Busy life!

So I do have to start by saying sorry for the lack of updates! I’ve been so busy , I just didn’t have ti time to update my blog!. But if you take the time and go visit my youtube page,  or simply just click on a image below and it will take you to your destination :D.   Here are a couple of images to tantalize your taste buds. so click away and enjoy!!!!

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VEGAN PIEROGIES!!!

Well if you`re anything like me, frustrated whenever you try to find some vegan pierogies at a grocery store, and there are none to be found except for potato and cheddar cheese!!!  I can never find any that are vegan for my famly to eat.

Well that`s when you put your foot down and just simply make your own vegan batch; and I promise it is super easy!  That`s right! You can totally make your own!!! The best thing is they`re not hard to make at all, and takes very little time.

Coming from an Italian family, we make pasta with our eyes closed ( making them is similar to an Italian ravioli :D, except leave out the egg from the dough). All we needed was to add potato in the pierogi rather than ricotta.  Making vegan recipes isn`t difficult at all and healthier than non vegan food.

This recipe does inclue a vegan cream cheeze that I add to the mixture, it will be included in the video.

Pierogi2A

And to top your pieogies here is my vegan sour cream video link!!! Don`t let me be the one to say how good it is…just try it!!! 😀

This recipe with the potato and cilantro, is one of my family`s favorites! So enjoy guys and leave me a comment if you try them. Double that batch and throw some in the freezer Pierogi recipe link!!

Small note : If you don`t have a hand cranked pasta machine …( I recommend you definitely need to get one,  every house hold needs one hehehehe:D ), you can always simply roll out the pasts with a rolling pin. I am sure if you look around you can even find a second hand one pasta machine. New would go for approxitmetly $80.00 dollars and up.  What`s life without a pasta machine!

Italian RAW VEGAN Biscotti

Sometimes it takes several tries to come up with the recipe you can say you are proud of. Not these babies, I hit the nail on the head first shot!  I can say they are simply delicious and something to brag about!

These beauties will deliciously last for a week or two, though they won’t last that long that I  will tell you for sure. They’re a real show stopper when you have people over and you tell them you didn’t cook them, especially when you  have your guest  dunk them into some yummy creamy cold raw almond milk.

 

So here is the link to one of  the best RAW vegan biscotti you will ever set your chops on RAW VEGAN CHOCOLATE BISCOTTI Enjoy!!

A RAW TRUFFLE AND GREEN ONION CREAM CHEEZE

Ready to tantalize your tastebuds! Here’s a wonderful creamy and delicious raw vegan  cream cheeze made with truffle oil and chopped green onion.

Jazz it up for the holidays with some veggies and fruit.  I made stacks of cucumber slices filled with the cream cheese, and also filled some beautiful figs. Surprise your guests with these mouthfuls of yumminess! Vegan or not, they won’t be able to stop eating these! So, make plenty for these are sure to go!!

This cream cheeze is a  cross between cream cheeze and Italian Marscapone cheeze, and I am sure you and your guests will enjoy. Here’s the link to the recipe for my truffle green onion cream cheeze….enjoy!!

Spicy Papaya and avocado salsa salad

One of my all time favorite salsa salad!!! Naturally sweet with a nice kick of heat to satisfy anyone tastebuds. Don’t like the heat….. omit the chili!

1/2 papaya diced

1 avocado diced

hand full of coriander ( cilantro ) chopped

1/4 white onion thinnly sliced

1 small green chili

juice of a 1/2 lime

salt to taste

1 teaspoon papaya seeds

a small drizzle of vitanamse coriander pesto

served with some raw crackers….. enjoy!

Amazing papaya seeds

Naseem, Nasir’s co-researcher, said that the juice of papaya seeds can prevent the kidney from becoming dysfunctional as it contains flavonoids, which can prevent germs from causing diseases.

She also noted that papaya seeds can protect people from several infections and that they can even rid the body of intestine insects. According to Naseem, around 76.7 percent of Nigerian children got rid of intestine insects by simply drinking papaya seed juice for seven days.

She also cited that the Japanese believed that taking in a teaspoon of papaya seeds can protect their liver from some diseases. Likewise, she said that papaya seeds contain a special compound that helps stop the formation of tumors. She also added that such seeds can cure hemorrhoid kind of diseases and that papaya seeds can be used alongside milk to prevent typhoid disease.

AGED Spicy chili paprika cheeze!

What is the first thing someone tells you when they explain why it’s so hard to go vegan?? They will most likely talk to you about dairy and how they just can’t let go of that cheese!! Well, what if I told you that you can make a cheese so good you won’t miss it because you will be able to whip it up in no time at all 🙂 I myself loved cheese, but personally didn’t care to have and cheese what so ever, after knowing what these poor animals went through just so we can steal their milk.

After 8 years or trial and error, I have managed to make some of the best vegan cheeses around. My clients keep returning for more, making that a good sign don’t you think 🙂

So here is one I would like to share with you all. One of my best sellers too!!  So if you liked Goat cheese like me. I loved cheeses, here’s a nice Spicy chili paprika aged cheese that tastes very similar. Here is the link to the video enjoy!!

