I used to think making your own vegan nut milk was only for people who enjoyed spending lots of time in the kitchen…

Easy Vegan Cashew Milk

I used to think making your own vegan nut milk was only for people who enjoyed spending lots of time in the kitchen…

I was way wrong!

Nut milk is quick and easy to make, and cashew milk is the quickest and easiest of them all!

Why? Because you don’t even have to strain the milk like you do with most other types like almond milk or Brazil nut milk (my favorite in terms of taste).

Here is the easy vegan recipe I live by and a quick video demo I made:

Easy Cashew Milk

Ingredients*

64 oz (8 cups) filtered water
1 cup cashews, soaked 2-10 hours
6 Medjool dates, soaked 2+ hours or 3 date rolls (I find these in the bulk section of Whole Foods & they’re much cheaper than the whole dates)
2-4 tsp pure vanilla extract
Optional cinnamon to taste

*Use organic when possible.

Directions

Combine all the ingredients in your Vitamix or other high speed blender and blend thoroughly (work your way up to the highest speed and wait 30 sec-1 min.

Store in mason jars in the fridge. Lasts 3-4 days if you keep it in mason jars.

Enjoy on it’s own or in smoothies. Cashew milk also makes a great bedtime snack!

04 Jan 2017

Tags: kale, salads, vegan diet plan, vegan recipes

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

This fresh, light meal is a welcome change after a long season of holiday feasting!

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

Watch me make this fabulous dish with my daughter!

Ingredients ts for KALE Salad (serves 2-3)

1 large handful of chopped kale
1 small handful microgreens
1/4 red onion thin sliced
1/2 bulb of fennel…thin sliced
1/4 orange pepper thin sliced
1/4 cup dried sour cherries
1/4 cup whole pecans
1/2 lemon zested
salt and pepper to taste

Ingredients for GRAPEFRUIT POPPY VINAIGRETTE

1/4 cup fresh squeezed grapefruit juice
1/2 cup extra virgin olive oil
1/8 cup rice wine vinegar
2 tbsp stone ground mustard
1 tbsp agave nectar
1 clove minced garlic
1 tbsp poppy seeds
salt and pepper to taste

Directions for vinaigrette:

Combine all ingredients in a sealed jar and shake well. Serve immediately.

Directions for Salad:

In a large mixing bowl fold together kale, micro-greens and fennel. Add onion and orange pepper and mix well. Slowly add remaining ingredients and finish with lemon zest and toasted sourdough. Serve immediately.

Tips:

Do not overdress salad. Gently coat. Champagne vinegar can be substituted for Rice Wine. Dates or figs can be substituted for dried cherries.

Enjoy!

-Ron

09 Dec 2016

Tags: gourmet vegan recipes, vegan diet plan, vegan meal plan, vegan recipes

Grilled Tandoori Tofu and Bell Pepper Kebabs with Coconut & Lemon Basmati Rice

Celebrate the seductive and sensual spices of India with this incredibly impressive vegan recipe from Callicoon Kitchen.

GRILLED TANDOORI TOFU and BELL PEPPER KEBABS with a COCONUT and LEMON BASMATI RICE

Ingredients for Kebabs

1 block extra firm tofu cubed and drained
2 tbsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
2 tsp paprika
1 cup non dairy yogurt
1 lemon juice and zest
5 cloves minced garlic
1 tbsp minced ginger
1 red pepper cubed
1 yellow pepper cubed
2 tsp kosher salt

Directions

In a sautee pan heat olive oil over med/low heat…cook cumin, turmeric, paprika, curry and cayenne approx 1-2 minutes until fragrant…set aside to cool..In a large bowl add yogurt, lemon juice and zest, garlic and ginger and salt…fold in cooled spice mixture and mix well..Coat tofu in a sealed plastic bag overnight..or minimum 3 hours..Soak skewers in water and heat grill over med/high heat..thread tofu and peppers alternating each..grill approx 3 minutes per side..until slightly charred..

Ingredients for Rice

2 tbsp olive oil
5 Scallions thin sliced (white and green)
4 cloves minced garlic
1 lemon ..zested and juiced
1 cup basmati rice
1/2 tsp ground turmeric
salt and pepper to taste
1 cup coconut milk
1 cup vegetable stock
small handful fresh dill

Directions

In a deep pot heat oil over low/med heat…add scallion and cook 1 minute..add garlic and zest and lemon juice cook 1 minute..add rice, turmeric salt and pepper and cook 1 minute..Stir in coconut milk and vegetable stock and bring to a boil..reduce to simmer, cover and allow to cook approx 18 minutes until liquid is evaporated…add water if needed…blend in fresh dill and serve..

