Blog - Vegan Recipes + Lifestyle - Page 29 of 64

Savory Cheezy Herbed Waffles.

September 6, 2012 by Kathy Patalsky 13 Comments

I really do love my waffle iron. I bought a basic, kinda cheap version since I don't use it all that often - but it gets the job done quite nicely.

Waffles are fun to make and the flavor combinations are endless. Not only can you make classic sweet waffles like chocolate, blueberry, vanilla, peanut banana bread and cinnamon-swirl - but also savory waffles you can serve for breakfast, brunch, lunch or dinner! Savory waffles are a creative replacement for bread, biscuits and dinner rolls.

These Cheezy Herbed Savory Waffles are studded with cozy bits of Daiya cheese and flavorful herbs like parsley. They remind me of cheezy biscuits - but with all those crispy waffle nooks and crannies that we all love..

Savory Waffles: Herbed Cheese
vegan, makes about 8 small waffles

dry:
1 ¾ cups flour
1 teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon black pepper

wet:
¼ cup vegetable oil
1 tablespoon apple cider vinegar
egg replacer *see note below
½ cup non-dairy milk
½ cup water

fold-ins:
½ cup vegan cheddar cheese (I used Daiya cheddar shreds)
½ cup onion, diced
2 tablespoon dried parsley flakes
2 tablespoon mixed herb blend – or use freshly chopped herbs (about ¼ cup)
2 tablespoon nutritional yeast (optional)

add some chopped jalapenos for some spicy flair!

egg replacer options:
* 3 tablespoon Ener-G Egg Replacer + ¼ cup water to activate
* 1 teaspoon chia or flax seeds + ¼ cup water
* ⅓ cup applesauce or butternut squash puree (these will change the flavor a bit)

Directions:

1. Toss the dry ingredients.
2. Mix together your egg replacer - let sit to thicken a bit (sitting time only needed for seeds or Ener-G replacers.)
3. Add in the wet ingredients, mix well. Fold in the egg replacer.
4. Fold in the fold-ins. Batter should be wet yet slightly thick and chunky.
5. Add a few spoonfuls of batter to a hot waffle iron. Cook through.
6. Allow to cool a few minutes before serving.

Serve warm and crispy on the outside – chewy on inside.

More vegan waffles:
* Whole Wheat Blueberry
* Maple Peanut Banana Bread

Yay waffles (these are the sweet kind)...

Peanut Butter Chocolate Chip Muffins. Vegan.

September 5, 2012 by Kathy Patalsky 54 Comments

I was craving peanut butter...

So chocolate chips seemed like a good idea too...

These Vegan Peanut Butter Chocolate Chip Muffins deliver some cozy, healthy-deliciousness to your day. Perfect for pairing with your favorite morning hot beverage - or as a mid-morning or late-afternoon snack. These agave-sweetened, dark chocolate chip infused muffins are even dessert-approved.

I like how there are slight ripples of peanut butter in each muffin. I even serve them messy-style with another gob of peanut butter..

Peanut butter + chocolate is one of my favorite flavor combos ever. And so yesterday when I was in a muffin-baking mood - I called on those flavors for inspiration. I even slathered some extra peanut butter on my warm muffins to bust my peanut butter craving. It worked!

..more peanut butter please..

Slice in half and stuff with peanut butter..

Warm messy muffins = yummy reward for taking the time to bake..

Peanuts for Protein! Did you know that peanuts are one of the nuts that are highest in protein? That is probably because peanuts are actually not "nuts" but actually "legumes" - same family as beans and lentils.

Peanuts have 6.7 grams of protein per ounce. Almonds have about 6 grams of protein - which is not far behind. Walnuts have about 4 grams of protein. (Of course all "nuts" have their own amazing nutritional qualities, but peanuts are a nice source of vegan protein.)

Sugar. I was out of dry sugar so decided to sweeten these with agave. I liked the result! It gave my muffins a very bright sweet flavor - almost like a granola bar sweetened with agave. And the texture was even kind of dense and chewy (in a good way.) And when I chilled my muffins that texture further firmed up. So these muffins were on the buttery + dense side - kind of like a scone actually.

I think everyone will love these muffins .. I mean who doesn't love peanut butter and chocolate???

ps .. if you need to sub in a different "nut" or "seed" butter, go for it.

Peanut Butter Chocolate Chip Muffins
vegan, makes 12 muffins

dry:
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 tablespoon baking powder
⅓ cup rolled oats

wet:
¼ cup soy milk or water + 1 teaspoon chia seeds
1 large banana, mashed (or sub with ½ cup apple sauce)
¾ cup agave syrup
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

warmed:
2-3 tablespoon virgin coconut oil (or another veggie oil)
4-5 tablespoon peanut butter

fold in: ½ cup dark chocolate chips, vegan

Directions:

1. Preheat oven to 350 degrees.
2. Combine the chia seeds + liquid, allow to sit and soak for a few minutes until seeds plump.
3. Combine dry ingredients in large bowl. Add in the wet ingredients including the chia seed mixture.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point - you don't want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees. Serve warm.

Nutritional Info (per muffin) - estimate caloriecount.com
calories: 211 fat: 7g, carbs: 35g, protein: 4g, fiber: 2.3g, iron: 5%

note: for a slightly less sweet, lower calorie muffin, reduce agave and add an extra splash of non-dairy milk. Reducing the agave to ½ cup will make each muffin around 190 calories.

Vegan Pumpkin Pie Tarts with Vanilla Glaze

September 5, 2012 by Kathy Patalsky 28 Comments

Infuse your morning with some pumpkin pie flavor. You'll feel like Martha Stewart with a platter of these in your kitchen..

Move aside toaster tarts. These flaky, warm Pumpkin Pie Tarts are a special morning treat for fall. Vanilla bean glaze on top. These cute heart and rectangle-shaped tarts - with sweet crimped edges - are perfect when paired with your favorite hot beverage. A vegan pumpkin spice latte maybe .. too much pumpkin? Or is that even possible?..

Cozy pumpkin butter filling wrapped in a rustic flaky cinnamon pie crust. Cute heart and rectangle shapes with crimped edges. And I actually whipped these sweet little pocket tarts up in under an hour – and that includes the baking time. Easier than they look.

Vegan Pumpkin Pie Tarts with Vanilla Glaze
makes 7-10 pockets, vegan

Vegan Cinnamon Pie Crust:
¼ cup vegan butter, melted (you could also try with coconut oil + pinch of salt as a vegan butter substitute)
¼ cup vegan butter, diced
1 cup whole wheat flour
⅔ cup white flour
¼ teaspoon cinnamon + a few dashes of nutmeg
¼ teaspoon salt
flour for rolling out dough
cold water as needed to soften mixture into dough (start with 2-3 Tbsp)

Pumpkin Butter Filling:
½ cup pumpkin puree
¼ cup vegan butter
¼ cup brown sugar, organic
1 tablespoon maple syrup
¼ teaspoon pumpkin pie spice
1 teaspoon lemon juice

Vanilla Glaze:
⅓ cup soy creamer or coconut milk
1 cup powdered sugar
optional: 1 teaspoon virgin coconut oil (will create a thicker glaze)
optional: pinch vanilla bean specks

*flour note: yes! you can absolutely play around with gluten free or other flour varieties. Easily subbed in.

Directions:

1. Preheat oven to 400 degrees. Whip up your glaze with a beater and place in fridge so will be chilled and thickened by the time you serve.

2. Add flour for pie crust to large mixing bowl. Stir in the salt, chopped butter and melted butter. Then slowly add in the cold water. Fold with spoon until thick – then add in a few sprinkles of flour and start kneading by hand in bowl until you get a nice fluffy rough. Add more water or flour if needed. Place dough in the freezer for about ten minutes while you do the pumpkin butter. My trick for fast chilling of dough is to have a sturdy steel or freezer-friendly glass platter or bowl already in the freezer so it chills quickly – add dough to that bowl.

3. Add all the pumpkin butter ingredients to a small bowl. Microwave for 1 minute. Stir well. Set aside.

4. Grab your dough from the freezer – it should be slightly chilled now. Roll out on a floured surface as thin as possible.

5. Grease a baking sheet. Cut our cookie cutters of your tarts. Place them floured side surface on the outside (up or down). Add about 1 -2 teaspoon of filling to each tart. Add a top layer tart cut out (roll out slightly for easier crimping. Then crimp the edges with a fork and poke a hole in center for venting. Continue until all dough is used. You may have leftover filling (or not). Optional: sprinkle with cinnamon and sugar on top – I sprayed a spritz of canola oil to allow sugar to stick to top.

6. Place in oven. Bake at 400 degrees for 5 minutes, then reduce to 350 and bake for an additional 12 minutes. Times may vary based on the thickness of your rolled out dough and size of your tarts. You can the edges to begin to brown while the center stays light and fluffy.

7. Remove from oven. Cool on cooling rack.

8. Pull glaze from fridge and swirl over top tarts. Serve warm.

Craving a more savory breakfast pumpkin bite? Try my Jack-o-Pumpkin Breakfast sandwich.

Before glaze..

After glaze..

Mocha Layer Cake.

September 3, 2012 by Kathy Patalsky 28 Comments

My Vegan Mocha Layer Cake layers moist, coffee-infused, pecan-cinnamon cake with creamy, dreamy coconut-vanilla frosting and a messy black and white zig-zag ripple of melted dark chocolate. Call it the "mocha latte" you can slice and devour with a fork. Crave this bite - and make it for yourself!..

The funny thing about baking a brand new cake recipe is that usually I will make it, frost it, photoshoot it and THEN after all has been done .. taste test it. Dead last. So I run the risk of well-what-if-this-tastes-yucky-and-I-have-to-start-all-over?

Well thank goodness, the flavors and texture lived up to my expectations. YUM.

This cake is a mocha-inspired dessert. Coffee-infused cake, complete with foamy-latte inspired white frosting. Vanilla, chocolate, coffee + warm cinnamon, a breeze of tropical coconut and nutty pecans for texture.

The coconut oil frosting melts in your mouth as a burst of rich chocolate mingles with bitter coffee and sweet cinnamon and coconut.

Mocha. Cake. Photoshoot..

Coconut-frosting slathered pecan-coffee cake..

Pretty, creamy white swirls of frosting..

Dark chocolate sauce - all melty - ready to be poured over the chilled frosted cake..

Drizzle it..

More chocolate. Chocolate chips on top too..

Slice and serve..

Choco-coffee .. mocha dreaminess!..

Yes this is 100% vegan..

Coffee Cake. I loved this cake - it definitely brings new meaning to the recipe phrase "coffee cake." This is a chocolate, coffee, coconut, pecan, cinnamon, vanilla kind of cake..

I'm (finally) Instagram-ing! It was so pretty I decided to make it my very first Instagram photo.

A little MORE chocolate sauce please..

Vegan Mocha Layer Cake
vegan, makes one 9" layer cake

dry:
2 ¼ cups white whole wheat flour
1 ¼ cups organic sugar
¼ cup instant coffee
1 ½ tablespoon baking powder
½ teaspoon cinnamon
1 teaspoon salt

wet:
¼ cup vegetable oil (canola, coconut or safflower work)
6oz. plain soy yogurt
1 teaspoon chia seeds
1 teaspoon apple cider vinegar
1 teaspoon real vanilla extract
¾ cup almond or soy milk, plain

fold in: 1 cup chopped pecans, raw

vanilla coconut frosting:
10oz. virgin coconut oil
3 ½ cups powdered sugar, organic
½ cup vegan cream cheese (optional - makes extra creamy)
1 teaspoon real vanilla extract
pinch of salt
2 tablespoon almond or soy milk or soy creamer

Chocolate drizzle:
½ cup dark chocolate chips, vegan
1 tablespoon virgin coconut oil
pinch salt

Directions:

1. Preheat oven to 350 degrees.

2. Blend dry ingredients in a large mixing bowl. Fold in the wet ingredients. Blend well - lightly beat with hand mixer if desired. Fold in the pecans. This batter is on the wet side - the pecans and chia seeds soak up much moisture during the bake.

3. For the pans you have two options. You can either do what I did - which was to bake one thick cake in a 9" round glass cake dish, then once the cooked cake chills (in the fridge) slice it into two layers. Or, option #2: you can use two cake pans and bake thinner layers separately. However, I actually liked just cooking one cake because it kept the layers very moist. Plus less clean-up.

4. Grease your cake dish with veggie oil and pour in the batter.

5. Bake cake until cooked through. My one thick cake took about 45 minutes at 350 degrees. Two thinner cakes will only need around 25 minutes.

6. Allow cake to fully cool - then place in the fridge to chill. I did this the night before I frosted my cake - two day process to make this cake. If doing same day, the cake should chill in a few hours.

7. When you are ready to frost and serve your cake, whip up the frosting with a hand mixer. You want your coconut oil to be room temperature - but not melted. Silky enough to scoop out of the container with a spoon. Allow your vegan cream cheese (if using) to warm to room temp too so that it doesn't harden the coconut oil while blending. Blend the coconut oil with the sugar and slowly add in the non-dairy milk + vegan cream cheese + salt + vanilla. Blend until silky smooth and fluffy. But DO NOT over beat the frosting or you will start to melt the frosting.

8. Pull your chilled cake from the fridge - if you baked one cake like me, slice into two thin layers (I used a bread knife.) Start frosting. As the frosting hits the chilled cake it will firm up a bit so frost with care. Don't move it around too much. Lightly frost the bottom layer - top with second cake layer and frost the rest of the cake.

9. Set the frosted cake in the fridge for just a few minutes while you prepare your chocolate drizzle. You want your cake to be chilled when the warm chocolate hits the frosting so that it hardens the chocolate upon contact. Think of it as a sort of "magic shell" drizzle.

10. Sauce: Add the dark chocolate chips + coconut oil to a microwave safe dish and heat for about 30 seconds. Stir briskly until the chocolate melts and is smooth.

11. Drizzle the wet chocolate sauce over top the slightly chilled cake. The drizzle should harden in a few minutes.

12. Allow the cake to come back to room temperature before serving - usually take about 15-20 minutes. This will soften the cake and the frosting.

Slice and serve! If eating the entire cake in one day (say for an event or party) you can leave covered on the countertop at room temperature to prevent the frosting from hardening. But if storing overnight, store in the fridge. Note: the frosting gets very hard in the fridge so you will need to let the chilled cake thaw for about 20 minutes before serving.

And because I simply cannot help myself (more photos...)

Snow Cap Bean Stew. Quinoa. Veggies. Herbs.

August 30, 2012 by Kathy Patalsky 18 Comments

This Snow Cap Bean Stew is hearty and comforting with its silky tomato broth - a hint of spiciness - tender quinoa, fragrant herbs and plenty of chunky veggies in each warm, delicious spoonful. Packed with nutrients and plenty of protein, fiber and antioxidants - this is a one-bowl-wonder meal. Serve with some crusty bread - warm and crispy from the oven - and dinner is done. (And leftover bliss is even better!)

And you don't have to use snow cap heirloom beans like I did - but if you can find them, they are quite a treat!..

snow cap heirloom beans - from W&S.

pretty pink + green chard..

Snow Cap Beans. My recipes are very often inspired by ONE ingredient that catches my interest. Earlier this week, it was a simple block of tofu that inspired my Hasselback Tofu. And those Green Island Fritters were actually coconut-milk inspired. Today's stew was snow cap bean inspired.

..These shiny caramel-colored beans each have a snowy white splash on their skin. Such a beautiful bean - and the texture and flavor does not disappoint. Snow cap beans are super creamy and almost melt i your mouth. Loved them.

Quick version: you can use canned beans - any favorite variety. Just be sure to drain and rinse them well.

Snow Caps in Summer? So what is with my snow-cap-bean-stew-in-late-summer thing? Well I'm hoping you remember this recipe when the first gust of chilly air or cool shower of rain sweeps through the skies. I know i sure will.

Chopped chard to add to the hot soup to wilt..

Snow Cap Bean Stew
vegan, makes a big giant pot-ful. (About 20 cups+/-)

1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)

½ cup dry quinoa
4 cups vegetable broth
1-3 cups water (depending on how thick or brothy you'd like your stew - you could also add more veggie broth)
2 15oz. cans fire-roasted & diced tomatoes
4 cloves garlic, chopped
1 small white onion, diced
1 medium russett potato, peeled/diced
2-3 cups chard, chopped (or add right before serving to wilt)
3 stalks celery, chopped
3 tablespoon apple cider vinegar
1 bay leaf
nutritional yeast to taste (optional - I add in about ½ cup to simmer, then more sprinkled over top stew when serving)
½ cup flat leaf parsley, chopped
1 teaspoon fresh thyme leaves
1 cup mushrooms, sliced (any variety)
4-6+ dashes cayenne
olive oil (add a splash if you'd like)
¼ teaspoon pepper + salt to taste (salt stew after beans are cooked through)

Directions:

1. They day before you want to make your stew, you will need to start soaking those beans. Or use quick version with canned beans. To soak the beans, place them in a large bowl and fill with enough water to cover by a few inches. Soak overnight.

2. Drain and rinse your soaked beans.

3. Add the beans, vegetable broth and about one cup of water to your large soup pot. Bring to a boil and simmer for about 40 minutes. It is very important to cook your beans through so that they are tender and not dry or hard! This will vary in time. Keep tasting the beans until they are ready. Add more liquid if needed.

4. Prep all your veggies while your beans are simmering.

5. Add all the remaining ingredients to your pot: tomatoes, quinoa, garlic, onion, celery, vinegar, bay leaf, parsley, nutritional yeast, mushrooms, thyme, spices and optional olive oil. Bring to a boil. Cover and simmer for about 30-60 minutes.

During the simmer process..

6. Now you can uncover your stew and do a taste test. If you want a more brothy soup - start adding in more water or veggie broth and continue simmering for as long as you'd like. You can adjust the nutritional yeast, salt and pepper too. Add more cayenne for a spicier stew. Note: You can add your chard at any time - but I prefer to add it right before serving so the chard just wilts a bit rather than turning into a super soft wilted green. But either way works..

7. Remove the bay leaf. Serve warm and store in the fridge for up to a week when properly covered. You can also freeze this stew! Freezes best when you add some oil to it.

Cheezy Kale Chips. Saturday snacking.

August 30, 2012 by Kathy Patalsky 17 Comments

Have you ever tried to eat just one kale chip? I can't do it. For me, not possible. One potato chip I can totally manage. But one flaky, crispy, light, savory kale chip and I kinda have to snatch up another one. And another. And before I know it the bowl or bag or tray is gone. Nothing but a few flaky bits of green that I then proceed to pinch up with my fingertips like the Cookie Monster nibbling up cookie crumbs.

But the best part about devouring kale chips ... it is super easy to make some more. My Super Cheezy Kale Chips recipe.

A very nice Saturday includes sunbeams..

And kale chippies..

And maybe a little work productivity..

I love having a kitty at my feet when I'm working..

And these at my fingertips..

These Super Cheezy Kale chips have a very mild spiciness with heaps of cheezy cheeziness in each crispy green bite. I just kept piling on the nutritional yeast and the result was pretty irresistible.

My husband devoured his plate of chips in under a minute. Crunch crunch crunch. Gone.

..shameless Saturday afternoon kitty pics..

Guilt-free snacking for Saturday. Or any day.

Snatch these up!..

Super Cheezy Kale Chips
makes about 4 cups kale chips

1 large bunch of kale
½ cup (or more!) nutritional yeast
3-5 dashes cayenne
1 teaspoon agave or maple syrup (optional)
1 teaspoon extra virgin olive or safflower oil (canola or even coconut oil work too)
a few pinches of sea salt (I used pink salt)
3-5 dashes extra fine black pepper

Directions:

1. Separate the kale leaves from the thick stems. Discard stems.

2. Rinse the kale leaves in COLD water. Spin or pat dry VERY WELL. Wet kale will make soggy kale chips.

3. Toss your dry kale leaves with the oil, salt, pepper, nutritional yeast, cayenne and optional sweetener.

Cooking method options: low-heat oven or you can also use a dehydrator! I need one of those badly... 🙂

4. Oven method: Heat oven to 300 degrees.

5. Arrange kale in a very thin layer on a greased baking sheet - or two if your bunch of kale was extra large.

6. Place kale in oven. Turn oven heat down to about 220 degrees. Allow to cook for about 30 minutes.

7. Check your kale and pull out any crispy bits. Bits that still seem "wet" can be flipped around a bit and stuck back in the oven. Turn up the heat a bit, but not past 300 degrees or you will walk away with "roasted" kale instead of chips.

8. Pile crisped kale on a paper towel plate and allow to cool and crisp up. Serve warm and crispy. If you have any leftovers (unlikely..) store in a sealed container with a paper towel-ed bottom. Store on counter as they tend to get soggy in the fridge. Kale chips are best eaten on the same day you make them.

Want to try a more complex cheezy kale chip recipe? Try my Spicy Cheezy Cashew Jalapeno Kale Chips recipe.

Want more KALE.. More of my kale recipes (pics below)..

* Spicy Peanut Kale Salad
* Kale Avocado Tempeh Wraps
* Fully Loaded Kale Salad
* Kale Enchiladas + Cashew Cheese
* Green Kale Breakfast Sandwich
* Green Smoothies with kale
* Vegan Macro Meal includes kale
* Spicy Peanut Portobello Kale Rice Bowl

kale in smoothies..

raw kale salad..

kale-infused breakfast sandwich..

kale spicy peanut salad..

kale and cashew cheese enchiladas..

BBQ Hasselback Tofu

August 29, 2012 by Kathy Patalsky 23 Comments

You've heard of Hasselback Potatoes. Well, what about Hasselback Tofu? BBQ style..

This simple idea turns a boring block of tofu into a tasty (super easy) flavorful (protein-rich) BBQ-tastic (crowd, husband and kid-approved) vegan centerpiece dish.

Sticky sweet and spicy BBQ sauce coats each fluffy fanned edge of thinly sliced tofu. This easy idea is one that every tofu lover should try!..

Make it a Meal. Sassy southern-inspired vegan meal menu for you...

Hasselback Tofu - slathered in spicy, sticky, sweet BBQ sauce..

Fizzy Ginger Blood Orangeade..

Jalapeno Cheddar Biscuits (vegan)..

Cheezy Saffron Quinoa + Broccoli..

Side of creamy vegan cole slaw..

Dessert - maybe some caramel apple pie to get excited about fall .. (or peach pie if you are still in summer mode!)..

This recipe is SO easy. Yay to that. It is hassel-free. (ha.)

I whipped this up and kept it in my fridge for a few days - slicing off "fans" of tofu as I pleased to pile up for quick lunches, snacking, tofu sandwiches and over top salads. Once the tofu is cooked you can serve it warm or straight from the fridge - chilled! I loved both.

I was actually quite speedy making this dish since I was really testing the whole process. But you could really get into slathering the BBQ sauce in between each fan slice BEFORE you bake it. This will make for an even yummier end result.

