Tag Archives: Plant-based

Thanksgiving Giveaway Contest

ginayvonnegiveaway

With Thanksgiving around the corner, Gina Ragnone  aka @GranolaBitch on Instagram (my friend and owner of vegan restaurant Fala Bar and Gigi’s Remix), and I partnered up to give thanks to our readers by offering you a chance to win an amazing giveaway!

One lucky winner will receive all that is in this photo, which includes:
-Nutribullet PRO 900 series magic bullet
-PhilosophieMama’s PhilosophieLove Green Dream superfood protein powder and Berry Bliss superfood coconut butter
-Lorna Jane Active by Lorna Jane Clarkson – Nourish book, fitness towel, two pairs of socks (one for barre/Pilates), and a move nourish believe bracelet
-Essential Livingfoods Superfood smoothie mix
-Agent Nateur toxin-free hand mixed deodorant
-Bites of Luv vegan and gluten free cookies and raw bar
-Gigi’s Remix by Granola Bitch vegan snack mix (best snack, ever!)
-My Eclectic Kitchen iPhone recipe App or eBook
-Nutiva hemp seeds
-Himalania Supersnacks goji berries
-Raw Revolution raw snack bars
-TerrAmazon cacao nibs and cacao powder
-Raw Cocoroons

Simple contest rules. In Instagram or Facebook:
1. Follow @granolabitch and @yvonne_delicously_vegan
2. Repost this photo and tag @granolabitch, @yvonne_deliciously_vegan, and #GinaYvonneGiveaway
3. Tag 3 friends in the post, below, or on our giveaway posts in Facebook or Instagram.
4. Tell us something you’re thankful for!

The giveaway contest is open worldwide and you can enter everyday! We will pick a winner via the hashtag by November 14th at 11pm | PST and announce it on Saturday the 15th!

GOOD LUCK & many thanks for participating!

(See original post on Instagram via @yvonne_deliciously_vegan or @granolabitch)

Share on Facebook

Zoodle Brains with Pumpkin Kale Pesto

ZoodleBrain1

Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!

 

Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

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

 

Ingredients

Zoodles:

4 medium zucchini

 

Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper

 

Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween

 

Directions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

 

Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

 

Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.

 

Assemble:

1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.

 

ZoodleBrain1

 

Share on Facebook

Sweet Potato Crab-less Crabby Cakes

crabcake1

Make the most of the fall harvest with this sweet potato “crab” cake recipe. Though sweet potatoes are available year-round, they are at their sweetest in the fall and winter.

The mild sweet potato flavor and cayenne kick complement the “crab” flavor in these hearty cakes. You may be asking yourself how it is possible to make a vegan “crab” cake taste crab-like. Well, it ‘s amazing how well hearts of palm can mimic the texture of fresh crab meat and how sea kelp seasoning, dulse flakes, Old Bay seasoning, and ume plum vinegar can add flavors reminiscent of seafood in this recipe.  Served with a slightly spiced aioli, these sweet potato “crab” cakes are every bit enjoyable.  When serving this as a main course, I suggest serving with a big kale salad. Enjoy!

 

Sweet Potato “Crab” Cakes

Servings: 4 servings

Time: 45 minutes

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

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

 

Ingredients:

Aoli:

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

 

Crab Cakes:

2 ¼ cups sweet potato, diced and cooked

¼ cup jalapeno, finely chopped

¼ cup green bell pepper, finely chopped

15 oz. can hearts of palm, cut into fourths

½ tsp sea kelp delight seasoning or dulse flakes, optional

2 tsp Old Bay seasoning

2 Tbsp chopped parsley

¼ cup plain cashew cream or plain almond yogurt

2 tsp dijon mustard

¼ cup plus 2 Tbsp plain dry gluten-free breadcrumbs plus about ¾ cup for coating

¼ tsp ume plum vinegar

3 dashes cayenne pepper

grapeseed or olive oil for frying, optional

Note: You can also these with gluten-free panko breadcrumbs

 

Other Ingredients:

2 red bell pepper, optional

 

Directions:

1. Soak cashews overnight in filtered water.

2. Make the aoili. 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. Set sauce aside.

3. In a skillet, add jalapeno pepper, bell pepper and diced sweet potato until crisp-tender for about 5 minutes. If it sticks to the pan, add a little vegetable stock or filtered water.

