Monthly Archives: October 2011

Happy Halloween!

We have Endangered Species organic chocolates for the kiddies, Inside Out Chocolate Pumpkin Cookies, and a very angry cat.

Coming up on The Vegetable Centric Kitchen:

1. Thoughts on the Vegan Mofo and an update on the Chocolate Covered Katie Challenge.

2. Tots!

3. How to make homemade kombucha.

4. Snippets from the PHDetox, an 8 hour course with Natalia Rose. Below is a great video introducing the course:

…and because no post here would be complete without veggies…

Happy Halloween!


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Pumpkin Pie Kombucha

Happy Halloween Weekend!

I’m a big fan of kombucha, especially freshly made at home (kombucha making post coming soon!). If you have yet to try it, kombucha is simply a delicious fermented tea beverage that’s very easy to find in about a billion different flavors at your local health food store. Despite the billion (give or take a few) flavors out there, this one has yet to be done. Its sweet, fizzy, festive, and I’ve never come across anything quite like it.


3/4 cup unflavored kombucha
1/4 cup fresh carrot juice
1 dropperful NuNaturals liquid stevia
1 pinch pumpkin pie spice

Mix together gently so the fizziness doesn’t get too crazy!

The lovely ladyfriend and I spent last night enjoying Halloween festivities, she as an adorable sailor and I as a 50’s Pinup Girl.

Brit and Rande do Halloween

How cute is she??

Any kombucha drinkers out there? Do you ever make your own? How about Halloween, any fun costumes or plans to share?


Filed under Juice, Recipes

Good Stuff Friday

Things I’ve enjoyed this week…

Veggielicious Innards

Lola York gets vulnerable as she audio blogs about her 3 day juice fast.

Anthony Anderson, food forest inspiration! This man is seriously one of my heroes.

One of the best posts I’ve ever read on The Daily Love.

Casey Lorraine's Delicious Cinnamon Carob Milk Juice

Crazy Sexy Life’s Vegan Enchiladas which ended up inspiring my Sweet Potato Tacos!

Chocolate Covered Katie’s Healthy Halloween Ideas (all of which will make an appearance in this kitchen).

I also grew these crazy mushrooms!

They are for eating purposes...

Hope everybody has a lovely weekend 🙂


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Sweet Potato Tacos with Smoky Cilantro Veggies and Guacamole Cream

These tacos are made up almost entirely of veggies and I’m head over heels in love with them. I asked Britney what she was craving for dinner, she said “tacos!” and this was the surprising and absolutely delicious result. Definitely try these out if you get a chance and I hope you enjoy them as much as we did!

Cumin Roasted Sweet Potatoes:

3 medium sweet potatoes, chopped into small squares
coconut oil
red pepper flakes
sea salt

Smoky Cilantro Veggies:

coconut oil
1 medium onion, sliced thin
2 zucchini, sliced thin
1 cup fresh or frozen corn
a big handful of chopped cilantro
a few drops liquid smoke
sea salt

Guacamole Cream:

1 large, ripe avocado
1/2 cup water
juice of 2 limes
1/4 jalapeno, seeds removed
1 clove garlic

cabbage leaves and/or sprouted corn tortillas
your favorite salsa (optional)

Preheat oven to 450. Chop sweet potatoes into small cubes and coat with coconut oil and spices (you can adjust to taste a bit after they are done cooking, I didn’t copy down exact measurements). Bake for 30-40 minutes or until soft on the inside and crispy on the outside.

Saute the onion in coconut oil for a couple of minutes and then add the zucchini and corn. Cook until soft, add liquid smoke, sea salt, and cilantro.

Blend the Guacamole Cream ingredients.

Layer the sweet potatoes, veggies, cream and optional salsa into cabbage leaves or tortillas. Eat over a bowl, these are messy!

The votes were unanimous: Chocolate Covered Katie Recipe of the Week was the Chocolate Chip Cookie Dough Pancake. I also did a bit of experimenting with the Snickerdoodle Pancake and in an attempt to make a raw version (with coconut flour, a dehydrator, and way too much stevia) ended up with lackluster results. I still like the idea though and plan on continuing to play around with it!


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Citrus Ginger Wheatgrass Cream

I like to bring along lots of hydrating yumminess when I travel and this is the treat that came with me (along with a big green veggie juice) on the plane to Vegas today.


1 large knob ginger
4 lemons or limes
2 cups warm water
1 cup homemade nut milk (I used coconut milk)
4 dropperfuls NuNaturals vanilla stevia
3 cubes frozen wheatgrass

Run the limes or lemons and ginger through the juicer, add the remaining ingredients and drink once the wheatgrass melts.


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Autumn Loves

Weekend adventures…

I am unashamedly enjoying my new (yes, I know they’re ridiculous) “footie pajamas” along with Autumn and all the wonderful things that come along with it: Pumpkin carving, wearing scarves, dressing my poor hairless feline in Halloween costumes, and making my apartment smell like warm chocolatey baked goodness (see Ultimate Fudge Brownies above).

We warmed up after a chilly day out running errands with Linda Wagners Sugar Free Apple Cider.

I’ll be gone most of this week playing “Flight Attendant Rande” in Salt Lake City but I will be posting a FANTASTIC veggie-fied taco recipe in the next couple of days.

Enjoy the yummy Autumn air and hope you’re having a lovely weekend!

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Strawberry Shortcake Wheatgrass Shot

Like the Chocolate Coated and Gingerbread Coated Wheatgrass Shots, I love this for days when I want a little something extra that’s light, decadent, and wont dirty my juicer.


1 cup homemade coconut milk (or non-dairy milk of choice)
1-2 bags Celestial Seasonings Tropic of Strawberry tea
1/8 tsp strawberry extract
1/8 tsp coconut extract
1-2 cubes frozen wheatgrass
1 dropperful NuNaturals liquid stevia (or more if you want it sweeter)

Warm the tea very gently on low (you don’t want to let it get too hot) and let the tea bags steep. Remove from heat after the tea bags have sat a bit, add the remaining ingredients and let the wheatgrass melt.

I don’t go out to eat much for several reasons. Mostly its because I get so much pleasure out of preparing my own food that I often feel I’m missing out but also because I like to know what’s going into my meal. I’d been thinking, however, that it would be fun to stop in at one of the local vegan places while I’m in the middle of the Vegan Mofo and share my experience! Last night Britney and I found ourselves eating dinner at Seattle’s Chaco Canyon Cafe. I’ve had several truly incredible experiences at raw and vegan places in the past (Cafe Gratitude in San Francisco and Pure Food and Wine in NYC come to mind) but this unfortunately wasn’t one of them. We got a few lovely pictures, had some good conversation…and then went to Whole Foods because Brits raw pizza made her crave “real” pizza 😉 I have to admit I was not a huge fan of it myself and my Caesar salad unfortunately left me wanting in the taste department. In defense of Chaco Canyon, I have had a couple of dishes there in the past that I really did like (Cilantro Pesto Bowl FTW) and its a great place to get fresh pressed veggie juice! Britney mentioned something interesting as we were nibbling on our greens last night. She said she wished that places like that would just focus on making delicious food instead of trying to imitate traditional meals. I think I agree with her.

Rande with the Hearty Greens Caesar

Britney with the Raw Pizza

...and we're off to Whole Foods Market.

What are the other experiences of raw or vegan restaurants out there? Do you have any favorite places?


Filed under Juice, Recipes, Restaurant Review