11 Jul 2017
Guest Blog Posts, Vegan Recipes
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Succulent Fajita Spiced Grilled Vegetable Kebabs

Grilled-Vegetable-Kebabs

Nothing says summer better than grilling out, and who doesn’t like succulent grilled vegetable kebabs?

This easy vegan recipe is nutrient-packed, and overflowing with flavor. In addition to the mouth-watering seasoning, using vegetables with a variety of textures is key for creating this satiating plant-based meal.

Fajita Spiced Grilled Vegetable Kebabs

⭐️Ingredients for Kebabs

  • 1 lb. tiny potatoes cooked 90% through and cooled
  • 1 large zucchini cut into 1 inch pieces
  • 1 red onion cut into small pieces
  • 1 large handful Shiitake Mushrooms..stems removed
  • 1 orange pepper cut into 1 inch pieces
  • Few torn 1 inch pieces of raddichio
  • 1 pint baby heirloom tomatoes

⭐️Ingredients for Fajita Seasoning (thoroughly combine)

  • 2 ½ tbsp smoked paprika
  • 2 tbsp kosher salt
  • 1 ½ tbsp crushed black pepper
  • 2 ½ tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 1 ½tTbsp dried oregano
  • 1 ½ tbsp dried thyme

Heat a well greased grill on medium heat. In a large mixing bowl combine all ingredients and coat with Callicoon Kitchen Fajita Seasoning. Add a few tablespoons of olive oil to keep moist and gently coat. Mix well. Cover and refrigerate at least 2 hours. Build kebabs on pre soaked dual wooden skewers to allow easy flipping. Cook for a few minutes on each side until slightly charred. Remove and serve with our Grilled Tomatillo Salsa.

⭐️Ingredients for Grilled Tomatillo Salsa

  • 1 pound Tomatillos
  • 3 cloves garlic
  • 1/4 Vidalia onion sliced
  • 1 Serrano pepper
  • 1 small bunch cilantro
  • 1 lime juice and zest
  • 1 tsp kosher salt

Preheat well greased grill on medium high heat. Unpeel tomatillo from husk and rinse under water to remove outer sticky texture. Lay tomatillo, serrano, onions and garlic on grill. Remove when all are slightly charred (onion and garlic will cook quicker). Tomatillo and serrano should be soft. Place both serrano and tomatillo in a covered bowl and allow to cool for approx 20 minutes. Combine all ingredients into a food processor. Check for seasoning. Allow to chill and serve.

Enjoy!

11 May 2017
Guest Blog Posts, Vegan Recipes
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Gourmet Vegan Pesto Pasta with Cauliflower Meatballs

gourmet vegan recipe-cauliflower-pesto-pasta-

This gourmet vegan pesto pasta with cauliflower meatballs dish is a hit at dinner parties!

Spring is here, and with the season comes the desire for refreshing, light, yet satisfying meals. This vegan recipe fits the bill perfectly! Cauliflower is all the craze at the moment due to it’s versatility, dense composition of nutrients, and low number of calories.  Made with nutrient dense whole food ingredients, this gourmet vegan meal is one you will be proud of!

Bucatini Pasta with a Springtime Asparagus Walnut Pesto Topped with a Spicy Cauliflower Meatball

Ingredients for Pesto/Pasta

  • 1 lb steamed asparagus
  • 4 cloves chopped garlic
  • 1/3 cup walnuts
  • 1 cup fresh basil
  • 1 cup baby spinach
  • 1/2 tsp kosher salt
  • 1 1/2 tsp dried oregano
  • 4 tbsp extra virgin olive oil
  • zest of 1 lemon
  • pinch red pepper flakes 
  • 1 lb. Bucatini Pasta

Ingredients for Cauliflower “Meatballs”

  • 1/4 head steamed cauliflower chopped and cooled
  • 1 cup cooked and cooled whole wheat couscous
  • 2 tbsp pure pumpkin
  • 3 cloves chopped garlic
  • 1 cup V Breadcrumbs
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp hot sauce
  • 4 tbsp Extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • salt and pepper to tastegourmet-vegan-pesto-dish-with-cauliflower-meatballs

