Buffalo Cauliflower

Buffalo sauce is one of my favorite sauces of all time - and it's so EASY to make a vegan version! It's one of my signature recipes - definitely my most requested recipe of all time. What to put it on, you ask? Instead of animal "stuff" or even tofu, give these cauliflower "wings" a try. Warning: they are totally addictive!

Ingredients:

• 1 head cauliflower, broken into florets
• 1 C almond milk
• 1 C corn meal
• 1 t garlic powder
• 1/2 t salt
• 1/2 t black pepper
• 1/2 C (or more!) Vegan Buffalo Sauce
• Vegan Ranch Dressing for dipping

Preparation:

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Combine the almond milk, corn meal, garlic powder, salt, and pepper in a bowl.
4. Whisk corn meal mixture until all clumps are gone.
5. Coat the cauliflower pieces with the cornmeal mixture and place on baking sheet.
6. Bake at 400 degrees for 25 minutes.
7. Remove from the oven and place pieces into a large mixing bowl with Vegan Buffalo Sauce.
8. Toss gently until each piece is well covered.
9. Serve with store-bought or home-made Vegan Ranch Dressing.
10. Enjoy!

Ten Ways to Use Lavender Essential Oil

As my essential oils mentor said, lavender is the "Swiss army knife" of essential oils. If you're interested in implementing essential oils in your daily health and wellness routine, lavender is a good place to start. Read on for 10 of the many uses of lavender essential oil!

1. Burns: apply 2-3 drops to soothe the pain of a minor burn.
2. Calm: diffuse or rub a couple of drops in your hands and inhale to calm the mind.
3. Sleep aid: same method in as # 2, or rub oil on your hands and transfer to pillow!
4. Cuts/scrapes: apply directly to the injury to stop bleeding and clean the wound.
5. Bee stings/insect bites: put a drop on a bite or sting to reduce swelling and stop irritation.
6. Chapped lips or skin: rub oil on for relief.
7. Scent your laundry: put a few drops on a dryer sheet to scent your clothes.
8. Eczema/dermatitis: mix with a carrier oil and use topically for eczema or dermatitis.
9. Scar tissue: to reduce or minimize scar tissue, rub on the affected area.
10. Bikini line: apply to skin post-shave, neat. Keeps irritation to a minimum - I promise!

To learn more about certified pure therapeutic grade essential oils, please contact me!

Vegan Mac and Cheese

There are a gazillion recipes out there for vegan mac and cheese, and I think I try a different one each time I make it. This one might be a keeper, though...it's delicious. What it is NOT: vegan health food. But sometimes, you just have to have comfort food!

Ingredients:

• 1 box pasta of choice
• 3 T vegan buttery spread
• 2 t paprika
• 1 t garlic powder
• 1 t onion powder
• 1 t mustard powder
• 1/2 t turmeric
• a dash of cumin
• 1/2 C nutritional yeast
• 2 C plant-based milk
• 1 bag Daiya cheddar cheese shreds
• salt & pepper to taste

Preparation:

1. Cook the pasta according to package directions.
2. While it is cooking, make the sauce. Melt the vegan buttery spread in a medium saucepan.
3. Add the plant-based milk, spices, and nutritional yeast. Whisk until combined and heat until the sauce starts to thicken.
4. Add in the Daiya shreds and whisk.
5. Continue to heat and stir until the sauce is smooth.
6. Add salt and pepper to taste.
7. When the pasta is done, strain it (but do not rinse) and return it to the pasta pot.
8. Add the cheesy sauce to the pasta and stir to combine.
9. Enjoy!

It's Cherry Season!

I was delighted to walk in to the grocery store over the weekend and discover organic cherries for $2.98/pound! The health benefits of cherries are pretty awesome, so I stocked up!