Enjoy!

-Ron

23 Nov 2016

Tags: easy vegan recipes, healthy recipes, healthy soup, healthy vegan dishes, vegan diet plan, vegan recipes, vegan soup

1 Comment

French Lentil, White Bean and Rainbow Chard Soup

“A Legend Among Legumes” Our Rustic FRENCH LENTIL, WHITE BEAN and RAINBOW CHARD SOUP is a bonanza of health to keep you feeling your best as the cooler months roll in.

.This is a nice, nutrient-dense vegan soup, loaded with healthy ingredients and a ton of flavor. Perfect for a chilly fall night.

French Lentil, White Bean and Rainbow Chard Soup

Ingredients:

3 cloves chopped garlic
1/2 Vidalia onion chopped
1/4 bulb of chopped fennel or 1 cup diced celery
1 cup diced zucchini
1 cup diced sweet potato
2 cups Vegetable stock
2 cups of cold water
2 plum tomatoes diced
2 cups cooked French Lentils
1 cup cooked small white beans
2 large handfuls of chopped Rainbow Chard
3 oz. tomato paste (optional)
small handful chopped parsley
salt and pepper to taste

Directions: In a large soup pot coated with olive oil over a low/medium heat add garlic and onion and sauté for approx 2-3 minutes..add 1/4 cup of water, fennel, zucchini and sweet potato and sauté 5-7 minutes..add remaining ingredients and simmer for approx 30 minutes..adjust seasoning and drizzle with extra virgin olive oil and serve with grilled old world bread..Enjoy????…

Tip: Baby Spinach or Kale can be substituted for Red Chard

Enjoy!

-Ron

01 Aug 2016

Ella Magers, MSW

Vegan Recipes

Tags: easy vegan recipes, healthy pancakes, protein pancakes, vegan breakfast, vegan diet plan, vegan pancakes, vegan protein

Peanut Butter Protein Pancakes

This vegan protein pancake recipe comes from the founder of Powerootz… My favorite brand of nutritional shakes!

In addition to making a fantastic shake, the founder of Powerootz, Lisa Hunt, is simply an incredible person, with so much positive energy that she generously offers the world. I had a client request my favorite protein pancake recipe a few weeks ago, and when I realized I didn’t really have one, I got in touch with Lisa who immediately sent me this recipe. Now it’s time to share it with all of you!

I can’t forget to mention that Lisa is giving my readers 20% off of Powerootz products. My favorite is the Peanut Butter Bliss Superfood Nutritional Shake, but the Chocolate Peanut Butter Madness is also incredible as well as her new Vibrant Vanilla shake that’s also raw. All you have to do to get the discount is enter the code “ELLA” at checkout. Every client I’ve ever recommended this too has told me it’s by far the best protein/nutritional shake they’ve ever had so I’m not the only one who’s a huge fan! Enjoy!!!

Peanut Butter Protein Pancakes

Makes about 4-5 small pancakes.

Ingredients

1 scoop of Powerootz Superfood Nutritional Shake (Peanut Butter Bliss or Chocolate Peanut Butter Madness)
1 scoop + 1 Tbsp of Organic Sprouted Whole Wheat Flour
2 Tbsp Organic Maple Syrup
1/4 tsp Baking Soda
3/4 cup + 1 Tbsp Unsweetened Non-Dairy Milk
Pinch of Sea Salt or Himalayan Salt
3/4 tsp Organic Apple Cider Vinegar (make sure to put this in last after the other ingredients are stirred up)

Instructions

Whisk together the Powerootz Superfood Nutritonal Shake, flour, maple syrup, baking soda, non-dairy milk, and sea salt.
Add the apple cider vinegar.
Cook on griddle or fying pan.
Add toppings of choice.

Tip

Making small pancakes works best.

19 Jul 2016

Susan Schenck

Tags: easy vegan recipe, grits, healthy vegan dishes, vegan diet plan, vegan protein

Mom’s Grits Extravaganza

I love southern comfort food… even in the hot summer months!

It is always challenging to take a favorite comfort food and make it delicious, healthy, and vegan. This easy vegan recipe takes a classic, grits, and gives you a dish that you can feel good about eating. It is yummy, creamy, and extremely satisfying!

