Monthly Archives: October 2011

CrunchyFresh Cilantro-Jalapeno Stir Fry

A couple of weeks ago I followed a recipe for a delicious pineapple stir fry that had me wondering why I had never attempted such a thing myself! Well last night the “Stir Fry Queen” title was passed from Britney (the original “Stir Fry Queen”) to me (she offered it up herself, I wasn’t going for it 😉 ). My favorite bit of this was the raw veggies tossed in at the end, giving it a unique sweetness, a little extra fresh crunch and thereby requiring the newly invented word, CrunchyFresh.


1/2 Tbsp. coconut oil
4 cloves garlic, minced
1 large jalapeno, most of the seeds removed, minced
2 shallots, chopped
1 bag frozen broccoli
1 zucchini, chopped
1 lb baby carrots
1 cup mushrooms, chopped
1 bag mung bean sprouts
soy sauce and stevia, to taste
1 cup loosely packed cilantro, chopped
1 ear raw corn
1 avocado

Heat the coconut oil over medium-high heat and add garlic, jalapeno, and shallots. Saute for a minute or two and add the broccoli, carrots, zucchini, and mushrooms. Add a bit of water for cooking and stir occasionally until veggies are done to your liking. I like to leave them with a little bit of crunch in a stir fry. When veggies are cooked to your satisfaction, add the sprouts, raw corn, and cilantro. Season with soy sauce and liquid stevia and topped with avocado slices. I served mine over baby greens and Britneys over rice. It also would have worked well over a cauliflower or parsnip rice.

CCK's Chocolate Berry Cups with fresh picked blackberries.

I’ve become a bit blog obsessed these last couple of weeks and thought I’d share a few recent favorites with you. These are the best of my vegan findings:

Sketch-free Vegan Eating

Bonzai Aphrodite

Bistro Katie

Spa Bettie

Swell Vegan
Vegan on the Go-Go
Love Veggies and Yoga

Are there any fabulous vegan blogs I shouldn’t miss out on? If you have any favorites let me know!



Filed under Recipes, Stir Fry

Sweet Corn Chowder Green Juice

I absolutely love turning people on to juicing. To me there is nothing better than a the green juice “high” but if it tastes like dirt then I’m not interested. I’ve spent a lot of time figuring out how to make my juice so delicious that it’s actually worth cleaning my juicer every day (not exactly my favorite chore). Recently a few friends came over and I shared three recipes with them: a “Classic” Green Juice (cucumber, lettuce, lemons, and stevia or apple), a “Chocolate Milk” Juice (Carrots and Romaine), and the title of todays post, Sweet Corn Chowder Green Juice. I was surprised to find that it was the hit of the party, I sort of thought mine were the only taste buds that would be up for something so unusual. I ran into this idea last Summer when I was in the middle of a five-day juice fast and found myself at the Farmers Market desperately craving fresh corn. My curiosity about whether it could be juiced or not led me to take home a bag and try it out! The result: one very messy kitchen and one satisfied Rande.


6 ears fresh corn
1/2 – 1 head romaine
1 cucumber

Peel corn and slice off the kernels. Run it all through the juicer dropping the corn in by the handful. This particular recipe is one that works MUCH better with a masticating juicer like the Champion instead of the Breville that I use for everything else (embarrassing confession: I own three juicers…).

Juice Party in Session

On a non-juice note, I am two weeks in to the Chocolate Covered Katie Challenge and here are the favorites of the week:

32C Chocolate Cups

My personal favorite was the version of chocolate cups that I filled with tahini! I also made some with almond butter (a hit!) and hemp butter (not so much…).

Britney was a big fan of the Pumpkin Pie Parfait, we both agreed it had a yummy, honey-like flavor even though there wasn’t any honey involved.

Just over halfway done with my month of veganism and I find myself craving fish. I have yet to come up with a way to satisfy this craving without resorting to something heavily processed (which I’m not interested in doing). If there are any vegans or creative cooks out there with an awesome veggie focused plan for soothing my fish craving, we should be friends (or you can leave a comment 😉 ).


