Miso Soup

Its easy, its fast, and its a traditional staple of Japanese dining. Here is your most basic miso soup base with seaweed and tofu. If you are feeling extra hungry add some rice noodles, mushrooms or anything else you crave....then get a slurpin'. (And if you add noodles...remember...the louder you slurp, the more polite :) )

4 cups water

4 Tbs miso paste 

Tofu

Seaweed

Green onions, chopped

Heat water and miso paste till miso has dissolved. Add tofu, onions and seaweed, and continue to cook for 1 more minute. Remove from heat & devour! 

Now how easy was that!?

Spicy Mushroom Sushi Bowl

I may be a tall blonde born and raised in California, but if you know me you know I strongly believe I am half Japanese. Not only am I obsessed with their culture, the language and fashion but I am a devourer of japanese food multiple times a week. So here is my vegan spin on a sushi bowl, simple, easy fast and delicious

....Use as much rice, mushrooms etc. for as many people as you want to serve. 

Mixed mushrooms- I used Enoki and Oyster

Sesame Oil

Sriracha 

Sushi Rice

Rice Vinegar

Nori (seaweed paper)

Ginger

Sesame seeds

Bring water to a boil and add rice. Cook till soft. Once cooked add a splash of rice vinegar to the rice and stir to mix. Spread the rice out on a big platter to cool. 

While cooling, heat the sesame oil and saute the mushrooms till soft. Remove from heat and toss with sriracha ( amount depending on how spicy you want it). In a small bowl line with Nori, spoon in rice, top with mushroom mixture and top with fresh ginger and sesame seeds & Devour. Done and Done! 

Almond Plum Crumble

A friend tossed some plums my way the other day and I decided to make a sweet dish that can be devoured for breakfast or dessert. Not only is it vegan but it is gluten free and sweetened with agave- so no sugar crash :) 

Filling

10-12 plums

1/2 cup sliced almonds

3 dashed cinnamon

pinch of sea salt

1/4 cup agave nectar

1/4 cup rice flour

Crumble

1 cup almond flour

1 cup rice flour

1/4 cup sliced almonds

pinch of cinnamon

pinch of sea salt

1/4 coconut oil, melted

1/2 tsp vanilla 

Preheat oven to 350 degrees. Halve plums, remove pits and slice into thin wedges. Place in a mixing bowl and add almonds, cinnamon, and salt. Stir to combine. Add agave and rice flour until plums are evenly coated. Pour into 8x8 casserole pan. In a separate bowl combine almond flour, rice flour, almonds, cinnamon and salt. Add the melted coconut oil, agave and vanilla and stir till crumble is well combined. Pour over plum mixture. Bake in oven for 30-45 minutes or until crumble in golden brown and plums are soft. Let crumble slightly cool & devour. 

Coconut Banana Chia Pudding

When I think of Chia seeds, my mind instantly wanders to the sight of my fro-growing Obama Chia Pet or makes me gag when I think back to all of the putrid foul chia seed recipes I have tried. But after dry heaving enough times, I have finally made a recipe that gets you that healthy dose of Omega-3's and fiber and will have you craving bowls and bowls. Sprinkle a touch of cinnamon, add some luscious berries or drizzle with Manuka Honey to reap even more benefits and make it taste that much more delicious.

2 cups rice milk

4 Tbs whole Chia Seeds

1 banana, mashed

1/2 cup shredded coconut

1 tsp vanilla

1 Tbs agave nectar

Place milk and chia seeds in a saucepan over medium heat and bring to a simmer, while occasionally wisking. When the mixture begins to thicken add the banana, coconut, vanilla and agave and simmer for 5-10 minutes, stirring occasionally. Remove from heat and place in 4 small serving dishes, and cool in the fridge for at least 1 hour. Sprinkle with cinnamon, add some berries or any other garnish you may crave & devour!

Butternut Squash & Basil Soup

Its freezing cold, my refrigerator has broke, and I just happened to have these ingredients lying around. 

1 Tbs Olive Oil

2 lbs butternut squash, chopped into cubes

1 medium onion, sliced

3 garlic cloves, chopped

2 carrots, chopped

1 quart vegetable broth

1 cup fresh basil

2 tsp cinnamon

salt and pepper to taste

In a pot, heat oil then add onion, garlic and carrots. Sauté for about 5 min or until soft. Add butternut squash, vegetable broth, cinnamon and basil. Bring to a boil then reduce to simmer till squash is soft, about 30-40 minutes.

