The Artistic Vegan Cookbook is almost here!!!

7/31/2015 0 Comments

The #Artisticvegancookbook is almost here!! The final touches are being made and I can't wait to announce the release! I did my best to publish 7/31/2015 but would be publishing prematurely. I will announce the release very soon!! You can pre-order your copy from Amazon here: http://www.amazon.com/Artistic-Vegan-Cookbook-Christa-Clark/dp/1500994480/

Thank you all for your wonderful support! I look forward to releasing the book and blogging more! To the finish line! ~ Christa

0 Comments

Plant-Based Grocery Shopping!

7/29/2015 0 Comments

Yesterday we visited the local market to pick up fresh fruits and vegetables for the upcoming week. We found a local store that advertised selling fruits and vegetables, I was so happy with the abundance and selection of fresh fruits and vegetables, with out dry goods.

I was comparing how I used to grocery shop vs. how we shop today. Now we buy fresh produce and hardly any processed goods.

In the past I used to get tons of packaged goods. With more and more additives and concerns about labels, I feel better getting fresh food. Organic is preferred and homegrown heirloom organic produce is the best! For now, until we plant our next garden, we have been enjoying the market. I am in love with the variety of bananas! I'm in banana heaven! All of the produce is wonderfully delicious and priced well. I wanted to share how I've changed my shopping patterns and now enjoy a bounty of fresh foods, a different haul each time, with the usual favorites. We live off plants and overall, feel great!

I made a vegetable mandala to show the beauty of whole vegan foods that are bright, colorful and inviting!

I am finishing up The Artistic Vegan Cookbook, due out at the end of this week! There are over 150 unreleased recipes that are some of my finest work to date, all vegan and gluten-free. I have been a bit negligent about posting new blogs, I look forward to coming back full speed with new recipes this August and sharing some savory pictures of what you can expect to find in my new cookbook. I hope you have all been doing fantastic, healthy and are having a wonderful summer!

With love,
Christa

0 Comments

Cantaloupe Nice Cream Bowl - Helado Vegano

7/19/2015 0 Comments

Fresh fruit is enjoyable any time of the year, especially in the summer! I cut into this cantaloupe and juice squirted out. The melon was ripe, juicy and begging to be consumed. I scooped out the seeds eagerly as I created a base for our nice cream and filled it promptly with fresh soft serve, vegan style! All natural. Whether you eat this for breakfast, a snack or dessert...IT'S ALL GOOD!! :)

Ingredients:

1 Ripe Cantaloupe
4 Frozen Bananas - in 1-2" Pieces
1 tsp Pure Vanilla Extract
1 Big Handful Raisins
Opt: Pinch of Reishi Powder and Stevia
Opt: Almond Pulp from Almond Milk

Peaceful Preparation:

Slice the cantaloupe in half, scoop out the seeds from the center, create a bowl for the ice cream.
Place ingredients in a high speed blender. Blend, pulse, scrape down sides with a butter knife or strong spatula. Repeat, repeat, repeat until finally it whirls together into a delicious ice cream.
Either scoop out with an ice cream scoop, spatula and fill the cantaloupe basin or place the ice cream in a big freezer bag with the end cut off. Press into the basin and surround with additional raisins + any other goodies your heart desires. ENJOY!!!

Tips:

Add a fresh squeezed orange and pineapple for a delicious flavor enhancer!
Add nuts, seeds, berries, super-foods, etc.
Place the ice cream in the freezer for a firmer batch.

-------------------------- ¡Mi tentativa en una Traducción española!:) ------------------------------------------

¡La fruta fresca es agradable cualquier tiempo del año, sobre todo en el verano! Corté en este cantalupo y el melón era madura, jugosa y de petición para ser consumido. ¡Yo Sacado con pala hacia fuera las semillas con entusiasmo, creando una base para helado de , estilo vegano! Todo naturales! Si hace comer esto para desayuno, un bocado o postre... ¡ES TODO EL BIEN!!:)

Ingredientes:

1 Melón Maduro (Melon de Chino / Cantalupo)
4 Plátanos Congelados, 1-2" Piezas
1 cucharadita de extracto de vainilla puro
1 puñado grande de pasas
OPT: Pizca de polvo de Reishi y Stevia
OPT: pulpa de la almendra a partir de leche de la almendra

Preparación:

Corte el melón por la mitad, sacar las semillas del centro, cree una bola para el helado.
Coloque los ingredientes en la batidora a alta velocidad. Blend, pulso, raspe lados con un cuchillo de mantequilla o una espátula. Repetir, repetir, repetir hasta que finalmente se arremolina en un delicioso helado.
Con una helado cuchara o espátula llenar el melón cantaloupe cuenca.
O colocar el helado en un congelador grande bolsa con la punta cortada. Pulse en la cuenca, rodeada de uvas pasas. DISFRUTA!!!

Puntas:

¡Añada una naranja apretada fresca y piña para un sabor delicioso enhancer!
Añada nueces, semillas, bayas, superalimentos, etc.
Coloque el helado en el congelador para una hornada firme.

0 Comments

Taste of Italy - Homemade Spaghetti Sauce [Vegan, Gluten-Free + Oil-Free]

7/11/2015 0 Comments

Tonight we had a little Taste of Italy with some Homemade Spaghetti Sauce. Fresh, ripe, roma tomatoes, red onion, garlic, mushrooms, herbs and a little pepper bring this sauce to life! It can be enjoyed chunky or blended into a smooth sauce. It will have you singing Dean Martin - That's Amore in no time, or at least that was my personal experience!!

