toast, Free of Gluten, Soy, Sugar, Oil, & Salt

2011-09-27T10:23:00.000-07:00

Is it possible to make vegan french toast that is gluten-free, soy-free, sugar-free, salt-free and even oil-free? Absolutely! In fact, here are 3 recipes from different sources so you can choose one that sounds most appealing or based on ingredients you have on hand - you could even mix and match ingredients from each recipe. No matter how you do it you'll have a delicious breakfast in under 10 minutes and for less than $3 a serving.

I enjoyed Cook It Allergy Free's recipe the most because it was sweetest and the most moist, but I tend to avoid using bananas due to their sugar content and carbon footprint - next favorite was from The 30 Minute Vegan.

Bread used in all recipes: Food For Life Millet. Any gluten-free bread will do (apparently Trader Joes now sells their own)

Country French Toast from Dr. McDougall
Servings: 1-2 (6 slices of bread)
Cost: $.40 a slice
* I replaced the maple syrup with 1/8 tsp stevia and did not use turmeric

Vegan Banana French Toast from Cook It Allergy Free
Servings: 1-2 (6 slices of bread)
Cost: $.75 a slice
* I used nutmeg instead of pumpkin pie spice, added 1/8 tsp stevia, and did not use oil

Maple-Almond French Toast from The 30 Minute Vegan
Servings: 2-4 (10-16 slices of bread/1 loaf)
Cost: $.40 a slice

Ingredients:

non-dairy milk (I made hempseed milk from 1tbsp fresh hemp seeds and 1 cup water)
cinnamon - 1/2 tsp
nutmeg - 1/4 tsp (recipe calls for allspice)
almond butter - 2 tbsp
flour (gluten-free) - 3 tbsp
vanilla extract - 1/2 tsp
stevia - 1/8 tsp (recipe calls for 1 tbsp maple syrup)
flaxseeds, ground - 1 tbsp

Directions:

Preheat a non-stock (non Teflon) griddle or cast-iron pan over medium-high heat.
Combine the batter ingredients in a bowl or blender
Dip the bread slices into the batter and let soak for a bit
Place battered bread in griddle/pan - flip if necessary to prevent burning
Cook until brown on both sides (about 5 minutes)
Eat plain or topped with organic maple syrup (grade B is very nutritious). You can use some non-dairy butter such as Earth Balance or some coconut oil if you're not oil-free.

Video: Baked Gluten-Free Pasta with Butternut Squash and Kale

2011-09-20T14:30:00.000-07:00

I found this recipe while searching for a pasta and butternut squash dish. With a few modifications I made it vegan, gluten-free, soy-free, sugar-free, low in oil, and no added salt. It's a very hardy dish with flavors reminiscent of a dish you'd have for Thanksgiving, due to the thyme and nutmeg. You can play around with the seasonings to give it a taste suitable to your palette, but I think it's fantastic the way it is.

Servings: 3-4

Time: 10 minutes to prep, plus 40-60 minutes to cook

Ingredients (organic whenever possible):

butternut squash - 2 cups peeled and chopped into medium dice
coconut oil (optional)
thyme
garlic and onion powder
dulse (optional)
onion or shallot - 1/2 medium size, chopped
kale - 1 bunch
water - 1/4 cup
Coconut Aminos (or soy sauce/tamari) - 2 tbsp
non-dairy milk - 1/2 cup
nutritional yeast
nutmeg
cayenne pepper (optional)
paprika
gluten-free pasta - 3 cups

Directions:

Preheat the over to 400 degrees F
Once butternut squash has been peeled and chopped, place it on a baking sheet. Drizzle with coconut oil (or water), sprinkle on the thyme and garlic and onion powder (and some dulse if using). Bake in oven for 20-25 minutes (until squash is soft)
Water sauté the onion for about 5 minutes.
Add in kale and cook until wilted
Add in water and Coconut Aminos - stir, bring to a simmer, cover and cook for about 10 minutes
Add in non-dairy milk, a heaping tablespoon of nutritional yeast, a dash of nutmeg, and optional pinch of cayenne pepper. Stir well, then pour into a casserole dish
Cook pasta (gluten-free usually takes 8 minutes). Strain and rinse well
Mix cooked butternut squash into kale and onions. Top with another tablespoon of nutritional yeast and paprika
Bake for 15-20 minutes at 400 degrees F.
Mix well, serve, and enjoy!

Would also be great with a topping of gluten-free bread crumbs!

I would love to hear what you think about this recipe, so leave a comment or upload a video response!

Video: Lemon-Kissed Brussels and Butternut Squash from The Blissful Chef

2011-09-13T10:10:00.000-07:00

Last week Christy Morgan, aka The Blissful Chef, was in San Francisco as part of her book tour. Christy and I became friends while living in L.A., so we made sure to squeeze a video in before she left my new town. I did a poll on the EVG Facebook page and I was surprised that the recipe chosen by the majority featured Brussels sprouts, a vegetable few people seem to like. However, I was thrilled because I love Brussels, butternut squash, and almonds.

Christy's recipe is gluten-free, soy-free, easy to make, pretty cheap per serving, and quite healthy. It's a perfect way to introduce yourself and your friends to how incredible Brussels sprouts can taste! Not only is this recipe delicious, but Christy offers up some great cooking tips in the video!

Ingredients:

3 cups butternut squash - peeled & cut into 1/2 inch cubes
2 cups Brussels sprouts - halved, ends trimmed
1/3 cup slivered almonds
1 tsp ginger, grated
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp tamari (or Coconut Aminos)
1 tbsp maple or brown rice syrup
1 tbsp brown rice vinegar (or other light vinegar)

Directions:

Steam butternut squash until just tender and place in a medium bowl
Steam Brussels sprouts until just tender and place in bowl with squash
Pan-toast almonds in a skillet over a medium-low flame until golden brown, stirring continuously
Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined

Video: Vegan "Tuna" Salad Using Chickpeas (Garbanzo Beans)

2011-09-08T15:12:00.001-07:00

In a video I did on Easy, Cheap Vegan Meals I mentioned Chickpea "Tuna" Salad, which costs about $1.50 to make per serving. A reader named Lindsay asked if I could share the recipe, so I thought I might as well do a video too!

Ingredients:

Chickpeas/Garbanzo Beans (freshly made or in a BPA-free can) - 1 cup
Vegan mayonaise (try Vegenaise or Mindful Mayo, both available soy-free) - 2 tbsp
Celery - 1 stalk
Pickles or Relish - to taste
Dulse Flakes - to taste
Optional: fresh parsley, lemon, apple cider vinegar, onion, soy sauce/Coconut Aminos, nutritional yeast, and mustard

Directions:

Blend or mash it all together (that's really all you have to do!)

You can also use tempeh instead of chickpeas - check out my video recipe from Alicia Silverstone's The Kind Diet (yep, Alicia posted this on her website!)

Quinoa: What Is It and How to Make It - Healthy, Simple Recipes

2011-09-07T20:23:00.000-07:00

What is quinoa? Pronounced keen-wah, this grain-like seed is full of protein and calcium (who needs meat or milk?!) Very versatile and can be used like rice, and it's gluten-free. Wanna learn more? Check out my article on Organic Authority.

Where to find quinoa: any natural market, but it's slowly creeping its way into most major grocery store. It often comes in a bag and can occasionally be found in bulk. Organic quinoa runs around $4 a pound in bulk (which is about 9 servings).

How to cook quinoa: place it in a pan with water at a 1:2 ratio, bring to boil, the simmer for 15 minutes

Ways to prepare quinoa (recipes from this site):

Check out all these great ideas from my Facebook and Twitter communities:

Cook in rice cooker with veggie broth and finely diced: garlic, carrot, scallion onion, mushroom, celery and cayenne pepper (Linda Thomas)
Drain a block of tofu, cube, and bake on greased cookie sheet til lightly browned (I sprinkle with Braggs kelp seasoning). In the meantime, in large pot, warm 1/2 c nut butter of choice, 2 tbsp soy sauce or similar product, 3 tbsp lime juice, generous splash cider vinegar, red pepper flakes to taste, 2 bags thawed frozen spinach, minced garlic and minced ginger. Add tofu to spinach mixture and serve over quinoa, garnished with crushed nuts of choice or sesame seeds. (Kristy Maguire)
I make my own creation of ratatouille (onions, garlic, peppers, squash, tomatoes, extra virgin olive oil, broccoli and carrots.) Over quinoa that is mixed with spinach and it is all topped by a few toasted pumpkin seeds. (Sandra V Muoio)
When I'm in a rush I make the quinoa, mix in steamed greens and a tablespoon of hummus plus salt and pepper! (Courtney Linn)
Cooked quinoa, a little unsweetened coconut milk, a little stevia, a little cinnamon. (Jessi Pearson)
I love quinoa with stir-fry veggies and tofu with teriyaki sauce (Minette Parmentier-Castell)
Cooked quinoa with some cooked diced potatoes in it, served with an Italian sauce (tomatoes, basil, onion, rosemary, garlic, mushrooms and parsley) (Fiorella Vidal Masías)
I cook it, put it in the fridge to cool then add greens from the garden, avocado, lemon juice & apple cider vinegar to make a light salad. I have it for lunch wrapped in nori and on the side at dinnertime. (Naomi Goodlet)
Stuffed avocado with quinoa salad (black beans, red peppers, squash, corn, and cilantro) (Vegan, What?)
Coconut oil, goji berries and salt n pepper (@MahaNomi)

Video: Lentil Chili and Sautéed Kale with Sun-Dried Tomatoes

2011-09-06T20:43:00.000-07:00

These recipes were the result of not having a lot of food in the kitchen - I found some recipes on Food.com and Epicurious and adapted them a little. They each cost less than $1.50 per serving and took less than 10 minutes to prep. You can change up the ingredients a little based on what you have on hand in your own kitchen.

