Thursday, May 30, 2013

Summer Fresh Tempeh Nachos

Tempeh is a mainstay in our home and can almost always be found in our fridge. It is very versatile. It has a nutty flavor and easily takes on other flavors. It's a great meat replacement and has many health benefits! Plus, it's extremely affordable which is always welcomed!

Today I thought I'd time myself and try to come up with something fabulous to eat. In less than 30 minutes the house smelled wonderful, my stomach was growling and I was taking a picture of this delicious meal. Organic tempeh creates a delicious "taco" base, season it to perfection, add fresh organic vegetables to top it off and a meal is made. Filling, healthy, nutritious and delicious! 

Ground Tempeh via Ninja!
Tempeh and vegetable mixture over chips!
 Fresh out of the oven!
Summer Fresh Tempeh Nachos

Prep Time: 10 minutes  Cook Time: 10-15 minutes  Total Time: 20-25 minutes!
Serves 2

  • 1 package organic tempeh - ground in food processor or crumbled
  • Spices: big dash cumin, chili powder, smaller dash paprika, cilantro, salt and pepper OR taco seasoning
  • 1/4 chunk red onion - finely chopped
  • 1 jalapeno - finely chopped
  • 2 garlic cloves - finely chopped
  • big slice red bell pepper - finely chopped
  • Tomato (Heirlooms were on sale - yay!)


  1. Preheat oven to 350 degrees, prepare baking sheet with a fine mist of olive oil. Place chips on pan.
  2. Finely chop vegetables or place in food processor.
  3. Heat 2 tbsp water in pan over medium high heat. Add crumbled tempeh, lower heat to medium-low; add seasoning and sauté for 5 minutes. Turn off heat.
  4. Mix in finely diced onion, jalapeno, garlic and red bell pepper.
  5. Pour tempeh mixture on top of organic corn chips
  6. Sprinkle with favorite alternative cheese (I used a soy blend)
  7. Cook for 10-15 minutes at 350 degrees.
  8. Sprinkle with fresh organic vegetables. I used a tomato, red bell pepper and red onion. Dig in!!!
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Wednesday, May 29, 2013

JJ's Patties - Veggie Burgers packed with nutrition!

Veggie burgers are a staple in our home. I used to buy them at the store and then started experimenting with making them at home. I love making them because they are very forgiving plus it's really easy to mix up the ingredients and come up with many variations!

"JJ's Patties" were inspired with my step-son in mind, focusing on good digestion and high nutrition. The smell and taste are irresistible and Jerry and I can't help but eat one or two.  JJ will look at our plate with a look indicating "what do you think you are doing?" haha! Therefore...they are JJ's Patties!

  • 1/2 cup flax meal 
  • 1 1/2 cup warm water
  • 2 pckgs Tempeh
  • 4 carrots - peeled
  • 2 leaves chard - de-stem
  • 1 cup broccoli
  • 1 cup red cabbage
  • 2 cups kidney beans (pre-cooked)
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley
  • 3/4 cup oregano
  • 1 onion (feel free to use 1/2)
  • 6 cloves garlic
  • 1 tsp cumin
  • Salt & Pepper to taste
  • 1/4 lemon - squeezed
  1. Mix flax meal and warm water with fork. Set aside to form egg substitute.
  2. In a food processor chop the tempeh, vegetables, beans and fresh herbs. 
  3. Pour the chopped ingredients into a large bowl. Add the egg substitute and kneed the mixture to form a dough mixture. 
  4. Refrigerate for an hour +.
  5. Form a patty. Tip: I use the top to a mason jar to form a circular patty shape.
  6. Preheat oil in a pan or try oil free and preheat water or vegetable broth in a pan over medium-high heat.  
  7. Once the pan is hot, add patties and cook for 5-10 minutes. 
  8. Reduce heat to medium and cook until the bottom is nice and brown.
  9. Flip and cook for another 10 minutes+, until desired consistency.
I typically pre-cook all of the patties and then freeze the extras so I have them on hand for any occasion. Use your favorite toppings and throw it on a bun, lettuce or enjoy as is!

Toppings used above:
Sliced Red Onion
Sliced Tomato
Sliced Avocado
Sliced Jalapeno
Salt, pepper, red pepper flakes to taste

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Homemade Cashew Milk

This recipe is a must try and a for sure keeper! Jerry and I typically make homemade almond milk but I thought I'd try cashew milk! Take raw cashews, add water, blend and you are done! How easy is that? It takes less than 5 minutes, has 2 ingredients and 2 steps! How fabulous! 

