Most Popular 2015

12/31/2015 0 Comments

Can you believe we are in the very last day, very last minutes and seconds of 2015? I can hardly believe it! "Time keeps on slippin', slippin', slippin' Into the future." I thought it would be fun to take a look at the past year and see what you all liked the most. I was surprised to see the AM Detox Smoothie and Tropical Smoothie were the top two, a healthier crowd than I realized!

Our most memorable moments in the past year were surely publishing new books! My husband published his second book, The 7th Planet Mercury Rising and held a conference in Chichen Itza, Mexico! Exploring ancient sites together from Chichen Itza to Teotihuacan and the Anthropology Museum were some of my favorite moments. Plus I love traveling as a vegan, it is fun to explore local fruits and vegetables at the market as well as other cultures. I also published my second book, The Artistic Vegan Cookbook: An Alchemical Transformation! I am so happy with how it turned out! We adopted a little kitten, practiced yoga, I blogged and cooked my heart out, edited photos and videos and loved one another a whole bunch! I hope your 2015 was fantastic and this New Year is looking even better.

Thank you all so much for viewing, baking and creating with me. I can't wait to see what 2016 brings! Happy Holidays and Happy New Year!!!
Christa

Holiday Dinner - Featuring: Scalloped Potato Recipe

12/27/2015 0 Comments

Cozy socks, warm clothes, snuggles, hugs, family, loved ones, cheerful people, a giving spirit, these are a few things I love this time of year. I hope you all had a Merry Christmas, are enjoying your holidays and were able to spend time or catch up with family and loved ones. We caught up with our families and it was such a nice heart warming treat. We enjoyed a relaxed day with lots of good food. A homemade baguette, a hearty lentil loaf infused with gravy vegetables with a crust made of rice....

...scalloped potatoes with a vegan cheesy topping

and a Inca quinoa salad.

I surprised my husband with our vegan feast. It was so much fun to have a variety of delicious plant-based foods gracing our plates and a home filled with love.

It's hard to believe this year is already coming to a swift end, the countdown is on and 2016 is inching closer and closer. The world in many places is in turmoil yet has pockets of peace. May the peace and love arise as we go into this next year, unknowing what will come. I do know one thing, sharing home-cooking with your loved ones is a simple way to show your love and bring people together happily no matter what's going on. It's kind of magical that way.

Holiday Dinner

Holiday Baguette
Lentil Loaf
Inca Quinoa Salad
Scalloped Potatoes
Cookies for dessert!

Notes:

Holiday Baguette is the June's Baguette recipe - pg 157 in The Artistic Vegan Cookbook - PDF or Book)
The Lentil Loaf recipe is free in eBook when you subscribe or ask for one at [email protected]
I used the Inca Quinoa Salad recipe, modified slightly, from the World Fusion Cookbook, my favorite! Any salad will work.
Scalloped Potato recipe is below!
Cookie recipe is coming soon!

These potatoes are so hard to resist you may find yourself asking for another spoonful. Creamy, "cheesy" and so wonderful they nearly melt in your mouth.

Scalloped Potatoes

2 Tbps. Olive Oil (Sub Vegetable broth or water for oil-free)
1 1/2 Cloves Garlic - Minced
2 Tbsp. Harina de Maiz - Corn Flour
1 tsp. Freshly Minced Thyme
1/2 tsp. Sea Salt
1/4 tsp Pepper
1 1/4 Cup Cashew Milk or non-dairy
3 Yukon Gold Potatoes - Peeled and Sliced Thin
1 Small Onion - Diced
Opt: 1/2 - 3/4 cup Dairy Free Cheese (I used the Mozzarella Cheese recipe in my book; you could use this one too)

Peaceful Preparation:

In a saucepan add the olive oil, saute the garlic for 1 minute. Add the corn flour, thyme, sea salt and pepper, whisk for 1 minute.
Gradually whisk in the cashew milk. Whisk constantly until boiling and thickened, about 8 minutes.
Preheat the oven to 350 degrees F.
Peel and very thinly slice the potatoes. Layer in a cast iron skillet, casserole dish or pan. I used a cast iron skillet, well greased. Spread 1/3 of the potatoes in a layer and top with 1/2 of the diced onion. Repeat with 1/3 of the potatoes and another layer of diced onion. Add the final layer of potatoes. Cover with the sauce, using the back a knife to spread the sauce between the layers. Opt to top with dairy free cheese (suggested) stir to mix in slightly.
Cover and bake for 1 hour, uncover and bake for an additional 30 minutes.

