Sweet and Spicy Tropical Salad

Spring is on it's way and that means fresh, light flavors. And to celebrate the season, I decided to try out some sort of tropical salad of sorts. You can eat it on it's own or atop a fresh arugula salad or whatever you want! Its delicious! Try it out!


What you need:
-1 mango, peeled, and sliced, 1/4 inch thick
-2 grapefruits, sectioned
-1 avocado, sliced thin
-1/3 red onion. sliced thin
-1/2 English cucumber, peeled, seeded, and sliced thin
-1 Serrano Chile, finely chopped
-2 Tbsp fresh cilantro, chopped
-1 Tbsp fresh mint, chopped
-The juice of 1 lime
-5 tsp olive oil

-1 1/2 tsp agave nectar
-1/2 tsp dijon mustard
-Pinch of black pepper
-Toasted Cashews

1. Prep all fruits and vegetables except avocado and place in a large bowl.
2. In a separate bowl combine, cilantro, mint, lime juice, olive oil, agave nectar, dijon mustard, and pepper. Mix until well incorporated.
3. Slice avocado and add to bowl with the rest of the fruit and veggies.
4. Pour dressing over salad, toss to coat, and top with toasted cashews.
5. Enjoy!

Apple Spice Bread

I was so bored today sitting in my room so I decided to bake something, surprise surprise. So I looked around and grabbed what I could out of the pantry and this is what I came up with. And trust me, it's yummy. :D


What you need:
-2 cups flour (I used a mix of all-purpose and whole wheat)
-1/2 cup granulated sugar
-3/4 cup brown sugar
-1/2 cup applesauce
-1 Tbsp earth balance
-3 Tbsp ground flax seeds plus 9 Tbsp water, mixed well
-1/4 cup soy milk plus 1 tsp cider vinegar
-2 capfulls vanilla extract
-2 Tbsp cinnamon
-3/4 tsp nutmeg
-1 tsp allspice
-1/2 tsp cloves
-1 Granny Smith apple, peeled, cored, and diced
-8 dates, chopped
-1/2 cup raisins
-1/2 cup chopped walnuts, plus more for topping

1. Preheat oven to 350F
2. Combine flax seeds, water, applesauce, earth balance, and sugar. Mix well.
3. Add flour, spices, vanilla extract, soy milk and vinegar. Mix well.
4. Fold in fruit and nuts.
5. Pour into a greased loaf pan, and bake for 70-80 mins. You know when it is cooked when a knife stuck in the middle comes out clean.
6. Let cool on rack...or you can eat it hot, its delicious either way.

Chocolate Peanut Butter Pillows

Chocolate Peanut Butter Pillows. Do I need to say more? I didn't think so.


What you need:
-1/2cup canola oil
-1 cup granulated sugar
-1/2cup brown sugar
-1 1/2cup flour
-4 Tbsp soy milk
-1/3 plus 1Tbsp unsweetend cocoa powder
-1 tsp vanilla extract
-1/2 tsp baking soda

-3/4 cup peanut butter
-2/3 cup powdered sugar
-1 tsp vanilla extract
-2 Tbsp soy creamer

1. Preheat oven to 350F
2. In a large bowl combine oil, sugar, soy milk, vanilla extract, and baking soda. Mix well.
3. Add flour and cocoa powder and combine until a smooth dough.
4. In a separate bowl combine peanut butter, powdered sugar, vanilla, and soy creamer. Combine until smooth.
5. Shape the cookies: Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center.
6. Fold the sides of chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little with the heel of your hand.
7. lace dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. 

Homemade Veggie Ravioli

Because I love to cook I am always trying to find new things that I can make that pose a challenge. Before I was born my parents used to make their own pasta, and everyone knows that fresh pasta is so much better than dried, so last time I went home I had my dad show me how. Well our attempts were not that successful. The dough (adjusted to be vegan) was tough, the pasta maker, because it was old, was sticking and really hard to crank, and the pasta turned out slimy. Since this was so unsuccessful I made it a goal to make successful delicious pasta. The first step was to get a new pasta maker. I went to Sur la Table and picked up the Atlas 150. Now I was torn whether to make pasta or ravioli for my first time, and when I looked in the frig my mind was made up. I have left over sauteed veggies and tofu ricotta, and new they would make a perfect filling. Raviolis it was. And with some adjustments to the dough, a new pasta machine, and some luck the ravioli turned out perfect! Now you can make this recipe without a pasta maker by rolling out the dough with a rolling pin, but u make not get the uniform thickness you would get from a machine. 


