Raw Vegan Taco Night

Omggggg this is so tasty and easy! So full of flavor and I felt like a million bucks after dinner instead of disgusting!  I signed up for Boston Organics and got some fresh romaine in the delivery today so that was my wrap.  Jeff plopped his raw vegan taco right into a flour tortilla, so we both win.  

Raw Vegan Tacos for Two:

Walnut meat:

1 cup walnuts soaked in water overnight (or maybe 2 hours if you didn't plan)

1/2 tsp cumin

1/4 tsp garlic powder

pinch cayenne

salt to taste

Guac however you make it or this:

1 ripe avocado

1 lime

chopped cherry tomatoes (I used 5)

chopped red onion (about a tbsp)

chopped cilantro (about 1-2 tbsp)

pinch cayenne

1 clove garlic or some garlic powder

salt to taste

Salsa fresca (I bought mine from TJ)

Large romaine leaves (or swiss chard or butter lettuce)

1. Drain soaked walnuts and add 1st 5 ingredients to a food processor.  Pulse until it resembles taco meat, season to taste.  

2. Mash up your avo and add guac ingredients, I like it chunky so maybe take it easy on the mixing.  

3.  Assemble: On big romaine lettuce leaves add your walnut mixture, top with salsa and guac.  Roll up and munge!  

This also works as a taco salad.  Hope you enjoy this raw vegan super healthy and flavorful din din, I may or may not have this again tomorrow.  Let me know what you think!  xoxo

Pure bliss.

What To Eat During A Snow Storm

This morning as I left work at 7:30am I got paranoid about the impending snow storm and drove straight to Trader Joe's in scrubs and bags under my eyes.  Had to make sure we had plenty of food and wine!!!

This recipe started with a vague idea in my mind and it ended up being tastier than I expected.  I mean I seriously impressed myself out of nowhere with this one.  I wanted a straight vegetarian lentil version but Jeff seemed bummed by that idea so I compromised.  I had 2 filets in the freezer so I added that to my lentils and tons of veggies so all in all I still felt pretty good about this meal.  Jeff says using filet in shepherd's pie is sacrilege but I say don't judge me.  To make it vegetarian leave out the steak and use more lentils/mushrooms.  Or f*ck the lentils and use all ground beef or lamb, whatever! 


Shepherd's Pie with Lentils, Filet and Veggies (and a dope mashed pot/cheese topper!)

2 lbs large red potatoes, quartered, skin on 
2 tbs butter or earth balance
splash milk or unsweetened almond milk
2 tbs sour cream, optional 
salt to taste
2 tbs chopped fresh chives or scallions 
small block grated cheese, I used some fancy sh*t similar to gruyere, about 1/2 cup 
(above measurements are total guesses, when I make mashed potatoes I sort of black out to forget how much fat I'm actually adding!)

1 cup dry black lentils, ccoked in 4 cups veggie stock or water, or canned cooked lentils (note: black lentils cook quicker than green and have an earthy flavor)
2-3 tbs evoo
2 filet mignon or small sirloin steaks, cut into small chunks
1 sweet yellow onion, chopped 
4 carrots, peeled and chopped 
2 celery stalks, chopped
8-10oz cremini (or white button) mushrooms, sliced
1/2 to 1 tbs dried thyme
S&P to taste
3 cloves garlic
1 tbs tomato paste (optional if you have it, adds more flavor-I always keep a plastic baggy in the freezer)
3-4 tbs flour
1/2 cup red wine

Bring a big pot of water to boil, add potatoes and cook for about 20 minutes or until tender with a fork. At the same time add lentils to veggie broth, bring to a boil then simmer for 25 minutes. 

Preheat oven to 400.

While the water is boiling, add evoo to a medium pot or dutch oven over medium heat and add filet, cook until just brown, about 3 minutes.  Remove from pot and set aside.  

In same pot add onions, celery, carrots, mushrooms, thyme, salt and pepper, season with S&P and cook until just soft.  Add garlic and tomato paste (and maybe another tsb of evoo!) and cook another couple minutes for paste to caramelize.  

Once the veggies look tender and a little brown, sprinkle flour over top, mix and cook for another minute.  Add red wine and cook another couple minutes to reduce and cook off the alcohol (you are already drinking wine, right?  It's snowing!).  

Add the lentils/veggie stock mixure and stir...eye ball it, you might not need all the lentil cooking liquid, it should be thick like a stew.  Taste and season with S&P if necessary.  

