Posts tagged simple vegan.

Tonight’s dinner: Roasted tomatoes right off the vine sprinkled with mineral salt along w/ a romaine salad piled high with black beans, fresh roasted corn, jalapeno, shallot, garlic and cilantro. Then topped off with mineral salt, pepper and a squeeze of lime. 

If you’ve never had a roasted tomato, I would highly suggest you add that to your must try list ! So delicious…I roasted these in the oven with my ‘corn in the husk’ and cooked at 350 degrees for 20 min. They softened nicely and were bursting with warmth and juicy flavor. I love summer’s bounty. Enjoy ! 

Find RECIPE here

Stuffed Avocados: Diced grape tomatoes, cucumber, jalapeno, shallots, garlic, dap of hummus to bind and topped with Himalayan salt & cracked pepper. A simple favorite !

Baked Apple Crisps … Celebrating 4th of July with these yummy baked apple crisps served warm from the oven with vanilla soy ice cream, granola and a sprinkle of cinnamon. What is not to love ! Fuji apples are my favorite…they always surprise me with the different flavors each one has. Sometimes I bite into one and it tastes like a caramel apple, other times it tastes exactly the way a red rose smells…so divine is the Fuji apple !

Baked Apple

  • 1 or more apples of your liking
  • cinnamon 

Directions

  • Preheat oven to 250 degrees.
  • To core or not ? You don’t have to but I did. I have seen them without coring, if you do this just remove the seeds after slicing. 
  • Thinly slice your apples and place on a cookie sheet lined with parchment paper. Sprinkle with cinnamon.
  • Bake for about 15 min. I like mine a little soft. If you like yours crispy, bake for 45 min to an hour, checking your apples in between.

Eat as is or add to your favorite ice cream, oatmeal, cereal…let the healthy ideas come to you and enjoy !

Happy everything :)

Garden Salad ‘Taco’s’…Inspired by my ‘garden tomatoes & avocado' dish I made yesterday after gardening, I decided to make 'Garden Salad Taco's' for lunch. Started with tomatoes, avocado, scallions, cucumbers, hummus and a sprinkle of Himalayan salt and cracked pepper on top of romaine hearts. I know my romaine hearts were organic as when I went to wash them I saw a baby ladybug…wish I had taken a pic to share. :) Ate a couple of those and decided to make a few with some jullienned carrots and cilantro. The extras were a nice touch ! I must of had about six or seven of these all together, they were really good. Hope this inspires. xo

Raw banana ice cream. Why have I not known of this before, what a great dessert ! I used three frozen bananas and blended with a splash of almond milk, 1 Tbsp of raw cocoa powder, then topped with pineapple chunks. Super delicious !

Raw banana ice cream. Why have I not known of this before, what a great dessert ! I used three frozen bananas and blended with a splash of almond milk, 1 Tbsp of raw cocoa powder, then topped with pineapple chunks. Super delicious !

Finished a little gardening. Nothing like picking your own grape tomatoes warmed from the sun and tossing in some goodies from the kitchen. I combined mine with avocado, green onions, hummus, Himalayan salt & cracked pepper. Some cucumber would’ve been nice too. :)

Finished a little gardening. Nothing like picking your own grape tomatoes warmed from the sun and tossing in some goodies from the kitchen. I combined mine with avocado, green onions, hummus, Himalayan salt & cracked pepper. Some cucumber would’ve been nice too. :)

Simple Kale Chips…one of my favorite ways of eating kale. I picked up 5 bunches of organic kale for $5 and decided to play with ingredients. I made two batches, one with cayanne pepper & Himalayan salt and the other with garlic sea salt…both pretty amazing ! I’ve also seen people use nutritional yeast, brown sugar, etc…be creative and have fun !

Ingredients

  • One bunch of Kale
  • 1 tbsp olive oil (I usually use a little less)
  • Himalayan salt, pepper, spice blend, nutritional yeast or whatever you feel like using.

Directions

  • Preheat oven to 325
  • Wash kale thoroughly and let dry.
  • Remove leaves from stem and break up into the size chips you would like. I used curly kale and lacinato kale. Put leaves into bowl and drizzle with olive oil. Massage until coated.
  • You could either add your spices in the bowl and mix, or you can lay them on a cookie sheet lined with parchment paper and sprinkle what you want to use, which is what I did. 
  • I put them in the oven for about 10 min. Since I put both types of kale in the oven at the same time, the lacinato kale was crispy and the curly kale was a little softer (which I really liked). So please note that the different types of kale cook differently and you should watch your oven after 10 min until you have perfected your chip.

Enjoy !