Directions

  1. Combine all ingredients for pesto in a food processor and put on high setting and allow all ingredients to blend well. Add a little extra oil if pesto is too thick.
  2. For the Cauliflower “Meatballs” combine all ingredients except couscous into a food processor and mix well.
  3. Transfer to a large bowl and fold in couscous.
  4. Adjust seasonings.
  5. Roll into tiny meatballs and heat a non stick pan on low/medium heat coated with oil.
  6. Gently allow meatballs to brown on all sides turning every minute.
  7. Mix pasta with pesto and garnish with crushed walnuts.
  8. Top with a meatball or two and enjoy!

Tips

  • If “meatballs” are too dry add more pumpkin.
  • If mixture is too wet add additional Breadcrumbs.
  • Keep the balls small so they cook through quickly.
20 Apr 2017
Guest Blog Posts, Vegan Recipes
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Gourmet Green Salad with Kiwi Vinaigrette

Gourmet-Salad-with-Goji-Berries

Who would have thought you could make a gourmet salad this interesting and appetizing?

Unique, packed with nutrient dense vegetables, fruits, nuts, and seeds, this gourmet salad is a party for your taste buds. Perfect for your next dinner party to impress your guests with such a beautiful and diverse combination of ingredients. Making your own dressing is also key, as it is hard to find tasty dressings that are void of processed ingredients. Give it a try and let us know what you think!

Mixed Greens with White Asparagus, Raw Cacao, Macadamia Nuts, Kiwi and Dried Goji Berries with a Bright Kiwi Vinaigrette

Ingredients For Salad

  • 1 small handful each of Butter Lettuce, Red Kale and Pea Shoots
  • 3-4 stalks shaved white asparagus
  • 1/4 red onion…thin sliced
  • 1/4 cup Raw Cacao
  • 1/4 cup dried Goji Berries
  • 1/4 cup macadamia nuts
  • 1 kiwi thin sliced
  • salt and pepper to taste

Directions for Salad: In a large mixing bowl starting with greens fold all ingredients together gently and arrange on a white plate..Serve with grilled flatbread..

Gourmet-SaladIngredients For Dressing

  • 3 kiwis peeled and chopped
  • 1 1/2 tbsp Champagne Vinegar
  • 1 1/2 tsp high quality Dijon mustard
  • 4 tbsp extra virgin olive oil
  • 1 tbsp agave nectar
  • few sprigs of chives
  • 1/2 tsp kosher salt
  • 1/4 tsp ground pepper

Directions for dressing: In a food processor mix all ingredients well and serve immediately..
Tips: Dried figs or dates are a good substitute if goji berries are not available..Spinach and Arugula can be substituted for the greens.

Enjoy!

-Ron

27 Mar 2017
Guest Blog Posts, Vegan Recipes
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Healthy Lemon Vegan Pancake Recipe For A New Day

Next time you or your family is craving a special breakfast, try this Tasty AND Healthy Vegan Pancake Recipe!

Pancakes are among the most liked breakfast foods around the world. A variety of ways to make them exist, some recipes proving more nutritious than others. Due to the fat and sugar content in many recipes, they tend to be very high in calories, especially when topped with syrup and butter.

Luckily, it’s very easy to make nutritious and delicious  vegan pancakes at home. Eating a healthier version of traditional pancakes can provide macro and micronutrients that keep you satisfied and energized for hours.

In order to make your pancakes healthier consider adding chopped, mashed or grated fruits to the batter. Vegetables (sweet potatoes and pumpkins) and orange fruits are a good addition as they contain carotenoids, nutrients that are known to lower the risk for cancer, heart disease, and muscular degeneration. This nutrient also helps improve the immune functions of your body. 

Success tips

You will be able to deliver delicious pancake if you adopt the following tips when cooking.

