Author: bohochef

Spring Time Sweet Potato Burgers

Looking to smile while you make awesome veggie burgers using only 3 ingredients ? I have the recipe for you!

Spring Time Sweet Potato Burgers

2 large sweet potatoes
1 bunch of cilantro
4 eggs
Salt, pepper and any other spices you fancy.

Ready?

Shred your sweet potato and either chop into smaller pieces or add to food processor. Set this to the side and chop or process your bunch of cilantro (about 1 packed cup). Add the cilantro to your sweet potato and then mix in the spices ( I also added cumin, coriander and paprika). In another bowl lightly beat together 2 egg whites and 2 whole eggs then add to sweet potato and cilantro mixture. Set oven to 350F or 180C. Form balls (smaller than a tennis ball and larger than a golf ball) and set on tray. Flatten balls with a spatula and bake those puppies for 25 mins on each side !

Enjoy on salads, in buns or with another food creation!

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Recipe shout out!

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Happy Tuesday! Here are the links for two awesome recipes I felt inspired by this week! Check out, Deliciously Ella,  an English chef with loads of simple and easy to follow recipes!

http://deliciouslyella.com/vegan-pizza-gluten-dairy-yeast-free/ —- yum! I used whole wheat flour instead of brown rice/buckwheat flour and I imagine the texture was a little different! Still tasted great though!

http://deliciouslyella.com/vegan-sweet-potato-brownies-gluten-free/ — I had to improvise with the flour (again I used whole wheat) and I used slivered almonds.

 

Happy creating!

 

Oh, Cashews…how I love thee!

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Apologies for the late posting! It seems that each day passing quickly is exceptionally true in general and even more so when you have house guests and different schedules! Anyway let’s get back to creating food together!

This blog post is all about Cashews. What an amazing nut. I find cashews to be easily digestible, a beautiful topping for a yummy stir fry and a major staple in vegan/vegetarian cooking. I use cashews in granola, for a quick afternoon snack with craisans (yum) and most recently I have made cashew nut butter, Alfredo “cheese” sauce and even cheesecake ALL with cashews! How do you feel about nuts? Do you think almonds are hard to digest? What’s your favorite nut to throw in a salad? I love sunflower seeds and pumpkin seeds as well (which are great bases for “cheese”cakes).

Here is my recent recipe for non dairy, Alfredo sauce. Obviously creamy pasta dishes need to happen more often than not. This is a great way to have those creamy dishes and avoid heavy, digestion slowing, sauces. Give it a try!

Alfredo Sauce

1. 2 cups of cashews, soaked for 6-8 hours

2. 1 cup of filtered water

3. 1-2 cloves of garlic, depending on how strong you like it. I used 1 BIG mama clove

4. 2 tablespoons of flour (I used Bob’s Red Mill Whole Wheat flour)

5. 1 tablespoon of olive oil

6. 2 tablespoons of a fresh herb, I used rosemary but I can imagine basil or oregano going extremely well in this!

7. pinch of salt

8. You will need a blender or food processor. I tried in my food processor and water flew everywhere! It could also be because I have a baby food processor made for creating nut butters not creamy saucy goodness.

Here we go…

Take your soaked cashews and all ingredients and put into the blender. Blend for 1-2 minutes, giving it enough time to make sure the cashews break up completely. Then transfer liquid to a saucepan and heat on low, allowing the sauce to become thicker. The original recipe I found called for another cup of water, so 2 cups, but I thought that seemed like A LOT! So I tried with half with the notion that I could always add more and I am glad I didn’t because it was a perfect consistency (for my liking)! This may be one area where you add more or less water to appease your consistency desires.

Voila! Enjoy this over pasta or rice. I paired this sauce with roasted asparagus, tomatoes and mushrooms over rice (all I had) and it was UNREAL! As in, I have been talking and somewhat bragging about my own creation to others because it was beyond satisfying!

Here is also my recipe for Cashew Nut Butter:

1. 2 cups of cashews

2. 1 tablespoon of olive oil — you can also use sunflower or coconut oil. I only had olive oil at the time!

3. food processor — you will for sure need a food processor or a bad ass blender for this because it takes a few minutes and it needs to blend until creamy. I have had 0 luck in the past with blenders and nut butters. I may or may not have burnt out my blender making almond butter.

Put cashews in the food processor and pulse for a few minutes. You’ll have to stop and scrape down the sides every minute or so. Sean also shakes our food processor to “get the sides down so we don’t have to keep stopping,” he says. He is definitely the frying and nut butter man of the house. When it starts to look more like nut butter (part creamy/part crunchy) add in your oil. Continue to pulse until it is a consistency your heart melts for. Enjoy with apples or bananas or anything!

