Tag Archives: Plantbased

Giveaway Contest!

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My friend Gina Ragnone owner of vegan restaurant Falabar and Gigi’s Remix, and I partnered up with some of our favorite brands to bring you this amazing giveaway! (No re-posting necessary!)

One lucky winner will receive:

– $150 Carbon 38 Gift Card

– $50 Whole Foods Gift card

– 5 bags of our favorite snack, Gigi’s Remix

– Yvonne’s MyEclecticKitchen iTunes recipe App or eBook

 

Here’s how to win. In Instagram, simply:

1) Like this post

2) Follow:

@granolabitch

@yvonne_delicously_vegan

@gigisremix

@carbon38

@wfmtorrance

3) Tag 3 friends

4) Tell us why you’d like to win!

 

The contest is open worldwide and you may ENTER ONCE A DAY! Enter here or on granolabitch’s posts. Contest ends Wednesday, March 18 at noon, PST.

 

Good luck!

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Fruit Basket Giveaway with Melissa’s Produce

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Did you know that Melissa’s Produce sells a large variety of gift baskets on their website (search their Gifts page) and they supply fruit for companies such as Harry & David and Williams Sonoma for their gift baskets?!  I didn’t know this until recently myself!  Best gifts for vegans, ever!!! ❤

Just in time for the holidays, I have a special GIVEAWAY for all you fruit-lovers!  I teamed up with my amazing friends at Melissa’s Produce to give away a Deluxe Exotic Tropical Fruit Basket!!!

SUPER SIMPLE contest rules:

1) Like & repost this photo

2) Follow & tag @melissasproduce & @yvonne_deliciously_vegan 

3) In the caption of your repost, hashtag #MEKgiveaway & #vegan

That’s it!

The winner will be selected randomly via the #MEKgiveaway hashtag! This contest runs until this Sunday, December 14 at 11pm, PST.  You may enter once a day on Instagram, Facebook, and Twitter!

Get posting and good luck! ❤

 

Sorry, this contest is only open to those living in the lower 48 states in the US.  However, I still have another #VegGenGiveaway going on with @raisingvegans that my International friends can enter! See previous post for details!! I just love the season of giving!!! ❤❤❤

 

Instagram: @yvonne_deliciously_vegan

Facebook Pages: My Eclectic Kitchen App & My Eclectic Kitchen

Twitter: My Eclectic Kitchen

Pinterest: My Eclectic Kitchen

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Candied Yams (or Sweet Potatoes)

_MG_2321Last year I made a good candied sweet potato recipe.  However, I wanted to make an easier and better-for-you version of the side dish I grew up loving during the holidays.  This new recipe is so much simpler and contains far less sugar.  I even like the flavor better.  It’s still sweet, has a hint of orange and cinnamon flavor.  I love it. Although I prefer yams, feel free to use either yams or sweet potatoes in this recipe.  Also, this recipe can be made oil-free.  I added the oil just to give these sweet potatoes a glossy sheen.

My friend, Jasmine, and I created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration! We hope you and your family love it!

Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan  Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

Candied Yams (or Sweet Potatoes)
Servings: 6-8
Time: 1 hour
Diet: V, GF, GFV, DF, SF, SRF, NF

 Ingredients

4 cups sweet potatoes or yams, peeled and cut into 2-inch cubes

3/4 cup orange juice, fresh

1 ½ cup filtered water

1 cup medjool dates, pitted

¼ tsp cinnamon, ground

1 tsp vanilla extract

2 Tbsp coconut oil (or grapeseed oil)

 

Directions

Note: Best made a day or a few hours in advance.

1. Preheat the oven to 400 degrees F.

2. Wash, peel, and cut the sweet potatoes or yams. Place them in an 8”x8” or 9”x9” casserole dish, and place the casserole dish in the center of a baking sheet, lined with parchment paper or a silicon mat.

