The Vegan Chica

Toasted Buckwheat Cereal

2012-08-07T21:58:00.001-07:00

Its been so long since I've posted, finally done with my summer courses and back into the groove of conjuring up new recipes with yummy food! This is a simple snack or breakfast that I threw together in a pinch, it's easy and tasty.

Serves 1

Ingredients:

- 1/4 cup raw buckwheat groats

- 2 tbsp walnuts

- 1/2 cup almond milk (or preferred non-dairy milk)

- handful strawberries

- sliced pluot

- 1/2 tbsp vanilla extract

- cinnamon/ginger

Directions: Scoop out buckwheat groats into a bowl and mix in vanilla extract, and a few dashes of cinnamon and ginger. Then stir and spread onto a small pan or sheet of foil. Place in an oven set at 350 and toast for 15 minutes.

Take out groats when slightly golden brown and let cool for 7-10 mins. Slice up your fruit and chop walnuts. Layer into a bowl and pour some cold almond milk on top!

*(P.S) There are a TON of awesome variations you can do with this. You can add in peaches, mango, plum, berries, dried fruit: currents, raisons or goji berries

You can chop almonds, cashews, etc. or sprinkle with coconut flakes, chia, pumpkin or hemp seeds

You might also want to mix a small amount (1.5 tbsp) of sweetener like maple syrup, or coconut nectar into the groats before toasting.

Calories- 320
Fat- 5g
Protein- 6g

(Including fruit and walnuts, cereal alone has about 150 calories, and around 178 cals if you add 1.5 tbsp sweetener)

Vegan Greek Salad

2012-06-02T21:10:00.002-07:00

When I was in Disneyland a few months ago, during spring break, my dad and I stopped at a little lunch spot in California Adventures, they looked promising but unfortunately had no truly vegan meals. My dad got a greek salad, while I munched on a raw banana bread flax bar. His meal inspired me to recreate my own vegan version. Hope you like it!

Serves 1

Ingredients:

- 1/2 cup chickpeas

- 1 roma tomato

- mixed greens

- red onion

- cucumber

- 6- 10 black kalamata /mediterranean mix olives

- roasted red pepper

- arugula sprouts

- whole grain ezekiel pita*

- 1/2 tbsp extra virgin olive oil

- stoneground mustard

- white wine vinegar

* If you have a gluten intolerance you can omit pita and enjoy salad on it own

Directions: Open, drain and rinse chickpeas, then wash all veggies. Cut tomato, cucumber, red onion into cubes, and slice your roasted red pepper. Mix with greens, chickpeas, and olives. Coat with mixture of olive oil, vinegar, and stone ground mustard. Top with sprouts - Warm your pita bread and serve on the side

Finito! That was easy

Cals - 390 ( including pita)

Fat- 7g

Protein- 15g

Please leave any comments/questions below!

Black Rice w/ Red Cabbage Salad

2012-05-25T09:24:00.002-07:00

So.. I've been holding out, I know I say this about every recipe but this is truly a favorite of mine. Its a shredded red cabbage and carrot salad with black rice and edamame, coated in tahini dressing. Topped with avocado slices, sunflower greens and shredded beet!

Serves 1 − 2

Ingredients :

- 1/4 cup dry forbidden black rice

- 1/4 − 1/2 cup organic edamame

- 1/4 avocado

- 1/2 cup carrot

- 1 cup cabbage

- 1/2 tbsp tahini

- 1/2 tbsp coconut aminos

- handful sunflower greens

- handful beets slices

- stoneground mustard

Directions: To first prepare rice, rinse in sieve under cold water. Bring a pot of water to boil (I eyeball rice to water ratio - you don't need much), then place black rice into water, bring back to a boil. Then cover and let simmer for 40 mins.

On a mandoline with the slicer, start slowly slicing red cabbage, into thin slices. Once done - you can julienne style cut your carrots and beet. Throw cabbage and carrot into mixing bowl.

Mix tahini, coconut aminos, stoneground mustard and lemon juice until well combined. Then mix in with carrot and cabbage.

Serve black rice in half of a bowl, and place cabbage salad in other half - topping with edamame, sunflower greens, avocado, and julienned beet. Enjoy!

Cals - 420

Fat - 7g

Protein - 11g

(Rough estimate)

Leave any comments/questions below, I'd love to hear them, thanks!