  1.       Pancakes are very delicate and need even heat not high heat. Allow your pan or skillet a long while so as to evenly warm up. This will ensure heat is well distrusted throughout the pan otherwise, the pancakes will just be unevenly cooked.
  2.       Do not rush your pancakes, cook them slow and on low. Also, ensure most of the cooking is done on the first side of the pancake. As this happens the pan should remain fully warmed and should persist cooking on low settings. Flip the pancake to the other side when the bubbles break through and its edges start to crisp up.
  3.       Before spreading your batter, splash good amount of oil on the pan or skillet.
  4.       Since this is a vegan recipe no egg will be used, therefore we use an egg replacer. The replacer will add body and improve binding to your pancake. Some of the most common egg replacers include mashed banana, ground flax seeds, and applesauce.
  5.       Whipping your batter thoroughly will ensure it gets some air. This will help you to make fluffy and delicious pancakes. Ensure you use just the right amount of lemon juice (citric acid) combine with baking powder.

Healthy Lemon Vegan Pancake Recipe

Time: 40 minutes | servings: 8 small or 4 large pancakes |cuisine: breakfast | recipe type: vegan

Ingredients

  • 1 cup whole grain pastry flour
  • 1 cup nondairy milk (almond or soy milk)
  • 1 tsp. lemon juice
  •  Tsp. fresh zest
  •  Tsp. lemon extract
  •  tsp. vanilla extract
  • 3 tsp. baking powder
  • 2 tsp. raw vegan sugar
  •   tsp. salt
  • 2 tsp. olive oil
  • Dash of cinnamon
  • 1 mashed banana (egg replacer)

Method

  1. Mix all the dry ingredients in a narrowly rimmed and tall bowl, this allows more air into the batter. Add all the wet ingredients (almond milk, all extracts, and oil), lastly combine them with the zest, lemon juice and the mashed banana. Whip your batter thoroughly as the baking powder combine with the acid it will become fluffy.
  2. As you whip you batter, you should be warming your skillet or pan. Put your cooker on low setting so as to evenly distribute heat to your pan. Remember you want an evenly warmed and toasty pan for better results.
  3. Once your pan is well warmed (after about 3-5 minutes), splash a small amount of oil to the pan. Roll the pan around to ensure the oil is spread evenly on the pan.
  4. Add a good amount of the fluffy batter and let it spread evenly in the pan. Maintain your cooker on low setting and let your pancake cook slowly, you will notice tiny bubbles forming through the batter’s surface. When these bubbles start breaking, and the edges of the pancake are formed, fluffy, cooked and not wet flip your pancake. Since most of the cooking was done on the first side, you can set your cooker to medium setting to get things done quickly.
  5. Remove the pancake from the pan and place it on a paper toweled plate. Repeat steps 3 and 4 until all your batter is no more.
  6. Serve the warm pancakes with maple syrup and vegan butter.

Nutritional facts

Number of calories: 230 | Carbohydrates: 30g | Proteins: 6g | Fats: 8g | Saturated fats: 2g | Fiber 3g

Enjoy!

-Kanisha

06 Mar 2017
Guest Blog Posts, Vegan Recipes
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Vegan Breakfast In a Pinch

Does breakfast slip through the cracks in your morning routine? 

You’re buzzing around trying to get ready for your day and to work on time — and if you are a parent, you have a thousand other things to do, as well!

It can be quite difficult to fit in a healthy breakfast in the morning.  Starting off your day with a quick, healthy meal is absolutely possible, and I’m going to share five of my favorite quick, healthy breakfasts with you.  Enjoy!

avocado toast

It really is that simple. A slice of Ezekiel bread (or a gluten-free option) with smashed avocado can be ready in 2 minutes or less. When I’m feeling like an extra dose of flavor, I like to use guacamole instead.  

vegan smoothie bowl

Craving something cool in the mornings? A green smoothie bowl (or a simple green smoothie) can quench your craving and add a punch of energy to your morning. Start off with a cup or two of leafy greens and add in a fruit or two.  Using coconut water as the liquid adds even more flavor.  For a creamy texture, you can throw in some avocado, as well.  Play with your recipes and find one that works for you.  To enjoy as a bowl, toss some cut up fruit, nuts, or seeds on top. 

