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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Blackberry Sauce

11/28/2015 0 Comments

Fresh blackberries are heated, mashed and combined with chia seeds and dairy free milk to create a thick and healthy sauce with a drizzle of agave to sweeten the load. This recipe was created for a savory sauce on pancakes that wasn't bad for us and it turned out wonderful! Use on ice-cream, dessert recipes, oatmeal and any way you can dream up.

Blackberry Sauce:

1 1/2 Cup Blackberries
1/2 Cup Dairy Free Milk (I like Cashew or Coconut Milk)
1 Tbsp Gluten-Free Oat Flour
1 Tbsp Chia Seeds
Drizzle of Agave Syrup

Peaceful Preparation:

Heat the blackberries over low heat in a saucepan as the last pancakes are made.
Mash the berries with a potato masher until a chunky puree is formed.
Whisk in the remaining ingredients (dairy free milk, oat flour, chia seeds and agave syrup.) Continue to whisk over low heat until desired thickness.
Remove from heat and pour on the cakes! Place any extra sauce in the fridge, use on nice-cream, freeze as a treat or as your heart desires.

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Whimsical Breakfast & Oil Free Pesto + Pesto Pasta Recipe

11/24/2015 0 Comments

This morning we had a whimsical breakfast! Chocolate Almond Butter Banana Nice Cream Parfaits with Brownie Bites served with Chocolate Covered Katie's No Flour Black Bean Brownies, Lattes and a good book!

Heavenly!

The next time I am asked to bring a dish to pass at a gathering I will hands down be bringing these brownies! Thanks Katie!

This is turning into one of my favorite desserts! I tested them out today on our friends not telling them they were made with black beans, just handing them a tray full of brownies and snacks.

This is what I got back, I think they loved them and proves this is the recipe I'd love to share others!

They are also great with vanilla nice-cream! (Blend frozen banana chunks and add vanilla.)

If dessert was covered then I would surely bring my pesto pasta dish!!! The secret? Grow your own basil with love it tastes better I swear! I purchased this basil plant for less than $3.00 as a starter. Once it was planted with a little tender love and care it thrived! The smell and fragrance is wonderful and brings daily happiness.

The plant was beginning to flower so I trimmed it back and thought it was the perfect excuse to make pesto. We used to enjoy pesto pasta all the time and haven't had it in ages. It is one of our all time favorite meals to enjoy and my husband was pleased to see what I was up to in the kitchen! Now you can make it too!

Oil-Free Pesto:

1.5 cups chopped zucchini
3 heaping cups basil (+/- to taste, I was not shy and added a lot!)
3-4 cloves garlic (+/- to taste, great flavor and anti-viral)
1/2 cup filtered water
1 cup pecans or walnuts
3 limes - juiced
1 tsp salt (+/- to taste)

Blend until nice and creamy, like this! Taste it and add any additional lime, salt, garlic or basil to get the flavor just right.

Set aside enough to enjoy on pasta or whatever dish you had in mind and freeze the balance in ice cube trays. This is a perfect way to preserve the pesto and it will last for over a month in the freezer. Take it out and add to future dishes as you would fresh pesto. Note when it melts it provides a surprising amount of flavorful deliciousness!

To make pasta simply boil your favorite pasta, we chose brown rice pasta for a gluten-free blend. Serve with your favorite veggies and enjoy! What did I do? In a wok I took veggie broth, added chopped onions, garlic, yellow bell peppers, tomatoes and olives and stir fried in the broth to steam. Blanched veggies works great too. I drained the pasta, coated with pesto sauce and folded in the veggies, served with basil on top! YUM! For a real treat add a vegan sausage to make the perfect dish.

I hope you found this information fun and helpful! I recently learned about ALOHA recipes and can't wait to check out more for inspiration.... look here to find your inspiration! A bunch of happy and healthy vibrant recipes that look amazing. I love learning new things and can't wait to learn more and share more.

To your continued health and happiness!
Christa

PS - Thanksgiving posts coming soon....!

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Chili Almond Butter Sauce

10/7/2015 0 Comments

Creamy almond and coconut butter is heightened in flavor with the acidity from the grapefruit juice and thai chili peppers, the saltiness from the sea salt and sweetness from agave creating a flavor fusion that must not be missed!

Chili Almond Butter Sauce

2 Tbsp Almond Butter
1/4 Cup Freshly Squeezed Grapefruit Juice
1-3 Red Thai Chili Peppers
Pinch of Sea Salt
1 tsp Coconut Butter
1 tsp Agave

Directions:

Blend in a food processor or blender until smooth.
Reserve, pour on top of roasted vegetables or use in a number of other dishes!! Store leftovers covered in fridge.

Variations:

Use Peanut Butter or your favorite nut butter in the sauce. Use Seed Butter like Sunflower for Nut-Free.
Use other citrus juice in the almond butter sauce such as lime! Yum!
This was featured in Roasted Veggies in a Chili Almond Butter Sauce.

