Chick Peas and lentils are easily two of my favorite legumes. I love their versatility in soups, pasta dishes, over rice, pureed for dips and in salads plus they lend themselves well to a variety of herbs and spices. Putting these two magical legumes together in a single dish may be the best idea I've had all year. The aromatic spices and tomato base of this soup are a perfect stage for these complementary beans to shine together. This rich dish could easily be served over rice though I found it to be ample and satisfying by itself.

Moroccan Chick Pea and Lentil Soup

3 tbsp olive oil
1 medium onion, diced
1 celery rib, diced
1 jalapeño, seeded and minced
1 1/2 inch piece of fresh ginger, grated
Pinch of saffron thread
1/2 tsp ground cinnamon
2 tsp turmeric
1 tbsp cumin
2 cups crushed tomatoes
1 tbsp tomato paste
2 cinnamon sticks
2 bay leaf
1/2 tsp sugar 
1 cup lentils, sorted and rinsed
8 cups of water or vegetable broth
2 cups of chick peas, cooked
1 garlic clove, minced
Sea salt and fresh ground pepper
Lemon wedges (optional)

1) In a large soup pot warm olive oil over medium high heat. Add onions and celery and sauté until halfway cooked. Add ginger, jalapeño, saffron, turmeric, cumin and ground cinnamon and sauté until onions are translucent and aromatic.
2) Add tomatoes and tomato paste and let simmer for a few minutes. Add cinnamon sticks, bay leaves and sugar.
3) Add lentils, water or vegetable broth and bring to a light boil.
4) Reduce heat and partially cover. Cook until lentils are al dente, about 30-40 minutes.
5) Add chick peas and garlic clove and simmer until all flavors are developed, about 30 more minutes.
6) Remove cinnamon sticks and bay leaves. Add a generous amount of fresh pepper and adjust salt according to personal taste.
7) Serve with a squeeze of lemon.

Prep Time: 10 minutes
Cooking Time: 1 hour and 30 minutes
Servings: Six hearty bowls

I'm convinced that there is no wrong way to make a soup. I rarely start out with a clear intention in mind but as I start chopping and picking ingredients out of the fridge my vision starts to come together. I often post my soup recipes so I have a rough guideline to follow the next time I'm craving the main ingredient i.e black beans, lentils, chick peas, etc... yet I rarely follow a recipe exactly as it's more important to me to use up what is available and fresh in my fridge. This latest creation was warming and full flavored, a perfect rainy day soup. I experimented with pureeing it halfway down and then adding whole black beans and also pureeing the whole thing then adding more beans and both were delicious. The consistency will be entirely up to you as I think it works any way you choose.


Spicy Black Bean Soup

3 tbsp olive oil
1 large onion, diced
5 cloves of garlic, minced
1 celery rib, diced
1 carrot, diced
2 tsp cumin
1 large jalapeño or serrano pepper, diced
1 4oz can green chilies
2 1/2 cups plus 1 cup of cooked black beans
1/2 small can tomato paste
1 tsp cayenne
1 bay leaf
4 cups of water or vegetable stock
juice of 1/2 lime
handful cilantro, chopped
sea salt and fresh pepper
1 cup frozen corn (optional)

1) Warm olive oil in a large soup pot over medium high heat. Add onions, carrots, celery, garlic and cumin and saute until onions are translucent.
2) Add hot peppers and chilies and stir together for 2 minutes.
3) Add 2 1/2 cups of black beans, tomato paste, cayenne, water or vegetable stock and bay leaf.
4) Bring to a light boil, reduce heat and simmer for 30-45 minutes.
5) Remove bay leaf. Add lime, salt, pepper and cilantro.
6) Puree according to preferred consistency. Add remaining cup of cooked beans and corn (if using) and simmer for another few minutes.
7) Serve with chopped green onions and tortilla chips.

Prep Time: 15 minutes
Cooking Time: 45 minutes to 1 hour
Servings: 4 hearty bowls

 I used to hate mushrooms. It was a vehement hate until one day when I was 21 somebody forced me to try a mushroom rosemary cream sauce. I was instantly hooked, quickly thereafter obsessed and now I can't imagine my life without mushrooms. This recipe is reminiscent of that creamy sauce that seduced me so many years ago. I'm sure there is a way to make this a delicate, silky sauce but I much prefer it potent and full of garlic.

