Slice of Paradise

Hello and Happy Friday!!!

I’ve been dying to share this slice of paradise. This design was inspired out in nature, in the low desert of all places. I must have been wanting something cold and wet!

To start, I created a protein bar crust:


I followed it up with some homemade strawberry banana ice cream.

Island Layer 1

As if that weren’t enough I decided to add another layer. Pineapple banana icy on top for the background, my palette’s ready!

Island Filling2

Have fun and create a scene that will make a splash!

Island decorated

Freeze completely, allow to thaw slightly to cut and enjoy a slice of paradise!

Island PIe

Oh yum!

Island Pie1

When you cut into the pie, you will have two layers of colors!

Island Pie3

In the summer, having an ice-cold dessert can be the difference between uncomfortable and sweet bliss. I choose sweet bliss! Have a slice and cool off today!



  • 2 cup raw almonds
  • 2 tbsp chocolate hemp protein powder (or your fav!)
  • 2 tbsp coconut nectar
  • 1 cup pitted Medjool dates
  • opt: pinch of salt


  1. Place ingredients in a food processor
  2. Pulse until combined, using a spatula to push down sides as needed.
  3. Press down into in a pie dish to form the crust.

Strawberry Banana Ice Cream (Inspired by the one and only Jerry’s Nuts & Berries!)

  • small handful raw almonds
  • 4 oz filtered water
  • 7 dates
  • 1 lb frozen strawberries
  • 1 ripe banana


  1. Place ingredients in a high-speed blender
  2. Pulse a few times, mash down the sides. Pulse a few times, mash down the sides. Repeat until an ice cream is formed. Tip: Try not to blend continuously, pulse it to create air pockets.
  3. Pour on top of prepared crust.
  4. Place in freezer while creating the next layer.

Pineapple Banana Icy 

  • 1/2 fresh pineapple
  • 2 bananas
  • 10 ice cubes or so
  • dash of stevia
  • few dates


  1. Place ingredients in a high-speed blender
  2. Pulse a few times, mash down the sides. Pulse a few times, mash down the sides. Repeat until  combined.
  3. Pour on top of prepared crust.
  4. Proceed to toppings!


  • 1 orange – peeled
  • 1 kiwi – peeled and sliced
  • 1 banana – sliced lengthwise – eat the other half ;)
  • 1/4 cup sliced pineapple
  • 1/3 cup or so of fresh blueberries


  1. Use the oranges for your “sand”
  2. Use the blueberries to create the “ocean”
  3. Take the banana and place it on the sand at a curve for the “palm tree”
  4. Use the kiwi as the “palms”
  5. And the pineapple as the “sunshine”
  6. A great project for kids and adults!

Stay cool out there!

To good health and happiness,

Artistic Vegan

Fresh Quinoa Taco’s

With all the fresh produce I recently purchased I had to have some fun and play with my food. When I was growing up I loved finger foods. If I could eat it with my hands I was so happy! It turns out that love never went away.
I wanted something delicious, quick and easy for dinner this weekend so I started some quinoa in my rice cooker. I find it’s the easiest and quickest way to make quinoa. While the quinoa was cooking, I put on some tunes. It really helps the creative juices flow.
While I grooved to the tunes, I chopped up some veggies. I honestly let our food processor do the work as much as possible. It makes it quick and easy. The colors are so BRIGHT and VIBRANT! Aren’t they beautiful!
I heated some corn tortillas on the stove over low heat in my wok! It worked great since it gets so hot, who knew! I added enchilada sauce with taco seasoning to the quinoa, placed it in a warm tortilla and topped it with fresh veggies. It made 6 tacos for dinner and leftovers!
 Fresh Quinoa Tacos for dinner! Yum!

I took the leftover quinoa and fresh veggies and mixed them together. The next day I heated up the quinoa ‘n veggie mix, some tortillas, added some avocado on top and served it with fresh fruit on the side. It made 4 more tacos for a grand total of 10. Not bad! :) Economical, quick, easy and so tasty!