What you need:
-1 1/4 cup semolina flour, plus extra for kneading
-1/2 warm water
-2 tsp olive oil
-1 tsp salt

-Leftover sauteed veggie (I used spinach, mushrooms, bell peppers, onions)
-6 oz extra firm tofu
-3 large garlic cloves
-1/4 cup pine nuts
-10 Basil leaves (fresh)
-Veggie broth by eye

To make the dough

1. Combine semolina flour, water, olive oil, ans salt in a food processor and combine until fully incorporated. The dough will still be sticky but you will be adding more flour to the dough when you knead it.
2. Remove the dough from the food processor and place on a heavily flour surface. Sprinkle more dough on top of the dough and knead until the dough is no longer sticky. You may need to add more flour so the dough is not sticky. If you are confused watch this video: http://www.chow.com/stories/10881
3. After you have kneaded the dough for roughly 8-10 mins divide the dough in half and place in plastic bags to rest for 30 mins.
4. After the dough has rested follow the directions on your past maker and roll out large sheets to thickness of about 5. 
5. To form the ravioli I used a ravioli mold but you can cut the dough into squares and form by hand.
6. Take on sheet of dough and place a tsp of fill in the middle. Another sheet of dough over the filling and press to seal.
7. Let the ravioli sit out and dry for roughly 5 mins.
8. Boil in salted water for roughly 3mins and enjoy.

For the filling

1. Combine all the veggies, tofu, pinenuts, garlic, and veggie broth (enough to create a smooth paste) in a food processor. Blend until smooth.
2. Done.

Spaghetti Squash with Stuffed "Meatballs" and Baked Artichokes

I love spaghetti and meatballs but I don't eat meat anymore, I am trying this whole low carb thing, so how do you solve this? Spaghetti squash! So this is what I came up with. 


What you need:
-Left over mix from Veggie Burgers (2 patties)
-Tofu ricotta
-Vegan Pesto
-1 Spaghetti Squash
-1 Jar Pasta Sauce
-2 Shallots
-Italian Herb Seasoning
-2 Artichokes
-4 Tbsp crushed garlic
-2 Tbsp dried basil
-1 Large lemon
-Salt
-Olive Oil

For the Squash

1. Preheat oven to 400F
2. Cut the squash in half
3. Remove seeds and place squash, cutside down on a baking sheet
4. Bake for 30-40 minutes until a knife can easily puncture through the skin of the squash.
5. Let cool, and remove insides with a fork so it resembles spaghetti
6. In a large saute pan, saute shallots until tender.
7. Add squash and sauce a cook with italian seasoning until flavors are incorporated.
   

To Form the Meatballs

1. Take a large spoonfull of the mixture and flatten into a disk.
2. Once you have the disk form place a small spoonfull of either the "ricotta" or pesto in the middle of the disk and fold the edges over, re-shape into balls
3. Once all the mixture is used, place the "meatballs" in a skillet with oil and brown, once brown place in a 350F oven until ready to eat.

For the Artichokes

1. Preheat oven to 450F
2. Trim, halve, and clean the artichokes
3. Mix garlic, lemon juice, basil, and olive oil in a bowl.
4. Place artichokes in a baking dish and coat with the garlic mixture.
5. Place artichokes, cutside up in the baking dish, cover with tinfoil
6. Bake for 40-50 minutes
7. No need for dip, the flesh just melts away!

Apple Walnut Bead Pudding

Who doesn't love a warm, gooey, bread pudding? I know I love it. And what is the best bread to make bread pudding with? Challah. I would use the Cinnamon Brown Sugar Challah recipe, from an earlier post and you are on your way to a great bread pudding!


What you need:
-6 cups cubed day old challah
-3 cups soy milk
-1 mashed banana
-2 Tbsp melted butter
-1/2 cup brown sugar
-1/4 cup granulated sugar
-2 capfulls vanilla
-2 Tbsp cinnamon
-2 green apples peeled, cored, and chopped
-1 cup chopped walnuts
-1/2 cup raisins

1. Preheat oven to 350F
2. Combine soy milk, mashed banana, melted butter, sugars, vanilla, and cinnamon in a large mixing bowl. Stir until well combined.
3. Coat a large baking dish with non stick spray.
4. Put all cubed bread in the baking dish and top with the apples, raisins, and walnuts.
5. Pour liquid mixture over the bread and let soak for five to ten minutes. 
6. Bake for 45 mins until golden brown and bread is tender.

Challah Challah Challah!