Both recipes are gluten, soy, and sugar free, and low in salt and oil.

Lentil Chili
Servings: 2
Time: 5 minutes prep, 1 hour to cook

Ingredients:

Lentils - 1 cup
Water - 2 cups
Tomatoes - 1 cup, chopped
Chili powder - 3/4 tablespoon
Cumin - 1/2 teaspoon
Oregano - 1/8 teaspoon
Onion - 1/2 medium, chopped
Celery - 1 stalk, chopped
Garlic - 1 clove, minced
Cold water - 1/2 cup
Optional - salt, garlic powder, and vegan cheese (I used Daiya)

Directions:

Boil water.
Add lentils (and an optional teaspoon of garlic powder). Cover and cook over low heat 30 minutes. Do not drain.
Add tomatoes, chili powder, cumin, oregano, onion, celery, garlic and cold water
Cover and continue to cook over low heat for an additional 30 minutes, stirring once or twice.
Turn off heat, taste for seasoning - I added a dash of pepper, garlic powder, and salt
Optional: top with vegan cheese like Daiya

Sautéed Kale with Sun-Dried Tomatoes

Servings: 2 (as a small side dish)
Time: 10 minutes

Ingredients:

kale - 1/2 bunch, leaves and stems (chopped)
onion - 1/3 medium size, chopped
water
paprika - 1/4 tsp
chipotle - 1/8 tsp
red cayenne pepper - sprinkle
sun-dried tomatoes - 5, chopped
optional: black pepper, garlic powder, olive oil

Directions:

Place sun-dried tomatoes in water and let soak
Pour about 1/8 cup of water in a frying pan
Add onions and water sautée for about 5 minutes
Add paprika, chipotle, and cayenne pepper - stir well
Add chopped sun-dried tomatoes and stir for a minute
Add kale stems and stir for a few minutes until slightly soft
Add kale leaves and stir until wilted and well done
Remove from heat and add optional black pepper, garlic powder, and olive oil to taste

Vanilla Coconut Chia Seed Pudding - inspired by Vida Vegan Con

2011-08-31T15:00:00.000-07:00

There is a lot of talk about the scrumptious food at Vida Vegan Con this past weekend, but I was especially excited to hear about the chia seed pudding, a dish many attendees experienced for the first time. Yesterday I posted my favorite recipe for it, Mint Chocolate Coconut, and today I decided to try making the version from the conference, despite it's lack of chocolate. I found a recipe from The Svelte Kitchen and adapted it a little based on my dietary preferences - replaced the agave nectar with stevia powder, the almond milk with cashew butter, skipped the salt, and added in a little coconut oil - pure bliss! Whether you were at VVC and want to mimic the incredible dessert you had or are just looking for something new to do with chia seeds, you're gonna love this!

It's creamy and simply sweet - rolls down the throat and lands happily in the belly. Have for breakfast or dessert. Gluten-free, soy-free, sugar-free, and can be made anti-candida friendly if you use almond butter and leave out the coconut (replace with cinnamon or your other favorite spices). It can also be raw if you use agave or dates to sweeten it.

Servings: 1

Time: 25-40 minutes

Ingredients:

water - 1 cup
nut butter (cashew or almond) - 1 tbsp
vanilla - 2 tsp
stevia powder - 1 tsp
chia seeds - 1/4 cup
unsweetened coconut flakes - 1 tbsp
extra virgin coconut oil (raw if possible) - 2 tsp

Directions:

Blend water, nut butter, vanilla, and stevia
Mix well with chia seeds and let sit covered in refrigerator for 20-30 minutes
Take out, stir well to get rid of any clumps, mix in coconut flakes and coconut oil, and refrigerate for another 5-10 minutes
Take out and mix one last time
Enjoy

Video: Mint Chocolate Coconut Tapioca Pudding - Raw, Gluten-free, Sugar-Free, Soy-free, Anti-Candida Friendly

2011-08-30T10:34:00.000-07:00

I've been trying to perfect chia seed pudding and have fallen flat so many times...until recently. I was inspired by my friend Vanessa's recipe on The Green Girl Next Door, and with a few little adjustments to fit my diet and palate I came up with something insanely heavenly! As Vanessa mentions in her post, chia seed is not just a great thickener, it's also very nutritious and contains: omega-3 fatty acids, protein, antioxidants, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Ingredients:

water - 1 cup
cashew* or almond butter - 1 tbsp
cacao powder - 1 tbsp
cacao nibs - 1 tbsp
unsweetened coconut flakes* - 1 tbsp
coconut butter* - 1 tsp
vanilla - 1/2 tsp
stevia** - 1/4 tsp
optional: maca powder - 1 tsp
spearmint leaves - 4-10 leaves
chia seeds - 1/4 cup

*Coconut & cashew may need to be omitted if you're on an anti-candida diet (depending on what stage you're on). You can also sub out the cacao for carob if need be.

** If you want to do it entirely raw, aren't on the anti-candida diet and/or don't like stevia you can use dates like Vanessa does in her recipe.

Directions:

Blend everything except the chia seeds
Mix in the chia seeds
Put in the refrigerator for about 30 minutes (or more to make it thicker)
Take out and stir
Top with coconut flakes, cacao nibs & a mint leaf
Try not to eat it all day long (chia seeds are very cleansing...if you know what I mean!)

Steamed Eggplant with Ginger Garlic Chive Dressing

2011-08-24T23:08:00.000-07:00

This is one of those recipes that I kinda made up as I went along and didn't expect to taste very good, so I didn't measure anything. Low and behold it was really tasty, so I'll make a guess how much of each ingredient I used but would recommend that you taste as you go along. It's free of: gluten, soy, sugar, salt, and is anti-candida diet friendly. I suppose it could be made oil-free as well.

Time: 7 minutes

Servings: 1 - 2

Ingredients:

Eggplant - 1 medium size
Ginger - 1/2 piece
Garlic - 1 clove
Chives - 4 blades
Coconut Aminos - 1 tbsp
Olive oil - 1/2 tbsp
Apple cider vinegar (rice vinegar would be better) - 1/2 tbsp
Coriander - 1 tsp
Red pepper flakes - 1 tsp
Sesame Seeds - 1 tbsp (or more to taste)

Directions:

Cut eggplant into bite sized pieces and steam for about 5 minutes (check and adjust to desired texture)
Blend the rest of the ingredients
Pour dressing over steamed eggplant and top with sesame seeds

Video: How To Make Your Own Organic, Vegan Coconut Kefir

2011-08-23T13:51:00.000-07:00

In early 2011 I became addicted to coconut kefir - I loved it's fizziness and tangy taste - kinda like a natural soda. But, my habit became expensive - at $3.50 to $12.99 per bottle, depending on quality. Then my friend Amy told me I could easily make it on my own and save money! I started doing that right away, and it cost between $2-2.50 depending on the coconut water I used! Coconut kefir is very healthy due to it probiotic content, vitamins, and minerals - check out the following video to see how to make it yourself!

All you need to make your own coconut kefir is a starter and coconut water. I bought the Body Ecology starter for about $23.50 from Rainbow Grocery in April 2011.

There are so many coconut waters on the market to choose from.

The most eco-friendly option is to buy fresh coconut without plastic wrapping - I've found Organic Mexican coconuts, which don't have to travel as far as young Thai coconuts. Depending on where you live, which kind you buy and the season, coconuts range from $1.50-3 and there's usually about a cup of water in each (but you never know)
Since buying, storing, and opening fresh coconuts can be a pain, you can opt for canned coconut water instead. There are many brands to choose from, Amy & Brians is the most popular (17.5 oz for about $1.60) but I like Natural Factor organic coconut water even though it's more expensive (10 oz for about $1.49-1.99)
And lastly, you can easily find many brands of coconut water in Tetra Paks which are made from paper and are recyclable, but they have plastic lids (around $1.29-1.49 for 8.5 oz)

Directions:

Heat 1 QT (32 oz) of coconut water to skin temperature (about 92 degrees)
Remove from heat and stir in starter packet until it desolves
Pour into a glass, close-able container (seal with foil and rubber band if necessary)
Leave for 48 hours in a place where it won't be disturbed/agitated
It will keep in the refrigerator for up to a week, but if you're going to make another batch take 6 tbsp of the kefir and add to another quart of coconut water within 3 days of making the first batch

If you really prefer not to make it but still want to drink coconut kefir, here are my favorite brands:

inner-ēco - super pure, organic - retails for around $12 for 15 oz but it so concentrated that it has about 30 servings in it
KeVita - certified organic, very tasty and sweet, comes in lots of yummy flavors. Contains stevia, fruit purées, apple cider vinegar, and various stabilizers - retails for around $3.50 for a 16 oz bottle

Raw Vegetable "Fried Rice": Gluten-Free, Soy-Free, Sugar-Free

2011-08-18T19:52:00.000-07:00

I love the challenge of making creative meals with limited ingredients, especially when they're extra healthy. This recipe was adapted from Cafe Gratitude's "Raw Veggie Rice", which is a raw dish I've never made before, nor is it common in raw recipe books. I added a little oil and salt to it, but those could easily be left out. The taste is savory and refreshing - a cross between rice and a salad.

