Saturday, June 30, 2012

Baked TVP Vegetable Medley

Healthy, satisfying and easy. Three things I love in the kitchen! :) The Pepper Jack Veggie Cheese on top gives the meal an extra level of comfort. Who says eating healthy has to be hard? Enjoy! 


  • 2 tbsp coconut oil 
  • 1 red potato - sliced
  • 1 red bell pepper - sliced
  • 1 carrot - sliced
  • 6-8 garlic cloves - sliced
  • 1/2 onion sliced
  • 2 zucchini's - sliced
  • handful of fresh herbs - sliced (Whatever you have on hand. I used oregano, thyme, rosemary, basil, cilantro and curry plant)
  • salt, pepper, red pepper flakes to taste
  • 1 cup pre-cooked TVP (1 cup TVP w/1 cup boiling water - set aside)
  • 4 tbsp BBQ sauce and some hot sauce (opt) to taste
  • 2 slices Pepper Jack Veggie Cheese 
  1. Preheat the oven to 350 degrees. Grease pan with coconut oil (or oil of choice.)
  2. Prep the vegetables and mix with oil, herbs, and seasoning.
  3. Mix in the TVP, BBQ sauce and hot sauce with the vegetable mixture and place on pan.
  4. Bake for 30-35 minutes
  5. Add veggie cheese at end, allow to melt. Bon Appetite! 

Tuesday, June 26, 2012

Fried Tofu and Vegetables over Quinoa

 Last night I wanted to make something simple, it turned out to be much more beautiful than I'd hoped for. Quinoa, fried tofu with vegetables served with a korean melon for dessert. Satisfying, healthy and finger licking delicious! 


  • Quinoa - 2/3 cup 
  • Water 2/3 cup
  • Fresh Herbs - sliced (basil, thyme, oregano and rosemary)
  • Cumin - dash
  • Salt and pepper - to taste
  • Fresh slice of lemon slice - squeezed 
Fried Tofu and Vegetables
  • Coconut Oil - big spoonful 
  • 3/4 onion - sliced in chunks
  • 6 garlic gloves - diced
  • 1/4" chunk ginger - diced
  • small handful baby carrots - sliced
  • 1 package firm tofu - drained and sliced into chunks
  • 1 "egg" (I used a spoonful of flax-meal with warm water and let it sit.)
  • 1/4 cup cornmeal
  • 1/8 cup or so cajon seasoning (I just sprinkled some on top)
  • 1 tbsp nutritional yeast
  • small handful oats
  • 4 tbsp Spicy BBQ sauce
  • Salt / Pepper to taste
  • Cumin - dash
Chameh - Korean Melon - Scoop seeds out, slice and serve chilled.

  1. Cook water and quinoa in rice cooker. Once done mix in the balance of the ingredients. Let it rest while preparing the main course.
  2. Mix the sliced tofu with the "Egg", cornmeal, cajon seasoning, nutritional yeast, oats and BBQ sauce.
  3. Heat Oil in Wok or a large skillet over med - low heat. 
  4. Add onions, garlic and ginger and cook for 1+min. 
  5. Add carrots and tofu mixture. Fry in Wok until heated throughout and desired consistency. About 15+ min. Add seasoning to taste, parsley to decorate. (Opt)
  6. Place Quinoa on bottom with tofu on top. For a healthy dessert try a Korean melon on the side! Delicious!

Sunday, June 24, 2012

Gluten Free Strawberry Rhubarb Crisp

This is a perfect dessert for a BBQ or get together. Growing up my mom would always make it fresh from the garden. Strawberry rhubarb crisps bring me back to the farm, picking fresh rhubarb and strawberries right from the garden! I got my rhubarb and strawberries from the market but it still creates an irresistible flavor sensation!


  • 2 lbs strawberries - quartered 
  • 4 large stalks rhubarb - cut in half and sliced into 1/4-1/2" chunks
  • 3-4 tbsp agave 
  • 1/2 cup quinoa flour 
  • 1/2 cup gluten free flour (baking mix or almond flour/quinoa etc)
  • 1/2 cup sliced almonds
  • 1/2 cup gluten free cranberry granola
  • 1/4 cup agave
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/4 tsp salt
  • 1/2 cup coconut oil
  1. Preheat oven to 375 degrees
  2. Spread 1 tbsp of coconut oil over bottom of 9 X 13 pan to grease. 
  3. Mix Strawberries, rhubarb, 3-4 tsbp agave and quinoa flour. Pour into greased pan. 
  4. Mix balance of ingredients. Spread over top for a crispy crust.
  5. Bake 35-40 minutes. For a real treat top with vegan vanilla ice cream! 

