Cauliflower Cilantro Smash & Simple Mushroom Gravy

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!

INGREDIENTS

• 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

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.

MUSHROOM GRAVY

• 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

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.

Rawmesan Crusted Zucchini Chips

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!

INGREDIENTS

• 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

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.

Karma Shamrock Shake

Raw Vegan Black Forest Cheesecake

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.

CRUST INGREDIENTS

• 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

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

FILLING INGREDIENTS

• 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

Delicious Creamy Golden Milk

Chocomole’ Black Bean Chili

Buffalo Cauli “wings”

What? Cauliflower Buffalo Wings? You bet! I got inspired by a few other recipes I saw online, so I came up with my own. Who knew there were so many vegan “wing” recipes out there!

INGREDIENTS

• 1 large head of cauliflower, cut into medium florets

Batter

Nacho “Cheese” Dip

You will never know this creamy, spicy nacho cheese dip is healthy AND vegan. Go ahead and indulge. Great for game day, or to take to a party and share with your friends.

INGREDIENTS

• 2 cups cashews
• 1 jalapeno, seeds removed from half
• 1 red bell pepper, deseeded
• 3 garlic cloves
• 1/3 of red onion
• ¼ cup lemon juice
• ¼ cup nutritional yeast
• ¼ cup tahini
• 1/2 teaspoon dry mustard
• 1/4 – 1/2 teaspoon chipotle chili powder
• 1/8 teaspoon onion powder
• 1-1/2 teaspoons sea salt
• 1/4 cup diced Roma tomatoes
• 1/2 avocado, diced
• Water

Spiced Almond Milk

This healthy, creamy treat is perfect to satisfy those nighttime sugar cravings. And it will comfort you and lull you off to sleep!

INGREDIENTS

• 10-12 oz. almond milk (unsweetened)
• 1/2 teaspoons vanilla extract
• 2 teaspoons Grade B maple syrup
• dash nutmeg
• 1/2 teaspoon cinnamon
• dash cloves

Heat gently in a saucepan over low heat until warm.

Split Pea & Parsnip Soup

The weather has cooled off and that makes me crave one thing…SOUP! I scrounged around in my cabinet and my fridge to see what was lurking. I found 2 jars of split peas, and I thought…hmmm, Split Pea Soup!

I had a parsnip on hand so I threw that into the mix, but this soup would also be awesome with a garnet or Japanese yam. I love to cook with yams, as I love their sweetness and heartiness, but I decided to give them a little break this time around.
Most split pea soup is made with ham, but this vegan version is tasty AND good for you!

INGREDIENTS

• 1 tablespoon coconut or olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 1 teaspoon smoked paprika
• 3 carrots, diced
• 1 parsnip, peeled and diced into 1/4″ cubes
• 2 cups split peas
• 6-7 cups veggie broth
• 3 dashes liquid smoke (optional)
• sea salt and pepper, to taste

Melt coconut oil in a soup pot over medium heat. Saute onion, garlic and celery until soft. Add herbs and paprika and saute for another few minutes to release flavor of herbs. Add carrots, parsnips, split peas and veggie broth. Stir well to combine. Turn heat to high and bring to a boil. Once boiling lower heat to simmer, cover pot and simmer for about 50-60 minutes or until split peas are soft and mushy, stirring occasionally. Add liquid smoke, if using and season with salt and pepper.