It's gluten-free, soy-free, sugar-free, anti-candida friendly, and can be made oil-free and salt-free.

Ingredients:

Celery root - 1/2 of one or 5 oz (off-white bulb shape, found in natural markets)
Walnuts* - 1/8 cup
Cashews* - sprinkle
Garlic - 1/4 clove
Pepper - 1 tsp
Optional: Salt - 1/2 tsp
Coconut Aminos - 1/2 tbsp (nama shoyu or tamari can also be used if you're ok with soy)
Optional: Olive Oil - 1/2 tbsp
Broccoli - 1/2 head, chopped
Optional: other veggies like fresh peas, carrot, and pepper
Sesame Seeds - sprinkle

*Cafe Gratitude's book calls for pine nuts instead, but I didn't have any.

Directions:

Wash, peel, and grate the celery root. You can cut it into smaller, rice-size pieces if you'd like, but it won't change the taste or texture much.
Lightly process walnuts and cashews (or pine nuts) with garlic, just until ground
Mix celery root with nuts and garlic
Sprinkle on pepper (and salt if using)
Pour on Coconut Aminos (or nama shoyu or tamari) and oil if using, and mix well
Mix in broccoli and/or other veggies
Top with sesame seeds
Enjoy!

Raw Goddess Salad Dressing, Adapted from Crazy Sexy Diet

2011-08-17T17:23:00.000-07:00

This organic dressing is super easy and quick to make - full of flavor and can be modified to fit your taste buds. I modified it a little from the Raw Green Goddess Dressing Kris Carr's Crazy Sexy Diet.

It's gluten-free, soy-free, salt-free, sugar-free, and anti-candida diet friendly. I used a little olive oil, but it could probably be omitted and subbed with more water.

Yields: 1 large salad

Ingredients:

tahini - 1/8 cup
olive oil - 1/8 cup
Coconut Aminos - 1/2 tbsp
chickpea miso - 1 tsp (you can use regular miso if you don't mind the soy)
lemon juice - 1 tbsp
apple cider vinegar - 1 tbsp
parsley (fresh) - 1/4 cup
water - 1/4 cup
garlic - 1/2 clove (or less if you don't want it very garlicky)
onion - good sized slice

Directions:

Put in a processor or blender and blend baby blend!
Pour over your favorite salad. I used: romaine lettuce, kale, tomato, bok choy, avocado, alfalfa sprouts, sunflower seeds, and hemp seeds.

Video: Sweet Pea Guacamole Recipe - raw & free of dairy, salt, oil, and avocado!

2011-08-16T16:18:00.000-07:00

One of my favorite recipe books is called "Unprocessed" by Chef AJ. It is full of great food that is oil-free, salt-free, and refined sugar-free, and the tag line is "how to achieve vibrant health and your ideal weight" - sounds good to me! Everything is very easy to make and usually consists of ingredients that are in the kitchen already. This recipe caught my eye because it's a unique twist on one of my favorite snacks: guacamole. Guac can get expensive and it's also pretty fattened (though it consists of healthy fats). Sweet peas have a similar appearance to avocado, so if you blend them just right this turns out very similar to traditional guacamole.

Ingredients:

Fresh peas - 1/2 cup (you can use frozen, but fresh peas from the pod are more eco)
Roma tomato - 1, diced
Cilantro - 1/4 cup, chopped
Jalapeño pepper - 1/2, diced
Onion - 1/4, diced
Garlic - 1 clove, minced
Lime - juice from 1/2 lime
Cumin - pinch (to taste)

Directions:

Blend or process the peas until desired texture - best when creamy
Add to a bowl along with rest of the ingredients and mix well
Serve with your favorite chips - I like Mary's Gone Crackers or Beanitos because they're corn free. Would also be good on salt-free organic corn chips or flax crackers.

Video Recipe: Raw, Vegan "Stir Fry" - Free of Oil, Salt, & Sugar

2011-08-09T08:57:00.000-07:00

Last week when I did a poll on the Eco-Vegan Gal Facebook page about what video recipe you'd like to see next the majority voted for "entrée" - you wish is my command. Since I'm on a raw food kick, I decided to make a living foods dish for dinner last night. I flipped through my favorite raw recipe books and felt that it was a sign when I found the same dish in 3 of them (give or take a few ingredients)! With a few modifications I whipped up a satisfying, filling, nutritious dish that my boyfriend even liked, and almost no packing was used (completely plastic free!). What I ended up with is most like "Stirred, Not Fried" from Chef AJ's "Unprocessed" book.

This recipe is free of oil, salt, and sugar, and it's anti-candida. I purchased all organic ingredients at Whole Foods for a cost of $20, and it yielded about 4 servings.

Ingredients - Dressing:

almond butter (raw if you can get it) - 1 cup
avocado (ripe) - 1
lime juice (fresh) - 1/3 cup
Coconut Aminos - 2-3 tbsp
garlic - 2-4 cloves
ginger - 2 inch piece (or more to taste)
stevia powder - 1/2 tsp (more or less to taste)
mint leaves (fresh) - 10-20 (10 is very mild)
red pepper flakes - 1-2 tbsp
water - 1 cup
nuts (chopped) - handful of almonds and/or cashews work great
Optional modifications: tamari or Nama Shoyu instead of Aminos, coconut water instead of water, 6 soaked dates instead of stevia, add serrano pepper

Ingredients - Vegetables:

You can use you favorite vegetables, or anything that you would normally have in a stir fry. This is what i used, and it was delicious!

broccoli - 1 head, chopped (stems can be used as well)
snow peas - 1 cup
peas (fresh, not frozen) - 1/2 cup
bok choy - 1 big or 2 small, chopped
red bell pepper - 1, diced
daikon radish - 1, shredded
zucchini - 1, shredded
cilantro - 1/4 cup, chopped
alfalfa sprouts - 1 cup
Other ideas: coconut water instead of water in dressing, sesame seeds, fresh parsley, scallions, red cabbage, parsnips, burdock root, carrots

Directions:

Blend dressing ingredients together until smooth. Taste and adjust if necessary. Consistency should be thick and creamy but pourable - add water if it's too thick
Put vegetables in a big bowl and pour dressing on top, then mix well.
Eat right away, or let it sit in fridge to allow flavors to marinate and grow stronger.

How did you make this recipe?

Raw Vanilla Pudding

2011-08-07T13:35:00.000-07:00

Creamy, rich, and sweet, this raw recipe is easy to make and free of refined sugar. If you get everything in bulk then it's very eco-friendly as well!

Blend the following:

1 cup macadamia nuts (soaked if possible)
1 cup coconut meat
1/2 cup coconut water
1 tablespoon of agave nectar (or soaked dates)
2 teaspoons of vanilla (or to taste)
pinch of salt

You can add carob or cacao for a chocolate flavor.

Violette & Rizwan's Raw Breakfast Power Shake

2011-08-07T13:29:00.000-07:00

In 2009 I met a woman named Violette and she told me about this amazing raw shake she makes everyday, and then she kindly emailed me the recipe to share with you! Violette got it from her friend Rizwan Mirza, and it's absolutely fantastic.

Ingredients:

1 Banana
1 cup of coconut juice
1 tb spoon cacao nibs
2 tb spoons hemp seed
1/2 tb spoon maca powder
10 sprouted almonds (soak them overnight)
hand full of goji berries.

Directions:

Use a blender to mix all the ingredients.
You can also add some ice cubes to the mix or strawberries.

Mary's Tropical Fruit Smoothie

2011-08-07T13:25:00.000-07:00

My sister Mary sent me this recipe a few years ago with a very cute picture of her enjoying it with the GlassDharma straw I gave her. Though it's a little high in natural sugars, it's a great occasional treat when you need something refreshing and crave some tropical fruit. If you want to make it extra eco, buy fresh fruit and freeze it yourself - you can even juice your own oranges! Then buy some flaxseed in bulk and it's completely packaged free!

1/4 Cup of Frozen Pineapple
1/2 Cup of Orange Juice
Half of a Banana
1 Tablespoon of Ground Flaxseed (optional for added nutrition)

Blend, and enjoy a delicious vegan snack!

Vegan, Alkaline Recipes from Nik Tyler

2011-08-07T13:21:00.000-07:00

Way back in 2009 Nik Tyler (aka, the man who inspired me to be vegan) went to "two transformative weeks at The Rancho De Sol-Ph Miracel Ranch" and came back with incredible enthusiasm and energy. So much so that he sent me daily emails of the foods he had been making, with beautiful pictures. I posted these on Eco-Vegan Gal and they are some

of the most popular recipes on the site.

These recipes are also gluten-free, soy-free, oil-free, sugar-free and anti-candida. Some are also salt-free and raw.

Breakfast:

Avocado
Bed of Alfalfa Sprouts
Diced tomatoes, celery, cucumber, purple cabbage, onions
Topped off with one sundried tomato, teaspoon Olive oil, Hemp Oil, Sea Salt, Curry Powder, Ginger, Garlic

Alkaline Avocado Shake:

2 Avocados
1 Sliced Cucumber
1 Bunch of Spinach
Handful of Dill, Cilantro, Parseley, Cherry Tomatos
Tablespoon of Lemon
Full Peeled Lime
Chopped Celery

Blend in Vitamix
When smooth, pour in glass
Drizzle tea spoon of olive oil and hemp oil
Top with one cherry tomato and a teaspoon of hempseeds
Sprinkle some ginger, garlic and curry powder on top
Add a celery stick a a stirrer to mix & enjoy

Lunch:

KELP-GINGER-GARLIC-CABBAGE-DILL Soup:

Warm Alkaline water on low level heat
Add Sauteed Kelp, onions, fresh garlic and ginger.
Warm/cook until Kelp is softened.
Pour liquid broth into bowl, remove softened kelp and cut into thin strips, then add kelp back to broth.
Add raw purple cabbage and dill, a little lemon and hemp oil.
Season with Sea Salt, Garlic, Ginger and Curry powder.
Eat as is or blend in a Vitamix until smooth and creamy!