 Remove from heat and place in Vita-mix, or other blender or food processor and puree till creamy. Allow to cool a bit & Devour.

  

Wham-Bam-Thank-You-Ma'am

Im over being MIA..Im Back!

I have been a bad bad girl. I have been missing out on filling these pages with recipes for you all to devour. I hope you did not starve while I have been gone. Since last time...I had been busy busy. I happened to do that marriage thing and tied the knot with Mr Patrick Milbery. We met 5 1/2 years ago and have been best buddies/lovers/crazy together since that day and then one day decided to get permanently stuck to each other, so we got married. On Sept, 29th 2012 we ran up into the hills of Golden Colorado with all our friends and family and had a laid back country wedding in the middle on nowhere! 

And yup I of course wanted to do my own wedding cake. You always say it wont be a big deal, till the clock seems to jump 10 days and suddenly you have a million things to do plus your wedding cake. But my dumbass was stubborn and did my cake myself. So instead of spending time getting dressed...I had my hands covered in buttercream 15 minutes before walking down the isle. ...enjoiiiiii

Vegetable Goyza

Since I was a little kid, pot-stickers have been one of my favorite Asian foods. Unfortunately, most places only make/sell them filled with yucky animal, such as pork or chicken. For all of you out there in the same frustrated boat as I am in, here is a vegetarian version that will make your bellies smile! You can even make a trillion of them and freeze them for later use. You may thank me veggie-world, now or after you are in food coma. 

1 cup green cabbage, finely chopped

1/2 cup carrot, grated

1/3 cup onion, finely chopped

1/3 cup shiitake mushrooms, finely chopped

1 Tbs lemongrass paste

1/2 tsp soy sauce

2 Tbs sesame oil

1 package goyza wrappers

2 Tbs agave nectar

Mix all ingredients (except for agave and goyza) together and place in a large frying pan. Cook over medium-high heat till veggies are soft, yet still have a bit of a crunch to them. Remove from heat. Lay out goyza wrappers and place about 2 tsp of cooked vegetable filling on each wrapper. Place a tiny bit of water around the edge of the wrappers, fold wrapper and seal by pinching the edges together. After all goyza have been made, preheat frying pan with about a Tbs more sesame oil. Place goyza in pan and allow to cook till wrapper gets golden brown. Once all have been cooked, place on a plate and drizzle with agave nectar for a little bit of a sweet kick & Devour!

Vegan Green Tea Ice Cream

One of my favorite desserts, once again, was impossible to find anywhere vegan style, so i broke down and had to make it myself! With some stashed up free rewards I bought an ice cream maker, so the light bulb went off in my brain and this recipe was born. Feel free to experiment with different milks, different flavors (like cocoa instead of matcha powder). 

1 1/2 cups coconut milk (from a can) 

1/4 cup agave nectar

1 1/2 tsp vanilla extract

1 heaping tablespoon matcha powder

Wisk all ingredients together till smooth. Turn on ice cream machine, add mixture and sit back and wait till some ice-cream appears. My machine took about 20 minutes till it turned into creamy goodness. Scoop out & Devour! 

one love <3

Wasabi Ginger Pea Dip

Whenever you are in the need of a ass-kicking dip, here is the recipe. Its bright green color looks straight out of a Dr. Seuss book, and the flavors give that powerful kick with every bite. My mom's always whipping this up for holiday appetizers, or just family gatherings. Spread it on a sandwich, use it as a dip with some crackers or veggies, or just eat it with a spoon....

1/4 cup oil

2 scallions, sliced

1 jalapeño, mined

1 lb frozen peas, thawed

1 Tbs. fresh ginger, chopped

3 Tbs miso

1 Tbs wasabi paste (or more depending on desired wasabi-ness)

1/4 cup water

Heat the oil in a large skillet. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant. Add the peas, stirring occasionally, until tender, about 3 minutes.

Transfer the pea mixture to a food processor and let cool slightly. Add the miso, wasabi and 1/4 cup of water and puree until smooth. Serve & Devour!

Coconut Pho Noodle Stir Fry with Veggies

Inspired from Vietnam cuisine with the bold flavors of Indonesia, this dish is extremely simple to whip up and tastes like it took hours. Since it is made with Pho noodles, which are made of simply rice and water, it makes in gluten free and vegan! 

