Gnocchi, Leftovers and a Two-Minute Dessert!

August 10, 2015August 10, 20152 Comments

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert

I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

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I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream

Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!

(Sometimes I’ll add vegan chocolate chips – if I have an open pack)

Just Fruit. Salad – A Summertime Favorite!

August 2, 20157 Comments

Just Fruit. Salad – A Summertime Favorite!
(Serves 10-12) ~ Vegan, Gluten-Free, Raw, Soy-Free, Dairy-Free

This fruit salad is Colorful, Fresh and Perfect for a summer gathering. It’s also ideal for breakfast, lunch, snack time and dessert 🙂 . I love fresh cold fruit in the summer. This salad is so refreshing; it’s a simple crowd-pleaser that is far from the canned stuff. I titled this – Just Fruit – because it is…just fruit – no added sugar, sauces or syrups. Enjoy! One of my favs.

Ingredients:
1 Honeydew (I used Orange Flesh Honeydew)
6oz Blackberries, rinsed
3 Cups Green Grapes (about 18oz)
2 Cups Peaches (about 14oz)
1-2 Ripe Mangoes, peeled and chopped
1 Pineapple, Peeled/Cored/Chopped
20 Strawberries, hulled/quartered
6oz Raspberries, rinsed
2 Kiwi, peeled/sliced

Directions:
Peel and Chop or Slice: Honeydew (I used my melon baller), Peaches, Mango, Pineapple and Kiwi.
Rinse and pat dry: Blackberries, Grapes, Raspberries and Strawberries (slice in half or quarter strawberries.
Refrigerate before serving. Sometimes I place in the freezer for 30 mins. for a quick chill.

I love fresh pineapple!

-You can layer this fruit salad and get fancy-

-Or Toss to combine –

Enjoy!

Raw Fennel & Grapefruit Almond Salad

July 15, 201514 Comments

Fennel & Grapefruit Almond Salad
(Serves 2) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

Need a Quick Salad for Two?… This salad is very refreshing and crisp. It can be eaten as a side salad for dinner or perfect for lunch too. Crazy this little salad filled me up last night, but I did leave room for a piece of strawberry/peach cheesecake. 🙂 The fennel [fennel may be an acquired taste for some, you’ve been warned, lol] is crunchy and the licorice flavor of the fennel goes well with the slightly sweet slightly bitter grapefruit. The parsley adds a nice freshness and I love the almonds in this salad which add another layer of texture and sweetness…Mmm, creamy raw almonds. Enjoy!

Yummy in my tummy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tsp Raw Agave Nectar
1 Fennel Bulb, sliced thin (abt 1/8 if using a mandolin)
1/4 of a Red Onion, sliced thin
¼ Tsp Celery Seed, optional
1 Serving of Raw Almonds (abt 25 almonds), chopped
1 Grapefruit, peeled/segmented – cut slices in thirds or half
1 Handful Fresh Parsley, chopped

Directions:
-In a large bowl whisk together Olive Oil, Vinegar and Agave. Add remaining ingredients and toss to coat. I just let the salad sit for 10 mins. or so for the flavors to combine. That’s all to it.. oh and be sure to rinse your fennel after slicing. I rinse them in my colander similar to leeks. 🙂 Enjoy!

Slicing Grapefruit:

Toss together to combine:

Fennel 🙂

Raw Peaches & Strawberry Cheesecake

July 14, 2015July 14, 201518 Comments

Raw Strawberry & Peach Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

I promised you more cheesecake, here’s another recipe for you to try. Even more amazing than the last – the peaches and strawberries pair very well in this recipe. This recipe is very simple, please be sure to add the pinch of sea salt in the crust layer, trust me it truly makes a difference. Please try this one and enjoy!
Are you smiling yet?

Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked overnight
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted/room temp. if it’s warm (plus addt’l)
3 Tbsp Raw Agave Nectar
1 Tsp Pure Vanilla Extract (or Vanilla Bean equivalent)
2 Peaches, peeled/pitted
Strawberry Layer:
2 Cups Strawberries, hulled (about 12)
1 Tbsp Raw Agave Nectar
Crust:
2 Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1-2 Tbsp Raw Agave Nectar
A pinch of Course Sea Salt or reg. sea salt

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.

(Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.