Raw Kale Pesto Salad

2012-05-24T21:25:00.004-07:00

Hey guys! I was recently in San Francisco on a fun trip and went to my favorite restaurant Cafe Gratitude, unfortunately it might be one of the last times I go there, as they are closing. But on the positive side I love their dish " I am graceful" after trying it for the first time, so I decided to try and recreate it.

Serves 1

Ingredients:

- 2/3 cup cooked pearl quinoa

- purple kale

- 1 roma tomato

- green onion

- sunflower greens

- 1/4 cup walnuts

- basil

- cilantro

- flat leaf parsley

- 1/2 tbsp extra virgin olive oil

- white wine vinegar

- stone ground mustard

- lemon juice

Directions: Prepare quinoa, scoop portion in mixing bowl. Set aside. Wash kale then chop until it is shredded, cube your tomato and chop green onion.

To make pesto place walnuts, evoo, cilantro, basil, parsley, vinegar, mustard and lemon juice into food processor and grind into desired texture/ consistency. Take roughly half of pesto batch and mix into bowl with quinoa and veggies - mix until everything is coated well. Serve and top with sunflower greens and a dash of pepper

* you can definitely use a store bought pesto as well (just make sure its vegan)

Hope you guys enjoy!

(Kale salad)

Cals - 220

Fat - 2 g

Protein - 6g

(Pesto - 2 Servings)

Cals - 275

Fat - 26g

Protein - 4g

Stuffed Sweet Potato Salad

2012-05-21T11:58:00.000-07:00

Hey guys! This is one of my favorite meals I've been having lately, for awhile I found myself staying away from sweet potatoes because I thought they were too carb heavy and made me tried afterward. Couldn't be farther from the truth, this is especially great before/after a workout to energize you!

I was completely inspired by, Ginger is the new pink blog,http://gingeristhenewpink.blogspot.com/search?q=sweet+potato to make this delicious meal. Hope you like it as much as I do!

Serves 1

Ingredients:

- 1 med. sweet potato

- 1/4 cup black beans

- 1/4 avocado

- kale/ mustard greens

- roma tomato

- red onion

- 1/2 tbsp extra virgin olive oil

- Stone ground mustard

- white wine vinegar

- cayenne pepper

- black pepper

Directions: Wash off/scrub potato, then pat dry and wrap in foil. Place in oven set to 450 degrees for 1 hr (I used my toaster oven, so it took a little longer). While your potato is baking, rinse off greens and tear into smaller pieces, then place into a bowl.

Combine stone ground mustard, white wine vinegar, and olive oil for a dressing, then pour over greens, massaging it into them. Set aside and let marinade for 15 − 20 mins. Next slice your tomato, red onion, and avocado. Once sweet potato is done baking, slice down center and stuff with massaged greens, black beans, tomato, onion, and finally avocado topping with a dash of cayenne pepper

Serve and Enjoy!

Cals - 380

Fat- 7g

Protein- 4g

(Rough Estimate)

Leave any comment/questions below, I'd love to hear your opinions!

Dragon Fruit Salad

2012-05-19T13:26:00.000-07:00

Hey everyone! So, this past week, I literally squealed with excitement when I saw dragon fruit in the store. I never thought I'd actuallly able to try one until I went to Thailand or vietnam - luckily I was wrong. It was a major treat to try this exotic fruit!

Serves 1

Ingredients:

- 1/2 dragon fruit

- 1/2 cup honeydew melon

- 1 peach

- 1/2 − 1 tbsp extra virgin coconut butter

Directions: Slice dragon fruit directly in half, take spoon around pink flesh on inside, and scoop out fruit. Then chop into small chunks. Cut honey dew melon and peach into chunks as well, mix together or layer into small bowl.

Warm up your coconut butter and drizzle on top of fruit - it should create a hard shell on top.

You can enjoy this as a delicious little snack or dessert on a warm day!

I served it with some guava kombucha tea!

