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Hope You Had a Happy Holiday!

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Hope you guys all had a happy Thanksgiving filled with people and pets you love, amazing food simmering in your kitchens and plenty of pumpkin pie to finish off your day. Here are a few images (and a recipe) from my family's vegan holiday feast this year..

So much to be thankful for. including all of YOU guys.

Thank you so much for reading my blog, and inviting me into your day or night. I so appreciate each one of you guys! Hope your holiday season is filled with love and DELICIOUS eats and treats.

The Feast. I have been cooking and photographing Thanksgiving recipes all month, so Thanksgiving always feels a little surreal once it actually comes along. This year, instead of cooking a huge spread, my husband and I took advantage of the fact that it was just us and just cooked up our faves..

1 - STUFFING (VEGAN APPLE SAGE SAUSAGE MUSHROOM)- recipe below
2 - CRANBERRY SAUCE
3 - SWEET POTATO POCKETS
4 - SALAD
5 - WALNUT PUMPKIN PIE
6 - WARM ROLLS
7 - a good ½ bottle of RED WINE

No big centerpiece this year. just giant portions of that vegan sausage and mushroom-filled stuffing, sweet potato pockets and amazing salad (sorry I forgot a pic of that! It had kale, romaine, and a creamy vegan ranch dressing. Juicy-sweet satsuma slices on top.)

..and really that is all we needed for our cozy little feast, just the two of us. Well three, including Nelly. We followed dinner with some hot peppermint tea and we watched "A Christmas Story" on my iPad. I had never watched that movie in full and felt I needed to finally see it since it is always raved about. I now finally get all the "you'll shoot your eye out" references. Very cute movie. (ps, what other holiday movies are must see flicks?? Favorites?? I need a list!) 🙂

Nelly was enjoying all the Thanksgiving coziness..

Some pics from our feast..

The pie - my walnut pumpkin pie, soy cream on top. SO good. I love this pie...

The stuffing (tastes a million times better than it photographs..)

I whipped up a yummy citrus-apple-cranberry sauce lightly sweetened with agave syrup, some orange zest and bright cranberry tartness in each bite...

My sweet potato pockets were as wonderful as always, I just looooove them..

Vegan Apple Sage Sausage Mushroom Stuffing

saute:
4 tablespoon vegan butter (Earth Balance)
1 onion, chopped
2 carrots, diced
2 cups mushrooms, chopped
2 cups celery, chopped
1 cup apple, diced
2 Field Roast Apple Sage sausages (vegan)
½ teaspoon citrus zest
pepper + fresh thyme + chili pepper + salt (to taste)

add in:
3 cups mushroom broth
3 cups dried bread cubes (seasoned or not - season to taste as needed)
1-3 tablespoon "holiday herb spices" or use pre-seasoned cubes (vegan)
*add in a few handfuls of fresh cubed bread if you like your stuffing more moist.

*add more mushroom broth as needed

Bake stuffing on 350 degrees for about 30 minutes or until the top becomes crisp and moist on the inside.

Simple feast. Quiet. Cozy. Filled with warmth, calm and love. Just my style. Happy Thanksgiving guys!

Citrus-Tamari Tofu Steaks with Warm Satsumas & Rosemary

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My Citrus-Tamari Rosemary Tofu Steaks, served with warm maple-brushed satsumas would look lovely on your Thanksgiving table. This is a super easy protein-rich entree to add to your vegan or veg-friendly feast. Tender steaks of tofu are marinated with citrus, tamari, maple and rosemary flavors, then sauteed until sticky and blackened. Crispy edges, silky insides.

For me, Thanksgiving is really all about the side dishes. The stuffing, sweet potatoes, cranberry sauce, oven-warm rolls, green veggies, gravy and more. OK, and the pumpkin pie dessert too. So for me, a super simple protein-rich entree dish really meshes well with my vegan Thanksgiving menu. If you are like me, give this tofu dish a try. Not a tofu fan? This recipe could also be used with tempeh or even seitan..

Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges
makes 5-6 tofu steaks

12-16 ounces firm or extra firm tofu (1 standard sized package)

marinade:
4 tablespoon tamari
3 tablespoon maple syrup
3 tablespoon satsuma mandarin juice + pinch of orange zest (orange or tangerine will also work)
1 sprig of rosemary
dash of cayenne

Also:
veggie oil for saute pan (I used safflower oil)
finish with salt + pepper to taste

1 large satsuma mandarin orange, thickly sliced into wedges as shown (I tossed mine in some maple syrup)

Optional: a few teaspoons of nutritional yeast adds a savory flavor. A tablespoon of golden raisins is also a nice touch.

*fast version below directions*

Directions:

1. Drain your tofu and press dry with a paper towel or tofu press. Slice into thick steaks and again dry the edges and press dry. Squeeze out as much water as you can without disturbing the shape of the tofu.

2. Mix up the marinade and toss each of the tofu steaks in the liquid. Lay them in a shallow wide pan. Allow the tofu to marinate for at least a few hours - overnight is best. Half-way through, flip the tofu. Remove rosemary sprig before cooking tofu.

3. Now you are ready to cook your tofu. Add 1-2 teaspoons of veggie oil to a hot saute pan. When the oil is very hot, add in the tofu. After a minute, I like to flip the steaks then add in additional splashes of the leftover marinade mixture. I add most of it in and allow it to steam off. Continue cooking until all the liquid has cooked away or been absorbed. Allow a few more minutes for the tofu to form its crispy black edges. You can add in an extra drizzle of maple syrup if you like your tofu a bit more on the sweet and sticky side.