-Add cheesecake mixture on top and smooth

-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.

-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.

Raw Strawberry & Peach Cheesecake

Servings: 12-16 ~ Vegan, Raw, Gluten-Free, Soy-Free
Time: 15 min. prep time - 1hr + overnight soaking
Difficulty: Easy
Print

Directions:
-In a food processor pulse peaches, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth. (Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender until smooth). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth, adding additional melted coconut oil to smooth as needed.
-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
-Press crust in bottom of springform pan.
-Add cheesecake mixture on top and smooth
-Blend strawberry & agave mixture together, smooth over the cheesecake mixture. I just used my spatula to work it in the top layer.
-Freeze for an hour and enjoy! You can transfer to the refrigerator overnight also.

Smoked Paprika Sauce & Baked Tofu ALT

July 14, 2015July 14, 20159 Comments

Smoked Paprika Bean Sauce
(Makes about 2 Cups) ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free

This sauce recipe began in my mind as something different… Nevertheless the sauce turned out flavorful. The sauce itself is gluten-free, soy-free etc. but in this recipe, I did use it atop a sandwich – Tofu ALT (pictured above) – which clearly has both. This sauce has been also used over rice with tofu (pictured below) which is a gluten-free version. I prepared the tofu the same in both cases. This sauce is also nice on some veggies or fries. Enjoy! 🙂

Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.
Here’s the Sauce!

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Oven Baked Tofu
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
Course Sea Salt
Fresh Ground Black Pepper
Smoked Paprika
Extra Virgin Olive Oil

Directions:
-Preheat oven to 425 degrees F. -Remove tofu from package, if you have a press go for it. If not, let tofu drain on a paper towel then pat dry. Cut tofu into eighths – first cutting in half diagonal then cutting those pieces in four. Press again with paper towel to dry.
-There were no measurements included with the seasonings. I just simply drizzled a little Extra Virgin Olive Oil then rubbed in the course sea salt, sprinkled some Pepper and Paprika. Flip over and do the same on the opposite side.
-Place on baking sheet drizzle a little more olive oil – about a capful – over tofu and bake for 30 minutes. Flip over after 20 minutes. Crisp & Delish – Enjoy!

Building the Tofu ALT:
-Spread the Paprika sauce on each side of bread.

-Add Lettuce

-Top with Sliced Tomatoes and Avocados – Sprinkle with Salt and Pepper here.

-Add Baked Tofu.

-Drizzle with Paprika Sauce

-Enjoy!

Smoked Paprika Bean Sauce

Servings: Makes about 2 cups ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
Time: 5 mins
Difficulty: easy
Print

Combine all ingredients in a high-speed blender. Refrigerate unused portion.

Starlight Blogger Award!!

July 11, 2015July 12, 20152 Comments

Starlight Blogger Award

I want to take a moment to thank Michael @ ThisVeganLife for nominating me for the Starlight Blogger award. His blog https://thisvegalife.wordpress.com/ … is very informative. If ever you need more information on vitamins, minerals and nutrients his blog has it. I’m very humbled to accept the award and very much appreciate the compliment that came with the nomination.

This Award is created to highlight and promote Inspiring Bloggers.

THE RULES:

Thank and link back to the person who nominated you for the award.
Answer the questions set to you and then you may create your set of questions for your nominees.
Nominate other bloggers. (You may notify them to make them aware)

My Questions & Answers:

1. What is your perfect date?
The perfect date has to have good food, right? Oh but of course. Now throw in the perfect ambiance and great service…I’m hooked. 🙂 I obviously love food but dining at a fancy shamncy upscale restaurant tops the chart. I often talk about date nights with my hubby and fine dining – I love getting dressed up for a night on the town. I enjoy the city – Philadelphia/New York are my favs. Dinner (with great dinner convo), some good cocktails, maybe a little dancing or show. Score!