By this point the potatoes should be done, drain the water and add butter, sour cream, milk, salt and mix with electric hand mixer or kitchen aid mixer or potato masher, then mix in chives/scallions.  

Add potatoes to meat/veggie/lentil mixture, grate cheese on top and bake for about 30 minutes.  Broil for 1 or 2 minutes to brown the cheese on top at the end.  Enjoy!  

Fall Comfort Food: Creamy Mushroom Risotto with Caramelized Onions (Vegan)

This is legit fall celebration comfort food.  Super rich but not an ounce of cream and very little olive oil.  The creaminess comes from the starchy rice as it cooks.  Topped with caramelized onions it's just phenom.com.  

I think this is a fun recipe to make, the house smells incredible plus you get to drink AND cook with your wine.  Even if you are not a vegetarian, this is hearty enough to be a main dish for your meatless mondays.    

Creamy Mushroom Risotto with Caramelized Onions

Serves about 6 as a side dish or 3 main meals

3 sweet yellow onions

2 tbsp evoo (extra virgin olive oil)

3 cloves garlic minced or pressed

1 lb cremini mushrooms washed and sliced

1 large sprig fresh rosemary 

1.5 cups arborio rice 

1 tbsp balsamic vinegar 

1/2 cup dry white wine (or 1 cup if you're me! I like it super winey)

4-5 cups vegetable broth 

1 tsp sea salt

1/2 tsp fresh black pepper plus more to garnish

1 tbsp earth balance or butter to stir in (optional)

1. Chop ya veggies.  Chop one onion and throw it in a large heavy pot with 1 tbsp evoo and cook on medium for about 5 minutes.  While this cooks cut the other 2 onions in big half moons for your caramelized onions and set aside. Add garlic to the pot and continue to cook on med/low for another 5 minutes.  

2. Pour your veggie broth in a separate pot with a ladle and get that sh*t simmering.  You will add it to your risotto.

3. Push the onions/garlic to the sides of the pot, turn up the heat to med/high and add sliced mushrooms, cook for 5 minutes without flipping so they brown, then turn over. Cook another few minutes until everything is brown and a crust starts to form on the bottom.  Chef Anne Burrell says BROWN FOOD TASTES GOOD.

4. Meanwhile, get caramelized onions going.  In a large cast iron pan add 1 tbsp evoo, the rest of your sliced onions and salt liberally.  Let this cook on low heat very slowly, about 30 minutes, stirring occasionally.  Watch closely so they don't burn and be patient.

5.  Add salt, pep, rosemary and rice to the onions/mushrooms.  Stir the pot and cook rice another 2 minutes until it starts to become transparent.  Add balsamic and wine.  Stir and scrap the bottom to deglaze the pan.  Let the wine cook down and reduce.  This is important!  You want to have a wine flava.  If you dump the wine and broth in together the wine will taste raw and strong rather than rich and flavorful.  

5.  Once the wine cooks down and your kitchen smells divine, start to add broth one cup at a time.  Scrape the pot and stir to mix. When it cooks down, add another cup, scrape and stir.  You will do this for a while.  This is the fun of making risotto.  Keep stirring and TASTE YOUR FOOD frequently.  Then you will know when you are done, the rice will be tender (but not a mushy mess).  

6. When the risotto is tender and done, spoon in earth balance or butter.  Serve each bowl with caramelized onions and fresh black pepper.  

I hope you enjoy!  Let me know what you think.  <3 Lauren

Choppin veggies.

Brown food tastes good!

Risotto rice.

Before...

After mmm.

The finished product.

#feelslikesummer #crabcakes #makeyourownmayo #grilledpeachsalad

Perfect Crab Cakes with Grilled Peach and Red Onion Salad

OMG I think I perfected crab cakes!!!  I have made CC countless times and this batch was by far the best!  They weren't super greasy, had tons of crab, and barely held together.  With some chopped veggies and the last of my mom's tarragon and parsley these were DOPE.  A nice light dinner for a beautiful end of summer night.  

NOTE:  I think the secret to my success was that I made my own mayonnaise.  Stop dry heaving.  It's really easy to make, you know exactly what's in it, and once you add garlic and herbs it's called aioli and then it's gourmet.  

Easy components to homemade mayonnaise.