Mushroom Rosemary Fettuccine

2 tbsp of olive oil
2 tbsp earth balance
6 garlic cloves, minced
2 cups of crimini or white mushrooms
2 cups of soy milk
2 rosemary stalks, finely chopped
Juice of 1/2 a lemon
1/4 cup of nutritional yeast (optional)
dash of cayenne (optional)
Sea salt & fresh ground pepper

5-6 ounces of fettuccine, cooked according to package directions

1) Warm oil and earth balance in a heavy skillet over medium high heat.
2) Add garlic and toss for 30 seconds.
3) Add mushrooms, stirring constantly until cooked down more than halfway.
4) Add chopped rosemary and a fair amount of salt and fresh pepper to the mushrooms.
5) Add soymilk and reduce heat to medium.
6) Once soymilk is warm, add lemon juice. This will cause the soymilk to curdle and thicken.
7) Stir in the nutritional yeast and cayenne, if using.
8) Once sauce is warmed through and lightly bubbling, add cooked fettuccine. Toss to coat, adding more soymilk if necessary. 
9) Adjust salt and pepper to taste and serve immediately

Prep Time: 10-15 minutes
Cooking Time: 20-30 minutes
Servings: 3-4

The first time I was offered nutritional yeast on popcorn I looked at my friend like he was crazy. What on earth was that weird yellow stuff and why are you putting it on my food?! Upon first taste I swallowed my words and an enormous bucket of popcorn. Ever since I have been obsessed with all things nutritional yeast (a peek through my blog will testify to this) and have been working on perfecting my popcorn recipe. I personally prefer the stove top method to the air popped variety as I prefer a bit of oil to make it richer (read: fatty goodness).

Nutritional Yeast Popcorn

2 tbsp of grapeseed oil
1/2 cup of yellow or white popcorn
a spritz of olive oil spray
1/2 cup of nutritional yeast
1 tsp of sea salt
dash of cayenne (optional) 

Place oil and kernels in a heavy pot with a tight-fighting glass lid on medium-high heat. Using oven mitts, shake pot to coat the kernels with oil. Continue shaking every 20-30 seconds, never letting it rest on the heat for more than 30 seconds.  After all kernels are popped transfer to an extra large bowl. Lightly spritz with olive oil spray and start shaking in the salt and nutritional yeast. Repeat this process as you continue shaking the bowl until all contents are evenly coated. Top off with a dash of cayenne (if using) and give it a final shake. Throw on a movie and enjoy!

Prep time: 10 minutes

So many of my recipes are born out of an abundance of ingredients I have to use before they go bad and/or leftovers that need to be combined to make a new meal. I happened to have an open container of tomato paste, crushed tomatoes, some leftover brown rice and a craving for soup and thus this creation was born. This particular combination was so warming and delicious, I plan to make it all winter long as it was simple, quick and satisfying.


Spicy Tomato Cilantro Soup

3 tbsp olive oil
1 medium onion
4 cloves of garlic
2 celery sticks including the leaves
2 carrots
1 large can of crushed tomatoes
1/2 small can of tomato paste
1 1/2 tsp of evaporated cane juice
2 cups of rice milk (or dairy-free milk of choice)
large pinch of paprika
large pinch of cayenne
fresh pepper and sea salt
2 cups of cooked brown rice (optional)
a bunch of chopped cilantro

Warm olive oil in a soup pot and add the onions, garlic, celery and carrots. Saute on medium heat with a bit of salt until fragrant and softened. Add the crushed tomatoes, tomato paste and sugar and cook partially covered for at least 10 minutes or until flavors are combined. Using an immersion blender, puree soup contents until smooth. Add rice milk, lower heat and cook for 5-10 minutes. Add dried spices and rice, if using. Cook until warmed through. Add cilantro and serve.

Servings:  5-6 large bowls
Prep and Cooking Time: 30-45 minutes

A savory gravy can pull together a simple meal and transform it into a taste explosion worthy of licking the plate. Whenever I don't feel like cooking, I usually make nutritional yeast tofu and/or mashed potatoes. These simple creations were begging for a savory topping but making gravy can be time consuming and it doesn't seem worth it for a single person meal. Enter this miso gravy. Though I love a gravy with fresh onions and garlic, I decided to create this one with a prominent miso flavor that I can whip up easily with ingredients I always have on hand. Make sure you add the miso after the the gravy is no longer boiling so you don't destroy the nutritional benefits.

