Orange Cranberry Muffins!!… nom nom zest!

1 cup rice flour
2 cups oat flour
⅔ cup sucanat
4 tablespoons flax seed, grounded
1 ½ banana
1 cup soy milk
1 ½ tablespoonbaking powder
1 ½ teaspoonsbaking soda
1 pinch salt
2 tablespoons orange zest
½ cup orange juice
⅔ cup dried cranberries
4 tablespoonscoconut oil, melted

Preheat oven at 420F. Blend together the bananas and soymilk and mix with the rest of the ingredients adding the cranberries last. Bake for 45 minutes or until golden and enjoy!! Maybe with some almond butter on top? =]

Nom, nom, nom…

Vegan Homemade Irish Cream… cheers!

Keeping up with Holiday recipes here is a very easy to make, super tasty Irish Cream recipe! Vegan or not, this will be a hit at your table, plus you’ll skip on all the artificial and yucky ingredients of commercial irish creams. I’ve seen other irish cream recipes out there that call for heavier milk or creamers for achieving a thick decadent consistency; they work for sure, but I prefer to use regular almond milk and thicken it with arrowroot, the consistency is pretty much the same plus you skip the extra fat!

4 cups almond milk
2 shots espresso
1/2 cup sucanat
1 cup whiskey
2 teaspoons arrowroot

Start by placing the almond milk and sucanat in a pan and bring to a boil, let simmer for a few minutes until the volume is reduced to 3 cups. In a separate glass mix the arrowroot with about two tablespoons fresh water until fully incorporated, add to the almond milk and allow to simmer for another three minutes or so. Remove from the heat, add the espresso and let cool at room temperature. Add the whiskey of your choice and serve!

Cheers! For healthy Holidays!

Rosemary Garlic Smashed Potatoes

Comfort food… smashed potatoes anyone?!!
It’s Christmas Day and Chris and I are cozying up watching movies and working on our website. It has become a common thing for us to toss a couple potatoes in the oven, let them roast and enjoy them with coconut oil, nutritional yeast, salt, pepper and cayenne, quick, easy, cozy snack! Today however, being Christmas and all, we’re making something a bit fancier: smashed potatoes!

OK, so maybe not that fancy but hey! don’t underestimate a good smashed potato, this will knock your Christmas socks out I promise!

Start by washing the potatoes throughly leaving the skin on. We’re using eight potatoes today, that will make a whole pot of smashed potatoes for the family, great for Holidays dinners too!
Most of the nutrients in vegetables are in the skin or in the thin layers close to the skin so whenever possible eat the skin too so you get all the vitamins and minerals plus some healthy enzymes and fiber. Also, by keeping the skin on, you keep the potato from absorbing water and that will make a smoother, denser texture for your puree. Now place the potatoes in a pressure cooker with enough water to cover about two thirds of the potatoes, one tablespoon salt and into the fire! for about 30 minutes or until they’re done. You can know when they’re done when you can slide a knife through them without effort. In the mean time, gently fry about five garlic cloves finely chopped in olive oil with two or three rosemary twigs. We have beautiful rosemary growing in the garden, it’s definitely one of my favorite herbs and perfect for this season=]

Once the potatoes are done, remove the remaining water, take out the rosemary twigs from the garlic and pour it into the pot with the potatoes while they’re still super hot and soft. Add about three tablespoons of virgin olive oil, fresh rosemary leaves, salt and pepper to taste and start smashing! Add some almond milk little by little until you get the consistency you like and you’re done!

Pears in Wine Sauce

Here’s a super easy dessert that is also super fancy, great option if you’re having people over!

Start by putting in the stove a big pot with a bottle of wine, since you will be cooking it and adding other stuff, it doesn’t has to be that good of a wine, go for a fairly inexpensive wine but that is of good quality… even for cooking stay away from bad wine=]   Add two medium size cinnamon sticks, five or six star anise and about six cloves. Sweeten to taste with your favorite sweetener, for this I usually use sucanat but go for what you like; fructose will give a glossy finish to the sauce that is nice.

Let it simmer for few minutes until the volume comes down to two thirds of the original; in the mean time peel some bosc pears leaving the stem and cutting off a thin slice of the base so it can stand on it’s own on the plate. Put the pears to cook in the wine sauce making sure you stir or move them every now and then so that every part of the pear soaks in the sauce; don’t over cook them!! you want them firm enough, other wise they will become watery and will loose their consistency.

When serving them, place the pear standing on the place, stir on top of it a few tablespoons of wine sauce… I like to add a tablespoon of vegan ice cream on the side=]

Almond Marzipan Cake… Birthday show off!!

In the good sense of the word. It’s my parents birthday today and it’s the perfect reason to go high falutant all the way with their birthday cake, something way fancier than the usual Tuesday night muffins or the movie night cookies. It is all an experiment without plan so I’m deciding what else to put on as I go, let’s see what happens!

We often prepare raw almond milk and I like to collect the remaining “almond meal” for making other stuff, usually cookies, or CAKE, and happens that my dad is a crazy almond lover. Working our way to reduce soy in our diets we have a lot of almond meal right now which means this will be a thick heave cake. So far here it goes..

4 cups amond meal
1 cup sucanat
1/2 cup coconut oil
1 Tbsp. clove powder
2 Tbsp. flax seeds
1/2 cup almond milk
1/2 cup rice flour

Pressed into an oiled pan and into the oven at 420F for an hour or until golden. On a separarate frying pan place..

