Chocolate Chip Cookie Dough Bites

Simple, no bake and fool proof, these treats are perfect for mornings, midday, between meals and on the go.

These low glycemic, quick to make nibbles are packed with protein, fiber and minerals.



Gluten Free / Soy Free / Wheat Free

Dry Ingredients
1 cup Nutrasumma Chocolate Pea Protein
1 cup coconut flour
1 1/2 cups coconut sugar
3/4 cup psyllium husk (or ground chia)
1 tsp cinnamon
1 tsp sea salt (or Himalayan salt)

1 cup 42% semi-sweet chocolate chips (fair trade organic please)

Wet Ingredients
2 cups water
2 tbsp vanilla extract

Combine dry ingredients in a bowl & mix together.
Add wet ingredients & mix with hands til uniform.
Fold in chocolate chips.
Press onto baking sheet & cut into squares or roll into balls.

Preparation time - 10 minutes
Makes 100 one-bite servings or approx 30 1oz (28gram) servings

1 oz serving provides 6g protein and 5g of fiber!

Keep refrigerated in an airtight container and consume within a couple days.

Options:
Apple Pie Bites
swap out Choc with Apple Pie Protein, leave out the chips and reduce to 1/2 tsp cinnamon
Snowballs
swap with Vanilla Protein, no chips and roll in shredded coconut (sweet or unsweetened)
Maple Vanilla
swap with Vanilla, no chips, reduce to 1 cup sugar and add1/2 cup maple syrup

Lasagna Costume Birthday Party Fun

Spontaneous costumes surprise birthday parties with wildly fun people are always a great decision. Adding lasagna and vegan cookies takes them to the next level. Fine organic red wine is optional but recommend.

Lasagna

1 zucchini, quartered lengthwise & sliced
16 oz super firm tofu, crumbled
8 oz prepared TVP (recipe in this post)
4 tbsp nutritional yeast
1 tsp salt
1/2 tsp cayenne pepper (optional)
50 oz pasta sauce (2 jars)
16 lasagna noodles, cooked and drained.
4 oz Daiya Cheese

In a large saucepan, skillet or pot combine zucchini, mashed tofu, TVP, nutritional yeast, salt, cayenne and 35 oz of pasta sauce. Heat on low and simmer for approx 5 min. Remove from heat and set filling aside.

In a lasagna pan put a thin layer of pasta sauce on the bottom. Add an overlapping layer of noodles. Add a generous layer of filling. Add another layer of noodles, filling and a final noodle layer. Top with remaining sauce and Daiya Cheese.

Heat in oven or toaster oven at 400F for 5-8 mins, until cheese is melted.

Serves 6-8

Easily made Gluten Free with gluten free lasagna noodles.  Ancient Harvest brand Shells or Veggie Curls would be a fun to use too. When it comes to GF noodles I prefer the quinoa ones over the rice ones.

Serve with garlic bread and side salad.

Prepared TVP

TVP (textured vegetable protein) is the go to ingredient I often use to bulk up a chili, round out a pasta sauce, top a nacho plate, combine with rice for stuffed grape leaves or roll into sushi.

You could save time by buying any of the various ready made ground soy crumbles/beef available in stores but I haven't found a brand I like. Even when flavored they've never tasted good enough or had the right texture for the dish.

Stuffed Grape Leaves (Dolmas) & Maki Sushi

Prepared TVP
(textured vegetable protein)

8oz TVP (Bob's Red Mill is easy to find)
3 tbsp coconut oil
1 tsp salt
1/2 tsp ground black pepper
1 tbsp coconut sugar or cane sugar
3 tbsp tamari (wheat free soy sauce)
2 cups water

Combine TVP, oil, salt, pepper, sugar in bowl and mix well. Brown in non-stick ceramic pan til lightly browned/toasted or bake in toaster oven til browned, approx 5 min. Stir in water and tamari and heat on low til liquid totally absorbed. If there is any slight crunch on tasting, add another 1/4 cup of water and heat further.

Celebrating the New Year with Curry & Cranium

Here's to a new year and new habits.
On too many occasions in the past, I've not had a recipe for a dish that I've shared or posted about. Thankfully Heather, my wife Tiffany's BFF, had us over for new year's and she asked if I could show her how make a curry. Usually, like a lot of cooks with favorite recipes, you add a little bit of this and then a little bit of that until the cooking is done. This time, I took the time to make measurements while Heather wrote them down. Adjustments were made along the way as I tasted.

