Friday, December 6, 2013


Cauliflower and Potato Frittata

2 new potatoes
1 tbsp coconut oil
1/2 onion, chopped
1/2 tsp smoked paprika
2-3 bell peppers, or other peppers
1/4 cup cauliflower
1 cup mushrooms, I used oyster
2 tbsp olive oil
6 eggs
3 tbsp almond milk
1/2 tsp salt


1. Heat oven to 400 degrees Fahrenheit.

2. Boil potatoes until soft, then cut into small bite sized pieces.

2.  In a cast iron pan, heat coconut oil.  Add onions and cook until soft.  Add paprika.

3.  Mix in peppers and cook for 5 minutes, then mix in cauliflower and cook for 5-8 minutes.

4.  In a mixing bowl mix eggs, milk, salt and pepper

5. In the pan add potatoes and mushrooms.  Spread all ingredients evenly into pan.  Add egg mixtures and spread evenly.

6.  Place in oven and cook for 15-20 minutes until eggs are set.

Thursday, October 17, 2013

Vegetable Paella di Farro

Having a dinner party?  This is the perfect recipe to cook.  It involves some prep time but then goes in the oven and your done.  The recipe serves 4 but you can definitely double if needed.  I really liked using farro instead of short grain white rice.  The paella ends up having a bit of bite and is much healthier.  I had rave reviews on this one!

Vegetable Paella di Farro

2 tbsp coconut oil
1 large onion, chopped
3 garlic cloves, diced
6 large peppers, mixed variety, sliced
1 tsp sweet paprika
1 tsp turmeric powder
1 tsp coriander powder
1/4 tsp chili powder
1-2 tsp salt
2 small zucchini, sliced
1 1/2 cups farro
4 cups vegetable stock
1 cup kalamata olives, pitted
1 cup artichokes, canned or from a jar, quartered
2 tbsp parsley, chopped
1 tbsp cilantro, chopped


1. Preheat oven to 350 degrees Fahrenheit. In a oven safe very large pan heat coconut oil.  Add onion and saute until soft.  Add garlic and cook for 1 minute.  

2. Mix in peppers and all spices and cook until soft.  Mix in zucchini and farro then add the vegetable stock and bring to a boil.

3. Place in oven and cook for 1 hour and 20 minutes, do not mix.  Try farro, it should be soft but have a little bite.

4.  Take out of oven and mix well cover and let cool for 10 minutes.  Add olives, artichokes, parsley and cilantro and mix.  Serve immediately.  

Monday, October 7, 2013

Banana Buckwheat Pancakes

Banana Buckwheat Pancakes

1 cup buckwheat flour
1 cup whole wheat flour, or other flour of choice
1 tsp baking powder
1/8 tsp salt
2 cups coconut milk
1/2-1 cup soy milk, or other milk
3 bananas
2 eggs
1 vanilla bean, seeds scraped out


1. Mix all dry ingredients together.

2. Whisk all wet ingredients together.

3.  Mix wet and dry ingredients together.  Add more milk as needed to get a nice constancy.  If you run the whisk through the batter and the lines only stay for 2 to 3 seconds your batter is the perfect constancy.

4. Cook with coconut oil on a griddle pan.  Load with jam yogurt.

Jam yogurt

1 cup good quality yogurt, not the non-fat type
4 tbsp jam, we used cherry jam

1. Mix together in a bowl and load onto pancakes.

Thursday, September 26, 2013

Loaded Miso Soup

Vegan Mofo

This recipe is super delicious, filling and easy.  You can add any seasonal vegetables.  Pretty much anything will work. I even used brussel sprouts last time.   Go home and make it, seriously.

Loaded Miso Soup

2 tsp coconut oil
1 leek, cut crosswise
1 turnips, cut crosswise
1 small potato, cut into bite size pieces
1 jalapeno, diced
1/2 cup broccoli cut into florets
1/2 cauliflower cut into florets
6 cups filtered water
3 tbsp white miso paste
2 tbsp tamari, or soy sauce
1 tbsp rice vinegar


1. Heat oil in a heavy soup pot.  Add leeks and cook for 5-8 minutes.  Add turnips turnips, potato, and jalapeno.  Cook for 5 minutes.  Add broccoli and cauliflower and cook for a couple of more minutes.

