Lentil Zucchini Burgers

7/31/2013 0 Comments

Yesterday for lunch I made homemade Lentil Zucchini Burgers. They were hearty, healthy and packed with flavor. This recipe is a new favorite! I can't wait to try them again, maybe even replace the zucchini with mushrooms or add both! Oh yum.

As a vegan, I'm always looking to find new "meat" replacements that are made from plant-based ingredients and fortunately I've had wild success! Lentils work very well. I made this meal with love for my hubby Jerry. He has been diligently working on a new book of his, a project that has burned in his mind for 10 years, and finally submitted it for publishing. When his draft arrived yesterday he ran down the stairs like a child would on Christmas day! It was so cute! :) I couldn't help but make him a lunch to remember after all his hard work.

Here is a sneak peek. I'm so proud of him, I can't help but share! I know it's not a vegan cookbook but he does include a chapter with insights on food.

Back to food! If you want a delicious burger than give this recipe a try, it's worth it, trust me! To begin take 1/2 chopped onion and sauté for 1-2 minutes. Add 1 cup zucchini and 3 diced garlic cloves. Sauté with salt, pepper and thyme to taste for 3-5 min. Remove from heat. Place 1 cup pre-cooked lentils in a food processor and pulse leaving some lentils intact. Place in a large bowl with the zucchini mixture, add 1 tablespoon of soy sauce, 1 tsp fresh lemon juice and 1 cup of breadcrumbs. Mix well and form into patties.

Tip: I use the top of a mason jar to help form a circular shape and then flatten from there. They will smooth out as you bake them.

Add BBQ Sauce on top for added flavor! Bake for 20 minutes, flip and coat with BBQ sauce. Bake 15-20 minutes. Top with your favorites! I used mustard, sweet onion, fresh tomatoes, 1/2 of a jalapeño and a healthy drizzle of BBQ sauce.

Proceed to top with another patty if you are very hungry! (Note nutritional information reflects 1 patty)

Be happy, you saved a cow! Top with more tomatoes or avocado, whatever you please!

Lunch or dinner fit for a king! Or in this case an author! :)

Here is the recipe. A big thank you to my sister Janelle for the thoughtful gift! Organization rocks!

Tip: Add "Egg" replacement for binding agent. I found this to be helpful. I used potato starch + cool water mixed well. Flax meal, Chia meal or Ener-G Egg Replacer would work fine as well.

*Preheat oven to 350˚

Adapted from PPK

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Coco Banana Cream Frosting

7/30/2013 0 Comments

Coco Banana Cream Frosting on top of Vanilla Mango Muffins and a cherry on top? Yes please! Coconut milk, banana, cacao powder, vanilla, vegan cream cheese and need I say more? This frosting is rich in delicious ingredients begging to be explored, licked and dipped.

Frosting:

Cream of 1 can of coconut milk, refrigerated overnight.
1/2 tsp pure vanilla extract
1/8 cup coconut nectar
Dash of stevia
1/2 tsp brown rice syrup (opt)
1 1/2 “eggs” (potato starch or flax meal blend will work)
1/2 tbsp sifted cacao powder
1/8 - 1/4 cup sifted oat flour
1 cup shredded coconut (blended to a finer consistency)
1/2 tub vegan cream cheese (tofutti)
1/2 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on desired dessert(s).

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Cookbook Give-A-Way - Enter today!!!

7/30/2013 0 Comments

Enter today for the Cookbook give-a-way! Simply click on the picture below and "Like" Artistic Vegan on Facebook and then like this picture and or leave a comment on the picture!

That's it and on this Friday August 2nd at 8 am I'll choose 2 lucky winners and contact for shipping information!

I'll personally sign the book!

Thank you so much for all of your support! I couldn't do it with out you!

To good health and happiness,
Christa

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Vanilla Mango Muffins with Coconut Frosting and a Cherry on top!

7/30/2013 0 Comments

I made these delicious Vanilla Mango Muffins after making the Chocolate Lovers Cake as I had leftover frosting and a very ripe mango in my fridge. After all that delicious chocolate my taste buds wanted a switch to something lighter. I opted to take the cake recipe from the Chocolate Lovers Cake, change it to a mini vanilla mango version and ended up with a delectable treat! The muffins have nice moist chunks of mango with a hint of coconut and a cherry on top to drive your taste buds wild. If allergic to coconut feel free to replace with your favorite frosting! This could easily be poured into a cake pan and enjoyed a number of ways.