You can also eat it with my buckwheat and coconut parfait:

http://theveganchica.blogspot.com/2012/03/raw-buckwheat-groats-and-coconut.html

Cals - 200

Fat - 5g

Leave any comments/questions below

Kelp Noodle Salad w/ Tahini Dressing

2012-05-16T10:23:00.003-07:00

Hey guys, I just tried kelp noodles out for the first time a week ago, there awesome - low in calories, easy to prepare, mild taste and can be throw into anything. At first I was a little weirded out, but just trust me on this, they don't turn you into a sea creature. :)

Serves 1-2

Ingredients :

- 1 cup kelp noodles

- 1/2 cup edamame

- 2 cups red cabbage

- 1/2 cup shredded carrot

- handful red cabbage sprouts ( or bokchoy, pea shoots)

- 1 tbsp tahini butter

- 1 tbsp coconut aminos

- 1 tbsp lemon juice

Directions: First bring a pot of water to a boil, then place edamame in and set timer for 6- 10 mins. Rinse your kelp noodles and cut into desired lengths. Prepare your red cabbage by shredding or thinly slicing it on a mandolin. Then you can julienne style your carrots (I have a veggie shredder, so I used that). Add cabbage, carrots, kelp noodles, & sprouts into a bowl with drained edamame.

Combine tahini, coconut aminos, and lemon juice to create dressing, toss with salad and serve.

You can also serve, with brown rice paper spring rolls or top with avocado, bok choy, sprouts, watermelon radish and sugar snap peas

Cals - 330

Fat - 8g

Protein- 17g

Leave any comments/questions below!

Garden Wraps with Black Quinoa Salad

2012-05-12T20:23:00.000-07:00

Hey guys, this a refreshing healthy meal, that includes a black quinoa salad with veggies and collard green wraps filled with a beet pâté.

I recommend sharing with friends, I tried to eat all of it on my own and couldn't - thats saying something. But on the plus side, the salad and beet pâté will keep well if you store for leftovers!

The great thing about the beet pâté is that you can eat it so many different ways, in whole grain wraps/pita, between a sandwich, a fav. of mine is to shape it into a patty and eat on an ezekiel hamburger bun topped with avocado and sprouts. The recipe below makes a bigger portion than you would think - it will keep up to 4 or 5 days, but tastes best fresh!

Serves 2-4

Ingredients:

(quinoa salad)

- 1/4 cup black quinoa

- 1/2 cup cherry tomatoes

- 1/4 cup shelled english peas

- 1/4 avocado

- red onion

- cucumber

- pea shoots/sunflower greens

- parsley

(beet pâté)

- 2 med. beets

- 10 − 12 white mushrooms

- 1/4 cup bulgur

- 1/2 tbsp extra virgin olive oil

(Wraps)

- 2 med. collard green leaves

- beet pate

- sliced roma tomato

- shredded carrot

- stoneground mustard

Directions: Prepare your quinoa and set to side, chop your cucumber, onion, and parsley into small pieces, cube your avocado. Mix quinoa, tomatoes, cucumber, parsley, onion, avocado and peas throughly into a bowl

On the stove bring a full pot of water to a boil, scrub beets and place in water with an inch or so covering the top, leave uncovered for roughly 35 mins until able to pierce with knife and they slide off easily. Let cool and remove skins (should slip right off after cooking) cube into small pieces, set to side. Wash mushrooms and slice thinly, place into saute pan w/ olive oil, saute until their are well cooked. For the bulgur, bring water to a boil, then pour over bowl containing bulgur and cover for 17 mins.

Once everything is done, place bulgur, mushrooms, and beet into a food processor, processes until everything is well combined (you may have to scrape down sides a few times).

Next, lay out 2 med. sized collard green leaves with stems removed, spread mustard in middle, then place a few scoops of pâté in center and top with carrots/tomatoes. Proceed to wrap like a burrito folding one side over, then tuck the ends in and complete wrap.

Place salad on plate, garnish w/ sprouts, with wraps on the side, a dab of mustard and enjoy!

(Quinoa Salad)

Cals - 320

Fat - 6g

Protein - 6g

(Graden Wraps)

Cals - 150 cals

Fat- 2g

Protein - 2g

(Rough estimate)

Please leave any comments/ questions below!

Tart Sandwich with Cashew Butter & Greens

2012-05-10T10:46:00.002-07:00

So I know this sandwich might seem a bit odd, but just trust me its tastes delish. This is a modified version of Kathy Patalsky recipe from Healthy. Happy. Life. She always has interesting recipes with unexpected ingredients.

http://kblog.lunchboxbunch.com/2010/05/melted-cheese-apple-panini-on-raisin.html

Serves 1

Ingredients:

- 2 slices ezekiel raisin bread

- 1- 2 tbsp cashew butter

- 1/2 granny smith apple*

- red onion

- mixed greens*

- pepper

* I will usually put 1/2 of granny smith apples slices into my sandwich, and eat the rest of the apple on the side

* You can use a variety of mixed greens, such as: leafy green/romaine lettuce, baby greens, spinach or braising mix greens (shown in pics.) my mix included red russian kale & swiss chard

Directions: Slice your apple into thin slices, until you reach the core ,then thinly slice red onion, toast your bread and spread cashew butter on to each slice. Top w/ red onion, apple slices, and mixed greens with a dash of pepper

Cals - 360

Fat - 7g

Protein - 9g

(Rough estimate)

Leave any questions/comments below, thanks!