It's really good by itself. It can be used as a replacement to coffee creamer and milk. Feel free to add your favorite flavoring and sweetener! Some of my favorite sweeteners are stevia, dates and agave! 

Cashews are sometimes referred to as "Natures Vitamin Pill" and are best in there raw state. Cashews hold 5 grams of protein per ounce, are high in fiber, and have very high levels of the essential minerals such as iron, magnesium, phosphorus, zinc, copper and manganese! I knew I liked these for a reason, pass me some cashews please! :)

Tuesday, May 28, 2013

Super-grain Quinoa Pizza Crust

I've always loved pizza but don't always like the way I feel after eating it. I decided to create a gluten free crust with out yeast or oil. The secret? The magical zucchini! The zucchini is the secret as it locks in the moisture. This pizza crust is a great starter for many fun creations. It's super quick and easy! Plus it will leave you filling full, satisfied and recharged!

Fun insight: Quinoa dates back thousands of years ago. It "was the gold of the Incas" and is a complete protein rich in all 9 essential amino acids with twice as much fiber as other grains. Not only that but it's high in iron, magnesium, manganese, lysine and B2! Every time I eat quinoa my body feels incredibly satisfied. I can instantly feel the benefits and it always leaves me coming back for more!

Mmmm, Pizza!!!!!
Flippin' delicious and you don't feel weighed down! YES! 

Prep time: 10 minutes  Cook Time: 25 minutes  Total Time: 35 minutes
  • 1 shredded zucchini
  • 2 cups quinoa flour (ground quinoa)
  • 1/2 cup water
  • 1/2 tsp garlic salt
  • 3 cloves garlic
  • Dash of: Oregano, thyme, rosemary, basil, fennel, cumin, pepper and red pepper flakes. 
  1. Preheat oven to 375 degrees. Coat baking sheet or pizza stone with olive oil.
  2. Mix everything together in a large bowl until evenly combined. Kneed the dough.
  3. Place onto prepared pan or stone.
  4. Bake for 10 minutes or until edges start to brown.
  5. Prepare toppings while in oven 
  6. Remove and place favorite toppings on pizza (have fun!)
  7. Bake 10-15 minutes
Toppings I used?
  • 2 tomatoes sliced
  • 3 slices red onion
  • whole basil leaves
  • dash of garlic salt, pepper, oregano, rosemary and red pepper flakes. 
  • Opt for oil free or add a tiny drizzle of olive oil and balsamic vinaigrette. 

See the heart? I picked fresh basil leaves from the garden and noticed the beautiful surprise upon cleaning the leaves. It looks like a critter ate it's heart out - literally! :) 

Bon Appétit!

Avocado 'n Berry Hemp Sensation

What's in your belly?

Why not start your day with some fresh herbs, fresh fruit and hemp protein to give you a huge boost of energy!

Hemp has many stellar benefits! It can increase your energy, reduce food cravings, develop and rebuild muscles, help to lower blood pressure, cholesterol and can improve your immune system! I started incorporating hemp into my diet about a year ago and am in love with the way it makes me feel each day. I mix it up with other types of protein but always come back to hemp!!

Drink up - Cheers!

  • Handful almonds
  • 2 c water
  • 2 bananas
  • 1 avocado
  • handful dates
  • sprig basil, stevia and lemon mint
  • Vanilla hemp protein powder
  • Chlorella (opt)

  1. Blend
  2. Decorate
  3. Drink in the benefits!

Where to buy hemp protein? 

I prefer to buy mine from Trader Joe's for the nice price point! Also check out your local health food store or shop online!

To good health,
Artistic Vegan

Sunday, May 26, 2013

I wasn't always thin!

Hey everyone! I'm working on a new site for Artistic Vegan and have completed the about page!

See the full story by clicking the picture below. I can't wait to share my journey with you. If I can do it, I believe you can too! 

Last Minute EASY Memorial Day Ideas!

Are you looking for something healthy and delicious to eat this Memorial Day? I know I am! Here are some recipes I recommend so you can have a herberiviffic time!

Why not start out with something light and satisfying? Here are some great options! 
Start out with a fresh organic salad or hummus dip!