Vanilla Mango Muffins

1 1/2 cups oat flour (ground gluten-free oats)
1 tsp pure vanilla extract
1/2 tsp salt
2 tsp baking soda
3/4 tsp xanthum gum
5 tablespoons olive oil (vegetable oil..coconut oil etc)
1 tbl apple cider vinegar
1 tsp pure vanilla extract
1/2 cup raw agave syrup
1 “egg” (1 tbl potato starch mixed w/2 tbl cool water)
1 cup cashew milk (or favorite alternative..almond, rice etc)
1 mango finely diced

Prep:

Pre-heat the oven to 350 degrees F.
Spray or grease a mini cupcake pan.
Mix the dry ingredients together in a large bowl.
Add the wet ingredients and take a mixer or whisk and mix together until smooth.
Pour into the prepared pan and bake for 25 + minutes or until a toothpick comes out clean.

Frosting:

Cream of 1 can of coconut milk, refrigerated overnight.
1/2 tsp pure vanilla extract
1/8 cup coconut nectar
Dash of stevia
1/2 tsp brown rice syrup (opt)
1 1/2 “eggs” (potato starch or flax meal blend will work)
1/2 tbsp sifted cacao powder
1/8 - 1/4 cup sifted oat flour
1 cup shredded coconut (blended to a finer consistency)
1/2 tub vegan cream cheese (tofutti)
1/2 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on cooled muffins, top with cherry.

E N J O Y!!!!
Leave a comment below, I'd love to hear from you! :)

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Peach Paradise Smoothie

7/29/2013 0 Comments

This smoothie is truly a Peachy Paradise! The rich and juicy peaches compliment the sweet summer strawberries. I added a big handful of dates to send my sweet tooth craving packing! This smoothie is bound to make your belly smile. My taste buds gave me a big high-five!

When I drank it I couldn't help but think "OMG YUM" as I ran upstairs and told my husband he had to try it pronto! He fell in love! We never knew what we were missing out on. I can't wait to buy more organic peaches.

The song "Peaches" comes to mind...

"Movin' to the country I'm gonna eat a lot of peaches
Peaches come from a can they were put there by a man
In a factory downtown
If I had my little way I'd eat peaches everyday
Sun soakin bulges in the shade
Movin' to the country I'm gonna eat a lot of peaches...."

Forgot to take your vitamins? Grab a peach! Peaches are rich in vitamins, minerals, antioxidants, and more! Why else have a peach? See here or read below.

Stressed? Peaches are loaded with fiber and potassium which can lessen the risk of an ulcer, reduce kidney related diseases and help with constipation.
Beautify your skin with a peach! If it drips down your arm be thankful! Did you know you can apply it directly to those pesky dark circles and wrinkles? It's jam-packed with Vitamin C so eat up and drink up!
Works against cancer and heart disease "studies have found that, lycopene and lutein in peach helps to prevent macular degeneration and cancer. And it also significantly decreases risk of heart disease."

Who knew? I beg you join me in this peach flavor sensation and drink to health! Cheers to you sunshine! Shine on from the inside out!

Ingredients:

Handful of cashews
1 cup of filtered water
3 fresh organic peaches - pitted and sliced
1 1/2-2 cups frozen strawberries
6 ice cubes
12 dates - pitted medjool dates

Prep:

Place ingredients in your smoothie
Press smoothie setting or blend on high for about 30 seconds
Pour into a glass and serve with fresh peach slices on top!

I give it 5 stars and my best shake award! :) Please leave your comments below!!! I'd LOVE to hear from you!

Have a bright week!
Christa

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Tuscan Summer Dream - Homemade Pizza

7/27/2013 0 Comments

I absolutely love pizza. It ranks very high on my list of comfort foods. We enjoyed a delicious homemade pizza with homemade sauce at our friends house the other night. I ate as much as I could but it was so good I couldn’t help but crave more a few days later. I found myself in the kitchen whipping up some dough.