2 Tbs sesame oil

1 cup snow peas

1 large carrot, sliced

3 cloves of garlic, minced

1 inch of fresh garlic, chopped

1 red pepper, diced

1 lime

1 tsp coriander

1/2 tsp turmeric

6 oz pho noodles

3/4 cup coconut milk

2 Tbs soy sauce

1 Tbs curry

1 tsp miso

1 tsp molasses

1/4 cup basil, chopped

In a large frying pan, heat sesame oil. Add carrots, red pepper, snow peas,  garlic, ginger, zest of the lime, coriander & turmeric. Stir fry till vegetable are crispy. In another pot, bring water to a boil and cook pho noodles according to package until tender, drain and rinse. In another bowl wisk together coconut milk, soy sauce, miso, molasses, and curry. Stir the noodles and wet mixture into the vegetables. Cook until sauce boils and add in the juice from the lime. Sprinkle with basil, serve & devour! 

Mochi Waffles

This fast and simple recipe is awesome for breakfast, lunch, dinner or even dessert. Since mochi is made simply of whole grain brown rice, it is gluten free and vegan! Get ready to devour one mouth watering waffle!! 

Package of Mochi (I use Grainaissance- Cinnamon Raisin)

1/4- 1/2 cup pecans

Agave Maple Syrup

Preheat waffle iron. When ready, put mochi in the waffle iron and cook until it looks like a waffle, it will take about 5 minutes till it poofs up. When ready sprinkle with crumbled pecans and drizzle with agave maple syrup & Devour! 

Vegan Pineapple Upside-down Cake

With summer time approaching, it was time to veganize a classic refreshing dessert. This sweet and sticky deliciousness is not filled with sugar, only natural sugars from pineapple, maple, and coconut. Nom Nom Nom

6 Tbs Earth Balance margarine

1 cup coconut sugar

1 fresh pineapple

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup maple syrup

1/4 cup vegetable oil

1/2 cup coconut yogurt

2 tsp egg replacer

1 tsp vanilla extract

Preheat oven to 375. Wrap tin foil around the bottom of a round springform pan then melt margarine by placing in oven till melted.  Remove and sprinkle coconut sugar in the pan. Set aside and cut the fresh pineapple into 3/4'' thick slices, and remove the core. Place pineapple in the bottom of the pan. 

In a bowl mix together all the dry ingredients except for the egg replacer. In another bowl, mix all the wet ingredients and egg replacer together, stir until smooth, and then add to the dry ingredients bowl and stir till well combined. Pour batter into the springform pan and bake for about 50-60 minutes or until a toothpick comes with with moist crumbs. Let cake cool for about 10 minutes. Run a knife around the edge of the pan. Flip the pan onto a plate and unlock the side. Let the cake cool & Devour!

Vegan Double Chocolate Covered Strawberries

Whats more romantic, or delicious, than a large plate filled with rich chocolate covering juicy strawberries? Vegan double chocolate covered strawberries of course!  They are fast, easy and taste like heaven in your mouth. The amount of ingredients really depends on how many you want to make. Just make sure you have more than enough chocolate because you want to be able to get a good dipping' on those berries! Now go make this yummy dessert and feed them to the one you love <3 

....Amount of ingredients varies depending on how many you want....

Vegan chocolate chips 

Vegan white chocolate chips

Strawberries

In a double boiler melt the dark chocolate while constantly stirring. Dip strawberries into the dark chocolate and place on wax paper and allow to cool completely. While dark chocolate is setting, clean double boiler and then melt the white chocolate. Dip the strawberries into the white chocolate leaving a but of dark chocolate at the top. Again, allow to cool completely & then devour!

Raw Carrot Cake

Raw, Vegan and gluten free dessert!?!? Yes please! This carrot cake is made up of clean foods and tastes quite naughty! No guilt after devouring these little balls of deliciousness and you can keep them in the fridge and pop one out whenever you get the craving! NOM NOM NOM

Carrot Cake

2 cups shredded organic carrots

½ cup dates (about 6 pitted)

½ cup walnuts

⅓ cup dried apricots

½ cup unsweetened shredded coconut

¼ cup raisins

1 teaspoon cinnamon

½ teaspoon nutmet

¼ teaspoon ginger

1 teaspoon vanilla

Grate carrots in food processor.  Set aside.

