Mashed Potatoes with Mushroom Gravy and Steamed Asparagus

12/19/2015 0 Comments

Create a simple yet savory meal this holiday with mashed potatoes and gravy with a side of steamed asparagus. Enjoy them as sides or as a simple meal. The gravy has so much flavor from freshly minced garlic, diced red onions and button cap mushrooms with hints of pepper. It accompanies the mashed potatoes infused with dill and a side of asparagus like no other. I love to pour a little gravy on top of the asparagus with a little salt and pepper, it is so good! Roasted vegetables are equally as good, green beans, Brussels sprouts, carrots, garlic and onions.

This meal is:

Simple
Comforting
Satisfying
Hearty
Healthy
Great for the holidays!
Husband-approved!

Mashed Potatoes:

4 Cups of Diced White Potatoes (2 Large White Potatoes)
1/2 Cup Dairy Free Milk (I used Cashew)
1 tsp Sea Salt
1 tsp Dill
1/2 tsp Ground Black Pepper

Savory Mushroom Gravy:

1/4 Cup Diced Red Onion
1 tsp Minced Garlic
1 1/4 Cup + 2 Tbsp. Water or Vegetable Broth (Divided)
2 Tbsp. Soy Sauce
1 1/4 Cup Diced Button cap Mushrooms
1/2 tsp Black Pepper
3 Tbsp. Harina de Maiz (Corn Flour)
1/2 tsp Guar Gum

Steamed Asparagus

1 Bundle - Ends snapped off
Salt and Pepper to taste

Peaceful Preparation:

Place the diced potatoes in a large pot. Cover with water, bring to a boil. Boil for 15-20 minutes, until the potatoes are soft and easy to mash.
Meanwhile, place 2 tbsp. of water in a small saucepan. Sauté the diced onions and minced garlic for 3-5 minutes until fragrant and soft. Add the balance of the ingredients. Stir together. Heat over medium-low heat while the potatoes cook. Continue to stir the gravy, allowing it to simmer and thicken.
Once the potatoes are boiling, start the asparagus. I steamed ours in our steamer for 20 minutes, they were pretty soft which my husband loves. If you like yours firmer, I'd go for 15 minutes.
Once the potatoes are soft, drain them. Add the balance of the ingredients, the dairy free milk, sea salt, dill and pepper. Mash until desired consistency. If you like them whipped you can also blend them.
Serve the potatoes hot, make a well, place the gravy in the well. Place the asparagus on the side. Season with salt and pepper. If desired, pour a little gravy on top. Serve with gravy on the side.

Enjoy this plant-based, heart-healthy meal this season! Happy Holidays!

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Travel Rice

12/7/2015 0 Comments

This rice was created on-the-go while we were traveling. We'd get into a hotel room late and be without fresh fruit or vegetables so I had to get creative quick! Thankfully I pre-planned and brought my rice cooker and some other goods. I ended up taking a blend of spices, combined them with rice, lentils and quinoa creating a balanced meal for two. We ended up LOVING the flavorful, feel-good mix and have enjoyed it more than once at home since returning. I'll ask - travel rice? And he'll say yes! When we're home I'll add in garlic and onions for added health and flavor. I hope you enjoy this as much as we do!

Total Time: 30 Minutes | Prep Time: 5 Minutes | Cook Time: 25 Minutes | Servings: 2-4

Ingredients:

1/2 Cup White or Brown Rice
1/4 Cup Lentils
1/4 Cup Quinoa (I used Red)
2 Cups Water
1/8 tsp Cayenne Pepper
1/4 tsp each Black Pepper, Ground Ginger
1/2 tsp each Garlic Salt, Chili Powder, Paprika and Curry
Opt: 3-4 Thai Red Chilis

Recommended:

1 Lime - Squeezed
2-3 Cloves Garlic - Minced
1/2 Onion - Diced

Directions:

Combine the ingredients in a rice cooker or pot if cooking on the stove.
Mix together and press cook. Serve hot with sauces as desired. Makes 2 large bowls or 4 smaller servings. That was easy!

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Vegan, Creamy Cheese that Melts - Habanero Style!