Double the recipe for a bigger pizza pie!

Gluten-Free Oat Pizza Dough:

2 cups gluten free flour
Pinch of xanthum gum
1 tsp italian seasoning (second round I used oregano, parley & sage)
1/2 tsp garlic salt
1 tsp fennel seed
1/2 - 1 1/2 tsp red pepper flakes (depending on how spicy you like it)
3 garlic cloves - minced
1/3 cup grapeseed oil (or olive)
1/3 - 1/2 cup or less ice cold water
Olive oil spray or a drizzle to grease pan

Prep:

Pre-heat the oven to 400 degrees F
Mix dry ingredients together either by hand or in blender
Add oil and work into the flour, until combined
Slowly add 1 tbsp of water at a time, working the dough with your hands (with love), add flour if the dough is too sticky or water if too dry. Knead the dough and give it some love punches.
Ball up the dough, place it on a pre-greased pizza stone or on a baking sheet lined with parchment paper. Bake for 20 minutes.
Prep your favorite toppings. Top and bake for 7 minutes (5-10) until cheese melts. Serve hot and enjoy the comforting and flavorful meal!

Toppings I used?

1/4 red onion - sliced and diced
3 cloves garlic - peeled and chopped finely
1 large Heirloom Purple Cherokee tomato (Thanks to our friend who shared!!)
Handful of fresh herbs (Oregano, Sage, Basil & Thyme)
Garlic salt, fresh ground black pepper and red pepper flakes to taste
Drizzle of olive oil and balsamic vinegar
1 Tofurkey Italian sausage link - sliced lengthwise into 6 pieces and then sliced fine into chunks
1/2 cup vegan mozzarella cheese (I used Trader Joe's brand)

What do you get?

Thanks for stopping by, I'd love to hear from you! Please leave a comment below!!!

Have a beautiful and blessed weekend,
Christa

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Spa-worthy Detox Bath!

7/27/2013 0 Comments

Stressed? Not feeling well? Congested? Need a detox or soak? Then I have a bath for you! It's more than just an ordinary bath. This bath will send toxins running to the hill.
Last year colds were going around the office around Christmas time and were spreading like wildfire. My cube-mate knew how much I was into ginger tea and baths. She printed out a recipe for a detox bath with ginger, hydrogen peroxide and baking soda! When I got out my face was as red as a tomato and I just sweated and sweated and sweated some more! Since then I've added my favorite ingredients and have created an incredible bath. If you are up for it, wrap yourself up when you get out and sweat it out. Don't forget to stay hydrated and drink LOTS of water! This is not for everyone. It may leave you feeling wiped out.

It's important to keep our bodies cleansed from toxins and free from stress. Leave your worries at the door, light a candle if you'd like and step into your spa room. The first time I took this bath, I could hardly put my feet in they were so hot and full of toxins. Now, they still get very hot but it's more tolerable. Just take it slow, listen to your body, take some deep breaths and relax and unwind.
Here are some benefits for fun!

Ginger can help relieve cold and flu symptoms, control body oder and drive toxins out of the body. It also helps aid in muscle spasm relief or other aches and pains such as arthritis or fibromyalgia. The main benefit I find in adding ginger to the bath is how it induces sweating, expelling harmful toxins stored up in the body. To this day I am still shocked at how much I sweat after a detox bath! If you want to learn more, click here.

Hydrogen Peroxide in the bath can help pull out residues left by soap and destroy harmful toxins and organisms. Information found here.

Baking Soda & Epsom Salt helps pull out toxins including radiation and has an alkalizing effect on the body. After soaking your body will feel relaxed, refreshed and renewed. Your skin soft and supple! Read more here. Baking soda can also be used as a face-wash or to scrub your body leaving your skin incredibly soft. I use it almost daily as a face-wash, I threw out my expensive stuff!

Tea Tree Oil helps with skin irritations, rashes and even reduce inflammation and itching associated with psoriasis and other bacterial skin infections. Some say it can help with bladder infections and can even help women with yeast infections. It helps relieve tension, reduce inflammation, remove toxins and may help purify the body. Read more here. I always keep some handy.