2. Add water and bring to a boil.  Then simmer for 20 minutes.

3. Using a ladle scoop out hot water and mix in miso paste until well combined.  Add miso mixture to soup with tamari and rice vinegar.  Taste and add more miso paste if needed.  Let cool slightly and enjoy!

Tuesday, September 24, 2013

Asian Swiss Chard Greens

Vegan MoFo

We just went to Chicago this past weekend.  I packed this as our dinner.  It was super satisfying and great cold.  I have made this several times and it never disappoints.

Asian Swiss Chard Greens

2 bunches swiss chard
1 tsp ginger, grated
2 tbsp tamari
2 tbsp sesame oil
1 tbsp honey
1 tbsp walnut oil
1 tbsp brown rice vinegar
1 garlic clove, crushed 
1 chili, minced
1 tbsp sesame seeds
1/4 cup raw cashew nuts

1 pack soba noodles


1. Wash and removed stems from the swiss chard.  The easiest way to do this is to hold the end of the stem and pull down the stem removing the leaves gently.  Then roll the leaves lengthwise and slice make thin strips.

2. Mix all the ingredients for the sauce together and pour over greens.  Using your hand mix everything together.

3.  In a pan toast sesame seeds for 1-2 minutes.  Repeat with cashew nuts.  Mix into swiss chard mixture.
4.  Cook soba noodles per package directions.  Top with greens.

Monday, September 23, 2013

Low Down on Steel Cut Oats

Oatmeal has always been considered to be a healthy nutritious breakfast.  Back when I was a kid I would get the instant kind that had all different kinds of flavors.  I loved it as a kid but now with more education I understand that this is a huge difference in the Quaker box and less proccessed oats. 

Steel Cut Oats:

Steel cut oats are the most minimally processed type of oat cereal.  Because of the minimal process they retain more nutrients then other more processed brands.  When buying oats make sure that they are organic with no added sugars and as minimally processed as possible.  Although I love eating steel cut oats for breakfast, old fashioned rolled oats are still a good source of fiber and nutrition as long as they are good quality. 

How to Cook Steel Cut Oats

1 cup steel cut oats
3-4 cups filtered water, you can replace 1 cup with almond milk or other milk substitute if you would like


1. Cook on stove top for 45 minutes until soft, add more water if needed.  If cooking a pressure cooker, add 3 cups of water and cook for 7 minutes. 

Banana, peaches, walnuts, flax seed oil, maple syrup
Strawberries, pecans, honey, hemps seeds
Coconut milk, dried cranberry, banana, almonds

Thai Sweet Chili Sauce


Thai Sweet Chili Sauce

3 green onions, chopped
2 cups water
2 thai chili, chopped
6 cloves garlic, chopped
1 tbsp crushed red pepper
4 tbsp rice vinegar
1 cup sugar


1. Place all ingredients except sugar into saucepan.  Bring to a boil then simmer.

2.  Add sugar and cook for 25 minutes.

3. Let cool and blender in a blender.  Place in glass jar and store in the refrigerator for up to 6 months.

Beet and Radish Kale Salad

Vegan Mofo

Beet and Radish Kale Salad

2 beets
1-2 bunches of kale
5-6 radishes, sliced thinly with a mandolin
1 apple, julienned 
1/4 cup almonds chopped

4 tbsp extra virgin olive oil
2 tbsp very good quality white balsamic vinegar, the sweeter the better
1 tbsp regular white balsamic vinegar
1 tsp mustard
1/2 tsp salt
cracked black pepper


1. Heat oven to 350 degrees Fahrenheit.  Peel beets and wrap in tin foil.  Cook for about an hour.  Once cooled cut into bite size pieces. 

2. Mix all ingredients for dressing.  Cut kale into bit size pieces, removing the stem.  In a mixing bowl add kale and dressing and using your hand massage the kale until soft.

3. Add remaining ingredients and mix well.  

Wednesday, September 18, 2013

Kimchi Stew

Vegan MoFo

Kimchi Stew

2 tsp coconut oil
1 small onion, diced
1 cup kimchi
2 tbsp gochujang, or 2 tbsp miso paste and 1/2 tsp crushed red pepper
1/4 cup kimchi juice
3 carrots, julienned
1/2 zucchini, juliunned
2 tbsp tamari
5 cups water
1 package firm tofu
2 cups cooked brown rice


1. In a soup pot heat oil and add onion.  Cook until soft then add kimchi and cook for about 5 minutes.  Mix in gochujang or miso paste and red pepper.

