SESAME UDON NOODLES with GREENS + SPICY TOFU

Greetings, sweet readers! I'm here to share a savoury recipe, in contrast to the plethora of desserts I normally make. Balance, right? This dish was put together spontaneously and turned out wonderfully... sometimes the best meals are made with random odds and ends around the kitchen. Anybody agree?

RED KURI SQUASH SOUP with CUMIN, CORIANDER + COCONUT

I want to study food history. (As some of you may know, I am currently getting an undergraduate degree in history.) Unfortunately my university doesn't really offer any courses centred around what we eat, so I feel at a loss. After a handful of conversations with Jack and some thoughts on my own, I realized me + a food history course would probably be a perfect match. I love history. I love food. Food history; I would most likely love. And lately I've been struggling dealing with the nasty bits of human history (i.e. all of human history) where one group of folks (i.e. The White Man) completely screws over everyone else with a seemingly endless myriad of shitty excuses depending on where and when you are looking at. Of course me taking a break from learning this stuff wouldn't make it go away, but for my own mental health I think it'd be good for me to study slightly less tragic realities for awhile. Not to say food history won't come with its dark periods. Yet now we loop back to the issue of FINDING a food history course for me to take... none are showing themselves to me willingly.

TACOS with TOMATO CORN SALSA + SPICY NUT MEAT

The power was out for 24 hours [until just a couple hours ago] 'cause of crazy wind storms so I had no choice but to make raw food yesterday for lunch. Thus, this recipe requires no equipment but a knife and a hand or two. Fortunately I was planning on making it anyways. What we've got here is cabbage leaves wrapping up fresh, juicy, limey veggies with crunchy, spicy nuts and seeds. Ya can't go wrong.

THE VEGAN CHRISTMAS PLATE: baked yams, steamed corn and pepper garlic brussels sprouts with mushroom nut loaf, tahini ginger miso gravy and orange cranberry sauce

Short notice, I know. I've been over-occupied lately with non-blog things, and I apologize for that. But here it is! A definitive Christmas plate for you and yours to enjoy this holiday season. I could eat this ALL DAY and when I made the recipe, I actually did. Now for some inspirational words before we all chow down for xmas: 

AVOCADO ZUCCHINI SUSHI with BROWN RICE

So technically this isn't sushi, it's maki. Even then it's my humble take on it, not traditional. And that's ok!

ROASTED VEGGIES with BUTTERY GARLIC + SPINACH SALAD

It doesn't get much simpler than this when you wanna prepare a wholesome, easy, delicious recipe for yourself. We've got oven-baked sweet potatoes, potatoes, eggplant and garlic paired with a spinach salad, all topped off with tomatoes, sunflower seeds and bell peppers. This meal is also pretty cheap to make because it's mostly sweet potatoes and potatoes (I can get these for $1.00/lb at the grocery store and farmer's market). In case you didn't already know this magical fact, I will let you in on it now: when garlic is baked it basically turns into garlic butter. Praise the heavens and all that is good. The cloves hidden under their skin transform into creamy, flavourful pockets of garlic spread that you can cover your meal in. It's fabulous to the maximum.

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ROASTED VEGGIES with BUTTERY GARLIC + SPINACH SALAD

Veggies:
1 sweet potato or yam
1 cup baby potatoes
3 small eggplants (mine were super tiny)
1 head of garlic
1 teaspoon coconut oil

Salad:
3 cups spinach leaves
Juice of a lime
1 teaspoon maple syrup
2 chopped heirloom tomatoes
1 chopped red bell pepper
1 tablespoon sunflower seeds
Black pepper and sea salt (optional) 

To prepare the veggies: preheat the oven to 350 degrees. Wash your root veggies and dry them. Poke some holes in the sweet potato/yam. Slice the eggplants and rub them in a little coconut oil. Bake everything on a parchment paper lined pans and bake for 30 minutes, then see how it's all doing. My little potatoes, eggplant, head of garlic and sweet potato were all soft by this point so I took everything out, but if you have a large sweet potato/yam it will take longer to cook. (And yes, I did simply throw a head of garlic into the oven and it ended up perfect. You just have to peel off the skin to get at the goodness once it's done baking.)