4. Add a few dashes of salt and pepper to the surface of the tofu just before removing from pan. Add additional cayenne if you like spicy tofu.

5. Remove tofu from pan and while pan is still hot, add in the citrus slices. Turn off heat and allow the satsuma wedges to gently saute and blacken on the edges, soaking up some of the pan flavors. (You can lightly toss the citrus in a splash of maple syrup before placing on pan, if you'd like.)

6. Serve tofu hot with the citrus wedges and fresh rosemary to garnish.

FAST version. So if you are in a rush, yes you can make this tofu in about ten minutes. You just skip the marination process and saute the tofu with the liquid until it is absorbed and steams off. The tofu will be slightly less flavorful, and crispy-edged, but it will still be quite yummy. The ONE change to the recipe: instead of 3 tablespoon satsuma juice, just add 1. Also, to achieve some rosemary-infused flavor, add a few sprigs of rosemary to the pan as you saute.

Fun Break! Trapeze-ing. Santa Monica. Acura ILX. Whole Foods Giveaway!

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Lets pause on food. For some always-welcome FUN.

This post is filled with fun. Fun for me and fun for you. Ahead, check out my "Week with the ILX" adventure including trapeze-ing in Santa Monica! (Lots of goofy pics of me flying through the ocean air!) Also, enter to win a few awesome giveaway prizes! One reader will win a $100 Whole Foods Gift Card and another reader will win a week-long test drive of their own with the Acura ILX! Fun fun fun...

November. Thanksgiving. Stuffing. Cranberry Sauce. Tofurkey. And oodles and oodles of pumpkin pie. November is the month I love to hate and hate to love. This is the busiest time of the year for a food blogger.

And sometimes I just need a little break from all-things-edible. A getaway. A day off. An adventure. And with any good adventure, I needed a getaway ride to usher me along...

And that is why I was MORE than happy to say "YES!" when Acura offered me a week-long test drive of their 2013 Acura ILX Hybrid. With this posh set of wheels at my fingertips, I was able to get more than enough work done, and manage to squeeze in some fun too.

***$100 gift card winner: Joy S, CA - congrats!***

UPDATE 12/20 - But wait!!!... thanks to the awesome folks over at Acura, you guys get one more chance to WIN!...

$75 Whole Foods Gift Card - SECOND CHANCE DRAWING - ends Christmas Day 12pm PST!!

(Note: Previous entries carry over into the second chance drawing - but check below because a few more entry options have been added - you can earn extra entries by facebooking, tweeting, sharing and etc...)

My Week. My first ever trapeze-flying class was awesome. And those ILX heated seats + cool breeze moon-roof really hit the spot after two hours of flying through the air. Cue the ocean breeze please.

Take a peek at my adventures thanks to the ILX..

Santa Monica Pier. Trapeze Flying. Farmer's Marketing.

Quiet morning in Santa Monica..

Navigation system lead me right to the pier. (I even made a few wrong turns just to test it out and all went well!) It was a weekday so there was actually some parking ON the pier. The view is pretty neat from down there.

Nice car. Beach access. Can I do this everyday please?..

Why I LOVE this car. A few things I found pretty awesome..
Heated seats at the push of a button. HYBRID! This hybrid is fantastic. I drove around all week long and NEVER refilled my gas tank. Super impressive Navigation system is AMAZING! Super reliable. Every time I missed an exit on the crazy LA freeways or missed a turn, it quickly recalculated the directions and I was quickly back on track. Other features I love.. Push button start. Cloth interior comes standard. Great sound system. My model had a moon roof. love those. Plus I felt pretty swanky in this ILX Hybrid. For the price, it really holds its own on the style factor. Automatic everything. Easy to customize my drivers seat positioning.

Santa Monica Pier. Some vintage kiddie rides lining the back alley..

I love watching all the birds down at Santa Monica Pier. Seagulls, pigeons and even a few pelicans..

California beach pigeons. Is this a new thing? I do not remember pigeons when I was a kid. But these pigeons are SMART. Why wander around cold NYC when you can soak in the sunshine at the beach..

I love seagulls. Such personality.

Ocean..

View of the beach homes from the tip of the Pier..

Beaches always make me feel better..

And that was the CALMING portion of my mid-week "Acura ILX" day off! Not for an ADRENALINE RUSH!

Trapeze flying anyone?...

Trapeze-Flying. The most intimidating part is making it up that skinny tall ladder. Then the actual scariest part is when you let go of the trapeze swing and fall to the net. Your stomach jumps into your throat for a few seconds as you freefall..

You get a gorgeous view of the Santa Monica beach all the way to Malibu from the top of the trapeze platform. However, the scary part comes when you have to JUMP off the thing..

Yes, I even have trapeze-ing video. (I look a little bummed at the end because he missed "catching" my arms. But for the record, the second time I tried I completed the trick.)

Totally worth the JUMP. I may be a trapeze-addict now.

Not a bad sight to come back to after a long and endorphin-filled trapeze-flying session!..

Then on the way home, a stock-up trip to Whole Foods..My packed Acura ILX trunk. And the weekend before it was filled with farmer's market goodies..

So if you are looking into buying a new car anytime soon and are a young professional like me, you may want to check out the Acura ILX. I am in love with the HYBRID model.

