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Chica’s Tahini Dressing

Prep time: 5 minutes  Cook time: N/A
(Makes 1 cup of dressing)

Ingredients

  • 1/3 cup Tahini
  • 1-2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, pressed
  • Sea salt to taste
  • ~2/8 cup water

Directions

  1. Mix all ingredients in a food processor until mixed well.
  2. Add salt to taste.
  3. Add more water until desired consistency is reached.


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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 ♥.


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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 ♥.


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Chica’s Three Bean Salad

Prep time: 10 minutes  Cook time: N/A
(Serves 8)

Salad Ingredients

  • 1 15 oz. can BPA- free garbanzo beans (Eden Organic or Trader Joe’s), drained and rinsed
  • 1 15 oz. can BPA- free black beans, drained and rinsed
  • 1 15 oz. can BPA- free kidney beans, drained and rinsed
  • 2-3 stalks organic celery, drained and rinsed

Vinaigrette Ingredients

  • 2 tablespoons olive oil or oil of your choice
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon oregano
  • 1-2 fresh basil leaves or 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/8 sea salt
  • 1-2 teaspoons agave
  • 1 lemon, juiced

Directions

  1. After draining and rinsing beans mix in bowl.
  2. Mince celery and add to bean mixture.
  3. Mix together vinaigrette ingredients.
  4. Add vinaigrette to bean mixture, then mix well.

Remember…always eat with a grateful ♥.


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Chica’s Spicy Guacamole

Ingredients

Prep time: 5 minutes  Cook time: N/A
(makes ~1 cup)

  • 2 ripe Hass avocados
  • 1 ripe tomato, minced
  • 1/2 red Spanish onion, minced
  • 1 lemon, juiced
  • 1/8 teaspoon chile powder
  • 1/8 cayenne pepper
  • salt to taste
  • (Optional) curly parsley for decorating

Directions

  1. Mash contents of avocados in bowl.
  2. Mince tomato and onion and sprinkle into mashed avocado mixture.
  3. Add spices and lemon juice, then mix well.
  4. Serve with chips or veggies.

Remember…always eat with a grateful ♥.


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Chica’s Outrageously Yummy Curry Hummus

I gotta tell you, this is my favorite recipe to date! It’s easy, packed with protein and soooooo yummy!! As my taste buds are maturing and I’m branching out more into different types of foods, I’m craving more flavor. My recent passion is for Indian food because it’s flavorful and lends itself really well to my plant-based/vegan lifestyle. If you enjoy curry, I hope you will love this recipe as much as my family and I do. I make a fresh batch every week. It goes well as a spread for veggie sandwiches, as a dip for fresh veggies, or with pita.

Ingredients
Prep time
: 5 minutes  Cook time: N/A
(makes ~2 cups)

  • 1 15 oz. can BPA- free garbanzo beans (Eden Organic or Trader Joe’s), drained and rinsed
  • 2 garlic cloves, pressed
  • 1 large lemon, juiced
  • 2 tablespoons olive oil
  • 3 tablespoons tahini
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 3/8 teaspoon mild curry powder (I use Sharwood’s Mild Curry Powder)
    Note: If using a stronger curry powder, you might want to reduce to 1/4 or 1/8 teaspoon :-)
  • ~ 1/2 teaspoon sea salt or salt to taste

Directions

  1. Drain and rinse garbanzo beans.
  2. Blend all ingredients in food processor until smooth.
  3. For best results, served chilled.

Remember…always eat with a grateful ♥.


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FREE Stuff – Curly Haired Chica Give-A-Way

Hi, everyone!

I’m proud to be partnering up with my friend, Tina, at Olive Branch Essentials to do my first Curly Haired Chica FREE give-a-way. This is my way of saying “thank you” for following me and for contributing to my Facebook page and blog. Your feedback is vital in my quest for optimal health and happiness. It’s also a great way to help a friend get the word out about her new business! I’m so excited of her!! :-)

Olive Branch Essentials is a brand new company that produces cruelty-free shower gels and soaps.

One of the best things about this give-a-way is that you get to choose which two (2) items you want from the Olive Branch Essentials product line!! Check out the complete product list.

To enter:
1)      Leave a comment at the end of this blog post.
2)      (Optional but appreciated :-)) Like my “Curly Haired Chica” page on Facebook. http://www.facebook.com/pages/Curly-Haired-Chicas-Health-Quest/209005235857350. If you do not have a FB account, send an email to thecurlyhairedchica@gmail.com and I will enter your name.

Entry date:
Please enter by midnight on Tuesday, May 1st.
I will draw and post the winner on my Facebook page on Wednesday, May 2nd.

Good luck and thank you for joining in!!

Please feel free to spread the word about this new business and my FB page. Thanks! 

Blessings,

Michelle


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Chica’s Me-So-Happy Sunflower Seed Dressing

Ingredients 

  • 1/2 cup organic sunflower seeds (I used unsalted)
  • 1 cup original unsweetened almond milk
  • 1 garlic clove, pressed
  • 1 teaspoon tahini
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced

Directions

  1. Mix all ingredients in blender on high.
  2. Toss dressing into mixed salad greens.

Remember…always eat with a grateful ♥.

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