To make the salad: mix the greens with lime juice, maple syrup, black pepper and salt (if using). Throw on the tomatoes and pepper, and sprinkle with sunflower seeds. Pair this with all your baked treasures and enjoy! 

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SWEET POTATO WEDGES with GARDEN SALAD + SWEET CORN

This is a perfect example of what my dinners look like these days: loads of baked sweet potatoes, greens and fresh veggies. I don't use any oil or salt and yet the whole meal ends up being so flavourful and delicious I can hardly believe it! My secret? Lemon or lime juice and herbs and spices!  Feel free to add a pinch of Himalayan salt if you want to, but I am JUST SAYIN: I don't use any when I make this. I also used to think I HAD to use oil to get my potatoes just right, but I was wrong! I have learned that if you bake them on parchment paper and spray them with a bit of lemon or lime juice (this adds flavour too) they will turn out perfectly crispy on the outside and creamy on the inside - exactly how I love them. You might be thinking: "But Emily - those aren't sweet potatoes because they aren't orange!" Well, my friend, they actually are! Sweet potatoes come in many varieties. There are white ones (my favourite), orange ones, purple ones, and all kinds of variations in skin colour, flavour and more. Also, yams and sweet potatoes are NOT the same! Go figure.

ARUGULA BASIL SALAD with SWEET CORN, RED BEANS, LEMON + SPICES

Hey, baby. How you been? I've been makin' salad.

I was in the garden with my mom today a few weeks ago and we were looking at all the edibles we have growing. She noticed the arugula should be picked so my fate was sealed: lunch was to be arugula salad. I also picked some basil, cilantro, and cherry tomatoes. I cannot really take much credit for all this wonderful food we have blooming in our yard - momma Nancy does it all, and I reap the bounty. Hehe. The night before, I was making my dinner which was a bowl of red beans and sweet corn, when my partner and I decided we were gonna go OUT for dinner (at this cool veg place called Tera V Burger). So I threw my food in the fridge - figuratively - and headed off. Thus the following day I had that to add to my greens and tomatoes! It was perfect. I sprinkled on some lemon juice, antioxidant omega oil blend, agave syrup, salt, cumin, coriander, sunflower seeds, and love. The result was pure deliciousness. I wish I had made more but I was going for vegan tacos with my friends later that night so we could all laugh hysterically together and slap each other before I went away for 3 weeks.

Note: I do not eat out every night, but it's summer and hey - I'm a wild child (sarcasm). Usually I prefer to be a frugal ferret and only go out once a month or so. Save money yay! I will have to be even more of a thrifty homo sapien once I move in with Jack since Vancouver is LITERALLY the most expensive city in the world to live in. Great.

Back to the recipe! Honestly, this salad is so simple and so tasty. It made me remember why I love salad so much. It makes you feel nourished and connected to the earth, especially when you pick most of it from your own backyard. I haven't been eating enough greens lately and this was the yummiest wake up call I could have received. Eat your greens! Eat this salad!

ARUGULA BASIL SALAD with SWEET CORN, RED BEANS, LEMON + SPICES

Salad:
2 cups arugula
1/2 cup basil 
1/2 cup cilantro
2 tablespoon sunflower seeds
1/2 cup halved cherry tomatoes 
1 cup red beans
1 cup sweet corn 

Dressing:
1 teaspoon maple syrup
2 teaspoons lemon juice
1 tablespoon antioxidant omega oil blend
Pinch of Himalayan salt
1/2 teaspoon cumin
1/2 teaspoon coriander 

Throw it all together, let it sit for a few minutes so the flavours develop and the leaves soften, then chomp! Note: you can really use whatever you have lying around to make the dressing (and salad too, for that matter). All you need is a sweet component, a creamy component, and a tangy component. 

