Category Archives: Vegan

Kale and Basil Vegan Pesto Recipe

08 Monday Aug 2016

Posted by in Cooking, Paleo, quick and easy, Recipe, Uncategorized, Vegan, Vegetarian

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Kale & Basil Vegan Pesto

I don’t often make my own pesto, but this year, the basil on my patio is out of control, and as I’m continuing my journey on whole30, I decided to add this bright, vibrant condiment into my kitchen collection. Since I had some kale hanging out in the refrigerator, approaching its death, I decided to save it and mix it in with the basil.

This pesto has no cheese in order to be whole30 compliant, so it’s perfect for those who keep to a vegan lifestyle as well. Since I was making the pesto in my Vitamix, I was able to combine all ingredients at once and blend together. If your mixer or blender is less powerful, pulse the basil and kale first with walnuts and garlic, before drizzling in the olive oil and lemon juice. And as always, be sure to taste and adjust to your liking.

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Kale & Basil Vegan Pesto

Kale  & Basil Vegan Pesto

Ingredients

2 cups basil leaves
1 cup kale leaves
1/2 cup extra virgin olive oil, plus more if needed
1/3 cup walnuts
2 tablespoons lemon juice
2-4 cloves of garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions

1. Combine all ingredients in the food processor or a blender. Pure until desired consistency. Adjust with extra oil for a thinner pesto.

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Kale & Basil Vegan Pesto

I’ve served this kale and basil pesto over sauteed sweet potatoes with the spiralized chicken and apple sausage. I can see it going into eggs, zucchini noodles, and salads during next week.

Enjoy!

Avocado Blueberry Smoothie with Almond Milk and Flaxseed

20 Tuesday Aug 2013

Posted by in Breakfast, Drink, Fruit, Gluten Free, Healthy, Vegan

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Smoothies have been ruling my world lately.  The newest one is the Avocado Blueberry Smoothie with Almond Milk and Flaxseed.  It’s nice to have a dairy-free version of the smoothie and this one can be made with soy or rice milk as well.

In the heat of the summer, do use fresh berries if you can.  Though, frozen berries will make this breakfast especially frosty.  Avocado adds incredible richness and makes this smoothie creamy and decadent.  Ready to give it a whirl?

Avocado Blueberry Smoothie with Almond Milk and Flaxseed

Ingredients

1 large avocado, peeled and seeded
1 1/2 cups blueberries, fresh or frozen
3 cups unsweetened almond milk
2 tablespoons flaxseed

Directions

1.  Combine all ingredients in a blender and blend.  Add more milk, as needed to reach desired consistency.

Banana Peanut Butter Soy Smoothie ~ Breakfast Recipe

29 Monday Jul 2013

Posted by in Breakfast, Drink, Gluten Free, Healthy, Recipe, Vegan

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There wasn’t much in my lunch bag for breakfast this morning.  A single banana.  One, lonely, banana.  When I came to work, I remembered that I had a jar of crunchy peanut butter at my desk and soy milk in the refrigerator.  Smoothie time!  This Banana Peanut Butter Soy Smoothie was a healthy, satisfying and delicious combination of flavors and quick to make.  I suggest you make it for breakfast tomorrow!

Banana Peanut Butter Soy Smoothie

Ingredients

1 banana, peeled, quartered

2 tablespoons peanut butter

1 cup soy milk

1 cup ice

Directions

1.  Blend all ingredients together until smooth.  Drink up!

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Charred Avocado & Jalapeno Guacamole

20 Saturday Jul 2013

Posted by in Gluten Free, Lunch, Mexican, Recipe, Vegan, Vegetarian

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I am a big fan of guacamole and make it quite often.  I have made this versatile dip in the past chunky and creamy, with diced tomatoes or without, with different kinds of citrus juice and seasonings.  This time, I tried a new approach to guacamole – charred!

Charred Avocado and Jalapeno Guacamole

Ingredients

1 avocado, halved

1 jalapeno pepper

2 tablespoons minced onion

1 minced garlic clove

2 tablespoons chopped cilantro

1-2 tablespoons lemon juice

salt and ground black pepper to taste

Directions

1.  Char avocado and jalapeno over a gas flame.  Hold avocado, cut side down, over a medium flame.  Check often, and remove with tongs as soon as the flesh begins to char.  You are not trying to cook the avocado.  Similarly, rotate the jalapeno over the flame, getting a nice, even char over the skin.