In food processor with the glad attachment, blend the dates, walnuts, apricots and raisins until combined, but not a paste.  Add the shredded coconut, spices and carrots.  Pulse, then blend until the mixture comes together and holds it's shape.

Using a ⅛ cup ice cream scoop, measure out into balls and then flatten.  Frost each cake with a heaping tablespoon of cashew frosting.  Chill for 30-minutes and service.

Creamy Frosting

¾ cup cashews (soaked for 1 hour & drained)

¾ cup macadamia nuts

½ cup coconut milk

½ cup agave

1 tablespoon vanilla

¼ teaspoon salt

½ cup coconut oil, melted

In blender, mix all ingredients except coconut oil, until smooth.

Add coconut oil and continue to blend until creamy.  Chill for 30 minutes in refrigerator until spreadable.

Vegan, Gluten Free & Agave Doughnuts!!

Yup, here you go, you may thank me after you inhale every last crumb. I made these ones with blueberries mixed into the batter, but you can add another kind of fruit or nothing at all! :) Dip them into a chocolate glaze, or roll them in cinnamon sugar, the options are endless. And the kiddos love them since they look like a doughnut, but don't realize they are actually pretty darn healthy for ya! 

1/2 cup coconut oil, melted

3/4 cup rice flour

1 1/2 cups gluten free flour mix.... 

1/4 tsp xanthan gum (if not in your flour mix)

1 1/2 tsp baking powder

1/8 tsp baking soda

3/4 cup agave nectar

6 Tbs unsweetened applesauce

1/4 cup vanilla extract

1/4 cup hot water

*berries, chocolate chips etc, to your hearts desire

Preheat oven to 325 degrees. In a bowl mix together all dry ingredients, and then mix in the wet ingredients. Pour ingredients into a doughnut mold pan. Bake doughnuts in oven for 12-16 minutes or until golden brown. Let cool, remove from pan & devour!

Gluten Free & Vegan Mixed Berry Scone-kinda things

This gluten free and vegan "scone muffin top kinda thing" is a killer breakfast and keeps you full for hours. It tastes greats days after baking and is the perfect grab and run kind of breakfast. Play around with the ingredients and use bananas and vegan chocolate, or cinnamon apples instead of berries. 

1 1/4 cup sorghum flour

1/2 cup potato starch

1 1/2 tsp cream of tartar

3/4 tsp baking soda

1tsp xanthan gum

1/4 tsp salt

4 Tbs sugar

4 Tbs vegan butter

2/3 cup coconut yogurt

1 Tbs ground flaxseed

3 Tbs water

2 Tbs Coconut or almond milk

Berries

Preheat oven to 400 degrees. Combine flaxseed and water in a  small bowl and let sit. Mix together all the dry ingredients together in a bowl. Add in the butter, and then add the yogurt and flaxseed mixture. Fold in your berries of preference (I used blueberries and raspberries). Place balls of the dough onto a parchment lined or greased cookie sheet. Brush tops with milk and bake for 10-15 minutes or until lightly golden brown. 

Mochi with Kale, Carrots and other good stuff

Here is one more of my household staples. I can't get enough of this veggie packed, rice "poofed", soul warming meal. Not only is it vegan and gluten free, but you pretty much sautee any vegetables together, bake some mochi and have a pretty darn delicious and hearty dish! 

1 package of mochi 

olive oil

1 head of kale, ripped and destemed

3-4 carrots, thinkly sliced

1-2 Tbs sesame seeds

and anything else your heart desires...

such as mushroom, squash, sun dried tomatoes, corn, onion blah blah blah...

Preheat oven to 350 degrees. Prep your kale, carrots and all your vegetable choices. Cut mochi into squares and place on a parchment lined baking sheet. Saute vegetables in oil until cooked and sprinkle with sesame seeds. Remove mochi from the oven when the mochi has puffed up and looks like it has "exploded" (you will know they have puffed when you see it, its pretty obvious). Cut open mochi and fill with vegetable mixture & Devour!

Gluten Free and Vegan Sweet Potato Carrot Cake

Here it is, a 100% vegan and gluten free cake that is moist beyond belief, warms the soul and makes you eat two extra servings of vegetables during dessert! Gluten free or not, get ready to inhale some delicious cake, without the sin! 

