Gold and White Salad with Honey Humus

I've been taking a little breather but I am back online and ready to share stories and recipes. I hope you've all had a magnificent summer full of fresh fruits, veggies, and delish frozen treats. The leaves are beginning to change in Toronto and we all know what that means. Crisp Ontario apples, the smell of pumpkin wafting through the air and hearty harvest stews. Although fall is my favorite season, I'm holding on to summer a little tighter this year. September is a good transition period. We can wear boots with short dresses and still mix late summer fruits in to our dishes. Today I made a Gold and White Salad. It was the perfect early autumn lunch with a kiss of summer.

Enjoy my loves! You'll be hearing from me soon.

Xoxx,

Liesse

Gold and White Salad

1 Large golden carrot (grated)
1/2 White peach (grated)
1 Green onion (chopped)
2 Tbs Honey Humus
1 Cup Arugula
Paprika to taste

Pile carrot, peach, and green onion on top of arugula. Add humus, garnish with paprika and enjoy!

Honey Humus

1 Can Garbanzo beans
2 Tbs Tahini
1 Tbs Honey
4-5 Cloves garlic
The juice of 2 lemons
Salt, pepper, and paprika to taste

Combine ingredients in blender until liquid consistency. Toss in some red pepper flakes if you're feeling frisky ;)

Vegan Pride Breakfast Buritto

Ah Golden Pride... all of you Albuquerqueans know exactly what I'm talking about. What's better than a Golden Pride breakfast burrito to get your day going? You may think, "nothing!" but this morning I discovered a vegan version that may just surpass it. Today I used tofu, curry, tomato, and brown rice. For a more traditional New Mexican flavor you can sub the rice for papas and the curry for green chile (I'm out until my 505 visit for the holidays). This is a protein rich meal to get you going and keep you focused throughout the day. Enjoy!

Xoxo, Liesse

Vegan Breakfast Burrito

• 1 Veggie Tortilla
• 1/3 Cup Brown Rice, cooked
• 1/4 Package Firm Tofu, diced
• 1/2 Roma Tomato, diced
• 1/2 Tsp each: Curry Powder, Salt, Pepper
• 1 Tsp Olive Oil

1. Cook tofu in olive oil on medium-high for 1-2 minutes
2. Stir in spices and reduce heat to medium
3. Scramble tofu with fork as you would eggs, periodically for 5 minutes
4. Add tomato, cook for an additional minute
5. Heat tortilla over stove burner, 20 seconds on each side
6. Roll rice and tofu mixture in tortilla and fold
7. Enjoy!

Polish Penne

"Necessity is the mother of invention." When you've nothing left in your fridge but the basics, get creative. This morning I knew that I should go grocery shopping. I also knew this this afternoon. And finally, I knew it this evening, after the shops were already closed. My procrastination forced me to get creative. I had pasta and the veggies that are always present in my cupboard: garlic, onion, tomato. As I looked at these ingredients I immediately thought of a traditional Italian dish. This just didn't have any appeal so I ventured to my condiment shelf. Barbecue sauce? No. Salad dressing? No. Mustard? Hmm. This surprising ingredient added just the kick to take this dish from boring to brilliant. Next time you realize you should have gotten groceries, think again.

Polish Penne

• 1 Cup Whole Wheat Penne Pasta, cooked
• 1 Tomato, diced
• 1/2 White Onion, corsly chopped 
• 1 Clove Garlic, Minced
• 1 Tsp Spicy Dijon Mustard
• 1 Tsp Olive Oil
• Salt and Pepper, to taste

1. Saute garlic and onion in olive oil until caramelized
2. Add tomato and mustard, stirring until juicy
3. Toss with penne
4. Enjoy! 

Roasts, Roots, and Rice

As the semester draws to an end I've found myself short on time to prepare meals. This is where those frozen portions of past recipes come in handy. Tonight though, I found a way to make a delicious meal that only took five minutes of preparation and tasted fantastic. This is a great recipe to prep when you get home from work or school and enjoy on the table 45 minutes later. Your friends and family will think that you slaved over the stove with how good this concoction smells and tastes!

Xoxo, Liesse

Roasted Veggies with Brown Rice

• 1/3 Sweet Potato, peeled and thinly sliced
• 1/2 Red Bell Pepper, coarsely chopped
• 3 Small (not baby) Carrots, speared
• 1/5 Cup Pine Nuts
• 1 Large Clove Garlic, sliced
• 2 Pinches Salt
• 2 Pinches Brown Sugar
• 1 Pinch Black Pepper
• 1 1/2 Tbs Olive Oil
• 1/3 Cup Brown Rice

1. Set rice to cook on stove top as per package directions (will take approximately 45 minutes)
2. Combine remainder of ingredients in oven proof bowl, mixing with your hands to insure that all veggies are covered in olive oil.
3. Cook veggies in oven at 400 until the rice is done.
4. Serve the veggies over rice and wa-la! You've got a dish of tender veggies with the rich flavor of pine nuts and the spice of fresh garlic.

