I absolutely love this dish! Anything spicy and savory with an Asian flare is right up my alley. This yummy noodle concoction has become a staple in my home although I’m always shifting the ingredients a little here or there, adding a different veggie or using a different type of noodle. Feel free to make this “your own”. Typically I’ll use Soba noodles for this, but today I’ve made it with organic Udon noodles and it turned out fabulously! It’s very simple to make as it’s basically just three components: noodles, sauce, veggies.
Spicy Almond Butter Sauce:
- 1/2 cup raw organic almond butter
- 1/4 cup nama shoyu, tamari or soy sauce
- 1/4 cup Sriracha sauce (or less if you prefer)
- several Tbs water to even out the mixture
- One 12.8 oz package of Organic Udon noodles (You may also use rice noodles or Soba)
- 1 cup broccoli
- 1/3 cup diced red pepper
- 1/3 cup diced green onion
- 1/3 cup diced yellow squash
- 2 tbs minced fresh ginger
For the sauce combine all ingredients in a bowl and mix until thoroughly combined. The sauce should be on the thick side. Cook noodles according to the directions on the package. For preparing the vegetables, add sesame oil to a medium pan under medium heat then add in chopped broccoli and diced red pepper. Shift the veggies around frequently for a few minutes and then add in the green onion and yellow squash (if using). Add in the minced ginger last. Careful not to burn, keep the veggies moving in the pan until cooked as desired. Add the sauce to the noodles, mixing in thoroughly and then add in the vegetables. Garnish with fresh herbs such as cilantro and basil. I also like to add in fresh lime juice at the end… Enjoy!
This delicious smoothie is as yummy as it is good for you! The Maca powder, Chia and Hemp seeds will give you stamina and energy to last throughout the day and coconut water is the ultimate hydration. Baby spinach is rich in many micro-nutrients including Vitamin K, A, C, and folate; also the minerals iron, calcium, magnesium and potassium. I know quite a few people afraid of green drinks, but this one definitely doesn’t taste like lawn clippings or anything of the sort! Just embrace the chlorophyll and your body will thank you! With any smoothie, feel free to make alterations based on your own personal tastes. This can be made in any blender or food processor, but as I’ve said before — having a Vita-Mix or Blendtec is a priceless piece of equipment when it comes to raw foods & smoothies!
- 1 cup young coconut water (I like to use fresh Thai coconuts, but feel free to use whatever you can find)
- 2 frozen bananas
- 2-3 handfuls of baby spinach
- 1-2 tsp. of each of the following: Maca powder, Chia seeds, Hemp seeds
Blend all the ingredients until smooth and enjoy! Serves 2.
I attended The Seed on this past rainy Saturday in NYC with my beautiful fiance and a good vegan friend of ours . What an amazing paradise full of vegan food, products, information, yoga and people! I must have been in a vegan-coma-daze because I only took a couple of photos toward the end of the day and both didn’t really turn out well enough to post, sorry! At any rate, we picked up a few things that we’ve been partial to for awhile at the event like Treeline vegan nut cheese; who needs dairy anymore? One Lucky Duck raw chocolate chip cookies that taste heavenly! And some seaweed based caviar-like spread called Caviart. YUM!
One product we came home with was something we tried for the first time; coconut bacon!? I honestly was never a bacon die-hard or anything before I stopped eating animals nearly 8 years ago. Sure, I enjoyed it and I definitely remember what it tastes like, it’s not something you forget. Every once in awhile I’ll get a craving for something smoky and savory which I usually quench by making a BLAT (Tempeh Bacon, Lettuce, Avocado, Tomato). The thing I like most about this coconut bacon is the very thin and crispy texture it has, unlike tempeh bacon. I also feel better about eating coconut than I do any soy product these days. This product is pretty awesome and versatile and the taste is… SPOT ON! Almost in a freakishly perfected way. I highly recommend this product to people who love that smoky, thin and crispy bacon taste and want to eat a completely plant-based replacement that is soy free and most importantly, ANIMAL free!
I could see myself using this on a baked potato, in a sinful rendition of vegan mac n’ cheese, on a BLAT sandwich, in a salad and MORE! The bag says it can even be used in baking… which strikes me as pretty weird, personally. Although I know the whole bacon dessert thing is in full swing these days with oddities like bacon chocolates, shakes, cupcakes and donuts. As long as you’re not hurting any of my pig friends to appease your peculiar food desires, I say pick up a bag of this awesome coconut bacon and knock yourself out!
Perhaps the tastiest and most simple dessert of all time is banana ice cream! This is a virtually guilt-free dessert that’s great for kids and adults alike. Ditch the stuff with sugar and go natural, you won’t be disappointed! Here I’ve taken the simple one ingredient recipe and fancified it to my liking. You can achieve the soft-serve like consistency in any blender, but it’s far easier if you’ve got access to a high speed blender such as a Vita-Mix or BlendTec. A food processor may work as well.
