Leftovers Idea: Stir-Fry

Don't you hate it when you have food in your fridge but you're not sure what to do with it?

Left over veggies don't need to go to waste! Stir fry is great because it can be done so many different ways every time. You can experiment with spices and sauces and all sorts of delicious vegetables. 

This is also a great way to get your protein in without resorting to meat!

 The tofu and mushrooms make for the perfect substitute. 

For those who think they don't like tofu..think again! 

The tofu will absorb all the flavors in this dish. It's wonderful.

Let me know what you think! What do you like in your stir - fry?

Stir Fry

Makes about 2 servings

2 tablespoons safflower oil

1/2 cup extra firm tofu, chopped

2 teaspoons fresh minced garlic

1 cup mushrooms, chopped

1/4 cup frozen peas

1 small crown fresh broccoli, chopped into florets 

(or about 1 1/2 cups frozen broccoli florets, thawed)

1 teaspoon turmeric

1/2 teaspoon ground ginger

1/4 teaspoon cumin

pinch of coriander

2 tablespoons shoyu 

dash of cayenne pepper, if desired

Heat the oil in a medium sized pan over medium-high heat. Add the tofu and saute for a couple minutes. Add the garlic and saute for another minute or so. 

Add the mushrooms and increase to high heat. Saute for about 5-6 minutes or until they release all their juices. (You'll know because they become considerably smaller.)

Lower to medium-high heat & add the spices. Slowly add the broccoli. Saute for a minute and add the shoyu. 

*If you're using frozen broccoli, you will need to saute for a bit longer before adding the peas.

Add the frozen peas when the broccoli is tender and bright green. Add the cayenne pepper if you wish, and saute for three more minutes. Serve warm. 

Cashew Veggie Rice

One of the hardest things I've encountered on this vegan journey is weight loss.

When I first started, I was about 20 pounds heavier than I wanted to be & I did nothing but eat garbage & sit around all day. This was tough for me as an athlete, because I had been so active all my life that I never had to worry about the food I was eating & the effect it was having on my body.

Fast forward a year and a half later, & I have never felt better about my body. Unfortunately, as a vegan with a renewed metabolism & an extremely busy junior in college....eating 5 times a day is not as easy as it used to be. Now my problem has been learning how to maintain my weight without compromising my vegan lifestyle. My mother passed on the ability to lose weight easily, but before you react, it's really not as great as it sounds. If I skip one or two meals for a SINGLE day, I will lose weight. I never skip meals intentionally. More often than not, I'm running around juggling 8 classes, a production schedule to release my future EP, and the other blog I run for Berklee's LiveWell department. So, forgive a girl for not always getting full course meals in.

In order to maintain a healthy weight & an active lifestyle, I have to constantly remind myself to snack on something every couple of hours or so. That said, in any dietary lifestyle, it's very important to intake a substantial amount of healthy fats. I'm sure you've heard about this before. The beautiful thing is that Mother Nature has provided us, in all her wisdom, plenty of plant-based sources for healthy fats. Nuts & seeds are a fabulous choice as well as my personal fatty favorite, avocado.

When you decide to eat healthier, try not to over analyze it. Our bodies are incredibly magnificent & they already know what they need! But we hardly ever listen. I have found that the best way to make the transition to plant-based diets is to simply start adding the good stuff. Experiment taking meat out one week, increasing the amount of green vegetables in your meals. Then when you get the hang of that, you could start easing the chicken out, and play around with other vegetables you probably didn't even know existed! And so forth.  Take your time & enjoy the process.

Cashew Veggie Rice
Makes 1 Serving

1 cup cooked brown rice
1/2 cup favorite veggies (I love green beans with this)
-feel free to experiment using raw or cooked veggies, or both!
2 tablespoons shoyu (gluten-free soy sauce)
A handful of raw cashews
1/2-1 avocado

Combine the brown rice, veggies, shoyu & cashews. Mix until just combined. Slice desired amount of avocado over the mixture & serve warm. Eat & be comforted.

Friday's Treat: Banana Bread

This bread is so incredibly moist & it's better than any other banana bread recipe I've tried (no bias).

Who needs dairy? Not this girl!

Might I suggest some vegan cream cheese to go along with it? Um, heaven.

This was my first time experimenting with brown rice syrup, and it did not disappoint. As delightfully sweet as it made this treat, brown rice syrup has a low glycemic index, which basically means it won't spike your blood sugar or make you crash later (as is the case with refined sugars).

