Sunday, November 18, 2012

crockpot sweet potato chili

One word. Crockpot. 
Any meal that has the ability to be created in one pot is kinda like magic. See, the thing about me, is I like love, cooking. However, I dislike doing dishes. A lot. 
This sweet potato chili is spicy, sweet, savory, and simple. SWEET! 


  • 2 tbs extra-virgin olive oil
  • 1 large sweet onion, chopped  
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 4 chopped carrots 
  • 4 cloves garlic, minced
  • 2 teaspoons coarse sea salt
  • 2 large sweet potatoes, cut into 1/2-inch cubes
  • Zest and juice of 1 lemon and one lime 
  • 1 28-can diced tomatoes
  • 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
  • 1 jalapeno chile pepper, seeded and chopped
  • 1 tbs cumin
  • 1 tbs crushed red pepper 
  • 1 tbs chili powder
  • 1 tsp cocoa powder
  • 1 c. chopped fresh cilantro leaves, washed and dried 
  • 1 lime, cut into wedges
  • fresh diced grape tomato (topping) 
  • chopped avocado (topping) 


Turn Crockpot on high, drizzle olive oil over the bottom of the crockpot, add both onions and sauté for at least 5 minutes. Add all ingredients except for lime wedges, tomato and avocado. 
Allow all ingredients to cook on high for at least 5 hours. (add more water if it begins to look dry) 
No one likes a dry chili. 
When ready to serve top with diced tomato and avocado and spoon that shit into your mouth. 

Made with love, 

Saturday, November 10, 2012

almond butter and fig snack

Are you hungry? if not, you will be after you look at these photos. Good news, this is a healthy snack. So go ahead! 
If I am looking for a well balanced snack that will satisfy me without leaving making me feel overly full, this is my go to. Perfect to eat before a yoga class or a run. Or really anytime you I am short on time. 
  • 1 Slice toasted sesame bread (ezekiel)
  • Heaping smear of Almond butter 
  • Adriatic fig spread 
  • Fresh figs 
Essentially this is a gourmet version of an open faced peanut butter and jelly. You could substitute any nut butter and any fruit spread or jam topped with fresh fruit. Have fun with it. Whoever said 'dont play with your food' has no idea what they are talking about! 

Made with love, 

Sunday, September 2, 2012

Mushroom stuffed mushrooms

I love mushrooms so much that I put mushrooms inside of my mushrooms. This filling and meaty main dish has the depth of 4 different mushroom flavors. The portobello filled with crimini, and shitake shroomies doused in truffle oil.
Along side the earthy flavors of multiple mushrooms, these stuffed potobello caps are also made with the following ingredients.
4 Portobello mushrooms, de-gilled and stemmed
2 c vegetable broth
1 c pearled cous cous
1 c of mixed mushrooms (crimini, oyster, and portobello)
1 c sauteed spinach
1/4 c pine nuts - toasted 
1 medium onion - minced 
1 head of roasted garlic in black truffle oil 
a mix of fresh thyme, rosemary, sage and a pinch of parsley
2 tbs black truffle oil 
Sprinkes of shredded vegan cheese (daiya) 

Roast 1 head of garlic, all doused in black truffle oil, in oven for 30 min at 400
Boil 2 cups of veggie broth then add cous cous, simmer and cover for 12-15 min, until done
De-gill portobello mushrooms
Heat 1 tbs of truffle oil in pan and saute onions until soft, add spinach and toasted pine nuts with herbs, eventually add mushrooms and saute until all moisture is cooked off. Add cous cous and roasted garlic, drizzle with additional truffle oil and saute for 3 more minutes. Add salt and pepper.
Spoon the mixture evenly into each of the 4 portobello mushrooms, sprinkle cheese on top.
Bake or grill at 400 for 15 min

This healthy and gourmet dinner took less than 30 minutes to make, and was able to please a dinner party of four with a steamed artichoke appetizer and a side salad.
This recipe will most definitely keep the vampires away with all the antioxidant rich garlic, but you might want to make sure that whomever else attends your dinner party is sure to eat this garlic heavy dish as well, otherwise they may find you to be rather smelly.

