entrees

Homemade Vegan Chorizo

When I first became vegan 11 years ago I did what I had to do and what I teach my clients today, I started doing research. I researched what my options were in plant based eating. There were some options but not nearly as many today. Tofurky was one of the first that I can remember with deli meats, etc.

I remember finding this brand that made a Soyrizo and thought, “Well, I have never tried chorizo, but I guess I’ll check it out since it’s on the plant based menu…” I loved the flavor of it. So I would buy it and from time to time put in my tacos when I wanted to switch it up from buying faux ground crumbles and adding taco seasoning to them. It is interesting to me today that I’ve never actually had the real thing, but I imagine from all the spices I needed to use in this recipe that it’s super flavorful. By the way, that is what cooking and especially plant based cooking is ALL ABOUT, Flavor and how you season a dish!

As I grew on my vegan journey and learned more about how I could nutritionally fuel myself, I began realizing most of the vegan meats were made with Wheat Gluten. At that time I didn’t really know much about wheat or gluten but it was starting to pop up in health journals that I was reading. I was aware of it and trying to learn more about it, but I personally wasn’t trying to avoid it. I was learning just a few of the many side effects were depression, anxiety, bloating, and IBS.

Also, a year into being vegan, I went through a pretty tough breakup and instead of going out to drown my sorrows around people, booze, and partying (yes I had done that in the past too), I just started cooking up a storm. I was making vegan cheesecakes, vegan cookies, vegan Caesar dressing, vegan pasta, vegan lasagna, vegan taco salad, ANYTHING I COULD THINK OF to turn vegan!! Then this girl moved in next door and shortly after meeting her, I found out she had to be gluten and soy free but wasn’t actually listening to her allergies. She would still eat them all and eat the food I cooked & shared with her and then she would call me most mornings telling me she didn’t feel good, she was super depressed, she couldn’t get out of bed, and she was overweight and bloated. To me, because I had already seen my body and mind change so much, it seemed like a no brainer that if something doesn’t make you feel good you should eliminate it. I told her she needed to stop eating the food she was allergic to but I saw that she wasn’t doing that. So I felt a responsibility, to at least in my home, start cooking vegan AND gluten free since she was allergic to these items and I most likely was going to be sharing with her. This upped my level of research, learning, growth, and mastery of cooking vegan and gluten free.

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What I didn’t realize or make the connection to until a year or two later, was that I too needed to be eating Gluten free!! After cooking next door to her and sharing my abundance of food for a year, I decided to go to Europe and backpack alone for 6 weeks! You bet your bum I tried all the vegan breads, croissants, pasta, vegan Gelato, that I could. I came home from that trip, no joke, 20 lbs heavier. But I knew I could get that weight off by going to the gym and eating on track again. Or could I..? The weight wasn’t coming off and I was beginning to become frustrated and felt super bloated. I was back to eating my healthy vegan veggie sandwiches and pasta but my weight and my bloating wasn’t leaving. After 3 months I finally realized what I was doing differently before I had left to travel Europe that I wasn’t doing at that point anymore. I WAS EATING TONS OF GLUTEN! I finally made the connection. Isn’t that crazy? This is why I try to be so kind and unjudgmental to others and what they eat. Some of us just aren’t making the connection like I did many years ago. Many of us HAVE NO IDEA we can change our sickness through food. WOW. We’re not taught to question or take a look at our plates in depth. We’re just fine medication for being sick, as I was when I use to have bronchitis most months of the year in my early childhood.  (Coughing up Phlegm most of the year wasn’t a cute thing for a girl… you know? Ugh… but I though I had to accept it and did)

I told you this story so that you could not only learn a little more about me and my journey but also why I’m so passionate about finding homemade and as close to the whole food as possible. This way, I know what’s going into my food, it’s as minimally processed as possible, there are no harmful chemicals, and it’s vegan & Gluten free.

Actually, this recipe is even soy and nut free. I get what it’s like to have allergies and I want us all to be able to eat and enjoy food. I am Italian, FOOD IS PERSONAL. 😂😂  Anyway, please enjoy this recipe. You can put it in tacos, on top of a salad, on a sandwich, in your marinara sauce, in a sauté, or your burritos. Raw or cooked you can enjoy this flavorful substitute.

