Sweet n' Savory Life

Quick Pumpkin Spiced Holiday Egg Nog {Vegan}

2014-12-24T19:02:00.002-08:00

So it is Christmas Eve!

Such a lovely day it has been! The sun was shining brightly and there is no snow on the ground so I am happy!!!! Wahoo! Sorry kids! LOL!

Snow or no snow though, the reality is, I just love the preparations, the house baking aromas, and the family time most of all. I am not in Florida this year as I would have loved to be, but I did have the chance to see some of the cutest pictures of my little nieces that made my heart *sing*.

Anyway, I have done so much cooking and baking today that I actually got a jump on New Years baking and I am just plain excited about that.

Can't wait to share that with you.

Anyway, today I wanted to make some good ol' egg nog - vegan of course.

I figured that since we are in the holiday spirit around the McKenzie home, then why not?

I chose to forego getting the SoDelicious Coconut Nog and the Silk Nog and go straight to making it myself because it's always better homemade, right?

Enough with the chatter though - you probably want to get straight to this rich and super delicious easy peasy recipe.

Mind you, I think this is the quickest and easiest nog out there that can be done in 3 minutes flat!

You are cooking a lot of other things this year, why add a 2 hour nog making process to the list?

You are very welcome!

This recipe serves 1

Ingredients

3/4 cup unsweetened vanilla coconut almond milk
1/4 cup full fat coconut milk, I used Native Forest Organics (its a BPA free can)
1 very ripe frozen banana (if not frozen, add 7 ice cubes with the banana)
1 tbsp coconut sugar
1 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
8-10 pecan halves

Instructions
Add all ingredients to the blender as listed and blend until frothy yet smooth

Now you have made your own homemade Holiday no-egg Nog.

Let me know in the comments if you are lovin' it!

~Bella

Mashed Sweet Potatoes with Garlic and Parsley

2014-12-24T18:52:00.003-08:00

Happy Holidays!

If you are choosing to go traditional during holiday meal planning, but want something a little different, I have just the side dish for you!

It is a quick dish with so much savory deliciousness.

To be honest, I really wanted some truly traditional mashed potatoes (you know - with the soy milk, mounds of butter, all of that richness), but after all of my hard work at the gym this year, my body actually said "no" to that idea, and I agreed.

So...

I decided on something that actually was much more nutritious and just as tasty! I didn't look far - I chose sweet potatoes.

Yep.

Sweet potatoes - mashed sweet potatoes.

Now, if you have never tried savory sweet potatoes, let alone savory mashed sweet potatoes, you are not alone. There are plenty of people who never have tried it. But here is what I will guarantee - you will LOVE it!

Mashed sweet potatoes as a dish is a very much welcomed addition to my holiday tradition, and every bit as good as mashed white potatoes.

And do you know what is better? It is so easy to make!

So while I am over here finishing up a ton of other recipes, let me get you on your way!

Ingredients

4 medium sweet potatoes, peeled and chopped into cubes

1/4 cup vegan butter or vegan sour cream (I used vegan sour cream brand Tofutti)

1/2 to 1 tbsp garlic powder

1-1/2 tsp dried parsley flakes

sea salt and pepper, to taste

Instructions

Wash, peel, and chop sweet potatoes, and add them to a large pot of boiling water. Be careful now.

Allow the sweet potatoes to boil until tender. Once tender, remove from heat, strain off water and place sweet potatoes into a large bowl.

Using a potato masher, mash them until smooth. Then add in the vegan butter or vegan sour cream, followed by the seasonings. Mix until desired consistency is reached.

And you are done - ready to serve and so easy!

Also, if you want to add a little sweetener to this, feel free. I would love to know what you used if you do! Enjoy!

~Bella

Perfect Pumpkin Pancakes {Gluten Free & Vegan}

2014-12-22T22:18:00.000-08:00

It is very exciting that it is close to Christmas again and all of the Christmasy (is that a word) recipes are starting to pour out out over the blogosphere! Ahhh!

As for me, I have not been known for keeping up with the seasons when I make recipes, but I am realizing the benefit! There are so many people looking to make the season right, that I could no longer ignore the cries of the holiday food frenzie!

Here is a recipe I have wanted to put out for a while!

Gluten free and vegan pumpkin pancakes.

It was very exciting making these because even after photographing them like crazy to the point where they turned cold before I could eat them, they were still yummy!

These are so pumpkiny (is that a word either?) and sweet, spiced just perfect that I can taste the maple intermingling with the pumpkin through the picture!

Let me jump right to showing you what to do! By the way, leave a comment if you try them. These are delicate to make and I wanna make sure that you all have a great experience!

Also, if you haven't got a chance yet, let's connect on Facebook and Instagram! I would love to get to know you!

Instructions

(a) dry

1 1/2 cups gluten free all purpose flour (King Arthur's or Better Batter)

2 tbsp organic brown sugar

2 tbsp milled flax

2 tsp baking powder

1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp baking soda

pinch sea salt

(b) wet

1/2 cup pumpkin puree

1 1/2 cup unsweetened vanilla coconut almond milk (start w/ one cup. Inch in extra 1/2 cup if batter is thick)

2 tablespoons Earth Balance soy-free buttery spread

1 tsp apple cider vinegar

add ons

buttery spread for serving on top

Pure maple syrup, grade B to drizzle over those cakes

Directions

In a mixing bowl, mix together the dry ingredients as listed above.

In a second bowl, mix together the wet ingredients as listed above.

Next, pour the wet ingredients into the dry ingredients and mix until smooth and not too thick or thin.

Heat to medium low a nonstick griddle and lightly spray olive oil spray onto the griddle.

Scoop in batter to the size of pancakes you desire, and allow the mixture to spread on the griddle.

Turn the pancake to the second side once little bubbles are seen all over the top side.

When complete, all sides should be a cinnamon color.

Repeat the steps with the remaining batter.

Serve with grade b pure maple syrup.

Don't these just look heavenly?

Leave me a comment if you love these and happy holidays!

xo,

~Bella

Restaurant-Style Honey Mustard Dipping Sauce {The Healthier Version!}

2014-12-18T21:09:00.000-08:00

Before going gluten free do you want to know my favorite hangout spot with friends? Red Robin! It is was like the ultimate social restaurant!

I absolutely loved that place!

I mean, I was already a vegetarian so it wasn't like I could order much there in the first place ("ummm can I have your double stacked veggie bakon cheeze burger"....no.), but irregardless of the fact that I could not order much, I just loved their steak-cut fries with their perfect honey mustard sauce!

Ahhhh!

I mean, if you have tasted their honey mustard sauce, then you understand what I mean, those fries with ketchup just did not do it for me ... when I discovered that sauce it was *game over*!

Nevertheless, food reform came, and Red Robin vanished off the scene of my life.