12/4/2015 0 Comments

Create a creamy vegan cheese that can be used as a dip, in sauce, soup, pizza, enchiladas, nachos and a number of other wonderful meals. Within 5 minutes and very few ingredients (less soaking time) you can enjoy your very own! Add a habanero for habanero cheese, jalapeno for jalapeno cheese (+ cilantro for even more flavor and a lime - juiced instead of Apple Cider Vinegar), basil for lasagna or other Italian dishes or enjoy it as is. Easy and delicious!

Ingredients:

1/4 Cup Cashews (Soaked 2 hours or 10 minutes in hot water)
1 Cup Dairy Free Milk (I used Cashew)
1 tsp Sea Salt
2 Tbsp. Corn Flour
1 Tbsp. Apple Cider Vinegar
+ any additional boosters (habanero, jalapeno..)

Peaceful Preparation:

Combine ingredients in a blender. Blend on smoothie setting (high - 45 seconds), scrape down sides, repeat. It will be smooth yet thin.
Heat in a small saucepan over medium-low heat for 5 minutes. Whisk together and then stir continuously. After 5 minutes it will be amazingly gooey and wonderful for many meals! Remove from heat and use as you please. Store extras in the fridge, sealed.

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Simple Meatless Dinner: Lentils with Couscous

7/8/2015 0 Comments

Couscous, onions, garlic and lentils. It doesn't get much easier than that! This recipe was designed for a happy, healthy digestive system in mind. We are running low on our weekly supply of produce and I like to try to use up the last bits of what we have on hand. It forces me into creativity and in turn, we get to try a new meal that would otherwise be overlooked with papas fritas and guacamole, one of our favorites! :)

This meal is simple, delicious and nutritious. Three things I love! It is versatile with room for your own creativity and may be enjoyed as one complete meal or a side dish. I made the lentils in a rice cooker, poured boiling water over couscous, covered it and proceeded to saute some onions and garlic in lime juice. Once the lentils were done, I mixed it all together and served it with Braggs Liquid Amino's (similar to Soy Sauce) along with Sriracha Sauce. If you are ever constipated or having problems in that department, eat some lentils! I swear they are magical at cleansing your body. For me, they work every single time, and it is my hope you have the same results. :)

Total Time: 30 Minutes | Servings: 4

Lentils:

1 Cup Lentils
2 Cups Water

Place ingredients in a rice cooker, stir, press cook. Proceed to make the couscous and onion mixture.

Couscous:

1 Cup Couscous
1 1/4 Cups Boiling Water
1/2 tsp each: Garlic Salt and Paprika
1/4 tsp each: Black Pepper and Red Pepper Flakes
1/8 tsp Cayenne Pepper
1 1/2 tsp Marjoram or Oregano

Mix the couscous and seasoning in a pot. Pour the boiling hot water over the couscous. Allow to sit for 10 minutes covered, I had ours sit longer until the lentils were done. Fluff before serving.

Onions and Garlic in Lime Juice:

2 tbsp Lime or Lemon Juice (enough to saute)
1 Medium to Large White Onion - Chopped
3 Garlic Cloves - Minced

In a cast iron skillet (or preferred skillet) add freshly squeezed lime juice. Turn the heat on medium, add the chopped onions and minced garlic. Saute for about 5 minutes until fragrant. Cover and set aside until the lentils are done. Once the lentils are done, fluff the couscous, add it to the skillet along with the lentils. Stir to combine. Serve with Bragg's Liquid Amino's, Soy or Tamari Sauce and add Sriracha or hot sauce if inclined.

Notes:

Couscous is not gluten-free! I had some leftover in our pantry from ages ago before I realized quinoa was king! Replace with quinoa, rice or desired grain for a gluten-free experience. The same 2:1 ratio of water to grain will apply.
Use your favorite herbs and seasoning.
Use your favorite vegetables! Add more! I did toss in a small handful of dehydrated jalapenos and carrots, very handy when you are running low on fresh produce.
If you don't have lime or lemons around, use water or vegetable broth to saute the vegetables in. Why? This is a replacement to oil! Hooray!!

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Pickled Peppers

5/19/2015 0 Comments

In 2011 my sweet Mother-In-Law taught me how to pickle peppers! We drove down to the store, picked up a pound of jalapenos, a few other items we needed and returned. She taught me to look for the multicolored peppers, if you can find the ripe red ones grab them to make a prettier batch. When we got home we filled up the sink with water and washed the peppers. With our favorite knives in hand, we sliced the jalapenos.

