Tag Archives: Vegan

Nutiva Liquid Coconut Oil – Sweet Potato Fries with Tikka Masala Sauce

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I’m really excited about the Nutiva Organic Liquid Coconut Oil Garlic I used to make these Sweet Potato Fries with Tikka Masala Sauce! What I really like about this new coconut oil is that it stays liquid and is extracted from organic coconuts and has a neutral flavor. Unlike many non-organic coconut oils that utilize harsh chemical solvents such as hexane, Nutiva uses a certified organic process to remove the fats that remain solid at room temperature. It’s perfect in salads, sautéing, coffee, baking, and in smoothies!

I love roasting vegetables, especially sweet potatoes.  Recently, to spice up my sweet potato fries a bit, I decided to make a rich creamy sauce to compliment my favorite roasted potato.  I thought you might enjoy the recipe, so here it is.  I hope you love it as much as I do!

Sweet Potato Fries with Tikka Masala Sauce

Time: 45 minutes

Servings: 2-4

 

Sweet Potato Fries Ingredients

6 small sweet potatoes

2 Tbsp Nutiva Organic Liquid Garlic Coconut Oil

1/8 tsp sea salt

1/8 tbsp freshly ground black pepper

Directions

  1. Preheat oven to 425 degrees F
  2. Wash and cut sweet potatoes into fries, leaving the peel on
  3. Line a cookie sheet tray with parchment paper
  4. Toss fries with cool, sea salt, and pepper. Spread evenly on cookie sheet.
  5. Place in oven for 20 minutes. Toss
  6. Place in oven for an additional 20 minutes or until crisp. It won’t be super crispy. Be careful to watch for burning. Remove from oven when desired crispness is reached.

While sweet potatoes are roasting, make tikka masalas sauce

 

Tikka Masala Sauce Ingredients: 

1 cup cashews, soaked overnight

1 ½ cups filtered water

1/3 cup frozen peas, thawed (optional)

1 head cauliflower, cut into florets (optional)

20 crimini mushrooms, cut into quarters (optional)

cooking spray, as needed

sea salt and freshly ground black pepper, as needed

3 garlic cloves, minced

2 tsp grated ginger

2 tsp ground turmeric

1 tsp ground garam masala

1 tsp ground coriander

1 tsp ground cumin

½ tsp sea salt

½ tsp Nutiva Organic Liquid Coconut Oil

½ onion, thinly sliced

2 Tbsp tomato paste

3 cardamom pods

1 dried arbol chile (can substitute with ½ tsp red pepper flakes)

filtered water or vegetable stock, as needed

1 14oz. can whole peeled tomatoes

1/3 cup cilantro (including stems), chopped

 

Directions

  1. Soak cashews in filtered water overnight in refrigerator.
  2. Heat oven to 400 degrees F.
  3. Remove peas from freezer and leave them out at room temperature to thaw.
  4. Wash and cut cauliflower into florets.
  5. Clean mushrooms and cut them into fourths.
  6. Line a baking sheet with parchment paper or a Silpat mat. Place the mushrooms and cauliflower on the baking sheet, spreading them evenly in one layer, and sprinkle with 1/8 tsp of salt (optional), and 1/8 tsp of freshly ground black pepper. Spray the vegetables quickly with cooking spray and place them in the oven for 30 minutes. Meanwhile, continue with the rest of the directions as follows.
  1. Drain and rinse the soaked cashews and place them in a blender with 1 ½ cups of filtered water.
  1. Make the cashew cream. Blend on high until it becomes a cream-like consistency. Set aside.
  1. Make the spice mixture. In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and ½ tsp sea salt. Stir to combine and set aside.
  1. Heat a large, 3-quart saucepot over medium heat. Add oil, wait 20 seconds, then add the onion, tomato paste, cardamom pods, and arbol chile until the tomato paste is darkened and the onion is soft and translucent, about 5 minutes. If the onions are not yet translucent but the bottom of the pan starts getting browned bits, add a little filtered water or vegetable stock to deglaze and scrape the bits that are sticking to the bottom of the pan. Make sure it doesn’t burn. Add about 2 Tbsp or more at a time.
  1. Add the spice mixture and stir well for 1 minute.
  2. Add the canned tomatoes and their juices and mash, break apart the whole tomatoes with your cooking utensil. I use a silicone spatula. Mix well and make sure to scrape any browned bits at the bottom of the saucepan.
  1. Add the cashew cream and mix.
  2. Add the cauliflower, mushrooms and cilantro, and mix.
  3. Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8-10 minutes.