The finished product.  Lemony and no mystery ingredients.  It seriously tastes so much better than Hellmann's bullish*t   

16 oz can of crab meat.  Look for lump crab or something like that.  I've found 16 oz at Trader Joe's for about $10 and the same can was $20 at the grocery store.  

The Bowl.  Worcestershire, old bay, and panko. 

Before.

After.

Aioli.  Homemade lemon mayo with garlic and scallions.

Our yummy meal: crab cakes with aioli and mixed greens with grilled balsamic peaches and red onions.

Crab Cakes with Homemade Mayonnaise and Garlic Herb Aioli

mayo:

2 egg yolks 

1/2 lemon juiced (2 tbsp)

1/2 tsp salt 

1 cup vegetable oil

crab cakes:
16 oz can jumbo lump crab meat 

3/4 c homemade mayo 

1/4 c red peppers, finely chopped

1 c panko bread crumbs 

1 tsp worcestershire sauce

1 tsp old bay seasoning

2 scallions chopped fine

1/4 c chopped parsley

1 tbls chopped tarragon 

fresh ground black pepper

grilled peaches/onions
2 firm peaches, cut in half, pits removed
1/2 red onion, sliced in thick rings
balsamic vinegar

mixed greens and french vinaigrette:

mixed greens or baby spinach

2 tbls evoo

1 tbls red wine vinegar

dot of dijon mustard

S&P

aioli:

the rest of your mayo or about 1/4 cup

1 garlic clove

1 tbls herbs (scallions or chives/tarragon/parsley whatevs) 

1. Start with your mayo.  If you have a kitchen aid mixer then thank god.  If you have an electric mixer good.  If you don't have either then whisk by hand or buy mayo!

Crack 2 egg yolks into a bowl, add salt and lemon juice.  SLOWLY ADD A COUPLE DROPS OF OIL TO START. The eggs need to emulsify first.  Once the mixture starts to thicken, add oil in a steady stream.  Keep whisking until it's light and fluffy.

2. Mix your crab cakes.  In a medium/large bowl add your crab and dry with paper towels.  Add mayo, old bay, peppers, herbs, and black pepper and mix lightly so you don't break up the crab too much---you want some big chunks.  Add bread crumbs and gently toss until just combined.  

3. Meanwhile have someone light your grill.  Pour yourself a glass of wine and drizzle some balsamic vinegar on your peaches and onions.  Throw those suckers on the grill, preferably on a grill pan if you want to keep any of your onions.  Grill for a few minutes on each side until they have nice grill marks and are tender. 

4. Mold crab cakes in your hands.  Throw a cast iron skillet on med heat.  Put about a tsp of vegetable oil in the pan and spread around with a paper towel.  Use a neutral oil like veg or grape seed which have a high smoking point--olive oil doesn't and has a weird taste/starts to decompose.  Or f*ck it and use pam.  

5. Cook for about 3 minutes on each side or until golden brown.  

6. Make your salad.  I usually grab a handful of greens per person.  Whisk your french vinaigrette.  Toss with your greens, plate it and add your delightful grilled treats.  

7. Spatula the rest of the mayo into a little bowl, add a clove of garlic and some herbs.  I just used scallions but tarragon or chives would be bomb too.  

8. Eat!  If you are with big eaters like my stepdad and Jeff, toast a hotdog bun or bread and let them eat a crab cake sangwich.  

Let me know what you think!! I freaking love crab cakes.  I wish they weren't all gone because I want one now.  <3

#breaky #superfood #snacks

Inspired from @yoga_girl on instagram, my yoga idol and super hot Swede, here are 2 ways to start your day off right.  

So everyone knows that kale is what's hot in the hood.  But bee pollen and maca are new to me.  One of the local lunch spots here in Encinitas tops their smoothies with bee pollen and it's soooo good.  It's like weird and gritty and kind of sweet, and can basically do everything besides cure cancer.  People take it as a supplement to enhance energy, soothe skin, reduce inflammation, blah blah.  Maca powder is Peruvian superfood with all sorts of claims including aphrodisiac qualities ;) Chia seeds are high in protein, and this whole smoothie is a completely plant based source of natural protein.  

*note: some people have allergic reactions to bee pollen.  Some say it helps to reduce allergies.

My measurements are just a guideline, use more or less of what you like.  

