Spicy Vegan Barbecue Cauliflower

Okay okay, I know I haven’t written a post in a long time…but I’m back. Work has slowed down a bit, and I’m trying to fit in more time to work on recipes and start posting more on Instagram. Now enough about me…on to the recipe.

This is great for a quick, simple appetizer or anytime snack! Full prep time is about 5 minutes, and cook time is about 22 minutes.

Spicy Cauliflower: 1 bag frozen, cooked Cauliflower (I use the Trader Joe’s Roasted Cauliflower), 4 tbsp BBQ sauce, 1 clove of minced Garlic, 1 tsp Sriracha, 1 tbsp Cilantro (ripped or chopped), 2 Lime Wedges

Start by heating the oven to 400 degrees. In a small bowl, mix your minced Garlic, BBQ sauce and Sriracha. Take a quick taste…if you like it spicy, add an additional tsp of Sriracha. Line a baking pan with parchment and arrange the Cauliflower in a single layer. Cook for 15 minutes.
Remove from the oven and pour into a large bowl. Toss with the Sriracha Garlic BBQ sauce. Pour back onto the lined pan and cook an additional 7-10 minutes. Transfer onto a plate with a slotted spatula (there could be a little water runoff from the Cauliflower you will not want on the plate), and finish with Cilantro and fresh Lime. Super easy, super delicious! Enjoy!

Cherry Walnut Chocolate Chip Cookies

These past three weeks have been completely insane. I’ve been working like a crazy person and my cookies have been selling out! I had no idea people would be so receptive to these yummy Gluten Free Vegan treats. I’m thrilled and so excited to be creating something healthy that people seem to really enjoy!

So here’s another cookie recipe with a hint of Fall flavor. I wanted to make something rich, sweet, and nutty so when my friend suggested adding Cherries I jumped on the idea. Cherries always remind me of my many Thanksgivings at my Grandmas house eating tons of Cherry Crunch. Unfortunately Cherry Crunch is terribly unhealthy, so I took the Cherries and Walnuts and put them in a guilt free recipe. Just a warning, even the “pitted” Dried Cherries sometimes have pits so be careful and check them before adding them in. I hope you all enjoy these Vegan Thanksgiving Treats.

Cherry Walnut Chocolate Chip Cookies: 1 Flax Egg (1 Tbsp Ground Flax Seed, 3 Tbsp Water), 1 Cup softened no stir Almond Butter, 1/2 Cup Organic Apple Sauce, 1 Stick softened Vegan Butter, 1 tsp Baking Soda, 3/4 Cup Coconut Sugar, 1 3/4 Cup Gluten Free Flour*, pinch of Salt, 1 tsp Vanilla Extract, 1/4 Cup dried Organic Cherries, 1/2 C Enjoy Life Mini Chocolate Chips, 1/4 Cup Chopped Walnuts

Set the oven to 350 degrees. Make the Flax Egg by whisking the ground Flax and water in a small bowl. Set aside for at least 15 minutes. Chop the dried Cherries. Be sure to look for pits and stems. Then coarsely chop the Walnuts and set both aside.

Next soften the Almond Butter in the microwave or by using a double boiler till the Almond Butter is smooth and stir-able. Transfer to a large bowl and combine with the Apple Sauce, softened Butter, Flax Egg, and Vanilla. Whisk until smooth. In a separate bowl add all the dry ingredients. Mix well and add to the wet ingredients 1/2 cup at a time. Once all the dry mix has been added, mix in the Walnuts, chopped Cherries, and Chocolate Chips. Line a large baking sheet with parchment paper and scoop out 2 inch balls onto the pan. Gently press each ball down to create a round cookie shape. Bake for 8-10 minutes at 350 degrees and move to a cooling rack. Let cool about 10 minutes, serve and Enjoy!

*For this recipe, I used Bob’s Red Mill 1-to-1 Gluten Free Flour. It works great as a basic Flour replacer. It’s a mix of two different Rice Flours and, as its name suggests, can be used in equal amounts to traditional Wheat Flour in all your favorite recipes.

Pumpkin Cranberry Chocolate Chip Cookies

It’s finally starting to feel like Fall in San Diego and I couldn’t be happier! I’m getting into the Autumn season with yummy Organic Pumpkin Cookies. These Gluten-Free Vegan treats literally melt in your mouth and they are practically guilt free (aka I’ve been eating them for breakfast). Hope you enjoy this yummy Fall dessert!