Dinner:

Slightly steamed brocolli, then sauteed in sunflower oil, onions, garlic, ginger, curry powder, tomato sauce, hemp seeds, sea salt
Side of homeade salsa, tomatos, onions, peppers, garlic, cilantro, sea salt
Avocado Salad, drizzle of olive oil, hemp oil, hemp seeds, seaweed flakes, lemon juice, garlic, curry powder, ginger & whole cherry tomato
Kelp Seaweed Salad, marinated and cut in tomato sauce, onions and garlic

"Nix Special Kale" Dish

Low flame Sautee Kale, onions and fresh garlic in Sunflower Oil.
Marinate in oils until Kale is softer, but not cooked through - still a bit tender/raw.
Add tomato sauce and Spices: Garlic, Ginger, Curry powder and sea salt.
Take a plate and put a handful of fresh dill in center of plate.
Place sauteed Kale ontop of Dill, and then place a third level of more dill ontop of the Kale.
Add a garnish of sliced Avocado, Cheery/Sundried Tomatos and a spoonful of hemp seeds.
Lastly, drizzle a table spoon of Olive Oil, Hemp Oil, lemon juice and a spoonful of fresh salsa.

Spinach-Mushroom Soft Tacos (vegan and gluten free!)

2011-08-07T13:13:00.000-07:00

Here's another fantastic gluten-free recipe from my best friend Sarah, who couldn't keep her paws out of my kitchen! Though we enjoyed going out for meals, we also had fun taking home food from the farmer's market, Co-Opportunity, and Whole Foods and turning it into to some amazing dishes...or rather, Sarah made them and I ate them. ; )

After falling in love with Daiya and some Food For Life's sprouted corn tortillas, she whipped up this scrumptious fare:

Ingredients (buy organic if possible):

package of sprouted corn tortillas
2 Portobella mushrooms
2 cloves of garlic
1 bunch of big loose leaf spinach
1 can of aduki beans
1 container of italian Daiya
oil (we used sunflower)
dulse granules
nutritional yeast

Directions:

Cut stems off of the spinach and place in large bowl, cover with cool water to wash dirt off.
Dice mushrooms into bite size chunks, about 1/3" cubes, and sautee with minced garlic in sunflower oil on medium heat.
Pull the spinach from the bowl gently - this allows the dirt to settle to the bottom and saves water from rinsing. You can use this water to hydrate house or deck plants! Chop the spinach and place it on top of the mushrooms, cover and let steam.
Drain and rinse the aduki beans, set aside.
Turn the oven to 350 degrees and lay the tortillas out on a sheet, sprinkle with the vegan cheese and pop them in the oven, they will get warm and the cheese will melt as the oven heats up. Keep an eye on the tortillas as you finish the filling.
When the spinach is nearly wilted, stir in the beans and sprinkle in some dulse. Turn the heat off.
When the cheese on the tortillas is melted, pull them out and spoon the mixture with a slotted spoon onto the tortillas. Sprinkle with more dulse and nutritional yeast to your taste.

Simple, Delicious, Gluten-free, Soy-free Taco

2011-08-07T13:08:00.000-07:00

The gluten-free soy-free diet is going really well - I feel wonderful. But it is a little tricky trying to keep my meals varied and exciting. I went to Whole Foods last night and was in the mood for something Mexican, so I grabbed some things and threw this dish together. Though it is really simple, it's insanely delicious. The tortillas have a great flavor and texture, the Daiya melts wonderfully, and the salsa gives it kick and the satisfaction of fresh veggies.

Ingredients:

Daiya cheddar cheese
Food For Life sprouted corn tortillas
fresh tomato salsa from Whole Foods
(you can add other things like beans to make it more substantial)

Directions:

Heat a frying pan on the stove on medium heat
Place a tortilla in the pan and top with Daiya
When the Daiya cheese has melted, take the tortilla out of the pan
Top with salsa
Fold like a taco or eat open-faced

Vegetable pancake recipe from French Women Don’t Get Fat

2011-08-07T13:04:00.000-07:00

A friend of mine saw this recipe from French Women Don’t Get Fat on the Today Show and thought it looked great. It's super simple and gluten-free & soy-free - my favorite kinds of recipes! I'll let you know when I try it, and please comment below if you've made it.

Ingredients:

1 grated carrot
2 grated potatoes
1 grated zucchini
1 clove minced garlic
thyme
extra virgin olive oil (try California Olive Ranch - it's soooo fresh and delicious)
salt and pepper

Preparation:

Place grated veggies in a kitchen towel and squeeze out the liquid.
Mix with other ingredients plus 1 T olive oil.
Preheat large pan with 2 T olive oil, and add veggies (press down so pancake is about ½ inch thick).
Cook 8 mins per side.

You can watch the video below - just ignore the chicken

Make Your Own Peanut Butter Cookie LÄRABAR

2011-08-07T13:02:00.000-07:00

Since going gluten-free, soy-free, and moving towards sugar-free my food choices have become pretty limited and basic. Well, limited in the processed food sense. One of my favorite snacks right now are LÄRABARs, especially the Peanut Butter Cookie flavor, however they can add up in price and packaging. So I decided to try making them myself since the ingredients are just dates, peanuts, and salt.

I took a handful of salted organic peanuts and 2 pitted organic dates, and blended them for about 20 seconds. The taste and texture was very similar to a LÄRABAR - how easy! The peanuts had a little too much salt, so next time I'll try with unsalted peanuts and add my own salt.

Easy & Quick Quinoa with Pine Nuts

2011-08-07T13:00:00.000-07:00

Here's another recipe I made up as I went along. It is gluten-free and almost soy-free (I forgot miso was made with soy, but there is soy-free miso). Did you know that quinoa has more protein than any other grain?

Ingredients:

2 cups water
1 tablespoon organic unpasterized miso (look for a soy-free alternative if desired)
1 tablespoon Coconut Aminos (awesome soy-free sauce)
1 cup dry organic quinoa (I used red)
1 tablespoon olive oil (I used the amazing California Olive Ranch Arbequina)
handful of pine-nuts

Preparation:

Add water and aminos to pan and heat until boiling
Add quinoa, cover pan, reduce to simmer, and set timer for 15 minutes
If the water has not absorbed after 15 minutes, give it another 5-10 minutes (keep a close watch)
Dilute the miso in a small amount of luke warm water
When quinoa is ready, toss in olive oil, diluted miso, and pine-nuts
Enjoy!

Healthy, delicious gluten/soy/sugar-free meal with quinoa, kale, and daikon radish

2011-08-07T12:57:00.000-07:00

I'm on a mission to cook more for myself in order to save money, eat healthier, and reduce packaging. Now that I'm a gluten, soy, & sugar free diet I have to be more creative. Last night I put together a great dish with 3 elements - it was flavorful, satisfying, and extremely healthy.

Minted Quinoa with Pine Nuts, adapted from Whole Foods recipe:

Ingredients:

1 cup organic (dry) quinoa (I used red quinoa)
2 cups water
1/2 cup pine nuts
3 tablespoons organic mint, chopped
1 tablespoon extra virgin olive oil (I used California Olive Ranch)
Salt and pepper

Preparation:

Rinse quinoa well
Place quinoa and water in a sauce pan, cover, and bring to a boil.
Season with salt, cover, and reduce heat to low.
Simmer until all liquid has been absorbed and quinoa is tender, 10 to 15 minutes.
Meanwhile, toast pine nuts in a pan
Gently fold pine nuts, mint and olive oil into quinoa.
Taste and adjust seasoning with salt and pepper.
Transfer to a serving bowl and serve immediately.

Sautéed Kale:

Ingredients:

1 bunch of organic kale (I used red kale)
extra virgin olive oil (I used California Olive Ranch)
garlic
salt & pepper

Preparation:

Rinse kale
Add damp kale to frying pan
Sauté for a few minutes over medium heat until cooked to desired
Turn heat to low, add oil, garlic, salt and pepper to taste
Remove from pan and enjoy

Braised Daikon in Mirin and Coconut Aminos, adapted from Alicia Silverstone's The Kind Diet

Ingredients:

1 large daikon
2 tablespoons Coconut Aminos (or shoyu if you're not soy-free)
1/4 cup organic mirin (I used Ohsawa by Gold Mine)

Preparation:

Slice the daikon into 3/4" pieces
Place them in a skillet in a single layer
Add water almost to cover the daikon
Add the aminos and mirin
Bring liquid to a boil over high heat
When boiling, reduce heat to low, cover the pan, and simmer for 30 minutes, or until all liquid has been absorbed.

How to Make Your Own Organic Vanilla Almond Milk

2011-08-07T12:56:00.000-07:00

I rarely drink soy milk for a couple of reasons:

I don't drink/use it fast enough and most of it goes bad
I try to avoid soy

Instead of soy, I like almond, rice, hemp, or coconut milks; but I rarely buy those either because of the 1st reason.

However, occasionally I'll make a recipe that calls for a nut milk, so instead of going to the store and buying it, I make my own. Believe it or not, making almond milk is very easy and fast. It requires a little planning because you need to soak the

almonds (you can skip this step but it won't turn out as well).

