Quinoa Cauliflower Mash

November 14, 2014 by Cobi | 0 comments

It’s time for my favorite food-centric holiday, so I’m sharing my vegan twist on a classic Thanksgiving dish. Instead of the same old boring mashed potatoes, try my Quinoa Cauliflower Mash as an alternative vehicle for all things gravy.

This recipe is part of the Epically Ethical Thanksgiving Dinner collaboration, organized by Emily Barwick of Bite Size Vegan and featuring eight recipes  from some awesome vegan YouTubers.

Quinoa Cauliflower Mash
 
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This Quinoa Cauliflower mash is not only an excellent vehicle for your gravy, it's a protein powerhouse!
Author:
Serves: 4-6
Ingredients
  • 1 head cauliflower
  • 1 cup quinoa
  • 2½ cups vegetable broth
  • ½ cup unsweetened plant-based milk (I used hemp)
  • 4 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 3 tablespoons nutritional yeast
  • salt & pepper
  • Optional:
  • vegan cream cheese
  • truffle oil
  • hemp seeds/ fresh herbs for garish
Instructions
  1. For the Quinoa
  2. Rinse quinoa thoroughly the liquid in a fine mesh strainer.
  3. In a medium sized pot, add quinoa and vegetable broth.
  4. Cook over med high heat for 20 minutes or until all the liquid has been absorbed.
  5. Fluff, cover, remove from heat and set aside.
  6. For the Cauliflower
  7. Preheat oven to 400F degrees.
  8. Trim cauliflower into florets.
  9. Arrange on a baking sheet and drizzle with olive oil, season with salt & pepper.
  10. Roast cauliflower for 40 minutes or until completely tender.
  11. In a food processor, add roasted cauliflower, quinoa,nutritional yeast, butter plus a splash of plant-based milk.
  12. Blend.
  13. Add more of the milk as needed to achieve desired consistency.
  14. Optional: Mix in vegan cream cheese OR drizzle with truffle oil
  15. Garnish with hemp seeds and fresh herbs

 

Shiitake Lettuce Wraps

November 9, 2014 by Cobi | 2 Comments


Shiitake Lettuce Wraps
 
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Savory shiitakes and cool lettuce compliment each other in this classic Asian dish.
Author:
Serves: 2 servings
Ingredients
  • 2 cups diced shiitake mushrooms
  • 1 cup diced crimini mushrooms
  • ½ cup julienned red bell pepper
  • ½ cup chopped water chestnuts
  • ¾ cup cashew pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped green onions
  • 2 tablespoons vegan oyster sauce
  • 1 tablespoon coconut aminos
  • 4 pitted medjool dates
  • ¾ cup hot water
  • 1 tablespoon sesame oil
  • salt&pepper
  • 4-6 romaine lettuce leaves
  • For Garnish
  • ¼ cup shredded carrot
  • sesame seeds
  • Sriracha
  • For Gluten-free
  • Omit vegan oyster sauce and use a total of 3 tablespoons coconut aminos
Instructions
  1. Add hot water and pitted dates to a blender.
  2. Blend on high speed for one minute until you have transformed the mixture into date syrup.
  3. Set aside.
  4. Heat sesame oil over med-high heat and sauté garlic,ginger and green onions until fragrant (about one minute).
  5. Toss in mushrooms,then add vegan oyster sauce and/or coconut aminos and ½ cup date syrup(use more if you like a sweeter sauce).
  6. Mix well, cook for one minute.
  7. Add water chestnuts,cashews,red bell pepper and season with salt and pepper to taste.Give it one last stir and serve immediately in lettuce wraps.
  8. Garnish with shredded carrots, sesame seeds and Sriracha.

 

Red Lentil Coconut Curry Soup

October 17, 2014 by Cobi | 10 Comments

I have a soup muse. My Uncle Jim, aka The Most Interesting Man in the World, was a fan of Chuck Todd’s “White House Soup of the Day” segment on The Daily Rundown. If one of the soups intrigued my uncle, he’d call me up and ask if I had a recipe.  We started with Carrot Dill Soup and Gazapacho over the summer but I was saving this rich, creamy bowl of  Red Lentil Coconut comfort for cozy Fall weather. It’s officially sweater weather here in the PNW, so bust out the soup pots and fire up the burners!

