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Kabocha Squash with Rajas Gratin

 

Version 2Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

One of my favorite dishes in my pre-vegan days was Suzanne Goin’s kabocha squash gratin.  I thought it would be perfect for Thanksgiving, so I veganized it, and to my delight, it was delicious!  There’s a bit of sweetness from the squash, creaminess from the cashews, and a nice kick of spice from the rajas.  I hope you try this recipe and love it!

Kabocha Squash with Rajas Gratin

Prep Time: 1 day

Servings: 6-8

Ingredients

Soft Cashew Cheese 

1 cup raw cashews, soaked overnight

1/4 cup fresh lemon juice

3 Tbsp agar agar

2 tbsp filtered water

1/2 tsp fine sea salt

 

Cashew Cream

1 cup of cashews, soaked overnight, rinsed and drained

½ cup of filtered water

 

Fire Roasted Chilies for Rajas

2 poblano or pasilla chiles, charred, peeled, deseeded, and cut into strips

 

Roasted Kabocha Squash

1 medium kabocha squash, peeled (optional), sliced 1/4″ thick

1 Tbsp grapeseed oil

2 Tbsp thyme, chopped

sea salt and freshly ground black pepper

 

Rajas

1 1/2 onion, sliced

sea salt and freshly ground pepper, as needed

1 tsp dried oregano

1/4 cup cashew cream

poblano pepper strips

Directions

Make Soft Cashew Cheese 

1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight.

2. Drain the liquid, rinse under cold water and drain again.

3. In the blender, combine and pulverize the cashews, agar, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed smooth.  When creamy, pour into a small bowl, cover, and refrigerate.

 

Make Cashew Cream

Place all the ingredients in a blender and blend until smooth.  If the mixture is too thick, add filtered water 1 tablespoon at a time. We want this to be the same consistency as cream, so adjust accordingly.

Fire-roast Poblano Chiles
Peel the chiles as shown in the video link
Roast Kabocha Squash
Preheat oven to 400 degrees.  Cut the kabocha squash into 1/4″ pieces. On a sheet tray, add the oil, sea salt, pepper, thyme, and squash.  Toss together, then place in the oven for 40 minutes, flipping the pieces half way through.
Make Rajas
Heat a saute pan, add oil, then the onions, sea salt, pepper, oregano.  If the onions start sticking to the pan, add some filtered water to help cook and deglaze the pan.  Once the onions look translucent, add the poblano chile strips.  Saute for about 3-5 minutes, then add cashew cream.
Assemble
Use an 8″x7″ or 8″x8″ deep casserole dish, and one layer of roasted kabocha squash.  On top of that, add one layer of rajas, one layer of crumbled cheese, then pour the cashew cream to cover.  Repeat until you run out of ingredients.  I usually finish off with the layer of kombucha squash.  Also, remember to make this super creamy by pouring on a lot of cream.
Bake in a preheated 350 F degree for about 25 minutes or until it has bubbled for 15 minutes.

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Kabocha Squash and Ginger Soup

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My favorite meals during the colder months are soups.  They are soothing, comforting, and nourishing, not to mention easy to make.

In the Fall, I enjoy having a centerpiece of a variety of squash on my dining table, and when it comes to actually eating the squash, I especially enjoy kabocha squash.  It’s so versatile, and I don’t even have to peel it.  With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.

Kabocha squash is full of goodness!  It is a good source of iron, vitamin C, some B vitamins, and fiber.  Boost the fiber content by cooking the squash with the skin on.  Yes, the skin is edible!  A single cup of kabocha has 40 calories, compared to butternut squash, which has 60 calories per cup.  Additionally, kabocha has less than half of the carbs of butternut squash (7 grams vs. 16 grams).

The bright orange color of the kabocha squash’s flesh is an indication that it is high in beta carotene and other carotenoids, which is a precursor to Vitamin A in the body.  Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair.  A single serving of kabocha squash provides 70% of the day’s recommended requirement!

I hope you enjoy all of the benefits of this soup, as well as its Fall-inspired flavors–ginger, nutmeg, and a little kick from ground white pepper!

 

Kabocha Squash Soup

Servings: 4-6

Time: 50 minutes

Brief: This soothing kabocha squash soup is packed with soothing fall flavors – ginger, nutmeg, and a kick of ground white pepper.

