Sesame Soy Tofu Noodle Bowl + "What I Eat in a Day" Video

6/29/2016 0 Comments

Tahini Lime Cashew Cheese Sauce & Spread

6/27/2016 4 Comments

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

Peaceful Preparation:
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.

4 Comments

Vegan Travel Tips for Healthy Eating - Mazatlán - Video

6/25/2016 0 Comments

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!

With love,
Christa

0 Comments

Homemade Spaghetti Sauce with Seasonal Vegetables + Recipe Video

6/23/2016 0 Comments

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.

Ingredients:
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

Seasonal Vegetables:
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

Top with:
Black Olives - 3 per bowl

Peaceful Preparation:

Prepare the pasta noodles as per package, use gluten-free if allergic.
Place the sauce ingredients in a blender, blend until smooth. Place in a small pot over medium heat, cover and cook for 20-30 minutes, stirring occasionally. Once done it will thicken up and be a deep red color. Cooking also enhances the flavors.
While the sauce is cooking squeeze a lemon or lime in a non stick skillet. Add the carrots, green beans or asparagus and water. Cover to steam for 10-15 minutes until desired consistency. Stir occasionally and season with salt and pepper.
Once the pasta is done, drain, place in the prepared sauce. Cook for an additional 2 minutes over low heat. Transfer to a large bowl to pull from or dish into 2-4 bowls.
Top with the vegetables and 3 olives per bowl. Opt to sprinkle parsley or red pepper flakes on top. Serve hot! Could be paired with salad and bread, yum!

0 Comments

Cinnamon Vanilla Oatmeal with Fresh Berries

6/21/2016 0 Comments

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.

Ingredients:
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

Top with:
1/4 cup Dairy Free Milk
Opt: Drizzle of Agave
Additional Raspberries, Blueberries and Blackberries.

Peaceful Preparation:

Add 2/3 Cup of Oats to a Rice Cooker or Small Pot. Add 1 1/2 Cups Dairy Free Milk, 1 tsp Cinnamon, a pinch of salt, 1 tsp Pure Vanilla Extract and 2/3 Cup Dried Cranberries, mix well. Press cook if using a rice cooker or proceed to make on the stove-top.
Once cooked, stir in 1/2 Cup Blueberries. This will make them hot and taste like pie! Divide into two bowls.
Top with 1/4 cup of Dairy Free Milk split between two bowls, opt to add a drizzle of agave syrup. Top with additional berries and serve!

0 Comments

Sweet Potato Chocolate Chip Oatmeal Raisin Cookies

6/18/2016 0 Comments

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

Ingredients:
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)

Loving Preparation:

Preheat the oven to 325 degrees Farenheight. Lightly grease a cookie sheet or line with parchment paper.
Take a baked sweet potato, remove the skin, puree in a food processor until you have 1 cup. Add 1/2 cup peanut butter, 2 Tbsp. Agave, 2 tsp Flax Meal, 3 Tbsp Water and 1 Tbsp Vanilla. Process until well combined.
Whisk the dry ingredients together in a large bowl, 2 cups Amaranth Flour, 1 Cup Oats, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 tsp Sea Salt. Add the pureed mixture to the oats. Mix well, kneading if needed until incorporated. Fold in the chips and raisins.
Take 1/3 Cup and fill with cookie dough, thwack it into your palm, with moist hands gently create the cookie shape. Use 1/4 Cup for 20 cookies and a tbsp for smaller servings. Place on the prepared pan, repeat until done.
Bake for 12-17+ minutes until nice and golden, puffy and done on top. We recently moved and this oven seems to have one temperature, HOT, so I only baked them for 9 minutes in a hot oven, I think 12-17 minutes at 325 would be sufficient, but take it longer if needed.
Remove from oven, cool to touch on pan. They will continue cooking on the pan. Transfer to a cooking rack. Enjoy! These make HUGE yummy cookies!

Notes:

You can replace the chocolate chips with dried fruit such as raisins, cranberries, dried cherries and the sort.
You can use your favorite sweetener, pass or use more.
You can use more puree and skip the peanut butter if you are allergic to nuts, or use a seed butter like sunflower.
Waist Disclaimer! These do have a whopping 433 calories a cookie if you make them this large with 12.4 grams of protein, so if you use 1/4 cup you can have 20 cookies at 216 calories and 6.2 grams of protein per cookie. Or 2 tbsp at 108 calories with 3.1 grams of protein a cookie, see? You can still have some! :)
Adapted & Veganized from King Arthur Flour.