Pumpkin Cookies: 1 Flax Egg*, 2 Cups Old Fashion Gluten Free Oats, 1 Cup Gluten Free Flour, 1 tsp Cinnamon, 1/2 tsp Salt, 1/2 tsp Baking Soda, 1/2 Cup (1 stick) softened Vegan Butter, 3/4 Cup Coconut Sugar, 1 tsp Vanilla, 3/4 Cup Organic Pumpkin Puree*, 1/2 Cup dried Cranberries, 1/2 Cup Enjoy Life Mini Chocolate Chips

* Flax Egg: 1 Tbsp ground Flax Seed, 3 Tbsp Water

Set the oven to 350 degrees. Now begin by making the Flax Egg. Whisk the ground Flax and Water in a small bowl and set aside for about 10 minutes. While that is resting, combine the Oats, Flour, Cinnamon, Salt, and Baking Soda in a large bowl.

In a separate bowl, whisk the softened Butter and Sugar for about 2 minutes. As you whisk, the Butter and Sugar will come together and become smooth. After the 2 minutes, add the Vanilla, Flax Egg, and Pumpkin. Whisk until fully combined.

Now slowly begin to add the dry ingredients about 1/4 Cup at a time. The batter should be pretty sticky even after all the dry ingredients are in. Finally add the Cranberries and Chocolate Chips. Line a large sheet tray with parchment paper and, using a cookie scoop, scoop out 2 inch balls on the pan. Bake at 350 degrees for 12 minutes, let cool, and Enjoy!

* For the cookies to be soft and not too cake-like, you want to use a Pumpkin Puree that is not watery. I got mine at Sprouts market. If your Puree is watery, use a paper towel to blot out the excess water before adding it to the Butter mixture.

Overnight Red Raspberry Chia Pudding

I’m not sure if you guys know, but something big happened today for Vegans, Vegetarians, and most importantly for animals. The World Health Organization  published their findings on the link between consuming red meat and cancer. Although the link between meat/dairy and cancer has been known for years*, having it validated by an international and reliable group is a huge deal! I’m hopeful this will lead many more people towards a Plant Based diet! If you want to learn more about this, the full article and research findings are at http://www.who.int/en/

*There is substantial scientific research linking Casein, an animal protein found in all dairy products, to breast and prostate cancer.

Raspberry Chia Pudding: 1 1/2 Tbsp Chia Seeds, 3 Tbsp Almond Milk, 1 Cup frozen Organic Raspberries, 1/3-1/2 Cup fresh Organic Raspberries

Now on to the recipe. I know this one is super simple, but it was just too beautiful not to share. I made it as a topping to go with a Vegan Raspberry Oatmeal Cheesecake*, but it’s delicious on it’s own or mixed with some fresh fruit. Start with a clean mason jar. Add the Chia Seeds and Almond Milk. Mix well. Add the frozen Raspberries and leave on the counter overnight with the lid off. In the morning add more Raspberries, mix, and enjoy!

*Hopefully the recipe for the Cheesecake will be up by the end of the week!

Almond Butter Banana Chocolate Chip Cookies

I have amazing news guys…if you live in the San Diego area, you can now buy my Gluten Free Vegan desserts! What?! I never imagined when I began this Vegan journey I would actually be selling some of these delicious creations! I’m so grateful and overwhelmingly excited for this new food adventure. So if you live in San Diego, please come by Sorella’s Deli in La Jolla and pick up a yummy Vegan treat made by yours truly!

Okay, on to the recipe! These cookies are Vegan, Gluten Free, and Organic. The key to getting them perfect is using a high quality smooth Almond Butter and softening the Almond Butter to make it extra stir-able.

Cookies: 1 Cup Smooth Barney Butter Almond Butter, 1 Cup Organic Coconut Sugar, 1 ripe Organic Banana, 1/2 Cup Organic Coconut Flour, 1 tsp Baking Soda, 1 tsp Vanilla, a pinch of Salt, 1/2 Cup Enjoy Life Chocolate Chips

Pre-heat the oven to 350 degrees. To soften the Almond Butter you can microwave it for 20 seconds. In a large mixing bowl, combine the soft Almond Butter with the Coconut Sugar. Add in the ripe Banana (the riper the better) and mash until completely combined. Next add the Coconut Flour 1/4 of a cup at a time. Mix well. Add the Baking Soda, Vanilla, and Salt, mixing after each addition. Finally stir in the Chocolate Chips. Line a large baking sheet with parchment paper and, using a 1 inch cookie scoop or spoon, scoop out small balls of batter. Lay them on the baking sheet about 3 inches apart. Bake for 9 minutes at 350 degrees. *Let the cookies cool on the baking sheet about 15 minutes before removing to a cooling rack. This recipe yields about 24 small cookies. Enjoy!

*These cookies are super soft and chewy, but if they don’t get enough time to cool on the baking sheet they could fall apart. Be patient, and let them firm up a bit before trying to move them!