Diet: V, GF, GFV, DF, SF, NF

Ingredients

Soup:

6 cups kabocha squash, seeds removed and cooked

1 1/2 tsp sea salt

1 tsp freshly ground white pepper

4 cups vegetable stock

2 Tbsp coconut nectar or maple syrup

1 tsp minced ginger

1/4 tsp nutmeg, ground

½ cup coconut cream, almond milk, or vegetable stock

1-2 drops liquid stevia, optional

 

Garnish:

Spiced Cashew Cream:

½ cup cashews, soaked overnight, rinsed and drained

¼ cup filtered water

1/2 garlic clove

3 tsp nutritional yeast

1/2 tsp Sriracha chili sauce

sea salt to taste, optional

Directions

Soup:

1. Preheat the oven to 400 degrees F.

2. Wash the kabocha squash. On a baking sheet, lined with a silpat mat or parchment paper, place the kabocha squash, and into the oven.

3. Roast for about 45 minutes or until the flesh is fork tender.

4. Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups. Once cooled, place the squash flesh into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger. Blend until smooth. If it’s too thick to blend, add more of the stock. Pour into a pot and bring to a simmer. Stir in the remaining 1 cup vegetable stock and return to a low simmer.

5. Season with 1 tsp sea salt, ½ tsp pepper, and nutmeg. If you prefer the soup to be thinner in texture, either add coconut cream (light or heavy), almond milk, or vegetable stock. Season to taste with sea salt and white pepper. If it needs more sweetness, add 1-2 drops of liquid stevia. If you prefer it spicier, add more ground white pepper.

6. Keep warm until serving. Top with spiced cashew cream, if you desire. For the Halloween holiday, make a web by filling a condiment bottle or pastry bag (fitted with a fine tip) with cashew cream.

Spiced Cashew Cream:

1.Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha.  Blend once more to give it one last mix.

2. Transfer to a squeeze bottle. Draw a spiral shape on the surface of soup; carefully drag a toothpick from the center of the spiral to the perimeter of the soup. Repeat around perimeter to create a spider web. Serve immediately.

 

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The Ultimate Vegan Thanksgiving Menu 2015 (Soy-free)

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I’m excited to share my 2015 Vegan Thanksgiving collaboration with Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com!   You are all set to plan a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.  I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

Please tag us in social media #YSJThanksgiving if you recreate any of our dishes!  We would love to see them!

OUR FULL MENU:

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Fall Quinoa Stuffed Acorn Squash (gf)

Arugula and Persimmon Salad (gf)

Herbed Biscuits & Mushroom Gravy (gf)

Butternut Squash Mac n Cheese with Crispy Sage (gf)

Kabocha Squash with Rajas Gratin (gf)

Sourdough Stuffing (gf)

Holiday Sausage (gf)

Holiday Meatloaf

Best Vegan Creamed Corn (gf)

Vegan Green Bean Casserole with Cashew  Cream and Bread Crumbs (gf)

Pumpkin Pie with Coconut Whipped Cream (gf)

Persimmon Galette with Toasted Coconut Covered Crust

Apple Cider Donuts

 

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Cooking With Friends: Halloween Extravaganza

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Halloween is just around the corner and my good friend, Ashley, and I want to make your Halloween one to remember!  Ashley is a lifestyle blogger for her blog, Lipstick and Berries, in which she writes about health, beauty and style and creates simple, delicious vegan recipes that are oil-free and low-fat.

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Since we are both obsessed with delicious and nutritious food, we thought it would be a great idea to collaborate on fun and festive recipes.  What better time to combine our vegan talents and get inspired than in the Fall—just in time for Halloween!

 

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I spent a few days in Las Vegas with Ashley, where we put our brains together to come up with a fun, frightful, and ghoulishly good Halloween party menu that will tantalize every mummy’s taste buds!  Since the standard Halloween menu is loaded with tons of refined sugar and fat, we thought it would be a real treat for our readers to get a hold of recipes that are fun, festive, and delicious, while still being vegan and free of oil, gluten, and refined sugar.

 

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This is what we came up with!

Click photo or menu item for the recipe.

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“Caramel” Candy Apples

Feel like an 8-year-old all over again with these fun and delicious “caramel” candy apples.  Although caramel apples typically make an appearance in the Fall season, I foresee these caramel apples being made in my kitchen all-year-round!