Superfood Power Protein Smoothie

2 cups kale

1 banana

handful of blackberries

even bigger handful of fresh cut pineapple

1 tbs chia seeds

1 tbs maca powder

1 tbs hemp protein powder

1 cup cold filtered water

1 tbs bee pollen

Put first 8 ingredients into blender, liquify that sh*t.  Top with bee pollen and feel like a million bucks :)

My ingredients

Inside the blender 

Veggie Toast with Hummus

I'm obsessed with Ezekiel brand toast and wraps.  It's flourless sprouted grain bread with 18 amino acids that creates a complete protein similar to the protein in milk and eggs.   And it's just tasty, I like the sesame kind.  Add some hummus and veggies and you are good to go.

Veggie Toast with Hummus 

1 slice toast (or 2 if your hungry)

hummus (I used Fresh n' Nova raw pine nut hummus from Whole Foods)

sliced tomatoes

1/2 sliced avocado (or whole if making 2 toasts)

sprouts

S&P

Directions:  Assemble.  

My pretty colored heirloom cherry tomatoes

Me and my Idol Rachel Brathen aka @yoga_girl at the Wanderlust festival in Lake Tahoe, right after a stand up paddle board yoga session

#whitebread, #greeknight, #dinnercollab #opa

Since I was teaching yoga the other night Jeff made dinner.  We decided on Greek night because it's super easy, fast, delish and healthy.  While we were at the store I tried to sneak whole wheat pita into the basket but was totally busted.  Jeff said he would pay for all the groceries if we could please have white bread.  OK fine.  

Chicken Souvlaki Pitas with Homemade Tzatziki and Black Quinoa Tabbouleh, Vegetarian option

Disclaimer:  If you are diehard Greek please calm down, I am half Greek and this is my healthy take on souvlaki pita.  

1 package white flatbread (or whole wheat pita!)
1 tomato
couple thin slices of sweet yellow onion

Tzatziki:

8oz 2% plain Greek yogurt 

1/2 cucumber

1tsp evoo

squeeze fresh lemon juice

pinch dried oregano

1 clove garlic through press

Salt&pep

Chicken: 

1 package organic free range chicken breast

1tbsp evoo

1tsp dried oregano

squeeze of lemon juice

1 clove garlic through press (notice a pattern?)

S&P

Black Quinoa Tabbouleh:
1 cup dried black quinoa (or red or whatevs, but I'm super into black right now)
1/2 cucumber chopped
1 chopped tomato or some cherry tomatoes halved
1/4 sweet yellow onion chopped (or red)
1/2 can chickpeas
1/4 c chopped fresh parsley
Juice of 1 lemon
1-2 tbs evoo
S&P

1. Get your grill ready.  

2. Make your quinoa.  I rinse the quinoa in a mesh strainer, throw it in a pot with a little evoo, toast it for 5 min then add water (1.5 c water for 1 c quinoa) and cook about 15 min.  

3. Start your tzatziki.  Throw your yogurt in a medium bowl.  Using one of those metal box cheese graters, shred 1/2 cucumber (skin and all).  Squeeze out the liquid with a paper towel and add cukes to the bowl.  Add evoo, pressed garlic clove, oregano, lemon, and season with S&P.  Done!

4. Cook your chicken.  Traditionally the chic (or pork) is cut into cubes and skewered.  When it's done you can place one whole skewer of chic into your pita.  We didn't have skewers so we just cooked the whole breasts and chopped them.  Do you.  

5. While your chic is cooling finish your tabbouleh.  Chop tomatoes, onion, cukes, parsley and add to quinoa.  Add chickpeas, evoo, lemon juice, S&P.  Add more of anything to your liking.  

6. Assemble!  This always reminds me of working at the Greek festival in Waterbury, CT.  There are a few different ways to assemble but I like pita, tzatziki, tomato, onion, skewer.  Wrap it up B!

7. After dinner, wash your dishes or just smash them on the floor and have a dance party.  OPA!!

*Vegetarian Option:  I had this for lunch the next day and it was so good!  Leave out the chicken and throw the quinoa and chickpea tabbouleh in your pita for protein, fiber and a party in your mouth.  


***Lorin, Allison or Katie, if you have any pictures of us in Greece send them to me so I can post!

Vegan lasagna and a kitchen dance recital

#veganlasagna, #tomatoweek

Jeff and I are moving to Boston at the end of the month and I've been trying to clean out the pantry.  Trader Joe's no boil lasagna noodles+pinterest vegan lasagna+a bunch of kids=good times.  