Jajoba Oil is great on dry skin! I use it ALL the time. I use it as a face moisturizer and for my scalp! I pour some in our baths to leave our skin baby soft afterwards.

Apple Cider Vinegar helps stimulate circulation and detox the liver. It can also be used to fight fungi, bacteria and candida! Adding apple cider to your both helps draw out toxins from the skin, helping with acne, eczema, candida, and other skin ailments. Read more here.

Mint Leaves help with inflammation and can help relieve tired and sore muscles. Mint also works as a great detoxifier removing harmful chemicals. The scent and the warmth from the bath can really help open your sinuses and aid in de-congestion. Mint can also aid in rejuvenating your spirit leaving you happier than before. Read more here and give it try!
When you add all this together you get a powerful detox bath that is not for the faint of heart! Tread lightly....

Begin running warm water at preferred temperature
Add approximately 1/2 cup + packed minced ginger. I put mine in the food processor and squeeze the ginger as I put in the water, then put my hand under running water to rinse off.
Add 1 cup + Baking soda
Add 1-2 cups Epsom Salt
Add a drizzle of jajoba oil
Add a few drops of tea tree oil
Add a 1 cup apple cider vinegar
Add 2 tbsp minced mint

I just add a dash of this and a pour of that, feel it out and you'll come to the perfect mix for you! Maybe you only want to try ginger to begin and work your way up to this super potent mixture! I just thought why not combine all of my favorites into one good soak?

Enjoy with a cup of ginger tea while you're at it cleanse from the inside out as well. I take 1-2 tbsp of fresh ginger chopped finely, a touch of dried mint, a drop of stevia and a squeeze of fresh lemon. Feel free to add agave to coat your throat if needed.

I also made a homemade body scrub!

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Middle Eastern Salad ~ A Flavor Sensation

7/25/2013 0 Comments

This salad is sure to leave you satisfied. The lentils add a nice texture change taking the dish to a whole new level. It's not "just a salad" it's a flavorful hearty meal! The recipe has been modified and stems from Miriam with Mouthwatering Vegan Recipes, click the link for the mouthwatering original!

My best friend and I used to make a Greek salad with finely cubed vegetables and I just crave it at times. This is a great modified alternative and even has a vegan parmesan to cover that cheesy craving!

The tip from Miriam was to cut each ingredient into very small squares/pieces. I took the advice and must say, it worked well! Great advice, great recipe! I'll be back again! I modified the recipe to add my spin to it and used freshly cooked lentils, bright green lime, sensational red onion, deep red cabbage and vegan parmesan cheese.

To start - I pre-cooked some lentils. Once cooked, I spread 1 cup on a plate to cool while I finely cubed the vegetables.

It's as easy as chop.....

Toss......

Add lentils and vegan parmesan.....

Decorate with chips and be prepared to impress your palette!

Ingredients:

1 cup pre-cooked lentils
2-3 organic tomatoes - chopped
1 jalapeño - chopped (opt)
1 small bell pepper - chopped
1 small cucumber (w/skin) - chopped
1/2 red onion - chopped
3 large garlic cloves - chopped
3/4 - 1 cup red cabbage - chopped
Juice of 1 lime
1/2 cup vegan parmesan cheese
Opt: add some fresh basil & parsley! (I forgot but do recommend it!)

Prep:

Place ingredients into a bowl
Toss together and add the cooled, pre-cooked lentil beans
Toss with the following homemade dressing!

Dressing:

1 tsp dried mint
1 tsp dried curry powder
dash of ginger powder
garlic salt, black pepper and red pepper flakes to taste
1 tbsp brown rice syrup (or your fav!)
Juice of 1 lime
2 tbsp lemon juice
3 tbsp grape seed oil or olive/your favorite
Dash of Balsamic Vinegar

Enjoy tossed over the salad with organic corn chips, pita bread...etc! My husband and I almost devoured it all in one sitting. Please leave a comment and let me know how you enjoyed it!

With love,
Christa

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Tropical Blossom Cherry Banana Cream Pie - Raw & Vegan!

