Zuchhini Tots - Vegan and Gluten Free!

5/30/2014 0 Comments

When I was a kid, I loved tater tots! Any finger foods were a plus but tater tots were the best. Crunchy, greasy, little potato bites, sure to please! I’ve even been known to order a side with my husband and enjoy them from time to time.

I stumbled on a new recipe for Zucchini Tots that sparked my curiosity! I had a ripe zucchini begging to be used and a hankering for a salty snack. I modified the recipe to “veganize” it, popped the buggers in the oven and before long Jerry and I ate all of them wondering what happened to them so quickly! : - )

This recipe is a much healthier than the standard tater tots, especially any found eating out, plus it is really simple to make. Enjoy it time and time again, I know we will!

Zucchini Tots

Ingredients:

1 cup zucchini, grated
1 large "egg" - Flaxmeal mixed with warm water
1/4 medium onion, diced
2 garlic cloves, diced
1/4 cup quinoa flour
salt and pepper to taste
cooking spray

Directions:

Preheat oven to 400 degrees. Spay a mini muffin tin.
Grate the zucchini into a clean dish towel, wring all the excess water out.
In a medium bowl, combine all the ingredients and season with salt and pepper to taste.
Cook for 20 minutes or until golden brown and cooked through.
Serve with favorite sauce and dig in!!!

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Asparagus and Summer Veggies with Rice

5/21/2014 0 Comments

This meal is like having salsa in a skillet with lime infused asparagus on top of a bed of rice. The flavor is sensational, the meal is satisfying and it leaves your body feeling invigorated from all the spices and vitamin C!

Take some some rice and place it in the rice cooker and press go! What a great invention, I love our rice cooker! Then take some nopales cactus, 1/2 of a white onion, 4 serrano peppers, 2 tomatoes, a handful of fresh cilantro, 4 cloves of garlic, 1/2 can of black olives, 1 lime and saute them together in a wok. Seasoned with cumin, salt, pepper, garlic powder and red pepper flakes. Meanwhile, saute the asparagus in olive oil, the juice of 1 lime, salt and pepper. Cook until heated throughout. Place a bed of rice in a bowl, top with the Summer Veggie mixture and surround with Asparagus. Mama mia!

Ingredients:

1 cup rice combined with 2 cups water
1/2 bunch asparagus - rinsed and de-stemmed
3 TBSP vegetable broth
1 stem nopales cactus - cut into small pieces
1/2 of a white onion - sliced
4 serrano peppers - diced
2 tomatoes - sliced
a handful of fresh cilantro
4 cloves of garlic - sliced 'n diced
1/2 can of black olives
2 limes - squeezed
To taste: cumin, salt, pepper, garlic powder and red pepper flakes

Directions:

Place rice and water in a rice cooker and press cook.
Prepare the veggies. Preheat vegetable broth in a wok. Add the onions and saute until translucent. Add the garlic and saute for a minute or two. Add the nopales and serrano peppers and saute until fragrant. Add the tomatoes, olives, cilantro and seasoning. Saute until cooked throughout.
Simultaneously, heat olive oil in a cast iron skillet. Add asparagus and season with juice of 1 lime, salt and pepper. Opt for red pepper flakes as well. Cook throughout.
Place a bed of rice in a bowl, top with the summer veggie mixture and surround with asparagus! Serve hot.

To your health!!
Christa

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Chocolate Chai Cake

5/13/2014 0 Comments

I recently celebrated my birthday with the love of my life, Gerald, who treated me like a princess. When we ended the day I had a hankering for something chocolate and sweet. What a perfect day to make a chocolate cake! I started out with a chocolate cacao cake but felt like it was missing something. With the stars aligned in my favor this day....I recalled a delicious dirty chai I had the other day and thought...that is it! The missing ingredient....chai. We ❤️‍ Chai Lattes and my sister just so happened to send us a homemade mix that was to diiiieee forrr...okay well at least wrestle for! I told her she could patent it. It took the cake to a whole new level. I didn't stop there either, I decided to make a chai frosted glazed that was sensational! This cake is 100% vegan, gluten-free, moist, and sure to please! I'll be making this again and again. Join me in a delicious recipe and enjoy a slice or slab of it.

