Category Archives: Recipes

Chica’s Red Quinoa & Kale Burgers (w/ Spicy Ketchup)

I had a vision of a quinoa burger and I knew I had some red quinoa and kale at home that I could use for the foundation. Since quinoa is a grain, it falls apart easily. Instead of eggs, I used tahini as a binder. This burger was very hearty and actually got slightly “crunchy” on the outside, which I LOVED!! My choosy son even enjoyed it. :-)

Prep time: 10 minutes  Cook time: 25 minutes  Serves: 6

Ingredients for Burger

  • 1  cup rinsed quinoa
  • 1-2 cups kale (any variety)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup tahini
  • 1 tablespoon fresh lemon juice + 1 teaspoon
  • 2/8 teaspoon cumin
  • Dash cayenne pepper
  • Sea salt to taste
  • Oil of choice

Ingredients for Spicy Ketchup

  • 1/2 cup organic ketchup
  • 1/16 cayenne pepper
  • ~2/8 teaspoon cumin
  • 2 tablespoons agave nector (or honey)

Directions

  1. Rinse quinoa well, then cook in two cups of water. Cook for approx. 20 minutes or until all the water is absorbed.
  2. Coat pan with oil, then saute chopped onions and with minced garlic.
  3. Steam kale for approx. 10 minutes. Finely chop by hand or pulse in food processor.
  4. In a large mixing bowl, place cooked quinoa, kale and remainder of ingredients and stir until mixed well.
  5. Form burgers with mixture. Recipe makes approx. 6 medium burgers.
  6. Lightly coat pan with oil then gently place burgers in and cook until lightly browned on both sides.
  7. Top burger with spicy ketchup.

Note: Take caution when turning burgers as they are soft and will fall apart.

Remember…always eat with a grateful ♥.

Chica’s Quinoa Collard Wraps

Here is another goodie that I learned in cooking class a few weeks ago. It was inspired by Chef Linda Soper-Kolton, Vegan Culinary Instructor at the Catskill Farm Animal Sanctuary. The quinoa stuffing can also be wrapped in seaweed for a vegan sushi! It seems like there is a lot to do in this recipe, but many of these steps can be done simultaneously reducing the cooking time. Whatever it takes, it is worth it! These wraps are satisfying, packed with protein, and delicious!!

Prep time: 15 minutes  (makes  10 large rolls)  Cook time: 30 minutes

Ingredients

  • 1  cup rinsed quinoa (I used red quinoa for color)
  • 10 collard greens
  • 2 cups kale (any variety)
  • 1 medium onion, chopped
  • 1-2 fresh beets
  • 1/2 teaspoon garlic powder
  • 2 tablespoons tahini
  • 2 tablespoons tamari
  • 1 cup walntus
  • 2 tablespoons fresh lemon juice
  • (Optional) Dash cayenne pepper
  • Sea salt to taste
  • (Optional) Drizzle with Tahini dressing

Directions

  1. Rinse quinoa well, then cook in two cups of water. Cook for approx. 10-15 minutes or until all the water is absorbed.
  2. Chop onions and lightly saute in pan with oil of your choice.
  3. Set large pot of water on back burner with a dash of salt for collard greens.
  4. Remove spine from the collard greens and carefully place in large pot once the water has boiled. Cook for 1-2 minutes or until leaves are a bright green. Drain and lay collards to dry in layers on a cookie sheet and separate with paper towels.
  5. Steam beets and kale in steamer.
  6. Once beets and kale are steamed, place in food processor with walnuts and pulse a few times.
  7. In a large mixing bowl, place cooked quinoa, beets, kale and remainder of ingredients until mixed well.
  8. Lay collard greens on flat surface and spoon about 1/4 cup of stuffing horizontally across bottom of the leaf.
  9. Continue rolling until all the stuffing is gone.

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Remember…always eat with a grateful ♥.

