06 Jun 2016
Guest Blog Posts, Vegan Recipes
Tags: , , , ,
2 Comments

Mexican Cauliflower “Rice”

cauliflower-rice

This Mexican “rice” is colorful and delicious without a single “bad” carb! No need for processed grains to be satisfied… all you need is cauliflower!

This healthy vegan recipe is made with raw cauliflower which is rich in fiber and nutrients, but if you want to add a more nutty flavor, try toasting the rice in the oven at 375F or on the stove in a sauté pan with 2 teaspoons of olive oil until golden brown!

Mexican Cauliflower Rice

Ingredients:

  • Cauliflower Head, shredded 1 head
  • Diced Tomato, canned 1 cup
  • Yellow Onion, brunois 1/2 each
  • Garlic cloves, minced 2 each
  • Cilantro, minced 1/4 cup
  • Jalapeno, brunoise 1 each (Optional)
  • Tomato paste 1 Tbls
  • Lime, juiced 1 each
  • Cumin 1/2 teaspoon
  • Onion Powder 1/2  teaspoon
  • Garlic Powder 1/2 teaspoon
  • Black Pepper ¼ teaspoon or to taste
  • Salt to taste

Directions:

1. Sanitize all work areas, cutting boards,
equipment and sinks used in the preparation of this
recipe.
2. Process raw cauliflower in a food processor, pulsing a few times, until achieving rice consistency. DO NOT OVERPROCESS. Another option is to use a kitchen shredder. Using a cheese cloth, squeeze the water out of the rice. Set aside in a mixing bowl and add cumin, garlic powder and onion powder.
3. Process tomatoes and tomato paste in the food processor until smooth and set aside.
3. Heat oil in a sauté pan, medium high. Sauté the onions until translucent.
4.Reduce heat to medium, add garlic and brunoise jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
5. Stir in tomatoes, cook for a few minutes until reduce by 2/3.
6. Stir in the cauliflower rice and cilantro, squeeze half lime and mix. Season with salt and pepper.

Enjoy!!

-Carolina

30 May 2016
Guest Blog Posts, Vegan Recipes
Tags: , , , , , , ,
1 Comment

Mom’s Vegan Chili

Moms-Vegan-Chili

This recipe came from the mother of my best ex-husband ever 😉 I just tweaked it a little bit to make it a vegan chili recipe that would be Sexy Fit Vegan-approved!

It is really delicious! It can certainly fill you up all on it’s own, but I’m all about comfort food, so when I’m in the mood for a vegan-friendly comfort meal I like to serve it with:

Grilled cheese sandwiches, using Ezekiel bread, Vegennaise, a combination of sliced and shredded vegan cheeses, and earth balance spread on both sides of the bread, before grilling – a comfort food feast!

Mom’s Vegan Chili

  • 3/4’s cup chopped onion, sauteed in a little oil
  • 1 red bell pepper, diced
  • 1 28 oz. can crushed tomatoes, undrained
  • 2 packages of Beyond Meat
  • 1 10 oz. can enchilada sauce
  • 1 8oz. can tomato sauce
  • 1 14 oz. can chopped green chilies
  • 2-3 T chili powder
  • 1 t dried oregano
  • 1/2 t cumin

Combine everything in a crock pot, slow cooker and cook on low for 8 hours

Or

Combine everything in a large pot and cook on the stove on low for an hour, stirring occasionally.

Enjoy!

 

 

 

26 May 2016
Guest Blog Posts, Vegan Recipes
Tags: ,
1 Comment

Japanese Cucumber, Orange Pepper and Red Grape Salad

Japanese-Cucumber,-Orange-Pepper-and-Red-Grape-Salad

This gourmet vegan salad recipe is sure to please your taste buds (and it looks beautiful too)!

Sleek, Swanky, and oh so Slimming our…””Japanese Cucumber, Orange Pepper and Red Grape Salad””…with Black Sesame Seeds finished with a Bright Sesame Vinaigrette with allow you to stay..”Cool as a Cuke!”…all Summer Long!

Ingredients

3 cups sliced English Cucumber..(half moon)
1/2 cup very thin sliced red onion
3/8 cup thin sliced Orange Pepper
1 cup seedless plump red grapes sliced in half
3 Tbsp chopped chives
1 1/2 tsp black sesame seeds
1/2 of an Orange…zested
1/4 tsp red pepper flakes
Kosher Salt and Pepper to taste

Ingredients for Dressing

1/4 cup rice wine vinegar
3/4 tsp toasted sesame oil
1 tsp agave nectar
1/8 tsp kosher salt

Directions..In a large bowl..combine all ingredients except dressing and gently fold together..in a small bowl combine rice wine vinegar, agave nectar and salt..then slowly whisk in sesame oil..pour directly over cucumber salad..cover and refrigerate at least 15 minutes to allow flavors to come together…recheck for seasoning…garnish with more black sesame seeds…Enjoy!!!