Made with love,

Red velvet cupcakes for the red planet

We celebrated the landing of the mars rover with none other than red velvet cupcakes for the red planet.  We had a party with some great friends and family in our backyard with a screening of the rover as it safely descended to the surface of mars. I am so very proud of my man who just happens to work for NASA and played a crucial part in the design, testing, and assembling of a part of the rover named Curiosity.
Even if you are not celebrating the landing of a rover on another planet these cupcakes would be appropriate for any occasion. Here is the recipe brought to you by the sweet brains behind vegan cupcakes take over the world
What to put in the mix:
1 c almond milk
1 tsp apple cider vinegar
1 1/4 cups all purpose flour
1 c granulated sugar
2 tbs cocoa powder, Dutch processed or regular
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c organic canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extrac

How to make 'em:
1. Preheat oven to 350 degrees & line cupcake pans with cupcake liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.
3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
4. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. Whisk well to combine. Gently fold wet ingredients into dry, mixing until large lumps disappear. Do not over mix, otherwise your cupcakes will turn out gummy! Small lumps are okay.
5. Fill cupcake liners about two-thirds of the way full as these cupcakes will rise fairly high. 

6.Bake 18-20 minutes until done.

Let sit on the counter for a few minutes in the pans and then transfer to a cooling rack or surface to cool completely.

While these beauties are cooling go ahead and whip up some home made vegan cream cheese frosting. Yes frosting can be vegan, and just as rich as cream cheese. 
In a bowl mix and cream together the following ingredients with a mixer until whipped. 
1/4 c non hydrogenated margarine, softened
1/4 c vegan cream cheese, softened (I use Tofutti, it's Better Than Cream Cheese!)
2 c sifted confectioner's sugar
1 tsp vanilla extract

I put the icing into a piping bag and stored it in the fridge until the very moment I was ready to frost and decorate. 

No matter how excited you are about these lil cakes, try not to frost them until they are completely cooled. . I think we've all done that at least once, right? *wink

Made with love,

Saturday, August 18, 2012

Berry & Banana Coffee Cake

Here is a rich, moist, and tasty recipe for ya. I was eating these little coffee cake squares for days! They are great for breakfast, a snack or dessert. I gaurentee you have all the ingredients for this recipe in your kitchen right now. So what are you waiting for, make up a batch now. 

For the crumble topping
1 c flour
1/3 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c canola oil
Combine all ingredients and mix until crumbs form
Set the bowl aside until the cake has been prepared. 

For the cake

Mix and mash
1 ripe banana
3/4 c soy milk
1 tsp apple cider vinegar
1/3 c sugar
1/2 c canola oil 
1 tsp vanilla extract 
until well combined

1 1/4 c flour
2 tsp baking powder
1/2 tsp salt 
gently mix until smooth

highly recommended option
add 1 c frozen blueberries

 gently fold blueberries into cake batter

 pour into a lightly greased 8x8 dish sprinkle crumb topping over cake batter, gently press down with fingers
bake at 375 for 35-40 min 
let cool for at least an hour, even though the sweet smells will tell you to do otherwise! 

 Enjoy your coffee cake with a cup of coffee of course!

Made with love,

Wednesday, July 25, 2012

Berry minty strawberies n' mint

Craving something sweet, yet light? 
All you need are 3 ingredients for this sweet little treat. 

  • Mint, minced.
  • Lemon juice, fresh squeezed. 
  • Fresh strawberries, sliced. 
Combine the 3 lovely ingredients until well coated. If you are totally tempted, feel free to eat right away. Or if you can manage the wait, it will be well worth it to allow this berry minty mix to sit in the fridge for at least 2 hours.
The natural sugary goodness of juicy strawberries and zesty lemon added to the fresh herbal finesse the mint offers is lively when combined.

Guiltlessy indulge in this summery sweet treat....even for breakfast if you feel so inclined my darlings.

Made with love,

Monday, July 23, 2012

cilantro-lime corn on the cobb

Cilantro-lime corn on the cobb
Forget about rolling your next cobb of corn all over that greasy stick of butter. Here is an upgrade.  

  • Corn on the cobb 
  • lime -juice and zest 
  • fresh cilantro, minced
  • S&P
In a bowl mix the juice of 1-2 limes, zest, and s&p. With a brush paint the juicy mix all over the kernels of corn.
 Place the cobbs on the grill and allow to char, trust me, those blackened crunchy bits are the best. Turn several times until all sides are cooked to perfection.

 Serve as a side, but don't be surprised if this is the star of the meal.
I served mine up along side black bean & bella 'shroom taco tortillas with a heap of guacamole.

Corn is the best this time of year, don't miss out on the farm fresh sweet corn at your local farmers market.

Made with love,