Last week I created a brand new recipe that was so out of this world, I made it again shortly thereafter. Sesame Soy Tofu Noodle Bowl! A bowl of vermicelli noodles are tossed in a sauce made of tahini, lime, soy and hot sauce, it is surrounded with tofu that has been marinated in that sauce with the addition of sesame seeds and topped with roasted peppers and onions. OH MY GOSH, this meal is so flavorful! I'm so pleased with the results I think you will be too. This recipe is below and is also featured in my very first "What I Eat in a Day" series, featuring everything I make for Gerald and I from breakfast all the way to dinner. It has full recipes and I appear from time to time. The first time I heard about this was from a girl in Mazatlan, she said she loves watching what vegans eat and prepare. One year later, I finally checked it out and decided to dive into the stream of videos on YouTube. Enjoy! With love, Christa
1 Block Firm Tofu - Drained
1 Cup Chopped Onion
3/4 Cup Chopped Bell or 1 Small Bell Chopped (color of choice)
2 Bundles of Vermicelli Noodles
1 Tbsp Soy Sauce (Use Tamari for Gluten-Free)
1/2 Tbsp Hot Sauce
1/2 Tbsp Tahini
1 Tbsp Lime Juice - Freshly Squeezed
1 Tbsp Sesame Seeds
2 Tbsp Soy Sauce (Use Tamari for Gluten-Free)
1 Tbsp Hot Sauce
1 Tbsp Tahini
2 Tbsp Lime Juice - Freshly Squeezed
One of my favorite recipes from my latest cookbook, The Artistic Vegan Cookbook: An Alchemical Transformation, is the Tahini Lime Cashew Cheese, I modified it ever so slightly to make it even cheesier with the addition of Nutritional Yeast and a little extra liquid to make it into more of a sauce, dip and after refrigerated a spread. Enjoy this in as many ways as you want! Get the recipe below or in the video.
Tahini Lime Cashew Cheese Sauce & Spread
1/2 Cup Cashews
2 Tbsp Lime Juice - Freshly Squeezed
1/4 Cup Filtered Water
2 Tbsp Soy Sauce (Tahini for Gluten-Free)
2 Tbsp Tahini
1/4 Cup Nutritional Yeast
Soak the cashews for 4+ hours, or in hot water for 10 minutes. Once soft, drain, rinse and place all of the ingredients in a blender. Blend until smooth. Use in as many ways as desired. Below is a pic of how we used it! This recipe doubles well and may be stored in the fridge in a sealed container.
I am so excited to share this video with you. I've been sitting on it, refining it, modifying the tunes to get the right vibe and am ready to push "publish". I'm slightly nervous, for the very first time, I appear on video for ArtisticVegan.com! I am usually so comfortable in my home, husband and cat nearby, typing behind my computer - nobody sees me or hears me, other than through text, perfect for my personality type. This is my stealth mode. Yet, I have had it on my heart to let you hear my voice or see me. So, please watch the short video, it is a whopping 10 seconds or less that I appear, LOL, baby steps. I dream of offering more and so it shall be. This video shares a few tips I've learned along the way to make traveling simple and healthy. It also shows a couple meal ideas, recipes and what we ate while eating out. Check it out and get the tips below.
Tip 1: Get Fresh Local Produce
Tip 2: Bring Dry Goods
Tip 3: Use the fresh produce and dry goods to make fresh, healthy meals in your room.
Our room did have a kitchen, which really helped, if you don't a hot plate, a pot, utensils, couple of dishes (bowls/cups/spork/knife), and food processor can go a long way. Hope you find this helpful and you have healthy travels!
Fresh tomatoes, onions, garlic, spices and herbs are blended together to making a simple sauce. Once heated the flavors and color are enhanced creating a deep red sauce. Mix the sauce with cooked spaghetti noodles and add steamed seasonal vegetables on top for a delicious plant-based meal. Watch the video or get the recipe below.
200 grams Spaghetti Noodles
Homemade Sauce Made Easy in a Blender!