RAW SPICY CHEEZIE CRACKERS!

Yumm, not sure if you have ever tried raw crackers, but they are simply delicious! With so little ingredients you can whip up a great tasting and healthy cracker for you and your family minus the extras that normally come with a regular cracker such as preservatives and other ingredients we can’t even pronounce!! So, I will be putting up some of my favorite crackers I make that are a must for you to try. Here is one I made the other day, simple delicious, fast and easy. Anyone can enjoy these, let it be if you are a raw foodie or not!!

Here`s the link to the video on how to make them!!

RAW VEGAN YUMMY AND CREAMY CAESAR DRESSING!

When people start their vegan journey, they always seem so disappointed that they can’t have all of those salad dressings they were so used to having before. But guess what….you can still have them, and they are and can be even better! Not only are they delicious, but they are so much healthier for us without all of the added junk you typically find in salad dressings. You can actually enjoy having them knowing they have no added preservatives or chemicals that we aren’t even able to pronounce.

The best part is that they are also guilt free! No animals had to die or suffer for you to enjoy some dressing on your salads. Even if you are not vegan you should give them a try, they really are that good!

Thanks to my daughter who had us over at her home for thanksgiving! Not only was all her food the yummiest, but she made the most delicious kale salad with caesar dressing which inspired me to make a new raw version for all of you :).

I’ve made a couple vegan Caesar salad recipes over the years but I think this version is my best one yet. Recipes are always a works in progress for me just like my art 🙂 and I find each time I make them they get better and better,  I’m always trying new ways to improve them!.

So here is the link to my CAESAR DRESSING!

And you will also need the link to my raw vegan GRATED  CHEEZE!!

Three of us…..three dinners!

It was nuts trying to please everyone tonight! Promised my husband Polenta ( an Italian dish, where back in the days this was eaten by families who just didn’t have the money. It was cheap to make and filled the belly…Today it’s a gourmet dish 🙂 costing $30.00 a plate in some restaurants!! )  But if you haven`t tried making this dish, you should! Not only is it good it`s so cheap to make!

polenta

So I used some fresh garden tomatoes, to make a wonderful fast fresh sauce. threw in some vegan meat I make…here is the recipe to the meat I chopped and threw into the sauce.

Then I cooked some polenta, just follow the instruction on the package. Very easy to make. or you can follow the instruction below…And I topped it with the fresh tomato sauce and sprinkled some Vegan parma_cheeze! Here is the link to the cheeze  recipe.

And finally drizzled some wonderful truffle oil to add that nice earthy taste to this beautiful warm dish. But this is optional, don`t fret if you don`t have the truffle oil,  you can just drizzle some good olive oil on top.

  1. For firm polenta use 4 cups water; for 1 cup of corn meal…..I add my cornmeal when my water is cold. this helps not to clump…Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  2. Turn heat to very ow heat Cook for at least 60 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking, always keeping it covered. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish. If need to cook longer!!
  3. For firm polenta, lightly butter with a vegan butter, or olive oil a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons vegan butter or olive oil to pot and stir well. Serve immediately top with sauce and vegan parma cheeze.

As for my daughter, she wanted plantain for dinner, so I whipped that up for her!

plantain

Cut up some fresh garden tomatoes, thew then in a pan and added a can white Lima beans, that I washed and rinsed, added some salt and pepper, a small chili, some Canadian maple and a few drops of liquid smoke.

This didn’t t take long, for I wanted to keep the tomatoes nice and fresh, just enough that they broke down a bit, and the beans were canned so they really didn`t need to be cooked. So it really only took about 10 min on a med high to high heat, to make this dish.

So meanwhile while the tomato and bean dish was cooking, I cut the plantain into four parts , smashed them down and threw them into a cast iron pan that I drizzled some coconut oil .

Sprinkled some salt and pepper and topped with green onions. Into the oven they went on a high heat 500F. Do keep an eye on them, for they don`t take long to cook.

Flip them over now and then till they get a nice golden colour to them. Place your bean and tomato on a nice dish and top with your beautiful golden plantain. Drizzle with some cilantro oil.

I myself who eats raw wanted a nice fresh raw dish of course :D. So I made a nice fresh salsa, Easy to make and oh so good.

salsa

You will need:

1/2 a red pepper chopped

1 to 2 large tomatoes chopped

1/2 onion chopped

A large handful of cilantro chopped

1/2 large green cayenne pepper

1 tablespoon maple syrup

juice of 1/2 lime

salt and pepper to taste

Top with 1/2 avocado and drizzle cilantro oil

this makes and serves 3  or serves one raw vegan  😛

Hope you enjoyed these recipes, because we really enjoyed our dinner 🙂

Asian Italian fusion fresh organic salad

I was so surprised how harmonious the flavors of this salad came together. Here I put together a fresh organic salad for you. A beautiful Asian Italian fusion ~ apple, ginger, red pepper and sunflower sprout salad dressed with lime juice, maple and a drop of sesame oil. It sits on a bed of arugula dressed with balsamic vinegar and olive oil. Finally, it is topped with a drizzle of truffle oil and a sprinkle of black salt. Enjoy!!