Pitaya or Dragon fruit is a great source of antioxidants and beneficial for gut and metabolic health. Whenever I would have a 18 hour work day starting at like 5am I would stop at Starbucks and get a Mango Dragon fruit refresher. Now I make my own, so lets stop talking about it and get to it!
Ingredients:
1/2 dragon fruit cubed
1/2 cup frozen mango cubes
1/4th cup of green tea
1 tsp of honey
A splash of lemon juice or 1/2 of a fresh lemon
Now Let’s Get Blending:
Blend together all the ingredients till desired consistency.
Pour. Drink. and Enjoy!
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If you have been read my other blog posts you should know by now I am a bit picky on what I eat. When I was little my mom always said I would grow out of it and I never quite did. My grandma used to always make chili for the family once it gets cold and she would make me my own pot because I was so picky. I love chili because it always able to be customize depending on how I am feeling and my mood. Plus it is SO good and warm and puts me in a winter mood. Okay, okay okay I am going to stop talking and just get to it.
Ingredients:
1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup of mushrooms
1/2 of a bell pepper diced
3 garlic cloves, minced
Spices
1 tbsp of chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp of ground pepper
1 can of black beans
I keep the liquid to add extra juice to the dish
1 cup of vegan ground beef
I normally do not add this for me but if I am making it for others who want something like meat ill add it.
1 Half of an Avocado Sliced
Now Let’s Get Cooking:
Heat the oil in a sauce pan. Add in onion, mushroom and bell pepper . Stir occasionally till veggies are soft.
If you are using vegan ground beef add it in next and cook for a few mins.
Add in spices and can of black beans with the liquid. bring to a boil and then let simmer for 10 mins.
Garnish. Serve. Enjoy!
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I have been binge watching Man Vs. Child: Cooking showdown where these executive level chefs go against prodigies who are these kids between 7 and 15 and they literally beat these executive chefs who have been cooking for like 20 plus years. They did a mushroom episode and I love mushrooms they are such a great protein replacement that is natural and not processed so I am going to do some recipes! I am not sure what to call this… it’s like a mushroom gravy pasta dish modeled after stroganoff?? I got the inspiration for this recipe from veganbowls instagram, You all will see let’s get to it!
Ingredients:
1 red onion, diced
Garlic
either 2 cloves or 2 tsp of the minced garlic in a jar, I found out about the jarred garlic from one of my friends in college.
Spinach
Mushrooms
My favorite types are cremini and shiitake but mixing any mushrooms you have will work, just slice as many mushrooms as you like
Parsley
I have a herb garden and use about 2 tbsp of parsley
Vegetable Stock
Pasta
I watch Mythical Kitchen on youtube and they have easy pasta recipe but it’s not vegan.
Soy Sauce
soy sauce helps bring out the umami flavor in the mushrooms. I know this because I am a chef now thanks to man vs. child.
I use black pepper, salt, paprika, garlic, and dried onions
Avocado Oil
Now Let’s Get Cookin:
Saute the onion with oil and a little water until it is translucent then added in your mushrooms, spinach and garlic and add a little more water and cook til mushrooms are almost soft.
Add in your spices and soy sauce to taste
Pour in the vegetable stock, turn down the heat until it thickens
Take off the heat and stir in the yogurt until creamy garnish with parsley.
Make your pasta or mashed potatoes
Assemble. Serve. and Enjoy!
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I do not know why but I’ve been craving a charcuterie board but I also am trying to be more vegan, so I had a coworker make me a vegan plate once and it is so good but I also love cheese so I am giving some options on that as well. Working weddings I once had to do an entire charcuterie table and it was so hard but also so cool so rather than give detail on how to set it up I am going to give what I would use and you can set it up however you wish. The important thing is to remember is you can put whatever you like in it and to have fun making it! Now, enough talking lets just get to it.