Greek Tabbouleh Salad

2012-05-10T08:57:00.000-07:00

Hey guys, I have been making a traditional tabbouleh dish for a while now, but last week I didn't have all the ingredients... so I improvised, and ended up with it tasting even better!

This dish is great for a light summer dinner, a side dish, or bringing to a party
and also is great for bringing to work/ school for lunch. Hope you like it :)

Serves 1 - 2

Ingredients :

- 1/2 cup Bulgur

- 1/2 - 1 cup cherry tomatoes

- 10 - 12 mediterranean/pitted black olives

- chopped red onion

- chopped cucumber

- fresh mint

- fresh basil

- 1- 2 ezekiel pita breads

- 1/2 tbsp extra virgin olive oil

- 1 tbsp stone ground mustard

- white wine vinegar

- lemon juice

- 1/2 tsp cumin

- pepper

Directions: Fill a pot with water and bring to a boil. While your water is boiling, place 1/2 cup bulgur into a bowl. After your water is done, pour over bulgur until about an inch above it, then cover. Set timer for 15 -20 mins ( it only needs to go for 15, but I prefer it to be a bit softer so I usually leave it for 17 - 20 mins). Once done drain excess water into sieve. Place bulgur in bowl with tomatoes, olives, onion, cucumber, and herbs.

In a small bowl, mix together evoo, vinegar, mustard, juice from l/2 - 1 whole lemon, cumin and pepper. Pour into bowl w/ rest of your ingredients, mix well and serve w/ warm pita slices

* If you want the traditional tabbouleh recipe, all you need to do if sub out basil for flat leaf parsley, replace cherry tomatoes w/ the roma variety, and take out olives. You may also sub quinoa for bulgur, if you have a gluten intolerance

Serve & Enjoy!

Cals - 400 cals

Fat - 8g

Protein- 12g

(rough estimate- including pita)

*When I search online it says 1/2 cup bulgur in 240 cals, but at whole foods in bulk where I purchase it, it's 130 (I think it depends if the coarseness/size of the grain)

Please leave any questions/comments below!

Quinoa Fruit Sushi with Watercress Salad

2012-05-05T13:13:00.000-07:00

Now, a bit of a warning, this isn't fruit sushi w/ berries or apples. It includes mango, avocado, and cucumber; so not so traditional fruit sushi but none the less fruit. This fruit sushi was completely inspired by The queen of quinoa, her blog is awesome, I just recently found it!

http://queenofquinoa.blogspot.com/2012/04/avocado-mango-quinoa-sushi.html

So I went to the first farmers market last tuesday and decided to pick up some watercress which I had never tried before, it sure does have some kick. Since I didn't know how strong watercress was, I used quite a bit as you will see in my pictures. But I recommend using half or even less. You could also mix it with chopped spinach for a more mild taste.

And please don't be intimidated by the long list of ingredients, it's all about improvising, using what you have, or being inspired!

Serves 1-2

Ingredients:

Sushi

- 1/4 cup quinoa

- 1 nori sheet

- 1/4 avocado

- 1/4 cucumber slices

- shredded carrot

- beet top sprouts

- mango slices

- ground ginger

- wasabi (opt.)

- coconut aminos (opt.)

Ingredients:

Salad

- 1/2 - 1 cup Watercress

- 1/4 cup cucumber (chopped)

- 1/2 sugar snap peas (chopped)

- sun choke (chopped)

- sprouted mixed beans

- yellow beet slices

- 1/2 - 1 tbsp sesame oil

- lemon

- pepper

- stone ground mustard

Directions: Prepare your quinoa, set to side, mix in ground ginger and let cool. Lay out your nori (seaweed) sheet on your bamboo roller. Spoon out your quinoa until covering the sheet - place mango slices, avocado, carrot, cucumber, and beet sprouts on the left side. Roll your sushi and hold for a few minutes so it will keep its shape. Unwrap bamboo roller from sushi then set to side and slice pieces w/ a knife.