I know, but it was not that tough you see. Here is why.

Since that time, my super sweet hubby wanted to still treat me every now and then with something still reminiscent of Red Robin, but healthier.

So, he would affectionately work in the kitchen to make me something similar to include baked steak fries with homemade and delicious honey mustard!

(sighs) yep! He is a keeper!

And that delicious honey mustard sauce he made for me is what I want to share with you!

Here is my healthy version of Red Robin honey mustard sauce.

I mean, I suppose you could debate as to whether it taste closer to Apple Bees, Outback Steak House, or maybe none of those, but either way it much healthier and very delicious!

Can you tell from the pic that I love it with gluten free pretzels too?

Ingredients

1/4 cup of vegan mayo, you may use Vegenaise or my vegan mayo recipe

1 tbsp yellow mustard

1 tbsp vegan honey alternative (e.g. organic agave) or local honey

1 1/2 tsp dijon mustard, I would use Annie's or Organicville

1 1/2 tsp fresh lemon juice

Directions

Combine all ingredients in a mixing bowl.

Whisk them together until smooth!

Refrigerate in an empty bottle or other container until ready to use.

p.s. some say it taste better after refrigeration!

~Bella

Mango Pineapple Parfait with Blueberries and Pecans

2014-12-13T21:58:00.001-08:00

On my Instagram page (@sweetnsavorylife) I have this seemingly unshakeable habit of posting pictures of my yummy creations without recipes.

I know, I know.

Let me just say for the record that it is never my intention to not prepare a recipe. While I love the fact that you see my creations (and my hubby's creations) and you "ooh" and "ahh" over them, I want to give you recipes.

My Instagram isn't just my cellular Pinterest (LOL), it is there in efforts to engage my community there and my community here and to inspire.

So I will work on that.

I suppose however that this is good for me because the more I share with you on Instagram, the more incentive I have to post recipes here too! YAY!

Well!

Here is another really good treat!

I know that it has gotten a bit chilly, but let's talk about making breakfast fun!

As a little *insider* on me, I LOVE breakfast. But! Under one condition...

It has to include fruit!

See, my husband being that he is caribbean can go without fruit for breakfast, but it is an absolutely must for me or it can't be breakfast. I need fruit in the morning - I am not sure why...

So, while I recognize it's apple and pomegranate season mostly, I do still manage to find stores here with a few fresh berries and some good frozen fruit to get by. And for this recipe, that is all you will need!

Just have a look at these berries!

Sheer deliciousness!

Well, if you feel like me and need your fruit fix in the a.m., here is one recipes to perhaps get you moving on your sweet and savory morning!

It's real simple, so check it out!

Ingredients

2 very ripe bananas

1 cups frozen mango chunks

1 cup frozen pineapple chunks

1 cup (8oz) coconut almond milk

Toppings (at whatever quantity)

Banana

Blueberries

Pecans

Coconut (garnish only)

Directions

Blend the 2 bananas, mango and pineapple chunks, and coconut almond milk until smooth on high power.

Disperse smoothie mix evenly into some pretty glasses, or bowls :)

Add as a layer bananas, then blueberries, followed by pecans, and coconut flakes for pretty garnish!

Enjoy your morning parfait with a spoon!

~Bella

Healthy and Sweet Coconut Fudge Truffles {Paleo and Vegan}

2014-12-03T19:32:00.000-08:00

C'mon! Everyone loves something sweet & healthy!

I mean, if you can put sweet + healthy into the same sentence, then I am all ears!

Guess that's why I made a super delicious pumpkin pie this year for Thanksgiving that I have to, have to, have to share with you before Christmas (crossing my fingers)!

Anyway, these little coconut carob truffles (truffles, bites, balls, whatever you want to call them) are perfect for a sweet craving that you want to justify.

Or they are perfect before heading out to the gym (green smoothie too okay?)

Talk about: fiber, omega-3, protein, vitamin E, B-complex, magnesium, iron, zinc, selenium!

Why get another store purchased energy/power bar?

So, if you want a vegan, gluten free, paleo fudge ball (truffle, bite, whatever) recipe then listen up! It's ~~simple~~ -no- very simple!

This recipe makes +/- 12 balls or so...double if you want more.

Ingredients

3/4 cup pecan halves
1/2 cup soft pitted dates, I used 10 Dole California Whole Pitted Dates
1/4 cup roasted carob powder, I used Chatfield's
1 tbsp milled flax
3 tbsp pure grade B maple syrup
2 tsp roasted sesame seeds
1/4 cup unsweetened coconut flakes
1/2 tsp pure vanilla extract

2 tbsp unsweetened finely shredded coconut flakes for rolling the finished balls in.

Directions

Add all ingredients to a food processor and process on high until the ingredients are well incorporated.

(note: I cannot stress enough how this must be done in a food processor. Tried my high power blender and.... yeah....use a food processor)

Remove mixture from the food processor, and roll into 12 balls on cookie sheet or piece of foil.

Roll prepared fudge balls into 1/4 cup of coconut flakes.

Place a tooth pick in each (if you want. But finger food works too).

Place in the refrigerator until ready to serve.

~Bella

Just look at them! So delicious!

Dharma's Carob "Chocolate" Milkshake Copy Cat Recipe

2014-12-02T20:30:00.000-08:00

I love milkshakes!

Yet! I am sort of funny on where I get them (of course where I get them is limited to vegan places).

I typically do a bunch of smoothies, but milkshakes are just hands down amazing I will admit!

I remember back in 2009 going to this restaurant named Dharma's in Capitola, California, and ordering their signature carob soymilk shake for like SIX DOLLARS (I know...crazy huh?) and it surprisingly rocking my world!

No kidding - it was fabulous and oh soooo chocolatey! But it was also quite expensive!

So being that I was at the time *super budget conscious*, I went back home, as a scientist goes to their laboratory, and I worked on it until --- I made it! I can SO hear the applause in my head now!

I mean, do you really blame me? I couldn't be left feigning for a six dollar shake for the rest of my life that I knew couldn't have unless I traveled to Capitola, CA?!

Well guess what?

As a result of my effort, at least you don't have to travel to there and pay six dollars for the shake unless you absolutely want to see the beach because friends here is my official copy cat Dharma's carob milkshake!

Ingredients
1 cup Silk original organic soymilk
2 cups Soy Dream vanilla ice cream
2 big tbsp Chatfield's roasted carob powder

Directions
Place all ingredients into the blender and blend until smooth on "milkshake".

You will thank me for this one!

~Bella

Asian-Style BBQ Tofu {with a lovely hint of orange}

2014-12-01T18:46:00.000-08:00

There are two things that I know as we are now 15 years into the 2000s (who would have thought it?)

(1) People are becoming more "health aware" and definitely educated about food in general.
(2) There are still a lot of people who do not like tofu or veggie meat.