Miso Gravy

1/3 cup Earth Balance (or other vegan margarine)
2 tbsp garbanzo bean or spelt flour (or flour of your choice)
2/3 cup plain rice milk (or other non-dairy beverage)
2 tbsp nutritional yeast
1 tsp soy sauce
2 tbsp white miso (or other light miso)
1/4 tsp cayenne
1/8 tsp fresh pepper
1/8 tsp dried sage
2 tsp arrowroot powder, dissolved in water (optional)

1. Heat Earth Balance in a medium saucepan over medium heat
2. Add flour and stir constantly until fully dissolved
3. Add rice milk and continue stirring until gravy thickens
4. Reduce heat to low and add nutritional yeast, stirring constantly
5. Add miso and rest of ingredients and continue to stir
6. If gravy is not thick enough, add some arrowroot powder and remove from heat
7. Serve immediately

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2-4

uOnce upon a time when I lived in Boulder, Colorado, I used to live across the street from the local vegan shop named Three Little Figs, owned by two lovely ladies. I was addicted to their ranch and was sad when not only did I move but they also closed. The owner agreed to give me the recipe and swore me to secrecy. She felt safe that I would be living all the way in Portland and couldn't possibly betray her recipe. Little did she know that someday I'd have a blog. Out of respect for her, however, I will only post the ingredients I used and not actual amounts. I did alter the recipe , naturally, so this is mostly an homage to the original.

Ranch Dressing

Silken tofu
Vegan mayonnaise
Grapeseed oil, or other neutral tasting oil
Lemon juice
Lemon zest
Apple cider vinegar
Red wine vinegar
Garlic granules
Onion granules
Dried dill
Dried parsley


Blend all ingredients together in a food processor. Refrigerate before serving.

Prep Time: 10 minutes

I recently attended a potluck with an 'un-chicken' theme, in anti-honor of National Chicken Month. Everybody made fantastic dishes such as chicken salad, chicken and broccoli bake, chicken and corn chowder, and chicken croquettes, to name a few. The versatility, originality and tastiness of the dishes presented a hell of case for giving up our innocent fowl friends. As The Spicy Vegan, I naturally had to bring a spicy chicken dish. What's better than spicy Buffalo wings? Nothing.

The idea was presented to me by the hostess Janessa, The Epicurious Vegan, and I welcomed the challenge to create one of my favorite dishes from my pre-vegetarian days, one that I missed for its delicious spicy sauce. The first challenge was figuring out what to use as a base. I went to our local Asian Market, Fubonn, and bought VegeUsa dehydrated soy protein nuggets from Taiwan. The trick to using these is getting rid of the cardboard taste. I decided to hydrate mine in vegetable stock instead of water. Next step was creating the Buffalo wing sauce. I didn't measure anything, so you will have to adjust according to personal taste

Buffalo Wing Sauce:
Frank's red hot sauce
earth balance
vegan worcestershire sauce
cayenne
paprika

I did a roughly one to one ratio of hot sauce and earth balance, followed by a healthy dash of worcestershire sauce and a heavy handed sprinkle of cayenne and paprika. I simply put all ingredients in a sauce pan and simmered them together until well incorporated. Next, I tossed my newly dehydrated wings in the sauce and marinated overnight. In the morning, I baked the marinated nuggets at 400 degrees for about 15 minutes. Then I took them out of the oven, tossed them again and baked for another 15 minutes. Once I arrived at the potluck I tossed them again and baked for another 15 minutes. You can repeat this step endlessly as it will only continue to seal in the flavor.  The final step was tossing them one last time but leaving them slightly saucy. Serve with your favorite dressing (I used a homemade ranch-- recipe to follow), carrot and celery sticks and voila! You are now ready to blow some minds.

Enjoy!

Back when I was a teenager I used to work in the mall near an Orange Julius. I was completely obsessed with their drinks, particularly the Strawberry Julius. It was always the highlight of my day yet one of the many things I gave up when I turned vegan, as they use milk powder in their blend.
This morning I was out of bananas but really wanted a smoothie. I decided to make a milkshake instead with fresh strawberries and some Temptations Strawberry Ice Cream from Chicago Soy Dairy I had in the freezer. I was weary when I took my first sip yet was more than pleasantly surprised to find that not only was it fantastic but it tasted just like the strawberry Julius drinks from my youth! I was downright giddy the rest of the day. Enjoy!

Strawberry Cleopatra
7 fresh strawberries, tops cut off
1 to 1 1/2 cups of rice milk
1/2 pint of strawberry ice cream

Blend all ingredients together, adjusting the rice milk to your thickness preference. Serve immediately.