(Salad) Directions: Chop your watercress, then mix sesame oil, mustard and lemon for the dressing. Place all ingredients in a bowl and mix throughly.

(Sushi)

Cals - 285

Fat - 8g

Protein - 6g

(Salad)

Cals - 130

Fat - 7g

Protein - 2g

(Rough Estimate)

Leave comments and questions below! Hope you enjoy

Fresh Veggie Tofu "Tacos"

2012-05-01T15:41:00.000-07:00

The first time I tried tofu I was not impressed, the next time, when I prepared it right, it was pretty tasty. I am still learning how to work with tofu and want to try some different desserts with silken tofu. I try to get it every so often, so I don't overdo on soy.

My favorite brand is sprouted soybean tofu (easier to digest) by Wildwood Organics

I hope you like this vegan take on traditional tacos but much lighter and refreshing!

Serves 1-2

Ingredients:

- 2 sprouted ezekiel corn tortillas

- 1 serving of super firm tofu

- 1/2 - 1 tbsp coconut oil

- 1/4 avocado

- red, green & orange bell pepper

- tomato

- cucumber

- sprouted mixed beans

- pea shoots (sprouts)

- beet top sprouts

- red onion (thinly sliced)

- jalapeno

- dijon mustard

- mexican seasonings

- cumin

- pepper

- garlic/onion powder

Directions: Open, and drain tofu package, then slice yourself about a 5th of the block. Lay out a paper towel and cover with another towel to drain tofu slice further. Then in a small saute pan, heat coconut oil until liquified. Crumble tofu into small pieces and season - saute until spices mix thoroughly in & golden brown.

Set aside, then place your corn tortillas in one at a time in the same pan to absorb flavor/left over oil. Flip over once and remove once soft.

Place them on your plate- spread w/ dijon, then tofu crumbles, cucumber, beans, bell pepper, red onion, avocado, pea shoots/sprouts, then garnish with tomato and jalapeno (if your brave).

Serve and Enjoy!

Cals- 460

Fat- 20g

Protein- 19g

(rough estimate)

Leave comments & questions below!

Vegan Snacks

2012-04-29T12:28:00.000-07:00

A usual day of eating for me consists of six small meals a day, for breakfast, lunch and dinner, I always have a copious amount of vegetables but for my snacks I will usually have fresh fruit. Although sometimes I get tired of the same kind of snacks over and over. So maybe this will help inspire you with some new ideas!

Soyogurt w/ Apples and Raisons and Walnuts
This has been one of my favorite snacks for the past few months, I haven't gotten it in awhile, just because I thought my diet could use a little variety

What I like to do is spoon out some yogurt, then add some ezekiel flax cereal (or granola) on top, chop some walnuts, slice an apple in half (cube half the apple into small chunks, then top with raisons.

You can use a variety of different nuts, fruits, and granola to change it up.

*For the soyogurt, I am careful to buy organic and no sugar added, my favorite brand to use is Wildwood Organics (non-GMO)

Coconut Parfait

Another snack I love to make, if I can remember to soak the groats beforehand! haha

http://theveganchica.blogspot.com/2012/03/raw-buckwheat-groats-and-coconut.html

This tastes awesome with banana and mango, but you can top it with any kind of fresh fruit, or nuts/nut butter, flaxseed, granola

Here is another variation, topped with ezekiel cereal, sliced pear, and pomegranate jam

Blackberries & peaches with a drizzle of coconut nectar

Apples and Peanut Butter

Ok ok, Im sure you have heard/had this one before, but its still amazing, & an awesome snack to take on the go

Switch it up by having it with different variations of apples: my favs. being granny smith, and pink ladies, or... you could have it with almond butter!

Ezekiel Bread w/ Crunchy Peanut Butter and Blackberry Jam

Similar to the snack above, its super easy to make and is essentially a pb & j.

My favorite brands to use are MaraNatha Organic Roasted peanut butter (don't get the no stir, it contains additives)

Fiordifrutta makes amazing organic jams (sweetened w/ apple juice) such as blackberry, pomegranate, pink grapefruit, wild berries, peach, and plum, etc.

Here I topped it w/ fresh blackberries and peaches (delicious combo) but the possibilities are endless... top with banana, cacao nibs, strawberries, mango, coconut butter, etc.