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Chorizo

By The Superfood Goddess

(Makes 6 Servings)

 -3 Tablespoons Coconut oil (melted) or Extra Virgin Olive Oil (EVOO)

-1 small Onion (chopped)

-2 Garlic Cloves (minced)

-2.5 Cups Watermelon Seeds

-1/2 Cup Sun-dried Tomatoes in oil

-2 Tablespoons Coconut or Braggs aminos

-1 Tablespoon Date syrup

-1 Tablespoon Apple Cider Vinegar

-3 Tablespoon Ancho Chili Powder

-2 Tablespoons Paprika

-1 Tablespoon Chipotle 

-2 Bay leaves

-2 teaspoons Tablespoon Pink Himalayan Salt

-1 teaspoon Coriander

-1/2 teaspoon Cumin

-1/2 teaspoon Cayenne 

-1/2 teaspoon Black Pepper 

-1/2 teaspoon Liquid smoke (about 14 dashes of liquid)

Method:

-Chopp the Onions and Mince the garlic. 

-In a large pan, on medium heat, heat the onions with a tablespoon of oil. Sauté until translucent, about 5 minutes. 

-Add Garlic and sauté for another 2-3 minutes. Then turn off heat and let the onions and garlic cool while you get your food processor out and measure your seeds.

-Measure out the seeds and pour into a food Processor. Pulse the blade a few times through the seeds. You just want to chop the seeds up a little, not quite to a powder.

-Add the sautéed onions, garlic, and sun-dried tomatoes to the food processor and pulse once or twice to Mix them in with the seeds.

-Now that the seeds, onions, garlic, and sun-dried tomatoes are mixed in the food processor, you can add all the other ingredients, including the last bit of oil.

-Pulse the food processor a few times to mix all the ingredients and then Turn the food processor on and process for about 10-20 seconds. You want it all to mix & Chopp really well, but it’s ok if it’s slightly grainy still, it will give a little dimension and texture to the chorizo.

-You can use the mixture right away or place in a glass jar and store for later. Letting it sit for a day will allow the flavors to develop. This can be consumed raw or your can cook it. If needed, freeze it in portions up to 3 months.

When you eat well, you will feel well. And as always, Please, Enjoy.

xoxo, Stephie 💋

breakfast

Overnight Oats

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I am always on the go. Being on the go, means the need for quick and simple recipes to make sure I’m set up for success and prepared to fuel my body correctly. Because so many of us are similar in that sense, we might come to a crossroads where we have to compromise what we eat for breakfast. By making something a head of time, we can just “Grab and Go…” With this easy recipe, you can literally grab it from the fridge, and go!! whether you open and eat it immediately, or take it to work and eat while in a morning meeting or whatever else it is that seems convenient. Breakfast is a huge part of your day, it is what sets the tone for your body. Don’t skip breakfast, your body and mind need it.

Growing up, oatmeal was definitely a staple in our house. It is full of fiber and it gives you energy. It is actually one of the more nutrient dense foods with so many vitamins and minerals such as, magnesium, iron, calcium, B1, and many more. Oats have something called beta-glucan which not only helps with lowering cholesterol and stabilizing blood sugar, but also helps create healthy bacteria in the gut. Oats also can promote weight loss by helping us feel full.

You can really make your oats many different flavors. I use to love the maple & brown sugar or the Apple and cinnamon flavors!! As I grew up, I realized how much sugar unfortunately was added to these packets, so I started buying the unflavored/ unsweetened packets and would add my own fruit and sweetener. Instant oats are very processed, I’m not saying if that’s all you have to not eat them, but if you have the choice to have rolled oats or groats, I say go for that so it takes a little longer to digest. Here I have created a really quick, homemade recipe with Gluten Free rolled oats. You can make a few servings the night before and then place it in your fridge to soak until morning. By keeping the oatmeal in the fridge, it will keep its freshness for up to 4-5 days. In the morning you can grab your breakfast right away and eat it cold or warm it up with a little added liquid.

Get creative with flavors, you can add whatever nuts or fruits you would like. The possibilities are endless. I have created a pretty basic overnight oats recipe that you can add and subtract from, as long as you keep the main guidelines in mind. When you make anything at home, you know what quality ingredients have been put into your food, as well as no added preservatives, and made with your own personal love & care. Instead of maple syrup to sweeten, you can use stevia (an herb) OR blended or mashed up fruit.

You are more than welcome to use store bought non dairy milk or use my homemade almond milk recipe

or to use my

If you make the recipe, I would love for you to comment or tag me!! I always love hearing from you and what your inner creator has decided to come up with!