Happy Holidays with love from my heart and kitchen to
yours!

Christa

Adapted from the great recipe at Canadian Living.

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Mandarin Raspberry Smoothie Bowl

12/20/2015 0 Comments

Mandarin oranges are juiced creating a tangy base full of vitamin C, an entire cup of raspberries brighten the bowl and are blended with bananas for added creaminess. I added a tsp of moringa for a natural source of vitamins for the day. If that weren't enough it is then topped with fresh banana slices, raspberry chia jam and fresh raspberries creating one irresistible breakfast, snack or dessert. My husband said he should feel guilty for having ice cream for breakfast yet since it is created with smoothie ingredients of bananas, berries and moringa it creates one guilt-free delicious meal. Why did I used Moringa? Moringa is rich in minerals and vitamins boasting 25 times for Iron than Spinach, 15 times the potassium of bananas and 17 times more calcium than milk. It has vitamins A, B1, B2, B3, B6, B7, C, D, E and K with calcium, copper, iron, potassium, magnesium, manganese and zinc to name of a few reasons why I think it is a great edition to your kitchen! The benefits go on and on, read more here if you are interested in learning more.

Total Time: 10 Minutes | Servings: 2 Smoothie Bowls

Ingredients:

2 Frozen Bananas - in 1" pieces
1 Cup Frozen Raspberries
3 Mandarin Oranges - Juiced
1 tsp Moringa

Top With:

1 Banana - Sliced in coins
A couple spoonfuls of Raspberry Jam
8 Fresh Raspberries

Peaceful Preparation:

Blend the smoothie ingredients together. Top with banana slices around the edge, drizzle jam on the sides and place raspberries in the center. Dig in!! Makes 2 bowls.

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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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Transcendent Raspberry Cream Bars [Raw + Vegan]

12/17/2015 0 Comments

Take your senses to their maximum with layers of divine flavors for a must have experience. Transcendent Raspberry Cream Bars have a base made of amaranth that is mixed with dates, agave, vanilla, and a pinch of sea salt for a grounding, earthy, sweet yet salty base. Topped with homemade raspberry chia jam, sweet cashew frosting and fresh raspberries it creates an exceptionally beautiful dessert and protein bar in one! These are sweet, creamy, delicious, fantastic, light and layered with flavors bursting in each bite you take. Enjoy these positively delightful dessert bars!

Servings: 6 Bars

Amaranth Base

1 1/2 Cups Puffed Amaranth
1 Cup Medjool Dates - Pitted
3 Tbsp Agave
1 tsp Vanilla
Pinch of Sea Salt

Raspberry Jam

1 Cup Raspberries
1 Tbsp. Chia Seeds
Opt: 1/2 Tbsp Agave
Opt: Dash of Apple Cider Vinegar

Combine the ingredients together in a food processor, taste, adjust as needed. Create the night before so the chia seeds thicken the jam.

Sweet Cashew Frosting:

1/2 Cup Cashews (Soaked 4 + hrs, drained and rinsed)
2 Tbsp. Agave
1/4 Cup Cashew Milk (Coconut or creamy dairy-free milk)
Pinch Sea Salt

Top With:

18 Fresh Raspberries

Loving Preparation:

Combine the amaranth base ingredients together in a food processor. Pulse, press down, and process until combined and sticks together when pressed.
Spread 1/2 Cup raspberry jam on top.
Combine the sweet cashew frosting ingredients in a food processor. Pour on top of the jam, lightly spread.
Top with fresh raspberries, three in a row for maximum raspberries per slice.
Refrigerate overnight, covered. Cut into 6 bars and serve!