overnight oats

Overnight oats are made the night before and are ready to enjoy right out of the fridge. Using a small mason jar, add 1/2 cup of almond or coconut milk, 2 tablespoons of nut butter of your choice, 1 tablespoon of chia seeds and 1/2 cup of rolled oats (gluten-free preferred) last. Add in any other toppings of your choice — banana is a great option. Mix together in jar, cover with lid and leave in refrigerator overnight.  

vegan breakfast salad

You may not think of having a salad first thing in the morning, but forget tradition… a salad can make for a fabulous & quick breakfast. With a base of leafy greens, a couple of veggie toppings such as tomato, cucumber, and avocado, a vegan protein like chickpeas, tofu, or tempeh — and a drizzle of olive oil and lemon juice — you could have breakfast whipped up in 5 minutes or less. 

apple and nut butter

Quick, easy and delicious! Cut up an apple and enjoy with your favorite nut butter. You can also get creative and use other fruits and add in raisins or granola. 

02 Mar 2017
Guest Blog Posts, Vegan Recipes
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3 Quick and Easy Vegan Recipes Ready in 15 Minutes

People often have the misconception that in order to eat a healthy vegan diet, you have to spend tons of time laboring in the kitchen. Not true!

Vegan diets that are made up of a wide variety of whole plant foods are rich in essential vitamins and minerals including vitamin C, Vitamin E, iron, dietary fiber, magnesium, phytochemical and iron. Vegan diet tends to be low in cholesterol, fatty acids, saturated fats etc.  A well-planned and prepared vegan diet reduces the risk of developing many chronic illnesses such as heart disease, diabetes, obesity, and stroke.

People are often discouraged from taking the plunge into veganism because they think it takes a lot of work to prepare healthy vegan dishes. If you’re one of those people, or you’re already on board the vegan train and could use more easy, go-to meal ideas, this post is for you!

Here are three vegan recipes that you can prepare in 15 minutes or less…

  1. Fast Spinach Curry and ChickpeasFast Spinach Curry and Chickpeas

Most of us are always in a hurry and therefore we have no time to prepare the meals we want. You should not worry anymore because this vegan recipe is easy to make and takes less than 15 minutes for food to prepare.

Ingredients

  • 1 15 oz can of chickpeas, drained and rinsed
  • a handful of spinach
  • 3 chopped tomatoes
  • Mild curry paste 2 tsp
  • Cumin ½ tsp
  • Paprika ½ tsp
  • Crushed garlic 2 cloves
  • Chopped onion 1
  • Sunflower oil 1 tsp

Method:

  • Heat the sunflower oil and onion for 2 minutes in a pan until the onion turns brown and soft. Add cumin, paprika, garlic and curry paste and continue cooking.
  • Then add chopped tomatoes and chickpeas and stir continuously. Let them cook further for ten minutes.
  • Add spinach and stir for about 2 minutes until the spinach starts to wilt. Season with sea salt to taste.
  • Serve the meal.

Spinach and chickpeas are quite good vegan ingredients that are very tasty. This meal is easy to make and all the ingredients are readily available locally.

  1. Tomatoes – Pasta Vegan Recipe

Pasta is one of the main meals for vegetarians. Pasta recipes are known for the simplicity involved in preparing them. This meal is easy to make and you will have a delicious vegan meal within 15 minutes.

Ingredients

  • 1 packet of pasta
  • 1 chopped onion
  • Pepper ½ tsp
  • 3 chopped tomatoes
  • Salt 1 tsp
  • Olive oil 1 tsp

Method

  • Heat olive oil and onions in the frying pan. Stir until the onions turn golden brown.
  • Add tomatoes and stir well until it forms a tomato paste.
  • Cut the pasta into pieces and add to the tomato paste and continue stirring.
  • Add ½ cup of water and season with salt then cover them. Cook until the pasta is soft, this should take 10 minutes.
  • It is as simple as that. For a better taste, serve the meal when hot. You can serve with avocado.