You should also have a nut milk bag, though you can use a cheese cloth - the bags make the process easier and less messy.

There are many different almond milk recipes, some as simple as blending almonds with water and straining out the pulp, but that doesn't have much flavor. If you plan to drink the milk on it's own or make a latte with it, I recommend the following recipe from Living and Raw Foods. It is raw, gluten-free, soy-free, and processed sugar free.

Ingredients:

1 cup almonds (organic and local if possible)
3 cups water
1 vanilla bean (seeds scooped out) I used 1/2 tsp fair-trade vanilla extract
3 organic soft pitted dates

Preparation:

Measure 1 cup almonds and pour into sprout bag.
Close the sprout bag and soak the almonds in water overnight or for at least 6 hrs.
Rinse the soaked almonds with water and put the almonds into the blender with three cups of water.
Blend the almonds and water until smooth.
Pour the puree into the sprout bag over a big bowl.
Squeeze the almond pulp through the sprout bag to extract the milk.
Drink as is, or put the almond milk back into the blender and blend in vanilla and dates
Save the almond pulp for cookie or cracker recipes that require almond pulp or almonds. (I'll let you know what I make)

Curried Red Lentils & Millet: free of gluten/soy/sugar/oil

2011-08-07T12:54:00.000-07:00

I recently bought millet to cook with for the first time, and this dish was a perfect introduction. I love lentils and wanted to make something without gluten, soy, sugar, and oil - I succeeded. This easy and quick recipe has been adapted from The Way of Happy Woman.

Ingredients:

2 cups of water for cooking
1/2 cup organic red lentils
1/2 cup organic millet
1 tbsp. curry powder
a pinch of sea salt (I used Pink Himalayan)
1 inch organic ginger, finely grated
organic dulse
optional: garlic, onion, nutritional yeast, kombu

Preparation:

Rinse the lentils and place them in a pot
Rinse the millet and add it to the lentils.
Put 2 cups of water in the pot.
Add ginger, curry powder, salt (garlic, onion, and/or kombu if you're using them).
Bring to a rolling boil, then cover and summer for about 20 minutes or until the millet looks more translucent, the water is absorbed, and everything is tender. **Do not stir.**
Let it all sit for 5 minutes.
Sprinkle on dulse (and nutritional yeast if desired)

When it was done the lentils were really soft and the millet was a little crunchy - great textures.

I didn't use garlic or onion and I have to say it was a little bland. It also would have been good with some steamed veggies (like kale, carrot, or broccoli), tamari, amino acids, or tahini.

Beautifully Simple Gluten & Soy-Free Vegan Pizza

2011-08-07T12:53:00.000-07:00

I recently bought a frozen gluten-free crust by Nature's Hilights from Whole Foods and decided to give it a try today. Unfortunately it is not organic, but it was the only pre-made option there (I'm going to make my own soon, which will also save on packaging). However, it only has 2 ingredients (brown rice and potato) and is pretty tasty - thin and crunchy.

I topped it with some simple ingredients, most of which were local or from the bulk bin. And the cheese was of course Daiya. I've reduced the amount of oil in my life, but I can make the occasional exception for Daiya. I also didn't want to use pre-made tomato sauce, so I just used fresh tomatoes.

Ingredients:

gluten-free crust (I used Nature's Hilights)
organic, local tomatoes
sun-dried tomatoes (from the bulk bin) - these need to be rehydrated before use
Daiya mozzarella
organic garlic
organic oregano (I got mine from the bulk bin)
salt & pepper
(basil would be great on this, but I didn't have any)

Preparation:

Heat oven to 500 degrees and put in crust for 5 minutes
Reduce temperature of oven to 425
Take crust out and top it with tomatoes, then sun-dried tomatoes, Daiya, crushed garlic, oregano, salt, and pepper
Put pizza in over and heat for 8 - 10 minutes
Take out, slice, and enjoy!

Simple summer pleasure: golden ants on a log

2011-08-07T12:50:00.000-07:00

This yummy treat is free of gluten, soy, oil, and sugar: ants on a log! This childhood favorite is incredibly satisfying and easy to make - a great summer treat.
In case you need a reminder of how to make it:

Ingredients:

Celery
Peanut Butter (or Almond Butter)
Golden Raisins

Preparation:

Spread peanut butter on celery
Place raisins on peanut butter
Enjoy!

Banana Mint Chip (Almost) Ice Cream

2011-08-05T02:04:00.000-07:00

I should probably call this recipe Banana Mint Chip Chilly Cream, since it's not very icy. It doesnt really matter though - the consistency isn't what makes this dessert worth whipping up (literally), it's all about the flavors. Easy, quick, inexpensive, and guilt-free.

Ingredients:

banana, frozen - 1
almond butter - 1 tbsp
vanilla extract - 1/2 tsp
cacao nibs - 1 or 2 tbsp
mint leaves, fresh - 2-4 leaves
maca powder - 1/2 tbsp
optional: non-dairy whipped topping (I used Rice Whip, but homemade cashew cream would be great)

Directions:

Run banana through food processor, strong blender, or masticating juicer (like the Omega 8004)
Once smooth, add in rest of ingredients and blend or process until well combined (don't overdue it unless you want a smother, whipped cream-like consistency)
Top with optional whipped topping, cacao nibs, and a mint leaf

Chopped Salad with Creamy Avocado Dressing

2011-08-05T02:02:00.000-07:00

This salad can go in so many directions, depending on what you have on hand. It can be saltier, spicier, crunchier, and tarter - really up to what you're craving.

Ingredients:

Dressing:

avocado - 1
water - 1 cup
lemon - 2 tbsp
apple cider vinegar - 1 tsp
pepper - 1 tsp
dulse flakes - 1 tsp
cayenne pepper - 1/2 tsp (or more if you like it spicier)
optional: olive oil - 1 tbsp

Salad:

romain lettuce
kale
tomato
cucumber
olives
sunflower seeds
hemp seeds
nutritional yeast
optional: capers
optional: dulse - flakes and/or stripes

Directions:

Blend dressing ingredients together
Put together salad, working from top of ingredient list and ending with the last ingredients on top - use as much of each item as you like.

If you want it to be saltier, add extra olives, capers, and/or dulse.
If you want it to be creamier, use less water
If you want it to be tarter, add more lemon and/or apple cider vinegar

Video Recipe: Healthy Mocha Frappucino - Caffeine & Sugar Free!

2011-08-02T08:51:00.000-07:00

If you're wondering, "what is a frappucino", clearly you don't go to Starbucks, and I don't blame you. While their coffee and tea drinks are tasty, they're certainly not healthy - they're full of sugar and usually not organic. Plus, there are only a few vegan options (though they're working on that and have been adding more to the menu). I recently tried their soy frappucino (which by the way is a sugary, blended iced coffee drink) and while it was good, I felt super guilty knowing what was in it. But every now and then I crave that sugary coffee taste, so luckily there's a healthy option!

This frappuciNOT recipe tastes almost exactly like what's offered at Starbucks and it's really easy to make. Best of all is that it's much healthier and even has some nutrition: it's sugar-free, caffeine-free, gluten-free, soy-free, but there's still a lot in it!

Ingredients:

Organic Mocha Teeccino - 1 tbsp
Hot Water - 1 cup
Cashews - 1/4 cup
Almond Butter - 1-2 tbsp
Carob Powder - 1 tbsp
Stevia - 1/8-1/4 tsp
Date (soaked & pitted) - 1 or 2
Teeccino Ice Cubes - 7-10 cubes

Directions:

A few hours to a day ahead of time, brew about 1/2 cup of Teeccino (1/2 tbsp plus 1/2 cup hot water). Pour into ice cube tray and freeze. Also, place your date(s) in some water and let soak for up to 24 hours.
Brew a fresh batch of Teeccino with the powder and water, and let steep for about 3 minutes
Meanwhile, measure out cashews, almond butter, carob, stevia, date(s), and Teeccino ice cubs into a blender.
When Teeccino is finished brewing, add it to the blender and blend baby blend!
Pour frappucino into a glass (preferably with a cute pig on it) and use a glass straw if you'd like.
Sit back and enjoy the guilt-free, refreshing drink!

Yields 1-2 servings.

* you may want to taste the recipe as you go and adjust as desired - you may want it sweeter, chocolatier, creamier, thicker, or thinner.

Hemp-Seed Pesto with Roasted Butternut Squash on Gluten-Free Pasta

2011-07-29T13:12:00.000-07:00

Yep, this is a good one. Creamy, garlicky, sweet, and filling with the flavors of fresh herbs. Need I say more?

Ingredients:

butternut squash - 1
cumin - a sprinkle
gluten-free pasta (rice or quinoa based are great) - about 2 cups dry (more or less depending on how saucy you want it)
cilantro* - 1/4 cup
parsley* - 1/4 cup
spinach* - 1/2 cup
hemp seeds - 1/2 cup (or more if you want it to be heartier; you can sub with pumpkin seeds)
lemon - 1 tbsp
garlic - 1 clove (or to taste)
olive oil** - 1/4 cup (or more if you want it to be creamier, but don't over-do it)
optional: jalapeño - a small slice with give it a little kick!

