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 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! 

Garlic Lentil Hummus

I love me some hummus, but some days i can eat one more damn chickpea! This recipe is killer with some crackers or veggies, on a sandwich or just on a spoon. And for all you haters who are obsessed with the question, "You don't eat meat! But where do you get your protein?" Well here you go, 30% of lentils calories are from protein, the 3rd highest protein content of all legumes and nuts. Plus, Health magazine picked lentils as one of their top 5 healthiest foods! So go inhale some Garlic and Lentil Hummus, and while you are at it, make 2 batches cause its that darn delicious! 

1/2 cup of lentils (I use a mixture of red and green)

1 1/2 cups water

6 cloves of garlic, minced

3 Tbs olive oil

6 Tbs lemon juice

6 Tbs tahini paste

1 pinch of cayenne pepper

Put lentils and water in a pot and bring to a boil. Reduce heat and continue to cook lentils for about 30 minutes, or until soft. Place cooked lentils, garlic, and 1 Tbs of olive oil in a  food processor, or vita-mix, and process till smooth. Add the remaining olive oil, lemon juice, tahini, and cayenne pepper. You can add extra lemon juice or olive oil to make it to the consistency of your choice. Drizzle top with olive oil & devour! 

Miso Veggie Noodle Bowl

While watching a Ed Hardy Tattoo documentary, I got a massive craving for some japanese cuisine. With barley any food left in the house, i found some miso soup, soba noodles, and some veggies, and decided to make a little asian meal for me and the man. Buckwheat is actually a fruit although sometimes categorized as grain. Since it is not technically a grain, it can be devoured by all you who happen to have celiac disease or are sensitive to wheat! So this is what i came up with...hope u enjoy this fast & easy, gluten-free and vegan noodle bowl! And remember in Japan, the louder you slurp, the better!

1/2 bag of Soba Noodles

1 Tbs sesame oil

1 cup shiitake mushrooms, sliced

2 small zucchini, sliced into 1/4 circles

1/2 onion, diced

2 tbs sesame seeds

1 tsp ginger powder

2 cloves garlic, diced

1/2 bunch of kale leaves, ripped into pieces

1-2 cups miso soup, depending on how soupy you want it

Cook soba noodles in boiling water for about 6 minutes or until soft. Make 1-2 cups of miso soup or instant miso soup. Heat sesame oil over med-high heat and add veggies and spices, but not the kale. Cook till onions are almost translucent and mushrooms are cooked, and stir in kale. Cook until kale is wilted. Place noodles in 2 bowls, add veggies and pour miso soup over the top. Grab some chopsticks & Devour! 

Vegan Winter Veggie Ragout

Crockpot to the rescue! This colorful soup is so flavorful and delicious, and is so simple a 3 year old could make it. Make this before work (Cook on a lower heat) and come home to dinner already ready, or throw it all in the pot a couple hours before dinner and finally make dinner easy on yourself! 

1.5 pound butternut squash, peeled and cut into cubes

2 Tbs grapeseed oil

1 1/2 Tbs garlic, minced

1 onion, chopped

1 bulb fennel, cut into inch pieces

1 red pepper, chopped

1/2 cup white wine 

1 can white kidney beans

2 cup vegetable broth

1 1/2 cup water

1/2 cup sun dried tomatoes, chopped

1 bunch of rainbow chard leaves, de-stemed

1 Tbs oregano

1 Tbs fresh sage, chopped

Throw all of the ingredients into a crock pot, cook on high for about 3-4 hours, or until squash is soft. Serve & devour!