Fun and easy end of summer treat. Vegan/ Gluten free

As much as I hate to admit it summer it coming to an end, even if feels like it’s just getting started here in Southern California. This sweet treat was fun to make and just as tasty!

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The coconut cookie cups are a perfect pair with some good vegan ice cream, and the best part is they are pretty healthy! Since these yummy things are gluten free, they are made with coconut flour. This was my fist time using coconut flour and I have to admit I was a bit nervous. I scoured through numerous recipes online to find the perfect one for me. I finally came upon one that looked great, but it needed to be veganized! I was pleasantly surprised how yummy they were. The coconut flour gives them a wonderful light flavor and a great texture. Hope you’ll love them as much as we did!

Ingredients:

  • 2 Flaxseed eggs (1egg= 1 tbsp ground flaxseed, 3 tbsp of warm water, let it sit for 3 mins)
  • ¼ cup coconut oil – melted
  • ¼ cup organic sugar (or any sugar you prefer)
  • ½ cup almond milk (soy or coconut works too)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1/2 cup coconut flour

-3Directions :

1. Pre-heat oven to 375 degrees and take a muffin tin a turn upside down and with a non- stick spray lightly spry the bottom.

2. In a medium bowl, whisk together flax seed with melted coconut oil,  sugar, almond milk, vanilla, and salt.

3. Stir in coconut flour. (add more if needed) Take a spoon full of cookie dough and form it over each muffin tin. *Make sure to cover completely. Bake for 15- 20 minutes or until  browned.

4. Let cookies cool completely cool. Once they have cool down gently take them off the muffin tin.

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Fill with your favorite vegan ice cream or even use them as mini pie crusts. The possibilities are endless! Enjoy!

The Ultimate Vegan Philly Cheese Steak

This is  yummy, messy, and fun to eat! Another often requested lunch/ dinner in my house that is always satisfying. Great with a side of sweet potato fries!

Ingredients:

  • 1 Baguette, cut in about 5″ sections
  • Mariana sauce
  • 1 Onion
  • 1/2 Green pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 package of Veggie Crumbles ( I used Tofurky)
  • Salt and pepper to taste

Cheese Sauce

  • 3/4 cup unsweetened almond milk (add more if needed)
  • 6 tbsp nutritional yeast
  • 1 tbsp Earth Balance or other non-dairy buttery spread
  • 1 tbsp all-purpose flour (or other flour)
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste

Step1: Cut the onion and pepper into small pieces. With a little oil in a pan saute the onion, pepper and veggie crumbles. Put in the seasoning and heat until onion is translucent. Cut the sections of bread in the middle leaving one end attached. Toast the in the oven and keep warm.

Step2: Cheese Sauce In a skillet or pot, melt the Earth Balance over medium heat. In a medium sized bowl, whisk together the flour and milk until all clumps are gone. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire.

Step3: Spread as much mariana sauce on the bread as you’d like and top with the sautéed onion, pepper, and veggie crumble. Now pour on the Cheese!

Take a bite and grab a napkin!

Yummy Juices and Smoothies

I love making juices and smoothies in my Ninja blender. Smoothies are a great way to use that last piece of fruit of veggie you have lying around. I make these quick yummy treats when I’m rushing out the door and need a little push!

Simple Smoothie

  • 1 Banana
  • 1 Apple, cut in quarters
  • 4 medium size strawberries
  • 1/4 cup Almond Milk

Throw in a blender and Enjoy!
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Get Up And Go 7 Veggie Juice

  • 1 1/2 Tomatoes
  • 2 Celery Stalks
  • 1 Beet
  • 2 Kale leaves
  • Watercress
  • 1 Carrot (peeled)
  • Cilantro

Blend all ingredients until it’s liquified. Garnish with some red pepper flakes and a celery stalk.

