Tag Archives for " Vegan "

December 28, 2015

Golden Split Pea Soup

[vc_row][vc_column][vc_column_text]This variation of Split Pea soup is sure to delight you and warm you up on a chilly winter’s day. I use a combination of yams and Yukon gold potatoes to give it a little sweetness. It’s smoky and sweet and completely vegan![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5228″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text] [/vc_column_text][vc_column_text]In a soup pot over medium heat, sizzle red pepper flakes for 30 seconds. Add onion and celery and saute until onion is soft and translucent. Add herbs and spices and stir to combine. Add carrots, yam, potatoes and split peas. Stir well to combine all ingredients. Add broth and stir together ingredients. Turn up heat to high and bring to a boil. Once boiling, cover pot and lower heat to a simmer. Cook for about 45 minutes to 1 hour or until split peas are soft, stirring occasionally. Add nutritional yeast and season with salt and pepper to taste.[/vc_column_text][/vc_column][/vc_row]

Vegan Chocolate Coconut Pudding

[vc_row][vc_column][vc_column_text]Who doesn’t love chocolate pudding??? I’m not sure, but if you know someone, they need to be re-schooled in the ways of chocolate, creamy decadence. This vegan version is loaded with healthy fats, tons of flavor and zero-guilt. Spoon into some cute little cups and top with raspberries or cherries for an extra delicious indulgence.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5270″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • meat from 2 young thai coconuts
  • 1 cup cashews
  • 1 cup coconut water from thai coconut
  • 5 tablespoons raw cacao powder
  • 3 tablespoons maple syrup
  • 1-1/2 teaspoons vanilla extract
  • pinch sea salt
[/vc_column_text][vc_column_text]Add all ingredients to a high powered blender and blend until creamy smooth. If too thick, add more coconut water. Dish into dessert cups and store in the refrigerator.[/vc_column_text][/vc_column][/vc_row]
February 13, 2015

Salted Vegan Cardamom Caramel Sauce

[vc_row][vc_column][vc_column_text]We all love caramel sauce, er…well, at least I do, but I NEVER eat it because it’s loaded with refined sugar and dairy and it makes me loopy. Really!

SO, I just had to share my favorite vegan caramel sauce with you — two ways! One is plain and one has a dash of cacao for a little extra richness…as if it needs it. It’s super simple to make and all you need is a high-powered blender.

Drizzle this caramel sauce over fruit or coconut ice cream. Dreamy and Delish![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5273″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]

  • 1 cup medjool dates, pitted and soaked for 20 minutes
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond or coconut milk (more if needed for thinner texture)
  • 2 tablespoons maple syrup
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cardamom
  • Optional: 1 tablespoon cacao powder
[/vc_column_text][vc_column_text]Place all ingredients in a high-powered blender and blend until creamy smooth. Add more almond milk if too thick. Store in refrigerator in a squeeze bottle for up to two weeks.[/vc_column_text][/vc_column][/vc_row]
February 13, 2015

Raw Vegan Brownies with Goji Berries and Cacao Icing

[vc_row][vc_column][vc_column_text]Valentines day is right around the corner, and what a better way to celebrate with some homemade vegan brownie for your sweetie. Who wants store bought chocolate in a red, foil heart anyway? Not me!

You can lose with these healthy, delectable treats that are high in protein, fiber, healthy fats and antioxidants. What?? Yes, that’s right. Skip the guilt and dive right in.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5276″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”BROWNIE INGREDIENTS”][vc_column_text]

  • 2 cups raw walnuts
  • 1/2 cup raw hemp seeds
  • 1-1/4 cup pitted dates (I like medjool)
  • 1/2 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt
  • 2 tablespoons raw cacao nibs
  • 1/4 cup goji berries, soaked for 10 minutes and drained
[/vc_column_text][vc_column_text] [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”2/3″][vc_empty_space][vc_text_separator title=”CACAO ICING INGREDIENTS”][vc_column_text]
  • 2 ripe avocados
  • 5 tablespoons cacao powder
  • 5 tablespoons maple syrup
  • 1-1/2 teaspoons vanilla extract
  • pinch sea salt
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Cauliflower Cilantro Smash & Simple Mushroom Gravy

[vc_row][vc_column][vc_column_text]Cancer-fighter and versatile, Cauliflower outshines the white potato in this healthy version of the favorite traditional, blood-sugar spiking, weight gaining mashed potatoes.  Yes, we all love mash potatoes, but give these a try topped with my simple and savory mushroom gravy and you will not feel like you are missing out at all![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5543″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium size head of cauliflower, cut into florets
  • 1 can white beans, drained & rinsed
  • 2 tablespoons unsweetened coconut creamer or almond milk
  • Handful cilantro
  • ½ teaspoon sea salt
[/vc_column_text][vc_column_text]Steam cauliflower in a steamer basket until tender, approximately 5-7 minutes or so. Set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sauté garlic until soft and golden brown. Combine garlic, cauliflower, cilantro and beans in food processor fitted with the S-blade and puree until smooth. Add coconut creamer or almond milk and sea salt, and puree again until smooth. Scrape down the sides of the processor cup as needed. Serve warm with Mushroom gravy.[/vc_column_text][vc_empty_space][vc_text_separator title=”MUSHROOM GRAVY”][vc_column_text]
  • 2 tablespoons olive oil
  • 2 tablespoons brown rice flour
  • 1 yellow onion, finely diced
  • 2 cloves garlic, mince
  • 3 cups sliced cremini mushrooms or any other kind you like
  • 1 teaspoon minced fresh herbs of choice
  • 1-1/4 cups veggie broth
  • 2 tablespoons Bragg’s Aminos
[/vc_column_text][vc_column_text]In a saucepan heat oil over medium heat and whish in brown rice flour to make a roux (thick paste.) Add onion and garlic and stir to coat. Saute until translucent, stirring constantly. Add mushrooms and sauté for about 5-minutes more, or until they start to release juices. Add remaining ingredients and let gravy simmer for about 5 minutes, letting it thicken, but being careful not to burn.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


