Blog - Vegan Recipes + Lifestyle - Page 31 of 64

Sprout-Lovers' Sandwich. Vegan Lunch.

March 26, 2012 by Kathy Patalsky 22 Comments

Sprouts. Crunchy, zesty, cool, crisp, perky green sprouts. There was a time when no vegetarian, natural food store, hippie-chic cafe or vegan sandwich was complete without a poofy mound of lovable sprouts. So this sandwich is for all my fellow sprout lovers out there.

This Sunny Citrus Sprout Sandwich is layered with spicy German mustard, rounds of red onion, plentiful strips of crisp, smoky tempeh bacon, some pink and red citrus (to put my own unique sweet spin on things) and of course - sprouts. And some sprouted raw pepitas. I found these sprouts and the seeds at my local farmer's market. Super fresh and happiness-inducing. Build this sprout sandwich and have a happy, crunchy, tree-hugging, blue sky kind of day..

The Inspirations (aka ingredients) for my Sunny Citrus Sprout Sandwich:

* Penzey's Spices fine black pepper and 'sandwich sprinkle'
* red onion
* rustic spicy German yellow mustard
* Vegenaise (always)
* farmer's market sprouts and sprouted pepitas
* farmer's market whole wheat sourdough, toasted
* blood oranges and juicy pink grapefruit
* tempeh bacon (buy pre-marinated or use my recipe)
* ingredient I forgot to add -> avocado!

And the sandwich comes to life...

Vegan White Chocolate Macadamia Nut Cookies

March 25, 2012 by Kathy Patalsky 45 Comments

These Vegan White Chocolate Macadamia Nut Cookies have to be one of my all time favorites. The hard part is finding vegan white chocolate chips. My easy fix is to order them online. I have been buying this brand for years and really love the rich buttery texture and sweet vanilla flavor.

If you are a cookie lover and want to take a sidestep from classic chocolate chip for your next baking session, give this recipe a whirl!...

[Read more...]

"Shamrock" Vegan Breakfast Sandwich

March 20, 2012 by Kathy Patalsky 18 Comments

This vegan breakfast sandwich is a gorgeously green spin on your usual morning meal. This "Shamrock" Breakfast Sandwich is loaded with kale, pepitas and a flavorful veggie sausage patty.

Green Goodness

This recipe was created right after the 'spring forward' time change. I was still feeling the 'spring forward' groggies and was craving something hearty, savory, delicious and healthy. So I put a green spin on my usual savory breakfast meal.

I turned on the stove and as soon as that sizzle from the pan kicked in and yummy smells started wafting, I knew I was in business. This Shamrock Breakfast Sandwich is spicy, toasty, green and peppery. Perfect power-fuel for your busy day.

Green your AM. Via a breakfast sandwich.

Creamy chipotle jalapeno sauce drizzles and melts over top tender avocado, a pepper-chipotle spiced vegan sausage patty, buttery pan-toasted pepitas. All on a toasted English muffin. This is a greens-loaded sandwich to start your day.

Which Vegan Sausage to Use?

GimmeLean - this option is great because you can decide the shape, size and thickness of the patty. This is the brand I used in the photos of this recipe.
Gardein - My go-to brand for ease. You can even microwave them when you are in a hurry.
365 brand from Whole Foods
...Honestly guys, there are SO many options these days. Browse the freezer section of Whole Foods or your fave natural foods (or mainstream!) grocery store.

If you loved my Jack-o-Pumpkin Breakfast Sandwich for fall, you will love this Shamrock Sandwich for spring! Side of green juice.

Kale-Loaded.

Add as much kale as you can cram onto your english muffin! It will be wilted from the skillet - all the hot oil and salt and peppery spices soaking into the hearty green leaves.

Print Recipe

4.86 from 7 votes

Shamrock Breakfast Sandwich

This hearty, vegan breakfast sandwich includes avocado, kale, pepitas and a plant-based sausage patty.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: avocado, breakfast sandwich, kale,breakfast sandwich

Servings: serving

Calories: 573kcal

Author: Kathy Patalsky

Cost: 4

Equipment

skillet

Ingredients

Skillet Ingredients:

1 vegan sausage patty
1 cup kale
2 teaspoon extra virgin olive oil
1 tablespoon pepitas
salt and pepper to taste

Special Sauce:

1 tablespoon vegan mayo
⅛ teaspoon chipotle powder or sub with smoky paprika
1 teaspoon jalapeno chopped - optional

Other Items:

1 english muffin toasted
¼ avocado sliced - use more if desired

Instructions

Toast english muffin. Set aside when done.
Add a drizzle of oil to a saute pan. Turn heat to high. Add the patty. Cook 1-2 minutes, flip.
Add the kale and pepitas to the pan to toast the pepitas and wilt the kale. Add salt and pepper to the kale to taste. When the patty is browned and the kale soft, turn off heat.
Mix together the special spicy sauce.
Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with kale and pepitas.
Serve warm!

Nutrition

Other Breakfast Sandwiches to try..

Meatless Monday Recipe Round-Up for 3/19

March 19, 2012 by Kathy Patalsky 4 Comments

Today's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include vegan Corned "Beef" and Cabbage (seitain!), 10 Vegan Myths, my vegan cupcake Sprinkles ATM run, Chocolate Peanut Butter Cupcakes, Orange Pepper Seitan Sausage, Strawberry Acai Smoothie, Green Kale Baked Cashew Cheese, Green Smoothies, a Cube Tofu Salad - Get these recipes and more inspiration for your Meatless Monday and the week ahead!..

Chocolate PB Cupcakes (left) - Vegan Myths Recipes (right)

Vegan Corned Seitan "Beef" (left) Tofu Cube Salad (right) Citrus Dijon Seitan Sausage (right) Sprinkles Cupcake (left)

Meatless Monday Recipe Round-Up - 3/19/12

* Entree: Corned "Beef" Seitan and Cabbage
Super easy recipe for St Patty's Day - seitan BBQ style corned "beef" with cabbage and carrots. A classic recipe gone vegan!

* Appetizer: Green Kale Cashew Cheese
This rustic recipe for green cashew cheese is quite easy since there is no straining involved. A slightly chunky, kale-infused baked bowl of vegan "cheese" awaits you. Spread on crackers, slice over salads or eat by the yummy spoonful!

* Smoothie: Green Zinger
Blueberries, kiwi, greens and cayenne make up this tasty green zinger smoothie. Switch out your AM coffe for this energizing sip.

* Myths: 10 Myths About Going Vegan
Pass this post along to any of your skeptical friends - these are ten myths about going vegan.

* Salad: Orange Cube Tofu Salad
Citrus meets tofu, meets cool crunchy romaine leaves. Cool vegan dressing, zesty red onions. Love this tofu-tastic stacked salad!

* Smoothie: Strawberry Acai Refresher Smoothie
Jump into spring with this refreshing acai strawberry smoothie! Antioxidant rich.

* Cupcakes: Chocolate Peanut Butter Cupcakes
Moist chocolate cake. Fluffy peanut butter frosting.

* Smoothie: Sassy Sweet Green Smoothie
Vibrant green smoothie made from whole foods - fruit and veg. Sassy and sweet.

* Seitan: Orange Dijon Seitan Sausage
Tender spicy, citrus-infused seitan sausage that you make in a flash in your own kitchen.

* Fun: Sprinkles ATM
Check out my adventure at the Beverly Hills Sprinkles Cupcake ATM. Vegan Red Velvet!

* Meet the Shannons: Meet the Shannons Lorax Cupcake
So glad Meet the Shannons allowed me to share their genius Lorax vegan cupcake with Family Kitchen!

More inspiration -> Find vegan... Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

About my Meatless Monday round-ups: Every other week I link to all my posts over at Babble.com so that you don't miss out on any of my recipes. My round-up is a great way to embrace Meatless Monday.

Previous Meatless Monday/Family Kitchen Recipe Round-Up's:

* ⅗ -Cinna Rolls, Mardi Gras Smoothie
* 2/20 -chocolate shake, BBQ tempeh salad, VDay wrap-up recipes
* 2/6 -Vegan Pesto, Coconut Chickpea Fritters, Buffalo Bites, Pesto Salad
* 1/23 - Mushroom Bowl, Pineapple Smoothie, Banana Pie
* 1/17 - Spelt Biscuits, Chia Bread, Kale Sandwich, Fresca How-to
* 1/9 - Cocoa Peanut Cookies, Apple Pancakes, Cheezy Leek Chow Mein, New Year's Detox..
* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse 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.

"Meat and Potatoes" Feast Gone Vegan. Salad Style.

March 19, 2012 by Kathy Patalsky 4 Comments

Meat and Potatoes goes vegan in this feast of a post. This is a meal in a salad bowl. For even the manliest of men. And warning, I get a little silly as I explain this below.

And guess what, I'm now going to add nutritional info to all my new posts since so many of you ask for it! Hooray!..

Feast. Inside this shiny white bowl is a feast I tell you. A feast!..

Vegan Sausage and Sweet Potatoes. For this feast you will find a twirl of crisp romaine leaves ruffled by thinly sliced green apple and speckled candied walnuts and sweet raisins. And to greet those grassy sweet flavors is a savory mound of wilted spinach, cheezy and peppery in flavor - a bit of cider vinegar bite to each tender green leaf. And then comes this spice. A perfect spiral of long and lean sliced vegan sausage. The super spicy kind - doused in even more spice just for the heck of it. And lastly, some tender cajun spiced diced sweet potato - a brilliant shade of deep orange.

And to make it even "manlier" I'll throw in a quip about how many more vitamins, minerals, fiber and body-healing good stuff fills this bowl compared to a real "meat and white potatoes" plate.

Yup, this is a manly, burly, robust, beer-can-crushing-on-your-forehead-if-you-are-into-that-sort-of-thing manly man feast. Manly like those Hungry Man frozen dinners. Manly like men's shower gel. Like thick lumberjack flannels. And sawdust. And tools. And football. And ESPN SportsCenter. And WWE. And..

Wait. Sorry. Those are all stereotypes I know. But that's the point! Sterotypes suck. And the stereotype that "meat and potatoes" people can't eat vegan - sucks too.

Oh I forgot one manly thing. The manliest thing of all? The fact that this is a cruelty free feast. Saving the earth, animals and your health one bite at a time...

Now THAT's manly.

Dive in burly men and women.

Silly enough for you? Did I get my point across? Did you already know all of this? Then send this to your meat-eater friends. I will happily take their comments and rebuttals 🙂

OK, so I know that this recipe really looks NOTHING like a real "meat and potatoes" plate, but still. It's all there people. Nothing lost.

The meat? Long, thin slices of spicy vegan sausage. The potatoes? Tender, Cajun spiced, diced sweet potato. See! All there.

This bowl is so flavorful you don't even need to add dressing. But creamy vegan garlic ranch would be pretty awesome if you want to add. And add a pilaf of quinoa or brown rice to really round out this cozy bowl - and make it perfect as a meal for two. Or add a big manly hunk of cornbread. Or a frosty cold beer. Corona is vegan! Oh.. never mind.

Just dive in and try this baby out..

"Meat and Potatoes" Feast Gone Vegan. Salad Style.
vegan, serves 1-2 as a entree feast

Salad components:
8-10 leaves of romaine
*organic
½-1 link vegan spicy sausage (I used ½ link of Tofurky Italian Meatless Sausage for nutritional analysis)
⅓ cup green apple, thinly sliced + splash of lemon to toss them in
3 tablespoon candied walnuts and raisins (recipe below)
1 ½ cups cheezy spinach (recipe below)
¾ cup baked sweet potato, diced
cajun or southwest seasoning to taste
seasoned salt to taste

candied bits:
2 tablespoon walnuts
2 teaspoon raisins
*organic
1 teaspoon agave syrup
oil left in pan

cheezy spinach:
5 cups frozen chopped spinach OR 1 bunch wilted fresh spinach (chopped)
*organic
1 teaspoon vegan buttery spread
2-4 tablespoon nutritional yeast
1 tablespoon apple cider vinegar
splash of water
pepper to taste

Nutritional Analysis:
Calories: 523kcal Fat: 15g Carbs: 69g Protein: 36g Calcium: 29% VitaA: 978% VitaC: 162% Potassium: Iron: 66%

This meal is rich in fiber, iron, potassium, niacin, manganese, riboflavin, protein, thiamin, vitamins A, B6 and C. Cholesterol free and low in saturated fat.

*note: this nutritional analysis was done using CalorieCount.com - these numbers are just an estimate

Nutrition PS.. click here to find out why I love Romaine lettuce. My Ode to Romaine.

Directions:

1. First prep your wilted spinach salad by chopping fresh spinach into tiny bits. Add the 1 teaspoon vegan butter to a pan. Then add the spinach once the butter melts. Toss it with the vegan butter a bit. Cover with lid and turn heat to medium. Add in apple cider vinegar and a small amount of water to get it steaming. You can also wilt the spinach in a steamer. Toss this spinach with nutritional yeast, pepper and any other spices you'd like to add. Set aside.

2. Next your will want to prep your potato. I used a sweet potato that I had baked the night before and chilled in the fridge. I diced the potato and did a quick saute on the stove with the chipotle spices. Easy. You could also dice and boil your potatoes if you'd prefer. You can do a dry/water saute with the spices or add a splash of oil. Set potatoes aside.

3. Next add all the candied walnut ingredients and saute on high for just over a minutes. Remove and allow to cool to let the sugars harden.

$. Lastly, you can do a quick saute of your thinly sliced vegan sausage slices. You can use half a sausage if the salad just serves you or the whole sausage if serving for 2 people. The spinach is pretty hearty so you actually many be able to split this salad into smaller portions for two people - depending how hungry you are.

5. Slice your green apples and toss in a splash of lemon juice.

6. Assemble! Add the romaine leaves. Then the spinach over top. Then add the pretty green apples. And candied bits. Then top with the sweet potato cubes and the sizzling hot vegan sausage. I like some fine black pepper over top.

Enjoy!

Vegan Chocolate Mint Cookie Cheesecake. No-Bake!

March 13, 2012 by Kathy Patalsky 14 Comments

This creamy cool vegan Mint Chocolate Cookie Cheesecake is my favorite treat for March. Leprechauns, mint, green recipes, shamrock fields and golden pots at the end of sparkly rainbows are all symbols of March. A season ripe with spring fever. Try my minty pie dessert and bring the leprechauns to you!..

Leprechaun Hunting. My sister told me that her five year-old son was up in his room crafting and creating for hours. She asked him what he was doing and he joyfully replied, "I'm making a leprechaun trap!!" How cute is that. It reminded me of all the magic to find in the month of March...

There is something magical about March. It is the end of winter, the start of a green, grassy, flower-filled spring. The cold breezes drift away and make room for fragrant sun-warmed air, blue skies and puffy clouds. Winter coats (if you even needed them this year!) get stuffed to the back of the closet and out come the flip flops, shorts, sunscreen and smoothie recipes.

Excitement for the sunny seasons has begun.

Minty March Dessert. Since cookies and cream is one of my favorite 'flavors' for desserts - I decided to add a little mint accent. The result is a rich chocolate-infused, creamy cool, cookie pie vegan dessert. As you can see, I've been testing this recipe a lot this month..

The final recipe posted below is my easiest version so you can whip this up in a flash.

You can get fancy with your crust or do something really simple with crushed cookies. And if you want to add in chia seeds, soaked cashews, agar agar and other vegan cream pie stuffs, go for it.

And I think a green avocado would be a kinda cool minty green accent too!

A note on.. vegan chocolate cream cookies. I like Back to Nature and Newman's Own brands. They are vegan. Oreos are not, or maybe they ARE vegan. Vegansaurus has a discussion. And you could also use creamless chocolate cookies if you'd like. Or for all you vegan Martha Stewart's out there, use some homemade vegan "thin mint" cookies. I love these recipes: ForkAndBeans and Pure2Raw.

Bring on Spring. So yes, I'm super excited about the warmer days to come, and many more beach bike-rides like the one I took this past weekend...

And I'm sure Nelly will be glad to have many more sunbeam naps..

Vegan Mint Cookies and Cream Cheesecake
vegan, makes one pie

crust:
1 cup crushed chocolate cookies + ½ cup crushed walnuts or almonds (crush both in Vitamix.) - press mixture into a greased pie dish. Or use your favorite crust recipe, cookie or flour. tip: In my crusts, I love using my leftover almond meal from making almond milk!

blended filling:
12-16 ounces silken tofu (roughly one package, drained)
1 container vegan cream cheese (8 ounces)
½ cup melted coconut oil
½ teaspoon salt
½ cup agave syrup (or maple syrup, or brown rice syrup)
4-5 vegan chocolate sandwich cookies
½ teaspoon peppermint extract
1-2 tablespoon soy creamer OR coconut milk (to get blender moving as needed)

note: for a thicker cheesecake replace tofu with another tub of vegan cream cheese. For a larger cheesecake, add another container of vegan cream cheese and increase all the ingredients just slightly

Topping Add-in: 5 vegan chocolate sandwich cookies, crumbled and pressed into the filled pie

Directions:

1. Prepare your crust and set dish aside. I simply blended the chocolate cookies with the walnuts and pressed into pie dish. If you'd prefer a baked cookie or flour crust, go for it.
2. Add all ingredients (except the coconut oil) to a high speed blender like a Vitamix. Blend until creamy. Notes: If you want pure white filling with black cookie accents, do not add cookies to blender and simply press crumbled cookie bits into filling at end. I like a mixture of both blended and pressed cookies. Note that blending cookies directly into the pie filling makes it a tad sweeter.
3. Continuing to blend the filling, slowly pour the melted coconut oil into the blender while the blender is on the lowest setting. Do a taste test of filling and adjust salt, sugar, cookies or mint extract as needed.
4. Pour filling over top crust. Add cookie crumbles over top that. Press into filling so they sink a bit.
5. Cover and chill in fridge overnight. If you need to serve same day, place in freezer for about 20 minutes, then in the fridge for another hour or two. You should be good to go.

Serve chilled with soy, coconut or rice whipped cream, fresh mint and a vegan cookie accent.

Yes, sometimes Nelly's napping activities make it into my photoshoots. I can't kick her out! So I make do...

Rice, Shiitake, Twirl of Carrots and Tofu: Spring is in the Air Salad.

March 8, 2012 by Kathy Patalsky 255 Comments

A bed of fluffy micro arugula lays the groundwork for this "Spring is on my Plate" Salad. My play on the fact that yes, spring is in the air..

Spring Served. Spring reminds me of light, colorful salads, so that's what I wanted. Green, orange, yellow. Light, zesty, fluffy. Tender savory shiitake mushrooms mingle with a twirl of carrots and tofu on a bed of brown rice. A gentle accent of pepper, lemon and soy. Craft this beautiful salad in your own kitchen, it is quite an easy recipe...

Vegan Food Blogger Diet. I have come to realize that I do not eat or grocery shop like a normal person. It's all a whirlwind of shopping lists, blog posts, photo shoots, projects, inspirations, leisure cooking, deadline cooking, editing, writing, remembering, correcting, tweaking and eating. Thank goodness I thrive on creative chaos.