Chica’s “No Charlie” Needed Salad (Inspired by the Luminous Vegan)

Several months ago my friend Jen at The RA Vegan had turned me onto the The Luminous Vegans Chick-Peace Salad and I’ve been enjoying it ever since! This salad is a yummy, and it makes me do a happy dance every time I make it! I’ve made some minor modifications to The Luminous Vegans recipe and called it “No Charlie” Needed salad because whenever I think of tuna fish it reminds me of the old StarKist TV commercials with Charlie the tuna. This salad takes minutes to throw together, is packed with many nutritional benefits (see below for more details), and is very satisfying. If you’re missing the old days when you used to eat tuna, which I must admit I still miss sometimes (for the taste only), this might be just what you’re looking for. :-)

Prep time: 5 minutes  Cook time: N/A
(Servings 2)

Ingredients

  • 1 15 oz. can BPA-free chickpeas (Eden Organic or Trader Joe’s), drained and rinsed *
  • 1 sheet roasted seaweed sheets (find in Asian store or ethnic section of grocery store), chopped 
  • 2 teaspoons dairy-free mayonnaise (or to taste)
  • 2-3 teaspoons fresh lemon
  • 2 teaspoons fresh dill
  • Add sea salt & pepper to taste

Directions

  1. Drain and rinse chickpeas well, then place in a mixing bowl.
    *TIP: Rinsing beans helps prevent gas and bloating.
  2. Tear seaweed sheet and place in mini chopper or food processor until finely minced.
  3. Mash chick peas with fork.
  4. Add remaining ingredients and mix well.
Nutritional Benefits
The nutritional values of this salad are far reaching. Chickpeas are low in fat, high in fiber, and rich in vitamins and minerals. The seaweed is also rich in vitamin C, B12, and the compound taurine, which helps control cholesterol. In fact, one sheet of seaweed has as much fiber as a cup of raw spinach and more omega-3 fatty acids than a cup of avocado! Read more about seaweed.
Remember…always eat with a grateful ♥.

Chica’s Polenta Surprise Vegetable Lasagna

You might be wondering why the word “surprise” is part of this recipe title. The truth is I’d never eaten or made polenta until June 12, 2012! So, when this recipe turned out so yummy, I was surprised! :-) It’s easy to throw together and it’s quite satisfying. The beauty of this recipe is there is no right or wrong way to layer the ingredients. As long as it’s all in the baking dish, it will be delicious!

Prep time: 15 minutes  Cook time: 30 minutes
(Servings 8)

Ingredients

Directions

  1. Preheat oven to 375 degrees.
  2. Prepare 1/4 cup polenta as instructed on package. Yields 3 cups of cooked polenta. *
  3. Slice mushrooms and squash and saute in pan with vegetable broth or olive oil until softened.
  4. In a 7.5 x 9.5 baking dish, cover the bottom of the dish with tomato sauce.
  5. Layer ingredients in pan (similar to Italian lasagna) sprinkling cheese and tomato sauce between layers to keep everything moist.
  6. Place in oven for ~30 minutes or until tomato sauce is bubbling and cheese is melted.
* Do not wait too long to begin layering dish. It is much easier to spread the polenta when it is warm.
Remember…always eat with a grateful ♥.

Raw Date Nut Power Balls

I attended a fantastic Compassionate Cuisine Class: Vegan Desserts at the Catskill Farm Animal Sanctuary and this is one of the delicious recipes, with minor modifications, created by Chef Linda Soper-Kolton, Vegan Culinary Instructor.

These are naturally sweet and packed with protein. I think kids of all ages will enjoy this energizing treat!