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STEAMED SWEET POTATOES with WILD RICE, BASIL + TOMATO CHILI SAUCE

A lot of you have been asking for more savoury recipes and more low-fat dinners. My job as I see it is to give you what ya want. So here we go. This is also a good representation of my actual diet; since I do not simply live off raw vegan chocolate cake (although sometimes I wish I could), but in reality enjoy mostly fruit all day in the form of smoothies followed by a dinner of lots of steamed or baked veggies with rice! Check out my Instagram to see more on this... and also to see my PMS face.  I do love my raw vegan desserts recipes, and I definitely eat as much of them as I want, but I see them as a fun and delicious way to get in my fats for the day, so in the rest of my diet I keep fat content to a minimum. Fat is an essential part of a healthy lifestyle, but I just don't need much of it. So in this recipe, I only use a handful of nuts (or 1 tablespoon of nut butter if you prefer). It provides the perfect amount of creaminess and richness without making me feel sluggish afterwards, which happens when I eat too many nuts in a day. I have learned my limits.

As many of you may know, I have gradually transitioned into an 80/10/10 diet (a high carb diet) and for me that basically meant just increasing the amounts of fruits and starchy veggies I was eating. Instead of 3 bananas a day; I eat anywhere from 5 to 15 now. Instead of 3/4 cup of rice; I eat 2 cups, etc. When I eat this way I find I don't crave the rich foods that I used to. I don't want to eat the entire tray of raw vegan brownies, I am satisfied with one. I have learned that my body does best with minimal amounts of fat. As I stated a moment ago, I feel weighed down and head-achey when I eat too much fat in a day. All I need to keep me energized and strong is a handful of nuts, 1 avocado, or 1 tablespoon of nut butter or coconut oil a day. Am I saying this is the ideal diet for everyone? Of course not! You know your body better than I do! So experiment and find what works for you. I have a friend who does best on a high fat diet, and so that right there is proof that we all require different percentages of macronutrients to fuel ourselves right. Having said that, it DOES make sense to me from an evolutionary perspective that most of us would do best with a diet high in fruit, greens, and starchy veggies.

My logic is simple: we all know fruits and vegetables are good for us, so let's eat as many as we can!

Now, onto this meal! I am in love with sweet potatoes. They are excellent for your brain and eye health, as well as overall wellness. Basil is called The Sacred Goddess Herb, tomato is great for the prostate, and the whole recipe is just freaking yummy altogether... so make it.

STEAMED SWEET POTATOES with WILD RICE, BASIL + TOMATO CHILI SAUCE

Sauce:
1 tomato
1 tablespoon nut butter (optional) 
1 tablespoon miso paste
1 tablespoon lemon juice
1 tablespoon maple syrup 
1 teaspoon chili powder, to taste 
1 garlic clove

Other ingredients:
1 large sweet potato, sliced and steamed until soft and tender
2 cups cooked wild rice
1/4 cup basil leaves

To make the sauce: blend all the ingredients until smooth. Mix the sauce into your rice and sweet potatoes in a bowl, then top with basil leaves and enjoy! 

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RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS

I KNOW you guys are gonna be stoked about dis one. I sure am. I've been meaning to make this recipe and share it for some time but for whatever reason I haven't. Until now, obviously. I was walking home and suddenly thought "Hey, why not make raw curry today!?" I made some delicious organic curry last night for me and my parents and it was SO GOOD, leaving me wanting more today... I figured I don't really wanna eat cooked food like that two days in a row - I'm NOT saying cooked curry is evil or anything, my body just prefers mostly raw - so I should make a raw curry recipe that so many of you have been asking for! Honestly, this was just as amazing if not BETTER than the curry last night (which was freaking fantastic in itself).

This recipe is actually super simple and yet has mind blowing flavours. I don't know if I'll ever make conventional cooked curry again (not because it's not healthy, but because this seriously equals it in awesome taste!) I highly recommend finding some organic curry powder, I got mine from a wonderful little raw vegan cafe and store called Tao Organics in North Van, I used it in the cooked curry I made last night and that is probably why it tasted so good. The flavours are fresher and cleaner.

Basically all this recipe is is cashew milk blended with some onion and curry powder. Done. I added some marinated mushrooms and onion and that's it! You can add whatever veggies you like, I bet this would also be incredible with some zucchini noodles... Mmm... Let's get curried! P.S. I have a low-fat and nut-free option - that's right, I'm always watchin' out for ya.