Image from http://wellandawake.com/vegan-vegetarian-lasagne-without-tofu-gluten-free/#more-2795

This is a super healthy dairy free recipe.  No tofu so it's soy free and just a teeny bit of olive oil to make it very low fat.  There are so many variations to fit your needs, i.e.:  

• whole wheat noodles to make it even healthier
• use thin sliced eggplant for gluten free
• shredded parm cheese instead of vegan cheese to keeps it real

Because it's tomato week we pregamed with heirloom tomato bruschetta.  Bomb.com and super easy.  

Tomato Bruschetta: to make this look all fancy grab different shapes/sizes/colors of heirloom tomatoes.  Should make about 4 servings

• 1 loaf italian crusty bread or french baguette 
• 3 medium heirloom tomatoes room temp
• 2 cloves garlic
• a few leaves fresh basil, chopped chiffonade style to impress your friends
• S&P
• evoo (extra virgin olive oil)

Chop the tomatoes, place in a bowl.  Add one garlic clove through a press (or mince).  Add 1 tbsp evoo, some sea salt, and let the tomatoes sit until your toast is ready.  It should start to smell ridic already.  

Slice bread into serving sizes.  Slice one garlic clove in half and rub it on the bread.  Drizzle some evoo on the bread and toast in the oven (don't burn!!) for a couple minutes.  

When your toast is ready spoon on the tomatoes/fresh black pepper/fresh basil.  BAM!  Option: grate some parm on top.  OOC delish and quick/easy appie to supply your guests with because you didn't realize the lasagna was going to take forever!  

On to the main course! 

Vegan Lasagna, recipe adapted from Well and Awake food blog

1 package no boil noodles

1 package Daiya Mozzarella Style Shreds
1/2 cup whole grain dried bread crumbs (optional)

Vegetable Sauce

1 onion chopped
3 cloves garlic, pressed or minced
2 tbsp olive oil
8 – 10 large crimini mushrooms (or baby bella or white), washed & sliced
1 medium zucchini – washed & sliced
1 medium yellow summer squash – washed & sliced
1 bunch swiss chard (or spinach or kale), washed & chopped
1 28-ounce can organic crushed tomatoes
dried basil, oregano, thyme, sea salt & pepper (to taste)

Pesto layer:
4 cups whole basil leaves – loosely packed
1 cup walnuts (or pine nuts or macadamia or whatever's cheaper)
1/4 cup nutriitional yeast (I find this at my hippie grocery store, just ask.  Sub with parm cheese if you want)
2 cloves garlic – peeled
1 tsp lemon juice
1/2 tsp sea salt
1/2 cup water (more as needed)

2 tablespoons evoo (optional and delicious)

1. Start with your sauce.  Cook onion and garlic in evoo, then add mushrooms and cook until soft.  Add zucchini and squash, cook until soft.  Add swiss chard, cook until wilted.  Season veggies with S&P.  Add crushed tomatoes and spices, simmer for 10 minutes and done!

Rainbow swiss chard is amaze balls!

2. Set the oven to 350 and make your pesto.  Instead of ricotta cheese you will use a vegan pesto made in the blender so it is nice and fluffy.  In a high power blender toss all ingredients (including basil stems) and blend until whipped (adding water to make it spin). I added a couple tablespoon of evoo here.  Done!

3. Assemble.  In a big glass pan (13x9??) spoon a ladle of sauce down first, then your no boil noodle layer #1.  Then sauce.  Then noodles #2.  Then pesto.  Then noodles #3.  Then sauce.  You can freestyle these steps, I think I ended up doing 2 layers of pesto.  Whatever you do finish with sauce and then your vegan mozz cheese or the real deal.  DO YOU.  I definitely added shredded parm to Jeff's side :) Finish with breadcrumbs. 

The final layer.  Cover with foil and pop this sucker into the oven for 45 min.  Uncover and cook 15 more min until it looks phenom and your cheese is melty (this is where your bruschetta comes in handy!).  Let it rest for 5 minute before serving.  

While your lasagna is cooking feel free to have two 8 year old girls throw you a private kitchen hip hop dance recital to Nicki Minaj and Ke$ha.

Madeline and her momma, Ainsley.  Seven months preggo and looking fly---Yoga body!!

Out of the oven.  Check out my layers! Yum.  

Enjoying outside dining during our final month here in Solana Beach.  

Dom is the coolest.  This is right before he hit a wall at 11pm.  

Please post comments below!  I'd love to hear your feedback :)