Mama's Meat(less) Marinara

Ah the perfect marinara sauce... it's a recipe that gets passed down from generation to generation, each time getting the slightest tweak. Whether you inherited your Grandma's award winning recipe or not, everyone needs a basic sauce that they can spice, sugar, or twist. Mama's Meat(less) Marinara is my version of the perfect tomato sauce. You can add other veggies or spices to this to make it your own, or enjoy it plain and simple. This sauce is perfect over pasta, tofu, rice, or homemade veggie ravioli. Enjoy!

Xoxo, Liesse

Mama's Meat(less) Marinara

• 1 Can Whole Tomatoes
• 1 Can Tomato Paste
• 1 Red Bell Pepper, chopped
• 1/2 White Onion, chopped
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• 1 Tbs Brown Sugar
• 1 Tsp Cinnamon
• 1-2 Bay Leaf(s)
• Salt and Pepper, to taste

1. Saute onion, garlic, and red pepper in olive oil until opaque
2. Add canned tomatoes
3. Add spices
4. Bring to a boil, turn to low and let simmer for 30 minutes

Caliente Frijoles Negros

It can be difficult to eat a healthy amount of protein when you are on a Vegan diet. Although meat is the main source of protein in many North Americans diets, there are loads of other sources. Nuts, seeds, beans, and lentils are just a few of the tasty foods that contain high amounts of protein. For a nutritious dish with enough kick to get your booty moving, try Caliente Frijoles Negros. This is a spicy black bean dish made with New Mexico Green Chile. I haven't found a Toronto source, let alone any one who knows what green chile is, so I have my lovely family send me private shipments. If you don't have a source, I suggest you get one (or come over to my place and I'll share :)). Green chile is loaded with Vitamin C and metabolism boosting spice. Caliente Frijoles Negros can be served as a side dish with veggies, guacamole and salsa, or by themselves for a quick hearty meal. These spicy little beans that are packed with vitamins, fiber, and protein. Enjoy Hot Mamas (and Papis)!

Xox, Liesse

Caliente Frijoles Negros

• 1/2 Cup Black Beans, cooked and left in juice
• 1/4 Large White Onion, finely chopped
• 1 Large Clove Garlic, finely chopped
• 1/2 Tbs Olive Oil
• 2 Tbs Green Chile Sauce

1. Saute onion and garlic in olive oil until translucent
2. Add black beans. Bring to a boil and then turn to low for 5 minutes, stirring frequently.
3. Mix in green chile. Let simmer for an additional 2 minutes.
4. Serve hot and enjoy!

Vegan Vixen Stoop

It's a Gabe Dixon Band  kind of morning. I slept until lunch time and wanted to work slowly through my day. Luckily I had a bowl of boiled vegetables in my fridge left over from the Veggie Broth that I made for my Pumpkin Soup with Tofu a few days ago. I put a pot of rice on and set out to make a Vegan Vixen Stoop. This slow cooking stoop (stew/soup) is perfect for lazy days where you just don't want to leave the house. Enjoy and remember to freeze your leftovers for the next time when your body's feeling lazy but your schedule disagrees.

Xoxo, Liesse

Vegan Vixen Stoop

• 3 Cups Assorted Boiled Veggies, blended or finely chopped
• 1 Large Clove Garlic, finely chopped
• 1/2 Cup Veggie Broth
• 1 Cup Rice, cooked
• 1 Tbs Olive Oil
• 1 Tsp Cinnamon
• 1 Bay Leaf
• Salt and Pepper to Taste

1. Saute garlic in pan until fragrant
2. Add blended veggies and cinnamon, stirring frequently
3. Stir in veggie broth and bay leaf, turn to low and let simmer for 10-15 minutes
4. Combine veggie mixture, rice, salt and pepper (remember to remove Bay Leaf)
5. Enjoy!

Veggie Broth
Any combo of vegetables can be turned into a vegan broth to use in soups, sauces, and stir fry.

I used:

• Red Bell Pepper
• Baby Zucchini
• Celery
• White Onion
• Garlic

1. Wash veggies and cut into quarters
2. Toss them in to a pot and cover with water
3. Add a dash of salt (or two)
4. Being to a boil, uncovered
5. Turn heat to low, cover and let simmer for one hour

Sweet Potato Dumplings

How sweet is the sweet potato? We can usually find it on the Thanksgiving table baked, mashed, or topped with marshmallows. While this is a favorite holiday dish, most of us forget about it after October (or November if you're in the US). However, this nutrient rich root veggie can be found at your local grocery store year round. Sweet potatoes are chalked full of antioxidants, fiber, and essential vitamins. Not to mention they are delish! I whipped myself up a batch of Sweet Potato Dumplings this afternoon. These sweet little dumplings can be added to your favorite soup, stir fry, or tofu dish, or they can be enjoyed alone (or with a side of brie cheese if you are feeling particularly un-vegan). Hope you find this recipe as fun to make and tasty to eat as I did!

