Dedicated to helping people make better choices

Cooking for Kids-Vegan Pesto

Cooking for picky eaters can be tough, trust me, I know! One of my favorite things to make for my kids is pesto because I can pack in so many good things and they’ll never notice. Pair this sauce with some high protein pasta or smear it on some bread for a sandwich or you could even use it for a dip. However you use it, you’ll be sure to love it. Enjoy!

Super Green Pesto
Makes about 2 C

2 C packed basil
1/4 C nuts; cashews, almond, pine etc
1/2 C frozen peas, defrosted
3 T nutritional yeast
1/2 medium avocado
2 T hemp seeds
2 small cloves garlic, minced
1/2 lemon; juiced
3 T olive oil
2-4 T water
1 lb pasta; cooked according to package directions

Pulse all of the ingredients until the lemon juice in the food processor. Once the ingredients are well combined, start streaming in the olive oil until a sauce starts to come together. Add the water to loosen it up a bit. Season with salt. Toss with pasta and enjoy!

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Warm & hearty lentil soup for the new & improved- 2016 you!

Happy New Year!

Sorry about the long hiatus; I took some time off to spend the holidays and ring in 2016 with my family. I’m back from a restful trip, ready to start working on new and exciting projects planned for the upcoming year.

If your new years resolution is to eat healthier or jump on the plant-based wagon, then look no further! I will be releasing some new videos for family cooking, with recipes that your kids will love making and that you’ll enjoy devouring!

And on that note, here’s a great recipe for those cold and rainy, winter days. What can I say- I’m a lentil fan!

Italian Lentil & Rice Soup
Serves 4-6

4 C vegetable broth
1 1/2 C cooked brown lentils
1 C cooked brown rice
1 medium zucchini, diced
1 small red onion, diced
2 stalks celery, diced
1 small fennel, diced
2 cloves garlic
2 sprigs thyme, leaves removed
1 sprig rosemary, leaves removed and minced
2 Tbsp tamari
Juice from one lemon
Olive oil or water for sauteing

Heat a large soup pot on medium heat. Add 2 tablespoons of oil or water (for low fat cooking) and add onions with a pinch of salt. Cook for 2-3 minutes or until soft. Add the zucchini, celery, fennel, garlic and herbs. Toss together with another generous pinch of salt and let cook for another few minutes. *If you are using lentils that you cooked yourself, you will need to add additional salt. Add the lentils, rice and broth and bring to a boil. Reduce down to a simmer and let cook for about 10-15 minutes. Add the tamari and adjust seasoning if necessary. Turn off the heat and add the lemon juice. Ladle into bowls and enjoy!

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Vegan Peppermint Chocolate Pudding Pie

Are you looking for another great recipe to add to your holiday table! Try this one. It is so super easy and delicious! It’s sure to please everyone at your table! Enjoy.

Chocolate Pudding Pie
1 12-oz container of organic silken tofu, extra firm
3/4 C cocoa powder
1/2 C pure maple syrup
1 tsp vanilla extract
1/2 tsp peppermint extract (optional)
1 pinch of sea salt
1 prepared pie crust
Coconut whipped cream (optional)

In a food processor, combine the tofu through the sea salt. Stop to scrape down the sides 1-2 times to make sure that the tofu is fully blended. Pour into prepared pie crust and smooth down the top. Place in the fridge for at least 30 minutes to set. Top with coconut whipped cream, if using, before serving. Enjoy!

Compassionate Holidays Giveaway!!!

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It’s the holidays so let’s have a giveaway! I’ve teamed up with my dear friend, Veeg Mama to do a Compassionate Holidays giveaway because we want to know how you practice compassion over the holidays! Enter for a chance to win a holiday gift basket that includes the NEW fantastic kids book, “Not a Nugget” by Veeg Mama, Stephanie Dreyer, as well as a cookie sampler pack from me, Michy’s! Let’s spread the holiday love!

