I love the combination of cool mint and creamy dark chocolate. This recipe hits the spot–with a crispy, chewy chocolate wafer smothered in melted chocolate, flavored with pure mint extract. Try…to eat just one :-)
Here’s a delicious, healthy version of a classic Asian dish! Skip the deep-fry and bake the tofu with the same lightly crisp result–and a lot less calories!
Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.
Rosemary Roasted Sweet Potatoes
Recipe courtesy Chloe Coscarelli
16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.
Pasta fagioli is a classic Italian soup combining hearty white beans and pasta in a savory tomato broth with fresh thyme and a hint of garlic. It makes a perfectly filling dinner and reheats well for lunch the next day.
Adapted from a recipe by Chloe Coscarelli
2 tbsp. olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely chopped
2 cloves garlic, minced
3 cups vegetable broth
3/4 cup water
4 ounces tomato sauce
2 cups cooked cannellini beans
1 tbsp. fresh thyme, chopped
1 tsp. sea salt
1/2 cup pasta shells or other small dried pasta, cooked and cooled
Saute onion and carrot in olive oil over medium heat until soft, about 7 minutes. Add garlic and sauté another 30 seconds, until fragrant. Add broth, water, tomato sauce and thyme. Bring to boil and simmer, uncovered for 20 minutes. Add beans and pasta and simmer until heated through. Season to taste with salt and pepper.
Not your average pizza–and not your average restaurant!
Christopher’s Kitchen is the only plant-based restaurant in northern Palm Beach County. And it’s the best! They have a large, creative menu with soups, salads, sandwiches, pizzas, sushi, Asian hot dishes, raw specialties and the most decadent desserts! Not to mention, they specialize in a staggering variety of freshly-pressed organic juice blends.
This pizza was decadent–topped with savory mushrooms, truffles and a macadamia-based spread atop handmade fresh crust, made with 100% organic flour and a traditional starter.
Despite the upscale decor, the vibe at Christopher’s Kitchen is surprisingly laid-back and low-key. It’s a great place to grab a bite anytime you’re in the PGA Boulevard/Military Trail neighborhood.
Here is a basic vanilla cake recipe that is as suitable for a dressed-down potluck as for a formal wedding.
recipe courtesy Chloe Coscarelli
3 cups Flour
2 cups Sugar
2 tsp. Baking soda
1 tsp. Salt
1 ¾ cups Soy milk
1 cup Canola oil
¼ cup Apple cider vinegar
1 tbsp. Vanilla
1. Preheat oven to 350. Grease two 9-inch cake pans lightly and line bottoms with parchment.:
2. Whisk together dry ingredients in a large bowl and set aside.
3. Whisk together wet ingredients and add to dry, mixing with a spoon just until well-blended.
Bake 20-25 minutes, until pick inserted in center comes out clean with just a few crumbs adhering. Invert and cool completely on wire rack.
Recipe courtesy Isa Chandra Moscowitz
½ cup Vegetable Shortening
½ cup Earth Balance Non-Dairy Margarine
3 ½ cups Confectioners Sugar
1 ½ tsp. Vanilla
¼ cup Soy milk
1. Beat fats together in stand mixer. Add sugar and beat 3 minutes.
2. Add soy milk and vanilla and beat 5-7 minutes until fluffy.
Here’s a video I filmed to demonstrate how to bake vegan banana bread! It’s super simple and delicious! A link to the original print recipe is below.
Here’s a video I created to demonstrate how to make scrambled tofu, a staple recipe at my house. It’s quick, easy and delicious!
Here’s a link to the original recipe from Isa Chandra Moskowitz of The Post Punk Kitchen
The Pink Gator Cafe is located at the Outpost within Myakka State Park. There are only three vegan items on the menu, but they are worth mentioning because often at such destinations there are no vegan choices at all, except maybe the french fries.
I was pleasantly surprised with the quality of the food and the friendly and expedient service at the cafe. My garden veggie burger was served hot on a fresh bun with cool lettuce and tomato. The potato chips were very crisp and flavorful without a hint of greasiness. The edamame salad was an unexpected but pleasant inclusion on the otherwise standard American diet selection.
Was it vegan Mecca? Not even close. But the meal hit the spot when I was hungry. And sometimes that’s all that matters.
Check out my latest cooking demonstration video for one of my all-time favorite vegan recipes!