Xoxo, Liesse

Sweet Potato Dumplings

• 1 Large Sweet Potato
• 1/2 Large White Onion, finely chopped
• 2 Cloves Garlic, finely chopped
• 1 Tbs Olive Oil
• 1 Tsp Brown Sugar
• Salt and Pepper to Taste
• 1 Pkg. Wanton Wrappers

1. Cut sweet potato in half and bake at 375 until soft (approx. 1 hr)
2. Peel sweet potato and mash
3. In frying pan, saute onion and garlic until opaque
4. Mix in remaining ingredients (excluding wanton wrappers)
5. Cook until fragrant (1-2 minutes)
6. Take one wanton wrapper in your hands and add a dollop of filling to center
7. Wet edge of wrapper with finger and press edges closed using your thumb and forefinger
8. Repeat steps 6 & 7 until all of your filling has been used

To add your Sweet Potato Dumplings to soups, simply add them to boiling broth and let cook for approx. 5 minutes. To enjoy alone, fry in 1 Tbs olive oil and eat with soy sauce or brie cheese.

P.S. I made 2 dozen of these for $1.50! Whip up a batch for your next potluck for an affordable dish vegans and carnivores alike will be sure to love.

Hot Muesli for Cold Mornings

This morning I woke up and I could feel the cold air on the other side of my cozy blankets. I forced myself out of bed, turned on some Bright Eyes, and headed for the kitchen. When I was growing up one of my favorite breakfasts was homemade muesli. It's a cold Swedish cereal made from raw oats, grated apple, yogurt, and nuts. For a winter version I put my oats on the stove and left out the yogurt.
This is a quick Delicious recipe to add a little homemade sunshine to your morning. Not to mention it's packed with fiber, protein, and essential fatty acids :)

Xoxo, Liesse


Hot Muesli

• 1/2 Cup Oats (I like steel cut but you can also use large flat oats)
• 1 1/2 Tsp Cinnamon
• Dash Vanilla
• 1 Apple, grated
• Handful Raw Pumpkin Seeds

1. Cook your oats as directed on package
2. Just before they have reached desired consistency add cinnamon and vanilla
3. Mix in pumpkin seeds and cook for additional minute
4. Mix grated apple and oats in bowl
5. Enjoy!

Autumn Pumpkin Soup with Tofu

I've got a pumpkin roasting in the oven, veggies boiling on the stove, and an hour to kill before I can combine them into a savory soup! Here's a bit about myself and my blog as well as my recipe for Autumn Pumpkin Soup with Tofu. Enjoy!

I moved to Toronto two months ago from New Mexico to go to school for Material Arts and Design. When I decided to come to school out here I knew that I was going to have to leave my lovely family, friends, green chile, and blue skies. I also knew that I was going to have to learn to cook for myself and stick to a budget, two challenges that most college students face their first year. Luckily my sister sent me off with her Holy Bible for College Girls Learning to Cook. It has an amazing selection of recipes from across the globe. I followed her recipes measure for measure for the first couple of weeks until I started to get some confidence in the kitchen. Slowly I started making substitutions and leaving the measuring cups in the cupboard. A lot of these substitutions were seasonal vegetables, nuts, seeds, and tofu instead of meat. Living near China Town, these things are abundant and more affordable than meat and cheese. I realized that cooking and eating these foods was not only making me feel fabulous, it's also fun and creative! Over the past few months I have been bold with my veggies. I buy things that I have never cooked before (some that I have never seen before) and experiment. I'll be posting recipes and stories on my journey through veganism. This is for all of you college girls, guys, grandmas, and Vegan Vixens who want to eat well and have fun in the kitchen. Please feel free to post recipes, tips, or any other love!

Xoxo, Liesse

Autumn Pumpkin Soup with Tofu

• Quarter Medium Pumpkin
• 1 Pkg Tofu, herb or plain
• 1 Can Coconut Milk
• 2 Cups Veggie Broth (recipe at end of post)
• 1/2 White Onion, finely chopped
• 1 Clove Garlic, Minced
• 1 Tbs Olive Oil
• 2 Tsp Ground Cinnamon
• Salt and Pepper to Taste

Serves 4.
Tip: Share with your roommates or divide soup in to single serving Tupperware and put in the freezer. On nights when you have a late class and don't feel like cooking, add a touch of water and heat on the stove for 15 minutes at medium heat stirring often.

1. Saute onion and garlic in olive oil until opaque
2. Add all ingredients except tofu
3. Bring to boil, uncovered
4. Turn heat to low, cover and let simmer for 30-45 minutes
5. In a separate pan, saute tofu until golden
6. Add tofu to soup
7. Enjoy!

Veggie Broth

Any combo of vegetables can be turned into a vegan broth to use in soups, sauces, and stir fry.

I used:

• Red Bell Pepper
• Baby Zucchini
• Celery
• White Onion
• Garlic

1. Wash veggies and cut into quarters
2. Toss them in to a pot and cover with water
3. Add a dash of salt (or two)
4. Being to a boil, uncovered
5. Turn heat to low, cover and let simmer for one hour