  1. Vegan Avocado ToastVegan Avocado Toasts

Simple recipe if you want to come up with a vegan recipe in 15 minutes. The ingredients are readily available and the whole process of preparing this healthy and delicious meal is easy.

Ingredients:

  • 4 slices of rye bread
  • 2 ripe sliced avocado
  • 1 clove of minced garlic
  • 1 bulb onion
  • Flaked almonds ½ cup
  • 2 tsp olive oil
  • Sliced cherry tomatoes
  • Black pepper and salt
  • Juice for one lemon

Method:

  • Toast the 4 slices of rye bread and sizzle using 1 tsp of olive oil.
  • Crush the sliced avocado in a bowl. Add lemon juice, garlic, 1 tsp olive oil and onion and mix thoroughly. Add salt and black pepper. Mix all this until we combined leave the mixture with some chunkiness.
  • Spread the avocado on the bread toasts.
  • Top them with almonds, cherry tomatoes and sprinkle some olive oil.

The meal is ready for serving in 15 minutes, this makes a vegan meal that is packed with healthy ingredients for a tasty vegan dish.

Final Thought

A healthy and glozine lifestyle doesn’t mean you have to create complicated meals that take a ton of prep work. It’s all about finding your “go-to” meals that are both quick to make and nutritious, as well as always keeping your kitchen stocked with healthy staples.

Experiment and enjoy!

 

23 Feb 2017
Guest Blog Posts, Vegan Recipes
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Rainbow Potato Hash (Vegan of Course)!

This easy vegan dish goes along with my love for the combination of potatoes, kale, mushrooms, and onions. I mean, come on, is there any better savory combination?

I almost always have left over baked potatoes of all varieties in the fridge. This is a great way to make use of the left over potatoes. I especially love this dish in the cold winter, but it’s a hit any time of year!

Rainbow Potato Hash

Serves 6-8

Ingredients:
  • 1 sweet potato
  • 1 small bag of mixed baby potatoes (purple, white, new)
  • 1 red onion, sliced
  • 2 tbsp minced garlic
  • 1 bunch curly red kale
  • 4 cups baby portobello mushrooms, sliced
  • 2 tbsp minced garlic
  • ½ cup nutritional yeast

Directions:

  • Heat about a tbsp of virgin coconut oil in a skillet over medium high heat.
  • Dice red onion and add to the skillet, cooking until onions are translucent.
  • Dice all potatoes into 1/2” cubes (left over baked potatoes are a great time saver here).
  • Cook potatoes with onion until potatoes are cooked through, about 20 minutes. Make sure to stir often.
  • Add minced garlic and sliced mushrooms.
  • Cook another 10 minutes.
  • De-stem kale by using a kitchen knife to cut along side the stem.
  • Roll kale lengthwise (I know it’s awkward with curly kale) and slice across into thin ribbons.
  • Add to skillet. Cook until tender, another 5-10 minutes.
  • Season with a pinch of pink sea salt and fresh ground pepper.
  • Sprinkle nutritional yeast over the top prior to serving.
17 Feb 2017
Guest Blog Posts, Vegan Recipes
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A Healthy Vegan Dessert: Try Chubbies!

Healthy-Vegan-Dessert

As a child, my mother used to make a dessert called Chubbies…

The base was oats with melted butter and sugar, topped with a layer of melted chocolate and peanut butter. It was one of my favorite desserts EVER!

I stopped eating this dessert decades ago, but suddenly craved them while prego for my second kid. A light bulb went off as I thought why don’t I combine the flavors in a healthy way. Thus, Lulu’s (Lulu was my nickname growing up) Chubbies…which are actually good for you… a healthy vegan dessert!

