Vegan Mozzarella and Sun-Dried Tomato Hors d'ouevres

INGREDIENTS:

-Soya Kaas mozzarella flavor soy cheese

-1 bag of Cristopher Ranch Sun-Dried Tomatoes (halves)

-6 Large fresh basil leaves, shredded into quarter-sized pieces

-Extra Virgin Olive Oil

-Sea Salt or Fleur de Sel

Ratatouille Quinoa Pasta with Seitan

No Carb Tofu Vegetable Stir Fry with Tofu Noodles, Sweet Potatoes

INGREDIENTS:
-1 pack extra firm tofu
-1 head of broccoli
-2-3 bags of tofu shirataki (Spaghetti)
-1/2 eggplant
-2 cups snow peas
-1 bulb garlic
-1 tsp. butter
-4 Tbsp. olive oil
-Garlic powder or garlic salt
-Low sodium soy sauce
-1/2 lemon
-1/3 lime
-1 tsp. honey

Make sure to soak all produce for 5 min. in white vinegar and water solution and rinse off before using.

INSTRUCTIONS:

-Cut tofu into 1cmx1cm cubes and steam for 10 minutes in microwave
-Cut broccoli into florets and steam 4.5 minutes in microwave
-Cut eggplant into 1'' chunks and steam 5.5 minutes in microwave
-Cut tips off of snow pea ends and steam 2.5 minutes in microwave
-Rinse tofu noodles thoroughly.  Drain in a colander.  Then cook them in the microwave for 6 minutes uncovered.  Then drain again in colander.  Then chop them into smaller noodles.  Then sautee them in a pan on medium-high heat with olive oil, a drizzle of soy sauce, a sliver of butter, a teaspoon of lemon juice, and garlic salt.  Stir them in the pan as they sizzle, until they look fully cooked.
-Chop 6 cloves of garlic.

-Take out a large wok.  Drizzle about 2-3 tablespoons of olive oil into the bottom, plus a teaspoon of butter.  Keep on medium heat until the butter melts and blends with the oil.  Then drop in the six cloves of chopped garlic, drizzle 1Tbsp. soy sauce and juice 1/2 a lemon.  Stir in 1 tsp. honey.  Stir all together until it becomes a sauce (about a minute or two).
-Stir the tofu cubes into the sauce
-Then stir in the eggplant
-Then stir in the broccoli and snowpeas
-Thoroughly mix everything, keep turning it with a big spoon all on medium heat
-finally stir in the noodles
-Add more garlic powder, soy sauce, olive oil etc. if you want
-Squeeze the lime
-Stir

Voila!

Then peel 2 sweet potatoes and cut into 1-2'' cubes.  Steam in microwave for 8 minutes.  Leave them plane or add a little butter.

Serve warm, side by side. 

Quinoa with Tofu, Zucchini, Eggplant and Onions

INGREDIENTS:
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)


INSTRUCTIONS:

-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture.  This shouldn't take more than about 12 minutes.  If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.

-Rinse block of extra firm tofu under cold water for a few seconds.  Then chop it into cubes, about 1cmx1cm.

-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes).  Everyone raves about the well-done texture achieved by cooking it this long.

-While the quinoa is cooking and the tofu steaming,  chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.

-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.

-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional).  Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn!  a tip for this is don't mince it too too small and keep the heat on medium-low.  Patience is key.)  Add 1/2 tsp of salt and stir.

-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes.  Add a little more olive oil and/or salt if you want, you don't have to.

-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.

-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).

-Serve with a full-bodied, buttery Chardonnay.

Quinoa Burgers and Steamed Winter Vegetables (serves two)

INGREDIENTS:

-2 "Casa Vegana" quinoa burgers

-One batata
-One large potato
-One white onion
-Two large carrots

-20 asparagus rods


INSTRUCTIONS:

This is easy vegan comfort food available in Buenos Aires:

Step 1: Soak all the produce in 2 quarts water and 2 tbsp. white vinegar for 10 minutes to remove all pesticides (this is a general rule of thumb before cooking any fruits or vegetables if you are going to eat the skin).