Prep Time: 5 minutes

Every vegan or vegetarian cookbook worth owning has a vegetable stock recipe, all recommending different vegetables and styles of creating a delicious and nutritious base for soups, beans and grain dishes. I adapted my recipe to provide a versatile yet basic flavor while incorporating the types of ingredients I always have on hand. I am a fan of freezing my stock in ice trays and storing them in a gallon freezer bag for quick availability when in a hurry. If you don't have room in your freezer, you are eating too many frozen foods. You should only have ice, vegetable stock, a few back up fruits/vegetables and maybe a decadent frozen treat in your freezer.

I am not going to include the quantity of ingredients in this recipe, as I think personal preference should play a big part in your stock creation. Some may prefer a stronger onion presence, others may like the taste of fresh herbs and yet others may prefer making it saltier. Mine tends to be light on the saltiness (added by soy sauce) so I have room to modify salt in the recipe calling for stock. I never run out of places to use stock (I prefer it to water in most savory creations) so feel free to make more than what you need for a recipe and simply freeze the rest if you aren't planning on using it within 3 days. I also tend to keep a gallon freezer bag around as I cook to catch my vegetable 'scraps' such as the cut off end of garlic, top onion layer, carrot top ends, etc... I then supplement a stock with the scraps or sometimes even make the whole things with only scraps, though that tends to produce a less consistent flavor. I'll always take stock over no stock so it works for me.


Vegetable Stock

Garlic, coarsely chopped (skin optional)
Onion, coarsely chopped (skin optional)
Carrot, coarsely chopped (peeling optional)
Celery, coarsely chopped (ribs and leaves)
Bunch of parsley (stems and leaves)
Fresh thyme sprigs (dried can be substituted)
Bay leaves (I use about 3)
Black peppercorns (I use about 10-15)
Whole cloves (I use about 5-10)
Soy sauce (I use a few dashes for mild saltiness)
Nutritional yeast (I use about 2-3 tbsps)
Olive oil (optional)

1. For a richer taste, saute onions and garlic in warmed olive oil in a large soup pot for a few minutes, add carrots and celery for an additional few minutes and then add the rest of the ingredients (except soy sauce and nutritional yeast). Add water to cover by about 3 inches and bring to a light boil.
2. To cook without oil, simply place all ingredients (except soy sauce and nutritional yeast) in a soup pot, cover by about 3 inches and bring to a light boil.
3. Once vegetables are gently boiling, reduce heat and simmer partially covered for at least 45 minutes to 1 1/2 hours.
4. Add soy sauce and nutritional yeast and stir to blend well.
5. Strain the vegetables, making sure to catch all small items such as peppercorns.
6. Use the stock in soups, bean dishes, grain dishes or simply drink it warm as a nourishing and comforting beverage.

Preparation Time: 15 minutes
Cook Time: 45 minutes to 1 1/2 hour

I had a craving for a simple yet tasty rice with vegetables that could serve as a light dinner. I looked through a few recipes but none appealed to me so I created my own and I am super glad I did because this rice came out fantastic! The annatto powder gives the rice a reddish color and subtle flavoring. Preparing and cooking this dish takes a bit longer than you would expect a light dinner or side dish to take but I promise it's well worth it.

Vegetable Rice Pilaf

2 cups of long grain white rice, rinsed thoroughly and drained well
1/4 cup Earth Balance
2 tablespoons extra virgin olive oil
2 stalks of celery, minced
1 med onion, minced
2 garlic cloves, minced
1 jalapeño, seeds and stems removed, minced
1/2 cup fresh or frozen corn
1/2 cup fresh or frozen peas
1/2 cup diced baby carrots (about 10)
4 cups of vegetable stock (substitute water if necessary)
1 tsp annato powder
1 tsp salt
1 tbsp cilantro, chopped

1. Heat earth balance and olive oil in a large heavy rice pot on medium high heat
2. Add rinsed rice and cook for 10 minutes, stirring often, until it lightly begins to brown
3. Add minced onion, garlic, celery and jalapeño mixture (I used my small food processor) and cook with rice for 5 minutes, stirring often.
4. Add baby carrots and stir for 3-5 minutes. Add peas and corn and mix well.
5. Add remaining ingredients and stir until well mixed. Do not over stir once liquid has been added.
6. Brings contents to a light boil, stir one last time, lower heat to medium low and cover tightly for 25 minutes or until all liquid is absorbed. Do not stir or lift lid while rice is cooking.
7. Lift lid, stir contents and remove from heat.
8. Cover for an additional 5 minutes and then serve.