More info on the Acura ILX below.. (and be sure to enter the giveaway above and gain extra entries by RT-ing this post with the hashtag #WeekWithILX )

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FYI: In case you are curious, this is NOT a paid review. I just love the book and wanted to chat about it. And Amanda was kind enough to provide a free copy to me as well as to one giveaway winner. Please note: All inside-the-book photos are being used with permission.

Secret Ingredient Matcha Shake 2.0

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They say, "write about what you know." Well in a food blogger's case, "blog what you eat." And so my Matcha Smoothie / Shake deserves one last salute before I officially welcome in this new fall season of crushed leaves, my Vaute Couture fall coat, crisp breezes and golden pumpkin daydreams.

Techie Side Note. Notice anything different today? Last night, my husband and I had quite a wild Saturday night - and you are viewing the remnants. If tech hangovers exist, I think I have one. Yes, more fun than clubbing, we stayed up until 2am making some big changes to my blog. And by BIG, I am most excited by the larger photo size possibilities. I hope you all like it too!

Today's recipe (the first in my new 700px image format!) is the 2.0 version of my Secret Ingredient Matcha Shake - a salute to my most-blended recipe of the summer 2012. Seriously guys, I have chopped and frozen more watermelon this summer than in my entire life just so that when morning dawns I am ready to blend up my Zen-tastic matcha smoothie / shake. Have you tried it yet? I hope you do..

I like to enjoy my matcha shakes in a morning sunbeam .. it makes me feel kind of like this..

Green is good. I know, I know. This shake is green. Very green. Due to the green tea matcha. But guess what - it tastes amazing. So if you are one of those people who gets scared off by all things green - please try this! You might be surprised how delicious green can taste.

Matcha is my favorite discovery of this year. It has officially stomped out my coffee cravings during the workweek. Instead of tall lattes - I crave green tea matcha. I do enjoy my soy latte from Le Pain Quotidien on the weekends. But it is even more of a treat to abstain from coffee all week and splurge for Saturday brunching.

Crave THIS - ZENergy..

And this matcha stuff is kind of magical - from my experience anyways. It is the ground up whole leaves of green tea - so you are getting more antioxidants than you would just drinking green tea via steeping a tea bag. And to be honest, I've never really like plain steeped green tea. But matcha smoothies drive me wild.

The powdery matcha has a tea-ish bitter taste with an accent of sweet - kind of like rice milk sweet. And when you blend it with sweet things like bananas and watermelon it takes on a whole new flavor that I am addicted to.

Some chia seeds too for added nutrition and texture.

I just may make this all fall long .. at least when chilly days come I can run to Urth Caffe and get a Warm Soy Mint Matcha Latte. Yes, that is a matcha art kitty cat...

Kathy's Matcha Shake
vegan, serves one

¾ cup non-dairy milk, I use vanilla soy milk
1 cup watermelon cubes, frozen
1 ¼ bananas, frozen
½ - 2 teaspoon matcha green tea powder (I usually use about 1 tsp)

optional add-ins:
* vegan vanilla protein powder
* 1 teaspoon chia seeds

Pro-Tip: For a thicker shake use ½ cup milk and blend in a high speed blender.

1. Blend the matcha + non-dairy milk on low for a minutes. Add in optional protein powder and/or chia seeds.

2. Turn off blender and add the watermelon and banana. Blend from low to high - using your high speed blender plunger to get the swirl blend going (yes, a vitamix or BlendTec blender will help make the thickest shakes - but any blender will work - you just may need to add a splash more liquid in a lower speed blender to get the blend moving.)

Serve and enjoy via a spoon.

I really hope you all love this blend as much as me. Dreamer: I want to open my own matcha food / smoothie truck and serve these babies to the masses.

Get 10 Vegan Shake recipes!

Matcha Shake with a scoop of vanilla protein powder & a hint of spirulina too. Power shake..

Grab some matcha and try this shake! Amazon.com has good prices on matcha. Including one of my fave brands -> I love DoMatcha brand.

Learn more about MATCHA in my Green Tea Matcha Muffins post!

Golden Trio Chipotle Fall Soup. Crispy Tofu.

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This Golden Trio Chipotle Soup combines three of my favorites: butternut squash, pumpkin and roasted sweet potato. Then I blend in spicy notes of chipotle powder, cinnamon and a hint of nutmeg and black pepper. Some garlic too - but just a touch. To diffuse the spiciness, I add some creamy non-dairy milk and an optional splash of coconut. On top, a dusting of spices and dainty pinch of chopped flat leaf parsley.

And some amazing little golden cubes of tofu too. "Soup Croutons" - I call them.

The result is a thick, yet light and silky blend of fall flavors and smoldering chipotle heat. This cozy golden bowl will warm you up and slow you down...

Creamy, silky, sweet-meets-savory, golden soups are my favorite for fall.

Last fall, I fell in love with my Pumpkin Squash Soup. It is a gem recipe I still make quite often. Sage and ginger twirling with pumpkin and butternut squash. So loving the tones and textures of that creamy golden soup, I created this spicy spin.