Step 2: Peel the batata, carrot, and potato. Cut all into golf-ball sized chunks. Also cut the onion into chunks so that each flake is about 1'' by 1''. Place all in a large bowl.

Step 3: Cut the white ends off of the asparagus.  They are too tough to chew.  Steam the asparagus in either the microwave or using a stovetop steamer/pot. (Do this prior to putting the heavier winter vegetables in the steamer).

Step 4: When the asparagus are cooked, take them out of the steamer with tongs and place them on a plate.  Then transfer the heavier winter vegetables from the large bowl into the steamer.  The water in the steamer is already hot, making this process more time-effective.

Step 5: While the winter vegetables are steaming, take out a large pan and pour in 1-2 tbsp. of olive oil. On medium heat, heat the quinoa burgers in the pan (they are pre-cooked and just need to be warmed up).  Remove them from the pan and put them on the plate with the asparagus when they are heated/browned (to your taste).

Step 6: Periodically check the steaming winter veggies. When the Potatoes/batatas/carrots are soft enough to easily puncture with a utensil, you can remove these veggies from the steamer pot and place them in a large serving bowl.  Drizzle olive oil, and add a pinch of salt and a little fresh black pepper (if desired).

Serve and Enjoy!


ADDITIONAL INFORMATION:

Quinoa looks and tastes like a grain but is actually the high protein seed. It is originally from Peru and is popular in in many parts of Latin America.  I have found it  is easy to find quinoa to cook with in the USA and in Europe.  I like to create balanced-plate recipes that may exclude meat and dairy, but not vital nutrients.

Find more information here:  http://en.wikipedia.org/wiki/Quinoa

Vegan Caprese Hors d'ouevres

INGREDIENTS:

-Soya Kaas mozzarella flavored soy cheese
-Sun-dried Tomatoes (not in oil or water, just dry)
-Fresh basil
-Olive Oil
-Fleur de Sel
-Toothpicks

DIRECTIONS:

-Slice soy mozzarella into 50-100 (or however many you think your dinner party will call for) 1" x 1" x 1/4" squares. Place them on a beautiful platter in a way that would make me proud!
-Chop sun-dried tomatoes into fourths and place one upon each soy square.
-Tear (or cut) fresh basil leaves into quarter-sized pieces. Lay one piece atop each tomato-clad square.
-Drizzle E.V.O.O. lightly over the platter.
-Sprinkle a pinch of Fleur de Sel (to taste).
-Stick a toothpick in each one and serve.
-For garnish/variation, add a pitted olive to each toothpick!

Kale Chips

INGREDIENTS

- Bushel of fresh kale

- Tablespoon of Extra Virgin Olive Oil

- A touch of sea salt and freshly ground pepper

- 3 cloves of fresh garlic

(optional)

- Cayenne pepper or crushed red pepper flakes

- Mozzarella: Rice cheese

DIRECTIONS

Ciao! Lara, here-- Alexandra's equally health conscious and culinarily creative counterpart. While our beloved friend travels throughout Europe and shares her phenomenal gourmet discoveries, I am in our home base of Manhattan. I would like to share one of New York's newest obsessions; Kale Chips. A couple that owns a health shop in Brooklyn started marketing their version of these delectable chips and sold them to Gourmet Garage and Whole Foods. These babies are sold at a ridiculous price (hey, it is Manhattan!); $7.99 for a small container. So, I decided to try my hand at it. They are super quick and easy to make and incredibly delicious!

Cut kale into chip-size pieces. Toss pieces in a large bowl with the Olive Oil, garlic, salt, and pepper. Pre-heat oven to 400 degrees. Place kale on a cookie sheet and cook in oven for 10-15 minutes until the kale becomes crispy and crunchy. Remove and enjoy a guilt-free chip-like snack! Before baking, you have the option of melting rice cheese or adding hot pepper if you feel like a little kick!