Summer Salad

Bursting with life this raw summer salad will make your mouth water and your belly smile. The sweet peas, sweet peppers, fresh berries and grapes make for a divine treat.What a great way to wow your friends, family or yourself! :)

The Amazing Fantastic Raw Vegan Salad!

 Hearty, healthy and delicious this salad will keep you coming back for more! Why not eat to impress with a visual sensation! This salad is loaded with protein and organic vegetables. 

Roasted Vegetable Hummus Dip  

 Hummus is a great appetizer and always welcomed! With roasted eggplant, garlic and onions the dip is loaded with flavor!


Maybe you'll head to the park and have a BBQ or go to a potluck? I always come prepared to potlucks with my own veggie patties so I don't feel left out!

Blackened "BB" Burger with Homemade Wedge Potatoes

Nothing says Memorial Day like a burger! This tempeh black bean burger will have you coming back for more and offers plenty to go around! 

BBQ Pulled "Chicken" with Corn on the Cob

The smell of BBQ is hard to beat. Don't fear, have a BBQ pulled "Chicken" sandwich!

BBQ Tempeh "Cheese" Burgers

I can't get enough of a BBQ "cheeseburger"! Probably because I grew up eating meat, it's feels like I'm cheating but I'm not! Try these bad boys out and you'll be in for a real treat! 

For Dessert why not keep it healthy!

Cool off with a

Soy Yogurt Parfait

On Memorial Day nothing says it like red, white and blue! Fresh cool berries, over your favorite yogurt mixed with granola.

Gluten Free Strawberry Rhubarb Crisp

Growing up my mom always made a rhubarb crisp! To me, nothing says summer is here like a strawberry rhubarb crisp! This is a nice gluten free alternative and is super satisfying!

Heavenly Vegan Carrot Cake!

Bake a cake and try not to eat it all! Heavenly vegan carrot cake topped with cream cheese frosting! 

Wishing you a happy and safe Memorial Day!

Wednesday, May 22, 2013

Rawlicious Frozen Fruit Pie

I love the way fresh fruit looks, it is so beautiful! I love the scents, bright colors and fabulous taste.

This is the most amazing raw dessert! Take the Perfect Bar and create a crust, add some of Jerry's Nuts 'N Berries ~ Strawberry Surprise and top with fresh local fruit. Freeze and prepare for the flavor sensation!

Eating and incorporating raw food doesn't have to be boring! It's really fun to get creative! Not only is the dessert irresistible, it's loaded with raw, vegan, whole-food ingredients from top to bottom; dying to be eaten!  

Plus strawberries are a delicious sweet super-food packed with antioxidants like vitamin C helping the immune system. They are low in calories, loaded with fiber, rich in B-complex, loaded with manganese and many more! So load up and enjoy!

Start with a beautiful crust that is loaded with nutrition, add strawberries to side

 Pour Jerry's Nuts 'N Berries over crust
 Decorate with your favorite fruit!
Freeze and wahlah! Rawlicious Vegan Frozen Fruit Pie!
 Beautiful, sensational and ever so satisfying! 

Perfect Bar

Jerry's Nuts 'N Berries ~ Strawberry Surprise!
  • Handful raw almonds
  • 4 oz water
  • 3 c strawberries
  • 7 figs or so
  • handful of jumbo raisins
  • 3/4 scoop SPIRU-TEAN protein powder (or your fav!)

  • Strawberries - 1 cup or so - sliced
  • 1 mango - sliced
  • 3 kiwi - sliced
  • 2 tbsp brown rice syrup or agave
  1. Make the Perfect Bar and press into a greased pie or tart pan and place in freezer.
  2. Place prepared fruit in small bowl. Add brown rice syrup or agave, coat and set in fridge. 
  3. Make the Strawberry Almond Ice Cream by placing ingredients into high speed blender in order above. Pulse and mash the sides down repeating as needed until a cold sludgy ice cream is formed.
  4. Pull out the prepared crust, decorate sides with strawberry slices.
  5. Pour Strawberry Almond Ice Cream over crust. 
  6. Decorate with toppings.
  7. Place in freezer for at least 2 hours, let thaw just enough to cut into slices and enjoy! 

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In health and happiness,
Artistic Vegan

Tuesday, May 21, 2013

Garden Fresh Glow Juice

Today started out with a thick overcast but has burned off nicely and we are now experiencing a beautiful day in Sunny SoCal! Jerry and I did some light yoga in the park at lunch and came back hungry. Lately we've been exploring adding more raw meals into our diet as well as more juiced meals, primarily focusing on good digestion. With it comes rejuvenation and stellar energy!

