Blog Archives - ARTISTIC VEGAN

Lemon Glazed Ginger Tempeh with Brown Rice and Fresh Basil

2/26/2014

My mouth is still watering from the smell and taste of the Lemon Glazed Ginger Tempeh I made the other night. It is crispy, flavorful and creates a delicious meal that is sure to wow you and your loved ones. My husband and I ate every last bite. With a special ingredient to enhance the flavor this recipe is a for sure keeper! Plus it is easy to make and very healthy for you!

The special ingredient? Shallots! Shallots are a good source of iron, fiber and potassium. Iron helps promote healthy red blood cells, aids in metabolism, brain function and assists in keeping tissues strong by helping to product collagen. Fiber helps promote healthy digestion, slows the release of sugar in your bloodstream, softens your stool, lowers your blood cholesterol and a fiber rich diet can aid in protecting against heart disease. Potassium supports your metabolism, regulates fluid levels in your body, aids in nerve and muscle cell function and is known to lower blood pressure.

Join me in making your very own dish. What will you need?

Ingredients:

1 cup freshly squeezed lemon juice
2 tbsp freshly grated or chopped ginger
3 garlic cloves - minced
1 shallot - chopped finely
2 tbsp gluten free soy sauce
2 tbsp Goddess dressing (Trader Joe's)
2 tbsp agave maple syrup (or agave, or maple)
1/2 tsp of ground coriander
1 package organic tempeh - gluten-free
1 cup cooked brown rice
Fresh Basil Leaves
Salt & pepper to taste (Opt: add dash of chili powder and red pepper flakes for a kick!)

Directions:

Get the rice started and prep the veggies.
Place the ginger, garlic and shallot in a food processor and pulverized them. In that same container add the freshly squeezed lemon juice, soy sauce, goddess dressing, maple syrup, ground coriander and a dash of salt, pepper, chili powder and red pepper flakes. Mix together and set aside.
Preheat a pan and fry the tempeh on each side. Opt to use olive oil, water or veggie broth whatever your heart desires.
Once the tempeh is golden brown on each side pour the lemon ginger mixture over the tempeh and saute for about 10-15 minutes constantly covering the tempeh in the sauce so it's completely covered.
Take the hot rice, pack it into a measuring cup and turn it over onto a plate. This will give the round circular appearance. Add the tempeh on either side with some fresh basil leaves. Wallah! Dinner for two!

Two Servings at 696 calories each, but well worth every bite!! Add another 1/2 of rice if you're really hungry!

For a variation try lime, orange or grapefruit juice with fresh cilantro! Yum!

I hope you enjoy from our kitchen to yours!

With love,
Christa

Lemon Ginger Glaze

2/26/2014

Fresh squeezed lemon juice, ginger, garlic, a shallot, soy sauce, agave, coriander and spices make this glaze so full of flavor that any meal shall be remembered. Enjoy!

Ingredients:

1 cup freshly squeezed lemon juice
2 tbsp freshly grated or chopped ginger
3 garlic cloves - minced
1 shallot - chopped finely
2 tbsp gluten free soy sauce
2 tbsp Goddess dressing (Trader Joe's) (OPT)
2 tbsp agave syrup (or maple)
1/2 tsp of ground coriander
Salt & pepper to taste (Opt: add dash of chili powder and red pepper flakes for a kick!)

Directions:

Place the ginger, garlic and shallot in a food processor and pulverized them.
In that same container add the freshly squeezed lemon juice, soy sauce, goddess dressing, maple syrup, ground coriander and a dash of salt, pepper, chili powder and red pepper flakes.
Mix together and use as desired.

Featured on the Lemon Glazed Ginger Tempeh.

Broccoli Cream Soup

2/20/2014

With all the cold weather across the states soup seemed like a fitting recipe to make. Soup warms you up from the inside out taking that bone chilling cold away. We recently visited Michigan and it was a winter wonder. Flying over the states we couldn't believe how many of them were frozen solid!

I've never felt so thankful to live in San Diego! It makes me appreciate how good we really have it. Right now I am writing this in a coffee shop near the beach, with the warm sun shining down on me sipping an almond chai latte, oh my gosh life is so good! I saw a few homeless people on the way and it just stops me in my tracks and makes me give gratitude for all the blessings big and small in my life.

We attended our VERY first private conference for Gerald's new book! It was a smashing success and everyone LOVED it! I can say this because I am his wife...but he looked so handsome, so poised, and he was incredible! He was completely "on" the entire time. What a mind he has. People were commenting on how brilliant he is! His ability to recall information on the spot is truly incredible. The energy was fantastic, the people were amazing and we can not WAIT to do more!!!! We'll share the video as soon as we can! In the mean time here are some pictures:

Me excited for the event!!

The event was held in Port Austin, Michigan in their new community center. It was a winter wonderland covered in snow and frozen solid!