*Tip: Prepare the batter the night before, and first thing in the morning simply pour into a greased loaf pan and pop into the oven. It'll be ready when you are!

Carys's Banana Bread

2 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
(*OR: 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
1/4 teaspoon ground cardamom
1 teaspoon salt
1/2 cup coconut oil
1/2 cup non-dairy milk
1 cup brown rice syrup
1 teaspoon vanilla extract
3 brown bananas, mashed
2/3 cups pecans or walnuts, if desired

Preheat oven to 350°F (180°C). Lightly oil a large loaf pan and dust with flour.

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, whisk the oil and milk until well combined. Add the syrup, vanilla extract, and bananas and beat until creamy or mix with a wooden spoon until smooth. Stir in the nuts, if using. Add the flour mixture to the banana mixture and stir until all of the ingredients are well combined.

Pour the batter into the prepared oven and bake 1 hour. Remove from the oven and let cool (if you can be that patient!)

I adapted this recipe from the Pumpkin Banana Bread recipe in Skinny Bitch: Ultimate Everyday Cookbook (Thanks Kim!).

Breakfast: Granola

This is so great to have any time of day, really. I love granola, and this sweet combination of strawberries & blueberries makes me giddy. I'll be posting a recipe for homemade granola soon, but this combo is perfect for those mornings when you're short on time. Assemble it the night before & it's ready to go the next day.

Strawberry Crunch

1/2 cup strawberry soy yogurt

1/2 cup your favorite granola (I used Nature's Path Organic Hemp Plus Granola)

3-4 strawberries

1/4 cup blueberries

Combine all ingredients.

Personal Favorite: Simple Miso Soup

Miso is so wonderful. Really.

And I am not talking about the MSG-laden salty miso soup you get at your local sushi restaurant.

Miso is a fermented paste that can be made from a bean or grain, salt, and a special bacteria called koji. Its high content of live enzymes, vitamins and minerals, make miso a wonderful healing ingredient. It can be added to a variety of meals, but it is most potent in soup.

The best part of all is how easy this soup is to make! I love having this soup in the morning sometimes with a bit of brown rice because its so calming to start the day like this. Its extremely easy on your digestive system, and helps break your fast in a nutritious but gentle way.

The wakame is an edible ocean plant -- or sea veggie! Think of it as a cousin to Nori, that lovely piece of black seaweed you find in your sushi rolls. Its also full of minerals that our bodies need to stay healthy and happy.

Miso soup is so great because of its versatility. I don't like to complicate my miso soup with too many things, but I have found that mushrooms and tofu make it a good source of protein as well. Sometimes I'll add a bit of sliced carrots and scallions to the mix, depending on what mood I'm in. Fortunately, this soup is so amazing, that there are days when I dont even need anything but the miso broth.

Do you guys like miso soup? What veggie would you like to experiment throwing in there? I'd love to hear all about it!

Simple Miso Soup

Ingredients:
3 1/2 cups water
3 tablespoons wakame
1 cup of mushrooms, chopped
1/2 - 3/4 cup extra firm tofu, cubed
4 teaspoons mellow white miso
2-4 tablespoons of Tamari, or more to taste (gluten-free soy sauce)

Combine the wakame in about 1/2 cup of cold purified water in a bowl & set aside to soak. Bring the 3 1/2 cups of water to a boil. Add the shoyu, mushrooms, wakame & tofu. Simmer for about 5-8 minutes over medium heat.

Scoop the miso into a bowl & slowly combine with 1/2 cup hot water. I just use water from my broth. Whisk the miso and the water until well combined. Once this is done, remove your soup from the heat and add the miso. It is important to make sure the soup is no longer simmering, because too much heat will kill the benefits of this nutritious soup.

Pour into your favorite bowl & enjoy. :)

*I also want to give a BIG thank you to my best friend, Rebecca Marin of www.RebeccaMarin.com for letting me guest feature on her blog! Follow her posts for the best fashion advice you'll ever receive. Love you doll. Xoxo

Spring Dreams: Honey Chamomile Cupcakes

I'm constantly on a mission to "veganize" practically everything that can be. Cupcakes and other sweets are no exception. One of the things that always convinces me to maintain a vegan lifestyle is the ability to continue to enjoy all of life's pleasures without compromising my beliefs.

The original recipe to these delicate cupcakes is not vegan. I cannot tell you the delight I get when I can break down a recipe and think, "Oh, I can totally make a vegan version." The best part of all is being able to share with friends & family and brag, "And Its All Vegan!"

