28 Mar 2015
Guest Blog Posts, Vegan Recipes
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7-Ingredient Masterpiece No Bake Energy Bars

Vegan-Energy-Bars-Recipe

Ron Badach Callicoon Kitchen Presents 7-Ingredient Masterpiece No Bake Energy Bars

The ultimate healthy pick me up! This is my favorite no-bake energy bar recipe using just seven powerhouse ingredients: dates, figs, unsweetened cocoa, slivered almonds, chia seeds, walnuts and macadamia nuts. The perfect blend of taste, texture and punch these bars are a guaranteed winner.

Ingredients:

  • ½ c Medjool dates, pitted & chopped
  • ½ c fresh figs, chopped
  • 1 c raw slivered raw almonds
  • ½ c walnuts
  • 5 tbsp unsweetened cocoa powder
  • 2 tbsp chia seeds
  • Handful shaved Macadamia nuts.
  • ½ tsp Kosher salt
  • 2-3 tbsp cold water

Directions:

Pit and chop dates then chop figs.

Combine all ingredients in a food processor. Slowly drizzle in cold water until desired consistency (mixture holds its shape.)

Remove mixture and place on cutting board. Use cookie cutter and cut into 1 inch think individual bars (shape and size as you desire!)

Top with shaved Macadamia nuts. Refrigerate at least two hours or freeze in an air tight container.

Tip:

Watch me prepare this easy vegan recipe on Ron Badach Callicoon Kitchen!

Enjoy!

21 Feb 2015
Guest Blog Posts, Vegan Recipes
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Vegan Quinoa, Broccoli, and Kale Curry

Vegan-quinoa-broccoli-kale-curry

I chose to feature this vegan Quinoa, Broccoli, and Kale Curry recipe by Yasmin Fahr because it is, as she describes, a “One-Pot Wonder!”

This easy vegan recipe is simple, highly nutritious, and extremely satisfying. Quinoa, broccoli, and kale are all super foods packed with loads of vitamins, minerals, and protein. And cumin is not just another spice… it’s also thought to aid in digestion and is high in magnesium and iron. So eat up and enjoy!

About This Recipe

YIELD:Serves 4
ACTIVE TIME:30 minutes
TOTAL TIME:30 minutes
THIS RECIPE APPEARS IN:One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry
RATED:

Ingredients

  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper (I use Celtic sea salt)
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)

Procedures

  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

 

Photograph: Yasmin Fahr

17 Nov 2014
Going Vegan Tips, Vegan Product Reviews, Vegan Recipes
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Vegan Thanksgiving Recipes: Sexy Fit Vegan-Approved!

Vegan Thanksgiving Cartoon

Top Healthy, Easy Vegan Thanksgiving Recipe Picks!

Can you believe it’s time to plan your Thanksgiving meal already? As I do every year, I have scoured the internet for the top plant-based vegan recipes that meet all my criteria. Recipes must first of all be easy-to-follow and not contain hard-to-find ingredients to make my recommendation list. The recipe must also be on the healthy side. I say “healthy side” because it is a special occasion so I give some leeway for ingredients not ideal for eating on a daily basis, but that are still not bad for you and are still as nutrient dense as possible for the type of dish. I have included both traditional-style dishes and dishes with different twists for fun. I’ve also included some of the top vegan turkey swaps available on the market this year. (I unfortunately have not tried them all yet, but I listed them in the order that I would buy them to try, based on the brand.) The goal of this post… for everyone to finish their meal feeling happy and satisfied without the guilt that can come along with a traditional, unhealthy Thanksgiving dinner.

I want to share how thankful I am for everyone who have created the recipes on my list. I’m also grateful to YOU for being open to trying new recipes that are vegan and healthy as part of your journey. We are collectively changing our own lives, the lives of animals, and the state of the planet, all for the better! HAPPY THANKSGIVING!!!!

Appetizers

Vegan Spinach Dip by Kathy (Healthy. Happy. Life.)