4. Pour 1 cup of mixture into food processor and pulse until it is a coarse puree.

5. In a large bowl, squeeze hearts of palm to break into shards.  Add puree and remaining sautéed vegetables to bowl, along with old bay seasoning, parsley, cashew cream, Dijon mustard, ¼ cup plus 2 Tbsp breadcrumbs, ume plum vinegar and cayenne pepper and stir until thoroughly combined.  Taste the mixture, adjust for seasoning, and mix.

6. Line baking sheet with parchment paper or a silpat mat. Place breadcrumbs on a plate.

7. Create ¼ cup patties of the mixture and roll into breadcrumbs to coat. Transfer patties onto the lined baking sheet until they’re ready to be cooked. Makes 9 “crab” cakes.

8. You can either fry or bake these. To bake these, place the “crab” cakes on a baking sheet lined with a silpat mat or parchment paper. Preheat the oven to 400 degrees F. Bake for 30 minutes or until golden brown. At the halfway point, flip the “crab” cakes.

9. Alternatively, you can fry these. Pour 1/8 inch oil in skillet and heat oil on medium heat to 350 degrees F.

10. Fry one side of the cake at a time at about 2 minutes per side or until golden brown. Wipe out skillet and clean oil before frying remaining cakes. Line a plate with paper towels. Place the fried “crab” cakes on the paper towels to drain the oil.

11. Serve hot with aoli and a salad.

12. If you want to make festive Halloween crabs with these cakes, slice red bell peppers into strips and place 3 bell pepper “legs’ on each side. Make crab eyes by adding dots of aoli where the eyes are located.

 

crabcake2

Share on Facebook

How To Make Monster Cookies YouTube Video

monster

Happy Father’s Day to all the dads that we know and remember.

On this special day, I made a new YouTube video.  I made it so that everyone can see just how easy it is to make Monster Cookies.  Monster Cookies are chunky and chewy, and loaded with oatmeal, chocolate chips, walnuts, pecans, and coconut.  They  are vegan, gluten-free, and oil free, and are sure to take the monster out of anyone and set them in an oh-so-good mood.  Click the photo, above, to watch the video and for the complete recipe, click here.

Also, I invite you to subscribe to my new My Eclectic Kitchen YouTube channel and to ‘like’ my videos. ;-)

Have a wonderful day!

 

 

Share on Facebook

“Put Out The Fire” by Cat Ruehle – eGuide Review

cat1

I was recently given the opportunity to read Put Out The Fire! Diet and Wellness Guide, which was written by Cat Ruehle who is a qualified holistic health coach, blogs at http://catherineruehle.com, and is the author of Let Us All Eat Cake (Ten Speed Press).  Her fun and upbeat writing style draws her readers into the total-body wellness guide.

In Put Out The Fire! Diet and Wellness Guide, Cat begins by describing her life at the peak of her 20-year career in the culinary world.  She owned a successful bakery and cake studio, was a regular on the Food Network for making gorgeous and elaborate multi-tiered cakes, and was endlessly courted for multiple book and TV projects.  Then suddenly, her life turned upside down.  Cat was diagnosed with rheumatoid arthritis, a crippling and painful autoimmune disease, and could no longer pick up her cup of coffee much less make her beautiful creations.  After her doctor proposed to treat her autoimmune disease with a lifetime of toxic medicines, Cat decided to take control over the disease.  In her desire to “put out the fire” of her chronic disease, she spent innumerable hours researching on how to heal her body and mind.  She overhauled her diet and lifestyle by removing trigger foods, and embraced a more holistic and balanced approach to wellness.  By doing so, she has turned her life around, become symptom-free, and is now a certified holistic health coach and wellness foodie.

This 100 + page guide contains the plan Cat used to cure her incurable autoimmune disease and to find a well-nourished life.  This same plan has also improved lives of her clients through diet and lifestyle changes.  Put Out The Fire! Diet and Wellness Guide not only helps its readers create an individual plan for life-long wellness in 8 weeks, but also has more than 40 great recipes and a meal plan.  One of my favorite parts of the guide is in the Wellness Toolkit — the “sanity savers” tips that will help me stay on track when traveling and eating out, and for food preparation.

cat2

After reading Cat’s book, I realized that we share a very similar food philosophy– eat what makes me feel alive and well.  We also share similarities in our daily habits.