Sometimes i feel like Whole Foods is my second home. Like an art student at an art store. My pantry is always well stocked. Not just because I love to cook, but because my kitchen truly is my workspace.

Simple Salad. Or not so simple. Today's quickie recipe post is a simple salad out of a few leftover ingredients I had on hand from a photo shoot. And this was my workweek afternoon lunch. I try not to take for granted the fact that I get to eat my work.

..This salad would not have been my lunch back when I was a stressed out grad student working a 9-5 job. 16 hour workdays left little time for fancy lunch making. My vegan lunch usually consisted of something I'd warm up in the office microwave. Sound familiar? Or sometimes I brought a giant tupperware container filled with homemade (quickly made) pita triangles. Spinach jammed into hummus slathered crevices. A mountain of baby carrots on the side.

Ah yes. Those darn baby carrots got me through many a long afternoon. crunch crunch crunch..

I've come a long way. But guess what, you too can have this salad! Maybe not for a workweek lunch, but a weeknight dinner side or even a weekend lunch picnic. This would be lovely served in the sunshine with a tall glass of iced tea or mint lemonade..

Green Tofu Carrot Asian Spring Salad
vegan, serves 1

½ - ¾ cup cooked brown rice
2 cups micro arugula (or any light greens, regular arugula will work too, or sprouts)
2 lemon slices

saute:
2-3 shiitake mushrooms
¼ cup thinly sliced carrots
⅓ cup thinly sliced firm tofu
1 teaspoon minced ginger
1 teaspoon liquid aminos (Braggs) - or use tamari
fine black pepper
optional: cayenne or red pepper flakes for spiciness
optional: sprinkle of nutritional yeast

Directions:

1. Lay arugula on plate. Add brown rice over top. Spritz with lemon juice.
2. Saute the mushrooms, carrots and tofu in a pan in 1-2 teaspoon of oil. I used olive oil. Add spices and soy sauce/tamari/liquid aminos. Turn off heat when tender.
3. Arrange carrots and tofu in flower shape. Add mushrooms to middle. Add lemon over top.
4. Serve! Eat leftover veggies on the side, pile on to or save for later.

Giveaway!! So excited to offer one of my readers a copy of Chloe Coscarelli's new book. Chloe was featured in my Veggie Girl Power Series a few years back and I adore her. Such a vibrant, talented lady. Her book is magical. Food photos, fantastic! I especially love all the photos with Chloe holding her platters of food - her smile is contagious. Even in print! You can learn more about Chloe on her website. Enter the giveaway, details below..

more pics...

Vegan "Clam" Chowder. Sourdough Bread Bowl.

March 6, 2012 by Kathy Patalsky 27 Comments

I am so excited about this soup recipe - bread bowl clam chowder - without the clams! Or cream. This Vegan Clam Chowder is smoky, creamy and brimming with flavor. It is made from a cashew and soy base. A hint of smokiness and nutritional yeast too. Those tender bits of "clam" are actually king oyster mushrooms - diced - and sauteed with white onion, celery and a splash of truffle oil and liquid smoke.

All served in a crusty sourdough bread bowl. If you've ever had a thing for clam chowder - or chowda - you really have to try this recipe..

The vegan subs..

soy creamer and soy milk (instead of dairy cream/milk)
..plus soaked cashews for extra body and texture
king oyster mushrooms (instead of clams)

A note on ingredients. I have to emphasize how important the seasonings are in this recipe. Yes you will easily get the creamy rich texture by using the cashews, potato, soy but the flavor really needs to punch for this soup to be good. And the ingredient accents make that happen

So even if you think the seasoned salt, nutritional yeast, add-in spices or splash of truffle oil I used are all afterthoughts - they are not. They are crucial for molding the flavor of the chowder. Yes the "mushroom clams" will bring a hearty boost of savory, smoky flavor - but you still need a peppery, bright accent of flavors blended into the soup.

My Seasoning... Simple. I used my favorite new spice/salt, Penzey's Seasoned Salt (4/S) - it really is super. It is available online. The ingredients in this seasoning include paprika, onion, rosemary, thyme and even a hint of sugar. Choose a spice that is bright, peppery, maybe a tinge of heat. And again, that splash of truffle oil is really important too. I use a truffle-infused blend with a sunflower oil base - this stuff goes a long way and you will be able to use it in a wide variety of recipes. Truffle oil and mushrooms are a blissful duo.

Vegan Clam Chowder
vegan, serves 4

1 cup soy creamer, plain
1 cup soy milk, plain
1 ¾ cup soaked raw cashews
⅓ cup nutritional yeast
½ teaspoon salt
1 medium potato, peeled/boiled
¾ cup water
⅓ cup white onion
splash truffle oil (white or black)
1 teaspoon extra virgin olive oil
¼ teaspoon fine black pepper
spices (I used Penzey's seasoned salt as my salt so there was plenty of spices built in. You could use any "chowder-friendly" spice blend - paprika and onion work very well)

mushroom "clam" saute:

3-4 king oyster mushrooms, cubed ¼" thick
1 teaspoon truffle oil
2 teaspoon safflower oil
1 cup celery, chopped
½ cup white onion
splash liquid smoke
a few dashes salt (or seasoned salt)

Directions:

1. Soak cashews overnight in salted water. Or for the quick soak method: simmer cashews over medium heat in salted water for 25 minutes.
2. Peel and boil the potato.
3. Add all the ingredients to a high speed blender, aka Vitamix. Blend until creamy. Start on low and blend until all the cashews have blended. Do a taste test and add additional spices and salt as needed. You can also add more liquid if you prefer a thinner coup.
4. You can serve your soup warm - or simmer in a soup pot until ready to serve.
5. For the "clams" prep your veggies. Dice your mushrooms into dice sized bits resembling chopped clams.
6. Add 2 teaspoon oil to saute pan. Add celery, onion and mushrooms to pan - saute over high heat for about 2 minutes. Add a splash of truffle oil and liquid smoke halfway through the cooking process.
7. Serve soup in toasted bread bowls or soup bowls. Add a few spoonfuls of "clams" over top each serving dish.

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Cracked Farro Porridge with Berries and Walnuts.

March 6, 2012 by Kathy Patalsky 11 Comments

Nutty and rustic, silky and creamy. Tender grains of cracked farro mingle with juicy sweet farmer's market strawberries, raw crunchy walnuts and a splash of velvety soy creamer. A sweet hint of maple syrup, cinnamon and sea salt. So simple. So obvious. Yet so extraordinary.

If you love a bowl of hot cereal in the morning - you must read this post and fall in love with farro! It is my favorite grain for hot cereal. Not just because of the complex, wholesome flavor - but for the nutrient properties as well. Get to know farro..

Before adding yummy toppings - just farro and soy creamer..

As I write this post, I'm learning a few new things about farro! For example, did you know that farro is also known as "emmer" wheat.

Farro Porridge has been an obsession of mine ever since I first had a bowl at Le Pain Quotidien. Their vegan whole grain farro porridge with dried cranberries, walnuts, berries and almond milk is amazing...

Le Pain's porridge (from my Snow Day with Gena post)..

Exotic Grains. I've been fascinated by exotic, "ancient" grains, like kamut, spelt, quinoa, farro, amaranth and more for a while now. It just makes sense to want to diversify the grains I eat (away from only wheat). Diversification in a vegan diet is very important. With fruits, veggies, legumes .. everything really.

Another example of diversification - how I try not to rely heavily on soy products for protein / non-dairy milk - and branch out to rice, hemp, almond and more. Also, greens. Spinach, romaine, kale, mache, watercress, sprouts, chard and many more will boost your nutrient intake by diversifying the varieties of green nutrients you take in.

Grains is a smart area to diversify. And farro just happens to be a favorite of mine. I've swooned over farro pasta, farro grain pilaf and whole grain farro porridge. And recently, found this cracked farro porridge.

Why Farro? Well simply put, it is a low-gluten and nutrient dense wheat alternative. It is higher in protein than most traditional grains.

It can be used in a wide variety of savory to sweet ways. Porridge, served savory-ish in soups or as a side, farro risotto, farro pasta and more. Farro pasta with vegan pesto sauce - yum!

Availability. You might not be able to find farro in your local grocery store right this second - but now that it is fresh in your mind you just may start to keep a lookout for it. You never know what specialty stores (or even mainstream stores) may carry it. I recently bought some farro linguine pasta at Williams and Sonoma! It was fantastic.

And you can always buy online. Bluebird Grain Farms, the brand I used in this recipe allows for online ordering. And I've seen other awesome brands as well.

From Bluebird Grain Farms: "Emmer, known as farro in Italy, is an ancient ancestor of wheat. It is an incredibly versatile grain with a wonderfully full-bodied flavor and robust nutritional value. Emmer is high in protein—ranging up to 22%— and also low in gluten, making it a great choice for people who are sensitive to more common, hybridized types of wheat .. Our emmer is always 100% organic, produced from our own carefully cultivated seed, stored onsite, and milled to order by the family who grows it"

So once you snag some farro or cracked farro for porridge - give this recipe a whirl!..

Farro Porridge with Farm Berries and Walnuts
vegan, serves 3-4

basic porridge:
1 cup cracked farro
3 cups water
a few pinches salt

Add-in:
2+ tablespoon maple syrup
½ cup soy creamer (for pouring over top as desired)
1 cup sliced farmer's market organic berries
½ cup crushed raw walnuts
other: additional berried, dried fruits, spices like cinnamon, vanilla..

To Make:

1. Add farro to dry soup pot - over high heat. Allow grains to toast in dry pan for about a minute. Tossing around a bit.
2. Add in water and salt.
3. bring to a boil, reduce heat to low and simmer for about 15 minutes. If you simmer covered with a lid be sure to monitor closely - as farro can bubble quite rapidly - spilling over the pot. NOTE: this method is for cracked farro. Whole grain farro will take longer to cook.
4. When farro has reached a cooked consistency, add ingredients like maple syrup and spices.
5. Serve in a bowl with soy milk or creamer poured over top - I like a nice amount to loosen the cooked farro.
6. Add berries and walnuts - and anything else. Serve!

Get more of my tips and info for why you should try farro - over on Babble.

Meatless Monday Inspiration Round-Up Post 3/5

March 6, 2012 by Kathy Patalsky 2 Comments

Today's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include Coconut Lime Tofu, weekender wine frosty, fresh pineapple tofu tahini wrap, a green bagel for March, spring GREEN-ing recipes and some shamrock pasta topped with Daiya cheese - Get these recipes and more inspiration for your Meatless Monday and the week ahead!..

Some of the spring greening recipes, peanut kale, and my tofu with coconut and lime..

Wine Frosty, shamrock pasta, pineapple tofu wrap, homemade seitan..

Meatless Monday Recipe Round-Up - 3/5/12

* Entree: Coconut Lime Tofu with Harissa
Coconut milk and zesty lime infuse this silken tofu. Accents of harissa, nutritional yeast, onion and pepper. Comfort food indeed! Serve with toast or over top rice.

* Breakfast: Farro Breakfast Porridge
Berries and walnuts top this warm, nutty farro porridge. If you love oatmeal, you will love farro! Farro is nutrient dense and low gluten. It is also higher in protein than most grains.

* Round-Up: 21 Spring GREEN-ing Recipes
My spring GREEN-ing round-up is filled with lovely, healthy, delicious green things to eat and share this spring. Before you spring clean your house, spring green your diet!

* Cocktail: Weekender Wine Frosty
If you love wine, fruit and a frosty covktail - this easy recipe is for you!

* Wrap. Mint Tahini Tofu Pineapple Kale Wrap
All my favorite flavors combine into one amazing lunchtime wrap. Fresh pineapple meets sticky sweet tamari tofu, kale and tahini dressing. Swoon.

* Sandwich: Spring Green Bagel-wich
Green cilantro hummus tops a pumpernickel bagel along with avocado and a sprinkling of seasoned salt. Parsley on top!

* Pasta: Pesto Shamrock Pasta
This shamrock shaped pasta is perfect for spring when tossed with fresh vegan pesto sauce and a sprinkling of Daiya vegan cheese.

* Salad: Easy Kale Peanut Salad
My kale salad gets a few tweaks to create this super easy version. Kale, peanut, onion, tamari and a few other ingredients. This stuff is cravable. And bursting with leafy green nutrients!

* Dessert: Basic Vegan Cinnamon Rolls
Served for dessert or breakfast - you can't go wrong with vegan cinnamon rolls! Orange cream cheese frosting on top.

* How-to: Seitan
Learn how to make seitan from scratch!

* Smoothie: Mardi Gras Smoothie
This purple, gold and green smoothie will perk up your mood - even after Mardi Gras has passed. Delish!

* Party: Party Recipes
The Oscars may be over, but that doesn't mean you can't make these party-approved vegan recipes for your next fun shindig. From meatless meatballs to hummus dip - this round-up is filled with entertaining appetizers.

More inspiration -> Find vegan... Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

About my Meatless Monday round-ups: Every other week I link to all my posts over at Babble.com so that you don't miss out on any of my recipes. My round-up is a great way to embrace Meatless Monday.

Previous Meatless Monday/Family Kitchen Recipe Round-Up's:

* 2/20 -chocolate shake, BBQ tempeh salad, VDay wrap-up recipes
* 2/6 -Vegan Pesto, Coconut Chickpea Fritters, Buffalo Bites, Pesto Salad
* 1/23 - Mushroom Bowl, Pineapple Smoothie, Banana Pie
* 1/17 - Spelt Biscuits, Chia Bread, Kale Sandwich, Fresca How-to
* 1/9 - Cocoa Peanut Cookies, Apple Pancakes, Cheezy Leek Chow Mein, New Year's Detox..
* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse 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.

Vegan California Club Sandwich.

March 1, 2012 by Kathy Patalsky 65 Comments

This tall stacked Vegan California Club Sandwich is filled with vibrant, flavorful, healthy ingredients. I've added a few predictable "club" ingredients like three slices of toasted bread, tomato, tempeh "bacon" and creamy vegan mayo - plus a few curve ball ingredients as well. Like juicy sumo tangerine slices and perky sauerkraut.

Step inside my club sandwich kitchen and create your own lunchtime masterpiece.

I adore Club Sandwiches. They are the perfect sunny afternoon lunch. And building club sandwiches reminds me of the simple joy of *building things* - like stacking blocks as a kid. Or building sand castles at the beach. Only this creation is edible. I get to stack toppings - as high as I wish.

If I dream it, I can build it. And that phrase applies to more than just club sandwiches. Takeaway life lesson built into lunch 🙂

I like plenty of hydrating, juicy ingredients to combat that plentiful amounts of toasted bread. Tomato, avocado and citrus..

tempeh bacon. smoky, warm and crisp from the skillet1.

Freshly toasted Rudi's organic bread (a la giveaway)..

Thick, juicy Sumo Tangerines. I love citrus on sandwiches! If you take one tip away from this recipe post - try citrus slices on a sandwich! Just make sure the citrus is seedless...

Kathy's California Club Sandwich
vegan

I think you all know how to stack a sandwich - so I'll just give you the ingredients I used and let you go to work in the kitchen!..

Toasted Light Rye Bread
Sumo Tangerine slices (a juicy, sweet variety of citrus - tastes like a giant satsuma)
avocado
sauerkraut
vegan tempeh bacon (you can buy pre-flavored tempeh bacon or make your own with my recipe)
spicy brown mustard
Vegenaise
sliced tomato
missing but loved: sprouts!

That's my club! What do you like to stuff in your club???

*GIVEAWAY: THIS GIVEAWAY FOR THIS POST HAS ENDED. CONGRATS WINNER: Audrey.

StumbleUpon it! If you like this post - please show your love by StumblingUpon it!

King Oyster Mushroom Vegan Scallops with Cucumber.

February 29, 2012 by Kathy Patalsky 10 Comments

Served sizzling hot from the skillet - these King Oyster Mushroom "Scallops" are so much fun. I serve these glistening gems alongside cool crunchy stumps of Persian cucumbers. Fresh pepper. Flat parsley. A dipping bowl of spicy, smoky red harissa on the side.

Serve as a fancy appetizer - or over top a salad or grain dish. Even if you have never tasted real scallops (I never have!) - you'll love making this creative "faux" dish. Mushrooms lovers (and scallop lovers) will get a kick out of these...

Plating this dish I could just hear Gordan Ramsey shouting in my ear, "But these scallops are MUSHROOMS!" (instead of his classic phrase, "these scallops are RAW!" hehe.

"Yes chef, they are."

I can't even imagine what Gordan would shout out after tasting these delectable bites. Actually, I think he might like them.

This was my first time attempting mushroom scallops. I have tasted them in several vegan restaurants - and always amazed by the creativity involved in them. I don't know who originated this idea - but bravo to them! Genius use for king oyster mushrooms.

So being that I love a challenge and mushrooms - I had to try these babies for myself. I was super happy about how easy this technique turned out to be. And you can really get creative with flavor infusions. Since mushrooms in general soak up flavor nicely, you could season these "scallops" however you wish.

This plate is served up HOT/COLD. Hot scallops with chilled Persian cucumbers. Persian cucumbers are super crispy with a thin skin and subtle cool-sweet flavor. They are also basically seedless. I picked up these green beauties at the farmer's market.

King Oyster Mushroom Vegan Scallops with Persian Cucumbers
vegan, serves 2

4 wide-stemmed king oyster mushrooms, sliced into ¾" thick circles
2-3 teaspoon safflower oil
2 tablespoon tamari, liquid aminos or soy sauce
2 teaspoon brown rice syrup (or another liquid sweetener like maple or agave)
fine black pepper to taste
optional: 1 tablespoon diced shallots

(also optional add in ideas: a few drops liquid smoke, splash of white wine)

1 cup Persian cucumbers, sliced in different sized stumps - some skinny, some taller
1 tablespoon lemon juice
pinch pink salt

Directions:

1. Prep for this dish is simple. Simple slice your cucumbers and toss them with some lemon juice and a pinch of salt. Set aside.
2. Slice your mushrooms. I gently rinse mushrooms before cooking with them. Then I paper towel dry them very well. You need your mushrooms to be very dry for them to absorb the flavor of the liquid.
3. Add your mushroom rounds to a bowl and add the tamari, brown rice syrup and pepper - and optional diced shallots. toss well. The mushrooms should absorb much of the liquid and take on a brown marbled color.
4. Add safflower oil to a small skillet - heat over high heat. Wait until oil is hot.
5. Place the mushrooms flat side down in the pan. They should sizzle. Allow to cook for about a minute - do not move them around too much - this will interrupt the sear. Add some fine black pepper over top the mushrooms while they cook - as desired.
6. Flip the mushrooms. You can shake the pan around a bit to disperse the oil and flavors. You can now pour any leftover liquid from the bowl into the pan. try: If you want smoky scallops - add in a few drops of liquid smoke. try: add a teaspoon splash of white wine for a more complex flavor. Just be careful when adding to pan.
7. Next is the most important part to good scallop mushrooms. You may have seen this technique on cooking shows. With the heat turned to medium-high, tilt the pan so that all the liquid (oil and marinade) dips to one side in a pool. Then using a large tablespoon, gather the liquid and quickly pour it over top the scallops. Do this over and over again and watch as the mushrooms absorb and caramelize with the liquid. This technique helps to cook the mushrooms while also keeping them from drying out in the pan.
8. Flip your mushrooms again - add a sprinkle of fine black pepper - to taste - and turn off heat. Allow them to sit in the pan for a minute or two.
9. Serve hot mushrooms on a plate with the chilled, lemon tossed cucumbers. Add a sprinkle of parsley over top and plenty of black pepper as desired.
I served my plate with Le Pain Quotidien's harissa and a splash of extra virgin olive oil. This plate was gone in a flash.

served with spicy red harissa for drizzling...

