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

Superfood Waffles! They’re green 😍

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 These green Superfood waffles are so tasty and nutritious!! I came up with the idea for st, Patrick’s Day and went with it. These are basically the same ingredients as my matcha pancakes but a little change in measurements and cooking…
Matcha is a ceremonial grade green tea powder that boasts tons of antioxidants and gives you a subtle kick of energy. Matcha also helps with mental wellbeing. Always big organic teas!! Teas have the most dirty practices out of any crop and here the leaf is ground up and you’re taking it all in.
Spirulina is high in protein per teaspoon and gives you a nice kick of minerals and energy as well. Spirulina is detoxifying and a great addition to your daily diet! I added spinach because it also boasts nutritents and high in iron and it added some extra green color to the waffles!!
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Here’s the recipe! Enjoy loves!
•Green Superfood Waffles!!
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-2 Tbsp coconut oil (melted)
-1 Large banana
-1 cup unsweetened vanilla coconut milk
-1 1/2 tsp matcha (Navitas brand)
-1 tsp vanilla
-1/4 tsp cinnamon
-1tsp stevia
**If the consistency is too thick as you’re working with the mixture, you can always add a tiny more liquid.
-In a blender, combine all ingredients but the pancake mix. Then transfer to a medium size bowl and add the pancake mix. I like to put it through a sifter to ensure even mixing.
– I used my Dash mini waffle maker. Let it heat up accordingly and then spray some coconut oil on the hot plates. Scoop out about 1/4 cup of the mixture and close the lid. Let cook for about 3-3.5 minutes and Viola!!
These are so tasty and very nutritious! Please enjoy and let me know what you think! Tag me in your posts and I will share your photos! I love seeing what you create 😍🙌🏼☘️
appetizers, entrees

Lunch wraps that ARE DELICIOUS

88173D04-E8D4-4659-A1CC-6E5C822C4959I am always trying to come up with creative ways to eat healthy, taste to be super yummy, and it fuel my body nutritionally. This way I can use all the nutrients going into my body to heal my from everyday toxins that it comes into contact with! So, I love burritos, tacos, and any kind of wraps. Being gluten free, other than corn tortillas, this can be somewhat challenging. Not impossible, just a little, tiny bit, more challenging…

I found these raw wraps that I enjoy so much, as well as, trust their ingredients. They’re made with veggies and flax seeds! I had the pleasure of finding out about this company while at a huge healthy expo. I got to speak with some of the people behind the brand, which solidified why I wanted to keep eating the wraps! They have a sweet wrap for breakfast type recipes and a savory and spicy one for more lunch and dinner items.

Aside from the wraps, I truly love making the filling colorful, nutrient dense, and creamy, while boasting added protein. I’m all about taste and texture. I added sprouts, raw carrots & beets for some crunch, some avocado, hummus & Kitehill cream cheese for creaminess, and then tomatoes and bell peppers for flavor! I made this for other vegans and I was surprised to hear two of them say they didn’t enjoy beets much and were slightly scared of me putting them in the wrap. Once they tried the wraps, they realized the creaminess hid the taste! I made it for a non vegan and they said it was really good and tasted healthy and light, while still being filling. When you add nutritionally strong ingredients, they  fill you up quite nicely!

So here’s the recipe. Please be sure to comment what you think when you make them. Don’t forget to tag me with you photos so I can see what you’re doing as well! Happy Monday loves! Xoxo!

 

Raw Lunch wraps 

By The Superfood Goddess

Serves 6

Ingredients:

6 Raw Wraps (I like Wrawp brand, you can also use your favorite tortillas)

1 8oz Tub Kitehill Chive Cream Cheese 

1 8oz Tub Hummus (I used Magestic sprouted hummus)

2 Raw Beets peeled and shredded

3 Carrots peeled and shredded

2 Packages of Sprouts (sunflower, broccoli, etc)

3 Tomatoes

1 Red Bell Pepper

2-3 Avocados 

6 Cups Arugula

2 Tablespoons Olive Oil

Juice of half a Lemon 

Pinch of pink Himalayan salt 

Pinch of Black pepper 

Pinch of cayenne pepper

Method:

-Toss the Arugula, lemon juice, olive oil, pink Himalayan salt, pepper, and cayenne together. Set aside while you prep the other ingredients.