3. In a blender, add the remaining ingredients: orange juice, filtered water, pitted medjool dates, cinnamon, vanilla extract, and oil. Blend well, until the dates are pulverized. If the mixture is a little chunky, that’s fine.

4. Pour the wet mixture over the sweet potatoes or yams and toss to coat. Place in the oven for about 45-55 minutes, tossing every 15 minutes, and cook until the sweet potatoes or yams are fork tender.

5. If made a day in advance, remove from the refrigerator and place in a 350 degree F oven for about 20 minutes.

 

 

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Sweet Potato Crab-less Crabby Cakes

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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.

 

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Grape Snakes

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Need more healthy food options and décor at your next Halloween party? These grape snacks serve a dual purpose—they make wonderful Halloween decoration and are a super clean snack! Just a few simple steps and you have yourself some creepy grape snakes!

 

Grape Snakes

Servings:  3-4

Time:  15 minutes

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

Ingredients

1-2 bunches organic black grapes

1 Tbsp cashew cream

1 carrot

2 goji berries

 

Directions

1. Wash the grapes very well and dry them.

2. Make the snake tongue. Peel the carrot and chop the ends off. Cut them into long rectangular slices. Cut a triangle out of the end of each slice to make a snake tongue. Cut a slit at the crown of 4 (or however many snakes you plan to make) grapes, then place the rectangular side of the carrot tongue into the slit. Place them right the edge of your serving plates, with the tongues faces out.

3. Make the snake eyes. Slice the goji berries to make evil red snake eyes. Using a toothpick, place a little cashew cream (which will be used as glue) where the goji eyes should go. Place the goji berries onto the cashew cream to stick.

4. Behind the snake heads, place grapes down onto the plate, with a little cashew cream (to stick to the plate, optional) at their base. Place onto the serving plate, artfully, curvy, and snake-like in pattern, and voila! You have your grape snakes!

 

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Gluten-free Vegan Potstickers!

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Have you noticed that almost every culture has some sort of small, succulent parcel encased in dough that everyone goes gaga for?  Living in Los Angeles, which is one of the most ethnically diverse counties in the country, it is possible to drive down a street and easily pick up a samosa from an Indian spice shop, wontons or potstickers from the many Chinese restaurants, a gyoza from the Japanese ramen shop, and rolled tacos from one of the thousands of taco shops.

I grew up in a Filipino-American household where my mother served her 8-member household a mix of Filipino and “American” dishes.   On special occasions, my mom would make lumpia, a Filipino egg roll, from scratch.  I’ve loved them since I was a child and now the children (my 15 nieces and nephews) in my family love them too!   I don’t know what it is about these little packages of goodness that we can’t get enough of.   We just love them!  Unfortunately, as I live a gluten-free, vegan lifestyle I don’t have as many options to choose from when it comes to enjoying the little packaged treats.  That is, if I don’t make them myself.

Last week, I was craving gyozas, which are Japanese potstickers. I researched and spent a few days testing recipes.  My goal was to create a delicious potsticker that is vegan, gluten-free, and soy-free.  I like potstickers because I don’t feel as guilty eating them.  They are not deep-fried and only a tablespoon of oil is used to brown them.  My potstickers can be made even lower in fat.  To do so, simply add them to a pot of boiling vegetable stock or water for a few minutes and voila!

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To avoid soy, I use mushrooms and walnuts.  This way, I get my protein along with vitamin E, omega-3 fatty acids, manganese, copper, iron, potassium, and a nice, long list of other minerals and health benefits.  Other ingredients include ginger, garlic, scallions and cayenne pepper, dijon mustard, and ketchup.  If you’re against using ketchup, you can substitute the ketchup with finely chopped unsweetened dried cranberries.  Believe you me when I say that all the listed ingredients make a difference in that they add richness and more depth of flavor.

