Veggie & Hummus Wedges

tortilla wedgesFood for Life brown rice tortillas (wheat and gluten-free!) are great for wraps, but are even better sliced into wedges and lightly toasted in the oven into a chewy-and-crunchy (around the edges) "chip." Then you can go to town adding whatever you want on top, and the tortilla provides a light base that's supportive enough to not sog or crack beneath your topping of choice. This is yet another example of a "recipe" that's really just one example of infinite possibilities this can serve as inspiration for - and a pretty tasty (and very healthy) one at that!tortilla wedges Without formatting this as a formal recipe, here's a basic description what I used and did - take it as a springboard to create your own! I:

  • Sliced 3 tortillas (this makes for a light meal for 2, or a good snack or appetizer) into 6 wedges each, placed them in an even layer on a baking sheet and lightly toasted them in a 375 degree oven for about 10 minutes (just keep a close eye on them - they're done when ever so lightly browned around the edges)
  • Diced equal parts tomato and cucumber (de-seeding both first), and tossed them with a pinch of salt, black pepper to taste, and a shake of garlic powder since I for once didn't have fresh garlic on hand
  • Finely chopped a few handfuls of Trader Joe's Organic Power to the Greens (a mix of baby kale/spinach/chard)
  • Spread a dollop of kalamata olive hummus on each tortilla wedge and topped with a scoop of tomato/cuke or greens, and drizzled some balsamic vinegar on top of each wedge
    • I can't get enough of Napa Valley Grand Reserve Cherry Wood Aged - it's thicker, almost like a reduction, and really just perfect
    • basiltops habanero veganpesto vegan

      I also added some pesto, though I didn't capture that with my camera - check out Basiltop's varieties - amazing!! I discovered them at a Santa Monica farmers market, and we've been devouring the vegan habanero pesto

Oatmeal Chocolate Chip Cookies

vegan oatmeal chocolate chip cookies recipeBack to basics.I'm always a sucker for a classic - especially when it comes to food. Something simple done fantastically? Yes please.Our oven hasn't been seeing as much activity lately as is otherwise typical in our house, but the other week before a trip away I decided to throw together something sweet, not too unhealthy, and portable. When you have a sweet tooth like P and I both do, you learn to prepare for these things when traveling since most common store-bought sweets are loaded with unpronounceable ingredients, are full of butter, or something else along those lines. So - homemade vegan chocolate chip cookies to the rescue!These come together quickly and easily, and the dough freezes well too - perfect for popping in the oven whenever you're craving a homemade treat, or even for eating raw (that's what happens in our house anyway - cookie dough is a common weakness!).Happy baking! vegan oatmeal chocolate chip cookiesRecipe: Oatmeal Chocolate Chip Cookies*Note: These are vegan as is, and can easily be made gluten free by swapping out the whole wheat flour for gluten free flour and making sure you use gluten free oats (I used Bob's Red Mill Gluten-Free Quick Oats)What You Need:

  • 3/4 c whole wheat pastry flour (or gluten free flour)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • big pinch of salt
  • 3/4 tsp cinnamon
  • 1/2 cup packed brown sugar
  • 1/4 c raw sugar
  • 1/8 c maple syrup (the REAL kind!)
  • 1/4 applesauce
  • 1/4 c coconut oil (melted/liquid)
  • 1 tsp vanilla (extract or bean paste)
  • 1 1/2 c oats (I used gluten free quick oats, but any kind should do)
  • 1-2 generous handfuls of dark chocolate chips

What You Do:

  • Preheat oven to 350
  • Combine flour, baking soda, baking powder, salt and cinnamon in a bowl and whisk to combine
  • Combine applesauce, oil, sugars, vanilla and maple syrup in a bowl and stir well to combineTIPS: If your coconut oil is hard at room temp or if you keep it in the fridge, melt it in a small saucepan over low-med heat. Then, if you use refrigerated applesauce, warm that slightly as well - otherwise the cold applesauce will cause the coconut oil to firm up in pieces in your dough! Which won't ruin the recipe, but it's good to avoid if possible for best results.
  • Add the dry ingredients to the wet in thirds, stirring each time to combine
  • Stir in the oats and chocolate chips
  • Drop rounded tablespoons of dough on ungreased parchment-lined baking sheets and bake for about 15 minutes (give or take), or until lightly golden brownTIP: If your balls of dough stay rounded when baking, use the bottom of a spatula to gently flatten each (can be done while baking, and then before you put the next batches in the oven)

Enjoy!