I mean, it took my sister-in-law a decade into being a vegetarian before she would even give tofu a second chance! And now I understand why. It was never made right. Completely understandable.

Now, she loves it. And so I sort of dedicate this recipe to her :)

For those of you out there like me, who want others to explore being a vegetarian or vegan, the reality is - you have to give the tofu *flavor*. And that is what this recipe does.

I know you will enjoy it whether you are a meat-lover or an avid vegan. This one is a real crowd pleaser. Can't you tell from the picture?

---> yumminess <---

Nothing better than BBQ!

One a side note, this is both sweet and savory, and has a little spice but nothing a spice-sensitive person like myself could not handle. I suppose I exaggerate the "asian style" a bit (hehe).

If you want to kick up the spice, add some red pepper flakes or more sriracha.

Oh! And I linked any ingredients that you may not be familiar with...they should be at any Whole Foods - except for the BBQ.

Ingredients

1 tbsp olive oil
1- 16 oz. block of tofu, drained of water, and cubed
1 tbsp San-J Teriyaki sauce
1 tbsp gluten free tamari (or soy sauce)
1/3 cup of your favorite BBQ sauce (I use Stubb's or Curley's)
1 tbsp garlic powder
1/2 tbsp lemon juice
1 1/2 tsp onion powder
2 tsp sriracha
1 tsp cane sugar or sweetener of choice
1/2 tsp fresh grated ginger
1 1/2 tbsp orange zest
Chopped onions (optional - however much you love)
(sea salt is optional but not necessary - for me at least)

Add on's:
Brown rice
Broccoli and carrots

Directions

(Prepare rice according to brown rice bag directions and veggies separately for this meal.)

Drain tofu of excess water, and cut into cubes.

Preheat a frying pan to medium high heat with 1 tbsp olive oil.

Add the tofu carefully now to the pan (I usually add it shielding my hand with the cutting board over the pan, scrapping the tofu off gently into the pan).

Spread the tofu out into the pan so that all are touching the pan. Fry these for a couple minutes (5 or so), then when golden on the first side, flip and allow it to do the same on the other side. You can do this for all four sides, or just two.

Once the tofu is golden on two or all sides, reduce the heat to medium low and add other ingredients (sauces and seasonings - and onions if you'd like) in the order specified.

Gently mix all ingredients and after your taste test remove from heat entirely.

Serve immediately hot with your brown rice and steamed veggies!

~Bella

Strawberry Mango Smoothie

2014-11-28T15:40:00.000-08:00

So it's winter...

In the winter I typically desire only warm foods and warm drinks like tea, my hot chocolate recipe, you catch what I am saying.

Yet, I realize that in spite of the frigid temperatures, there is still something very important in the winter months - maintaining a balanced, healthy diet full of fruit and veggies.

I admit that I love fruit and veggies when its summer most because they are the best tasting, but at the same time I realize that the winter is where most struggle maintaining a fitness plan. Therefore, in the winter, yes I still drink fruity delicious smoothies!

Annnnnd! for all of you out there today like me...

I wanted to share a very special smoothie with you that is truly a favorite. This creamy, dreamy, strawberry mango smoothie is so yummy you won't care if you freeze a little afterward.

Why? Because next you will hopefully hit the gym, work up a sweat, and go home and have another!

happy holidays, and enjoy this smoothie!

Serves 2!

Ingredients

2 to 3 fully ripe bananas

2 cups frozen strawberries

2 mangoes or two cups of frozen mangos

1/2 cup coconut almond milk

1/2 cup cold water

Directions

Add all ingredients to your high powered blender, and blend until smooth!

Pour into two glasses, have a "cheers" and enjoy!

~Bella

Pineapple Ginger Green Smoothie

2014-10-22T21:31:00.000-07:00

At this time of year I am always faced with a dilemma…

It is getting cold!

And…

Too cold for smoothies {it seems some mornings}.

Nevertheless, this is also just the perfect time for adding anti-inflammatory, immune-boosting ingredients like ginger to your cold morning or afternoon menu.

So when it’s cold, you still want an excuse to drink smoothies, and you want to feel like you sipping a smooth treat in a tropical region somewhere, what do you do?

I thought, why not have a pineapple ginger green smoothie.

Pineapple for tropical, and ginger for spicy, healthy niceness!

Turns out, it was tropical, it was ginger spiced, it was just perfect for what I needed!

Also, as a side note, this recipe tastes good with and without the baby spinach, so I hope you will give that a try too!

Ingredients:

1/2 cup of almond-coconut milk

1/3 cup cold water

2 cups of baby spinach

2 ripe bananas

2 cups of frozen pineapple chunks

½ - 1 tbsp fresh grated ginger (start with ½, and add more to taste)

1 tbsp milled flax

Instructions:

Place all ingredients as listed into your blender, and blend until smooth (it’s a smoothie right?)!

Best,

~Bella

Blackberry Strawberry Smoothie

2014-10-15T22:17:00.000-07:00

Here is an antioxidant-rich sweet and tart delicious smoothie!

I was able to find some blackberries and strawberries and thought I would share :)

How sweet huh?

It is super simple, and berry yummy!

I decided to get fancy and place this smoothie in one of my pretty white German cups and saucers.

Finished this berry deliciousness with a dessert spoon because filled with fresh fruit, it is a dessert!

Ingredients:

3/4 cup to 1 cup dairy free milk (start with 3/4 cup...add 1/4 cup more if needed)
2 ripe sweet bananas
8 oz. coconut yogurt, I use So Delicious brand
2 cup strawberries, frozen or fresh
1/2 cup blackberries, frozen or fresh

Instructions:

Add ingredients to blender as listed, and blend until smooth!

Garnish: Extra fresh berries, if on hand.

I know you will love it!

~Bella

Delicious Peach Crisp {Refined Sugar Free!}

2014-10-08T18:59:00.000-07:00

So I entertained the thought recently of making a peach cobbler with a cake-like topping on the top and bottom, sort of sandwiching the peaches - the works baby!

I have seen some really amazing peach cobblers like Pioneer Woman's (Ree Drummond) and others that Food Network feature. Yum! Can you really blame me???

Nevertheless, seeing how I have been trying to make more simple and healthy (yet still delicious of course) recipes, I decided to make a rather easy peach crisp instead.

I had a ton of Bob's Red Mill gluten free oats (still!) and a lot of fresh Colorado peaches, so I thought,

"Why Not?"

I wanted to do it different this time though. Yes, I could have used my go-to recipe for a crisp and just substituted the other fruit filling for peach, but I wanted to make a refined sugar free version this time that would still taste great.

So if you have some gluten free oats, peaches, and pure maple, you may wanna give this yummy treat a try this weekend!

Ingredients:

Filling

8-10 med/large peeled peaches chopped into thin slices (there's a picture below of this).