-Ron

23 May 2016
Guest Blog Posts, Vegan Recipes
Tags: , , , , , , ,
Leave a comment

Black Kale and Spinach Salad

Black-Kale-and-Spinach-Salad

Making Love Out of Nothing at All…

We used what was on hand to create an exotic salad of, “Hearty Black Kale, Tender Baby Spinach and Sweet Basil, along with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango topped with our fabulous Rosemary Croutons, finished with a bright Shallot Vinaigrette!

Black Kale and Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons and a Shallot Vinaigrette

Ingredients

  • 2 large handfulls chopped Black Kale
  • 2 small handfulls baby spinach
  • 10-12 torn leaves of fresh Basil
  • 3/4 cup baby black lentils
  • 1 large mango diced
  • 1/2 red onion sliced
  • 4 tbsp cashew dust..(ground cashews)
  • 1 red bell pepper sliced
  • 1 handful of Rasberries to top
  • Rosemary croutons to garnish (see Kale Salad reicpe at CallicoonKitchen.com for rosemary croutons)

Dressing

  • 3/8 cup minced shallot
  • 3/8 cup extra virgin olive oil
  • 3 1/2 tbsp white wine vinegar
  • 3/4 tsp dijon mustard
  • 1 tsp agave nectar

Serves 4

Place all in a sealed jar and shake well..refrigerate unused portion.

Directions for salad…combine the 3 different greens in a large mixing bowl..add mango, onion and red pepper and drizzle with dressing to coat..season with salt and pepper..arrange on a plate and top with black lentils and Rasberries ..sprinkle with cashew dust and top with croutons.

Tips: Do not overdress salad. In place of raspberries you can substitute blackberries or blueberries.

Enjoy!

09 May 2016
Going Vegan Tips, Guest Blog Posts, Vegan Recipes
Tags: , , , ,
Leave a comment

Cooking With A Wok

Cooking with a wok

Ever wonder about cooking with a wok, the “why” and “how” to use one? Here’s what Ella’s dad has to say…

So Ella tells me a blog posting doesn’t have to be new or exotic, because something that’s ordinary to me might be brand new to someone else.  “What about using a wok?” she says.  Here goes…

Basics, a wok is a large shallow bowl-like pan, originating in China used for stir frying vegetables.  The way it’s different from a western-style flat bottomed frying pan is that you just heat up a small area at the bottom and stir the veggies in and out of the hot spot.  That way they stay crispy and do not get over-cooked.  There are countless versions of stir fried dishes.  I’m just going to make up a simple tofu-stir-fryone out of my head, using easy-to-obtain ingredients… how about:

  • a leafy green (bok choy or cabbage or even kale)
  • bell peppers (green, red, yellow)
  • squash (yellow and/or zucchini)
  • broccoli or cauliflower
  • garlic (fresh or prepared)
  • mushrooms (you chose)
  • tofu (I like extra firm)
  • soy sauce/tamari
  • lemon juice or vinegar
  • cooking oil (peanut, safflower, sesame)
  • something spicy? ginger, cayenne/chili pepper (fresh or ground)
  • something crunchy?  peanuts, cashews, almonds, sesame
  • thickener?  corn starch, tahini, peanut butter

OK, I’m stopping here.  You don’t have to.

The first and most time consuming step is to chop up the veggies.  Make bite size pieces, cubed, slivered, whatever shape you like.  Aesthetics counts.  Separate them by cooking time.  Mix up a sauce with the soy sauce, vinegar, oil, and thickener, if you choose to use it.

Next cover the bottom go the wok with cooking oil and turn the burner up high. When the oil is spitting hot, start adding the slower cooking ingredients, broccoli, squash, tofu.  Stir them in and out of the hot oil, letting them rest on the less hot outer edge in between.  Then add the leafy vegetables, mushrooms, smaller items.  Keep stirring in and out of the hot oil and watch it cook.

When the veggies are still crunchy, but hot clear through, steer them to the edges and finally add the sauce to the center and let it heat up and thicken.  Finally, turn down the heat; stir it all together, and cover for minute or two. Then it’s ready. You an even put the wok directly on the table if you choose .  Yum.

Love to hear about other techniques and favorite ingredients you use when cooking with a wok.  Do check in! I also recommend Ella’s “How to Go Vegan Beginner’s Guide” for tips and recipes for creating your own vegan diet plan!