Coffee Cake Cinnamon Rolls, Orange Frosting.

February 27, 2012 by Kathy Patalsky 14 Comments

These vegan Coffee Cake Cinnamon Rolls stuffed with brown sugar walnut filling and slathered in orange cream frosting are the perfect morning or coffee break treat. It may just be impossible to eat one of these with a frown on your face. Seriously. Try it. I might just call these, perky mood rolls...

Truth be told.. I think I actually enjoy the process of making cinnamon rolls just as much as I enjoy eating them.

Making Cinnamon Rolls. There is something so satisfying about rolling out a ball of homemade dough, then slathering it in rich delicious spiced sugar filling - vanilla, walnuts, brown sugar, nutmeg and cinnamon.

The next step is to carefully roll up the dough up into a long tube - securing all those precious flavors inside. Next comes the best part. I slice each round. Each round that will bloom into a perfect, fluffy, moist sticky bun. With each measurement I size up just how "grande" I want my rolls to be.

After each slice I take a peek at that perfect seashell shaped swirl. What seemed like such a messy process so far, suddenly looks so ordered and ideal inside that perfect uniform swirl - the fluffy cream dough swirling with the deep bronze cinnamon walnut filling.

Then I snuggly place each delicate swirl into a cozy round baking dish. And into the oven they go. As they bake, the magic happens. Those dense rolls of dough puff up and that cinnamon filling bubbles and shimmers in the glow of the hot oven. The house fills with an intoxicating aroma of Sunday morning. It may be the start of the week, but I have no problem starting it off with fresh baked cinnamon buns...

Coffee Cake Cinnamon Rolls, Orange Frosting
vegan, makes 7-8 rolls

Dough:
3 ½ - 4 cups white flour (or use your favorite flour)
1 tablespoon baking powder
3 teaspoon baking soda
1 teaspoon salt
1 stick vegan butter, melted (8 tablespoons)
1 cup soy or almond milk
⅓ cup fresh squeezed lemon or orange or tangerine juice
1 teaspoon vanilla extract
plenty of flour for kneading/surface

Filling:
1 cup brown sugar
3 tablespoon vegan butter, melted
½ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 ½ cups raw walnuts, minced in a food processor/Vitamix

Topping:
2-3 tablespoon crushed walnuts
2-3 tablespoon vegan butter, melted
3 tablespoon brown sugar
1 teaspoon maple syrup drizzled

Directions:

1. Preheat oven to 375 degrees.
2. Combine dry ingredients from dough. Add in wet liquid and work into a ball. Knead until a dough ball forms. Add a splash more soy milk or a few dashes more flour to even the consistency out if needed. Dough should be soft - not tough - yet thick enough to roll out into a one inch thick piece.
3. On a floured surface, roll out dough to a loose rectangle shape. About ¾" - 1" thick.
4. Brush or drizzle the melted butter over top dough.
5. Over top the vegan butter layer, sprinkle the cinnamon - generously. Add nutmeg.
6. Evenly distribute walnuts and brown sugar over top that - just as you would dress a pizza with toppings!
7. Carefully roll your dough up from one end until a tight spiral inside a long tube is reached.
8. Slice your rolls. About 1 ½" thick.

9. Tightly place the rounds in a vegan butter greased dish - I used a 9" round baking dish.

10. Add the topping layer over top the rolls.
11. Bake at 375 for 30 minutes.
Cool a few minutes and serve warm with orange cream frosting over top (recipe below)

Orange Cream Frosting
8 ounce vegan cream cheese
1 cup powdered sugar
⅓ cup orange juice (fresh)
½ teaspoon orange zest
1 dash cayenne
1 tablespoon vegan butter, softened
Blend with hand mixer. Chill until ready to serve.

And if you want a more basic cinnamon roll recipe - try this one! (photo below)

Pineapple Fried Quinoa. ..In a Boat!

February 23, 2012 by Kathy Patalsky 14 Comments

Pineapple Fried Quinoa (in a pineapple boat!) is on my menu today. A bright yellow pineapple and a bag of quinoa was all I needed to inspire me to dream up this tiki chic recipe.

Aloha wishes, South Pacific daydreams, Maui wowie, kowabunga and lets-luau-all-night-long-under-the-glow-of-tiki-torches, just about covers everything that is wrapped into this bowl of pineapple bliss.

These flavors will bring you to the party. Mint. Tahini. Pineapple zing. Sassy and sweet. Shiitakes. Tamari. Pepper. Jalapeno. Simple yet complex. Exotic yet so familiar.

To round out the dish - I added some peppery tofu triangles on top. This way to the Tiki Room! Cue the Hawaiian music..

Easy. Perky. Tiki chic. Colorful. Healthy. This quinoa rocks the beach party.

I'm doing the hula for this delicious pineapple fried quinoa. It's healthier than the name implies. But Pineapple Sauteed Quinoa just doesn't have the same ring to it.

This dish tastes just as sassy as it looks all dolled up in my hand-crafted, literally pineapple boat serving dish.

And FYI, you can skip the pineapple boat if you choose. Coring this darn thing was much harder than I expected. So not beachy of me to be whacking my knife into a pineapple at 10am while squealing in frustration. My coring tured into a "hacking" a massacre really.

Those Food Network fruit show piece people who hallow out pineapples and melons and chop them into snazzy zig zag designs along the sides. A hundred in like ten minutes. How do they do that?! I used tofu triangles for my zig zags.

Anyways, lets get back to this quinoa. Quinoa is the backbone of this dish. Tips on how to cook it here: How-to Cook Fluffy Quinoa Every Time.

This dish has a lot going on. Just how the tiki gods like it. Tender chunks of fresh pineapple, tofu and a creamy alluring dressing to drizzle over top. The peppery tofu triangles are flavored with tamari and maple. And the tahini mint pineapple dressing is creamy and tangy with a cool hint of mint.

Grab a pineapple and make this stuff!

And with all that leftover pineapple you may have - you can whip up my Pineapple Tahini Kale Tofu Wrap

Pineapple Fried Quinoa (in a boat!)
vegan, makes 6-7 cups

pineapple note: If serving in pineapple boat you will need whole pineapple, if not serving in boat, you just need about 2 cups fresh pineapple.

first saute:
Tofu Triangles
10 mini sized tofu triangles
1 tablespoon maple syrup
2 teaspoon tamari
fine black pepper
add in:
½ cup red onion, diced
1 cup shiitake mushrooms, sliced

second saute:
1 ½ cup fresh pineapple, diced
4 cups cooked quinoa (I used Trader Joe's Multicolor Quinoa)
¼ red onion, diced
sauteed shiitakes + red onion from tofu saute pan
1 cup kale, shredded
¼ cup nutritional yeast
½ teaspoon dried jalapeno (for spicy accent)
to taste: splash of maple syrup and pinch of salt

Garnish saute:
½ cup finely diced pineapple
1 tablespoon mint, chopped

safflower oil for sauting

Tahini Pineapple Dressing
2 tablespoon Tahini
3 tablespoon pineapple juice
1 teaspoon chopped mint

Directions:

1. Cook your quinoa. I used 1 ¼ cups dry quinoa + 1 cup water + 1 cup veggie broth + pinch salt. Set cooked quinoa aside.

2. For your first saute, you will cook the tofu, shiitakes and red onion. Cooking them all in the same pan helps to season the tofu a bit. Start off with a thin layer of safflower oil. Add tofu triangles (dry them as much as possible). Allow to sizzle for a minute or so. Then add in tamari and maple syrup with a generous layer of black pepper. Cook on high 2 minutes on both sides. Then add in the shiitakes and onions. Cook until the veggies are tender. Remove tofu from pan and set aside. You can leave the mushrooms and onions and any excess liquid in the pan.

3. For the next saute, add the quinoa, pineapple, more red onion, mint, kale, nutritional yeast and jalapeno to the pan with a splash of safflower oil. Turn heat to high and cook for about 3 minutes - moving quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Do a quick taste test and add a splash of tamari or maple syrup if needed. Transfer the fried quinoa to a bowl. Set aside.

pineapples added to saute with quinoa and shroom mix..

4. Quickly saute the pineapple garnish. Just brown the edges a bit. The pineapple will pick up the flavor left in the pan.

5. Mix your dressing. Set aside.

6. To plate you can either use a pre-hollowed pineapple or a simple bowl. Add the fried quinoa.Then the pineapple garnish over top. Some fresh chopped mint on top is nice too. You can serve with the dressing and tofu on the side or you can add right over top this dish.

Aloha 🙂

Smoky Maple Homemade Seitan Sandwich. Stacked.

February 22, 2012 by Kathy Patalsky 2 Comments

Chomp into this tall stacked, bold and totally vegan sandwich. My Smoky Maple Seitan Sandwich has thick, juicy layers of homemade peppery mushroom-speckled seitan - sauteed in a splash of liquid smoke, maple syrup and zesty black pepper. The seitan is stacked tall on top of rustic multi grain toast. Add some spicy Dijon, chipotle-infused Vegenaise, sliced red onion, tender avocado and crisp romaine. Slice and serve for total sandwich satisfaction. Share this recipe with all your meat-eater friends and entice them to try vegan!..

I'm on a nice hearty sandwich recipe kick right now. My Sweet Potato Veggie Burger was a huge success. It actually booted my Watermelon Frosty for the top spot of most popular recipe of all time on my blog. Very exciting to hear all about how you guys made, enjoyed and changed up that recipe. I have made those burgers a few times since posting too - so addictive and easy!

So I've been working hard to find a new way to satisfy my sandwich craving (all while Nelly slept. And daydreamed of sunbeam rolls..)

So I present to you my stacked Seitan Sandwich..

It has been a while since I've made homemade seitan. But I am so glad I recently bought a box of vital wheat gluten and dove into this fun kitchen project fist first .. because making seitan in kind of like making bread. Only the "dough" you knead is much less delicate and really has some muscle and body to it. Those glutens fight back!

I like to steam then bake my seitan so the thick, high gluten dough puffs up into airy, fluffy, spongy seitan. Fit to slice, slather in sauce, saute or skewer. And making seitan is actually pretty easy..

Learn all about how to make seitan here.

seitan log, freshly unwrapped from foil packet..

sliced seitan after saute..

And once you've mastered the recipe shown in the link above, you can easily whip up my sandwich. Recipe below. Enjoy!!

Smoky Maple Seitan Sandwich
vegan, makes one sandwich

smoky maple pepper mushroom seitan:
4 slices pepper mushroom seitan, about ½ inch thick
1 teaspoon liquid smoke (splash in drops over seitan)
1-3 teaspoon maple syrup, grade B is my fave
fine black pepper to taste
salt to taste if needed - or add a splash of tamari
for saute: 1-4 teaspoon safflower or olive oil

To Cook Seitan: Saute Seitan in olive oil. Add the maple and liquid smoke during saute. Add fine pepper to taste. Saute for about 2 minutes on each side until seitan is heated through and crispy browned edges form. Cool for a few minutes before piling onto sandwich.

For sandwich:
seitan (above)
2 slices multi grain bread, toasted
2 teaspoon Dijon mustard
2 teaspoon Vegenaise + 1 teaspoon chipotle hot sauce (whip together - I use Cholula brand)
3 leaves romaine
2 thin red onion slices
3 thin slices avocado
2-3 pickles (optional - I used bread and butter pickles)
fine pepper to taste

Assembly:

Toast bread. Slather one slice in Dijon and the other in chipotle-infused Vegenaise.
Stack seitan on top.
Add onion, romaine, avocado, pepper and pickles.
Close sandwich. Slice and serve.

Easy Sweet Potato Veggie Burgers with Avocado

February 21, 2012 by Kathy Patalsky 420 Comments

These Sweet Potato Veggie Burgers with avocado are a fan-fave for good reason!

Who loves a good 'old school' veggie burger? Me: raises hand. Sure, the 'fake meat' burgers are all the rage these days, and I'm super glad about that for those looking for true meat sub options. But I have to admit, I'm pretty old school when it comes to my veggie burgers. And this one is my very favorite recipe.

Sweet Potato Veggie Burgers: Fan Fave!

Fan fave and personal fave. This recipe has oven-baked, sticky-sweet, sweet potato, creamy white beans, spices, a few greens, onion and an optional Panko bread crumb outer layer that makes these so unique and cravable.

Toppings and More.

All your burger goodies get stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Buttery avocado. Dijon or special sauce or vegan mayo. Optional slice of vegan cheese. Pepper. Thinly sliced onion. Maybe even some pickles if you'd like. Stack this burger however you'd like or eat these pattie as a yummy side or salad topper! (Really, they taste so good just as is.)

Easy + Speedy.

Huge bonus: these Sweet Potato Veggie Burgers are super easy to make. Satisfy your burger craving in a flash. And while you are stacking toppings, humming happy burger-eating music, sipping lemonade, ginger ale or iced tea or whatever, basically feasting however you like - you can laugh at anyone who thinks going vegan is just too hard these days...

This recipe appears in my cookbook Healthy Happy Vegan Kitchen but you can snag it right here on the blog. OH, and yup, the cover recipe on that book is indeed this recipe.

Veggie Burger Cooking Technique

There are three ways to cook these burgers..

Pan-Fry Then Bake. Saute the patties in a skillet, then finish them in the oven. This method yields a nice pan-fried, crispy Panko-coated crust. then the baking warms everything through and bakes to help firm things up. Recommended method.
Bake Only. Just bake them. This method dries out the edges a bit more, but is still a super method for ease!
Saute Only. My least-used method. This is only if you press the patties into very small or thin patties to be able to cook through. I would use a lid on your pan to properly cook them through.

sweet potato veggie burgers with avocado

Print Recipe

4.81 from 208 votes

Sweet Potato Veggie Burgers with Avocado

Sweet potato veggie burgers with avocado, family-approved go-to dinner .

Prep Time50

Cook Time30

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: avocado, beans, burger, sweet potato, veggie burger

Servings: servings

Calories: 172kcal

Author: Kathy Patalsky

Cost: 8

Equipment

baking sheet
potato masher or fork

Ingredients

Burgers

1 medium sweet potato baked and peeled
16 oz. cooked white beans canned, drained and rinsed
½ cup white onion chopped
2-3 tablespoon tahini
¾ teaspoon apple cider vinegar
1 teaspoon garlic powder
½ - 1 tap chipotle powder or cajun spice
½ teaspoon salt
⅛ teaspoon black pepper or to taste
⅓ cup nutritional yeast or any flour as a sub
½ cup leafy greens kale, spinach, parsley, finely chopped

Toppings

1 avocado tomato, vegenaise, burger buns, greens
vegan mayo
lettuce, tomato, onion, any other toppings you'd like

Other

1 tablespoon extra virgin olive oil for pan
½ cup Panko bread crumbs for crispy coating optional

Instructions

Bake your sweet potato in a 400 degree oven for 45 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields more flavor.
Drain and rinse beans. Rinse in very hot water to help soften them a bit.
Add the sweet potato and beans to a large mixing bowl. Add the tahini and vinegar. Using a large fork, mash well. Fold in
the onion, garlic, chipotle, salt, pepper, nutritional yeast/flour and greens - and continue mashing.
Preheat oven to 400 degrees.
Pan-fry: Form burger mixture into large patties and roll in the Panko breadcrumbs. Warm a skillet over high heat. Add
oil to pan. Cook patties 2-3 at a time. Pan fry each side for about two minutes, until crispy and lightly browned. Transfer
the pan-fried patties to a parchment-sheet lined baking sheet. Repeat until all the patties are pan-fried. (6-8 patties)
Bake patties in a 400 degree oven for 10-15 minutes.
Toast burger buns. Add toppings and patties. Serve!

Video

Notes

Nutritional estimate is for patties and oil.
Make ahead: These patties freeze very well for make-ahead ease. Re-heat in the microwave or oven.

Nutrition

Originally Published 02/21/2012

Veggie Burger Life.

So today, I woke up. Munched some blueberries. Played with the cat. And worked on this post as drizzly raindrops poured outside my window. Blustery trees swaying all morning and well into the evening.

Other Add-Ins.

You can absolutely get creative with this recipe! You could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds, black beans, quinoa, flax seeds, chopped mushrooms. The sweet potato is such a nice binder - you can really get creative if you choose.

And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. Filled with good stuff. Vitamins, minerals, fiber, protein. Dig in.

I served the patties with tender sliced avocado, a crisp bed of romaine lettuce, a circle of onion, some Dijon mustard and some pepper and olive oil over top.

Easy Sweet Potato Veggie Burgers with Avocado

Sweet potato veggie burgers with avocado, family-approved go-to dinner .

Recipe Tweak Note.. Below is a shot of the original recipe. I tweaked a few things for ease over the years, but here ya go, for those who have requested it. As always, you can add spices like cajun and nooch to the patty as you'd like. So in case you are curious, below is the original, longer recipe..

Meatless Monday Inspiration Round-Up 2/20

February 20, 2012 by Kathy Patalsky Leave a Comment

Today's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include a cocoa shake, a BBQ tempeh salad, blueberry bread, chia seed oatmeal, a cookbook giveaway, and a vegan tasting menu - Get these recipes and more inspiration for today and the week ahead!..

Meatless Monday Recipe Round-Up - 2/20/12

* Dessert: Maple Cinnamon Banana Dessert Lavash
Think of this easy to make dessert as a dessert quesadilla. Infused with sticky sweet vegan butter sautéed bananas, cinnamon, maple syrup - all folded inside a crisp yet soft and chewy lavash bread. Pan-fried for a few seconds in the maple-vegan butter pan. This dessert is really a fun treat to get creative with too! Try adding in chocolate or various fruit combos to change it up.

* Dessert: Chocolate Peanut Butter Mousse
Creamy, rich and fluffy - this peanut butter chocolate mousse is a dessert to crave! Made from simple vegan ingredients - no bake!

* Salad or Entree: BBQ Tempeh Tahini Citrus Salad
I am in love with this easy to make salad. Add some amazing baby greens - top with my tahini dressing and serve with bold BBQ tempeh bites. Red onion, sweet citrus. Salad bliss!

* Giveaway: Giveaway: The Inspired Vegan Cookbook
Enter to win Bryant Terry's latest vegan cookbook!!

* Breakfast: Chia Oats
Turn your steel cut oatmeal into true super food fare! Infused with healthy omega fatty acid rich chia seeds - these oats take on a unique creamy texture that I love! Nuts and fresh fruit accents.