Well growing up going to Hebrew school and having potluck family shabbat every month so when I came to college and heard of the organization, Challah for Hunger, I jumped at the chance to make challah for a good cause. After working with challah extensively I decided to try and make my own, vegan style and boy did they turn out great, and huge. So if you want a simple, but delicious vegan challah with some tips on how to make it special just read on.


What you need:
-2 1/2 Tbsp dry active yeast
-1/3cup warm water
-7cups flour (I used both whole wheat flour and all-purpose flour, I mix mine in tupper ware after I bring them back from the store, so I don't know my exact proportions)
-1 Tbsp salt
-1/2cup dark brown sugar
-1/2cup canola oil
-2 overripe bananas
-1 cup boiling water
-1/2 cup cold water

1. In a small bowl, dissolve yeast in the warm water, whisk until frothy, set aside for approx. 10 mins
2. Mash bananas until runny, like egg yolks
3. In a alrge bowl mix the canola oil, brown sugar, salt, and boiling water. Stir until well incorporates.
4. Add the cold water to the large bowl. Stir in yeast mix
5. Add bananas
6. Add flour, one cup at a time (this is important, have patience) Towards the end you may want to use your hands
7. Turn out onto lightly floured surface. Knead for 5-10 mins, the dough should be smooth and elastic
8. Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a damp towl or plastic wrap over the dough in the bowl and let it rise for about 1 hour, until it was doubled in size
9. Punch dough down, turn out and knead again 2-3min
10. Divide dough into 2 large balls. Then divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350F
11. Let the braids rise on a baking sheet for 45 mins.
12. Brush the challahs with either boiling water, melted butter, or soy milk.
13. Bake for 30 mins, until browned and when you tap them they sound hollow.
14. Let cool on rack.

Variations

Cinnamon Brown Sugar Challah

-Mix together brown sugar and cinnamon (use the ratios you like, I like heavy cinnamon)

-After you divide the balls into the three balls, lengthen and flatten each ball, until it is a long rectangle.

-Generously spread the brown sugar mixture into the middle of flattened dough.

-Bring the edges of together, and form long strands.

-Braid strands together and bake according to above.

Italian Herb Challah

-Mix together sundried tomatoes, chopped kamatra olives, italian seasoning, garlic powder, and a pinch of oil in a small boil.

-After you divide the balls into the three balls, lengthen and flatten each ball, until it is a long rectangle.

-Generously spread the Herb mixture into the middle of the flattened dough.

-Bring the edges of together, and form long strands.

-Braid strands together and bake according to above.

Other ideas:

-Peanut Butter and Chocolate

-Pecans and Brown Sugar

-Cinnamon Sugar Raisin

-Apple Cinnamon Walnut

-Charoset Challah (Dates, Apples, Raisins, Walnuts, Honey)

-Anything else you can think off!

Vegan Juicy Lucys

When I discovered the juicy lucy i was so excited, there was only one problem, I don't eat meat and I don't eat cheese, so the idea of a cheese stuffed burger was a slight problem. So I decided to make my own veggie burger, stuff it with cashew "goat cheese" and put on a ciabatta bun and see what happened. Well let me tell you what happened, magic, pure, delicious, fantastic magic. This recipe may be a little time consuming but boy is it delicious. And you will have enough burger mix for a long time.


What you need:
Burger Mix:
-1cup dry TVP
-3/4cup hot water
-1 cup grated zucchini
-4Tbsp olive oil
-1/2cup minced yellow onion
-3 cloves garlic, minced
-3.4cup grated carrots
-1/3cup peeled, shredded beets
-1/4cup sunflower seeds
-1Tbsp tomato paste
-1Tbsp dry mustard
-1 1/2cups short grain brown rice, cooked
-2/3cup cooked brown lentils
-2Tbsp minced parsley
-2Tbsp minced thyme
-1cup whole wheat panko bread crumbs
-3/4 cremini mushrooms, sliced
-4Tbsp flax ground flaxseeds, 6Tbsp water mixed
-3Tbsp soy sauce
-Black Pepper to taste

Cashew "Goat Cheese":
-3/4cup cashews
-1/4cup canola oil
-1/4cup lemon juice
-1tsp salt
-2Tbsp water
-Black pepper to taste

For the Burgers:

1. In a medium bowl, combine TVP with water. Stir and set aside until ready to use.
2. Toss zucchini with 1/2 teaspoon of the salt and put in a colander or strainer set over a bowl to drain, at least 10 minutes. Squeeze zucchini mixture to release excess water and set aside, discarding the liquid.
3. Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. When oil shimmers, add onion and garlic and cook until vegetables are soft and translucent, about 5 to 6 minutes.
4. In a large mixing bowl, combine 1 cup of the soaked TVP mixture, the zucchini, carrot, beet, 1/4 cup of the sunflower seeds, tomato paste, dry mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, parsley, thyme, and 1/2 cup of the panko. Add the sautéed onion and garlic and mix well; set aside.
5. Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 minutes. Remove from heat.
6. Transfer mushrooms to the bowl of a food processor; add egg, egg white, tamari, pepper, and remaining salt, TVP, sunflower seeds, brown rice, lentils, and panko. Process until mixture is well combined and uniform, about 30 to 45 seconds. (The mixture will not be smooth.)
7. Add puréed mushroom mixture and combine well (using your hands works best). Form into 7 balls and place on a baking sheet.

For the "cheese"

1. Place cashews in large bowl; cover with 3 inches water.  Soak overnight.
2. Drain liquid, rinse cashews under cold water, and drain again.  Puree cashews, oil, lemon juice, salt and 2 tablespoons water in a food processor for 6 minutes, or until smooth and creamy.  [Make sure to blend for 6 minutes for a firmer texture.]
3. Place strainer over bowl, and line with triple layer of cheesecloth.  Spoon cashew mixture into cheesecloth.  Fold sides of cloth over cheese, and form into 6-inch-long oval loaf.  Twist ends of cloth and secure with rubber bands.  [Don't worry if you can't get this into an oval loaf shape.  Even if it's more round, it'll still work just fine.]  Set in strainer over bowl, and let stand 12 hours at room temperature.  Discard excess liquid.  Chill.
4. Preheat oven to 200 degrees.  Line baking sheet with parchment paper.  Unwrap cheese, and scrape into 7-inch-long log on cheesecloth.  Rewrap, and twist ends to secure.  Place on prepared baking sheet.  Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally.  Cool, and chill.
5. Unwrap cheese.  Sprinke with peppercorns, pressing to adhere.  [I just used fresh cracked pepper over the cheese. 

To Form the Burgers

1. After you have formed the burgers into balls, divide each ball in half and flatten each ball.
2. Take 1-2Tbsp on "cheese" in the middle on one patty and place the other patty directly on top and form the burger so the cheese is no longer visible.
3. Cook burgers in a skillet on medium high for 7-10 minutes on each side until firm on each side.
4. Serve atop your favorite bun with any topping you like. I like arugula, tomatoes, red onions, veganaise, and BBQ sauce.

Kelp Noodle and Sea Vegetable Salad

I have had a recent obsession with kelp noodles and sea vegetables. Let me tell you I have been OBSESSED. They are tasty, crunchy, salty, chewy, low-fat, high fiber, and just plain great. So try this recipe out for a yummy light lunch or even a great dinner.


What you need:
-1 package kelp noodles
-1 package sea vegetables
-8 oz cremini mushrooms, quartered
-2 cups brocolli florets
-1 medium red onion, sliced
-1 serrano chile, chopped, seeds included
-1 package vegan "chicken" strips
-Olive Oil
-2 cloves of garlic, minced
-Szechuan sauce
-Cilantro
-Red Pepper Flakes
-Sesame Seeds

1. Follow the instructions on the kelp noodles and sea vegetable packages about rinsing and prepping the ingredients. Set aside
2. Saute mushrooms, onion, garlic, serrano chile, "chicken" strips and broccoli in a large skillet until tender.
3. Once vegetable are soft add kelp noodles and sea vegetables and saute for 3 minutes, until kelp noodles have softened. 
4. Add szechuan sauce until desired taste (it's hot so be careful)
5. Top with cilantro, red chile flakes, and sesame seeds
6. Enjoy!

Fruit Crunch Balls

I have been trying to think of healthy recipes that are simple and kid friendly. I was thinking about snakcs, something easy and tasty and that kids and adults can both like. Well while in the grocer store I was in the dried fruit section, and I saw fig, my mind went to fig newtons, man did I used to love those. So these easy snacks are my inspiration from fig newtons. I have two variations here, one with nuts and one without if your allergies. 

Fig and Date:
What you need:
-5 figs (dried)
-7 dates
-1/2cup chopped walnuts
-1 tsp honey
-Shredded coconut

1. Combine all ingredients except coconut in food processor and blend until paste like.
2. Form into balls and roll in shredded coconut.
3. Store in frig until you eat them!

Apricot and Cranberry

What you need:

-6 dried apricots

-1/3 cup dried cranberries

-1/2 cup grapenuts

-2 tsp honey

-3 Tblsp orange juice

1. Combine all ingredients in food processor and blend until paste like.
2. Form into balls and roll in coconut
3. Store in frig.
   *If the balls are not sticking together add more honey and orange juice.