Veeg Mama is a best selling author, children’s book writer, vegan lifestyle expert and mom, so naturally, I am so excited to partner with her for this fun Compassionate Holidays giveaway!
Here’s how to enter:
• Follow @michysfoods + @veegmama on Instagram.
• Find the photo of our Holidays Giveaway above at either @michysfoods + @veegmama on Instagram and comment about how you stay compassionate during the holidays + tag 2 friends.
• Winner will be chosen at random and announced via Instagram on Wednesday November 25th.
• Bonus entry for entering on both @michysfoods + @veegmama on Instagram.
Good luck and stay compassionate!

Vegan Baking Hacks & Mini Pumpkin Streusel Muffins

How many times have you said, “I would love to give up eggs but I don’t know how to bake without them?” Well, today is the day, my friends. In my latest video, I have outlined my favorite vegan baking replacements.  I hope you find it helpful. And tell me what you think. Have you used any of these before?

And since it’s the season for pumpkin, try out my oh-so-delicious Mini Pumpkin Streusel Muffins. I think you’ll love them!

Mini Pumpkin Streusel Muffins

Yields 48 muffins

1 ¾ C White Whole Wheat Flour

1 ¼ C Pure Cane Sugar

1 Tbsp. Baking Powder

¼ tsp. salt

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

1 C organic pureed pumpkin

½ C soy cream

½ C vegetable oil (for a lower fat version use unsweetened applesauce)

2 Tbsp. Pure Maple Syrup

1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, mixed)

Streusel Topping

3 Tbsp. Whole Wheat Flour

3 Tbsp. Brown Sugar

1 tsp. Pumpkin Spice

4 Tbsp. Non-hydrogenated Vegan Butter

Preaheat the oven to 400 degrees and grease a 24-mini muffin tin.

For the muffins:

Sift together flour, sugar, baking powder, salt and pumpkin spices. In a separate bowl mix together pumpkin, soy cream, oil and syrup. Pour the wet ingredients into the dry and mix. I find a large wooden spoon works best; you don’t want to over mix the batter, just mix until well incorporated.

For the topping:

In a bowl, mix all the dry ingredients together and add the butter in small pieces and mix with your finger tips until small pea-like pieces form.

Fill the muffin cups about two-thirds full and sprinkle about ½ teaspoon of streusel topping on top. Bake for 20-22 minutes (or until a toothpick comes out clean). Transfer to cooling rack and enjoy!

Vegan Lentil Tacos

Vegan Lentil Tacos

Serves 4

1 14 oz can brown lentils, rinsed

1 small red onion, diced

2 cloves garlic, minced

1/3 C water

*2 Tbsp taco seasoning (or use home made recipe below)

4-8 taco shells

Assorted taco toppings; sliced avocado, chopped tomatoes, diced green onion, vegan cheese, hot sauce etc.

*Taco Seasoning

2 Tbsp chili powder
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp cumin
1/2 tsp corriander

 

Warm a large skillet on medium heat. Add a small amount of grapeseed oil (or 2 tablespoons of water for a non fat version) and add the onions. Add a pinch of salt and let cook until softened and translucent, about 5 minutes. Add the garlic and cook another few minutes until soft and fragrant. Add the lentils, water and seasoning. Let simmer for 5-10 minutes or until the water has absorbed. Scoop filling into taco shells and add your favorite toppings. Enjoy!

Lentil Bolognese (shhh, don’t tell anyone it’s vegan!)

Lentil Bolognese

Serves 4-6

1 lb pasta of your choice; reg or g/f

3 garlic cloves; minced

1 small yellow onion; diced

1 tsp dried oregano

1-28 oz can crushed tomatoes

1-14 oz can brown lentils; drained & rinsed

salt & pepper

olive oil

2 Tbsp nutritional yeast

 

Fill a large pasta pot with water and set to boil. Heat a dutch oven or medium size sauce pan on medium heat.  Add a tablespoon of olive oil (or for a low fat version, add 2 tablespoons of water) and add onions, along with a generous pinch of salt.  Saute the onions for 2-3 minutes or until translucent.  Add the garlic and cook until fragrant (be careful not to burn).  Add the oregano, tomatoes and another pinch of salt and stir.  Bring to a boil and reduce to simmer.  Add the lentils and stir together.  Note: if you have any red wine on hand, feel free to add 2-3 tablespoons to the sauce at this point. It will add a nice depth and richness to the sauce and the alcohol will cook out.