Assemble

  1. Place fries on a plate and pour sauce over and top with fresh cilantro. Serve immediately.

#Nutiva #CookWithClarity #sponsored #ad

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Arugula and Persimmon Salad

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When I was a kid and my mom gave me a persimmon to try for the very first time, I was surprised it didn’t taste like a tomato, as persimmons very much resemble tomatoes. As I observed closely, there were specks of brown in the fruit—almost as if God/theUniverse had sprinkled the fruit with cinnamon and it was naturally occurring, embedded into the fruit. Hence, my initial childhood conclusion that cinnamon derived from per”cinnamon”s—hello, it’s in the name, duh! As I grew perplexed and analyzed that it was probably a silly idea since we had cinnamon sticks to stir hot apple ciders and Mexican hot chocolates with, and we actually had to ground cinnamon sticks to add into recipes I thought, “what a coincidence” and how beautiful of God to just sprinkle fruit with cinnamon and make a star shape design for us to see (when slicing the fruit horizontally). I just left it at that—a coincidence and viewed them as two separate things. Besides, how in the world would one be able to extract specks of cinnamon from the persimmons. Oh silly, silly me!

Fast forward 30 years when I had my twin nephews try persimmons for the first time, I told them the story I just shared with you, and they asked where cinnamon came from. Since I never looked it up, I turned to one of my fave instructional learning tools, @youtube 🙊🙈😁, and we learned that cinnamon is made from the barks of trees, rolled up by people in a forest (well at least the people in a forest in the video we watched). It’s a very timely process and I could not believe how much effort it takes to make and how cheap and available it is to us. I will never look at cinnamon and persimmons the same again, especially knowing now that they are mutually exclusive.

Moving on, although persimmons and cinnamon are both in season right now, this salad only contains persimmons. It’s a family and friend favorite this time of year. Make it for the holidays, for your parents when they come to visit, for a date, or treat yourself. It is super super simple, and contains the following ingredients: arugula, ripened and crisp persimmons, dates, shallots, #marconaalmonds, an easy soft cashew cheese, #saba, and sea salt and pepper.

I hope you try this recipe and enjoy it!

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Lymphoma Awareness Month Giveaway

 It’s giveaway time! September is Lymphoma Awareness Month, and I have a special giveaway that is near and dear to my heart. It is in honor of my brother-in-law, Ace, who just three years ago and right before his 38th birthday was diagnosed with cancer. ❤️ It’s been quite a challenging journey, not only for him but for his entire family. He continues to fight on with the help of his strong faith and of course my amazing sister @plantifulblessings who holds down the fort and then some!

Today, Ace has been in remission for a couple years now and is striving with his family to live a healthier, conscientious, and plant-based lifestyle.

My sister began her Instagram account around the time Ace was diagnosed as way of coping and keeping hope alive. It’s a journal of their amazingly tight family (her blessings) laced with their journey to living a more active, conscientious, and healthy plant-based lifestyle in San Diego.

It also serves to keep them accountable, to continue living with healthy choices.

We teamed up with one of my favorite plant-based vegan restaurants, @joicafe, to give away a gift card as well as my favorite specialty produce distributor, @melissasproduce to give away a deluxe and exotic tropical fruit basket. .

Entering the give away is easy. Simply, visit my Instagram account, @YvonnesVeganKitchen, and go to my September Giveaway post and:

1) comment below some words of support and inspiration for my brother-in-law,

2) tag 3 friends

3) follow @melissasproduce @joicafe @plantifulblessings @yvonnesvegankitchen. .

This giveaway will end on September 30th at noon and the winner will be announced on October 1st.

 

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Yvonne’s 12 Days of Giveaways!!!

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Check out these Donut Friend Vegan Donuts !!!☃️🎉

Ok, now that I have your ATTENTION, do I have a TREAT for you!!! So, I celebrate Christmas, and in the spirit of giving, I want to thank you all for all the love and support you’ve given me and the Yvonne’s Vegan Kitchen brand brand by giving away some of my FAVORITE things!