* Lunch: Sweet Potato Hummus Tartine
My homemade sweet potato hummus makes for a delicious tar tine lunch! Sweet tart green apple and zesty red onion accent this easy lunch recipe.

* Bread: Fresh Blueberry Morning Bread
Fresh blueberries are the star of this morning-approved bread recipe. Moist and delicious - this bread pairs perfectly with your morning chai latte or cup of coffee.

* Treat: 5 ingredient Cocoa Shake
Just 5 ingredients blend up this creamy cool chocolate peanut butter banana shake in a flash!

* Dessert: No Bake Triple Berry Cheesecake Pudding
If you like berry cheesecake you will love this no-bake triple berry vegan cheesecake pudding! Those bright red and pink berries melt into the creamy cool cheesecake pudding.

* VDay Wrap-Up: Valentine's Day is over, but you can make VDay everyday with these recipes!..
* Vegan Tasting Menu for Valentine's Day
* Pretty in Pink. 10 PINK Recipes for Valentine's Day
* 6 Uses for Leftover Chocolate Covered Strawberries

* How-to: 10 Cool Recipes to Make with a Vitamix
If you are thinking about buying a Vitamix or other high speed blender - here are ten recipes (and reasons) why you should! And if you already own one - here are a few recipes to try!

* Healthy You. 25 Foods to Add to your Diet in 2012
Stop worrying about what to remove from your diet and start focusing on adding healthy foods. By feeding your body the good stuff, you may crave less of the not-so-good stuff.

More inspiration -> Find vegan in 2012... Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

About my Meatless Monday round-ups: Every other week I link to all my posts over at Babble.com so that you don't miss out on any of my recipes. My round-up is a great way to embrace Meatless Monday.

Previous Meatless Monday/Family Kitchen Recipe Round-Up's:

* 2/6 -Vegan Pesto, Coconut Chickpea Fritters, Buffalo Bites, Pesto Salad
* 1/23 - Mushroom Bowl, Pineapple Smoothie, Banana Pie
* 1/17 - Spelt Biscuits, Chia Bread, Kale Sandwich, Fresca How-to
* 1/9 - Cocoa Peanut Cookies, Apple Pancakes, Cheezy Leek Chow Mein, New Year's Detox..
* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse 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.

Fresh Herb Tofu Frittata with harissa, chia and kale.

February 19, 2012 by Kathy Patalsky 1 Comment

Green sprigs of fresh dill and parsley dot this warm breakfast plate. Today I'm serving up a new recipe: Fresh Herb Tofu Frittata with chia seeds, kale and spicy harissa. I've been dreaming of making a vegan frittata for a while now and with a fridge filled with fresh herbs (cilantro, dill and parsley) I simply had give a pan-cooked frittata a try.

This warmly served frittata is delicate, light, fluffy. Elegantly spongy in texture. Certainly not as firm as a traditional egg frittata, but I didn't mind at all. The flavors are all there...

This vegan frittata takes some patience and practice, but it's a worthy vegan substitute for frittata lovers. You can serve the frittata warm and soft or chilled - with a firmer quiche-like texture..

The Flavors. Cheesy richness and a golden color from the nutritional yeast - plus a vibrant dash of turmeric. Chopped kale, fresh herbs and a splash of truffle oil just for the heck of it. Tamari adds the saltiness - no table salt needed. Chia seeds to help bind everything together without getting fancy with egg replacers, starches or special flours.

Each steamy frittata slice is topped off with a swirl of smoky, spicy harissa. The fragrance of this dish is intoxicating. Bold yet delicate herb aromas make me think of spring, and a grassy morning breeze. Brunch in the park. Birds. Sunshine. Join me in this "I'm-ready-for spring" breakfast feast.

Frittata on toast..

Build a Better Egg (Frittata). My first shot at vegan frittata-ness went well. But I'm always looking to make it better. Maybe a sprinkle of vital wheat gluten or perhaps some flour would assist binding this recipe together a tad more. Right now I'll call this a pan-quiche meets tofu frittata. Have you ever made a vegan frittata or omelet? What is your secret?

Perfect Pairings.. Stack a tower of warm toast on the table. Squeeze some pulpy fresh orange juice or press some frothy green juice. Toss a fresh fruit salad or slice a few elbows of melon. Brew some tea or coffee and melt into your morning with this handcrafted vegan breakfast. Rustic and glorious.

Try with a Citrus Agua Fresca..

For a full on feast - serve with some maple banana peanut butter vegan waffles and fruit..

Healthy addition, pair the warm frittata with some fresh pressed green or carrot ginger juice...

Or some simple fresh strawberries - always welcome at a breakfast table!..

Change it up. Toss in whatever your have ingredients may be. Mushrooms, onion, shredded carrot. Just be sure to dice the ingredients into small bits so that they don't interfere with the binding too much.

Update! Just tasted the frittata chilled and it was awesome! Kind of like a vegan quiche. The texture firms up nicely. Serve this dish warm or chilled! So much flavor.

Fresh Herb Tofu Frittata with harissa
vegan, serves 2-3

To Blend:
12 ounces silken tofu
1 tablespoon soy creamer
2 teaspoon chia seeds
½ teaspoon maple syrup
½ cup nutritional yeast
2 teaspoon tamari
⅛ teaspoon black pepper
a few dashes turmeric
¼ cup fresh herbs, loose
¼ cup fresh kale leaves
¼ teaspoon truffle oil

top it off:
sprinkle of chia seeds
extra whole herbs and kale
optional: 2 teaspoon minced shallot or onion (I didn't add this but it would be a nice touch)
(vegan Daiya cheese would also be yummy over top this frittata)

2-3 teaspoon vegan butter for saute pan

garnish:
harissa paste
more fresh herbs
extra virgin olive oil
pepper
vegan Parmesan (optional)

Directions:

1. Add tofu and all other "blend" ingredients to blender - I used a Vitamix. Blend on medium until smooth.
2. Heat 2-3 teaspoon vegan butter in a small saute pan. Wait until it starts to sizzle and get hot.
3. Pour tofu mixture over top vegan butter - slowly. It should sizzle a bit. Pour until the mixture covers the pan and is about ½ inch deep. Top poured mixture with the topping ingredients (a few more pinches fresh herbs and kale, chia seeds and optional minced shallot or onion).
4. Cook on med-high heat for about 3 minutes. Then cover pan with lid and reduce heat to medium. Allow to cook covered for about 7 minutes.
5. Remove lid and cook for one more minute just to dry out a bit - release moisture. Turn off heat and let frittata stand for five minutes in pan.
6. Even after letting the frittata settle it will be very delicate. You will need to slice with much delicacy and use a wide spatula to transfer to cool plate. As the frittata cools it will bind up significantly. So you do have to option of serving the frittata chilled if you want a firmed up texture.

7. Sprinkle garnish over top and a swirl of harissa paste was the perfect spicy touch for me!
Enjoy!

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Chocolate Swirl Raspberry Cheesecake.

February 14, 2012 by Kathy Patalsky Leave a Comment

My Chocolate Swirl Raspberry Vegan Cheesecake is a last minute no bake Valentine's Day dessert for you to make your sweetie! Just five base ingredients for this cheesecake make it an easy last minute treat. Desserts don't have to be super fancy - they just have to be made with love. And this easy dessert can be made and chilled ready to serve in just under an hour. Plus these vegan flavors like fresh raspberry, vegan dark chocolate and creamy tofu-based cream cheese are super yummy. Happy Valentine's Day to all!..

fully chilled..

This is my first Valentine's Day in Los Angeles with my husband - so even though we don't have the best record of VDay (something at the restaurant always seems to go wrong!) I am super excited about going out to one of my fave vegan spots.

How are you guys spending Valentine's Day? Dinner in? Fancy meal out? Or more of a casual meal at a fave spot?

Well staying in or not - there is always room for dessert - or more dessert on VDay. Made with love. So this easy delicious pink vegan cheesecake is my pick. Chocolate covered berries on top. And that cool pink color is made from fresh raspberries - no fake color needed.

Nelly decided to climb into her food bin for Valentine's Day. so cute!..

Enjoy!..

Chocolate Swirl Raspberry Cheesecake
vegan, makes one pie dish

15 ounces vegan cream cheese (about 1 ½ tubs)
½ cup agave syrup (or to taste)
¼ cup fresh raspberries
½ teaspoon salt (or to taste)
⅓ cup virgin coconut oil, melted

cookie crust (2 cups vegan vanilla cookies + 2 tablespoon vegan butter OR pre-made vegan graham shell)

chocolate swirl:
½ cup dark chocolate chips
2 tablespoon coconut oil

dark chocolate covered berries as garnish (see link for instructions)

Directions:

1. Dip your berries and chill in the fridge until needed. Full info here.

2. Add filling ingredients to mixing bowl and beat until creamy - or blend in a Vitamix.

3. If making your own crust, grind the cookies into a fine powder. Then heavily grease a pie shell with the butter. You can also fold vegan butter right into crumbs. Bake at 400 degrees for ten minutes. Remove from oven and set aside.

4. Pour filling into crust.

5. Melt the chocolate swirl ingredients in microwave - be careful not to burn. Swirl over top filling.

6. Chill pie in freezer for 30 minutes - this should chill to a soft-serve slice-able texture. Transfer to fridge. Chill until ready to serve.

Garnish with the chocolate dipped berries.

Easy - so delicious!! Happy Valentine's Day!

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Sweet Potato Hummus. Cajun Spiced. Tartine too.

February 13, 2012 by Kathy Patalsky 8 Comments

I don't know why I didn't think making Sweet Potato Hummus sooner. It combines two of my most favorite foods: sweet potatoes and hummus!

For this hummus, I add in Cajun spices, rich nutty tahini and even nutritional yeast. The Cajun seasoning gives each bite a bright, warm heat - but not too bold so it doesn't overpower the mild potato and bean flavors. This hummus is soft and savory with hints of bitterness and nuttiness breaking into the sweetness from the golden sweet potato. And really, you can season the base recipe however you'd like. Sweet potato lovers - dive into this recipe!..

Spread it! Adding a sweet potato to your hummus gives it a denser texture which makes it perfect for slathering onto sandwiches and pitas - even bagels.

Sweet Potato Hummus, green apple, red onion tartine ..

Sweet Potato Hummus Apple Tartine
makes two slices

2 slices whole wheat sourdough, spelt – or another toasted bread
4-6 tablespoon sweet potato hummus (recipe below)
½ green apple, thinly sliced
½ small red onion, thinly sliced
1 teaspoon olive or grape seed oil
pepper to taste

To Assemble: Slather toasted bread in hummus. Add the apple, onion and drizzle of oil.

Dip it! Add some fresh chopped fruit and veggies and serve it as a wonderfully creamy dip...

Cajun Spiced..

Hummus Meets Sweet Potato. I've always loved this combo. One of my first blog recipes ever was a sweet potato hummus pita. It involved a creamy combination of rich garlic hummus mashed into a baked sweet potato. The mixture was stuffed into chewy-soft, toasted pita - with plenty of greens and orange-accented cranberry sauce to perk it up. It was a Thanksgiving recipe.

But this recipe is perfect for everyday. It has a bit more body than a traditional bean-based hummus.

Healthy Dip! This dip is super healthy because it contains fiber rich sweet potatoes and beans. Plus vitamin A, iron, potassium, B vitamins and more. Plus the combo of protein, fat and complex carbohydrates will keep you satisfied for a while. Perfect lunchtime recipe!

Reduce the Fat. You can reduce the added oil in this recipe if you'd like. Replace the oil with some zesty orange juice or a splash of soy milk to loosen the blend.

Make it Soup! You can actually turn this mixture into a yummy sweet potato soup by adding in 1 cup of soy milk or vegetable broth (soy milk makes for a creamier soup - or you can use a combo of both). You will need to transfer the mixture to a pot on the stove to simmer until heated since the beans are not heated when pureed.

This recipe would also be lovely spread into a Sweet Potato Glow Spiral..

Spiced Sweet Potato Hummus
vegan, makes about 3 cups

1 cup oven-baked sweet potato (skin removed)
1 ½ cups garbanzo beans, drained
2 tablespoon apple cider vinegar
2 tablespoon tahini
4 tablespoon grape seed oil (or olive oil, walnut oil..)
⅓ cup nutritional yeast (optional)
1-2 teaspoon agave or maple syrup
optional: ¼ cup orange juice - for a zesty sweet accent of flavor!
salt and spice to taste*

* I used Cajun seasoning and seasoned salt from Penzey's Spices
* Add more oil/vinegar for silkier hummus - if desired. For lower-fat version: sub some or all of the oil with low-fat soy milk or orange juice.

Directions:

1. Add all the ingredients to a Vitamix of Food Processor.
2. Pulse or blend until smooth. For chunkier hummus - pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.

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Rainbow Sangria, by the glass. And more!

February 10, 2012 by Kathy Patalsky 3 Comments

Four awesome things in this post.

1. Recipe for my fun and fabulous Rainbow Sangria by-the-glass.
2. A sneak peek at my photos in the upcoming March+April issue of VegNews Magazine.
3. NYC Vegetarian Food Festival VIP Tickets/Raffle Giveaway.
4. My Photo Portfolio updated.

Fun Friday post headed your way!..

1. Rainbow Sangria!

I am in love with this pretty Rainbow Sangria recipe. You need a variety of fruits, some simple chilled white wine - and a few other ingredients. I like this recipe because you can make sangria-by-the-glass (instead of making a massive pitcher - good for a party of 2!)

Rainbow Sangria
makes one tall glass

1 cup white wine
2-3 tablespoon fresh orange juice
2 tablespoon apple juice or another sweet juice (pear works nicely)
1-2 tablespoon ginger ale (or other fizzy soda - apple or orange soda works well too)
rainbow colored fruits (I used: strawberry, tangerine, pineapple, green grapes, blackberries and blueberries)
optional: 1 tablespoon brandy

To Make: Add the fruit in rainbow order to a tall glass. Then pour in the wine and fruit juice. Top it off with the ginger ale. Add the brandy over top as well if using.

Virgin-ize it! You can use these same rainbow fruits for lemonade, iced tea, fruit spritzers and even fizzy spa water. Agua Frescas too.

2. VegNews March+April Issue - Food Feature

Lastly, I'm super excited that my photography will be featured in the upcoming March+April issue of VegNews. I prepared and shot photos of recipes (exclusive for this issue of VegNews) by Robin Robertson - author of the vegan cookbook Global Vegan Kitchen.

And let me just say that these recipes all tasted AMAZING. So be sure to snag an issue of VegNews to make them!

3. Giveaway for NYC-area people. NYC Vegetarian Food Festival Giveaway! (sorry, only open to those who can make it to NYC for the festival) event website

PRIZE: A VIP ticket to the NYCVFF ($30-value, 2-day pass) gives express entry to the festival PLUS 10 raffle tickets. The raffle's grand prize is a 1-week vegan sailing
vacation from belamivoyages.com ($6000 value)!

How to Enter -> enter by commenting on this post. You must comment to gain initial entry into the giveaway. Comment by telling me your favorite vegan restaurant (or name a few favorites!) in the NYC area. Giveaway entry period ends Friday Feb 17th at 12pm PST

Additional entries:
* tweet this post and include @replies as shown: " I just entered the @NYCvegFoodFest Giveaway hosted by @Lunchboxbunch - enter here: http://bit.ly/wRmxoS "
* Follow Lunchbox Bunch on Facebook and share this post on Facebook (easy share link at top)

4. My Portfolio Updated!

I'm excited that I've finally updated my online photography portfolio. Take a look. Click the little floating arrows to enlarge the photos. And if you have an photo projects or leads for me please send them my way. I love doing freelance photo projects.

That's it! Have a wonderful weekend everyone. Grab my vegan Valentine's Day tasting menu recipes here. Hope you all sleep in and have a lazy vegan brunch .. maybe some steel cut oats, chai tea and fresh fruit? Enjoy!..

More Rainbow wishes....

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Pink Cauliflower Soup for Valentine's Day

February 9, 2012 by Kathy Patalsky 7 Comments

Fluttering through the produce section of Whole Foods on a seemingly ordinary shopping trip, I fell in love with a head of purple cauliflower. Veggie love at first sight. My eyes locked with those buttery florets of purple - hugged by broad green leaves - and a recipe flashed before my eyes. The most pretty in pink soup ever.

Soon I was swooning over this Pink Cauliflower Soup - a perfect starter dish for a romantic Valentine's Day meal at home. ..or eat a big bowl of it all by yourself. This stuff is so cozy-delicious you may not want to share. 🙂

Make this soup - and even if you don't have "purple" cauliflower I have an alternate recipe route..

Chocolate Epiphany, Vegan Chocolate Mousse Pie.

February 9, 2012 by Kathy Patalsky 10 Comments

Serve up a chocolate epiphany this Valentine's Day..

Creamy cool.
No bake.
Hint of peanut butter. And coconut.
Melted chocolate.
Silky.
Yummy. Vegan.

The top layer of my chocolate mousse pie is a crack-open coating of melty vegan chocolate, swirled into a heart design to help you woo your desired valentine this Valentine's Day...

You can also serve as a straight up chocolate mousse..

Vegan Desserts = Yum. Spread the vegan love this Valentine's Day. If someone you love isn't completely convinced that vegan desserts rock, have them give this recipe a try. Serve as pie, simple dessert cups - or make mini mousse tarts to pass around. Serve up a vegan dessert epiphany.

And for a full on vegan VDay feast - see my Vegan Valentine's Day Tasting Menu over on Family Kitchen, for recipe inspiration!

Not. Low. Fat. Nope, this decadent dessert is not low fat or low calorie. But with that first whipped, fluffy spoonful you will taste how a small slice of this pie makes a big impression. Petite bites taste big.

..but you should feel good about the fact that you are using healthier plant-based ingredients. No milk fat, dairy butter, white sugar or dairy cream here. The flavor from this pie comes from vegan chocolate, soy and coconut based ingredients.

My advice for uber Valentine's Day romance - share a slice - because this stuff is intense - and sharing is just fun.

..speaking of VDay. If you are looking for a heart-happy gift for the animal lover in your life why not consider a special gift to your favorite animal charity - like Farm Sanctuary and HSUS. Browse this feature from the LA Times for ideas (the article is from last year, but still a good place to start.)

Shameless kitty photo to inspire VDay animal-helping gifts..

"Chocolate Epiphany" Chocolate Mousse Pie
vegan, makes one pie (you may have enough for a single serve side mousse cup)

1 batch of Kathy's Chocolate/PB Mousse
1 graham cracker crust (store bought or make your own with crushed grahams and a tablespoon vegan butter)
chocolate shell coating: 2 tablespoon chocolate chips + 1 tablespoon coconut oil melted together)

Directions:

1. If making homemade crust, crush the grahams in a blender - about 1 package or 6 large crackers - enough to fill your pie shell when crushed. Fold those grahams together with about one tablespoon melted vegan butter (Earth Balance) and bake in the oven at 400 degrees for about 8 minutes. You can also use a store-bought graham crust - or make your own raw crust using crushed raw nuts like walnuts. A vegan flour/butter crust would work too. A chocolate cookie crust would also be divine.