2. If you could meet anybody in the world, fictional or not, who would it be and why?
Hmm, this one is a little tough only because there are several. Jesus hands down – I’d love to just sit and chat. If He could at least impart one droplet of his wisdom and peace. Teachings that have not been re-written in the Word… if I had to pick one.
Some honorable mentions: Barack Obama, I mean c’mon he’s the President, that would be so neat; Jim Morrison, how cool would it be hang out with him and get inside his mind for just one conversation – poetic; or how about Kurt Cobain – you left us too soon. Since my ❤ for musicians is showing maybe Maynard James Keenan so I can personally ask the burning question that so many fans have already asked…when can we get another Tool album, pleeeeeaaaasssseeee! Some others too many to name individually – I’d love to meet some Celebrity Chef(s) in person, that would make my day. It would be fantastic to meet and venture with some real Activists – people that are compassionate about world hunger and cruelty, I’m not talking about the ones with a personal agenda for world domination. This world could be such a better place.
If I had to pick one living…I already met him (Seth)…My soul mate.
Wait…did I even answer the question… lol? Yes, Jesus Christ 🙂

My Nominees:

Seth: My #1 inspiration for even venturing out to blog in the first place. As I’ve mentioned in my “About” Seth is an ardent photographer, his ability to capture a story through a lens is phenomenal. An amazing writer, published author [can’t wait for him to release his next book], he’s articulate and always inspiring. Even the name ‘Vegan Rescue’ was a play off his blog ‘Human Rescue’ …I know I’m so original right?… but in my defense it felt like naming a baby or pet and after hundreds of names, once I decided to include my inspiration Vegan Rescue was realized. Both blogs pack a punch. SBWImaging – which encompasses Words are Not Enough – includes his photography along with a story…poetry…opinions…facts…a journalistic view. Although more recently he’s been working on Words are Not Enough and his latest book release. His original blog Human Rescue – Letters, Opinions, Complaints and Rants – is a good read. This blog is exactly what the title suggests and includes posts about Food, the Food Industry, Politics/Government and People – the Human Race. Both links below are worth checking out, enjoy! I’m also including link to his Leica page to check out some photos too if you wish.

https://humanrescue.wordpress.com/ and https://sbwimaging.wordpress.com/

Mladen & Milica @ http://thedeliciouspeaceofmind.com/en/ . I enjoy their raw and colorful dishes. They discuss the raw lifestyle and their vibrant dishes always look delectable.

Lauren @: http://theveganmuffinwoman.com/ . I truly enjoy reading her blog posts and checking out her clean eating recipes. There’s often an ingredient that is highlighted in her recipe, whether an apple, strawberries or rhubarb for example. Keep writing Lauren 🙂

Erin & Sasha with http://kickingitwholeschool.com/ . C’mon what a clever name alone. Healthy selections; their recipes look so fresh and enticing. Some recipes cookbook inspired and recreated.

Louise @ https://imalittlevegan.wordpress.com/ . Who else would give you a banana split for breakfast? Louise will along with other amazing food and fresh ideas. Not to mention she has a pretty sizable facebook following, lol. I look forward to her posts and creations.

ELE – Eat.Live.Escape @ https://eatliveescape.wordpress.com/ .Travel, Food and some very appetizing recipes. Did I mention you get to travel around the world with them? – Beautiful photographs that bring you right in and like the name suggests…allows you to escape.

Questions for my Nominees:

1. Favorite Kind of Music & Artist in that Genre?
2. What is your Favorite Comfort Food?
3. If you could end world hunger, you would…..?

—————-

Nominations Rules:
Nominate your 6 favorite bloggers! In your nominees I would like for you to think at the light emanating from the stars the ones that truly touch your soul with their work, the ones that are the light for you a true STARLIGHT Blogger.

Rules for the STARLIGHT Blogger Award:
-Thank the giver and link their blog to your post.
-Answer the 3 questions given to you.
-Please pass the award on to 6 or more other bloggers of your choice and let them know that they have been nominated by you.
-Include the logo of the award in a post or on your blog please never alter the logo and never change the rules.

Raw Pineapple Coconut Cheesecake

July 10, 20158 Comments

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free

This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!

Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:
1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.

Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.

-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.

-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

Chopped Spring Mix Salad

July 7, 2015July 7, 20154 Comments

Chopped Spring Mix Salad
Serves 4-6 ~ Vegan, Gluten-Free, Soy-Free, Raw

Salads are delicious, healthy and easy. In several minutes lunch or dinner is ready 🙂 . Here’s a salad you can crave, so quick and simple. Enjoy!