Filed under Juice, Recipes

Carrot Greens Pesto

When I eat apples, I like to eat the whole thing. Core, seeds, and all. Same goes for watermelon, no seed spitting for me, I even love the rind! Pretty much if I find out its edible, I’ll eat the whole thing (much to my girlfriends initial horror I think ;). That said, I’m not always sure what’s edible! I was recently excited to discover (thanks, Google…) that the long and lovely greens that you’ll see on the top of carrots at your Farmers Market are delicious (or “nomalicious” as I like to say) for eating. I’ve had them in salads and sautes which are equally yummy, but today I would like to present to you…
Carrot Greens Pesto.

1 bunch carrot greens
1 ripe avocado
1 clove garlic
salt and pepper to taste
a bit of water for blending.

Blend until creamy in food processor.

Eat with carrots.

So simple.


I’ve been playing around with some of my CCK recipes (40-ish down! Heaps to go!) and turned the Breakfast Peach Bake into a tasty, almost raw dessert. I replaced the cereal with raw soaked buckwheat and just mixed everything else right in.

Does anyone else like to raw-ify, veganize, or otherwise modify tasty looking recipes? I find myself doing it quite a bit with generally good results. While I’m asking questions, please tell me somebody out there likes to eat entire pieces of fruit, leaving nothing for the compost pile. Any other adventurous fruit eaters?

Two weeks down in the Vegan Mofo, I’m immensely enjoying all the other bloggers out there and will be posting a list shortly of all my favorites.

Happy Saturday, I’m off the the Farmers Market!


Filed under Avocado Based, Dressing, Recipes

Sweet Potater Tots Teaser…

Recipe coming as soon as an equally delicious dipping sauce is invented! Ideas welcome 🙂

Chocolate Covered Katie's Pumpkin Chocolate Chip Muffins

Out of the four muffin varieties made this evening, these were the hands down favorite. I sweetened with stevia and used spelt flour for all of them. I highly recommend spelt, I’d been using buckwheat but the spelt was much lighter and more “normal person” (as opposed to health freak) friendly 😉


Filed under Recipes

Spicy Mexican Chocolate Mole Sauce

Spicy Mexican Mole Sauce

I’ve developed a bit of an obsession this week with perusing the blogs on the Vegan Mofo blogroll. There is so much variety, so many interesting people, great recipes, and attractive sites. Not to mention, so many versions of veganism! I’ve come across everything from absolute junk food junkie vegans to gourmet salads galore (with a few raw foodies thrown in). Back in my serious vegan days, about ten years ago, I had the “if its vegan, then its healthy!” perspective (which I may have been rather stereotypically preachy about, the world needed to know why my soy chip/soy cheese/soy sausage nachos were better than whatever was on their plate)… It had little to do with animals and more to do with how much better I thought my diet was than everyone else’s.

I was raised in a religious community that favored vegetarianism (and I was raised as such) and in my mind, veganism was an even more “spiritual” choice. Looking back, I can’t say that I was any healthier than anyone else, and I definitely didn’t feel good in my body. It took a lot of years of experimentation to figure out what worked for me and now, as a completely unlabeled eater, I’m actually much more conscious of where my food comes from, how animals are treated, and how my body really feels when certain things go in. For the record, I absolutely do think that you can be a healthy vegan and the health I enjoy now has less to do with the animal products I consume and more to do with the abundance of fresh foods and unprocessed goodies. I immensely enjoy the way I eat now and I do plan on going back to my dearly loved goat cheese and a few other carefully chosen animal products when this month is over. However I’ve been surprised and delighted with the ideas that have to come to life on my dinner plate in the absence of my default favorites. The ethnic theme over the last couple of days has been completely accidental (and utterly enjoyable), here is a Spicy Mexican Mole sauce that I ate over broccoli, and the ladyfriend poured into a bowl of chickpeas.


