Food, Vegan Recipes

Split Pea & Cilantro Soup w/ Herbes de Provence Tortilla

Split Pea Soup

I’ve never thought of myself as a soup person, but my veganish experiment has afforded me ample opportunities to step up my soup game and find combinations of flavors that tickle my fancy.  Sadly, I don’t remember exactly how I made this masterpiece, but it was amazing.  What I know for sure is that it involved cooking up some split peas the old fashioned way — in a pot — then blending it down in the Vitamix with cilantro and some liquid (maybe almond milk? water? I have no idea).  Next, I poured the mixture back into a pot and stirred in black beans, marinated tomatoes, apple cider vinegar and an assortment of spices. Grilled a spelt tortilla in EVOO and nutritional yeast, then sprinkled with herbes de provence.

Yeah. Fucking amazing.

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Food, Vegan Recipes

Mango-Orange Sorbet in St. Germain

First time using the Vitamix to make a frozen dessert. Came up with this organic, sugar-free, vegan sorbet cocktail .. It was ahhhhmazing!

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Summer: I salute you.

Ingredients (3-4 servings)

  • 2 cups of ice
  • 2 cups of frozen mango slices
  • 1/2 orange
  • 1 teaspoon vanilla extract
  • 4 packets of Stevia

Directions

  1. Add all ingredients to Vitamix
  2. Turn on low then set to high for 1-2 minutes
  3. Use tamper to press down ice and fruit
  4. Scoop sorbet into glass or bowl
  5. Drizzle with liquor

Used St. Germain (elderflower liquor) for my cocktails. Talk about a perfect summer drink. Yes Lawd.

Vegan Recipes

“Creamed” Spinach w/ Cashew Cheese, Grilled Onions & Chili Pepper

Creamed spinach

Made this delectable dish the other night.  Grilled onions in EVOO and added a few scoops of my homemade cashew cheese.  Poured in about a half cup of rice milk and spiced the mixture up with a touch of nutmeg and sea salt.  Tossed in a few handfuls of fresh spinach and garnished with pepper.  Served over jasmine rice.  It was so good, I almost cried.

 

Food, Vegan Recipes

Serenity Salad: Kale, Avocado, Tomatoes & Polenta

Yum
Too beautiful to eat. But I ate it anyway.

I’ve never been a huge fan of salads – unless it was a Caesar salad with lots of dressing. And if we’re really being truthful here, the the only reason I ate Caesar salads to begin with was to eat Caesar dressing.  In the past, I would buy Romaine lettuce or baby spinach because I knew I “should” eat salad.  But because I hated salad, the lettuce would inevitably go bad.

Since I began my veganish journey, I made a conscious decision to embrace all of my food preferences.  Instead of trying to force myself to like things I did not like, I simply paid attention to what my body craved.  I turned walking through the produce section into a spiritual and sensual experience.  I would literally stand in front of the piles of fruits and vegetables and practice conscious breathing until it became evident what I wanted to get.  I listened to my soul’s urge as I gazed intently at mangoes and rainbow chard.  I noticed that there were certain things I’d never tried before – some vegetables I didn’t even know the names of.  I paid attention to what I felt attracted as I mindfully touched and smelled cabbages, baby bok choy, tomatoes and radishes.  I looked at other people’s vegan recipes and asked my Twitter followers for grocery shopping advice.  When they mentioned items that piqued my curiosity, I’d try them.  If something didn’t resonate, I didn’t bother.

With regard to salads, I began to notice that I was not against all salads per se – I was against most of the salads I had made – and eaten – in the past.  I was dismayed with unimaginative salads, salads where the vegetables were not cut up into bite-sized appetizing portions, salads that were bland.  But as I became more conscious about my eating, I began to notice that there were often salads that looked and tasted quite delicious to me at restaurants or friend’s homes.  What made them so good?  Well, the house salad at my favorite Thai place incorporated delicious dressings with ingredients I love (like ginger) along with tiny bits of tofu.  Why did I like the tofu?  Well, it added a bit of dimension and texture to the dish.  Thinking about texture is particularly important for a plant based diet.  When you give up meat, you have to think more carefully about getting various degrees of crunch and chewiness into your food.  I began to see that many of my favorite vegetarian and vegan dishes in restaurants and recipes added texture with fried tofu, nuts, crunchy bits like chia seeds, peppers and so on.

