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!