..I kind of just poured it over top and stuck it in the oven. #LazyVersion (and it was still yummy!)

Tofu. I prefer organic, non-GMO, sprouted tofu. So Wildwood's firm long block of sprouted tofu was perfect for me. You could use any standard size of tofu - just make sure to use firm or extra firm so the block slices well.

BBQ Sauce. I used Annie's for my #LazyVersion. But if you have time, making your own sauce is super delicious. My Vegan BBQ Sauce recipe.

Homemade BBQ sauce..

BBQ Hasselback Tofu
vegan, makes one block

1 block of firm or extra firm tofu / lightly pressed and patted dry
BBQ sauce of choice (enough to coat your tofu)

optional: nutritional yeast + cayenne + pepper + splash of veggie oil

Directions:

Preheat oven to 400 degrees

1. Lightly press your tofu to get it as dry as possible.

2. On a flat surface, slice tofu into skinny "fans" - as thin as you can make them without mangling the block. Do not slice all the way to the bottom - just about ¾ of the way down through the tofu. You want to create a fan of tofu.

3. Place your fanned tofu in an oven safe serving dish.

4. Add some dry spices if you'd like. I added some nutritional yeast, black pepper, cayenne and a few pinches of salt.

5. Pour on the BBQ sauce. Coat it well. You can even spread the sauce in between the fanned slices if you'd like. For extra flavor: marinate this block overnight!

6. Bake at 400 degrees for 20 minutes - broil on high for the last 5 minutes to get sticky-sweet edges. tip: if you add a splash of oil - or use a BBQ sauce with some oil the tofu will crisp up around the edges a bit more. Optional though.

7. Pull the tofu from the oven and let sit to cool a bit. You can either serve as is or rub the sauce between the fans and then serve.

Serve it: Stuff a few slabs of the BBQ tofu in between one of these biscuits - some cole slaw on top and YUM..

Fresh from the oven..

Coconut Oil Popcorn: Chili Cinnamon. Spicy Sweet.

August 29, 2012 by Kathy Patalsky 10 Comments

If you are a popcorn lover like me, give virgin coconut oil a try as the 'popping oil' base - it is my favorite way to make it.

This Coconut Oil Popcorn is salty-meets-sweet-meets-spicy. Cinnamon and chili flavored. So simple to make, just grab some virgin coconut oil, your favorite organic popping corn, some warm, amazing spices and toss.

The aroma of this cozy bowl will fill the house with “maybe we should have a movie night just as an excuse to make more of this stuff” bliss. Get the recipe..

Cinnamon Chili Coconut Oil Popcorn
vegan, makes 6 cups popped

½ cup organic popping corn
3 tablespoon virgin coconut oil, unrefined

Add to taste:
cinnamon (around ½ tsp)
salt (around ¼ tsp)
drizzle of maple or agave syrup (2 tsp)
spicy cayenne or chili seasoning blend (a few dashes)

*my chili seasoning blend had: salt, sugar, red pepper, black pepper, turmeric, onion, garlic, paprika (Penzey's Spices 4S Spicy Sprinkle)

optional: sprinkle of hemp seeds for texture and nutrition

Directions:

1. Using an extra large stock pot or popcorn popping pot, add 3 tablespoon coconut oil over med-high heat.

2. Drop in 2-3 kernals and cover pot with lid. Wait until first kernal pops, then add in the ½ cup popping corn. Quickly cover with lid and beware any stray popping kernals!

3. Shake around pan for next minute as kernals pop. Turn heat higher if needed to help along the popping – just be sure to move those kernals around so the don’t burn.

4. After most of the corn has popped – turn off heat. Do not open lid as kernals should still be popping a bit.

5. Let sit until popping stops, then transfer to a large mixing bowl. Toss with spices, salt and maple.

Serve warm!

Bouchon Carrot Muffins. Veganized. Splurge-y.

August 28, 2012 by Kathy Patalsky 10 Comments

A review for you today.. These Bouchon Carrot Muffins bake up extremely moist and delicious. Spices mingling with bright orange strands of organic carrot, crumbly, oat-y bits on top. I happily veganized the add-in ingredients for this muffin mix - with great success. But was this product worth the hefty Williams & Sonoma price tag?

If you are craving some splurge-y, easy, bakery-quality muffins (at home) - this post is for you!...

The Bottom Line: Everyday muffin mix: no. Special splurge - worthy of the price? Yes...

The goods..

The results..

Super moist and fluffy. Carrot flavor: Intense. Sweet. Perfect.

The carrots are in the mix. And they seem to be dehydrated to perfection to preserve the flavor and color..

Bouchon Beverly Hills. One thing I really miss about living in NYC is THE BREAD. Yes. The bread. And bagels. Amy's Bread in the West Village was my favorite. And the "bread baking" location of Le Pain Quotidien on Bleecker street was outstanding as well. Those fresh-from-the-oven flutes. Yum.

But amazing freshly baked, artisan bread in LA? Not as prevelent. Then recently my husband and I stumbled into Bouchon Bakery in Beverly Hills - he was craving a soy cappuccino. I realized that they had some amazing fresh bread too. We tried the blue-toned Walnut Loaf. Oh my goodness. So amazing. I think we devoured the whole loaf with some soup that night.

So my Bouchon-bread obsession began. And the customer service in the to-go bakery reminded me of NYC. They take such pride in freshly baked bread! Bouchon Bakery also has some beautiful-looking baked goods like muffins and cookies. Sadly, nothing veganized though. Boo.

Dear Chef Thomas Keller .. vegan muffin options perhaps? Let me show you how it is done with your recipe - veganized!..

Sticker shock. This Bouchon Bakery muffin mix (from Williams & Sonoma) costs $17. Yes, that is right, $16.96 to be exact. To be honest, I would not normally have purchased this "sticker shock" box of mix. But I was persuaded for two reasons:

1. I really wanted to try it. Curiosity. And heck, the results would make a great blog post! (This is the explanation I often use when I over-pay for a food item 🙂 ..)

2. Since Bouchon's bread is so amazing .. how would their muffin mix fare? Over the top awesome? Could a $17 mix really be "average" ?? Must know this.

..And best of all, the mix is "vegan" to start so all I needed to do to get a taste of Bouchon baked goods was to veganize the add-ins like eggs, butter and milk...

My vegan substitutions from the box add-in ingredients (they worked very well!)

recipe called for this == I subbed in this
2 eggs = 1 cup apple sauce + 1 teaspoon chia seeds
2 tablespoon butter = 1 ½ tablespoon virgin coconut oil
¾ cup milk = ¾ cup almond milk (or soy)
¾ cup canola oil = ½ cup safflower oil (I reduced a tad)

The results: amazing! Best muffin mix I have ever tried actually. Bakery quality for sure. I especially loved the flavor of the carrots - which are organic and built into the dry mix - super easy. Bright orange color.

Worth it?? Lets say the total cost of the mix + add-ins is $20. 12 large muffins. (The box says 12 standard - mine were on the small side so I made 12 + a mini cake with the leftover mix) - That is about $1.65 per muffin. Not cheap, but also not too bad considering most bakery muffins are at least $2 here in LA. Bouchon sells muffins for $3. And these homemade muffins certainly rival "bakery-quality" in flavor, texture and look.

So if you are feeling splurge-y - you can pick up some of this Bouchon muffin mix at Williams & Sonoma.

Craving Muffins Now?? Try these..

* Carrot Spice Protein Muffins
* Orange Glow Muffins
* Cranberry Almond Swirl
* Pumpkin Muffins - 2 ways
* Gluten Free Matcha Muffins
* Chocolate Citrus Muffins
* Lemon Poppyseed Muffins + Lemon Curd

And I promise to have a real recipe post for you tomorrow. And it won't cost $17. 🙂 But these are pretty yum for a gift, splurge or fancy-meets-lazy-day baking session.

Anyone tried these besides me? They also have a corn muffin mix.

Pineapple Jerk Veggie Burgers + Sassy Sides!

August 23, 2012 by Kathy Patalsky 17 Comments

These Pineapple Jerk Veggie Burgers are infused with some amazing sassy sweet, tropical flavors. Lively lemon, perky-sweet pineapple, rich tahini, cozy sweet potatoes, creamy white beans and spicy, alluring Jerk spice - a mix of ginger, garlic, allspice, brown sugar, sweet chili and more.

Side of some quickie Cajun Sweet Potato Fries and a Tropical Cool Cucumber Pineapple Salsa. This was a last minute meal that went terribly right..

Cool Pineapple Salsa..

Baked patties. Can also be sauteed with some Panko coating - (my fave)

Operation: pull dinner together. I didn't have a plan. That often happens with me. But I was in a "use-what-I-can-find" sort of kitchen mood.

Sometimes scurrying off to Whole Foods and picking up exactly what I need to make a planned out dinner is just way to .. easy. And I like a challenge.

Cut to me, my head deep inside the fridge door. Examining the chilled goods - my empty veggie drawer. I swirl around to the pantry. My arms pushing deep into the cabinets - pulling and pushing spices and unorganized canned goods in and out like a game of Tetris. Searching, reaching, desperately for some culinary inspiration.

side note: (Tetris. the old Nintendo GameBoy-famous game. Yes?)

On my tippy-toes, I peer deeply towards the back of the cabinets. A few cans of beans. Soup. Rice. Pasta. Penzey's Spices of all sorts - tiny cute jars labeled Cajun, Jerk, Arizona, Sunny Paris and Sandwich Sprinkle. Then the last stop on my kitechen-pillaging adventure is .. the dark, humming freezer. A gust of chilled, frosty air whooshes out towards my face. Anything in there? Hello, anyone home?

..Hm. A few milky green brussel sprouts winked back at me through an icy plastic bag. The "desperation" stockpile of frozen veggies rarely gets used around here. I slam the freezer door. Not THAT desperate.

Back to the spices...

Jerk Spice Blend - FYI Penzeys: can be used for veggie burgers too!! 🙂

The JERK seasoning caught my eye. I raised a brow, gazed off into space and let my mind unfold itself in a recipe vision. Burger buns in the freezer? Check? Fresh lettuce? Check. Onion? Check? Bean, rice, sweet potato? Check. Tahini? Check.

What else? Hm. Ooh! Fresh pineapple too - BONUS! And some Persian cucumbers just begging to be used...

Hm. Hm. Hm.

And the cooking (and eating) adventure begins...

Cooking Method Note: In the past, I usually coat my veggie burgers in Panko bread crumbs and cook them via a light saute on the stove. I love the crispy edges and moistness the patties retain from doing this. HOWEVER, I always seem to get many comments about how to bake the patties. So this time I baked them. You can saute or bake or do a little of both. Either way - yummy. I enjoyed the baked version, but I still prefer the saute + Panko crusted method showcased in my Sweet Potato Burger + Avocado.

Pineapple Jerk Burgers
makes 6 burger patties

14-16oz. can white beans (butter beans or cannellini work well)
¾ cup brown rice, cooked + lightly salted
2 tablespoon tahini
3 tablespoon lemon juice
1 ½ teaspoon Jerk Spice Mix (Cajun spices would be nice too!)
1 cup sweet potato, diced (about 1 small sweet potato or ½ a large potato)
1-2 teaspoon maple or agave syrup (optional for a sweet kick)
¼ cup white onion, chopped

(If using saute cooking method - you can roll formed patties in Panko bread crumbs before lightly cooking in safflower oil - about 1-2 tsp.)

other: buns, fresh pineapple rings, condiments of choice, lettuce/tomato/onion ..

Cool Cucumber Pineapple Salsa
1 tablespoon tahini
1 ½ cups Persian cucumbers, diced (Persian cucumbers are extra crunchy)
1 cup fresh pineapple, diced
2 tablespoon hemp seeds
2 teaspoon lemon juice or apple cider vinegar
dash of salt and pepper (to taste)
optional: ½ cup chopped mint, cilantro or parsley

Jerky Sweet Potato Fries
1 medium sweet potato, sliced into skinny fries
1-2 tablespoon safflower oil
Cajun spice mix (or simple salt and pepper + cayenne for heat)

Sauces? If you need a quick, nice, sweet, creamy sauce - try this:
1 tablespoon vegan mayo
1 teaspoon maple or agave syrup
dash or two of cayenne or chipotle powder
dash of black pepper

Serving Tips: BBQ sauce or sweet or spicy ketchup or spicy mustard are also good condiments. Also - add the pineapple salsa to the burger to moisten things up a bit!

Nutritional Info (just the patties - per patty - 6 per recipe)
Calories: 143kcal, Fat: 3g, Protein: 6g, Carbs: 24g, Fiber: 4g
Vita A: 128%, Vita C: 17%, Iron: 10%

tip! Want to boost the protein a bit more: Switch out the brown for another ¾ cup of white beans - or try lentils!

Directions:

1. Preheat the oven to 350 degrees.

2. Prep your salsa. This is easy. Chop the pineapple and cucumber - optional greens too. Toss them with the remaining ingredients - well. Place in the fridge to chill.

3. Rice. To cut time in half - I use pre-cooked rice - those frozen bags you can simply pop in the microwave - from Trader Joe's. If you have a handy rice cooker - use that. You want your rice to be on the sticky / wet side - not too dry or nutty. Moist.

4. Sweet potatoes: for better, sweeter flavor, bake the potato. For faster prep - you can dice and boil. If boiling, cook until they are just tender enough to mash with a fork. For the fries, peel the skin off the potato and slice into thin strips. The fry-cut potatoes can be set aside for now.

5. In a large bowl, add the beans, tahini, lemon juice, jerk spice. Mash the beans until a thick hummus-like texture forms. Add in the sweet potato and rice. Mash some more. Fold in the onion and salt and pepper - plus optional maple syrup...

6. Grease a large baking sheet with a nice slick coating of olive oil. Form patties with your hands and place them on the baking sheet.

7. Bake at 350 for about 20-30 minutes - or until the edges become crusty and browned. The burgers will bind and firm up quite nicely upon cooling a bit. So don't overcook them just to try and dry them out if they look like they are falling apart!

8. While the burgers are cooking you can do the fries. Saute them in the safflower oil and spices for about five minutes until all sides are browned and bubble. Then finish the fries off in the oven by baking them for another ten minutes - or until tender. To crisp up your fries - finish them off in the oven at a high temperature - 400 or so.

9. Cool fries a bit. You can also prep your burger components now - slice the onion, ring the pineapple and wash the lettuce. I toss my pineapple ring in a bit of EVOO + spices and placed in the oven for about ten minutes to "grill" on the rack until tender.

10. Serve! Pile your burgers and toppings. Serve with fries and the cool pineapple salsa. You could even add the salsa right to the burger if you'd like.

Enjoy!!

Those Quickie Fries..

Fluffy lettuce on top..

And that's a wrap!..

Peanut Butter Blondie Cake Bars. 3 Flavors.

August 22, 2012 by Kathy Patalsky 11 Comments

I often find it hard to make up my mind when it comes to food. I think these fluffy, moist, eclectically-flavored Peanut Butter Blondie Cake Bars showcase my indecisiveness pretty well. And the secret ingredient is pretty interesting too...

Mix of Flavors. One Pan. The base of these bars is a peanut butter - meets - vanilla - meets - cinnamon snickerdoodle kind of flavor. A hint of coconut oil for supreme fluffy-cake-moistness. Simple yet sweetly alluring. The top of these bars is a mish mash of yummy things. I did a few different flavors..

S'mores. Vegan marshmallows - sticky toasted when baked - meet vegan chocolate chips and a few nutty almonds.

Mocha. A light sprinkling of instant coffee grounds mingles with a pinch of sea salt and rich dark chocolate chips.

Chip Almond. Chocolate chips and almonds are an easily delicious flavor pairing - atop the vanilla-peanut butter cake bars.

Old me: "Beans belong in my burrito. NOT my dessert!"

Well .. hopping on the beans-in-dessert bandwagon..

Secret Ingredient. DO NOT tell my husband the secret ingredient in these fluffy, moist, lovely cake bars. Even though he happily scarfed down a few bars without hesitation. And with rave reviews verbalized through a hum of "Yummm's and mm mm mm." But the secret ingredient is. OK. Here goes ... beans. White cannellini bans to be exact.

I know, I know. I agree it kinda sounds gross. Beans and cake? Really? Well I got this idea from all the success vegan bakers / bloggers seem to have making black bean brownies. So I figured .. white bean blondies, right? Well I twisted the recipe to be more of a fluffy cake bar rather than a blondie / dense brownie. But the blondie-esque inspiration is quite apparent.

So dive into these scrumptious bars and top them with whatever you'd like, really. I like the fact that I can make a giant tray and scatter crazy combos of ingredients all over the top - making a smorgasbord of different flavored bars. Because more flavors is just more fun.

Peanut Butter Blondie Cake Bars
vegan, fills one baking pan

Base batter:

wet:
1 16oz. can of white cannellini beans, drained
1 small banana (optional)
1 teaspoon vanilla extract
⅓ cup peanut butter, salted/creamy
1 cup almond milk + 2 Tbsp
2 tablespoon maple or agave syrup
1 teaspoon apple cider vinegar
¼ cup virgin coconut oil, liquid form/softened

dry:
2 ¾ cups whole wheat flour (or sub w/ another flour or mixture of flours)
1 cup organic sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
1 teaspoon chia seeds (optional - helps to bind a bit)

Toppings:
cinnamon
almonds
vegan marshmallows (Dandies)
vegan chocolate chips (365 brand)
instant coffee

Directions:

Preheat oven to 350 degrees

1. Add all the wet ingredients to a blender or food processor. Blend until smooth. You want the beans to be completely smoothed out and silky. The mixture should be thick yet watery.

2. Combine the dry ingredients in a large mixing bowl. Toss well.

3. Pour the wet mixture into the dry bowl and stir well. You could also lightly beat with a hand mixer.

4. Grease a large - high rimmed baking sheet with coconut oil.

5. Pour the mixture into baking sheet spreading it around so the a thin even layer coats the entire baking sheet.

6. Add about ¼ teaspoon of cinnamon over top and swirl it into the batter to create a swirled look.

7. Add you toppings - creativity encouraged!

8. Bake at 350 degrees for about 22 minutes - or until the edges firm up and the center cooks through. The bars will firm up a tad once they cool since they contain coconut oil which helps to firm the bars - especially upon being chilled in the fridge.

9. Allow the bars to cool for a good while. If you try to slice them right now they will fall apart. They will still be yummy, but a mess! I like chill the entire pan in my fridge before slicing into bars. You can serve the bars chilled or slightly warm in the microwave before serving.

Green Island Fritters over Rice + Verde Guacamole

August 21, 2012 by Kathy Patalsky 26 Comments

These Green Island Fritters merge creamy, exotic coconut milk with green spinach and rustic beans. A hint of nutritional yeast, agave and a dusting of crispy Panko bread crumbs.

These toasty fritter cakes are served warm, over top some nutty brown rice (quinoa would be nice too) and cool verde guacamole. This cozy meal-in-a-bowl is an elegant, yet low-brow mingling of spicy meets cool - simple meets bold - healthy meets hearty. This bowl would be a fab summer meal since it is a no-oven-required recipe..

What is a fritter?

Fritter (culinary term) - A small cake made of batter, often containing fruit, vegetables, or fish, sautéed or deep-fried.

My fritters usually contain veggies and beans. I often coat them in a light dusting of crispy Panko bread crumbs and lightly saute them in safflower oil. You could also choose baking as a method of cooking - but then you get more of a veggie patty rather than a fritter.

My ideal fritter should have crispy edges - and a soft interior. Served hot from the skillet.

My other vegan fritter recipes:

+ Toasty Pumpkin Chickpea Fritters
+ Cheezy Broccoli Fritters
+ Sweet Potato Bean Patties (kind of fritter-ish if you saute them to cook!)

Coconut Milk Spinach Fritters. The uniqueness of this recipe comes that is has a certain richness due to the exotic coconut milk ingredient. Coconut milk and cooked spinach are a naturally alluring combo and when you add in some rustic, nutty textures from beans and crispy Panko - the result is cravable. I also added in some nutritional yeast to enhance the savory, cheezy flavor and some agave for sweetness. Optional chopped jalapeno or a few dashes of cayenne would be nice for a spicy touch.

Coconut milk .. "the white part" upon chilling..

Spinach..

Verde Guacamole
vegan, makes 1 ½ cups

1 avocado, diced
⅓ cup white or sweet onion, chopped
½ cup cilantro, finely chopped
1-2 limes, juiced
½ teaspoon garlic powder
1-2 teaspoon fresh jalapeno, diced (optional)
1 small tomatillo, diced (optional)
salt + pepper to taste (start with a few dashes of each)

Spinach-Coconut Chickpea Fritters
vegan, makes about 10 large or 20 small fritters

1 - 16oz. can cannelloni beans, drained/rinsed, mashed
1 - 16oz. can chickpeas, drained/rinsed, half-mashed
1 ¼ cups frozen spinach or 3 cups fresh spinach (see notes)
¾ cup nutritional yeast
¼ teaspoon garlic powder (optional)
¼ cup Panko bread crumbs (fold-in) + another cup for coating cakes
1 teaspoon agave syrup
3-4 tablespoon coconut milk from a chilled can (the hard white part after chilling)
¼ teaspoon pink salt - or to taste
a few dashes fine black pepper
optional: a few dashes cayenne or 1 tablespoon diced jalapeno for heat

safflower oil for frying
cooked brown rice or quinoa for plating
garnish: fresh cilantro

Notes:

* If using fresh spinach, finely chop it and steam or wilt it on a saute pan so that when you fold it into the mixture it condenses into wilted form. You could also use thawed frozen chopped spinach.

Directions:

Before: chill your can of coconut milk - just enough time so it separates a bit.

1. Prepare your verde guac and place in the fridge until ready to serve - the guac is nice when served slightly chilled alongside the hot fritters.

(Prepare your brown rice or quinoa - you could also use easy pre-made rice packets for faster serving.)

2. Fritters: Add the chickpea and cannellini beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannelloni beans are all smashed, and about half the chickpeas are smashed. Fold in the spinach and ¼ cup Panko crumbs. Add in any additional spices like garlic or cayenne - other spices like curry or even Jamaican Jerk or Cajun spice blends would be nice accents as well.

3. Heat a skillet over med-high heat with 1 tablespoon of safflower oil.

4. Form patties by hand. Roll the bean mixture patty in the extra cup of Panko crumbs. Add to pan. Repeat until pan if filled - yet patties are spaced about an inch apart. (Baking Method: you can also bake the fritters for about 15-20 minutes at 375 degrees.)

5. Cook fritters on each side about 2-3 minutes. If your patties are thicker in size, cover with a lid for a few minutes to heat/cook through the center. When both sides are browned and crispy and insides seem firmed - remove from pan and allow fritters to cool on a paper plate or baking rack. They will be delicate upon removing from pan. Cooling will help bind them in texture.