Scott Steigerwald from Bird Creek Farms hosted their very fist educational event featuring Gerald Clark!

Dr. Stefan Brink from The Health Oasis in Royal Oak, MI attended the event and spoke about his healing modalities offered.

The main event was Gerald Clark discussing consciousness, unconditional love and his book "The Anunnaki of Nibiru: Mankind's Forgotten Creators, Enslavers, Destroyers, Saviors and Hidden Architects of the New World Order."

Afterwards our hosts Scott and Beth treated us all to a fabulous dinner at their local spot "The Farm".

Chef Pam wowed us with a special vegan meal!

We all had a great time and can't wait for more events!!!

Okay back to the soup.....!

What do I have for you? A hearty full flavor Broccoli Cream Soup. Not only is it crave worthy and delicious but it's also incredibly good for you! Did you know that broccoli is high in one of my favorite vitamins? Vitamin D! It is also loaded with Vitamin K, A and B-Complex. If you are on a detox diet or looking for a strong detoxifier, broccoli is it! Plus it works as an anti-inflammatory, is a strong antioxidant, can help to prevent cancer, support happy healthy digestion and so much more! Broccoli is a good vegetable to keep handy as it helps with skin damage from the sun! So whip up some soup and grab the ladle and SHINE on!!!

Ingredients:

1 sweet onion - chopped
1 celery stalk - chopped
3 cups of vegetable broth
1 head of broccoli - chopped finely
3 tbsp of gluten free flour
3 cups of nut based milk
Salt and pepper to taste (Opt: red pepper flakes)

Directions:

Simmer the onion and celery in vegetable stalk until the onion is translucent.
Add 3 cups of broth and the chopped broccoli. Simmer and stir occasionally for 15-20 minutes until the broccoli is soft.
Sift in the flour and add the milk. Stir until well combined. Add the spices. Serve hot! Opt to serve in a bread bowl for a supreme treat!

To your good health!! :)

LOVE or as our new friend would say...

Love, Love, Love,
Christa

Homemade Tomato Soup

2/12/2014

Tomato soup is one my husbands absolute favorites. I often ask what he wants and he'll grin and say "tomato soup." I used to buy a can of tomato soup until I realized we were practically eating a can of GMO soup. Not so yummy. Then I started buying an organic tomato soup in a carton but realized there was milk in it. :( I found some without the milk and loved it but didn't love the price at the rate we were eating it.

It soon came to my attention that I had never tried to make tomato soup! So I gave it a try and not only is it quick and simple but it is lip smacking delicious. After eating a bowl I immediately feel better. I don't know what it is but it just makes my body feel alive! My body warms up instantly and my blood flow feels better. Now I ensure I have all the ingredients I need on hand so I can most always make a batch of tomato soup!

What do you need? 1 sweet onion, 2-5 cloves garlic (depending on your liking), 1 carrot, 1 stalk of celery, 1 can of diced organic tomatoes or a couple cups of chopped tomatoes will do as well. Add 1 cup of vegetable broth or water if you are out. Add salt and pepper and red pepper flakes to taste! My oh my what a taste sensation this is! Add parsley or basil for added flavor and health benefits. I've also made it without the celery and carrot and it was still sensational. Ideally I'd have organic heirloom tomatoes fresh picked from the garden but until then this will do just fine!

Ingredients:

1 medium sized sweet onion - chopped
2-5 garlic cloves - chopped
1 carrot - chopped finely
1 stalk of celery - chopped finely
1 can of diced organic tomatoes + juice
1 cup of vegetable stock (water if you're out)
OPT: 1/2 cup of nut milk for added creaminess
Salt and pepper to taste

Directions:

Saute the onion and garlic in vegetable stock over medium high heat until translucent.
Add the chopped carrot and celery and saute until soft.
Add the tomatoes, vegetable stock and nut milk. Simmer on medium-low to low heat for 15-20 minutes. The longer it simmers the more flavorful it will be.
Season with salt, pepper and red pepper flakes for an added kick and enjoy! Opt to add parsley or basil for garnish.

Chunky style:

Or BLEND and have it SMOOTH!

OPT: Feel free to saute the onion in olive oil and add a little vegan butter when you add the milk. It's quite tasty although I typically make it without oil and butter for a healthier low-fat option.

I hope this finds you warm and in good health! It's almost Valentine's day! Let your LOVE SHINE!!!

Blueberry Dream

2/8/2014

Wild blueberries are one of the highest source of antioxidants of all the berries, veggies and spices. The blueberry antioxidants are reported to aid in the health of your nervous system as well as your brain. Plus if you have diabetes they aid in blood sugar regulation! It doesn't stop there.... blueberries are also a good source of vitamin K, manganese, vitamin C, fiber and copper. They are LOADED with phytonutrients INCLUDING our superstar resveratrol which is very popular for it's anti-aging properties!