-With a vegetable peeler, peel the carrots and then the beets. With a shredder shred the carrots and then the beets. Working with the carrots first will help keep the beet color separate from mixing in with the carrots.

-Julienne the Tomatoes and bell peppers into smaller slivers. (You can google how to julienne a Tomato. I also recommend cutting or pulling the seeds out of the tomatoes, this is more for looks and a little less wet, but it won’t break the recipe if you don’t take the seeds out, so no worries).

-Take a wrap and spread the left side with the vegan cream cheese and the right side with the hummus. Start to layer the veggies on top of the wrap, layering on the left side of the wrap. Leaving more room on the right hand side so you can roll it at the end. Start with the bell pepper, tomato, then beets and carrots, then sprouts, avocado, and finally the arugula.

-Roll the wrap tightly, hugging the ingredients closer into the roll if needed so that the last little rolling stretch is just the wrap with spread on it, this will hold it in place!

-Then the wraps are ready to eat, don’t forget to chew and Enjoy!

appetizers

Potato Skins

1469A7E0-4ED5-41AC-8C31-D62F99AAD27DWhenever I say the word, potato, I want to say it with an Irish accent. I seriously have no clue why! Haha.  As I sat down to write this, that’s  what came to mind and I just thought it wouldn’t be fair if I didn’t share that.

Anyways, back to potato skins… I don’t know about you, but potatoes are so my weakness. I don’t eat them all the time but I would have them at every meal if I could. So adding some other really nice favorites like chives, creamy cheese and sour cream, and something crispy crunchy on top, such as fakin bac’n or chirizo, really does it up for me. Normally, all the toppings aren’t dairy free and are loaded with an unhealthy amount of cholesterol, fat, and salt. In this recipe you are free and clear of allllll that shiz!!

Ok, so making this for your non vegan friends is a win! It was the first thing off the super bowl table when I brought it this year. Later when I was telling someone about the potato skins being vegan they toldnme to stop and ask me to repeat myself! Ok, enough bragging, I just really want you to know you’re in for a treat! It takes some labor but well worth it peeps.

Enjoy,

Stephie, The Superfood Goddess

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Twice baked potatoes bites

10-20 Golden potatoes
Coconut spray oil (to spray potatoes with)
1 Tablespoons Pink Himalayan salt (to sprinkle over potatoes before wrapping in foil)
4 Tablespoons Vegan Butter (melted)
1/4 Cup finely minced chives (to mix in mixture)
1 tsp pink Himalayan salt
1 tsp Garlic powder
1 tsp Black pepper

Topping:
Sour cream (tofutti)
Chives (chopped)
1/2 package Soyrizo OR fackin’ bac’n (just a sprinkle on top)- If using soyrizo, cook half the package in a small pan, on medium heat, for 10 minutes until slightly dry and browned.

Method:
-1. Preheat over to 400. Wash and Scrub potatoes well. Pat dry and prick the potatoes at least 6 times with a fork.

-2. Spray each potato with the oil and sprinkle with a little salt and then wrap in a small piece of foil individually.

-3. Bake potatoes in the preheated oven for an hour or until tender. Take potatoes out and let them cool for 15 minutes before removing the foil.

-6. Remove foil after fifteen minutes and cut in half lengthwise. Then scrape the insides of the potatoes leaving a 1/4-1/2 inch shell. Sometimes I will use a small sharp knife to insert into the potato and give myself a guideline of where I’m scooping. Be careful to not go too far and break the shell.

-7. Scoop the potato pulp/insides into a mixing bowl. Once you’ve scooped all the potato pulp out, begin to mix using a masher, or an electric mixer on low, or a fork. Slowly adding melted butter, salt, garlic power, black pepper, and minced chives. Mash until they look and taste like fluffy mashed potatoes. If they seem too dry feel free to use 1-2 tablespoons of non dairy milk to moisten the mixture.

-8. Scoop mashed potato mixture back into the shells and place in a backing dish or pan and cook uncovered at 400 degrees for about 20 minutes. You can broil then for the last 5 minutes if you’d like to add a little crispiness.

-9. Take the cooked potatoes out and let them sit for 5-10 minutes before putting you topping on them. You can add the sour cream, soyrizo, and chives on top. If you’re feeling extra cheesey, take the potatoes out five minutes early, grab some Daiya cheese shreds and sprinkle on top of the potatoes. Then place them back in the oven to finish cooking 5 more minutes.