Low-Fat Morning Glory Muffins

I love muffins. I mean who doesn't right? Well I was trying to think how to create muffins that were healthy, and tasty, even kid friendly. Well morning glory is the way to go, I made a couple of adjustments to kick them up, but these are a hit no doubt!

What you need:
-1 cup All Purpose Flour
-1 cup whole wheat flour
-3/4 cup white sugar
-3/4 cup brown sugar
-2 tsp baking soda
-2 cups shredded carrots
-1/2 cup raisins
-1/2 chopped walnuts
-1/2 cup crushed pineapple
-1/2 cup unsweetened flaked coconut
-1 cup unsweetened apple sauce
-1 1/2 bananas, mashed
-2 tsp vanilla extract
-3 tsp cinnamon
-1 tsp allspice
-1/2 tsp cloves
-1 tsp nutmeg
-1/2 tsp ground ginger (or more if you like more of a kick)
-1/4 tsp salt

1. Preheat oven to 350F
2. Combine banana and sugar until creamy.
3. Add all spices. Mix well.
4. Add carrots, pineapple, raisins, walnuts, and applesauce.
5. Add reaming ingredients and mix well.
6. Place in greased muffin tins and bake for 20 mins or until firm.
7. Enjoy with apple butter or cinnamon sugar spread

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Leftovers: Taco Salads

Most likely after you make the stuffed tofu you will have filling leftover. Now no one wants to throw away such a delicious filling so what to do with it? Well, who doesn't like Mexican food? So that the direction I decided to go. All you have to do is add a couple extra spices, fix up some beans, cook some rice, and chop some lettuce and you have a yummy meal!

What you need:
-Left over filling
-2tsp cumin
-2tsp coriander
-1 tsp chili flakes
-1/2 aleppo pepper
-Salt and Pepper to taste

-2 cans pinto beans
-1 small jar diced green chili peppers
-1/2 large white onion chopped
-1 tsp cumin
-1 tsp coriander
-1 tsp Epazote seasoning
-1 tsp aleppo pepper
-Salt and Pepper to taste

-Mexican Rice

-Sliced black olives
-Diced Tomatoes
-Shredded iceburg lettuce
-Guacamole
-Cilantro
-Hot sauce

1. Take filling and spices and saute with olive oil until fragrant.
2. Combine pinto beans, chili peppers, onion and spices in a small pot and simmer for 15 mins.
3. Prepare Mexican rice according to package
4. Combine all ingredients in a bowl and enjoy!

Stuffed Tofu with Herb Tomato Sauce

This is a satisfying dish that fill you up with flavor and nutrients. This recipe has a lot of ingredients and steps but none are hard and the end product is great!


What you need:
-2 16oz extra firm tofu, frozen and thawed
-1/2 large fennel bulb chopped
-1/2 large white onion, chopped
-1 large tomatoes, seeded and chopped
-1 large red bell pepper, chopped
-1 12oz box cremini mushrooms, chopped
-3 Tblsp capers
-3 Tblsp sundried tomatoes, packed in oil
-2 Tblsp Italian seasoning
-1 Tblsp basil
-1 Tblsp oregano
-2 tsp lemon pepper
-2-3 tsp abodo pepper (if you like it more spicy add more)
-Salt and Pepper to Taste
-Bread Crumbs

1. Preheat over to 400F
2. Begin by cutting the tofu into 2-2 1/2 inch wide squares, then cut squares into triangles.
3. Hollow out the triangles leaving 1/4in around the edges. (do not discard the tofu you take out)
4. Saute all veggies and spices in olive oil until soft.
5. Combine all ingredients, plus the crumbled tofu, but do not at the tofu.
6. Carefully take the filling and stuff it into the tofu shells as compact as possible. 
7. Take the stuffed tofu triangles and carefully cover with bread crumbs.
8. Place tofu on a baking sheet and bake for 20 mins, flip the tofu, then bake for an additional 20 mins.
9. Serve atop herb tomato sauce (recipe below)

Herb Tomato Sauce:

What you need:

-1 Jar of your favorite tomato sauce

-4 cloves garlic, minced

-2 Tblsp Italian Seasoning

-1 1/2 tsp red chili flakes

-1/2 tsp cumin

-Salt and Pepper to taste

1.  Combine all ingredients in a sauce pot, bring to a boil, then reduce it ti a simmer until tofu is done,
2. Serve underneath or atop tofu, Enjoy!