Thai Coconut Curry Recipe with EcoVeganGal

I invited Whitney from EcoVeganGal to join me in the Tastemade kitchen and show you how to make an outrageously delicious Thai Coconut Curry. Whitney creates amazing videos to inspire people to live healthier lives,while being kinder and gentler to the planet. I saw this dish in her “Extreme Healthy Vegan Cheapskates” video and knew I wanted to give it a try!

Read more…

Zucchini Pasta Alfredo Recipe

If you belong to a CSA, shop at the Farmers’ Market or have generous neighbors with vegetable gardens, you know that summer time means zucchini season. My favorite way to enjoy the abundance of squash is to whip up this creamy raw Alfredo sauce and mangia!

Zucchini Pasta Alfredo Recipe
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 large zucchini
  • 1 cup hot water
  • ¾ cup raw cashews
  • ¼ cup nutritional yeast
  • 2 cloves garlic
  • ½ small onion
  • juice of half a lemon
  • salt & pepper
  • Equipment
  • Blender
  • Spiralizer or Spirooli
  1. For the pasta
  2. Use a spiralizer for angel hair pasta or the spirooli for thicker noodles.
  3. Gently press the zucchini noodles between a clean kitchen towel to remove excess water.
  4. For the Alfredo sauce
  5. Soak raw cashews in warm water overnight.
  6. This process will neutralize the enzyme inhibitors and help your body digest the nuts better.If you don't have time to soak,no worries,the sauce will still be super tasty.
  7. Drain the cashews and add them to a blender with the nutritional yeast,lemon juice,garlic and onion.
  8. Start by adding ¾ of the hot water and blend on high speed for 90 seconds.
  9. If you prefer a thinner sauce,add the remaining water(or more as needed).
  10. Season with salt and pepper to taste.
  11. Pour the sauce over the zucchini noodles and garnish with fresh chopped tomatoes and your favorite herbs.
  12. Store unused sauce in an airtight container in the refrigerator for up to 3 days.This sauce can also be used as dip for fresh cut veggies.


BBQ Veggie Burger Recipe + Maple Dijon Potato Salad

I needed the perfect side dish to go along with these BBQ Veggie Burgers so I asked my friend Ariyele from In the Kitchen:Keepin’ it Real to help me out. Ariyele is the hilarious host of her YouTube cooking show where she creates California-inspired cuisine (fresh-seasonal-local), aimed at foodies and folks who love real food (and don’t eat gluten). Even though she’s not vegan or even vegetarian, the girl knows how to create big flavors with real food ingredients.

Maple Dijon Potato Salad

Read more…

Tortilla Chip Queso Casserole

I remember my Mom making this type of casserole in the 70’s,though her version had cans of condensed soup and some sort of dead animal in it. When my bag of organic corn chips went stale after being open for a mere 48 hours, I couldn’t bear to chuck the chips into the Bokashi bucket, so I got down with this spicy comfort food instead.

The reluctant cooks can make this with store-bought vegan queso (my favorite is the Food for Lovers Original),canned beans and/or pre-seasoned grain/soy meat. For the slightly more ambitious, cook your own legumes and whip up my quick ‘n dirty queso. While you’re at it, you can even make your own un-chicken broth with this recipe that my friend Chanelle (the genius behind these Sticky Buns) shared over on The Vegan Virtuoso blog.

This dish is best served with a cold beer …and more cowbell. Original SNL skit HERE


Tortilla Chip Queso Casserole
Prep time
Cook time
Total time
Whip up this quick Tortilla Chip Casserole for parties, potlucks or an easy meatless meal.
Cuisine: Southwest
Serves: 6-8 servings
  • For the Casserole
  • ½ bag organic tortilla chips
  • ½ cup + ¼ cup vegetable broth (divided)
  • 1¼ cup vegan queso
  • 2 tablespoons taco seasoning
  • ¼ cup diced green chiles
  • 2 cups chopped tomatoes
  • 1 cup cooked black beans
  • ½ onion, chopped
  • 4 cloves roasted garlic
  • 1 cup sliced black olives
  • cilantro,green onions,red onions,salsa,bell peppers for garnish
  • Olive oil spray
  • For the Crema(Tofu Sour Cream)
  • ½ package silken tofu
  • juice of half a lime
  • 1 tsp apple cider vinegar
  • 1 pinch salt
  • ¼ tsp agave
  • For the Vegan Queso
  • 1 cup soaked raw cashew pieces
  • ½ cup water
  • 3 tablespoons nutritional yeast
  • 1 tablespoon garlic powder
  • 2 tsp chipotle powder
  • ½ lemon, juiced
  • salt
  • optional- pinch of turmeric for color
  1. For the Vegan Queso
  2. Combine all ingredients in a Vitamix.Blend on high-speed for 2 minutes.Set aside.
  3. For the Casserole
  4. Preheat oven to 375F degrees.
  5. In a medium size pan over high heat,cook onions in ¼ cup vegetable broth until they soften,about 2 minutes.
  6. Add green chiles (with the liquid),roasted garlic,taco seasoning and beans.
  7. Reduce heat to medium and cook for an additional 2 minutes. Remove from heat and set aside.
  8. Spray a 6x8 casserole dish (an 8x8 works fine with the addition of a few more chips or double the recipe in a 9x13 pan)with olive oil and place a layer of chips on the bottom of the dish.
  9. Drizzle one-third of the vegan queso on the chips, then add half of the bean mixture.
  10. Add a layer of tomatoes,sprinkle with black olives.
  11. Add another layer of chips and repeat the layers of queso,bean mixture,tomatoes and olives.
  12. Top with a final layer of chips,vegan queso, tomatoes and black olives.
  13. Place on the middle rack in the oven and bake for 20 minutes.
  14. Remove from oven and gently press down on the casserole with a spatula.
  15. Slowly pour ¼ cup of the vegetable broth over the top of the casserole,try to distribute the liquid evenly. *Skip this step if you want a crunchy nacho-style dish*
  16. Bake for an additional 20 minutes,the liquid should all be absorbed.
  17. Remove from oven and let cool for 15 minutes before slicing.
  18. Top with crema,cilantro,green/red onions,salsa and enjoy.
  19. For the Crema
  20. Add all ingredients to a mini food processor and blend for 30 seconds or until smooth.
  21. Refrigerate unused portion in an airtight container for up to 3 days.