  • 1 cup quinoa
  • 2 cups water
  • 3 tbsp enchilada sauce
  • To taste: Taco seasoning
  • Top with favorite veggies! I used aprox: 2 avocado, 2 tomatoes, 2 serrano peppers, 1/2 yellow bell pepper, 1/4 red onion, 1 cup chopped red cabbage
  •  10 corn tortillas


  1. Add water to quinoa and cook in rice cooker. It will take about 20 minutes to cook.
  2. Meanwhile, chop fresh veggies.
  3. Begin heating corn tortillas on stovetop and cover to retain heat and moisture.
  4. Add enchilada sauce and taco seasoning to pre-cooked quinoa.
  5. Place seasoned quinoa on warm corn tortilla, top with fresh veggies and dig in!

In good health and happiness,
Artistic Vegan

I’d LOVE to hear from you! Email me at

P.S. Today I’m working on my new site behind the scenes. It’s new and fresh and much more user friendly! Pressure is on; my goal is to release the new site no later than July 4th! Once released, I’ll begin posting from the new site. Exciting! :)Wishing you all a bright week!

Who is viewing Artistic Vegan’s blog this month?

I know, I know…it’s not THOUSANDS or MILLIONS but its hundreds and I’ll take it! :)
# of veiws


It can be hard just starting out. I wonder if anyone is even interested and then I see that ALL of you are looking and it honestly keeps me going. THANK YOU for your support! Thank you for your views! Thank you for your interest!
My love goes out to you!
Artistic Vegan

Ever wonder what shopping with a vegan looks like?

It’s a different load of loot each trip depending on what you like, what’s on sale, what’s in season and what looks appealing! I did a quick unplanned stop and picked up some of my favorites. I love color this time of year so I couldn’t help but splurge on a couple of items. Instead of unloading everything to my fridge I thought I’d share what I picked up!
In order to follow a vegan lifestyle I have to supply our house with a full stock of what we love. It makes it so much easier if we have a whole bunch of options to pull from. Plus, it leads to creativity when cooking!
Lately I’ve been trying to focus on buying what sounds good, looks good, is fresh, in season and packed with nutrition and flavor. I’ve been trying to buy more whole foods and less processed foods. It does require a little more time upfront but I can already feel the benefits!
I purchased all of this fresh food for two vegans for one week of real good eating.

We’ve already been enjoying the good food! My husband made some steamed veggies last night for dinner.
I followed it up with some fresh fruit for dessert with brown rice syrup drizzled on top! :)
In good health and happiness,

Berry Beet-All Smoothie – Grab A Spoon!

Good morning y’all! I woke up so early bouncing with energy. I had to share the love! Try this awesome shake and shine from the inside out. It will make you squeaky clean, literally! Look at these stellar benefits!

I had this shake after some yoga and I felt rejuvenated and refreshed!

Berries, beets and a chunk of frozen watermelon make this shake a health sensation!
Colorful foods make me so excited!
 I suggest grabbing a spoon so you can scrape out the contents, yum!


  • 2 Bananas
  • 2 cups of filtered water
  • 1 Beet – skin removed and quartered
  • 2 cups frozen mixed berries
  • 3 frozen strawberries
  • 1 big chunk of frozen watermelon
  • 7-9 pitted dates
  • 1 Hefty scoop protein powder (I used Vanilla Hemp)
  • Sprig of lemon mint, peppermint and stevia. (really increases the flavor!)


  1. Place ingredients in a high speed blender
  2. Process on high or smoothie setting
  3. Pour and enjoy!

Best wishes for a bright week!
Artistic Vegan

P.S. Don’t you just love fresh produce? It’s so beautiful, bountiful and appealing to the eye! What’s your favorite?