2. Blend up the chocolate mousse using a high speed blender like a Vitamix. A food processor would also work. I haven't tried this with a hand mixer, but you may be able to pull it off. Follow complete instructions in this Chocolate Mousse recipe post. Note: you could easily sub in almond butter for peanut butter if you'd prefer.

3. Last prep step after blending your filling is to melt together the chocolate chips and coconut oil. Set aside.

4. Pour the mousse filling into the crust. Smooth. Then gently pour over the melted chocolate/coconut liquid. Swirl the liquid into the mousse gently creating a heart design.

5. Place the pie in the freezer for 20-30 minutes to quickly chill. Then transfer to the fridge. Chill until ready to serve - usually takes at least an hour to fully firm.

Serve with a swirl of vegan soy whip - or homemade hand mixer coconut whip - or use an isi dispencer for coconut whip.

Swirled soy whip and vegan chocolate chips..

Kinda messy. But then again, aren't all good desserts a little messy?..

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Meatless Monday Inspiration. Recipe Round-Up 2/6

February 6, 2012 by Kathy Patalsky Leave a Comment

Today's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include a superfood oatmeal, spinach chickpea fritters, coconut rice pudding, pesto sauce - Get these recipes and more inspiration for today and the week ahead!..

Meatless Monday Recipe Round-Up - 2/6/12

* Breakfast: Superfood Oats
Turn your steel cut oatmeal into true super food fare! Infused with super healthy ingredients - this is an energizing recipe to start your day.

* Bowl: Spinach Chickpea Coconut Fritters
LOVED these fritters. Spinach coconut flavors infuse each bean-filled bite. Crispy sauté these fritters - or bake them in the oven for a healthier meal. Serve with guacamole and brown rice for a delicious bowl!

* Dessert: Coconut Milk Brown Rice Pudding with Chia Caramel
Rice pudding is so cozy-delicious. Sweet and yummy for dessert and even healthy enough for a sweet breakfast bowl. I topped this recipe with a silky sweet chia agave caramel sauce. And learn how-to make my easy chia caramel sauce here!

* Appetizer: Meatless Buffalo Bites
Make spicy sweet tofu and tempeh Buffalo Bites in a flash!

* Sauce: Walnut Pesto
How to make one of my favorites: vegan walnut pesto sauce. So many uses!

* How-to: 5 Ways to Perk Up Meals with Fresh Pesto
Pesto fans can give any meal a boost with fresh pesto sauce! Pesto is a delicious addition to more than just pasta!

* Round-Up: Super Bowl Recipes
The Super Bowl may be over, but the snacks are still fun to eat! Here are the 14 snack recipes I veganized. Chips, dips, pizza and more.

* Healthy New Year. 25 Foods to Add to your Diet in 2012
Stop worrying about what to remove from your diet and start focusing on adding healthy foods. By feeding your body the good stuff, you may crave less of the not-so-good stuff.

* Detox Slideshow: 19 Ways to Detox Your Diet
From fiber-rich chia seeds to fresh-pressed juices and spicy metabolism-lifting foods - here are my 19 ways to detox for a healthy 2012. Fresh start!

More inspiration -> Find vegan in 2012... Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

About my Meatless Monday round-ups: Every other week I link to all my posts over at Babble.com so that you don't miss out on any of my recipes. My round-up is a great way to embrace Meatless Monday.

Previous Meatless Monday/Family Kitchen Recipe Round-Up's:

* 1/23 - Mushroom Bowl, Pineapple Smoothie, Banana Pie
* 1/17 - Spelt Biscuits, Chia Bread, Kale Sandwich, Fresca How-to
* 1/9 - Cocoa Peanut Cookies, Apple Pancakes, Cheezy Leek Chow Mein, New Year's Detox..
* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse 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.

Meet The Avo-dilla!

February 5, 2012 by Kathy Patalsky 11 Comments

Go cower in the corner Mr. quesadilla - these vibrant green-stuffed Avo-dilla slices don't need cheese - in fact they don't need much at all. Just a few slivers of buttery rich (healthy) avocados to make the flavor sing.

Sweet and salty caramelized tortilla or wrap edges sizzle in a hot pan - serve warm for a snack your lucky guests will swoon over. This is a satisfying (and slightly sinful depending on how much vegan butter you use) go-to snack for all the avocado lovers out there. I know there are a lot of us!

Plus I have a few more last minute vegan Super bowl snacks for you all..

Avocados. make me happy. I'm still enjoying plentiful avocados at my house. It's like Christmas morning each day as I wake to find more ripened avocados in my overflowing bowl. I squeeze those silky green or bumpy black skinned avocados to see if they have turned plush, soft and perfectly ripe. It's magical the way a rock hard avocado can turn into buttery bliss practically overnight.

So with all these avocados lying around, I'm embracing my creative side. And after reading all of your "favorite ways to eat avocados" comments/entries into my SoCal Avocado giveaway post - you guys have certainly inspired me. Smashed on toast, sliced in a simple red onion/veggie sandwich and zesty guacamole - are all favorite ways you guys mentioned in your comments. Well here is another way to enjoy an avocado...

Meet The Avo-dilla! This super quickie, super yummy recipe is a new favorite of mine. I whipped it up today as my husband and I taste tested a few new bottles of hot sauce. I'm a hot sauce lover/addict. The combo of salty/sweet/spicy/rich was total snack bliss. You may not initially think of serving avocados in a warm dish - but trust me - this one rocks.

Caramelized salty-sweet bubbly edges meet that creamy slightly warmed avocado filling. Delish!

You can use any "wrap" style. I tried a basic white flour tortilla and my favorite - a whole wheat lavash wrap (shown on left)

The Wrap. For my first test of this recipe I used a standard tortilla. Yum. Then I tried some fresh whole wheat lavash bread. Super yum! And a tad healthier since whole wheat and a bit lighter in calories than a thick tortilla. You could use basically any "wrap" for this recipe. Even sprouted grain tortillas! Or corn. My preference was the lavash. Light and flaky with caramelized edges from the sweet and salty accents.

Make it a Guaco-dilla. You could also use leftover or fresh guacamole for this recipe in place of the avocado slices!

Another delicious last-minute Super Bowl snack..

Tofu and Tempeh Buffalo Bites..

Want more snack recipes? Get my 14 Favorite Super Snacks - Made Vegan here.

Avo-dilla
vegan, makes 4 triangles

1 wrap or tortilla (if using extra large lavash bread, you may need to slice in half - and have a more square shape rather than a half-circle)
½ ripe avocado, sliced

1-2 teaspoon vegan butter (Earth Balance)
1-2 teaspoon maple or agave syrup
pinch of seasoned salt
additional spices for inside or outside of the wrap - optional

Directions:

1. Melt the vegan butter in a very hot skillet.
2. Add the tortilla. Toss it around in the melted butter a bit to wet all sides.
3. Lay "butter-tossed" tortilla flat in the pan and quickly add the avocado. Mash the avocado a bit into the tortilla and fold over one side - just as you would a quesadilla. Note: you can also sear the avocado a bit in the hot pan if you'd like a warmer - softer avocado filling texture.
4. Drizzle the maple syrup over top the hot tortilla and wait for the sizzling to begin. The maple syrup will caramelize with the butter to brown the edges of the wrap.
5. Carefully flip the tortilla so that both sides brown. If a few ago slices spill out, just open the wrap and slide them back in. And if you really want, you can add some Daiya cheese to make the tortilla stick together (not needed for flavor though!) The heating process is pretty fast - just a few minutes from start to finish.
6. Remove skillet from heat or transfer avo-dilla to plate to cool.
7. Slice and serve warm! Yummy with hot sauce. You can also add more spices over top the warm ago-dilla to flavor a bit.
Enjoy!

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Sunny Pumpkin Seed Guacamole.

February 2, 2012 by Kathy Patalsky 4 Comments

When you have an overflowing bowl of glowing, plump, fresh California avocados there is really only one thing to do: make one of my favorite dishes ever.. guacamole!

And today's twist on guacamole is to keep it simple, green and pumpkin seed infused.

My Pumpkin Seed Guacamole is simple enough to let those brilliant avocados shine - yet unique enough to intrigue. This guacamole has a buttery, nutty accent of flavor from adding in rustic bits of pepitas, aka pumpkin seeds.

Good-for-you pumpkin seeds are rich in protein, iron, zinc, copper, magnesium and healthy fats. So load up.

This dip is perfect for your Super Bowl or anti-Super Bowl party. Try this healthy-delicious dip.

First some avocado-love from an avocado super fan like me..

Lovely..

Yes, I did..

I was giddy when SoCal Avocados offered me a taste test of their avocados. I was also thrilled when they said yes to allowing one of my readers (YOU!) to win a 12-pack of their avocados as well!

Lotsa 'cados..

The avocados arrived quickly and I waited anxiously for the first few gems to ripen.

Fun Fact: Did you know that you can use a paper bag to help ripen avocados quickly? From SoCalAvocado's website: "Yes, it's true: paper bags help to ripen avocados faster than if you just left them out on the kitchen counter. By putting unripe avocados into a paper bag, you can get them to ripen one or two days faster! If you want your avocados to ripen even faster, put a banana, tomato or apple in the bag. These fruits give off ethylene gases that speed the ripening process. "

Fresh avocados DO taste better! ..this was my revelation as I dove spoon first into the first avocado to ripen from my Socal Avocados delivery. I didn't expect the flavor to be so amazing and eye-opening, but it was. Compared to the usual supermarket avocados - these avocados were moist, juicy, silky, tender, slippery and super shiny. Beaming with bright green colors. The creamy flesh popped right out of the thick black and green skin.

We all know fresh strawberries, fresh peaches, fresh apples are always going to taste better than store-shelf/sitting-around-for-a-while produce. Well this fact is the same for avocados! Fresh is better.

GIVEAWAY HAS ENDED - CONGRATS TO THE WINNER: VERONICA (MY EATS AND TREATS) More info and info on SoCal avocados: SoCalAvocados.com

Pumpkin Seed Guacamole

2 avocados, remove pit/skin and cube (I used SoCal avocados)
1 red onion, diced
½ cup chopped cilantro
1 serrano pepper, diced (or jalapeno)
1 lime, squeezed
1 lemon, squeezed
¼ teaspoon salt
dash pepper
3-4 tablespoon raw pumpkin seeds - minced in Vitamix for 1 minute or smashed or chopped

Lighten it up! Lighten up the calories by subbing out one avocado for 1-2 tomatoes - or other diced veggies. Try carrots, celery, zucchini - even sweet accents like apple or crunchy jicama.

Directions:

1. Prep ingredients. Blend pumpkin seeds in Vitamix for about a minute. For more flavor, you can toast the seeds in a dry frying pan over high heat for a minute.
2. Add all ingredients to a large bowl and toss well. Mash avocados for a creamier texture or leave as rough cubes for chunky guacamole.

3. Serve!

Note: I received a complimentary crate of yummy SoCalAvocados - but no compensation for this post. Not a sponsored post. My rave review is my own opinion.

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No-Bake Vegan Chia Cheesecake. Crumble Crust.

January 31, 2012 by Kathy Patalsky 1 Comment

This No Bake Chia Cheesecake vegan dessert is cool and creamy with a thick, rich, "cream cheese" flavor. Each chia-studded slice has a mellow, cozy sweetness from the agave syrup - a hint of tart too. I like to call this a soft serve cheesecake because it has a silky texture that melts in your mouth - yet it still stands up to being sliced like a traditional cheesecake. The nutty oat crust is cheerfully healthy and rustic - with walnuts and oats. Comfort cheesecake.

Ch-Ch-Ch-Chia. Sorry, I had to. Those healthy chia seeds not only add a boost of healthy omega fatty acids and fiber - but they help create a perfectly creamy-gelled texture that is slice-able yet pudding-like (in a good way.) Learn more about the magical thickening properties of chia here. And FYI, since chia seeds are pretty flavorless and become soft when hydrated - you barely notice them in the cheesecake.

Dreaming of an easy, unique vegan cheesecake recipe? Here is mine..

Cheesecake. Without the "cheese."

With blueberry topping..

This version had some added soaked raw cashews to the blend..

I've been obsessed with this recipe for the past week. Tweaking it. Changing it. Switching out the ingredients and testing the texture. I just love how easy this recipe is. And in the end you are left with an entire pie dish full of no-bake cheesecake. The components are pretty simple..

Cream Cheese. You will need two tubs. There are several vegan brands to choose from. Taste test your favorite as is and use that in the recipe. I find the Tofutti brand to be a bit on the dry and under-salted side of the spectrum. But it still makes a yummy cheesecake. Trader Joe's now has a vegan cream cheese too. It is super creamy and soft - silky. It works very well in this recipe. And there are other brands as well - like the rich and creamy Follow Your Heart brand.

Sweetener. I like agave or maple syrup. You can use either one. Maple is a more defined flavor, and more expensive. Agave is more purely sweet.

Tart. For the tart accent I have been playing around with either vegan plain yogurt or vegan sour cream. I prefer the sour cream - although both work quite well.

Salt. I love pink salt in this recipe.

Crust. I started out with a basic crushed cookie crust and started adding some walnuts to the blend in my Vitamix. I loved them. Slowly, I moved towards a crust that was 100% crushed walnuts and whole rolled oats. It has a healthier flavor than the cookie crust - but I liked it. For a baked crust - I add a tablespoon of melted vegan butter and then bake the crust for about ten minutes to crisp it. If you don't bake the crust your flavors (like the oats and nuts) will be a bit more bland and less nutty. Having a raw crust makes for a more 'crumble' serving - rather than a true cheesecake slice.

Raw Oat Nut Crust..

Topping. I adore a basic no-cook blueberry topping. I simply use my Vitamix to puree some frozen (or fresh) blueberries with a splash of soy creamer or soy milk and drizzle or sweetener for a lovely topping.

Added Fat/Firming. I loved adding virgin coconut oil (VCO). If you have ever placed virgin coconut oil in the fridge you know that it firms up - as hard as a rock - perfect for firming your cheesecake without baking! The VCO really helps with the overall silkiness too. The virgin coconut oil ingredient is a must to achieve my slice-able texture. If you really don't want to use VCO, try vegan butter or tweak the recipe to infuse some agar agar into the mix. Trader Joe's now sells VCO at a good price. The Whole Foods brand is a great option too.

So after much tweaking, here is the recipe I like best..

No-Bake Chia Cheesecake
makes one pie dish of cheesecake

16 ounces vegan cream cheese (2 tubs)
1 cup vegan soy creamer (soy yogurt works too!)
2 tablespoon chia seeds
1 cup agave syrup
3 tablespoon organic virgin coconut oil, melted
½ teaspoon pink salt
optional: add in ½ cup soaked and drained cashews for a more rustic texture. I did this for the cheesecake version in photo at very top.

Baked Oat Nut Cookie Crust
1 tablespoon vegan butter, melted
1 ¼ cups vegan cinnamon cookies or grahams
1 cup walnuts
¼ cup rolled oats
dash cinnamon and nutmeg

OR

Raw Oat Nut Crust
1 ½ cups walnuts
¾ cup oats
dash cinnamon and nutmeg (optl)

Blueberry Topping
1 cup frozen blueberries (or sub strawberries)
½ cup soy creamer or non-dairy milk
1 teaspoon agave syrup

Directions:

1. In a Vitamix of food processor, add the crust ingredients. Pulse until a smooth crumble forms. Pour into bowl and toss with melted butter. If making raw crust, add directly to your serving pie dish. For baked crust (recommended) add the mixture to a well greased (with vegan butter) pie dish. Bake at 400 degrees for ten minutes. Remove from oven and set aside.

2. You can use either a Vitamix or a simple hand mixer to blend the filling. Add all cheesecake filling ingredients to bowl or blender. Mix on med-high until fluffy and creamy. Do a taste test. Adjust salt and sweetener if needed. Note: make sure to fully 'melt' the coconut milk before blending! You may need to warm in microwave or set out on counter to bring to a soft blendable state.

3. Pour filling into crust. Place in fridge for about 2 hours to fully chill before serving. For quicker chilling you can place the cooled-slightly pie dish in the freezer for first 20 minutes.

4. Serve chilled. For more firm slices, place cheesecake dish in freezer for ten minutes right before serving.

5. If adding blueberry topping - blend ingredients and chill in fridge until ready to drizzle over top cheesecake.

Looks so soft - yet slices when fully chilled...

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Gracias Madre Restaurant: San Francisco Vegan Treat!

January 29, 2012 by Kathy Patalsky 2 Comments

This past weekend I took a whirlwind jaunt up to San Francisco with my husband for my birthday weekend adventure. I'm no stranger to San Fran - growing up in the Bay Area I have visited many times - but never to blog about it! So the first thing I did when planning what few meals I had for the trip was to ask you guys - via Twitter.

I received a slew of responses all telling me I simply had to go to an organic, vegan restaurant in the Mission District called Gracias Madre. Funny enough, I had never really heard of Gracias Madre - even though Mexican food is my fave - and Gracias Madre did earn the title of 2010 VegNews Editor's Pick for Restaurant of the Year!

I scanned the menu online and decided that I had to try and pop in for a lunchtime bite. And oh my goodness I am so glad I did! Thanks Twitter friends for the advice!!

I am splitting my San Francisco Vegan Eats review into two posts. And this is part one. I'm devoting it to what may be my new favorite Mexican restaurant ever: Gracias Madre..

Arriving in San Francisco was a delight. I glowed with glee from the crisp cool ocean bay air. I happily melted into the bright yellow sunshine sparkling across the glassy city buildings - warmly dancing through the green trees that are plentifully speckled through the city blocks. My husband and I arrived on an early flight so that we could get the most out of our quick one night trip.

We were super excited to have dinner later that evening at Millennium Restaurant - with one of my BFF's and her talented chef husband. More on that in my part two post later this week. But first, we set out for some solo sightseeing and frolicking through the city. And Gracias Madre..

Exhausted from a busy morning of walking, we took a cab to Mission Street - a little past noon - and walked a few sunny blocks to Gracias Madre. It was a gorgeous Saturday. The sun was warm and the perky blue sky was shoo-ing away spotty white clouds in all directions. Amazing day.

We arrived to the humble exterior of Gracias Madre - you'll find a simple gate and small outdoor patio area. Funny enough there wasn't anyone sitting outside. But upon entering, the restaurant was packed! The dimly lit dining room, rich in earthy wood accents and deep warm colors, was filled with an energetic crowd feasting on some amazing, colorful plates. The kitchen is nice and open. You can view it deep in the restaurant - just beyond a short pane of glass. I could see the freshly made tortillas, shiny black avocados and plenty of fresh salsa just hanging out on the counter - waiting to be served.

We decided to break from the indoor pack and sit solo outside on the patio. Plus, food blogger 101 - natural lighting is so much better for photos.

Happy hungry girl.

Out on the patio sit cozy wooden tables and chairs, nestled against a rich terra cotta colored wall on one side and a brilliant mural of Our Lady of Guadalupe, the patron saint of Mexico on the other. The mural is done by artist DaveSG. I didn't know why more people weren't eating outside. Later in our meal more diners joined us.