1/4 to 1/3 cup pure maple syrup, depending on your sweet tooth (I use grade B)

1/4 tsp pumpkin pie spice

A good squeeze of fresh lemon juice

Crisp Topping

1 cup Bob's Red Mill gluten free oats

1/2 cup pecan halves, in pieces

1/4 cup blanched almond flour

3/4 tsp pumpkin pie spice

1/2 tsp pure vanilla extract

3 tbsp Earth Balance soy-free spread

1/2 cup pure maple syrup

1/8 tsp of sea salt

Instructions:

Preheat oven to 350 degrees fahrenheit.

Meanwhile, on the stove - in a large pot over medium high heat add all filling ingredients, and let it cook until filling thickens and has a natural syrup (like canned peaches lol). Stir occasionally. When done, let it sit for 5 minutes

Next, prepare the crumble by adding all ingredients into a large mixing bowl.

Then, pour the warm filling into a pyrex glass baking dish, followed by adding the crisp topping.

Bake the peach crisp in the preheated oven for 20-25 minutes.

This dessert can store in a refrigerator for about 2-4 days comfortably.

Enjoy!!

~Bella

The pretty Colorado peaches...All washed and ready to cut!

What I mean by cut them into thin slices - almost like apple slices huh?

Ahh! The final product! Want some?

Simple and Delicious Blueberry Banana Parfait

2014-10-01T18:25:00.000-07:00

One thing that I have really enjoyed this past summer is making breakfast parfaits.

I do not know what it is, but they are just light on the system and they kinda trip the body into thinking that it's getting a sugary treat so you don't crave sugar all day (YAY!)

This parfait is sweet, HEALTHY, and satisfying!

Another thing that I am sure that you will appreciate is that it is quick and simple to make --- really!

I know in the pic it looks all "jazzed" up, but it really isn't hard at all. I like this because I have been faced with this last year rethinking this whole blog and my purpose, since I received so much feedback that people love the blog, but the recipes are sometimes laborious and not simple for a busy mom, dad, or grandparent.

Well I listened...

So, in efforts to respond to what people really want, I hope you enjoy this recipe and let me know if you do on here or on Instagram. Find me on instagram at @SweetnSavoryLife.

Ingredients:

1 cup of frozen blueberries
2 very ripe sweet bananas
a splash of almond/coconut milk
1 large banana, chopped
Approx. 1/4 cup pecan halves
Unsweetened coconut shreds

Directions:

To a blender, add a splash of almond/coconut milk, followed by 2 ripe bananas, and 1 cup of frozen blueberries. Blend this until thick and smooth. If you added too much milk, add a little more blueberries and blend. If you cannot get it smooth, its okay - blueberry chunks add a nice texture!

Next, place the blueberry banana mixture into the bottom of your cup(s).

Chop the ripe large banana and layer it next in the bowl or cup. Half and half if you are making two cups.

Add the pecan halves next.

Add to the top unsweetened coconut shreds - this step makes it cute!

Note: If you are making this just for you, follow instructions as written. If the parfait is for you and another, make sure to disperse the banana, pecans, and coconut shreds fairly :)

ENJOY!!!

~Bella

Indian Red Lentil Curry (Masoor Dal)

2014-09-03T10:57:00.000-07:00

I can remember the day back in 2010 like it was yesterday.

It was a hot day in Santa Cruz (there aren't many of them...usually it's just warm).

On that day though, a very special friend of ours, extended an invitation for my husband and I to come and share dinner with he and his wife that evening.

We didn't have anything to do, so we accepted.

He was excited to share with us:

"I want to treat you to the cuisine that I grew up with. It's about all I can make very well. You see, people think I am just some tall, white haired, pale caucasian guy, but I am very much Indian", having grew up there, and knowing the language he said this proudly.

"I want to make for you some curry lentils. It's my favorite Indian dish", he declared, "It is called masoor dal, and is served with fragrant basmati rice in India, you will love it".

Well, we let him cook, as he shared with us stories after stories concerning his life and missionary work over in India. We could tell he was cooking up something exotic, because the spices that were being used (at that time) to our noses were vaguely discernible, but decidedly delicious - and indeed (YUM) fragrant!

That day came, and passed - time flies.

And the one thing we really never got to do was get a recipe from our dear friend.

However, we worked at it. My hubby is persistent like that!

And now we have a perfect recipe for you!

Hope you love it!

Ingredients:

2 tbsp olive oil, for frying
2 1/2 cups of red lentils, rinsed and drained
6 cups water + 3 tsp vegan chicken'ish seasoning
3/4 to 1 medium white or yellow onion, chopped thin
3-4 cloves garlic, minced
2 medium tomato, diced small
1 1/4 tsp turmeric
1 tsp cumin
3/4 tsp coriander
1/2 tsp paprika
1/4 tsp black pepper (or to taste)
a couple dashes of ground ginger (or to taste)
1 tsp Celtic sea salt (or to taste)
A big squeeze of fresh lemon
Fresh cilantro, stirred in

Directions:

Place oil in large pot on the stove at medium-low heat.

Add onions and garlic to sauté until nicely browned, but not burnt.

Add all seasonings, and stir the seasonings into the garlic and onions well.

Combine in a bowl the water and chicken'ish seasoning, and add to the pot.

Once the liquid/seasoning mixture comes to a boil, add the lentils and diced tomatoes. Stir, and allow it to cook until the lentils become light yellow, mushy, and everything comes together like a thick curry soup.

Squeeze in fresh lemon if you would like, and once everything is well incorporated, remove dal from heat.

Stir in fresh chopped cilantro.

Serve with fresh steamed basmati rice.

Garlic and Parsley Hummus {No Tahini Necessary}

2013-12-12T22:02:00.000-08:00

Moving to a new spectrum of cooking, I have been wanting to test out some exotic recipes. My hubby and I have so far tested out quite a few and we will share them with you soon. Everything from gluten free vegan crepes to German faux bratwursts (yeah, I know!)...

We are still cooking... and we promise to share these recipes and more soon!

Next on the list for us though - making gluten free vegan falafels.

Falafels are so popular! I remember when we use to live in Portland, Oregon and how many people would line up down the street late at night or early in the day for some freshly made falafels. That is what I call true dedication.

Anyway,

The other day I was in a natural store and found some gluten free baked lentil chips. They were so low in calories that I decided to give them a try and they were so delicious, but lacking a dip. So, when I got home I wasted no time! I pulled out my one and only can of garbanzos that seems to always be in the cabinet, and went to work making this recipe.

It was a winner~ so versatile too!

