Ingredients:

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup almonds (other nuts, such as pine nuts or walnuts may be used as well)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Preparation:

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.  Seriously… that’s it.  And it was eyes-rolling-back-into-the-head good!!!

This weekend, The Watson Twins are throwing their annual Kentucky Derby Party.  I’m actually vehemently opposed to animal racing and always purposely arrive after the actual race.  Some may question my even attending an event that celebrates something I so strongly oppose… but the bottom line is, it’s a private, non-fundraising party thrown by my dear friends who grew up in Louisville, Kentucky.  They have no problem with the race – and I respect their choices… I mean, my Grandparents are Republicans, for the love of Pete – and I still adore them.

That being said… I’ll use just about any excuse to bake Vegan goodies and don a floor length dress.  For this particular function, I always prepare something Southern-y – in the spirit of the hostesses.  This time around, I’m going to bring corn muffins with buttery maple spread!

Prep time: 10 minutes | cooking time: 20-25 minutes | makes 12 muffins or 24 mini muffins (which I prefer for parties)

Ingredients

MUFFINS
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest

BUTTERY MAPLE SPREAD

1/2 cup Vegan margerine

1/4 cup maple syrup

Directions
Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

While baking, use electric or hand mixer to blend Buttery Maple spread.

You read right… BLACK BEAN BROWNIES!  Apparently, these have been on the scene for years… but this is the 1st I’ve heard of them.   I fused a couple different recipes that i found online and here we are.  I must say – they are pretty darn amazing!  Low in fat, high in protein and chewy chocolate-y goodness.

Ingredients:

1 1/2 cups whole wheat flour
1 tsp salt
1 tsp baking powder
2 1/4 cups raw sugar (or 1 1/2 cups agave nectar)
1 1/4 cup cocoa
4 tsp instant coffee powder
1 1/2 cups chopped nuts of your choice – if that’s your thing

1 15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water

Preheat the oven to 350 degrees.

In a large bowl, mix together all the dry ingredients.

Drain a can of black beans and rinse thoroughly until the water runs clear.  Return the black beans back to the can and fill with water.  Puree the beans and water.  Add the puree to the dry mix along with the vanilla and extra cup of water (if you opt for agave, skip the extra water).  Stir to combine.

Pour the batter into a greased 9×13 pan.  Bake for 25-30 minutes, rotating the pan around halfway through.***  When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.  My batch was finished at 28 minutes.  It’s important not to over bake in the oven because they will keep baking once you take them out.

Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.

***I used mini cupcake pans to make those super cute “brownie bites”.  If you go this route, bake at 350 degrees for 20-22 mins.  Makes Let cool before removing from the pan.

These are so delicious, easy and almost cake-y… you’ll be amazed.  One cookie alone or with a scoop of soy ice cream or yogurt and you’ll feel stuffed with dessert-y goodness!  I’ve adapted from my vegan chef idol, Isa Chandra Moskowitz.

Ingredients:

2 cups all-purpose flour

1 1/3 cups rolled oats

1 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 2/3 cups sugar

2/3 cup canola oil

2 tbsp molasses

1 cup canned pumpkin (not pumpkin pie mix)

1 tsp vanilla

1 tbsp flax seed (it’s recommended that they’re ground, but I’m lazy and leave them whole)

1/2 raisins

Preheat oven to 350 degrees.  Lightly grease two cookie sheets.

Mix together the flour, oats, baking soda, salt & spices.

In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla and flax seeds – until very well combined.  Add the dry ingredients to the wet, folding to combine.  Fold in raisins.

Drop by tablespoons onto the prepared cookie sheets.  They don’t spread very much so they can be placed about an inch apart.  Flatten a bit with a fork.  Bake 16 minutes.

Remove from oven, cool on the cookie sheets for 2 minutes, then transfer to a cooling rack.  These taste best when they’ve had time to cool & set… and even better the next day!

Ok… I just made this and Mon Dieu!  It was a last minute, use-what’s-in-the-frig situation and it was in fact A-MA-ZING!

Yum.