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Roasted Vegetables in a Chili Almond Butter Sauce [Vegan + Gluten-Free]

10/7/2015 0 Comments

The last two days we enjoyed Roasted Vegetables in a Chili Almond Butter Sauce with Mini Roasted Potatoes that are savory and so flavorful. My husband gives it a 10 out of 10 and is loving the new sauce saying it truly makes the meal! This was a creation on a whim using what I had on hand before going to get more local fruits and vegetables. The first time around we had broccoli, carrots and jalapenos.

The second time we had cauliflower with carrots and both were delicious, I think the cauliflower may be the winner! The texture is so desirable! Cover it in a spicy creamy almond butter sauce with mini roasted potatoes on the side and you are in heaven!

We had this meal for dinner and followed it up for lunch the next day, it was that good! I even went to the market today and got enough to make it for dinner. When you find a good thing why not embrace it?

Ingredients:

10-14 Mini Potatoes (Red, White or Mixed)
1/2 Head Cauliflower, Chopped
1 Carrot, Sliced Thin
1 tsp Olive (or Avocado, Coconut Oil...your favorite)
Season with Salt, Pepper and Garlic Powder

OR replace the veggies above with these or your favorites:

1 Small Head of Broccoli - Chopped
1 Carrot - Sliced Thin
1 Large Jalapeno - Sliced

Peaceful Preparation:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Boil the potatoes until a fork passes through without much resistance, yet before falling apart. Remove from heat.
Place the potatoes on one end of the baking sheet and the chopped vegetables on the other. Lightly coat the vegetables and potatoes with 1 tsp olive or avocado oil and season with salt, pepper and garlic powder.
Bake for 15 minutes, flip, bake for an additional 15 minutes. While baking make the sauce, recipe below.
Serve hot, place the vegetables on one side of the bowl and the potatoes on the other. Cover the vegetables in the Chili Almond Butter Sauce.

Chili Almond Butter Sauce

2 Tbsp Almond Butter
1/4 Cup Freshly Squeezed Grapefruit Juice
1-3 Red Thai Chili Peppers
Pinch of Sea Salt
1 tsp Coconut Butter
1 tsp Agave

Blend in a food processor or blender until smooth. Reserve, pour on top of vegetables when they come out. Also great with a number of other dishes!!

Variations:

Use Peanut Butter or your favorite nut butter in the sauce. Use Seed Butter for Nut-Free.
Use other citrus juice in the almond butter sauce such as lime! Yum!
Pass on the 1 tsp of oil for oil-free.
To make a larger meal add tofu or beans, a side salad and bread.

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Peach-Sauce with Cinnamon Covered Peaches

9/13/2015 0 Comments

Peach-Sauce & Cinnamon Peaches

5 Peaches
2 tsp Cinnamon
1/4 Cup Apple Cider Vinegar
1/4 Cup Water

Peaceful Preparation

Prepare the peaches by pitting, peeling and cutting into bite size pieces.
Combine the ingredients in a pot over medium-low heat for 25-30 minutes until the peaches are soft.
Blend part of the mixture until you have 1 cup of peach puree. Feel free to puree the entire batch or reserve the remaining peaches to be eaten, placed on top of pancakes, waffles or nice-cream, used in recipes like Peach Muffins or as you please!

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Thai Red Chili Hot Sauce – 4 Ingredients

9/1/2015 0 Comments

Thai Red Chili Hot Sauce is a keeper in our home! Ever since I met my husband I've yet to see him order a '10' in spice level and have it be hot enough, or go out and order salsa and chips and have the salsa or surrounding hot sauces suitable or his palette. I found these little dried red chili peppers at the market and they provide just the right spice I was looking for. These little peppers are packed with some serious heat! If you aren't drinking enough water, you will be after this recipe! It took me a while to share as I kept having to make it with less peppers for it to be consumable by the masses. Not everyone craves the same amount of heat as my husband. I started with a whopping 24 peppers, with instant sweat, a burning tongue, lots of glasses of water, cucumber slices to cool off I thought I may want to go for 12. Meanwhile, my husband was licking the edges enticed by the spiciness and pleased that someone met and potentially exceeded his threshold. We tried it again at 24 but with rice, we still really enjoyed it but still too hot for the common household. I didn't measure any the next batch, bad idea! It was the bottom of the bag and all the red pepper flakes made it into our sauce, that was actually kind of painful and we ate plain rice to cool off our hot mouths. Finally I decided I better cut this in half. I made it with 12 peppers and still found that it was too hot for the average person. My tongue was burning, I instantly started sweating with my nose running. Alas, just yesterday I trimmed it down to 3 peppers. This leaves enough spice to get your attention, leave a tingly sensation that is slightly hot on your tongue and doesn't overpower the other flavors in this sauce. I don't know what spice level you prefer so I recommend starting with 1 and working your way up, taste a little and see how your tongue responds, if you like it stop, if you want it hotter, keep going. Maybe you are like my husband who felt the general public would like 3 peppers but he'd like a touch more and even happily consumed 12 and up to 24! He is my brave taste tester who goes through the sampling process with me. I hope you enjoy this delightful fusion of 4 very simple flavors. Garlic, soy, lime and red chili peppers come together to make a sauce worthy of keeping and making again and again! New recipes coming in the next post!