4 Cups Tomatoes (Roma, Large or Cherry)
1 Cup Chopped Onions
2 Cloves Garlic, Minced
1/2 tsp Garlic Salt and 1/2 tsp Thyme
1/4 tsp Black Pepper
2 Tbsp. Oregano
1 Small Handful Fresh Parsley
1 Lemon or Lime - Squeezed
1/2 Cup Carrots - Sliced Thin and Chopped in Half
1/2 Cup Fresh Green Beans or Asparagus - Chopped
1/4 Cup Filtered Water
Salt and Pepper to taste
Black Olives - 3 per bowl
There is something so comforting about a big bowl of oatmeal in the cool, brisk morning. After a big thunderstorm rolled in last night, the air was fresh, crisp and cool. A smoothie was out of the question, oatmeal was the answer. I usually make the same batch of Oatmeal Raisin, it is our favorite, but thought I'd try something new so I could share with you all. Few ingredients create a sweet and filling base. Oats, dairy free milk, cinnamon, vanilla and a pinch of salt, sweetened with cranberries, though maple syrup or agave could be used. I like to keep it simple, so tossed it all in my rice cooker, pressed cook, read a book and just as I was getting into the book, breakfast is ready! Easy! I stirred in 1/2 cup of fresh blueberries to create that "pie" experience of warm berries bursting in your mouth. Plus, my dad would notoriously do this, so it reminded me of him. Then, as if that were not enough, top it with more dairy free milk, a drizzle of agave or maple syrup and lots of fresh berries. Breakfast is served! Beautiful, nutritious, quick, easy and so healthy!
Watch the video or get the recipe below.
2/3 Cups Oats
1 1/2 Cups Dairy Free Milk
1 tsp Cinnamon
Pinch Sea Salt
1 tsp Pure Vanilla Extract
2/3 Cups Cranberries or other dried fruit
Once cooked stir in:
1/2 Cup Blueberries
1/4 cup Dairy Free Milk
Opt: Drizzle of Agave
Additional Raspberries, Blueberries and Blackberries.
Somethings in life are too good not to share. These comforting cookies, are one of those things. Sweet, satisfying, soft, with a slight chew, moist but not too moist. They create perfect, inviting, palm-sized, BIG, beautiful cookies.
These scratched my itch, but like a mosquito bite once you scratch it sometimes it makes it worse and you scratch more, in this case I had one cookie, then a half of one later and the other half shortly thereafter. They are so good!! "Mmm, mmm, mmm" says my husband. I thought these would be a great post to share for Father's Day. Who doesn't love a cookie? Plus, no soaking, refrigerating, just mix, bake, consume, repeat.
"Damn, I gotta have the other half of that cookie" - Gerald. Haha!!
Plus, they are healthy. The original recipe calls for 1 cup of butter vs. 1 cup of sweet potato puree, 1 1/2 cups of sugar vs. 2 tbsp. of agave syrup, plus 1 egg and 1 egg yolk vs. flax meal and water. Say what? I used amaranth flour so they are busting with protein! You can have one after you work out with 12.4 grams of protein a cookie. ;) Get your cookie on with these amazing Sweet Potato Chocolate Chip Oatmeal Raisin Cookies! Love, Christa
Makes 10 Huge Cookies
1 Cup Sweet Potato Puree
1/2 Cup Creamy Natural Peanut Butter
2 Tbsp Agave Syrup
2 tsp Flax Meal
3 Tbsp Water
1 Tbsp Vanilla Extract
2 Cups Amaranth Flour (or All Purpose Gluten-Free Baking Flour)
1 Cup Oats
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Course Sea Salt
1 Cup Chocolate Chips (I used mini)
1 Cup Raisins (I used jumbo)
A chocolate crust supports a rich and creamy white chocolate cashew cream with swirls of peanut butter, and fresh chocolate sauce. This gourmet dessert is easy to make, yet you would never know it if you looked at it. Made in a food processor, blender and frozen, it makes the perfect treat to "wow" others with little effort. I think this would be a superb dessert to make for Father's Day coming up!
