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 💋

dressing, dips, and sauce

Pesto! Delicious Vegan Pesto!!

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Ya’ll, pesto doesn’t HAVE to have dairy in it to taste good. But do be advised, most pesto sauce does have Parmesan in the mix. I mean, we’ve put cheese and dairy in so many things for a very long time. So for most of us, it’s so natural. But we don’t need the added cholesterol or hormones and ricin’s that go into our milk in order to enjoy pesto! In this recipe I use nutritional yeast and cashews to add a little creaminess.

Pesto is so flavorful and very healing. Basil is great forminflammation, digestion, and even helps with depression. It is high in many vitamins in minerals, iron, phosphorus and vitamin K to say a few. The beautiful green color makes me want to eat it up right away and you know when someone is working with pesto because the aroma is beautiful!

I am not huge in using oils but do realize that extra virgin olive oil gives such a nice flavor and consistency to this sauce. If you are oil free or watching your oil intake, you can try avocado instead. I haven’t done it with this exact recipe and measurements here but I have made it before with a previous pesto and it worked just fine and was super creamy. I like creamy sauces so any chance I get I’ll make it that way.

I do recommend a high speed blender or a small food processor since this isn’t a huge ingredient list and you don’t want your blade spinning in the air or to have a frustrating outcome. My Vitamix just barely did the job with the last bit of water being added. This recipe is healthy and tasty and you are going to be sure to love it. Bon appetite  my loves!

Pesto

By The Superfood Goddess

(Makes enough for 4 servings)

-3 tablespoons Extra Virgin Olive Oil (you could use half to a full avocado instead)

-2 Tablespoons Water

-1 Tablespoon Lemon Juice 

-1 teaspoon Pink Himalayan Salt

-1/2 teaspoon Black Pepper 

-2 Garlic Cloves

-2 Tablespoons Nutritional Yeast 

-1/4 Cup Raw Cashews

-2 Cups basil

Method:

-In a high speed blender or small food processor combines all the ingredients except the last two. 

-Once blended (about 1 minute of processing) add the last the ingredients. Blend until smooth, about 2 minutes. You will probably need to scrape the sides down of the blender or food processor and if needed, add a little more water.

This recipe is pretty quick and easy. Make some pasta alongside it and toss together when the pasta is ready. Then practice your best accent while tossing and eating the pasta. Ok, that last part was just to make you laugh… I love my Italian relatives and listening to their banter! Don’t forget to let me know what you think and tag me in your posts so I can share it too!! Bon Appetite 💋❤️

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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

Artichoke Dip that none of your guest will suspect to be dairy free

36F5A9B9-FD9F-491A-BE62-91716973FF33.jpegWhen I first became vegan I decided to figure out how to make some of my favorite dishes. One of them being artichoke dip. I honestly did not have high hopes on how a dairy free dip like this would turn out, but I must say, I was pleasantly surprised. This version uses the vegan swaps for real dairy and everything about it works!

I love warm creamy dishes, they’re sort of my go to comfort food for the holidays. This dip is always a hit wherever I bring it. Just the past holiday I had it set out with some gluten free crackers and veggies to dip in and NO ONE knew the difference between my artichoke dip from the other. My dish also got eaten completely, as opposed to the half eaten dairy free version. So needless to say, I’m pretty proud and confident about this!

Artichoke dip this way boast some nutritional value from the greens and artichoke and it has no cholesterol. I used a vegan cream cheese thinking it would help with taste and consistency, but you can also always just use another can of white bean and a little extra nutritional yeast and Lemon. I know traditionally spinach is used in an artichoke dip and I tooo it upon myself to add some kale just for fun! Why not, right? I hope you enjoy this as much as I do and let me know what you think and how it came it when you make it. Tag me in your photos on social media too, I always love hearing from you. @thesuperfoodgoddess

-XO friends,

The Superfood Goddess

 

Artichoke dip

Ingredients:

-2 Cloves Garlic (minced)

-1/2 of a large onion

-Spray coconut or Avocado Oil for sautéing the onions, garlic, and greens)

-1 Cup kale de-stemmed and chopped)

-1 Cup Spinach chopped

-1 (14 ounce can) of Artichokes in water. (Quarter and chopped to smaller bite size pieces)

-1 8oz tub of vegan cream cheese

-1 can of White Beans 

-1 Tablespoon Italian or Basil seasoning

-1/2 Tablespoon Pink Himalayan Salt 

-1/4 Cup Nutritional Yeast 

-Daiya Mozzarella cheese 

-1/4 Cup Vegan Parmesan Cheese 

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Instructions:

-PreHeat oven to 350.

-In a small pan, On medium heat, sauté the onions until translucent, about 5 minutes and then add the garlic and stir for another 3 minutes.

-In a separate pan from the onions and garlic, Add Kale and cook for 5-7 minutes for the greens to get tender and then add the chopped Spinach. The Spinach will only need about 2-3 minutes to cool down.

-In a food processor, add cream cheese, white beans, salt, Italian seasoning, garlic, and onions. Pulse and blend up to a minute to get everything broken down and mostly creamy.

-Transfer the. Ready mix to a mixing bowl and then add the chopped artichoke sand sautéed greens. Mix everything together well and place in a 9×9 or 8×9 dish and bake for 15 minutes with foil on top.

-Take dish out, be careful it will all be very hot. Top it with the Parmesan and broil for 3 more minutes.

-Serve with veggies such as cucumbers and carrots and / or gluten free crackers or chips. 

 

 

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breakfast

Matcha Pancakes 🥞

breakfast, matcha, tea, healthy, blog, nutrition, blogger, navitas, superfood, antioxidants, cancer fighting, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummyI am so in love with Matcha! It has such beautiful benefits for our bodies and is full of antioxidants and cancer fighting qualities.

Matcha is of the highest quality grade teas, great for sustained energy, focus, and stress reduction (from L-Theanine levels). It is nature’s most abundant source of the antioxidant EGCG and equals as many antioxidants as 10 cups of green tea! As EGCG gains credibility in the health world, it’s an incredible nutrient vital to many systems of the human body. It promotes optimal cellular function and by adding this to our daily routine, we can be assured our cells are thriving happy and healthy.

So why not be fun and put a twist on your not so normal YUMMY pancakes, and add some amazingness with a scoop of Matcha? I mean, why not? And NO, you’re not going to have caffeine overload or anything like that, it will help ease your mind.

Love you guys. Enjoy breakfast and tag me or email me if you make this, I LOVE seeing your creations.

 

•Matcha pancakes!!
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-1 Tbsp coconut oil (melted)
-1 medium banana
-3/4 unsweetened vanilla coconut milk
-1 1/2 tsp matcha (I like navitas brand )

-1 tsp vanilla
-1/4 tsp cinnamon
-1tsp stevia

This is good for thick pancakes… I wanted them slightly thinner (still pretty thick) so I added 1/4-1/2 cup more milk… gauge it to how you like

Instructions:

-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.

– let Pan warm up on medium heat for about 3 minutes. If you put a drop of water on the pan it should sizzle, if not, wait 1-2 more minutes. Then in 1/4 cup portions, gently pour the batter into the pan and let the pancake cook for about 2-3 minutes. Bubbles should start to form on the uncooked part on top, you can also slide a spatula under slowly to see if it pulls up, then flip the packets and cook another 2 minutes.