 

 

 

 

 

 

 

 

08 May 2016
Vegan Recipes
Tags: , , , , , , , ,
Leave a comment

Artichoke and Brussels Pasta

artichoke-and-brussels-sprouts-pasta

Who wants a FANCY pasta dinner? I do!

This vegan pasta dish is perfect for meatless Monday, for any other night of the week when you need something quick and easy! I used linguine, but feel free to use any type of pasta you like, even whole wheat or gluten free noodles! This is something ANYONE can cook and that most people would love to scarf down.

Ingredients:

  • 1 LB Pasta
  • 1 bag Brussel Sprouts
  • 2 cans quartered Artichoke Hearts
  • 5 cloves Garlic
  • Juice from one Lemon
  • As much olive oil as you would like to coat the pasta
  • Sea Salt to taste

Instructions:

1. Boil your pasta water
2. Warm your olive oil on your cast iron skillet
3. Slice your Brussels (I sliced each Brussel twice)
4. Sautée your Brussels for about 3 minutes so they aren’t over cooked but have a little color on them. (I added some pink salt)
5. While the Brussels are in the pan, slice your garlic.
6. Add pasta to boiling water
7. Remove the Brussels (keep the heat on)
8. Add more oil to the Brussels pan, enough for a pound of pasta.
9. Add your garlic to the heated oil
10. Rinse and drain two cans of quartered artichoke hearts
11. Add the artichoke hearts to the garlic and oil.
12. Once the pasta is cooked add it to the skillet with the garlic and artichokes. Squeeze the juice from one lemon onto the pasta and add salt and Brussels. Toss all together for a few minutes

I hope you love it as much as I do!

Danielle

artichoke and brussels pasta

 

02 May 2016
Vegan Recipes
Tags: , ,
3 Comments

Easy Vegan Ice Cream Recipe: Dr. Pepper Style!

Dr. Pepper Vegan Ice cream

“Nice Cream” has been all the rage for a little while now, but I’ve never seen a recipe like the one my sister Anna created, so of course I wanted to share it with you!

My sister’s boyfriend had a ravenous sweet tooth but, like many people on the standard American diet, struggled with stomach and digestive issues.

 

This vegan desert both cured his cravings and was kind to his body. The recipe is particularly awesome because it takes just a few minutes to whip up, uses only a few ingredients, and can be eaten without an ounce of guilt.

 

Dr. Pepper Vegan Ice Cream (as seen in my blog)

 

Servings: 2

 

Ingredients:
  • 2 frozen bananas (very ripe is best)
  • 1/2 cup frozen dark sweet organic pitted cherries
  • 1/4 cup Silk vanilla creamer or nut milk of choice (for the healthiest version) 
  • 1 tbsp raw cacao powder or nibs

 

Directions:

 

Combine all the ingredients in a high speed blender and process until smooth and creamy (you will need to use the accelerator tool to help get the blending process started).

 

After blending the ice cream, feel free to layer in your favorite additions to add variety. Coconut flakes, vegan chocolate chips, even almond or peanut butter make for an extra special treat! 

If you have any vegan sweet treat recipes we’d love for you to share them in our Empowered Vegan Life Facebook group.

dr. pepper ice cream

 

19 Apr 2016
Vegan Recipes
Tags: , , , , ,
1 Comment

Mom’s Easy No-Chicken Noodle Soup Recipe

vegan soup recipe

This easy vegan soup recipe was created by my own mother on her last trip to visit me.

My mom is not much of a chef (she would tell you that herself), but when she comes to visit she seems inspired to make soups that always turn out amazing. She goes for the most simple, uncomplicated vegan recipes possible, which makes them all the more appealing. This trip she was feelin’ some vegan chicken noodle soup and it turned out fantastic! She’s all about comfort foods and this recipe definitely qualifies as one to cure a craving for comfort.
If you are trying to keep your pasta/flour intake low, you can always substitute the orzo for chickpea pasta or edamame and mung bean pasta. Another option is using quinoa (I haven’t tried it but I’m guessing it would work well). 
Here is her recipe…

No-Chicken Noodle Vegan Soup

Ingredients:
  • 1 onion
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 1 teaspoon minced garlic 
  • 1 package of Beyond Meat Grilled Chicken Strips – cut into little pieces
  • 1 32-oz box of organic vegetable broth (low sodium if possible)
  • a touch of olive oil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • dash of hot sauce of choice (optional)
  • sea salt and pepper to taste
Saute the onion, celery, carrots and garlic in a little olive oil on medium/medium-low heat for 3-4 minutes. Add the Beyond Meat pieces and saute for another 3-4 minutes. Add the vegetable broth. Add the parsley, thyme, a dash of hot sauce (or whatever seasoning you like), and salt and pepper to taste. Bring to a low boil and add 1/2 cup uncooked orzo or pasta of choice. Simmer for about 20 minutes.
 
