All posts filed under: Vegan

Top Secret Veggie Chili

Your mission, should you choose to accept it, is to make the best veggie chili in town. And why wouldn’t you? Veggie chili is healthy and hearty and tasty and the flavor is just so…American. Like BBQ, chili is one of those things we can imagine cowboys eating around the campfire in days gone by, making it the perfect thing to serve at your 4th of July cookout! I have to admit I am loath to give out this recipe. I’m a Scorpio and Scorpios love to keep secrets. In the past when people have asked for the recipe I’ve always given an artfully incomplete answer, but now that I’ve started this blog I’ve decided to offer it up for the greater good. It’s the right thing to do. I guess the first thing you should know is there are some secret ingredients. Ready, drumroll please… coffee, mexican chocolate and Sriracha! They may surprise you but they turn this chili into a melting pot of flavor. I happened to have a lovely coffee with chicory from my …

The Best Creamy Cashew Sour Cream (only 3 ingredients!)

Published by Jacqueline King

When I decided to stop using dairy in my recipes I thought it was going to be really hard to give up some of my favorite foods. After just a bit of experimenting, however I found that there are truly delicious plant-based alternatives to traditional dairy like this amazingly creamy and delicious cashew sour cream. All of the ingredients are natural and nutritious, filled with enzymes and essential minerals. It is so simple to make and is wonderful as a topping on mexican food and lunch bowls. It also make a greet base for a dip. Most non-dairy sour creams I’ve seen include lemon which gives them (surprise!) a lemony flavor, which I find a bit strange. Apple cider vinegar however gives a delicate tangy taste that is just perfect. If you are making this in the food processor you can omit the water which will make a thicker cream, but also will keep much longer. You just have to make sure to dry out the cashews after soaking It’s the moisture which makes it …

The Most Delicious Dip, Spread and Topping – Whipped Avocado Cream

Published by Jacqueline King

This Avocado Cream is one of my favorite things to keep in the fridge. I make it every week as part of my meal prep. The recipe seems almost too simple, but trust me, it adds an incredible amount of flavor and richness to so many dishes. Of course it’s wonderful on Mexican food, but I especially love to use it as a topping for my lunch bowls. You can also whip it up as a quick dip for a snack or to serve at a party. Somehow it seems more sophisticated and complex than regular guacamole, but it’s actually faster and easier to make because you throw it all together in the blender in seconds. You can even use it as a delicious spread to make pretty little appetizers. Even though it tastes rich and creamy, it is made of simple healthy ingredients. Avocado is one of the most nutrient dense foods around with both antioxidant and anti-inflammatory properties. It has been shown in studies to be good for both your skin and heart health. …

High Protein Black Bean Brownies! You won’t believe how good they taste.

Published by Jacqueline King

After reading a friends post about delicious black bean brownies, I knew I wanted to try them for myself. When I read the recipe, however, I realized it contained a lot of butter and eggs. I figured if I was making “healthy” brownies, I wanted them to be dairy-free and suitable for plant-based diets, so I would have to make some adjustments. I tried to adapt the original recipe and it turned out to be a dry, crumbly baking fail. I looked at other vegan black bean brownie recipes online, but to be honest, I didn’t like the looks of them. They didn’t look like real brownies in the pictures, so I didn’t bother trying them. It was back to the drawing board. After a few more attempts (OK, 6) I finally came up with a recipe for these gorgeous things. They have the perfect balance of ingredients to satisfy your sweet tooth, while still being packed with nutrients. When I finally got the recipe right I must admit I was feeling pretty sassy. One of the …

Feel Good Blended Iced Mocha-Vanilla

Published by Jacqueline King

Before I started to focus more on healthy eating I was addicted to a certain national coffee chain’s blended iced mocha drinks. It was pretty much a daily ritual. I decided to quit cold turkey when I did my yoga training several years ago which left me feeling pretty bad and groggy the first couple of days, but when you’re doing yoga all day you won’t feel miserable for long, so it certainly could have been worse. After training I decided that if my worst vice was morning coffee I was doing Ok, so I switched to a simple homemade brew with almond milk, which was great and definitely has a lot less crap in it than those blended drinks. Sometimes though… I still wanted my old fix. Which is why I’m so excited about my new mocha-vanilla ice-blended recipe made with only natural whole food ingredients. Did you know cacao has a higher anti-oxidant rating than blueberries and coffee is the number 1 anti-oxidant source in the American diet? This is mainly because americans in …