Ingredients and Directions:
2-3 Large Handfuls Spring Mix
1 Large Carrot, grated (or 2 small carrots)
½ Large English Cucumber, chopped
2 Radish, julienned
1 (15.5oz can) or 1 ½ Cup Chickpeas
½ Red Onion, chopped or sliced thin
1 Red Pepper, chopped
3 Tbsp Capers, optional

Combine and toss with some dressing. Enjoy!

Up close and Beautiful ❤

Kale & Quinoa Salad with Raspberry Vinaigrette Dressing

June 17, 2015June 17, 20155 Comments

Kale & Quinoa Salad with Raspberry Vinaigrette
(Serves 2-4) – Vegan, Gluten-Free, Soy-Free

Kale is nutrient dense and it is loaded with tons a good stuff. It’s no surprise that it’s considered a Super Food. Packed with Vitamin K, A, C, B6, Lutein and one cup boasts about 3 grams of protein and fiber. Excellent calcium and iron absorption also. I know I mentioned the power of spinach and Popeye yesterday, but imagine the strength he would’ve had if he ate kale instead, wow! It could’ve change the world, hehe.
Some additional ideas or variations of this salad: swap the dried cherries with cranberries or use an apple instead of a pear. Also, if the dressing is too tart or acidic add some sugar or additional Agave. Soak your peanuts, enjoy them raw or swap with chopped walnuts. Enjoy!

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Curly Kale – Washed, Dried, Chopped
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–

Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet).
For salad – rinse and drain chopped kale, I used my salad spinner.

Lacinato Kale – Wash, Dried, Chopped

–

–

Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Kale & Quinoa Salad with Raspberry Vinaigrette

Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
Time: 10mins
Difficulty: Easy
Print

Credit: https://veganrescue.com/

Ingredients:

Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet). For salad – rinse and drain chopped kale, I used my salad spinner.
Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Guacamole – Simple and Delicious!

June 7, 2015June 7, 20153 Comments

Easy Delicious Guacamole
(Makes 1 Bowl/Batch) – Vegan, Gluten-Free, Soy-Free
Raw (swap Sriracha for Chili Powder)

I’m obsessed with Avocado toast. Very simply put it is Avocado with salt/pepper on a slice of toast, sometimes I’ll drizzle a splash of Extra Virgin Olive Oil. If you love Avocado then this should quickly become a part of your ‘quick’ breakfast lineup.
Some mornings it’s ‘every man for them self’ as my husband would call it. The kids will typically gravitate towards cereal or oatmeal and fruit while my husband generally has grits or cereal with some fruit or toast for example. This particular morning I planned on my usual Avocado toast, but looking around I had all the components that I use to make Guacamole, another favorite. So Guac on Toast it is! Enjoy.

Beanie & Brody Photobombing!!

Ingredients:
2 Med./Large Haas Avocado, pitted
1 Sm-Med. Tomato, seeded & chopped
1 Small Bunch Cilantro (Abt 2 Tbsp), chopped
1 Garlic Clove, minced
½ Tsp Sea Salt
¼ Tsp fresh Ground Pepper
½ Tsp Cumin
Juice of 1 Lime
¼-½ Tsp Sriracha or Chili Powder

Directions:
-Seeding Tomato: Cut the tomato in half and gently squeeze to remove the liquid and seeds. Then Dice up tomato.

-Combine all ingredients mixing and smashing avocado with a fork. Enjoy!

Easy Guacamole

Servings: 1 Bowl ~ Vegan, Gluten-Free, Soy-Free, Raw
Time: 5 mins
Difficulty: easy
Print

Credit: VeganRescue.com
Ingredients:
2 Med./Large Haas Avocado, pitted
1 Sm-Med. Tomato, seeded
1 Small Bunch Cilantro (Abt 2 Tbsp), chopped
1 Garlic Clove, minced
½ Tsp Sea Salt
¼ Tsp fresh Ground Pepper
½ Tsp Cumin
Juice of 1 Lime
¼-½ Tsp Sriracha or Chili Powder

Directions:
-Combine all ingredients mixing and smashing avocado with a fork. Enjoy!

Vegan Rescue

Uncover the Vegan within.

Category: Raw

Gnocchi, Leftovers and a Two-Minute Dessert!

Just Fruit. Salad – A Summertime Favorite!

Raw Fennel & Grapefruit Almond Salad