Notes:

Use your favorite berry or jam.

Happy Holidays!

Love,
Christa

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Raspberry Jam

12/17/2015 0 Comments

Raspberry Jam

1 Cup Raspberries
1 Tbsp. Chia Seeds
Opt: 1/2 Tbsp Agave
Opt: Dash of Apple Cider Vinegar

Combine the ingredients together in a food processor, taste, adjust as needed. Place in fridge overnight so the chia seeds thicken the jam.

Featured inTranscendent Raspberry Cream Bars

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Banana Gingerbread Muffins [Free of: Dairy, Gluten, Oil and Sugar]

12/15/2015 0 Comments

Infuse your holiday season with warm banana gingerbread muffins straight from the oven. These moist little muffins are packed with health and are absolutely sensational! With no gluten, dairy, oil or even sugar you can "have your cake and eat it too!" These were created specifically for all of you this holiday season with an extra dose of love. I find it so appealing to have healthy treats around the house this time of year. Plus, sharing with others is really wonderful, I love hearing about how much they love them! These would be great to bring into the office as a surprise, for a holiday party or for your loved ones as a nice treat to enjoy through out the day. Our favorite is with a cup of coffee. My husband definitely approves of this recipe saying "mix 'em, bake 'em, sell 'em, ship 'em."

These muffins are:

Yummy!!
Ginger-y
Naturally sweetened with raisins
Moist
Fluffy
Healthy
Perfect for the Holidays!

Ingredients:

1 Cup Almond Flour
1/2 Tbsp. Baking Powder
1 tsp Ground Cinnamon
1 Tbsp. Ground Ginger
1/4 tsp Ground Cloves
1/2 Cup Cashew Milk (Coconut, or your favorite non-dairy)
1 Medium Banana, Pureed (1/2 Cup)
1 tsp Vanilla
1/2 Cup Chopped Pecans
1/2 Cup Raisins

Toppings:

1/8 Cup Puffed Amaranth
1/8 Cup Chopped Pecans

Peaceful Preparation:

Preheat the oven to 350 degrees Fahrenheit.
Whisk the dry ingredients together in a small bowl. (Almond flour, baking powder, cinnamon, ginger and cloves.)
Puree the banana, whisk the wet ingredients together in a small bowl. (Dairy free milk, banana puree and vanilla.)
Combine the wet to dry, avoiding over mixing. Fold in the raisins and chopped pecans.
Distribute into 6 cupcake liners. Top with chopped pecans and amaranth. Bake for 40 minutes, until a knife comes out clean.

I hope you love this recipe!

With love,
Christa

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Jalapeño Cheese Hot Pockets [Free of: Dairy, Gluten, Oil]

12/14/2015 0 Comments

This recipe was created after not going to the grocery store for 2 weeks! I was down to my very last jalapeños, tomatoes and lime with nothing else but dry goods to choose from. What would I make? I find in those moments where I feel like I don't have much to work with comes the most divine creations. Inspiration at its finest. I love those moments in life when you think you have nothing and are reminded of how rich you truly are, rich with love, inspiration, happiness and joy. I was flipping through my new cookbook, which I really love cooking from, each recipe is fantastic and makes me feel good about what could be on your dinner table. I took a couple different recipes and created a new one. Jalapeño Cheese Hot Pockets!

A gluten-free, oil-free dough is rolled into 8 balls, pressed, stuffed, baked and topped for an "mmmm" yummy meal! We love it spicy so I used a whole jalapeño in the cheese but feel free to skip it or use less to suit your needs. These are so satisfying, easy to pick up and eat, I love finger foods! My husband loves them "delicious honey"... "MMMM!" on first bite, "these are so good" etc. saying it makes a wonderful lunch!

