Summer is here!  If you are like me, you love grilling veggies!  Here are some popular ways of grilling them and the benefits of each.

Baskets vs. Skewers vs. Straight on the Grill

- Baskets are great when you want to keep the char off your veggies, but still want to get that smoky flavor.  It’s great for smaller veggies that may fall through the slats on the grill.  You also don’t have to worry as much about them sticking.  Great basket veggies include: mushrooms, squash, onions, peppers, cauliflower, brussel sprouts, and cubed eggplant.

When choosing a basket I recommend one without a long handle.  You might not be able to close the lid on your grill.  Go for one like this one made by Charcoal Companion

- Skewers are also a great way to grill your veggies!  I love using these when I am marinating small veggie pieces.  Again, skewers like baskets will keep your veggies from falling through the slates, but skewers will allow you to get that char and grill marks on your veggies.  Great skewer veggies include: mushrooms, tomatoes, squash, onions, eggplant, brussel sprouts, and even fruit.

There are a bunch of skewers out there on the market.  I like metal stick ones like these by Charcoal Companion these Fire Wire skewers like this that let you place your skewers and whatever shape you need to on the grill.

-Straight on the grill is good for your larger vegetables.  Sometimes all you need is a grill and a vegetable… I recommend vegetables like portobello mushrooms, corn, eggplant, onions, cabbage, asparagus, brocolini, artichokes, and squash to be cooked like this.  You can always cut the veggies into smaller strips after you’ve grilled them in larger pieces.

Happy Grilling!

PS What’s your favorite way of grilling?

Take Two!  So if you liked the Tomato Quinoa Risotto I posted the other day, you’ll heart my Tomato Quinoa Cakes!  A perfect example of making something new out of leftovers, which I love doing!

Tomato Quinoa Cakes

makes 4 cakes

2 cups Tomato Quinoa Risotto

1-2 tbsp. bread crumbs

2 fresh basil leaves, chopped

Mix all the ingredients well and with your hands and form 4 equal size patties.  Make sure they are tight!

Lightly grease a frying pan and over medium high heat place the patties in the pan and let cook about 5 minutes on each side or until golden.  Careful not to flip too many times because they cakes will be fragile.  Serve warm as an appetizer or over a salad.

Happy Wine Wednesday!  It’s been awhile since I’ve posted a new wine, but I’m happy to introduce you to Northwest Totem Cellars!  They are located up in Washington state and make fabulous vegan wine!  This is the “Qo-ne” which is a Cab Franc blend.  It was delicious! Fruity and smooth this wine is perfect for a Summer afternoon!  I paired it with my Tomato Quinoa Risotto and it was just fabulous!  I also have the Cabernet Franc that I can’t wait to open, I’ll post notes here with what I thought, but if this first bottle is any indication I’m going to love it!

And if you happen to be in the Washington area check out their events page, it looks like Mike Sharadin (the owner/operator/wine maker) knows how to have fun!  They through all sorts of events at the winery!

Cheers!

1. Drink water! (Lot’s of it, 5-8 glasses a day)

2. Snack often.  Don’t let yourself get starving before you sit down for a big meal.  Eat small (healthy!) meals all day.

3. Do cardio for at least 20 minutes everyday.  Run, walk, jog, skip, hop, jump just get outside and move!

4. Strengthen your core.  It holds your whole body together

5. Eat real food!  Cut out processed foods. If it has an ingredient list, don’t eat it.

6. Sleep.  7-8 hours a night is ideal.

7. Avoid stress (I know this is easier said than done…)

8. Appreciate life!

xoxo!

Tomato Quinoa Risotto

Serves 6

1 cup quinoa

1 cup tomato sauce (great way to use leftover)

1 cup water or vegetable broth

1/2 medium onion, diced

5 cloves of garlic, chopped

1 1/2 cups diced Roma tomatoes

15 oz. of Cannelini beans (white kidney beans)

2 Tbsp. olive oil

salt and pepper to taste

fresh basil to garnish

In a medium pot, bring the tomato sauce and water to a boil and add the quinoa, reduce heat to medium low or to a simmer.  Add in the onion and garlic after about 5 minutes.  Continue to cook until all the liquid is absorbed.  Should take about 20 minutes total.

Stir in the beans, tomatoes, olive oil, salt and pepper and let sit about 2 minutes to soften the tomatoes.

Serve with fresh chopped basil on top.

Enjoy!

Happy Cinco De Mayo!

Where’s the beef?  Who cares! My vegan take on carne asada will have you questioning the need for carne at all.

Growing up in San Diego meant round-the-clock access to the most amazing Mexican food this side of the border.  Eating at taco shops at 2 am is just about a right of passage for any San Diegan.

I love the flavors and concepts of authentic Mexican cuisine, but I couldn’t find too many vegan options on the menus so I started creating my own at home.  From chile relleno and enchiladas to tortas and chimichangas, I’ve veganized them all!