Brussels Sprouts Sliders by Marla Rose

Spicy Pumpkin Hummus  by Jaymi Heimbuch

Stuffing & Casserole

Southern-Style Vegetarian Stuffing Recipe by Heather Barnett

Vegetarian Quinoa Stuffing by Jolinda Hackett

Vegan Green Bean Casserole by Susan Voicin (FatFree Vegan Kitchen)

Soup  & Salad

Insanely Cream Vegan Corn Chowder by Brooke (Cheeky Kitchen)

Creamy Roasted Butternut Squash Soup by the Blender Girl

Kale Slaw with Curried Almond Dressing by Dreena Burton (Plant-Powered Kitchen)

Apple Harvest Salad by Natalie (Life Made Simple)

Sides

Gorge Yourself Ginger Cranberry Sauce  by the Blender Girl

Herb Roasted Winter Veggies by Vegetarian Times

Garlic and Rosemary Mashed Potatoes by Cara, Fork & Beans and Mushroom Gravy by Kaitlin (the Garden Grazer)

Crispy Smashed Potatoes with Avocado Garlic Aioli by Oh She Glows!

Red Quinoa Pilaf with Kale and Corn by Nava Atlas (VegKitchen)

Vegan Brown Rice Pilaf with Pumpkin Seeds by Jolinda Hackett

Main Dishes

Thanksgiving Meatless Loaf by Susan (Fat Free Vegan)

Portobello Steak by Ricki Heller

Vegan Creamy Broccoli and Chick’un” Casserole byLeanne Vogel (Healthful Pursuit)

Store Bought Turkey Substitutes

Savory Stuffed Turk’y, Holiday Roast, & Turk’y Cutlets by Gardein

Turkey-less Stuffed Roast with Gravy by Trader Joe’s

Tofurky Roasts, Feasts, and Gravy

Vegan Whole Turkey by Vegetarian Plus

Vegetarian Brown Gravy by Hain

Vegetarian Brown Gravy by Simply Organic

 Gluten Free Quick Gravy by Road’s End Organics

Desserts

Gluten-Free Pie Crust and Apple-Of-My-Eye Pie by Dreena Burton (Plant Powered Kitchen)

Gooey Pumpkin Spice Latte Chocolate Pudding Cake by Oh She Glows!

Pumpkin Chia Pudding by Deena Burton (Plant-Powered Kitchen)

Maple Nut Cake (gluten free) by Amy (Fragrant Vanilla Cake)

Check out my top ice cream swap HERE

Eggless-Nog

Five-Minute High Raw, Vegan Eggnog by Gena Hamshaw (Choosing Raw)

Store-Bought:

Nog, Coconut by So Delicious

Soy Nog by Earth Balance

ENJOY!!!

 

 

 

21 Sep 2014
Uncategorized, Vegan Recipes
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Favorite Nut Milk Recipe

nut-milk

After much experimentation, I want to share with you my favorite nut milk recipe to date!

It’s made from a combination raw brazil nuts and almonds. I actually love the taste of the milk I make with brazil nuts alone, but the problem is I love it a little too much! Why? Brazil nuts contain a large amount of selenium, an important mineral that gives us antioxidant protection and support for proper thyroid and immune function. We need only a small amount, however, and too much of it in our system can lead to adverse health effects. This is why I decided to do a 50/50 split of brazil nuts and almonds, which I consider a super food due to their LDL cholesterol-lowering effects and high nutrient content including vitamin E, magnesium, and potassium.

The only equipment you need is a high speed blender (I’m partial to the Vitamix) and a nut milk bag, which you can find online or at your local health food store. I also like to order the almonds online to ensure they are truly raw. (almonds grown in the U.S. are required by law to be pasteurized, which typically involves high heat, yet the company is still permitted to label them “raw”.) Find almonds grown outside the U.S. that specifically say they are raw AND unpasteurized. For more information on this topic click HERE.

