Meatless Monday: Potato Cakes!

6/16/2014 0 Comments

When I was a kid, my specialty in the kitchen was hash browns. I absolutely loved to make them on the weekends, cover them in Lawry's seasoning salt and wait for them to get crispy brown. Through the years, I still love potatoes and especially hash browns as a treat. This meal takes them to the next level. It's equivalent to Pommes Anna, a classic French dish of sliced and layered potatoes smothered in an extreme amount of melted butter. Take out the cream, butter and fat and you are left with a healthier alternative and a true vegan treat.

This potato cake is easy to make, layer slices of potato with a savory vegan "cheese" blend of nutritional yeast, salt and pepper and place in the oven. About an hour later you are left with a savory treat! I hope you enjoy a meatless meal this Monday, if inclined, give this one a try!

Ingredients:

1 Tbsp. olive oil + enough to coat pan
1/4 cup nutritional yeast
1 1/4 tsp. salt
1/4 tsp. black pepper
2 pounds Yukon gold potatoes

Directions:

Place a rack in the lower third of your oven and preheat to 450 degrees F. Line a 8 or 9 inch cake or spring-form pan with parchment paper. Coat the bottom and sides of the pan with olive oil. To weight down the potato cake, locate a heavy pot or ovenproof dish that will fit on top of the pan.
Mix the nutritional yeast, salt and pepper together in a small bowl and set aside.
Slice the potatoes in your food processor using the thinnest slicing disk available.
Arrange an even layer of potatoes in the bottom of the pan. Sprinkle the yeast mixture on top. Repeat 6 to 7 times and end with a dash of the yeast mixture covering the last layer. Drizzle 1 tbsp of olive oil on top.
Lay 2 large sheets of aluminum foil on top of the pan, set the heavy pot on top and firmly press into the potatoes, pressing them into the pan. Press the overhanging foil tightly to the sides and under the bottom of the pan. If using a spring-form pan, set it on a foil lined baking sheet to catch droppings.
Transfer to the oven and fill the pot halfway with water to make it even heavier. Bake for about an hour, until the cake offers no resistance when pierced (through the foil) with a knife.
Serve hot! We paired ours with sweet corn and homemade salsa.

Trying a vegan meal once a week (or more) is a great way to introduce more fruits and vegetables into your diet. See how it makes you feel and if you are inclined, try it more frequently!

To your continued health!
Christa

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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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Napa Cabbage Croquettes with a Parsley Chutney Dipping Sauce

2/2/2014 0 Comments

It's a new month in the new year, I hope this recipe finds you in good health! Gerald and I were just watching a special on CNN last night about heart attacks and they were saying the most preventable way to stave off heart attacks is to change your diet towards a whole-foods vegan lifestyle! It did mention to cut out oils so I will be taking on the challenge and making more oil-free decisions. To make this recipe oil free simply replace the oil with vegetable broth. It will add delicious flavor and make it much more healthy and low-fat.

With that....I have a treat for you to try if you are up for it! These little vegetable croquettes are a fantastic spin on the standard version. This croquette has no bread, no eggs, no meat, dairy of any sort and is completely vegan and gluten-free! When I make the next batch I may try baking them for a healthier spin.

For a delicious treat or light meal this recipe is it! The croquettes are light and delicious almost like a veggie egg roll without the wrap. If you are up for it, give them a try and let me know what you think!

Napa Cabbage Croquettes

2 tbsp olive oil (replace w/ vegetable broth for oil free!)
2 cups chopped napa cabbage
1 carrot chopped finely or grated
1 cup dark leafy green vegetable
3 rice cakes - crumbled
1/4 cup quinoa flour
1 tbsp paprika
1 tbsp black pepper
1 tbsp coriander
Salt and pepper to taste
1 "egg" (flaxmeal w/warm water)

Directions:

Combine ingredients
Kneed until well combined, add a dash of water or more crumbled rice cakes (breadcrumbs) as needed.
Shape into small logs
Preheat oil in pan
Fry on each side until nice and crispy

Parsley Chutney Dipping Sauce

2 cups fresh parsley
1 jalapeno
dash of apple cider vinegar
dash of water

Directions:

Pulse ingredients in a blender until smooth
Serve on side for dipping sauce

We loved these and ate them right up!! I hope you will like them too!