*if you want a more traditional tasting pesto, use basil instead

** if you want to go oil free, use veggie broth or miso mixed with some waiter

Directions

Preheat the over to 350-500 degrees, depending on how much time you have. The higher the temperature, the faster it will cook, but high heat takes away nutritional value.
Peel the outside of the butternut squash then slice into bite-sized cubes. Put on an oven sheet, sprinkle with cumin and a little water, and bake until soft (about 20-30 minutes). You can drizzle with olive oil if you'd like, but it's not necessary.
When squash is about half-way done, boil water and add pasta - depending on what type of gluten-free pasta you have, it will take 8-15 minutes to cook.
While pasta is cooking, blend or process pesto ingredients (cilantro, parsley, spinach, hemp seeds, lemon, garlic, oil, and optional jalapeño - or substitutes above if desired)
When pasta is finished, pour on pesto sauce and top with squash right out of the oven.
Enjoy then come back here and tell me how much you loved it! ; )

Refried Bean Burrito with Gluten-Free Tortilla

2011-07-22T23:24:00.000-07:00

I can't get enough of Mexican food - I make it on average every day, despite my best efforts to make something from another region. It's just so easy and healthy - toss together some freshly cooked beans, avocado, tomato, onion, lettuce and cilantro wrapped up in a gluten-free tortilla (Food for Life's Brown Rice Tortillas rock!) and you've got a filling and inexpensive meal. Here's one of my favorite burritos to make, which has a little extra oomph in it due to the refried beans and Daiya:

Ingredients (all organic)

Refried beans (make your own from below or find a vegan, organic kind in a BPA-free can)
Daiya pepperjack
Avocado
Tomato
Lettuce (romaine works great)
Onion
Cilantro
Jalepeño sauce (optional; make sure to get organic)
Gluten-free tortillas, such as Food for Life's Brown Rice Tortillas

Directions:

Pile all the ingredients into the tortilla (warm if you'd like), wrap up, and enjoy!

Refried Beans, modified from The 30 Minute Vegan

Ingredients:

Black beans (freshly cooked is ideal) - 1 cup
Coconut Aminos (or wheat-free soy sauce) - 1 tbsp
Olive oil - 1 tbsp
Garlic clove - 1
Onion, diced - 1/8 cup
Cilantro - 1/2 tbsp

Directions:

Warm up the beans to soften them
Blend beans, aminos/soy sauce, olive oil, and garlic
Mix in onion and cilantro

Ener-Green Drink (aka The Best Vegetable Juicing Recipe Ever!)

2011-07-17T17:19:00.000-07:00

Here's a delicious, healthy recipe for vegetables that is quick, easy, and involves no cooking or baking that will give you tons of energy and nutrition: green juice! All you need is a juicer (such as the Omega 8004 like I have), a bunch of your favorite green veggies, and about 10 minutes of time. It's a great idea to have it for breakfast because it's a natural energizer and mood booster, so it sets you up for a great, happy day. (Jump to the bottom of the post for the video recipe)

I got the idea for this recipe form Kris Carr's book Crazy Sexy Diet. I was on a candida cleanse and wasn't allowed to have any sweet vegetables or fruit, and couldn't imagine making a juice without beets, carrots, apples, or pears. But low and behold, I discovered that with the right amount of green vegetables and a little ginger and lemon I could make a pretty sweet drink! I've been making this juice almost every morning since April, so it's hard to start my day without it!

I find that the following is a perfect balance of sweet and savory and yields a nice big glass of juice to tide me over until lunch time (or a snack). It is packed with nutrients, mainly vitamins A, C, K with some folate, magnesium, potassium, calcium, and iron.

Ingredients (all organic):

celery - 2 stalks
broccoli - 1 stalk (no head)
kale - 2-3 leaves
romaine lettuce - 3 leaves
cucumber - 1/2 of one
fennel (optional) - 1/5 of a bulb (and stalk if it has one)
spinach - 1 handful
parsley - few strands
ginger - 1 inch
lemon - 1 slice

Juice and enjoy!

Vegan Lentil Dahl

2011-06-09T19:43:00.000-07:00

I adapted the following recipe from one I found on VegWeb. The original included onions, vegan butter, and creamed coconut. I didn't have any onions (though they would have been great in this), I didn't want to use oil, and I decided to use raw organic coconut butter. It had a great sweet & salty Indian flavor and thick texture.

Ingredients:

1 1/3 cup organic yellow/red lentils
1 garlic clove, minced
1 teaspoon salt
1 teaspoon organic turmeric
1 teaspoon organic curry powder
3 cups water
optional: 1 tablespoon organic coconut butter - I used Artisana
pepper
optional: organic brown rice

Preparation:

Optional: soak the lentils; but you must rinse them before use.
In a pan, add lentils, garlic, salt, turmeric, and curry powder; stir for 2 to 3 minutes.
Add the water, bring to the boil, and simmer gently for 25 - 30mins, until the lentils are tender.
Optional: add the coconut butter and stir over the heat until dissolved.
Remove from heat and sprinkle with pepper to taste

You can put this over organic brown rice, or enjoy on it's own. I even liked it the next day after heating it up on the stove.

Brown Rice Risotto

2011-06-09T19:41:00.000-07:00

Last night I had a sudden urge to make risotto, and it just so happened I had most of the ingredients. I was also determined to make it without oil. I adapted the following recipe from one I found on VegWeb.

Ingredients:

1/2 organic onion
1/2 cup hot water
1 cloves organic garlic, minced
1 cup organic brown rice
2 1/2 cups vegetable broth
1 organic carrot*
2 bok choy*
salt and pepper to taste
(* you can use mushroom, asparagus, sun dried tomato, or any other veggie instead)

Preparation:

Chop onion, then add it to sauce pan and sauté in hot water
Add garlic, and cook for 5 minutes, until onion is soft
Add rice, stirring, for about 1 minute.
Deglaze pan with 1/2 cup broth. When water boils, bring to medium and stir constantly.
When water is absorbed, add an additional 1/2 cup water. Keep adding water in 1/2 cup increments and stirring constantly.
After 5 to 10 minutes of this, add carrots and bok choy (or veggies of your choice). Continue until rice is tender, about 25 to 30 minutes.
Season with salt and pepper. Serve immediately

I had this for lunch the following day and it wasn't as good reheated, so I recommend that you eat it all after making it.

Chocolatey Banana Soft Serve: quick fix for your sweet tooth & no sugar added!

2011-06-09T19:39:00.000-07:00

Going refined sugar-free is actually a lot easier than one might think - I can't believe it took me this long to take the plunge. The reason it's a breeze is because there are so many naturally sweet fruits available, and plenty of quick recipes to satisfy your sweet tooth. Today I found this one that called for only 2 ingredients and took only a few minutes to prepare.

Carob Banana Soft Serve (from Oh She Glows):

Ingredients:

1 frozen banana
2 tbsp carob powder

Preparation:

Process banana in a food processor until smooth. (I used my Magic Bullet blender and it was a pain to process)
Add in carob and process, scraping the sides of the bowl as necessary.
Scoop out and enjoy!

Mexican-inspired Quinoa Salad

2011-06-09T19:36:00.000-07:00

I usually don't eat a ton of tomatoes or onions but I was really craving salsa today, so I put together this dish, adapted from a recipe I found on Gluten-Free Goddess. It was very satisfying, filling, and full of protein.

Ingredients:

1 cup organic quinoa cooked
1 tablespoon fresh organic lemon or lime juice
2 tablespoons fresh chopped organic cilantro
1 half small organic red onion, diced fine
1 small organic tomato, chopped
splash organic rice vinegar
1 handful fresh organic mixed greens
salt & pepper - to taste
optional - slices of organic avocado

Preparation:

In a bowl, add in the fresh chopped cilantro, diced red onion, chopped tomato, lemon/lime, a splash rice vinegar, and salt & pepper to taste. Stir well. Taste test for seasoning adjustments.
Toss in mixed greens
Spoon the quinoa into your bowl(s) and top with the tomato salad.
Add the avocado on top of you're using it

Curried Potatoes, Cabbage, and Carrots

2011-06-09T19:32:00.000-07:00

I haven't taken any cooking classes, so I'm always amazed when I adapt a recipe for the first time and it turns out to be tasty, especially without using oil. Though oils can definitely add flavor, I'm surprised at how little I miss it while making meals. Tonight I took a recipe from VegWeb and after a few adjustments I had a delicious dinner.

Ingredients:

5 fingerling potatoes (unpeeled)
1/2 cup of veggie broth
Half a small cabbage, shredded
1 cup grated carrots
2 tablespoons curry powder
1/2 cup water (if the veggie broth has evaporated)
salt and pepper to taste
optional: cooked rice

Preparation:

Wash the potatoes and put them in a dutch oven with the veggie broth. Heat at 450 degrees for 30-40 minutes, or until them become soft.
Take potatoes out of the oven, cube them, and put back in the dutch oven along with the cabbage and carrots
Mix curry powder with enough water to make a paste, then add on top of vegetables.
Add about half cup of water and salt and pepper.
Cook into oven until cabbage and carrots are just done and not mushy (about 10 minutes)
Serve immediately (on bed of rice if you'd like).

A Healing Macrobiotic Vegan Meal During Chemotherapy

2011-06-09T12:12:00.000-07:00

I wrote this post on June 25, 2010 and my friend passed away on November 2, 2010.

June 25, 2010: Right now I am visiting my family friend in Massachusetts, who is going through chemotherapy for a rare form of small cell prostate cancer. The experience has certainly been enlightening and challenging. In the recent months I have become very focused on eating healthy in order to feel better and prevent illness, so when I heard that he had cancer I felt like I needed to share my research. However, I realized when I saw him today that it's not as easy of a solution as it seemed in my head.

