Saturday, April 16, 2011

Smoked Chedda Nachos

The lovely ensemble: Redhot chips are de-nom-nom Toppings: Vegan crumbles spiced up with 'chili powder, paprika, ground cumin, onion powder, garlic powder, cayenne pepper' - I can't possibly tell you the measurements of each, for me it was a magical dash of this and a pinch of that until the scent was delightful and the perfect aroma. I encourage you to develop your nostrilicular compass. Beans - I prefer red beans with the smoky chedda - but you can use any beans you like! Raw vegan kale krips Onions Tomatoes Daiya (optional) Super secret special sauce (don't worry... it won't be a secret for long) Cilantro Super Secret Special Sauce: (see I told you) 3 tbsp 'We Can't Say It's Cheese' Hickory Cheddar dip 3 tbsp Veganaise 3 tsp Braggs Amino's 2 tsp Sriracha - or your amount for the spice you want 2 tsp Chipotle Pepper Powder

Directions: As usual I like to meditate with my food. Sometimes I invite myself to match my emotions with the dish I am preparing.When embarking upon this dish I like to feel spicy and exhuberant! I like to feel cheery and bright with colors! Chop your onion, tomato, avacado, cilantro and set aside Saute the vegan crumbles in your spice mixture with a bit of fire oil if you please for an extra kick - or you can go with evoo....your choice. A nice twist is to use some sesame oil. After your crumbles are quite warm and browned mix in some beans - I like a nice handful of red beans soaked and cooked from scratch, but the easy solution is some from a can. I am rather unfond of canned food... so I highly encourage you to set aside some time and some bulk beans when making nachos. Spread your red hot chips on a baking sheet and top with your bean and crumble mixture, chopped onion, cilantro, raw vegan kale krips and daiya (if you're adding it - but these nachitos don't quite needito it)

Bake in the oven at 350 for ten minutes or until everything looks crispy and heated evenly. While your chips bake - it is time to make - the

*drumroll please*


In a bowl combine - veganaise, hickory cheddar dip, braggs, sriracha and chipotle powder. Whip it about until combined. Place mixture in a plastic baggy. Cut one corner off of the baggy so that you can drizzle your sauce neatly over the nachos.... or you can put it in a squeezy bottle with a nozzle so you can drozzle...... but I think that food should be art - so when those steamin nachos come out - you make them real perdy you hear?

Thursday, April 14, 2011

Sweet Potato Tomato Mashato

Tonight I prepared a delightful side dish! Sweet potatoes are rich in nutrients and very healthy!

There are many benefits to eating sweet potatoes. They are one of the BEST sources of beta-carotene you can find and raises vitamin A in blood levels. Including some fat in your meal will increase the benefit of the beta-carotene gift this root veggie offers you. (putting a nice generous slab of earth balance or EVOO in the mix while you cook them will give you just the right amount. The best way to prepare these veggies is to steam them or boil them as this method preserves anthocyanins (which have antioxidant and anti-inflammatory properties) and have a better blood sugar effect including low gi value.

I am a huge fan of sweet potatoes. Be sure to use organic potatoes! Did you know that potatoes that are not certified organic are treated multiple times with pesticides and chemicals to keep them from sprouting? They are saturated with unatural and unhealthy be sure to use organic whenever you can. You will find that there are quite a few of my recipes which include sweet potatoes. I think one of my favorite ways to eat them is in vegan sushi!

The ingredients: 3 cardamom seeds

1 onion chopped

1 garlic clove minced

2 large tomatoes

4 sweet potatoes

1 tsp evoo

1/2 jar tomato sauce - I used roasted garlic Muir Glenn

At first I spent time with each of the potatoes, washing their skin. I reflected on how thick and rough the protective layer was. The way that it changed in color when saturated. I was grateful for the benefits I would receive from eating this delicious group of root vegetables. After washing the potatoes I chopped them into small chunks preparing them for steaming. I lined them up on the chopping board and went to work on my onion. Onions can be very cruel, but I've found if you give them time to cool down they will be less intense. If you chop off the edges of the onions and stick it in ice water for 5 minutes you will weep a bit less while chopping.... but sometimes we all can benefit from a good cry. If you've been keeping something inside that you just want to let out - go ahead and weep!

I steamed the potatoes for 7 minutes and then set them aside in a bowl. While the sweet potatoes watched I combined my chopped tomatoes, onions and cardamom seeds in water and let them come to a slow rolling boil. After the tomatoes and onions boiled for a few minutes I used an immersion blender to create a delicious puree and a base to stir the sweet potatoes and tomato sauce in. A few more minutes to heat all of the ingredients evenly and a splash of Braggs Amino Acids. I personally like to mash these up like mashed potatoes, but they would be great either way.


Tuesday, April 12, 2011

Raw Vegan Kale Krisps

Before you submit yourself to this recipe please understand that I cook with my heart and with my soul. I do not measure things out or time things. I feel, taste and smell my way to the perfect delicacy....... that being said. I've sumarized and guestimated the amounts of the ingredients described below. I encourage you to experiment and to find your flavor. Your consistency. Your adaptation. Love your food and it shall Love you in return. The most important ingredient of all is LOVE. I promise..... which is why it has been included here in the cooking directions. Please add accordingly.

1 organic midsized red pepper

1 1/2 tsp organic white pepper

1 tsp fresh chopped organic garlic

1 green onion

1 bunch organic kale 1 tbsp vegan parmesan (optional)

1/2 tsp crushed red pepper (optional - add more if you wish your kale was hot like me)

1 tsp sea salt Lemon juice - I squeezed half of a lemon

Lots of nootch! I used 10 tbsp. (nutritional yeast)

1 cup of soaked cashews - I prefer to soak them overnight, but several hours would work - be sure to drain them well before adding them to your ingredients

Several tracks of relaxing inspiration music - I like listening to kirtan

A generous helping of Love

Before cooking gather all ingredients and arrange them in your space in an artistic manner. Allow yourself time to recognize the beauty of the vegetables. The shine and the brightness of the red pepper. The delicate appearance of the soaked cashews. The spices resting peacefully in their jars. The fluff of the kale. Spend a few moments breathing and filling your heart with gratitude for the sacrifice of life within the plants. The nourishment you will receive from preparing this delicious raw recipe. Kale is amazing. As you breathe in receive the gifts of these plants. As you breathe out experience gratitude and Love. Allow this to 'marinade' your ingredients. When you come to a comfortable space begin to prepare the recipe as follows.

Always rinse your vegetables very well. Even organic veggies. Let the washing of your vegetables be a ritual and meditation.

After you have thoroughly cleansed your veggies, trim the kale - removing the stalks. Chop the pepper - it does not matter how you chop it - for this pepper is doomed to the food processor shortly. Combine everything but the kale in the food processor and blend until you have a smooth substance.

Toss your kale into a large bowl and then coat the kale with your mush. Be sure to lick the food processor - this stuff is TASTY

I have yet to purchase a dehydrator so I usually toss these in an oven on 200 degrees with the door open - flipping once. Im not sure how long I cooked them for. I just waited until they were nice n krispy.

Cooking is hard work so make sure you stay hydrated! I've made myself a delicious Braggs Apple Cider Vinegar Lemonjuice Basil Water.