Rawmesan Crusted Zucchini Chips

[vc_row][vc_column][vc_column_text]I love me some zucchini and it’s in full force here in Santa Barbara right now. These zucchini chips are to die for. I just decided to throw them together, so the measurements may not be exact, so feel free to play with what you add to them. You will need a dehydrator for best results, otherwise bake in the oven at 450 degrees for about 25-30 minutes until crisp. Be warned, they will shrink![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5288″ img_size=”full”][vc_single_image image=”5289″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 2 large zucchini, sliced into 1/4″ rounds
  • Extra virgin olive oil
  • 1/2 cup raw hemp seeds
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
[/vc_column_text][vc_column_text]Place sliced zucchini in a large bowl and toss with olive oil to coat. Place remaining ingredients in a blender or coffee grinder and process into a powder. Sprinkle “cheese” powder over zucchini and toss around to coat slices evenly. Place on dehydrator screens in a single layer. Dehydrate overnight at 113 degrees or until crisp.[/vc_column_text][/vc_column][/vc_row]

Karma Shamrock Shake

[vc_row][vc_column][vc_column_text]Looking for a healthier alternative to that kid-favorite Shamrock Shake? Check out this delicious and vegan version I whipped up. You won’t even know the difference![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5293″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 1 cup unsweetened almond milk
  • 1/4 cup coconut water
  • 1/2 frozen banana
  • 1/4 cup cashews (I store them in the freezer, so they replace ice)
  • 1 scoop Sun Warrior Vanilla Protein Powder
  • 8 fresh mint leaves or 1/2 tsp. mint extract
  • large handful fresh baby spinach or kale
[/vc_column_text][vc_column_text]Add all ingredients to a blender and blend until creamy, green and smooth![/vc_column_text][/vc_column][/vc_row]

Raw Vegan Black Forest Cheesecake

[vc_row][vc_column][vc_column_text]Cherries and Chocolate are one of my all-time favorite combinations. Juicy, ripe, sweet cherries paired with creamy chocolate will make this amazing raw cheesecake a go-to recipe anytime you need to make a special treat. It’s perfect to take to a V-day party or make for your sweetie.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5296″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”CRUST INGREDIENTS”][vc_column_text]
  • 1 cup brazil nuts or macadamia nuts
  • 2/3 cup raw, unsweetened shredded coconut
  • 1 tablespoon cacao powder
  • pinch sea salt
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw cacao nibs
[/vc_column_text][vc_column_text]Process the nuts, coconut, cacao powder and sea salt together in a food processor into crumbs. Add maple syrup, vanilla and cacao nibs and process until mixture begins to stick together. If not sticky enough add extra maple syrup (start with 2 tablespoons.) Scrape out mixture into a 9″ spring form pan and press evenly and firmly into the bottom of the pan using your fingers. Set aside[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][/vc_column][vc_column width=”2/3″][vc_empty_space][vc_text_separator title=”FILLING INGREDIENTS”][vc_column_text]
  • 1 cup cashews, soaked 4 hours
  • 1 cup macadamia nuts, soaked 4 hours
  • 1/4 cup melted cacao butter
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut water
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon tamari or Bragg’s aminos
  • 1 cup raw cacao powder
  • 1 – 10 oz. bag frozen cherries, thawed
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Delicious Creamy Golden Milk

[vc_row][vc_column][vc_column_text]Golden Milk, made with turmeric and ginger, is used as an anti-inflammatory in the Ayurvedic tradition. Usually made with cow’s milk, I make mine with almond or coconut milk, so it’s vegan. It’s great to curb sugar cravings at night and awesome for digestion.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5299″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 1-1/2 teaspoons coconut oil
  • 1/4 tsp powdered turmeric
  • 1/4 tsp powdered ginger
  • 10 oz. of almond or coconut milk, unsweetened
  • Raw honey or grade B maple syrup, to taste
  • Freshly grated nutmeg (regular is fine too)


Chocomole’ Black Bean Chili

[vc_row][vc_column][vc_column_text]Chocolate in chili? You betcha!!! I love mole’ sauce, so I figured, why not make a mole’ chili! This delicious one-pot meal contains tons of fiber, complex carbs and protein. Throw it over some brown rice or quinoa for even more nutrition. And it will satisfy your chocolate cravings too! Double win![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”5302″ img_size=”full”][/vc_column][vc_column width=”2/3″][vc_text_separator title=”INGREDIENTS”][vc_column_text]
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, deseeded and diced
  • 1-1/2 tablespoons chili powder (I like a blend)
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons raw cacao powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • pinch red pepper flakes (leave out if you don’t want it too spicy)
  • 1 large garnet yam, peeled and diced
  • 2 carrots, diced
  • 2 cans black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1- 28 oz can fire roasted crushed tomatoes
  • 1/2 cup water or tomato sauce
  • Juice of a lime
  • 1/2 teaspoon lime zest
  • Diced avocado, for garnish
[/vc_column_text][vc_column_text]In a large pot over medium heat, saute onion, garlic and red bell pepper until soft. Add all spices and stir to incorporate the flavors. Cook for another 3 minutes. Add garnet yam and carrots. Stir to combine with spices. Cook for another 5-7 minutes. Add water, one tablespoon at a time, if mixture starts to stick. Now add beans, tomatoes and water or tomato sauce. Stir well to combine. Turn heat to low, cover pot and let cook for about 20-30 minutes or until potatoes are soft. Add lime juice and zest. Top with avocado before serving.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


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