Ingredients:

1 store-bought, ready-to-bake pizza dough

Barbecue sauce

Sliced red onions

Basil (preferably fresh, but dried will do)

Vegan “meatballs” (or faux chicken pieces)

Vegan mozzarella or “Italian” cheese (I used Daiya)

While sauteing  meatballs in a bit of oil (until they’ve crisped up), pre-heat oven to 375 degrees and let dough rise.  Sprinkle pizza pan or baking sheet with a bit of semolina and stretch out the dough.  Coat the dough with the barbecue sauce and top with the onions, meatballs, salt & pepper… and I drizzled just a touch of jalapeno olive oil over the pie and then added the cheese.  Bake for about 15 minutes.  Upon taking pizza out of the oven, add the basil.  Insanely dee-lish!

Caramel Corn reminds me of my Grandfather… he’s got an incredible sweet tooth – and along with homemade fudge, Peanut M&Ms, Werther’s Originals and Brach’s Butterscotch Kisses, he always seems to have it on hand.  Since becoming Vegan, I haven’t crossed paths with many suitable Carmel Corns, so when I saw this recipe on Girlie Girl Army (via Eden Organic Foods) – my own sweet tooth swelled!

My Grandfather

Ingredients

Directions

Heat oil in a large pot and pop corn according to package directions. Place popped corn in a large bowl. Preheat oven to 350°. Combine the barley malt, maple syrup, peanut butter and miso in a small sauce pan. Bring to a boil over a high flame, stirring frequently. Reduce the flame to medium-low, stirring constantly for 5 to 7 minutes. Pour over the popcorn and mix thoroughly. Place the mixture on an cookie sheet (do not oil) and spread out evenly. Bake for 3 to 5 minutes. Immediately remove the caramel corn with a spatula to prevent sticking to the sheet.

Yields: approximately 16 cups

Note: For those with allergies to peanuts, substitute almond or cashew butter; or omit.

Serves 8 | Prep Time 0:10 | Cook Time 0:15

I love to bake – ask anyone.  I’ll use any excuse to bake and bring my sweet treats to any function, so for Thanksgiving I  knew I wanted to bring a baked item for the group.  I don’t have the patience to make a pie and cookies seemed “vin ordinaire”, so…enter Sweet Potato cake!  It was the 1st time I attempted this recipe (adapted from VegNews) and it could not have worked out better.  It was hearty and moist, sweet and a bit spicy – not to mention, it looked like a knockout!

For The Cake Batter:

• 3 cups whole-wheat pastry flour
• 1-1/4 cups unbleached cane sugar
• 1 tablespoon baking soda
• 2 teaspoons cinnamon
• 1-1/2 teaspoons ground ginger
• 3/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon sea salt
• 1 (15-ounce) can sweet potato purée (Or make your own from canned sweet potatoes pieces.  I did.)
• 1 cup water
• 1/4 cup safflower oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla

For The Vanilla Buttercream Frosting:

• 2/3 cup margarine
• 4 cups powdered sugar
• 1/4 cup almond milk
• 2 teaspoons vanilla
• 1/2 cup chopped pecans, toasted and divided

What You Do:

1. Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans (I used a round spring form for both layers). For the batter, in a large bowl whisk together pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet potato purée, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
2. Evenly divide cake batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes in pans. Transfer to a wire rack, let cool 10 minutes, remove from cake pans, and allow to cool completely before frosting.
3. For the frosting, in a large bowl beat margarine with an electric mixer for 30 seconds. With beaters going, slowly add powdered sugar, almond milk, and vanilla, and beat for 2 to 3 minutes or until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds.
4. To assemble cake, place one cake layer on serving platter. Spread the frosting evenly on first layer. Place remaining cake layer on top. Frost the sides and top of the layer cake with frosting, as desired, and then sprinkle the pecans over the top.

Seriously delicious… people are still talking about it.

Looking for a holiday recipe in a pinch… we found it (via GirlieGirl Army via Veg News):

RECIPE: Chocolate Almond Brittle

When you’re not stressing about dealing with the family for Thanksgiving, whip up a batch of this decadent brittle from cookbook author and overall veggie goddess, Colleen Patrick-Goudreau. Easy, delicious, and way more fun to give out to during the holidays than fruitcake!