Thai Red Chili Hot Sauce

1-3+ Thai Red Chili Peppers - Whole, Dried
1 Tbps. Minced Garlic - Fresh
1/4 Cup Tamari or Soy Sauce
1/4 Cup Lime Juice - Freshly Squeezed

Peaceful Preparation

Pulse in a food processor, adding 1 pepper at a time.
Taste, adjust accordingly. Three peppers is a nice spice level, my husband likes it even hotter! Make to your preference.

The recipe for the picture below will be posted next and features this sauce!

Good news!

The Artistic Vegan Cookbook is now available on Amazon

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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.

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Creamy Pecan Butter Sauce

4/23/2015 0 Comments

Creamy Pecan Sauce is a wonderful sauce to dip vegetable wraps, rice wraps, smother over pasta, enjoy on salads and so much more. It is packed with flavor and really brings any meal, even roasted vegetables, to life! Enjoy!!!

Creamy Pecan Sauce

1/4 Cup Pecan Butter
1/4 Cup Water
2 Tbsp Tamari Sauce (or Soy for non GF)
1 Tbsp Apple Cider Vinegar
1 Tbsp Coconut Milk
1 Tbsp Tahini
¼ tsp Cayenne
Pinch Red Pepper Flakes
1 Tbsp Cashews (opt)
1 Garlic Clove – Peeled
1 tbsp fresh lime juice

Directions

Place the pecan butter and water in a blender, blend until whipped and creamy. Add the balance of ingredients and blend until smooth.
Pour into dipping cups for the rice wrap, save 1 tbsp for the soup.

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Homemade Applesauce - 4 Ingredients [Vegan + Gluten-Free + Raw Option]

4/16/2015 0 Comments

Applesauce brings me back to Washington state where we lived on a couple acres and had some apple trees growing. We'd harvest the apples and my mom would have baskets and buckets full of apples. She'd get out her huge pot and spend the day in the kitchen making cups and cups of applesauce. We'd have so much we'd freeze it so we could enjoy it in winter months. I was so spoiled with the homemade applesauce growing up. As an adult, I'd buy organic applesauce at health food stores trying to find the right blend but to no avail. Love was missing! Love is such a key ingredient that often is overlooked.

We've tested this recipe 3 times and each time consumed the fruits of the labor willingly! We've tried it cooked, raw and cooked. Raw is easy, quick and very delicious but for me, the cooked version wins. Probably because that is how my mom made it and it reminds me of her. It tastes amazing, heavenly, the flavors dance together and tickle your senses. Now, you can make your own homemade applesauce. It's an easy no muss, no fuss recipe. Peel apples, core them, combine them in a pot with a few ingredients over med-low heat for 25-30 minutes and then blend them into a delicious applesauce. I don't recall my mom blending, we'll apply my husband's engineering side and optimize!!

Homemade Applesauce

6 Apples
1/2 cup Apple Cider Vinegar
1/4 cup + 1 Tbsp Coconut Sugar
2 tsp Cinnamon Sugar

Directions

Wash, peel and core the apples. Combine the ingredients in a pot over medium-low heat, stirring frequently for 25-30 minutes until the apples are soft.
Blend 1/2 of the mixture at a time in a high speed blender until very smooth. Enjoy immediately, store in the fridge or freezer to use in a variety of recipes or enjoyed on its own!

Notes

This is a low sugar version, feel free to add more coconut sugar as desired or your favorite sweetener. Use stevia for sugar free!
Use water instead of apple cider vinegar or mix it 1/2 and 1/2. Use apple juice.
Add your favorite flavors: vanilla, banana, chocolate, berry.. mix it up!
For the raw version use the recipe above modified with 1/4 cup apple cider vinegar with 1/4 cup water. Blend 1/2 of the mixture at a time until smooth adding more liquid and sweetener, cinnamon as desired.
I used 5 green apples and 1 red apple. Use any variety you please!
On FaceBook , DonHenrietta mentioned: "I use organic cinnamon sticks in water till it looks like tea add three different kinds apples cook until soft mash till a little chunky cool and enjoy." - Sounds like a new variation to try! : ) However you make it, make it to your liking with love and it will surely come out to please!!
Adapted from The Pioneer Woman