As to avert early Holiday Meltdown, I’m planning out my vegan cooking strategy for Thanksgiving through New Year’s Day. So, I thought I’d share my sources of inspiration in this delicious list of my Top Vegan Cookbooks for the Holidays. These are listed in no particular order. Continue Reading →
Bibimbap is my favorite excuse to eat copious amounts of gochujang. As much as I love piles of perfectly seasoned vegetables atop a mountain of crispy rice, it’s the tasty firestorm I crave.
I walked into my local craft store for a little Autumn inspiration. You know I need all the help I can get,since I live in the land of eternal summer. Expecting to see a wall of pumpkins,Fall wreaths,burnt orange and gold, can you imagine my complete horror when I was smacked in the face by Christmas?! In September?!!!! Continue Reading →
There are a lot of salads and green smoothies in my life. But every now and then, I just want to be bad and give in to a craving…like bacon. Yup,even a gal on a plant-based diet gets a yen for that smokey,salty,savory crunch. Continue Reading →
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! Continue Reading →
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
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: raw entree lunch dinner dairy free gluten-free soy-free sugar-free vegan vegetarian pearl couscous zucchini Italian summer
Ingredients (2 servings)
- 1 large zucchini
- 1 cup hot water
- 3/4 cup raw cashews
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1/2 small onion
- juice of half a lemon
- salt & pepper
For the pasta
Use a spiralizer for angel hair pasta or the spirooli for thicker noodles.Gently press the zucchini noodles between a clean kitchen towel to remove excess water.
For the Alfredo sauce
Soak raw cashews in warm water overnight.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.Drain the cashews and add them to a blender with the nutritional yeast,lemon juice,garlic and onion.Start by adding 3/4 of the hot water and blend on high speed for 90 seconds.If you prefer a thinner sauce,add the remaining water(or more as needed).Season with salt and pepper to taste.
Pour the sauce over the zucchini noodles and garnish with fresh chopped tomatoes and your favorite herbs.
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.
Summer is almost over and that means mango season is coming to an end here in Hawaii. To celebrate my last perfectly ripe Hayden mango,I made this ridiculously easy but totally delicious chia pudding. Continue Reading →
I live in beautiful Hawai’i nei. The only thing we love more than our beautiful beaches and sharing the Aloha spirit is,Spam. Auwe! That’s right,per capita, Hawaii eats more Spam than any other state in the nation. Months back, I half-jokingly posted a photo Sham Spam musubi. I received so many requests for the recipe that I decided to go all out and actually do a video recipe for Vegan Spam Musubi. Continue Reading →
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.
A German-style bakery in a Japanese department store in Hawaii? I had to check out the gluten-filled goodies at the new Brug Bakery inside Shirokiya,Ala Moana Center. Due to the hype of the grand-opening, the selection was limited but I managed to grab a loaf of the white bread(no eggs,no dairy). I wish I could tell you about the pillowy softness or about how the special rye made the bread taste special. Instead,I totally forgot about the bread until two days later when it was predictably stale.
When life hands you stale bread, you can either make croutons or bread pudding and I favor the latter. And so,I present to you this delicious
vegan mess topped with an insanely yummy haupia sauce. I’ll go gluten-free in my next life.
Chocolate Chai Bread Pudding
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: bake dessert dairy free soy-free vegan vegetarian nut-free
Ingredients (8-10 servings)
For the Bread Pudding
- 6 cups stale bread,cubed
- 2 cups plant milk (almond,hemp,soy,etc)
- 2T. The Vegg
- 2T. Masala Chai Powder
- 1 tsp. vanilla
- 1/2 cup coconut palm sugar
- 1 cup vegan chocolate chips
For the Haupia Cream Sauce
- 1 can coconut milk (about 2 cups)
- 1/4 cup organic white sugar
- 1/4 cup coconut palm sugar
- 1T. cornstarch dissolved in 2T.cold water
- Large mixing bowl
- 8×8 pan
- additional pan (larger than 8×8)
- Large saucepan
- Wooden spoon
For the Bread Pudding
Place cut & cubed bread in a large mixing bowl.Set aside.Add plant-milk,vanilla,sugar,chai powder and dry Vegg powder to a blender.Blend on high speed for 20 seconds.The Vegg will slightly thicken the mixture.Pour mixture over bread,mix well to coat and let the bread soak up the liquid for about 15 minutes.Mix in chocolate chips.Grease an 8×8 pan and pour bread pudding mixture into it.Press down with a spatula to eliminate air pockets.Pour hot water into a larger pan and place the 8×8 pan into the water bath.Bake at 350F degrees for 35-45 minutes.Remove from oven and let cool for 15 minutes before serving with Haupia Cream.
For the Haupia Cream
In a large saucepan,mix 1 can of coconut milk,sugars,and cornstarch slurry.Bring to a boil,stirring continuously.Once it reaches a boil,remove from heat.The sauce will continue to thicken as it cools.Store unused portion in an airtight container in the fridge for up to 5 days.
Depending on the type of bread you use,the pudding may come out slightly drier.You can add an additional 1 cup of plant-milk if your mixture seems too dry before you bake it.If it’s dry after baking,no worries,just pour on the haupia cream sauce!