Saturday, August 30, 2014

Vegan Caprese

Using the amazing Heirloom Tomatoes and fresh Basil I got at the Farmer's Market, I decided that a Caprese salad would be perfection. The basil was so aromatic! I want everything to smell like it. This turned out perfectly!

Taco Tuesday!

After seeing the movie Chef, I was inspired to step up my cooking game. I have been so busy with work that I haven't gotten the chance to experiment but I have a few things in the works.

I went to a Farmer's Market to prep for some Edith and Herbert pickled veggies and it really inspired me to create a few seasonal produce based dishes. 

I made two kinds of Tacos (duh i'm obsessed with them):
The first one was Okra and Zucchini based and the second was Micro Greens and Fig based. 

Spork Foods Summer Sushi Class

We had the best time taking Spork Foods' Summer Sushi Class! I went with my sister and one of my best friends (neither is vegan or gf but my sis is veggie). The class was V/GF and delish! They are such sweet women. They are so knowledgeable and their sister banter is hilarious! I wont post the recipes since they are theirs and I dont have approval but I will cook variations of the dishes and post those. The classes run about 2.5hrs and costs $70- I found it totally worth it and we are all looking forward to going again! After we made the food, we all sat around a table and enjoyed our creations.

Their work space is so cute and amazing. We wanted every cooking utensil they used and their decor was minimal but perfect. 

We cannot wait to go again!!

My sister secretly told them to celebrate my birthday! It was so embarrassing but really sweet.

We made: 5 Spice BBQ Tofu Hand Rolls,Glazed Shiitake and Vegetable Sushi, Asian Peanut Coleslaw, and Rich Coconut Ice Cream with Yuzu Caramel Sauce. YUM!!

More pictures after the jump

Spicy Miso Soup

Miso is so good for you! it's an immunity booster so it is great to have when you are feeling a little under the weather or in the morning as a nice little boost. I love spicy and cayenne is the perfect pepper- it helps with your metabolism/digestion, it warms you up, and good for circulation (among other things). 

3 cups water
2 Tbsp White Mild Miso
1 medium Zucchini (courgette)
Rice Noodles
Soy Sauce
Cayenne Pepper powder
Firm-Extra Firm Tofu (optional)

In a small sauce pan, add cayenne pepper (to taste/level of spiciness desired), drizzle soy sauce (1/2 tablespoon), and the miso. Pour the water on top and turn on stove to a high heat. Break down the miso so there are no chunks just a smooth broth. If you want to add tofu, cut it into small squares and add it when the water starts to boil (wait 2mins before adding the noodles). Add desired amount of rice noodles- I use chow fun size but pad thai size work well too. While the noodles cook, chop the zucchini (courgette) into small fourths or halves. After the noodle have had time to cook- about 5mins- add the zucchini (courgette) and let cook for 2-3mins. Take off the heat and enjoy!


I made this super simple really yummy pesto that ended up tasting better and better the longer I let it sit in the fridge. Use within 2-3 days but it tastes better with age also it's less bitter after the flavors have time to meld together. I ate it with the dehydrated mushroom chips I had made and on top of rice noodles with some nutritional yeast.

10+ leaves Basil
Olive oil (add to desired texture- less thicker, more thinner)
Small handful Raw pine nuts
1 large leaf Kale (dehydrated) 
1/4 clove Elephant Garlic 
1/2 tbspn Juice from sauerkraut 

Super easy- blend all together and enjoy!

Tacos with slaw

I am clearly obsessed with tacos. I think it mostly comes out of my dislike of utensils but also they are quite handy and easily eaten. 
These tacos have grilled zucchini (courgette), grilled peppers, grilled onions, avocado, Cabbage Slaw, and tomato sauce. 

 The recipe for the slaw after the jump

Saturday, August 2, 2014

Vegan Sushi

Here is another recipe that is inspired by one from the 5-Day Detox we did. I liked her idea of mixing cauliflower rice with quinoa to make the rice layer of the sushi. It gave it more moisture and stickiness than just using quinoa. My sister followed her recipe pretty closely but I wanted to add more veggies to mine. This was the first time I was able to successfully roll nice looking cut rolls. I think I was inspired by the vegan sushi class we are taking on Saturday at Spork Foods in LA. What is great about this recipe is that you don't need to have a bamboo sushi mat to be able to roll these (if you stuff them enough). I was quite pleased with the results and I definitely plan to make this more often.