According to the latest research, cherries:

• contain powerful antioxidants, such as anthocyanins, cyanidin, and quercetin;
• contain possible cancer preventative compounds, like fiber, vitamin C, carotenoids, and anthocyanins;
• reduce inflammation and risk of gout, according to recent studies;
• support healthy sleep, as they contain melatonin;
• relieve arthritis pain, particularly tart cherries because of their high levels of anti-inflammatory compounds;
• reduce belly fat, according to a study involving tart cherry powder;
• reduce post-exercise muscle pain, thanks to the anti-oxidant and anti-inflammatory properties of tart cherries; and
• lower the risk of a stroke because they activate receptors in the body that regulate genes involved in fat and glucose metabolism.

I prefer them raw, but you can, of course, put them in a pie or cobbler. Peak season is short - May to July - so get 'em while you can!

Not-So-Southern Greens

These greens are decidedly un-Southern because they are not seasoned with animal fat. It is very simple to make a tasty, healthy version of this Southern classic using just a tiny bit of olive oil for richness. I prefer a mixture of greens, but the recipe can be used with any greens, such as collard, mustard, and so on.

Ingredients:

• 1 pound mustard greens
• 1 pound turnip greens
• 1 bunch baby collard greens, center stems removed
• 2 C vegetable stock
• 1/2 C water
• 2-3 cloves of fresh garlic, roughly chopped
• 1/2 T brown sugar
• 1/4 t ground red pepper
• 1 T extra virgin olive oil
• a few drops red chili oil or hot sauce
• salt & pepper to taste

Preparation:

1. Put everything except the greens in a large stock pot and bring to a boil. Make sure the brown sugar is dissolved. 
2. Rough chop all of the greens and add them to the pot a couple of handfuls at a time, until all the greens have wilted and are immersed in the liquid.
3. Lower the heat and simmer greens to desired texture and consistency, stirring every ten minutes or so. Most of the moisture will be absorbed into the greens and the bitterness will dissipate. I usually leave mine on the stove for at least an hour. Don't discard the liquid, called "pot liquor” or "pot likker" in the South. It is chock full of nutrients -- use it for sopping!
4. Serve greens on their own (yes, they are that tasty) or with cider or pepper vinegar and enjoy!

Vegan Ranch Dressing

Isn't everything better with ranch dressing? I really like it on sandwiches or as a dip for raw veggies. Strange thing is I rarely use it as an actual dressing on salads! In the photo, I used it on my Boca spicy "chicken" sandwich. Delish!

Ingredients:

• 1/2 C vegan mayonnaise
• 1/2 C vegan sour cream
• 1/2 t onion powder
• 1/2 t garlic powder
• 2 t dried parsley
• 2 t dried chives
• 1/4 t dried dill
• 1/2 t agave nectar
• 1 t apple cider vinegar
• 1-2 t lemon juice (depends on how tart you like it)
• salt & pepper to taste
• non-dairy milk or water to thin, if needed

Preparation:

1. Whisk all ingredients together.
2. Enjoy!

Food Storage Tip: Silicone Ice Cube Trays

I admit it: I am completely in love with these oversized ice cube trays from Tovolo! I bought several of them at a Ross store a few years ago, and I ended up ordering more on Amazon.

Among friends and family, I am the SAUCE QUEEN - and these trays make it easy to make and store big batches without the risk of anything going bad. I use them most often for buffalo sauce (recipe will be posted soon in the member area of www.livingaplantbasedlife.com) and vegan pesto. I'm often cooking for one, and one cube is about a serving! The contents pop out easily and clean-up is simple. What's not to love!?!?

They are available in different colors, so you can color code your items, or you can label them. You can also buy the trays in different sizes for different purposes. I use the smaller ones for fresh squeezed juices, since each one is about a tablespoon. The possibilities are endless! Just so you know, I have no affiliation with Tovolo. Any silicone ice cube trays will do - I just happen to love this brand.

Happy shopping, cooking, and storing!