There are 12 days till Christmas and from today until Christmas, I’ll be having #Yvonnes12DaysofGiveaways! Each day, I will post what I’m giving away. In order to enter, all you will need to do is like my giveaway post on Instagram, follow me (@YvonnesVeganKitchen), follow the brand I am hosting the giveaway with, tag 3-4 friends, and tell me why you want the item that’s being given away! It’s as simple as that!! Every following morning, I will select and announce the winner!! .

Who’s ready to get started!?!  

Alright now, stay tuned for the first giveaway starting in just a few minutes!

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VeganCheese & Wine Tasting Event!

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Please join me for a VEGAN WINE & CHEESE TASTING event

on Wednesday, September 7 at 7:30pm

V Wine Room, V Cheese Shoppe, and I have teamed up to bring you an incredibly scrumptious tasting event. Featuring #VeganCheese and Decadent Desserts paired with Vegan Wines and Live Jazz.

Come sample, sip, and sway until your heart’s content.  Space is limited, so be sure to purchase your tickets today via this link.

Food by yours truly, Yvonne Ardestani, Vegan Chef
Wine Pairings by Adam Monte’, Sommelier
Music by Ryan Roberts and Brad Rabuchin

 

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Zoodle Brains with Pumpkin Kale Pesto

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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!

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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.

 

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Strawberries and Cream with Figs Cheesecake

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This recipe is dedicated to my lovable and ferociously charming nephew, Logan.  I made this for his 5th birthday. He’s a big fan of all things sweet, zebra, and the color red.  With this in mind, I designed this cake accordingly.

Since my good friends at Melissa’s Produce sent me dried figs and the sweetest Harry’s Berries strawberries, I wanted to put them to good use in this recipe. I threw some figs into the crust mixture and I’m so glad I did because the combination of cheesecake and this crust was more enjoyable than my typical vegan cheesecake date-nut crust.  I grew up loving Fig Newtons, so the texture of the figs in this crust is quite nostalgic for me.  I also added strawberries to the cheesecake, which not only produced a gorgeous color and design when sliced into, it also compliments the dried fig.  Dried figs and strawberries together make a lovely flavor combination.

To give Logan some zebra stripes on his cake, I drizzled on some chocolate magic shell, and then decorated it with freeze-dried berries and a dried fig slice.  Not only is this cake pretty, it’s incredibly delicious!

I hope you and your loved ones enjoy this recipe as much as we did!

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Strawberries and Cream with Figs Cheesecake

Serves: 8

Time: 1 day

Diet: V, GF, GFV, DF, SF, R

Ingredients

 

Crust:

1/4 cup raw almonds

¼ cup raw pecans

1/4 cup soft Medjool dates

¼ cup dried figs

¼ tsp sea salt

 

Filling:

1 ½ cup raw cashews, soaked for at least 3 hours, overnight is best

2 lemons, juiced

2 tsp vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw coconut nectar (or maple syrup)

 

Other Ingredients:

1 cup strawberries

 

Chocolate Magic Shell, optional:

6 Tbsp coconut oil, melted

6 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia

 

Optional Toppings:

Freeze-dried berries

Fresh or dried figs

Cacao nibs

 

Directions

1.  Place nuts, dates, and figs in a food processor with sea salt and pulse to chop to your desired fineness.  I prefer a finer crust over a chunky one.  Test the crust by spooning out a small amount of mixture and rolling it in your hands.  If the ingredients hold together, your crust is perfect.  If not, try to mix it with your hands until the mixture comes together.  Scoop out crust mixture into a 6”x6” square pan, lined with parchment paper. Or you can use a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6-inch cake round lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets.  Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.

2.  If the coconut oil is solid, place the oil in a small saucepan on low heat until it becomes liquid.

3.  In the blender, place all of the filling ingredients except for the berries, and blend on high until very smooth.  This may take a couple minutes.

4.  Pour about 2/3 of the mixture into the crust and smooth with a spatula.  Add the berries to the remaining filling and blend on high until smooth.  Pour onto the first layer of filling and smooth with a spatula.  Place in the freezer until solid, about 3 hours.

5.  To serve:

a)  The cake- Remove from freezer 30 minutes prior to eating.  Run a smooth, sharp knife under hot water and cut into slices.

b) The tartlets- Remove the tartlets from the freezer 30 minutes before serving and remove plastic.  Place them on a plate and serve when defrosted topped with fruit.