3.  Add kimchi juice, carrots, zucchini and tamari and cook for 3 minutes.  Add water and bring to boil. Simmer for 30 minutes.  Add tofu and then let cool.

4.  In a bowl add cooked rice then ladel some soup into it.

Homemade Gochujang

3/4 cup white miso paste
.5 ounce red pepper powder, korean
4 tbsp sugar
6 tbsp tamari
1-2 tbsp water, if needed


1. Place all ingredients except water into pot and cook for 20 minutes.  Add water if mixture start sticking.  Let cool and store in refrigerator.

Sunday, September 15, 2013

Pico de Gallo

Pico de Gallo

Vegan MoFo #9

Going to a fiesta?  Bring this easy and delicious salsa.  We ate in during our picnic and it did not disappoint.

Pico de Gallo

3 tomatoes
1 onion
1 red onion
4 tbsp cilantro
2 limes, juiced
3-4 tbsp olive oil
salt and pepper


1. Chopped all ingredients into small pieces.

2.  Mix together and dip with your favorite chip or cracker.

Friday, September 13, 2013

Homemade Napa Cabbage Kimchi

Vegan MoFo #8

This is the easiest kimchi recipe I could muster up.  Traditional kimchi uses fish sauce and soaks the cabbage in a salt bath overnight.  Also the kimchi ferments for weeks. I don't find all this necessary as I am a quick fix kinda gal. This version only takes a day or two or longer depending on your taste.  It keeps in the fridge for months so feel free to double the recipe.  I have great plans for the kimchi, I'm thinking kimchi type stew, kimchi pancakes, kimchi friend rice.  That is if I can stop myself from eating it straight out of the jar.  Mmmmmmm....

This recipe is vegan and gluten-free

Homemade Napa Cabbage Kimchi AKA paechu kimchi

1 head large Napa cabbage, outer layer removed
5 green onions, sliced
3 carrots, julienned or grated
1 green apple grated, you may omit if you like
5 inch piece of ginger
3 tbsp chili flakes, or kochuaru (Korean chili powder) if you can find it
3 tbsp sea salt
1 tbsp tamari or soy sauce if not gluten-free
4 garlic cloves


1. Cut cabbage lengthwise in half, then cut crosswise in 1 inch pieces.  In a large mixing bowl add cabbage, green onions, carrots, and apple.

2.  In a food processor add remaining ingredients and processes.  Add this mixture to the mixing bowl.

3.  You'll have to get your hand dirty with this one and you may need gloves.  Using your hands massage all ingredients together.  The cabbage will start to soften and liquid should start developing.  I would take at least 5 minutes to really getting everything nice and soft.  

4. Leave the mixing bowl out for about 1 hour.  Mix once more and place into glass jars pushing the kimchi down to omit air pockets.  There is no need to sterilize the jars before hand.

5. Leave out on the counter for 1-3 days.  Taste everyday, pressing the ingredients down. I usually like mine the second day. Once you like the taste put the the fridge and keep for 3 or more months, but mine never last more then 2 weeks.  

More yummy Kimichi recipes to come!!!

Thursday, September 12, 2013

Gluten-Free Vegan Loaf of Bread

Vegan Mofo Recipe #8

This magic loaf of bread is so good.  I have made it numerous times and it usually doesn't last very long.  It's perfect for breakfast with a little bit of jam or with some avocado and sliced radishes.  My sister in law, KK is gluten intolerant and this amazing loaf of bread is perfect for her.  When she tried it she was super excited.  Honestly, it's that good.  This recipe is copied pretty much verbatim from  There is not\ need to change it because it's pretty perfect.  You can always change out the hazelnuts with pecans or almonds.  I have also add some cranraisins before as well.  You can play with this recipes add a few things here and there but do not omit the psyllium husks.  They keep the loaf together.  Hope you enjoy this as much as my family does.  