Golden Trio Chipotle Soup
vegan, makes 6-7 cups

2 cups butternut squash cubes, loosely packed
1 ½ cups sweet potato, mashed or puree (roasted or canned)
1 ½ cups pumpkin puree (homemade or canned - unsweetened)
1 tablespoon roasted garlic (freshly chopped or powder could be substituted)
1 teaspoon cinnamon
a few dashes of nutmeg
¾ teaspoon chipotle powder (or to taste for heat preferences)
1 teaspoon salt (I used pink salt) - use as a guide, always salt to taste
1 ½ cups soy milk, plain or unsweetened (or substitute another non-dairy milk - almond would work well)
1 teaspoon maple or agave syrup
2-3 teaspoon coconut oil (virgin, organic) OR a splash of coconut milk (optional)
fine black pepper to taste
1 tablespoon apple cider vinegar

note: you can use canned pumpkin and sweet potato - but please use real squash cubes for best flavor - (organic, BPA free cans - I like Farmer's Market brand, or brands in the box packaging.)

Coconut Tofu Cube "Soup Croutons"

2 cups tofu cubes, extra firm
1 tablespoon organic virgin coconut oil, (use unrefined for more coconut flavor)
½ teaspoon chili salt (I use Penzey's 4S seasoned salt)
1-2 tablespoon nutritional yeast
black pepper + cayenne to taste

garnish: cinnamon + cayenne spices + chopped flat leaf parsley

optional accent: citrus! Add in a squeeze of orange or a pinch of orange zest - this gives a twist to the flavor and another tone that I love.

Directions:

1. First start your tofu. You will want to press out as much water as possible with a paper towel, then slice the block into cubes. Heat a skillet and add the coconut oil to the pan. When the oil is hot, add in the pressed tofu and a swift sprinkling of your salt /chili spice, nutritional yeast, pepper and optional cayenne over top. Allow to cook about 2 minutes on each side, about 7 minutes total over high heat. The tofu does not have to be perfect because you will be re-heating it when you serve the soup! Transfer your cubes to a plate and place them in the fridge. Yes, the fridge.

2. You want to have time to roast your sweet potato - it is best to do this before hand since it can take a good 30-50 minutes to roast in a 400 degree oven.

3. Gather your squash cubes, pumpkin and sweet potato purees. Add the pumpkin and sweet potato to a blender (Vitamix or high speed works best.) Then add in all the remaining ingredients - except the non-dairy milk and turn the blender on the lowest setting. Slowly pour in the non-dairy milk until the purees thin out.

4. Bring a large pot of water to boil and add in the butternut squash cubes. Boil until the cubes are tender. Drain the cubes - reserving about ¼ cup of the boiling water. Add the boiled squash water to your blender - as well as the drained cubes. You may need to do this process in batches if your blender is on the small side.

5. Blend on low and slowly blend until the squash cubes are silky smooth with the rest of the ingredients. Do a taste test and adjust spices, salt, and sweetener as desired. you can also add in more non-dairy milk to thin out the soup. My soup was on the thick side. You could also use veggie broth to thin if desired.

6. You can either heat your soup bowl-for-bowl in the microwave (if only serving yourself) or simmer the soup in a soup pot on the stove until hot and ready to serve. The leftover soup can be strored in the fridge.

7. Back to those tofu cubes! Heat a saute pan on the stove over high heat - dry pan - nothing in it. Pull your chilled cubes and add a few to the pan - as many as you can handle to still let them breath with some spacing between them. The coconut oil that infused the cubes should make the pan sizzle but still be generally a dry pan. Allow the cubes to heat until they are browned and crispy on each side. Flip as needed. They should already be well-seasoned - but add additional salt or spices if desires.

8. Server soup with chopped parsley, spices and cubes over top. Some sprouted grain toast on the side.

Pumpkin Cookies. Chocolate. Oats.

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These Vegan Pumpkin Cookies remind me of fall. Kind of rough around the edges, hazy golden-orange color, cozy, rustic and infused with loads of pumpkin personality - plus a few surprises. Those surprises in these bumpy, blissful cookies include nutty pecans, rolled oats and vegan dark chocolate chips. Give your usual favorite cookie craving a fall makeover by adding in pumpkin!..

OK, side note .. PicMonkey .. have you tried this? So fun!..

..Since I have a tendency to cram TONS of photos in my posts - these PicMonkey collages are quite helpful. Instagram + PicMonkey .. ah, my version of procrastination heaven 🙂

Pumpkin Cookies. The awesome thing about Pumpkin Cookies is that you can really tweak any favorite cookie recipe to include pumpkin. The texture will be different - in a moist - dense - wonderful sort of way. But you could easily update your favorite chocolate chip walnut cookie, peanut butter cookie, ginger cookie, oatmeal raisin cookie, vanilla chocolate chip holiday cookie or even snickerdoodle cookie to use pumpkin.

Pumpkin is quite moist and fibrous, so it partially acts as a vegan egg replacer from the denseness it creates. But most importantly, because pumpkin adds loads of moisture you can use less oil or vegan butter (or even omit it altogether.)

Cookies. Just one more way to get your pumpkin fix this fall.

Nutty Pumpkin Chip Cookies
vegan, makes 18-22 cookies

dry:
1 ¼ cups rolled oats
1 ¼ cup whole wheat or spelt flour (subbing optional)
1 cup sugar, organic
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon baking powder

wet:
⅓ cup water + 1 teaspoon flax seeds + 1 teaspoon chia seeds* (flax/chia egg)
½ teaspoon vanilla extract
1 cup pumpkin puree (canned or homemade - unsweetened)
1 teaspoon cider vinegar
2-4 tablespoon virgin coconut oil (unrefined), melted (or sub veggie oil)

* seeds - you can choose just one seed if needed

fold-in:
½ cup pecans (or walnuts)
¾ cup vegan chocolate chips

Directions:

1. Preheat oven to 375 degrees.

2. Add dry ingredients to large mixing bowl. Stir in wet ingredients. Fold in the “fold ins” until the dough starts to form. into a moist ball.