When I was growing up I loved a hot pocket! My best friend and I would grab one from the freezer, plop it in the microwave and eat it promptly after school. Now we can have our very own hot pockets in a way that makes our bodies smile! These are sooo good that we ate them ALL the first time. The second time we were able to save 3 for later. >:) I hope you love this fabulous creation from my heart and kitchen to yours! ~ Christa

For the Pockets:

1 Cup Oat Flour
1 Cup Harina de Maiz (Corn Flour)
1/2 tsp Garlic Salt
11 Tbsp Water
2 Tbsp Dairy Free Milk

Jalapeño Cheese:

1/4 Cup Cashews, Soaked for 3-4 hours
2 Tbsp Harina de Maiz (Corn Flour)
1 Cup Water
1 tsp Chia Seeds
3/4 tsp Sea Salt
1 Key Lime - Squeezed
1 Jalapeño

Filling/Topping:

2 Roma Tomatoes - Diced
Opt: 1 Jalapeño - Sliced

Peaceful Preparation:

Preheat the oven to 375 degrees F.
Mix the dry ingredients together in a mixing bowl.
Add the wet ingredients. Mix together until combined. Knead for 2 minutes. Adjust with additional flour or water/dairy free milk as needed.
Divide into 8 balls. Set aside and make the Jalapeño Cheese.
Blend the Jalapeño Cheese ingredients together until smooth. I like to use Juice setting (50 seconds on high).
Pour the jalapeño cheese mixture into a saucepan. Heat over medium-low heat for 5 minutes or until desired thickness.
Chop two tomatoes and opt to chop 1 jalapeño for the topping and filling.
Take the balls of dough, one at a time, press in your palms to flatten. Using a tortilla press, press the ball in-between two pieces of wax paper to flatten, or roll it out on a floured surface.
Remove the top layer of wax paper, pick up the bottom piece of wax paper and gently cup the tortilla in your hand. Fill with a sprinkle of tomatoes (opt to add a jalapeño slice or two) and a spoonful of Jalapeño Cheese. Carefully place the tortilla down on a hard surface and fold over, press shut. Remove the wax paper and finish pressing shut/crimping. Take a knife and place 4 slits on top for the hot pocket to release steam. Place on an oiled baking sheet. Repeat until finished.
Bake for 25 minutes. Remove from the oven, top with jalapeño cheese and the balance of chopped tomatoes and jalapeños if using. Bake for and additional 5 minutes. Serve hot!! YUM!

Note:

I used Almonds in the cheese recipe the first time around because I was out of cashews and it totally worked! I used cashews the second time around and prefer this method. Use either one.
Take Certified Gluten-Free Oats (like Bob's Red Mill) and blend into a flour.

Here is a picture of the process from mixing the wet to dry, kneading the dough, rolling into 8 balls, pressing in my hands, flattening out in the tortilla press, stuffing with cheese, folding over and finally pressing shut.

From there they are transferred to a greased baking sheet. So simple yet so inviting!

After they have baked for 25 minutes they'll come out with golden edges, nice and crisp all around!

Top with the remaining cheese, tomatoes and jalapeños.

Bake for 5 additional minutes and they'll come out warm and golden, ready to consume!

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Cosmic Chocolate Balls [Raw, Vegan, Gluten-Free]

12/11/2015 0 Comments

Have you ever had that chocolate craving sneak up on you, yet you don't have anything prepared and are not really in the mood to bake or make something glorious? If you do, this recipe may be just for you. It was created in such a moment of intense desire for chocolate with no desire for baking. A raw, no-bake, healthy dessert was ours in no time. Blend, Pulse, Scrape, Roll, Freeze and in 30 minutes eat. Okay, sold! Plus the flavors of nut butter, dates, agave, cacao and a dash of salt had my craving scratched especially with the fun outer coating with hints of cacao nibs. This is a great recipe for any time of the year during any time of the day.