In a big measuring cup we put equal parts water and vinegar and added salt. The recipe called for 3 Tbsp but we opted for less. 1 tbsp or less works out well. Then you simply, pour the solution over the peppers, seal the jars and place in the fridge overnight.

The next day, the lid will pop open as though you bought them from the store! Then taste one...

CRISP
SPICY
IRRESISTIBLE GREEN GEMS!

My husband was so happy I learned this recipe and since then we've done our best to keep a batch in our fridge at all times. It is also wildly convenient when you are cooking and a recipe calls for a jalapeno, just spoon some out and voilà!

Here is a simple and easy go to recipe for pickled peppers, a big warm thanks to my second Mama Harriet for lighting the way!

Pickled Peppers

1 Lb - Jalapeno Peppers - Sliced Thin
3-4 Carrots - Peeled & Sliced
1 Onion - Sliced
Water
Vinegar
Salt

Directions:

Wash and chop the vegetables. Place vegetable mix into mason jar(s), distributing as desired. More peppers = spicier batch!
Pour equal amounts of water and vinegar over the pepper mix, add desired amount of salt. I add salt, fill the jar halfway full of vinegar and the balance with water, seal and shake. You may use a measuring cup if desired, it is a 1:1, water to vinegar ratio. Seal, shake, refrigerate overnight. Serve the following day. Store in fridge. Lasts for one month++.

TIPS:

Use only peppers vs. adding onions and carrots.
Try Serrano Peppers for a spicier blend! Or Habanero if you really like it hot.
My husband's favorite is to add pearl onions, cauliflower and carrots to the mix.
Have fun, mix it up! I've tried: cabbage, beets, chili peppers, bell peppers you name it!
Try using different vinegars. My Dad's favorite is Apple Cider Vinegar! My Mother-In-Law uses White Vinegar. I've tried both and like them both ways! :)
Wash your hands with warm soapy water afterwards and avoid touching sensitive areas such as your face for a while, to be safe!
You may also opt to wear gloves.

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Quick Fix Rice Infused with Broccoli, Garlic and Ginger

3/24/2015 0 Comments

Today I whipped up a quick and easy meal. I made it up as I went along adding a little of this and a dash of that. Sometimes, the easiest meals turn out to be some of the tastiest. My husband asked if I wrote it down, he was a huge fan! There is nothing like making a delicious meal with love for your loved ones and them rewarding you with an empty bowl. The icing on the cake is when they go back for more, then you know you did well! This is white rice, infused with broccoli, garlic, celery with an Asian flare. You chop the vegetables, combine the ingredients in a rice cooker and press cook. Then you are free to do as you wish, while dinner is prepared in an efficient manner. We decided to take a walk, when we returned steaming hot dinner was awaiting. Not bad if you ask me! The flavors from the garlic and ginger with a dash of sweet and spice make an irresistible meal or side, bound to be made again and again! Bon appétit!

Ingredients:

1.5 cup White Rice*
2.5 cup Chopped Broccoli
1 Celery Stalk - Sliced
4-5 Cloves Garlic - Minced
1 Serrano - Sliced
1/4 cup Chopped Onion
2 Tbsp Soy Sauce*
1/2 Tbsp Ginger Powder
1 Tbsp Dried Cilantro (Or 2+ Tbsp Fresh)
1/2 Tbsp Coconut Sugar*
3.5 Cups Water

Directions:

Wash and chop the vegetables.
Place all of the ingredients in the rice cooker and top with the 3.5 cups of water.
Stir to combine. Press cook and once the rice cooker clicks, serve hot!
To serve pack 1 cup of rice into the measuring cup, tap to release it into a bowl. I sprinkled ours with black pepper, red pepper flakes and soy sauce.

Tips:

Use brown rice, quinoa or your favorite grain.
Use Tamari vs. soy sauce for a gluten-free variety. Use Coconut Aminos for soy-free.

Before additional seasoning it will look like this...

After seasoning it will look like this!