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Kabocha Squash and Ginger Soup

Trap your guests’ taste buds with this kabocha ginger soup.  It’s packed with soothing Fall flavors– ginger, nutmeg, and you’ll feel a kick from ghostly white pepper.

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Pistachio-Orange Blood Splattered Cupcakes

Scare up some smiles at your Halloween gathering by baking these creepy muffin-like cupcakes, topped with coconut whip and raspberry blood splatter. These pistachio and orange zest cupcakes are possessed with cardamom, ginger, and cinnamon, and were inspired by Middle Eastern desserts and common Fall spices.

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Zoodle Brains with Pumpkin Kale Pesto

The scary, screaming faces on these jack-o-lanterns with bursting and explosive brains will send shivers down your spine, but it’s the flavorful pumpkin seed kale pesto that will haunt you long after they’re gone.

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Sweet Potato Crabless Crabby Cakes

Creep out guests and ignite their appetites with these sweet potato-laced vegan “crab”cakes.

The mild sweet potato flavor and cayenne kick complement the “crab” flavor in these hearty critters.

Punch

Witch’s Kombucha Brew

Quench your thirst and lust for blood all in one with this hibiscus berry kombucha-spiked pomegranate lemon sparkler.  It’s sweet and sour with a haunting effervescence.

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Grape Snakes

Don’t be scared away by these slithering grape snakes (unless you buy gmo).  They are a cinch to make and are a healthy treat, too! Make sure to buy organic!

These easy Halloween party appetizer and drink recipes will be the haunting hit of your party!

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With cute and creepy savory dishes, frightfully fun snacks, and nostalgic dessert, these simple spook-tacular Halloween menu ideas will be fun for your guests and will leave them with lasting memories for years to come.

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Ashley and I had a blast making all this happen!

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Our collaboration required a lot of hard work, but it was so worth being able to spend time together, getting to know one another better, with the intention of sharing the fruits of our labor with our readers.  Luckily, we didn’t spend all our time in the kitchen.  We also made time to just have fun outside of the kitchen.

 

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Ashley is one of the most genuinely kind and considerate people I have met. She is so full of joy and positivity, which is contagious. I think we have such complimentary personalities, which is a recipe for success when working in the kitchen together, and when brainstorming and bringing ideas to the table. I am so grateful to have become friends with her when I did. We started off as Insta-friends and I can see us being friends for a lifetime.

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Make sure to check out more details on our fun-filled weekend in my previous post!  We interviewed each other so you can learn a little more about us.  My interview is on Ashley’s blog, and my interview questions for Ashley are in my previous post.

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We hope you try our recipes!  If you do, please tag #myeclectickitchen and #lipstickandberries, so we can see what you’ve made and possibly share it with our readers!

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May you have a safe, healthy, and 

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With Love,

Yvonne

 

 

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Yellow Curry

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Yellow curry frequents my cravings about every other month which simultaneously satiates my palate and the health nut in me. The fact is that the rich and thick soup base is comprised mainly of coconut milk.  Although coconut milk is known to have many benefits, there’s usually another side to the coin.

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Coconut milk is not to be confused with the lower-calorie coconut water;  it is made from a brew of water and coconut meat. Rich and thick and more like heavy cream, coconut milk packs a whopping 445 calories and 48 grams of fat (43 grams saturated) per cup.  It’s high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel for the body.  MCTs are beneficial in that they don’t require bile acids for digestion, and they’re directly passed to the liver through the portal vein.  Moreover, although coconut milk is fattening, it doesn’t contain cholesterol. It comes in the form of medium-chain triglycerides (or MCTs) which differ from types of fat consumed from both plant and animal sources, long-chain triglycerides (or LCTs).

“MCTs are easily digested, absorbed, and utilized in the body because their molecules are smaller than those from LCTs. This means that unlike other fats, they require less energy and fewer enzymes to break them down for digestion. They are an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism. They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.“ -Sarah Britton

Attempting to use light coconut milk seemed to compromise the rich flavor.  I’ve come to the conclusion that full fat coconut milk is what the recipe calls for in order to create full addicting flavor that initially attracted me to it.