The curry I made is one I've been making for years, it's one of the many variations I enjoy, I hope you'll have fun making it.

Pineapple Curry

3 russet potatoes, diced
4 cloves garlic, minced
1 yellow onion, diced
5 carrots, cut into medallions
1/2 cup green peas
1 cup of pineapple chunks
1 cup of pineapple juice
1 1/2 tbsp yellow curry powder
2 tsp ground cinnamon
6 oz tomato paste
2 tsp salt
2 cups of potato broth/water
3 tbsp coconut oil
3 tbsp peanut butter
1/2 tsp cayenne (optional)
1 lb super firm tofu (optional)

In a large pot, bring 4 cups of water to boil then add potatoes. Lower heat to avoid boiling over. Cook til potatoes slightly break apart on poking. Remove from heat and set aside 2 cups of water from pot. Drain potatoes and set aside.
While potatoes are boiling, add oil to a separate pot, set to medium heat and add garlic, carrot and onion. Stir gently and cook til onions are translucent and carrots are softened.
Lower heat and add peas, pineapple, juice, curry powder, cinnamon, tomato paste, salt and potato water. Heat another 10 minutes, stirring occasionally.
Add peanut butter and potatoes to curry and cook another 3 minutes, stirring gently.

Serve over basmati rice or with naan bread.


Feel free to omit any ingredients or add your own vegetables. Make your own signature curry.

Consider these:
coconut milk (use the thick version that comes in a can & buy organic to ensure BPA free lining)
red Thai curry paste or green Thai curry paste and/or Thai basil
any of the cabbage family like broccoli, cauliflower or cabbage!
bring on the squash with butternut, Kabocha, pumpkin, zucchini or summer squash
bell peppers are classic
bulk it up with chick peas, red lentils or green lentils



The last step is to let your meal digest and then play games with the wittiest people you can find.

Happy New Year!

Beat the heat with a slice of Ice-Cream Cake & Why I do what I do

As a child  I spent a lot of time wondering what I should do for a living. From a young age I never saw myself working in an office or being a company man. I did like to draw, that was for sure. Creativity was fun, pure and simple. It took me a long time to figure out that fun is definitely at my core. Growing up I had very few friends and thought I was an introvert. Today life is much different, I'm around lots of super people and I've learned that laughter is food to me. Unfortunately, I have a hard time clicking with someone if I can't figure out their sense of humor. Anyway, going back to making a living, when I was younger I truly believed that as an artist I would have a tough time making a living. How would I make money as a painter or by drawing sketches? I'm sure I would have thought differently if I had grown up today. Back then, no one had computers and successful animated movies were rare.

Alright, it's time for another dessert recipe. This time it's a raw fruit sweetened sauce. Oddly, I make a lot of desserts, but if you've spent time with me, you'd know that I don't crave sweets at all. I'll enjoy an ice-cream sandwich or a slice of cake, but I usually stick to savory eats.

Ginger Spice Caramel Sauce

8 medjool dates, pitted
1/4 cup raw cashews
1/2 cup water
2 tsp vanilla extract
1 tbsp coconut oil
1/4 tsp cinnamon
1 tsp fresh ginger
1/8 tsp salt (optional)

Combine all in high speed blender and blend til smooth.
A food processor will work too, but it'd be more of a chunky topping than a sauce.
The sauce will be thick and firm up a bit when refrigerated. Allow to warm up out of the fridge for ease of pouring.

As I got older pursuing romance took priority over a choosing a career. This went on for decades. During that time vegan happened, the coolest thing ever. But what to eat? Overtime the food got better and the art of it all came about. Who would have guessed that what I made in a kitchen could bring such joy.

Pictured above is a slice of petite ice-cream cake with the caramel sauce. Use it yourself on pancakes, with oatmeal, on a sundae or as a dip for fresh fruit. The ice-cream cake recipe is here. Pour it into a spring pan for a large ice-cream cake or into a baking cup (typically used for cupcakes or muffins) for a petite cake.

I opted for a modest sized dessert since both the cake and the sauce are ultra decadent and rich. I set aside some slices in 3oz portion cups for later. A portion cup fits easily in the palm of your hand, perfect for the beach or a picnic. 





As a fun question, who here can relate to this smoothie? I don't like waste, so I add a cup of water and some protein powder to the Vitamix to make use of all of the sauce still stuck to the sides of the pitcher. Ginger date protein smoothies are awesome!