Here’s one of Mexico’s most famous staples: carne asada.  My vegan version replaces traditional beef with portobello mushrooms, which I marinate in citrus and spices overnight.  The end result is Mexican food that packs a flavor punch without the late night 2am guilt.

Portobello Asada

Ingredients:

Serves 2

• 4 portobello mushrooms, sliced into 1/2 inch pieces
• 1 orange, juiced
• 3 limes, juiced
• 4 cloves of garlic, minced
• 2 tbsp. soy sauce
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1/2 tsp. dried oregano
• 1/4 tsp. black pepper
• 1 tbsp. olive oil

Preparation:Whisk together all the ingredients except mushrooms in a large bowl.  Add the sliced mushrooms and toss to coat.  Pour the mushrooms and marinade into a airtight plastic bag and refrigerate for 4 hours (or overnight).

In a large frying pan, on medium heat, add the mushroom and marinade and saute until the mushrooms are tender, about 10 minutes.  Remove the mushrooms from the pan and cut into 1 inch pieces.

Onion Cilantro RelishIngredients:

• 1/2 white onion, finely diced
• 1 handful of fresh cilantro, chopped
• 1/2 lime, juice

Preparation:Combine all the ingredients together in a bowl and refrigerate.Serve with warm tortillas, Onion Cilantro Relish, and Guacamole.

When I asked Cookie what advice she had for female entrepreneurs she said, “Do your homework.  Research what has made other people in that field successful.”  I agree! You can never learn too much!

Cookie says manufacturing in Los Angeles is key because it’s the birthplace of premium denim and the best resources in the world are available here.  It also doesn’t hurt that manufacturing in Los Angeles creates jobs for Americans and reduces her shipping carbon footprint  Cookies advice for Earth Month is to use reusable products.  Swap out paper towels for dish towels, eliminate paper napkins and use beautiful fabric ones.  Right on Cookie!

I asked who the CJ Denim customer is and she said, “Real women with real bodies.”  I love that!  And it’s true!  These jeans look just as good on a size 0 as on a size 18.  Among her favorite people to dress are Oprah and Angela Bassett.

So here’s my lowdown on CJ Denim.  I love them!  The fabric is so soft it feels more like wearing sweats than denim and the fit is fabulous!  They come in dark denim washes as well as a bunch of fun colors.  I’ve been rocking the green ones for Earth Month.  And I love the price point on these jeans.  My favorite style is $124 which is fabulous for a premium denim that you’ll be living in!  You can find them in at Neiman Marcus in Beverly Hills or on their website.

xoxo!

Leslie’s Meat(Less)Balls

1 15 oz. can of black beans, drained and rinsed

1 15 oz. can of white beans, drained and rinsed

1 onion, minced

5 cloves of garlic, minced

8 oz. mushrooms, finely chopped

1/2 cup oats

1/2 cup cooked brown rice

1/4 cup breadcrumbs

2 tbsp. nutritional yeast (optional)

1 heaping tbsp. chili powder

2 tsp. paprika

1 tsp. cumin

1/2 tsp. salt

1-2 tbsp. red wine

With a potato masher or your hands, smash the beans in a large bowl until most of the beans are smashed.  Add in all of the other ingredients.

Mix well!  Roll your meatballs into 1-1 1/2 inch size balls.  Now you can either bake on a greased cookie sheet at 375 degrees for about 15 minutes flipping halfway through

OR

You can cook these in a frying pan sprayed with just a little bit of cooking oil on medium high heat until browned all around.

Enjoy!!

ps you can roll these balls and refrigerate overnight or even freeze!

I had the pleasure of shooting with one of my closest friends: the unbelievably talented photographer Laura Grier.  She and I had an eco-epiphany to do an ethically-chic, high-fashion shoot to prove you don’t have to sacrifice style for sustainability.  Head-to-toe, everything was ethically sourced—from my vegan make-up to the biodegradable Earth balloon!  We shot at the gorgeous St. Regis Monarch Beach Resort and I wore a fabulous dress from the new H&M Conscious Collection.

1. Gown by H&M Eco Conscious Collection, 2. Aveda Be Curly, 3. Aveda Uruku Bronzer, 4. Obsessive Compulsive Cosmetics, 5. Lippy Girl Lips, 6. Melissa Shoes, 7. Obsessive Compulsive Cosmetics Nail Color, 8. Nicki Jean Ring Hair Color: Planet Salon

And here is Laura’s art piece she created

xoxo!

Eggplant Cutlets

1 eggplant

1 cup of Vegenaise or your favorite vegan mayonnaise

2 cups of breadcrumbs (you can use italian, or plain and add in some fresh garlic and fresh parsley)

Slice the eggplant in 1/4 inch rounds, salt and place in strainer (see here for more detail).

Preheat the oven to 400 degrees.  Lightly oil a cookie sheet with cooking spray.

Pat the slices of eggplant dry and paint with the vegenaise and dredge in the breadcrumbs.  Arrange on the cookies sheet and repeat.

Bake for 15-20 minutes, flipping halfway through, until golden and tender.

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