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

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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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. 

 

 

entrees

Cheezey Kale & Broccoli Casserole

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As the holidays approach, we begin to revisit some of our old time favorites! Right? I love looking back at recipes from my childhood and revisiting them. I always enjoy making some of my old favorites part of my new favorites list by switching a few ingredients to make it vegan and gluten free. I have always been a huge cheese and creaminess person. It was seriously the worst part of my transition, in my mind at least. Finding what my other options would be was so helpful. I really recommend taking some of your favorite recipes and creating them with new swaps you find.

Daiya came out with an awesome array of boxed macaroni cheese to make cooking and the transition even easier at home. I thought that it would be fun to create macaroni and cheese casserole with one of the boxes and it came out fantastic. I always love asking my non vegan friends to taste test so I can get a good read on it as well as share with them how good eating vegan can be. One of my friends who eats dairy free most of the time, due to allergy, took a bite and said it wad good but that he really could only have a few bites because he then reminded me he was dairy intolerant. I had to laugh, because that mean he thought what I had made was full of dairy and gluten. So I did really well this time, wahooo!!

I always have to find a way to get some greens in, so you bet that I was able to do it here. I thought that kale and broccoli would go great with the four cheese flavor. I also wanted to add a little protein and flavor so I grabbed some Beyond Meat chicken strips and cubed those up and threw them into the mix. It was really simple and took no time to prepare the mac and cheese and then add the other ingredients together and pop it into the oven to add some crispiness. You can use some Gluten Free bread crumbs or some crumbled up chips, for some extra crunch. It is always important to add texture to a dish. For example, when I am eating something soft and creamy like yogurt, a crunchy granola adds a nice touch to the experience. Here, you have a warm and gooey cheesy dish that would go great with a little crunch.

One recommendation, because the chicken comes in a frozen package. When you use the chicken strips, let them thaw for about 15-20 minutes so that you can chopped them a little easier, or you can run them under warm water really quickly. Get excited to create something really yummy and flavorful that everyone will love. You can’t make a mistake here, there is so much flavor and texture, you just have to take the time to make and try this recipe out. Also, adding your other favorite veggies would be absolutely fine as well. Have fun and be assured that bringing this to any party will work wonders on everyones tastebuds.

 

 

Cheesy Kale & Broccoli Casserole

Casserole Ingredients:

•1 box Macaroni cheese

•1/4 Large Onion finely chopped

•1 Tablespoon coconut oil

•1/2 bag Beyond Chicken strips (defrost out of the freezer for 20 minutes OR run under warm water quickly to defrost and chop into smaller cubes)

•5 Dino Kale stalks – de stemmed and chopped.

•1/2 Head large broccoli cut into small pieces.

•Salt and pepper to taste

•1 Cup Daiya mozzarella

Method:

-Pre heat oven to 400.

-Boil water and Make macaroni and cheese according to package.

-Steam kale and broccoli for 7 to 10 minutes, to soften.

-Cut onion into small pieces and sauté for 3-5 minutes with coconut oil then add chicken cubes to warm for another 5 minutes.

-Then add greens and sauté for another five minutes. (Salt & pepper to taste).

-Add 1/2 Cup mozzarella shreds. Let the cheese melt and then add the Daiya Mac and Cheese to mix thoroughly.

-Add remaining mozzarella on top and bake at 400 for 8 minutes, then broil for 5 minutes after adding bread crumbs or crumbled chips for the last 3 minutes.

-Let cool for 10 minutes and then serve immediately or let sit overnight and the warm up. The flavor gets even more yummy and cheesy!

 

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dessert

Pistachio Ice Cream

EAA295F1-F697-42DE-BA53-C13BE70C9E57I love ice cream!! Don’t hate, appreciate. I am sure you can even relate!!I was never really a sweets or ice cream person, but I have always had a love for ice cream. It was either strawberry or peanut butter flavors, that I would get st the shop. Actually, side story, this local place in my hometown would rotate flavors and I’d call each week to ask if strawberry was in the mix, of so, I’d be there! True story! I have always loved fresh fruit and the sugar from fruit. I grew up in a household where we didn’t really get a lot of sugary or artificially sweetened foods. I am so thankful now that I was taught at an early age to stay away from artificial ingredients. Though I’m sure you can imagine, I wasn’t too stoked back then about not having all the sugary sweets.