Wednesday, June 20, 2012

Crispy Orange "Chicken" with Steamed Veggies

Crispy orange chicken "less" pieces pan fried to perfection served with steamed vegetables over a bed of quinoa. 

  • 1 Package Crispy Orange Chicken "less" pieces 
  • 1 cup quinoa / 1 cup water - cooked
  • Soy sauce / hot sauce - to taste
  • Fresh herbs - sliced (I used oregano, basil, cilantro - whatever you have on hand) 
  • 1/4 head of broccoli - chunks
  • 1/2 onion - sliced
  • 2 zucchinis - sliced
  • 4 - 6 garlic cloves - whole
  • 6 miniature onions
  • 6 mushrooms
  • 2 pieces celery - sliced
  • salt / pepper / red chili flakes to taste
  1. Prepare Quinoa on stove or in rice cooker
  2. Prepare vegetables and steam in steamer 
  3. Heat olive oil on stove top and add Orange Chicken "Less" pieces to the stove, cook until crispy. Add sauce provided in packet. 
  4. Place quinoa on the bottom, arrange the vegetables and "chicken" season accordingly and serve! 

Chocolate Quinoa Protein Pancakes

These delectable treats are packed with protein, won't leave you feeling bloated and are absolutely delicious! I can't seem to get enough chocolate lately.... so I added some cocoa! ;)


  • 1 cup Quinoa Flour
  • 2 tsp cinnamon
  • 1 1/2 tbsp baking powder
  • 1/4 cup chocolate whey protein powder 
  • 1/4 cup chocolate hemp protein powder
  • 1 tbsp stevia (or sweetener of choice)
  • 2 tbsp cocoa powder
  • 1/2 tsp sea salt 
  • 3/4 cup water
  • 2 tbsp oil (vegetable / sunflower) 
  • 1/2 tsp almond extract
  • 1/2 cup fresh or frozen blueberries 
  • 1/2 cup fresh or frozen mixed berries
  • 2 tbsp almond butter 
  • 2 tbsp peanut butter 
  1. Mix together the dry ingredients and slowly add in the wet. Carefully add berries. Adding extra water or flour as needed.
  2. Heat oil in pan or griddle over med-high heat.
  3. Ladle small amount onto hot pancake griddle or pan. Cook 2-3 min ea. side. 
  4. Flavor with syrup and fresh berries. 
We froze the extras and ate them for breakfast with coffee throughout the week. Yum!

Friday, June 15, 2012

Black Bean Tempeh burger with Jalapeño's

The Blackened "BB" Burger recipe I made in the past made such a large quantity I was able to freeze extra patties. I heated the patties and served them on a bed of lettuce with fresh vegetables and jalapenos. Quick, easy and delicious! 


  • 2 tbsp oil of choice (olive / sunflower etc)
  • 2 - 3 fresh or frozen "BB" patties - recipe below (I used frozen)
  • 2-3 slices organic lettuce
  • 1 organic tomato - sliced
  • 1 avocado - sliced
  • Jalapeno slices
  • 2-3 slices jalapeno almond cheese
  • 2 slices lemon


  1. Heat oil in skillet over med to med-high heat, add patties.
  2. Heat for 5 min + ea. side until brown / warm throughout 
  3. Place on bed of lettuce and decorate. :) Enjoy! 

From scratch:

Blackened "BB" Burger - Ingredients:
  1. 2 Tempeh Patties - shredded
  2. 2 tbsp bbq sauce & 2 tsp soy sauce
  3. Small amount of fresh herbs or dry (same mix as # 3 above)
  4. 2 Carrots 
  5. 3 garlic cloves
  6. 8-9 pieces of broccoli
  7. 1/2 green bell pepper (organic)
  8. 2 Cups Black Beans (or 1 can)
  9. 1tsp cumin, 1 tbps onion and garlic powder, 1 tsp sea salt and pepper. 
  10. 3/4 cup panko breadcrumbs
  11. Handful organic spinach
  12. 1 tomato sliced
  13. 1 jalapeno sliced (or few pickled slices)
Blackened "BB" Burger - Directions:
  1. Grade, shred or crumble the tempeh. (I use a cheese grater) Place in a med-large mixing bowl.
  2. In a food processor, pulverize the carrot, garlic, broccoli and bell pepper.
  3. Combine the vegetables, sauce, spices, herbs and breadcrumbs together. 
  4. Kneed & mix together 2-3 minutes. 
  5. Heat olive or oil of choice over med to med-high heat. Cook until browned or blackened (to your preference.)
  6. Place on a bed of fresh organic lettuce, topped with jalapeno slices, jalapeno almond cheese,  organic tomatoes, avocado slices and a slice of lemon. 