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Blackened Black Bean Burgers with Steak Fries

11/3/2014 0 Comments

Meatless Monday calls for good eatin'! Tonight we had Blackened Black Bean Burgers with Steak Fries. This recipe is so good I can't wait to share it with y'all. Steak Fries are a new favorite in our home, it's a real treat plus they are oil-free so I don't feel so bad whipping up a big batch. Tonight we did it up. We had homemade tomato soup leftover from last night. I reheated it and when I came back from setting it down my soul mate left me a message! It's the small things in life that make my heart SWOON!

We only had enough soup to dab our fries in and get a couple spoonfuls. I thought I'd "beef" up our meal with Blackened Black Bean Burgers and Steak Fries. It was one hell of a meal that left us both with a nice full belly and a ton of satisfaction.

This meal is SO good I highly recommend making it for you or your loved ones. Plus it is HEALTHY! No guilt here folks.

I've been enjoying oil-free fries for a while now but never had the "perfect" fry. It turns out I was missing a secret step! This was revealed to me on Instagram. I LOVE Instagram if you aren't following please swing by, I post pictures and sometimes recipes when I'm not blogging. I love connecting with a broad community of like minded healthy foodies! It's really fun and I learn awesome tips and tricks. One trick I was introduced to me by one of my favorite talented girlfriends Nika @thefitfruitbat! She revealed the secret - curry powder! You slice and BOIL the potatoes with 2 tbsp of curry powder until they are half-way done and then you proceed to bake. It doesn't impact the flavor yet brings forth crispy oil-free fries that are to die for.

Ingredients:

1/2 red onion, roughly chopped
1 tablespoon chopped garlic
2 cups pre-cooked black beans, rinsed and drained, divided
2 tablespoons cilantro
2 teaspoons parsley
1 tbsp chia seed - ground
4 tbsp warm water
1/2 teaspoon red pepper flakes
1/2 cup dessicated coconut (or bread crumbs of preference)
Salt and fresh ground black pepper to taste

Directions:

Combine ground chia seed and warm water, mix and set aside.
In a food processor, pulse onion and garlic until finely chopped. Add 1 cup black beans, cilantro, parsley, chia seed mixture, and red pepper flakes and pulse to combine.
Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
Divide remaining mixture into 6 portions and form into patties. Place on hot greased skillet or grill over medium to medium-low heat and cook about 8 minutes a side, until heated through and blackened. Serve with a bun, on a salad, with fresh veggies on top or any way you please!

Steak Fries:

2-3 white potatoes
2 tbsp curry powder
Salt and pepper to taste

Directions:

Cut the potatoes into wedges by cutting the potato in half and cutting each half into wedge shapes.
Place potatoes in a pot and cover with water. Add 2 tbsp of curry powder and a dash of salt.
Preheat the oven to 400 degrees while the potatoes are boiling. Boil until the potatoes are half way done.
Drain and season to taste. Place half cooked potatoes on a baking sheet lined with parchment paper.
Bake for 15-20+ minutes on each side until golden and crisp on the outside. These are AMAZING and help me make smarter choices. Today I opted not to get our favorite jalapeno chips and made these instead! Worth it!

Elizabeth writes "I love your burger and fries and the idea from Ig on the fries is something I never heard before. The colors and designs in your food are amazing as always!"

And for dessert Vegan Pumpkin Spice Latte's!

This recipe is SO good and helps stave off cravings for a cappuccinos and lattes! The recipe is from the glorious Kathy Patalsky of Healthy.Happy.Life. I love her blog and recipes. I modified the recipe to use a dark batch of coffee vs. espresso due to what we have on hand and stevia vs. maple syrup for a sugar-free latte!!! Oh yeah! Watch how to make it by clicking HERE.

I love finding delicious alternatives to some of my unhealthy habits. May you enjoy endless healthy and delicious meals and continue to thrive!

Best wishes for a vibrant week ~ Shine on!
Christa

For the burgers I modified and veganized a recipe from Sandra Lee on Food Network.

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BBQ Baked Beans

9/12/2014 0 Comments

One of the first homemade meals I made while living on my own was BBQ Baked Beans. I got the recipe from a co-worker and was delighted to try it. Back then it was loaded with bacon, sugar and even Busch's baked beans. Fast forward years later to our vegan lifestyle and we've never made baked beans. Say what? I honestly don't know how that is possible! We both loved baked beans growing up. They remind me of family, friends, good eatin' and BBQ's on a hot summer day.

