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
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.
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!
My mother has two favorite meals that she can eat every week and never get tired of : spaghetti dinner and tuna salad sandwich. Mom is a proud creature of comfort food habit. It was easy enough to win her over with a veganized bolognese sauce, so I started making this un-tuna spread too. She loves it on toasted bread with lettuce and tomato. I prefer to surround a huge scoop of the Garbanzo Salad with spiralized watermelon radishes,micro greens and edible flowers. Double bonus: This meal is budget friendly and protein packed with 15g protein per one cup serving.
This recipe is only intended as a very loose guide since the possibilities to personalize this dish are endless. Substitute green apples, jicama or water chestnuts if you don’t care for celery (you know who you are). Choose a chickpea miso and soy-free vegan mayo if you have an aversion to soy. I used a food processor to mash the beans but the job can also be accomplished by using the back of a fork and a little brute force.
Add garbanzo beans,vegan mayo and miso to food processor.Pulse just until the beans are still chunky.Do not turn it into hummus.Transfer to a mixing bowl and add remaining ingredients.Mix well.Season with salt & pepper to taste.
Serve the garbanzo spread over a bed of lettuce and garnish with colorful vegetables and edible flowers.Or serve on multi-grain bread for a killer sandwich.Try it as a dip or roll it up into a wrap.
Store unused portion in refrigerated an airtight container for up to 2 days.
I exist in a world where a large consensus of people are not used to eating a plant-based plate. So I should not be surprised when I hear people say things like “I never knew you could eat broccoli raw”. Well step right up folks and let me indulge you in the wonder that is this Broccoli Crunch Salad. It’s nothing original,you can find a version in most supermarket delis. But this one,I guarantee, is the simplest to make and you get a big flavor payout for very little effort.
This is a great vegan take along for picnics or potlucks and the omnivores will be non-the-wiser after your eating hippie granola food. A big Mahalo to Joey on Facebook for asking me about this salad and motivating me to finally type up the recipe and make a video.
Adjust the ingredient measurements to your liking. In real life, I don’t ever measure when making this salad. Just be sure you have enough dressing to coat the veggies. Add a squeeze of lemon if you prefer a tangy dressing. And if you give it a try, post a pic to Instagram and tag me in it.
2 tablespoons brown rice syrup (or sub maple syrup,agave,etc)
1 1/2 tablespoons spicy mustard
1 teaspoon curry powder
salt & pepper
In a small bowl,combine vegan mayo,mustard,curry powder and brown rice syrup.Mix well, add salt & pepper to taste. Set aside.
Cut broccoli florets into bite-sized pieces add to large mixing bowl. Toss in carrots,celery,onions,pecans,cranberries.Pour in dressing and mix until veggies are well coated. Add un-bacon bits right before serving.
Note: This salad tastes best after being refrigerated for a few hours before serving. Keep unused portion in an airtight container in the fridge for up to 3 days.
I’m allergic to malls. Time served in the conspicuous-consumer thunder domes was completed in my twenties,while working in the retail fashion industry. Since my escape,there aren’t too many occasions I find myself saying “Let’s go have lunch at the mall” but those are exactly the words that came outta my very own mouth as we headed to M.A.K.E. in Santa Monica Place,CA.
We passed the exhibition window showcasing the emerging talent from the Matthew Kenney Culinary Academy and I had a feeling we were in for a special gastronomic experience.
James Beard award winning chef and best-selling cookbook author Matthew Kenney’s raw cuisine elevates plant-based food to another level. I wanted to try as much of the menu as possible.The intelligent foodie’s approach would have to come in after 5:30pm when the market tasting menu is available. A well thought out menu teases,excites and calms the palette to best experience the next wave of flavor. Since I was on an abbreviated trip to CA,my schedule only allowed for a mid-day visit. I ordered six dishes during the lunch service and got down to business.
My inner cocktail dragon was calmed with this Lemon Kefir Bellini before we started on the first course.
A trio of tree nut cheeses, sweet & spicy mustard seeds with fennel crisps.
Kimchi Dumplings.Ginger foam.Coriander. Best.Dish.Ever.The filling is savory with a slight kick from the kimchi. Plated to perfection like the work of art these scrumptious parcels are. I was so obsessed with these dumplings,I had to create my own recipe here. My version is a fusion of M.A.K.E.’s dish and the Edamame Dumplings I had at True Food Kitchen in AZ. Continue Reading →
These baked sweet potatoes have a sweet & spicy Southwest twist that creates a flavor explosion in yo’ mouth. Blend up the margaritas and make the sweet taters as a side to my Calabacitas or Tortilla Chip Queso Casserole . Keep it simple and serve over beans and rice with a green salad for an easy weeknight meal.
I was in Bend,OR last year when I first tried this flavor combo at Barrio. Zee taste buds approved! My inner recipe detective lead me straight to Rick Bayless working it out in this version here. With a few quick nips and tucks I present my version with some very basic ingredients. Do not, I repeat ” do not” use sh*tty spices. A bold chili powder blend with complimentary spices is a must,that’s all the magic creating the complexity of this dish. If you’re mixing your own, try some ancho or chipotle powder,cumin,coriander,cocoa powder, cinnamon,nutmeg,oregano,ground ginger…go crazy with it. Orange Chili Spiced Sweet Potatoes
optional- 1/4 cup salsa or your favorite hot sauce
optional- 1-2 teaspoons agave nectar
8×8 baking dish
Preheat oven to 350F degrees.Wash and scrub sweet potatoes,cut into wedges.Whisk orange juice,chili powder,roasted garlic and salt in a small bowl.Taste and adjust seasonings. If you prefer a dish with more heat, add the salsa or hot sauce.If you fancy a sweeter flavor, add the agave nectar.
Spray baking dish with vegetable oil and arrange sweet potato wedges in an even layer.Pour orange juice mixture over the sweet potatoes and cover with foil.Bake covered for 45minutes or just until the sweet potatoes can be pierced with a fork.
Remove foil and turn up the oven to 425F degrees. Braise the sweet ‘taters with the juices and cook for an additional 15 minutes. Garnish with orange zest.Serve as a side dish or over rice and beans with a green salad for a complete meal.