"When the stars make you drool just like a pasta fazool
That's amore"

The aroma fills the air, the flavors burst, and not one single bite was leftover as we licked the bowls and pots clean. Each noodle and drop of sauce was consumed in great delight! There is something so special about homemade food, especially when you add amore! : ) My husband perked up and asked if I was making homemade sauce, I smiled and said yes, he replied most people would run to the store and grab a jar of sauce. I used to be one of those people! Now, I'm thrilled to be making our own homemade version. This was inspired from a recipe in The Artistic Vegan Cookbook: An Alchemical Transformation due to be released at the end of this month! It has so many wonderful recipes that have never been released, I hope you pre-order a copy now to gain access to over 150 vegan + gluten-free recipes. I get SO hungry as I prepare the book looking at page after page of good food. I can't help but share a taste of what to expect with you all tonight.

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Serves: 2 Hungry People

Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free, Soy-Free

Ingredients:

1/2 Package Gluten-Free Spaghetti Noodles
5 TBSP water
1 Small to Medium Red Onion Diced
6 Roma Tomatoes - Chopped
1 Serrano Pepper - Sliced
4 Cloves Garlic - Sliced
6 Button Mushrooms - Sliced
1 tsp Garlic Salt
1 1/2 tsp each Red Pepper Flakes and Black Pepper
1/2 Cup Fresh Parsley
2 tbsp. Marjoram/Oregano
1/2-1 tsp Fresh Rosemary

Peaceful Preparation:

Prepare the pasta noodles as per the package. I really like Delallo Gluten-Free Spaghetti made with corn and rice. While cooking, make the sauce. Once the noodles are done, drain and set aside.
Heat the water in a deep pan over med high heat, saute onions for 2 minutes. Add tomatoes and cook for 5-7 minutes, until they start falling apart.
Add the garlic and Serrano pepper, saute for 5-7 minutes to thicken. Add the mushrooms, herbs, and seasoning. Simmer for 5 minutes.
Remove from heat, place the sauce ingredients in blender, burp edge and blend to make a smooth sauce or opt to use as is - chunky! Makes about 3.5 cups.
Place the drained noodles in the same pan the sauce was made in, pour the sauce over the noodles. Heat for 2 minutes to incorporate the flavor and serve! Mamma Mia!

We recently double checked a recipe from The Artistic Vegan Cookbook here is a glimpse of what you can expect! The dessert section is full of savory treats.

0 Comments

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!!

0 Comments

Chocolate Fudge Pops & Creamy Chocolate Cups [Vegan, Raw, Gluten & Oil-Free]

7/4/2015 0 Comments

Every now and then I find myself in the kitchen licking a spoon covered in a new chocolate creation, last night was such an event! Ever since my dear friend, Jeanie, mentioned how much she loved chocolate avocado fudgsicles I knew I had to try them! At the time we were enjoying raw brownies with creamy chocolate frosting, made with avocados. It dawned on me, the frosting on those brownies would make a perfect fudge pop, and I was right! I didn't look at the recipe Jeanie shared as I wanted to create something that reflected me. I decided 2 fudgsicles would be great for the next day but I certainly needed to test it out that evening, the craving was too strong! That's when Creamy Chocolate Cups were created!!

This recipe is wonderful because you get two recipes in one AND you can enjoy the creamy chocolate cups within an hour. Plus, it only takes 1 avocado so others can be used for guacamole, because lets face it, avocados rock!!! Had you asked me if I'd fancy a chocolate avocado treat 5 years ago, I can surely say I'd pass as the thought of them together doesn't seem natural, boy was I wrong. They go together like two peas in a pod! It makes the creamiest chocolate. You can use this recipe as a base to chocolates, fudgsicles, as ice cream, frosting or as you fancy! I hope you enjoy this chocolate treat as much as my husband and I did!

Makes 2 Fudge Pops & 2 Creamy Chocolate Cups

Chocolate Fudge Pops

1 Large Ripe Avocado
1/4 Cup Agave (Maple Syrup or your fav)
2 Tbsp Cacao (or cocoa)
1/2 Tbsp Vanilla
Pinch of Sea Salt
Dash of Cinnamon

Peaceful Preparation

Place the ingredients in a food processor. Process until completely whipped and smooth, scraping down the sides as needed.
Transfer to two Popsicle molds, reserve 2 spoonfuls for the creamy chocolate cups.
Place in freezer. Once frozen, remove from the mold and enjoy!!!

Creamy Chocolate Cups

2 fresh spoonfuls of the above chocolate fudge pop mix
2 Slices of Banana
10 Cashews
2 Pinches of Chia Seeds

Peaceful Preparation

Place 2 spoonfuls of the creamy chocolate fudge pop mix in the bottom of 2 cupcake liners, 1 spoonful each. I find the silicone cupcake liners prevent sticking and work great!
Press one banana slice in each cup.
Surround with 5 cashews each.
Place a pinch of chia seeds in the middle of each cup.
Place in freezer for 1 hour + until frozen. ENJOY a bite of heavenly and delicious chocolate that isn't bad for you!

0 Comments

4th of July Vegan Meal Plan!

7/3/2015 0 Comments

When I was working in corporate we had a curious visitor from Japan that asked how we celebrated holidays. My co-worker replied "With a BBQ!" and went on to say "they typically have burgers, hot dogs, beer and drinks, lots of food, people and music" it seemed to be the response for most celebrations! Since the 4th of July lands in summer, a BBQ is a typical way to celebrate. This year, instead of meat what if you changed up it up and celebrated in health! Here is a fun meal plan for the day! It starts with a Red, White & Blue Smoothie, has an afternoon pick-me-up with a Zen Chakra Salad with Asparagus and ends with Lentil Zucchini Burgers and a Tropical Blossom Cherry Banana Cream Pie! Click on the picture or title to go to the recipe. From my heart to your kitchen ~ Christa

Breakfast: Red, White & Blue Smoothie