To your good health!
Christa

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Herbed Vegetable Medley

1/30/2014 0 Comments

I love the smell of fresh herbs smothering potatoes. Add some of your favorite vegetables and beans and my oh my you have a delicious meal that is hearty and healthy! The scent wafting through the air made me smile as I greeted the freshly baked meal. The flavor from the fresh herbs, onions, garlic, bell peppers met with a kick from a chopped jalapeno and red pepper flakes and the tang of a lemon offer a delightful surprise to your taste buds. The meal is really easy to make with light prep work served fresh from the oven! Join me if you please in this simple and healthy meal!

Ingredients:

1/2 lb fingerling potatoes - sliced in half
1/4 green bell pepper - sliced in strips
1/4 sweet onion - sliced
2-3 garlic cloves - diced
1/2 cup broccoli
1/2 jalapeno
Few sprigs fresh parsley
1 can of kidney beans
Pinch of Fresh Dried Herbs: Basil, Oregano and Thyme.
Juice of 1 small lemon
Drizzle of olive oil
Salt, Pepper, and Red Pepper Flakes to taste

Directions:

Preheat oven to 400 degrees
Line a small pan with parchment paper and lightly grease
Place vegetables in a bowl or bag and combine the oil, herbs and spices and mix or shake the mixture until well covered.
Transfer to the pan and cover with aluminum foil.
Bake in the oven for 30 minutes, serve hot!

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Citrus Infused Rainbow Carrots & Brussels Sprouts

1/13/2014 0 Comments

What was on your menu for Meatless Monday? We had brown rice spaghetti with a chopped side salad. The other night I made one of our new favorites! I started with a bed of red quinoa for added protein, then covered it steaming hot Citrus Infused Rainbow Carrots & Brussels Sprouts. Each bight exhilarates your taste buds. My oh my a true sensation! I've already made it again and we are HUGE fans! My husband loves it and claims the flavor is absolutely incredible! Yes, success!!! :D

I hope you enjoy the recipe as much as we do. I like to fry 'er up in our cast iron skillet while jamming to some tunes. A slight yoga stretch while reaching for an orange and before you know it Jerry is behind me wondering what smells so good! My favorite meals are made this way! My secret ingredient? Love. Love is the secret and most important ingredient of all. When I'm happy loving and thankful along the way adding a dash of this and a splash of this, the finest creations are made. Do enjoy!

Servings: 4 Total Time: 20 Minutes

Ingredients:

1 cup quinoa (or rice)
4 carrots - sliced
1 lb - Brussels Sprouts - sliced in half
2 tbsp earth balance spread ("Butter")
2 tbsp Stevia
1 tbsp agave syrup
1/2 Big Juicy Orange - Squeezed
1/2 tsp Cayenne (+ for extra spice!)
1/2 tsp Cinnamon
Dash Sea Salt

Directions:

Cook the quinoa or rice and get started on the main dish!
Melt the "butter" in a cast iron skillet over medium high heat, add the stevia, agave syrup and orange juice and stir until it begins to thicken.
Add the vegetables, stirring occasionally, cooking until done.
Add the spices and mix well.
Serve hot over a bed of quinoa or rice! Total time about 15-20 minutes.