*** if you would like to make these a day early you can! After you have scooped the mashed potato mixture back into the shells, you can put them in an airtight container for 24 hours before reheating them at 400 for 20 minutes. Then follow the rest of the directions for topping.

 

Eat Well. Feel Well,

Xo, Stephie

 

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entrees

Stuffed Bell Peppers

39CF5BD5-16F0-4217-8F85-88F07F8C5309I am a strong believer in flavorful cooking. Yes I said it, I will not eat grass, I will not eat something that doesn’t make my tastebuds go wild! Ok, wait, I take that back… a little… I do eat things that are good for me nutritionally and that perhaps don’t taste the total best. Sometimes I am lucky enough to have a wheatgrass shot or some fresh algae, and that to most doesn’t seem tasty, but to me I’m so use to these wonderfully nutritious items I’ll take em down knowing the benefits. It takes time to get there, don’t worry, and meanwhile I still eat really yummy spiced up foods!! I recommend starting to work on your spice cabinet pronto! Try to Grab organic when you can. I know it’s a little more expensive but it’s worth it. Your health is worth it. Buying all the spices upfront can get pricey, but with each recipe, you might find one new spice you need to purchase and it won’t seem so crazy expensive buying one or two at a time.

So back to the recipe. I actually never had a stuffed bell pepper when I was a child. Is that crazy? Did you eat them a lot when you were growing up? Once I got older and I realized how much fun it was to put a bunch of ingredients together and stuff them in a vegetable, I did! The possibilities are endless! You can flavor and add ingredients basically however you’d like, this is just one of my versions.

I always love to do Cajun or taco seasoning with my bell peppers, but I am also a huge Italian flavors fan!! So you could absolutely use Italian season and fresh basil and even a little tomato sauce to give those flavors. Though I might use garbanzo or white beans instead of black beans with an Italian version, which this recipe calls for. I also like to add a whole grain such as brown rice or quinoa to add nutrients and quinoa packs some protein. I also have a version of this recipe where I just used more beans and vegetable without the quinoa. Hit me up if you want that recipe.

I have made stuffed bell peppers a ton of times. They look fun and taste great. They are pretty dang hearty too. You can serve them with a side of salad or if there is something else you prefer, do that! Do what makes you feel good and what tastes good to you. Share these yummy suckers with your friends and family as well!! They’ll thank you for it.

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Stuffed Bell Peppers 

4 Bell peppers (top cut off, de-seeded and baked for 10 minutes at 400)

1 1/2 C Quinoa cooked (or rice )

1 small Onion

2 cloves of garlic

8 Mushrooms

1 Medium zucchini (chopped)

1/2  Package Taco Seasoning

1/2 Rounded Cup of Daiya cheese, any flavor your heart desires!   OR You can use half a cream cheese tub

1/2 can of Black Beans (BPA free can or box or soak and boiling your own is even better!)

Optional: instead of beans, you can grab a meat substitute like “ground meat” or another favorite. (I just try to stay away from processed as much as possible which is why beans are such a great low fat protein option).

Method:

-Cook the Quinoa according to package, make sure you rinse it properly before cooking. Set aside to cool until it is ready to mix with the other ingredients.

-If you want your bell peppers to stand, Cut the tops off and take the inner seeds out of the bell peppers. If you would like to lay them on their side, keep the tops on and cut the peppers in half lengthwise and take the seeds out, spray oil on the the bell peppers and bake them at 400 degrees for 10 minutes. Then take them out and let them cool to the touch before stuffing.

-Sauté the chopped onions and garlic (about 5 minutes), then add zucchini (cook 3-5 minutes, then add the mushrooms and sauté (for 3 more minutes).

-Once the veggies are sautéed and the quinoa is ready, place them and the black beans in a food processor and pulse a few times to mix together. Add the cheese and pulse one more time.                                 ——-If you’re adding cream cheese, you can spoon that in with these ingredients to the food processor as well. ——————-If you don’t have a food processor, cut the vegetables into very small pieces and just mix the cheese into the other ingredients in a bowl.

-Spoon the mixture into the bell peppers and place on the baking sheet. Bake at 400 for 20 minutes. If desired, at 15 minutes, place some vegan cheese on top.

-Then, please enjoy.

love, Stephie xoxo

 

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