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And the big finale….

is a recipe for a cashew cheese cake that is lovely!

http://maebird.blogspot.tw/2009/06/raw-cheesecake.html

Just a note about the crust…I have done the crust with pumpkin seeds and almond slivers before (all I had) and it turned out great. I think this is one of those areas where we have freedom to use the nut we A- have and B- want to use! It will still make a nice crust and taste delicious with your toppings.

Have fun creating foods!

Love & Light especially in food,

Abby

 

 

Do you dabble with Veggie Burgers?

Are burgers one of your favorite meals? They are definitely one of mine! I grew up eating BBQ and burgers, layered with lettuce, tomato, ketchup and maybe a little bit of mayo. Or actually, maybe a lot of mayo. 🙂 Since my pallet has changed, I have not enjoyed so many  burgers with all the fixings. Over the last few months I have tried a few recipes for veggie burgers that A- can be made at home, B – are made of whole foods and C- can be grilled and covered with cheese (for those non vegans). Here are three recipes I’ve had the best luck with and why!

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1. http://ohsheglows.com/2011/07/13/our-perfect-veggie-burger/ — These turned out awesome and would have stayed my favorite but I found that I had to stick to the recipe pretty close for it to turn out as beautiful as hers. And let’s face it, I have a hard time following any recipe. Could that be why my baking items never turn out quite right? 🙂 They are SUPER filling and freeze nicely. Also, they are nice when grilled.

2. http://ohsheglows.com/2013/10/28/thai-sweet-potato-veggie-burgers-with-spicy-peanut-sauce/ — WOW. I think I even gave some away for people to try and they were blown away too. I substituted some ingredients and they still turned out great. Again, a little time consuming but worth it completely!

3. http://www.veganricha.com/2013/05/bbq-lentil-veggie-burger-with-mango.html — AND WE HAVE A WINNER!!!! These would be my favorite so far! They extremely easy to make, the lentils are the bind (so no egg or flax egg needed) and you can definitely change the ingredients for what you have. I made these on Sunday and they were kind of “Leftover Veggie Burgers.” I only had a little bit of cauliflower, 1 huge carrot, 2 cloves garlic, bundle of cilantro and more like 3 inch nob of ginger. I also added WAY more oat flour (I didn’t have chickpea flour or flaxmeal) than I needed but it complimented it nicely! I wish I had homemade BBQ sauce but I didn’t so I made these “Indian-esqe Veggie Burgers” — tumeric, cardamon pods and curry powder were my seasonings. The whole process took under 1 hour and I was left with 13 nicely round, full and scrumptious burgers for my lunch. ** Note: I think I tripled the recipe**

I think the best part about veggie burgers is once you find a recipe that you feel comfortable with you can make a variety of burgers just by changing the ingredients. The base can always stay the same or you can try a different bean or lentil. You can add carrot or get wild and add carrot and onion! You can add cilantro or sub that fragrant herb for another such as parsley. These can also become Italian style “beanballs.” The possibilities are endless and this a great way to get creative with your food! Have fun and give one of these recipes a try! If you know of a good homemade Veggie Burger creation be sure to share it for all us food creators!

Love & Light & Food Happiness

Abby & Zig, my partner in the kitchen.

 

 

Do you have a game plan for this week?

Ever feel like you make a bunch of lists and “to-dos” for your week and then each day passes and all the sudden it’s Friday and you can’t even remember what you have done or eaten? My way of slowing down and making sure my ducks are in a row so I can actually enjoy my week is to have a game plan for each day. While lurking online on the weekends, I bookmark recipes that seem appetizing and also scope out my favorite food blogs to find new ideas. On Sunday, I make a list that looks something like this:

1. Lunches — I make two different ones that will last 2 days each. I should also say that I have a lovely best friend in Taiwan (s/o Josie!) and we swap lunches. I cook lunches for us for two days and she creates lunches for the next two days. This is also a great idea if you have someone at work that eats similar to you and is willing to swap some food around!

2. Sean’s Lunch — What is my lovely husband going to eat? Most weeks this consist of beef or tuna fried rice/ tuna or ham sandwiches or some type of chicken and rice concoction. Do you think he likes tuna? A little?

3. 3 Dinners — I try to make 2 meals that will last 2 nights each and one meal that is a one nighter type of thang. We generally eat out once or twice a week.

4.  Snack! — Most days at 4 o’clock I am desperately in need of a mid afternoon snack. Sometimes we have muffins, granola, energy balls, hummus, etc.

5. Breakfast! — Juices, granola, fruit, bread with cashew nut butter? Our options are unlimited. Well slightly limited,  seeing as how I can not find sprouted Ezekiel bread. 🙂

So on Sunday when I go shopping all my bases are covered. This sets me up for my week. Not only does it keep me more organized and free up my mornings so I can leisurely practice my yoga, but it ensures that I am able to eat healthy food made with love…ALL WEEK LONG! Everyone is different and having a plan that works for you just kind of makes life easier in general.