Ingredients:

1-15 oz. can garbanzos (also called chickpeas), drained and rinsed

1 1/2 to 2 tbsp distilled water

3 tbsp extra virgin olive oil + 1/8 tsp sesame oil

Juice of one small lemon (2-3 tbsp of juice)

1 medium clove of garlic

1 tbsp fresh parsley or 1/2 tbsp dried parsley

1/4 tsp paprika

1/2 tsp cumin

a pinch of red pepper flakes

sea salt, or to taste

Directions:

Combine all ingredients in a blender, and blend until smooth.

Note: The sesame oil helps replace the tahini in this recipe. You may omit it if you do not have it. While you are at it, why not serve your fresh hummus with some gluten free baked lentil chips, like I did :)

Homemade "Restaurant Style" Salsa

2013-12-12T21:06:00.002-08:00

I have always searched high and low for the best brands of salsa in the grocery store.

I look for the right color - sorry maroon or light pink colored salsas don't work for me...

I look for the right texture - not too runny or chunky please!

I look for the right price - $4 is well too much for salsa...

And, I look for the right ingredients - yes. Ingredients do count. Seriously, I do not care what brand it is, if it does not have 100% identifiable and necessary ingredients, I do not touch it.

Well, I found a brand that I do love, but that is the go-to when I do not feel like making salsa because the fact of the matter is

Freshly Prepared Salsa is the Best!

Ever been to Don Pablo's, Applebee's or Chi Chi's on the way home traveling as a vegan or gluten free person? Torture, I know. It is tough! But when you are hungry you are hungry so you become desperate and willing pay like $10 for a platter of just chips and salsa?

Well, in between the server presenting you with a menu - you saying you already know what you need in haste - and the server in exchange giving you an odd look because you only order an appetizer of chips and salsa - have you ever wondered how to nail that salsa?

Look no further, here is the secret to an awesome salsa that can go in your burritos, on your sopes, on your enchiladas, or even on your ----- well ----- organic corn tortilla chips.

Ingredients:

1- 28 oz. can Muir Glen organic whole tomatoes

1- 14.5 oz. can Muir Glen organic diced tomatoes (fire roasted is nice)

3-4 vine ripened tomatoes, chopped (for added freshness)

1/2 medium onion, chopped

3/4 fresh jalapeño, chopped

3/4 cup fresh cilantro

1 to 2 tbsp lemon or lime juice <--- start with one tbsp if you are not a fan of lemons and limes.

1 tsp garlic powder

1/4 tsp Mrs. Dash original table blend

1/4 tsp ground cumin

sea salt, to taste (start with 1/4 tsp)

Directions:

Place all ingredients in your food processor or standard blender.

Pulse ingredients in short two to three second intervals (start and stop method) until the salsa reaches the desired texture.

Note: Trust me on the pulsing in intervals. I have just set my blender loose on salsa before or on "sauce" mode and oh my wow, I get tomato soup out in the end....pulse in intervals!

This is so delicious warm, or cold - really!

Blueberry Pie Smoothie {Soy Free & Vegan}

2013-05-14T21:15:00.000-07:00

Spring is here. Summer is on the horizon. And it is truly getting hot outside.

It is time for cool treats, fruity desserts, the whole nine yards!!

I am thinking mixing fruity desserts with something cool ~ Smoothie!

Low calorie, guilt free, cool dessert.

This is a smoothie recipe that I have had up my sleeve for a while now, I just couldn't introduce it to you in the winter (what would I have looked like). Now mind you, I do drink smoothies in the winter, but not everyone does...

And, when it is getting warm, who doesn't want to find a healthy and quick way to cool down?

This is that perfect go-to option.

A blend of blueberries accented by the warm vanilla and cinnamon elegance, some oats for texture and a subtle flavor of coconut-almond perfection.

You will truly like this...

Ingredients:

1/2 c coconut almond milk
1/4 c gluten free quick oats + 1/4 cup water (microwave this for 45 seconds)
3/4 c frozen blueberries
1/2 ripe frozen banana (or fresh)
1/8 tsp vanilla extract
dash of cinnamon

Directions:

Place 1/4 c of gluten free quick oats (I use Bob's Red Mill), and 1/4 c water in a bowl, and microwave it for 45 seconds or so.

Next, place all ingredients in listed order in your blender.

Blend until smooth.

Add oats to the top for fancy garnish (or some extra cinnamon :)

This is too good to have alone ~ share the blueberry pie!

Sundried Tomato Scrambled Tofu

2013-04-27T20:50:00.000-07:00

Perhaps the hardest thing to give up when attempting a vegan lifestyle are eggs.

Let's face it.

Just type in google images right now "breakfast ideas" and watch what comes up.

In fact, I will do it for you now and tell you what I got:

Pancakes (made with 1 egg).
Breakfast Burritos (made with egg whites).
Spinach and Mushroom Frittatas (made with 4 eggs).
Over easy egg and avocado (made with eggs...I guess you knew that).
Breakfast Biscuit Sandwich (made with meat and ....you have it...eggs).

Eggs are pretty impressive aren't they? 100% the most popular breakfast selection - at least in America that is... (they love 'em in Europe too though, so I know that).

So that's why the problem exists for people trying to go vegan. What are you to do about your morning breakfast when everything seems to center around eggs?

Well the answer is ~ tofu.

Tofu is a white, tasteless, block of curd derived from soy beans that is highly used in Asian countries and is surprisingly very delicious (when made delicious that is).

Tofu can be used to make everything from puddings, to scrambled eggs, to veggie burgers.

Being a person that use to love eggs, I can say that tofu is more than a delicious replacement for both sweet and savory dishes, and as a scramble like this.

Here is a recipe for the most perfect, vegan, gluten free, sundried tomato tofu scramble with bell peppers, and olive oil, that is very savory and guaranteed good!

I have been wanting to upload this recipe for a while now, and the time has come.

Ingredients:

1 - 14 oz. tub of extra firm organic tofu
1 tbsp olive oil
1/2 small onion, diced
1/2 red pepper, julienned
2 green onions, chopped
1/4 cup sun-dried tomatoes (olive oil & spice infused kind)
1 1/2 to 2 tsp garlic powder
1 tsp onion powder
1 tsp turmeric
1 tsp Mrs. Dash table blend
1 tsp parsley flakes
1/2 tsp sea salt, or to taste
Avocados (serve on side)

Directions:

Remove the tofu from the package that it comes in and drain, and pat dry (with a paper towel).

Next, heat a large frying pan with the oil, on medium heat.

Once the pan and oil have heated, semi crumble the tofu (not in small crumbles, but chunky ones), and add it to the pan.

Begin stirring the tofu and then allow it to fry in the pan (stiring often) for the next few minutes. About 3 minutes or so.

Next, add in turmeric and stir again until well incorporated and tofu has yellowed. Then, add in all of the other seasonings.

When all of the seasonings are added, chop/julienne, and add in onions, red bell peppers, and sundried tomatos.

Stir again thoroughly and cook for another 2 minutes or so.