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6. Prepare the magic shell in a small bowl. Combine all of the ingredients, whisking them together with a fork. Sweeten to taste. Either use a spoon or a piping bag, or a plastic sandwich bag to add the magic shell to. If using a piping or sandwich bag, with scissors cut a small piece off the tip of the bag and then drizzle over the cake as you wish. Since the cake is cold, the chocolate will solidy quickly. Decorate thereafter with whatever toppings you chose to use. and keep refrigerated until ready to serve. Store in the freezer if you don’t plan to eat it all in one night.

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Enjoy!

(Note: Crust will appear thinner when you make it.  I took these photos after I decided to make a thinner crust.  It’s better with a thinner crust!)

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New Video and Giveaway with Emily Turner of Gluten-free With Emily

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GIVEAWAY TIME!!!

Emily Turner of Gluten-free With Emily and I made my Chocolate Truffle Cake recipe together in a new episode on her YouTube channel, Gluten-free with Emily. Mind you, it is my VERY FIRST live-ish video. There are some awkward moments where I struggle to find the right words, but I’m workin’ on it!  ;)

We want you to experience just how delicious the Chocolate Truffle Cake is, so we are going to give away not 1 but 2 prize packs. Each prize pack includes all of the ingredients to make the decadent yet simple Chocolate Truffle Cake! We’re even including a few cooking tools for your cooking pleasure.

Here’s what will be included in each prize pack:

Navitas Naturals Raw Cacao Powder, Cacao Nibs, Raw Almonds

Melissa’s Produce Dates, Vanilla, Pecans and Fresh Toppings

Big Tree Farms Coconut Nectar

Kelapo Coconut Coconut Oil

Fat Daddios 6-inch round Spring Form Pan

 

To enter our contest in Instagram, simply:

1) Like this giveaway post

2) Follow @GlutenfreeWithEmily and @yvonne_deliciously_vegan

3) Tell us something about yourself

4) Tag 3 friends

 

You may enter ONCE A DAY!

You may even enter on YouTube to double your chances to win!

To enter on YouTube, simply:

1) Leave a comment on the YouTube Video. Tell us what you are doing to keep healthy this summer!

 

Contest is open worldwide and ends on Tuesday, July 21 at 11:30pm PST. Good luck!

 

Find Emily of Gluten-free With Emily Everywhere:

Gluten Free With Emily on social media

Instagram @glutenfreewithemily

Twitter @emilyglutenfree

Facebook Gluten Free With Emily 

 

Find Yvonne of My Eclectic Kitchen Everywhere:

Instagram @yvonne_deliciously_vegan

Facebook My Eclectic Kitchen App

My Eclectic Kitchen

Twitter My Eclectic Kitchen

Pinterest MyEclecticKtchn

Snap Chat: YvonneArdestani

Periscope: MyEclecticKitchen

 

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Living a Happy and Healthy Life eBook by Stephanie Yu

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About a year ago, I came across an incredibly inspiring account on Instagram.  The account is Stephanie Yu’s @happyhealthy96.  As I am already committed to eating “Raw Till Four” and following Kimberly Snyder’s Beauty Detox Solution principles, I completely relate to her high raw lifestyle.  She not only inspires me to eat more fruit and consume less fat, but also reminds me of why I am living a healthy lifestyle.  Stephanie is well-informed and communicates effectively in an warm, passionate, and honest way through her YouTube videos, Instagram and blog posts, and eBook.  Her eBook entitled, Living a Happy and Healthy Life, is beautifully written and is the ultimate guide for those who are transitioning to or already eating a high carb, low fat (hclf) vegan diet.  It is also for those who want to incorporate more raw foods into their existing diet, or for those who eat “Raw Till Four.”

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With Living a Happy and Healthy Life, Stephanie covers the basics of why a vegan diet is optimal for our health and why a low-fat, high-raw vegan diet is optimal for good health in a scientific way.  Not only is our consumption of certain whole foods essential to living a happy and healthy life, we learn that health is an all-encompassing concept for the wellness of our being, including our physical and mental health.  I appreciate the fact that Stephanie draws from her own experiences and through scientific explanations she explains how one can achieve overall wellness.  In addition, her photos are beautiful and help us see how we can still and should eat in abundance and deliciously in this lifestyle.