White Chocolate Ice-cream OMG Yum Nom Nom

Chocolate or raw cacao desserts are standard crowd favorites, but just for the sake of variety here's a quick raw recipe using raw cacao butter and orange. This dessert is different than most of my first raw ones, which had to be kept frozen and then allowed to thaw since they were too hard to eat out of the freezer. This hard ice-cream is fridge stable. Since there is fresh fruit in it, keep it in the freezer if you aren't going to eat it within a couple days.

White Chocolate Orange Ice-cream
1/2 cup raw cashew
1/4 cup raw cacao butter
3 tbsp coconut sugar or 1/4 tsp powdered stevia
1 tsp vanilla extract
1 orange, peeled or 1/4 cup of fresh squeezed OJ
zest of half an orange approx 2 tsp
1/8 tsp salt (optional)

Combine all in a high speed blender and work til smooth. Pour contents into your vessels of choice and let set in freezer.

For a simpler white chocolate ice-cream, replace the OJ with water and leave out the zest. Triple the vanilla for vanilla ice-cream.

Any fresh fruit or fresh squeezed juice, whether it be kiwi, pineapple, raspberry, durian, goji, acai berry or pear, can be substituted for the OJ.

Of course if you feel that it's not dessert without chocolate, who's to stop you. Just in case you missed the post on why fair trade chocolate click here and scroll to the bottom for the fun vid and link.

Desire a little more wow factor or you happen to have a bit more time on your hands, try this one.

White Chocolate Truffle
In eight silicone mini cupcake cups, pour in the white chocolate layer using the recipe above. Place in freezer to set for at least an  hour. You can also use mini cupcake baking pan.


Remove from freezer and pour white chocolate orange layer on top. 
Set in the freezer.
Top with your favorite fruit or sauce.

Want some more fancy in your life? A quenelle will add that bit of French to your life you've always wanted.
What you'll need is two spoons and some time to practice. Alternate a spoonful of ice-cream between spoons until you achieve the desired football shape.

Plate as it's own dessert with sauce, fruit or garnish or accent another dessert like cake or crepes.

This quenelle was made with mango ice-cream.

Throw a party with your elite group of friends and wow them with your skills. The kind of party where you dust off your nice table ware, use cutlery you need to polish and break out your good set of wine glasses.





Jumping back to an older post, my friend Ioanna submitted a pic of a dessert she made using this recipe for the gluten free choc chip oatmeal cookies.

Awesome job Ioanna!

Sprouting 101, Mung Beans and Raw Sushi

The whole raw food movement or diet can be a little daunting. But don't be stressed out, you don't have to go as far as buying a whole new set of  strange kitchen tools like dehydrators, spiral slicers, nut butter grinders or high powered juicers. There are some simple foods you can add using what you have laying around. If you have a shallow bowl, jar or plate you can definitely sprout mung beans. Mung beans have a decent amount of fiber and protein, as well as Vit K and folate, B vitamin good for your skin, blood, bones...

Day 1 - add water
Day 2 - drain, rinse well, add enough water to cover halfway (twice during day)
Day 3 - drain, rinse and eat
If storing, use airtight container and keep in fridge.

 

Great topper for salad, in maki sushi or as a snack.

For the salad I used the Raw Pecan Ranch from an older post. Modify the ranch dressing for sushi by leaving out the lemon and sweetener. Add a teaspoon of dry wasabi powder if you want the extra kick.


For the raw maki sushi I did modify the pecan ranch and used the raw miso mayo.


Raw Maki Sushi
raw or toasted nori - cut into one inch strips
jicama - skin removed and cut into strips using a vegetable peeler
cucumber or zucchini - strips using a peeler
raw miso mayo - line down center
Layer nori, jicama, cucumber and mayo.
Roll into sushi. 
 

A variation uses the mung beans mixed with the raw miso mayo and diced red peppers. You can do it with or without the nori. To make room for the filling, the roll has a larger open center with butter lettuce to keep it from falling through.
For a shortcut you can also use a store bought Miso Mayo.

If you want to take on some more challenging sprouts, get your hands on alfalfa, broccoli, radish, garlic or red clover seeds. For those a sprouting jar, made using a mason jar and a square of cheese cloth, is easy enough to put together. Seeds, kits and info at Mumm's.




For more raw meals and desserts, the vibrant and inspirational Ani Phyo has a great site with some recipes and books available.