Coconut milk aside, there are other healthy aspects to the recipe.  It contains turmeric.  Ingesting turmeric helps make the skin glow and beautiful.  In addition, there are interesting tidbits to the primary active ingredient in turmeric which is called curcumin. It is being evaluated in clinical trials for treating cancer (UT, MD Anderson Cancer Center).  Researchers at the UCLA are investigating whether the spice may have benefits for individuals with Alzheimer’s disease.  The anti-cancer potential of curcumin is also being investigated intensively at the College of Staten Island, CUNY.  Turmeric is also a potent antioxidant and has anti-inflammatory properties.  Medicinal properties of turmeric have been recognized for millennia in the traditional Indian and Chinese medical systems. Statistical studies suggest that populations that consume approximately 500 mg of turmeric daily have reduced incidences of colon cancer (Molecular Nutrition & Food Research  2008, Volume 52, issue 9).

 “It is evident from these facts that making turmeric an integral part of the daily American diet will have a tremendous positive impact on the health of our citizens.

Turmeric and Curcumin have anti-aging and detoxifying properties. The role of Turmeric in preserving youthfulness and beauty has been a part of the Indian culture for thousands of years. Curcumin and other components in Turmeric arrest cellular aging by capturing free radicals that cause DNA damage. Turmeric works on numerous biochemical pathways that beneficial to maintaining youthfulness, Curcumin chelates (binds) toxic metal ions; it is also a powerful ant-inflammatory agent.”

For more information on the health benefits of turmeric, check out http://www.spreadhealthfoods.com/.

Another dominant ingredient in this curry is kabocha squash, my favorite squash.  It is a low carb alternative to butternut squash.  A single cup of kabocha squash has only forty calories per cup compared to butternut squash, which has sixty calories, and it has less than half the carbs of butternut squash (7 grams vs. 16 grams) per one cup serving.

Despite its lower calorie and carb count, kabocha squash is an excellent source of beta-carotene, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, for good immunity and for healthy night vision.  In fact, a serving of kabocha squash provides 70% of the day’s recommended requirements. It also helps to keep skin and hair healthy.  Also, beta-carotene is a powerful antioxidant and anti-inflammatory and is a good source of iron, vitamin C and some B vitamins. It also contains fiber, and to boost the fiber content even more, cook it with the edible skin still on.

Now that I’ve disclosed some pros and cons, I hope you realize there are more benefits to feasting on yellow curry.  A good trick to make this even more flavorful is to make it in advance.  This curry tastes so much better the next day.  If you have time to make this in advance, I suggest making it one day ahead– store it in the refrigerator overnight, and enjoy it the next day.  Overnight, the flavors marry so well– it’s really beautiful and delicious.  There are so many levels of flavor in this dish. I love it.

I hope you try it and love it, too!

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Yellow Curry

Servings: 4-5

Time: 30 minutes

Brief: A good trick to make this even more flavorful is to make it in advance.  This curry tastes so much better the next day.  If you have time to make this in advance, I suggest making it one day ahead– store it in the refrigerator overnight, and enjoy it the next day.  Overnight, the flavors marry so well.

Diet: V, GF, GFV, DF, SF, SRF, NF

 

Ingredients

2 large shallots or 1/3 cup red onion, chopped

2-inch piece of ginger or galangal, grated

5 cloves garlic, minced

1-2 red Thai, serrano, or jalapeno chilies or 1/2 to 1 tsp. dried crushed red chili flakes, adjust to your preferred spiciness

1 tsp ground coriander

2 1/2 tsp ground cumin

3/4 tsp ground turmeric

2 pinches of cayenne pepper

2 bay leaves

1/2 cup vegetable stock

2 carrots, peeled and sliced

2-3 cups kabocha squash or sweet potato, peeled and cubed

2 red jacket potatoes, cubed

1 handful of green beans, sliced

1 handful mushrooms, (crimini and or oyster), sliced

1 – 14 ounce can full fat coconut milk

3 Tbsp coconut aminos (or Tamari or Bragg’s liquid aminos)

1 stalk lemongrass, minced (or 3 Tbsp fresh lime juice)

2 Tbsp coconut palm sugar

2 Tbsp ketchup or tomato paste

1 tsp ume plum vinegar, optional

1/4 cup fresh Thai basil (or sweet basil)

1 Tbsp coconut oil or grapeseed or sunflower  oil

Note: It’s easier to mince lemon grass in a food processor

 

Directions

1. Heat a medium-large saucepan over medium-high heat.  Drizzle in oil and swirl around.  Add shallots, ginger, garlic and chili.  Cook and stir for 3 minutes.  Add the dry spices: coriander, cumin, turmeric, cayenne and bay leaves and cook for another minute while stirring.