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Vegan BBQ – Pulled Pork

My dad LOVES and I mean LOVES BBQ. I remember one of his favorites being pulled pork, smoked for hours until it falls apart. He loves the roadside stands wgith a smoker and a scent that will make you stop. Well dad and all other fellow BBQ lovers I have you covered with a satisfying vegan alternative!
The best part is Babe, Wilbur and little Miss Piggy are all spared! This pulled “pork” is made not form a pig but from JACKFRUIT! Say what? That’s right, Jackfruit! It doesn’t look like much at first, but have faith; it cooks into the most mouth watering meal. It’s almost too good to be true
Jackfruit is a very large fruit mainly grown in tropical climates.
It’s loaded with potassium, vitamin C, fiber, dietary fiber and fats and so much more. So how will you get some? Go to a local Asian market and buy a can. I recommend a can for less processing.
I found some at a local Vietnamese market yesterday for $1.19 a can. I ended up checking out the store and got 4 bags of food for under $25 dollars, very awesome! I’ll be back! Take your Jackfruit home and get ready to be amazed.
Open the can, drain and rinse very well. I even soaked in water for a little bit to ensure to get rid of as much vinegar taste as possible. Once done cut the center piece, kind of like you would a pineapple!
Take the jackfruit and cover in dry rub. I mixed the spices together in a small bowl and then sprinkled to cover the jackfruit. Cook for about 5 minutes or so until it becomes tender.
 Add your favorite BBQ sauce and let it simmer for 30-60 minutes.
It will start to evolve into something that looks very much like pulled pork! I was so excited I called my dad! I wouldn’t tell him what I was making lol but ended up chatting on the phone while it cooked nice and slow.
I got really side tracked on the phone, forgot I wanted to make a “Bun” and totally burnt the heck out of them! That is how cooking goes, sometimes it turns out and sometimes it doesn’t. I already mucked up the recipe anyways so this was just icing on the cake.

Thankfully our main event was not spoiled – the pulled pork! After a wonderful conversation with my dad, replacing the burnt scent with one of fragrant BBQ, I was ready to finish this bad boy.

Place the “pork” a baking sheet and bake at 400 degrees for 15 minutes to gain a more meat like texture.

After about 15 minutes it will look something like this!
I will no longer feel left out! :) I can have pulled “pork” too!
Serve on your favorite bun! In this case I served with a fresh red bell pepper and avocado! Delicious!!! No extra seasoning or sauce required!
Heck yah it’s Vegan!
Want to make some? Here is how!



  • 2 cans jackfruit in brine, drained and rinsed well with solid center pieces removed.
  • 1 red onion, minced
  • 5 garlic cloves, minced
  • Hamburger buns – or fresh veggies! (I used: 1 bell / 1 avocado)

Dry Rub:

  • 1/2 tsp + spicy red pepper flakes (I like it spicy – I used about 1 tsp)
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • dash of salt
  • dash of garlic powder


  • Favorite BBQ Sauce
  • Dash of Maple Syrup


  1. Mix together dry rub ingredients and toss over pre-rinsed and drained jackfruit. Place in medium pot over medium heat and cook for about 5 minutes, until it starts to become tender.
  2. Pour sauce over jackfruit and simmer.
  3. Meanwhile, sauté the onion and garlic until caramelized. Add to jackfruit mixture and continue to simmer for 30-60 minutes.
  4. Preheat the oven to 400 degrees. Line a cooking sheet with parchment paper and spray with a nonstick spray.
  5. Place simmered “pork” onto prepared cooking sheet and bake for 10-15 minutes. It will help create a more firm and chewy texture.
  6. Load up your favorite bun or serve with fresh veggies and dig in!

I am so thankful for good food and to be able to share it with all of you! Enjoy!

Artistic Vegan

Berrylicious Watermelon Smoothie

Good morning and Happy Father’s Day to all dads! Especially mine! ;)
Nothing says summer is here like watermelon. I love fresh, ripe watermelon that it so juicy it drips down your arm!
Start your morning off with a Berrylicious Watermelon Smoothie! This smoothie is packed with flavor, ice cold and so yummy. I recommend drinking up as watermelon is high in vitamin A, vitamin C, potassium, vitamin B-6 and more!


  • 2 cups of fresh watermelon
  • 1 cup frozen strawberries
  • 1+ cup frozen mixed berries
  • handful (6-7) dates
  • 1/4 cup raw almonds
  • Opt: Feel free to add protein powder (recommend vanilla flavor), if so add dash of water.


  1. Place ingredients in high speed blender
  2. Place on high or smoothie setting
  3. Pour in glass and top with slice of watermelon!
Have a wonderful day!
Artistic Vegan

P.S. I’ll be posting a Father’s Day special today that is INSANE! I can’t wait!

Thank you for visiting the new Artistic Vegan’s Website!

Thank you for visiting the new Artistic Vegan’s website!

At present, our web site is still under construction. We are making an effort to present you with our entire spectrum of offers as soon as possible. At this point we can provide you with information regarding vegan recipes and how to purchase my book on Amazon, search for Artistic Vegan or click on the book image below:


 Check this site later, for the full development please. In the mean time, check out my blog!