4th of July Vegan Style, with Sushi Bowls of course

fresh to the table

There's something very therapeutic about making food for loved ones.
Every step deserves close attention.
From the planning of the perfect dish,
to the care taken choosing each ingredient,
to the prepping of the produce - chop? scallop? julienne? grate?
to the cooking of each component
and to the presentation.

farmer's market treasures

I understand that this much attention to each stage of cooking is not everyone's cup of tea. Different people are drawn to different activities like gardening, crafting, hiking, knitting or running. But for me, when I cook for people I care for, it's not work, it's not a drag, it's a joy. For me it's about fully immersing myself in the moment.  Giving myself a break from the regrets and fears that fill my head. Taking the opportunity to create and put on a grand performance.

I remember a cloudy stretch between sunny days when I decided I didn't want to cook anymore.
Being in a kitchen had become too tied to memories best forgotten. Fortunately, I was blessed with friends that helped to bring me out of that place.

 

Clean up is the step that I would be happy to do without. Other than that, having people over for dinner is such a win win for everyone. I like eating out for new culinary adventures but there's no place home.

 


How about this for a non-traditional 4th of July diner?

I thought it would be fun for people have a sushi bowl.
The base of the bowl was 2 parts jasmine rice and 1 part forbidden rice. Black/purple rice, reserved for royalty in the past, has the same nutrition as brown rice plus extra antioxidants. I prefer the texture too, less of a husky chew. The forbidden rice, serving for 6, was seasoned with 4 sheets of finely shredded roasted nori and 1/4 cup of soy sauce - using a gluten free shoyu easily makes the bowl gluten free. 

The grand selection of fine topping included black bean nori, sauteed shitake mushrooom, crispy ginger, minced soy beef, hass avocado, cherry tomato and seasoned nori snacks.

Black Bean Nori
1 cup of organic black beans - canned or soaked and cooked
1 tsp fresh grated ginger or 1/4 tsp ginger powder
1 sheet of roasted nori, finely shredded with kitchen scissors
1 tbsp shoyu or tamari sauce
heat all in a pot on medium heat til bubbly, stirring occasionally

Sauteed Shitake
1 cup of fresh shitake, sliced in strips or soaked and drained from dried mushrooms
2 tsp refined coconut oil - neutral taste and aroma
1 tbsp shoyu/tamari sauce
1 tsp coconut sugar or agave
heat oil in a pan on medium
cook mushrooms til slightly browned
lower heat, add sauce and sugar, heat another 2 min

Ginger Crisps
4 oz fresh ginger, thinly sliced
1 tsp refined coconut oil
1/4 tsp salt
heat oil in a pan on med/high
place ginger in a single layer in pan
heat til slightly browned, turn over once, brown

There was also a salad that turned into an interesting tell of people's personalities. Some had the salad as a starter while others mixed the salad with the rice in varying proportions. The salad had romaine lettuce, dinosaur kale and parsley. The dressing was a tangy pecan ranch.

Tangy Pecan Ranch Dressing

massaged kale salad

1/2 cup raw cashew
1/4 cup raw pecan
1 cup water
1 tbsp lemon juice or juice of 1/2 lemon
1/2 tsp salt or 1/8 to1/4 if less desired 
1 tbsp yellow miso
1/4 tsp garlic powder or 1 fresh clove
2 tsp coconut sugar or agave
Combine all in high speed blender til creamy

Alternatives
2 tbsp of nutritional yeast in place of miso
2 tsp unpasteurized apple cider vinegar in place of lemon juice
just pecan or just cashew
make it nut free with sunflower seeds

The dressing is fun on any salad. Use it in a wrap or in a sandwich. Flavor punch a pasta by leaving out the lemon and combining it with marinara sauce.

The raw dressing also helps fight inflammation and has a low glycemic index.
One serving boasts significant amounts of the minerals magnesium and manganese ( magnesium benefits, manganese for your health). 

For dessert we had organic fair trade chocolate chip brownie cupcakes with choc icing and a peanut butter cream. Curious about why fair trade, jump to older post.
If cupcakes are your thing check out this magic book of goodness.
Vegan Cupcakes Take Over the World
or order some up from this Wizard of sweet delights
Clara Cakes

And now a dance break!

Just in case you haven't visited yet, here's a new restaurant in LA Rawsheed Fusion Chef.

The road to Plant Based City or Veganville

raw maki

My journey to veganville took five years. People I talk to about cooking are relieved to hear that my early
forays into vegan territory were failures. Meals of spaghetti with plain tomato sauce were far from satisfying and diners of ramen with frozen mixed vegetables were demoralizing. It's not like I was much of a cook to begin with. The only change I made to my spaghetti was to leave out the ground beef. I guess I missed the flavor the fat added.

