Quinoa Cauliflower Mash

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.

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Pineapple Salsa Recipe

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.
Cuisine: Raw Vegan
Serves: 6-8
  • 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
  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

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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Roasted Miso Brussels Sprouts Recipe


Brussels sprouts get such a bad rap. Yes, if you’ve only eaten them boiled beyond the point of humiliation, they’re pretty gross. For this recipe, roast the cruciferous bad boys, let them roll around in the vegan miso glaze and you end up with highly addictive carmelized Brussels sprouts veggie crack. It took me two attempts to film this recipe because the first time, I lost my mind and ate the whole tray before I had a chance to finish filming….oops!

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Chili-Orange Spiced Sweet Potatoes

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.

Chili-Orange Spiced Sweet Potatoes
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Super simple baked sweet potatoes with a sweet & spicy Southwest twist. Serve these sweet taters as a side dish or over beans and rice for an easy meal.
  • 2 medium sized sweet potatoes,cut into wedges
  • 5 cloves roasted garlic
  • 1 large orange zested and juiced
  • 1 tablespoon chili powder spice blend
  • 1 teaspoon sea salt
  • optional- ¼ cup salsa or your favorite hot sauce
  • optional- 1-2 teaspoons agave nectar
  • 8x8 baking dish
  • vegetable oil
  • aluminum foil
  1. Preheat oven to 350F degrees.
  2. Wash and scrub sweet potatoes,cut into wedges.
  3. Whisk orange juice,chili powder,roasted garlic and salt in a small bowl.
  4. Taste and adjust seasonings.
  5. If you prefer a dish with more heat, add the salsa or hot sauce.
  6. If you fancy a sweeter flavor, add the agave nectar.
  7. Spray baking dish with vegetable oil and arrange sweet potato wedges in an even layer.
  8. Pour orange juice mixture over the sweet potatoes and cover with foil.
  9. Bake covered for 45minutes or just until the sweet potatoes can be pierced with a fork.
  10. Remove foil and turn up the oven to 425F degrees.
  11. Braise the sweet 'taters with the juices and cook for an additional 15 minutes.
  12. Garnish with orange zest.
  13. Serve as a side dish or over rice and beans with a green salad for a complete meal.


Chestnut & Spicy Pecan Stuffing

It’s that time of year again! My favorite food oriented holiday is right around the corner, so I decided to make my favorite part of the feast…the stuffing!

I invited some of my YouTube friends to participate in a “Progressive Dinner Party” and share their favorite dishes for the season. So, this video is  a little bit longer than usual but you get links to four other fabulous courses, including a White Peach Cranberry Martini, Autumn Surprise Salad, Italian Seitan Sausages and a Sweet Potato Pie with Coconut Pecan whipped topping. All vegan, all scrumptious and all ready to be served up on the big day.

Chestnut & Spicy Pecan Stuffing
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All the deliciousness of Fall packed into a simple savory stuffing.
Serves: 10-12 servings
  • For the Stuffing
  • 10 oz. vegan stuffing mix
  • 4 tablespoons olive oil
  • 1 large carrot, finely chopped
  • 2 ribs celery, strings removed, rough chopped
  • 1 white onion, diced
  • 1 small zucchini, finely chopped
  • 1 cup chestnuts, shelled and rough chopped
  • ½ cup spicy pecans (use 1 cup if you love nuts)
  • 1 tablespoon poultry seasoning (or use a blend of thyme,sage,marjoram,rosemary,black pepper and nutmeg)
  • 1 cup water + ¾ cup "no-chicken" broth(or use 1-3/4 cup vegetable broth)
  • For the Spicy Pecans
  • I purchased mine in the bulk bin at my local natural foods market but it's simple to make your own.
  • 1 cup raw pecans
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne (add more if you like it hot!)
  • 1 tablespoon agave nectar
  • pinch of salt
  1. For the Spicy Pecans
  2. Preheat oven to 325F degrees.
  3. In a small saucepan, heat oil, spices and agave for about 15-30 seconds on medium high heat. Remove from heat.
  4. Stir in pecans and toss to coat.
  5. Transfer nuts to a baking sheet and spread evenly.
  6. Sprinkle with a pinch of salt. Bake for about 10-15 minutes, until nuts are toasted.
  7. Keep our eye on them and give them a stir to make sure they do not burn.
  8. Remove from oven and set aside to cool.
  9. For the Stuffing
  10. In a large pot or Dutch oven, heat 4 tablespoons of olive oil over medium high heat.
  11. Add onions and cook for 2-3 minutes, until they are translucent and you see a few brown bits on the bottom of the pan.
  12. Add the carrot and celery, stir and cook for 1 minute.
  13. Then add the chestnuts, spicy pecans and zucchini. Use a little splash of the broth to deglaze the pan.
  14. Using a wooden soon, scrape off the brown bits at the bottom of the pan.
  15. Add the remaining liquid and bring to a boil.
  16. Remove the pot from the burner and stir in the poultry seasoning and the stuffing mix.
  17. Stir until everything is well incorporated and cover with a lid for 5 minutes. Fluff with a fork and serve!
  18. * You can brown the top of your stuffing by placing it under the broiler for a minute or two right before serving.
  19. *Use leftover stuffing and mashed potatoes to make "Stuffie Muffies"
  20. Press stuffing mix into a lightly oiled muffin pan,filling each cup about halfway full.
  21. Add sun-dried cranberries (or cranberry sauce) and a dollop of mashed potatoes.
  22. Top with more stuffing and pat gently to form a "muffin top".
  23. Place in the freezer overnight.To release them from the pan, fill and 9x13 pan with hot water and gently place the bottom of the muffin tin in the water bath for about 10 seconds (be careful not to submerge your muffies).
  24. You should be able to lift the Stuffie Muffies out and store them in an airtight container.
  25. I keep mine in the freezer to enjoy whenever I want some comfort food and top with gravy.

Coconut Curry Fried Rice Recipe

This recipe is a local kine grindz trifecta. Fried rice is already a perfect island meal, easy to whip up at breakfast, lunch or dinner. Toss in a delicate layer of coconut with the umami of a good curry seasoning and your mouth will be saying “so Ono!”

Using coconut aminos instead of soy sauce makes this simple dish gluten and soy free.

Coconut Curry Fried Rice
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A coconutty taste of the islands popping with the flavors of fresh herbs.
Serves: 4-6 servings
  • 4 cups cooked and cooled jasmine rice
  • (cooked in coconut water [1.5C rice to 1.75C cocowater])
  • 4 T green onions
  • 2 cloves garlic,minced
  • 1 T ginger,minced1 carrot, diced
  • 1 rib celery,chopped
  • 1 small onions diced
  • 2 bok choy leaves + stems
  • 1 cup coconut roasted cashews
  • 1 cup chopped cilantro (or parsley,thai basil,chives)
  • 3T coconut aminos
  • 2T curry seasoning or curry powder
  • 2 T coconut oil
  • salt & pepper to taste
  • Sriracha sauce
  1. Heat coconut oil in large pan over high heat.
  2. Add garlic, ginger and green onions, sauté for 1 minute.
  3. Add carrots, stir for 1 minute and reduce heat to med high.
  4. Add onions and celery, stir for 1 minute, then create a hole in the middle of the veggies, exposing the bottom of the pan.
  5. Add curry seasoning to the pan and stir.
  6. Add greens and mix in cold rice, cooking for 2 minutes.
  7. Season with coconut aminos and salt & pepper to taste.
  8. Add cilantro and cashews, toss and cook for an additional minute on high heat.
  9. Serve immediately, garnish with green onions and Sriracha sauce.