We are looking forward to hearing from you. You can contact us at our e-mail address:

If you are not familiar with our company and your first contact with us is online: We would be pleased to hear from you! Please let us know what your needs and questions are, we will be more than happy to help.

Spicy Sweet Potato Fries

I’m kind of embarrassed to say I’ve never enjoyed sweet potato fries. I recall trying them in the past but I don’t remember asking for more. I avoided sweet potatoes in general, I just didn’t like my potatoes sweet. Well let me just say, I am so thankful my taste buds have changed!!

Sweet potatoes mixed with spice and salt…sweet…salty…spicy….perfection? Possibly.

I can’t wait to grow some of these fine wonders. Why bother? For starters, they are high in Vitamin  B6, C, D, contain iron and have a good source of magnesium. Did you know magnesium has been referred to help with relaxation and stress? Check out 9 reasons to love sweet potatoes below and let the benefits speak for themselves!

In the mean time, who doesn’t love french fries? I know I do! See the recipe below!


  • 1 sweet potato sliced into 1/4″ strips
  • Drizzle of olive oil
  • To taste: Paprika, Garlic Powder, Chili Powder, Cumin, Red Pepper Flakes, salt and pepper.


  1. Preheat oven to 450 degrees
  2. Place sliced potato strips into bag with olive oil and sprinkle with spices, shake to spread over the fries completely.
  3. Spread onto greased sheet and bake for 20 minutes. Cool for 5 minutes and serve.


We made it to Wednesday. Happy Hump Day! It’s been so nice and sunny these last couple of days Jerry and I couldn’t help but squeeze in some much needed yoga. The tennis court is one of our favorite places. We are like lizards sucking up the warmth from the ground. The sun beats on our skin, the breeze cools us off, the birds sing and life is good!
To me, yoga is hard to beat. I’ve been practicing for about 6 + years and love it. At times more disciplined than others, but primarily just learning to be free and have fun with it. I think that may be the secret to life!
Yoga has helped me find strength, flexibility and peace. It’s helped me deal with stress, life issues and manage my weight. It’s helped me grow and challenged me to be better than I was yesterday. It taught me that with practice, time and patience all things are possible.
Artistic Vegan – Chef ‘n Yogini! That’s me!
My plant-strong vegan powered husband!
Veggie Power!!!
Strength, flexibility and an open heart!
100% plant based yogi power!


Taking a walk outside or doing one sun salutation is a great way to keep your blood flowing. Don’t forget to breathe!

In good health and happiness,
Artistic Vegan


Frozen Summer Berry Tart

Nothing beats an ice cold treat on a hot summer day. Why not cool off with something tasty!

The warm sun came out and inspired a new dessert. I wanted to make something sweet and healthy that represents my love for summer and all the delicious berries and not to mention my Jerry Berry. :)

Start with homemade Mixed Berry Sorbet.

Make a homemade crust from walnuts, dates, cranberries and cinnamon!

Press into favorite cookie cutter or small dish.

Top with a sliced banana and sprinkle with cranberries.

Pour the Mixed Berry Sorbet on top and freeze for 3 hours
Serve with your fresh fruit!
I couldn’t resist these deep red cherries!

Mixed Berry Sorbet

  • 1/4 cup raw almonds
  • 4 oz water
  • 1 banana
  • 2 1/2 cups frozen mixed berries
  • 7 dates
  • 7 fresh or frozen strawberries
  • small handful raw almonds
  • 2 additional dates


  1. Place all but the last two ingredients in high speed blender
  2. Pulse on and off, use a spatula to assist until a sorbet consistency is formed
  3. Add balance of ingredients, pulse a few times. This will create chunks within the sorbet.
  4. Place in freezer and create the crust

Coco-Walnut Crust

  • 1 cup walnuts
  • 4 dates
  • 1-2 tbsp coconut oil
  • 1/3 cup cranberries
  • dash of salt
  • dash of cinnamon
  • Toppings: 1 Banana, handful of cranberries


  1. Place ingredients in food processor
  2. Pulse until well combined
  3. Take parchment lined sheet, place cookie cutter on sheet. Press crust into cookie cutter.
  4. Top with toppings
  5. Take sorbet out of the freezer and pour on top.
  6. Freeze for 3 hours. Place hands around cookie cutter to warm, this will allow the dessert to slide out onto a plate.
  7. Top with fresh fruit and try to share!
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Forbidden Sushi

