Shiitake Mushroom, Kale and Red Potato Bowl

Well, here we are again...another mushroom recipe! And yes, similar to my Potato Vegan Tacos, and yes, also similar to my Quinoa and Sauteed Mushrooms recipe.  What can I say, I love mushrooms and I love kale! Call this one a hybrid between the two. Let's talk for a moment about shiitake mushrooms. Mushrooms in … Continue reading Shiitake Mushroom, Kale and Red Potato Bowl

Quinoa bowl with Portobello, Kale and Sweet Potato

Ever since finding out that roasting portobello mushrooms with tamari sauce is basically the best thing ever, I've been on a huge portobello kick, roasting and mixing with all sorts of things. Of course, it was only a matter of time before I ended up adding them to one of my quinoa bowl mixtures, so...this … Continue reading Quinoa bowl with Portobello, Kale and Sweet Potato

Stuffed Portobello Mushrooms with Chickpea Basil Pesto

I love portobello mushrooms, but I could never figure out an easy, tasty way to cook them. I've sauteed and grilled in the past and used red wine, but I always thought that there must be some better way. Enter tamari sauce and coconut oil! Wow! Grilling these with just two ingredients made all the … Continue reading Stuffed Portobello Mushrooms with Chickpea Basil Pesto

Vegan Venezuelan Pabellon

Pabellon Criollo is a Venezuelan meat dish made with pulled  beef, arepas, beans, rice and plantains. I was watching The Food Network one night and I saw a segment on Diners, Drive-Ins and Dives about a place that made Venezuelan Pabellon. The woman was show what went into the sauce, and I thought wow, that … Continue reading Vegan Venezuelan Pabellon

Simple Southwestern Quinoa Salad!

This is a really easy and versatile recipe. This can be used as side dish, for stuff other vegetables like sweet peppers or potatoes, or you can use this as a full meal to make at the beginning of the week, that you can take everywhere with you! There is minimal cooking, as you must … Continue reading Simple Southwestern Quinoa Salad!

Oyster Mushroom and Brussels Sprout Pasta – Gluten Free!

I have been purchasing seasonal mushrooms at my local Farmer's Market, and I recently got another batch of oyster mushrooms, which I really love making recipes with. I had great success with my Oyster Mushroom Vegan Burrito recipe, so I thought I would try another one! This recipe is quite simple to make, and really tasty. … Continue reading Oyster Mushroom and Brussels Sprout Pasta – Gluten Free!

Quinoa and Cabbage Stuffed Squash

It's winter and squash is in season! I LOVE squash, and it's such a versatile vegetable to cook with. You can boil it, roast it, stuff it, shred it, mash it, literally anything you think of! This recipe was not even made on purpose. I had decided to make a quinoa, rice and cabbage salad … Continue reading Quinoa and Cabbage Stuffed Squash

Ukrainian Purple Cabbage and Kale Salad

Purple cabbage is a common staple in Ukraine, as is parsley and radish. Together in a salad, the taste is divine! This is a great salad to add to a hummus or quinoa wrap, as the crunch in it will give your wrap some extra texture. The addition of kale also helps to add some … Continue reading Ukrainian Purple Cabbage and Kale Salad

Raw Vegan Peppermint Bark

Much like my RAWmarkable Coconut Bark, this chocolate can be made by using fresh coconut meat and the coconut water! If you don't have a fresh coconut on hand, this can also be done with full fat coconut cream, which can be found in any store. My raw vegan chocolates are some of the easiest desserts … Continue reading Raw Vegan Peppermint Bark

Quinoa Sprout and Hummus Tacos

I was shopping at Whole Foods one day when I came upon an entire gluten free vegan tortilla section. They had the usual grain free and rice flour options, then I saw some cassava and coconut flour tortillas (pictured above). Of course, I had to get them, as anything with coconut as a main ingredient … Continue reading Quinoa Sprout and Hummus Tacos