Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Cherry Bomb Cashew Cheese

cherrybomb-cashew-cheese

Sort of spicy, sort of sweet, oh so smokey and delicious. So yum on crackers or on a gluten free bagel with fresh tomatoes.

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

2 Cherry Bomb Peppers, seeded and minced

1/2t pink salt

4T coconut oil

1/2t chipotle powder

1/2t raw honey or raw agave

3T nutritional yeast

2t lemon juice (omit if fresh is not available)

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, peppers, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

Recovery Broth/ Noodle Soup Broth

This morning I wasn’t feeling so hot and immediatley set some of this broth on the stove. I omitted the sesame oil and added tons of hot peppers- jalapeño and cherry bombs to kick out whatever creeped in…I added gluten free buckwheat noodles and ginger sautéed kale and broccoli to it for a nice boost of alkalinity.

The Vegan Love Project

recovery broth

I have been addicted to this broth the past several days. I have made it both with fresh turmeric and with powdered- the fresh offers a much more vibrant looking broth but both are equally healing. Perfect to make extra to have to sip on or make 1/2 the recipe and make the perfect amount for a bowl of buckwheat ramen & veggies.

Recovery Broth 

6c water

½ onion, coarsely chopped

2” fresh ginger, grated

1” fresh turmeric, grated OR 1t turmeric powder

1t sesame oil

1t pink salt

Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Strain the broth through a fine mesh sieve into a heatproof container. Discard the vegetables. Pour the broth back into the pot and then proceed to add the sesame oil. You can add fresh veggies, cooked rice noodles, buckwheat soba or ramen…

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Blueberry Coconut Kefir Love Bomb Lassi

*Blue coconut kefir love bomb

Summer berries…I can’t get enough…this smoothie is also filled with belly loving probiotics, if you don’t have vegan kefir on hand, you can sub a non-dairy milk or a fruit kombucha for the  liquid (mango or berry is amazing). It has an incredible tangy-ness that is so delicious, reminiscent of a Fruit Lassi and is my go to beverage post Hot Yoga.

Coconut Kefir Blueberry Love Bomb Lassi

1c fresh or frozen blueberries

1c prepared almond kefir or cashew milk

1T chia seeds

1t raw honey or 1 date

3/4c raw coconut yogurt

1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and process just until smooth.

Basil Jalapeño Cheese Dip

Basil Jalapeno Cheese Dip

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

1c fresh basil, minced

1/2t pink salt

3T coconut oil

Pinch chipotle powder- more if desired

½ red jalapeno pepper, minced

2T nutritional yeast

3t lemon juice (omit if fresh is not available)

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, basil, jalapenos, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

Ellen’s Italian Chickpea Spread

Italian Chickpea Spread

I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.

It’s a good simple one.

Ellen’s Italian Chickpea Spread

2c chickpeas, cooked, drained

2 cloves garlic

1/4c extra virgin olive oil

2-3T lemon juice

1/4c pignoli nuts (pine nuts), toasted

1/4c fresh basil

Pinch smoked chipotle powder

1/2t pink salt

2-3T filtered water if needed

In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.

Serve with anything!!! Crusty bread, crackers, pasta!!!

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

Potato Leek Soup With Broccoli

potato leek broccoli

So easy and really delicious, the addition of coconut oil makes it almost buttery and round in flavor. You could totally puree this and make it like a traditional Potato Leek soup but I love the chunks, especially with the broccoli florets floating around. 🙂

Potato Leek & Broccoli Soup

Wheat-Free, Gluten-Free

3 large russet or 6 gold potatoes, peeled & medium dice

1 small onion, medium dice

4 leeks, trimmed, rinsed and sliced (discard the thick tough green tops)

1 small head broccoli, trimmed and cut

1/4t black pepper

1 vegetable bouillon cube (or 1T veggie broth powder)

2T extra virgin olive oil

1T coconut oil

1t turmeric

1t smoked chipotle powder

6c boiling water

1t smoked salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions with the turmeric and salt until golden and soft. Add the leeks and sauté until the leeks turn bright green and have wilted. Add the potatoes, coconut oil, chipotle, and black pepper. Mix well and add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

The leeks should be super soft, almost disintegrated.

Add in the broccoli in the last 10 minutes of cooking, and cook only until the broccoli is bright green and tender.

Adjust the seasonings before serving. Serve with bread or add GF pasta or grains of your choosing.

RAW COCONUT YOGURT

*raw yogurt

This is one of my most favorite foods of all time. I love food- It really doesn’t go well for me when I don’t like the food I am eating. Yogurt is one of those foods that historically has not translated well into being vegan, it’s just sort of weird. Whether its made from soy or nut milk, commercial vegan yogurt is really just not my favorite. It wasn’t until raw food school that I started to dabble in the fermented foods- we made yogurt out of coconuts…I wasn’t impressed, I mean I was, but not for the amount of work that went into making a cup of it….then I discovered raw frozen coconut meat. My sister Karen as per usual, started the entire family on the obsession, this time Raw Organic Vegan Yogurt. Made from literally 3 ingredients, ok 4 if you count water. This tastes like yogurt, but without that weird, sour dairy aftertaste….It’s so so simple, however, it may take a while to get into your awesome vegan yogurt groove. It’s almost imperative that you own a Vitamix or a heavy duty blender to get this done. In this post, I will be as transparent as possible with how I do this recipe simply because I’ve got it down. Feel free to add, change, and experiment with equipment, ingredients, etc and please, if you do, tell me how it goes.

WHAT I USE / ESSENTIALS:

  • 2 packages frozen coconut meat, thawed or / 2 pounds fresh meat (about 2 Young Thai coconuts)– don’t be trying to use the brown coconuts either, it’s not going to go well. Young Thai coconuts are soft, very soft. If you can’t find frozen coconut meat and you are super adept and ambitious and want to make it from scratch scratch, as in from the whole coconut, look up youtube videos on how to open up a coconut. You can use the water for the yogurt or drink it- it’s absolutely spectacular and depending upon the coconut, you may have more water than you will need for one recipe of yogurt.
  • 1 cup filtered water or raw coconut water– if you are using raw coconut water, you may want to adjust the sweetness from the sugar- coconut water is slightly sweet, when I use coconut water, I don’t even add sugar- I like the sour in contrast to fresh fruit (personal). Unless you have a source of raw coconut water, which many really don’t, use water. Even the coconut water that is claiming to be raw- isn’t, it’s treated with pressure which in turn, sort of cooking it. Coconut water in boxes is bullshit, it’s cooked and really is nothing more than sugar water without the vitamins, minerals and electrolytes touted- if you love the flavor then go ahead, otherwise, stick to plain water.
  • 2-4T coconut blossom sugar, raw agave, coconut crystals, maple syrup– I love the coconut blossom sugar, its still got many minerals intact, isn’t crazy sweet and it doesn’t discolor the final product where as the darker sweeteners may
  • 2 probiotic capsules- emptied or 1t probiotic powder– I use a vegan probiotic capsule- this is what kicks off the fermentation. I am sure you could use kombucha or kefir or some other starter but for me, the capsules offer clean, easy and consistent results and you are guaranteed  a ton of gut love in the process.
  • dehydrator– not essential but again, insures consistent results. I put the yogurt mix in and 6-12 hours later its a done deal. If I want it more tart, I leave it in longer. You can purchase a yogurt maker if you know that you want the vegan love in your life all day everyday, or invest in a  simple dehydrator if you think you may want to dry a banana or a mango from time to time. If you do not have a dehydrator, store the yogurt in a microwave, a cabinet, or somewhere that stays warm, it may take up to 3 days for it to ferment but it will work, just keep tasting it until it tastes as sour as you like.

 

HOW I DO:

In the blender, add the meat , sugar if using and the water. Run it on low until the machine grabs it and starts blending it together then start to increase the speed. You may need the Vitamix plunger to help it along- you could add more water but I find that that messes with the end result, it actually tastes like a diluted version. Once you are at full speed, run it for at least 5 minutes or until completely smooth, no specks, bumps, nothing- smooth as velvet or cream. FIVE MINUTES, no less. This is where your average blender will most definitely crap out. Add the probiotics. Let run for another 30 seconds until incorporated.

Pour out of the blender into a container and cover it. I place it in the dehydrator, again, anywhere warm will do it just may take longer to turn.

You can play with adding fruit to this base mix, you can add more sweetener, I love making a fruit concentrate with fresh fruit and sugar and letting it sit out overnight. When I do that, I make individual containers and spoon in the “fruit on the bottom”. Peach is my favorite, strawberries are also quite lovely and of course, blueberry….I’ve made lemon yogurt, coffee, lemon with fresh raspberries, vanilla, plain, whipped…I eat this stuff everyday….. I make Lassis, frozen yogurt, I give it to my Pitbulls, Ginger & Izabel and they LOVE it. Raw Vegan Yogurt for everyone!!!

So go forth, make some badass vegan raw coconut yogurt, if you need supplies, Burning Heart carries the meat and the coconut blossom sugar if you would like to order some. If you have questions, don’t hesitate to ask me at HotYogaGrl@gmail.com, if I can answer them I will. Most importantly, love yourself up when you’re making this and think good thoughts….it truly is a powerful and healing bit of deliciousness, there is something miraculous about it…Let me know how it goes…..Peace Love and all that good stuff ❤

 

Gluten Free Apple Pie with Cinnamon Crumble Topping

*gluten free apple pie

I can’t believe this crust, I can’t believe this pie, and I can’t believe I made it….It’s SO FRICKEN DELICIOUS.

Served topped with Coconut Bliss Vanilla Ice Cream.…to die for….

Gluten Free Apple Pie with Crumble Topping

Crust:

1T cold vegan butter

4T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

1/4c coconut sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

With the soft dough, gently work it to form a ½ inch thick disc. Lay the disc into your pie dish or tartlet pans and gently use your hands to form it into the pan, working the crust up along the sides. Gently coax it from the center out working to get it the dough evenly spaced and as uniformly thick as possible all around on the bottom and sides- feel for thickness as you spin the pan. Work the dough up the sides of the pie dish. You can leave a straight no fuss edge or I like to make a curve design by pressing my knuckle in between the pie dough and my finger knuckle.

Place the crust into the fridge for 15-20 minutes to allow it to firm up.

Filling:

4 Pounds Firm Apples (8-9), peeled, cored, sliced

2/3c maple syrup

1 lemon, juiced

1 drop DoTerra Lemon Essential Oil– or food grade essential oil

3T virgin coconut oil

2-3T Bobs Red Mill GF All Purpose Flour

1T cinnamon

1/4t pink salt- more if desired

Mix all of the ingredients together; the apple slices, lemon juice, essential oil, maple syrup, coconut oil, cinnamon and salt and set aside.

*Do not put filling into the fridge just before spooning into the crust, as the oil will set up.

Crumb Topping: 

2/3c Bobs Red Mill GF All Purpose Flour

2/3c coconut sugar

3T coconut oil- solid or chilled

1T cinnamon

1/4t pink salt

In small bowl mix together the flour, sugar, salt and cinnamon. Add the chilled coconut oil and cut in using a fork or two knives, mix until you have a course, crumb.

Assembly

Preheat the oven to 400 degrees. Make sure the oven is hot prior to adding the pie!!!

Take the prepared crust out from the refrigerator.

Using a slotted spoon, layer in the apples, heaping them in the center. Sprinkle all of the Crumble Topping over the whole pie. Using a solid spoon, ladle in all of the juices from the apples over the top.

Reduce the heat to 375 degrees

Bake for 35-40 minutes or until the topping is golden browned and apple filling is bubbling.

Wait at least 30-40 minutes prior to serving. AMAZING with Coconut or vegan Vanilla ice cream.