Ingredents:
Jam, Jellies, Spreads, Preserves
Spreads
Marionberry habanero pepper jelly
Pesto
coarse ground mustard
Garlic hummus
Mushroom Pâté
Fresh Fruit and Crackers
Grapes
Get different types so you can have color variation
Strawberries halved
Blueberries
Raspberries
Crackers
Assortment of breads
Cheese and Meat(This section can be elminated entirely if you choose)
Soft cheese
fresh mozzarella
Vegan mozzarella option
Brie
Lemon Cranberry Cashew Cheese Ball
Semi-hard cheese sliced (Click on each one to see vegan option)
Cheddar
Monterey
Gouda
Havarti
Provolone
Veggies:
Bell Peppers, thinly sliced
Pickles
Jicama, cut to size
Nuts:
Raw almonds
Pecans
Pistachios
Roasted Macadamia Nuts
Garnish:
Rosemary
Basil
Now lets get cooking…. asembleing??!:
Get a board:
I love this one from West Elm it is the one pictured above!
If you are doing more of a table set up getting some cute cheese cloth from amazon is a great way to add texture to your set up.
I have a herb garden in my apartment and the minute I walk in the door it smells so good with the fresh basil that I am always finding new recipes to make. Here is a quick pesto recipe for anyone who wants to make a quick pasta or anything. Now let’s stop talking and just get to it.
Ingredients:
2 Cups of fresh basil packed.
if you are making for pasta I suggest subing 1 cup baby spinach
3 Tbsp pine nuts
You can also use sunflower seeds!
3 large cloves garlic
2 Tbsp lemon juice
3-4 Tbsp nutritional yeast
1/4 tsp sea salt
2-3 Tbsp extra virgin olive oil
3-6 Tbsp water
Now Let’s Get Cookin’!:
Add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce.
Taste. Season. and Enjoy!
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My second year in university all I ate one quarter was garlic hummus from trader joes and pita chips. Which then got expensive for a college student. I tried making my own in a blender and here we are. It is a super simple and quick receipe! As always let’s stop talking and get to it!
Ingredients:
2 heads of garlic
4 tablespoons extra-virgin olive oil
in 2 parts
1 can of chikpeas drained and rinsed
1 large lemon
2 tablespoons tahini
Salt
Now let’s get cooking!:
Preheat oven to 350ºF.
Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic expose a bit of garlic.
Lay root side down on a sheet of aluminum foil or in a small baking dish.
Drizzle 2 tablespoons oil over the cut end of the garlic.
Cover baking dish with foil.
Roast until the garlic cloves are soft and fragrant.
45 minutes to 1 hour.
Open foil and let sit until cool enough to handle.
Squeeze the garlic cloves into a food processor.
Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth.
about 1 minute.
Serve. Store. and Enjoy!
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I have been thinking of donuts recently, which is strange because I kind of hate donuts, sacrilegious I know. Antyways, on my event blog I made a post about how to make your own diy doughnut wall to spice up your next event. I thought why not also give a doughnut recipe that I like as well. The only doughnuts I do enjoy are cake doughnuts, so that’s what we are going to do today! As always let’s stop talking and just get to it!
Ingredients:
2 large eggs, room temperature
To make this recipe vegan you can use 2-3 Tbps of apple sauce.
2/3 cup (165 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
3 cups (390 grams) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt
Vanilla Extract
3 tablespoons unsalted butter, melted and cooled to lukewarm
I use a vegan butter substitute
1/2 cup (120 ml) milk, room temperature
I use almond milk
Any icing or glaze of your choosing
Blueberries or any other mix in flavors.
Now let’s get baking!:
Preheat oven to 400° and grease two doughnut pans.
Whisk together the flour, baking powder and salt
In a separate bowl or a stand mixer with a paddle attachment, beat the eggs (or applesauce) and sugar until thick and a pale yellow (about five minutes). Beat in the vanilla extract.
I do not have a stand mixer so I use a hand one and it is comparable.
Pour wet ingredients into dry ingredients and fold until just combined here you can also add in the blueberries or coco or any flavorings.
Using a piping bag or resealable plastic bag, pipe batter into doughnut pan, filling each well about 3/4 of the way full.
Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out.
Make any glazes or icing you would like to use.
Decorate and enjoy!
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It is Christmas…. Well Christmas time, same thing, it’s exciting. I grew up in a Dutch influence town and the one thing I loved growing up were Dutch Speculaas or Voortman Cookies, they are like gingerbread cookies but better. I cant even explain it, but no worries here is photo. And as always lets get to it.