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I recommend reading Living a Happy and Healthy Life.  It contains essential information needed to embrace and thrive on a high carb, low fat lifestyle.  Stephanie is very encouraging for new and existing vegans and for those who want to prepare and cook simple delicious meals.  Her recipes are detailed, oil-free, low-fat, delicious, easy to make, and, of course, full of nutrition!

Stephanie is super informative, fun, and friendly in her writing.  You will love how genuine and passionate she is about what she shares and be inspired by her experiences to live a more healthful life.

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With this said, I’ll close with an excerpt fromLiving a Happy and Healthy Life,

“I came from a past of being underweight so this high carb vegan diet helped bring me to a healthy weight. So whether you’re under or overweight, the beauty of this diet and lifestyle is that it’s healing and optimal for everyone, and it will help restore you to your healthy weight. The reason I refer to this diet also as a lifestyle is because health is not determined simply by what you eat. There are a multitude of other factors that weigh in on someone’s overall health. This truly is a way of life, not a temporary detox diet; please try to keep that in mind. Your decision to eat healthy and live healthy should be a life long decision, and alife long journey.” – Stephanie Yu

 

Photo Credits: Stephanie Yu

 

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Chocolate-dipped Strawberries (and other fruit)

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When you want to do something thoughtful and delightful for your sweetheart or for yourself any time of the year, try this super easy treat.  You can use this recipe to dip any fruit that you wish, from strawberries, mandarin oranges, to kiwi, and pineapple!

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To add a little more excitement, sprinkle on some hemp seeds, chopped pistachios, walnuts, goji berries, or a combination of them all.  You probably already have all of these ingredients in your kitchen, so get  up and whip these up in no time!

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Have fun with it!!  Dip other fruits in chocolate!  My chocolate-dipped mandarin oranges were so delicious.  By the way, I decided to dip oranges, too, because I found both the strawberries and these delicious mandarin oranges at my local Farmers Market.  If I saw a pineapple or kiwi, I would have dipped them in chocolate, too!  If you try it, please let me know how they turned out!  Hope you have a happy Valentine’s Day!

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This recipe was inspired by ingredients that Nutiva brand and Vitacost kindly sent to me.  At Vitacost, you can find a variety of Nutiva products, from hemp seeds, chia seeds, to hemp proteins and coconut oil.  Click here for a full list of Nutiva brand products at Vitacost.  Also, click on the ingredients links to purchase the same ingredients I used to make my Chocolate-dipped fruit.  

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Chocolate-dipped Strawberries (and other fruit)

Ingredients

2 cups strawberries, rinsed and dried (mandarin orange segments, pineapple, kiwi)

Optional Toppings:

Nutiva hemp seeds

pumpkin seeds, chopped

walnuts, chopped

pistachios, chopped

goji berries, chopped

Chocolate:

4 Tbsp Nutiva Coconut oil, melted

4 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia liquid

Directions

1.  Rinse strawberries in water then wipe dry.  Alternatively, peel a mandarin orange and peel it so you get segments.  Chill in the refrigerator.

2.  Line a half sheet pan with parchment paper.

3.  If you choose to coat your chocolate-covered fruit with toppings, prepare your desired toppings, about ¾ cups worth.  Mix the toppings and place them onto a plate.  Set aside.

4.  Prepare the chocolate in a small bowl.  Combine all of the ingredients, whisking them together with a fork.  Sweeten to taste.  Put a large spoon in the bowl and place the plate with the toppings next to the bowl.

5.  Retrieve the fruit from the refrigerator.  You will need to move swiftly as you coat the fruit and dip or sprinkle them with toppings.  Please read the following instructions before coating and dipping the fruit.  With one hand, hold the fruit over the bowl of chocolate.  Using the spoon, pour the chocolate very quickly over the fruit, turning it to coat completely with chocolate.  Before the chocolate freezes, dip the fruit in the topping, rolling it to cover the chocolate with as much topping as you can.    As you roll it, use your empty hand to sprinkle more crunchy topping onto the chocolate.  Alternatively, just sprinkle the toppings on.

6.  Place the finished dipped fruit onto the half sheet pan and place them in the refrigerator immediately until set and ready to eat.

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