Nutritional Analysis

No cholesterol
High in dietary fiber
High in manganese
Very high in vitamin A
Very high in vitamin C

To a healthier happier you!!
Christa

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Goddess Dip

1/6/2014 0 Comments

Bring out your inner god or goddess with some healthy goddess dip made with whole-food ingredients that are completely vegan and gluten-free. It's so good for you your aura may even shine brighter after indulging. Cut up some fresh veggies, add some sweet potato chips and get to dipping! We love dip and can't seem to keep enough around. This is a great new recipe we both love! What a healthy snack or even a light meal! It's great to put out before dinner, for guests, for kids, for husbands...enjoy! :)

Goddess Dip

1 can chick peas
Fresh Basil
1 lemon freshly squeezed & the grind
S&P to taste
Red Pepper Flakes to taste
1/4 cup olive oil
1 tbsp Goddess Dressing
2 Cloves garlic
1/4 cup sweet onion

Directions:

Place all of the ingredients in a food processor except for the olive oil, pulse until combined
Slowly add in the olive oil
Pulse until creamy
Place in bowl with a basil leaf on top, surround with fresh veggies and chips or pita bread!

Grab a carrot stick and enjoy!

With love,
Christa ♥

SHINE BRIGHT! "Yeah we all shine on, like the moon, and the stars, and the sun." ~ John Lennon

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Quinoa with Chopped Spinach, Carrots ‘n Green Onions

12/10/2013 0 Comments

We love to start our day with organic ingredients to get us fueled and energized for the day! This past Sunday we were blessed with beets, bananas, raw almonds, hemp powder, spirulina powder, a few apricots, a cup or so of frozen mixed berries, 2 c water (or non-dairy milk) and ice cubes mixed together to create a super shake!

That with a cup of joe and we were ready to see JJ. After much dancing and jumping around we worked up an appetite, quinoa came to the rescue! Jam packed with protein, iron, fiber, lysine, magnesium, B2, and a high content of manganese our bodies were soon smiling. JJ came back for seconds and Jerry did too! With all the love going around I had to share the recipe with you so you and your family may enjoy it too. The best part is the recipe is very simple and very good for you!

Take 1 cup of quinoa with 2 cups of filtered water and bring to a boil. Reduce to a simmer and stir occasionally until the water is absorbed. Once the water is absorbed stir in 2 tbl (+/-) gluten-free soy sauce, garlic powder, salt and pepper to taste. Add freshly chopped vegetables and mix well. Simply delicious!

Ingredients:

1 cup quinoa
2 cups water (or veg broth for extra flavor!)
1 cup spinach leaves
1 green onion
3/4 cup broccoli
1 carrot
handful fresh parsely
2 +/- tbl gluten free soy sauce
garlic powder, salt and pepper to taste

Prep:

Place water in a pot, turn stove on high, add quinoa and bring to boil.
Once boiling, reduce heat to simmer stirring occasionally.
Once the water is absorbed add seasoning and fresh vegetables. *Or use rice cooker = much easier! Add fresh vegetables at the end. Quick + easy = :)
Serve with fresh cilantro on top!

Enjoy!!!

Love,
Christa

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Fresh Cranberry Sauce with Mixed Berries

12/6/2013 0 Comments

Fresh cranberries make a sensational splash at the dinner table during the holiday season! Plus they're loaded with antioxidants to keep your body happy. Cranberries are high in vitamin C and low in calories! Did you know that only one cup of whole cranberries has 8,983 total antioxidant capacity!

The cranberry sauce turned out so good we even enjoyed it on our homemade Jerry Berry "ice cream"!

Fresh, sweet yet slightly tart, quick, easy and tasty!

Ingredients:

1 lb fresh cranberries
1 cup of water
Stevia to taste
1/4 cup +/- agave
1/2 - 1 cup raisins
1 cup mixed berries
Grind of orange
1/2 Orange - freshly squeezed

Directions:

Bring 1 cup of water with stevia and agave to boil, add the cranberries.
Reduce heat to a simmer and allow to simmer for 10 minutes allowing the cranberries to burst, stirring occasionally.
Slowly stir in raisins, mixed berries, orange juice and orange grind. Adding any additional treats to taste (nuts, raisins, agave, stevia etc)
Allow to cool completely to room temperature. Transfer to fridge allowing to set. Serve alone, with salad, in a shake, in baking or even as a dessert topping!

E N J O Y ! ! !