Beets an old time superfood have my attention lately. Did you know beet root juice is a liver protective food, can provide more energy through out the day and research has shown that it helps our bodies respond better to exercise by balancing the oxygen and increasing stamina. Loaded with nitrates that help flow blood through out the body and can even aid in lowering blood pressure. Some say it can even help with cancer, aging, digestion and help regulate your metabolism!

Feel free to check it out for yourself:

With all that, I feel refreshed, full of life and absolutely glowing!

~ Fresh mint and strawberry from the garden ~
 Strawberries, mint and dates - oh my!
 Whole-food organic ingredients 
 Garden Fresh Glow Juice! Get your shine on!

  • 2 cups of filtered water
  • 1 beet
  • 2 cups of chopped and de-stemmed kale
  • 2 oranges
  • fresh mint leaves
  • about 6 strawberries
  • 6 dates
  • 1/4 cup vanilla hemp protein powder
  • 1/4 tsp chlorella powder 
  • LOVE :)
  1. Combine ingredients in high speed blender or juicer 
  2. Put on juice setting or pulverize until it's formed a juice
  3. Pour over ice, add a sprig of mint to be fancy and sit back and enjoy the benefits!

Statements made have not been evaluated by the FDA or SAMCC and should not be seen as health claims.

Jerry's Nuts 'N Berry's!

Today is National Strawberries and Cream Day. What a better way to start than with my husband's creamy strawberry dessert. I've asked and received permission to share his secret recipe. He honestly would not even share it with me for the longest time so this is huge! Haha :)

He created this magnificent dessert that is so creamy and delicious, and just like ice cream only better! The best part is it's made with whole-food ingredients that are good for you! Raw, vegan, soy-free, gluten-free, dairy free and almost guilt free!

The secret? It's like making a protein shake with less water and protein!

The hardest not eating it all in one sitting!
Jerry's Nuts N' Berry's!

It's like a dream!

  • Small handful of almonds
  • 4 oz filtered water
  • 2 1/2 cups strawberries
  • 1 cup or big chunk of pineapple (or use an extra 1/2 c strawberries)
  • 1 banana (makes it really creamy)
  • 1 scoop protein powder (optional, we used SPIRU-TEAN)
  • 6 dates
  • Opt: Extra handful of raisins and almonds 
  1. Place almonds in high speed blender.
  2. Add filtered water.
  3. Add balance of ingredients less the extra handful of almonds and raisins.
  4. Pulse and use a spatula to mash the mixture down.
  5. Keep pulsing and mashing, pulsing and mashing, pushing the bigger items to the bottom towards the blade.
  6. Keep working it until it makes a cold sludgy ice cream. 
  7. Add the extra handful of raisins and almonds for texture and pulse a few times.
  8. Freeze for 30 minutes if you can wait that long and dig in! Freeze balance if you have any leftovers haha! :)

Monday, May 20, 2013

Spicy Kale Quinoa Crustless Quiche

Today is National Quiche Lorraine Day so I thought what better way to honor it than with a homemade quiche. Growing up my parents always made quiche for special occasions. Every Christmas or Thanksgiving my mom and or dad would wake up early to prepare the meal and with it, a quiche! With the leftover crust my mom would make cinnamon rolls that were to die for!

After becoming vegan I thought my quiche days were over, well fear not! This is a homemade quiche that is soy free, oil free, gluten free, nut free, dairy free (no eggs or cheese) is packed with quinoa, herbs and fresh vegetables! 

A low calorie, intensely satisfying meal! I will definitely be making this again, I can't wait to explore variations!

 Take some Qunioa and grind to make a flour
Take some local organic fresh produce
 Combine the quinoa mixture and vegetables...looks funny but have faith!
 Try to wait as the aroma fills the entire house with glorious scents!
 And wallah! The most unbelievable quiche that is so good for your body!