Tip: This is one of those soups that tastes even better when heated up the next day!
Enjoy!
Easy vegan soup
15 Apr 2016
Going Vegan Tips, Guest Blog Posts, Holistic Health, Traveling Vegan, Vegan Fitness, Vegan Nutrition, Vegan Recipes
Tags: , , , , , ,
Leave a comment

This kale salad is the perfect way to start the weekend off right and will give you the kick start you need to stay focused on your fitness goals… and it’s delicious too!

Weekend Glow Kale Salad

Yield: 4 servings

Ingredients:

  • 1/2 large head of kale (about 4-6 cups)
  • 1 cup finely chopped red onion
  • 1/2 red bell pepper
  • 1/2-3/4 cup chopped carrot (2 small carrots)
  • 1 English cucumber (2 cups chopped halves)
  • 1 avocado, chopped
  • 1 & 1/4 cup chopped grape tomatoes (or other variety)
  • 1/2 cup mixed raisins and Goji berries
  • 1/4 cup hemp seed
  • 1/3 cup chopped walnuts

Dressing:

  • 1 batch of Lighten Up Tahini Dressing
  • Your desired fresh or dried herbs

Directions:

1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.

2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.

3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.

4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.

5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

FOR THE LEMON-TAHINI DRESSING:
  • 1 large garlic clove
  • 1/2 cup fresh lemon juice
  • 1/4 cup tahini
  • 3 to 4 tablespoons nutritional yeast, to taste
  • 3 to 4 tablespoons extra-virgin olive oil, to taste
  • 1/2 teaspoon fine sea salt

Prepare the Lemon-Tahini Dressing: Mince the garlic in a mini food processor. Add the rest of the ingredients and process until smooth.

3 tips for preparing raw kale:

1. Remove the stems when you plan on eating it raw (and some people remove the stems for cooking too-it’s personal preference). The stems are the bitter part of the plant. I used to always use the stems and wonder why my kale salads tasted ridiculously bitter. Now I just use the leaves and it always turns out wonderful to the palate.

2. Massage the dressing into the leaves and let it ‘marinate’ for at least 10-15 minutes. A kale salad tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves which is especially important if you are using the curly variety. You don’t want it scratching your throat!

3. If you really don’t like curly kale, try Dinosaur (Lacinato) kale as it is less

Enjoy!!!

-Danielle

For more amazingly glowing recipes check out https://ohsheglows.com/

photo credit ohsheglows.com

11 Apr 2016
Vegan Recipes
Tags: , , , ,
Leave a comment

10-Minute Broccoli and Lentil Bowl

10-minute-broccoli-and-lentil-bowl

Dawn DebusMy friend and realtor Dawn Debus, who also takes my classes at Sobekick, recently got my book and started following the Six Weeks to Sexy Abs Meal Plan guidelines!

She wants to lose a few pounds of body fat and needed some guidance and support so of course I’m here for her. I asked her to send me any recipes she creates that fall within my vegan meal plan guidelines so I could share them on my blog. She’s like me (and probably most of you) in that she likes simple, flavorful vegan recipes that she can whip up quickly at home.  I said I didn’t mind if she didn’t have the exact amounts of each ingredients… Since the recipes are so simple, they are easy for you to customize based on what ingredients you have at home, and your individual taste.

Here’s what Dawn came up with today… I’m so proud of her!  According to her, this meal took her 10 minutes to make and is delicious!

Broccoli, Cauliflower and Lentil Bowl

Ingredients:

  • Broccoli 
  • Cauliflower
  • Canned Lentil Beans (No or Low Sodium)
  • Rosemary (Fresh if possible)
  • Dill (Fresh if possible)
  • Herbamare Seasoning
  • Red Onion

Dawn said she steamed the broccoli and cauliflower on the stove. She put lentils and red onion in a large bowl and heated them in the microwave (this would also be easy to heat in a pot on the stove if you prefer). She then added the broccoli, cauliflower, herbs and spices to the bowl of beans, mixed them together, and had herself a tasty, satisfying meal!

In case you don’t know, broccoli and cauliflower are two of the healthiest, cancer-fighting, anti-inflammatory foods on the planet and lentils are packed with protein and fiber among other nutrients. You can definitely fill your belly with this dish knowing your doing your body good!

You can connect with Dawn on FACEBOOK and INSTAGRAM.

Enjoy!