With love,
Christa

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Brussels Sprouts Salad

11/28/2013 0 Comments

Happy Thanksgiving wherever you are! We have so much to be thankful for. One of many would be sharing a meal with Jia Patton and her husband Michael in Kauai, Hawaii! What a honor! She had just shared her beautiful inspirational cookbook "Celebrate Life" with me. Within the book she talks about kitchen yoga where the most important ingredient is you. I took her advice, and did some yoga as I chopped the vegetables thankful with each chop, singing a bit. I let my heart flow and a new recipe was created! :) Brussels Sprouts Salad! I'd never had raw Brussels Sprouts before, turns out they're delicious!

Take 1 lb of Brussels Sprouts, chop them up, add raisins, nuts, fresh and candied ginger for a spin, salt, pepper, olive oil and some balsamic vinaigrette. Mix 'er up and top with fresh red grapes to create added flavor and an artistic flare!

Brussels Sprouts are great for the holiday season, having them raw provides a new spin that will surprise your guests and your taste buds! I hope you enjoy! I'm so thankful for all the sweet blessings that overflow this season, what are you most thankful for?

Ingredients:

1 lb Brussels Sprouts - Chopped finely
1 tbsp fresh ginger chopped or grated
1 cup raisins (or cranberries)
1 cup mixed nuts (cashews...almonds...walnuts...)
2 pieces candied ginger - diced finely
Salt and pepper to taste
Drizzle of olive oil and balsamic vinaigrette to taste
1/2 1lb fresh red grapes

Prep:

Chop the veggies
Toss the veggies together in a large bowl
Add salt and pepper, olive oil and balsamic vinaigrette. Toss together.
Decorate the top with fresh red grapes, enjoy!

Thank you all for your wonderful support!!! I'm so thankful to be sharing with you!
With love and gratitude,
Christa

What are you doing for Thanksgiving? Last year we had a Thanksgiving Dinner to remembert! Click here for pics!

Here are some recipe ideas, maybe you'll be in the mood for something different like a Spicy Kale Quinoa Crustless Quiche.

Butternut Squash Ravioli with Roasted Purple Asparagus

Mixed Berry Pie with Almond Crust – Vegan & Gluten Free!

Happy Thanksgiving or Thanksliving as vegans like to say!

With Love & Light!
Christa

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Homemade Salsa

8/16/2013 0 Comments

Lately I've been creating large batches of foods that we love. It just makes sense. Why not have quinoa and beans on hand and large batches of salsa. Why not have pre-made hummus ready for dipping or enjoy a loaf of homemade bread with almond butter & jam. I say yes please! Nothing tastes better than homemade or homegrown especially when it's created with the frequency of love.

Our friend has been graciously sharing his tomatoes! We've been in heaven making large batches of salsa. Is pouring it on meals wrong? It's soooo good! Who needs a chip, use a spoon!

We shared some tomatoes and look what came back?

Fresh corn on the cob, a homemade dinner and more, I'm so thankful!

I thought I'd share my favorite way of making salsa so you can enjoy it too!

I like to get out the food processor, some mason jars and set up shop near my cutting board.

First, peel the garlic and place into the food processor with the chunks of onion. Pulse until desired consistency. Distribute amongst the jars.

Pulverize the jalapeño(s) depending on how spicy you like it and place in jars.
Add fresh squeezed lemon juice.

Next place chunks of fresh tomatoes in the food processor and pulse until desired consistency. Pour into jars. Add spices such as cumin, salt, pepper, cilantro and red pepper flakes.

Roll the jar to mix the ingredients well, feel free to shake it a little and you have salsa!

I just add a little here, add a little there and taste it at the end. Enjoy!

Ingredients:

Onion
Garlic
Lemon
Tomatoes
Jalapeno(s)
Red Pepper Flakes
Cumin
Garlic Salt and pepper
Cilantro

Prep:

Pulverize ingredients in the food processor
Distribute amongst jars
My jars are typically filled with: 1/2 onion, 1 jalapeño, 2 tbsp lemon, spices with fresh tomatoes on top.
Roll to distribute.
Store in fridge.