For the Cake...

2 cups Gluten Free Baking Flour (maybe a Devour GF Flour soon!?!)

2 Tbs baking powder

1 tsp baking soda

3/4 tsp salt

1 1/4 tsp cinnamon

1/2 cup coconut sugar

1/2 cup sugar

1 cup canned sweet potato 

3 Tbs maple syrup

1 cup almond milk 

1 Tbs vegetable oil

2 tsp vanilla

1 Tbs apple cider vinegar

2 Tbs egg replacer

3 Tbs water

2 1/2 cup carrots, grated

1/2-1 cup walnuts (optional)

For the frosting...

8 oz vegan cream cheese

1 cup vegan butter

2 Tbs almond milk

1 tsp vanilla

4-6 cups powdered sugar....I eye ball it, but you can make it as runny or stiff as you'd like :)

Preheat oven to 350 and grease and flour 2, 9'' round pans. Mix together all the dry ingredients (except for egg replacer), then add the wet ingredients (except for water). In a small bowl mix together egg replacer and water, then add to cake batter. Fold in carrots (and walnuts), then transfer batter to the greased cake pans. Bake for about 35-40 minutes or until light browning around the edges. Allow cakes to cool. 

Mix the first 4 ingredients for the frosting in a small bowl with a mixer (hand or kitchenaid). Slowly add powdered sugar, till frosting is your desired consistency. Once the cakes have completely cooled, frost the two cakes & Devour. 

Vegan Tapioca Pudding

No eggs in this classic creamy tapioca recipe! Add some vanilla bean if you have the sudden urge, or lemon zest, or even chocolate, what the hell. Go pretend you're a grandma, sit in a rocker and indulge in some good ol' tapioca pudding'!

1/2 cup tapioca pearls

2 cups water

3 cups almond or coconut milk 

2/3 cup sugar

1/4 teaspoon salt

1-2 teaspoon vanilla extract

*optional 1 tablespoon cornstarch to make the pudding thicker

Place tapioca pearls and water in a bowl and let soak for 2 hours then drain excess water. On the stove, heat milk, sugar, salt and tapioca pearls on low heat, constantly stirring for about 15-20 minutes or until balls turn translucent. Add vanilla as mixture thickens. If you desire a thicker pudding, dissolve cornstarch in a bit of water and pour into tapioca, stirring until thickened. Refrigerate till desired temp, or eat it hot; simply devour! 

Vegetable Pie Empanada...things

A mistake can actually not be a mistake at all!  This recipe started out as Provencal Vegetable Tarts, which then turned into vegetable pie empanada things; and amen because this recipe adventure/mistake is phenomenal.  These are filling, mouthwatering and filled with a rainbow of veggies! Play around with the recipe and throw in what ever you have in your kitchen, and have fun devouring! 

For the dough:

1/4 ground hazlenuts

1/2 cup flour

1 cup whole wheat flour

1/2 tsp salt

3 Tbs grapeseed oil

1/2 cup ice water

For the filling:

1 Tbs olive oil

1 cup onion, chopped

1/2 medium eggplant, cut into 1/2in cubes

2 yellow squash, cut into 1/2in cubes

2 zucchini, cut into 1/2in cubes

1 Tbs rosemary

1 cup tomatoes, diced

2 cloves garlic

1/2 cup fresh basil, chopped

Grind hazelnuts in a food processer till coarsely chopped. Add in both flours and salt and slowly drizzle in grapeseed oil. Add 7 Tbs of ice water and pulse till combined. Scrape out dough onto floured surface, and   divide dough into 4-6 balls and flatten. Place on a parchment paper covered cookie sheet and refrigerate. 

Heat oil in a large frying pan. Add onions, and sauté till translucent. Add the rest of the vegetables and sauté till soft. Add rosemary, tomatoes and garlic and stir till it starts to thicken a bit. Remove pan from heat and allow to slightly cool. 

Remove dough from fridge and mound vegetable mixture in the center of each pie circle and sprinkle with fresh basil. Fold dough over and press edges together, being careful not to tear dough. Cut slits on top of each "empanada" and place on a cookie sheet. Bake in the oven for 15-20 minutes or until golden brown. Remove from oven and allow to cool for at least 5 minutes. 
Serve & Devour!