I had a lot of filling leftover from last night’s Black Bean + Roasted Chayote Tacos, so I put it in my Vitamix with about 2 cups of vegetable broth and turned it into a creamy soup. I topped the soup with Honey Lime Tofu Crema and a few tortilla strips.
To make the crema, mix 1/2 cup Tofutti Sour Cream, juice of 1/2 lime and 1-2 tsp mesquite honey or agave. Spoon the crema into a squirt bottle and add decorative pattern to the soup. Top with crispy tortilla strips.
I’ve been making black bean and sweet potato tacos for years. It’s a quick easy meal that can be thrown together in 45 minutes or less. To add a little variety to taco night, I played around with adding something different to the black beans. The result is this fresh, light meal using roasted chayote squash, topped with a citrusy salsa.
First I made the salsa, with fresh tomatillos, red onion, jalapeno, avocado, grapefruit, cilantro and lime juice.
Okay, I know oatmeal is good for you, but a big bowl of cooked oatmeal sits in my stomach like a ton of bricks. I hate that feeling, so I’ve avoided eating oatmeal for years. Then a few months ago, I bought my first raw food cookbook, Raw Food: A Complete Guide for Every Meal of the Day. I expanded on a recipe for muesli that has become my favorite breakfast. It’s different every time, based on what I have on hand.
The base is rolled oats, nuts, seeds and unsweetened coconut.
This is my go-to recipe for a quick, light and easy soup/salad dinner. To me, it’s like a hot, savory smoothie. If you are used to cream or milk in your pureed soups, you won’t miss it a bit in this soup. The texture and color are amazing: it’s silky smooth and bright, bright orange.
Start by roasting squash, sweet potatoes, carrots, onions and pears. The variety of vegetables gives the soup more depth of flavor.
Every year I make chocolate-covered strawberries for my boys for Valentine’s Day. This is a tradition that really shouldn’t be messed with. Chocolate + Strawberries = Love. But I thought it might be fun to add a little something this year, so I made this to-die-for chocolate pudding. It’s super easy and vegan!
I got a little crazy with the whole coconut thing and used coconut palm sugar, coconut milk and coconut oil in this recipe. The result is actually a subtle hint of coconut which is a perfect compliment to the chocolate.
First combine coconut sugar (or brown sugar) with cornstarch in a saucepan. Then gradually add non-dairy milk, your choice, I used coconut milk. Heat over medium heat and whisk constantly. This smells really good, kind of like caramel.
I’d never even heard of Migas until I moved to Houston a few years ago. A Tex-Mex dish usually served at breakfast, Migas are basically scrambled eggs, with tortillas, refried beans, veggies and salsa. I like to eat them for breakfast, lunch or dinner. In an effort to make it a little more heart healthy and vegan, I make mine with tofu, black beans and lots of vegetables.
Migas are a great dish if you like to improvise as I do. You can add flour or corn tortillas, beans or no beans and whatever veggies you have in the fridge. I like mine a little spicy and add cumin, red pepper flakes and a Penzey spice mix called Arizona Dreaming.
First Decide what you want in your Migas:
Skip the coffee and start your day with this super delicious, cleansing juice. Juice 1 cucumber, 4 stalks celery, 1 large pear, 2 kiwis, handful of spinach, two kale leaves, 1/2 lemon and a small piece of ginger.
foodie yoga girl 