- 4-7 frozen bananas (simply freeze overnight in a freezer container or bag)
- 1/4 cup raw cacao powder (I used Navitas)
- 1/4 cup raw almond butter (or peanut butter)
Add frozen bananas to the blender and pulse them until they are in small pieces, then go high speed and blend until smooth, pushing down the sides when necessary. Add in cacao powder and blend well being careful not to over blend or liquify. Transfer to a bowl and stir in your nut butter. Devour!
Enchiladas are one of my favorite comfort foods of all time! My mother made amazing enchiladas when I was growing up and I hadn’t had them in ages as a vegan, until I came across this recipe below! I have doctored it up and changed a few things from the original — but isn’t that what cooking is all about afterall? “Making it yours”. So feel free to take what I’ve done and apply your own alterations, but trust me — this is one mean dish and I always add a bit of hot sauce, I can’t help it!
- 9 -10 corn tortillas (6 inches each, I used Ezekial corn tortillas)
- 1/2 – 1 tbsp olive oil
- 1 cup onions, thinly sliced (I chose white onion)
- 1 tsp mild chili powder
- 1/2 tsp cumin powder
- 1/4 tsp allspice
- 1/4 tsp sea salt
- freshly ground black pepper to taste
- 2 – 2 1/2 cups white button mushrooms, sliced
- 1 can (14 oz) pinto beans, rinsed and patted dry (Pinto beans work nicely, but you can substitute black or kidney)
- 1/2 c raw cashew pieces
- 2 tbsp freshly squeezed lime juice
- 2 medium avocados, peeled and pitted (about 1 – 1 1/2 cups)
- 1 1/4 tsp sea salt
- 2 jars (14.5 oz) prepared enchilada sauce (You’ll use about 2 1/2 cups, make sure it’s vegan! I used Frontera brand)
- 3/4-1 cup vegan cheese, grated (I used cheddar Daiya; optional)
- 1/2 c fresh cilantro leaves, chopped (optional but recommended)
Preheat oven to 400. Place tortillas in a 8×12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling. In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes. Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice. Immediately toss in lime juice and remove from heat to slightly cool. In a large bowl, mash avocado and salt – this can be chunky. Add veggie saute and lightly mix to incorporate. Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm. In the same baking dish, pour half of the enchilada sauce evenly over bottom. Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla. Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish. Pour remaining sauce over top, and cover with aluminium foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges. If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese. Sprinkle with cilantro and serve. Serves 4.
Note: If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).
I called my mom today and we talked for a bit about what she was up to and the weather… then we got to talking about our other family members a bit and the illness that is going on with my dad’s side of the family. The mentioning of how a certain member has “tried everything” including all different medicines and even electroshock therapy got me into a tailspin… I actually screamed because this is just SO UNBELIEVABLY FRUSTRATING to me that this person is going through so much and losing the battle, so it seems… but still hasn’t tried going vegan?! I’m irate at the fact that this “Matrix” we are living under is so sneaky and sly that they’ve got masses believing that dead animals are the only source of protein and animal secretions (dairy) and hen periods (eggs) are a necessary part of a healthy balanced diet! This couldn’t be further from the truth. I often sound like a conspiracy theorist to my family when I start saying how the medical industry and pharmaceuticals are in bed with the animal agriculture companies, but you know what? What else makes more sense than that? It’s a get-rich-quick scheme in order to make the people need medication, they’ve got to get them sick first… Government is involved of course, because it’s far easier to control and manipulate sick people than it is healthy ones! Healthy people think for themselves and start revolutions. Healthy people give a damn because we know life is worth living. It’s about time we stop putting so much stock in our government to care for us and take some responsibility for ourselves. We don’t need them to ban milk, yogurt, eggs, meat… JUST STOP BUYING IT. The industries can’t survive and therefore will have to shift their focus onto vegetables, fruits, nuts and seeds. Everyone will be happier, it’s a win/win. Speaking of that, Monsanto, being the evil shitstorm that it is — is already trying to hijack the healthy foods so they can turn a higher profit while getting people sick. Very similar to animal agriculture. I read somewhere that in their own staff kitchens, they don’t even eat their own GMO foods. And who could blame them? They’re not dumb, just greedy. Thankfully there have been some bans put in place recently to stop them and countries like Bolivia have banned GMOs altogether. We’re going to win this battle, I can already see it.
My rant may have gotten a little off track there, but it’s what is on my mind at the moment and I just want people to know that they weren’t put here to suffer unnecessarily. We are going to figure this out and we are all going to be healthy vegans one day if for no other reason than we just cannot sustain any other options, but I like to think it’s because we have learned our lessons. There is an entire laundry list of reasons to avoid eating animals and their secretions… Just pick one and run with it. Maybe you really like animals and no longer want to contribute to the cruelty, maybe you want to be healthier, fitter, happier… maybe you care about the water situation; Abstaining from one pound of beef is about the amount of water you’d save if you gave up showering for 6 months! My reason started because I saw typical slaughterhouse operations and it shattered my heart in a million pieces to know I was contributing to that, but as my journey continues — I find that I am doing it for the love of my planet Earth, myself AND the animals. Ultimately, vegan IS love.