This recipe can take about 1.5 hours from start to finish and maybe even longer depending on how quick you are in the kitchen.  If you have a friend to help you out with the rolling while you wrap, that’ll save a lot of time!  These would be perfect to make on a weekend when you have a lot of time.

Whenever it is you choose to make the potstickers, I hope you enjoy them as much as I do!

 

Healthy Habit.  A healthy habit I practice before enjoying my cooked meals is having at least 1/4th a cup of homemade kimchi and a large green salad, preferably a simple kale or cabbage salad.  The kimchi (or sauerkraut) is probiotic, increases my enzyme reserves, helps remove toxins and speeds cleansing, restoring the friendly bacteria in my body.  The nutrient-rich green salad provides me with more iron, calcium, antibiotics, and enhances satiety (feelings of fullness) and reduces the total number of calories eaten during my meal.

 

Potstickers

Prep time: 1 1/2 – 2 hours

Makes about 20 potstickers

Diet: V, GF, DF, SF

 

Ingredients

Filling:

1 cup walnuts

1 heaping cup shiitakes (3.5 oz., approximately 13 shiitake mushrooms)

1 cup green cabbage, shredded

1/4 cup green onion, chopped

2 cloves garlic, minced

1 Tbsp ginger, minced

2 Tbsp red bell pepper, chopped

1 Tbsp flax meal

3 Tbsp vegetable stock

2 Tbsp ketchup

1 tsp dijon mustard

2 tsp vegan worcestershire sauce

1 tsp coconut sugar

1 tsp sea salt

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1 Tbsp tapioca flour

 

Wrapper:

1 cup tapioca starch

1 cup brown rice flour

1 1/2 tsp xanthan gum

2 tbsp sunflower oil or grapeseed oil

3/4 cups filtered water

 

Dipping Sauce:

2 Tbsp coconut aminos (or tamari)

1 Tbsp rice vinegar (or coconut vinegar)

1 Tsp minced ginger

sriracha, to taste

 

Directions

Filling:

1. Place all the filling ingredients into a food processor and pulse 10 times.  Do not over process.  You want a chunky texture, not a fine mush.

2. Taste and adjust the heat. If you want more heat, add more cayenne pepper.

3. Place the filling in a bowl and mix well.

 

Wrapper:

1. In a stand mixer, using the paddle attachment, mix all of the dry ingredients until completely combined.  Add the filtered water slowly while it is mixing, until it forms a ball.  You don’t want this to be sticky.  If it is too sticky, add a little more tapioca and brown rice flour. If it’s too dry, add a tablespoon of water at a time until the dough forms a ball.

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2. Divide the dough in half. Roll one half of the dough into a rod on a clean surface until it is about 3/4 to 1 inch thick. Cut 10 pieces equally and set aside in a bowl that’s lined with a damp paper towel (not dripping). Each piece should be approximately 1 tablespoon. To avoid the dough from drying out, cover the pieces with a damp paper towel.  Repeat with the other half of the dough.

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3.  If you have a tortilla press, this will make your job so much easier. Use it to make thin, circular wrappers. Alternatively, if you don’t have a tortilla press, between 2 pieces of parchment paper (not wax paper), place one round piece of dough towards the center and press down with a small saucepan or with the palm of your hand.  Flatten further with a rolling pin, making sure to keep it circular by rotating the dough as it’s being rolled.

4. Assemble the potsticker right after rolling out the wrapper.

Assemble:

1. Place 1 tablespoon of the filling mixture onto the center of the wrapper. Fold over, press to seal the edges, and shape as desired. I like to slightly fan the edges. Set on a half sheet pan, lined with parchment and cover with a damp cloth. Repeat this procedure until all of the filling is gone.

Makes about 20 potstickers.