Red Lentil Coconut Curry Soup
 
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Quick cooking red lentils make this soup perfect for healthy weeknight meals. You get big, rich flavors but it's super easy to whip up.
Author:
Serves: 4
Ingredients
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 small carrots, chopped
  • 1 cup red lentils, rinsed and drained
  • 1 15oz. can fire roasted diced tomatoes
  • 1 cup coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon ghost curry powder (more to taste)
  • 2 tablespoons Sriracha sauce
  • 1 teaspoon coconut oil
  • salt & pepper
Instructions
  1. Heat coconut oil in a large pot over med-high heat
  2. Add onions, ginger and garlic, sauté for 1 minute
  3. Add carrots, season with salt & pepper
  4. Add curry powder, stir until fragrant.
  5. Add vegetable broth, stir and scrape any brown bits off the bottom of the pot
  6. Add red lentils. Cover pot and cook on medium heat for 10 minutes
  7. Add diced tomatoes,Sriracha and coconut milk, mix well.
  8. Cover and cook for 20 minutes on medium heat
  9. Taste the soup and adjust seasonings
  10. Blend half of the soup mixture until smooth, return to pot and mix well.
  11. Garnish with chopped cilantro

 

Pineapple Salsa Recipe

July 27, 2014 by Cobi | 8 Comments


Pineapple Salsa
 
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This tropical salsa tastes like summer. Use it on tacos, toss with quinoa or dip your chips into this sweet and tangy taste sensation.
Author:
Cuisine: Raw Vegan
Serves: 6-8
Ingredients
  • 1 ripe pineapple
  • 1 cup chopped tomatoes
  • ½ cup finely diced red onion
  • 2 cloves garlic minced
  • 1 serrano chile pepper
  • 2 limes
  • cilantro leaves
  • salt
Instructions
  1. Peel,core and dice pineapple.
  2. De-seed serrano pepper and mince.
  3. Combine pineapple, serrano pepper, tomatoes, red onion, garlic, cilantro and salt (to taste).
  4. Squeeze the juice of 1 or 2 limes (to your taste) over the pineapple mixture. Stir well.
  5. Allow flavors to get all cozy for about 30 minutes before serving.
  6. Refrigerate unused portion in airtight container for up to 3 days.

 

Curry Rice

May 10, 2014 by Cobi | 4 Comments


Since my last two recipes required some exotic ingredients, I thought I’d dial it back with a quick ‘n dirty Curry Rice.

Serve it as a satisfying side dish or easily gussy it up for a complete meal. While I prefer the sweet-tart-tang of cranberries and curry, occasionally  I mix it up with raisins, dried apricots or cherries.
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Thai Coconut Soup Recipe

April 20, 2014 by Cobi | 3 Comments


Thai Coconut Soup Recipe
 
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Serves: 4
Ingredients
  • 1 can coconut milk
  • 2 cups no-chicken broth
  • 2-3 stalks lemongrass, sliced
  • 3 kaffir lime leaves
  • ¼ cup Thai ginger (galangal), rough chopped
  • 3 Hawaiian chilies split open with seeds
  • 3 cloves garlic, smashed
  • 1T Sambal Olek
  • 1T lime juice
  • 2T Coconut sugar
  • 1 tsp ground coriander
  • 1 cup seasoned shiitakes [See Braised Shiitake recipe]
  • 1 cup fresh cilantro leaves
  • For garnish:
  • Lime wedges
  • Vegan fish sauce [3T LeeKumKee Sauce + 2T Pineapple Juice]
  • Chopped tomato
Instructions
  1. In a large pot, combine all ingredients except the shiitakes and cilantro. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings.
  2. Strain the soup into a large bowl. Add seasoned shiitakes, chopped tomatoes, fresh cilantro, chilies and a lime wedge

Natural Products Expo West 2014 Vlog

April 11, 2014 by Cobi | 0 comments

This is Part 2 of my experience at Natural Products Expo West 2014. It’s an incredible chance to see all of the latest and greatest food, beauty and eco-lifestyle trends in one place. New products should be available in stores by May.

Annnnnd, if you read the YouTube video description box, you’ll find out how to enter my secret giveaway. Good luck!

::Products mentioned in this video::

Natural Vitality
Parmela Creamery
BeeFree Honee:
Love Bean Superfood Fudge
Owl’s Brew Tea Crafted for Cocktails
ArtyWater
Veggie Fries
Blk. Mango Infused Water
TempehSure

 

Disclaimer: This post was not sponsored but does contain affiliate links. Mahalo to Natural Vitality for donating the giveaway prize pack.