2.  Scoop avocado into a bowl.  Seed and finely chop the jalapeno.  Use only as much jalapeno as you prefer, depending on the heat.

3.  Mash avocado and jalapeno with the remaining ingredients.  Leave it chunky if you wish, or mash until smooth.  If you prefer a smooth consistency, I would advice adding cilantro right at the end.

And there you go! Charred Avocado and Jalapeno Guacamole.   This is perfect as a dip with corn chips.  If you would like more options, use the guacamole as a sandwich spread or thin it out with olive oil for a chunky dressing or marinade.

If you are not eating the guacamole right away, cover it directly with plastic wrap to prevent browning and store in the refrigerator until ready to eat.

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Russian-Style Pickled Cabbage and Carrots Recipe

14 Thursday Feb 2013

Posted by in Paleo, Recipe, Russian, Sides, Vegan, Vegetarian

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I grew up eating pickled cabbage by a bowl-full.  It is possibly embarrassing,  but I add it to soups, salads, maybe even mashed potatoes.  Or eaten on its own, dressed up with sunflower oil, a touch of sugar and onions, it is simply delicious.  And as a pickled item, I am naturally obsessed with it.

Why have I not made this before is a good question.  I do not have an answer, but am happy to report that following my Dad’s recipe, my first attempt was successful.  Special thanks goes out to the Artist who  shredded the carrots and massaged the cabbage.

Russian-Style Pickled Cabbage and Carrots

Ingredients

3 small heads of green cabbage
1/4 cup Kosher salt
6 carrots, peeled

Directions

1.  Core and thinly slice the cabbage.  You can do it by hand or in a food processor.  Do not slice too thinly, or the cabbage will not hold its shape once pickled.  You want the cabbage to remain crisp.

2.  Mix cabbage and salt in a large stainless steel pot.  Massage the salt into the cabbage – this is the part where you can pretend you are punching someone, or giving someone a deep tissue massage – you pick.  The point is to draw out the juices from the cabbage.

3.  Shred the carrots and combine with the cabbage.

4.  Place a weight on top of the vegetables – I used a plate topped with heavy cans.  Keep the cabbage at room temperature for five days.  Over this time you will see a fair amount of liquid accumulated around the plate – this is perfect!

5.  Remove the weight on the sixth day and poke holes through the cabbage, going all the way to the bottom of the pot.  According to my mom, this releases any possible bitterness.

6.  Refrigerate  the cabbage and eat in good health.

As I have mentioned earlier, I love to dress the cabbage with sunflower oil, sugar, and sliced green onions or chopped parsley.  A touch of freshly ground black pepper is also very nice.

There are many variations for this recipe and I will make it many more times.  Next time, I plan to add garlic, red pepper flakes, and shredded beets.

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Red Quinoa Salad with Avocado and Arugula

05 Wednesday Sep 2012

Posted by in Gluten Free, Healthy, Quinoa, Salad, Vegan, Vegetarian

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My eating cleanse has been over for a week – and it couldn’t be over in a better time – just a day before my vacation to Santa Fe, New Mexico (more on the vacation in upcoming posts).  I am back to drinking coffee and wine, eating animal proteins, and having an occasional bite of chocolate.

I am not leaving the cleanse empty handed, however.  One of my favorite meals that came out of the cleanse was this Red Quinoa Salad with Avocado – it is vegan, gluten free, and packed with protein.

Red Quinoa Salad with Avocado and Arugula

Ingredients

1/2 lemon, juiced
1/4 red onion, thinly sliced
1/2 cup cooked red quinoa
1/2 avocado, diced
1 ripe tomato, chopped
1 Persian cucumber, sliced
1 cup arugula
1/4 cup basil leaves
olive oil
balsamic vinegar
salt and pepper to taste

Directions

1.  Combine lemon juice and red onion at the bottom of the mixing bowl and allow to marinate for 5-10 minutes.

2.  Stir in quinoa, avocado, tomato, cucumber, arugula and basil.

3.  Season with olive oil, balsamic vinegar, and salt and pepper to taste.

You can eat the salad right away, or let it sit at room temperature and allow the flavors to meld together.  Clearly, variations are endless.  You can use spinach instead of arugula, add slices of sweet bell pepper, and your favorite herbs.  I personally love the combination of peppery arugula with whole leaves of sweet basil.