Grits Extravaganza

1/4 cup organic yellow stone ground grits (polenta)
1 cup vegetable broth (low or no sodium)
3/4 cup mushrooms, chopped
1/2 cup bell pepper of choice, diced
1/2 cup onion, chopped
1/3 cup cooked vegan sausage crumbles
2 sun dried tomatoes, chopped (optional)
1/2 tablespoon Earth Balance Buttery Spread
1/4 cup vegan cheese shreds of choice
dash hot sauce (optional)
sea salt to taste
black ground pepper to taste

Cook grits according to package directions, using the vegetable broth instead of water.

Saute the vegan sausage crumbles, bell pepper, onion, and mushrooms in a little olive oil and add to cooked grits.

Add the sun dried tomatoes, earth balance, vegan cheese, hot sauce, pepper and salt to taste. Stir over low heat until cheese has melted.

Enjoy!

11 Jul 2016

Tags: easy vegan recipes, healthy vegan dishes, mesclun, salad recipe, summer recipe, vegan diet plan, vegan recipes

1 Comment

Summer Salad with Pistachios, Cherries, and an Orange Ginger Vinaigrette

This fresh summer salad with an ultra cool dressing will get you through a hot afternoon!

“Some Like it Hot”…. As Summers grip intensifies, proper hydration and nutrition are critical. Our simple Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries is topped with an Avocado Crostini and finished with our Bright Orange Ginger Vinaigrette.

Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries with a Bright Orange Ginger Vinaigrette

Serves 2

Ingredients

1 large handful of tender Mesclun
1 small handful of halved baby tomatoes
1/4 thin sliced medium red onion
1/4 cup raw unsalted Pistachios
1 sliced toasted or grilled ciabatta cut in half
1 avocado
1/4 thin sliced yellow pepper
8-10 Rainier Cherries

Ingredients for dressing..makes approx 3/4 cup

2 tbsp Rice wine Vinegar
1 Orange juice and zest
2 tbsp Agave Nectar
1 tbsp minced ginger
2 cloves minced garlic
5 tbsp extra virgin olive oil
1 small handful cilantro
1 tbsp Dijon mustard
salt and pepper to taste

Directions for salad…In a large bowl gently fold lettuce, tomatoes, onion and yellow pepper..spread avocado over toasted ciabatta and season with salt and pepper…arrange salad on a plate and sprinkle with pistachios and garnish the outer edge with cherries..place avocado crostini directly over the top…

Directions for Dressing…in a food processor combine all ingredients except olive oil and pulse to incorporate..while blade is running slowly add olive oil until blended..drizzle over salad and serve immediately !…Enjoy

Tips..regular cherries can be substituted as well as walnuts or pecans..add marinated baked tofu for additional protein.

Enjoy!

-Ron

06 Jun 2016

Carolina Molea

Tags: cauliflower, easy vegan recipes, healthy vegan dishes, vegan diet plan, vegan recipes

2 Comments

Mexican Cauliflower “Rice”

This Mexican “rice” is colorful and delicious without a single “bad” carb! No need for processed grains to be satisfied… all you need is cauliflower!

This healthy vegan recipe is made with raw cauliflower which is rich in fiber and nutrients, but if you want to add a more nutty flavor, try toasting the rice in the oven at 375F or on the stove in a sauté pan with 2 teaspoons of olive oil until golden brown!

Mexican Cauliflower Rice

Ingredients:

Cauliflower Head, shredded 1 head
Diced Tomato, canned 1 cup
Yellow Onion, brunois 1/2 each
Garlic cloves, minced 2 each
Cilantro, minced 1/4 cup
Jalapeno, brunoise 1 each (Optional)
Tomato paste 1 Tbls
Lime, juiced 1 each
Cumin 1/2 teaspoon
Onion Powder 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Black Pepper ¼ teaspoon or to taste
Salt to taste

Directions:

1. Sanitize all work areas, cutting boards,
equipment and sinks used in the preparation of this
recipe.
2. Process raw cauliflower in a food processor, pulsing a few times, until achieving rice consistency. DO NOT OVERPROCESS. Another option is to use a kitchen shredder. Using a cheese cloth, squeeze the water out of the rice. Set aside in a mixing bowl and add cumin, garlic powder and onion powder.
3. Process tomatoes and tomato paste in the food processor until smooth and set aside.
3. Heat oil in a sauté pan, medium high. Sauté the onions until translucent.
4.Reduce heat to medium, add garlic and brunoise jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
5. Stir in tomatoes, cook for a few minutes until reduce by 2/3.
6. Stir in the cauliflower rice and cilantro, squeeze half lime and mix. Season with salt and pepper.

Enjoy!!

-Carolina

30 May 2016

Susan Schenck