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.

Cake time @ Ellery & Bryces Wedding...

One day Ellery and Bryce became Mr & Mrs. Ford. 

Awww... she nicely paints his face with cream cheese frosting...yum! But she forgot...

...Payback is a bitch...

<3 

Love u both!