cauliflower chowder.

CAULIFLOWERCHOWDER

Heres a recipe for this dreary, rainy day! It’s a creamy, garlick-y soup that was delicious and came together pretty easily. It makes great leftovers, because the garlic really sits in and comes to life.  If you have a vitamix this soup comes together in no time!

Original recipe found here.

  • 1/4 cup raw cashews, soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • ½ cup Sabra Roasted Garlic Hummus
  • ½ cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water (+ more as needed)
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast (optional)
  • Salt + pepper to taste
  1. Preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
  2. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  3. Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a vitamix or high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
  4. Add the cashews, along with the hummus and quinoa to the vitamix. Pour in liquids, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  5. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

 

russian potato salad.

potatosalad

This was a great little salad I made for lunch one day – and I want to remember it for summer bbq’s or potlucks! It came together in about 15 minutes and used only a few ingredients, but love the tangy flavors and rich, buttery potatoes. Will be making this again for sure!

Original Recipe found here. 
2 lbs small young potatoes (cut to same size if necessary), skin on & washed (I used butter babies)
1/4 cup red onion, finely chopped
1/4 cup dill, finely chopped
3 tbsp olive oil, extra virgin
3 tbsp organic white or apple cider vinegar
1/2 tsp salt
Ground black pepper, to taste

    1. In a medium pot, add potatoes and cover with cold water. Cover and bring to a boil. Reduce heat to low and cook for 15 minutes or until soft (check with a fork). Drain.
    2. Add remaining ingredients, cover and shake the pot. You can also stir gently. Serve cold, warm or hot.
Storage Instructions: Refrigerate for up to 3 days.

date + almond butter cups.

datecups

Right before I stopped eating sugar, I discovered Justin’s Dark Chocolate mini Peanut Butter cups. I was IN HEAVEN. Honestly, they have been one of the hardest things to not get to eat. Just having a little bit of chocolate at the end of a meal has left me feeling kind of incomplete after  meal – not going to lie. But thanks to kittee’s recipe for these homeade chocolates I can eat candy again! Or at least feel like I am!

All of her combinations look and sound so good! I went with dates and almond butter, but I think I definitely want to add something crunchy to them next time. I store them in the freezer and grab one when I need something sweet!

2 parts cacao powder
2 parts melted coconut oil
1 part liquid sweetener
soft dates
almond butter

Line a mini cupcake pan with liners or grease them. If you mix about 1/4 cup of the cacao and 1/4 cup coconut oil with 2 tablespoons of maple syrup, you’ll get enough chocolate for a few cups.

Put the cacao powder, coconut oil and sweetener in a small dish and stir well to combine.

Spoon a little bit of liquid chocolate into each paper, just enough to cover the bottom, and freeze for a couple of minutes. Meanwhile, carefully split your dates in half lengthwise and remove the pits. Spread about 1/2 teaspoon of peanut butter onto each half. Remove the tray from the freezer and smoosh a date half into each chocolate circle. Spoon more chocolate on top, to cover the date and freeze until ready.

 

korean tacos.

koreantacosThe original recipe I found for these tacos was actually a chicken recipe, but I changed it up and made it vegan, using Beyond Meat, and modifying the ingredients a bit. The result were tacos that packed all kinds of flavor and texture! I used the leftovers to turn into quinoa bowls for lunch the next day….More on that below!*

Cabbage slaw:

    • 2 cloves of garlic, pressed through a garlic press
    • 1 teaspoon fresh ginger, grated or minced
    • 1 Tablespoon agave
    • 3 tablespoons rice wine vinegar
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • Juice from 1/2 lime
    • 1 teaspoon sesame seeds
    • 2 1/2 cups cabbage, shredded
    • 3/4 cups carrots, cut into matchsticks
    • salt and black pepper, to taste“chicken” marinade
    • 3 cloves of garlic, finely minced
    • 1 teaspoons fresh ginger, grated or minced
    • 1/4 cup Korean chile paste, or gochujang
    • 1 Tablespoon Agave
    • 4 tablespoons tamari or soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sesame oilTortillas
      beyond Meat (tofu or seitan would also work fine)
      Cucumbers
      hot sauce
      Cilantro
      green onions
      Kimchi