I picked up some black rice at the market last week. It’s referred to as Forbidden Black Rice. Legend says it was originally grown only for the emperors of China.
Some term it the new superfood! “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants,” said Dr Zhimin Xu at the Louisiana State University.
“Like fruits, “black rice” is rich in anthocyanin antioxidants, substances that show promise for fighting heart disease, cancer, and other diseases.”
 I decided to make some for lunch! I cooked the rice in our rice cooker and within 30 minutes the nutty fragrance had my attention. Once cooked the rice turns into a rich deep purple that offsets bright colors magnificently! Sushi seemed like the next right step. Before I knew it I was rolling, slicing and noshing on the most satisfying vegan sushi yet, I call it forbidden sushi! For only those seeking shall find this hearty and nutritious one-of-a-kind recipe! ;)
So let’s get down to business…what’s in it and how to make it!
Roasted Seaweed with forbidden black rice and fresh organic vegetables!
Sliced to perfection!
Served with hearty forbidden black rice!
A “V” for Vegan!
 Topped with fresh edamame!


  • 2 Roasted Seaweed Nori Sheets
  • 1 cup forbidden black rice – precooked
  • 1 cup edamame – precooked
  • 2 organic carrots – sliced very thin
  • 1/2 avocado – sliced
  • 1 jalapeno – sliced thin
  • 1 tomato – sliced thin (I used a yellow heirloom)
  • Small handful fresh mung bean sprouts
  • 1/4 cup jicama – sliced into chunks


  1. Precook rice in rice cooker and allow to cool.
  2. Cook edamame in pot of boiling water, drain and set aside.
  3. Take 1 sheet of roasted seaweed
  4. Add approximately 1/4 + cup of forbidden rice to cover the surface of the seaweed sheet leaving a little edge to roll.
  5. Add fresh vegetables. Carrots, avocado, jalapeno (opt), tomato, mung beans, and jicama.
  6. Roll carefully, slice with a sharp knife into bite sized sushi pieces.
  7. Pack 1/2 cup with rice and place in center of plate. Place sushi around the rice, sprinkle edamame and top rice with carrots for a “V” for vegan and enjoy till your heart is content!
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GF Vegan Hamentaschen (Cookies!)

What do you get when a cookie and a pie cross paths? Hamentaschen! It’s a pocket-filled cookie traditionally enjoyed with an orange poppy seed filling on the Jewish holiday of Purim.
Holiday’s aside, it looked and sounded delicious so I thought I’d try to create a modified version using a homemade gluten free flour mix. Ever since I have been dying to post this recipe! This is a NEW and total keeper in my recipe book. I had to put them in the freezer because I can’t keep my hands off them. :)
The best part is, you can mix it up and have a wondrous time creating the most satisfying delicious dessert. It makes a very large portion so they would be great for parties! I can’t wait to make our next batch. No sugar, no preservatives, all homemade from scratch!


 Roll out the dough and use a glass to make round circles
 Place round cookies on prepared cookie sheet, add filling and pinch sides to form a triangle
(I need parchment paper, but I always suggest using what you have on hand)
  Bake for 14-15 minutes, until edges are golden brown
 Enjoy each and every bite!
Try variations!


  • 3 “eggs” (Flax w/warm water)
  • 1/2 cup stevia
  • 1/4 cup brown rice syrup
  • 3/4 cup oil (I used sunflower – any vegetable oil will work)
  • 1 tsp baking powder
  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • 1 cup almond flour
  • 2 tsp cornstarch
  • 1 tsp xanthum gum
  • 1-2 tsp vanilla
  • Filling: Any pie filling, jam, jelly, nutella, chocolate chips etc!


  1. Preheat oven to 350 degrees
  2. Mix “eggs”, stevia, brown rice syrup, oil and vanilla in large bowl.
  3. Add flour and baking powder until dough forms, ensuring not to over mix.
  4. Roll out the dough on a floured surface.
  5. Use a drinking glass as a cookie cutter to make 30+ cookies!
  6. Place round cookies on prepared baking sheet
  7. Fill each with a good sized dollop of filling and pinch the 3 ends to make a triangle shape.
  8. Bake for 14-15 minutes until edges are slightly browned.
Try not to eat all at once – they are that good!!!
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