Vegan Strawberry Lemonade Cashew Ice Cream Cake

When my family is craving something sweet, I love whipping up these fruity cashew based desserts.  They are made with whole ingredients that are healthy so I feel good about serving up a slice.  Vegan or not, everyone will love this one. Feel free to substitute the strawberries for 2 cups of diced mangos, blueberries,… Continue reading Vegan Strawberry Lemonade Cashew Ice Cream Cake

Lemon Quinoa and Rice Pilaf for Chiles Rellenos

Always trying to find things to stuff into my poblanos, this rice and quinoa mix goes really well with the smokiness of the roasted peppers. Ingredients 1 cup rinsed quinoa 1 cup rinsed rice 3 cups vegetable broth 1 1/2 tsp kosher salt 1/2 medium onion diced 3 garlic cloves minced 2 – 3 tbsp… Continue reading Lemon Quinoa and Rice Pilaf for Chiles Rellenos

Crustless Vegan Quiche with Leeks and Arugula

The base for this quiche is tofu, and when combined with baking powder, flour and nutritional yeast it becomes the perfect fluffy base for a vegan version. This recipe is versatile, feel free to substitute the arugula for spinach or kale and even chopped broccoli florets, the results are all delicious.  Tofu scramble is good,… Continue reading Crustless Vegan Quiche with Leeks and Arugula

Shredded Hearts of Palm / Tinga de Palmitos

Sometimes, I start cooking with no idea of what the end result will be.  I just go with it. This was one of those times.  I shredded the hearts of palm, threw them in the pan and let them brown and almost char up a bit, they resembled shredded chicken, then it hit me.  Tinga!… Continue reading Shredded Hearts of Palm / Tinga de Palmitos