1/3 cup raw almonds
1/5 cup sucanat
1/4 cup tequila añejo – we’re using Don Julio here=]
1/3 cup silvered coconut

Flambee until all the alcohol evaporates and pour on top of the cake as soon as you take it out from the oven.

Ninja Vegan Pizza – ’cause you gotta have pizza and beer!!!

The Ninjapalooza was a success. We didn’t got the number of people we expected and that threw us a bit out of balance, at the same time it was an opportunity to re-evaluate our motivations and goals. For me the most regarding aspect of the whole event was being able to share with others some of my passions: healthy delicious food, local artisan wine and beer, raw young talent, yoga, music and dance… sweet!!

And two stars of the night were for sure Daiya and Tofurky being super ninja kind to send us a load of cheese and sausages for our pizzas. If you haven’t tried Daiya cheese I strongly recomend it!! It stretches, meltes and TASTES like cheese, plus is completely free of lactose, casein, soy, gluten and preservatives, sweet!

Pizza is actually an easy dish to make, most people, my past-self included! are intimidated by pizza, specially making the pizza dough not knowing you can have it all ready in the same time that it will take the delivery guy to knock on your door, plus by making it yourself you get to choose the ingredients, not just for the toppings but for the salsa and crust too, making it vegan, gluten free, wheat free and all of that if you want… We did 🙂 and here’s how..

It’s a good idea to have some premade tomato sauce in your fridge. You can make a huge pot on the weekend and freeze it for days until you need it. There are many recipes for tomato sauce, here we have a super tasty one from the Salsa Master Chris on a lasagna recipe, you can vary what you want by adding some of your favorite herbs, a bit of red wine, more or less garlic, you decide!! Go crazy, be creative, as long as you’re using natural organic ingredients you will only be making it healthier!

For the crust you will need 2 cups of flour, we like to go wheat free, just keep in mind not all flours behave the same and many wheat alternatives are heavier or harder so you need to think what kind of crust you want. Keep the heavy ones for thin crunchy crusts, the soft ones for a fluffy, pan pizza type of crusts. For the Ninjapalooza we wanted the most similar to the classic pizza to show people you really can have all the foods that you love when you’re vegan so at least sacrifice, it’s NOT an excuse! 🙂   so we went for 1 1/2 cups spelt flour and 1/2 cup oat bran, then add one teaspoon salt, one teaspoon sugar, one tablespoon instant yeast and three tablespoons olive oil. Slowly begin adding warm water and incorporating to the dough, you will need about one cup of water but this can vary so go for the consistency adding little by little more water if you need to. The temperature is important too, you don’t want it too cold because the yeast won’t react, but also not too hot or the yeast will die, keep it warm, comfortable to the touch and by the time you’re done kneading it should be soft, fluffy and a little sticky. Cover it with a little more flour so you can work it and stretch it on the pizza pan, put a some more flour at the bottom so it doesn’t sticks to the pan and stretch it as much as you want, you decide how big you want you pizza!

Now add the salsa on top and go crazy with what ever toppings you want. We had bell peppers, olives, tons and tons of Tofurky various sausages ALL super tasty, onions, zuccinni, different type of mushrooms, eggplant, herbs and yesssss, Daiya cheese: mozzarella, cheddar and Jack pepper…  into the oven and nom nom… serve it with some nutritional yeast on top and crushed red pepper. To drink? some Horchata Obscura for us!!

Tofurky Portobello Fajitas

Fajitas and vinomio wine

Tofurky Fajitas!I am a Tofurky fan.
I am a sausage fan actually, but with a delicate stomach I decided to stay away from hot dogs and sausages after a couple food poisoning episodes that kept me running to the toilet for a couple of days, years before I decided to follow a greener diet. Later on, finding out what hot dogs are actually made of, wow! not touching that crap again!!…

But I missed them. I really did. And when the vegetarian food industry started making hot dogs and sausages a glimpse of hope shown in my eyes… just to be crushed by the carton-like flavor and chewy weird texture of this not-even-close-to-hot-dog itemFajitas and vinomio wines. Oh no! … until Tofurky. THEN I got to have it all: sausages like you won’t believe they’re so tasty, juicy, thick and that were very well aproved by my picky belly. I’m a naughty vegan in heaven!!

Now it’s lunch time and with some remainings of the Ninjapalooza in the fridge, fajitas are in order! Step one, open a bottle of red wine ’cause it’s one of those days 🙂

1 package Tofurky Beer Brats
3 medium zuccinnis
2 portobello mushrooms
1 large onion
juice of one lime
Dayia mozzarella style cheese
Salt, pepper, nutritional yeast and dulce granules to taste…

What I like the most about fajitas is how easy they are, begin by roasting the sausages and in the mean time just slice the veggies and stir fry them until golden. Keep the fire high so you can roast them on the outside but keep them crunchy inside, nobody likes smooshy veggies, add the lime juice, pepper and salt. Now put some Daiya cheese on top of the sausages and keep roastong until melted.
Serve the veggies first, then the roasted cheesy saussage on top and spinkle some nutritional yeast and dulce granules on top, your red wine right there… come on, that can not be healthy, it’s too tasty, too naughty, too freakin’ good to be healthy!! And yet IT IS.