We had some black beans around so I decided to whip some up! It required a little extra effort as I didn't have BBQ sauce, so I decided to make my own! The meal was lick your bowl "is there any more?" good. Whether you pair this meal with french fries...

cornbread or greens...

it is sure to please. I thought they were even better the next day after marinating in all the flavors.

BBQ Baked beans, organic salad and Asparagus!

How do you make them? Start with BBQ Sauce:

Combine all of the ingredients in a small pot on the stove.
Bring to a simmer and simmer for 15 minutes up to one hour until desired consistency. I simmered ours for 10-20 minutes.
Remove from burner, set aside for use in the baked beans. Makes about 1 cup.

Options:

Skip this step and use your favorite BBQ Sauce.
Use a Vegan Worcester Sauce vs. Soy Sauce
Leave out the srirarcha for a less spicy version
Start with 1/2 of the amount of apple cider vinegar and add more slowly until acquired taste.

Preheat the oven to 350 degrees Fahrenheit.
Chop the onion, bell pepper and garlic. I used our food processor for a quick and easy chop.
Heat the vegetable broth in a large pan over medium - medium-high heat and saute the onion, bell pepper and garlic until soft. About 3-5 minutes. Turn off stove, set aside mixture.
In an oiled baking dish combine 3 cups of pre-cooked black beans (or two 16 oz cans) the cooked onion, garlic and bell pepper mixture, homemade BBQ sauce and the balance of the ingredients.
Stir to combine well. Bake at 350 degrees for approximately 1 hour, removing to stir as it bakes about 3-5 times.

Options:

Use 1 cup of your favorite BBQ sauce vs. the homemade BBQ sauce.
Use your favorite beans, kidney, pinto etc.
Leave out the Cayenne pepper for a less spicy version.
Add some maple syrup for a sweeter version.

I served ours with french fries the first night:

and then re-heated them on the stove and served with a fresh salad and steamed asparagus the next day. The salad was full of leafy greens, lime juice, peeled carrot slices, cucumber, red cabbage, white onion and jicama. The Asparagus was steamed in vegetable broth and lime juice, seasoned with black pepper, garlic powder, red pepper flakes, a dash of cayenne and a dash of turmeric for a different spin.

For french fries I simply sliced 2 potatoes, laid them in a single layer on a pan, sprinkled with salt and pepper, flipping halfway. I placed the pan next to the beans for an easy meal. No oil and absolutely delicious!

I hope you enjoy this meal as much as we did! We don't have ANY leftovers, they were the first to go in our house. They taste BETTER than the ones I used to make with bacon and are much healthier too! We both were so happy with how good they were. "Tastes like baked beans" said by husband with a smile. Success!

Wishing you all a fabulous weekend and lots of love!

From our kitchen to yours!
Christa
xoxoxo

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Vegan Cream Cheese Filled Tomatoes with Spices and Green Onions!

8/1/2014 0 Comments

Happy Friday and 1st day of August! Are you enjoying your summer? The other day Jerry and I were taking a walk with our hand weights by the ocean, we decided to go for a mid-day walk as opposed to our usual sunset. I desperately wanted to jump in, so we did just that! We set our weights on the sand and went in, clothes and all! We swam, laughed and floated. I especially loved the sensation of floating on my back with the gentle waves lapping beneath my body, I felt one with the waves. :0) It's moments like that, where we truly let our inhibitions go and have fun that I cherish the most. Have you enjoyed such moments?

We recently enjoyed a refreshing NEW moment in our home. I got to see my husband on TV for the first time and he got to BE on TV for the first time! Needless to say, we are having a VERY exciting day! My soul mate and husband Gerald Clark was featured on on a TV segment with TOPIC: UFO! He did sensational, I'm so proud of him!!! Watch this video and show your support for my husband!

Once you're mind has explored new regions, your belly may want to as well! I've been trying to be more innovative in the kitchen and came up with a delicious treat. Tomatoes, Vegan Cream Cheese, Spices and Green Onions come together to create a tantalizing appetizer. Thick, rich, homemade cream cheese made from cashews, stuffed inside a ripe, juicy tomato with a fresh sprinkle of salt, pepper, and an herb and seed blend with green onions on top.