Roasted Potato and Fennel Soup ! Perfect flavor, even my little picky twelve year old loved it. This would also make a great mashed potato dish without adding the water. I will be using this for the coming holidays as either a soup or mashed potato dish.
Ingredients
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling
3 fennel bulbs (reserve the fronds)(those are the frilly green leaves)1 large onion, peeled and cut into 1/2 inch slices1 teaspoon saltFresh black pepper 2 cups warm vegetable broth2 cups unsweetened warm almond milk
Preheat oven to 425 F.
I cut all the produce into pieces under one inch. The smaller they are the quicker they roast. Tossed all ingredients with the oil and sprinkle with Himalayan salt and cracked pepper. Line a roasting pan or cookie sheet with parchment paper (you could use aluminum foil but produce may stick a bit) and spread veggies evenly. Cook for about 25/30 min turning veggies after 15 min. 
Once roasted I transferred the veggies to a 4 qt pot with the liquid and used my submersion blender and blended until mostly creamy, I left some fennel and potato pieces. At first I didn’t use the water and had my first bowl as it was which gave me the idea that this would make a great mashed potato dish. The next day when having left overs I added the water and made it more of a soup (which this picture shows)…both ways were delicious ! 
Here is the original RECIPE

Roasted Potato and Fennel Soup ! Perfect flavor, even my little picky twelve year old loved it. This would also make a great mashed potato dish without adding the water. I will be using this for the coming holidays as either a soup or mashed potato dish.

Ingredients

2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil for drizzling

3 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
1 large onion, peeled and cut into 1/2 inch slices
1 teaspoon salt
Fresh black pepper 
2 cups warm vegetable broth
2 cups unsweetened warm almond milk

Preheat oven to 425 F.

I cut all the produce into pieces under one inch. The smaller they are the quicker they roast. Tossed all ingredients with the oil and sprinkle with Himalayan salt and cracked pepper. Line a roasting pan or cookie sheet with parchment paper (you could use aluminum foil but produce may stick a bit) and spread veggies evenly. Cook for about 25/30 min turning veggies after 15 min. 

Once roasted I transferred the veggies to a 4 qt pot with the liquid and used my submersion blender and blended until mostly creamy, I left some fennel and potato pieces. At first I didn’t use the water and had my first bowl as it was which gave me the idea that this would make a great mashed potato dish. The next day when having left overs I added the water and made it more of a soup (which this picture shows)…both ways were delicious ! 

Here is the original RECIPE

Garden fare: Mango, red & yellow bell pepper, cucumber and carrot on top of a spinach/spring salad mix. Served w/ a sweet & spicy chili dressing.

Garden fare: Mango, red & yellow bell pepper, cucumber and carrot on top of a spinach/spring salad mix. Served w/ a sweet & spicy chili dressing.

Soba Noodles with Sweet Ginger Scallion Sauce... warm and flavorful ! Been wanting to make this, glad I did. Will be making this over and over ! You can find the original recipe here.
100% buckwheat soba noodles are very nutritional and gluten free. They are not related to wheat at all, in fact they are considered a ‘highly nutritious seed’. If you feel like making your own buckwheat noodles, here’s a great recipe.



Ingredients

soba noodles – 1 9oz packet.
mineral salt and pepper to taste
sesame seeds – 2 Tbsp 
cilantro – ¼ cup whole or chopped
cucumber, julienned 
lime wedges (optional)
For Sweet Ginger Scallion Sauce
scallions – 1 cup thinly sliced
ginger – 2 tbsp minced
Sesame oil 2-3 tbsp
chili oil – 2 tsp.
Namo Shoyu, tamari or soy sauce – 1tbsp
rice wine vinegar – 2 Tbsp.
crushed red pepper flakes – 1 tsp. or to taste 
pure maple syrup – 1 Tbsp.
Method
Combine ingredients for Sweet & Spicy Ginger Scallion sauce in a small bowl, test for the seasoning. Set aside for 10 -15 minutes to let the flavors develop.
Boil the soba noodles as per the instruction on the package. Drain water and transfer to your bowl.
Add the sauce and sesame seeds then toss the noodles well. Add your cilantro and cucumber, toss again adding salt and pepper as needed.  Voila…Enjoy!

Soba Noodles with Sweet Ginger Scallion Sauce... warm and flavorful ! Been wanting to make this, glad I did. Will be making this over and over ! You can find the original recipe here.

100% buckwheat soba noodles are very nutritional and gluten free. They are not related to wheat at all, in fact they are considered a ‘highly nutritious seed’. If you feel like making your own buckwheat noodles, here’s a great recipe.

Ingredients
  • soba noodles – 1 9oz packet.
  • mineral salt and pepper to taste
  • sesame seeds – 2 Tbsp 
  • cilantro – ¼ cup whole or chopped
  • cucumber, julienned 
  • lime wedges (optional)
For Sweet Ginger Scallion Sauce
  • scallions – 1 cup thinly sliced
  • ginger – 2 tbsp minced
  • Sesame oil 2-3 tbsp
  • chili oil – 2 tsp.
  • Namo Shoyu, tamari or soy sauce – 1tbsp
  • rice wine vinegar – 2 Tbsp.
  • crushed red pepper flakes – 1 tsp. or to taste 
  • pure maple syrup – 1 Tbsp.
Method
  • Combine ingredients for Sweet & Spicy Ginger Scallion sauce in a small bowl, test for the seasoning. Set aside for 10 -15 minutes to let the flavors develop.
  • Boil the soba noodles as per the instruction on the package. Drain water and transfer to your bowl.
  • Add the sauce and sesame seeds then toss the noodles well. Add your cilantro and cucumber, toss again adding salt and pepper as needed.  Voila…Enjoy!