LULU’S CHUBBIES

Serves about 15-20

Ingredients

  • 1 cup gluten free rolled oats
  • ½ cup raw almond (or other nut/seed butter)
  • ½ cup amber coconut nectar OR 10 medjol dates
  • pinch of pink sea salt
  • ½ cup raw cocoa powder
  • OPTIONAL:  1/3 cup cocoa nibs, coconut, or dried bananas (or dried cherries would be lovely, too)

Directions

Combine all ingredients in a food processor, beginning with the oats.  Combine until it starts to form one large ball.  You may have to add a little more nut/seed butter or nectar depending on its wetness.
Roll into small balls, about golf ball size.  Place balls into a ziplock freezer baggy or container and stick in freezer.  They are ready after a few hours, but keep the rest in the freezer door.  They don’t freeze completely and are an amazing cold chocolate treat that will make your 6 year-old self squeal!

Picture

13 Feb 2017
Guest Blog Posts, Vegan Recipes
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Give your heart a healthy boost this Valentine’s Day

Red-Velvet-Green-Smoothie

Valentine’s day is just around this corner, so it’s the perfect time to start treating your heart right! 

Give your heart a healthy boost with this superfood green (though it looks red) smoothie recipe made with raw cacao and other heart-healthy ingredients that your heart will LOOOVE! 

RED VELVET GREEN SMOOTHIE

Serve it in a fancy glass with two straws so you and your loved one can enjoy it together!  // serves 2

INGREDIENTS

 Always recommended to use organic ingredients.

2 cups fresh spinach
2 cups coconut milk, unsweetened
2 cups strawberries
4 dates, pitted
¼ cup diced raw or cooked beets
1 tablespoon raw cacao powder
½ teaspoon vanilla extract (optional)
Coconut whipped cream on top (optional)

DIRECTIONS

1. Blend spinach and coconut milk until smooth.

2. Add remaining ingredients, and blend until smooth. Enjoy!

*Use frozen fruit to make smoothie cold.

Red Velvet Green Smoothie

For more yummy green smoothie recipes check out https://simplegreensmoothies.com
08 Feb 2017
Guest Blog Posts, Vegan Recipes
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Black Quinoa, Cauliflower and Golden Lentil Burger with Asian Pear Slaw and Hoisin Ketchup

vegan-burger-with-quinoa-and-lentils

“I just called to say I love you!” Our BLACK QUINOA, CAULIFLOWER and GOLDEN LENTIL BURGER with an ASIAN PEAR SLAW and HOISIN KETCHUP is a Possible Addition to Plant-Based Superstar “Little Stevie’s” Burger Rotation…and may just have you feeling like…SIR DUKE!

Ingredients for Burgers

  • 1 cup cooked Black Quinoa
  • 3/4 cup cooked Golden Lentils
  • 1/2 cup diced steamed Cauliflower
  • 1/4 cup diced Orange Pepper sautéed and cooled
  • 1 cup cooked Shiitake mushroom choppedBLACK-QUINOA,-CAULIFLOWER-and-GOLDEN-LENTIL-BURGER-with-an-ASIAN-PEAR-SLAW-and-HOISIN-KETCHUP
  • 1/2 cup diced shallots sautéed and cooled
  • 3/4 -1 cup V Breadcrumbs
  • 2-3 tbsp pure pumpkin
  • 1 tbsp hoisin sauce
  • 1 handful chopped parsley
  • 1 tbsp toasted sesame oil
  • 1 tbsp chopped thyme

Ingredients for Slaw

  • 1/2 Asian Pear..thin sliced
  • 1/2 lime juice and zest
  • 1/4 medium red onion thin sliced
  • few sprigs chopped cilantro
  • 1/4 orange pepper thin sliced
  • 1/4 bulb of fennel thin sliced
  • splash rice wine vinegar
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

Directions for slaw

In a large bowl combine all ingredients and refrigerate at least 1 hour before serving.

Directions for Burgers

In a large bowl starting with Quinoa..add each ingredient and incorporate well after each. Mixture should hold together well and not be too wet or dry. Form into patties. Heat a well greased grill medium heat and cook approx 3 minutes per side. Burgers should show grill marks…Enjoy!

Tips: Avocado Or Guacamole make a terrific topping addition. Serve with crispy sweet potato fries. Do not overheat grill.

-Ron