Ingredients:
1 cup brown sugar
3/4 butter, room temp.
I use smart balance vegan butter but whatever butter works for you
2 cups flour
1 egg white
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon
okay So for getting all your spices and ingredients I would defiantly look into a local spice store and get to know your community, but you can also look online at Thrive Market I just love it because I can shop vegan and vegetarian super easily.
3/8 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger
Now Lets Get Bakin’:
First you are going to cream together your butter and sugar.
Slowly mix in the rest of your ingredients SANS Flour.
Finally slowly stir in the flour
Let chill for 1 hour. Kind of like peanut butter cookie dough.
Roll out, and cut into shapes.
Bake at 350 degrees F. for 10-12 minutes
Cool. Serve. and Enjoy!
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I love mashed potatoes in terms of my favorite foods its: 1) Avocados 2) Pizza 3) Mashed Potato. The other day we saw Lexi Carrick author of Pucking Fresh Blog post on Instagram making cauliflower mashed “potatoes” and we had to try in and make our own recipe. We made a portabella steak and garlic cauliflower mash. We are so hungry talking about it so let’s get to it.
Ingredients:
1 Cauliflower Crown
3 Tbsp of Butter
I use smart balance vegan butter but whatever butter works for you
2 Tbsp of Chives
3 cloves of garlic
Sea Salt and Pepper to taste
Now Let’s Get Cookin’:
Steam cauliflower 3-8 mins
I like to dice up a garlic and put it in the water to sort of infuse flavor into the cauliflower
In a food processor(or blender) combine cauliflower, butter, garlic and salt and pepper
Top with Chives. Serve. and Enjoy!
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This past year I spent an obscene amount of time the women’s gown dressing room in UChicago’s oncology building and I made a friend with a woman who had traveled all around the world and actually left Japan to do her treatments here. Everyday we watched Food Network’s Baking Championship and Beat Bobby flay and trade recipes. On my birthday she told me about how she makes This Peach Crumble recipe because of the chemo and radiation she couldn’t eat like one normally can so this dish is high in nutrients and caloric values, but is also soft and easy to get and stay down. The idea for this recipe came from a campaign Let’s F*** Cancer is doing on their Instagram page this month to start the conversation about cancer so that it can be caught in an earlier and more treatable stage. For anyone struggling with weight control while going through chemo and radiation we suggest honestly speaking with the nutritionist about the foods that you can and can not eat and what is the best mode for you. Okay now lets get to it.
Ingredients:
5 -8 super Ripe Peaches
One medium peach contains 2% or more daily value of vitamins E and K, niacin, folate, iron, choline, potassium, magnesium, phosphorus, manganese, zinc and copper. peaches are a moderate source of antioxidants and vitamin C which is required for the building of connective tissue inside the human body. Consumption of foods that are rich in vitamin C helps a person develop resistance against infections and helps to eliminate harmful free radicals that cause certain cancers.
Getting riper peaches makes them softer which is easier to swallow.
1 Lemon
One lemon provides about 51% of the daily value 31 mg of vitamin C. Lemons contain some iron, but they primarily prevent anemia by improving absorption of iron from plant foods. In test-tube studies, many compounds from lemons have killed cancer cells. However, they may not have the same effect on the human body but it still never hurts
1/3 TSP of Ground Cinnamon
1/4 TSP of Ground Nutmeg
1/2 Cup of Whole Wheat Flour
1/4 Cup Packed Brown Sugar
2 TBSP of Butter
1/4 cup of uncooked rolled oats
To save time you can use quick cooking oats
Now Let’s Get Bakin’!
Peel and cut the peaches and line along the bottom of a greased oven dish
Sprinkle lemon juice, nutmeg, and cinnamon on top
In a separate bowl mix flour and sugar till well combined then crumble in butter and mix with hands
Stir in uncooked oats and spread on top of peaches
Cook at 350 for about 30 minutes
until peaches are soft and top is browned
Cool. Serve. and Enjoy
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Made From Avocados 