Ezekiel Flax Cereal w/ Banana, Cinnamon & Almond milk

I seriously have been having this way too much, I think I personally love the simplicity of it and the fact that its super yummy.

Banana not your thing? You can throw in different berries, pumpkin seeds, raisons & eat it w/ soymilk, hemp milk, other non-dairy milk (Im not sure how rice milk would work because it's so thin, but its worth a try!)

Green Monster Smoothie

Don't roll your eyes, of course every vegan, has green juices/smoothies! This recipe was inspired by Angela Liddon from Oh She Glows!

http://ohsheglows.com/2011/01/13/classic-green-monster/

Its literally the best thing in the world, I have a least one once a week, but its usually more often than that.

I like to throw in 1 frozen banana, handful of spinach, some vitamineral green powder, 2tbsp raw almond butter and 1 cup soy/almond milk.

Green Breakfast Bowl

2012-04-28T10:51:00.000-07:00

Vegetables and Oatmeal? Ew. This the usual response I hear from people when I tell them my regular breakfast. But it's ok because it delicious, awesome for you, and energizing. I am just not one of those people who can do a big sugary breakfast (even if its fresh fruit, plus I usually have fruit on side).

The difference is that I use Steel cut oatmeal, which I think of more as a grain like quinoa. The best part is you can always change it up with veggies you have on hand.

Serves 1

Ingredients:

- 1/3 cup organic steel cut oats

- 1/4 avocado

- 1/2 cup zucchini / carrot

- green / red onion

- shelled english peas

- sliced beet and/ or watermelon radish

- sunflower greens

Directions: Bring a pot of water to a boil (I usually eyeball the water to oatmeal ratio), then place your oatmeal in and lower heat to medium. Set timer for 20-23 mins

While your oatmeal is cooking, prepare your veggies. First grate your zucchini and carrot, dice your onion very small - mix them into a small saute pan and before your oatmeal is ready, heat them for a few mins (no oil needed) - you can eat them raw as well. Shell your peas, then take a vegetable peeler and slice some beet or radish.

When everything is done, mix oatmeal and veggies you heated into a small bowl, garnish w/ peas, beet, sunflower greens and avocado slices. I will usually have an orange or 1/2 grapefruit on the side.

Cals - 360

Fat - 6g

Protein- 10g

(Rough estimate, not including fruit)

Quinoa Fiesta Bowl

2012-04-27T12:25:00.002-07:00

I have been making this recipe for months now, its an awesome spanish inspired quinoa dish with lots of veggies and flavor. Also added bonus is that its really easy to make!

Serves 1-2

Ingredients:
-1/4 cup pearl quinoa
-1/2 cup Black beans
-1/2 avocado
- tomato
- green/red onion
- cilantro
- lime/lemon juice and zest
- bell pepper

Directions: Prepare your quinoa and set aside. Then chop your vegetables to desired sizes, then drain and rinse your black beans. Throw everything together in bowl and mix thoroughly. Toss with lime and lemon juice/zest

Pretty simple recipe- don't you think :)
Serve and Enjoy!

Cals -450
Fat- 11g
Protein- 14g
(rough estimate)

Chickpea & Veggie Sandwich Wrap

2012-04-24T11:25:00.002-07:00

Most days, I have a good amount of time plus the energy to make my complex meals, but sometimes I, like every one else, wants something quick to throw together. This chickpea sandwich wrap is just that.

Serves 1

Ingredients:

- 1 sprouted whole grain ezekiel tortilla (large)

- 1/2 cup chickpeas

- 1/2 avocado

- Spinach

- red or sweet onion

- alfalfa sprouts

- sliced red cabbage

- tomato chunks

- dijon/stone ground mustard

- lemon juice

DIrections: Place chickpeas in a bowl, mash them slightly with a fork with pepper and a dab of mustard/lemon juice

Lay out the tortilla wrap, mash avocado completely over wrap, then in the center assemble spinach, chickpeas, onion, sprouts, tomato, red cabbage and a squeeze of mustard. Then roll the wrap.

Whatever veggies you have on hand would work with this recipe such as carrots, bell pepper, mixed greens, green onion, cucumber, etc.

Cals- 485

Fat- 14 g

Protein- 15 g

(rough estimate)

Forbidden Black Rice Sushi

2012-04-19T17:40:00.000-07:00

I personally love sushi, not so much the raw fish and white rice part though. So I present you with this healthy vegan alternative. With a side salad comprised of red cabbage, edamame and sprouts with sesame oil dressing!