Finally, once the tofu is done cooking, and all seasonings and vegetables are added or adjusted according to liking, add chopped green onions, and give a final stir.

Serve with avocados, and for extra kick you can add sriracha sauce...oooh...who doesn't love that stuff???

~Bella

Strawberry Banana Cream Smoothie {Sugar, Dairy & Soy Free}

2013-04-23T21:27:00.001-07:00

I have been/am still of the persuasion that a healthy fruit smoothie does not require sugar, or artificial sweeteners that are not plant-based.

Smoothies simply require good fruit (or vegetables) and a plant derived sweetener, if desired.

With that being said, adding yogurt to smoothies has become a bit of a craze lately. It is said that the smoothie tends to be more whipped and creamy in texture when yogurt is added (there is also the probiotic factor - but I don't look to yogurt for that, I take a good quality probiotic).

Anyway, so I listened, understood, and thought "I needed to make a vegan creamy smoothie".

I then went back to the first smoothie that I ever put on this website - the Strawberry Banana Fusion (fancy name huh? I thought you'd like that!)

And I reworked it to be smooth, and to have that "whipped" texture that dairy yogurt smoothies typically have - without the yogurt (although I know there are soy and coconut yogurts out there)...I wanted lower calories and the same results without paying the $1 or $2 for a small vegan yogurt to add to the smoothie.

I made an ice cream recipe too of this same idea... I will share that next.

For now, find pleasure in this strawberry banana cream smoothie. Sweetened with none other than the Middle Eastern (now American health enthusiast's) favorite -medjool dates :)

Ingredients:

2 frozen ripe bananas

1 1/2 cups fresh strawberries (it's just not the same with frozen strawberries to me)

2 medjool dates, pitted and diced

2 to 4 tbsp plain coconut milk (depends on smoothie thickness desired)

1/2 tsp lemon juice

Directions:

In a high powered blender (I use Blendtec), add all ingredients, top to bottom, and blend until smooth.

If you do not have a high powered blender, add all of the ingredients, bottom to top and blend until smooth. You may have to blend a little longer for smooth consistent results, yet it will have the exact same creaminess.

Lemon Ginger Blast Juice {Adapted from Lou Corona}

2013-04-23T17:08:00.000-07:00

Eating and drinking can be fun, but healing is always important - true nourishment for the body. And thanks to web research, I found this juice to be truly healing.

However, You really have to be careful in health matters who you trust as an internet authority. There will always be those who are overly zealous about one particular "thing" doing the healing trick, and I am more and more convenced that this is just not true. It is the synergistic effect of several healing components working together in the body that promotes/produces health - There is no magic herb or remedy.

Time, Faith, Nourishment, and Consistency, must work here.

That is why I am excited to share this juice today - the Lemon Ginger Blast.

This is the first juice I did, and I am so glad I did! My husband and I truly felt the effects of it.

I typically do smoothies, but this juice was very powerful and different. It is not fruit dominant, but it is vegetable dominant which is different for me and wonderful at the same time.

The idea for the lemon ginger blast juice is credited all over the internet to Lou Corona. He is a gentleman who if you listen to his testimony, had various health issues going down the spectrum, but experienced a radical change when he discovered the tie between health, mindset, and food.

And as a strong proponent of juicing, he packed into one juice, healing agents that would be:

- anti-viral

- anti-bacterial

- anti-fungal

- anti-mucus

- anti-parasitic

- a circulation enhancer

- a digestion stimulator

- a free radicals neutralizer

- oxygenating

- detoxifying

- energizing

- anti-aging

What's more about this juice recipe? It's vegan, gluten free, soy free, egg free, corn free, night shade free, nut free, you name it!

It's vegetables and fruit straight from nature, going to work in the body. And I am happy to say I have took the challenge - it works! Now I have adapted it myself to share with you!

Here is my version of the Lemon Ginger Blast with a few adaptations: less spice (I can't handle too much heat) replacing the habaneros with jalapenos, adding water and ice for blending, fresh orange juice, and substituting out arugala for kale.

For those who want to juice, but have no juicer, the adaptations I have made makes it perfect to run in your high powered blender! However, if you have a juicer, leave out the water and orange juice and it will still be perfect - throw in a few oranges though (peeled of course).

This is actually quite good so give it a try! Experience the energy.

Ingredients:

1 cup (8 oz.) water

1/2 cup fresh squeezed orange juice

1 green apple, unpeeled

1 fuji or gala apple, unpeeled

2-3 inches ginger (just a thumb of ginger :), peeled

2 lemon, peeled (I used seedless lemons)

1 bunch cilantro

1 bunch Italian parsley

3 leaves of curly kale

1/4 to 1/2 jalapeno

Ice, for chilling

Directions:

Prepare all fruits and veggies by washing and peeling what is going to be used.

Run all ingredients through juicer (if using one) and add ice for the amount you are going to be drinking once its in your glass.

If you are using a blender, add the ingredients in the order given above to the blender, and blend on "whole juice" if you have a blendtec like me.

Place in your favorite tall glass or jar and enjoy it's benefits.

Side note: I like to call it a "ginger lemon blast" because reality is, the ginger is the most prominent flavor (or as my friend says it "it does the talking" in this smoothie).

Fresh Spring Rolls w/ Thai Sweet Red Chili Sauce

2013-04-17T15:13:00.002-07:00

I remember those extremely busy days for my husband and I back between 2010 and 2011. I mean, don't get me wrong, we are always busy, but I mean at that time we were just so busy that sometimes we couldn't fathom the thought of cooking.

Yes, those type days exist, even for gluten free vegans...

That was an okay time though to be super busy, yet hungry because at that time we were living in Santa Cruz where you could find "fast" healthy food (if that makes any sense), relatively easy.

So if we didn't or couldn't cook on a specific day, we had a lot of healthy options to choose from still!

I know... for 98.9% of the USA, this is not the typical scenario.

Whatever the case, our go-to quick meal was always a basket of fresh vegetable spring rolls with sweet red chili sauce.

Yes, we use to love them with peanut sauce, but that was too high calorie, and when we discovered that the restaurant used Skippy regular peanut butter we were absolutely not interested (we watched the Thai restaurant get their order in for their peanut butter one day).

Anyway, so we always ordered spring rolls.

They were so good that honestly being hungry and sharing 4 spring rolls soon turned into us both getting our own basket, and of course then that was too much!

The good times.

Well, since that time, we no longer live a hop, skip, and a jump from Sawasdee Thai Restaurant and Star of Siam, and we now have to make our own spring rolls.

That is perfectly fine though, because now we can save the $7.99 for one basket of four spring rolls, and can make about 20 or more spring rolls for around the same price.

Of course that does not help us if we are too busy (now we just find vegan sushi), but when we get those spring roll cravings we do just what I want to share with you today.

So here is the recipe for some good Thai style spring rolls with a sweet red chili sauce.