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Good Morning Sunshine Smoothie

  • 1 Apple, cut in quarters
  • 5 Medium size Strawberries
  • 2 Carrots, cut and peeled
  • 1 Pear cut in quarters
  • 1/4  cup fresh orange juice
  • 3 cubes of ice

Put the carrots, apple, and orange juice into the blender and mix well for a few seconds. Throw in the remaining ingredients and blend until smooth.

 

 

 

 

Eggless Salad Sandwich

This recipe is very easy and pretty much involves no cooking at all. It’s great for picnics or school lunches for the kids. Just like an old-fashioned egg salad sandwich, just without the cruelty! 🙂

 
Ingredients:

  • 1 Package of firm silken tofu
  • Sweet pickle relish
  • 1 tablespoon of veganaise
  • 2 teaspoons cumin
  • 1 teaspoon thyme, crushed with your fingers
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 1/2 teaspoon of Himalayan Pink Salt (This is a must for that eggy taste)

Step1: Open the tofu and press out the water as much as possible. Crumble the tofu into a bowl with a fork or you can use your fingers. Toss in the seasonings and veganaise and mix together. put in as much pickle relish as you’d like (I like a lot) and mix again. That’s it!

Top on a salad or on some toast! Yum!

 

Chili and a Potato

This is a perfect meal to throw together when you just don’t have time to cook, and still want a pretty healthy meal. This is a protein packed chili with three different kinds of beans. Great for those game days!

Ingredients:

  • Russet potatoes for baking
  • 1 15 oz can of black beans (drained)
  • 1 15oz can of red kidney beans (drained)
  • 1 15oz can of white beans (drained
  • 1 14.5oz can of diced or stewed tomatoes
  • 1 onion
  • 1 green pepper
  • 2 garlic cloves (finely chopped)
  • 3/4 tablespoon of chili powder (add more if you like)
  • 2 teaspoons of cumin (I love cumin)
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1/4 tea spoon of cyan pepper. (optional)
  • Non dairy sour cream cheese (optional)

Step1: Preheat the oven to 400 degrees. Chop the onion, green pepper, and garlic and toss in the large pot. pour in stewed or diced tomatoes and then put in the all the beans. Mix together. You can add a little water if it needs more liquid. Toss in your seasonings and blend together. Put your potatoes in the oven a and bake for about 45mins to an hour (until soft) Heat the chili and let it simmer on low for about 45mins. Pour over the potato and garnish with shredded vegan cheese and sour cream.

Perfect for those days you just don’t feel like cooking.

Swiss Green Chard and Mushroom Tart

This dish was created on a “make what I have on hand” kind of day. I really didn’t want to go to the store and I had some veggies I wanted to use before they went bad. Its a great alternitive to quiche.

Ingredients:

  • 1 14 oz package of firm tofu
  • 1 medium onion
  • 1/4 cup of Tofurkey Chorizo (optional)
  • 1/4 cup of sliced shiitake muchrooms
  • 1 pie crust (vegan)
  • 1 tablespoon of cashew butter
  • 1 cup of swiss green chard
  • 1 flaxseed egg (1 tablespoon ground flaxseeds + 3 tablespoons warm water)
  • 2 teaspoons cumin
  • 1 teaspoon thyme, crushed with your fingers
  • 1 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt

Step1: Cut the onion, mushrooms, chard, and set aside. Open the tofu a press as much water out as possible. Preheat the oven to 350 degrees

Step2: Take the cut veggies, tofu, and seasoning place in a blender and mix together until everything is blended. (careful not to liquify)

Step3: After blending put the mixture in a bowl, add chorizo and the flaxseed egg. Mix. Scoop into pie crust and bake for 30mins or until it is set.

Serve for breakfast, lunch, or dinner!

Shepherds Pie

Shepherd’s pie is a classic English dish dating back years ago, and I couldn’t wait to make the cruelty free version of this one. It is hardy, filling, and a favorite around our house!