Whole Body Antioxidant Support
Cardiovascular Benefits
Cognitive Benefits
Blood Sugar Benefits
Eye Health
Anti-Cancer Health

In short - they are EXCELLENT for you and some recommend eating them daily or as the pocketbook allows. When I was a young girl our neighbor grew blueberries. They would have us come over in the summer to help pick the berries. Less the spiders, we were always stoked as we knew it also meant popping the fresh plump blueberries into our cheeks and they were soooooo good!

We started our Friday morning off with this shake and it made us feel un-B-lievable! With aloe vera juice as a base, frozen bananas, 1 leaf of chard, 2 cups of frozen blueberries, a scoop of hemp protein and a dash of spirulina this is an incredibly healthy SUPER shake!!!

Ingredients:

8 oz Aloe Vera Juice
8 oz filtered water
2 frozen bananas
1 leaf of organic chard
2 cups organic frozen blueberries
Scoop of hemp protein
Dash of spirulina

Directions:

Place ingredients into high speed blender
Place on "Smoothie" setting or blend until smooth
Serve immediately with blueberries on top and sip to your good health!

Best wishes for a fantastic weekend!

With love,
Christa

Ensalada!

2/8/2014

The other day for lunch I whipped up a quick salad for Jerry and I, it was so good I made it again but added even more to it to amp it up a notch! Me encanta todo de ensaladas! I love the ingredients, preparing the salad, eating it and best of all how it makes me feel! RAW HEALTH stemming from natures finest. The varieties are endless. This salad is flavorful and left me feeling FRESH! I like to take notice of how different meals make me feel. Typically the easier it is to digest the better it makes me feel. I can't get enough shakes, salads and soups and why? Because they make me feel SO good! When I make bread, muffins, cakes, crackers, waffles and pancakes I feel weighed down and my energy decreases. When I eat something that is easier on my digestion system I feel rejuvenated, alive, refreshed and re-charged!

Do you ever take note of how certain foods make you feel? What makes you feel great? Tuning in and listening to how our bodies make us feel is key! With that...lets eat!!!

Ingredients:

1 cup fresh sprouts
2 leaves chard - shredded
1/2 cucumber - peeled and sliced
1 stalk celery - chopped
2 pieces broccoli - torn
2 slices sweet onion
1/2 cup mixed nuts
1/4 cup raisins
2 tbsp sundried tomatoes
2 tsp chia seeds

Directions:

Prepare ingredients and place in a bowl
Add your favorite dressing and dig in!

In these times we have to keep moving on - grooving on - finding the positive - emanating the frequency of love - we have to stick together and unite! Stay thankful, grateful and mindful of our thoughts as they create our reality....so let us unite and shine on!!!!

With love,
Christa

Napa Cabbage Croquettes with a Parsley Chutney Dipping Sauce

2/2/2014

It's a new month in the new year, I hope this recipe finds you in good health! Gerald and I were just watching a special on CNN last night about heart attacks and they were saying the most preventable way to stave off heart attacks is to change your diet towards a whole-foods vegan lifestyle! It did mention to cut out oils so I will be taking on the challenge and making more oil-free decisions. To make this recipe oil free simply replace the oil with vegetable broth. It will add delicious flavor and make it much more healthy and low-fat.

With that....I have a treat for you to try if you are up for it! These little vegetable croquettes are a fantastic spin on the standard version. This croquette has no bread, no eggs, no meat, dairy of any sort and is completely vegan and gluten-free! When I make the next batch I may try baking them for a healthier spin.

For a delicious treat or light meal this recipe is it! The croquettes are light and delicious almost like a veggie egg roll without the wrap. If you are up for it, give them a try and let me know what you think!

Napa Cabbage Croquettes

2 tbsp olive oil (replace w/ vegetable broth for oil free!)
2 cups chopped napa cabbage
1 carrot chopped finely or grated
1 cup dark leafy green vegetable
3 rice cakes - crumbled
1/4 cup quinoa flour
1 tbsp paprika
1 tbsp black pepper
1 tbsp coriander
Salt and pepper to taste
1 "egg" (flaxmeal w/warm water)

Directions:

Combine ingredients
Kneed until well combined, add a dash of water or more crumbled rice cakes (breadcrumbs) as needed.
Shape into small logs
Preheat oil in pan
Fry on each side until nice and crispy

Parsley Chutney Dipping Sauce

2 cups fresh parsley
1 jalapeno
dash of apple cider vinegar
dash of water

Directions:

Pulse ingredients in a blender until smooth
Serve on side for dipping sauce

We loved these and ate them right up!! I hope you will like them too!

To your good health!
Christa

Parsley Chutney Dipping Sauce

2/2/2014

Parsley Chutney Dipping Sauce

2 cups fresh parsley
1 jalapeno
dash of apple cider vinegar
dash of water

Directions:

Pulse ingredients in a blender until smooth
Serve on side for dipping sauce. We served ours with Napa cabbage Croquettes.