Ingredients:

Spring Rolls
6 to 8 rice paper wrappers (8 1/2 inches in diameter)
1/2 cup glass/bean thread noodles or rice vermicelli, cooked according to package directions
Chopped lettuce leaves (one leaf/ spring roll)
1 large English cucumber, peeled, seeded and cut into thin strips
1 1/2 to 2 Haas avocados, peeled, seeded, and thinly sliced length-wise
3/4 cup shredded matchstick carrots
4 tbsps chopped fresh cilantro
3 tbsps fresh basil
1 tbsp mint leaves (optional)

Warm water in a glass pie pan to soak rice paper wrappers....

Thai Sweet Red Chili Sauce

2/3 cup water
1/3 cup rice vinegar
1/2 cup + 1 1/2 tbsp sugar, or to taste
1-2 tsp minced garlic
1 tsp garlic chili paste
1 red chile pepper, deseeded and minced
1/2 - 3/4 tsp salt
1/8 tsp ground ginger
1 tbsp organic corn or tapioca starch + 2 tbsp cold water

Directions:

For the Spring Rolls
First, prepare vermicelli noodles according to instructions on packaging (basically, boil noodles in a stock pot for 3-5 minutes and remove promptly and rinse off well).

Then...

In a bowl of warm water, add one piece of rice paper, and allow it to soak for 15 to 30 seconds until moist and pliable.

Once moist, carefully place rice wrapper on a plate (not a paper plate), and begin adding to the center, a little of each ingredient, balancing them all because you have to stretch ingredients across 6 to 8 rice paper wrappers.

When the ingredients have been added (to your liking), click here to find out how to fold the spring roll perfectly. It's a pretty little infographic for folding in a simple way. Start with step 6. And don't worry about the egg wash. You will not need that for rice wrappers because they are sticky by virtue of getting wet from water :)

For the Sauce
In the high powered blender, purée all the ingredients except for the corn/tapioca starch and 2 tbsp of water.

Once blended, place the blended mix into a sauce pan and allow it to come to a boil over medium heat. Allow it to thicken for a few minutes.

Meanwhile, in a measuring cup, mix thoroughly the remaining two ingredients to create what is known as a "starch slurry". There should be no lumps.

Pour the slurry into the sauce pan as well now, and mix well for another two minutes, making sure there are no lumps.

Once well congealed, remove from heat, and allow to cool (settle) in the refrigerator.

Finally...

Serve the spring rolls with the sauce :)

Don't have time to make a sauce? Here is my #1 go-to recommendation: Thai Kitchen Sweet Red Chili Sauce <-- Click the link for details!

Garlic & Cilantro Baked Home Fries

2013-04-16T11:00:00.000-07:00

Here is another twist to home fries.

If you remember, I posted a recipe already for simple oven baked home fries. However, Mrs. Dash is not always easy to come by. So I wanted to post a recipe for some that didn't require it.

These are not your usual homefries though. They are super savory!

These have a lot of flavor and look so beautiful when plated beside your main breakfast dish, or even as an accent to your main course.

Most recipes for homefries stick to utilizing potatoes, oil, salt, garlic, and onion. But for these, I try to incorporate both seasonings, and fresh cilantro ~ the secret that sets it way over the top!

You could even add fresh parsley. Yum.

So, here is a way to make some flavor filled homefries to go beside your tofu eggs, in a breakfast burrito, or to simply eat with some ketchup!

However you do it, these are tasty with a perfect little fresh flavor from the chopped cilantro.

Perfectly spiced ~ Savory...

Ingredients:

6-8 golden potatoes
3-4 tbsp extra virgin olive oil
1/4 cup fresh cilantro, chopped small
1 tbsp garlic powder
1 tbsp parsley flakes
1/2 tbsp onion powder
1/2 tsp dried thyme
dash paprika, (optional)
sea salt, to taste

Directions:

Preheat oven to 400 degrees fahrenheit.

Meanwhile, wash, peel, and dice the potatoes in cubes.

Place a piece of foil on a flat oven tray, and add olive oil.

Place diced potatoes on the foiled tray, and add the seasonings.

Begin folding the potatoes into the seasonings until the seasonings are well distributed.

Add the cilantro on top, and gently fold in as well.

Place the potatoes in the oven and bake them for about 30 minutes (more or less) or until golden brown and soft.

I love the pretty golden color, don't you?

Thai Sweet Red Chili Sauce {Homemade & Preservative Free}

2013-04-12T15:26:00.000-07:00

If you are looking for a recipe to make that delicious sweet red chili sauce that you get from Asian restaurants this is it, and it's rather simple.

My husband and I love asian food, and what we know about Asian food is, the sauce is the key!

I shared a post on this when I shared how to make fresh spring rolls, but I wanted to make this post for those that did not go to that one and came to the blog specifically in search for information on how to make the sweet red chili sauce itself.

So if you want to learn how to make spring rolls to go with this sauce as well, click here.

Otherwise, here is a delicious recipe that turns out to be better than the sweet chili sauce you get from restaurants, and is preservative free with a fresher flavor!

Spice it up or down according to your taste!

You can use this as a dip for sushi, fresh spring rolls, or for a sweet and spicy tofu.

Ingredients:
2/3 cup water
1/3 cup rice vinegar
1/2 cup + 1 1/2 tbsp sugar, or to taste
1-2 tsp minced garlic
1 tsp garlic chili paste
1 red chile pepper, deseeded and minced
1/2 - 3/4 tsp salt
1/8 tsp ground ginger
1 tbsp organic corn or tapioca starch + 2 tbsp cold water

Directions:

In the high powered blender, purée all the ingredients except for the corn/tapioca starch and 2 tbsp of water.

Once blended, place the blended mix into a sauce pan and allow it to come to a boil over medium heat. Allow it to thicken for a few minutes.

Meanwhile, in a measuring cup, mix thoroughly the remaining two ingredients to create what is known as a "starch slurry". There should be no lumps.

Pour the slurry into the sauce pan as well now, and mix well for another two minutes, making sure there are no lumps.

Once well congealed, remove from heat, and allow to cool (settle) in the refrigerator.

Homemade Guacamole

2013-04-11T16:01:00.000-07:00

Guacamole is one of those favorites of mine that can go with virtually anything, I am almost sure of that! It goes well with tortilla chips, sweet potato chips, (my new favorite) lentil chips, rice, tortillas, sandwiches, raw veggies, and the list goes on.

Avocados just make the most perfect buttery smooth dip.

Again, a little culture coming out here, but I love guacamole with almost everything (just being really honest!)

What is even nicer about it, is its a quick and delicious dip.