I loved how the patio tables each had their own green glass bottle of water. And pink salt on the table (my fave!) - plus two jars of freshly made salsa. A salsa rojo and a salsa verde. Both tasted ah-mazing! I am a salsa addict. And I like to say that you can judge a Mexican restaurant on its salsa. And this place passed my salsa test with flying colors.

The Menu..

To drink we ordered a Green Agua Fresca and a homemade fizzy Ginger Ale. I was blown away by these beverages. My agua fresca was like a blissfully thinned down green juice. So refreshing with a hint of lemony sweetness. Cucumber accents. My husband's ginger ale was probably the best ginger ale I have ever tasted. And I am a serial homemade ginger ale taste-tester. I will always order it on a menu. It was fizzy, light, hints of lemon and tons of fresh, real ginger flavor. I stole more than a few sips from my generous hubby.

For food, I had a very hard time deciding because everything sounded fantastic. I settled on the Tamale filled with butternut squash. And my husband ordered the tacos - two with mushroom filling and one poblano. To start, we ordered a guacamole and some pickled veggies.

Guacamole.

The guacamole was smooth and creamy and incredibly flavorful. A creamy green mixture of high quality avocados, cilantro and seasoning. Perfection. I loved the fact that they brought out the guac with a warm basket of homemade corn tortillas - instead of chips. I wish all Mexican restaurants did that. Sometimes I think I would be happy with simply a huge bowl of guac, fresh tortillas and some amazing salsa. This combo is bliss to me..

Green agua fresca and my guacamole/salsa tortilla..

Feeling simply giddy about our bevies and guacamole, my husband and I smiled and swooned as we awaited our entrees. There is something about having an amazing starter that gets you super excited for the entree to come. I knew it would be stellar. And it was. My rustic tamale wrapped in a corn husk had the perfect combination of hearty corn flavor and sweet silkiness. I loved the butternut squash filling. The tamale was cake-y and the flavor had notes of sweet cornbread. I hate when tamales are oily and greasy - this one was not at all! Totally flavorful and healthy.

The beans on my plate were awesome. Wow. Pickled veggies yummy too.

My husband dove into his mushroom taco drizzled in cashew cream and raved. "So good!" It was then that I reminded him that everything at Gracias Madre was indeed vegan. He paused and was genuinely impressed with the authenticity of these Mexican eats. He was stunned that everything on that glorious menu was indeed plant-based.

I sat back in my chair in glee. This meal rocked. And since Mexican food is probably my favorite thing ever - I was thrilled to find a new spot to gush over. I couldn't wait to share my experience with anyone and everyone. "You have to go!!" I urged my friend who by the way is non-vegan married to a non-vegan but very knowledgable chef. She said the food looked amazing, but that she doesn't make it into that part of town all that often. I responded by ensuring her that Gracias Madre is a destination dining location! And I think my photos help my argument. 🙂

Lastly, the employees at Gracias Madre was lovely. Chill and knowledgeable. Kind and warm. Cool group of people. The spot had a friendly, modern-yet-traditional, home-y, cozy, inviting mood to it.

And lastly, I usually like to include at least one criticism when reviewing restaurants...

But for Gracis Madre, there was nothing negative! For this spot, I have only good things to shout from the rooftops.

So gracias, Gracias Madre! You have given me a new reason to scoot myself over to San Francisco. I will definitely be back! And for a curious vegan foodie like me who loves trying new spots - that says a lot.

Visit Gracias Madre in San Francisco. 2211 Mission Street. Open 11am-11pm. Details of their website.

More of San Fran later this week!..

Have you been to Gracias Madre? What did you think?!..

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Citrus Carrot Tofu Scramble. Cafe Eats at Home.

January 26, 2012 by Kathy Patalsky 1 Comment

This Rustic Citrus Tofu Scramble is studded with gold and yellow carrots -roughly chopped. Citrus accents throughout. A hint of pepper. Nutritional yeast. A splash of sassy tamari. The sweetness of the cooked carrots (oozing with vitamin A) compliments the savory flavors perfectly. Crispy tater tots on the side. Fresh orange slices. Spicy salsa. Avocado slices. This would be quite a lovely plate of food served up at home.Cafe style.

Sometimes I wish I had my own restaurant. Or a food truck. I'd love my very own tiny beachside cafe. Probably not actually my next career move, but who knows, maybe someday. And it is at least a fun daydream to have. What would your perfect little cafe look like?

cue the daydream music.

My Beach Dream Cafe. It would have to involve the beach. Beachy vegan living. Sunshine. Laid back eats. Nothing on the menu that you couldn't bring in a basket down to the shore for a seaside picnic.

On foggy beach mornings at my little blue and white painted cafe, the kitchen would serve up generous plates of tofu scramble, tempeh bacon, fresh-pressed juices and frosty fruit smoothies. Coconut water served ice cold with lime. Half frozen upon request. A "bike-thru" window out back for the weekend beach cruisers.

Served with a side of sea breeze please.

The white wooden walls would be cluttered with photos and paintings by local artists. Produce, beach scenes, and animal-infused art would set the tone for this cruelty-free cove of vegan deliciousness. Green and blue-tinted glass wear - a design riff on sea glass. White plates. Sturdy blonde wooden tables.

The brunch crowd would be intense. Lively. Lovely. Diverse. Tall glasses of mint lemonade on every table. Spicy soy chai warming the crowds on extra foggy days. Cayenne, nutritional yeast sprinkles, maple syrup and hot sauce available upon request. The all vegan grill would be sizzling hot. The scrambles would be super creative. Maybe one bursting with fresh citrus flavor, studded with rustic chunks of colorful carrots. Maybe something like this recipe 🙂

Get my Rustic Carrot Citrus Tofu Scramble recipe and daydream about your own little vegan cafe by the sea. What would yours look like? And what would you serve?

Rustic Citrus Carrot Scramble
serves 2

1 block firm tofu
2-3 teaspoon safflower oil
2 cups chopped carrots - or use frozen rustic carrots from Trader Joe's
1 medium red onion, sliced
2 teaspoon truffle oil
a few dashes fine black pepper
½ -1 cup nutritional yeast
1 satsuma, peeled, diced or sectioned
2 teaspoon ume vinegar
1 tablespoon tamari
½ teaspoon lemon pepper spice blend
salt to taste

Directions:

1. Heat sauté pan over high heat. Add 2-3 teaspoon safflower oil.
2. Add in the sliced onion. Saute for 2 minutes.
3. Add in the chopped carrots, truffle oil, satsuma, tamari and tofu. Roughly crumble or cube the tofu into the pan. Allow the tofu to sear a bit on the hot oil.
4. Next add in the nutritional yeast and lemon pepper. This will help absorb some of the liquid. Cook for another 4 minutes, stirring occasionally so edges don't burn in pan.
5. Turn off heat and add the splash of ume vinegar. Salt to taste if needed. Add more pepper and nutritional yeast if desired.
Allow scramble to sit in pan 2-5 minutes before serving. This will allow it to cool and thicken.
Serve hot with toast, potatoes, fruit and more.

Happy Morning! (or evening. This makes a delicious lunch or dinner plate too!)

Get my 6 Tofu Scramble Ingredients here.
Make my truffled pea tofu scramble.
More vegan breakfast recipes.
Salsa Verde recipe.

Lazy mornings are good scramble mornings.

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Quickie Vegan Cookie Dough Ice Cream at Home.

January 25, 2012 by Kathy Patalsky 4 Comments

Creamy vanilla coconut ice cream swirls and twists with tender cubes of vegan cookie dough. Sweet, melty and creamy, just like you remember it.

It is easy to whip up vegan cookie dough ice cream using a few products from the store. Really, this recipe couldn't get any easier. But I had to make it to satisfy a craving. The kind of craving where I saw something and said "I have to have that!" A photo, a smell, a story - all these things can set off a craving. Here's how I easily satisfied mine..

Get my quickie recipe for Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream (and FYI, this is not a 'from scratch' recipe. This is a quickie!)..

The Craving. It has become a favorite ritual to head over to our corner frozen yogurt shop. There is always at least one dairy/vegan flavor. Last week during a fro-yo visit I noticed the girl in front of me ordering a vanilla bean frozen yogurt with cookie dough topping. Velvet white yogurt was swirled sky high and dotted with bouncy balls of fresh cookie dough. Not vegan. But I gawked. I may have even drooled a little. Well no worries. A few days later I easily satisfied that cookie dough ice cream craving.

Making homemade vegan cookie dough ice cream is quite easy. Sure, you can make the ice cream from scratch if you'd like. But I prefer on occasion to just grab a pint of one of my favorite vegan brands, Vanilla Bean scented flavors are my favorite for this recipe. Try Larry and Luna's Coconut Bliss for a totally decadent treat. Soy, coconut, rice or almond milk ice creams will work.

Same goes for the dough. I always seem to have leftover cookie dough in my fridge or freezer. So this is a perfect use for it. I used a peanut butter chocolate chip cookie dough. Delicious! And if you have Eat Pastry vegan cookie dough available at your Whole Foods - grab a jar of that and your life will be super easy!

Easy Vegan Cookie Dough Ice Cream or Blizzard

2-3 scoops vanilla vegan ice cream
about 10 mini balls of cookie dough - any vegan flavor - my pb choco chip dough recipe
for blizzard: 2-3 tablespoon nondairy milk

To Make:

1. Chill the dough well for easy handling.
2. Roll the dough into dime sized balls and press into cubes.
3. Fold the dough balls into your ice cream. Serve!

Blizzard stirring..

4. For a blizzard or spoonable shake - add in 2-3 tablespoon non-dairy milk or soy creamer. Fold well with a spoon until the ice cream texture softens. Serve in a glass

Embrace your inner ice cream lover. Veganized. Get more vegan ice cream tips, toppings, ideas and products!

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Baked Vegan Spinach Dip. Kraut, Onion, Truffle.

January 24, 2012 by Kathy Patalsky 8 Comments

Winter is the season for dips. Baked dips, bubbly hot served in oven-hot bowls. Steaming. Just begging to be scooped up with some crisp veggie sticks of nubbins of crusty bread. Maybe it is the chill in the air. Maybe it is the plentiful TV shows to cuddle up and watch. And yes, sports-fest style gatherings. OK, I'm not really a football watcher. But I'm making this anyways...

Make my spinach dip today - it is easy! - from start to finish you will be snacking in about 30 minutes!..

Spinach. Dip. A few years ago I posted a yummy recipe for vegan spinach dip. This time I'm adding a new twist and simplifying the ingredients. Tangy sauerkraut and chopped red onions are stirred into this creamy green mixture. Then I pile my dip into an oven-safe dish, top with heaping handfuls of vegan Daiya cheese and bake until bubbly. The vegan cheese becomes crispy and browned on top while the creamy green insides are fluffy and moist. You crack open the crisped cheesy crust and dive into spinach dip bliss.

Serve with a few freshly chopped carrots or crusty bread slices for a snack platter to impress. Straight from the oven this spinach dip bubbles and steams for a few minutes. There is no better way to serve spinach dip than bubbly hot, right out of the oven. But yes, this stuff tastes amazing chilled too.

Heated dip before baking and adding cheese..

Bubbly bliss post baking..

Dive in..

Artichokes, sub Sauerkraut. Usually you find spinach dip infused with artichoke. Artichoke hearts are lovely because they have a slightly tangy, hearty, tender texture that holds up well in dip and compliments he sweet, silky, wilted spinach. Artichokes add flavor and texture. Well I decided to use sauerkraut in this dip since it is also nice and tangy with a rustic full texture that enhances the body of the dip. Creamy, hearty, bold and decadent. This dip is for spinach dip lovers.

Lighten it up! If you want lighten up your spinach dip, you can remove most of the added oil and simply sauté the onions and kraut in a splash of water. You can also greatly reduce or remove the Daiya cheese. And for the sour cream, you can also reduce that. You will have a less creamy dip - with more spinach in each bite. But still super yummy.

Lets face it, you could craft a dip using a base of chopped spinach and nutritional yeast and it would be delicious! The sour cream, cheese and oils are really to give it that decadent edge. So these ingredients are easy to reduce. You could also sub plain soy yogurt for the sour cream if need be.

Another way to get creamy dip is by adding pureed white beans. This also adds a nice spinach/bean dip texture and loads of healthy fiber and protein. I added beans to the last spinach dip I posted.

Truffle. The truffle oil is optional. But it really does add a hunger-inducing aroma to the dip. And when you bake it the house fills with a spinach, cheesy truffle flavor.

But if you want to indulge, make this bowl as is and enjoy!..

..serve with a huge pile of fresh chopped veggies so you don't scarf this stuff down. Munching carrots and celery will slow you down. 🙂

Kraut Baked Spinach Dip
vegan, makes 6-7 cups

Stove-top mixture:
1 ¼ cups red onion, chopped
2 teaspoon truffle oil (or veg oil)
1 teaspoon safflower or olive oil (or veg oil)
1 ½ cups sauerkraut (drained)
½ teaspoon lemon pepper seasoning salt
¼-1/2 teaspoon salt (or to taste!)
1 ½ cups vegan sour cream
1 ½ cups nutritional yeast
1 tablespoon apple cider vinegar
4 ½ cups organic baby spinach, frozen

Before baking fold-in's:
¼ cup red onion
2 tablespoon whole wheat flour
1 cup Daiya vegan cheese (I used pepper jack)
drizzle of truffle or olive oil over top

Directions:

1. (preheat oven to 400 degrees) Add the truffle and safflower oil (or any vegetable oil) to a medium soup pot. Over high heat. Add in the diced red onion. Saute until they begin to caramelize.
2. Add in the lemon pepper salt and a spoonful of the nutritional yeast.
3. Add in the sauerkraut and sauté for another minute.
4. Add in all the remaining ingredients. Fold in the sour cream, spinach, nutritional yeast, cider vinegar. Heat and stir until all the spinach has warmed and the mixture if fluffy and creamy. About 5 minutes over medium-high heat. Do a taste test and add more salt/pepper/nutritional yeast as desired. If your mixture is a bit too thick (compare to my photo above), add in a splash of plain soy milk.
5. Remove pot from heat and fold in the flour and ¼ cup chopped raw onion.
6. Transfer to an oven-safe dish and top with the shredded vegan cheese and a pinch more of raw red onion. Lastly, add a final drizzle of olive oil or truffle oil if desired.
7. Bake at 400 for 16-20 minutes. Then broil on high for another 1-2 minutes or until the cheese browns and bubbles.
Serve warm or chill in fridge to serve cold.

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Meatless Monday Inspiration. Recipe Round-Up 1/23

January 24, 2012 by Kathy Patalsky Leave a Comment

This week's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include a tropical shake to help you sip the winter blues away, a healthy bowl-fest of recipes, a vanilla cream pie. Get these recipes and more inspiration for your Meatless Monday and the week ahead!..

Dinner and a Movie. Mondays need cute YouTube videos too. So before you get in the kitchen and cook up a meatless feast, take a smile break with these three videos I found for you today. In no particular order...

1) Jazz for Cows
2) CrystalLight 1998 Aerobics Competition Intro - *dance number*
3) Cute Cat Sleeping Weird (without a care in the world)

What are some of your recent *feel good* video finds?

Meatless "Monday" Recipe Round-Up - 1/23/2012

* Smoothie : Aloha Pineapple Shake
Who says you can't make smoothies in winter. In fact, this frosty sip will help you daydream of exotic, tropical, beachy, sea-breeze places. Turn up your thermostat, warm up your vitamin and grab a straw!

* Round-Up: 21 Healthy Meals in a Bowl
I LOVE a good bowl. In fact, I prefer to a bowl to a plate any day. Browse my 21 favorite cozy-bowl recipes including warming soups, salads and grain-goodness bowls galore.

* Dinner: Mushroom Kale Rice Bowl
Take my have peanut kale salad, add some rice and amazing mushrooms and you get a super duper dinner that will satisfy a hungry crowd or dinner for one. Peanuts and cilantro on top.

* Dessert: Banilla Cream Pie with Ginger Caramel
Bananas, vanilla and creamy caramel make this dessert a cravable dish on my menu. Add a top layer of coconut whip or coconut cream to make an amazing Banana Cream Pie - or eat as shown!

* Football TV Snacks: Football Season Snacks Go Vegan
The snakiest day of the year is only a few weeks away. Try these guy-approved vegan snacks for your winter TV watching fun. Cheezy nachos and jalapeno poppers are just a few of the delicious recipes in this round-up.

* Detox Slideshow: 19 Ways to Detox Your Diet
From fiber-rich chia seeds to fresh-pressed juices and spicy metabolism-lifting foods - here are my 19 ways to detox for a healthy 2012. Fresh start!

More inspiration -> Find vegan in 2012... Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

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.

About my Meatless Monday round-ups: Once a week I link to all my posts over at Babble.com so that you don't miss out on any of my recipes. My round-up is a great way to embrace Meatless Monday.

Previous Meatless Monday Recipe Round-Up's:

* 1/17 - Spelt Biscuits, Chia Bread, Kale Sandwich, Fresca How-to
* 1/9 - Cocoa Peanut Cookies, Apple Pancakes, Cheezy Leek Chow Mein, New Year's Detox..
* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse my HHL Recipe Index for many more vegan, meatless recipes!

Chilled Veggie Salad. Rainbow Roast.

January 20, 2012 by Kathy Patalsky 2 Comments

I'm reinventing the "chilled roasted veggie platter" via my Rainbow Roast Veggie Salad. My secret ingredient: fresh farmer's market veggies in a rainbow of colors. Lemon. Herbs. Mini red and gold carrots, exotic mushrooms, purple colored scallions and more accent this citrus-garlic roasted dish.

The result: flavor-infused tender veggies, black-charred edges, caramelized to perfection. Serve the roasted veggies on a bed of crisp lettuce - lovely paired with crusty bread and a tall glass of lemon iced tea. Chilled roasted veggies are back on my menu...

Rainbow. Of. Colors. Veggies.

Now, when I say "chilled roasted veggies." What comes to mind?

For me, I imagine a luncheon. Business catering. Served inside a hotel or corporate conference room. As meal time dawns, a stream of black-tie waiters emerge carrying shiny faux-silver platters wrapped in plastic wrap. As the wrap is elegantly peeled away, colorful food awakens the gazes of the no-doubt very hungry diners, all clad in 3pm-wrinkled business wear.

The eats: a few veggie and dip trays, the token meat-heavy sandwich platter, a fruit platter because it looks so pretty, some sort of creamy pasta dish, a big bowl of heavily dressed salad - Caesar most likely, and always, a chilled roasted veggie tray. Shiny red bell peppers cut into large planks, silky strips of black-lined grilled zucchini draped alongside slivers of purple-hued eggplant.

Yup, this token "vegetarian" plate is usually simply referred to as the veggie platter. Roasted veggie sandwiches also make it onto many catering and room service menus. If you are vegetarian or vegan I'm sure you know this well!

But with my Rainbow Roast Veggie Salad, I'm falling in love with roasted and chilled veggies all over again...

Mini red and gold carrots, bright red scallions, mixed mushrooms, lemon, garlic..