Want more binding power: Add in a ½ cup sweet potato or butternut squash puree. Another good vegan binder is almond butter - as I leaned from you guys in these post comments. A "flax egg" may also help.

..but for me, I really don't mind if my fritters are delicate.

6. Serve fritter cakes warm over grains + guac. Store uneaten fritters in the fridge - they actually chill + firm up quite nicely and taste amazing too! And yes, these fritters even freeze well. You can re-heat in the oven.

How I Eat Vegan. (And you can too.)

August 20, 2012 by Kathy Patalsky 114 Comments

I wasn't always good at this. The whole healthy vegan eating thing. In fact, to be blunt, I sucked. And not in a fast food, snack foods sort of way. But rather a hey!-which-new-wacky-diet-should-I-try-next way. It took me years to figure out how to truly eat in a way that helped me thrive from the inside out.

Going vegan was a big part of that process for me. But on the flip side, "going vegan" was one of the greatest lifestyle challenges I had ever faced. This was not a trendy 30-day diet plan. This was a forever thing. A, this doesn't just change what is on my plate sort of thing - but a this-changes-my-soul-and-spirit sort of thing.

When it came strictly to my diet. My plate. My meals. Everything I though I had worked so hard (since childhood) to figure out and perfect was flipped upside down and inside out. A new learning process began. And that process never ends.

So in today's post, I answer one of your most-asked questions: How I eat. This post has three parts: 1) On Being Vegan. 2) What I eat on a typical weekday. 3) Rules I Don't Follow.

OH! And for taking the time to read my long post I'll even reward you with a look at my smoothies book cover! Exciting!!!

Take a peek inside my day of eating + habits tips + recipe ideas..

What do YOU eat? One of the most-asked questions I receive from you guys is this: "Kathy, what do you eat? Can you tell me what you eat on a typical day?" Well I understand the curiosity. And while I've never been a "blog what I eat every day" kind of blogger. I understand the interest to discover what everyone else out there (blogger or not) is actually eating from day to day.

We can learn so much from watching one another - observing good (and bad) habits. It makes our internal dialogue go wild...

"I want to eat just like that!" and "Wow, I would never eat THAT!"

"She looks great, I need to start doing yoga too!" and "Um, NEVER will I drink that much - she is a hot mess.."

Habits. Food. Trends. Recipes. To me, sharing is one of the most interesting ways of learning. Discovering ourselves in the process. But what works for me may not work for you. It is a cliche by now, but so true - we are all different and our bodies needs are so different. But sometimes just checking out what works for someone else can give you a clue, a hint, an idea that leads us in the right direction towards figuring out what does uniquely work for us.

PART ONE On Going Vegan. Eating Rediscovered...

If you are going vegan after a lifetime of eating not-vegan. You are literally flipping your world upside down.

Try my visual on what it is like to go vegan..

Try My Big Box Visualization. Imagine yourself holding a big wooden box. Now fill it to the brim with all the foods you grew up eating and feel familiar with. Everything. If you followed a mainstream diet your menu probably included non-vegan versions of: ice cream, mom's chocolate chip cookies, fried chicken, scrambled eggs, pepperoni pizza, birthday cake, pasta with a sprinkle of cheese, buttered toast, kiddie cereal, pancakes, blueberry muffins, coffee and creamer, movie theater popcorn, buttery crust pies and things like like garden salads, stacked sandwiches, milky hot cereal, chicken stock soups, smoothies and more.

..pile it ALL in. Big, overflowing box you have there, right? So many options to eat! No thinking required to grab and go. Secure memories galore. Favorites. After all that childhood time learning how to eat, you really don't have to think much anymore.

Or do you?

Now take that big box and flip it over (pretend you have superman or superwoman muscles and just shake that thing empty.) Now flip the now-empty box back over. Clean slate. Well clean slates are a nice feeling, right? But wait a minute, you feel your tummy growling and you reach inside your box and it is empty.

Great. "What do I eat now??" .. Says the newbie or test-run vegan.

Well the truth is, and you may not like hearing this, but you do need to start all over. Rethink food. Rethink your favorites...

Love burgers? So do I. Sweet Potato Burgers.

Your go-to meals. Your quickie snacks, your protein boosts, your comfort foods and even your dessert cravings. And your journey to veganism starts .... NOW.

And, Fact: You will probably fail. At least once.

I did in the beginning. But failure is just a part of a normal journey towards a vegan lifestyle. Don't let one slip up discourage you. Because, I promise you, you really can live an animal-product-free life. And love it.

Need some proof? Example one: all the ladies I interviewed in my Veggie Girl Power Series. I mean really, does Rory Freedman look like a sad vegan in this photo? I think not..

Example two: ME! I never feel deprived. And at this stage in my journey, I rarely have to even think about figuring out what to eat. I've discovered a box-ful of new favorites and goodies.

I discovered I like to eat THIS..

And THIS..

And old faves can be VEGANIZED. Like pepper jack grilled cheez..

And I don't feel like salads are a compromise. I crave them.. Mango + Avocado + Mac Nut + Arugula Salad..

And eating out as a VEGAN doesn't have to suck (Brunch at Le Pain)..

Epiphany: vegan is the way to live! And a chocolate epiphany pie is yummy to eat..

As a ten-year long vegan I have a VERY FULL BOX of goodies to munch on each and every day. Look at the process of filling your box (re: my visualization above) as an adventure! It is fun! You get to try new foods and rediscover old ones. Just check out my vegan shopping list for a look at some ingredients to try.

And anytime you start thinking "Darn it! This vegan thing is HARD!" Just do what I do .. remember why you started this journey in the first place. For me, it started with love. For fuzzy, furry creatures like this...

PART TWO: What I Eat.

Morning - Bedtime (typical weekday)

8-9AM (and this "wake time" varies greatly) I wake up and reach for water or coconut water. I chug it on an empty stomach to rehydrate. I either go back to bed to 'snooze' do some AM yoga or start working. I wait a good 30-60 minutes to let that liquid absorb into my body. And let my natural AM hunger kick in. I'll be honest, (right now) I rarely 'workout' in the morning during the week (PM exercise is a better bet for me) - but if I have a spurt of energy in the AM I'll embrace it before my main breakfast.

UPDATED! ..My new habit which I LOVE. Drinking my Goji Berry Lemon Tea upon rising. Recipe here. Then I wait about an hour or so for my first real food, aka "breakfast."

930AM Smoothie or oats. Those are my two go-to breakfast meals. I like simple breakfasts that are rich in fiber and hydrating. You will never see me munching on a dry granola bar for breakfast. My typical smoothie is LARGE in size. My latest obsession (if you follow me well) is matcha. This smoothie is my official breakfast of summer 2012 - so green and glorious...

This Banana Berry one is nice too..

And sometimes healthy smoothies - like THIS one - feel like dessert (thank you frozen bananas.)..

Need smoothie recipes?? Boy do I have them! Get info on my book 365 Vegan Smoothies from Penguin/Avery! Details here.

If I'm making oatmeal (or another hot cereal bowl like farro or rice) for breakfast (when I crave something warming and filling / lasting) I will make something like THIS...

I love bowls of oats topped with fruit + nuts + seeds..

I love to use a variety of grains. Farro porridge rocks..

In the cooler months, I'll often crave a latte made from soy or almond milk. I love pumpkin spice lattes, peppermint mochas and even dark chocolate cocoa. Chai has also been a long-time obsession of mine. It helped me kick my coffee addiction for good. Now I only have coffee/espresso lattes on weekends. Usually out at brunch.

My Pumpkin Spice Latte..

Oh, and breakfast burritos, breakfast sandwiches and pancakes do happen (but usually these are weekend or special day treats)..

More on most mornings" + my 8 breakfast tips.

1030AM More water or coconut water to hydrate. I have a habit of popping papaya enzyme tablets after meals + I love Xylitol-sweetened gum between meals to pounce on any cravings. Chewing gum helps me deal with any nervous or anxious energy I have from a busy morning.

1130AM Snack time. My snacks vary greatly! Call me a fruit monster, I love snacking on fresh fruit - I usually keep some chopped and chilling in my fridge. Like summer peaches, pineapple, papaya, apples, grapes, citrus and more. A light fruit snack gives me an instant energy boost and fills me with some fiber / hydration + vitamins / minerals.

Another fave snack involves NUTS. Nut butters and whole nuts. On a busy day I will garb a handful of walnuts and start munching. Or some nut butter spread on toast. Those healthy fats keep me satisfied through the morning. And sometimes I grab something sweeter in nature - a muffin, maybe a cookie like THIS or even a nibble of a leftover healthy vegan dessert like THIS or THIS. Nibble and back to work.

If I want a cookie, I'll grab a cookie. Like these...

...more water or coconut water drinking.. best habit you can start!

130PM-230PM Depending how busy my day is and how hungry I am - I'll have a light, energizing lunch around this time. And again, this one varies greatly. If I'm not hungry for "lunch" I'll just keep my snacking habits up throughout the day until dinnertime.

But my ideal "lunch" includes something GREEN and something PROTEIN rich. Think leafy greens and beans or re-heated leftover tofu or tempeh from last night's dinner. Or maybe I'll pop a veggie burger in the microwave and eat it bun-free with a salad or some side veggies. Rice and beans are also a lunchtime craving for me.

A light salad paired with protein is a nice lunch. Just don't force feed yourself crap or something less than delicious. Feed yourself something you LOVE..

Miso-dipped Tempeh over kale - or wrapped up - yes that works..

Or some sort of sandwich, flatbread, pita or even bagel topped with fabulous vegan things. Guaca-Mango Bagel..

On chilly, gloomy grey days I reach for a cozy bowl of SOUP. So a few lunchtime examples: THIS and THIS and THIS.

Pea Soup. Homestyle. Yes please..

The key to lunch for me is keeping the nutrients dense and the portions small. I don't like to feel tired after lunch as if I have to plop down and "digest" for a few hours before getting right back to work.

Sometimes lunch just involves nibbling on whatever I am photo-shooting that day. Lucky for me, I certainly don't find it a challenge to get in the kitchen for lunch. But for those who work outside the home / kitchen-adjacent studio (which is most people) a pre-made or brown-bag lunch is essential. A few of my fave pre-made lunches are hand-helds like: THIS and THIS and THIS.

15 Sandwich Truths + my BBQ Tempeh Sandwich HERE..

Grab and eat lunch - vegan cobb salad in jar..

Or make a sandwich in the AM and look forward to it all morning long. Chipotle Tofu Sandwich..

And sometimes I'm just wanting a light SMOOTHIE lunch. And my smoothies vary greatly! I could tell you all 365 of my favorite recipes. But you will have to wait for my smoothie book to come out next spring / summer. For now, browse my index or get my smoothie App. Some of my fave add-ins include chia seeds, aloe vera juice, flax seeds, vegan protein powder (VEGA brand is great), spirulina and matcha.

I will usually take a few vitamins / supplements at lunchtime.

Note: on weekends I usually like to make lunch the largest meal of the day - instead of weekdays when dinner is usually the largest. Maybe a Sprout Sandwich making session. Or a Cali Club..

...more water drinking...

430PM Snack time. Again. If lunch was light, as it usually is - I end up wanting more snacks in a few hours. I'll usually indulge a craving. Or stick to something salty. I love soy crisps, kale chips, rice crackers. Salty snacks always inspire me to drink more water or coconut water - which again - is a great thing. Check out my Healthy Desk-Side Snacks.

Kale Chips. Spicy. Cheezy.

Other healthy snacks include hummus + veggies, non-dairy yogurt, homemade bars or muffins, fruit, more veggies, chilled edamame beans + tamari, avocado on toast + chili salt, nuts and more.

If I'm planning on an evening workout - tennis with my husband is my favorite choice - I will eat something a bit more carb-heavy to fuel up.

6-7PM Working ends (usually) and I either run evening errands or even better - WORK OUT. Tennis please! Long walks are also very nice. Anything to get me out of my studio space. Or if I'm doing a fancy dinner - I call "making dinner" my PM workout. Cooking is totally worthy of 'workout status.' This Pineapple Fried Quinoa sure was (hollowing out a pineapple = cardio)..

7-8PM Dinner. Dinner almost always includes a colorful big salad or some sort. My dinner salads are usually the vehicle to serve more substantial dishes like tofu, tempeh, grains, beans and more. I just plate them right on top of my salad in one big beautiful bowl. Macro Bowls are pretty fantastic...

Mexi-Chopp Salad..

Fully Loaded Salads are my thing..

And if I'm skipping a salad - veggies always fit in somewhere. As a roasted, steamed or sauteed veggies side...

Like here in my Sumac Tofu plate. Tofu + Red Quinoa + Veggies = yes dinner..

I also love sides of soup at dinner. Lentil or pea soups pack a nice protein punch. Brothy soups are warming and hydrating.

My main-course-worthy Veggie Pasta Stew..

I also adore a baked sweet potato at dinnertime. Fully loaded too.

I usually like a side of bread or crackers with my soup or salad. Sprouted grain toast or tamari sesame rice crackers are my faves.

And light dinners are also nice. Summer Bagels..

I also love hot comfort style dinners. Mexican tacos and enchiladas, lasagna, pot pies, pasta, rice bowls, veggie burgers and more are all delicious vegan dinners. There are simply too many favorites to mention - so browse the entree part of my recipe index. OK, and THIS (homemade vegan pizza) recipe always makes me excited for dinner...

I usually try not to drink too much liquid with dinner. I sip. Helps my digestion, but again, everyone is different. A good hour or so after dinner I will usually chug some coconut water before bed or if it is cold outside, peppermint or bedtime tea lattes make me swoon.

DESSERT! Do I indulge? Oh yes. I do. Blueberry Cake...

I used to be a "must-eat-dessert-after-every-dinner" girl. Sweet tooth baby. A vegan cookie. Bowl of vegan ice cream. Slice of pie. Perfect cookie...

But lets face it, that is not the best habit to keep. So I am constantly trying to stomp my sugar cravings post-meal. I use my "chew-xylitol-gum" technique when needed. Otherwise, I just go for it and indulge.

Perfect logic: If you really want the chocolate cream pie. Eat the chocolate cream pie...

And when dining out, I usually indulge. I really can't visit Veggie Grill without splitting a vegan chocolate chip cookie with my husband, or a vegan cupcake from Native Foods. Or a Mallomar from Pure Food and Wine. Or chocolate Cake from GoBo. You get the picture. Life is too short to even try...

And the best part about my sweet tooth is the fact that vegan desserts are usually pretty darn healthy. So while they do add calories to my day - they usually include even more nutrients from ingredients like cacao powder, nuts, soy milk, grains and more.

Ch Ch Ch Chia Cheesecake + healthy blueberry sauce..

Pumpkin Pudding - healthy!..

As mentioned above, my bedtime includes sips of either water, coconut water or bedtime tea. I kind of love Sleepytime Tea (box w/ the cute bear + kitty snoozing on his lap) with a splash of vanilla soy milk, cinnamon and a tablespoon of maple syrup. And my day ends on a calm, quiet note.

Now that is a GOOD day. I'm certainly not perfect and have no desire to make you think I am. Sometimes I blow it. To many snacks, too many second helpings, too little water or too much sugar or caffeine. Or sometimes I let my blood sugar dip too low and boom = grumpy + starving! Bad combo.

And when I 'eat too much' it is not even that I eat bad stuff (lets face it, vegan food - even the decadent stuff - is pretty angelic compared to mainstream indulgences) but sometimes I do eat too much of those yummy things. Oh well. Life goes on and my body usually re-balances itself in a day or two.

Indulging is a part of my balanced freestyle vegan life. Because vegan cinnamon buns do happen..

TROUBLESHOOTING. Overeating - how to not do it? My best tip is one I call my "visualize and move on" approach. If I am going into a meal with a lot of yummy options I like to visualize exactly what I want to eat - portions and such. This way I can use my brain to stop myself once I know I've eaten enough. Since this can be hard to do sometimes, I always have a "move on" game plan. This involves having something to "move on" to after the meal is over. At dinnertime this is usually some good reality DVR'd tv or a good book, PM yoga or simply, bed + Zzzzzing. At lunchtime I usually have a set plan to 'move on' to specific work I am eager to get started on after lunch. Or maybe some play time with your favorite furry friend like my kitty cat Nelly - or like Nelly, maybe a sunbeam snooze is your after-meal delight..

Just remember to move on with your plans. And stop eating when you have fueled yourself. Remember the feeling of fullness usually take a few minutes to kick in so eating slowly can also help. Remember, you are eating to fuel your body to do the things it loves to do!

PART THREE: Rules I Don't Follow

* Counting Calories Nutrition info is useful - yes! But I don't work towards a number of calories per day, rather a feeling of being fueled and satisfied. Numbers don't tell you anything about how you feel.

* Banning Foods. OK, so yes vegan diets omit all animal products. But in general, I don't like to say I "can't" eat something vegan. Better plan: watching my portion sizes.

* Carb Counting. I love carbs. I thrive on carbs. Fruit, grains, starches like sweet potatoes - some of my favorite foods are CARBS. The high protein, low carb diet thing (tried it.) didn't work for me.

White flour bread bowl in all its glory. Vegan Clam Chowder in a Carb-Bowl...

My FAVORITE carb. Sweet potatoes. I love them STUFFED too.

* Low Fat Dieting. Low fat. Shmo Fat. I kind of love healthy fats for a few reasons. 1) When I eat them I am much better at controlling my hunger + I stay satisfied longer. 2) Fats in the form of vegan foods are usually loaded with nutrients like omega 3 and 6 fatty acids. Avocados, walnuts, seeds, nut butters and even oil in moderation. I've tried the "afraid of fat" thing and it only led me to trouble. More on my fat-phobia in this post.

Would you like some espresso with your full fat coconut whip?..

* Rules. Following rules is not really one of my rules. Wait, what? .. OK so basically - not really into rules. In life or in my diet. Some of my best decisions in life could be described as 'breaking the rules.'

Eating for me, follow the signals from my body .. not a rule book. I'll gladly eat salad for breakfast, eat dessert for lunch and chug a smoothie for dinner. I really like the "everything in moderation" saying. I tweak it to say "Everything (vegan) in moderation." However, I do find much comfort in having a routine. So in short, rules suck, guidelines and routines are fab. I embrace a freestyle vegan kind of diet.

Seagull flying over the ocean kind of freestyle..

And while I most definitely will be vegan for life, I understand that my body is always changing and the foods and healthy habits that work for me today may not be what my body craves and thrives from tomorrow. Who knows, I could HATE my matcha shakes next week. OK, Not likely 🙂

Enjoyed this? Hope so! But interestingly, I did not just do this post for you guys. I did it for me! It is always a smart idea to keep a journal or write down your ideal day of food. Then note what you actually eat as well. It may sound simple, but it can really help you maximize your awareness of what goes into your body - where you are succeeding and where some nutritional holes may be. It also lets you know just how far away or close you are to reaching your nutrition GOALS!

And reaching goals = feeling good. And right NOW, I'm feeling pretty good about things.

So that is ME. Now I want to hear from YOU! Sharing rocks. So please, if you have time, I'd love to hear how your ideal day of vegan eating goes - comment away! And obviously, you don't have to be as long-winded as me 🙂 Or add any comments you have on my day or food.

And for reading this loooong post - I will now offer up a tasty visual treat. A sneak peek at my Penguin Group / Avery smoothie book cover! So exciting for me!..

Shredded Carrot Salad Duo. His & Hers.

August 20, 2012 by Kathy Patalsky 7 Comments

HIS & HERS, carrot salads. If only everything in life was so easily accommodated.

He likes it spicy. Cayenne. Roasted cashews. EVOO. Extra tahini.
She likes it sweet, and sassy. Raisins. Extra lemon. Extra green. Plush hemp seeds.

This duo of carrot salads fits into my life quite nicely. The recipes are similar, but with a few subtle modifications I can customize each recipe to suit different tastes.

Try one or serve up both. Plate with some buttery avocado slices and fresh lemon for a super summer platter to brighten any dinner or lunch table...

The clean flavors of shaved or shredded carrot + celery infused with lemon, tahini, black pepper and vibrant parsley shine through in both salads.

His. Spicy and smooth. With an extra boost of cayenne pepper, a drizzle of extra virgin olive oil, extra tahini and a hint of nutty chopped cashews for some texture. An optional hint of smoked chili pepper spice.

Hers. Sweet tender raisins and an extra splash of maple syrup mingle with the tangy fresh lemon juice and alluring bright lemon zest. An extra dose of pillowy hemp seeds and parsley too.

Make it a meal. This salad is a wonderful side dish. I love it alongside a hummus pita (Spinach Hummus Pitas) - or any main dish using rustic beans like chickpeas or even some earthy lentils. Garlic hummus pairs perfectly with these flavors.

I served this salad alongside my sweet potato burgers. The baked patties with rustic beans and sweet potato paired nicely with the bright carrot and crunchy celery textures.

HIS.

HERS.

Shred, Grate or Shave? I was just feelin' simple, so grabbed my easy hand peeler. You could use a box grater, mandolin shredder and even a fancy food processor. But I just grabbed my hand peeler and shaved the veggies into odd, long and wide, thin shapes. Worked for me!

Serving Size: These salads make about 4-5 cups total. Enough to serve 2-3 large portions of up to 6 smaller side portions.

Nutritional Facts (sweet version only) entire recipe contains:
Calories: 387kcal, Fat: 14g, Carbs: 61g, Protein: 12g, Fiber: 13g
Rich in vitamins A, C, potassium and iron.

Spicy Pepper Carrot Salad (His)
4 medium carrots, shredded or shaved
3 stalks of celery, shaved or finely chopped
¾ cup flat leaf parsley, finely chopped (including stems)
¼ cup roasted/salted cashews, chopped
2 tablespoon raw shelled hemp seeds
1 heaping tablespoon tahini
1 teaspoon extra virgin olive oil
1 teaspoon maple or agave syrup
5 dashes fine black pepper
3-4 dashes cayenne powder (to taste for heat)
2-3 tablespoon fresh lemon juice
⅛ teaspoon fresh lemon zest
salt to taste - a few pinches for me

Optional: smoky chili powder to taste (or a few splashes liquid smoke)

Sweet and Sassy Carrot Salad (Hers)
4 medium carrots, shredded or shaved
3 stalks of celery, shaved or finely chopped
1 cup flat leaf parsley, finely chopped (including stems)
2-3 tablespoon raisins, organic
2 tablespoon raw shelled hemp seeds
2 teaspoon tahini
2 teaspoon maple or agave syrup
4 dashes fine black pepper
1-2 dashes cayenne powder (to taste for heat)
3 tablespoon fresh lemon juice
⅛ teaspoon fresh lemon zest
salt to taste - a few pinches for me

Optional: ½ cup sweet onion, chopped or ½ cup apple, finely chopped

Also: avocado, sliced for garnish

Directions:

1. Clean your veggies well - scrub your carrots clean to remove any residue.
2. Shave, shred or grate your celery and carrot. Chop up your parsley and zest your lemon. Toss all these veggies with the lemon juice and pepper.
3. Add in the seeds and any other ingredients - depending on which version you are making. Toss well.
4. Place the salad in the fridge to chill and marinate for at least an hour. Store covered and eat within 1-2 days.

