You may have heard of tostones (twice friend plantains), and you've definitely heard of guacamole. But have you heard of Nicaraguan guacamole? Well, I hadn't, until a couple weeks ago, when I found out the in Nicaragua, they put boiled eggs in their guacamole. Yes, in Nicaragua they boil eggs, then mash them up and … Continue reading Tostones with Nicaraguan Guacamole
It's still asparagus season, which means I'm still finding ways to incorporate it into my diet. One of the best tips for eating healthy, local, and organic is to eat seasonal foods. If you are a co-op or CSA member, you will get seasonal vegetables and fruit from your local farmer. This means weeks of … Continue reading Quinoa, Baba Ganoush and Lemon Roasted Asparagus
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
People freak out about vegan meals all the time. "Where is the protein? Where is the calcium? Where's the vitamin D?" Guys, it's all right here, and much better sources for each of these necessary nutrients. Quinoa is a huge source of protein, along with kale and mushrooms. Also, avocado has protein, and even tomatoes have protein! … Continue reading Sweet Potato and Sauteed Kale Quinoa Bowl
Serena’s RAWmarkable Vegan Lasagna (repost) I had been getting some feedback from blog followers that they were having a hard time accessing my lasagna recipe page, so to make things easy for you all, I have decided to repost my recipe in its entirety. Enjoy! This is one of my very favorite raw vegan feasts … Continue reading Serena’s RAWmarkable Vegan Lasagna (repost)
Much like the Zucchini Salad with Avocado Lime Sauce, this is a simple salad but oh so refreshing, zesty and simple. I had some leftover zucchini basil pesto from the day before when I made RAWmarkable Basil Pesto Pasta, so this is what I used for my dressing. All you need is: - 3 to 4 … Continue reading Zucchini Salad with Fresh Basil and Tomato
One of my favorite raw soups to eat, and so easy to make! In your blender, add in: - 4 organic zucchinis - 2 cloves garlic - 2 tbsp. nutritional yeast - 1/2 avocado - 1 stalk of chives (or a 1/2 onion or 1/2 cup of leeks) - sprinkle of paprika - some salt … Continue reading RAWmarkable Zucchini Gazpacho!
I was driving to the store specifically to get the remaining ingredients needed for my raw tabouli, when I heard on NPR radio someone talking about the fresh tomatoes in their garden. I then thought how awesome it would be if I stuffed tomatoes with my tabouli! So...here is the finished product! No oil, no wheat, nuts … Continue reading Tabouli Stuffed Tomatoes
For leek and mushroom marinade, you will need: - 2 cups sliced mushrooms, crimini, shitake, whatever you prefer - 1 1/2 cups thinly sliced leeks - 2 cups cherry or grape tomatoes, chopped in half - 1 thinly sliced garlic clove - 1 tbsp hemp seeds - 1 tbsp sesame seeds - 1 tbsp nutritional … Continue reading Marinated Leek and Mushroom Quinoa Salad
I am obsessed with leeks. And cashew sauces. And zucchini noodles. In fact, I much prefer these over regular pasta noodles. I wanted a new cashew sauce for my leeks and zucchini noodles, so I came up with a new cashew cream sauce, with a cheesy chicken flavor. You can find the recipe HERE, but I … Continue reading RAWmarkable Creamy, Cheesy, “Chicken” Zucchini Leek Pasta!