Best part: this salad looks fancy, but it is so easy! Simply roast your veggies the night before, chill in fridge overnight (let the flavors marinate the veggies even more) and the next day at lunch your salad will be ready and served in just a few minutes.

Rainbow Roast Veggie Salad
serves 2-3

You'll need: an array of rainbow-colored veggies, usually you can find petite, elegant and interesting-colored veggies at local farmer's markets. Heartier veggies hold up well to roasting try:
carrots
potatoes
onions
brussel sprouts
scallions
micro greens
chard
mushrooms
beets
more..

Roasting mixture (peppery garlic citrus flavors):
for one baking-pan full of veggies I use about..
¼ cup oil (EVOO is my favorite for roasting)
3 cloves fresh garlic, finely chopped
2 tablespoon lemon juice
2-3 whole lemon slices (seeds removed)
2-3 tablespoon vinegar (I like yuzu rice vinegar (used for these veggies), apple cider vinegar or balsamic - depending on what veggies I'm roasting)
salt to taste
fine black pepper to taste
additional herbs of your liking (rosemary, thyme..)

For the salad: greens, crunchy romaine and butter/crisp greens work best.

To Make:

1. Prep your veggies by chopping off the stems and slicing into lovely cuts - easy for one bite in a salad.
2. Add all your veggies in a large mixing bowl and toss with the roasting mixture accents. Coat each veggie well.
3. Add your veggies to a oiled baking sheet.
4. Roast at 400 degrees for 20 minutes - or until veggies are tender. I like to broil for about 1-2 minutes before removing from oven.
5. You could serve these veggies warm, but for the sake of our salad, we will chill them in the fridge overnight.
6. Assembly of salad: add a hearty layer of lettuce leaves to a wide-rimmed bowl. Then top with the veggies. No additional dressing is needed since the veggies are so full of flavor from the oil and acids. (If you want added dressing, try a Dijon + maple + vinegar + oil dressing).

Serve chilled

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Salute to Winter Citrus!

January 18, 2012 by Kathy Patalsky 1 Comment

I was sidetracked by winter citrus this afternoon. It ravished me with its zingy aroma, shiny tart rind and juicy alluring flavor.

See my Salute to Winter Citrus, with more photos (just call me the citrus paparazzi) and a few of my favorite citrus-infused recipes!...

Totally into my work, but feeling those 4pm blues of fatigue, I needed some zing. Energy. Hydration. Winter citrus to the rescue!..

..I took a citrus break to peel open one bright orange farmer's market satsuma - perfectly chilled from the fridge. Sweet, succulent, velvety in texture. These perfectly sweet, not too acidic gems could even be described as creamy. Like biting into a tall glass of orchard-fresh juice.

My one-satsuma snack quickly turned into a citrus bonanza. I crafted a piled high plate filled with vibrant, vitamin-C infused sunshine: white grapefruit and satsumas.

Dear winter citrus season, please don't ever leave me. It's always sunny with a bright orange satsuma in the palm of your hand.

I loooove white grapefruit..

21 Vegan Citrus Recipe Favorites

1. Frosted Citrus Margarita/Daquiri
2. Zesty Citrus Butternut Squash Dip with arugula
3. Chocolate Clementine Muffins
4. Winter Harvest Pasta Bowl - squash and citrus
5. Vibrant Orange Juice Frosty - LOVE this smoothie.
6. Fizzy Blood Orangeade - get thirsty with these yummy photos
7. Trio of Aqua Frescas - including my Citrus Peach "lazy fresca" recipe
8. Crispy Mandarin Chick'n Orange Salad - with Gardein
9. Mandarin Tofu Cashew Rice Bowl - meal in a bowl - use fresh mini mandarins or satsumas
10. Blueberry Citrus Waffles
11. Cinnamon Citrus French Toast
12. Grapefruit-Cado Smoothie
13. Totally Tropical OJ Smoothie - island daydream approved
14. Orange Glow Muffins - spicy citrus breakfast muffin!
15. Fennel Arugula Citrus Salad - I love fennel/citrus together and the avocado is a perfect touch
16. Triple Citrus Lemonade
17. Spicy Carrot Mimosa
18. Strawberry Lemonade - use fresh winter lemons for lemonade
19. Smoky Tempeh Wrap with Citrus Carrot Slaw
20. Sugar Snap Pea Grapefruit Maple Nut Salad - snap pea salad with citrus!
21. Sugar Roasted Grapefruit - elegant for brunch

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Truffled Tofu Scramble with Umeboshi, Peas, Onion.

January 18, 2012 by Kathy Patalsky 4 Comments

It's no secret that I love a good tofu scramble - for breakfast, lunch or dinner. There are so many ways to serve up a this classic vegan tofu dish: Tofu Pie Pockets, Breakfast Burrito, Classic Scramble with veggies and vegan cheese.

Tofu gets a bad reputation for being "bland" - but I am always quick to defend this iconic vegetarian ingredient. I adore tofu! I love that you can infuse this fluffy, silky, creamy white edible "sponge" with whatever herbs, spices and flavors you crave. Spicy, sweet, sassy or savory.

And for me, it doesn't get much more exciting that a sizzling hot, fresh from the skillet plate of tofu scramble. Side of hash browns, fruit, toast and hot tea or latte. Lovely. Team tofu.

More "tofu" recipes I absolutely love: Tofu Salad, Tofu Celery Crunch Salad, Chipotle Tofu Sandwich and many more - my 15 ways to cook with tofu here.

And recently I discovered a few new secret ingredients to make my scrambles even better. Check out my 6 Secret Scramble Ingredients here - then click ahead to get my Truffled Tofu Scramble recipe..

Pass the peas please. Peas are sweet and savory - and look quite lovely served up in a scramble. Add in some of my new secret ingredients like umeboshi vinegar and truffle oil and voila - amazingly high brow dish with some low-brow effort. Easy.

I also whipped up some cheesy hash browns to roll my scramble into a breakfast burrito. Splash of hot sauce and swipe of Vegenaise inside the tortilla.

More about my scramble secret ingredients here.

Truffled Tofu Scramble with Umeboshi, Peas, Onion
serves 2-3, makes 2-3 burritos

16 ounces silken or firm tofu
2 tablespoon tamari
1 ½ tablespoon black truffle oil
¾ cup nutritional yeast (I like a lot!)
1 tablespoon safflower oil
2 tablespoon umeboshi vinegar (ume vinegar)
¼ teaspoon fine black pepper
1 cup frozen peas
1 cup sweet onion, chopped
optional: pat of vegan butter
optional: 1 teaspoon turmeric (for extra color)

Side of cheesy hash browns

To Make:

1. Heat safflower oil in skillet.
2. Crumble drained/squeezed dry tofu into pan.
3. Add in the nutritional yeast, tamari, pepper, truffle oil, onion and vinegar. (And optional turmeric).
4. Saute until the tofu begins to brown and firm up a bit - about 4-5 minutes.
5. Add in the frozen peas - cook for another 2 minutes until peas are hot. Add in optional vegan butter.
6. Plate and serve!

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Trio of Agua Frescas

January 18, 2012 by Kathy Patalsky Leave a Comment

Water. Sweetener. Fruit. Or Veg. That's really all you need to made your own light, refreshing, sweet and sassy Agua Frescas.

So cool, refreshing and easy to drink, these lightly sweetened sips are ideal for all you wildly thirsty "..but I hate to drink plain water" people - I can relate! Plus tall chilled fresca glasses sparkling in a sunbeam, dotted with colorful fresh cut fruit, offer some serious table-side eye candy. So pretty. And I've simplified the traditional fresca recipe procedure -- meet my "Lazy Frescas" - easy!..

In case you haven't noticed, I really am getting back into the swing of my "California Girl" identity. I am even requesting a beach cruiser bike for my birthday coming up this month. And so even though I know all too well that many of you are up to your noses in thick, puffy scarves. Red noses and cheeks. Winter boots set by the front door. I just have to post my lazy beach day frescas. So even if you are sipping hot soy cocoa, maybe this post will give you a swig of sunshine.

Citrus Peach. LOVED this flavor combo..

Lazy Frescas. Traditionally a fresca is made by pureeing fresh fruit and sifting the pulp out through some sort of mesh or cheesecloth like sieve. But I have found that you can still enjoy plenty of fresh fruit juice flavor without all the mess of sifting pulp.

My lazy fresca version involves keeping the fresh fruit whole and really infusing the water with fruit juice. The frescas taste amazing and you can be sipping them in minutes with little cleanup.

..plus I like to eat the whole fruit garnish anyways, so this "lazy" version keeps more of it in the glass. (Lazy Fresca Steps below)

Farmer's Market Lemons (citrus is a must for frescas! Try lemon, lime or grapefruit for that tart bite)..

Make them your own! And remember - you can easily get creative and craft your own "lazy fresca" recipes. It's fun to combine flavors and do a little fresca taste-testing! So if try my recipes below - or grab whatever fruit or veggie is in your fruit bowl or produce drawer right now - you can probably create a fresca with it.

I made a Trio of "Lazy Frescas" aka Agua Frescas. Recipes are "by the glass" - to make full pitchers, simply use same ratio of ingredients.

1. Citrus Peach Spritzer
2. Coconut Raspberry Lemon
3. Strawberry Lemon Fizz

To Make: Add all the ingredients (chill liquids and fruit first). Stir well. Best when you let the juices sit and marinate in the fridge for at least twenty minutes or so. Could even be made a day ahead of time.

Citrus Peach Spritzer
¼ cup fresh squeezed orange juice
¼ cup sparkling peach juice
1 cup mineral water (sparkling or still)
agave syrup (sweeten to taste)
¼ cup chopped citrus - rind on for at least one slice (I used satsumas)

Coconut Raspberry Lemon
¼ cup frozen raspberries
1-2 tablespoon fresh squeezed lemon juice
2 lemon slices
1 cup coconut water
sweeten to taste if desired
mint is a nice touch here too!

Raspberry Coconut. Coconut water is delicious (and healthy) in frescas!..

Strawberry Lemon Fizz
1 tablespoon mashed strawberries
2 tablespoon whole sliced strawberries
¾ cup sparkling mineral water
¼ cup sparkling lemon soda
1 tablespoon lemon juice
1 lemon slice
sweeten to taste if needed

Lazy Frescas work very well with fruits that easily dissolve or infuse into liquid - like citrus, berries and even soft melon. Pineapple, papaya, kiwi and other fruits work well. You can even use veggies like cucumber - accent with mint and lime is divine. A pinch of salt is a nice touch in veggie-infuse "green" frescas. Hmm, green frescas? That would make a nice post too 🙂

Lazy Fresca Basics..

Lazy Frescas. The trick to a lzy fresca is choosing fruit or veg that will easily dissolve into water when given a brisk stir and a gently mashing. It is almost like you will be making “fruit tea” Instead of a tea bag steeping in hot water, you are “steeping” some soft, ripe, fresh fruit.

Step One: Choose your flavors.
Try pairing a sweet fruit with a tart citrus. Or a mild veg with an herb. Here are a few ideas..

Strawberry Lemon Mint
Peach Berry Grapefruit
Cucumber lime mint
Raspberry Mint Lime
Pineapple Lime Cilantro
Orange Kiwi
Lemon Melon
Watermelon Lime
Cucumber Basil Lime

..you get the idea.

Step Two: Choose your liquid.
I like to use sparkling mineral water because I like my frescos fizzy. But still water works too. Just make sure it is chilled. You can also add a splash of something sweet. I like to add a splash of fresh orange juice or something fizzy like sparkling lemon, peach, apple or orange soda.

Step Three: Choose your sweetener.
I like agave syrup because it easily dissolves into the water – and acts as a simple syrup.

Step Four: Prep your fruit.
You will need a good amount of fruit per glass since this will be what flavors your water. Adding frozen fruit can be very helpful because as the frozen fruit melts into the water it easily saturates the water with flavor. (For instance, drop a fresh blueberry into water and not much will happen. But drop a frozen blueberry into water and it will turn blue!) Frozen fruit also chills your beverage nicely. Another trick is to gently mash some of your fresh fruit to release the flavor.

Step Five: Assembly.
Add your fruit, sweetener, water to your serving glass. Stir/mash briskly and allow to chill in the fridge until ready to serve.

Meatless (Tuesday) Recipe Round-Up 1/17

January 17, 2012 by Kathy Patalsky Leave a Comment

This week's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen (is actually a Meatless Tuesday.)

Today's recipe round-up features: a cheesy-delicious kale rice bowl, a hearty stacked kale sandwich with hash potatoes and tempeh, sweet maple butter spelt biscuits, tofu scramble secrets and my tips on how to make a Lazy Fresca! Get these recipes and more inspiration for your meatless Monday, er Tuesday and the week ahead!..

A Meatless Tuesday. Or any day. Monday, Tuesday, or Wednesday .. it just takes one meatless day a week to get started and change your diet. Already vegan? Then celebrate your meatless lifestyle by sharing recipe links with your online friends or followers. You never know who you will inspire.

Sometimes it just takes one recipe. One meal. One day to realize that a vegan lifestyle is satisfying, delicious - easier than you think - and just feels right in so many ways.

Just one day can encourage someone to change their diet forever - and fill their kitchen with plant-based ingredients - brimming with nutrients and flavor. Encourage yourself or your friends to try a one-day-a-week meatless challenge this year. Start on Meatless Monday - or any day!

Meatless "Monday" Recipe Round-Up - 1/9/2012

* Sandwich: Kale Sandwich with Tempeh
Got leftover kale? Not in the mood for a salad? Try a stuffed kale sandwich with cozy hash potatoes and sticky sweet tempeh. Heart meal between two slices of bread! Plus get my 15 sandwich truths/tips here.

* Side: Buttery Spelt Biscuits
Nutty, vegan buttery, maple-kissed spelt biscuits. A cozy side to any meal!

* Drink: How-to: Lazy Frescas
My easy, quickie version of a classic fruity Agua Fresca.

* Bowl: Cheezy Rice Peanut Kale Bowl
An awesome meal in a bowl - peanut ginger kale salad paired with super simple 2-ingredient cheesy brown rice. Delicious and easy!

* Breakfast/Snack: Chia Seed Spelt Citrus Banana Bread
Add super healthy chia seeds to your diet via your favorite tea cake/ bread recipe: banana bread! Sweet accents of citrus too. Fluffy and moist.

* Secret Ingredients. 6 Secret Scramble Ingredients
My six secret ingredients to make any tofu scramble better!

* Detox Slideshow: 19 Ways to Detox Your Diet
From fiber-rich chia seeds to fresh-pressed juices and spicy metabolism-lifting foods - here are my 19 ways to detox for a healthy 2012. Fresh start!

More inspiration -> Find vegan in 2012... Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

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.

About my Meatless Monday round-ups: Once a week I link to all my posts over at Babble.com so that you don't miss out on any of my recipes. My round-up is a great way to embrace Meatless Monday.

Previous Meatless Monday Recipe Round-Up's:

* 1/9 - Cocoa Peanut Cookies, Apple Pancakes, Cheezy Leek Chow Mein, New Year's Detox..
* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse my HHL Recipe Index for many more vegan, meatless recipes!

Spicy Peanut Ginger Kale Salad. Cravable Greens.

January 10, 2012 by Kathy Patalsky 18 Comments

I plowed through three bunches of organic curly green kale this morning in my kale-salad test kitchen. I was putting the final tweaks on my Spicy Peanut Ginger Kale Salad recipe. Crafting a super yummy peanut kale salad has been my obsession for the past week. Blame it on M Cafe. One bite of their Spicy Sesame Peanut Chilled Kale Salad and I was hooked. And obsessed with creating my own crunchy peanut, rich sesame-kissed, spicy sweet ginger infused kale salad.

And have you noticed how trendy kale has continued to be this year? It has been my go-to green for the past year or so. Kale is loaded with nutrients. Vitamins, minerals, fiber. Super food I crave. My Fully Loaded Kale Salad and Cheezy Kale Chips also feed my kale cravings. And now this make-it-ahead or eat-it-now peanut kale salad is a new fave. Make it tonight. Feed your kale addiction..

Kale Rice Bowl.. Served with cheezy brown rice (nutritional yeast + brown rice) Easy!..

Below shows the same recipe, but with different amounts of dressing and varieties of kale. Customize it. Adjust the dressing, raw-ness and variety of kale to fit your craving. Left is a well marinated dinosaur kale. Right is a light and zesty classic crunchy kale. Both delish!..

I LOVE KALE...

Kale Nutrition: Kale is rich in fiber, vitamins A, C, K and B6. Minerals manganese, copper, iron and calcium. Fill up on this super duper green food.

I love how versatile this salad is. Make it ahead of time and store it in the fridge for a few days for easy grab-and-go munching - or dig into it right after you make it - warm and fluffy. I love this stuff at all hours of the day. Breakfast, lunch, midnight snack. Seriously. That spicy peanut, sweet ginger flavor is cleansing, energizing, satisfying.

Add some tempeh or tofu with cheezy brown rice for a complete kale-tastic meal.

Veggie with Body. The beauty of kale is how well it holds up hours - even days after you make it. Simply store in the fridge. The leaves will soften and become saturated with flavor, but unlike spinach or spring mix greens, the kale won't get overly soggy - just softly wilted. Or use my trick for perfect kale in a flash: chill steamed/wilted kale ahead of time and toss with pre-made peanut sauce (heat to soften) right before eating!

This salad may look light on dressing, but it is actually very marinated with flavor!..

Spicy Peanut Ginger Kale Salad
vegan, makes 6-7 cups

2 large bunches of kale (or 3 small)
1 cup red onion, chopped
½ cup peanuts - fold in
1 tablespoon pickled ginger, chopped

Spicy Ginger Peanut Sauce:
2 tablespoon creamy salted peanut butter
½ cup water
1 tablespoon tahini
1 teaspoon sesame oil
1 tablespoon pickled ginger, chopped
1 teaspoon fresh ginger, peeled/chopped
2 cloves garlic, minced
2-3 teaspoon tamari
2 tablespoon rice vinegar (yuzu flavored or add 1 teaspoon lemon juice)
2 teaspoon agave syrup
5 dashes cayenne
fine black pepper to taste

Directions:

1. Place a large soup pot over med-high heat on your stove top. Add all the sauce ingredients and stir briskly until they melt and blend together. Reduce heat to medium and simmer/stir for about two minutes. Turn heat to low.

2. Pull the leaves in bits from the thick stalks of your kale. Wash if needed. Add the kale leaves (toss thick stems) - add kale to the pot until filled to the brim. Fold the kale into the hot sauce. Fold well. The hot sauce will wilt the kale.

3. Turn off heat and add the remaining amount of kale. Also add in the pickled ginger, peanuts and red onion. Fold the kale salad well for about a minute - until all the kale has wilted and the leaves and onion mixed with the sauce.

4. Serve warm or place in fridge - covered - to chill and serve cold. Will keep well for up to a few days.

Notes: Add more cayenne and raw ginger for a spicier salad. If you want a thicker dressed salad - double the sauce recipe and fold as much as you'd like into the kale. You may also want to double the sauce recipe if using more kale and making a larger batch of salad. Really an awesome make-ahead dish!