Vegan Breakfast Quesadilla

I've gotten in the habit of making a batch of scrambled tofu and soy chorizo on Sunday, enjoying brunch, and using the leftovers for my breakfasts the rest of the week. The scramble portion is very versatile, and today I made it into a lovely breakfast quesadilla.

Ingredients:

• 1 package of veggie chorizo
• 1 package firm tofu (refrigerated)
• 1 package organic baby spinach
• 1 small sweet onion, diced
• 3 green onions (white part, sliced)
• 3-4 cloves garlic
• 1-2 T extra virgin olive oil
• 1 t turmeric
• 1/2 t cumin
• salt & pepper to taste
• whole wheat tortillas
• vegan cheese of choice
• salsa
• vegan sour cream
• hot sauce
• any other garnish!

Preparation:

1. Heat a large pan over medium heat.
2. Add olive oil and onions.
3. Saute until the onions are almost translucent.
4. Add the garlic, and stir.
5. Let the mixture cook for 2-3 minutes, then add the chorizo. Cut the casing off and crumble it up in the pan.
6. Stir and cook until the chorizo is warm, then crumble and add the tofu and the spices.
7. Once the mixture is hot, stir in the spinach and green onions, just long enough to wilt the spinach.
8. Remove from heat.
9. Warm the tortilla (I warmed it on a burner covered with foil, but you can use the microwave, the oven, or a pan - whatever method you like), and put it on a large plate.
10. Put vegan cheese on the half that will be the bottom of the quesadilla.
11. Top the cheesy half of the tortilla with the tofu, chorizo, and spinach mixture.
12. Fold in half, cut into sections, garnish with salsa, sour cream, and hot sauce, or whatever garnish you prefer, and enjoy!

Vegan Scalloped Potatoes

This recipe is so comforting...and easy! I used purple potatoes, but you can use whatever variety you'd like. I used a mandolin to do the slicing, and I used leftover "nooch" (nutritional yeast) sauce. Nom nom!

Ingredients:

• 3 medium purple potatoes, sliced thin
• 1 medium white onion, sliced thin
• 2 batches of Nutritional Yeast Cheesy Sauce
• vegan buttery spread (to butter the pan)
• salt & pepper to taste

Preparation:

1. Preheat oven to 400 degrees.
2. While the oven is heating, assemble the dish in an 8 inch by 8 inch casserole dish. Spread butter first to prevent sticking. Then layer potatoes, topped with onions, and a little salt and pepper. Spread a layer of nutritional yeast sauce.
3. Repeat until you are out of ingredients, and make sure you have some cheesy sauce on top.
4. Cover and bake for 45 minutes.
5. Remove cover and bake another 10-15 minutes to brown the top.
6. Enjoy!

Caribbean Inspired Bean and Sweet Potato Soup

This recipe came together like many of my recipes do: I browsed a dozen or so recipes for Caribbean soups and stews, did an inventory of my pantry, and came up with a creation all my own, inspired by others' ideas and what I had available! It was quite delicious, I must say. Pay attention to the curry you're using - if it's hot, you might want to tone it down. Me? I love spicy, and mine had a heck of a kick!

Ingredients:

• 1 T extra virgin olive oil
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and chopped
• 1/2 medium yellow onion, chopped
• 1 handful cilantro, chopped fine
• 1 can organic black beans, drained and rinsed
• 1 can organic chickpeas, drained and rinsed
• 1 can organic diced tomatoes
• 2 t curry powder
• 1/2 tsp ground thyme
• 1/2 t ground coriander
• 1/4 t red pepper flakes
• 1/4 t ground allspice
• 1/4 t cumin
• 1 can unsweetened light coconut milk
• 1-2 cups unsalted vegetable broth or water
• salt and pepper to taste

Preparation:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high.
2. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
3. Add the sweet potatoes, onions, and tomatoes.
4. Stir in the spices.
5. Add the beans, coconut milk, and broth.
6. Reduce heat, cover, and cook on low for 6-8 hours.
7. Stir in the chopped cilantro just before serving.
8. Enjoy!