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Overnight Oats:

1/2 Cup Rolled Oats

1/2 Cup Almond milk (unsweetened Vanilla is my favorite)

1 Tablespoon Chia seeds (navitas brand)

1/4 teaspoon Cinnamon

A pinch of salt

1 Tablespoon Maple syrup

Topping: If you would like to add some fruit topping, have some chopped up fruit ready to throw on top in the morning. Bananas, blueberries, apples, strawberry, or Mango go well!! So in the morning you can quickly top and go!

Instructions:

-Add all the ingredients in a jar or bowl, with an airtight lid. Mix the ingredients well and then put the lid on, and pop it in the fridge! Let the oats sit overnight and then consume the following morning. Top with sliced fruit if preferred. Enjoy within a few days and then repeat the process for the next few days again. If you prefer your oats warm, you can quickly heat them straight out of the fridge, its a bit thick with the chia seeds, so adding a little extra liquid the next day is totally fine and I usually do myself!

Dont forget to tag me if you make this. I wanna seeeeeee!! Enjoy beautifuls.

 

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appetizers

Mexican Pan Corn

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Have you ever had Mexican Street Corn?? It has such a nice flavor and it has just a little more complexity than seasoned corn with seasoning salt or garlic salt. I had only had it once, a while ago. I was recently asked to recreate it, so I was up for the challenge of trying something new, that I had never personally made before. I looked up a few non vegan recipes and came up with my own version.

You can totally use canned corn in this recipe, but make sure you look for BPA free cans. Whenever possible, I try to cook with fresh ingredients. So I used fresh corn on the cob from the local farmers market. I do realize that canned corn is slightly faster and easier, so please do whatever feels best to you. At the end of the day, I want to provide yummy and helpful recipes to get you to the next level of health. Lets make this fun and easy!

One note I would like to make about this recipe, is to play around with the different vegan cheeses. I used a store bought shredded cheese because I didn’t have anything like Cotija cheese, which most recipes call for. I am sure there is something similar in the stores, something more dense and crumbly. Or I’m sure that there is a way to make something like the cheese, but for this recipe I just wanted to create something similar to enjoy. Again, you are the creator now, you can play and change as you see fit.

Corn is high in fiber and rich in Vitamin A, B, E and minerals. Because corn is nutrient dense and full of antioxidants and fiber, it can help prevent disease and keep a healthy lifestyle. Corn is so versatile, we eat it in stir fry, tortilla chips, and tacos. I love plain old corn on the cob, with a little drizzle of Vegan butter and salt. Changing it up and making Mexican corn will add some awesome flavor to your life. I don’t mind eating the same things over and over, especially when they’re tasty, I know they’re nutrient dense, and that they’re good for me. But, why not make something slightly different every once in a while? Go ahead, try this one out. Take your taste buds for a little ride!

When creating recipes try to be aware of what cookware you are using. There are so many toxic chemicals that can be leached into our foods, using the right utensils can help in one aspect of chemicals finding their way into our body. Traditional non-stick coatings are manufactured with chemicals harmful to you and the environment. I like to use //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00JXOA59U&asins=B00JXOA59U&linkId=dd93763cb3d6c257bb4b54a72a4979d9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>Ceramic non-stick cookware, because it is high heat resistant, it doesn’t chip, and it will not leach toxins into your food. The Pan I am using currently is //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00N5F9NMS&asins=B00N5F9NMS&linkId=e48dfa1c73d37cb15136c6abce2259dd&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>GreenLife.

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Mexican Pan Corn

4 Cups Corn (Cut from about 4 ears, or canned)

Tablespoon butter

1 Tablespoon Mayonnaise

1/4 Teaspoon Salt

1/2 teaspoon chili Powder

Pinch of cayenne

1 Tablespoon Lime Juice

2 Tablespoons finely chopped Red onion

1/4 Cup cheese

1/4 Cup Cilantro

Method:

-If using fresh corn, remove the kernels and set aside.

-Heat the butter in the pan, then add the Corn, Mayonnaise, chili powder, cayenne, and salt. Stir on and off for 3 minutes.

-Remove from heat and transfer to a bowl. Add the lime juice, red onion, cheese, cilantro, and toss.

-Serve with extra lime wedges and cilantro for garnish.

Enjoy!!

Love, Stephie XoXo