Honey Chamomile Cupcakes 

(adapted recipe from Joy the Baker Cookbook)

Cupcakes:

1/4 cup Earth Balance Butter

1 cup all-purpose unbleached flour

3/4 cup evaporated cane sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons dried chamomile (tea bags work perfectly fine)

1/2 cup soy, almond, or rice milk (I like using vanilla soy milk)

1 tablespoon prepared egg replacer (which is basically cornstarch and water)

1 teaspoon pure vanilla extract

Honey Glaze:

1 1/2 cups powdered sugar

1 tablespoon honey

5 tablespoons coconut milk

pinch of salt

Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a cupcake pan with paper or foil liners and set aside.

To make the cupcakes: In a bowl, combine butter, flour, sugar, baking powder, baking soda, pinch of salt and chamomile leaves. Mix until mixture is course and sandy. This takes about 3-5 minutes in an electric mixer. 

Next, whisk together the non-dairy milk, egg replacer and vanilla extract. Pour half of the milk mixture into the flour mixture. Beat until just incorporated. Pour in the remaining milk mixture. Mix until well-combined. 

Divide the batter into the prepared cupcake pan. Don't be scared if you don't even fill half of it up. I only yielded about 6 cupcakes. 

Bake the cupcakes for 17 to 20 minutes, or until a small utensil or toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes. Remove the cupcakes from the pan to cool completely before frosting.

To make the glaze:

Whisk together the sugar, honey, cream, and salt until smooth. Generously spread the frosting atop the cooled cupcakes. Sprinkle a pinch or two of chamomile tea leaves and arrange on a pretty plate. 

The low down on honey:

The truth of the matter is that honey that is mass produced is not exactly kind to bees. As Alicia states in The Kind Diet, "Yes, there are some groovy, kind beekeepers in the world, but they're not producing enough to make it to your grocery store." 

That said, I used Tupelo honey that I got from my local Teavana store ages ago. I have not purchased honey since then, but I don't feel like it is wise to waste the food you already have. So, as always, use your own common sense and better judgement. I may purchase honey if I know it came from a reliable local source, but generally I use what little bit I have left occasionally & I try to maintain my vegan promise as much as possible. 

Enjoy!

Love Yourself Smoothie

Happy Valentine's Day!

Ever since I can remember, Valentine's Day has been my favorite holiday. I haven't always had a valentine, and I was never one of those girls that got roses delivered to her at school. Nonetheless, February 14th has always been a happy day for me. Everything's pink and red, there are hearts everywhere, and for the most part, I really do believe people try to be extra loving on this day.

I would have loved to post a ubiquitous Valentine's dessert recipe for you, but I am lucky enough to be visiting my valentine this weekend! So,  I created this Love Yourself Smoothie. Its filled with Valentines-appropriate superfoods like strawberries & beets.

Both strawberries and beets are loaded with Vitamin C, as well as calcium and magnesium, which reduces stress levels.  Strawberries are also high in salicylic acid, which helps kill acne-causing bacteria in our skin. Yay! This smoothie is perfect for a day like today, when we forget the root of the entire celebration is love for ourselves and others. 

My taxi will be here any minute now. Enjoy! <33




Love Yourself Smoothie
Makes 1-2 servings

1/2 Beet
1/2 Apple
1/4 - 1/2 cup Strawberries
2 tablespoons Chia seeds (optional)
1 container non-dairy vanilla yogurt
2 cups Orange Juice 

Roughly chop all the fruit and place in the blender. Blend all ingredients until smooth & Love Yourself! :)

 

                                                                                                Source: Uploaded by user via Rachael on Pinterest

Curried Sweet Potato & Parsnip Soup With A Side of Snow

Hello darlings,

I'm so sorry for the slow start. I promise I have many delicious posts coming up for you in the next few days. Being a dual major has its downsides.... like no sleep.

This past weekend, Boston was taken over by Blizzard Nemo. I was able to spend the entire weekend tucked into my little studio apartment writing music & watching the snow fall. Most people dislike the snow a bit around here, because they have to deal with all the complications like shoveling snow off their cars & sidewalks (no easy feat.) I grew up by the Mexican border in a warm town called Brownsville. Before moving to Boston, my experience of snow was pretty minimal. Actually, my experience of any season besides summer or a mild fall was pretty minimal. Anyway, walking past mounds of snow taller than me overwhelms me with delight every time. I'm THAT girl stopping traffic on what little walking space is available to take a picture of the snow....that looked exactly the same two blocks back.