Ingredients:

  • 4-5 large potatoes
  • 1/4 package of tofurky veggie crumbles (meatless ground)
  • 2 large carrots, peeled and finely chopped
  • 1 onion, chopped
  • 1 not-beef bullion cube or veggie bouillon cube
  • 1 garlic cloves, finely chopped or minced
  • 2 tablespoons of nondairy butter (I used Earth Balance)
  • 1/2 cup of water

Step1: Fill a large pot with water (about 1/4 of the way) and turn on a high heat. You can throw a little salt in the water if you’d like. Peel and cut your potatoes into medium/small cubes. Put those in the pot.(It doesn’t matter if the water is boiling)

Step2: Preheat oven to 400 degrees. In a medium size sauce pan heat the butter until melted. Add the chopped carrots, onion, veggie crumbles, and garlic and saute until the onions are translucent. Add the water and bouillon cube and let this simmer until the carrots are soft and about half of the water has cook off. Mash the potatoes and add a little nondairy butter and milk to make it creamy.

Step3: Pour the veggie mixture into a casserole dish and then spoon and smooth the potatoes over the mixture. Place in the oven for 15mins.

Serve with The Perfect Vegan Gravy and you’ll have the perfect fall dinner!

The Perfect Vegan Gravy :)

When attempting my first vegan thanksgiving, I stumbled upon this recipe and was delighted and surprised how flavorful and traditional this gravy tasted. A must for family gatherings and dinners!

Ingredients:

  • all purpose flour
  • non dairy margarine (I used Earth Balance)
  • 1 not beef or not chicken bouillon (I used Edward & Sons) if you can’t get a hold of this you can use veggie bullion, its easy to find
  • 1 1/2 cups of water
  • 1/4 teaspoon of liquid smoke
  • salt & pepper to taste

Step1: Heat an melt the margarine in a sauce pan. Sprinkle in a little flour and with a whisk, mix with the butter until its a thick paste. (This is called making a roux.) Now pour in the water and add the bouillon cube, stir to mix everything together. When it starts to simmer lighty and slowly sprinkle in flour to thicken, add the liquid smoke and salt and pepper to taste. Keep adding flour until it is a gravy consistency.

Pour over mashed potatoes, lentil loaf, or anything you want. This gravy will have you saying yummmmm.

A simple snack…

Sometimes it’s the simple things that make you enjoy life…

Ingredients:

  • Crackers (I used that classic round cracker)
  • 1 small tomato
  • vegan cream cheese ( I used Galaxy onion & chive)
  • any fresh herbs you have on hand (I used cilantro)
  • salt & pepper to taste

Step1: Spread some cream cheese on each cracker and top with a thin slice of tomato. Add some salt and pepper and garnish with fresh herbs. It’s that simple!

LA Vegan Eats Vol. 1

Living in LA as a vegan is awesome! This place is a mecca for great vegan restaurants and tasty options. I love trying new places and food so here are some of my finds!

The Chicken Run Ranch Burger at Native Foods…Yummy!

” I AM CELEBRATING” Yep that’s the name of this dish from Cafe Gratitude. It’s a raw coconut and zucchini ceviche. Delicious!

This is the BBQ Tempeh Burger from Seed Kitchen in Venice. I go to Seed just to get this. Could be the best burger I’ve tasted! It was named a top 10 burger in the LA Times and I certainly know why! 🙂

Vegan Miso Ramen from Fresh In The Box. This little restaurant has many veggie and vegan options that are very tasty!

This one is also from Fresh In The Box. Some of the most amazing tempera vegetables I’ve ever had and a yummy cucumber salad.

This is the Gardein BBQ Chicken Pizza from Green Peas in Culver City. I work near this restaurant and was delighted to know they offer a vegan version of almost everything on the menu from breakfast to pizza!

What I like to call the NOT tuna melt with a side of roasted potatoes also from Green Peas.

Hope you enjoyed LA’s Vegan Eats!