Prep time: 10 minutes  (makes ~ 20 balls)

Ingredients

  • 1 3/4 cups cashew nuts (soaked)*
  • 1 3/4 cups pecans or walntus
  • 1 cup pitted dates
  • 1/4 teaspoon vanilla
  • (Optional) 1/4 teaspoon sea salt
  • (Optional) 1/4 cup shredded coconut

Directions

  1. If not already pitted, remove pits from dates.
  2. Place dates, nuts, vanilla and salt (optional) in food processor and blend together.
  3. Form balls using approximately one teaspoon of the mixture and rolling in the palm of hands.
  4. (Optional) Roll the balls in shredded coconut.
* You may soak cashew nuts overnight or for a few hours before making the balls. Soaking is supposed to aid in digestion.

Remember…always eat with a grateful ♥.

Chica’s Independence Day Watermelon Cake (Inspired by The Engine 2 Diet)

I recently saw some beautiful photos by The Engine 2 Diet of watermelon cakes. Today was my husband’s birthday and July 4th, so I decided to try one at home for this celebratory event! It was fun to make, a delight to look at, delicious, and healthy!! No worries, we had some other sinful Peanut Butter Bombs too! Use your imagination to create your own fruit masterpiece!!

What you’ll need:

  • Large watermelon
  • Mixed fruit
  • Small cutouts for different shapes (I used stars and hearts)
  • Toothpicks to affix fruit to watermelon
  • Chopstick to secure top and bottom pieces together and prevent sliding

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Peanut Butter Bombs

I attended a fantastic Compassionate Cuisine Class: Vegan Desserts at the Catskill Farm Animal Sanctuary and this is one of the delicious recipes created by Chef Linda Soper-Kolton, Vegan Culinary Instructor.

I made these today for my husbands birthday and we all loved them!! These treats will melt in your mouth and on your fingers! Enjoy!!

Ingredients

Prep time: 10 minutes  Set time: 40 minutes
(makes ~ 24 bombs)

  • 1.5 cups creamy organic peanut butter
  • 1/2 cup coconut oil, solid
  • 1 teaspoon vanilla
  • 2 cups confectioners sugar, sifted
  • 2-3 teaspoons coconut oil or or water to soften mixture
  • 8 oz. semi-sweet chocolate mini chips  (I use Enjoy Life brand)
  • 1 cup brown crispy rice cereal (Kellogg’s Rice Krispie’s would work fine too)

Directions

  1. Line cookie sheet with parchment paper.
  2. Place peanut butter, coconut oil and vanilla in bowl and mixer and use paddle attachment to mix. Mix until blended well.
  3. Sift the confectioners sugar into the bowl and mix until blended. Add rice cereal until mixed well.
  4. Roll the peanut butter mixture into balls, using about 1.5 teaspoon worth of peanut butter mixture in each ball (don’t worry if balls are not consistent in size). Place balls on parchment paper lined cookie sheet and refrigerate for approx. 15 minutes or until firm.
  5. While peanut butter balls are hardening, melt chocolate chips in sauce pan on low heat until melted. Let sit for 5 minutes until slightly cooled.
  6. Remove the peanut butter balls from refrigerator. With a spoon pick up one ball at-a-time and cover ball with chocolate mixture. Return to parchment paper after.
  7. Place the peanut butter balls back in the refrigerator for 30 minutes to firm up.

Remember…always eat with a grateful ♥.

Chica’s Cucumber Salad with Avocado Dill Dressing

Prep time: 10 minutes  Cook time: N/A
(Servings 6)

Salad Ingredients

  • 2 organic cucumbers, sliced
  • 1/2 red Spanish onion, minced

Dressing Ingredients (compliments of Dr. Ben Kim)

  • 1 large ripe Hass avocado
  • 1 cucumber, peeled and cut into chunks
  • 2 tablespoons olive oil or oil of your choice
  • 1 tablespoon lemon juice
  • 2 teaspoons dried dill
  • 2 tablespoons water
  • sea salt to taste
Directions
  1. Slice and cut peeled cucumbers and mince onions, then mix together in bowl.
  2. Mix all ingredients for dressing in blender until smooth.
  3. Serve dressing on the side (as shown) or drizzle on salad.
 Remember…always eat with a grateful ♥.