Makes 8 Large Squares or 16 Triangles
1 Cup Walnuts
1/2 Cup Packed Soft Medjool Dates
1/2 tsp Course Sea Salt
2 Tbsp Raw Cacao Powder
White Chocolate Cashew Cream
1 1/2 Cup Cashews - Soaked Overnight, Drained
1 Lemon - Squeezed
3/4 Cup Coconut Milk
1/4 Cup Agave Sryup
3 Tbsp. Melted Cacao Butter (for White Chocolate effect)
1/3 Cup Creamy Natural Peanut Butter
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder
Opt Topping: Sprinkle of Almond Slices
A couple weeks back I shared the image below of our lunch and it was really a hit. The recipe was requested since they look "super delicious"! Corn chips, black beans, brown rice, homemade cashew habanero queso, onions, Serrano peppers, tomatoes and hot sauce all piled together, baked and consumed. Yum! Nachos are a really quick and easy meal that you can toss together with minimal effort and time. Many varieties are to be had, this was just what we happened to have for lunch, now you can have it too! Have a great weekend! Love & Light, Christa
2 Cups Corn Chips
1 Cup Pre Cooked Brown Rice
1 Cup Black Beans
1/2 Cup Vegan Cheese (I used homemade Habenero)
1 Cup Chopped Tomatoes
1/2 Cup Chopped Onion
1-2 Serrano Peppers (depending how spicy you like it)
Drizzle of hot sauce (Sriracha)
Opt: Top with 1 Avocado, sliced or Guacamole
I often make a big batch of rice and beans for the week. Then I can pull from these items during the week, making meals like this one come together in a flash.
Dairy free milk, a hint of cinnamon and vanilla with a melted chocolate bar and optional sweetener makes an unbeatable cup of hot chocolate. Pour it on top of coffee or add espresso to make a mocha to be remembered and requested. First words of my husband "MMMM!!!" Enjoy! Love, Christa
Watch the video and get the recipe below.
3 Cups Dairy Free Milk
1 Whole Cinnamon Stick
1/2 tsp Pure Vanilla Extract
1 Chocolate Bar (10 Squares; Cacao based + vegan)
Stevia / Agave to taste
Add 1 Small Batch Hot Coffee or Desired shots of Espresso
You can also make it with just chocolate and dairy free milk or even water and then add any additional flavors. Cheers!
I love to make a nice Sunday dinner. Something deep inside of me yearns to create a meal to be remembered, one that is so satisfying. "The tradition of a Sunday feast accomplishes more than just feeding us. It nurtures us." - Chef John Besh. I find this to be true, a beautiful Sunday dinner is nurturing to the body, heart and soul. Last night, I pulled out the stops. Marinated tofu is baked until golden and crispy, with a crisp exterior and white moist interior. Perfect. It is placed on top of a stir-fry made with fresh vegetables and rice covered in marinade. The flavors, textures, variety and balance of plant-based foods is enough to make your heart smile and surely leave you with a happy full belly. From my home and heart to yours, Christa
Stir Fry with Crispy Baked Tofu
1 Block Firm Tofu - Non GMO Organic
2 tsp Filtered Water
2 tsp Corn Starch or Arrowroot
4 Tbsp Corn Flour or preferred flour
2 Tbsp Oil or Vegetable Broth for oil-free
1/2-1 tsp Red Pepper Flakes
1/2 tsp Ginger Powder
4 Small Cloves Garlic
1 Heaping Cup Chopped Onions
1 Heaping Cup Sliced Carrots
1 Heaping Cup Chopped Zucchini
1 1/2 Cups Pre-Cooked Rice (made the day before; it makes for a great stir-fry)
3 Tbsp Soy Sauce or Tamari for gluten-free
2 Tbsp Rice Vinegar
2 Tbsp Orange Juice (freshly squeezed)
1 Tbsp Agave Syrup
Hi and thank you for stopping by! I love making recipes with food that is good for you, makes you feel great and tastes delicious. All are vegan, refined sugar free and most are free of gluten and oil.
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