Vegan Okonomiyaki Recipe

Okonomiyaki is a savory Japanese style pancake and literally translates to Okonomi “to your liking” + yaki “grill”. This one skillet meal since is a great way to eat a lot of cabbage (or your favorite greens) topped with crunchy, savory, salty goodies.

This is one of my favorite ways to eat cabbage and I use green onions straight from the garden.

The super fun ingredient I added was vegan prawns. I first discovered Sophie’s Kitchen vegan seafood during ExpoWest way back in March. It took awhile for me to get my hands on the products here in Hawaii, but let me tell you, it was worth the wait. The prawns look amazingly real and lend a chewy, bounce to the pancake. Added bonus: they are gluten and soy-free. The vegan calamari is also mind-blowing amazing. I served it fried up and slathered in home made tartar sauce.

I thought it might be fun if you could win some of the ingredients I used in this recipe, so I’m having a giveaway for (2) free products from Sophie’s Kitchen, (2) packets of The Vegg and (6) That’s It Fruit Bars! That prize pack should keep your taste buds happy.

To Enter the Giveaway:

  1. “Like” Sophie’s Kitchen Vegan Seafood on Facebook or Twitter
  2. Leave a comment on my Oknomiyaki YouTube video   telling me which Sophie’s Kitchen Vegan Seafood product you’d most like to try
  3. *Totally optional Extra Credit: Like The Vegg and That’s It on Facebook or Twitter and leave me a comment on this blog post letting me know that you did
  4. Giveaway ends on Oct. 31, 2012. I will select a winner and they will be contacted via YouTube messages (please check your inbox!)Contest open to US and Canada residents.

Good Luck!

Recipe adapted from the popular YouTube show “Cooking with Dog” (the dog is the host, not an ingredient) Okonomiyaki remastered

Vegan Okonomiyaki Recipe
Prep time
Cook time
Total time
Okonomiyaki means "to grill as you like it", so fill this savory Japanese pancake with your favorite ingredients.
Serves: 2 pancakes
  • For the pancake
  • 1 cup cake flour (or mix ¾cup +2 tablespoons all purpose flour with 2 tablespoons cornstarch)
  • ½ teaspoon baking powder
  • 1 tablespoon dulse (optional)
  • ¾ cup water or kombu dashi
  • 4 tablespoons prepared Vegg
  • 2 vegan prawns,chopped
  • ½ cup vegan bacon bits
  • 1 cup thinly sliced cabbage
  • ½ cup green onions,chopped
  • For the Sriracha mayo
  • ½ cup vegan mayo
  • 1 tablespoon mirin
  • 1 tablespoon Sriracha
  • For the okonomiyaki sauce
  • Mix 2 tablespoons ketchup+ 2 tablespoons vegan worcestershire sauce (or coconut aminos for soy-free)
  • For garnish
  • Green onions
  • Sesame seeds
  • Furikake (seaweed rice seasoning)
  • Aonori (seaweed powder)
  • Beni shoga (pickled ginger)
  1. Combine cake flour,dulse and baking powder in a large bowl.
  2. Mix in water (or dashi) and the Vegg until smooth.
  3. Add cabbage, green onions, prawns and bacony bits.
  4. Heat a non stick skillet over high heat.
  5. Pour half of the mixture into the pan and form into a pancake.
  6. Cover and cook for 2 minutes. Flip the pancake, cover and cook for another 2 minutes.
  7. Flip one last time,cover and cook for 3 minutes.
  8. Brush with okonomiyaki sauce and garnish with Sriracha mayo, seaweed, sesame seeds,beni shoga (pickled ginger) and green onions.