Here is a bit of what I was able to capture over the weekend.



The recipe for this perfectly spiced soup comes straight out of Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin. I haven't found a creamier and healthful winter soup. It's not too sweet, & just the perfect savory dish for a night in. Plus, it's incredibly easy! So you can whip this up in a cinch before curling up with a good book, a Netflix marathon, or your favorite glass of Cabernet. Enjoy.

Curried Sweet Potato and Parsnip Soup

"This is the type of soup that has such an intense, rich flavor, it reminds you exactly why you never have to touch meat again. Good friend and chef Noriyuki Sugie created this delightful combo, which warms you up and wakes up the taste buds instantly. The curry spice accentuate the flavor of one of my favorite traditional vegetables, the parsnip."

Makes 4 Servings

2 tablespoons coconut oil

1 large sweet potato, peeled & cut into chunks

2 large parsnips, peeled & cut into chunks

Pinch of salt

1 tablespoon curry powder

6 cups (1.4l) water

1 tablespoon sweet white miso paste

3 tablespoons hot water

Handful of chopped fresh parsley or cilantro, for garnish

"Bitchworthy: White or Red Miso Paste is available at most Whole Foods Markets or specialty health food stores."

Heat the oil in large saucepan over medium heat. Add the sweet potato, parsnips, and a pinch of salt and sauté 3 minutes. Add the curry powder and sauté until well coated. Add the 6 cups (1.4 l) of water and bring to a boil. Cover and simmer 15 minutes, or until the vegetables are soft. 

Transfer half of the soup to a food processor or blender and let it sit 10 minutes to cool. Keep the remaining soup in the pan and set aside to cool. Purée the soup until smooth, and then add the remaining soup and blend until creamy. Return the soup to the pan. In a small bowl, dissolve the miso paste in hot water and stir into the soup. Simmer 3 to 4 minutes. Garnish with parsley or cilantro. Serve hot. 

Lazy Superbowl Sunday: Quesadillas

If you ask any of my close friends, they'll tell you how much I love serving them food. I don't know if it was my Mexican upbringing or I'm just a hungry hippo, but I love eating with my friends just as much as I love cooking for them.

Today is the Superbowl, and even though I'm not the biggest football fan, (gasp), I'll sit down to watch a game with a great meal & friendly company any day.

Boston had snow falling all day long today, and as if Sundays didn't make me lazy enough, the cold wintry weather has me cuddled up by the heater watching Netflix. (ahem, I mean, doing homework.)

I remember the quesadillas that my mom would make me growing up. They're quick, easy, delicious, and endlessly versatile.

Before I abandoned my meat-eating ways, cheese was pretty much the reason I lived. Fortunately, there are plenty of dairy-free (hormone-free, toxin-free, preservative-free, puss-free, etc.) alternatives that melt and slice just like cheese & are just as ooey gooey and satisfying. No more guilt, no more nastiness. Yay.

I used several combinations of cheese in this recipe, but feel free to make whatever you like. These days, the vegan cheese alternatives are practically endless. Go crazy!

As far as the game goes, well...I have to say I was going for San Francisco originally because I have a sister attending USF. Then we asked the one person in our family that would have a more concrete idea on who would win: my little brother. "Raven's no question" was his response. We'll see!

Do you have a favorite team playing today? Who do you think will win?

Simply Cheesy Quesadillas

3 Whole Wheat Tortillas
Refried Beans (black or pinto, whichever you prefer)
Daiya Jalapeño-Garlic havarti cheese (my absolute favorite!)
Vegan Cheddar slices*
Vegan Mozzarella cheese shreds*
(*Galaxy Nutritional Foods makes great versions of both!)
Spinach, sunflower sprouts, or other greens, if preferred








Warm your tortilla on a dry skillet or pan. Once you have some heat going, place the tortilla on a plate and arrange the cheese on the tortilla. Fold the tortilla in half and bring it back to the pan to melt the cheese. Repeat with the other tortillas using whatever combinations of cheese and beans that you wish.

Once you're done preparing your quesadillas, you can dress them up with avocado slices, salsa, and some raw greens.

Note* I freaking LOVE avocado. If I could afford to have an avocado a day, I would. It is, however, a summer fruit, and its always better to eat foods when they're in their right season. Avocados are light and fresh, so I wouldn't blame my southern friends who eat them at this time of year since its bright and sunny back home. I'm in the dead of winter over here on the east coast though, so I'll stick to my primal instincts and keep it simple.