Blueberry Chocolate Raw Cheesecake Bites

I’ve made another Raw Vegan frozen dessert! It’s still so hot here in San Diego so I’m avoiding using my oven at all costs. These yummy little bites are completely Gluten Free and perfect as a cool, refreshing snack.

Chocolate Layer: 1/4-1/2 Cup Enjoy Life Chocolate Chips, 2-3 Tbsp Almond Milk

Blueberry Cheesecake: 2 Cups Soaked Cashews, 1 juiced Lemon, 1 tsp Vanilla Extract, 1/3 Cup Coconut Oil, 1/2 Cup Coconut Milk, 1/4 Cup Coconut Nectar, 3/4 Cup Organic Blueberries

Begin by lining a muffin pan with the muffin cups. In a small non-stick pan on low heat, add the Chocolate Chips and Almond Milk. Stir continuously till the Chocolate is almost completely melted. Remove from the heat and continue stirring. Once melted, pour in just enough to cover bottom of each muffin cup. If you want a bigger Chocolate layer, melt more Chocolate and add an additional Tbsp of Almond Milk. The Chocolate should firm up in about 10 minutes.

Now make the Cheesecake. Add all ingredients to a high powered blender and blend until smooth. Pour evenly into each muffin cup. Place the whole muffin pan in the freezer for at least 5 hours. Remove, let thaw about 15 minutes, and serve. Enjoy!

For a garnish, I topped each Cheesecake Bite with a bit more melted Chocolate and fresh Blueberries. The trick to making even Chocolate stripes on the top of each Cheesecake Bite is using a squeeze bottle. These are super cheap and open up tons of decorating options for all kinds of food!

Vegan Fall Burger with Asparagus and Butternut Squash “Cheese” Sauce

Fall is here and so is this Ultimate Fall Burger. I’ve incorporated some of my favorite Fall flavors to make a super filling, Vegan and Gluten Free Burger I promise even non-vegans will love! I wanted it to taste as close to an authentic Hamburger as possible, so I used the Beyond Meat Vegan Burger Patties. These have the look, taste, and texture of meat but are completely plant-based. To keep the meal totally Gluten Free, I chose a GF Bun from Trader Joe’s. It worked great and tasted really good. I hope you all enjoy this yummy Fall recipe!

Fall Burger: 2 Beyond Meat Vegan Hamburger Patties, 1 Gluten Free Hamburger Bun, 12 Asparagus Sprigs, 1 Tbsp Olive Oil, a pinch of Salt & Pepper

Butternut Squash “Cheese” Sauce: 1/2 Cup soaked Cashews, 3 Cups raw diced Butternut Squash, 1/2 Cup Almond Milk, 2 Tbsp Nutritional Yeast

*For the fries in the picture, I used frozen Trader Joe’s Sweet Potato Fries. If you’re watching calories or trying to cut down on fat, Edamame also pairs great with this Burger!

Start by soaking the Cashews in 1 cup of water for 4 hours. Cook the Butternut Squash in a small 9 inch pan with a drizzle of Olive Oil at 400 degrees for 30 minutes. When the Squash is done, add it to a high powered blender with the drained Cashews, Almond Milk, and Nutritional Yeast. Blend on a medium low setting for about 2 minutes or until the sauce is creamy. Set aside.

Toss the Asparagus with Olive Oil and lay on a baking sheet. Sprinkle with Salt and Pepper, and cook at 400 degrees for 15 minutes.

While the Asparagus is in the oven, begin making the Beyond Meat Patties. Heat up a medium size non stick pan over medium low heat. Place both the Patties in the pan and cook for 6-7 minutes on each side. At this point, I put about 1 Tbsp of my Butternut Squash Sauce on the inside of the top and bottom of my Hamburger Bun and placed it in the oven (sauce side up) for about 5 minutes. This softens and warms the bun.

When the Patties, Asparagus, and Buns are ready start assembling the burger. Begin by adding a spoonful more of the Sauce onto the bottom Bun. Top it with 4 Asparagus Sprigs and 1 Meatless Patty. Then add more Sauce, 4 more Sprigs, and the other Patty. Top that with another spoonful of Sauce and the remaining Asparagus. Finally add the top Bun and ta-da, your Ultimate Vegan Fall Burger is complete!

I had a lot of leftover Squash Sauce. I mixed it in with Mashed Potatoes the next day for a Cheesy Nutty side dish, but you can use it however you like! Happy Fall Everyone!

Vegan Soyrizo Nachos with Sriracha Aioli, Pico De Gallo & Diced Avocado

I survived another work week and I’m thoroughly enjoying my day off with these Vegan Nachos. They may not be the healthiest snack, but they have lots of yummy Veggies and they’re gluten free!