Ingredients:

  • 1/2 cup raw brazil nuts
  • 1/2 cup truly raw almonds
  • 3.5-4 cups water
  • 3 medjool dates (pitted)
  • 1 tsp pure vanilla extract
  • cinnamon to taste

Instructions:
Soak the nuts in water for a minimum of 12 hours, preferably 24 hours. Rinse thoroughly and place in Vitamix or other high speed blender. Add the rest of the ingredients (less water means creamier and thicker milk). Blend thoroughly. Pour into a nut milk bag that you have placed in a large bowl. Slowly, strain the liquid through the bag by twisting and squeezing it until no more liquid comes out. Pour into container that seal as tightly as possible and store in refrigerator. Best if consumed within 48 hours, but will usually be ok for 72 hours.

ENJOY!!!!

Header Photo Credit: CAN CAN Nut Milk

16 May 2014
Vegan Recipes
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Awesome Avocado Toast

Arugula

A super easy, nutritious, and satisfying vegan recipe!

It doesn’t get much more simple, or more flavorful than this open face vegan sandwich. Combining some of my personal favorite ingredients – avocado, garlic, sun dried tomatoes makes for a perfect, filling mini-meal. 

Awesome Avocado Toastavocado-toast

(Warning: Not to be eaten on or before a date!)

Ingredients:

  • Sprouted Grain Bread (e.g. Eziekiel), toasted
  • Avocado, sliced
  • Garlic, sliced and roasted or sauteed in olive oil
  • Organic Sun Dried Tomatoes (optional)
  • Fresh Organic Arugula or Watercress

Directions:

On top of the piece of toasted bread, place the greens, avocado, garlic, and sun dried tomatoes. Enjoy!ezekiel-flax-bread

11 Apr 2014
Guest Blog Posts, Uncategorized, Vegan Recipes
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Detox Carrot Soup

Detox-Carrot-Soup

Did you, like many of us, over indulge a bit over the holidays? Feel the need for a reboot with a clean eating detox?

I know that sometimes the temptation in January is to go the extreme with a juice cleanse or a super strict diet plan, and while those can have their time and place, they can also be incredibly hard to stick with and therefore many people get frustrated and go back to lousy eating habits again.  In my opinion the best, and most sustainable, reset you can do is pack your diet with fresh vegetables and cut out the things that are triggers for you. For me it is sugar and wine, for someone else it might be bread and and potato chips.

This soup is great for this time of year because it is easy, healthy, warming and satisfying.  The recipe itself is incredibly simple, but you could definitley punch it up with different spices if you like e.g., cumin, fresh ginger or a pinch of cayenne would be a good combo. Also if you want to up your greens intake feel free to throw in a couple of handfuls  of spinach at the end.

Detox Carrot Soup

IMG_4259

  • 1 Tbsp olive oil
  • 6 carrots peeled and chopped
  • 1 clove garlic minced
  • 1 onion chopped
  • 2 potatoes peeled and diced
  • 4 C vegetable stock
  • 1/2-1 1/2 tsp salt
  • Black pepper to taste

Heat olive oil in a large saucepan over a medium low heat.  Add carrots, garlic and onion and cook for 5 minutes.  Stir in the potatoes, reduce heat to low, cover and cook for 5 minutes.  Pour in broth and bring to a boil, then reduce heat , cover, and allow soup to simmer for 20-25 minutes until vegetables are tender.

Allow soup to cool a bit and then puree in batches in a blender.  Reheat, season with salt and pepper (depending on the vegetable broth you use you may need a little, or a lot, of salt) and serve.  Top with vegan sour cream and green onions if desired.

Enjoy!

– Kirsten

 

16 Dec 2013
Vegan Recipes
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Top 10 Sexy Fit Vegan-Approved Vegan Holiday Recipes

vegan-holiday-recipes

I am taking this opportunity to give you a list of 10 top “Sexy Fit Vegan Approved” holiday recipes, covering foods in every course.

Hi and Happy Holidays!!! Thanksgiving has passed, but December is a time full of holiday parties, festive events, and of course, tons of tempting, unhealthy food. My Thanksgiving Survival Guide applies to all the challenges you face this month sticking to a plant-based diet, so use it!

The holiday recipes I have chosen here are all either gluten-free or easily modified to be. You can be confident that by choosing any of these recipes, you are nourishing your body, and the bodies of your friends and family with nutritious, delicious, and satisfying delights. Enjoy!!!