Serve with avocado and fresh lemon slices + fresh black pepper on top.

More Carrot Recipes (links below)

Carrot Mimosa:

Carrot Cake Breakfast Bars:

Carrot Tofu Scramble:

Spicy Carrot Ginger Soup:

A few of my Carrot recipe links..

* Curried Carrot Salad + Maple Tofu Cubes
* Carrot Ginger Soup - two ways
* Citrus Carrot Rustic Tofu Scramble - love this one
* Breakfast Carrot Cake Bars - Antioxidant infused!
* Carrot Almond Spice Protein Muffins
* Spicy Carrot Sunrise Mimosa

Vegan Inspiration: August Recipe Round-Up!

August 16, 2012 by Kathy Patalsky 5 Comments

In case you missed them, I've been blogging vegan recipes + tips all month long over at Babble.com's Family Kitchen blog. And some amazing vegan bloggers have been submitting their posts to my other site FindignVegan.com!

Vegan Inspiration Galore. Check out the recipes you may have missed this month. This round-up is perfect for some Meatless Monday inspiration!..

Recipe Round-Up:
1. My vegan recipe links from Babble.com's Family Kitchen
2. Highlights from blogger-submitted posts over at FindingVegan.com

My Vegan Babble.com Family Kitchen Recipes

1. Time for Dessert: Peanut Butter Snickerdoodle Cake - with vegan chocolate sauce drizzle
2. Healthy Snacking: 11 Amazing Kale Chip Recipes - plus get my 5 common errors when making kale chips in my post: Kale Chip Troubleshooting
3. Meatless Meals: 14 Meatless Meal Recipes for back to school!
4. Sip it: Chocolate Malted Non-Dairy Milk
5. Dessert Oatmeal: Dessert-Inspired Oatmeal - recipe round-up!
6. Smile: Adorable Kids Lunches! Kid-Approved Creative Veggie Bentos - this round-up of ADORABLE lunches is not to be missed. Smiles will happen.
7. Smasher: Peanut Mandarin Lunch Rice Bowl - a smashing way to make a healthy lunch happen.
8. Smoothie! Blueberry Peach Grapefruit Smoothie - super refreshing.
9. Pasta: Quickie Lemon-Cajun Pasta - cheezy with nutritional yeast!
10. Bowl: Peanut Butter Rice Bowl + Tofu - fast, delish and easy.
11. Oats: Chocolate Cookie Dough Oatmeal - surprisingly healthy! See the nutritional facts.
12. Raw Treat: Raw Building Blocks + Fruity Shapes - had to share this creative kids recipe from Anya of G0lubka.
13. Kids Drink: Colorful "Cool" Aid .. shared this healthy version beverage by Lexie's Kitchen.
14. Contest!.. Enter Pure Bar's Vegetarian Recipe Contest: details on Family Kitchen.
15. Kid Smoothie: Green Smoothie for Kids! Shared from For the Love of Food Blog.
16. Still Hot? Check out my 5 foods to endure a hot month. Coconut water is one of them.
17. Fancy Bite: Plum + Pepper +Jack "Cheese" Bites - a summer-infused appetizer or snack. Perfect with wine!

more recipes featured above: Kale Chips, Cajun Pasta, Dessert Oatmeal, Plum Jack Bites..

Finding Vegan Highlights (from your fave bloggers on the web!)
The Top "Heart-ed" Recipes + a few of my personal faves.

*Want to have your vegan recipe link considered for these highlights? Submit it to FindingVegan.com today!*

1. Banana Split Popsicles by Healthful Pursuit
2. Coconut and Cookies & Cream No-Bake Pie submitted by Made Just Right
3. Mini Vegan Meatloaves by Oh My Veggies
4. Maple Pecan Caramel Cream Tartlette - Raw by Fragrant Vanilla Cake
5. Copycat Chipotle Rice: Cilantro Lime Rice by J3NN
6. Veggie Cream Cheese Tortilla Roll-Ups by The Tolerant Vegan
7. Coconut Scones by Oh Lady Cakes
8. Red Velvet Carob Cake - in two minutes! by Including Cake
9. Lentil Sloppy Joes by Namely Marly
10. Mexican Tater Tot Personal Pizzas by Meet the Shannons
11. Oatmeal Cookie Pancakes with Cinnamon Maple Frosting by Flora Foodie
12. Vegan Buffalo Bites with Blue Cheese Dressing by 86 Lemons
13. 1 Minute Coffee Cake - in a mug by Chocolate Covered Katie
14. Flowering Chive and Garlic Dumplings by Olives for Dinner
15. Vanilla Bean Brown Sugar Almond Butter by Healthy Food for Living
16. Pesto Potato Chickpea Salad by Keepin' it Kind
17. Peanut Butter Blaster Mallow Cups by Sketch Free Vegan
18. Fluffy Garden Herb Biscuits by Bittersweet
19. Elegant Rosemary Polenta Dinner Plate by Liz Lemon Nights
20. Cookie Dough Dip by Mouthwatering Foods
21. Mason Jar Oatmeal by Love Them Madly

And you can get more recipe inspiration in my vegan recipe index

Fresh Fig Bars for Summer.

August 15, 2012 by Kathy Patalsky 47 Comments

These soft and spongy, summertime-inspired Fresh Fig Bars are my spin on a "fig bar" treat. This recipe is fig-bar-meets-muffin-top-meets-morning-oatmeal. Vanilla, spice, maple flavors with a hint of citrus, walnut, coconut and banana. Plenty of candy-sweet fig flavor in there too. Delicious enough for dessert yet healthy enough to fuel your day...

Secret Spots. Lets play a game. Think back. Way back. To when you were a kid or a teenager. Where was that one spot in the whole world where you would go when you wanted to get away from it all? Hide away? A secret spot where you were sure no one would find you. Not even your parents. Or so you imagined it that way. Where did you go to eclipse yourself in something else?

My spot. Was a fig tree. Now until you have had a giant California fig tree growing in your backyard this may sound like a strange spot. And maybe my tree was special. But it was the perfect place to climb and hide away. It had long, lean, silky soft branches - clay white in color. The bouncy, shiny, broad fig leaves bloomed and feathered in every direction, creating a shielded canopy of lime, pistachio and avocado green.

The branches were sturdy enough to hold my weight, yet very springy - as I climbed, they stretched slightly in an elastic way. I'd climb a few levels to a three pronged cluster of branches that resembled a tiny seat. I could lounge there all day, cooled from the treetop shade. Smelling the fig-scented breeze and watching the tiny green figs - starting out no bigger than a dew drop - grow and bubble into teardrop-shaped pillows of silky-skinned purple. And in the summer months, when the tree was heavy with ripe, sweet fruit - I'd snag a few figs and snack away as I melted into the branches and thought of nothing more than loving my tree spot.

So from that, I have always had a special love of fresh California figs. And this recipe is a love-filled treat with memories folded into each tender fig-topped square.

Fig Bars. I had a craving to make fig bars. And at first I was going all in - veganized Fig Newton-ish style. But most all fig bar recipes use dried figs. And while I love a cake-y, tender, sandwich-style dried fig bar, I had two baskets of fresh figs on my counter. So my bars needed a fresh fig spin.

These bars are filled with healthy ingredients: fax and chia seeds, maple syrup, a hint of grapefruit, warm spices, oats, walnuts, organic sugar, almond milk, banana and plenty of fresh, plump, plum-purple figs. Lightly baked to intensify their candy-like sweetness.

Success! I really had no clue how this recipe would turn out. I was gambling with my two baskets of figs. ~~$3.99~~ ..$5.99! (the $3.99 was when they were on sale!) a piece at the Whole Foods. Not a cheap gamble. And baking in summertime was not something I was too excited about. But after one bite of a warm, fresh from the oven fig bar - I was sold. And bliss from my fig tree memories came rolling back with each warm bite.

These bars are delicious warm - served with some chilled almond milk. Or chill the bars and enjoy them cold - or as a grab-and-go breakfast or snack.

FIG FREE? Don't have fresh figs? These bars would be yummy using whatever fresh fruit is in season. Berries, apples, peaches and more!

Fresh Fig Bars
vegan, makes about 18 square bars

1 ½ cups rolled oats
2 cups flour (I used 1 ½ cups gluten free flour + ½ cup whole wheat flour)
1 cup organic sugar (I used Florida Crystals)
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ teaspoon salt (pink salt for me)
½ cup warm water + 1 teaspoon flax seeds + 1 teaspoon chia seeds (stir briskly)
1 ¼ cups almond milk, vanilla or plain
1 large extra-ripe banana, mashed
½ teaspoon pumpkin pie spice mix (or just use cinnamon, nutmeg and/or ginger powder)

2-4 tablespoon softened virgin coconut oil (optional for richness + for greasing pan)

Fig mixture:
2 baskets fresh figs
2 tablespoon maple syrup
¼ cup grapefruit juice + pinch of citrus zest (or sub with orange)

Topping:
⅓ cup raw walnuts, chopped
1 teaspoon oats
1 teaspoon organic sugar

1 baking sheet

Directions:

1. Preheat oven to 375 degrees.

2. Grease a high-rimmed baking sheet with 1-2 tablespoons of virgin coconut oil. Thickly grease the pan - a few clumps on the sheet are desired - as they will melt into the bottom layer of the bars. If you want to make your bars a bit on the dessert-y, rich side, you can use another 2 tablespoons of oil to dot on top of the bars before baking. If you do not have coconut oil - you can sub with vegan buttery spread or simply grease the pan with veggie spray or oil. But really, the coconut oil is best because of the amazing hint of flavor it adds.

3. Combine the water + seeds and stir briskly. Allow to sit and thicken for a few minutes.

4. Combine the oats, flour, salt, spices, baking powder and sugar. Fold in the wet ingredients - including the seed water, aka flax/chia "egg." Your batter should be thick, yet still pourable. Add an extra splash of almond milk if needed.

5. Thinly slice the figs - removing the woody stems. Toss the figs in the maple syrup and grapefruit juice.

6. Pour the batter into the baking sheet and top with the figs. Pour the excess juice/maple liquid right over top the figs.

7. Sprinkle the walnuts, oats and sugar toppings over top the batter.

Wet batter + toppings before going in the oven..

8. Bake at 375 for about 25 minutes - or until the edges brown and the center is cooked through. The bars will firm up a bit after cooling so take care to not over cook.

after baking:

9. Cool a bit and then slice. Serve warm or chill in the fridge. The bars freeze very well too.

Tomato Tofu "Feta" Open-Face Sandwich

August 13, 2012 by Kathy Patalsky 22 Comments

I love a challenge. So when I saw the Bon Appetit Magazine "Cook the Cover" Photo Challenge laid out with a beautiful slice of tomato + feta + herb topped toast - I was craving to verganize this rustic, open-faced, summer sandwich and snap my own pics to submit to their challenge.

As you can see from Bon Appetit's recipe - those hunky slabs of white feta were really the only component that I needed to veganize. And since I'm a huge fan of tofu-feta - like the cubes I used in my Watermelon Basil Tofu Feta Salad - I knew exactly what to do.

Then I threw in a few ultra juicy, fire engine red, farmer's market tomatoes and some spicy summer greens and my simple slice of grain toast is made all fancy in a flash. Get my vegan tomato toast recipe - inspired by Bon Appetit's cover..

Tweak the recipe.. An idea worth trying - slather some Avocado Dream Dip on the toast... (Or layer with buttery sliced avocado.)

I love this sandwich because it it elegant and rustic at the same time. The simple layers and minimal components make it elegant while the juicy, messy, flavor-infused aesthetics of each bite makes it quite cravable. Slice into quarters if you want easy eating bites. Or go all in and munch on the whole slice.

Pile a few pinches of greens on top as you eat - pinch a few and eat as you would potato chips. Tell me you've eaten handfuls of greens like potato chips before, yes? These greens are a spicy mixed green blend.

Tomato Tofu Feta Open-Faced Sandwich
vegan, makes two slices

2 slices whole grain bread, toasted (I used this bread.)
1 large heirloom tomato, sliced into half moons (or a few small)
4 slabs of tofu feta (recipe below)
2 handfuls of mixed greens or herb salad
extra virgin olive oil (to drizzle. I used a garlic infused variety)
fine black pepper over top - to taste
optional: cayenne or chili oil or chili spice for some heat

Tofu Feta
4 rectangle slabs of tofu
½ large juicy lemon, juiced
1 heaping tablespoon white miso paste
1 teaspoon maple or agave syrup
sprinkle of fine black pepper
salt to taste if desired (use sparingly since miso is already salty)

garnish: lemon slices

Directions:

1. Prep the tomatoes and slice them.

2. Take your chilled tofu. Slice into rectangles and squeeze dry with a paper towel.

3. Combine the miso and lemon juice in a shallow bowl and stir until the miso thins. Soak the tofu in this thick wet paste until it lightly coats both sides of the tofu. Add some pepper to the tofu.

4. Add a splash of cooking oil to a saute pan. Wait until it is hot. And add the miso lemon soaked tofu. Sear on both sides - add the sweetener half way the cooking process.

5. Remove the tofu from the pan and allow to cool. Add more pepper if desired.

6. Toast the bread, drizzle with oil and begin stacking the tomato and tofu on top. Pile the toast on top of a plate of greens. Add additional pepper and oil as desired to plate. Lemon slices on the side. Slice for easier eating.

Also try: avocado would be tasty on this stack..

Lemon Pepper Summer Bagels

August 12, 2012 by Kathy Patalsky 19 Comments

Summer has gotten sticky. And lighter, no-cook meals are welcome in my vegan kitchen.

These Lemon Pepper Summer Bagels make a perfect no-cook meal. Sunny flavors and cheery colors. Toasted bagels (or whatever bread-like vessel you'd prefer) are slathered in my homemade lemon-pepper creamy "nut cheese" spread. Then topped with farmer's market delights like juicy tomatoes and edible flower petals..

Hot August. To combat the heat (besides my fan-infused, wind tunnel office) I've put my oven in a time out. Even my stove is getting a break. But my Vitamix is getting a workout. Smoothies, cool dips, spreads and homemade salad dressings.

Smoothies are a lifesaver. I even have a new wellness habit built around my morning smoothie routine. I put myself in a time out. A technology time out..

Tech Time Out. My new morning ritual. With an icy smoothie in hand, I retreat to my corner chair - awash in morning light - and plop into the fluffy cushions. It sits right alongside a pale golden sunbeam that sinks into the glossy blonde hardwood floors.

Where did I get this idea? My cat of course. She always finds that sunbeam and rolls in it for a few minutes before starting her (very busy) day. Well, she naps mostly. But her napping schedule is jam-packed. What a life.

The tech part: I sit and sip my morning smoothie - without a gadget in front of me Take a break Mr. camera. You too laptop, iPad and even my ever-flashing cell phone. The point is to start my day by using the most important gadget I have - my brain. Free of social media - email - news story stimulation - pics of the day - tweets and fodder I just think. Meditate if you will. On the day ahead. I try to put myself in a Zen mood. And yes, the matcha in my smoothie helps too.

Summer Bagels. Ideas seem to flourish in my head when I just stop and be still for a few minutes. One idea that popped into my head - a dinner spread of toasted farmer's market bagels - pumpernickel, cranberry flax and poppy seed - slathered in homemade cashew + walnut lemon pepper "creamy cheese" spread and topped with all the fixins'. Including freshly sliced summer tomatoes, a flower-infused herb salad and sweet circles of onion - all farmer's market goodies. Summer bagels! I was so excited about these..

And with the last sip of my smoothie - I head into the kitchen to create the vision...

Summer Bagels

Lemon Pepper Cashew Walnut Spread
makes about 2 cups - you will have leftovers!

1 cup raw cashews
1 cup raw walnuts
¾ cup soy milk (plain or vanilla - see below)
½ juicy lemon + pinch of zest
4-7 generous dashes of fine black pepper + 2-3 pinches of salt

Also grab:
slices of tomato and onion, herb salad mix, bagels (of course), fine black pepper - garnish: slices of lemon (from the other half)

optional but lovely:
sliced avocado, sprouts, sliced white peaches, sliced apple, chopped garden herbs

Directions:

1. Soak your raw cashews in salted water until tender.

2. Drain and rinse the soaked cashews. Add them to a Vitamix or food processor. Also add: lemon, soy milk and half the walnuts. Note: feeling adventurous? try vanilla soy milk. Tastes like peppery-ish lemon cream pie spread.

3. Blend from low to high for a few minutes until the mixture becomes smooth. Salt + pepper to taste. Add in more walnuts as needed to achieve a hummus-like consistency. Blend until nice and smooth.

4. Do a taste test and add more spices + salt as desired. If you are serving the spread within a few minutes - place it in the freezer to chill and thicken up a bit. If serving later - just place in the fridge - covered - until needed.

5. Bagels! Toast them. Add the spread. Then tomato, onion, greens and pepper on top. Garnish with lemon zest or lemon slices.

I served my bagels alongside a light herb salad and a small bowl of pea soup for some added protein. I heated it in the microwave to avoid stove-top cooking 🙂

Got photo happy on this pretty spread..

S&P Tofu Triangle Bites + Citrus Green Smoothie

August 11, 2012 by Kathy Patalsky 10 Comments

I'm sharing two go-to vegan recipes for you today because I think everyone should have a trusty tofu and green smoothie recipe stowed away in their cooking back pocket. These are two of my favorites.

A protein-packed platter of simple Salt and Pepper Tofu Triangles and a super sunny citrus-infused glass of green smoothie. Protein and greens - sounds good to me!..

Together or separate .. I love these recipes...

Tofu Triangle Bites. These cute tender tofu triangles are salt and pepper crusted. But really, you can use any spice mixture you'd like to match the flavors in your meal. I like salt + pepper because these perky flavors work well with just about anything I am serving.

The yum: Crisp, caramelized, peppery tofu edges - soft and tender tofu on the inside. Serve as a entree protein, side dish, over top a giant colorful garden salad (my fave way to serve them), party appetizer, stack inside a tofu sandwich or pile into a vegan wrap.

Dip away! Pair these protein-filled cuties with a variety of dipping sauces. Sweet and sour, hot sauce, BBQ sauce, chimichurri, creamy cool ranch, sweet Dijon, tahini miso, guacamole, tamari miso, Spicy Vegenaise and more.

I use safflower oil as my saute oil of choice. It creates super crispy edges, and is considered a “healthy” oil for high heat cooking.

S&P Tofu Triangles
vegan, 10-14 triangles depending on size

14 ounces firm tofu, sliced into thick triangles as shown
safflower oil to saute (you could also bake these bites!*)
fine black pepper to taste (enough to coat both sides)
1-3 teaspoon agave or maple syrup
½ teaspoon salt (or to taste)

* Bake them. If you'd prefer to bake these bites, toss the damp tofu in the salt and pepper + a drizzle of sweetener and bake at 350 degrees until the edges beging to brown. Usually 20 minutes does it. (Add a splash of oil to get slightly crispy edges even from baking them.)

** “cheezy” option: sprinkle with nutritional yeast fresh off the saute pan — or during last minute of cooking.

To Make:

1. Drain tofu. Remove from pack. Squeeze dry with a paper towel. Remove as much water as you can without breaking the tofu. Slice into triangles.

2. Heat a saute pan on high with about 1-2 teaspoon safflower oil. Wait until oil is hot and carefully drop tofu. Be careful as oil may slightly splatter. Try to evenly space tofu in pan so that each triangle can 'breathe' a bit - this helps for crispy edges.

3. Do not disturb the tofu for the first few minutes — simply let it cook. During this time you can add a thick layer of fine black pepper to the exposed (facing up) side of the tofu. The pepper should cling to the raw, still damp surface. Also add an even amount of salt to the tofu. You can add more salt later so don’t over-do it. A light sprinkle will do. Drizzle in the agave or maple – this adds a slight nice sweetness to compliment the saltiness. When the edges start to appear browned you can flip the tofu.

4. Allow this second side to cook for a few more minutes.. You want all sides to be toasty brown and crisp. You can start flipping more casually as needed until the triangles appear done.

5. Remove from heat and cool on a plate. Use a paper plate if you want to absorb some excess oil.

6. Serve hot, warm or even chilled!

Pair with a smoothie!..

Sunny Citrus Green Smoothie

This sweet green smoothie blends fresh citrus, mellow almond milk, sweet juicy mangoes, peaches, creamy banana and leafy green kale. The taste is sweet, sunny and smooth – and infused with good-for-you green nutrients...

This smoothie is rich in vitamins, A, C and E. Folate and calcium from the leafy green kale. It is also a good source of electrolytes like potassium. As well as fiber. Over 7 grams per serving. Plus, this smoothie hydrates and provides a blend of protein, carbohydrate and a small amount of fat.

Sunny Citrus Green Smoothie
vegan, 2 servings

1 cup almond or soy milk
1-2 cups kale (about 2-3 large leaves, thick stem removed)
¾ cup fresh mango, cubed from skin
1 banana, frozen (or fresh)
½ cup frozen peaches
1 orange, peeled
¼ cup ice

Blend in a high speed blender.

Green Gone Frosty. For a more "frozen" version. Blend the kale and non-dairy milk until smooth. Then add in the remaining ingredienst - and use frozen mango and frozen banana - you can use a fresh or even a frozen orange too. This version will still blend up green, but extra thick and frosty. Cool green bliss.

Estimate of Nutritional Info per serving:
Calories: 263 kcal, Carbohydrate 57g, Protein 7g, Total Fat 3.5g, Dietary Fiber 7g

Get more smoothie and tofu recipes in my vegan recipe index!

Spicy-Peanut Portobello Kale Rice Bowl.

August 7, 2012 by Kathy Patalsky 22 Comments

I'm on a spicy peanut rice bowl kick lately. First it was my Spicy Peanut Tofu Rice + Avocado Twirl Salad and now a more rustic dish using earthy portobello mushrooms, my spicy peanut kale salad, a crunchy garnish of roasted peanuts and fragrant cilantro on top. This Spicy-Peanut Portobello Kale Rice Bowl is a one-bowl-wonder meal to curl up to..

Dive in. Fork first.

Mushroom-inspired..

Spicy Peanut Kale Salad Infused..

Spicy Peanut Portobello Kale Rice Bowl with cilantro
vegan, serves 4

4 cups cooked brown rice (you could also sub with quinoa, cous cous, farro or barley)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
½ cup sweet onion, sliced
1 teaspoon tamari or soy sauce
2 teaspoon safflower oil
salt/pepper for mushrooms
2 tablespoon whole or chopped roasted peanuts
¼ cup fresh cilantro, lightly chopped

Nutrition Facts (via CalorieCount.com - per serving - 4 per recipe)
Calories: 518, Fat: 18g, Carbs: 74g, Protein: 18g, Fiber: 10g
Rich in vitamins A, C, calcium, iron and manganese.

note: these calories assume that you use up ALL the spicy kale salad batch (which is about 6-7 cups worth.) So this is a hearty portion of kale + rice + shrooms!

