Happy Spring Equinox, the weather is finally getting warmer and it's exciting to get outside and grill a bit! I had been craving grilled zucchini when I thought of this recipe. This chewy sandwich is fresh and savory, it's so good! The secret ingredient of this sandwich is the Ciabatta loaf. Ciabatta bread is usually vegan, but always check to make sure there are no animal products. 

Ingredients

1 loaf of ciabatta 

4 Tbs of hummus (Engine 2 has a real yummy oil and salt free hummus)

2 whole marinated roasted red peppers

2 big zucchini cut length wise into thin long strips

1 cup of marinated artichoke hearts

3 cups of fresh arugula 

Balsamic vinaigrette

1/4 cup Brianna's French vinaigrette 

(If you cannot find this vinaigrette, any Italian vinaigrette will work.)  

Fresh ground pepper

Directions

Cut your ciabatta in half and slather the hummus onto the bottom part of the loaf. Thinly slice your two zucchinis length wise so you have long ribbons. Place your zucchini in a storage ziplock baggie and add the Brianna's vinaigrette and let the zucchini marinade for about an hour. Warm up your grill and grill up the zucchini just until they start to get grill marks on them. On top of the hummus lay the roasted red pepper, and then all of the zucchini, next the artichokes. Sprinkle the vegetables with fresh ground pepper, then top with arugula. On the top half of the ciabatta loaf turn it upside down and drizzle with balsamic vinaigrette, let the vinaigrette soak into the bread for a minute before you finish the sandwich. Gently smash the sandwich together and cut the sandwiches into serving slices. 

Enjoy and remember to always be mindful and eat with compassion! 

Veggie Noodle Stir Fry

I love the simplicity of noodles and fresh vegetables. This dish is packed full of vitamins and so satisfying. Eating a plant based diet does not mean you have to skimp at all, and no animals were hurt in the process. Which is a win, win for everyone! 

Ingredients

1 box of brown rice Pad Thai noodles or fresh stir fry noodles

1 cup of broccoli

1 cup of snow peas

1 cup of mushrooms

1 cup of julienned carrots

1 cup of shelled edamame

1 cup of julienne red pepper 

1 cup of vegetable broth 

1/2 cup of coconut sugar

3 Tbs of a salt free Chinese 5 Spice

1/2 tsp of garlic powder

2 Tbs Tamari

Directions

I used fresh stir fry for the pictured dish, you just need to put them in a large non stick frying pan and along with the vegetable broth and all of the vegetables let this simmer so the vegetables can steam. Then add the sugar, tamari and the spices. Stir the mixture, cook until the sauce reduces then serve. 

Enjoy and remember to always be mindful and eat with compassion! 

Raw Vegan Carrot Cookies

Some of you already know this but I suffer from a couple of auto immune diseases the most debilitating one is Rheumatoid Arthritis. I became vegan mainly for my health and also being an avid animal lover. Health is wealth, I eat to live not live to eat. But every once in a while you just need something chewy and cookie like but without the guilt. Here is a raw cookie recipe that won't last long, they are that good! You will need a juicer for this recipe. Instead of throwing out the pulp from the juiced 5 carrots it becomes the base for the this yummy recipe. This recipes inspiration came from the one and only fabulous Tanny Raw or @tannyraw on Instagram. Thank you for the inspiration Tanny! Hey, Hey. 

Ingredients

Dry pulp from 5 juiced carrots

6 dates, pitted

2 Tbs of cinnamon

1" of fresh ginger

1 Tbs of allspice

1 tsp of nutmeg

1 Tbs vanilla

1/2 cup of Craisins, chopped

1 Tbs of chia seeds

1/2 cup of water

Directions 

In a large bowl take the dry pulp from the 5 juiced carrots. (enjoy the fresh carrot juice as a snack!)

In a food processor add the pitted dates, cinnamon, allspice, nutmeg, ginger, vanilla, and water. Blend this mixture until a smooth paste is made. Add the date mixture to the carrot pulp. Coarsely chop the Craisins and add to the mixture along with the chia seeds, mix everything together well. With a cookie scoop, scoop out balls of the cookie mixture and place on a dehydrator. If you do not own a dehydrator place parchment paper on a cookie sheet and bake at the lowest setting of your oven. Slightly flatten your cookie balls so they dry out faster. If using a dehydrator dry at 110 ̊ for 4 to 5 hours or until the cookie is dry but still chewy. 

Enjoy and remember to always be mindful and eat with compassion!

Vegan Waldorf Salad

Something magical happens when you combine all of these ingredients together to make this take on the classic Waldorf salad. This salad is so flavorful and satisfying you defiantly do not need oil or any animal ingredients for flavor. Those ingredients just clog your arteries and make you sick. Eating healthy can be easy. This salad is low in fat and salt free keeping it clean and nutrient rich. If you eat mindfully and with compassion, you will live a long, healthy and happy life. 

Ingredients

1 large Gala apple

5 stalks of celery

1 cup of Craisins 

1/2 cup of chopped pecans

1 Tbs of chia seeds

Juice from one lemon

1/2 cup of fresh orange juice

1 bag of Spring lettuce

1 bag of baby spinach

Directions

Cut your Gala apple into small cubes. Chop your celery into small cubes. Coarsely chop your Craisins, this insures you get a chewy bit with every bite. Coarsely chop the pecans. Add the apples, celery, Craisins, and pecans in a big bowl. Juice one whole lemon onto your mixture, also add your orange juice at this time. Mix all the chopped ingredients together. At the end add the chia seeds and mix again. To assemble your salad, add all of the Spring lettuce to a serving bowl. I then chop the baby spinach and add this to the top of the Spring mix and then top with the chopped apple mixture and serve. 

Enjoy and remember to be always mindful and eat with compassion! 

Thai Coconut Curry

There is something very comforting about a warm curry. This dish is so easy to make and full of fresh vegetables, healthy fats. I keep my fats very low in all my dishes. A good tip to always remember is, the fat you eat is the fat you wear. That being said some fat is good for you and they all should be plant based. Some healthy fats are avocados, coconut, and nuts.

Ingredients

2 cups of sushi rice (you can use any type of rice, I just happen to love sushi rice because it's sticky)

4 cups of chopped fresh vegetables (I used, sugar peas, carrots, and zucchini)

1 cup of low sodium vegetable broth 

1 can of light coconut milk

1 lime

2 Tbs of Thai curry powder

Red pepper flake

Toasted sesame seeds

Directions

Cook your rice and set aside. Chop all of your vegetables and lightly steam them. I like my vegetables warm but to still have a little crunch to them. In a sauté pan on medium heat add the vegetable stock, and the coconut milk and stir until the two are combined. Then add the curry powder and the juice from a lime. The lime will give it lots a flavor with no need for salt. Whisk this mixture until combined and cook the sauce util it starts to thicken a little bit. 

To assemble the dish I scoop 2 cups of rice into a bowl and turn it out onto a serving bowl. I then ladle the curry sauce around the rice, then add the vegetables. Garish with sesame seeds and red pepper flakes. 

Enjoy and remember to be always mindful and eat with compassion!