1. Golden Australian Cauliflower Cream Soup

From Nutmeg Notebook: “We eat a lot of soup around here and I am always trying new recipes. If a soup recipe gets made again it has to be awesome and this Golden Austrian Cauliflower Cream Soup is just that – awesome. It’s another recipe that calls for carrot juice – the magical ingredient that makes things taste special. The list of ingredients is fairly short but does include leeks and I keep it simple by buying the frozen ones at Trader Joe’s that have already been cleaned and sliced for me. Love that!”

2. Easy Herbed White Bean Dip

From Chef Chloe: This easy spring dip is the perfect appetizer for any occasion.

3. Kale Slaw with Curried Almond Dressing 

From Dreena Burton’s Plant Powered Kitchen: “I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!”

4. Refreshing Quinoa Salad

From the Vegetarian Times: “This recipe, created by Leah Matthews, won Best Side Dish in VT’s 2011 Chefs’ Challenge. Matthews came up with this tabbouleh-inspired saladwhile working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten-free food. When the summer menu needed an additional item, she worked out a recipe in a matter of hours. “I grabbed seasonal and versatile ingredients from the refrigerator, knowing that cucumbers, tomatoes, lemon, and parsley form a flavor profile,” she says. Using quinoa instead of wheat-based bulgur or couscous keeps the dish gluten-free.”

5. Dreena’s Nofu Love Loaf

From Dreena Burton’s Plant Powered Kitchen via Fat Free Vegan: “I’m not exaggerating when I say that I’ve been obsessed with this No-fu Love Loaf ever since I made it. I’ve served it for dinner once and made “meatloaf” sandwiches out of it twice (using my Tofu-Cashew Mayonnaise, of course). I made it exactly as written, with the small exception of the blackstrap molasses, which I omitted because I didn’t have any. I didn’t miss it because my loaf came out full of flavor, dense with grains and lentils, and very satisfying. Served with a side of mashed potatoes and some mushroom gravy, it was the ultimate comfort food.”

6. Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlic

From Oh She Glows!: “I absolutely adore brussels sprouts, but this wasn’t always the case. Growing up, I despised them as most children do. In my early twenties, I gave them another shot and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try” and eventually they grew on me. They’re now one of the first vegetables I make a beeline for at holiday dinners. This past weekend was no different!

My absolute favourite way to enjoy them is roasted. I have no idea why there isn’t a recipe on the blog, but I decided this had to be remedied immediately. This recipe today features my favourite potatoes of all time (fingerlings), a generous amount of fresh rosemary and garlic, and of course, hearty brussels sprouts. Tossed with a touch of extra virgin olive oil and roasted for about 38 minutes, it was just about too good to share. It’s the ultimate comfort food on a chilly fall day.

 

A little roasting goes a long way, especially when it comes to brussels sprouts. They get slightly charred and caramelized in the oven and have a dense “meaty” texture that you wouldn’t expect from a green vegetable. If you’ve ever crossed this vegetable off your “want to eat more of” list I encourage you to give this recipe a shot; you might be surprised at how quickly they disappear. I knew this dish was a keeper when Eric – who is not a big fan of brussels – gobbled them up quickly.”

7. Harvest Stuffed Portobella Mushrooms 

From Chef Chloe: “The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed-mushrooms right before serving.”

8. Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche 

From Oh She Glows!: “This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I’ve made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.

9. Strawberry Lime Nutty Flax Coconut Muffins 

From Kathy Patalske, Healthy Happy Life: “Strawberry Lime Nutty Flax Coconut Oil Muffins. Sweet strawberries, warm zesty lime, nutty flax, a generous coating of caramelized sugar on top. And silky coconut oil, all luscious and amazing. Fan-tab-u-lous.

This recipe is similar to the blueberry version, but I think these sassy sweet lime and strawberry flavors just scream summertime muffins. Make these or my double coconut blueberry version and have yourself a very cozy, summer-is-coming sort of weekend..”

10. Creamy Dreamy Peppermint Patties

From Oh She Glows: “Luxurious, invigorating, melt-in-your-mouth peppermint patties made from scratch! Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.