"Life-Changing Loaf of Bread"

1 cup sunflower seeds, you can also do have pumpkin seeds
1/2 cup flax seeds
1/2 cup hazelnuts, almonds or pecans
1 1/2 cup old fashioned rolled oats
2 tbsp chia seeds
4 tbsp psyllium seed husks
1 tsp sea salt
1 tbsp maple syrup
2 tbsp melted coconut oil
1 1/2 cups water

1. In a loaf pan combine all dry ingredients.  In a mixing bowl combine all remaining ingredients and combine to loaf pan.  Make sure to stir evenly and smooth the top of the mixture with a spatula. Set mixture aside for at least two hours to let the water soak up the ingredients.
2. Preheat oven to 350 degrees Fahrenheit.  Placed loaf in oven and cook for 20 minutes.  Then removed from oven and using a small spatula removed loaf from pan.  Place on a cook sheet and back in the oven for another 20-25 minutes.  Loaf is done when is sounds hollow inside.
3. You can store the loaf in the refrigerator.  It toasts beautiful.  If you can keep your hands off it for long enough the loaf keep sliced pieces in the freezer.


Wednesday, September 11, 2013

The Bomb Baba Ganoush

Vegan Mofo Recipe #7

This Recipe is vegan and gluten-free

My sister in law, KK, visited us this past week.  We had a blast eating out, sitting on the beach, and doing my favorite thing on Sunday, people watch in Dolores Park.  The park itself is a very entertaining place.  We made a few picnic items to bring with us one of which was the smoothest, creamiest baba ganoush.  I adore eggplant and babe ganoush is a great way to eat it.  On crackers, corn chips, or even by the spoonful I'm obsessed.

The Bomb Baba Ganoush 

2 eggplants
1/4 tahini paste
2 garlic cloves
1 lemon, juiced
1/8 tsp chili powder
Salt/Pepper to taste


1. Heat oven to 400 degrees Fahrenheit.

2. Poke the eggplant with a knife or fork several times (this is so the eggplant doesn't explode).  Place in the oven and cook until soft for 35-40 minutes.

3.  Remove from oven and let cool in the refrigerator.  I like to leave them standing up to drain the liquid that eggplants have.  Usually this liquid can be quite sour.

4. In a food processor, process tahini, garlic and lemon until smooth.  I think doing this first really gets the baba really smooth.

5. Scrap the insides of the eggplant and add to the tahini mixture.  Processes until smooth  Season to Taste. Top with chili powder and some olive oil.

Monday, September 9, 2013

Almond Pulp Ricotta Veggie Lasagna

Vegan MoFo Recipe #6

I really do not like wasting things.  I am a big believer of trying to use every part of the vegetable, for example I stick my beet greens into smoothies.  This is an aaahmazing way you use almond pulp.  I have made this various times and always get the same response, are you sure there is not cheese in here?  You can use the almond pulp for a lot of different ricotta recipes.  I use it in a veggie lasagna with no wheat just veggies stacked up.  So good!

This recipes is vegan and gluten-free 

Almond Pulp Ricotta 
1  cup almond pulp
2 cloves garlic
1 1/2 tbsp Miso paste
1 tbsp tahini
1 tsp tamari, or soy sauce
1 tbsp fresh lemon juice
2 tbsp nutritional yeast
1-2 green onions chopped 
2-3 springs rosemary
1 tbsp chopped thyme
1 tbsp chopped parsley
salt and pepper to taste


2 small to medium eggplant, sliced thinly longways 
2 zucchini, sliced thinly longways 
1 cup mushrooms
2-3 cups pasta sauce,  I had some homemade in the freezer but any will d
1/2 onion sliced
1 tbsp nutritional yeast


1. Heat oven to 400 degrees Fahrenheit.

2. For pulp placed all ingredients into food processor and process until smooth.  Taste and correct seasoning.

3.  Grill eggplant on a grill pan until just soft, you can do this for the zucchini as well but not necessary.

4.  Stack the lasagna.  Sauce, eggplant, ricotta, zucchini ricotta, repeat.  I placed mushrooms in the mix in one layer.  After your finished top with the sliced onion and nutritional yeast.  Place in the oven and back for 40-45 minutes.  Let cool.  

Saturday, September 7, 2013

Loaded Broccoli Quinoa

Vegan MoFo Recipe #5

This recipe is: Vegan and Gluten Free

I made this salad twice in one week.  We also took it camping and it was delicious and super filling.  I really liked the idea of making broccoli pesto.  Super yummy!

Loaded Broccoli Quinoa   

3-4 broccoli heads, cut into florets
1/2 cup almonds
1/4 cup olive oil or more
salt and pepper to taste
2 1/2 cups cooked quinoa
1/4 cup flame raisins
1/4 - 1/2 tsp salt


1. Put 1/4 cup - 1/2 cup salt in a medium sized saucepan. Bring to boil.  Blanch broccoli for about 2 to 3 minutes.  You do not want to completely cook the broccoli just cook a little bit to take the bite off. After you blanch the broccoli, drain, and put broccoli into an ice bath for a few minutes.