2. Add the vegetable stock, carrot, squash, potatoes, and mushrooms, stirring well. Add the coconut milk and bring it to a gentle boil.

3. Reduce the heat to medium-low and simmer for 10 to 12 minutes (for a thicker curry, do not cover). While simmering, combine the coconut aminos, lime juice (or lemongrass), coconut palm sugar, and ketchup in a bowl and add it to the saucepan. Stir well. Continue simmering until the vegetables are cooked to your liking.

4. Taste the curry and adjust to taste.  Add more coconut aminos if you prefer it saltier/more flavorful. If it’s too salty or sweet for your liking, add more lime juice. Add more coconut sugar if you find it too sour. More chili or cayenne pepper can be added for more heat. Although, I enjoy this more overnight, you can eat it right away.

5. Transfer to a serving dish and top with plenty of fresh basil. Serve with quinoa, brown jasmine or black rice, or over a mixture of quinoa and brown rice.

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Photo Credit: Miranda Rivera

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IMG_6615Creamy Fennel and White Bean Soup

IMG_2738Eggplant and Zucchini Stacks

 

 

Glowing Green Smoothie – hers and his to-go

photo-90

I threw my sister, Marie, a French bebe-themed baby shower in San Diego.

photo-91Yvonne threw sister, Marie, a baby shower. Made the favors, decor, most of the desserts and arranged the flowers.

May 2012, at the US Grant Hotel in San Diego for Yvonne’s wedding tasting with mom and sister.

Plums at the farmers’ market. Peyman’s favorite are very firm plums. Riva’s(Yvonne’s sister), favorite tart is Yvonne’s plum tart.

Morning pastries at Tavern, Los Angeles. Baked these off starting at 5am!

Stephanie, former Sous Chef, and Yvonne at work making croissants and Euro chocolate sauce. Tavern – Brentwood, Los Angeles, CA

 

Since 2010, Lucques Catering has catered the SAG awards. This is always a fun event to work. (Funnest events are the Oscar parties because stars visit the kitchen :)) Picture was taken after approx. 1,300 plates had been completed. Shrine Auditorium, USC campus. Yvonne is on the right. Pre-vegan days.

 

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Recipes

GLUTEN-FREE, VEGAN, and SOY-FREE recipes.

You can also search for recipes by photo.

Please hashtag #MyEclecticKitchen when using my recipes! 

 

APPETIZERS/ SNACKS/ SPREADS/ FILLINGS

Buffalo Cauliflower / Vegan Buffalo Wings with Avocado Dill Dipping Sauce

“Caramel” Candy Apples

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad

Grape Snakes

Green Monster Dip – aka Chickpea Avocado Hummus

Italian Quinoa Meatballs

Latkes with Chunky Applesauce and Sour “Cream”

Quinoa Meatballs

Red Pepper Puree

Potstickers/Gyoza

Roasted Curried Vegetables

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

 

BEVERAGES

Chocolate, Peanut Butter, Banana Ka’Chava Shake

Cranberry Pomegranate Cider

Green Smoothie

Witch’s Kombucha Brew

 

BREAD

2-Minute Miracle Oat-Flax Bread

3-Minute Miracle Bread (English muffin, hamburger bun, sliced bread)

Quinoa Oat Pizza Crust (no soaking!)

 

BREAKFAST

Apple Pancakes

Chocolate Sauce for Pancakes and Waffles

Coconut Banana Pancakes with Chocolate Sauce and Fresh Berries – my very first-ever vegan and gluten-free pancake recipe

Banana Pancakes with Chocolate Sauce  – 2nd favorite pancake recipe

Green Smoothie

My Favorite Gluten-free and Vegan Pancakes and Waffles 

 

SIDE DISHES/ VEGETABLES

Basmati Rice and Tadik (Persian-style)

Buffalo Cauliflower with Avocado Dill Dipping Sauce

Candied Sweet Potatoes

Candied Yams (or Sweet Potatoes) – new and improved!