RAW VEGAN CURRY with MARINATED MUSHROOMS & ONIONS

Curry:

1/4 cup cashews (or use zucchini if you wanna keep this low fat)

1 cup water

1 teaspoon your fave curry powder

1/4 cup diced onion

Salt and pepper, as desired 

Marinated mushrooms & onions:

1 1/2 cups thinly sliced mushrooms

1/4 cup diced onion 

1 teaspoon lemon juice

1 teaspoon coconut aminos (it's like soy sauce) 

1/2 teaspoon coriander

To make the curry: blend all the ingredients until smooth. Adjust according to taste and texture. 

To marinate the mushrooms & onions: toss them with the lemon juice, coconut aminos and coriander and let sit on the counter for an hour so they soften, or put 'em in your dehydrator or oven at a low temperature until they soften. Alternatively, just leave them as-is. Pour your curry in a bowl and add the shrooms and onions - enjoy! This serves one. 

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ZUCCHINI SPAGHETTI with SUN-DRIED TOMATOES & BASIL

I cannot get over how amazing tomatoes are when you drizzle them with some extra virgin olive oil, salt, pepper and allow them to dry in the sun, dehydrator or oven. They become flavour EXPLOSIONS that are the very essence of the best pizza you've ever eaten. Trust me. But wait - don't trust me. Find out for yourself by doing it. You will not be sorry. They taste so damn delicious that all you need to do to make a meal is throw them on some noodles. Bam. You just made a mind-blowingly tasty dinner that everyone will be jealous of. If they aren't envious, then they are definitely missing their sense of sight or smell. 

Although my family's own tomatoes from our garden in the summer are - needless to say - my favourite, I eat them all long before summer is over so in the cooler months we need to rely on other sources for my tomato obsession. My mom brought home a jar of organic sun-dried tomatoes in extra virgin olive oil and spices yesterday and I opened it up this afternoon only to have my taste buds do a happy dance and my memories of our oven-dried tomatoes from summer sweep back into my mind. Ahh. Flavour explosions. I am confident I could have eaten the entire jar but I held back and did the next best thing: threw some of the tomatoes onto zuke noodles along with some basil leaves. Everyone's jealous. 

I'm gonna tear through that jar in no time, so next week I think I'll hit up the farmer's market and buy some more there. *Cannot wait* but *must wait*. Something else I can't wait for? A tentatively planned trip I want to go on this summer. Get this: I might be going to Minneapolis, Montreal and Mexico. All three places start with M. My name is Em. If ya look on a map, the layout of the trip is an M shape. I basically HAVE to go, right!? (Say yes.) My soul mate sister moved to Montreal a few years ago and that's why I wanna go there. Also, the culture in that city is off the chain from what I have heard. I'll be in Minneapolis for a family reunion. And Mexico... well. Avocados. Mangoes. Papayas. SUNSHINE. Need I say more? But actually I have made a friend there who has a vegan restaurant and hotel and has invited me to stay for free. Can life get any better? Only if I had some frozen bananas to make a chocolate mylkshake with. 

ZUCCHINI SPAGHETTI with SUN-DRIED TOMATOES & BASIL 

Noodles:

2 large zucchinis 

Sauce:

1 cup dried tomatoes in extra virgin olive oil 

Salt, pepper, lemon juice, other spices you like

1/2 cup basil leaves (whole or chopped) 

Note: the tomatoes are gonna need to taste *amazing* before you even add them to the noodles and stuff because they are the star of this recipe, so try to get organic or even better - use your own! 

To make the noodles: slice the zucchinis into noodles on a spiral slicer, mandolin or even cheese grater. Set aside in a large bowl. 

To make the sauce: blend up half the tomatoes into paste then mash up the rest of the tomatoes with the olive oil and the rest of the ingredients and mix everything into your noodles. Let it sit for 10-15 minutes and mix again. Eat. Omg. 