*flour note: you can substitute with a wide variety of flours - note that you may need to modify liquid to flour ratio just a tad depending on your variety. White flours may need a splash less liquid that heartier flours like whole wheat.

3. Place dough in the fridge or freezer until it firms up a bit - usually 15 minutes will do it.

4. Spoon cookie dough or roll into balls and place onto parchment paper lined or coconut oil greased baking sheet(s).

5. Bake at 375 for about 12 minutes – more or less depending on cookie size and how chilled your dough was. cookies will bind a bit as they cool - so once the edges being to slightly firm up and brown, the cookies are done.

Same dough / different technique. You can either chill the dough first, or just simply spoon it onto your baking sheet in messy clumps. The round balls were my cookies when I chilled the dough. I also tried them without chilling first..

This clumpy version of the cookie is what they look like when you do not chill the dough - spooned cookie dough still in a wet, soft form.

Sweet 'n Smoky Tofu Cashew Broccoli Bowl

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This Sweet 'n Smoky Tofu Cashew Broccoli Bowl is one of my favorite one-bowl wonder sort of meals. It is really very simple. A grain, veggie, nut, tofu and lively citrus accent. But it plates up quite stunningly with the thick triangle tofu and pops of color.

Flavors. Sticky sweet blackened tofu is flavored with citrus, tamari, pepper, maple and liquid smoke. Crunchy pan-toasted cashews are also wrapped in sticky sweet flavors. A savory bed of golden couscous studded with sweet golden raisins blankets your bowl - or substitute with quinoa or rice if you'd prefer. And that cheezy broccoli adds the perfect green accent to this healthy feast. Citrus notes throughout.

Rich in protein, fiber and complex carbohydrates - this colorful vegan bowl is one to cuddle up to...

Couscous Quinoa or Rice will work .. but some nights I just love whole wheat couscous because it cooks up so quickly, yet has a fine, rice-like texture that pairs well with hearty ingredients like broccoli, nuts and tofu steaks.

On the Side. This bowl is happy to welcome a dollop of garlic hummus, chili hummus or a drizzle of your favorite hot sauce.

Protein. And yes, you could sub in a different protein too - tempeh or even some beans would be lovely!

Sweet and Smoky Tofu Cashew Broccoli Bowl
serves about 4, vegan

Tofu:
1 lb firm or silken tofu, sliced into thick triangles
1 ½ tablespoon safflower oil
1 tablespoon tamari
1 tablespoon maple syrup (or agave)
2 tablespoon orange juice + pinch of zest (I used mandarins)
1 teaspoon liquid smoke
fine black pepper to taste
½ teaspoon garlic powder

Broccoli:
2 cups broccoli florets
1 teaspoon safflower oil
¼ cup veggie broth
2 tablespoon nutritional yeast (optional for cheezy flavor)

Golden Couscous (you may have leftovers!):
2 cups dried whole wheat couscous
½ cup sweet onion, chopped
1 cup water
1 cup veggie broth
2 tablespoon extra virgin olive oil
¼ teaspoon salt
⅓ cup golden raisins (optional)
1-3 tablespoon nutritional yeast (optional)

¾ cup raw cashews

garnish: orange slices

Note: You could also use quinoa or brown rice as your grain!

Directions:

1. First prepare the couscous (or quinoa or rice.) Add the liquid, oil and salt to a large soup pot. Bring to a boil. Add in the couscous and onions. Cover with lids. Let boil for about a minute – them turn off the heat. Let stand (with lid still on) for at least five minutes. Remove lid, fluff with fork and set aside. Fold in optional golden raisins and nutritional yeast as well.

2. For the tofu, drain water from packaging and press tofu dry with a thick handful of paper towels. Slice into thick triangles. Soak the tofu in a bowl filled with all the ingredients – except the oil. Soak for a few minutes - or overnight for even more infused flavor. Cooking: Add the oil to a high heat skillet. When the oil is hot, add the marinated tofu cubes. They should sizzle loudly upon adding to pan. Allow to sear on one side then flip. Carefully add in the remaining liquid from the soaking bowl. Allow to cook on each side for about a minute – you want blackened edges. Cook until the liquid has been burned off and the edges of your tofu become blackened.

3. Just as the tofu is finishing cooking, add in the cashews and a quick drizzle of maple or agave syrup. Allow them to get sticky and coated in the pan liquid. This should only take about a minute. Remove the tofu and cashews from the skillet and set on side plate.

4. With the pan still hot - over medium heat - add in the broccoli. Char the edges a bit with the leftover flavors in the pan - then add in the veggie broth and optional oil and cover with a lid. Allow to steam for about 2 minutes. Remove lid, toss cooked broccoli in the optional nutritional yeast - and turn off heat.

5. Assemble your bowls! Add some couscous / grains. Then tofu and cashews over top. A few broccoli florets around the edges and some mandarin slices as garnish and for color. Serve warm. I like to add a drizzle of harissa or hot sauce over top for a spicy kick.

I am on Instagram!

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I think I'm way late to the Instagram party - but better late than never! My new Instagram obsession - plus a few new smoothie recipes from my Instagram photos - Light Piña Colada and a Frosty Acai Blueberry blend..

