View Post

POLENTA CRUSTED BBQ TEMPEH BOWL

BROWN RICESTEAMED CARROTS WITH MIYOKO’S VEGAN BUTTERMarinate: Soy sauce, water, ginger grated, 2 cloves garlic minced, dash maple syrupCornmeal: Add spices, thyme, oregano, cumin, crushed chili peppers, saltMarinate the tempeh for at least an hour, do all your prepping and cook the rice and have carrots ready to cook towards end. Drench in the cornmeal and you can either bake, …

View Post

VEGAN IN NEW YORK, WHAT THE BEAUTIFUL CITY!

I’d forgotten how gorgeous New York was! Hanz, my son, graduated Fordham University this summer and he decided to move to Los Angeles. This trip was a bit of relaxing, eating vegan food, moving him out of his Bronx apartment located near the college, and a quick fur protest at Dolce and Gabbana with a new friend Royce, with help …

View Post

Savory Mediterranean Avocado Toast

Polenta Sourdough ToastMiyoko’s Creamery Sun-dried Tomato Vegan CheeseAvocadoPiquilo Spanish PeppersTomatoPan roasted Chickpeas with Marash PepperBasil PestoBlack Olive Tapenade Garnish: Rallis Olive Oil, Garden Fresh Oregano, Fresh Thyme, Urfa Black Pepper Toast and layer with the above ingredients! You could just use Avocado, and artisan vegan cheese, chickpeas, some greens, like arugula or sprouts. I’m so grateful to have a local …

View Post

BEST VEGAN COCONUT CHICKPEA VEGGIE CURRY

RAINY NIGHT CURRY Organic Vegetables:1/2 Onion Slivered and diced smaller4-6 Cloves Garlic minced1 tbs. Ginger diced small3-4 Large Carrots, peeled, chopped diagonal small1/2 head of Cauliflower cut to small crowns1 Cup Potatoes peeled, quartered small1 Cup Green Frozen Peas 1 jar Jovial Chickpeas sautéed separately SPICES 1 tbs. Tumeric/Black Pepper groundedMalton Salt1- 1/1&2 tbs. Yellow Curry Powder2 Cinnamon Sticks1 tsp. …

View Post

Vegan French Toast with Wild Blueberry Compote

4 Slices of Sourdough The Vegg French Toast Mix WILD BLUEBERRY COMPOTE1/2 to 1 cup Wild BlueberriesWater and dash of syrup Heat blueberries in saucepan, add small amounts of water until you get them to melt a little. Serve warm. MAPLE SYRUP INFUSION Miyoko’s Vegan Butter melted in pan Cinnamon Runamok Bourbon Maple Syrup Just eye amounts of what you …

View Post

Katrina’s Dreamy Cinnamon Swirl Banana Bread

1 cup Coconut Sugar 1 cup Melted Butter; 2 sticks Earth Balance Vegan Butter2 Vegan Eggs brand *Neat Egg1 tsp Vanilla Extract2 Cups All-Purpose Flour1 tsp Moonjuice Probiotics and Maca Powder* 1 tsp Baking Soda 4 ripe Bananas/ mashed Cinnamon Swirl 2 tbs. Cinnamon2 tbs. Runamook Maple Syrup2 tbs. Vegan Butter Preheat oven to 350 degrees. Lightly grease loaf pan. …

View Post

Beautifying Mineral “Bone” Broth With Escarole

Dried mushrooms 6 White Mushrooms quartered 3 -4 Carrots sliced diagonally 1/4 cup leek sliced with green parts 1 Red Onion Sliced 1 slice Hannah Sweet Potato 2 stalks Celery diced Handful of Fresh Thyme2 Kombu Strips1 Large head of Escarole In a soup pot fill almost to top considering the vegetables adding water, bring to boil, all the while …

View Post

Collard Wraps with Veggies and Delicious Dill Tahini Sauce

CollardsYellow Bell Pepper Sliced1 Carrot sliced diagonally Miyoko’s Creamy Chive CheeseSliced Purple CabbageMisha’s Kind Foods Jalapeno, Habanero, Strawberries Cheese DILL SAUCE 1/2 Cup TahiniWater1 Lemon Juiced1/4 cup Dill leaves chopped Blend, add salt to taste, and adjust water for perfect consistency. Lay out collard greens on large plate, layer with your favorite nut cheese, carrots, bell peppers, and top with …

View Post

Tropical Lush Tomato Salad

1 Large Yellow Heirloom Tomato1 Red Heirloom TomatoAvocadoSliver Red Onion4 Strawberries Dressing: Lemon1/4 Shallot dicedRallis Olive OilFresh OreganoSalt Wisk Lemon, evoo, shallot, salt, oregano together and cover a little at bottom of dish, layer the top of the tomatoes dish with the rest of dressing. Garnish with more dressing, dried pineapple rings, edible flowers such as marigolds.

View Post

BEST Vegan Wild Mushroom Stroganoff

SOUR CREAM 2 cups raw cashews 1&1/2 Lemon juiced Splash Apple Cider Vinegar 1 cup water 1 tsp. Nutritional Yeast Salt Combine in blender, adjust flavorings and water as to the consistency you’d like. WILD MUSHROOM STROGANOFF 4 -6 cups Wild Maitake Mushrooms* remember they shrink! 4 Large White Mushrooms sliced 4 Cloves Garlic minced 1 small Onion/1 small Shallot …