Monthly Archives: December 2012

Corn, Kale & Potato Chowder

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Brrrrr it is cold here!  I was at Disneyland last night (yes again, told you I love, love, love it there!) with my mom decoration gazing, but had to leave because I was FREEZING.  Temps were in the 40′s.  I’m sure to many that is not that cold, but I’m a total So Cal girl and huge baby when it comes to cold weather.  Kind of makes me wonder how I lived in San Francisco for so many years, hmmm…

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When temps drop, I totally crave warm and hearty foods.  Don’t we all?  This corn, kale & potato chowder was perfect.  Thicker than normal soup (keeps me more satisfied) and so warm and creamy, it totally hit the spot.  Aside from needing to cook for at least 45 minutes, it was so easy to prepare!

I noticed my brother (who is visiting from the cold north, crazy boy) and Erik take down several bowls.  Guess it hit the spot for everyone!

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Corn, Kale & Potato Chowder:

  • 3 cups organic corn, rinsed and drained if from a can*

  • 2 tbsp “butter” – I use Earth Balance soy free

  • 1 yellow onion chopped

  • 3 celery ribs, diced

  • 3 garlic cloves – minced

  • 2 cups full fat non dairy milk – I used almond milk

  • 3 cups vegetable broth

  • 1/4 + 1 tbsp flour

  • 8 small potatoes – cut into 1/2 inch cubes

  • dash of cayenne pepper

  • dash of nutmeg

  • dash of cumin

  • 1 tsp salt – more depending on taste

  • dash of pepper

  • 2 large handfuls of kale – stems off, chopped

  • 1/2 cup fresh chopped cilantro

  1. In a large pot, heat “butter”.  Add onion and garlic.  Cook until tender.

  2. Add celery and corn.  Cook for several minutes, again until tender.

  3. Add milk and broth.  Whisk  in flour.  Bring to a boil.

  4. Reduce heat to low, add potatoes and seasoning.  Stir well.

  5. Cook on low heat for at least an 45 minutes (the longer, the better), stirring occasionally.

  6. A few minutes before serving, stir in kale and cilantro

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We topped ours with some fresh cilantro, avocado, and tempeh “bacon”

*I used canned corn.  Next time I will roast the corn before adding it to the soup.  I think it will add a nice flavor

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What are some of your favorite cold weather foods?

Vegan Empanadas

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Hola amigos!

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How much do you love Mexican food?!  If you don’t absolutely love it, we probably can’t be friends.  It’s like the best food, ever!  And although I don’t eat more than half of what is on a standard Mexican restaurants menu, I still love what I can eat.  Of course homemade Mexican food can be adjusted to include loads of veggies, beans, and grains, without losing the traditional flavors I cannot live without enjoy so much!

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I was talking with a couple of friends at work about some of our favorite foods.  It was a no brainer that when empanadas came up, I knew I had to make some myself.

Even though the dough is probably not the best thing out there to eat, they are packed with protein from the beans and meat substitute (cancels the bad out, right?!).  I love the flakey crust, and the filling was so flavorful.  I can’t wait to try making a sweet version with some fresh fruit!

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Empanadas:

  • 2 packages of empanada disks – I used this brand found at a nearby Latin grocery store

  • 1 large yellow onion (or 2 small) – chopped

  • 6 garlic cloves – minced

  • 1/2 cup organic corn – rinsed and drained if from a can

  • 1 can organic black beans – rinsed, drained, then mashed pretty well with fork – I had a couple of whole beans left in

  • 1 tsp cumin

  • 1/4 tsp cayenne pepper

  • 1/8 tsp ground cloves

  • 1/8 tsp nutmeg

  • 1 package of ground “beef” – I use this brand

  • 1/2 cup organic vegetable broth

  • 1/2 cup chopped cilantro

  • Salt & pepper

  1. Defrost empanada rounds.  Heat “butter” (Earth Balance) in a large skillet.  Add onion and cook until tender.  Add garlic about 3/4 way through.

  2. Add corn, beans, and spices.  Cook for about 7 minutes, until everything is heated through.

  3. Add “meat” and cook until “meat” is broken up and everything is heated through.  about 10 minutes.

  4. Add broth and combine until liquid is absorbed.

  5. Remove from heat and place in glass bowl.  Refrigerate until completely cooled.  Before assembling empanadas, mix fresh cilantro into cooled mixture.

To assemble the empanadas, place a large spoonful in center of disk.   Lightly dab a wet finger (have a bowl of water near) on edge of half.  Folder over and seal with finger then fork.

{ spoonful in center }
{ spoonful in center }
{ fork and edges }
{ fork and edges }

Heat oven to 400.  Brush baking sheet with olive oil.  Place empanadas on sheet.  Generously brush empanadas with olive oil.  Bake for 25-30 minutes.  Remove and enjoy!!!  Top with some fresh cilantro, avocado, or whatever your little hearts desire :-)

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This made about 16 empanadas.  I fed several people!  If you don’t need to make that many, and won’t eat them as leftover, freeze the rest unbaked.  Just defrost when you want to cook them.  Bake the same way, and don’t forget to defrost them first!

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What are some of your favorite foods?

Snaps! Holiday fun time

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Well hello there,

Can you believer it’s only one week until Christmas??  Seriously, where did this year go?  Crazy, crazy!  I still have so much shopping to do, baking, and a couple more Holiday parties to fit in.  Truth is, I love the Holiday hustle and bustle.  Even though I don’t feel like I have enough time and feel somewhat anxious, I do remember that it is all fun stuff; nothing to feel too stressed over!