 

Cook:

1. Heat a 10-inch saute pan over medium heat. Brush with 1 tbsp of sunflower or grapeseed oil once hot.

2. Add about 7-8 potstickers at a time to the pan.  Brown all 3 sides. May take 1.5-2 minutes to brown on each side.

 

3. Once all sides are browned, with the cover of the pan in hand to cover immediately, gently and quickly add 1/3 cup water or vegetable stock to the pan and cover. Step back and be careful as there will be a lot of steam (and steam can give you a nasty burn).  I hold down the cover so it doesn’t explode off of the pan in the beginning.  Turn the heat down to low, and cook for another 2 minutes or until the water has cooked off. (You can also use veggie stock for more flavor)

4. Repeat until all the potstickers are cooked. Serve immediately, garnished with chopped green onion and with dipping sauce on the side.

**Alternatively, you can boil the potstickers in a pot of vegetable stock or filtered water, as you would pasta. Bring the water or stock to a boil and cook them until ready.

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Dipping Sauce:

Mix all ingredients together and serve on the side.

 

Freeze:

If you wish to freeze your potstickers to enjoy on another day, place the sheet tray of potstickers in the freezer first. Allow them to freeze for at least 30 minutes, then place them in your freezer storage container of choice (ie. Ziplock or glass tupperware). Placing them in the freezer first will avoid them from sticking to each other.

When you’re ready to enjoy them, follow the cooking directions above.  You can cook them frozen. Just don’t move the potsticker once you place them in the pan.  Let them sit in the oil for at least 1.5 minutes or until browned. Once they are browned, they will release from the pan with ease. If you move them too quickly, the wrapper can tear.

 

 

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Raw Goji-, Cranberry and Coconut Truffles

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I was introduced to date-nut balls, raw vegan bliss balls, raw chocolate truffles, whatever-you-want-to-call-’em, by Kimberly Snyder in her “The Beauty Detox Solution” book; she calls them raw cacao balls.

As you may already know, I come from a very large family. I am the youngest of 6 daughters and the auntie to 15 kids. When I go to a family event or just visit family, I’m usually never empty-handed.  Since having a sweet tooth is a common trait in my family, I usually come over with sweet gifts to bear.  I am delighted that my mom, sisters and their kids enjoy vegan and gluten-free treats!  And I am even more delighted when my raw vegan treats are a hit.  Some of the pickiest eaters in the family usually pick up a chocolate cacao ball, they don’t love it, then they try the raw goji-, cranberry and coconut truffles and they come back for more!

Here’s the super simple recipe.  I hope you and your family enjoy them!

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Raw Goji-, Cranberry and Coconut Truffles

1 1/2 Cup , plus more, about a 1/2 Cup for rolling Unsweetened Coconut Flakes

1/2 Cup Dried Cranberries

1/3 Cup Dried Goji Berries

3/4 Cup Almond Flour

1/4 Cup Coconut Nectar

1/4 Cup Coconut Oil, melted/in liquid state

2 tsp Non-alcohol Vanilla Extract or 1/4 tsp Vanilla Bean Seeds

Pinch of Sea Salt ( I use a fine Himalayan sea salt)

 

1.In a food processor,  add almond flour and coconut flakes and process until finely ground. For at least a minute.

2. Add the dried cranberries and goji berries and pulse a few times to combine and until you reach a texture of your liking.

3. In a medium bowl, combine the coconut nectar, coconut oil, vanilla and sea salt until sea salt is dissolved then add to the mixture in the food processor into the bowl and mix well using your hands.  After all the ingredients are incorporated, I like to refrigerate the mixture just so it’s more firm and easy to work with.  This way, they’ll be more round and not flat-bottomed.

4. In the meantime, line a 1 quarter sheet pan or tupperware with parchment paper (and wash dishes?).  After about 7-10 minutes, remove the mixture from the refrigerator and scoop the truffles, about 8-10 of them.  I use a .8 of an oz. ice cream scooper.  I have also just used a spoon to scoop them. Once you scoop a ball, round it out with your hands then roll it into coconut flakes and place onto the lined sheet tray or plate.  Refrigerate immediately until hardened.

Enjoy!

 

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