So now for my "tips to a perfect guacamole dip":

Use only ripe, soft avocados. Don't rush it! If your avocados are still hard or even a little hard, don't try to make guacamole.
When you mash up the avocados, leave a few chunks of avocado. Don't perfectly mash it. Allow it to have a little extra texture.
Always always use lemon or lime juice, garlic, and salt. There are no substitutes for these. Good authentic guacamole will always have these three.
If you want to remove spice from your guacamole, just take out the jalapeno and use the cayenne, but don't take out the cayenne too because good guacamole needs the flavor of a little spice. It does not have to be hot on your tongue to be perfectly spiced. Or then again, remove the jalapeno seeds and add the pepper by itself.
Eat avocados often! They are super healthy for you. Yay for healthy fats that actually taste amazing!

Ingredients:

3 ripe avocados, peeled, pitted, and mashed

1/2 jalapeno, seeded and minced

3 tbsp fresh cilantro, chopped

2 tbsp lemon or lime juice

1 tsp Mrs. Dash table blend

1 tsp garlic powder

1/2 tsp cumin

1/4 teaspoon cayenne

1/2 tsp sea salt, or to taste

2 roma tomatoes, diced (optional, but I didn't use)

Directions:

In a medium sized glass bowl, mash up your peeled and pitted avocados, leaving chunks of avocado still in the bowl.

Mince a half of a regular sized jalapeno, as well as cilantro, and add to the mashed avocado.

Next, add the remainder of ingredients, including diced roma tomatos if you would like (roma only please), and mix everything in well with a fork or spoon.

Store in the refrigerator until ready to use.

Storage Tip: Store your guacamole in an air tight glass pyrex-style container. If you do not plan on using the guacamole same day, keep the avocado seed, and place it in the middle of the guacamole. It will keep your guacamole from turning brown :)

Vegan Mexican Sopes {Sopes de Frijoles con Queso Vegana}

2013-04-11T11:17:00.000-07:00

A beautiful and lovely friend of my husband and I, comes to mind when I think of sopes. Again, heritage talk - I love Mexican food - It is in my veins! And I love all things authentic (that means "no" to both Taco Bell & Taco Time), and homemade.

One thing that the friend I told you about, Maria, taught us was how to make good and soft sopes.

(pronounced 'soap-ess')

I remember trying her sopes one evening in 2011 and they were so amazing, that I thought she cheated and went out to buy. But no. This lady hand made every sope and made them literally to perfection.

A perfect golden tint, with literally the best homemade frijoles I have EVER tried...they were Flor de Mayo (or Flor de Junio) Beans. Big - veluptous - pinto on steroid type beans...

Can you use veluptuous to describe a bean?? Probably not.

They were just perfect sopes. You get the point.

And well, I guess after these couple years, I still remembered how to pull of what she showed me! A perfectly delicious sope! With of course, beans and cheese.

For this recipe, I used pintos though. Why? Because Flor de Mayo/Junio beans do not grow in the USA & we could only buy them from Mexicans that get them from Mexico when we were in California.

But, no worries - the pinto version is the closest in flavor (still that same creamy flavor and texture), and is still very yummy.

Authentically, this recipe would use crumbled cojita cheese, but I just used crumbled Daiya havarti cheese. Tastes just as good.

Ingredients:

For the Sopes:
1 1/2 cups warm water
a small squeeze of lime juice
1/2 tsp sea salt
2 cups masa harina (I use Bob's Red Mill, but you can also use Maseca)
1/4 cup oil, for frying

For the Toppings:
1 to 1 1/2, 15 or 16 oz. can low sodium pinto beans (drain a little of the water from each can)
2 tsp onion powder
2 tsp garlic powder
1/2 tsp cumin
dash chili powder
sea salt, to taste
1/3 cup vegan havarti cheese (I use Daiya brand, crumbled) plus some to sprinkle on top
1 guacamole recipe (click here)

Directions:

In a glass mixing bowl, add water, salt, and lime to a bowl. Mix, and then add the masa harina and again mix thoroughly. This will be easiest to do with your hands after a few seconds of mixing with a spoon. Do this until you form a soft dough. If the dough is dry, add more water, up to 1 1/2 cups total (any more will be too watery).

Divide masa dough into medium/small balls, and flatten into disks about 1/4 inch thick and 2 to 2 1/2 inches in width.

Preheat an un-oiled pan now on medium-low heat, and add then add oil.

Once the pan is heated, add as many sopes as can comfortably fit, and cook each sope for about 2-5 minutes on each side. These will become lightly browned- a golden color, and a little crisp.

When both sides have been cooked on the sopes, carefully remove from the pan, and place each on a plate that is covered with a paper towel to drain excess oil.

For the toppings...

Prepare beans (by heating them in a sauce pan, adding seasonings, then finally adding in cheese and stirring in well), guacamole (by recipe here), and vegan cheese for sprinkling on top, for the sope while sopes are frying.

When sopes are done...

On each sope, add about 2 tbsp of pinto bean/cheese mix. Then, top with guacamole, vegan sour cream (optional), and vegan crumbled Daiya cheese. Serve with your favorite sauce, or as is. You can add salsa (preferably pico de gallo), to this recipe as well!

Serve warm. Sopes do not keep well, so they must be eaten same day.

~Bella

Sweet n' Savory Life

Quick Pumpkin Spiced Holiday Egg Nog {Vegan}

Mashed Sweet Potatoes with Garlic and Parsley

Perfect Pumpkin Pancakes {Gluten Free & Vegan}

Restaurant-Style *Honey* Mustard Dipping Sauce {The Healthier Version!}

Mango Pineapple Parfait with Blueberries and Pecans

Healthy and Sweet Coconut Fudge Truffles {Paleo and Vegan}

Dharma's Carob "Chocolate" Milkshake *Copy Cat Recipe*

Asian-Style BBQ Tofu {with a lovely hint of orange}

Strawberry Mango Smoothie

Pineapple Ginger Green Smoothie

Blackberry Strawberry Smoothie

Delicious Peach Crisp {Refined Sugar Free!}

Simple and Delicious Blueberry Banana Parfait

Indian Red Lentil Curry (Masoor Dal)

Garlic and Parsley Hummus {No Tahini Necessary}

Homemade "Restaurant Style" Salsa

Blueberry Pie Smoothie {Soy Free & Vegan}

Sundried Tomato Scrambled Tofu

Strawberry Banana Cream Smoothie {Sugar, Dairy & Soy Free}

Lemon Ginger Blast Juice {Adapted from Lou Corona}

Fresh Spring Rolls w/ Thai Sweet Red Chili Sauce

Garlic & Cilantro Baked Home Fries

Thai Sweet Red Chili Sauce {Homemade & Preservative Free}

Homemade Guacamole

Vegan Mexican Sopes {Sopes de Frijoles con Queso Vegana}

Restaurant-Style Honey Mustard Dipping Sauce {The Healthier Version!}

Dharma's Carob "Chocolate" Milkshake Copy Cat Recipe