1 Tbsp coconut oil
1 small white onion, chopped
4 cloves garlic, minced
1 Tbsp cumin
1 1/2 tsp cinnamon
1/2 tsp cloves
5 Tbsp cocoa powder
1 1/2 Tbsp sea salt
1 tsp black pepper
1 can diced green chili peppers
1 Tbsp red chili flakes (less if you don’t want it too spicy)
2-4 Tbsp brown sugar or NuNaturals liquid stevia, to taste
1 box Pomi strained tomatoes
1/2 cup water
1/4 cup organic cornmeal
a handful of dark chocolate chips


Saute the onions and garlic in coconut oil until they start to soften. Add the can of green chilies, spices, cocoa, and sweetener, stir for another minute or two. Pour in the tomatoes, water, and cornmeal and let simmer until all the flavors are coming together and everything is heated through, adjusting the seasonings to taste, I did a lot of adjusting and these measurements are close but probably not exact. Pour into a dish and while its still hot, add the dark chocolate chips and give it a little stir. Serve over veggies, beans, or whatever you like!

Today was a most exquisite Autumn day that I celebrated with a walk through leaves that should have been crunchy but were really soggy due to the predictable Seattle afternoon downpour. I can’t say I minded spending a day off reading in a cozy library chair while it poured outside and then coming home to make Pumpkin Pie Parfaits. I can’t think of any food more Autumn-y than pumpkin and even though I failed a bit on the intended consistency (too much sunflower milk…) these were incredibly tasty and honey-like!


Filed under Dressing, Recipes

Asian Inspired Slaw with Wasabi Peas and Miso Dressing

Oh my goodness, sometimes I even impress myself. I have to say that this is one of the best dinner salads I’ve come up with in awhile and a breath of fresh air to my temporary vegan state…and I love the word “slaw”…which makes it that much better…

Salad Ingredients:
1 large or 2 small heads romaine, finely chopped
2 carrots, shredded
1 shallot, finely sliced
1/2 cup cilantro, chopped
1/2 cup wasabi peas
1/2 cup edamame

Dressing Ingredients:
1/4 cup sweet white miso
1 avocado
2 Tbsp soy sauce (I like coconut aminos)
1 tsp fresh ginger, minced
1 clove garlic, minced
juice of 1 lemon
1 Tbsp Trader Joe’s Chili Pepper Sauce

Blend dressing ingredients well and mix into salad until everything is creamy and smells like heaven.

Tonight I made CCK’s Chocolate Chip Blondies…and managed to forget the Chocolate Chips…a blonde joke seemed appropriate at the moment (how I hated those as a kid!) but thankfully the only one around was Britney who is too sweet to bother with such things and went to work taking pictures and eating blondies I had stuffed with chocolate chips after I realized my mistake!

Ten days in to the CCK challenge and I thought I would share with you the favorites so far. The votes are in (all two of them) and these are the winners, go check them out!

Rande’s Choice Week 1:

Samoa Fudge Babies

Britney’s Choice Week 1:

Flourless Chocolate Chip Cookies

Question. Am I alone in my love of weird words? “Slaw” has been the most fantastic thing to come my way in recent days so I’ll be using it as much as possible for my own amusement. Previous loves have included “scamper”, “smattering”, “twitterpated”, and my favorite word of all time…”fish” (I know…I’m the only one.).


Filed under Avocado Based, Dressing, Recipes, Salad

Cabbage Wraps with Carrot Guacamole and Cheesy Dijon Sauce

Just over a week into the Vegan Mofo and The Chocolate Covered Katie Challenge and I think I’m doing quite well! Its been fun getting inspiration from other blogs as well as seeing where my cravings lead my creativity. Here is a sample of what has been going on the plane with me:

Cabbage Wraps with Carrot Guacamole and Cheesy Dijon Sauce

1 avocado
leftover pulp from juicing carrots

Mash together with a little salt and pepper, stevia if you’d like it sweet.

1 full serving of Marlenas Cheesy Dijon Turnip Mash

Scoop these together and roll up inside cabbage leaves. I was actually shocked at how much I loved this, it was my first experience with turnips and it was a win.

Dessert was delicious, even cold, CCK’s Snickerdoodle Oatmeal.


Filed under Recipes