Thursday, June 14, 2012

Sushi - Vegan style

I've been dying to make some vegan sushi. Especially after seeing others eat sushi, I just want some! So why not have some? Vegan sushi that is! This is my first try and it wasn't as hard as I thought it would be. We loved this dinner, what a fun way to eat vegetables! :)


  • 1 cup quinoa (or rice) - cooked with 1 cup of water 
  • Green onions 
  • A few fresh herbs (I used: oregano, thyme, cilantro) - sliced thin; sprig of parsley to decorate.
  • Dash of soy sauce and hot sauce
  • 1 carrot - sliced thin lengthwise
  • 1 cucumber - sliced thin lengthwise
  • Almond Jalapeno Jack Cheese - 2 slices (or your favorite vegan cheese)
  • 1 small handful sprouts (we use mung bean sprouts)
  • 1/2 onion - sliced thin
  • 1 avocado - sliced 
  • 1/2 red bell pepper - sliced thin
  • Roasted Seaweed - Sushi Nori sheet
  • Wasabi
  1. Prepare quinoa (we use our rice cooker)
  2. Add green onions, herbs and sauce to cooked quinoa and set aside. Cool to room temperature.
  3. Prepare vegetables.
  4. Place Sushi Nori with shiny side down on clean surface. Spread quinoa (or rice) evenly and leave a one inch space at the edge.
  5. Place fillings. 
  6. Roll sushi until the edge of the nori is placed under the sushi
  7. Shape the roll by pressing slightly with both hands. Slice into six + pieces.
  8. Serve with soy sauce and wasabi 

Sunday, June 10, 2012

Baked Vegetable Potpourri

A delightful medley of potatoes, vegetables and herbs come together sensationally in this nutritional feast. The aroma from the fresh herbs is enough to make ones mouth water! Enjoy this scrumptious meal. ;)

  • 3 Red Potatoes - sliced thin
  • 2 zucchinis - sliced thin 
  • 6 pearl onions - pealed and sliced in half 
  • 4-5 garlic cloves - minced
  • 1/4" piece garlic clove - remove skin and slice thin.
  • 4 stocks of celery - sliced
  • 2 carrots - sliced 
  • 4-5 big chunks of broccoli - torn into smaller chunks
  • 1 + cup fresh herbs if possible - sliced (Oregano, Basil, Thyme, Lemon Thyme, curry)
  • 2 cups sprouts (from mung beans)
  • 1 package tempeh - cut into cubes
  • 1/4 cup olive oil
  • Sea Salt and Pepper - fresh ground to taste
  • 1/2 tsp cumin
  • 1-2 tbsp chili garlic sauce / sprinkle of red chili flakes 
  • 1/2 cup curry sauce
  • 1 can black beans - rinsed
  • 1/2 cup panko bread crumbs 
  1. Preheat oven to 425 degrees
  2. Wash and prep vegetables and herbs
  3. Combine everything together in a large bowl. 
  4. Spread mixture over 2 lightly greased pans. Sprinkle with bread crumbs. 
  5. Bake 30-40 minutes 
Opt: Season with salt/pepper and a dash of soy sauce 

Chocolate PB Banana Mini Protein Muffins

Creating eggless and gluten free desserts that are high in protein can be a challenge. I think I finally nailed it with these bad boys! Loaded with protein and high in fiber. A taste sensation that will make you come back for more. Plus they don't have too large of an impact on your waste line which is always nice! :)

  • Coconut oil to grease pan (or oil of choice)
  • 2 bananas (ripe) mashed
  • 1/2 cup unsweetened soy yogurt 
  • 1/2 cup almond pulp (leftover from making almond milk)
  • 1/2 cup peanut butter (homemade from blended nuts)
  • 1/4 tsp hazelnut extract
  • 1 tbsp agave or honey
  • 2 tbsp vegan cream cheese (Tofutti or other brand)
  • 1 cup quinoa flour (quinoa toasted and blended/ground)
  • 2 tbsp unsweetened cocoa flour 
  • 3 tbsp vegan carob chips
  • 1 tsp cinnamon / 1/4 tsp allspice 
  • 2 tbsp hemp protein powder
  • 1 scoop vanilla soy protein powder
  • 2 tsbp flax meal
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup raisins
  • 1/3 cup sliced almonds
  • 1/3 cup flax seeds
  1. Preheat oven to 350 degrees. Lightly grease mini muffin pan with oil of choice. 
  2. Mix the wet ingredients together.
  3. Mix the dry ingredients together and then slowly add to wet until it's mixed thoroughly. 
  4. Place into greased pan. Bake 20 (+) minutes. (Until golden brown and toothpick comes out clean.) 