Serves 10

What You Need:

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

Looking for a holiday recipe in a pinch… we found it (via GirlieGirl Army via Veg News):

RECIPE: Chocolate Almond Brittle

When you’re not stressing about dealing with the family for Thanksgiving, whip up a batch of this decadent brittle from cookbook author and overall veggie goddess, Colleen Patrick-Goudreau. Easy, delicious, and way more fun to give out to during the holidays than fruitcake!

Serves 10

What You Need:

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

I have never bought eggplant before, NEVER.  I don’t particularly care for it – other than as the delicious Middle Eastern dish, Baba Ghanouj.  And I’m almost embarrassed to admit the reason why I bought eggplant for the first time… I like the way they looked.  That beautiful, dark blackish purple, the smooth skin – they’re a handsome vegetable!  But as the days passed, there they sat on my counter top… I had no actual plan for them.

I love, Love, LOVE Baba Ghanouj!  It’s something that I have to order if it’s on the menu… and I had no idea how simple it is to make.

What you’ll need:

• 1 large eggplant (or 2 smalls – like my beautiful babies!)
• 2 cloves garlic (I used 3, but I’m crazy about garlic)
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1/2 tsp salt

Pre-heat oven to 350 degrees.  With a fork, poke eggplant(s) in several places. Bake on a cookie sheet for about 45 minutes, until eggplant is super soft and let cool.  Peel away skin (and cut off stem & leaves obviously).  Place mushy inner eggplant in blender/food processor with other ingredients and blend.  Enjoy with pieces of bread, pita chips, fresh veggies or even spread on a lavash to drive a fresh & delicious wrap!

While everyone else has headed to the Hamptons (which makes me happier than ever that I am not there), we’ve been spending as much time as possible in Malibu.  It’s serene and beautiful, casual and cozy.  And though I’m not big on grilling, this week has put me in the spirit!  Fire-licked vegan brats with spicy mustard and Summer Chopped Salad… Deee-lish!

But what’s a veg to do when everyone else is bulking up their S’mores with gelatin (made from animal bones & skins)-filled marshmallows and milk chocolate squares?  Improvise!  I ran to the closest market and bought a bar of dairy-free dark chocolate (I chose the Lindt 85%) and 2 ripe bananas… and then I ran back to the grill!  Half of the S’mores fun is compiling them – 2 parts grahams cracker, 1 part chocolate, 1 layer of sliced banana.  Wrap in foil and grill…  O    M    G!    It’s crazy how the banana takes on a marshmallow-y taste and it’s just as melty and sweet as the old kind.  I do recommend that you turn them a couple of times on the grill as to allow the banana juice to evenly distribute.

 And I apologize for not having an actual pic, but the grim reality is that I ate a few of them immediately – never realizing it might be a good idea to photograph – and then polished off the rest withmy coffee the following morning… again not thinking of photos – only thinking of S’mores!

While everyone else has headed to the Hamptons (which makes me happier than ever that I am not there), we’ve been spending as much time as possible in Malibu.  It’s serene and beautiful, casual and cozy.  And though I’m not big on grilling, this week has put me in the spirit!  Fire-licked vegan brats with spicy mustard and Summer Chopped Salad… Deee-lish!

But what’s a veg to do when everyone else is bulking up their S’mores with gelatin (made from animal bones & skins)-filled marshmallows and milk chocolate squares?  Improvise!  I ran to the closest market and bought a bar of dairy-free dark chocolate (I chose the Lindt 85%) and 2 ripe bananas… and then I ran back to the grill!  Half of the S’mores fun is compiling them – 2 parts grahams cracker, 1 part chocolate, 1 layer of sliced banana.  Wrap in foil and grill…  O    M    G!    It’s crazy how the banana takes on a marshmallow-y taste and it’s just as melty and sweet as the old kind.  I do recommend that you turn them a couple of times on the grill as to allow the banana juice to evenly distribute.