The 'Go-To' Vegan Sandwich

INGREDIENTS

-1 or 2 slices toasted spelt bread (in case you want open-faced to reduce your bread-carb intake)

-Avocado

-Hummus

-Horseradish

-Dijon Mustard

-Sliced tomato

-Romaine Lettuce

-Vegan bacon substitute (I like the 'Morningstar Farms' brand).

DIRECTIONS

Toast 1 or 2 pieces of spelt bread, and toast 2 pieces of vegan bacon substitute until crispy. Then spread a thin layer of dijon mustard and a thin layer of purple or white horseradish on one slice of the bread.

Next, mash half of a ripe avocado with a fork onto the piece of bread. Spread a thin layer of hummus on top of the mashed avocado.

For the final steps, place a couple of quarter-inch-thick lightly sea-salted tomato slices on top of the hummus, break up the toasted vegan bacon into pieces that will fit comfortably within the sandwich borders, and top with a big green piece of romaine lettuce. Garnish with a little sea salt and crushed black pepper. Close with the other slice of toasted spelt bread, or leave it as-is. Now that is one sexy sandwich. Indulge, mes amis.

SALAD (lose a)DRESS(size)ING

Most salad dressings are packed with sugar, fat, and calories. Try this instead:

Depending on the size of the salad:

-1 part fresh squeezed lemon juice (suggested 1/2 of a lemon)

-2 parts raw organic apple cider vinegar (suggested 2-3 tbsp)

-pinch of salt

-2 tsp olive oil

Vegan Caffeine-Free Cafe Creme

1 tsp PIONIER (the company) "Bio-Frucht und Getreidekaffee" / "Cafe aux fruits et cereales bio"

1 cup boiling water

splash of soy/rice/almond milk

I usually wouldn't put a recipe for coffee on a blog; what's easier than making coffee? But, in this case, I found this fruit and grain decaf coffee substitute at Naturalia, a French health food store, that ended up being so good that I had to share it with you! If you are trying to lower your caffeine and/or dairy intake as I am trying to do, or just want a decaf after-dinner espresso equivalent (tres Parisienne!), this is a great substitute. It's like the "Smoking Everywhere" of coffee! And trust me, as both a college student and New Yorker, I have become a black-belt coffee drinker. I love it. But coffee is extremely acidic. It leeches calcium from the bones and stunts growth, dehydrates and overstimulates the heart...and dairy does not agree with me personally...along with the wealth of other problems that accompany dairy consumption...SO, the fact that there is vegan organic caffeine free coffee made of fruit and grain extracts...is a beautiful thing, my friends.

Homemade Natural Energy Snack

-1 Wasa Cracker

-Raw Organic Honey

-15 Almonds

- Bee Pollen (optional)

Spread a moderately sized layer of the raw honey on the Wasa cracker, then evenly sprinkle the almonds (whole, chopped or crushed, whatever your preference) on top. Sprinkle 1 tsp bee pollen if you're feeling adventurous! This treat is so good that it might become addictive, so use wisely! Goes PERFECTLY with a hot cup of freshly brewed tea.

(This has been proven in a self-conducted control experiment to help a college student--myself-- stay up later studying! But would probably make a better breakfast or pre-gym snack than a 1 am sugar rush...)

Broccoli sautéed with garbanzo beans and tofu

-1 medium-large head of broccoli

-4 cloves of garlic

-1/2 cup garbanzo beans

-1 cup extra firm tofu

-Extra Virgin Olive Oil

-cut broccoli and tofu into bite-sized chunks and steam them in a steamer

-simmer olive oil (a few tbsp) with 4 cloves of crushed garlic in a pan for a few minutes until the garlic cooks (but isn't burnt...)

-toss in the broccoli and tofu, add the half cup of cooked (canned or steamed) garbanzo beans and make sure everything is evenly "garlic-and-oiled"

-let it all simmer for about 5 minutes, stirring it around constantly

-Serve. Optional accompaniment: 1/2 cup of either brown rice, quinoa, millet, kamut, buckwheat...or a pasta made out of any of the aforementioned grains.

