Year: 2014

Almond Crusted Tofu with Roasted Red Pepper Fusilli

Almond Crusted Tofu with Roasted Red Pepper Fusilli Almond Crusted Tofu: Ingredients for Almond Crusted Tofu: 1 block extra-firm tofu 1 cup raw almonds ½ tsp salt ground black pepper, to taste ½ tsp paprika 1 tsp Italian seasoning 2 tsp soy sauce 1 tsp lemon juice ½ cup water olive oil oat flour, for dusting 2 tbsp flax meal + 4 tbsp water, mixed To make the Almond Crusted Tofu: Drain and press tofu. Slice extra firm tofu into 1/2 inch slices and then in half to form triangular pieces. Marinade tofu slices in a shallow dish with soy sauce, lemon juice, and water for 1 hour. Use a food processor to grind 1 cup of raw almonds into tiny crumbly, pieces. Fold in spices, seasonings, salt and freshly ground black pepper. Remove marinated tofu and dab off any excess marinade with a paper towel. Quickly dust in flour, dip in a dish of flax-meal water mixture, and coat with almond+salt+pepper crumbs. The flax-meal water mixture will help adhere the almond crust. Add each …

Raw Cardamom Cashew Cream Tartlets

Raw Cardamom Cashew Cream Tartlets During my last semester at Pepperdine, I had enrolled in a Regent and Seaver Scholars Colloquium course on Eastern and Western Philosophy and Science. We covered some awesome topics in ethics and philosophy from Confucius, Yoga and Meditation, Chuang Tzu, Desedimentation, Chinese Calligraphy, and Ikebana. When my professor, Dr. Thompson asked our class for topic suggestions that we were interested about, I quickly sent him an email regarding my interest in Ayurvedic Medicine. Just as quickly, I received a reply: “Would you be willing to teach us about Ayurvedic medicine on February 11?” What. I was about to teach my first university lecture. I was honored, excited, and also nervous. While I am no expert on Ayurvedic medicine, I have always been intrigued by herbal medicine, and how eating right depends on your body type. With some research, I composed a quick run down on Ayurveda (of course, including a simple Ayurvedic recipe 😛 ). After my lecture, I shared the part I find most interesting about Ayurvedic medicine–that is, how different foods react in certain ways with …

Vegan Breakfast Burrito Bowl

Vegan Breakfast Burrito Bowl What does your morning look like? 5 am gym sessions aren’t for everyone, but there are still ways you can improve your morning healthy habits. Breakfast is the most important meal of the day as you refuel your body with the energy it missed overnight. We all love that large bowl of Cinnamon Toast Crunch, but truth is, sugary, processed cereals will not keep you filled for long. You’ll end up reaching for more than one serving or be hungry again within an hour. It is much healthier to start with something full of vitamins, protein, healthy fats, and fiber. Who says veggies aren’t for breakfast? With a recommended 3 cups/day, this recipe will give you a head start on your veggie count. The Vegan Breakfast Burrito bowl is a savory, filling, and high protein option for breakfast. This colorful breakfast will jumpstart your day with a boost of long-lasting energy from the right kind of fuel. Best of all, it is so easy to take on the go, without the “splish-sploshing” of …

Danish Strawberry Koldskål + Cardamom Kammerjunker

Kold-what? Here’s the scoop. One of the greatest things about living in Boston was that the city is filled with young, diverse, and bright people from all over the world. One afternoon my Danish friend, Joe, and I were both craving a snack and found ourselves digging through the fridge to make some concoction from the random ingredients I had left over from my last Whole Foods haul. Some almond milk, strawberries, and Fage later, Joe had made what I called a half-blended smoothie, yet he claimed it was different. He had pressed the ripe strawberries into a creamy mixture of greek yogurt and almond milk, with a dash of sweetener. It was incredible, and he was right–not the same as a half blended smoothie. The sweet strawberries bled into the tart yogurt mixture. It was like a whole new take on cereal, only better. He explained that in Denmark, they make something similar, however with buttermilk and heavy cream. Curious, my Danish delicacy research lead me to discover a recipe for what Joe attempted to recreate …

Orange Tempeh with Sesame Squash and Roasted Peppers

Here is a vegan twist on orange flavored proteins. I was lucky to find the Whole Foods Market brand Tangerine Dressing which is 100% Jain! The trouble with dressings often is they are high in fat, calories, have egg or fish ingredients, or have onion/garlic powder. This one at Whole Foods is low sodium, oil-free, gluten-free and has no animal or root vegetable products. If you can’t find this, you may be able to substitute the flavor with a combination of its’ main ingredients (water, white balsamic vinegar, tangerine juice, white grape juice, sea salt, lemon juice, xanthan gum, and orange peel). Of course, feel free to modify the recipe for whatever veggies you have on hand. I feel this works best with crunchy veggies like peppers, squash, broccoli, or cabbage. Choose at least two type of vegetable with contrasting flavors, it will really help bring out the bowl. If you are looking for a higher caloric intake, fold in some wild rice or soba noodles. No tempeh? No worries, this could work well with …

Roasted Baby Heirloom Bruschetta

Roasted Baby Heirloom Bruschetta A sweet symphony of baby heirloom tomatoes paired with a creamy avocado spread and a dash cayenne, this appetizer tastes as good as it sounds! What you will need: Yeast-free Sourdough bread, sliced (or other bruschetta bread) Olive oil Black pepper Cayenne pepper 1 tbsp raw tahini Hand-full of Baby heirloom tomatoes, halved or quartered Jain guacamole Drizzle olive oil on the bread slices and toast the sliced sourdough bread in a toaster oven (or regular oven) until lightly browned. Line a baking dish with foil and spray with olive oil. Place baby heirlooms in the dish, spritz with olive oil and top with ground black pepper. Roast tomatoes for 15 minutes at 400 F, until the skin begins to crinkle. Meanwhile, prepare the avocado spread by following the Jain Guacamole recipe, but make sure to add 1 tbsp of raw tahini and mix well so that the spread is smoother than regular guacamole. Spread the avocado over the toasted bread slices. Use a fork to place the roasted tomatoes on …

Sunflower Soba with Chili Baked Tofu

Sunflower Soba with Chili Baked Tofu Gluten-free? Trying to cut out starchy-processed pasta noodles? Or are you just tired of the same old stir fry? Try using raw “sunflower soba” to replaces regular noodles in stir fry dishes. This dish is a quick fix, totally unique, and nutrient packed! This recipe makes 2-3 servings. 2 cups raw sunflower sprouts 1, 14-oz block extra-firm organic tofu 1 tbsp toasted sesame oil or coconut oil 2 tbsp low sodium soy sauce 1 tbsp rice or apple cider vinegar 4 tbsp water 1/2 tsp dried ginger 1/2 tsp Sambal Oelek ground fresh chili paste lemon juice black pepper sesame seeds (black or white) cilantro (optional) jain stir-fry veggies (optional) Drain and rinse the tofu, wrap in in a couple paper towels, and press the tofu by placing a plate and a large can on top of the block so that the extra liquid drains out (20-30 minutes). Preheat the oven to 350 degrees. Cut the tofu into 1-inch cubes. In a separate bowl, whisk together soy sauce, oil, vinegar, ginger, …