 And I apologize for not having an actual pic, but the grim reality is that I ate a few of them immediately – never realizing it might be a good idea to photograph – and then polished off the rest withmy coffee the following morning… again not thinking of photos – only thinking of S’mores!

The past several months – food-wise – for me, have been all about the many ways I can consume Daiya cheese (for those of you who are new… Daiya is by far the best vegan cheese out there by a long shot).   And the latest is completely with thanks to Girlie Girl Army!

Pre-cheese & tomato topping… but isn’t it pretty?

Ingredients:

• 1 package polenta
• 2 medium tomatoes, chopped
• 2 ounces Daiya cheese, grated
• 2 tablespoons flat leaf parsley
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 red pepper flakes

Preparation:

Preheat grill for medium heat. Combine tomatoes, salt, pepper flakes, and parsley in a small bowl. Cut polenta into 12 slices. Brush with olive oil and place on grill rack. Cook on direct heat until one side is golden brown. Turn slices, place grated cheese on top and grill polenta for an additional 5-6 minutes. Remove polenta from heat and top off with tomato-herb topping. 

BON APPETIT!

I have a real semi-sweet tooth lately… I want things that are sweet, but not too sweet.  These little babies that I found on the Post Punk Kitchen site really do the trick!  Easy, chocolate-y and just sweet enough…

Ingredients
2 cups vegan sugar
1/2 cup vegan margarine
1/2 cup soy milk
1 teaspoon vanilla
2 1/2 cup oats
1 cup coconut
8 Tablespoons cocoa

Directions
1. Boil sugar, soy milk and margarine.
2. Mix oats, coconut and cocoa in bowl.
3. Remove liquid mixture from heat and add vanilla.
4. Mix wet + dry.
5. Let cool and then spoon onto tray in little heaps.
6. Chill in fridge.

Makes 20+ delicious cookies!

Ok, I may be the last person on the planet to learn how easy it is to make Bruschetta… but just in case I’m not, here’s a simple & DELICIOUS recipe.  It’s almost silly how easy it is!

1 baguette (sliced in half lengthwise)

3 ripe tomatoes, chopped

2-3 cloves of garlic, crushed

1/2 cup of fresh basil, chopped (though I cut mine with scissors)

olive oil

balsamic vinegar

salt & pepper to taste

In a large bowl, mix tomatoes, garlic, basil, salt & pepper.  Drizzle mixture with balsamic & olive oil and toss.  Refrigerate for up to 1 hour.  About 10-15 mins before you’re to serve, pre-heat oven to 400 degrees and remove mixture from frig allowing to return to room temperature.  Brush open sides of baguette with olive oil (or margarine).  Bake bread on cookie sheet for about 5 minutes til golden.  Allow to cool for a couple of minutes then cut baguette into 1 inch slices and place on serving platter.  Spoon mixture onto bread and voila!

Serves 6

After a week of debaucherous eating, I’m ready for a return to fresh fruits, vegs & juices.  Seriously, salads here I come!  But because I can’t seem to go without protein (and I’m talking more protein that’s found in summer vegetables), so I add chick peas to my salads or munch on raw almonds.  I love those packages of savory baked tofu but they’re so damned expensive, so I just figured out how to make it myself!

1 brick of extra firm tofu

approx 1/4 cup of soy sauce

onion powder

sesame seeds

Sriracha hot sauce

 Drain & slice the tofu into 1/4 inch thick planks. Lay tofu pieces in a single layer in a shallow bowl or pan.  Cover with soy sauce, sprinkle with onion powder & sesame seeds and drip as much Sriracha as you prefer.  Pre-heat oven to 350 degrees and let tofu marinate for 10 minutes.  On a slightly greased baking sheet, place tofu planks and bake for 35-40 minutes.  Let cool and enjoy.  Perfect for salads or alone!

I don’t usually go gangbusters on the recipes, but I just made this and simply had to share.  It’s an adaptation of a dish I found on Whole Food’s website.  I tweaked the ingredients a bit – which I think made it tastier.  It’s fast, easy and a good cravings-satisfier.

I spread some on sandwich bread with romaine lettuce, tomato & sliced red onion… WOW!  Whole Foods also suggests: To make an excellent sauce for whole wheat pasta, thin the cashew nut cheese out with more almond milk until it reaches a pourable consistency, then toss with hot pasta. (Sounds dee-lish too, right?)

Ingredients

1 cup cashew butter
1/2 cup almond milk
2 tablespoons tahini
2 tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper

Method

Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition

Per serving (2 Tbsp/36g-wt.): 180 calories (130 from fat), 14g total fat, 2.5g saturated fat, 0mg cholesterol, 125mg sodium, 9g total carbohydrate (1g dietary fiber, 0g sugar), 6g protein

Well, it’s still HOT here in LA… so the stove & oven stay off during the day.  This salad is a perfect lunch time meal – spicy, cool & filling!  Another delicious recipe from the Fat Free Vegan Kitchen:

Photo from Fat Free Vegan Kitchen

• 3 pounds cucumbers, peeled
• 1 medium-sized onion, peeled
• 16oz bag of edamame, cooked & peeled
• 1/2 teaspoon. salt
• 3 1/2 tablespoons lemon juice
• About 1/4 to 1/2 teaspoon cayenne pepper
• 2 tablespoons crushed, roasted sesame seeds
• 2 teaspoons sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this, but I’m not that crafty.  Plus… I actually LOVE chopping veggies.  I find it really relaxing!).  Add the edamame, salt, lemon juice, cayenne pepper, sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.

Serves 6, Enjoy!

I’ve been eating a lot of salads lately.  I’m trying to eat as many whole foods as possible – and the thought of turning on the oven in this heat makes me shudder. Unfortunately, salads can easily be lackluster, but I’ve been finding great recipes and coming up with fresh combos on my own.  Enjoy this zesty number and as always… try & use as many organic, local ingredients as possible.

Ingredients:

3/4 cup extra-virgin olive oil

1/4 cup red wine or apple cider vinegar

1 tbsp chopped fresh oregano

1/4 cup chopped fresh basil

1 tbsp chopped shallot

1 tbsp chopped or pressed garlic

salt & fresh ground black pepper to taste

1 can chickpeas (rinsed & drained)

1 cup pitted Kalamata olives (cut in half)

1 cup diced cucumber

1 cup diced red onion

1 cup diced bell pepper (any color will do!)

1 cup diced ripe tomato

Combine olive oil, vinegar, oregano, basil, shallot and garlic in a small bowl.  Whisk until well blended, seasoning with salt & pepper. Place chickpeas, olives, cucumber, onion, bell pepper and tomato in a large bowl.  Add the vinaigrette, toss to coat and Enjoy!

I’m not cooking this week.  For health reasons, I’m doing a week of juice fasting… however, thanks to Planet Green - I’ve found the recipe I’m going to try first when I’m back eating yummy, yummy food!

This is an easy vegetarian appetizer that both meat eaters and full out vegans alike will love. Even cutting the meat out of a simple appetizer does a lot to reduce your eco-impact as well. Use fresh mint from the garden, local watermelon, and local raw honey to make it even greener.

Watermelon Summer Roll

1 1/2 ounces thin rice noodles
1/4 cup fresh mint leaves
1 tbsp organic soy sauce
3 tbsp raw local honey
1 tbsp fresh lime juice
1/8 tsp Aleppo chili powder
8 round rice-paper wrappers (8-inch)
2 cups watermelon, thinly sliced into match sticks
1/3 cup peanuts, coarsely chopped

Method

1. Cook noodles according to package directions. In a medium bowl, toss noodles with mint and soy sauce.
2. For the dipping sauce, whisk together honey, lime juice, chili powder, and 1 tbsp water in a small bowl. Set aside.
3. For each roll, soak a wrapper in a bowl of warm water until softened, about 30 seconds. Lay 1/8 of sliced watermelon, 1/8 of noodles, and 1/8 of peanuts at one end of wrapper.
4. Fold ends in and roll tightly to enclose filling. Cover with a damp cloth until ready to serve. Repeat with remaining rice-paper wrappers.
5. Cut the rolls in half diagonally. Serve with dipping sauce.