Modifications: If you'd like even more protein - add in some baked or sauteed tofu cubes or some cooked beans or lentils. You could also reduce rice serving size and add in more protein too. It all depends on what protein / carb/ fat ration you are seeking for your meal. This recipe can easily be modified to fit in. If you want lower fat - simply omit some of the peanut butter in the kale salad and use less chopped peanuts.

Directions:

1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.

2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 teaspoon of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

4. To plate your dish - grab 4 bowls (or as many people as you are serving.) To each bowl: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm. Save leftovers for later - reheats like a dream.

Smoothie Monday: Ripe Raspberry + My Wknd

August 6, 2012 by Kathy Patalsky 14 Comments

It was a hot, sticky weekend here in sunny Los Angeles. And that meant plenty of smoothies to be blended and sipped.

This Hottie Pink Ripe Raspberry smoothie made from fresh farmer's market berries was a treat this weekend. Smoothie recipes + my weekend in review!..

What I'm drinking this morning.. Monday morning starts with matcha.

I'm a creature of habit. The only way I want to start my week is with my Secret Ingredient Matcha Smoothie. I'm addicted to it. And many of you have emailed me saying you tried it once and love it too! So I guess I'm not alone.

Craving matcha too?.. click over to my Secret Ingredient Matcha Smoothie for my fave morning smoothie recipe of right now. Frosty green, Zenergizing bliss..

Or go raspberry pink..

Hottie Pink Ripe Raspberry
vegan, serves 1-2

1 cup soy milk, vanilla / organic
½ cup fresh raspberries, organic
1 ½ bananas, frozen
½ cup raspberries, frozen
¼ cup ice (I used coconut water ice cubes)

optional:
2-3 dashes cayenne for some perky spice!
1 teaspoon chia seeds (for added nutrients + fiber)

Blend and serve...

How was your weekend? Mine was nice. Hot. But nice. There was plenty of brunching to be done - at Le Pain Quotidien. I love their Banana Maple Syrup + Pecan Oatmeal. Fruit salad. And those fluffy foamed soy lattes + agave syrup on top.

Le Pain Brunching..

Then Sunday was a busy (hot) farmer's market morning. So many peaches + plums + berries to be eaten this week...

I stopped into Kyle Richard's new Beverly Hills boutique Kyle by Arlene Too and actually ran into Kyle herself! Pretty cool. She was sweet. Sorry for the blurry cell pic..

But Nelly's weekend was quite different. Her advice...

(Stay in bed .. because once you are up .. you're up!) So that is exactly what she did...

Once she lifted herself out of bed .. she was into some sunbeam snoozes this weekend..

Hope you guys had an amazing HOT AUGUST summer weekend. Be sure to browse my smoothie section in my recipe index for more frosty blend recipes. And download my SMOOTHIES App in the iPhone App store!

Or just stay in bed. 🙂

A Look Back: Veggie Girl Power Interviews.

August 3, 2012 by Kathy Patalsky 4 Comments

Feeling the wrath of a summer Friday, I didn't feel very ambitious to dive into work today. So after a cool morning smoothie I grabbed my iPad and lounged in the sun for a few minutes that turned into hours...

VGPower. I found myself lost (for once) in my own website - re-reading the inspiring array of Veggie Girl Power interviews I have posted over the past three years. Tips, stories, hilarious quotes, advice and favorite recipes and products from some of my favorite people / veggie ladies. Marilu, Rory, Chloe Jo, Sarma, Portia, Heather, Kathy, Colleen, Isa and on and on.

These ladies have so much encouragement, life and fun to share with the world. Vegan or not. So if you are up for some weekend reading - do what I did - re-read (or discover for the first time) - a few of my interviews! And ps - I'm already planning my VGP Series 2012 (November) so if you have a special veggie girl you would LOVE to see featured - leave your tip in the comments..

First a delish veggie power up recipe link: Fully Loaded Kale Salad - shown at top.

Healthy. Happy. Life. Veggie Girl Power Series Interviews

YEAR ONE: 2009

Amanda Cohen - DIRT CANDY
Chloe Jo Berman - GIRLIE GIRL ARMY
Erin McKenna - BABYCAKES BAKERY
Karina Allrich - KARINA'S KITCHEN
Kristen Suzanne - KRISTEN'S RAW
Marilu Henner - AUTHOR/ACTRESS
Rory Freedman - SKINNY BITCH AUTHOR
Sarma Melngailis - PURE FOOD & WINE
Best Of VGP 2009 - QUOTES & QUIPS

YEAR TWO: 2010

Chloe Coscarelli - CHEF CHLOE
Gena Hamshaw - CHOOSING RAW
Caroyn Scott-Hamilton - HEALTHY VOYAGER
Heather Mills - VEGAN MOGUL/AUTHOR
Susan Voisin - FAT FREE VEGAN
Ani Phyo - raw author/chef
Alex Jamieson - VEGAN MOGUL/AUTHOR
Isa Chandra - PPK

YEAR THREE: 2011

Colleen Patrick-Goudreau - AUTHOR
Leanne Mai-ly Hilgart - FASHION DESIGNER
Stephanie Morgan - SEABIRDS FOOD TRUCK
Annie Shannon - MEET THE SHANNONS BLOG
Anya/G0lubka - RAW BLOGGER/PHOTOGRAPHER
Kathy Freston - AUTHOR/SPEAKER
Portia de Rossi - ACTRESS

What will you find in these interviews? Well here is a taste. Two of my fave quotes from year one - see the 2009 "best of" link for more of these..

"First I debate with them. I love to be right, but will accept when I'm wrong. I respond to every critical email I get. If the critics are being irrational or we can't agree to disagree respectfully, I say "SUCK IT" and carry on with my mission - which is to help animals."
- Chloe Jo Berman on how she deals with critics.

"The key to your life is how you deal with Plan B." You can aim for Plan A. You can arrange for Plan A. But "Plan B" is what actually happens to you. It's your resilience in being able to roll with the punches and move on to Plan B that really makes your life."
- Marilu Henner

And still .. my favorite VGP bio photo goes to the lovely Rory Freedman. I think this photo screams VEGGIE GIRL POWER 🙂

Who are your Veggie Girl Power inspirations?

Spicy Peanut Tofu Rice Salad + Twirl of Avocado

July 31, 2012 by Kathy Patalsky 24 Comments

This Spicy Peanut Tofu Rice Salad + Twirl of Avocado is a rockstar salad - easy to whip up in a flash for lunch or dinner. The spicy peanut flavors that infuse the dressing and tofu are bold and cravable. The vibrant green twirl of creamy, buttery avocado slices compliment the rustic, nutty brown rice and protein-rich chilled tofu cubes doused in the bold peanut sauce. A fluffy bed of mixed spring greens lays the foundation to this sassy meets elegant salad feast.

Craving spicy peanut sauce flavors? This salad is one to try..

The secret is in the sauce. The star of this feast is the spicy peanut sauce. Super bold flavors from savory tamari, salty-bright white miso paste and plenty of rich peanut butter. Peppery cayenne and black pepper add spice. Sweeten things up with a splash of agave.

Substitutes. You can sub the agave with maple syrup - the cayenne with chipotle or another spicy chili powder - the tofu with steamed tempeh - and the tamari with soy sauce if need be.

Spicy Peanut Tofu Rice Salad + Twirl of Avocado
serves 2 entree/large portions (or 3 for smaller portions)

Spicy Peanut Miso Sauce / Dressing:
2 tablespoon peanut butter
1 tablespoon white miso paste
2 teaspoon agave syrup
½ cup water
2 teaspoon tamari
3-4 dashes cayenne powder (to taste for heat)

5 cups spring greens mix (spicy greens variety for me)

½ avocado, sliced long
½ cup firm tofu, chilled/cubed
1 cup cooked brown rice

chopped cilantro - garnish
chopped peanuts - garnish (optional)
dashes of pepper + cayenne over top to serve

Nutrition Facts:
per serving - 2 servings (entree size)
calories: 380kcal, fat: 18g, carbs: 42g, protein: 15g
iron: 14%, calcium: 16%, vitaA: 15%, vitaC: 12%

Directions:

1. Add all ingredients for dressing to Vitamix or food processor. Blend until smooth. You can adjust peanut amount to modify richness of sauce - will effect nutrition data.

2. Cook your rice. For easy and quick lunches I love the pre-cooked frozen brown rice packs. I just pop one in the microwave for hot, steamed brown rice in seconds.

3. Dice your tofu. Toss the chilled tofu with the hot brown rice to soften it a bit. Then add in a few spoonfuls of the peanut sauce and toss. Do a taste test. Add in more sauce to taste.

4. Add greens to serving bowl. Slice avocado over top. Arrange in a twirl.

5. Scoop peanut tofu rice over top avocado.

6. Add additional dressing to greens as desired. Add garnish of fresh cilantro + peanuts over top. Add a few dashes of cayenne and pepper over top to serve.

Fresh Squeezed Citrus Margarita. Frosty Bliss.

July 31, 2012 by Kathy Patalsky 2 Comments

Serve up some fresh squeezed flavor - blended into an icy, arctic, frozen swirl of margarita bliss. Serve alongside some homemade guacamole and warmed corn tortillas + spicy salsa for a perfect summer evening spread. Add a Mexican entree to make it a meal - (recipe suggestions + links ahead.) You can even enjoy this frosty blend without the alcohol - virgin style - as a cool refreshing smoothie. Fresh Squeezed Citrus Margarita recipe + pairings..

Side of lemon guacamole. (If you don't want to splurge with chips, serve guac with warmed corn tortillas.)

Fresh-squeezed citrus makes this frozen, frosty margarita a special treat.

The flavors of this Margarita are light and fresh – creamy and smooth. Lime and orange mingle with pineapple and banana. Tropical meets sunny for s super refreshing, fresh-squeezed flavor.

No Rules. The best part about creating a smoothie / margarita is that there is tons of room for modifications. You can use a wide variety of juices and fresh fruits – frozen too. Guava. Banana. Kiwi. Pineapple. Apple. Watermelon. Papaya. Coconut. Strawberry. Blueberry. Lime. Grapefruit. And on and on.. Blend up your craving.

My only rule: no “margarita mix” allowed...

Fresh Squeezed Citrus Margarita
serves two

1 cup fresh squeezed orange juice
1 ripe banana, frozen
1 limes, squeezed + pinch of zest
½ cup frozen peaches OR mango
½ cup frozen pineapple
1 cup ice
2 teaspoon agave syrup (opt’l)
3 shots gold tequila (to make virgin, sub with more fruit juice)

Directions: Blend. Pour. Salt glass rims (optional) serve with a lime or orange slice garnish.

Frozen Drink Tip! Instead of plain water ice cubes, try coconut water ice cubes for added electrolytes + hunt of sweet flavor.

Serve alongside guacamole + salsa. A few recipes:

* Lemon Party Guacamole
* Pumpkin Seed Guacamole
* Zucchini Guacamole (less calories!)
* Salsa Verde + Salsa Rojo

Entree pairing recipes..

* Cashew Cheese + Kale Enchiladas Rojos
* Chipotle Tofu Soft Tacos / Fajitas
* Vegan Tacos
* Mexi-Chopp Salad

My Teal Kitties are Here!

July 30, 2012 by Kathy Patalsky 3 Comments

My Teal Cat Project teal kitties have arrived!..

The Teal Cat Project: I'm a fan.

I was giddy with excitement when I popped open the humble brown box from The Teal Cat Project this afternoon. My teal kitties had arrived and I was super excited to meet them. I found out about The Teal Cat Project a few months ago and fell in love with the concept...

About TCP: "..$25 to $35 gets you a unique and stylish teal cat. That money goes directly towards our affiliated kitty cat rescue programs. Each cat is upcycled with teal paint, and outfitted with a numbered tag for authenticity." - TCP website

The Who? I immediately recognized the amazing Isa Chandra Moskowitz in the "Who We Are" section of the website. A few other talented kitty lovers put this project into action: Anna Dorfman, Leigh Ellis and John McDevitt. Bravo team teal cat!

How to Help. You can get involved by purchasing teal cats (when a new litter comes out - since this past litter SOLD OUT very quickly, like all the litters have seemed to do - another reason why I was so excited to finally get my hands on a few cats.)

You can also purchase TCP tees - or simply make a donation to the cause.

Or even better - donate a kitty cat - mail in a kitty cat to be upcycled into a freshly painted teal kitty cat for upcoming litters.

"Buy a cat. Save a cat." - TCP

Learn more about this inspiring project on The Teal Cat Project website. Like them on Facebook.

And read my interview with Isa from my Veggie Girl Power Series.

My not-so-teal kitty cat rolling in a sunbeam-lit pile of snuggly clothes..

Cashew Cheese + Kale Enchiladas Rojas

July 29, 2012 by Kathy Patalsky 24 Comments

Fact: Enchiladas are usually better the second day. A la leftovers. Yes?

But I can attest that these Cashew Cheese + Kale Stuffed Enchiladas Rojas were pretty darn delicious on all three days that I enjoyed them for dinner.

This Mexican-fiesta recipe was a pivot off my Mexi-Chopp Salad. Add a side of homemade party guacamole and a pink Watermelon Frosty and your fiesta dinner is complete. Dive in mis amigos. Recipe ahead + my 6th-wedding-anniv wknd adventures!..

Alongside - Citrus Daiquiri..

Cashews + kale - minimalist filling..

First day of serving - the leftovers became even more moist + marinated..

6th-Wedding-Anniv-Weekend. Six years ago my life changed f-o-r-e-v-e-r when I stepped into a slinky satin wedding gown and walked down a sand-paved "beachside" aisle in Miami - a candy-colored sunset glowing on the horizon - a small scattered crowd of my closest friends and family looking on. Every day has been a sort of adventure since that moment. Marriage is been a life journey that I am proud to celebrate. Especially since I feel like meeting my husband was such a magical fluke accident that I stumbled into.

..The best things in my life have always seemed to happen so suddenly and out of the blue. To celebrate, last year we went to Vegas. This year we are living it up stay-cation style and enjoying the sunshine as much as possible. We kicked things off with a special spa day at The Peninsula Hotel in Beverly Hills. Completely fantastic.

After the spa we enjoyed some fresh summer air by walking the (tourist-crowded) streets of Bev Hills. I popped into M Cafe for a large Beet-Carrot-Ginger-Greens juice.

After some strolling we spontaneously decided to venture out to the Los Feliz / Silverlake neighborhood of LA. I rarely go there but was feeling adventurous to try something new. So we had a late lunch at La Flore vegan cafe.

La Flore. The cozy, tiny cafe has a very chill feel with rustic wooden tables and water served in shiny stainless steel glasses. The inside was much tinier than I imagined and I was reminded of the Natalie Portman story of when she dined here. I finally understood the fuss - because the inside dining area fits only a handful of small, closely clustered tables.

We decided to sit at one of the outdoor sidewalk tables and take in the gritty canyon hills and popping blue sky. Plus the distant view of Griffith Observatory + the Hollywood sign. The neighborhood reminds me of the lower east side meets Brooklyn - back in NYC. Walking the sidewalks you'll find an eclectic mix of hipster-y type people. The scene: cafes, thrift shops, coffee shops cluttered with cool kids hovering over their Mac laptops or iPhones and hillside scattered neighborhoods. I expected a Moo Shoes and Broome street Babycakes to be just around the corner. No such luck.

Eats at Flore. We shared a Fennel Grapefruit Raw Salad and a Club Sandwich - Side of potato salad. All vegan. The sandwich was super flavorful and so was the potato salad - which I'm normally not hugely into. But I found myself taking bites of it with complete delight. Mildly spicy, creamy and yet the potatoes still had a nice firm-enough texture. The tempeh bacon in the sandwich was perfectly seasoned - as was the tofu. And I was thrilled that they used white grapefruit in my salad as opposed to the everyday pink. Citrus + fennel salads are one of my fave items to find on a menu.

Sorry about the cell quality, but to give you a peek..

We finished up with soy cappuccinos at Intelligentsia Coffee down the street and headed home to collapse. Lovely Saturday!

But enough about me. Lets chat about YOUR DINNER. These enchiladas...

Earlier on last week I made these vegan enchiladas. Usually I get bored with leftovers by night three. But I thoroughly enjoyed all three nights of these blissful rojo bites. As stated above - enchiladas really do get better the next day as leftovers. The flavors infuse into the tortillas and everything becomes marinated with deliciousness.

Ingredients ready..

Choppin' some green chilies..

Light on sauce - I let those chilies and tomatoes and olives moisten things up..

Cashew Cheese:

Cashew Cheese Kale Enchiladas Rojas
makes one 9-10" round or square dish of enchiladas

Enchiladas:
1 pack of corn tortillas (I used sprouted corn)
1 can mild green chiles, chopped
2 ounces black olives, slices (1 small can)
1 tomato, diced
1 cup vegan red enchilada sauce (or make your own**)
1 ½ cups blanched kale
Cashew Cheese

**If you want to make your own enchilada sauce - I really like this Bonzai Aphrodite recipe.

Cashew Cheese:
1 cup cashews, soaked/drained/rinsed
1 teaspoon apple cider vinegar (or lemon juice)
¼ teaspoon chipotle powder (optional - for heat)
¼ teaspoon salt
a few dashes pepper
1 cup water (use only as much as you need to create desired consistency)
topping: chilled cashew cheese + freshly chopped cilantro

Directions:

1. Give yourself at lest 6 hours to soak your cashews before starting this recipe. Soak them in salted water - until tender.

2. Cashew Cheese: Drain your soaked cashews and rinse them in water. Add the drained/rinsed cashews to a Vitamix or food processor. Add the cider vinegar, a pinch of salt and pepper (optional chipotle powder) and a splash of water. Start the blender on low. Add in more splashes of water until the mixture is churning well. Allow to mix until smooth. Add in only as much water as you need to achieve a smooth hummus-style consistency. Taste test. Add in a pinch more salt and pepper if desired. Place in fridge to chill. Note: you will only use part of the cashew cheese to fill the enchiladas - the leftovers can be added chilled over top the hot enchiladas when you serve them. (Like a dairy-free sour cream).

3. Kale: Prep your kale by pulling leaves from the thick stems. Rinse the kale very well and plunge into very hot - almost boiling water. Quickly remove plunged kale (I use a straining basket) and submerge the kale into ice cold water. I simply fill a very large bowl with cold water and ice and submerge the strainer that contains the kale. Pull the kale and either spin or pat dry. Set aside.

4. Preheat oven to 375 degrees and start assembling your enchiladas: Add a generous scoop of cashew cheese + kale to each tortilla and roughly roll or fold and line up in your baking dish. I find that slightly warming the tortillas before filling makes then more pliable.

5. With your baking dish stuffed with tortillas you now can pour your red enchilada sauce right over top. The amount is variable - more sauce means moister enchiladas. Then I take all those chilies + olives + chopped tomato and cover the top as well. I used a very minimal amount of red sauce - you can use more if you'd like. I also omitted vegan cheese - but you can add some over top if you'd like. Lastly, I added some pepper and chipotle powder over top and done!

6. Bake at 375 for about 45 minutes - covered. Allow to cool about ten minutes before serving. Or even better - serve the next day! Yes these enchiladas are delish re-heated in the oven.

Serve: with an added dollop of chilled cashew cheese + chopped cilantro over top. Yay lots of freshly chopped cilantro.

My Mexi-Chopp Salad!

July 26, 2012 by Kathy Patalsky 18 Comments

My Mexi-Chopp Salad is a cross between a cube-infused Cobb Salad and a Mexican Tostada .. sans the fried tortilla shell. It is a sort of Mexican Chopped Salad. This fun recipe is a feast for your eyes as colorful components line up across a delicate bed of blanched green kale - tossed in a zesty lime-agave dressing.

Cubed delight.. Tender sweet cubes of sweet potato fall beside cubed avocado and smoky lime-chipotle tofu cubes. Creamy, olive-dotted, cashew "sour cream" finishes the row. The fiesta-inspired kale salad is brimming with healthy-delicious flavor (and nutrients!). My cheezy-tastic tagline for this dish: "This salad has some serious CUBE appeal." ha. ha. 🙂 ...

Craving Cubes:

served with fresh coconut water - yes please.

S U M M E R S A L A D S = L O V E them ... you too?

Yup, I'm LOVING summer salads. Check out this one I enjoyed at M Cafe in Beverly Hills - the Gado Gado - side of green juice..

Now, lets start the Mexi-Chopp chomping..

The foundation for any good salad: amazing greens. Blanched kale it is..

To Blanch: To plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved. Blanching also denatures enzymes that make food spoil as the first step in food preservation. -BusyCooks.com

Shopping List:

kale, one large bunch
firm tofu, one package
1 sweet potato
black olives, sliced (1 small can)
raw cashews
avocado (I used a Florida avocado)
chipotle spice
2 limes
agave syrup
salt and pepper
optional: salsa or hot sauce over top

Other Mexi-Chopp ingredient ideas..
jicama, plantains, jalapenos, cilantro, tomatoes, onion, mushrooms, and more..

Chipotle-Lime Tofu:

Cashew Sour Cream:

Ingredients:

Dive into this tasty Mexi-Chopp Rainbow!..

Before you dive into the recipe - a note.. the recipe may look long, but it is really easy to make - the complex part is the number of components - but the seasoning is very simple. Use the lime and chipotle spice + salt/pepper throughout to add flavor and you are good to go. And trust me, once you have this gorgeous salad in front of you, all the hard work will be rewarded at first bite!

Mexi-Chopp Salad
makes 2-3 salads

kale:
1 bunch kale, chopped/remove thick stems

dressing:
1 lime, juiced + pinch of zest
1 tablespoon favorite salad oil (I used walnut oil)
2 teaspoon agave syrup
dash of pepper
dash of chipotle powder
pinch of salt
¼ cup cilantro, finely chopped (optional)
for a thicker-style dressing add in 1 teaspoon of either tahini, cashew sour cream or Vegenaise
(you could also easily sub with your favorite store-bought dressing. A variety of flavors will work!)

sweet potato:
1 sweet potato, peeled
salt + pepper to taste
dash of chipotle powder

tofu:
12 ounces firm tofu, cubed
1 lime, juiced + zested
chipotle spice + garlic powder to taste (a nice sprinkle to coat one side of tofu cubes)
a few drops liquid smoke (optional)
salt + pepper to taste

cashew sour cream:
1 cup cashews, soaked/drained/rinsed
1 teaspoon apple cider vinegar (or lemon juice)
¼ teaspoon salt
a few dashes pepper
1 cup water (use only as much as you need to create desired consistency)

also:
½ cup avocado, diced and tossed in lime juice
¼ cup black olives, sliced
salsa or hot sauce (optional)

Directions:

1. Give yourself at lest 6 hours to soak your cashews before starting this recipe. Soak them in salted water - until tender.