The sushi I used to make using canned salmon wasn't exactly Iron Chef worthy. They're a far cry from the raw maki rolls of today...

vegetable maki

or the more conventional rice filled sushi using steamed baby bok choy, cucumber and carrot. The variations are endless. Avocados are always great, as are alfalfa sprouts, bell peppers, asparagus, pickled daikon and baked tofu.

I've even had banana and mango in a dessert sushi, with brown rice and coconut optionals.

That said, here are some tips that I hope will help.

Have a handful of meals that you can learn to do that are simple and quick.

Here are 4 ideas -

2 Step Chili
1 can of bean salad or kidney beans (Eden Foods have organic beans without plastic lining - BPA free ) and 1 jar of salsa.
Eat with cornbread or tortilla chips.
Feel free to make nachos by melting some Daiya cheese on the chips first. 
Feel even freer to top nachos with chopped green onion, jalapenos, vegan sour cream and avocado/guacamole.
In time you can can substitute the canned beans with soaked and cooked dry beans and replace the jar of salsa with:
2 chopped tomatoes
1 bunch of fresh chopped cilantro
1 tbsp of ground cumin
1 tsp salt
1 clove of minced garlic
1 chopped onion
1 chopped bell pepper
1 chopped celery stalk
(saute above 4 1st in 2tbsp of oil in a pan on medium heat for 5 minutes, add tomatoes and simmer on low for another 10 minutes)

hemp pesto primavera

Pasta Primavera - pasta with roasted vegetables
In a large bowl, toss 1 chopped red bell pepper, 1 chopped zucchini and 1 julienned carrot (no thicker than 1/4 inch) in 3 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder and 1/2 tsp pepper.
Place in a single layer onto a baking sheet and cook at 350F til carrots softened, about 10 min.
Remove and add to marinara or a vegan Alfredo sauce and a pasta of your choice.

Vegetable Stir Fry
Chop up 1 red pepper, 2 stalks of celery, 3 napa cabbage leaves and/or 2 baby bok choy bunches, 2 green onions, 3 cloves of garlic and 2 portabello mushrooms.
Heat 2 tbsp of oil in a large pan or skillet and sauté veggies and 1/2 tsp salt on medium for 5 minutes, stirring occasionally. Add half pound of cubed super firm tofu and saute for 3 minutes as an option. Lower heat and add 4tbsp soy sauce, 1 tbsp agave or coconut sugar and heat for 2 more minutes.

Serve on cooked rice, mixed greens or fold into a wrap with a smear of Vegenaise or Vegan Heights Tasty Mayo.

sweet & sour chickn

Bringing back a dish from my childhood I made sweet & sour chicken using tomatoes, fresh cut pineapple and a chicken alternative, grilled separately with minced garlic. Beyond Meat has a good one. Useful for chicken salad sandwiches and summer BBQ skewers too.


Baked Butternut Squash
Wash, peel (optional) and cube butternut squash. Place in a large mixing bowl and toss with 2 tbsp oil, 2 tsp salt, 1 tsp garlic powder or 3 cloves of minced garlic, 1 tsp pepper.
Place in a single layer on a baking sheet and cook for 20mins, or until translucent/soft
Top squash on romaine lettuce, mixed greens or baby kale.
Use your favorite salad dressing along with avocado, shredded carrot, cucumber, raisins, thinly sliced red onion, halved cherry tomatoes or sprouts. If handy add chick peas, sliced pears, chopped walnuts, sunflower seeds, edamame or baked tofu.
Or put the squash into a high speed blender with 2 cups of water and 1/2 cup of raw cashews for a creamy soup.

It's best to stock up on simple eats that take no cooking.

raw oat hemp hazelnut milk cereal

Tortilla chips with guacamole or hummus.
Wraps or sandwiches stuffed with tempeh bacon, lettuce, tomato, avocado & Vegenaise.
Granola or cereal. Top with hemp seeds, chopped dates, sliced almonds or goji berries. Bagels with vegan cream cheese, nut butters or jams. Frozen or fresh fruit for blended fruit smoothies.

Basic things to have in your pantry/fridge:
coconut oil
Daiya cheese
almond, rice, soy, hemp, flax or coconut  milk
vegan butter (store bought or homemade made with 1/3 cup coconut oil & 2/3 cup of hemp, avocado or sunflower oil)
salad dressing
Vegenaise
almond, rice, soy or coconut yogurt

I do almost all of my day to day with these kitchen tools:
Vitamix
toaster oven - Cuisinart model TOB-40
ceramic coated non-stick pots and pans

The Vegan Stoner blog has some fun recipes. Very newbie cook friendly.