Vegan Nachos :1/2 Cup Soyrizo, 2 Tbsp Sriracha Sauce, 2 tsp Vegenaise, 1/4 – 1/2 Cup Daiya Shredded Cheddar Cheese, 1/2 diced large Avocado, 1/2 of a diced Tomato, 1/4 of a diced White Onion, 1 Tbsp Cilantro, 1/2 of a Lime, 4 Cups Gluten Free Tortilla Chips, 1/2 a Jalapeño thinly sliced

Begin by making the Pico De Gallo. In a small bowl, combine the Tomato, Onion, and Cilantro. Put this in the fridge until you’re ready to serve the Nachos. Next make the Sriracha Aioli. Whisk the Vegenaise and the Sriracha Sauce in another small bowl. Once combined, I like to pour this into a squeeze bottle to spread it evenly on the Nachos.

Now line a small 9 inch cake pan with parchment paper. Pre-heat the oven to 350 degrees. Lay half the Tortilla Chips in the pan in an even layer. Sprinkle with half of the Cheddar Cheese, half of the Soyrizo, and 1/3 of the Sriracha Aioli. Layer the rest of the Tortilla Chips on top and evenly cover with the rest of the Cheese and Soyrizo. Drizzle on another 1/3 of the Aioli and place in the oven for 7 minutes. Remove and add the rest of the Sriracha Aioli. Now top with the Pico De Gallo, Avocado, and Jalapeño. Sprinkle Lime Juice on top and serve immediately. Enjoy!

Apple Cinnamon Breakfast Quinoa with Cranberries and Walnuts

Hello again blog readers! Sorry I’ve been absent lately. My new job has been crazy…in a good way. But I’ve been so tired every night I haven’t had much energy to come up with healthy new recipes. Thankfully this long weekend came just in time for me to make something yummy to share.

Normally I stick to a raw breakfast, but sometimes you just need something warm in the morning so I came up with this. It’s a 20 minute meal with very little clean up, and I swear it will keep you full almost the whole day. I hope you guys try this one out!

Breakfast Quinoa: 1 Cup rinsed Quinoa, 3/4 Cup Dried Cranberries, 3/4 Cup chopped Walnuts, 1 Sweet Red Apple diced, 1/4 tsp Cinnamon

Heat up a medium size pan over medium heat. Add in the rinsed Quinoa, 1 3/4 Cup water, diced Apple, Walnuts, and Cranberries. Bring all this to a boil. Once boiling, reduce heat to low, cover and cook for 15 minutes. Finally add in the Cinnamon and serve. I told you it was easy! If you want the Quinoa a little sweeter, add a spoonful of Organic Apple Sauce or half of a mashed Banana. Enjoy!

Vegan Quinoa Bowl with Butternut Squash & Sun Dried Tomato

My month long vacation is over and I went back to work yesterday. I’m so excited to start something new, and after a long but fun first day, I really needed something filling to help my body recover. Butternut Squash is amazing for this. It’s full of Vitamin C and beta-carotene which, when combined, have been proven to boost immune health. Butternut Squash also has lots of fiber and 582 milligrams of potassium per cup! I paired the Squash with Sun Dried Tomatoes, Vine Ripened Organic Tomatoes, Quinoa (a complete protein with 8 grams per cup) and Oregano. This combo is amazing! I hope you guys like this protein and vitamin packed Quinoa Bowl!

Quinoa Bowl: 1 1/2 Cup diced raw Butternut Squash, 1 large Sweet Onion diced, 4 Organic Vine Ripened Tomatoes diced, 1/2 Cup Sun Dried Tomatoes finely chopped, 1 Tbsp Olive Oil, 1 Cup Uncooked Quinoa, 1 tsp Dried Oregano, pinch of Salt

Set the oven to 350 degrees. Line a small baking dish with parchment paper. Lay the Squash in the pan in an even layer. Cover with foil and bake in the oven for 40 minutes. When done, set aside to cool. While the Squash cooks, heat up a large sauté pan over medium/low heat. Add in the Olive Oil. Wait one minute and add the Onion. Cook the Onion for 10 minutes, stirring frequently. Add the diced raw Tomatoes, Sun Dried Tomatoes, Oregano, and a pinch of Salt. Mix well, cover and cook for 20 minutes stirring occasionally. After 20 minutes the Onion and Tomatoes should all be soft. Add in 1 cup of rinsed Quinoa and 1 3/4 Cups of water. Mix well, bring to a boil, cover and reduce the heat to low. Cook for 15 minutes or until the Quinoa is opaque and soft. When done, serve topped with the cooked Butternut Squash. Enjoy!