Instructions

  • In a large bowl, whisk together the garlic, ginger, agave, rice wine vinegar,  soy sauce, sesame oil, lime juice and sesame seeds. Add the cabbage. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.
  • Prepare your sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, agave soy sauce, rice wine vinegar, and sesame oil. Season with salt and pepper to taste.
  • Marinate the Beyond Meat in the sauce for an hour or overnight.
  • When ready, warm up a pan and cook up the beyond meat, reserving any extra marinade.*
  • Cook until ready – then serve as tacos topped with cucumber slices, green onions, cabbage slaw and kimchi. Cilantro and hot sauce optional.

    *we took the extra marinade and marinated tofu, then baked at 400 degrees for 20 minutes or so and used this tofu, the cabbage slaw, kimchi, green onions, slaw and cashews mixed with quinoa for a delicious lunch the next day.

 

 

make up remover pads.

makeupremover

Ive noticed that my skin around my eyes have been drying out quite a bit, and I think it has to do with the harsh eye make up remover I may be buying from target. I took a stab at making my own since I had all the ingredients on hand and this will hopefully due the trick!

1 small mason jar with lid
round Cotton Pads
1 1/2 – 2 Tablespoons Coconut Oil
1 Teaspoon of dr. bronners mild castille soap
Water
2-4 Drops of lavender essential oil (optional, but lavender is great for your skin!)

Directions:

1. Place cotton pads in the glass jar.
2. In a small bowl mix the coconut oil and castile soap and essential oil together.
3. Pour mixture over cotton pads.
4. Press down on the pads so the soap and coconut oil evenly absorb into them.
5. Pour water over pads, just enough wet the pads.
6. Place the lid on the jar and shake (this helps to evenly distribute the liquid over the pads).

Use one pad at a time to remove makeup from your face. Dispose of pad after use. Keep the lid on the jar to prevent the pads from drying out.

general tso tofu.

generaltso

Heres a confession. I have made this dish for my weekly food prep lunches for the past three weeks. I love it. I have modified the recipe a bit to avoid all that frying; and it still works out great.  Another confession: I use white rice and I feel like I’m eating chinese take out.

Original recipe can be found here

  • 3-4 cups (474-632 g) cooked white or brown rice
  • Steamed broccoli
  • slivered almonds
TOFU
  • 12 ounces (340 g) extra firm tofu
  • 3 Tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp cornstarch or tapioca flour
SAUCE
  • 2 tsp cornstarch
  • 2 large cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1 Tbsp rice vinegar
  • 2 T maple syrup,
  • 3 Tbsp soy sauce
  • 1 Tbsp water
STIR FRY
  • 1 Tbsp (15 ml) sesame oil
  • 1 bundle green onions, bulbs removed, roughly chopped
  • optional: Sesame seeds
Instructions
  1. If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
  2. Take pressed tofu, slice into thirds and bake in 400 Degree oven for 20-30 min, flipping over halfway through. When done baking, slice it into cubes and set aside.
  3. Prep/chop green onions, garlic, and ginger at this time. Set aside.
  4. While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
  5. Heat a large metal or cast iron skillet over medium heat.
  6. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
  7. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 5 Tbsp.
  8. To the hot skillet, add 1-2 Tbsp oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
  9. Cook on all sides for 1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside.
  10. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
  11. Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
  12. Remove pan from heat and add sesame seeds (optional). Toss to coat.
  13. Serve with rice and steamed broccoli and slivered almonds for some crunch.

go-to granola.

granola.jpg
Granola is something that is so easy to make from scratch – and goes along way. Makes both a hearty breakfast item AND a delicious snack. I was looking for a recipe to make – that didnt require any processed sugar – and I kept finding recipes that would be good, buuuuut I was out of a key ingredient.  Then I came across this on buzzfeed.

