Tag Archives: kale

Healthy Recipes for the New Year!

Healthy Vegan Recipes

Happy New Year, everyone! I hope that y’all are doing okay now that the holidays are over and most people are returning to work and school. After all of that blogging/giveaway mayhem, I had to take a break and I’m so glad that I did. The holidays were crazy! Working at Whole Foods during the holidays is a special type of hell, so balancing that with visiting friends and family was a bit tiring. I guess when I say break, it was really just from blogging and nothing else. Ha!

Here are some of my highlights from the past couple of weeks:

  1.  #TristanLAfoodtour: Where one of my best friends, Tristan, came home from the Army for a bit and we ate many awesome vegan things in LA. Plus, went to the Griffith Observatory and MooShoes!
  2. Cooking Christmas dinner for my family and friends.
  3. Biscuits and gravy New Year’s Day.
  4. Many naps.

Super exciting, right? ha ha

Anyhow, it’s a little too late for a round-up of 2014’s most popular recipes, so I’ve decided to show everyone some awesome, healthy recipes to start off the year. Here are some of my favorites, including some from awesome guest bloggers! Check them out and be amazed at all of the deliciousness. <3 (Click on the picture to go to the recipe!)

Quinoa Cauliflower Bowl with Almond Sriracha Sauce by Vegan Richa

Banana Cacao Recovery Smoothie

Southwestern Kale Salad

Cream of Asparagus Soup – Keepin’ It Kind

Deconstructed Falafel Bowl – The Vegan Cookbook Aficionado

 

Veggie Frittata Bites

Fruity Roasted Fennel Salad

Vanilla Latte Chia Parfait

Grilled Eggplant Spring Rolls

Slow Cooker Potato Curry Chili

Cool Ranch Roasted Chickpeas – Pickles & Honey

Quinoa-Stuffed Acorn Squash

Warm Smoky Tempeh Salad

Vanilla Fig Cake

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Filed under Healthy Recipes, Savory Recipes, Sweet Recipes

Southwestern Kale Salad

Can you believe that it’s nearly June? This year is flying by quickly and May has been a complete blur! I’m not really mad about it, although I have some goals that I gave myself that I’m having trouble reaching. Namely, writing my own cookbook! After I’m back from vacation and am done with the cookbook that I’m currently taking photos for I am gettin’ that damn proposal DONE!

Until then, it’s work, work, work, plus a little play for the next couple of months. What’s really pressing at the moment is that I’m going to Italy on Monday! I’ve only been out of the country once, and it was to go to Mexico for a couple of days when I was 16. That being said, I’m a little anxious about not knowing any Italian and traveling there with my family for two weeks, while being the only vegan. Eek! So, if you have any tips, I’d be more than happy to hear them.

For the next couple of days I’m just trying to queue up some posts so that you guys will have some reading material while I’m gone! I think that you’ll really enjoy the posts that I have planned. :D But, today, I’m featuring my beloved Southwestern Kale Salad. I usually make this with one of two different dressings, Creamy Avocado Cilantro or Chipotle Tahini; both are SO good. I’ll be honest, though, I’m not dead-sure about the measurements for the Chipotle Tahini Dressing, so I’m going to give it to you approximately.

This salad is vibrant with color, has many flavors and textures, plus is very nutritious. We all know what a powerhouse kale is, but add some fiber and protein from the black beans and pepitas, vitamin C from the bell pepper and healthy fats from the avocados and you have yourself a well-rounded meal!

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Indian Butter Tofu

For the last guest blogger of the month (there are still a few more coming!), I present to you the fabulous Kylie from Fellowship of the Vegetable! Kylie and her husband, Geoff, make a great team of creative chef and food photographer (respectively), as you can judge by this amazing Indian Butter Tofu. They’re certainly one of my favorite vegan couples, especially since I’ve had the pleasure of hanging out with them. Not to mention, Kylie has a cool store for vegan hats and embroidered kitchen towels on her site that you MUST check out!

Indian Butter Tofu

Hello Vegan Yack Attackers! I was so honored when Jackie asked me to do a guest post on her blog because (without letting my geek show too much) I’ve been a huge fan of hers for quite some time! This blog was one of the first ones I found when I went vegan and I was in awe (possibly drooling a little) over all the amazing food here. I was super excited to finally meet her in person last year and she’s so much fun to hang out with. So, thank you Jackie for having me on here to share my Indian Butter Tofu!

I have always been a huge fan of Indian food and one of my all time favorite dishes before going vegan was Butter Chicken. The creaminess and the spices were like a party in my mouth and I never ordered anything else at Indian restaurants. When I gave up meat and dairy I thought about how much I would miss my beloved dish and a single tear would run down my face. Seriously though when I really thought about it, it wasn’t the chicken itself I was going to miss but the creamy dreamy sauce that covered it and I knew that I would be able to veganize that shiz!

Indian Butter Tofu

I experimented a lot and it took me quite a few tries to come up with the perfect combination of ingredients  to make a sauce that tasted like the one I fell in love with from my local restaurant. I used different non-dairy creamers like soy and coconut, canned tomatoes, various spice ratios and fake chicken but nothing quite hit the spot until the one I’m sharing with you today. Even my husband, who claims to not like Indian food, went back for seconds for this dish. Instead of fake chicken I used dry-fried tofu which added a great mouth feel.

I think the trick is in the homemade cashew cream and fresh tomatoes, it gives it a great depth of flavor. I found the soy creamer gave it too much of a chemical taste and the coconut made it too curry-like. Cashew cream is super easy to make – just soak raw whole cashews in water overnight, rinse then blend with more water until creamy. If you’re deprived of a high-powered blender such as myself, you may have to strain it through a nut milk bag. I like to do this at the beginning of the week and keep it in a mason jar in the fridge for recipes and coffee during the week.

Indian Butter tofu

You can serve this over rice or quinoa, but I opted for kale massaged in coconut oil because I like having some greens for color. Enjoy!

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Cauliflower Fried Rice

Another week, another stellar guest blogger, and today I’m thrilled to have Nicole from A Dash of Compassion share a recipe with all of us! She takes beautiful pictures, plus has some mind-blowing recipes on her blog. Not to mention, Lisa Pitman and her have put together some great eBooks, like Edible Gifts (all vegan)! So, without further ado, here is her tantalizing recipe for Cauliflower Fried Rice. :)

Cauliflower Fried Rice

Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish for this year. It’s a fresh new start and I’m excited about what’s to come.

With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic and achievable with busy schedules. Brown rice with colourful stir-fried veggies is a staple in my house, but I’ve recently discovered grated cauliflower to replace rice for a more nutritious and vegetable-packed meal. Have you tried it yet? I have to say, it is incredible and super simple.

Cauliflower Fried Rice

If you own a food processor, this is the time to use it. Simply pulse the cauliflower into rice-sized pieces and then throw it into a pot with other stir-fried veggies and you’re good to go! This particular “fried rice” recipe also makes use of smoked tofu, shiitake mushrooms, edamame and kale, along with the fresh flavours of ginger, tamari and sesame oil to round out the dish. To cut down on the oil for frying the vegetables, I prefer using veggie broth to add more flavour.

Thank you to the wonderful and talented Jackie for allowing me to share this recipe with you today!

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