Let the sauce simmer together for about 15-20 minutes. Once the pasta water is boiling, add a heavy handed dash of salt.  Remember, your pasta water should taste like the ocean-that’s how it gives your pasta it’s flavor! Cook your pasta according to package instructions.  Taste your sauce and adjust seasonings if necessary.  Your sauce should have reduced down a little bit and may be a little thick. If you prefer a thinner sauce, add a few spoonfuls of the pasta water to the sauce until you achieve the desired consistency.

Once the pasta is done, use tongs to gently shake the pasta and put it directly into a pasta bowl or directly into the sauce pot-DO NOT RINSE YOUR PASTA, PEOPLE! You will wash away all of the beautiful starch and flavor that work into the sauce! Add the desired amount of sauce to the pasta and enjoy! Sprinkle with a little nutritional yeast for a cheesy flavor!

New Video: Veggie Fried Rice & Recipe

Hello there, friends! Did you watch my latest video? My recipe for veggie fried rice is the perfect way to use up some of those fridge essentials. Feel free to use your favorite veggies and nuts (or whatever is on hand). Make the rice ahead of time and this recipe comes together in well under 30 minutes. Let me know what you think.

Veggie Fried Rice

Serves 2-4

2 C cooked brown rice

2 C diced veggies; onions, asparagus, corn, bell pepper, carrots, broccoli etc.

1/4 C tamari, soy sauce, bragg’s aminos or coconut aminos

1 14 oz firm tofu; drained & dice to 1 inch cubes

1/4 C nuts; cashews, peanuts or almonds work best

2 tsp sesame oil (optional)

Drain and press your tofu (optional) before dicing. Place tofu in a large bowl and add 2 tablespoons of the soy sauce and set aside to marinate. In a large skillet, warm on medium heat with a tablespoon of vegetable oil. Add your vegetables and saute for a few minutes until soft. Add in your nuts for a few minutes until they start to get some color. Add in your rice and toss together. Press down gently with the back of your spoon for another couple of minutes. Gently toss in the tofu and soy sauce along with an additional 2 tablespoons of soy sauce. Cook for another 2-3 minutes until everything is warmed through. Drizzle in the sesame oil if using and serve. Enjoy!

Top 5 Fridge Essentials for your Plant Based Kitchen & Miso Citrus Marinade Recipe

Did you see my latest video? It’s my top 5 fridge essentials! Below is my recipe for a miso citrus marinade that you can use to top tofu, salads or sauteed veggies. You can also just slurp it up with a spoon, it’s that good. I hope like it! Here’s what you need:

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Miso Citrus Dressing

Yields about 1 C

1/4 C white or yellow miso

3 Tbsp maple syrup

1 Tbsp tamari, soy sauce, bragg’s aminos or coconut aminos

1 Tbsp apple cider vinegar

1 clove of garlic, minced

Juice of one grapefruit or orange (about 3 Tbsp)

Mix all of the ingredients together and add 2-4 tablespoons of water until you achieve desired consistency. Enjoy!

*Tofu Quick Tip: For a quick pan fry, remove tofu from container and pat dry with a towel. Gently press down on the tofu to remove some excess liquid or use a tofu press (video on that coming soon). Slice into 1/4 inch slices. Heat up a non stick skillet on medium high heat. Spray with a little non stick spray and then add the tofu. Sear on each side for about 3 minutes, or until golden brown. Season lightly with salt. Remove from heat and use as needed.

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