Its a really helpful guide as to what goes into making a good granola recipe. By giving you the basics, you design and make your own granola. Genuis! It will be my new go to guide to making granola and I will continue to share any winning combinations that work for me…including this one!

3 cups oats
1/4 cup maple syrup
1/4 cup melted coconut oil
1 cup mixed – seasame seeds, sunflower seeds and chopped almonds
1 cup large coconut flakes
3/4 tspn salt
1/2 tspn cardamom
1 tspn cinnamon

Preheat your oven to 300 degrees.
Mix everything together and coat it well.
Spread evenly on a flat baking pan and bake for 20 minutes. Give it a good stir, and bake for 15 minutes more.

Let cool and add any dried fruit you would like. I added some chopped dates.

 

 

sweet potato chocolate cake.

I

Processed with VSCOcam with a6 presethttp://plantpoweredkitchen.com/sweet-potato-chocolate-cake/

I had no idea you could make an unrefined sugar & oil free- chocolate cake taste so good…and with frosting! My friend told me about this cake and I whipped it up saturday night and was suprised at how easy it came together, and how rich and not dense it was. I could only have a little piece at a time, but I guess thats probably a good thing. Milos friend was over and saw me eating some and said “is that chocolate cake?!” I told her there wasnt going to be any sugar in it and it might taste wierd….And she had no problems digging right in!

Original recipe found here.

 

3/4 cup peeled, cooked, and cooled orange sweet potato
1/2 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular nondairy chocolate chips ( I used these)
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 scant teaspoon baking soda

Preheat oven to 350°F. Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan. In a blender puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda. Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.

Frosting
1/2 cup packed cup peeled, cooked, and cooled sweet potato (I used a white sweet potoato here)
1/3 cup coconut sugar
1/4 cup cocoa powder
1/4 cup almond butter
1/8 rounded teaspoon sea salt
2-3 tablespoons nondairy milk (see tip)
1/2 teaspoon pure vanilla extract

Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth. I. Taste, and add more sweetener if desired, and also another 1 tablespoon of milk if needed to thin to preferred consistency. Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use.

laundry soap: powdered.

laundrysoap

I tried out making some laundry soap this weekend using this tutorial. This laundry soap will clump up on you so make sure to add desiccant. Ive been saving the little packs that come with my vitamins and other random things, opened them up and made a little cloth bag to put them in. I used dr. brommers peppermint castille soap and i love how minty and clean this smells. If you use a plain bar of soap you can always add a few drops of essential oils in there too if you want it to have a little smell.

  • 1/2 cup baking soda
  • 1/2 cup citric acid
  • 1 cup washing soda
  • 1/4 cup coarse sea salt
  • 1 bar of Dr. Bronner’s Pure-Castile soapGrate the bar of soap finely. I used an old cheese grater, then thew it in my vitamix to mix a little finer. You want it to be pretty fine.
    Put the grated soap in a large bowl, add all of the other ingredients, and stir to combine. If it gets a little clumpy as you stir, you can use a pastry blender to break up the clumps.Pour the laundry soap into an airtight container for storage. I used an old bucket we had from diswashing pods. You could use a big wide mouth jar of some sort too.

berry kombucha smoothie.

Processed with VSCO with s3 preset

I havent made a new smoothie in a while, but that changed recently when I discovered using kombucha as my base. I can only imagine the different kinds you can make using all the different kombucha flavors that is out there. I had a blueberry ginger on on hand, so I thought a berry smoothie would be in order.  Heres what I did:

3/4 cup berry ginger kombucha
1/2 banana, frozen
handful of strawberries, frozen
handful of blueberries, frozen
2 handfuls spinach
1 tablespoon hemp seeds

Mix and enjoy!

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