0 Comments

White Chocolate Cashew Cream Cake with Chocolate

6/17/2016 2 Comments

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

Chocolate Crust
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)

Swirl
1/3 Cup Creamy Natural Peanut Butter

Chocolate Sauce
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder

Opt Topping: Sprinkle of Almond Slices

Peaceful Preparation:

Place the walnuts in a food processor. Pulse until it is fine. Combine the balance of the crust ingredients in a food processor, scraping down the sides if needed, until it is well combined and sticks together when pressed.
Lightly grease a pan, I used a loaf pan. Line with plastic wrap, extending up the sides. Place the crust ingredients into the pan, press into the pan firmly.
Place the white chocolate cashew cream ingredients in a blender. Blend until smooth, scraping down the sides if needed and pour on top of the crust. Tap it a few times on the counter to settle.
Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm. (4 + hours)
Make the chocolate sauce, place it in a bed of hot water if needed to keep it in a liquid state. Slice the cheesecake into 8 squares once it has thawed a little, pour the chocolate sauce on top. Opt to top with a few almond slices. I did half with and half without the almond slices. All were consumed with joy!! You can also slice the square in half for a smaller serving. Store in the freezer. Thaw for 10+ minutes before consuming.

2 Comments

Loaded Vegan Nachos

6/11/2016 0 Comments

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

Ingredients:
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

Peaceful Preparation:

Preheat the oven to your highest heat setting. This will make the process very quick. Line a baking sheet with parchment paper or lightly grease a pan.
Place 1 cup of chips on one side of the pan, and one cup of chips on the other. Spread out slightly so that nearly each chip will be covered.
Spread the rice on top of the chips, following with the beans on top, dividing equally between the two stacks. Sprinkle or spoon the cheese on top, depending if you are using homemade or not.
Sprinkle the onions, peppers and tomatoes on top of each stack. Drizzle Sriracha sauce on top. Bake for 7 minutes or until nice and warm, crisp and the "cheese" melts. You can stop here or top with avocado or guacamole. From my kitchen to yours, Christa

Tips:
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.

0 Comments

How to Make Creamy Hot Chocolate + Vegan Mocha

6/7/2016 0 Comments

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.

Ingredients:
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

For Mocha:
Add 1 Small Batch Hot Coffee or Desired shots of Espresso

Peaceful Preparation:

Add 3 Cups Dairy Free Milk to a Saucepan. Add 1 Whole Cinnamon Stick and 1/2 tsp Pure Vanilla Extract. Whisk frequently, heat for 5 minutes over low heat.Remove the cinnamon stick.
Add a chocolate bar! (10 Squares). Break into pieces, place in the saucepan, whisk and mix until melted.Opt to add a squirt of stevia and/or agave, I did both. :)
Serve hot for creamy hot chocolate.
For a mocha make a strong small batch of coffee or espresso, we used coffee. Pour coffee into cups filling 1/3 of the way. Top off with the creamy hot chocolate.

Notes:
You can also make it with just chocolate and dairy free milk or even water and then add any additional flavors. Cheers!

0 Comments

Stir Fry with Crispy Baked Tofu

6/6/2016 0 Comments

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)

Marinade:
3 Tbsp Soy Sauce or Tamari for gluten-free
2 Tbsp Rice Vinegar
2 Tbsp Orange Juice (freshly squeezed)
1 Tbsp Agave Syrup

Peaceful Preparation:

Mix together the marinade ingredients in a shallow dish. Drain the tofu, slice into cubes and place in the marinade, using a spoon if needed to cover each piece. Set aside for 30 minutes.
Meanwhile, wash and chop the vegetables, then pre-heat the oven, place it on broil or highest heat setting. Prepare a baking sheet by lining it with parchment paper or lightly greased foil.
In a very small dish mix together 2 tsp water and 2 tsp corn starch. In another small dish place the flour. Set up a station: marinated tofu, cornstarch mixture and flour and gently dip one piece of tofu at a time in the cornstarch mixture, then dip each side in flour and transfer to the prepared pan. Repeat until done. Save the remaining marinade, set aside. Broil for 15 minutes, carefully flip and broil 10 minutes or until browned and crispy.
While the tofu is baking, make the stir fry. Preheat a wok over medium high heat, add 2 tbsp. of oil or vegetable broth for oil-free. Add the red pepper flakes and stir for 30 seconds.
Add the balance of the stir fry ingredients less the rice. Heat for 5 minutes stirring frequently. Add the rice and remaining marinade, mix together, cover and cook for another 2-3 minutes. Serve hot with crispy tofu on top!

0 Comments

OLDER

Sesame Soy Tofu Noodle Bowl + "What I Eat in a Day" Video

Tahini Lime Cashew Cheese Sauce & Spread

Vegan Travel Tips for Healthy Eating - Mazatlán - Video

Homemade Spaghetti Sauce with Seasonal Vegetables + Recipe Video

Cinnamon Vanilla Oatmeal with Fresh Berries

Sweet Potato Chocolate Chip Oatmeal Raisin Cookies

White Chocolate Cashew Cream Cake with Chocolate

Loaded Vegan Nachos

How to Make Creamy Hot Chocolate + Vegan Mocha

Stir Fry with Crispy Baked Tofu

Meet Christa

Best Food Blogs

Top 15 Blog 2022

The Artistic Vegan Cookbook - eBook

Categories

Archives

Search hundreds of recipes:

Join thousands of followers!