Wednesday, June 6, 2012

Thai Tom Yum Soup

Lemon Grass has wonderful health benefits. If you want something to boost your immune system, make your mouth water, warm your body and leave you smiling, then try this soup! Thai food is always welcomed with a smile in our home.
Bon Appetit!

Option: Serve with Coconut Milk 

  • 4 cups Vegetable Broth
  • 3 stalks Lemon Grass (Health food / Asian market) - Lower portion, peeled, sliced and placed in food processor
  • 1 small piece ginger - food processor
  • 4 garlic cloves - minced
  • 1 red bell pepper - sliced
  • Opt: Jalapeno 
  • 1 large tomato
  • Opt: 1/2 can Coconut milk 
  • handful of fresh herbs - sliced (Basil, Oregano, Rosemary & Parsley)
  • Garlic Salt and chili pepper - dash 
  • Sea Salt, Pepper - tsp
  • 2 tbsp Chili Garlic Sauce / Red Chili Flakes or Red Hot Chilis 

  1. Place vegetable broth in large pot. 
  2. Prepare Lemon Grass, place in pot with ginger. Boil 5 minutes over med-high heat. Place upper portion of stalks of lemon grass in pot for flavor / decoration only. Do not eat. ;)
  3. Add minced garlic, chili sauce, red bell pepper, jalapenos, mushroom and simmer on low for 5 minutes.
  4. Add tomato, spices and herbs. Serve or add Coconut milk heat throughout and serve.

Fresh herbs from the garden or herb box really make the flavor pop! This is our first jalapeno of the season! I picked it a little early...I couldn't wait! :0)

Tuesday, June 5, 2012

Chocolate Berry Loaded Mini Muffins

Chocolate, strawberries, bananas and blueberries come together deliciously in these irresistible desserts! To top it off they are vegan, gluten free and a good source of protein.


  • 1/4 cup olive oil
  • 2 tbsp Coconut Oil 
  • 1/2 cup Soy Plain Unsweetened Yogurt
  • 1 tsp Vanilla Extract 
  • 2 ripe bananas - Mashed
  • Stevia / sweetener to taste
  • 1/2 cup vegan carob chips
  • 1/4 cup raisins 
  • 1 cup fresh Strawberries - Sliced
  • 1/2 cup fresh blueberries
  • 3/4 cup rice flour and 1 cup almond flour
  • 2 1/2 tbsp Cocoa powder
  • 2 tbsp flax meal
  • 2 tbsp protein chocolate protein powder (of choice; we used hemp.) 
  • 1 1/2 tsp Baking powder
  • 1 tbsp Cinnamon 
  • 1/2 tsp Salt
  1. Preheat oven to 350 degrees; lightly grease muffin pan 
  2. Mix the oil, yogurt, vanilla, banana and sweetener together well.
  3. Mix the Carob chips, raisins and berries into the wet mixture.
  4. Mix the dry ingredients together and slowly combine to wet until mixed throughout.
  5. Fill the muffin batter into the muffin pan. Bake 20-25 minutes until toothpick comes clean. (I also pressed some onto a cookie sheet.)
  6. Stir together wet ingredients and fruit
Warning: The mini muffins are dangerously delicious, they are very easy to keep popping into ones mouth. ;0) 

Pan Fried Pepper Jack Veggie Potato Delight!

Mini potatoes, pearl onions and mini bell peppers are sauteed with garlic, fresh herbs, tofurkey and pepper jack veggie cheese. Enjoy this flavor sensation!