2. Drain your soaked cashews and rinse them in water. Add the drained/rinsed cashews to a Vitamix or food processor. Add the cider vinegar, a pinch of salt and pepper and a splash of water. Start the blender on low. Add in more splashes of water until the mixture is churning well. Allow to mix until smooth. Add in only as much water as you need to achieve a smooth hummus-style consistency. Taste test. Add in a pinch more salt and pepper if desired. Place in fridge to chill.

3. Prep your kale by pulling leaves from the thick stems. Rinse the kale very well and plunge into very hot - almost boiling water. Quickly remove plunged kale (I use a straining basket) and submerge the kale into ice cold water. I simply fill a very large bowl with cold water and ice and submerge the strainer that contains the kale. Pull the kale and either spin or pat dry. Set aside.

4. Mix together your dressing. Set aside.

5. Peel sweet potato and dice. Add to large saute pan and fill with just enough water to cover the potatoes. Turn heat to high and bring to a bowl. Then reduce heat and simmer until the potatoes are tender but not mushy. Drain water and toss the potatoes in the seasoning (salt, pepper, chipotle powder) - the sweet potatoes are delicious on their own so do not need much seasoning. You could also toss them in a light drizzle of maple or agave syrup to enhance the natural sweetness. Set aside.

6. Heat a small pool of oil in a saute pan and add your tofu cubes. Quickly add a generous sprinkle of spices over top the tofu. Allow to cook until the bottom side has browned and caramelized the edges. Flip tofu and add a few more sprinkles of spice. When the tofu is just about ready, add in the lime juice and lime zest - turn heat off while you add the lime since it can sizzle quite a bit. Toss well. Turn heat back on and cook for an additional minute of two until all the lime juice has absorbed. Lastly, add in a few drops of optional liquid smoke. Tofu tips here.

7. Toss your kale in the salad dressing and arrange on plates. Line up the tofu, sweet potatoes, diced avocado and a few scoops of cashew sour cream. Add the olives and some additional pepper. Add some hot sauce or salsa for an extra spicy kick. Serve!

Craving more cubes salad bliss? Try these:
* The Vegan Cobb
* Cobb in a Jar
* Also try my Mexican Fiesta Salad
* Many more salads + Mexican recipes in my Vegan Recipe Index

And more Mexi-Chopp...

Yonanas! Treat Machine Recipes

July 26, 2012 by Kathy Patalsky Leave a Comment

This was fun. Really fun actually. Or should I say.. totally Yonanas.

I'm a hardcore Vitamix girl, and often make frozen banana shakes - so did I really need a (much buzzed about) Yonanas treat machine too?

Well when my friends at Dole Bananas asked me if I wanted to take a Yonanas machine for a spin and giveaway one machine to a lucky reader, I couldn't resist my curiosity. I had to indulge my long time love affair with all things soft serve.
Vegan fro-yo, eat your heart out..

Ahead, my Yonanas recipes - PB&J Swirl + Chocolate Swirl + enter to win!..

Yup. This decadent vegan soft serve is made using simple, healthy, frozen bananas..

PB&J Swirl made with peanut butter + raspberries..

The banana base is soy free. Dairy free. Pretty much fat free.

S p o o n D i v e ... into these delicious messes....

GIVEAWAY! Recipes below but first things first, enter to win - one winner. note: If the winner does not respond in 14 days I will choose a new winner. USA only.

What is Yonanas? It takes simple frozen bananas and swirls them into tasty soft serve. Can't wait? Buy Yonanas from Amazon.com.

I Love Bananas. Dole says bananas are "nature's original energy bar" -> Dole's website. Some awesome info on one of my fave foods - like this:

"Bananas provide healthful nutrients for every stage of life, such as vitamin B6 for development of neurotransmitters during growth and maintenance of normal brain function." - Dole Nutrition

R E C I P E S
1. PB&J Swirl
2. Chocolate Banana Swirl Almond Sundae

PB&J Swirl
2 frozen bananas
¾ cup frozen raspberries
1 teaspoon peanut butter

Directions: Add the first banana, then the peanut butter. Then the second banana. Then the raspberries. Push out soft serve. Note: I actually don't think you are "supposed" to add nuts or nut butter because it can make the mixture super thick and hard to press out. So I kinda broke the instruction guide rules. Oops. But I tried with soft peanut butter and it worked just fine. Use room temperature pb or slightly warm it in microwave to ease the churning.

I ate this creation for lunch.. totally worked..

Chocolate Banana Swirl Almond Sundae
2 frozen bananas
1 teaspoon raw cacao powder
swirl of soy whipped cream
drizzle of vegan chocolate sauce
1 tablespoon sliced almonds

Directions: Turn on the Yonanas machine and add one banana. Then add in the cocoa powder. Then add in the second banana. Press out. Add the toppings and serve.

Dive into this healthy treat. Guilt free. Totally breakfast, snack or lunch approved..

Yonanas Machine Tips:
* Allow your bananas to thaw a bit before churning into soft serve.
* Freeze your bananas when they are super ripe - the Yonanas folks calls the look "Cheetah Spots" on the peel.
* Use muscle power! You DO have to press pretty hard to extract all that frozen bananas deliciousness.
* Video on how to use the Yonanas machine here via Dole.com.

NOTE: Thanks to Dole for contributing the giveaway prize. This was not a sponsored post.

Get more of my favorite BANANA recipes:
* Almond Butter Banana Shake
* Sticky Banana Bread Quinoa Recipe
* Peanut Banana Bread Waffles
* Banana Cream Pie
* Banana Berry Smoothie

Shakes! Matcha or Cashew Ripple Strawberry. Weekend Ready.

July 20, 2012 by Kathy Patalsky 20 Comments

Cool, nice, frosty, cute Friday-type things are on my mind this sunny day as we head into the weekend. Watching (and photographing) my kitty cat roll and tumble in a glossy beam of sunlight spread out over the hardwood floor was just about as serious as my mood wanted to get this morning. So I think today's whimsical post should match my content and daydream drifting mood.

I hope you have some excellent weekend plans or at least something to catch your breath and make you pause to inhale the sunscreen, coconut butter, watermelon-scented bliss that is summertime.

To inspire a cool down of sorts, here is my latest frosty creation .. Cashew Ripple Strawberry Shake + another look at my favorite smoothie of right now. It's green. Can you guess it? You probably can since I won't shut up about it 🙂 .. Oh, and I'll share those kitty cat photos that delightfully distracted me all morning..

Pink or Green? Choose your shake to fuel your day..

Green matcha..

Or Pink Cashew Ripple (shown at top).

I always feel ready for anything when I start the day with my energizing Matcha Chia Shake. (It is my fave shake of right now).

Of course leaving behind this perfect little creature is ALWAYS hard. Wish cats liked sunny days out and about too.

AM Sunshine? Check.

Frosty Pink Shake? Check.

Velvet-y ripples of pink banana-berry frostiness swirling with a rich hint of cashew butter. That creamy nut butter gives this shake an extra dessert-y quality that I totally love. Any nut butter will work.

Cashew Ripple Strawberry Shake
vegan, serves 1-2

¾ - 1 cup soy milk, vanilla
½ cup strawberries, frozen
1 ½ bananas, frozen
1 heaping tablespoon creamy cashew butter, salted (or substitute with almond, peanut, sunflower seed or walnut butter)
optional: ¼ cup frozen watermelon cubes (my secret smoothie ingredient for frosty, light soy shakes)

note: you could switch out the strawberries for any pink or red frozen fruit (watermelon, cherry, raspberry).

Directions:

1. Add all ingredients to blender - except the cashew butter.
2. Blend from low to high until smooth.
3. When swirling, add the cashew butter. Reserve a small dollop to swirl into the shake after you pour into serving glass.

Serve chilled with a spoon...

And if you are in a more matcha-y mood .. like I ALWAYS am lately. Tr this Secret Ingredient Matcha Shake on for size..

Meatless Monday Round-Up + support!

July 20, 2012 by Kathy Patalsky 13 Comments

I know, I know. It is Friday. But I am posting next week's Meatless Monday Recipe Round-Up a tad early this week to convey my support for the movement - which this week has been ridiculously thrashed and bashed by the food bullies known as the USDA. And this week my MM round-up is super-sized..

Skinny Pineapple Milkshake..

"USDA Backs out of Meatless Monday Endorsement."

"Retracting a Plug for Meatless Mondays" - NY Times

"Why It Was Silly for the Beef Industry to Freak Out Over USDA’s “Meatless Monday” Newsletter" -Time

"Eat your vegetables. No, wait, don't. USDA publicly kowtows to Beef Association." - NRDC

..this week's news headlines were not all about the the Olympics, the Jacksons or even the vampire-ish scandal between KStew and RPatz. There was a bit of Meatless Monday dramaz in there too. Robsten can heal, but I'm not so sure about the lobbyist tainted USDA...

I learned of the news when I read a tweet from Kathy Freston saying: "This is what we are up against as we move towards @meatless.." -KF

My headline would read: "Beef Bullies."

I read the NY Times article (linked above) in complete disgust. This quote stood out..

"Among those who objected to the Agriculture Department’s apparent plug for vegetables was Representative Steve King, Republican of Iowa, who tweeted: “USDA HQ meatless Mondays!! At the Dept. of Agriculture? Heresy! I’m not grazing there. I will have the double rib-eye Mondays instead.” " -NY Times

But I'm over the negativity - and here to bring some positive vibes in the form of yummy, delicious vegan recipes to the MM movement.

Why do I back MM? Well even though I and many of you eat meatless + vegan every single day - I know there are also many of you that are still dabbling and experimenting with meatless and vegan meals. So while part of me doesn't really want the USDA telling me what I should or should not eat at all - the bigger part of me thinks that this retraction of support for such an honorable movement is absolutely, positively absurd.

But like I said - lets get positive. Spread these MM links and show your support. The recipes below are all meatless + vegan.

Featured Meatless Monday Recipe of the Week: My Mexi-Chopp Salad.

Meatless Monday Recipe Round-Up
1. My vegan recipe links from Babble.com's Family Kitchen
2. Highlights from blogger-submitted posts over at FindingVegan.com
3. Other Links to Love

My Vegan Babble.com Family Kitchen Recipes

1. Healthy Dessert: Healthy Makeover: Chocolate Frosty - with a secret ingredient
2. OMG Desserts: 25 OMG Vegan Desserts - this round-up was WAY too much fun to put together
3. Matcha Love: The Buzz on Matcha: 7 facts! (my obsession continues)
4. Chia Love: Chocolate Chia Seed Pudding + raspberries
5. I Love Beans!.. 15 Recipes to Power-Up with Beans
6. Easy Snack or Lunch: Speedy Taco Toast - super easy recipe for lunch or a snack!
7. Baked Bean Dish: Lime Fiesta Baked Butter Beans
8. More Dessert: Chocolate Coconut Vegan Fudge Bars - made using coconut oil
10. Vegan Ice Cream Party: 25 Flavors: Vegan Ice Cream Recipes from your fave bloggers.
11. Skinny Shake: Skinny Pineapple "Milkshake" - easy + delicious frosty fun
12. Yonanas Fun: Pina-Colada Soft Serve
Finding Vegan Highlights (from your fave bloggers on the web!)

*Want to have your vegan recipe link considered for these highlights? Submit it to FindingVegan.com today!*

1. Mango Lime Muffins topped with toasted coconut by That's So Vegan.
2. Vanilla Bean Cookies and Cream Ice Cream, coconut milk by Healthy Food For Living.
3. Coconut "Bacon" by Fettle Vegan
4. Triple Dose Chocolate Cookies by Bread Without Butter.
5. Mini Black Bean Sweet Potato Taco Bowls by Keepin' it Kind
6. Stuffed Avocados by The Simple Vegenista
7. Spicy Buffalo Cauliflower "Wings" by PETA
8. Bouquet Popsicles by Family Fresh Cooking
9. Banana Bread Smoothie by Healthful Pursuit
10. Quinoa Basil Bean Burgers by Spa Bettie
11. Mac N Cheese with broccoli and peas by Vegalicious
12. Chocolate Avocado No-Milkshake by j3nn
13. Vegan S'mores Donuts by Boy and the Rabbit
14. Cashew Cream Stuffed Strawberries by Namely Marly
15. Yogurt Cake with Lemon + Blueberries by Liz Lemon Nights

And check out the all new FV blog for site updates!

Other links I love this week..

* Soy-Wasabi Spread from Martha Stewart
* BBQ Tempeh Sandwiches with slaw via The Kind Life + PETA
* 21 Foolproof Vegan Recipe Substitutions via Greatist.com
* The Perfect Guacamole via The Kitchn
* Onion and Poppy Seed Bialys vis Saveur (reminds me of NYC!)
* Coconut Rice Pudding via Saveur
* Black Bean Vegan Mini Burgers via Ellen's site via Warner Brothers
* Spring Rolls with carrot ginger dipping sauce by Martha Stewart
* Cafe Green Salad via Food Network - by Melissa d'Arabian
* Oatmeal Cookies via PCRM

That's a Wrap! Peach Basil Avocado Balsamic + Green Cashew Banana.

July 19, 2012 by Kathy Patalsky 29 Comments

Summer infuses my menu with seasonal favorites. Two of them: peaches and wraps...

These summer wraps (two recipes to share) started as snacks. The first: Peach Basil Avocado Skewers with a tangy sweet balsamic dressing. The second, a simple spread of avocado, banana, cashew butter and crackers.

But the extra large spinach-speckled sandwich wraps in my fridge were just begging to be stuffed, so I turned snack time into wrap time. The summer-y sweet lunchtime-approved results ahead...

Skewers..

Wrap..

..wrap or skewers, both versions sing with summer flavor..

Wrap #1 is filled with intense flavors. Sassy, sweet, acidic peaches combine with creamy, mellow, velvet-y avocados and sweet fragrant basil - all swirled in a tangy balsamic dressing.

But really, it started with basil. I had some.

And we all know that basil is best when fresh and fragrant. I wanted to make snack skewers using the basil .. I guess you could call it my creative vegan interpretation of a skewered caprese salad perhaps.

I grabbed a summer peach, ripe avocado and started slicing. Basil + Peaches = delish. Add in creamy rich avocado and rich balsamic dressing or dip and you have a skewer worthy of any casual snack time yet snazzy enough to serve as a fancy party appetizer.

Wrap #2 is is a bit more unusual, more on it below..

But first up, my divine peach wrap! Loved this and will make it again for sure.

Skewers -> wrap

Wrap #1 Peach Basil Avocado Balsamic Wrap or Skewers

1 extra large wrap or use skewers to serve!
1 small peach, sliced
½ avocado, sliced
handful of fresh basil leaves, shredded or chopped
balsamic dressing (below)
splash of lemon juice (optional)
additional greens/veggies/salad (optional)

balsamic dressing:
2 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar (thick /aged is my favorite)
pinch of salt
pinch of fine black pepper
1 teaspoon Dijon mustard AND/OR 1 tablespoon chopped onion (for added flavor depth)
optional: chopped herbs or additional spices

Directions:

1. Prep your peaches and avocado - toss together with an optional splash of lemon or orange juice. set aside.
2. Blend your dressing in a food processor or blender or mini chop blender. You can also double or triple the recipe and save some dressing for later - store in the fridge.
3. Warm wrap on stove top. I use a gas burner and simply heat the wrap over an open flame for about 5-10 seconds on each side. Be careful using this method! Make sure the wrap doesn't catch on fire. A few charred bubbly edges is OK and tasty. You can also warm in the microwave or oven.
4. Toss your peaches, basil and avocado with a splash of dressing. Fill wrap. Add another drizzle of dressing if desired. But just a little goes a long way! Also add any additional veggies for a heartier salad-style wrap. (You may have leftover dressing fyi).
5. Roll wrap. Allow wrap to cool and "set" before slicing or it has a tendency to fall apart a bit due to the slick contents. ... A handful of fluffy greens stuffed into the wrap would probably remedy this problem I had.

#2.. This next recipe is a wrap I whipped up one day when I was in a hurry to get out the door yet needed something 1) to fuel me for a long busy day, 2) something the tasted yummy and 3) something that wouldn't leave my stomach growling in an hour.

Nut butter is always a favorite go-to ingredient for me to satisfy those requirements. And bananas are a divine ingredient companion for nut butters. But I was feeling creative and wanted something green in this wrap as well.

Greens + Nut Butter.. I had a flashback to when my friend Gena (ChoosingRaw) made a spinach + almond butter + banana wrap (she called it Banana Sushi) in one of our videos last summer. (Links below recipes).

I never really think to combine greens and nut butter, especially something green and creamy like avocado - but I gave it a shot anyways.

It was delicious! Next time I would actually add more greens! Chopped romaine, chopped green cabbage or crunchy shredded carrots or diced celery to be exact. This wrap was very good - flavorful - (and very filling - I only ate one half) but I do think it needed some extra crunch to lighten the flavor and denseness of the ingredients. So I added that option in the recipe and will do that next time.

Wrap #2 Green Banana Cashew

½ avocado, sliced
1 small banana, sliced
2 tablespoon cashew nut butter (peanut, almond and sunflower butters also work)
salt/pepper - a few dashes
chili powder (for heat - optional)
drizzle of agave syrup (optional)
added crunchy greens/veggies (optional - advised!)

Directions:

1. Prep ingredients. Set aside.
2. Heat, fill and fold wraps as described in wrap #1 recipe.
3. Slice and serve!

Enjoy!..

See also:
* How to wrap a wrap (part of summer recipes)
* Gena's Banana Almond Butter Spinach Wrap (part of back to school video series)
*Also check out Gena's Banana Sushi recipe (similar - wrapped in Collard greens!)

Peach Pie Oatmeal After a Busy LA Weekend.

July 16, 2012 by Kathy Patalsky 17 Comments

It was a foggy morning, as I slowly savored my warm and rustic Peach Pie Oatmeal. Amber-colored maple syrup drizzled over top rustic rolled oats - mingling with silky plump chia seeds, sweet banana slices and a mountain of cinnamon-and-citrus tossed farmer's market peaches and nectarines. Vanilla accents and creamy soy milk circling the edges of the bowl. This was the perfect Monday morning escape to start a happy, calm day after a crazy busy weekend of showing my in-laws around LA.

Matching my mood, as I finished my peach pie oats, the dusty sky suddenly made way for brilliant stemming streaks of clear morning sunshine. And the puffy grey "beach clouds" (as I heard the weather man once call them) rolled away to make room for a sea of cornflower blue sky.

Peach pie oats, a blue sky Monday and my tour-guide-Kathy weekend..

Peach Pie Oatmeal .. almost better than the dessert version. almost.

Love me some oats .. especially after my busy weekend...

"Hello, my name is Kathy and I will be your tour guide!" It is not easy playing tour guide. But as they say, 'someone's gotta do it!' LA is not the most tourist-friendly town (navigation-wise) because you literally have to drive everywhere you go. And if you don't know the 405 from the 101 and you only know about Santa Monica Blvd from the Sheryl Crow song .. and have no clue what WeHo and The 'Bu are (short for West Hollywood and Malibu) .. you may suddenly find yourself on a double-decker bus, surrounded by tourists, listening to a cranky tour guide describe how Rodeo Drive is NOT pronounced Ro-dee-O.

True, touristy things can be fun (I actually loved checking out the hand prints at Sid Grauman's Chinese Theatre - some celeb's prints like Shirley Temple date back to the 30's! The first print ever was Norma Talmadge in 1926). But even when hitting classic LA tour spots, it is much nicer to get a personal 'insiders guide' introduction to this thirty mile zone known as la la land. And since I have lived in Cali much longer than my husband, Kathy tour guide it was.

We took them everywhere... Rodeo, Santa Monica, drive up the coast to Malibu, The Grove, 3rd Street Prom, SM Pier, West Hollywood, Hollywood, Chinese Theater, Century City, Hollywood Sign and Sunset Strip cruising. I am tired just thinking about it! But it was a blast.

LA Touring...

I was playing it cool at first, but eventually gave in to the Hollywood fun..

And my fave must-see LA spot ... THE BEACH.

And then there was the dining..

I managed to squeeze in stops to M Cafe, Real Food Daily, Urth Caffe and Veggie Grill. They were shocked that the M Cafe BLT was vegan + they loved those crispy fries. Who wouldn't? And they loved RFD's blueberry coffee cake muffin. And though they were reluctant to try Veggie Grill's "fake chicken" (since they love the real thing) .. they finally gave in and were impressed. (Which didn't surprise me at all).

At Urth Caffe we dined amidst the outdoor glow of the heaters - I guzzled a giant 'bowl-looking mug' of my fave mint matcha latte alongside a vegan sprout sandwich with a mixed green salad. We also had a lovely brunch at Le Pain Quotidien and the fine dining highlight was Scarpetta Beverly Hills...

Scarpetta. Big thanks to Leslie .. @VeggieDreamGirl for tipping me off to Scarpetta's vegetarian menu with vegan options galore. OMG it was amazing. I had the Herbed Green Salad with shaved fennel and lemon vinaigrette. Then as my entree I had the most amazing mixed wild mushrooms with mustard seed and tarragon. Plus Caramelized Fennel with concentrated tomatoes and oil cured olives. And a dreamy soy latte after dinner. I was wildly impressed. I will be back there for sure!!

My cell phone snapped menu..

Before Scarpetta. Was loving my light mesh Anthro dress..

And M Cafe lunch yummies. Vegan Club Sandwich + fries to share. Juices for all.

So today I'm feeling quiet, tired, calm, satisfied. Ready for a fresh new week of delicious vegan eating, blogging, photographing and yes, more of that California sunshine too.

And so my salvation this Monday morning.. Peach Pie Oatmeal. Perfection. I switched up my usual fave - steel cut oats - for super easy/fast rolled oats. Pop them in the microwave with some water and salt and they cook up fluffy and thick in a flash. The chia seeds + soy milk make this velvet-y, rustic texture I love. Chopped pecans or walnuts would be a very nice addition as well.

Peach Pie Oatmeal
vegan, serves one

Oatmeal:
¾ cup rolled oats
1 ½ cups water
¼ teaspoon salt
a few dashes cinnamon or nutmeg
a few drops vanilla extract

toppings:
1 cup peaches + nectarines, diced (tossed in 2 tablespoon orange juice + cinnamon)
¼ banana, sliced
1 teaspoon chia seeds
¼ teaspoon cinnamon
½ - ¾ cup soy milk (add more as desired)
optional:
1-2 tablespoon maple or agave syrup (optional)
dollop of vegan butter (for that buttery peach pie accent)
2 tablespoon pecans or walnuts, chopped

Nutrition Facts: Calories: 425 kcal, Fat: 9g, Carbs: 72g, Protein: 17g
Good source of calcium, iron and vitamins A and C.