Serves 1

Ingredients:
Sushi:
- 1/4 cup Forbidden black rice
- 1/4 avocado
- 1 roasted Nori sheet
- shredded carrot ( cut in 1 inch sections)
- chopped cucumber

Cabbage Salad:
- 1-2 cups shredded red cabbage
- 1/4 -1/2 cup edamame
- chopped green onion
- handful red cabbage sprouts
- snow peas
-1/2 tbsp sesame oil/seeds
- stoneground/dijon mustard
- lemon juice

Directions: To prepare black rice, rinse in cold water and place in boiling water, bring back to a boil, then place lid and set to a simmer for 45 minutes. While rice is cooking, prepare avocado into slices, cut cucumber and carrot. Once rice is done(let cool for a 10-15 minutes), spread it out onto the nori sheet on bamboo sushi roller, then place avocado slices, carrot and cucumber to far left-- then roll and hold in place for 1-2 minutes. After you are done slice roll into whatever size sushi rolls you desire.

Dressing: Mix sesame oil and seeds, stoneground/dijon mustard and lemon juice with pepper together until well blended. set to side.

Salad: Mix cabbage, sprouts, edamame, snow peas and green onion together with sesame oil dressing

Serve and enjoy!

Cals (sushi)- 280
Fat- 6 g
Protein- 6g

Cals (Salad)- 215 cals
Fat- 9 g
Protein- 7g

(Rough estimate)

Raw Buckwheat Groat and Coconut Parfait

2012-03-29T11:51:00.028-07:00

Even though its a bit rainy out, I thought I cheer everyone up w/ thoughts of summer with this Buckwheat coconut parfait w/ banana & pineapple!

This recipe has been adapted from Angela Liddon's recipe on Oh She Glows (love her site, lots of great recipes!)

http://ohsheglows.com/2011/07/11/raw-buckwheat-breakfast-porridge/

Serves 1

Ingredients:

- 1/4 cup Raw buckwheat groats soaked overnight (not Kasha)

- 1/4 cup almond milk (or other non-dairy milk)

- 1/2 tbsp extra virgin Coconut Butter

- 1/2 tbsp chia seeds

- 1/2 - 1 tbsp vanilla extract

- Cinnamon

- 1 sliced banana

- 1/2 cup cubed pineapple (or mango)

Directions: Soak your raw buckwheat groats with cold water covering them overnight, Rinse them in a sieve the next day because they will be slimy, add half of them into a food processor along with the chia seeds, almond milk, coconut butter, vanilla and a dash or two of cinnamon. Stir in rest of the buckwheat groats, it gives it a nice crunch.

Directions (cont.): Slice your banana and pineapple, I usually use mango in this recipe but the store had a pitiful selection so I grabbed a pineapple instead, a little variety never hurt anyone ( I'm sure any fruit would taste good w/ the banana and coconut butter)

Place a few pieces of fruit on bottom layer, then pour on the groats mixture, and repeat until you run out of both

Cals - 380

Fat - 6g

Protein- 6.25g

(rough estimate)

Savoy Cabbage & Watermelon Radish Salad w/ quinoa

2012-03-27T18:11:00.002-07:00

Hi everyone, welcome to the new blog, Im excited to share my healthy vegan recipes with you. To start off I thought I'd share this Savoy Cabbage & watermelon radish salad w/ quinoa and tahini dressing.

Serves 1-2

Ingredients:

- shredded savoy cabbage
- 1/4 avocado
- peeled watermelon radish
- red spring onion
- 1/4 cup english peas shelled
- 1 shredded carrot
- 1/4 cup clover sprouts
- 1/4 cup quinoa

Tahini Dressing:
- 1/2 tbsp tahini butter
- 1/2 lemon juice
- 1 tbsp stone ground mustard
(mix all the above until well combined for dressing, you can add more/less lemon juice for desired consistency, I like mine a little creamy)

Directions: Combine savoy cabbage, carrot, peas and water melon radish, red spring onion and avocado (reserve slices to garnish) in to a medium sized bowl, then add in tahini dressing and mix throughly

In a bowl place your cooked quinoa on the bottom, then throw your salad on top and garnish w/ watermelon radish,avocado slices, clover sprouts and pepper (I eat this like a layered salad bowl, you can mix quinoa in w/ salad if preferred)

Cals- 350
Fat- 10g
Protein- 7g

(rough estimate including quinoa/dressing)