Going to a party? A BBQ? A Picnic? Having friends or family over? Or if you just want a delicious treat then give this recipe a try and create a beautiful appetizer for friends and family! It is surprisingly easy to whip this together!

What comes to mind when I think of this appetizer?

Juicy
Ripe
Fresh
Creamy
Cheesy
Satisfying!
Mouthwatering!
What about you?

Cashew Cream Cheese

2 cups cashews - Soaked for 4 + hours
1 cup filtered water
Salt to taste (opt)

Directions:

Blend Cashews with filtered water until very smooth, place in a open mouthed 1/2 gallon glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.
The next day dehydrate the "cheese" at 105 degrees for 6-8 hours until it begins to firm. Since it was so hot outside, we just placed the jar in the sunshine and it worked very nicely. You will have a nice thick, cream cheese like spread.

Tip: Feel free to add a little lime/lemon, apple cider vinegar to add more flavor plus any other seasoning you can dream up.

Now to create the masterpiece!

Vegan Cream Cheese Filled Tomatoes with Spices and Green Onions!

Small Ripe Tomatoes (Grape, Cherry, off the vine etc)
Cashew Cream Cheese
Green onions - diced
Salt and pepper to taste
Opt: Seed and herb mixture: I used my favorite nut and spice blend "DUKKAH" from Trader Joes. It contains a mixture of Almonds, Sesame Seeds, Fennel Seeds, Coriander, Anise Seeds and Kosher Salt and tastes sooooooo good!

Directions:

Take small juicy ripe tomatoes, core the inside and prepare a shallow bed for the cream cheese.
Take a spatula or spoon and fill the center of the tomato with the homemade cashew cream cheese.
Top with salt, pepper and an optional nut and spice blend.
Place Green onions on the side and/or on top.
Wallah! Appetizers that are sure to please not only the eye, but the palette as well.

I hope you enjoy this recipe as much as we do!

Have a great weekend!
Christa

PS - If you haven't seen it, please watch this short film "Let Food Be Thy Medicine"!

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Southwestern Beans

7/1/2014 0 Comments

Each week my husband and I make a fresh batch of homemade beans. It's one of our favorite weekly routines. One of us will get the beans out, the other will smile. We cover the beans with water, let them soak overnight, drain and rinse the next day. Jerry boils them outside since the summer heat is here! When they're almost done, he brings them in, rinses them very well and cover the beans with water. Then I add a special mix of vegetables and spices until it smells irresistible, then it's ready!

Last week we used black beans combined with mayacoba beans, they are similar to a Great Northern White. Combined with onions, garlic, bell pepper, 2 fresh squeezed limes, chili powder, cayenne powder, red pepper flakes, garlic powder, sea salt, black pepper and a generous amount of cumin.

This week we swapped the bell pepper for 2 green chili's and opted for extra chili, cayenne and red pepper flakes for a spicy kick with cilantro to add extra flavor.

I'm not sure which batch I liked more, it doesn't seem like you can loose. Even if you make them with only an onion and salt, they'll still turn out fantastic!

Southwestern Beans

1/2 lb black beans
1/2 lb mayacoba beans (Cannellini or great Northern beans)
1 cup red onion - chopped
4-5 cloves garlic - diced
4-5 serrano peppers - sliced
1 green bell pepper or 2 green chilis
2 limes squeezed
SPICES: A generous amount of garlic powder, chili powder, cayenne powder, cilantro, red pepper flakes, garlic salt, black pepper and cumin.

Directions:

Soak Beans Overnight
The next morning, rinse beans very well (look for rocks - seriously!), cover with water and boil until they are almost done.
Rinse very well, add fresh water to cover beans.
Add freshly chopped vegetables and spices. Stir in to combine.
Boil 30-60 minutes to infuse the flavor and allow the vegetables to cook.
Serve hot.

Ideas:

Serve hot over brown rice
Mix in a food processor to make a bean paste similar to "refried beans" but healthier!
Use a side with brown rice, raw or sauteed vegetables served for fajitas or a taco!
Make nachos with beans on top!
Enjoy on top of salads! The options are endless!

This meal is very healthy and can be included as a part of the 30 Day Cleanse. Enjoy!

Best wishes for a vibrant month! Starfire Gold on Amazon now!