After graduating college I traveled to Europe on a solo backpacking trip. Yep, SOLO! I’m crazy…. or cool, however you wanna look at it, and as you get to know me I’m sure you’ll understand. On this Euro trip, I had vegan gelato at some small cafe and it was pistachio flavor. My world was changed forever! FOREVERRRR. I now had a want and need for pistachio gelato in my life, though as some of you may know, gelato is definitely not vegan. After that if I ever got the chance to find a vegan pistachio gelato or ice cream, you bet your buns I got it!

Fast forward to now, well, I have been craving pistachio ice cream for a while now and have been meaning to make it. I finally had time and this is what I came up with. I have been making “nice cream,” as a healthy and non guilty treat, with bananas for a while now. It’s great! But this time, especially because I wanted the ice cream to be as green looking as possible, I decided to use avocado. Avocado has healthy fats, potassium, and other really great nutrients, so why not try it in an ice cream? It worked! It was fantastic and I can’t wait to make it again! I used setton farms pistachios and then chopped up one of their really yummy chewy bites and topped the ice cream with that for a little added sweetness and flavor.

I hope you enjoy the ice cream as much as I did. It’s pretty easy to make. The hardest part about this dang recipe is that you potentially have to wait over night for it. I know, so sad… OOOORR if you’re like me, you place it in the freezer for four hours and hope it’s mostly frozen and then dig in, haha. It’s your creation, you get to do whatever you want!

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Yummy Pistachio Ice Cream

2 1/2 Cups Oat milk (or any other non dairy milk)

1 large Avocado (or 2 small Avocados)

1 Cup pistachios – I used Setton Farms pistachios (get ready to peel them, or you can go find shelled ones too…)

1 Cup soft medjool dates

Optional for color and added nutrients: 1/4 teaspoon spirulina (highly recommended for color), and or a handful of spinach. You can also use 1/2 teaspoon matcha powder from navitas for more color and added nutrients.

*** As a sweet and yummy topping, I used Setton Farms Pistachio bites, which I chopped up and threw on top. Ok, Yum.

Method:

-First grind the pistachios into a powder, then set aside in a bowl.

-Then pour the milk into a blender and if your add any of the powders or spinach blend that together first. Then add the pitted dates and blend until they are all the way blended. It should be a very thick milky mixture now.

-Then blend in the avocado and once it’s become smooth, add in the pistachio powder.

-Pour the mixture in a container to place in the freezer for st least 6 hours, but preferably overnight.

-Take the ice cream out of the fridge and let it thaw for about 15-20 minutes. Then use and ice cream scoop to make perfect scoops. It will be slightly icy and may not scoop in all in one piece. That’s ok, I had to scratch the ice with my scoop a good few times and then pack it into the scoop to really get a nice ball formed, then repeat with as many scoops as you’d like. This makes enough for 3-4 people to have two scoops.

enjoy my loves!!

XoXo, Stephie

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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appetizers

7 Layer Bean Dip

374E99E3-0479-44B1-A91C-C8073EDB5079Ok, So I’m going to be real honest here. Growing up, dad wasn’t really around. So football parties and get togethers weren’t a huge thing around our house. BUTTT for whatever reason… Superbowl parties always took place at our house! If I had to work during the game I found myself so bummed! I realized shortly after this behavior that it wasn’t that I was bummed to miss the game, but I was bummed to miss the party and eat food. LOL. Yes, it bummed me out to miss the food. I want good food too ok?! I was always in charge of making the dips. Bean dip, Onion dip, and Ranch dip. Of course, as you can probably imagine, 7 layer bean dip isn’t traditionally made vegan. So naturally I had to veganise it.

I am pretty sure I ave said this to you all before. When you are first transitioning, find a few of your favorite dishes and make them vegan! When your comfortable making something its so much easier to make it healthier with different swaps. So that is exactly what I did. I think Tofutti Brand makes a nice “sour cream” and for the cheese on top, Earth Island, formerly known as Follow your heart, makes a good shredded cheese. You do need to check your refried beans and make sure that they are also vegan. I was actually surprised that many refried beans still contain lard or other animals fats in them. I get it, they make it taste better, i guess… But they have been time and time again been called out for being unhealthy. But whatever, not trying to call anyone out here right now. I am just saying, check your beans at every meal.

If you wanted to keep it super wholesome and real, you could make a sour cream out of nuts, homemade, and you could take some black beans and spices and blend them into a dip to make “refried” beans. That is totally fine with me and I actually encourage it, I just know not everyone has the time to do that or learn it, at least perhaps not at this present moment.