Total Time: 45 Minutes | Prep Time: 15 Minutes | Freeze Time: 30 Minutes +

Cosmic Chocolate Balls:

1/2 Cup Oat Flour (Gluten-Free Oats blended/ground into a flour)
1/4 Cup Nut Butter of Choice (Peanut, Almond, Pecan, Cashew, Sunflower for nut-free!)
4 Large Medjool Dates
2 Tbsp. + 1 tsp Agave Syrup (or favorite syrup)
Pinch of Sea Salt
2 Tbsp. Cacao Powder

Righteous toppings:

2 Tbsp. Coconut Flakes
2 Tbsp. Cacao Nibs
2 Tbsp. Pecan Pieces
2 Tbsp. Puffed Amaranth

*I used a small handful of each, I'd say 2 Tbsp. up to 1/4 cup of each.

Peaceful Preparation:

Blend the cosmic chocolate ball ingredients together in a food processor.
Scrape the sides down, continue to process until sticky and combined.
Mix the righteous toppings together in a small bowl.
Roll into balls and roll the balls in the toppings. Place on place to freeze. Continue until done. May also press into a cookie shape and press with a fork, sprinkle with toppings. Freeze for 30 minutes and enjoy. Store balance in freezer. I love them the next day.

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Vegetable Curry [V + GF]

12/7/2015 0 Comments

I was having one of those moments wondering what I could make us and then inspiration hit. Curry! Offering extreme healing powers and a home for a mixture of vegetables. What a wonderful way to avoid soy on rice too, wonderful curry envelops the rice making a fantastic meal. Plus, the smell! Oh my, the wonderful smell of a curry dish makes your home smell fabulous. My husband had big eyes when I served him his meal and he loved it! This meal is relatively easy and is done within 30 minutes - less chopping time and is comforting, memorable and desirable.

Ingredients:

2 Tbsp Olive Oil (Oil Free Use: Water or Vegetable Broth!)
1 Cup Sliced Onions
1 tsp Curry Powder
1 tsp Cumin Powder
1/2 tsp Chili Powder
1 " Piece of Ginger - Minced
2-3 Cloves Garlic - Minced
1 Jalapeno - Quartered
1 Tomato - Quartered
2 Carrots - Peeled and Sliced in Coins
1 Zucchini - Quartered
1/4 Cup Bell Pepper (I used yellow)
2 Stalks Celery - Sliced
1 Tbsp Chia Seeds + 3 Tbsp Water
3 Cups Cashew Milk (or Coconut!)
1 Cup of Water
1/2 Cup Chopped Cilantro for garnish and flavor

Peaceful Preparation:

Heat the oil or water in a wok or wide pan. Add the sliced onions and pan-fry until golden brown.
Add the spices - curry powder, cumin powder, chili powder along with ginger and garlic. Sauté for 20 seconds.
Add the jalapenos and tomatoes and sauté for 1 minute. Add the balance of the vegetables along with 3 cups of cashew milk (or coconut) and 1 cup of water. Add salt to taste and bring to a boil.
Add the 1 tbsp of chia seeds with the 3 tbsp of water and set aside to congeal. Once the curry mixture comes to a boil, add the chia seed mixture. Lower heat and simmer for 15-20 minutes until the vegetables are tender and the curry has thickened some.
Serve hot over rice or as you please! Add chopped cilantro, adjust salt as needed. We served ours with Travel Rice.

Adapted and veganized from cookingandme.com

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Most Popular 2015

Holiday Dinner - Featuring: Scalloped Potato Recipe

Mandarin Raspberry Smoothie Bowl

Mashed Potatoes with Mushroom Gravy and Steamed Asparagus

Transcendent Raspberry Cream Bars [Raw + Vegan]

Raspberry Jam

Banana Gingerbread Muffins [Free of: Dairy, Gluten, Oil and Sugar]

Jalapeño Cheese Hot Pockets [Free of: Dairy, Gluten, Oil]

Cosmic Chocolate Balls [Raw, Vegan, Gluten-Free]

Vegetable Curry [V + GF]

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