Greens Agrodolce with Marcona Almonds and Crispy Fried Shallots

Published by Jacqueline King

This is my favorite way to eat dark leafy greens- Italian style sweet and sour with meaty almonds and savory shallots. This recipe has the perfect balance of flavors and textures to compliment the bitter greens. You can use a single type or a mixture, either way these greens are anything but boring! 🙂 Ingredients: 1 lg bunch Dark Leafy Greens (Mustard, Kale, Swiss Chard and/or Beet Greens) 1/2 small Onion, sliced into 1/4 inch thick slices 1 Shallot, thinly sliced 1/4 cup Marcona or toasted slivered Almonds 1 Tbsp Honey or Maple Syrup 1 Tbsp Balsamic Vinegar Olive Oil Pinch of Red Chili Flakes Salt & Pepper Directions: Heat 2 Tbsp olive oil in a large frying pan over medium-low heat, add onion and stir to coat. Tear any tough center ribs from the greens, chop the ribs and add to the onion. Sauté until onions are soft and just beginning to brown, about 6 minutes. Chop remaining greens, add to the pan and mix to coat with oil. Sprinkle with vinegar, honey, chili flakes and …

Quick & Delicious Superfood Chocolate Mole

Published by Jacqueline King

Mole is one of the most delicious and exciting sauces in the world in my humble opinion. It has such complexity of flavor and is surround by lore. It evokes images of old mexican ladies grinding spices and simmering chiles for days. Now, the chef in me loves the idea of cooking up an old traditional family recipe for hours on end, but the busy real-life working girl was looking for a simpler process. What I came up with is this raw version that (unbelievably!) can me made completely in a blender without missing out on all the savory flavor and spice. When I say this is a “quick” mole, keep in mind that it’s a relative term . You still have to measure out quite a few ingredients, but that shouldn’t take more than 20 minutes and I promise it’s well worth it! I tried to make a recipe with fewer components, but there is really no way to get an authentic flavor without the diversity of spices and other ingredients. Hopefully you’ll have …

Feel Good Tacos with Avocado-Lime Mousse and Coconut Sour Cream

Published by Jacqueline King

These healthy, hearty lettuce tacos are totally crave-worthy. Being both of mexican descent and from Los Angeles (where we take our tacos seriously!), I don’t say that lightly. The filling is flavorful, smokey and meaty thanks to all of its savory and umami packed ingredients. The smoked salt is pretty key, you can find it at many supermarkets or gourmet markets or try my favorite from Hepp’s Salt Co. You’ll absolutely love how it tastes paired with the cool and creamy avocado mousse and tangy coconut sour cream. You can find coconut cream in cans in some supermarkets or asian markets, if yours doesn’t carry it, just get a can of coconut milk instead and place it in the freezer until it’s cold, about 30 minutes. The thick cream will rise to the top of the can. You can carefully scoop out the cream and use the remaining coconut water later in a smoothie or curry. You can read more about this and see pics here. As for the veggies on top, I listed some suggestions that …

Cleansing Carrot Soup

Published by Jacqueline King

This is the time of year for spring cleaning which not only means dusting the top of the fridge, (when was the last time?) but now that Easter/Passover holidays are over, it’s also a good time to do a little cleaning from the inside out. I usually do a juice cleanse this time of year but since I’ve been eating healthfully and exercising regularly I decided to takes less Draconian measures this time around. So for about a week I will forgo my beloved chocolate, but in addition to juices, I will have all-fruit smoothies and vegetable soups. Still no oils, dairy, soy, animal protein or added sweeteners. Fruits and Veggies, that’s it! Ok, and herbs and spices. And tea. And I’ll admit I had a cup of coffee today. But it was ORGANIC. OK, so this might not be the strictest cleanse but It’s been 4 days and so far Im feeling not just great physically, but also happy! And in the end isn’t that what it’s all about? Here is a soup I made for dinner, …

Strawberry Rose Cashew Milk

Published by Jacqueline King

I found fresh local strawberries at the market for the first time this year and was inspired to come up with this gorgeous, grown up version of strawberry milk. This is nothing like the powdered, bunny labeled version of your youth. The flavors are beautifully delicate and so satisfying. It reminds me of an English garden in springtime, and what could be better than that? Cashews are a good source of protein, fiber and antioxidants and rosewater is anti-inflammatory and a mood enhancer, so this delicious drink makes you feel both full and happy! Though lavender became a popular flavor with chefs in the US a few years back, rose is still a little less common. Rosewater is available, however, at many supermarkets, usually in the baking section near the vanilla extract or in the middle eastern food section. You can also find it online at Thrive Market. I absolutely love the scent and flavor, but it is very concentrated so be careful to only add 1 drop at a time! If you don’t finish up the bottle …