  • 4 cups loosely packed kale - de-stemmed and chopped
  • 2 + tomatoes, chopped
  • 1 jalapeno, chopped
  • 1/2 large white onion, chopped (Red if you have it!)
  • 1 green bell pepper, chopped
  • 6-10 cloves garlic, minced ( haha we love it, feel free to cut back )
  • 1 avocado 
  • 1/4 cup cilantro
  • 2 cups quinoa flower
  • 2 tsp ground cumin
  • Salt (opt), pepper and red pepper flakes to taste
  • 2 1/2 - 3 cups of water
  1. Preheat oven to 475 degrees. Lightly oil a 9" spring loaf or cake pan. 
  2. Prepare vegetables using 6 of the 10 garlic cloves and cilantro. (I chopped the kale and tomato with my knife, the balance in the food processor.) Place chopped vegetables in a large bowl, set aside. 
  3. In blender combine the flower, spices and water. Blend until smooth and frothy.
  4. Use a spoon to combine the quinoa mixture with the vegetables. Pour into prepped pan.
  5. Bake for 40-50+ minutes until the top is brown and a toothpick comes out clean.
  6. Allow to cool slightly, slice, garnish with an avocado and dig in!

The Perfect Bar

Saturday we ventured to the farmer's market with Jerry's son. It was so much fun. I love seeing all the vendors, the creativity, the fresh fruits, vegetables, flowers and the buzz of it all. By the afternoon I was fully loaded and inspired!

I was making a crust for a new dessert and my food processor stopped on me. I thought c'mon just a little more, but when I looked down, I noticed it was just the right consistency and I finally created the perfect bar! YES! I've been trying to create the ultimate whole-foods protein bar that is healthy and delicious and I just so happened to stumble upon it, love at last.

I decided to set the dessert aside and take advantage of the moment. I pressed them into shape, had a few bites to "taste" and went to heaven! I froze the balance and dare I say they may be even better frozen!

This bar is great because it's made from whole-food ingredients straight up from mother nature combined to make the ultimate treat! It tastes amazing and is good for you! It's the perfect snack for when you are on the go, at work, working out, hiking, biking, for your kids, friends, family etc! Plus not only is it vegan, but it's raw, gluten free, oil free, soy free and the bomb!

  • 1/4 cup raw cashews
  • 1/4 cup raw almonds
  • 2 tbsp flax seeds
  • 1/2 cup dried pitted dates
  • 1/2 cup jumbo raisins
  • 2 tbsp homemade almond butter
  • 1 tbsp rice syrup 
  • 1-2 tbsp filtered water

  1. Place all of the ingredients in a food processor
  2. Mix, push down the sides to mix thoroughly until well combined and desired consistency
  3. Shape into bars
  4. Keep on counter in a tupperware, in the fridge or freezer
Have fun with it! Use your favorite nuts, seeds and dried fruits! I can't wait to make more. Mine are already gone and I'm itching to make my next batch!

Friday, May 17, 2013

Grab n go BBQ Tempeh Bites

Happy Friday all! It's a beautiful day in sunny CA and the harvest is sweet! I stepped on the porch to find some beautiful strawberries, a pepper and some tomatoes ripening nicely, what a nice treat! 

Lately I've been craving comfort foods so the other night I whipped up some BBQ Tempeh bites and man are they good! They are great even cold as leftovers haha but best hot. This is great recipe that can be modified and enjoyed a number of ways! A great base for many creative eats!

I started with the following ingredients:
  • 2 tbl grapeseed oil (Use vegetable broth and opt for oil free cooking!)
  • 2 pckg tempeh - crumbled
  • 2 carrots - chopped finely (I used the food processor)
  • 2 celery stalks
  • 1 jalapeno 
  • 3-4 garlic cloves
  • 1 tsp dried thyme, basil, oregano
  • Salt, pepper, and red pepper flakes to taste
  • 2 tbsp hemp hearts 
  • 1/4 cup rolled oats
  • 1/4 cup breadcrumbs (I used panko)
  • 3 tbsp sesame seeds or tahini 
  • 1/3 cup BBQ sauce + 2 tbsp to brush on top
  1. Preheat oven to 350 degrees F and lightly oil mini muffin pan or desired pan.
  2. Heat the oil over medium heat in a large pan. Add the tempeh, vegetables and saute for 5 minutes. 
  3. Add the seasoning and stir in for another 2-3 minutes and remove from heat. 
  4. Pour vegetable mixture in a large bowl and add remaining ingredients. Mash together well, folding the mixture together, kneeding it like dough. 
  5. Press the mixture into a prepared pan, bake for 40-45 minutes, serve hot with favorite sides! NUM!
Tempeh Vegetable mixture
Coat with BBQ sauce and bake for 40-45 minutes!

Now go and grab me a BBQ Tempeh bite..please? :)