Soy Smothered Sprouts

-2 cups Brussel Sprouts (fresh or frozen)

-2 slices Veggie Slices caesin-free soy cheese (mozz, provolone, pepper jack all work)

-low sodium soy sauce

-lemon pepper seasoning

Steam the brussel sprouts until they're as soft as you like, then melt the soy cheese on them in the microwave for 30 sec-1 min depending on microwave strength...

Next, stir it all together until you have gooey, soy-cheesey brussel sprouts! Drizzle a little soy sauce on it and sprinkle lemon pepper seasoning (then stir well again). It's so satisfying, flavorful and healthy, and takes about 7 total minutes to make. I usually pair it with a microwaved "Boca original vegan" burger or two... c'est fini, quick healthy meal.

Stevia lemonade

Wanna feel like a kid again?

-1 lemon

-2 pkts Truvia

-water

-Ice

Take a large glass and squeeze an entire lemon's worth of juice into it. Then pour 2 pkts of Truvia in and stir with the lemon juice to create a "concentrate." then add 3-4 ice cubes and fill the glass up with water. It's sugar free and actually, lemon water creates an alkaline/neutral balance in the body which is ideal for staying slim/cleansing/ridding your body of toxins. Drink up!

(High-carb) Herb Quinoa Fettucini with Kabocha Squash

-2 cups fresh herbed quinoa fettucini

-1 cup eggplant infused Provencale tomato sauce or some equivalent (jar is fine)

-1 tbsp crushed garlic

-1 tbsp olive oil (if you want)

-1/2 steamed Kabocha squash

PASTA:

-Cook the pasta in water with a tsp of salt added

-Empty pasta from pot and rinse in colander

-Crush 1 tbsp of garlic and olive oil and put back on medium heat in the pot

-Once simmering, add the cup of Provencale eggplant tomato sauce

-Stir until bubbling, then add the Pasta back into the pot with the sauce and mix thoroughly. Keep on warm.

SQUASH:

-Wash a Kabocha squash in bowl of water and white vinegar, soak for 10 min then rinse thoroughly

-fourth the squash and steam it until it's thoroughly steamed (in a steamer or microwave)

-chunk as much as you like of it in 1'' cubes, add a bit of salt, and toss in with the pasta

Voila!

Soy yogurt with stevia raspberry jam

- Soja fig soy yogurt (1 small container)

-1/2 sliced banana

-1/2 cup frozen raspberries

-1 tbsp warm water

-2 pkts Truvia

Mix frozen raspberries, Truvia and warm water in a small bowl until chunky/syrupy. Add container of "Soja Figue (Yaout Vegetal)", stir thoroughly until completely evenly mixed, add half a sliced banana and stir in. You won't believe this is actually "health food." Try it on your vegan-skeptical friends!

Protein chips

Take a soy hot dog, slice horizontally into 2-4 millimeter thin round medallions
-place medallions on microwave-safe plate so that they lay flat and the edges of each round slightly touch each other
-microwave 2-3.5 minutes, or until they become crispy and crunchy!
-let them cool slightly and dip in your favorite mustard! (I love mustard because it has close to 0 cal yet adds a lot of flavor!)

This makes a great light snack! Low carb, close to zero sugar, and high protein!

Vegan Power Chocolate Milk

-Put the following in a glass and enjoy for breakfast or before the gym! It's packed with vitamins and energy and you won't believe it's vegan:

-In any tall glass:
-Mix about 4 oz Chocolate Almond Milk UNSWEETENED mixed with 2 oz Vanilla Almond Milk UNSWEETENED (about 40 cal) --(this is also great on it's own for a low cal fix for a chocolate craving!)
-Superfood Green Powder (chocolate flavor) (about 30 cal)
-1 Packet 'Truvia'
-Ice cubes
-Stir thoroughly until powder dissolves, or if it doesn't, shake it up in a closed tupperware or blender.