Fresh-baked biscuits are a lovely treat for holiday brunch or any time of the year! I filmed this video to show how easy they are to make.
Ever wonder what it would be like to have a personal chef? Here’s a day in the life of personal chef Vegan Flavorista, that’s me!
Here’s a demonstration video I filmed for a killer quick and easy chocolate cake! A text version of the recipe appears below.
Chocolate Mug Cake
Adapted from The Happy Herbivore Cookbook by Lindsay Nixon
4 tbsp all purpose flour
2 tbsp brown sugar
2 tbsp unsweetened cocoa
1⁄4 tsp baking powder
1⁄4 c canola or olive oil
3 tbsp nondairy milk
1 to 2 drops vanilla extract
2 to 3 tbsp vegan chocolate chips
Mix all ingredients just until blended. Smooth into lightly greased microwave-safe mug.
Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.
Note: Microwave cooking time based on 1,000 watt microwave.
What is a holiday roast without gravy? I filmed this video to show how easy it is to make vegan gravy. This simple recipe makes lots of rich, tasty sauce to pour over your feast! Happy Thanksgiving!
Recipe courtesy Ann Gentry’s The Real Food Daily Cookbook
Just in time! If you’re looking for a meatless alternative this year, look no further. This tasty roast is moist and delicious, with savory herb stuffing baked right in. Serve it with your favorite sides and lots of vegan gravy.
Recipe courtesy Robin Asbell, “Big Vegan”
Chocolate Bourbon Pie
Source: Chloe Coscarelli
¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch
1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.:
Here is my latest cooking demonstration video for my favorite veggie loaf! A link to the original text version of the recipe follows.
I am pleased to share my new November menu!
GF= gluten free SF= soy free
___Raw Vegetable Stir Fry with Shoyu Ginger Sauce GF
___Raw Spaghetti Bolognese (zucchini, fresh and sun-dried tomatoes, walnuts) GF
___Raw Veggie Burgers (hemp, sunflower, flax, veggies) GF, SF
___Raw Lasagna Rolls (zucchini, cashew cheeze, fresh and sun-dried tomatoes, basil) GF, SF
___Raw Tuna Salad (sunflower, dulse) GF, SF
___Tofu or Chickpea Vindaloo GF, SF option
___White Bean Puttanesca on a Bed of Massaged Kale and Chard GF, SF
___Southwest Chimichurri Enchiladas with Red Beans and Mixed Peppers SF
___Savory Baked Tofu with Creamy Tarragon Mustard Sauce GF
___Home Style Veggie Loaf with Tomato Glaze SF
___Sausage and Peppers with Marinara SF
___Soba Noodle Bowl with Roasted Cauliflower, Lentils and Miso-Tahini Dressing
___Chickpea “Tuna” Salad SF, GF
___Sesame Grilled Tofu Planks with Peanut Dragon Sauce GF
___Yakisoba with Edamame and Buckwheat Noodles
___Coconut Chana Saag with Chickpeas and Lacinto Kale (Indian) SF, GF
___Red Sweet Potato Curry with Cauliflower and Adzuki Beans (Thai) SF, GF
___Black Bean Burgers with Cilantro-Lime Sauce SF
___Marinated Tofu with Peanuts and Charred Bean Sprouts GF
___Grilled Portobello Mushrooms with Sundried Tomato Pesto SF, GF
___African Sweet Potato-Lentil Stew SF, GF
___Raw Curried Cauliflower Soup SF, GF
___Raw Cream of Zucchini Soup SF, GF
___Raw Coconut Carrot Soup SF, GF
___Raw Creamy Spinach Soup SF, GF
___Raw Zucchini Hummus SF, GF
___Raw Golden Flax Crackers GF
___Lentil Hummus with Crudité SF, GF
___Massaged Kale Salad SF, GF
___Spicy Black Bean and Sweet Potato Soup SF, GF
___Kale and Cauliflower Soup SF, GF
___Creamy Tomato Soup SF, GF
___Tom Yum Soup GF
___Thai Ginger Soup GF
___Sesame Noodles with Chilies and Green Onions
___Lemon-Scented Carrots with Capers and Coriander SF, GF
___Garlicky Seared Spinach SF, GF
___Sauteed Collards with Caramelized Miso Butter GF
Here’s my latest cooking demonstration video! A quick and easy tutorial on how to bake the perfect Dutch Apple Pie!