Christmas background with magic box and Christmas Tree

With that, I spent the last couple weeks living up the season.  Holiday parties, time with family visiting, and a trip to Disneyland.  You should know, I’m the queen of cheesy…I LOVE Disneyland, it’s the happiest place on Earth!  And during Christmas?!?!  Oh my!

It’s been a magical couple weeks!  Here are some snaps, hope you enjoy!

P.S. Sorry for the low quality :-(

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{ Erik’s Holiday Party }
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{ Montage Beverly Hills }
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{ Disney parade }
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{ Castle. Cousin }
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{ Harbor cruise in Newport Beach with my cousins }
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{ Craps game with my cousins. Ballin’ with fake money }

That’s all for now!  Hope you are all enjoying the Holiday Season as much as I am :-)

Gingery Gingerbread Cupcakes

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Hi guys!!  Happy Friday!

I cannot believe we are practically half way through December and my favorite time of the year…Christmas!!  This week was another busy one.  Our trip to Mexico, a couple holiday parties, and having family in town has been keeping me quite busy.  Throw in the normal Holiday hustle and bustle, work, and my health classes…ya, I’ve been stressed and running around crazy pretty dang busy!  I apologize for the lack of posts, I’m trying, but it’s just not fitting into the schedule. 

Hopefully these make up for my absence, maybe just a little??

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I love gingerbread sweets, especially during Christmas.  It just feels so right!  The addition of the fresh ginger totally kicked the flavor up a notch ;-) Image

Gingerbread Cupcakes – Vegan and Gluten Free:

Pre heat oven to 325

  • 1/2 cup molasses

  • 1/4 cup vegan butter – I use Earth Balance

In small saucepan, heat molasses and butter just until molasses starts to bubble.  Remove from heat, place in small bowl and allow to cool

  • 1 3/4 cup gluten free All-purpose flour

  • 1 tbsp ground ginger

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp nutmeg

  • 1/4 salt

Mix these dry ingredients (above) in a bowl and set aside.

  • 2 flax eggs or egg replacer

  • 1/2 cup raw organic sugar

  • 2 tbsp agave

Beat these ingredients (above) in a large bowl.  

  • 3 tbsp coconut oil

  • 1 tbsp fresh grated ginger

Beat in coconut oil and molasses mixture.  Slowly mix in flour mixture until just combined.  Stir in fresh ginger.  Spoon into cupcake tins.  Bake for 25-30 minutes, until toothpick inserted comes out clean!

 

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Vegan Cream Cheese Ginger Frosting:

  • 8 oz vegan cream “cheese” – I use tofutti

  • 1/2 cup vegan buttery spread

  • 1/2 tsp vanilla

  • 1 cup powdered sugar

  • 1 tsp fresh grated ginger

Beat the frosting ingredients (above) in a medium bowl.  Frost over cooled cupcakes.  Top with candied ginger, serve, and ENJOY!!

 

 

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What are some of your favorite holiday treats??  Do tell!

Seasonal Eating – Fall/Winter

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Aaaaand I am back from Mexico!  Tan and relaxed!

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{ view from the house }

Erik and I had  such a great time down south.  We were out in the middle of nowhere, seriously, with hardly anything but the casitas (houses), our friends, beach, and plenty of Pacifico ;-)   It was a quick 5 day vacation but so glorious!

 

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{ sunrise }

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Now that I’m back, I’m getting caught up on work, studying, cleaning, finishing decorating (!!) and getting ready for Erik’s big work holiday party tomorrow night.  I am beyond excited, I love getting dolled up!  And his work goes all out, it’s a fabulous event.  Oh, and getting to party at the Montage Beverly Hills, doesn’t hurt either.  I’ll hopefully have some pretty pics of the place to post Monday :-)

OK, so back to business.  I normally keep things pretty clean in the kitchen when cooking and preparing foods.  Just lots of whole grains, vegetables, and fruits.  It’s even more important to try to keep the diet clean in this season.  Not only will your body and immune system stay stronger (fight off sickness, boom!), you will feel less guilty for occasionally indulging.

3d rendered illustration of some funny food characters  

Let’s face it, we all like to enjoy the good times during the holidays, and there is never a shortage of good foods, treats, and drinks around!

Christmas gingerbread.

There is enough stress during the holidays without the need to worry about your waistline.  So load up on the goods, and allow yourself to enjoy some indulgences without guilt ;-)

Which brings me to seasonal eating: Fall/Winter:

Part of staying natural with foods is to eat seasonal.  I posted a while back about why buying seasonal vegetables and fruits is beneficial.  On top of those reasons, the earth is telling us what we should be eating in the current season to keep us healthy and strong.  We grow lots a hydrating and cooling foods in summer months, correct?  Our bodies need those foods in the hot months, but you don’t want you body cooling down lots in the winter months.  You would be more susceptible to illness if you stayed eating mostly just the fruits and veggies you eat in summer.  During the colder winter months, your body wants denser, heavier foods.  It’s important to incorporate plenty of high protein, high good fat, and oils during these months.  Root vegetables (potatoes, carrots, beets, yams) are very satisfying in winter.  They are more dense, and because of how they are grown (root), will keep us feeling more grounded, warm, cozy…just what our body is craving!!

Harvest time, pumpkins

Here is a good list of fall and winter foods.  Try adding these to your grocery list and keep an eye out for these at the market:

  • Squash

  • Apples

  • Beets

  • Brussel sprouts

  • Cranberries

  • Mushrooms

  • Figs

  • Sweet potatoes

  • Swiss chard

  • Figs

  • Grapefruit

  • Kale

  • Leeks

  • Lemons

  • Radishes

  • Turnips

I’m aiming to have some delicious recipes posted next week incorporating these foods!  Until then, have a wonderful weekend!