Can't. Stop. Instagramming.

And I like it.

Ever since I realized that I could Instagram from my iPad, I have been obsessed. Since I don't have an iPhone (yet) I thought I was simply left out of the Instagram party - but hooray when I realized both iPad and iPod Touch gadgets allow it.

Obsessed. I've been addicted to showcasing pics of smoothies, my kitty being cute, beach scenes, yummy vegan eats, family, brunching and more.

I never knew taking photos without the help of my giant Canon camera could be so FUN and beautiful!!

I hope you will follow me on Instagram - @KathyPatalsky

Tips, Cool People? And since I'm still new to this Instagram stuff - please share your tips, fave people to follow and even photos - and fellow bloggers, how do you use instagram? I'd love to find more cool people to follow!

Here are a few recipe pics of mine..

* Paws. instagram.com/p/PVXbvUrGJo/
* Matcha + Capp. instagram.com/p/PKZqWxLGEv/
* Friday. instagram.com/p/PSDSjPLGOB/
* Mocha Cake. instagram.com/p/PFHUV1rGFf/
* Saturday. instagram.com/p/PVdfCArGPn/
* Cat Tent. instagram.com/p/PklhypLGIk/
* Kitty Curl instagram.com/p/PII5T0LGCp/
* Acai. instagram.com/p/Pfaj4crGHh/

As promised, here are two recipes - from smoothies I have Instagrammed..

Light Piña Colada
vegan, serves 1

1 large banana, frozen
1 ¼ cups coconut water ice cubes
1 cup chilled pineapple, chopped

Blend and serve! For a frostier blend add 'half-frozen' pineapple.

Acai Blueberry
vegan, serves 1

¾ cup soy milk, vanilla
½ cup blueberries, frozen
1 frozen acai smoothie pak (unsweetened)
1 banana, frozen

Blend and serve. If you do not have a smoothie pak - you can sub with ice cubes + 1 heaping tablespoon of acai powder.

I even felt the need to Instagram myself.

Pumpkin Chai Oatmeal Blueberry Muffins

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Today's vegan muffin recipe: Pumpkin Chai Spice Oatmeal Blueberry Muffins. Wait, what? That is all ONE muffin flavor? Yes. This is what happens when I go into starting a recipe without a clear plan in mind and two different cravings running through my head...

Blueberry Oat Muffins + Pumpkin Chai Spice Muffins.

I wanted to make one, but midway through making my pumpkin muffins I was filled with blueberry love and just decided to fold in a mega dose of giant organic blueberries. Then as I was scooping these crazy hybrid muffins into their cups - thinking that I had just wasted a baking session - I could admit that I was really curious to see what blueberry + pumpkin muffins would taste like. Swirled flavors. Hybrid muffins. Hm, if Ben and Jerry can do it with ice cream - I can do it with vegan muffin recipes!..

Two muffins in one.

So this is a nice sweet photo of the lovely muffins...

BUT..

I feel like you can't really judge a muffin until you crack that baby open..

....

And then the blueberry bliss explodes..

So the review.. LOVED THESE. One bite and I seriously thought I was in muffin heaven. I actually had this thought as I dove into my first warm, blueberry-filled, chai-spiced bite:

"Omg. This might be the best muffin I have ever tasted."

Best ever?... (one of the best for sure. they do kinda glow.)

So yes, try these. And knock out two muffin cravings in one blissful bite.

Healthy Points! Besides only being 129 calories per muffin, these muffins are LOADED with good stuff. Chia and flax seeds, rolled oats, a few sliced almonds, pure pumpkin, applesauce, warming spices, chai tea and VERY minimal (optional) oil. I just added in about one teaspoon just out of habit - but you can probably omit it altogether. Oh and did I mention the oodles and oodles of giant organic blueberries? I used frozen - but fresh would also be super.

You can use any flour you'd like - I just went with a basic unbleached organic white flour - soft and silky to even out the rustic quality of the other main 'grain' - whole rolled oats. Gluten free flours would be great in this recipe too.

Nutrition Facts (per muffin)
Calories: 129kcal, Fat: 2g, Carbs: 25g, Fiber: 3g, Proetin: 3g, Iron: 7%, Vitamin A: 48%

Pumpkin Chai Spice Oatmeal Blueberry Muffins
VEGAN, makes 12 small muffins

dry:
1 ¼ cups rolled oats
¾ cup + 1 tablespoon white flour, organic
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
½ cup + 1 tablespoon sugar, organic

wet:
⅓ cup applesauce, unsweetened
¾ cup pumpkin puree, unsweetened
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 tablespoon fresh squeezed orange juice
1 teaspoon vegetable oil (optional)

Seed Mix - "egg replacer":
½ cup boiling water + 1 chai tea bag (I used pumpkin spice chai) - strongly brewed
1 teaspoon chia seeds + 1 teaspoon flax seeds (or just use one variety)

fold ins:
¼ cup sliced almonds (or any nuts)
1 cup blueberries (fresh or frozen + thawed)

spicy kick: add a few dashes of cayenne! (optional)

Directions:

1. Preheat oven to 350 degrees. Line or grease muffin cups.
2. Boil the water and steep the tea bag for a few minutes. Squeeze out as much chai flavor as you can and toss the bag. Then add the chia + flax seeds to the tea. Stir well and set aside for a few minutes.
3. Combine the dry ingredients in a large mixing bowl.
4. Add in the wet ingredients. Stir well - batter will be very thick at this point.
5. Fold in the tea + seeds to loosen the batter.
6. Fold in the berries and nuts.
7. Pour batter in muffin cups and bake at 350 degrees for about 18-22 minutes - a bit longer if you use very frozen blueberries.
8. Cool. Eat. Big smile.