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Breakfast: Bob’s Red Mill Organic Creamy Buckwheat Cereal with Almond Milk, Apples, and Almonds

29 Wednesday Aug 2012

Posted by in Breakfast, Cooking, Gluten Free, Healthy, Nuts, Recipe, Vegan, Vegetarian

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Bob’s Red Mill Organic Creamy Buckwheat Cereal with Almond Milk, Apples, and Almonds

I grew up eating buckwheat. My family would have it for dinner as a side dish, cooking it very similarly to rice. Often, buckwheat would be mixed with a heaping spoon of sauteed onions and topped with a chopped boiled egg. There was probably a pickle on a side.

This time, I tried a different form of buckwheat – Bob’s Red Mill Organic Creamy Buckwheat Cereal. I had it for breakfast, naturally sweetened with chopped apples.  Why buckwheat?  It’s a whole grain, gluten free, and a great source of protein and fiber.  How else would you want to start your day?


Bob’s Red Mill Organic Creamy Buckwheat Cereal with Almond Milk, Apples, and Almonds

Serves 2

Ingredients

1/2 cup Bob’s Red Mill Organic Creamy Buckwheat Cereal
2 cups almond milk, unsweetened
pinch of salt
1 apple, cored and diced
1/4 cup almonds, chopped

breakfast vegan glutenfree vegetarian buckwheat cereal recipe

Directions

1.  Combine cereal, milk, and salt in a saucepan and bring to a boil over medium high heat.

2.  Reduce the heat to low, cover the saucepan and cook the cereal for about 10 minutes, stirring occasionally.  If the cereal becomes too thick, whisk in a little bit more almond milk.

3.  Arrange half of the apples at the bottom of two serving bowls.  Spoon cooked cereal over the apples and garnish with the remaining apples and chopped almonds.

This was definitely a filling breakfast.  Had I not been on my cleanse, I would have added brown sugar and perhaps a touch of cream.  I would have also toasted the almonds.  This would be lovely with dried cherries or apricots.  Happy eating!

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Chopped Salad with Tahini Lemon Dressing: Vegan and Gluten Free Recipe

27 Monday Aug 2012

Posted by in Cooking, Gluten Free, Lunch, Recipe, Salad, Vegan, Vegetarian

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recipe salad vegan vegetarian cooking glutenfree how to cook saladThe days of poached or scrambled eggs for breakfast are temporarily on hold, as I am entering the last five days of the Vegan and Gluten Free Detox.  Instead of eggs, I have been eating quinoa with steamed kale.  It tastes a lot better than it might sound, especially with a splash of olive oil, balsamic vinegar, and a dash of red pepper flakes.

This morning I wanted something other than quinoa – cold, refreshing, and colorful.  A little bit of chopping, some whisking, and stirring, and I served two plates of Chopped Salad with Tahini Lemon Dressing in just minutes.  This couldn’t be quicker or easier, yet a perfect combination of crisp Romaine, chopped vegetables, creamy dressing and a final touch of sesame seeds.

Chopped Salad with Tahini Lemon Dressing


Ingredients
Salad
1 heart of Romaine, sliced
1 tomato, diced
1/3 English cucumber, diced
1/2 red bell pepper, diced
1 avocado, diced
1/3 cup parsley, chopped
Garnish: sesame seeds
Dressing
1 tablespoon tahini
2 teaspoons olive oil
2 teaspoons lemon juice
splash of juice from pickled banana peppers
1/2 teaspoon paprika
salt and pepper to taste
Vegan Vegetarian GlutenFree Recipe Cooking Avocado Tomatoes
Directions

1. Combine together salad ingredients in a large salad bowl.
2.  Whisk together the dressing.
3.  Gentle toss the salad with the dressing and season to taste.  Garnish with sesame seeds.
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