If you’re looking for a comprehensive guide to change your lifestyle and take control of your life, I recommend reading Cat Ruele’s Put Out The Fire! Diet and Wellness Guide.  Find it here, http://catherineruehle.com/e-guide/ !

 

cat3

 

 

Share on Facebook

Lasagna

IMG_lasagna2

Growing up, my mom didn’t make a real lasagna; we only had the hamburger helper or Costco heat-and-serve versions.  In her defense, my mom made a mean spaghetti and the most awesome twice baked potatoes and chicken a la king with biscuits! She’s a fabulous cook.  She just never took the time to make a lasagna.

When I was in high school, my sister Janet would take one of my sisters and I to a great spot in Little Italy, San Diego, called Mona Lisa.  During my first trip to the restaurant someone recommended the lasagna, so ordered it. It was so good that for every trip to Mona Lisa thereafter, I ordered the lasagna.  It was a thick, meaty, juicy, gooey, cheesy block of deliciousness.  So good. Soooo soooo good until I watched an episode on the Oprah Winfrey Show about irreversible fatty plaques in the heart.  It was then I had a paradigm shift about cheese, butter and my heart.  My life would never be the same again. This happened around 1996, when I was 16.  From then on, I became a little more health conscious and would have lasagna maybe once a year, or even once every 2 years.  Between 1996 and 2002, though, my healthy eating habits fluctuated and were out of whack due to my out of control thyroid condition (that was treated in 1998).

It wasn’t until I started dating Peyman and visiting his parents that I had lasagna more regularly (maybe once a month). My mother-in-law always packed delicious food for him on the weekends to enjoy during the week. One of her specialties is lasagna.  Her’s t isn’t ‘t too meaty, or too saucy or cheesy.  It even has spinach.  I thought it was good but still not the healthiest as it contains wheat pasta (I’m gluten intolerant) and I consider anything with cheese unhealthy.

Since Peyman hadn’t had lasagna in quite a long time, a couple of weeks ago I decided to surprise Peyman with a special lasagna, high in nutrition. It would be my first attempt at making lasagna! Coincidentally, that same day I watched “Forks over Knives Presents the Engine 2 Kitchen Rescue with Rip Esselstyn” and decided to try Rip’s lasagna recipe.  If Rip thought his lasagna was good enough to serve at his wedding, I thought it was good enough for my man.  I made it extra special by making my own high-protein quinoa pasta sheets.  Finally when it came time for Peyman to try it, he wasn’t too thrilled.  As I’ve mentioned in previous posts, he’s very picky.  First of all, he doesn’t like quinoa, rosemary and sweet potatoes; he noticed 2 of the 3 in his first bite.   Sadly, he didn’t finish his piece and I gave the leftovers to my sister, Riva, and her husband, Scott.

Funny thing, we saw Scott last weekend at their daughter’s birthday party.  Scott told Peyman and I that he really liked the lasagna!  Peyman couldn’t believe it!

Long story short, this inspired me to make a lasagna similar to Rip’s recipe but in a style I knew Peyman and I would definitely enjoy.  In addition to my adaptation being vegan and gluten-free, it is soy-free and a bit spicy with vegan rajas.  Good news, Peyman enjoyed this version very much! After taking a few bites he said with a nod, “this is much better!”. It warmed my heart.

Now, I’m going to share the recipe with you. Hope it satisfies you just the same!

 

image-20

 

Yvonne’s Lasagna

Servings 5-6

Time: 2 hours

Brief: This is my adaptation of Rip Esselstyn’s Engine 2 Lasagna. My version is both vegan and gluten-free, as well as soy-free. My version is also a little spicy with vegan “rajas”.

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

You’ll need an 8×8″, 9X9″, or 8X10″ baking dish.

Ingredients

Pasta sheets:

1 Tbsp flax meal plus 3 Tbsp filtered water

3/4 cup quinoa flour

1/4 cup oat flour

2 Tbsp filtered water

1 tsp sea salt

2 drops of stevia, optional

Or

1 box of lasagna noodles, gluten-free

 

Filling:

1 sweet potato, optional

1/2 onion, chopped

1/2 head of garlic, mashed or minced

4 oz. mushrooms, sliced

1 large carrot or 2 small Carrots, sliced at a diagonal.