Chickpea Salad Sandwich

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This Chickpea Salad Sandwich is kind of amazing. Not only is it totally delicious, but super duper fast and easy. Whip this recipe up in the morning and have it chilled to perfection by lunchtime. A quick toasting of bread - a slather of the "tuna" salad on some toast and lunch is done. Add fresh tomato, a sprinkle of hemp seeds, sliced onion or crunchy sprouts if you'd like.

The Flavors? Rustic garbanzo beans, bright lemon, creamy garlic, refreshing celery and an accent of black pepper. Add some ocean-y flavor if you'd like with crushed nori sheets or kelp sprinkle or Old Bay spice. This is one of my long-time lunchtime faves!..

Chickpeas are super satisfying and have a nice nutty flavor. They are perfect for making a smashed salad filling for sandwiches, pitas and even for eating straight from the bowl. This recipe is lemony and light with loads of crunch from the celery.

Chickpea Salad Sandwich

By Kathy PatalskyPublished 09/11/2012Tuna Fish-Free Sandwich
This easy chickpea 'tuna' lunch salad makes for a delicious sandwich. Rustic garbanzo beans, bright lemon, creamy garlic, refreshing celery and an accent of black pepper.

Ingredients

  • 1 16 ounce can garbanzo beans, drained / rinsed well
  • ½ large juicy lemon, squeezed + pinch of zest
  • 2-3 tablespoon garlic hummus or tahini sauce or vegan mayo
  • 1 ¼ cups celery, chopped
  • salt + pepper to taste
  • optional: nutritional yeast, to taste
  • optional: Old Bay spice or crushed nori wraps (seaweed), to taste, for an ocean flavor
  • optional: pinch of cayenne or red pepper flakes for spiciness

Instructions

  1. Open, drain and rinse your beans. Add to large mixing bowl and mash well with a fork.
  2. Add in the hummus/tahini/or mayo, lemon juice and some salt and pepper - a few pinches. Toss well and taste test. Season as desired. Add in optional spices, nutritional yeast, etc as desired.
  3. Fold in the celery.
  4. Cover and chill in the fridge for at least twenty minutes to allow the flavors to marinate and chill a bit.
  5. Serve on toast, over salads or on crackers. Enjoy!

Yield: 3 cupsPrep Time: 00 hrs. 05 mins. Cook time: 00 hrs. 08 mins. Total time: 13 mins.

Nutrition

  • Calories: 116
  • Totalcarbs: 18
  • Dietaryfiber: 5
  • Protein: 6

Tags: sandwich,hummus,chickpeas,tuna,vegan,vegetarian,lunch,recipe,celery,sandwich

Also check out my almond-based "tuna" - my Tu-Nut Sandwich

Video. This is not the exact recipe, but close..

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Spicy Sauté Sandwich. Fuss-Free Lunch.

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This Spicy Sauté Sandwich is a fast, fuss-free, vegan lunch to crave. Salsa-sauteed peppers and onions - all caramelized and delicious - spin with some veggie protein and fresh parsley. All sitting atop some warm hummus-slathered toasted bread. This spicy, comfort food sandwich will give your day a boost of flavor, warmth and red hot spice-appeal! Easy to crave this quick fix bite..

Served open-faced. Less bread, more toppings! (You could also serve in a pita - to stuff in lots of the toppings.)

I think this lemonade frosty would pair perfectly with this recipe..

Lunch is (quickly) served..

Quick Fix Comfort Food. I whipped this up for lunch last week and was swooning over the flavors. The recipe has a home-cooked (warm) feel to it, yet it uses pre-made ingredients like salsa and hummus for quick fix preparation.

A quick saute (and actually turning on the stove) makes this easy recipe feel super special. Hot sandwiches can feel so much cozier than cold ones.

The hot-from-the-skillet, sizzling-saute goodies..

Flavors. Spicy, sizzling onions and peppers merge with spicy salsa flavors and some sliced vegan "spicy Boca chick'n patties." -- you can use the same or your own "vegan protein" ingredient..

Other vegan protein options:
* tofu
* tempeh
* lentils or hashed beans for a loose 'sloppy' sort of sauté
* any veggie burger (sliced into strips - or crumble a homemade veggie burger into the pan)
* vegan sausage (Field Roast or Tofurky) or vegan Gardein product (your fave flavor)

So really, this recipe is EASY and so delicious. When your are craving a hot sandwich with a warm, spicy, protein-rich kick - make this!..

Spicy Sauté Sandwich
vegan, serves 1 (note: pictures show just one 'half' of the sandwich)

1 vegan spicy Boca chick'n burger (or another option from above)
½ red bell pepper, sliced into strips
½ small sweet onion, sliced into rings
¼ cup salsa (I used a roasted tomato salsa - medium in heat. But any variety will work)
a few sprinkles of nutritional yeast (optional)
fine black pepper

2-3 tablespoon garlic hummus (pre-made or make your own, recipe below)

1 skinny bun, toasted (or any fave bread - sprouted grain toast would be nice too)

garnish: fresh parsley + side of tahini or hummus

Directions:

Lets do this quickie lunch!..