Also: If using organic kale you may not need to wash, but rather simply lightly rinse. Your call. Washed kale should be dried well before adding to pot - otherwise 'wet' kale will water down your sauce significantly. (If using wet kale, you can reduce the water in the sauce recipe a bit)

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Meatless Monday Recipe Round-Up: 1/9

January 10, 2012 by Kathy Patalsky Leave a Comment

This week's Meatless Monday Recipe Round-up via my posts over at Babble.com's Family Kitchen: apple pancakes, cocoa-infused cookies, easy leek chow mein, a blue twist on corn bread, a spicy citrus juice, detox and healthy new year foods (from green juice to chia seeds) - and more inspiration for your meatless Monday and the week ahead!..

Happy 2012! It's my first Meatless Monday round-up for the new year. And I hope you are all celebrating the start of 2012 by eating plenty of healthy vegan foods and getting some heart-healthy exercise.

Not vegan and looking to get healthy this year? Well it's not too late to have a 2012 resolution you can keep. Find vegan in 2012...

Vegan Recipes from Finding Vegan. Celebrate a healthy, happy, vegan 2012 with the help of my other site: FindingVegan.com

Onto the Meatless Monday Recipe Round-Up - 1/9/2012

* Meal: Golden Garlic Leek Chow Mein Noodles
Super simple recipe that combines buttery chow mein noodles with garlic and sweet, zesty leeks. A hint of nutritional yeast blended in too.

* TV Snacks: Football Season Snacks Go Vegan
Try these guy-approved vegan snacks for your winter TV watching fun. Cheezy nachos and jalapeno poppers are just a few of the delicious recipes in this round-up.

* Dessert: Cocoa Peanut Butter Chocolate Chip Cookies
Leftover cocoa cluttering up your pantry? Try this yummy cookie recipe - filled with cocoa flavor.

* Brunch: Apple Peanut Butter Pancakes
These fluffy peanut butter pancakes are studded with thinly sliced, spiced baked apples. Delicious and healthy comfort-food breakfast or brunch. Maple syrup on top..

* Detox Slideshow: 19 Ways to Detox Your Diet
From fiber-rich chia seeds to fresh-pressed juices and spicy metabolism-lifting foods - here are my 19 ways to detox for a healthy 2012. Fresh start!

* Side: Blue Corn Bread
No, I didn't name this recipe after Beyonce's baby. This blue corn bread just happened to be my weekend pairing with some warm veggie chili. Blue corn meal is sweet and nutty and makes for a fun spin on traditional corn bread.

* Veggies. Easy Tahini Detox Carrot Slaw
One of my favorites. Perfect for starting a healthy new year.

* Hydrate. Reasons to Drink Coconut Water
My favorite beverage should be in your fridge this year. Stock up.

* Side. Veganizing Potato Latkes
My tips and ideas for veganizing and shaking up your traditional potato pancake recipe.

* Drink Juice. The Citrus Kicker
You can't go wrong starting your day with some fresh pressed juice! This I know.

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.

Previous Meatless Monday Recipe Round-Up's:

* 12/20 - Holiday Edition!
* 12/12 - Vegan Cheese, potato stew, cardamom chocolate cake and more.
* 11/28 - Post-Thanksgiving Meatless Monday recipe.
* 11/14 - Pre-Thanksgiving Meatless Monday recipe.
* 11/7 - Pumpkin Cheesecake, BBQ Chickpea Wrap, Easy Spicy Chick'n Ranch Wrap, Concord Cranberry Sauce and more!
* 10/31 - Halloween Bonanza - treats, sips, and more..
* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse my HHL Recipe Index for many more vegan, meatless recipes!

Don't Call Me a Food Blogger.

January 9, 2012 by Kathy Patalsky 6 Comments

Today I strolled the Beverly Hills Farmer's Market on a mission to gather inspiring ingredients for my recipe/photography projects for the week ahead.

I filled my canvas bags with blooming, bright, beautiful produce. Caramel colored raw walnuts, crisp apples, grassy green sprouts, curly kale, fragrant cilantro, micro rainbow swiss chard, sweet citrus, plump shiitake mushrooms, freshly ground almond butter, three-for-a-dollar lovely lemons, some jarred salsa, a pint of foamy fresh squeezed OJ and much more .. like those expensive strawberries that just looked too plump and perfect to pass up.

Yup, some shoppers may grimace at a $5.50 pint of royal red strawberries. But happily, I have no guilt purchasing them - photographic foods always make it into my shopping bag. Some girls buy shoes, I buy berries. It's my job. I always feel like I'm shopping for more than just myself. I'm shopping for my readers (you!) - I want the ingredients that inspire me to inspire you. So I want the best!

Still strolling the market I whip out my camera and snap away at the golden satsumas glistening in the morning sunshine. No, I'm not a photography hobbyist or a tourist gawking at the produce and to-die-for weather. Living, breathing and sharing healthy vegan food is what I do for a living. I love my job. But..

UPDATE 2014: HA! I am happy to be called a food blogger nowadays! Times they are a changing! Not only do I have a larger scale or services to offer, but brands and fellow bloggers have realized that "blogging" can indeed be a profitable, respect-worthy and amazing career choice!

I love my job. But I hate my title. So I'm changing it.

And I want all my fellow career "food bloggers" out there to join me because everyone ("blogger" or not) needs a good title for their career. A title that actually describes what you do - and not merely a stereotype of what you do.

A career title may seem trivial to some. But I think it is important. For me, my career title has been something I've been wrestling with in the back of my mind ever since I started my website. Really, what do I do? What is this crazy new career path called? Somehow the obvious title of "food blogger" has always seemed so inadequate. So after much analysis, I have a new title for myself.

Not a Food Blogger. The story. Whenever I attend an event, gathering with friends or dinner party - especially an event where there are no other people with jobs like mine - the inevitable question follows.. "So what do you do?" And a heavy feeling of dread comes over me. I pause, feel fuzzy and stumble out words that feel so unfitting to what I actually do..

"Um, I'm a Food Blogger."

The reaction is always mixed. Confusion. Excitement. Some people have no clue what I mean when I say "food blogger" as the stereotype for "blogging" jobs is , lets face it, rather horrid. Some people shrink away and simply nod their heads and say something forced like, "Oh, how fun."

The Blogger Stereotype. You've seen the token blogger depicted on shows like SNL. The antisocial, compassion-less, societal outcast who furiously types rants on their computer in a dark room - with little accountability. Bottom level blogging content is typically low on intellectual complexity (even though successful, committed bloggers produce amazingly complex, witty, controversial and thought provoking content). But with such a wide range of people squished into the title of "blogger" - as a career title, it is pretty low on the 'respect' scale.

But slowly, the image of "blogging" for a living is changing. And for good reason.

"Bloggers" are making a living. And that is impressive considering 'blogging' used to be a part time hobby. Some successful "bloggers" are even snagging six figure book deals - and highly coveted freelance projects in all types of media. All while having a rewarding and fun time doing what they love.

"Bloggers" both full time and part time are inspiring readers and driving content on more mainstream media websites. "Bloggers" have major influence.

And you know. You can tell the difference between the truly committed bloggers and the ones just spinning out half-hearted fluff.

And to me those committed "bloggers" successfully participating in give and take with media, gaining loyal readership and contributing a voice to modern day life need a new title.

My simple answer: "Bloggers" are Producers. More on this in a few paragraphs.

Internet content is in high demand and lets face it - the world wide web would be a pretty boring place with only big companies like ABC, FOX, TMZ, Food Network and more.

Some "bloggers" have even reached star status. Look at The Pioneer Woman on the food blogging front. She has a hugely successful website and her own show on Food Network.

Big names, successful in traditional media outlets like print and television have taken their content to the web and turned into bloggers. Ebert blogs his movie reviews and Martha Stewart's website and blog seems even more popular than her television show. She even tweets - often! So 'blogger' of her.

Fifty years ago people were obsessed with television and film. These screen outlets slowly transformed into America's past time entertainment. Get home from school, turn on the tube. Friday night, head to the movies. Well there are new popular 'screens' in our view now. Computer screens and mobile/cell screens.

And with the success of the Internet/mobile comes demand for more specified and directed content on the Internet. Internet entrepreneurs have filled this demand. Career "bloggers" are entrepreneurs.

My new title. If you ever meet me at a conference or out at a restaurant and ask me "what I do" I probably will not say I am a food blogger. Though many of you have great respect and admiration for the bloggers of the world - I do not shun this title for a lack of respect - but really more because I do more for a living than this minimalist title implies. So my new title (And I do say this with a proud smirk on my face).

What I do for a living: "I'm an Internet Content Producer in the Culinary Sector - specializing in vegan recipe development and food photography. I also produce freelance work in the print and mobile sectors."

..because everyone needs a good title, right?

And I want to note that if you meet me in person, you will see that my personality is far from protesting or arrogant - so to hear me spout off this title would really by kind of humorous and lightening of the mood. "What do you do?" is such a stern question, I personally like a light-hearted, fun response.

To ever say this title with a voice of cold hard certainty and arrogance would just sound silly. I know that. I just think titles are pretty silly to begin with if you are using them to judge people on a personal level. But in the business world, they are necessary. Everyone has one. Why not have one that makes you sound like you have actually contemplated it. Blogger is just too easy and imprecise.

So here is why I like my new "tongue and cheek" but oh-so-true title. A "blog" is really just a series of posts written from someone about some topic. They may be blogging food or movie reviews - a little bit of their life mixed in. Well most "career bloggers" are actually producers...

Producers. Like in the same way that someone calls themselves a movie or music producer. We are Internet content producers. We are putting money and time into producing content for online outlets.

Casual "blogging" implies a free spirit, in-my-spare-time, casualty to it. Producing requires a financial and career-invested commitment. Yes, I do this full time and I put plenty of money into buying recipe ingredients, fancy photography equipment, plenty of props - scene setters - and expensive strawberries 🙂

Funny, I always wanted to be a producer. So I hope that all the "career food bloggers" out there start changing their titles. So what do you think? Will you embrace and share my new title trend?

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15 Sandwich Truths! And my BBQ Tempeh Kraut 'Wich.

January 6, 2012 by Kathy Patalsky 3 Comments

Easing myself into 2012 after a very busy holiday food season, I keep coming back to simple, fresh, healthy, delightful sandwiches.

Post-holiday is the perfect time for me to cool my oven a tad and settle into some easy, totally-appealing meals featuring three components: light healthy salads, hearty homemade soups and delicious cravable sandwiches. Yup, my early January fare: a rotation of soups, salads & sandwiches .. (and maybe a few smoothies too.) Wanna join in??

So in the spirit of my feast of sandwiches, I've come up with 15 Sandwich Truths. And a super yummy recipe to pair with my list: my BBQ Tempeh Kraut Stack Sandwich. With overflowing heaping handfuls of fresh baby arugula. Happy 2012, vegan-sandwich-style..

Slice. Eat. Simple. Perfect.

*recipe follows the list*

15 Sandwich Truths aka My Sandwich Rules:

1. Pep-it-Up. Never underestimate the power of black pepper sprinkled over the interior of a sandwich.

2. Peace on Earth Eats. Sandwiches are a vehicle for peace and unity among humans. Have you ever met a person that doesn't like a good sandwich?

3. Perks. BBQ sauce, spicy mustard, pickles, fresh lemon juice, hot sauce or sauerkraut are tried and true ingredients to liven up a sandwich.

4. Your Bread Base. Really good sourdough, toasted, is a go-to bread for most sandwiches. And yes, "the bread" for your sandwich can make or break its success, so choose wisely. Fresh is best. Lightly toast to bring out the nutty aroma of the grains.

5. Splash it. A splash of oil and vinegar (is not just for salads) - livens up a sandwich too!

6. Drown it in Greens. Always pile on as many greens as will stay on the sandwich. Veg-overflow is an expected outcome of a well-stacked sandwich.

7. Side Sip. Lemon iced tea, lemonade and most fizzy beverages greatly enhance your sandwich eating experience.

8. Nix the Piled-High Chips. If you are devouring an entire bag of fried potato chips after you've finished your sandwich: you didn't make your sandwich big enough. Perfect sandwiches don't need gobs of chips. A few chips, sure. This same truth goes for fries.

9. Kiddie Kreations. Kids make the best sandwiches. No really, give a six year-old two slices of bread and watch magic happen.

10. Veganize it. Pretty much any classic sandwich recipe can be veganized. Tempeh bacon, vegan chick'n and dairy-free cheeses made this happen. Even "Egg Salad" has a vegan version. Challenge yourself to veganize your fave (or your family's fave) classic 'wich.

11. Good Stuff Tastes Good. Truth: A sandwich doesn't have to have crap on it to taste amazing. Exhibit A. And B. And C. And D through Z here.

12. Picnic-Approved. Sandwiches are the perfect picnicking fare. Your hike, day at the beach or romantic stroll through the park will thank you. All you need to do is a little prep work at home for to-go meal bliss.

13. The Minimalist. A good sandwich only needs a few high quality ingredients. If you don't have high quality ingredients for your sandwich, don't bother.

14. Befriend Your Neighborhood Baker. Again, good bread is essential to a good sandwich. (Bread can come in many forms. Wraps, slices, rolls.)

15. Best Meal Ever? A simple, hearty, elegant sandwich may taste better than a four course, lavishly constructed meal at a five-star restaurant. Truth.

Lets get to it. Recipe ahead..

BBQ Tempeh Kraut Stack Sandwich
vegan, makes a few sandwiches..

bread: toasted sourdough

toppings:
sauerkraut (a nice layer)
fresh arugula (a big handful)
vegan tofu cream cheese (slather on one side)
sliced tomato (1-2 slices)
Dijon mustard (slather on one side)
BBQ tempeh squares (1 large square per sandwich)
black pepper (a few dashes)
oil & apple cider vinegar (splash over arugula - or toss arugula in before adding to sandwich)

Directions: Toast bread. Pile high the directed toppings and devour per instructions and 'truths' above. Enjoyment always follows a good sandwich.

To Make the BBQ Tempeh:

1. Slice your tempeh into thin squares.

2. Heat a tablespoon of safflower oil in a saute pan. Over high heat, add in the tempeh to sear on each side. Cook for about 1 minute. Then add in a drizzle of your favorite BBQ sauce. Coat tempeh well.

Tempeh Saute..

3. Reduce heat and saute for 2-3 minutes, medium heat. Cool a few minutes before adding to sandwich - to allow sauce to firm up and become sticky. Stack on sandwich to serve!

Kraut lover's delight. Healthy kraut is rich in probiotics!

Green Goddess Bowl. Healthy New Year.

January 5, 2012 by Kathy Patalsky 3 Comments

The January health-fest has begun. It seems everyone is energized to make 2012 the year to get (and hopefully stay) healthy. Whole Foods lines are long, gyms are packed, and you'd better show up early to your favorite yoga class in Santa Monica because everyone wants a spot on the floor.

Juice cleanses are hot and Vitamix's are the "must have" gear for your kitchen counter. Yes, the time has come to toss your holiday heels to the back of the closet and replace them with some fitness-friendly footwear. The "in" accessory for your workout gear? A neon green juice of course. Slurp away. It's cool to be fit (and vegan) and don't let anyone tell you otherwise.

Green Goddess Bowl. So today I have a detox-worthy recipe for you, paired with a side of inspiration to get out there and move, explore and embrace wellness in 2012..

Whole wheat couscous is studded with sweet green peas, kale, broccoli, zesty red onion - tender avocado and juicy cara cara oranges on top. Dive in..

Drizzled in an easy tahini or Vegenaise-based dressing. Make it a meal by adding tofu triangles or tempeh over top. Sub quinoa or brown rice for couscous if you'd prefer. yum.

Year of Health. And Happiness. Yup, I really do love this time of year. I love when people who have never sipped green juice before are suddenly asking me about what juicer to buy. And I'm seeing a nice batch of new readers on both FindingVegan and HHL. So in the spirit of spreading the healthy love, lets all remember to be friendly to those newbies at the gym and welcoming to folks who are veg-curious or just starting out on a path to wellness. And if you have any online friends looking to try vegan in 2012, please send them my way!

Get. Out. There. What I did on my holiday.. my husband and I went out. And about. Beach, canyons, streets and more. It was a fitness stay-cation adventure for us here in sunny LA.

We started off with some beach strolls. Malibu..

Sunset in Santa Monica..

Then a hike up in Hollywood's Runyon Canyon. It was packed! Gorgeous weather..

A foggy day in Santa Monica was kind of fun. Sweatshirts on..

Then a long bike ride from Santa Monica, to Venice Beach and back again...

And while we were out having a blast .. Nelly stayed at home. And missed us. Oh cats.

I can't wait for more hiking and biking this month! How do you plan to stay fit in 2012?

And now onto the recipe. This is a basic recipe you can easily customize to make your own. And I encourage that! You can easily switch out the whole wheat couscous for quinoa or brown rice or even another grain like barley. And the green veggies are totally interchangeable. Maybe you hate peas and love brussel sprouts, or hate kale and love spinach, or want to add in some zesty green peppers or sweet crunchy green apple - switch it up to what you crave. The point is to get more greens in your diet this year. And making a Green Goddess Bowl is a great way to start..

Green Goddess Bowl

Step One. You'll need:
3-4 cups cooked grains (I used whole wheat couscous cooked in veggie broth + 1 tablespoon vegan butter for flavor)
sautéed greens:
1 cup green #1 (I used broccoli florets)
1 cup green #2 (I used chopped kale)
1 cup green #3 (I used peas)
Sweet Accent: I used citrus (cara cara pink oranges)
Garnish: Avocado and fresh chopped green herbs
Also: dressing

Step Two. Saute Greens.
Green sauté ingredients (add greens and ingredients below - sauté on med-high until tender):
1-2 tablespoon white miso paste
¼ cup lemon juice
pepper to taste
2 tablespoon safflower oil
2 tablespoon chopped garlic or 2 teaspoon garlic powder

Step Three. Fold:
Add to large bowl and fold together:
3-4 cups fluffed couscous (or another cooked grain)
¼ cup nutritional yeast (use more if desired)
¼ cup fresh orange juice for sweetness + a few grinds of zest
your greens sauté

Step Four. Garnish:
1 avocado, sliced
fresh green herb, chopped (parsley, basil, chives or cilantro)
½ cup red onion, diced (optional - I love the spiciness of raw onion to top off this bowl)
1 large orange, peeled and diced (I used a cara cara orange)

Step Five. Dressing:
*choose one below or use your own - or for lighter version, just use fresh lemon juice over top bowl

Tahini Maple
2 tablespoon tahini
1 tablespoon olive oil
1 tablespoon maple syrup
2 tablespoon apple cider vinegar or lemon juice
pepper

Creamy Wasabi
1 teaspoon wasabi powder
1 ½ tablespoon vegenaise
2 tablespoon seasoned rice vinegar
pepper

Serve!

Also check out my post: 25 Healthy Foods to Add to Your Diet in 2012!

And my Top 20 Posts of 2011!