2. To make the pesto in a food processor place 2/3 of broccoli and almonds and pulse till smooth.  Add olive oil, salt and pepper, and blend.  Correct seasoning.

3. Cut remaining broccoli into small bite size florets.  Mix all the ingredients together and serve.

Friday, September 6, 2013

Tahini Slaw

Vegan Mofo Recipe #4

Tahini Slaw

3 tbsp tahini
3 lemons juiced
2-3 tbsp water
2 small garlic cloves
2 tbsp maple syrup
1 tbsp shoyu, soy sauce or tamari
2 tsp ginger
salt and pepper to taste

1 kohlrabi, or you can use radishes
1 carrot
1 zucchini
1/4 red cabbage
1 head of butter lettuce


1. Place all ingredients in blender and blend till smooth.  Add more water, constancy should be a bit runny.

2. With a mandolin or sprilazer, cut all the salad ingredients except lettuce and cabbage.  Chop cabbage in thin small pieces.  Mix these ingredients and dressing together.

3. Place on top of butter lettuce.  You may season the lettuce with olive oil, salt and pepper.

Thursday, September 5, 2013

Mediterranean Eggplant and Zucchini Stew with Creamy Polenta

Vegan MoFo Recipe #3

Mediterranean Eggplant and Zucchini Stew 

2 large eggplant, or 4 small, cut into cubed bite size pieces
2 tsp of salt, more to taste
2 tbsp coconut oil
1 1/2 onion, chopped
1 tsp sweet paprika
1/2 tsp turmeric
1/2 tsp coriander powder
2 garlic cloves
1/4 cup white wine
3 zucchini, sliced into large pieces
2 bell pepper, chopped
2 cups water, or vegetable stock
1/2 lemon juiced
1 tbsp olive oil
1 tbsp parsley
Fresh crushed pepper


1. In a large bowl add eggplants and stir in a 2 tsp of salt.

2. Heat up coconut oil, then stir in onion and cook till clear.  Add spices and garlic and cook until fragrant, about a minute or two.  Add wine a cook until half has evaporated.

3.  Add zucchini (remember to keep the pieces quite large), pepper, and salted eggplant.  Cook for 5 minutes stirring frequently. Add vegetable stock or water and cook on low for about 30-35 minutes.  Check frequently.  Adjust seasoning and serve on top of creamy polenta.

Creamy Polenta

3 cups vegetable stock
1 cup polenta
1 cup almond milk
*** 4 tbsp feta cheese, if you want it more creamy and are not vegan


1. Boil vegetable stock.  Add polenta and stir frequently.

2. Once the liquid has evaporated add almond milk 1/2 a cup at time.  Stir frequently until polenta is creamy, about 35 minutes.

3. If using, stir in feta cheese at the end.

Wednesday, September 4, 2013

Zucchini and Spinach Indian Curry

Vegan Mofo Recipe #2

Curries are one of my favorite things to eat.  A couple of weeks ago I want to an indian restaurant in San Francisco.  The food was delicious and I left so happy.  However, the next day I felt completely bloated.  My face felt like a balloon.  I'm not sure what they use in there curries, maybe a lot of salt or MSG, but it made me feel horrible.  This is a great recipe to use when you need your next Indian fix.  You can use any veggies you have lying around.

Zucchini and Spinach Indian Curry
1 tbsp coconut oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 chili powder
1 jalapeño. sliced thinly
1 tbsp grated ginger
2 garlic cloves chopped
1 large onion, chopped
1/4 cauliflower, cut into florets
1 zucchini, chopped
1/2 cup water
1 large tomato, chopped
3 cups spinach
1 tbsp chopped cilantro 
Salt and pepper to taste


1. Heat oil in a large pan.  Add cumin seeds, turmeric, chili powder and cook for 30 seconds until fragrant.  Add jalapeño, ginger and garlic and cook for 1 to 2 minutes.

2. Mix in onion and cook until translucent.  Add cauliflower and zucchini and mix together cook for 1 minute.  Mix in water and bring to a boil.  Add tomato and cook for 20-25 minutes.

3.  Right before finished mix spinach.  Add cilantro and correct seasonings.