Directions:

1. Make oatmeal by heating oats, salt, vanilla extract, dash of cinnamon and water - use stove top or microwave. Head until water is absorbed and oats are fluffy and sturdy. I like my oats on the dry side so that I can add in plentiful amounts of soy milk to soften them up.

2. Dice peaches and nectarines and toss in a dash of cinnamon and the orange juice. Set aside.

3. Add oats, a splash of milk, chia seeds and more cinnamon to serving bowl. Stir gently and add fruit over top. Add more dashes of cinnamon.

4. Drizzle sweetener over top. Add additional soy milk and toppings as desired. Serve warm.

Enjoy!

And if you want REAL vegan peach pie. Check out this recipe + video.

Company Cookies.

July 13, 2012 by Kathy Patalsky 18 Comments

These moist and chewy Cinnamon Spice Orange Zest Company Cookies are quite a treat for you and your guests. Plus baking these cheerful cookies makes the whole house smell like a cozy, warm hug. Expecting summer guests or simply want to make your house ooze with comfort? Make these cookies and show everyone who nibbles them that you are glad they came...

Cozy Home Cookies. Breathe in vanilla, citrus, cinnamon, clove and ginger. Dreamy, sweet and comforting. These cookies kind of melt in your mouth. Perfect with tea or coffee. Mine are gluten-free - but you can play around with subbing with your favorite flour.

I'm expecting company this weekend. Did you guess? Why else would I bake cookies in the middle of a summer "heatwave" - and even more extreme - reach to the back of my spice shelf and pull out the cinnamon and pumpkin pie spices. But these cookies deliver! They give me something cozy and cheerful to offer guests - and bonus.. They saturate my place with the aroma of home. Spice. And cookies.

And that divine scent of spices, vanilla and citrus hopefully creates some cozy-home appeal...

Cozy atmosphere accomplished .. kicked up paws...

Smells Like Home. My mom was a real estate agent when I was growing up. Once in a while I'd tag along with her to Sunday open houses. I'd watch her arrange the cheese and cracker platter, set up a stack of business cards and house flyers, dust the crevices of each bookshelf, adjust the lighting and schlep those heavy "Open House" signs all the way down the street to the corner where cars would hopefully drive by and follow the arrows to check out her listing.

California real estate in the nineties may not have been as splashy as BravoTV's Million Dollar Listing (love that show) .. but hey, the market was way better so I guess she didn't need all the glitzy bells and whistles anyways.

But my mom did have a few secrets up her sleeve to make her a top selling agent in coastal Northern Cali (Santa Cruz) where I grew up.

Secret #1. As I quietly followed my mom around with wide eyes, watching her prep for brokers, agents and buyers I'd watch little curious tricks. My favorite memory is when I spotted her pulling out a fresh bottle of vanilla extract. Baking cookies mom? Nope.

She tore off the cap and dumped about half the bottle in a pot - plus a few cups of water. She turned on the stove burner and let the liquid simmer for about a half hour. Letting the vanilla-y steam waft through the house like the ghost of freshly baked cookies past. Heaven. The aroma was heaven.

I must have looked at her crazily because I remember her explaining that this trick made the whole house smell like freshly baked cookies. Like home. Like cozy. Like "I want to buy this vanilla-scented dream house!"

Good trick. I still use it to this day if I need to made a room smell cozy (and don't have the time, space or tools to bake cookies) .. of course being me, I'd always rather just bake cookies...

Freshly baked cookies, piled high on a platter..

Watch them disappear..

Company Cookies: Orange Spice
vegan, makes 12-17 cookies depending on size

1 ½ cups white gluten free flour (I used Bob's Red Mill Sweet Sorghum flour)
*substitute with your favorite flour of desired .. wheat, spelt ..
*if using non-gluten free (heartier) flours you may want to add a splash more liquid.
¾ cup organic sugar (I used Florida Crystals)
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice (or sub with ginger powder)
1 teaspoon vanilla extract
2 tablespoon safflower oil (veg oil)
3 tablespoon water + 2 teaspoon flax seeds
½ cup soy milk
1 teaspoon orange zest + extra pinches for tops of cookies as desired

½ cup sugar for rolling the cookie dough balls in

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.

2. Combine flour, baking powder, spices, salt.

3. Soak flax seeds in water for a few minute - until gel forms a bit. Add in the soy milk. Add this milk + flax + water mixture to a high speed blender or food processor. Blend from low to high until the seeds become ground up and smashed. The liquid should be slightly gel-ish. (note: you can skip this step if you'd like - I added it because sometimes my guests don't like whole flax seeds showing up in their cookies.)

4. Pour the oil, flax mixture + the vanilla extract and sugar into the dry mixture. Fold until smooth. Fold in the orange zest - or add zest in pinches over top cookie dough balls if you'd prefer.

5. Place dough in the freezer for at least ten minutes - this step is optional but will allow you to form more perfect balls of dough for "prettier" cookies.

6. Scoop dough and shape into balls - roll the balls generously in your dry sugar mixture.

7. Bake at 375 for about 15 minutes - or until edges begin to crimp and brown. These cookies will firm up quite a bit as they cool. They become chewy yet stay moist.

Cool. Serve on a pretty platter for your guests. Accent cinnamon sticks are a nice touch.

Lets see that drowsy kitty again..

Sweet Potatoes. Baked. Stuffed. Over-Stuffed.

July 11, 2012 by Kathy Patalsky 42 Comments

Sweet potatoes are pure bliss to me. Straight from the oven - all steamy, sticky and sweet - I'll gladly eat them as simple as can be.

Glam it Up. However, a plain sweet potato doesn't really count as a "meal" - so it usually gets served alongside other meal-type things like leafy salads, hearty veggies, tempeh, tofu, beans, grains. But what if instead of giving it side dish status, we made the potato the centerpiece of mealtime?..

Time to give the luscious baked sweet potato the treatment it deserves..

Sweet Potatoes. Baked. Stuffed. And over-stuffed.

Two recipes for you: Skinny Style. And Fully Loaded Style. So pop a sweet potato in the oven and stuff it in a flash!..

The canvas..

..and my edible art..

Tender kale salad, shiitake mushroom quinoa, spicy vegan refried beans, chipotle sauce and chopped chives - stuff this potato..

Any shape will work..

Stuffing or Re-Stuffing a Sweet Potato? Many "stuffed" or "loaded" sweet potato recipes I have seen online call for scooping and re-stuffing the potato flesh (usually after mashing it with some seasonings and accent ingredients or spices). Yummy, yes, but I prefer a more minimalist route.

To me, scooping and re-stuffing them seems unnecessary when that flesh is so darn delish all on its own. So instead, I have chosen to crack those golden babies open and simply load 'em up! No scooping, mashing and re-loading required.

Two recipes for you today:

1) Simple Stuffed. Skinny Style.
2) Over-Stuffed. Fully Loaded.

Simple Stuffed. Skinny Style..

Over-Stuffed...

Stuffings.. Today I used (among other fillings)..

Shiitake Mushroom Quinoa (quinoa + sauteed mushrooms):

Kale Salad (recipe below):

But really, you can stuff sweet potatoes with a very wide array of toppings..

Topping ideas:

* grains (quinoa, brown rice, barley, couscous..)
* beans (hummus, re-fried beans, whole beans..)
* chopped veggies
* seeds (hemp, sunflower, chia..)
* salsa
* salads
* plain soy yogurt or vegan sour cream
* dressings/dips/sauces galore (BBQ, vegan chipotle mayo..)
* Slaws, sauerkraut
* Tempeh bacon bits

And on and on..

Recipe One: Simple Stuffed. Skinny Style.

1 sweet potato, oven-baked/slit down middle
¾ cup plain soy yogurt
⅓ cup tomatoes, diced
sprinkle of chopped cilantro
chopped chives
a few dashes of chipotle spice
salt/pepper to taste

The simple-stuffed result..

Recipe Two: Over-Stuffed. Fully Loaded.

1 sweet potato, oven-baked/slit down middle
½ cup vegan refried beans (spicy flavor for me)
⅓ cup mushroom quinoa (basic quinoa tossed with sauteed shiitake mushrooms + optional nutritional yeast)
¼ cup marinated kale salad (recipe below)
2 tablespoon vegan chipotle sweet potato sauce (recipe below)
chopped chives
pepper to taste

Directions for stuffing potatoes: Simply pile on the toppings! Sticky or heavy items are best layered first. For the loaded potato I did beans, quinoa, salad, dressing, chives/pepper on top.

Kale Salad
2 cups kale, chopped
1 tomato, diced
2 tablespoon sliced almonds
2 scallions, chopped
tossed in Miso Dressing - recipe in this post

Chipotle Sweet Potato Sauce
1 tablespoon baked sweet potato (scoop from potato)
1 tablespoon vegan mayo (Vegenaise)
a few dashes chipotle powder
1 teaspoon maple or agave syrup
(thin out with a splash of liquid if desired - water, vinegar, oil works)

Dive into sweet potato comfort food..

Meatless Monday Recipe Round-Up 7/9

July 9, 2012 by Kathy Patalsky 5 Comments

Today's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include .. 'wacky' banana hot dogs, a strawberry split, easy kale sweet potato soup, banana split-dillas and more. Start today and keep meatless going all week long!..

Yay! Meatless Monday round-ups are back. I took a few weeks off (for the book) but back to posting round-ups from my Babble.com posts!..

Meatless Monday Recipe Round-Up - 7/9/12

* Strawberry Split Dessert Sundae
Who says bananas get to have all the fun? With so many seasonal strawberries right now, trade in your banana split for a strawberry split!

* Sweet Potato Kale Soup
And easy sweet potato soup accented with tender green kale!

* Banana Hot Dogs
This wacky idea gives you something yummy to do with any extra hot dog buns you may have this summer. Hot dog buns are the perfect fit for a banana. Add nut butter, fruit or whatever creative toppings you'd like!

* 2 ingredient Creamy Broccoli
Broccoli is nutritious and delicious. Rich in calcium, fiber, vitamins A, C and K, potassium and manganese - this is a super easy recipe to turn steamed or sauteed broccoli into a creamy, flavorful side dish in seconds!

* 5 Go-to Vegan Food Products for Kids
My sister recently confessed to me that she is trying to give a more meatless diet a chance for her family and two young kids. But then she said that she "still had chicken nuggets in the freezer.." I told her about Gardein and she had never even heard of it! So this list is for her - and anyone else looking to veganize a few popular go-to kid food products.

* Banana Split-dillas
Turn lunch into a healthy banana split-fest! Using sprouted grain tortillas, fresh fruit, soy yogurt, nut butter and maybe a tiny swirl of soy whip - just for fun.

* Sweet Potato Burgers with Avocado
My Meatless Monday favorite!..

Catch up on Healthy. Happy. Life. (recent recipes)

* Strawberry Avocado Pink Heart Salad

* Kale Avocado Chipotle Miso-Dipped Tempeh Salad + Wraps

* Sweet Potato Rice with Tofu

* Sweet Peach Balsamic Arugula Summer Salad

* Secret Ingredient Matcha Shake

* Gluten Free Matcha Banana Morning Muffins

* Happy Summer Recipe Round-Up

* Peanut Butter Banana Oat Pancakes + maple syrup drizzle

* Summer Bruschettas: Lime Citrus Peach and Balsamic Tomato

Finding Vegan Updates! Have you checkout the NEW look of my site FindingVegan.com? The post page now has easy share options, blogger gallery access, "heart" stats and more!! -> More inspiration: Find vegan... FindingVegan.com

About my Meatless Monday round-ups: Every other week (or so) I link to my recent posts over at Babble.com so that you don't miss out on any of my recipes. These round-ups are a great way to find inspiration for a Meatless Monday.

Browse my HHL Recipe Index for many more vegan, meatless recipes!

For more "get healthy" inspiration check out this year's Veggie Girl Power Series. And catch-up on past interviews here: 2009 and 2010 and 2009 quotes.

Strawberries + Avocado: Pink Heart Salad.

July 7, 2012 by Kathy Patalsky Leave a Comment

I recently fell in love with the combination of avocado and strawberries. These two popular ingredients - easy to enjoy on their own - pair quite deliciously together. The bright, perky-sweet flavor of juicy berries bouncing off the cool, tender, oily flesh of the green avocado. I have paired the two in pitas, over top garlic hummus-spread toast, and over top salads. Today I feature them in a salad I obviously really LOVE...

LOVEing Avocado + Strawberries..

Pink Heart. And to showcase the simple beauty of this pairing, I dolled up a salad. This Pink Heart Salad combines berries + cado, over top a fluffy bed of bright pink-toned Micro Red Amaranth. A simple, light, sweet lemon dressing over top, accents of red onion and tomato.

Micro Greens. So soft, silky and perky with flavor - I often crave micro greens. They not only make a dish very visually appealing, but they are loaded with nutrients. I buy mine from Whole Foods or TJs. If you don't have micro greens - a great PINK sub would be grated beets, shredded red cabbage or grated radishes!

I used Micro Arugula in my tofu-topped Spring is in the Air Salad.

Some info from MicroSalad.com: "Micro greens are edible plants that originate from the seeds of herbs, vegetables and other plants. Unlike sprouts, micro greens deliver a wide range of powerful, developed flavors. The concentrated vitamins, nutrients and proteins packed into these tiny plants make them a perfect addition to any healthy diet."

I usually use them as an accent ingredient, but this heart-shaped salad was a fun creation using the power of pink.

So give strawberries + avocado a try! You can try the combo in this recipe, or slice over top your fave salad or open-faced sandwich recipe.

Pink Heart Salad: Strawberries + Avocado
makes 2 salads

2-4 organic strawberries, sliced
½ avocado, sliced
1 cup red amaranth micro greens (or another veggie base)
¼ cup tomato, diced
¼ cup red onion, sliced
optional: for a heartier salad add this salad over top another layer of greens - arugula or spinach would be nice.

simple sweet citrus dressing:
1 tablespoon lemon juice
2 teaspoon agave syrup
1 teaspoon grape seed oil
black pepper + salt to taste

Arrange: Add a bed of micro greens. Then the avocado and berries. Add the tomato and red onion as accents around the plate. Drizzle everything with dressing and additional pepper.

Kale Avocado Wraps w/ Spicy Miso-Dipped Tempeh.

July 2, 2012 by Kathy Patalsky 58 Comments

This recipe post is like a 3-in-1 bonanza of deliciousness. First up, my raw kale salad + easy white miso dressing. Then my miso-dipped chipotle tempeh logs, Then finally, my recipe for Tempeh-Kale-Avocado Wraps - which merges all the vegan yum into one bite. I used sprouted grain tortillas - which were surprisingly easy to handle even though they were not my usual extra large wrap size - warming them makes them pliable and easy to shape and seal.

This feast was our make-ahead Sunday dinner and even my husband who usually prefers more 'crunchy' style salads - was loving the chilled, marinated raw kale. And the chipotle-spicy tempeh wraps were hearty yet light - perfect for summertime eating.

The best part is that I was able to make this meal in advance (Sunday morning) - so dinner was as easy as pulling dishes from the fridge! The kale salad + tempeh would also be delish in a jar. Yup, it has been a while since I have posted a tempeh wrap (one of my fave things) here we go. Get my recipes!..

Salad style - pre-wrapped version..

Or wrap things up..

OK, so we have a lot of recipe ground to cover in this post so there won't be much personal chatter here today. If you want a more leisurely stroll through my thoughts - check out my whirlwind travel post and my "Dulles" travel reflection. But today, it it all about these fabulous summer-approved slew of recipes!..

Miso-Dipped..

Cool-water plunged kale..

Into the warmed wrap it all goes..

Or enjoy it salad style..

Sprouted Grain Organic Tortillas. Just warm, fill and fold...

My inspiration came from a craving for white miso, raw kale and a hint of chipotle spice.

Shopping list (you probably already have some of these..):

* one bunch kale
* white miso paste
* apple cider vinegar
* agave syrup or maple syrup
* chipotle powder
* tortilla wraps (try sprouted grain!)
* tempeh
* avocado + tomato + red onion
* healthy fat oil (optional)

The Recipes:

1) Miso Dressing
2) Miso-Dipped Chipotle Tempeh Logs
3) Raw Kale Salad
4) The Wrap (or you can do a tortilla-less version and serve in a bowl)

Let us get to it! (ps I hope you are all having a great July so far! And I hope you heat-wave folks are chugging plenty of watermelon frosties.)

Recipe 1: Easy White Miso Dressing

3 tablespoon white miso paste (fridge section - tub)
3 tablespoon apple cider vinegar
2 tablespoon agave or maple syrup (I like to use 1 tablespoon of each)
a few dashes black pepper
1-2 tablespoon your favorite healthy-fat oil (light version: sub added oil with water!)
(optional) 1 teaspoon tahini (adds a nutty flavor and added richness)

Directions: Briskly stir until smooth. This dressing will be used for the salad and for the tempeh. Note that miso paste is quite salty and that is

Recipe 2: Miso-Dipped Tempeh Logs

1 package tempeh, sliced into 8 logs.
tiny drizzle of oil for saute pan
chipotle powder
black pepper
Miso Dressing (recipe above)
(optionsl: try a few drops vegan liquid smoke too!)

Directions:

1. Heat the oil in your saute pan.
2. Dip about half the tempeh log into miso dressing - it should coat it nicely. (If your dressing is too thin, try adding in another spoonful of miso paste)
3. Lay dipped tampeh logs on hot pan - then sprinkle each log with a few dashes of chipotle powder and black pepper - allow logs to cook for about a minute on each side - or until all sides are caramelized and browned. Do not overly-blacken tempeh as this will burnt he delicate flavors.
4. Remove from pan - transfer to plate and set aside to cool for use in wraps or salads.

Recipe 3: Raw Kale Salad

1 bunch kale (I used purple kale)
2-3 tablespoon white miso dressing (above)
½ cup red onion, thinly sliced

toppers:
1 tomato, diced or thinly sliced
avocado, thinly sliced or diced

Directions:

1. Remove kale leaves from thick stems and chop into small pieces.
2. Wash kale well. My process: I rinse the kale in warm-hot water. Then immedietly rinse in very cold water + a cup of ice cubes. Then I drain the water and sither spin the leaves dry or pat with a paper towel.
3. Transfer washed/dried kale to large bowl and toss with the dressing and onions. You can add in other fridge-friendly veggies like carrots, cucumber, celery, radishes and many more.
4. Fold in tomatoes and avocado or add as toppings later.
Use salad in wraps, serve or store covered int he fridge until ready to serve. Note: if storing kale salad in the fridge you want to use a minimal amount of dressing so that you do not make the texture soggy. About 1-2 tablespoon should be enough to lightly wet your kale leaves.

Now lets put it all together!...

Recipe 4: Full Service Wrap or Salad

Wraps (per large wrap):
½ cup kale salad
2-3 slices avocado
1-3 slices tomato
1-2 tempeh logs
1 sprouted grain tortilla wrap (or another variety)

Wrap and serve or store in the fridge until ready to serve. You can serve stored wraps chilled or warm in the oven before serving.

If making salad: add same ingredients to bowl instead of tortillas (add more for larger salads!)

Enjoy!!!

More pics...

oh kale, I love you..

miso-dipped logs - delicious eaten on their own too!..

Serve a hungry family for a vegan wrap feast..

Summer Comfort Food Recipes + Whirlwind Travel.

June 27, 2012 by Kathy Patalsky 11 Comments

How fitting that I post a few summer-perfect, comfort food recipes like my Sweet Potato Rice and Balsamic Peach Avo-Arugula Salad amidst a work+play whirlwind trip - I'm coated in jetlag and busy day fatigue, as I type.

..Right now, all I really want to do is close my computer - and exit the trenches of manuscript editing - pull on some PJs, grab a bowl of comfort food and sink into a book on my iPad or even an evening of mindless TV - husband and kitty cat by my side. Then slowly let a cool window breeze waft over my face as I surrender to the woozy intoxication of dreamland. Sigh. But I'm glad to procrastinate a little and write this post. Get my recipes and my red eye travel reflection ahead..

Travel reflections + dinner date + summer comfort food .. my kind of post..

(pardon the poor lighting + cell pic) .. Travel highlight .. meeting up with my blogger BFF Gena - choosing raw - Gena and I seem to always end up at Le Pain Quotidien. This time with twin watermelon coolers + lentil salads..

(my red eye travel reflection below the recipes..)

Sweet Potato Rice. Perfect for summer because I love it chilled! Warm is yum too.

Cozy up. first two recipes...

Sweet Potato Rice. I am addicted to these little containers of "Pumpin Rice" I find at Whole Foods (I've only seen them in the LA area.) The ingredients look pretty simple - pumpkin, brown rice, maple syrup, salt, garlic, grilled tofu. So I decided to try a homemade spin on this dish using sweet potatoes and steamed tofu..

Sweet Potato Rice with Tofu

1 medium sweet potato, oven-baked and cubed
3 cups cooked brown rice, short grain
½ teaspoon garlic powder
1-3 tablespoon maple syrup
1 cup firm tofu, cubed (baked, sauteed, steamed or grilled)
salt/pepper to taste

top with chopped nuts or hemp seeds if desired (optional)

Directions: Once preparing all the components the assembly is pretty simple. Fold the garlic powder and maple syrup into the rice. Fold in half the sweet potato cubes so that they mash into the rice - turning it a sticky gold color. Then gently fold in the tofu and remaining cubes - salt and pepper to taste. Easy.

And easy to modify.. add in flavors and accents like Cajun spice, chopped onions, garlic hummus (for extra creamy rice), nutritional yeast, tahini, chopped kale and more. Really awesome for a easy make-ahead meal. Serve warm or cold.

This farmer's market inspired salad kind of invented itself. Summer peaches, aged balsamic...

Balsamic Peach Avo-Arugula Salad

6 cups arugula (big bowl)
1 large peach, sliced
1 avocado, sliced
2-3 tablespoon balsamic, drizzled
Walnut oil - drizzled to taste (or another oil - optional)
scattered rings of sweet onion
handful raw pistachios
spicy seasoned salt+pepper

Assemble, toss and serve! I have made this salad several times this summer. It tastes AMAZING paired with BBQ (sauce) -slathered tofu or tempeh .. FYI.

Travel Reflection.

I think everyone needs a whirlwind trip once in a while. To allow us to reflect on our place in this world (both geographically and soulfully speaking). They give us a little shake up, in the way we perceive our surroundings. Coming "home" after a journey can make the light change. Everyday things appear new and strange for the first few moments of your arrival. And analysis of your emotions likely follows. Sometimes you appreciate your everyday surroundings - and people - and pets - a little more. And sometimes you can be awakened to realize that you need a change.

DULLES. I had optimistically booked my red eye flight. Bound east to DC. But after five gray hours of clumsy sleep and aching limbs, I had seen enough of sleepover flight travel. As the local DC time pressed towards 6am, a sleepy flight attendant spoke through a piercing in-cabin speakerphone to announce our impending arrival. With a hazy mood and frazzled ponytail, I squinted in annoyance. My eyelids weakly opened as I peered outside at the bashful periwinkle horizon. My senses felt like they were drifting somewhere between moderately awake and dreamland.