So little, by little, I began to find a path toward salads that I could not only live with, but deeply enjoy.  Being a Condiment Queen means I must have sauces, spices, herbs, dressings and tiny bits on hand that I enjoy.  I realized that I really love salad leaves (cooked or raw) when they are drizzled with lemon juice.  A sprinkle of sea salt and freshly ground black pepper also makes me my mouth happy.  I also began to notice that the reason I hated most salads is because most of them are cold. I tend to like my vegetables a bit warm.  I’m not sure why, it’s just the way I am.  So in the spirit of giving myself what I want, I whipped up this half-cold, half-hot Serenity Salad, made with raw avocado and tomatoes layered over grilled kale and polenta.

Marinated tomatoes
Baby Roma tomatoes chillin’ in ACV, sea salt and lemon juice

Ingredients (2 servings)

  • 2 baby Roma tomatoes
  • 2-3 cloves of garlic
  • 1 avocado
  • 3-4 handfuls of kale
  • 1/2 lemon
  • Extra virgin olive oil
  • polenta
  • sea salt
  • black pepper

 

Grilled kale
Be careful to grill your kale on low to medium heat and stir often to avoid overcooking.

Directions

1) Marinate organic Roma tomatoes in apple cider vinegar, freshly squeezed lemon juice, along with sea salt and black pepper. Chop up one avocado. Set aside.

2) In a large skillet, grill four handfuls of chopped kale in EVOO with fresh garlic over low to medium heat. Stir frequently to avoid burning the leaves. Season to taste and set aside.

3) Slice up two servings of polenta, grill in EVOO.  Sprinkle with black pepper and a touch of sea salt.  After about 5 minutes, add in the kale and cook on low heat for another 3-4 minutes.

4) In a bowl, layer the kale and polenta with the tomatoes and avocado.  Drizzle with dressing.  I used my homemade mango-berry vinaigrette.  Devour.

Serenity Salad

Vegan Recipes

Avocado & Kale with Mango-Berry Vinaigrette

In keeping with my recent practice of re-purposing food to maximize deliciousness and minimize waste, I made this amazing mango-berry vinaigrette with the remnants of a smoothie I made in the Vitamix.  Instead of immediately rinsing it out, I decided to use this as an opportunity to make a fruity-vinaigrette, something I’ve been wanting to try for a while.  Although I’m a condiment queen, I don’t generally buy salad dressing.  In part, this is because I prefer warm vegetables to cold salads.  But when I do get a hankering for a salad, I tend to want some kind of vinaigrette, as I absolutely love the taste of vinegar.  Anyways, to make this, I simply added about a quarter cup of EVOO to the leftover smoothie, along with copious amounts of balsamic vinegar,  sea salt and black pepper.  It was so ridiculously good.  And, I got to store it in this re-purposed jar, formerly home to maraschino cherries.  Recycling this tiny jar made me very, very happy.

I am delicious. I am tiny. I am amazing. I am recycled.
I am delicious. I am tiny. I am recycled.

To celebrate my re-purposing triumph, I cut up an avocado, sprinkled it with cumin and introduced it to a handful of kale.  Drizzled it with my amazing mango-berry dressing.  And for the next 20 bites, all was right with the world.

Avocado & kale

Food, Vegan Recipes

Habanero Home Fries w/ “Cheddar” & Sautéed Spinach

One of my lifelong favorite dishes is cheese fries.  Not fancy cheese fries.  I’m talking about regular old fries smothered in cheese whiz (not even real cheese) and doused with hot sauce, ketchup, black pepper and salt.  I’m definitely a Condiment Queen.


Anyway, my current lifestyle isn’t really compatible with cheese whiz fries.  So instead, I chowed down on this wholesome version.  Chopped and fried some organic red potatoes in EVOO along with shallots, onions and garlic.  Dropped in a handful of organic spinach, a a touch of habanero sauce and a sprinkle of Daiya cheddar.  Indulgent, decadent and delicious.

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