Prep and Cooking Time: 1 hour 15 minutes
Servings: 4-6

Ever since first having this simple dish at The Bye and Bye in Portland, I have become obsessed with eating it as often as possible. It's quick, easy and super tasty. There are a lot of ways to dress it up with sauces, side dishes or in a salad but I tend to prefer having it just to munch on as a snack. This a great recipe to use when you are having a tofu craving but haven't marinated anything or just want to make something fast and simple.

Nutritional Yeast Tofu

3 tbsp grapeseed oil (or other neutral tasting oil)
16 oz extra firm tofu, drained and patted dry
2/3 cup nutritional yeast
3/4 tsp of sea salt
1/4 tsp paprika


1. Slice tofu block in half lengthwise and then slice 1/4 inch thick (it'll yield about 16 pieces or so)
2. Mix nutritional yeast, sea salt and paprika in a large airtight glass container and set aside
3. Heat oil in a cast iron skillet on medium high heat
4. Spread 8 pieces of tofu in the oil and cook for five minutes on each side or until lightly golden brown
5. Use a slotted spatula to scoop out tofu, making sure most of the oil is drained (do not place on paper towel) and toss it in spice mixture. Seal container and shake until all pieces are evenly coated. Scoop tofu pieces out of mixture and set aside
6. Repeat steps 4 and 5 with remaining tofu

Although I love to cook as much as possible, every once in awhile I get home late, tired and ready to eat immediately, just like everybody else. On those days I love slapping together a fast sandwich and this particular one seems to make more appearances than the rest so I figured the recipe might be worthy of posting. After always pulling out three jars from the fridge just to make this sandwich, I finally made a dijonnaise relish that I keep handy for this particular creation. I rarely use 'fake meats' in my cooking or diet but I do have a soft spot for tofurkey and have convinced many that they wouldn't be missing much if they made the switch from cruelty turkey to tofurkey. I always use either spelt or sprouted wheat bread but you're welcome to use whatever bread you prefer.

Tofurkey Sandwich

2 slices of bread, preferably sprouted wheat
4 slices of Tofurkey deli slices (I used peppered)
1/2 roma tomato, sliced thin
1 romaine leaf, broken into smaller pieces
mayonnaise, to taste (1-2 tbsp)
dijon mustard, to taste (1-3 tsp)
dill relish, to taste (1-3 tsp)
dash of salt (optional)

1. Toast bread according to your darkness preference
2. Spread mayo, mustard and dill relish on both sides of bread until evenly distributed
3. Layer 2 slices of Tofurkey deli slices on each side of bread
4. Layer lettuce and tomatoes on one side of bread, sprinkling a dash of sea salt on tomatoes (optional)
5. Stack sides together, being careful not to let the tomatoes or lettuce fall off
5. Slice diagonally and enjoy!

Prep Time: 10 minutes
Servings: 1

Sometimes recipes are born out of boredom, extra ingredients laying around or just when I feel like experimenting. I had some leftover pineapple juice the other day and couldn't figure out what to do with it. I decided to marinate tofu! I'm a big believer in marinating (I have tofu and tempeh both marinating in the fridge right now), as I believe it makes for tasty dishes that are quick to prepare. The only secret is remembering to do it early. I tend to create my marinades while cooking entirely different dishes so I can throw it in the fridge and forget about it until I go digging through a day or two later ravenous and wanting something I can throw together fast. You can seriously throw a marinade together in less than 5 minutes, which is well worth the time considering the amazing results. This slightly sweet pineapple tofu recipe can be used to top salads, in sandwiches, served as an entree with grain or potato based side dishes or simply served with dipping sauces. I recently served it with coconut creamed corn and a pineapple soy reduction and it was absolutely delightful.

Baked Pineapple Marinated Tofu

8oz extra firm tofu, patted dry and sliced
1 1/2 cups pineapple juice
3 tbsp tamari or soy sauce
1 tbsp oil
1/4 tsp sesame oil
1 serrano or small jalapeno pepper, cut in rounds
1/2 lime, juiced

1. Cut tofu as you wish, no more than 1/2 inch to 1 inch thick
2. Mix all ingredients in an airtight container and mix well. Let sit for minimum half an hour or overnight
3. Preheat oven to 400 degrees
4. Place entire contents in an oven safe casserole dish, making sure tofu is laid out flat. Bake for 1 hour or until all the liquid has been absorbed and tofu is browned. Stir contents and flip over every 10-15 minutes to distribute marinade.