Chocolate Mousse Tiramisu

Chocolate Mousse Tiramisu.(I'm hoping the name alone is enticing you to read on!)Delicately spongy vanilla cake imbued with espresso and amaretto, layered with a deeply dark chocolate mousse, fluffy whipped cream and dark chocolate shavings.Digression/admission: I did not know until making this that Disaronno is amaretto. Blame it on the fact that my prior exposure to Disaronno was limited to the brand's commercials that used to be on TV all the time, and to which I apparently paid little attention. The more you know!So. This is an incredibly decadent, lick-the-bowl-clean delicious dessert that is easy to make for the impressive results it yields. A little advance planning is needed - a day if possible, but 12 hours is sufficient - in order to make each component and have them ready to assemble and meld together a bit before digging in.Speaking of assembly - mine would have looked a bit nicer if I had a proper trifle dish, but I don't so I made due with what we do have. It happens. And luckily does not impact taste!vegan tiramisu - vegan chocolate mousse tiramisuOh and by the way... this is 100% vegan. Vegan tiramisu - vegan chocolate mousse tiramisu - it is real and it is GOOD. And a perfect example of a dessert that is traditionally full of dairy and eggs - but is not lacking anything without it. Make and serve this to any non-vegans, but don't tell them it's vegan until after the fact - I guarantee they will be shocked!You could even make it gluten-free by making the cake with gluten-free, and I bet it would be just as delicious.For any tiramisu traditionalists: I am fully aware that this is a non-traditional tiramisu, mainly with the addition of the chocolate mousse and the omission of marscapone or a more similar replacement. But I don't think the differences in this version detract at all - and neither did my taste-testers, so take their word for it if not mine!With what it comes down to: making layers of cake, whipped "cream", chocolate mousse, espresso, amaretto and dark chocolate - you can wing this with whatever recipes you prefer for each component, and likely have great success.vegan tiramisu - vegan chocolate mousse tiramisuMy particular recipe is going to be published elsewhere, but in the meantime if you have any questions about it, shoot me an note or leave a question or comment below! 

5-Bean Brown Rice & Pumpkin Seeds with Tamari

As I wrote in my last post, preparing some of your own food when traveling and staying in hotels is good for both your health and your wallet if you have the means to do so (aka have use of some basic kitchen appliances wherever you are staying). Plus, when in a foreign country, it gives you more excuses to browse the sometimes curious and sometimes wonderful and new-to-you items found on their store shelves (...orrr maybe that's just me?). So, first came smashed avocado toast, and now here's another simple yet satisfying concoction: mixed beans with brown rice, pumpkin seeds and soy. It consists of literally just 4 readily-available ingredients, is 100% vegan and also gluten-free.Interestingly, on a gluten-related note, New Zealand seems to be very gluten-conscious and it's extremely common for restaurant menus to indicate GF (gluten-free) options. From the little bit I've heard, it seems that gluten allergies/intolerance is quite common here. I'm curious to do some more digging into that and why it is so.But anyway - back to the recipe! I boiled some medium grain brown rice (read more about the benefits of brown rice vs rice here), cooled it a bit in the fridge, and then mixed in a 14 oz can of a five-bean mixture (rinsed & drained), some pumpkin seeds and some low-sodium tamari. Back into the fridge it went in a ziplock baggie, and we ate it as part of dinner one night and I had it for breakfast as well. Yes - a grain/bean/seed/veggie (though there were obviously no vegetables in this recipe) combo makes for a really great and nutritionally optimal way to start the day!I didn't have any measuring utensils to use, so I just eyeballed everything and taste-tested to get the right amount of tamari. You can definitely use a different rice/grain and any bean(s) you prefer, and use soy instead of tamari - just know that soy sauce is not gluten-free.This recipe was inspired by a friend of ours back home who has been a vegan for years and serves as a go-to source of nutrition-related info for people in her life. One challenge people on a plant-based diet sometimes face is preparing some interesting, tasty and nutritious food at home that can be taken on the go and doesn't need to be refrigerated all day to prevent spoiling. She pointed out that mixing a few ingredients, like what's in this recipe, can be preserved in the fridge for a longer time and also withstand a day without refrigeration because the tamari and its sodium content acts as a preservative of sorts. So it's a great meal or snack to have with you when you're traveling/ out and about, or - if you make it when at home - keep it in a container in your refrigerator separate from veggies, and then chop and add vegetables in as you want to eat it to help preserve freshness.Final thought - did you know that pumpkin seeds have LOTS of healthy benefits? They are the most alkaline-forming seed, are high in good quality protein, are loaded with important vitamins and minerals, can be an anti-inflammatory agent, and much much more. High in fat, yes, but good-for-you fat.