When I saw my friend today I felt the pang of reality. He has just finished his second round of chemo and the hair on his head has fallen out - I barely recognized the man I've known since a teenager. However, his sprit was incredibly high - as if nothing was out of the ordinary. We went to lunch along a beautiful Massachusetts beach where he ordered a chicken wrap and I had a simple salad and baked potato. I am staying overnight in order to spend time with his fiance, whom he recently decided to wed after 18 years of partnership. His eyes lit up when she came home from work and their expression love for each other is so touching. She later broke down for a brief moment when he left the room, saying how earth shattering this experience has been for her, and how determined she is to beat it.

I offered to make them a vegan dinner and they were intrigued, but slightly unsure of how it would taste. He and I went to a nearby natural market (called The Fresh Market), which has an impressive selection of produce and organic items. I took my knowledge of cancer-fighting foods and came up with this macrobiotic-inspired meal:

Brown rice sushi
Steamed kale with almonds (based on the salad at Seed Kitchen)
Coconut Macaroons (recipe by Eric Lechasseur of Seed Kitchen)

They were a little skeptical of the healthy menu, despite the great variety of wholesome foods in their kitchen; their cupboards are full of grains and beans, and their fridge is stocked with fresh fruits. They were unfamiliar with quinoa and agave nectar, so I explained the pros of the former and the cons of the latter. Though quinoa was not on the menu, he decided to buy some from the market to experiment with after hearing that it was high in protein. We walked through the market and I pointed out some of my favorite foods, and we were both disappointed that they didn't carry Daiya cheese (he wanted to try that too).

When we returned home we prepared the recipes together. It resulted in an amazing meal that we all enjoyed, especially the dessert. They were thrilled about learning how to make their own sushi, and I'm pretty sure they'll make the macaroons again. It was so rewarding to have the opportunity to show how easy and delicious vegan food can be.

Though it doesn't seem like my subtle message about the effects of healthy eating on cancer got through, I hope I at least planted a seed; there's only so much I can say or do, the rest is up to them. And at the end of the night I was left wondering if the plant-based diet really is the best way to fight cancer, or if I'm just biased and influenced by the opinions of other vegans... But isn't it worth a shot when life is on the line? In a later post I'll go into more details on our discussions and my thoughts on the varying opinions.

My priority is to share these incredible recipes.

Brown Rice Vegan Sushi:

Ingredients:

cooked brown rice (I used long grain basmati, but organic sushi rice is best)
nori sheets
avocado
carrots
cucumber
ginger

Preparation:

Cook the brown rice (usually takes about 40 minutes on the stove)
Remove the nori sheets from the packaging and place on a flat surface with enough room to maneuver around.
Spread a thin layer of the rice on about 1/2 or 3/4 of the nori sheet. It is helpful to have a rice paddle for this process.
Place as much of the veggies on the rice as you would like, but keep them in a thin layer. You can use any type of vegetables or sauces you would like, depending on your preference. I also added the ginger inside, but some prefer it on top of the sushi.
Starting where the rice meets the bottom of the nori sheet, careful roll the sushi up into a tube shape. Take your time and make sure to keep the roll small/thin and tight. It is helpful to have a sushi mat for this process.
You can eat the sushi as a hand roll or cut it. If you prefer it cut, use a sharp knife and slice into 4 - 6 pieces, being careful not to put too much pressure on the roll (or it will spill out of the ends).
Enjoy plain or with soy sauce (or soy-free Coconut Aminos), ginger, and/or wasabi.

Asian Steamed Kale with Garlic Roasted Almonds:

Ingredients:

1 bunch of kale
1-2 tablespoons of sesame oil
1 clove garlic
handful of raw almonds (slivered is best)
sesame seeds
diced carrots
cut cucumber
salt
1 teaspoon maple syrup

Preparation:

Place kale in a steamer within a pot and cook on stove under desired texture (about 5-10 minutes)
Pour 1-2 teaspoons of sesame oil into a small frying pan and add 1 clove of garlic. Heat on medium until garlic starts to turn brown
Add almonds and sesame seeds. Roast until slightly brown
Put kale, carrots, and cucumber in a big bowl, then pour on almonds with oil
Sprinkle on more sesame seeds, a dash of salt, and a teaspoon of maple syrup (or to taste).
Mix well and serve

Coconut Macaroons (by Eric Lechasseur):

Ingredients:

1 cup shredded coconut (unsweetened is ideal, but I used sweetened and it turned out well)
1/4 maple syrup (brown rice syrup is preferred, but maple works as well)
2 tablespoons of liquid (water or nut milk)
(optional: dark chocolate)

Preparation:

Preheat oven to 350 degrees
Mix all ingredients - add more or less liquid depending on how moist it is. You want to be able to form macaroon shapes without it falling apart in your hands.
Shape into small cone shapes, about the size of a scoop of ice cream, and place on parchment (or Silpat) lined baking sheet. You should be able to make about 10 macaroons.
Place in oven and check after about 12 minutes. You want the tops to be light brown/caramelized.
Remove from oven and let cool for 10-30 minutes. The longer they cool the harder they will be. When right out of the oven they tend to be very moist and fall apart, but after about 30 minutes they are crispy on the outside and slightly moist on the outside.
Enjoy plain, or drizzle with melted dark chocolate.

Hope you enjoy the recipes. Please let me know if you try them and how they turn out.

What are your thoughts on the effect of healthy eating on cancer prevention and healing? Has anyone in your life been successful with this form of treatment?

Finger-licking French Toast

2011-06-09T12:08:00.000-07:00

I credit my best friend Sarah as inspiring me to be the eco-vegan gal that I am today. I first learned about organic food from her, she encouraged me to reduce the amount of packaging I consumed, and most recently taught me about the advantages of eating gluten-free. When Sarah invited me over for a farewell breakfast before I returned to L.A., I knew a delicious and healthy treat was in store. She made the best gluten-free, soy-free, and refined sugar-free vegan french toast I've ever had, with mostly organic ingredients.

Please enjoy this amazing recipe:

Ingredients:

almond milk
cloves
cardamon
cinnamon
vanilla
soy-free Earth Balance (or non-dairy butter of choice)
Food For Life Brown Rice bread (frozen)
maple syrup

Preparation:

Heat frying pan over medium heat with a small amount of non-dairy butter (enough to coat the pan in a thin layer). Use a cast iron if possible, or stainless steel.
Add milk and spices to a bowl according to taste, then mix well together.
Soak bread in batter for a few minutes.
Reduce heat to medium low, then fry in pan until desired temperature and texture (crispy, yet moist) They may stick to the pan, so use a good/strong spatula if necessary.
Serve with maple syrup and non-dairy butter, and enjoy! Goes great with some organic tea too. : )

Caliente Daiyadilla: 3 steps to spicy taste-bud delight

2011-06-09T12:04:00.000-07:00

Since Daiya cheese has turned into an occasional treat for me (I'm avoiding oil), I really savor it when I have it. Last night I was craving it's deliciousness, so I went to Whole Foods and picked up cheddar flavor, sprouted corn tortillas, and jalapeño. Together, these 3 ingredients were amazing and this dish took 3 steps and 3 minutes to make. This recipe is free of gluten and soy.

Ingredients:

organic sprouted corn tortillas (I used Food for Life brand)
Daiya cheddar
jalapeño

Preparation (3 minutes):

Put tortillas in a pan and turn heat to medium-high
Top with Daiya
Slice jalapeño and sprinkle desired amount on top. When Daiya is melted, remove from heat.

Nutrition Facts (per Daiyadilla):

100 calories
5 grams of fat
2 grams of protein
130 mg of sodium
vitamins: small amounts of calcium, iron, vitamin C, & vitamin A

Cost (at Whole Foods): $7.15 for 12 Daiyadillas (2-4 servings)

Daiya - $4
Tortillas - $3
Jalapeño - $.15

Wild Eyed Burrito Bowl

2011-06-09T12:01:00.000-07:00

After having a delicious burrito bowl at Chipotle yesterday I decided to try to make a healthier version at home. I experimented with some unusual ingredients: wild rice and black-eyed peas, and it turned out really well; it was half the price and completely organic. I enjoyed this in a bowl, but it would be good in a burrito or on a corn tortilla.

Serving size - 1

Ingredients (organic whenever possible):

Wild rice - 1/2 cup cooked
Black-eyed peas - 1/2 cup cooked (use kombu when soaking to aid with digestion)
Daiya cheddar (if you're not avoiding oil) - 1 ounce
Avocado - half
Tomato - 1/3
Cilantro - to taste (I grow it in my window-sill so it's always available)
Jalapeño - to taste
Salt & Pepper

Preparation (time: after rice & beans cooked - 5 minutes; including rice & beans - 3 hours):

Cook wild rice (takes 30-50 minutes) and black-eyed peas (soak 2 hours or overnight; then cook 15 minutes)
When rice & peas are prepared, mix them together in a pan over medium heat. Sprinkle in Daiya and stir until melted. Remove from heat.
Add in tomato, avocado, cilantro, jalapeño, salt, & pepper
Serve & enjoy!

Nutrition (per cup):

Calories: 400
Fat: 16
Sodium: 570 mg
Protein: 8
Vitamins: a, b-6, b12 (small amount if you eat kombu), c, calcium, e, iron

Cost: $3.50

Wild rice - $1
Black-eyed peas - $.50
Kombu - $.10
Daiya - $1
Tomato - $0.25
Avocado - $.50
Jalepeno - $.02
Cilantro - $.05

Kimchi Dulse Chickpea Salad

2011-06-07T17:29:00.000-07:00

This makes a light yet filling lunch that can be tossed together in a matter of minutes. Chickpeas are full of protein, dulse is loaded with iodine, kimchi is packed with probiotics (learn more here), nutritional yeast is usually fortified with B12, and cucumber adds a refreshing crunch!