Total Prep and Cooking Time: 1 hour 15 minutes
Total Servings: 2

This is my favorite sandwich, hands down. It's nutritious, spicy, simple and delicious! I first had a version of it in Madison, WI back in 2000. I religiously frequented the restaurant where I had it and always walked away with a huge smile, shocked that a simple sandwich could make me so happy. Ever since creating my own version I have convinced many that being vegan isn't all that bad. The secret to the marinade is the liquid smoke. My life changed once I discovered that magical little ingredient. I generally prepare this marinade if I have time to kill when cooking a completely separate meal and let the tempeh sit in the fridge marinating until ready to use. I have also made this sandwich with extra firm tofu instead of tempeh. The result is a smokier, crispier more bacon-like flavor. I decided I preferred the 'meatier' texture of the tempeh but it's awesome either way.

Tempeh Lettuce Tomato Sandwich (TLT) with Chipotle Mayonnaise

Marinade:
6 tbsp tamari or soy sauce
1 tbsp vegan worcestershire sauce
1 tbsp grapeseed oil (or other neutral tasting oil)
1/2 cup of warm or boiling water
1/2 tsp liquid smoke
1 package of tempeh ( I prefer turtle island's spicy veggie tempeh), cut into 15 strips (divide into fifths then slice into thirds)

1. Bring water to a boil in a medium sized sauce pan. Reduce heat and add sliced tempeh and poach for 10 minutes to increase digestibility and the ability to absorb a marinade (optional).
2. Mix all marinade ingredients together in an airtight container. Add sliced tempeh and marinate for minimum 30 minutes, preferably overnight.

Servings per sandwich:
2 Slices of toasted bread (I use spelt or sprouted wheat)
1 roma tomato, sliced
2 romaine lettuce leaves, rinsed and torn into small pieces
2 tbsp Chipotle mayonnaise (recipe listed separately)
5 slices of marinated and fried tempeh
salt and pepper (optional)

1. Once tempeh is marinated, heat 2-3 tbsp of oil in a cast iron (or non-stick) pan over medium high heat
2. Add tempeh and cook until browned (about 5 minutes) then flip and brown the other side
3. Once cooked, place on plate lined with a paper towel to absorb excess oil
4. Spread chipotle mayo on both sides of toasted bread
5. Layer 5 slices of tempeh on one slice of bread then top with the lettuce pieces and sliced tomato. Add a dash of sea salt and fresh ground pepper to the tomatoes, if you prefer
6. Top with the other slice of bread and cut in half


Total Prep Time: 10-15 minutes to prepare marinade, 10-15 minutes to prepare sandwich
Servings: Marinated tempeh can make up to 5 sandwiches

Notes:

• If you prefer tofu, simply slice tofu into thin, 1-inch wide pieces and fry in the same way
• I've made this by baking instead of frying the tempeh and it comes out great
• When out of chipotle mayo I've had this with plain mayo and it's quite tasty served that way as well
  

I came up with this spicy spread to add a kick to my TLT sandwich (recipe to follow). I'm working on making my own chipotle sauce but in the meantime the canned variety will work. Once I crack the code on a homemade chipotle sauce, I'll post it and update this recipe. I make this dressing in large batches so I can use it in a variety of sandwiches, especially the TLT and veggie burgers. If you have other suggestions for uses, let me know!

Chipotle Mayonnaise

1 1/4 cup vegan mayonnaise
1 7oz can chipotle peppers in adobo sauce
2/3 lime, juiced
1/4 tsp sea salt
1 1/2 tbsp cilantro (optional)

Add all ingredients to a small food processor and blend until smooth

Prep Time: 10 minutes
Servings: 2 cups

Smoothies in the morning are my favorite part of waking up. I rarely eat the heavy 'traditional' breakfast foods as I find they are difficult to digest and do not give me the energy I need to start my day. Smoothies, on the other hand, are great for the digestive system, supply the fruit I need in my daily dose and leave me perfectly satisfied until lunchtime. I try to drink them with fresh fruit as often as possible but I do keep frozen fruit in my freezer for convenience and for the days I'm in a rush. On the frozen fruit days I let all the ingredients sit in the blender for 10-20 minutes so the frozen fruit can defrost in the juice. I never add ice or milk as I find it takes away from the yummy fruity goodness already in the blender. I always add ground flax seeds, which I grind in my coffee spice grinder, to incorporate essential omegas into my diet.