PORTOBELLO MUSHROOM CASHEW CHEESE BURGERS

If you think these look good, they taste even better than they look. If you think they look weird, they still taste better than they look... (in this case, much better?) I ate them all by myself because I'm a wild, greedy animal like that. You should know this by now.

My mom bought portobello mushrooms and organic spinach from the farmers market on the weekend so I wanted to make a recipe with them for you guys. Eat local! Yeah, baby! I initially planned on making portobello "steaks" with spinach pesto and cashew cheese but wound up not making pesto (instead simply serving the mushrooms with crisp spinach leaves) and calling them burgers because I stacked 'em like sandwiches. What up, simplicity.

Maybe I make things up in my mind - well, I DEFINITELY make things up in my mind, but I mean in this particular instance - because I thought the cashew cheese tasted a little bit like mustard, which conveniently paired deliciously with the fresh tomatoes, herbs and marinated mushrooms. Serve these "burgers" with salad and a raw dessert (look no further than this blog, hint hint) and you will plausibly be able to convince your most critical skeptics that raw vegan grub is actually kick-ass. 'Cause it is.

The weekend was pretty crazy for me. Friday night I went to a classical music concert that my medieval European history professor told me about; it was performed in a church and was beautiful and moving. Then I headed to a club to see my friend's fashion show and dance like it was the end of the world (in a good way). I licked some celebrities and some people licked me; a great night. I went to sleep at 3 AM and got up at 7 AM - an ungodly hour for me, normally - to jump on my dads motorcycle with him and ride up to Lilooet and back! It took about 8 hours and we had gorgeous weather for most of it. The scenery was absolutely breath-taking, empowering and humbling all at once; the autumn mist and colours made it extra special. I love this province. We stopped in at an Oktoberfest my dad's friends were throwing in West Van just so he could say hi and steal some veggie burgers and strudel.

Got home that night at about 8 PM, had a quick shower, gulped down some raw hot chocolate and headed over to my romantic partner's house for a Halloween party with my friends. It was... eventful and entertaining. Slept for a few hours after FINALLY getting to sleep at like 5 AM, then went for ridiculously delicious Indian food. No seriously, it didn't even make SENSE how good that chana masala tasted. I also have a theory that food tastes better when someone else pays for it. Got home that evening and studied for my history mid term exam, which I wrote this morning.

That was my weekend. Today, I enjoyed the majestic foggy weather up on campus then headed home to be crafty with beads AND creative with mushrooms. Made these. Photographed 'em. Here they are for you.

Much love. 

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marinated portobello cashew cheese burgers with herbs & tomatoes

Marinated mushrooms:

4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos (or soy sauce) 

Cashew cheese:

1 3/4 cups cashews

1/2 cup water

1/3 cup nutritional yeast 

Juice from 1 lemon

2 peeled garlic cloves

2 tablespoons miso

Salt and herbes de provence, to taste 

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley 

Anything else your heart desires 

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing. 

While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you've got time, let it age for a few days).

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you're gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

SUN-DRIED TOMATO TART WITH ZUCCHINI HUMMUS

To quote my wise mother: "This one's a keeper." I concur. If you love hummus, tomatoes, and freshness; you're gonna freak out when you bite into this. If summer were a pizza,  it would taste like this tart. If you need to prove to anyone that raw vegan dinners can be delish, serve them this. If I continue with these "If" statements... where will we end up?

After making at least one dessert every day over the summer (not just because I am a glutton, but also because I was writing my raw dessert uncookbook), I am kind of going through withdrawal from the - albeit healthy - sweets. At the same time, I gotta keep making recipes for you guys! So I'm getting back to savoury-type dishes. This recipe was inspired by a tomato tart I saw on Sidesaddle Kitchen. And yes, by the way, Laura Miller IS the ultimate vegan babe / bad ass. I suggest you serve it with raw crackers or something else crunchy, to add another texture. It's also best after being refrigerated overnight; that extra time allows it to develop flavour and thicken up. 

You can find the recipe for this scrumptious baby over at one of my fave healthy food blogs, Ascension Kitchen, where I did it as a guest post for the always-gorgeous Lauren. But first... scroll through all the food porn photography. Wink.