1/2 red bell pepper, deseeded and chopped

1 poblano or pasilla chile, deseeded and chopped

1/2 cup frozen non-gmo sweet corn

8 oz. frozen chopped spinach

2 medium zucchini, cut in half, then slice lengthwise to get long, flat pieces

1 large eggplant, sliced thin rounds about 1 cm. thick

1/2 tsp cayenne pepper

1 tsp dried oregano

>1 tsp dried rosemary

1 jar of pasta sauce. I( really like using Trader Joe’s Arrabiata sauce)

1/2 tsp sea salt

crushed red pepper flakes, as needed

3 roma tomatoes, thinly sliced

1 cup raw cashews, crushed or ½ cup cashew cream

 

Directions

Pasta Sheets:

1. In a small bowl, prepare the flax egg by mixing together 1 Tbsp flax meal with 3 Tbsp of filtered water. Set aside for about 10 minutes. In the meantime, prepare other ingredients. In a medium-sized bowl, combine flours and salt. Make a well in the flour, add the flax egg, and mix.  Mixture should form a stiff dough. If needed, stir in 1 to 2 Tbsp or more of filtered water.

2. Tear 2 sheets of parchment paper or plastic wrap (about 9X10″). Place one sheet on worktable, lightly dust it with flour. Take half of the dough, form it into a ball, dust the top of the ball with a little more flour.  Place the top sheet on top of the ball and roll out the dough about a centimeter or so thick, in the shape of your dish. When assembling the lasagna and when it’s time to add a sheet of pasta, flip the sheets with the pasta so that the bottom sheet now becomes the top sheet. Remove the top sheet from the rolled out pasta slowly so it doesn’t tear. While holding the pasta sheet on the parchment, transfer to the baking dish when it’s time to add the pasta sheet. If it doesn’t fit perfectly, cut the pasta accordingly and fill out the rest of the layer with scraps if there are empty spots, to make one complete layer of pasta.

3. Repeat step 2 when time comes to add another pasta sheet layer.

 

Filling:

1. Cover sweet potato in a paper towel. Wet it, place it on a plate, add a little water on the plate and microwave for 5 – 7 minutes until the sweet potato is cooked.  Alternatively, bake sweet potato in the oven until cooked. (375 degrees F for about 30-40 minutes). Set aside.

2. Heat a large saute pan over medium heat, add onions. Cook for a minute then add the garlic and mushrooms. No oil is necessary. Cook for another minute and add bell peppers, poblano chile, corn, carrots, sea salt, oregano, basil, rosemary and cayenne pepper. Cook, stirring until the onions become translucent.  Once translucent, add spinach. Cook for one more minute. Place the mixture into a bowl. Set aside.

3. In same pan, brown the slices of zucchini until they become a little caramelized on both sides, not burned. Place caramelized slices on a small plate and set aside.

 

Assemble:

1. Preheat the oven to 400 degrees F.

2. In an 8×8″, 9X9″, or 8X10″ baking dish, add a thin layer of pasta sauce.

3. Add a pasta sheet layer then cover with a layer of sauce.

4. Add a layer of the cooked veggie mixture (onion, garlic, mushroom, etc.)

5. Add a layer of eggplant. Overlap the eggplant with thin slices so you don’t see any veggie mixture.

6. Add a layer of sweet potato, either sliced or mashed.

7. Add another pasta sheet layer.

8. Add a thin layer of pasta sauce.

9. Add another layer of cooked veggie mixture.

10. Add another layer of eggplant, overlapping eggplant with thinner slices so you don’t see any veggie mixture.

11. Add a layer of zucchini.

12. Add last layer of pasta sauce

13. Add a layer of tomatoes

14. Sprinkle with crushed cashews or smother with some cashew cream sauce and a bit more marinara.

15. Cover with foil. Place on lined baking sheet, in case it bubbles over.

16. Bake in the center of the oven for about 1 hr and 15 minutes to 1.5 hours, until pasta is cooked.

17. Remove from oven. Remove foil and let it sit out for at least 10-15 minutes before serving.

18. Slice and serve!

 

Yes, it is a lengthy recipe, but if you do attempt to make this, please let me know how yours turns out! I hope you enjoy this as much as we do!

Share on Facebook