Strawberry Mango Smoothie

1 mango, peeled and sliced
12 strawberries, green part cut off
2 bananas, peeled and sliced
2 cups of orange juice, fresh if possible
1 tbsp ground flax meal (optional)
1 tbsp soy protein powder (optional)

Add all ingredients to blender and blend until smooth. Adjust orange juice according to thickness desired.

Makes 2 16oz drinks

This spicy potato and peppers stir fry could easily be served as a breakfast food though I ate it as a light dinner. I originally wanted to make it with tempeh but decided TVP (textured vegetable protein) would be faster and easier. You could easily make this with store bought 'ground beef', 'sausage' or tempeh or just go with the potatoes and peppers for a simpler side dish.


Green Chiles Potatoes and Peppers with TVP

3/4 cup TVP
3/4 cup boiling water
1 tsp garlic powder (though I used Goya Adobo)
2 1/2 tbsp of grapeseed oil
1/2 large onion, chopped
4 cloves of garlic, minced
1 cup of peppers, chopped (I used green, red and yellow)
1 4.5 can of green chiles
3 large potatoes, peeled and cubed (about 3 1/2 cups)
2 tbsp salsa verde
1 tsp chili powder
1 tsp sea salt
1 tsp paprika
1/2 tsp fresh ground black pepper (about 25 cranks)


1. Pour the boiling water on the TVP, mix with garlic powder and set aside for 10 minutes to reconstitute
2. Heat oil on medium high heat in a non-stick saute or stir fry pan
3. Add TVP and brown for 7-10 minutes, stirring often to avoid burning/sticking to pan
4. Add onions and cook until translucent, about 5 minutes, stirring often
5. Add peppers and garlic and continue to stir fry for another 3 minutes
6. Add the can of green chiles and stir fry for another 2 minutes
7. Add the rest of the ingredients except fresh pepper and stir until well mixed and then cover to create a steam effect to cook the potatoes
8. Lift cover and stir every couple of minutes to avoid burning/sticking to pan
9. The dish will be done when potatoes are tender, about 20 minutes
10. Top with fresh ground pepper, adjust salt according to personal taste and top with your favorite hot sauce or salsa

Total Prep and Cooking Time: About 45 minutes-1 hour
Total Servings: 5-6 side dishes or 3-4 entrees

It will soon become apparent that I am obsessed with chick peas. I eat them as often as possible in soups, salads, hummus, cooked dishes or simply by themselves. This dish beautifully pairs fragrant indian spices with tomatoes and chick peas. The list of spices is extensive, though I consider them all staples in my kitchen. I generally serve this dish over coconut jasmine rice but it would be delicious over any cooked grain of your choice.


Curried Chick Peas and Tomatoes

2 tbsp of grapeseed oil (or other neutral flavored oil)
1 med onion, chopped
5 cloves of garlic, minced
1 inch piece fresh ginger, minced or 1/2 tsp dried ground ginger
1 14.5 oz can fire roasted tomatoes with green chilies
1 14 oz can coconut milk
1 60z can tomato paste
3 1/2 cups cooked chick peas or 2 cans drained and rinsed
1/2 tsp ground cloves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cayenne
1/2 tsp fresh black pepper
2 tsp sea salt
1/4 tsp turmeric
juice of half a lime (about 2 tsps)
1/4 cup chopped fresh cilantro

1. Warm oil in a large saute pan or wok
2. Add onions and cook until translucent
3. Add fresh garlic and fresh ginger (if using) and stir for about 2 minutes
4. Add fire roasted tomatoes with green chilies and cook for 3-5 minutes
5. Add coconut milk and tomato paste and bring to a light boil
6. Stir in chick peas and all the dried spices (including salt and pepper) and cook together for 20-30 minutes on medium low heat
7. Remove from heat and add fresh lime juice and cilantro
8. Serve over rice

Notes:

• If you don't like a heavy tomato taste, cut the fire roasted tomatoes and tomato paste by half
  
• If you prefer a non-spicy version use fire roasted tomatoes (or plain diced) without green chilies and omit the cayenne
  

Total Prep and Cook Time: 45 minutes to 1 hour
Servings: 5-6 if served over rice