Chickpea Fritters with Cucumber Dill Sauce

Cranberry Glaze

Cranberry Sauce

Creamy Mushroom Rice

Garlicky Cauliflower Puree

Garlic’d Cauliflower Puree

Green Beans with Garlic and Lemon

Herb Roasted Potatoes

Kabocha Squash Gratin

Kelp Noodles with Asian Peanut Sauce

Latkes with Chunky Applesauce and Sour “Cream”

Mushroom Gravy

Quinoa Meatballs

Quinoa Stuffing

Potstickers/Gyoza

Raw Stuffing

Roasted Curried Vegetables

Savory Pumpkin Pie

Stuffed Mushrooms

Zoodles with Kale Pumpkin Pesto

 

SALADS and DRESSINGS

Arugula and Persimmon Salad

Cilantro Lime Kale Salad

Curried Chicken-less Salad

Kelp Noodles with Asian Peanut Sauce

Mock Tuna Salad Sandwich

My go-to vinaigrette, sauce, marinade

Oriental Cabbage Salad

Quinoa Kale Salad

Raw Parsley and Kale Tabouli with Hemp Seeds

Red Pepper Puree

Spinach and Parsley Pesto

Zoodles with Kale Pumpkin Pesto

 

SOUPS

Asparagus Soup

Gazpacho (Cold)

Italian Lentil Soup

Kabocha Squash and Ginger Soup

Spicy Red Lentil Dahl

Spicy Tomato Soup

 

MAIN COURSE

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad Sandwiches

Gnocchi with Roasted Butternut Squash

Holiday “Meat”loaf

Holiday Sausage

Kelp Noodles with Asian Peanut Sauce

Latkes

Pasta with Tomato-Cream (Pink) Sauce

Potstickers/Gyoza

Quinoa Meatballs

Quinoa Oat Pizza (no soaking)

Quinoa Veggie Burgers

Raw Stuffing

Red Pepper Puree with Zoodles

Roasted Curried Vegetables

Savory Indian Pancake

Savory Pumpkin Pie

Spinach and Parsley Pesto with Zucchini Noodles

Spicy Red Lentil Dahl

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Veggie Burgers

Yellow Curry

Yvonne’s Lasagna

Zoodles with Kale Pumpkin Pesto

 

SWEETS

Almond, Cherry and Chocolate Biscotti

Black Bean Brownies – Best Brownies. Ever.

“Caramel” Candy Apples

Chocolate Chip Cookies

Chocolate Chai Cookies

Chocolate Cake

Chocolate Mousse Pecan Tart

Chocolate Sauce for Pancakes and Waffles

Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans, and Coconut aka Monster Cookies

Coconut Whipped Cream

Creamy Pistachio Rose Dreamcake

Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

Fig and Frangipane Tart

Fudge Brownies

Garam Masala Cookies

German Chocolate Truffle Cake

Goji-, Cranberry and Coconut Truffles

Monster Cookies

Nutty Creamy Chocolate Cake aka Chocolate Truffle Cake

Persimmon Cookies

Persimmon Muffins

Persimmon Pudding (Persimmon Bread Pudding)

Pistachio-Orange “Blood” Splattered Cupcakes

Pumpkin Pie

Raw Pumpkin-Spiced Mamey Cheesecake

Thin Mint Cookies

Strawberries and Cream with Figs Cheesecake

Sunshine Cookies (Sunbutter Cookies)

Superfood Truffles

Vanilla Bean “Cheese”cake with Mixed Berry Compote

Yayfair Chocolate Candy– Chocolate candy with dried cherry, walnuts, hemp seeds and vegan “caramel”

SUBSTITUTES

Flaxseed Egg – Vegan and Gluten-free Egg Substitute

SONGS

Alice, by Avril Lavigne

Gold Dust, by John Newman

O-bla-di O-bla-da – Life Goes On, by The Beatles

The Moldau, by Bedrich Smetana

 

 

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Below are recipes posted before my transition to the gluten-free vegan lifestyle.  You will notice I did not post much back then.

*Beware: most of these are not vegan or gluten-free. This section is for my non-vegans friends, family, and visitors….

 

BREAKFAST

Strata

SWEETS

Apple Tart

Erica’s Green Cake – minty, chocolately, moist green cake!

 

 

 

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