1. So, the home-cooked part comes from turning on the stove. Click, click, click. Blue flame! Or for those of you with electric, one click to fire up the heat.

2. Prep those veggies, and pull out your hummus, bread and veggie protein. If using a frozen item like my vegan chick'n patty, thaw a tad - just enough to slice into strips.

3. Toss a saute pan on the heat and add a splash of oil. I used EVOO, but any veggie oil will work.

4. Toss in the onions and pepper and black pepper + optional nutritional yeast. Saute for a few minutes until everything starts to smell amazing and the edges get all caramelized and blackened.

5. Not reduce the heat to low and pour in the salsa. Once you have poured, you can turn the heat back up to high and saute for another minute until the veggies absorb the salsa and the excess moisture cooks off.

6. Now scooch your veggies over to one side of your pan and toss in your veggie protein (strips for me.) Heat through. Add another splash of salsa and saute. If you are using an unseasoned ingredient like beans or tofu or tempeh, add in more salsa to flavor. You may want to add a splash more oil too. Salt and pepper and nooch to taste.

7. Toast bread and spread the hummus.

8. Plate the bread and pile those veggies and protein strips on top. Garnish with some freshly chopped parsley and fresh black pepper. Serve with extra hummus, tahini sauce and/or fruit if you'd like.

Want to Make your own hummus? Try these..
* Creamy Garlic Tomato Hummus
* Summer Thyme Hummus
* Sweet Potato Hummus (pictured above)

Also check out this post for some salt + pepper triangles that would make a nice "Boca" substitute - and also a green smoothie that would pair nicely with this spicy saute sandwich!

Frosty Pumpkin Shake. Summer Meets Fall.

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I'm quite certain that there is a cozy place where summer meets fall. Maybe in a small cafe, under a dusty golden tree with sparkly amber and chestnut-colored leaves, a babbling brook circling the back porch, gushing under a stone bridge, pink and gold fireflies skimming the cold blue water. Inside the cafe are dozens of tiny wooden tables all serving up this treat. Ready-to-sip glasses of my vegan Frosty Pumpkin Shake. Lets all go there and grab a sip, yes?

Shake Up Pumpkin. Thick and frosty with hints of cinnamon and coconut - this pumpkin shake is the perfect way to embrace your craving for pumpkin amidst the heat of late summer. Plus get my cube technique for making the thickest pumpkin shake ever - without adding in any vegan ice cream..

I'm weak. Very, very weak.

I had no intention of posting pumpkin recipes when it is still (quite obviously) summer. Still hot. Eighty-six degrees outside today. Shorts and flip flops weather. No fluffy hats or scarves in sight. But shoot, pumpkin is my kryptonite.

This weekend I wandered into Williams and Sonoma. World Market. Whole Foods. Peets Coffee. All of which are completely and totally (sillily) convinced that fall is here. Pumpkin Spice Lattes. Halloween treats. Harvest decorations. And pumpkin. Stack and stacks of canned pumpkin just waiting to fill my pantry. Crap. I'm oh so very weak.

And into my cart went the pumpkin. There was no turning back.

But luckily I really only had one pumpkin craving this weekend. A pumpkin shake. Thick and frosty with accents of coconut and cinnamon. Fast, easy, amazing.

Ice Cube Technique. I was testing out a new pumpkin shake technique for this recipe and I am happy to say that it totally worked. Super thick and frosty results without adding vegan ice cream.

I froze both the coconut milk and the pumpkin puree into ice cube trays - for blending into my shake. Then all you really do is add splashes of liquid until the shake blends. Sweeten and spice - and lightly salt.

Tip! The pumpkin puree in the 'boxes' pours a bit more easily than 'canned pumpkin' - so it is perfect for this recipe. Read more about boxed vs. canned pumpkin puree here on Babble.

Grab a straw or spoon and sink into icy, creamy, cinnamon-spiced, maple-sweet, pure pumpkin euphoria - via this dairy-free shake. No ice cream needed. Five ingredients.

(TWO versions - because I know some of you like a lower-fat shake! Try Banana Pumpkin too!)

Frosty Pumpkin Shake
vegan, serves 1-2

4-5 large pumpkin puree ice cubes
4-5 large coconut milk ice cubes (full fat or light)
non-dairy milk or creamer
maple or agave syrup to taste
a few pinches of cinnamon + a pinch of salt (to taste)

Or try my lower-fat option!: Pumpkin Banana. All you do for this version is replace the coconut milk ice cubes with frozen bananas. And add an extra pumpkin puree cube or two for more pumpkin flavor. The banana flavor is pleasantly mild allowing the pumpkin, cinnamon and hint of maple flavors to shine through.

Directions:

1. Freeze your pumpkin puree and coconut milk ahead of time. (I know, I know, "booo" lack of instant gratification. But trust me, the prep is well worth it!)

2. Pluck your cubes and add a 1:1 ratio - or add more pumpkin for a more pumpkin-y blend - or more coconut cubes for a creamier coconut-y blend (this recipe is easy to customize.)

3. Add a splash of non-dairy milk or creamer. I used plain creamer for a super decadent blend. Add a few spoonfuls of sweetener and your cinnamon and salt.

4. Blend on low until the cubes blend out and the mixture becomes too thick to blend. Then add in more splashes of the non-dairy liquid. Keep adding until the blend swirls in a thick yet creamy texture.

5. Do a taste test and add more sweetener, spice or salt as desired.

6. Pour and serve!