The only saving grace to my red eye hangover was watching the sunrise. The sky melted from purple to pink and my eyes searched for the sun. Suddenly a glowing tangerine globe peeked over a milky horizon. I stared at it for a long moment, taking in its swelling colors of citrus. Then my eyes turned sleepy from the neon glow and I pulled down my window screen - just enough to block the glare, but so that I could still see the playful echo of colors. Cotton candy pink and summer orange rays bounced off the foggy, plastic window as the plane descended towards fuzzy patches of green and dirt brown - a few silver lakes and ponds in between.

Exiting the plane I felt like I was stumbling out of a night club at 3am. Only it wasn't three. It was 6am local time and the DC locals were becoming more "bright eyed" at every clock tick. I felt very behind on 'rising and shining' - because I never had my 'good night' sleep. Hm, I sighed at my scattered thoughts, trying to avoid inner chatter with my sleepy brain - and waltzed forward to find the taxi spot.

I picked up my pace as I glided through the shiny-floored Dulles airport terminal, glowering at the white brassy lights overhead. I had to do a double take when I saw a line of customers at Chipotle. I couldn't fathom why anyone would want a burrito at 6am. New breakfast bowls maybe? I followed the green and yellow signs to ground transportation, double checking my route with each pass of a new sign - like a cautious tourist.

I hustled down the silver escalator to catch the already crowded terminal-to-terminal shuttle train. I stared at the floor, avoiding eye contact with the other somewhat dazed travelers - waiting for the subway-like doors to close. Flashbacks of NYC subways flooded my brain. Then I recalled the last time I was at this airport - taking this shuttle - forced to mingle closely with other travelers for a short minute, face to face across the wide car. Last time, I was toting a wide black cat carrier with my kitty Nelly inside. We were bound for LA. And everyone at the airport seemed to stop with wide eyes and peer into my cat bag to see the fuzzy creature. Nelly, an unambitious (she likes things cozy) house-cat, hesitantly peered back, curious and shocked at the flurry of new faces.

Whoosh. The sliding train doors opened just as I smiled to myself at my Nelly memory. Another escalator. More long, quiet, echoing walkways lit by garish lighting. I shuffled down the last slate-colored walkway, and out the sliding glass doors to greet the fresh morning air - and the very nearest vacant taxi cab.

My taxi hailing prowess that I picked up living in NYC kicked in, and I spotted, hailed and poured myself into a cab in one quick swoop. The cabbie was friendly. Chattering about the break in the weather and my luck of that. The day would be beautiful, he said, a cool 80 degrees at most. I replied with a smile in my voice, faking enthusiasm for a few minutes of his words. It exhausted me. So I slumped down and pulled my cell from my bag and focused on fuzzy headlines and unimportant subjects in my bold-font cluttered email inbox. I didn't read any of it. I just let my eyes glaze over as I mentally prepared myself for the first day of my whirlwind.

Get more vegan summertime recipes (lots more!) here.

My Secret-Ingredient Matcha Shake .. Obsession.

June 24, 2012 by Kathy Patalsky 68 Comments

I'm kind of addicted to this tall, frosty, pastel green matcha shake. It has become my morning ritual, my afternoon craving and my "makes everything all better" blend.

I drink it for energy, focus, hydration and calm. It fills me up and sends me clear into whatever project for the day I have in mind. I think it is my official "smoothie book writing" blend - I can thank it for fueling me through my long hours of editing photos, typing ingredients and tallying nutritional content.

And yes, it has a secret ingredient that makes it better, more delightful (and more addictive) than any other matcha smoothie I have tasted! ps - the shake is even delicious WITHOUT adding matcha...

See the 2.0 post here: Matcha Shake 2.0

I make many matcha shakes...

And one more via crappy cell pic..

Why Matcha? Learn all about my obsession with it - and why it is so great + my matcha muffins recipe here.

secret ingredient: frozen watermelon

Secret Ingredient Matcha Shake
serves 1-2

1 large banana, frozen
1 ¼ cups watermelon, frozen
¾ -1 cup soy milk
1 teaspoon chia seeds (optional)
½ - 1 teaspoon matcha powder*

*the matcha is actually optional. The watermelon-soy-banana shake on its own is quite fantastic.

calories: 276, fat: 5g, protein: 9g, fiber: 7g Rich in vitamins A and C and calcium.

Blend until frosty smooth.

This is a thick blend so use a plunger to get things moving.
If you have a weaker blender, adding a few more splashes of soy milk may help.

Switcheroo. If you'd like you can flip flop the amounts for melon vs. banana - and use 1 ½ frozen bananas + about 1 cup frozen watermelon. This will produce a creamier shake - even more like a "milkshake"

I seriously can't even describe how much I love this smoothie. You just have to try it. There is something about the watermelon that makes it frosty - and when blended with the creamy banana and soy it takes on the texture of an ice cream milkshake.

I tried subbing the watermelon for strawberries one day and it just didn't have the same effect.

No matcha? ..yes, you can actually remove the matcha if need be and just enjoy as a creamy watermelon-banana shake.

Back to smoothie book writing for me! Hope you are all having a fabulous weekend. Nelly sure is..

Matcha Morning Muffins. Gluten-Free.

June 22, 2012 by Kathy Patalsky 28 Comments

I've been wanting to experiment with baking matcha muffins / loaf for a while now and finally gave it a whirl this morning. Fridays are my favorite time for baking so that I can post a recipe in time for YOUR weekend mornings. Last week I did peanut butter pancakes.

Today's fluffy, moist, freshly baked treat: gluten-free Matcha Morning Muffins - accented with ginger spice, banana, green California pistachios, vanilla and orange citrus juice - or non-dairy milk - whichever you'd prefer. I tried these muffins both fat free and with a splash of safflower oil - both ways were taste-test approved by my husband (who ironically hates all things tea - but loves all things muffins).

Plus get my Matcha 101 facts and info - a quickie smoothie recipe (or try my Secret Ingredient Matcha Shake recipe) - and how I ended up with three bottles of matcha...

I love matcha in smoothies & now in muffins!..

$50 30g jar of organic matcha, American Tea Room

muffins... (no oil added, gf, vegan)

or loaf (I added some safflower oil to the loaf)..

Matcha Morning Muffins or Loaf
makes 12 muffins or 1 loaf or 1 mini loaf + 6 muffins, vegan, gluten-free

1 ⅓ cups gluten-free sweet sorghum white flour (Bob's Red Mill)
1 tablespoon organic matcha green tea powder (*)
2-3 teaspoon baking powder
3 tablespoon organic sugar (Florida Crystals)
2 bananas, mashed
1 cup orange juice (*see notes for non-dairy milk sub)
2 teaspoon flax seeds
2 teaspoon ginger powder
1 teaspoon salt
1-2 tablespoon safflower oil (optional)
2 tablespoon pistachios (optional)
¼ teaspoon vanilla extract (optional)

Notes:
* If you want to sub in soy milk for orange juice (gives a smoother, vanilla-ish flavor) you will want to add in a few extra tablespoons of sugar to account for the natural sweetness of citrus.
* I used 1 ½ tablespoon matcha powder, but only do that if you like a stronger tea flavor.
* Also note - I did not use the super spensive matcha for muffins .. I only use that in beverage form 🙂

Directions:

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients.
2. Stir flax seeds into liquid - allow to sit a few minutes.
3. Mash bananas. Fold all wet ingredients into dry and stir until smooth.
4. Bake at 350 degrees for 15-20 minutes - or until edges look firmed. Loaf will take longer depending on size.
5. Cool a few minutes to allow muffins to set. Serve warm.

Nutrients per muffin (12 muffins per batch):
Calories: 107kcal, Fat: 1.4g, Carbs: 22g, Protein: 2.6g Fiber: 2.3g, Vita C: 20% RDA

matcha muffins or loaf..

Matcha 101

What is Matcha? Matcha is a green powder made from ground whole leaf green tea. So instead of soaking the leaves and drinking an infusion of tea - you are in a sense "eating" or consuming the entire leaf of green tea. In turn, you are getting more antioxidant benefits and the "high" from green tea caffeine is released in a more even distribution - as opposed to a quick caffeine jolt and soon followed crash of energy. Matcha is also known for creating a sense of focus, calm - aka ZEN mood.

My Recent Matcha Obsession. In the past two weeks I've bought three different jars of matcha. Let me explain...

my three matcha jars...

I didn't buy them out of need - a bottle of matcha takes a good while to consume - but I was more so 'sold' on them. The first tiny jar was from Whole Foods - maeda-en brand. This was the tiniest and cheapest jar I could find - since I was trying matcha for the first time and didn't know if I would even like it.

Turns out, I love it! I went through most of that first jar very quickly. Then as I researched matcha I found that the benefits were plentiful and I'll admit to having sticker shock from some of the prices I found. An average price for 30g or organic matcha seems to be around $20-$30.

At Whole Foods, I found my second jar of matcha - made by The Republic of Tea - which was 43 grams at around $26. But then I realized that I was not buying organic matcha and that didn't sit well with me since green tea is such a delicate plant. So I sought out to find some high quality organic matcha - and I found myself at the American Tea Room in Beverly Hills with a salesman who is even more of a matcha-lover than me and drinks it everyday - sometimes twice a day. But I was pleased to meet him since he gave me some very interesting info...

From my chat with the salesman at American Tea Room, I learned that high quality matcha "is a art form - much like a fine bottle of champagne." Of course he was trying to sell me a $50, 30g jar of matcha at the time. Hmm..

No really, I actually do have oodles of respect for this 800 year old tradition of matcha. In fact I even caved and bought the $50 jar because it smelled so darn fabulous - and sitting next to the $170 jar of 30g matcha - it seemed like a deal.

Plus, the salesman confessed to me that he had tried both the $50 and $170 30g jars and they were about equal in flavor quality. The price difference came from how the matcha was made - the more expensive jar being painstakingly crafted in very small batches by Buddhist Monks - all according to the ancient traditions.

Are you following me?

Or did I lose you at the $170 jar of matcha?

My husband gave me a serious dose of evil eye when I grinned a wide smile, snatched a $50 jar and set it by the register for purchase. I've been blaming a lot of my super food purchases lately on my "smoothie book ingredient needs" but this one seemed a little far fetched for that - so I just followed my mother's advice "when in doubt - smile!"

I don't always splurge like that. And trust me, it was the fact that the American Tea Room was offering 15% off all purchases for father's day weekend that pushed me over the edge to buy it. If not for that, I wouldn't have caved so easily on my impulse purchase. But I must say that the American Tea Room matcha is pretty fantastic. Amazing, really. And as small as 30g seems - it should last me a good month.

So why my recent matcha obsession? Well here are a few tidbits of info..

Matcha Info (source: American Tea Room factsheet)

* Matcha is the oldest variety of shade grown Japanese green tea ground into fine powder - matcha has been a part of Zen Buddhist culture for over 800 years.

* By consuming green tea in the for of matcha - as opposed to drinking it - you are consuming 10 to 15 times more nutrients.

* Matcha is granite ground and is best when organic (for obvious pro-organic reasons like pesticides and earth-friendly status.) Granite ground teas contain the highest concentration of antioxidants compared to even fruits and vegetables.

* one gram of matcha has an ORAC (oxygen radical absorption capacity) of 1384. In comparison, one gram of spinach: 27, cranberries: 95, gojiberries: 253, dark chocolate: 227, blackberries: 54...

* Matcha green tea is the healthiest natural beverage known to mankind thus far .

..whoa, hold your horses ATR, that last statement is a little extreme - but I won't rule it out as a possibility. I'd call it a toss up between coconut water, pure spring or mineral water and then also maybe this amazing matcha stuff.

If you are still skeptical (like i was) just try it and see how it makes you feel. I've become addicted to my matcha high and enjoy it both dissolved in warmish (almost boiling) spring water - and also in smoothies.

Basic matcha smoothie: (many more in my 365 smoothie book!)

1 ½ bananas, frozen
¾ cup soy milk (vanilla flavor or add a squeeze of agave syrup)
1 teaspoon matcha
¼ cup ice (optional)
(I like 1 teaspoon chia seeds added too)

Matcha Nutrients Note: I asked the ATR man if matcha is effective in smoothies and baked gods. He seemed to think that 'tea' form is best and the most widely studied - but smoothies could also be good. We both agreed that baking probably destroys some of the nutrients - but I honestly don't know for sure. Any matcha experts have some insight on this??

Happy Summer! Recipe Round-Up.

June 20, 2012 by Kathy Patalsky 18 Comments

It is 6AM Los Angeles time - first day of summer - I am watching a citrus orange sun creep over the dusty blue horizon, creating patches of pink and gold across a hazy sky. Fresh green leaves sit on the trees and pastel pink and periwinkle spring blooms still accent the garden in velvet patches. Summer is here and I couldn't be more excited.

SummerThyme Hummus, Summer Sorbets, Cool Cucumber Tartines - Watermelon Frosties - I'm ready! Here are a few of my favorite vegan summertime recipes and an update on my smoothie book writing process!..

First the eats... A few of my fave summertime recipes (more links below images)

Cali Tahini Sliders - Blackberry Pie - PB Shake - Tofu Feta Watermelon Salad:

Peach pie - Bagel-wiches - summer berries - arugula salad:

Summer Berry Cereal - Acai Smoothie - Farro Porridge - Wedge Goddess Salad:

Lazy Frescas - Tomato Salad - Potato Salad - Summer Rice Wraps:

Summer Bruschetta - Sweet Potato Burger - Peach Smoothie - Portobello Salad:

Sprout Sandwich - Ranch Dip - Zucchini Guac - Tomatoes:

Cole Slaw - Tofu Crunch - Quinoa Boat - Kiwi Basil Smoothie:

Kathy's Vegan Summer Recipe Round-Up

Sides:
* Lemon Summer-Thyme Hummus
* Summer Bruschettas: Citrus Peach Lime + Balsamic Summer Tomato
* Cool Creamy Vegan Ranch Dip
* Creamy Dill Potato Salad + wrap
* Sunny Asparagus Tapenade
* Pineapple Fried Quinoa - in a boat!
* Easy Tofu Crunch Salad
* Summer Zucchini Guacamole + Zucchini Appetizer
* Thick and Creamy Vegan Cole Slaw
* Sweet Chili Fridge Sliced Cucumbers + Tartine

Desserts:
* Summer Peach Pie + how-to crust video
* Summer Sorbets
* Fresh Blackberry Pie
* Banana Peanut Butter Shake

Salads:
* Tofu Feta Watermelon Basil Salad
* Grilled Portobello Mushroom Salad + lemon
* Summer Wedge Salad + Green Goddess Dressing + Tempeh Bacon Bits
* Simple Summer Heirloom Tomato Salad
* Arugula + Mango + Avocado + Macadamia Nut Salad
* Caesar and Cobb and More Salads in a Jar

Smoothies + Drinks:
* Watermelon Frosty + video or my new chia seeded version
* Lazy Agua Frescas
* Kiwi Basil Smoothie
* Dark and Frosty Acai Smoothie
* Coconut Water Slushee

Light Entrees + Veggie Burgers:
* Spicy Vegan Chili Bean Burgers - red beans & rice
* Summer Rice Wrap Rolls with tofu + Asian slaw
* Easy Sweet Potato Veggie Burgers + avocado
* Sprout-Lovers' Sandwich + citrus
* Tahini Rice Veggie Burger Sliders + Sunshine Carrot Slaw
* Sunny Mushroom Veggie Burgers
* Florida Avocado Summer Wrap
* Perfect Bagel-wich Lunch + Lemonade Strawberry Frosty
* Lemon Jalapeno Cashew Salad Sandwiches

Breakfast:
* Plum and Pluot Parfait
* Summer Berry Puffed Grain Bowl
* Chia Oats + Blueberry + Walnuts
* Strawberry Farro + Walnuts

Had to restrain myself from adding more to this list - but these are some of my favorites for summer. You can browse more recipes in my new visual recipe index!

What are YOU looking forward to making (and eating) most this summer??

Smoothie Book Update. The countdown is on. I am in the final days of writing my 365 Vegan Smoothies manuscript and I have to say I am finally feeling euphoric about this whole process. Sure, there were a few sketchy days where I found myself sobbing over my keyboard, wondering how I was only on recipe #100 of nutritional data calculations - 265 recipes in front of me. And days when my poor husband would come home from work and find me glaring at the computer screen muttering something to myself like, "This is hard! Do you know how many recipes 365 is?!" But my minor meltdowns ran their course and from what I've read via other bloggers-turn-cookbook-authors, my crazy-town mood swings are pretty much normal...

"I have heard it said that writing a cookbook is like being pregnant. You’ll eat tons of food, gain a minimal of 15 pounds, and find yourself consumed about the whole process from start to finish." - Alice of SavorySweetLife (who I had the pleasure of meeting at the Dole California Cook-off a few years back.)

And the Pioneer Woman's quote, after comparing cookbook-writing to childbirth.. "Wait. Are we talking about writing a cookbook? Or childbirth? Sometimes I get the two confused." She also says, "Someday I’m going to write a book about writing a cookbook. I wrote on Twitter one day that such a book would contain more suspense, tragedy, and drama than any epic literary work in history. And I still feel that way. Boy, did it mushroom into more of an undertaking than I ever thought it would be."

Luckily, my "cookbook" is really a smoothie book. So all the recipe testing weight-gain is actually smoothie-overload-bliss - and frazzlement of juggling recipes for breakfast-lunch-dinner and more is absent.

Actually instead of unwanted weight gain, aka the cookbook fifteen, I can happily say that during this process I have gained much in terms of wellness and strength! Testing smoothies (sometimes 5+ mini smoothies a day) actually fueled me with a sort of nutrition-infused energy like never before.

I can honestly say that smoothies have been a wellness cornerstone in my life for many years - and now this super smoothie infusion has basically proven to me why. I can't wait for you to read all about the wellness and joy to be had from starting a serious smoothie habit. Next spring/summer it will all be revealed.

Meanwhile, here is a glimpse into my writing process.. 🙂

..Everyone writing a book needs two things: a comfy pair of pajamas to wear until noon and a cozy kitty cat purring on your lap. And laptop.

But enough about me, lets get on with SUMMER!! My husband and I are dying to take a trip to hawaii this summer or early fall, but I'm looking for some advice on fave hotels, beaches, restaurants etc. Any ideas?

Any fun plans in store for YOU guys? I want to hear them ALL!!

Summer Entertaining: Citrus Peach & Balsamic Tomato Bruschettas.

June 18, 2012 by Kathy Patalsky 6 Comments

It is easy to make appetizers an afterthought when hosting a summer party where the main course gets all your attention. Instead of pouring chips in a bowl and calling it a day, put some thought into your appetizers—your guests will thank you! I can’t tell you how many main courses I've forgotten from parties I've attended, but a platter filled with exciting and thoughtful appetizers always sticks in my memory. Bruschetta + Frosty party recipes ahead!..

summer peaches..

Bruschetta is one of my favorite summer appetizers. It is super-easy for me to prepare, but my wide variety of bruschetta toppings gives my guests enough variety. I love a traditional tomato, basil, garlic and onion bruschetta topping, but I get creative and top toasted bread with a variety of ingredients. Here are some bruschetta topping variations to try:

Diced Avocado + Lime + Cilantro + splash of EVOO = Guac Bruschetta
Diced Peaches + Diced Orange + Chili Salt + Lime Zest + splash of Walnut Oil = Summer Orchard Bruschetta (recipe below)
Butter Beans + Balsamic + Basil (lightly mashed together) = Balsamic Butter Bean
Mashed Sweet Potato + Maple Syrup + Cinnamon = Maple Sweet Potato Bruschetta
Diced Tomato + Diced Red Onion + Balsamic + Pepper = Balsamic Tomato Bruschetta (recipe below)
Diced Peach + Diced Apricot + EVOO + Orange Juice = Sweet Orchard Bruschetta
Diced Bell Pepper + Basil + Diced Tomato = Bell Basil Bruschetta

Those are just a few of the bruschetta possibilities! You can easily take your favorite summer produce and turn it into a creative bruschetta appetizer.

Bruschetta Recipes:

Balsamic Tomato Bruschetta
1 cup tomato, diced
½ cup red onion, diced
2 tablespoon aged balsamic vinegar
a few dashes of black pepper
drizzle of extra virgin olive oil (optional)

Summer Orchard Bruschetta
1 cup peaches, diced
1 cup naval orange, diced
1 tablespoon lime juice + pinch of lime zest
1 teaspoon extra virgin olive oil
chili salt to taste

Bread: Any variety of toasted bread works. Crusty French or sourdough is my favorite. You can toast or grill the bread rounds. Brush with EVOO before grilling if desired.

Directions: Toast/grill bread rounds and set aside. Toss the bruschetta ingredients together and pile on top of bread. Serve! Tip: You can make your bruschetta toppings ahead of time and allow to marinate overnight if needed.

Drinks: Blend a Frosty!

My favorite summertime beverage to pair with my bruschetta—especially on a hot summer evening—is a melon frosty. Melon frosties can be made using cantaloupe, honeydew, watermelon or another favorite melon. You can even add alcohol, if you want.

Making a frosty is simple and quick. Remove the melon's flesh from its rind, chop it, and then freeze it in a plastic bag or freezer-friendly container until you're ready to use it. Then blend the frozen melon with a small amount of liquid and an optional banana for creaminess. The result is a super icy, refreshing beverage that your guests will rave about.

One thing to keep in mind when planning to serve frosties: they do need to be blended close to serving time—they will melt if left sitting around waiting for someone to grab them. You can store blended frosties in the freezer for up to 20 minutes before they start to get too frozen to serve. And left out, they should be consumed within 10 minutes of blending to prevent melting. If you are a very hands-on party host, you could simply blend frosties to order—you can even get your guests to help you out so they can pick up a fun smoothie technique to try at home.

My favorite frosties:
Watermelon Lime
Cantaloupe Ginger
Lemonade Honeydew

Drink Recipe:

Lemonade Honeydew Frosty
½ cup Lemonade
½ banana
3 cups honeydew cubes, frozen
1-2 tablespoon lime juice (optional)

Add all ingredients to blender and blend from low to high until smooth. This recipe is easiest with a high-speed blender. If you are using a basic blender, you may want to allow melon to thaw a bit before attempting to blend, or add more liquid if needed. Serve with a garnish of lavender and lime or lemon! Tip: Try infusing your lemonade with herbs like lavender!

Also check out last year's Summer Entertaining recipes + video I did with Gena!

This post is part of the BlogHer Summer Entertaining series, which includes 100 percent editorial content presented by a participating sponsor. Recipes/content by me. This post is sponsored by Home Depot and BlogHer.

More Vegan Topics to Browse:

Bruschetta Recipes:

Drinks: Blend a Frosty!

Drink Recipe: