Zesty Pesty Marinate Mixed Veggies

This is a fairly easy quick meal that even if shopping on a budget, you could afford to make.  It is sweet and vinegary hehe.

Ingredients:
1/4 olive oil
1 teaspoon salt
1 teaspoon pepper
1 1/4 cups vinegar
3/4 cup raw sugar
1 tablespoon water
1 can tiny green peas
1 can butter or lima beans (whichever you can find that are small sized)
1 can white corn
1 can french style green beans

1 bell red pepper (minced)
4 stalks celery (about 1 cup minced very small)
1/2 onion (minced small)

Directions:
1. Rinse and drain all of your canned vegetables.  Add them to a large bowl.
2. Add bell pepper, onion, and celery. Mix well.
3. Combine the first 6 ingredients in a small pot and bring to boil.  Simmer for 7 minutes.
4. After the pot mixture cools pour over your vegetables and mix well.
5. Refrigerate for at least 4 hours to let the vegetables capture all the marinate. 

LOVING FOOD AS PEACE...
-That VVV.

Raw Lemon Ginger Macaroons

My mom loves macaroons so I had to create this awesome raw dessert for her.  And yup she loved it!  I know most people either love coconut or not but mostly because of its texture.  I tried to extra extra shred these coconuts for that very reason.  Enjoy this sweet taste of heaven!

Ingredients:
2 3/4 cups shredded coconut
3/4 cup agave nectar
3 teaspoons vanilla extract
1/4 teaspoon salt
2 cups finely shredded coconut
4 tablespoons ginger paste
4 tablespoons lemon juice

Directions:
1. Preheat over to 150 degrees if you do not have a dehydrator. In a food processor, mix 2 3/4 cups of shredded coconut.
2. Mix agave, vanilla, salt, lemon, and ginger in a bowl on the side.
3. Pour mixture into food processor while it is on.  Lastly add the 2 cups finely shredded coconut.  Allow to mix very well.
4. Scoop small tablespoons of the mixture and place on a dehydrator tray or greased cookie sheet if you do not have a dehydrator.
5.  Dehydrate at 42 degrees for 24 hours or bake at 150 degrees in the over for 20-25 minutes if you do not have a dehydrator.

-LOVING FOOD AS PEACE...
-That VVV.

Zucchini & Black Bean Tortilla Casserole

This dish will make you feel like you are in Mexico but a surviving vegan all at the same time.  This dish has been a big hit in my household so share with your family (including children).

Ingredients:
2 tablespoons olive oil
1 cup onions (chopped)
1 green bell pepper (diced)
28 ounce crushed tomatoes
2 cans diced green chiles
2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
16-ounce can black beans (drained and rinsed)
2 large zucchinis (sliced and halfed)
12 corn tortillas (torn into several pieces)
2 packs vegan mozzarella cheese

Directions:
1. Prehat over to 400 degrees.
2. Heat oil in a large saucepan and saute onion until translucent.  Add green peppers and continue to saute another 3 minutes.
3. Stir in crushed tomatoes, black beans, seasonings, and zucchini.  Bring to a boil, then simmer for another 4 minutes until vegetables are soft enough.  Feel free to taste at this point and season up some more.
4. Layer your greased casserole pan as follows: Corn tortillas, tomato black bean mixture, and 1 bag of cheese.  Repeat until casserole dish is full.
5. Bake for 15-20 minutes or until is bubbly.

-EATING FOOD AS PEACE...
-That VVV.

Cranberry-Apple-Apricot Chutney

I came up with this dish in the name of my Nana-RIP.  She loved cranberry sauce and always asked for it around Thanksgiving time.  So here it is nana, with a spin to it - but I know you would have loved it.  MUAH NANA!

Ingredients:
12 ounces fresh cranberries (1 regular bag)
1 cup red apples (diced and peeled)
1 cup orange juice
1/2 cup dried apricots
3 teaspoon grated ginger (or paste)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 table spoons agave nectar, to taste

Directions:
1. Place all ingredients except agave nectar in a deep saucepan and bring to a simmer.  Cover over low heat with a lid for about 20-20 minutes, or until liquid is almost all absorbed.
2. Add agave nectar to taste and simmer for another 10 minutes until the mixture thickens.
3. Let the chutney cook before refrigerating and bring to room temperature before serving straight from the refrigerator.

-LOVING FOOD AS PEACE...
-That VVV.

Maple Tarragon Sweet Potatoes

I am not a fan of yams but I could not resist coming up with something to cook for my family that loves yams.  Enjoy this recipe made with love.

Ingredients:
6 large sweet potatoes (peeled and sliced thick)
1/2 cup maple syrup or agave nectar
1/4 cup vegan butter, melted
1/4 cup orange juice
1/4 cinnamon
1/2 teaspoon salt
1/2 teaspoon clove seasoning
2 tablespoons dried tarragon

Directions:
1. Preheat over to 350 degrees.
2. Arrange sweet potato slices in overlapping rows in a greased shallow casserole dish.
3. In a bowl combine all ingredients except tarragon and mix well.
4. Pour this mixture over the sweet potatoes and give them a good stir. Sprinkle with tarragon and stir again.
5. Place in oven and bake until sweet potatoes are soft (about 25-30 minutes).

-LOVING FOOD AS PEACE...
-That VVV.

Red Quinoa Pilaf w/Kale & Corn

Welcome to another one of my colorful dishes.  This dish packed with protein and nutrients.  It can be a great side dish or just plain by itself.

Ingredients:
1 cup red quinoa
3 cups vegetable broth
1 bunch of kale
2 tablespoons olive oil
6 garlic gloves (minced)
2 cups cooked yellow corn (can be frozen or in a bag)
1 can roasted red peppers (cut into pieces)
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon dried rosemart
salt/pepper, to taste

Directions:
1. Combine quinoa with broth in a medium saucepan.  Bring to a rapid simmer, then cover and simmer gently until broth is absorbed and quinoa is cooked (about 15-20 minutes).
2. Strip kale leaves away from stems and slice them.  Wash them well using a colander.
3. Heat oil in a deep stir fry pan and saute garlic for about 3 minutes,
4. Add kale and cover to steam kale for about 3 minutes.  Lift lid over to stir and make sure it gets all the cooked but not too soft.
5. In a large bowl, combine quinoa with kale, the cooked corn, roasted red peppers, seasonings, and lemon juice and mix well.  Season with salt and pepper to taste, then serve.

-EATING FOOD AS PEACE...
-That VVV.

Crab Cakes w/Dipping Sauce

I have always loved seafood and these crab cakes with no crab really make me not miss the actual crab.  It is made with veggies, how awesome is that.  This is incredibly easy to make too, look and see.

Ingredients:
1 cup vegan mayo + 1/2 cup for sauce
2 cans hearts of palm (shredded with your hands)
1 red pepper (chopped small)
1 green pepper (chopped small)
1/3 onion (chopped small)
teaspoon red pepper flakes
tablespoon seaweed
teaspoon old bay seasoning + another teaspoon
2 teaspoons mustard
breadcrumbs (for mixture and coating to cook)
vegan butter, for cooking
salt/pepper, to taste
2 tablespoons lemon juice
1 can chipotle peppers (just the sauce)

Directions:
1. Mix first 10 ingredients together (except extra mayo and extra old bay seasoning).  Season with salt and pepper to taste.
2. For sauce mix 1/2 cup mayo, lemon juice, old bay, all of juice from the can of chipotle peppers and salt and pepper to taste. Mix well together and set aside for dipping later.
3. Melt 2 table spoons of vegan butter into a skillet.
4. Using crab cake mixture, make patties whatever size you like and coat in left over breadcrumbs. Fry them in skillet about 3 minutes on each side or until they look brown enough.
5. When done frying them all, use sauce for dipping and enjoy.

-ENJOYING FOOD AS PEACE...
-That VVV.

Creamy Mac-N-3Cheese

Ok I am not going to lie.  This recipe is the best macaroni and cheese EVER!  And I have some family members that make some great the non-vegan way.  I made this for a group of carnivores and they were truly in love.  I know you will enjoy this as much as I did.

Ingredients:
1 russet potato (peeled and cut into bite-sized pieces)
1 bag of frozen carrots
1/2 onion (diced)
2 cups water
1/2 cup vegan butter
1/2 cup nutritional yeast
teaspoon tumeric (very important!)
teaspoon salt
1/4 cup coconut milk
teaspoon pepper
2 cans diced green chiles
1/2 cup breadcrumbs
1 bag vegan mozzarella cheese
1 bag vegan jack cheese
1 bag vegan cheddar cheese
2 16 ounce boxes macaroni noddles (cooked, drained, and sprinkled with salt/pepper)


Directions:
1. Preheat oven to 375 degrees.  Place potato, carrot and onion in a deep skillet, cover with 2 cups of water and simmer with lid on for about 20 minutes or until everything is soft.
2. After 20 minutes turn heat off and add vegan butter, nutritional yeast, tumeric and salt.  Stir to combine until melted.
3. Pour mixture into blender and blend till completely smooth.
4. Add coconut milk and continue to blend some more.
5. Pour cooked pasta into a large mixing bowl.  Pour cheese sauce and cans of green chiles over pasta while stirring.
6. Add black pepper and stir again.
7. In a greased baking dish fill with macaroni half way.  Place the vegan jack cheese over the pasta and half the mozzarella bag.  Pour remainder of macaroni in pan and cover with rest of mozzarella and all of cheddar cheese bag.
8. Finally sprinkle breadcrumbs evenly over macaroni.  Place in oven and bake until cheese looks slightly brown and melted (about 20-25 minutes).

-LOVING FOOD AS PEACE...
-That VVV.

Sweet-Butter Whole Wheat Cornbread Muffins

I must admit, I love bread!  Cornbread with some butter on it is goodness for me, but this recipe calls for no butter on the side needed.  Keep reading and see why.  This can also be used as regular cornbread shape and not muffins, just use a different pan to bake it.

Ingredients:
4 tablespoons apple cider vinegar
4 cups soy milk
3 cups yellow cornmeal
2 cups whole wheat flour
2 teaspoons salt
4 teaspoons baking soda
12 tablespoons raw sugar + 1/2 cup raw sugar
1/2 cup vegan butter
2/3 cup canola oil

Directions:
1. Preheat over to 400 degrees.
2. Mix vinegar and soy milk first, then add oil.
3. Mix dry ingredients (except 1/2 cup raw sugar) separately.

4. Pour milk mixture over dry ingredients and stir until completely smooth.
5. Transfer into a greased muffin pan, filling each center 3/4.
6. In a small pot, mix 1/2 cup sugar and 1/2 cup vegan butter.  Let butter melt down with sugar.
7. Stir two tablespoons of the sugar butter melt into each muffin center.  This secret gives it that sweet buttery flavor I was talking about.
8. Place muffins into oven and bake for about 25-35 minutes or until golden brown on top.

-EATING FOOD AS PEACE...
-That VVV.

Creamy Vegan Brown Gravy

This gravy dish is what I used for my tofu stuffed roast but can be used to top anything from mashed potatoes to cornbread.  I must say it tastes like heaven, hehe!

Ingredients: 
2 tablespoons vegan butter (I used earth balance)
1 onion (diced)
1 tablespoon flour (I used whole wheat)
1 tablespoon garlic

2 tablespoons corn starch
1 1/2 cup vegetable broth
1 tablespoon nutritional yeast
2 tablespoons soy sauce
salt/pepper, to taste

Directions:
1. Mix all together well and enjoy.

-EATING FOOD AS PEACE...
-That VVV.

Tofu Stuffed Roast

This is a favorite dish of mine that I made for Thanksgiving 2014.  I used my walnut-apple stuffing inside of it and my creamy vegan brown gravy on top.  OMG!  This dish is so lovely and easy to make.  Enjoy.

Ingredients:
8 (16 ounce) packages of extra firm tofu (crumbled up)
garlic powder
onion powder
1/3 cup olive oil
1/4 cup tamari or soy sauce
2 table spoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1 teaspoon spicy brown mustard
1/2 teaspoon orange zest
cheese cloth
salt/pepper, to taste

Directions:
1. Place a medium sized colander into a same-sized bowl.  Line the colander with a cheese cloth.  Season crumbled tofu with garlic powder, onion powder, salt, and pepper and place into colander. Place another cheese cloth over the top of the tofu.  Place a heavy weight on top (I used a heavy pot full of apples) and place in fridge for 2-3 hours or even overnight.  You are pressing all of the liquid out of the tofu and into the bowl that the colander is in.
2. Preheat the oven to 400 degrees.  Grease a cookie sheet.
3. Combine rest of ingredients into a bowl and mix well.
4. Remove tofu from fridge and take off weight.  Scoop out tofu so that there is one inch of tofu still lining the colander, place in a bowl on the side.  Brush the inside of tofu with the  miso mixture.
5. Place stuffing mixture I referenced above into the tofu center, press down hard.  Refill with scopped out tofu on top of stuffing and press down hard again.
6.  Turn the stuffed tofu over onto the cookie sheet (flat side down).  Mold into a round upside down bowl type form.  Brush the stuffed tofu roast with more miso paste mixture (make sure you save enough to use two more time).  Cover the tofu with foil and bake for one hour.
7. After an hour, remove tofu from over and base with miso paste mixture again.  Keep foil off and bake for another hour.  Once tofu is golder brown remove from oven and base with remainder of miso paste mixture.  Place on a serving dish and enjoy.  Make sure you top with some good ol vegan gravy (referenced above) when ready to eat.

-EATING FOOD AS PEACE...
-That VVV.

Walnut Apple Stuffing

Growing up I was never a fan of stuffing in any type of way, but since I have been eating vegan I have loved it! Yipee!  This recipe is what I used to stuff my tofu stuffed roast, FYI and it works great.

Ingredients:
1 1/2 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped celery
4 red apples (chopped)
5 scallions (thinly sliced)
1 loaf of whole wheat bread, chopped in squared pieces (about 12-15 slices)
fresh rosemary, sage, and thyme (sliced small)
3/4 cup finely chopped walnuts
1 1/2 cup vegetable broth
salt and pepper, to taste

Directions:
1. Preheat oven to 375 degrees.
2. Heat oil in skillet.  Add onion and celery and saute until almost translucent.  Add apple and saute another 5 minutes or until lightly soft.
3. In a mixing bowl, combine bread crumbs with the onion, celery, and apple mixture.  Add all the remaining ingredients except for broth and salt/pepper.
4. Drizzle broth in slowly while stirring at the same time.  Then season with salt and pepper, to taste.
5. If you are planning to stuff this then you are done.  Otherwise, transfer mixture into an oiled baking dish or pan and back for 30 minutes or until browned.  Stir in between cooking.

-EATING FOOD AS PEACE...
-That VVV.

Homemade Ginger Beer

You do not have to be Jamacian to love ginger beer.  My dad is a true lover and I made this for him Thanksgiving 2014 and he loved it!  the fresh ginger is what makes this drink so awesome.

Ingredients:
1/2 cup raw sugar
3/4 teaspoon salt
1 knob ginger (peeled and grated)
lemon or line juice
2 cups water
6 cups soda water

Directions:
1. Combine all ingredients except lemon juice and soda water into a small pot.
2. Bring to boil, reduce heat, let simmer 15 minutes but stir often.
3. Remove from heat and let sit for at least 30 minutes but can be a few hours.  It will start to get syrupy.
4. Strain ginger pieces and store in fridge till ready to use.
5. Add two tablespoons or so to a 12 ounce cup of the soda water.  Squeeze in lemon or lime juice to top it off.

-ENJOYING FOOD AS PEACE...
-That VVV.

Vegan Ranch

This is an excellent compliment to the buffalo cauliflower recipe.  To me it does not taste exactly like ranch but it does have a great creamy texture and taste.

Ingredients:
1 cup vegan mayo
1/2 cup vegan sour cream
teaspoon worchestire sauce
teaspoon white vinegar
tablespoon dill (finely chopped)
tablespoon chives
1/2 teaspoon cayenne pepper
1 garlic clove (minced)
1 teaspoon salt
1/2 tea spoon black pepper

Directions:
1. Mix everything together, starting with the mayo and sour cream.
2. Refrigerate when not in use.

-ENJOYING FOOD AS PEACE...
-That VVV.

Buffalo Roasted Cauliflower

This dish is a great appetizer option if you are hosting a dinner party or even just looking for a snack.  Its healthy and fulfilling.  This is also tasty to dip into vegan ranch, (see recipe).

Ingredients:
2 cauliflower heads (stems broken off in bite sized pieces)
1 cup flour
1 cup water
1 cup buffalo sauce (I used Red Hots brand)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder

Directions:
1. Preheat oven to 450 degrees.
2. Mix water, flour, and seasonings together till smooth.
3. Coat each individual cauliflower in mixture.
4. Lay them out on a cookie sheet and bake for about 20 minutes, or until they are brown on top.
5. Remove them from the oven and coat each one by dipping them into the buffalo sauce.
6. Bake again for another 5-10 minutes or until crispy.

LOVING FOOD AS PEACE...
-That VVV.

Juicing: The Green Machine

This most refreshing juice recipe is GREEN and MEAN!  Drinking this in the morning will give you a ton of energy, love, and a great taste in your mouth...so get ready.

6 kale leaves
1/2 lemon
1 knob of ginger
1 cucumber
4 celery stalks
2 green apples

EATING FOOD AS PEACE...
-That VVV.

Juicing: Strawberry Ginger Aid

I love ginger so much!  With berries added to the mix, you now have that great ginger taste along with tons of antioxidants. 

10 strawberries
2 peaches
4 carrots
2 knobs of ginger

EATING FOOD AS PEACE...
-That VVV.

Juicing: Rainbow Madness

The most colorful and most nutritious juice, yum yum!

1 head of romaine lettuce
1/2 lemon
1 red bell pepper
2 stalks of celery
1 kiwi
2 small zucchini
3 carrots
2 red apples
1 cucumber

LOVING FOOD IN PEACE...
-That VVV.

Juicing: Spicy Pears

Join me in juicing up some great fresh pears!

3 pears
1 head of celery
1 knob of ginger

EATING FOOD AS PEACE...
-That VVV.

Juicing: Tangy Tart

A touch of sweet and tart is everything you will get a taste in this mix of veggies and fruit.

2 grapefruits
1 bunch of grapes (red preferably)
1/2 head of celery

EATING FOOD AS PEACE...
-That VVV.

Juicing: Aloha Sweet Potato

Excellent for those that love sweet potatoes and even those that do not.  It is also awesome with a little spice (ginger or cinnamon).

1 sweet potato
6 carrots
1/2 pineapple

EATING FOOD AS PEACE...
-That VVV.