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7 Layer Bean Dip

-1 can refried beans

-1/2 package taco seasoning

-1/2 package of sour cream (I like Tofutti)

-Home made or store bought guacamole 

-1/2 package of vegan cheese (I like Earth Island or Daiya)

-6oz Can of sliced olives 

-3 tomatoes chopped 

-4 scallions finely chopped

Method:

-Mix almost the entire half package of taco seasoning, save a little to sprinkle over the sour cream later, then save the other half package for next time you make this. 

-It’s a pretty easy layering game. Put the ingredients into a square Pyrex dish in the order the list goes. 

-Serve immediately, or cover and place in the fridge to set for a few hours. You can keep this dip up to 3-5 days. Bring this to a party and don’t say it’s dairy free, see if anyone says anything…

entrees

Creamy Alfredo Sauce

39A6CA8F-130B-4AEB-BFB6-52975BA9AD27I am a sucker for anything creamy! Cheese, dips, sauces, anything. Unfortunately so many options today have dairy in them. I love Italian food and when I first started eating plant based, the easiest things for me to create and cook were things I was use to eating and making . I suggest any of you looking for healthier plant based options, to just find a few dishes you really love and then veganize them! Stick to what you know and are somewhat comfortable with! I think my first few recipes I learned how to make over and over again we’re Caesar salad, pasta recipes, taco salad, and tacos! There are so many possibilities.

Nuts are really the star in cheesy and creamy recipes. Cashews and macadamia nuts are the creamiest, but almonds, sunflower seeds, Brazil nuts, etc., work just as well. As you dive into using different nuts to make different meals, you’ll start to get use to which ones work best for you and the many recipes you’ll be making. You’ll notice which ones have certain consistencies that end up working better for different recipes as well…. In this recipe, cashews take the win. If you or a loved one have a nut allergy, you can try raw and soaked sunflower seeds in place of cashews!

As much as I tell you about what brands have great dairy free options, I like to try eating as close to the source and as homemade, if possible. Even though plants are healthier, by over processing we sort of miss the point as well. So eventually, after you find your swaps and get comfortable with what you can use instead of actual dairy, I urge you to try getting even closer to Whole Foods like using nuts for creaminess and using beans or lentils instead of fake meats. But that is for another time, for now let’s just make some really yummy Alfredo sauce!

So as I said, there are so many options that you can exactly swap for another, especially in the dairy department. For example, to make a traditional Alfredo sauce that uses butter, cream, and Parmesan cheese as the main ingredients, you can find the vegan versions of those and be fine. I took it a step further to make it from unprocessed and whole food ingredients to bring you an even healthier version. Let’s get cooking towards some yummy and creamy goodness, shall we????

Creamy Alfredo Pasta

-1 package of Store bought Zoodles or spiralize 2 large zucchini. (You can spiralize other squash 94 sweet potato too)

-1/2 medium onion (chopped)

-1 Garlic Clove (minced, I put mine through a garlic press)

– 12-14oz package of Brussels sprouts or 1 head of broccoli, or really any veggie you would like to add (chopped)

Creamy Decadent Alfredo Sauce

-1/2 C Cashews (soaked for 2-4 hours)

-1-2 Cloves Garlic (I used my garlic press)

-1/2 C Water

-1/3 C nutritional yeast

-1 teaspoon Pink Himalayan salt

-1 teaspoon lemon juice

-1/4 teaspoon pepper

Method:

– Place chopped onions in a pan and heat on medium for about 3 minutes with a pinch of salt. Then add the minced garlic and stir for 2 minutes.

-Add your veggies and sautée them until tender, about 8 minutes. Add the zoodles and let them warm with the veggies for about 4 minutes.

-While stirring and sautéing the veggies, you can make the Alfredo sauce by placing all the ingredients in a high speed blender or if you don’t have a good blender, a food processor should work just as well. The consistency should be somewhat thick. If you like your Alfredo a little more runny, add a little more water.

-Then add the Alfredo sauce and coat all the zoodles and veggies and let it warm together for about 3-5 minutes and Viola!!! Now please don’t burn your mouth as you hurriedly scoop the pasta onto your plate and devour!!

***Optional: You can use gluten-free pasta noodles or any other zoodle pasta instead of zucchini, such as sweet potato or carrots, etc…too. And you can use any variation of veggies or no veggies at all if you want to keep to just a simple Alfredo pasta.

***Remember, my recipes are just a guideline to the magic you can create in the kitchen. 😍😍😍😍