Ingredients:

1 cup cashew milk (or favorite non-dairy milk)
1 tsp apple cider vinegar
1/4-1/2 cup brown rice syrup (agave, or favorite sweetener)
1/2 cup macadamia oil (see below...or can use favorite)
1 1/2-2 tsp pure vanilla extract
1 cup gluten-free flour mix
1/2 cup raw cacao powder
1/4 teaspoon pink Himalayan salt
2 tbsp dry chai latte mix

Frosting:

1/2 cup dry chai latte mix
1 tbsp cashew milk
1/2 tsp pure vanilla extract
1 tbsp coconut oil, melted

The cake:

Preheat the oven to 350 F. Lightly grease a cake pan or 8" spring-form pan. May also place a piece of parchment paper down to prevent sticking.
Whisk the milk and vinegar together and set aside to curdle. Then add the balance of the wet ingredients and mix well.
In another bowl mix together the dry ingredients. Add to the wet in two to three batches and beat until very smooth and few small lumps remain if any.
Pour batter into the pan and bake for 35 minutes until a toothpick comes out clean.
Allow to cool completely and then release from pan.

The glaze:

Sift the chai latte mix into a large bowl, add the milk, vanilla and oil and mix until smooth.
Pour over cooled cake if you can wait.... I couldn't wait hah! :)

Also right in time for my birthday was a generous gift from Hawaii! The Oils of Aloha was by far my favorite! Rich, smooth and sensational. I actually used it in this recipe. It may be why it was so incredibly moist. I'm having the hardest time not making another batch, yum! The Da Kine spice is also quite clever and has added a tasty new spice to our meals! Who made this possbile? The wonderful Aloha spirit of Mulvadi, aloha and Mahalo!!!!

Thank you ALL for your continued support!!! May you shine brightly with unconditional love!

Christa & Jerry

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Veggie Burger Deluxe!

5/9/2014 0 Comments

I was having WAY too much fun making these delicious veggie burgers for my husband and I. Fresh veggies on top make it a sensation! It's a rare occasion that I opt for buns and I'm not sure why because MAN it makes one heck of a tasty difference. This patty is quick, simple and a true craving buster. I have you covered for Meatless Monday or any day you want a burger! Prep the potatoes, place them in the oven, prep the patty, while it's cooking prep the veggies and buns. Mix the fries, place the buns in the oven and toast until lightly brown or the vegan cheese is melted. Place the veggie patty on the bun, top with your favorite fresh vegetables and sauce and say thanks to the food gods for the delicious meal that is about to take place! Dig in!!!!

French Fries:

4-5 dutch potatoes
salt and pepper to taste

Veggie Burger Deluxe:

1 package organic tempeh
½ red onion
3 cloves garlic
Cilantro
Red bell pepper
2 tbsp tamari sauce (or soy)
2 tbsp mustard
1 “egg” made of flax meal and warm water
TJ’s African Spice or Red Pepper Flakes, black pepper
Pinch of Pink Himalayan sea salt
1/2 tsp Ground coriander
1/4 tsp Fennel seed
1/2 tsp Garlic powder
1/4 tsp Chili Powder
1-2 tbsp vegetable broth
Sprinkle of vegan cheese
Light spread of Earth balance
Fresh veggies to top

Directions:

Preheat oven to 425 degrees
Put a sheet of parchment paper on a pan. Place potatoes on the pan and season with salt and pepper. (No oil required!) Cook until crisp about 30 minutes or so.
Meanwhile, place tempeh and balance of ingredients, less the last 3, in a food processor and pulse until well combined.
Preheat vegetable broth in a pan and place burgers into the pan, cook until heated throughout and slightly brown on each side.
While they are cooking, prep the toppings and buns. I used vegan cheese and earth balance butter for a divine experience.
Toss the fries, place the buns in the oven. Toast until golden brown and cheese is melted. Place veggie burger on the bun and top with fresh toppings! Enjoy!!