7/24/2013 0 Comments

This dessert was inspired by Blossoming Lotus Vegan World-Fusion Cuisine cookbook. I have to share the story of how I stumbled upon this beautiful beloved cookbook.My husband spent time in Kauai, HI learning the art of Structural Integration, also known as Rolfing. I'll do another post or book possibly about that subject, for now we'll focus on the food. :) While in Kauai he would eat at the Blossoming Lotus Cafe, enjoying tantalizing meals. Years later when we met, I was creating vegan and vegetarian meals. He told me about the Blossoming Lotus Cafe and would even call me his Blossoming Lotus. I was working in corporate america at the time and the gal who sat in the cubicle behind me used to be a vegan. She knew I experimenting with the new lifestyle change and mentioned she had a book she no longer used. She brought it in and gave it to me as a beautiful gift. It was shocking to see it was none other than the Blossoming Lotus cookbook from Kauai! I told my soon to-be husband and cooked him a meal to remember! I made Ms. Austin's Acorn Squash with Wild Rice Pilaf covered in Avalon's Magic Mushroom Gravy! It was incredible. Saturday I was looking for a different, healthy yet tasty pie for dessert with some new friends. I decided to pull out this book and see what I could find. I saw the picture for the Dream Weaver's Live Fruit Pie with the Tropical Bliss Out Pie filling! I adapted it adding a big twist of "Christa" to it! To start, a healthy and wholesome live pie crust made from cashews, dates, spices and brown rice syrup!

The Cherry Banana Cream Pie oh so blissful and creamy filling:

Topped with fresh organic fruit creating a Tropical Blossom in honor of the recipe!

Gluten-Free, Paleo, Raw & Vegan Pie Crust!

4 cups cashews (or your favorite nut)
1 1/2 cups dates (figs, raisins, apricots etc...be creative)
1/2-1 tsp cinnamon powder
1/8 tsp ginger powder
Pinch of cardamom, nutmeg, allspice and sea salt
1-2 tbsp brown rice syrup (or your favorite: agave, maple syrup etc)

Loving Preparation:

Place nuts in a food processor or high-speed blender (the Blendtec rocks!)
Chop fine and add spices, chop to distribute
Add dates and syrup. Combine until mixture balls up and sticks together.
Press the mixture into a greased 9" pie pan or spring-form pan. Keep a bowl of water handy to keep fingers moist while pressing into pan. Place prepared pie into freezer.

Cherry Banana Cream Filling:

3 cups mashed bananas
1 cup cashews (soaked for 2+ hrs)
3/4 cup pitted dates
3/4 cup fruit (papaya, mango, mixed berries. I used fresh pitted WA cherries!)
1 tbsp potato starch (or thickening agent such as corn or arrowroot starch)
2 tsp lemon juice, fresh squeezed
1 tsp cinnamon
1/4 tsp cardamom
Dash of ginger powder

Loving Preparation:

Place ingredients in a high-speed blender or food processor and process until smooth.
Pour into prepared crust. Place in fridge for a cream pie and allow to set to become more firm.
Cover with fresh and or dried fruits, nuts, carob chips, coconut flakes etc. Have fun and enjoy!

Opt: Freeze to enjoy a sensational frozen treat! Jerry says it's even better frozen!

To good health,
Christa ~ Artistic Vegan

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Chocolate Banana Hemp Dream

7/21/2013 0 Comments

I was chatting with my sister last week and we were both craving chocolate. She shared with me her new favorite chocolate treat that is still healthy yet super satisfying. She said it tasted like a Wendy's frosty! I created a modified hemp version with an extra banana for some added dreaminess for my hubby's benefit.

It turned out super creamy and delicious! Plus it's a protein shake which rocks my socks!

Have it on a blanket outside for a superb experience.

Ingredients:

1 cup almond milk (or rice, cashew, hemp, soy etc)
2 ripe bananas
1 tray of ice cubes
2 heaping tbsp chocolate hemp protein powder
7 dates
opt: 1/3 cup or 3 small chunks of frozen banana

Prep:

Combine ingredients in a high-speed blender. I used our Blendtec!
Press smoothie setting or blend until creamy!
Pour into tall chilled glasses and serve!
Opt: feel free to place in the freezer for 20 minutes to create an even "cooler" experience!