Plant Based Paige has many gluten free nutrient packed spins on classic eats.

My own easy choc mousse recipe is here in case you missed it. Another alternative sweetener to consider is coconut sugar.

Pizzas are real simple to throw together and the topping choices are unlimited.

sausage bell pepper pizza

hemp pesto spinach flatbread pizza

have a pizza party

Buy a ready made frozen pizza crust, naan bread or tortillas (for a super thin crust).
Spread on the marinara sauce, vegan Alfredo or pesto (food process 1 cup fresh basil leaves, 2 cloves garlic, 1 tsp agave, 1/2 tsp salt, 3 tbsp nutritional yeast, 2 tbsp olive oil), cover with Daiya cheese and whatever toppings.
Sliced portobello mushrooms, bell peppers, pineapple, vegan sausage, cherry tomatoes, artichoke hearts, asparagus, sliced olives, fresh basil, jalapenos or baby spinach.
Eat with a side salad, smoothie or garlic bread.

coq au vin over forbidden rice

Always have fresh fruit available. Go with the seasons and buy cantaloupes, honeydew melons, pears, bananas, apples, mangoes, dates, figs, pomegranate, pineapple, peaches, apricots and all manner of berries.

As soon as you have some new found cooking confidence, have some friends over to celebrate.

I know not everyone lives to eat, but sometimes a really comforting meal really brightens up a dark day.

sushi nite

My Daily Bread...sometimes rice

sprouted mung bean maki sushi

When it comes to mealtime, the spectrum goes from mundane grub to gourmet. Most families rotate the same handful of dishes week after week, while others travel the culinary world in search of new cuisine. 

 

Some people simply eat to live while others truly live to eat. Do you know someone that would skip eating if they could, that see lunch as an interruption to their busy day? Do you know someone that moments after finishing lunch, have their mind on what's for dinner?

Above, miso sprouted mung bean red pepper sushi, using zucchini in place of nori. Nori can be used for rolling, but it doesn't hold up unless served right away.
 
I wouldn't say I live to eat, but I do find a good meal uplifting, setting the tone for what I do next. A very short menu of recipes items is what I typically draw from each day. More often than not, what can be made in fifteen minutes and needing no more than 5 ingredients wins.

wild blueberry raw cheesecake

When I don't have fifteen minutes, I'll usually have some leftovers in the fridge to fall back on. Definitely making large batches that last a few meals is a big time saver.

To the left, raw wild blueberry cheesecake with pecan crust. Cashews and bananas make the perfect base.

SUPERFOOD PACKED LIFE SAVER

Every morning I start out with a protein shake with one or two scoops of Brendan Brazier's Vega. As the best snack ever, dip a ripe banana in raw almond butter and then in the choc Vega. Try it sooner vs later.

(from anywhere across North America you can get it from Ryan and Courtney, the cool people at Vegan Essentials, or from Giacomo, raw food vegan bodybuilder, at Vegan Proteins)

Taking pictures of food has become a good habit for me. It's nice to be able to share a fun little visual journal of some of the food I've made for others and myself over the past year or so. Again, keep in mind that I don't eat like this all the time.

VEGAN THANKSGIVING

THANKSGIVING DESSERT - MAPLE PEAR PIE

Maple tempeh (marinated in maple syrup, garlic, agave, balsamic vinegar & olive oil), roasted green beans, carrots, mashed potatoes and peppered mushroom gravy.  
Savory seitan roast (wheat gluten with vegetable stock, garlic & sesame seed oil), wild rice cherry stuffing, Brussels sprouts, carrots and broccoli.

Above, rustic pizza (sauteing the mushrooms with garlic before topping the pizza adds all the more flavor) and two-bite seitan wellington (pastry can be filled with homemade seitan, Tofurky or walnut & mushroom filling).

FAJITAS ARE FUN

Instead of bell peppers I cooked marinated chayote squash. Chayote has great texture and holds flavors well. The protein was strips of seitan, wheat protein, brushed with garlic oil and baked til lightly crispy. Homemade salsa and mexi rice rounded out the toppings. Napa cabbage and lettuce leaves are fresher alternatives to tortillas.

90 of these raw coconut butter pecan cheesecake cups were made for a party recently. Coconut, pecans, cashews and banana form the base.

Below, broccoli napa ramen. Vegetable stock heavy on the ginger and scallion, with some sesame seed oil.

NOODLES & NACHOS