  • 1/4 Cup Olive Oil
  • 1 lb mini golden potatoes, sliced in half.
  • 4 garlic cloves sliced
  • 8 pearl onions sliced
  • 2 tofurkey links
  • 4 mini bell peppers
  • 3 slices of Pepper Jack Veggie Cheese
  • garlic salt / pepper / TJ's Everyday Seasoning
  • Fresh herbs (Parsley, green onions, basil leaves, thyme, rosemary, oregano.)
  1. Heat the oil in a skillet over medium-high heat.
  2. Pan fry the potatoes for 15-20 minutes over med heat. (Sprinkle w/garlic salt, pepper, seasoning.)
  3. Add the garlic and onions, pan fry for 5 minutes.
  4. Add the tofurkey links, pan fry for 5-8 minutes. Add the bell peppers and fresh herbs and green onions, pan fry for 2-5 minutes reducing heat to low. Add the Pepper Jack Veggie Cheese and melt throughout, heating over low until ready to serve. Place fresh parsley on top for decoration. 
Brunch idea:

Pan Fried Pepper Jack Veggie Potato Delight, Chocolate Berry Loaded Mini Muffins and Fresh Fruit!

Sunday, June 3, 2012

Summer Salad

Bursting with life this raw summer salad will make your mouth water and your belly smile. The sweet peas, sweet peppers, fresh berries and grapes make for a divine treat. This is a beautiful salad for the summer time. Fresh, in season, colorful and healthy! Great for BBQ's, parties, as a side or a meal!


  • 4 Leafs Organic Green Leaf Lettuce - washed / chopped
  • Handful Sweet Peas - chopped
  • 4-5 Mini Bell Peppers - chopped
  • 8 + fresh strawberries
  • Handful fresh blueberries 
  • Handful fresh grapes
  1. Rinse and prep ingredients 
  2. Place in bowl
  3. Add favorite dressing and dig in! 
*Add nuts or seeds for more protein and texture!

Homemade Almond Milk

Almonds are boosting with health benefits. Jerry and I have been experimenting with homemade alternative to expensive buys at the grocery store! Almond milk is a winner! It doesn't get much easier than this. 


  • 1 Cup Raw Almonds
  • 4 Cups Water
  • 1 tsp hazelnut (or flavoring of choice)
  • 1 tsp agave or honey (or sweetener or choice)
  1. Place almonds in blender (Blendtec / Vitamix - pulverizer)
  2. Add Water and sweetener.
  3. Blend on high for about 30 seconds until it forms a milk.
  4. Strain out the pulp. Save it and use it in recipes, refrigerate both. ;)

Enjoy milk in shakes, coffee, tea or whatever your heart desires!

Saturday, June 2, 2012

Tofu Stir Fry that "Wok's!"

This tofu stir fry truly does ROCK and it's done so simply in your WOK! Vegetables, tofu and rice make for a happy and full belly. Plus it is light, healthy and delicious!

  • 2 tbsp coconut oil (or oil of choice)
  • 2 garlic cloves
  • 2 carrots sliced
  • 1/4 cup broccoli (large pieces)
  • 1 handful sweet peas (whole)
  • 1 Package Sprouted Tofu, drained and sliced into chunks.
  • 1-2 handfuls fresh sprouts
  • Handful of green onions and fresh herbs of your choice - chopped
  • 2-3 Cups Brown Rice (Pre-cooked)
  • Soy Sauce / TJ's Island Soyaki Sauce / Sriracha chili garlic sauce - to taste or aprox 1-2 tbsp ea
  1. Preheat oil in Wok 
  2. Add garlic, carrots, broccoli and stir fry for 1-2+ min, add the sweet peas and tofu and stir fry 1-2+ min. 
  3. Add balance of ingredients and stir fry until warm throughout / desired consistency.
Free free to add some bell peppers, onions, water chestnuts etc. Have fun and enjoy! :)

Friday, June 1, 2012

Fried Okra "SoCal" Style

I couldn't believe my eyes when I saw Okra at Sprouts Farmers Market. Jerry and I ate the entire 3 lbs in one's that good! Enjoy this southern classic with a california twist!

  • 3 lbs Okra
  • 1/2 Cup Panko, 1/4 cup cornmeal, 1/4 cajon seasoning
  • Salt, pepper & red pepper flakes to taste.
  • 1 small onion, small head of garlic 
  • Olive oil
  • Serve with fresh tomatoes and lemon.
  1. Wash and slice okra into 1/4 round pieces
  2. Place in bowl or bag. Drizzle with olive oil. Add panko breadcrumbs, cornmeal and seasoning. Mix / Shake well.
  3. Add enough oil in large skillet to cover bottom of pan, place over med-high heat and heat the oil. Carefully place the Okra in pan. Pan fry until crispy and brown.
  4. In a separate pan add a couple tablespoons of olive oil, place over med-heat and saute the garlic and onion. Stir frequently, cook until crispy. Mix in with the Okra.
  5. Serve hot with fresh tomatoes and lemon. 

Feel free to use less! :)