Serves: 2

Ingredients :

chickpeas/garbanzo beans (cooking dry chickpeas on the stove is ideal, but use BPA-free can if necessary)
kimchi
dulse
cucumber, chopped
nutritional yeast
seasoning (I used Herbamare, which consists of salt and other veggies)
optional: olive oil

Preparation:

Add in an amount of chickpeas based on how many people are eating.
Slowly add in the rest, tasting along the way, until the dish meets desired taste.

If you need some more direction I used approximately:

1 can of chickpeas
1/2 cup kimchi
handful of dulse
half a cucumber
1/4 cup nutritional yeast
1 tsp of Herbamore
1/4 cup olive oil

I enjoyed the salad with some R.W. Garcia 5 Seed gluten-free crackers

Hella Good Gluten-Free Mac & Cheese with Daiya

2011-03-27T23:17:00.000-07:00

Daiya cheese has become an even bigger part of my life since I went gluten-free and mostly soy-free. However, I'm not a chef and I'm running out of recipe ideas. When I made this I had a box of pasta and a container of Daiya, but didn't want to do the usual throw-cheese-on-top-and-mix-it-in, so I went on a search for a new macaroni and cheese recipe - and boy did I find one.

A blog called West Coast Vegan has a fantastic recipe, which I modified a little to take out the soy. This mac & cheese is so creamy and flavorful! I wish my pictures did it justice, but I was too excited about eating it that I couldn't focus on the photography!

Ingredients:

2 tbsp soy-free Earth Balance
3 tbsp gluten-free flour
1/2 cup organic almond milk
dash of cayenne pepper
dash of pepper
2 tsp mustard
3/4 cup Daiya cheddar cheese
1 cups dry gluten-free pasta (either shells or macaroni) - I used Ancient Harvest Gluten Free Organic Pasta

Preparation:

Melt the Earth Balance and mix in the flour until nice and thick.
Add in almond milk, cayenne pepper, pepper, and mustard.
Whisk over medium heat for about 10 minutes until it's bubbly and thick.
Cook the pasta
When sauce is thickened, stir in the Daiya cheese until it's creamy and entirely melted.
When pasta is done cooking, stir in the cheese sauce
Enjoy!

Vegan Popovers

2011-03-27T23:13:00.000-07:00

For Christmas dinner my dad successfully made vegan popovers. All he had to do was replace the milk in the recipe with soy milk and the eggs with Ener-G egg replacer. They turned out really well, aside from being a little soggy in the middle. They were really crispy on the outside though - yum! This is the most popular recipe on Eco-Vegan Gal!

Original Recipe from: The New York Times Cook Book by Craig Claiborne (1961)

1 cup sifted flour
1/2 teaspoon salt
2 "eggs" (see Ener-G egg replacer box for instructions)
1 cup soy milk
1 tablespoon oil

Heat open to 425 degrees (F). Grease aluminum popover pans and set aside.
Measure all ingredients into a bowl and beat with a rotary beater until mixture is very smooth
Fill cups a little less than half full and bake in the preheated oven, without peeking, about thirty-five minutes, or until the sides are rigid to the touch. If drier popovers are desired, pierce each one with a knife and bake five minutes longer.

Vegan Avocado Pudding

2011-03-27T14:09:00.000-07:00

This Eco-Vegan Gal favorite might not sound appetizing by the name of it, but believe it or not this pudding tastes nothing like avocado. In fact, it has a fruity flavor. This is a great dessert because it very nutritious and free of refined sugar. You can customize it to your liking - I added flax and chia seeds for extra sustenance and crunch.

Avocados have 60% more potassium than bananas, and are rich in B vitamins, as well as vitamin E and vitamin K (Wikipedia).
Both flax and chia seed have high omega-3 content, which has many health benefits

Serves: 1

Ingredients:

one organic avocado, ripe and pitted
2 tablespoons raw organic cacao powder
1 teaspoon pure organic vanilla extract
splash of organic maple syrup
sprinkle of organic flax seeds
sprinkle of organic chia seeds
splash of water

Instructions:

Blend well
Enjoy

Guest Recipe: Organic Maca Yum by Sarah Tracey

2011-03-27T02:09:00.000-07:00

This is a yummy recipe from my best friend Sarah, who inspired me to eat organic foods with minimal packaging years ago. She aims to incorporate maca into a meal once a day, and says this is "the best way to eat maca so far!". Enjoy it for breakfast, as a snack, or for dessert.

Ingredients:

1 organic banana
1/4- 1/3 cup organic dairy-free yogurt alternative (Sarah used soy, I prefer coconut-based)
1 tsp organic fair trade maca powder
organic blue agave nectar (or liquid sweetener of choice)
5- 6 organic strawberries
optional: raw cocoa powder (or cacao)

Instructions:

Mashed banana with a fork to form a tart shape
Mix maca powder into yogurt alternative
Top banana mash with yogurt mixture
Drizzle with blue agave nectar (or other liquid sweetener)
Slice strawberries and put on top of everything
Optional: powder with cocoa or cacao powder

Coconut-Carob Haystacks from RAWvolution: pure simple bliss

2011-03-26T17:42:00.001-07:00

Sometimes I just can't curb my chocolate cravings. In the past that meant consuming refined sugar, but now that I know better I've found ways to get my fix without sending my glucose levels sky high. Today, I couldn't stop thinking about chocolate, so I whipped out my healthy recipe books in search of a naturally sweet treat.

In general, when I look for recipes I search for ingredients that I already have in my kitchen - today I had carob powder and maple syrup, so I decided to make the raw Coconut-Carob Haystacks in the RAWvolution book. I've been meaning to try my hand at them for a while, since they are my favorite dessert in their cafe; little did I know how easy they were to make! Usually when I try to re-create a favorite restaurant item it doesn't even come close in flavor, but these haystacks tasted exactly the same as the expensive version in the store! This desserts is truly bliss, especially on a summer day - you have to freeze them so that they retain their shape, so they have a slight chill to them before they melt in your mouth; heaven!

Ingredients:

carob powder - about 1/4 cup
shredded unsweetened coconut - about 1 cup
coconut butter - about 1/2 cup
maple syrup (*the book calls for agave nectar, but I stopped using that) - about 1/4 cup

Preparation:

Mix all ingredients together in a bowl. The book has specific measurements for each ingredient, but I just added them and tasted as I went along.
Form mixture into small ball shapes and place on a plate
Put the plate in the freezer for about 30 minutes, then serve. The remaining haystacks can be stored in the freezer - they need to be cold to retain their shape.

Yield: about 8 haystacks (or 16 if you follow the book)

Cost: about $4 ($.50 per haystack; they're about $2 each in the cafe)

Nutrition Facts (approximate, per haystack) *remember, coconut and maple syrup are high in calories and fat:

Calories: 300
Fat: 20 g
Sodium: 16 mg
Protein: 2.5 g
Vitamins: B-6, iron, vitamin c, calcium

I highly recommend that you buy the RAWvolution book. I've been using it for years and I love it because all the recipes are healthy, easy, and have short ingredient lists. I also recommend visiting the cafe when you're in Santa Monica - been meaning to do a video on it for a while...

Squash this Soup Recipe! Acorn, Apples, and Autumn Spices

2011-03-26T17:41:00.001-07:00

I'm not very creative in the kitchen - I usually need some guidance. But for some reason I get overwhelmed when I look in cookbooks before shopping. So, what I like to do is go to the market, buy a bunch of vegetables, and then look for a recipe involving them when I get home - it's actually a lot of fun that way because it can be challenging. Today I felt like making something with the acorn squash that's been staring me down from my kitchen counter for the last few days - the following recipe certainly satisfied the two of us.

My web search led me to a recipe on Taste Book (a site I've never visited) called Butternut Squash and Apple Soup. I replaced the butternut with acorn squash and made a few modifications, so here is my altered version. It is creamy, light, fruity, and packed with the lovely flavors of autumn - nutmeg and cinnamon.

Serves: 4

Ingredients:

3 cups of vegetable stock (homemade if possible)
dash of mirin
1 tablespoon coconut oil
medium/large acorn squash, peeled and chopped
1/2 yellow onion, diced
1 whole fresh apple, diced
1 garlic clove, minced or graded
dash of nutmeg
dash of cinnamon
sea salt to taste
dash of red pepper
1 tablespoon maple syrup
sprinkle of sunflower seeds

Instructions:

Using heavy bottom stockpot or large sauté pan melt the coconut oil with pinch of red pepper and minced garlic and sauté for about three minutes until oil is infused with garlic and red pepper.
Sauté onions until translucent in and a pinch of sea salt, add one whole diced apple and pinch of salt. Sauté onions and apple until tender
Add a splash of mirin to deglaze the pan.
Add 3 cups vegetable stock to pot bring up to a heavy simmer and add chopped acorn squash. Simmer until squash is tender (10-15 minutes)
Add nutmeg, sea salt, and black pepper to taste. *nutmeg comes out strong in this recipe, so make sure to taste and adjust to your preference.
Once the soup is seasoned to taste use a hand emulsifier or a blender until soup is smooth and creamy. Taste again to ensure proper flavoring.
Let simmer or serve right away. Garnish with sunflower seeds for extra crunch, and a dash of cinnamon for some more spice (and a pretty color).