Today, I actually stayed out of the kitchen (besides Sean’s lunch and my Red Sauce creation) and our roomie, Mackenzie, spent the afternoon in the kitchen! She really took care of it all and hooked us up allllllll week long 🙂 THANKS MACCA!

This is what my week this week looks like:

  • Lunches: Spinach & Apple Salad / Greek Inspired Quinoa Salad + Josie’s awesome swap lunches!
  • Sean’s Lunch: Tuna Sandwiches and Vegetable Fried Rice (homemade of course!)
  • Dinners: Ginger Sesame Salmon/ Green Thai Curry/ Vegetable Korma/ Homemade Red Sauce with Soba Noodles  — Sean’s best friend is coming and bringing his LARGE appetite with him.
  • Snack: Granola Bars
  • Breakfast: Cardamom Maple Granola

Check out this link for lunch ideas:

http://food52.com/blog/9804-lunches-that-pack-in-5-minutes-or-less

http://ohsheglows.com/2013/07/19/cumin-lime-black-bean-quinoa-salad-quick-easy/ — made this last week for lunch. WOW! That’s all I can actually say. Especially the dressing (which would be a fabulous marinade!)

http://ohsheglows.com/2010/09/13/power-house-glonola/ — I base ALL my granola creations off this one! Just use what you have and when you feel stable with your granola baking branch out and explore. Today’s granola creation only included: almonds, cashews, Brazil nuts, pumpkin seeds, sesame seeds + cardamom seeds. YUM.

http://ohsheglows.com/2014/02/27/one-bowl-double-chocolate-chunk-cookies/ — I made a cookie based off this recipe tonight. I used whole wheat flour, added craisans and cashews. I also only had a little chocolate so some cookies had chocolate and some did not! I used 2 eggs, no sugar and no sunflower butter.

While writing this I managed to listen to music throwbacks from 70s, 80s, 90s and early 2000s — including baby got back, brickhouse, no diggity and respect! YEEEEEE. I might be excited to dance at our wedding in August. Maybe a little.

Share what works for you during the week!

Love & Light always and in ALL ways. Especially in your food.

Paleo Pumpkin Cinnamon Muffins

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I’m honored to be the very first “Guest Blogger” here at LoveinFoods!  It’s rather fitting, since my journey to a healthier lifestyle and eating foods that serve my body begins, in many ways, with Abby herself.  Abby is one of the first people who turned me onto yoga (she’s an excellent teacher!) and a huge part of my journey learning about how to cook healthy, yummy foods that really nourish our bodies.

These Paleo Pumpkin Cinnamon Muffins are such a treat, and since they’re sans sugar and carbs, they’re a pretty guilt-free one at that.  While eating a paleo diet, I’ve been experimenting with different “flour” substitutes and found that this mixture of almond/coconut “flour” to work well in baked goods;  too much almond flour makes the muffins too dense and also is higher in calories.  I like to enjoy one in the morning with coffee, or as a mid-afternoon snack.  If you don’t eat paleo, or don’t have almond and coconut flour, oat flour would also work well in these muffins.

Ingredients:

  • 4 sweet potatoes (peeled and diced)
  • 2 cups pumpkin (peeled and diced)
  • 1 egg
  • 1/3 cup honey or pure maple syrup
  • 1.5 cups almond flour
  • 1 cup coconut flour (flakes are okay)
  • 2 table spoons coconut oil
  • 1 table spoon vanilla
  • 1 table spoon baking powder
  • 2 heaping table spoons cinnamon
  • 2 tea spoons salt
  • 1 cup walnuts (optional)
  • 1 cup raisins (optional)

Steps:

1.  Pre-heat your oven to 190 C.

2.  Wash and peel the sweet potatoes and pumpkin.  Chop them into smaller squares, then put them in a large pot.  Fill the pot with enough water to cover the veggies.  Bring to a boil and boil until soft (15-20 minutes).
*Note:  The pumpkin I bought was already pre sliced and chopped.  If you buy a whole pumpkin, cut it, then boil it and remove the skin after boiling.  It will come off easily and you can scrape the yummy pumpkin right off.  You could also used canned pumpkin, but fresh is always better.

3. Drain the potatoes and pumpkin and mash them with a fork, or a masher if you have one.  It should have a mashed potato consistency.

4.  Add the egg, honey, coconut oil, almond flour, coconut flour, vanilla, baking powder and soda and salt.  Mix it all up (by hand is fine) and it will have a very cakey texture.  (If it’s too runny, you can add more almond flour.  Too dry, add more coconut oil.)

5.  Add the raisins and walnuts as the last step.

6.  Line a muffin tin, and put a heaping spoonful into each tin.
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7.  Bake  at 190 C for 50 minutes to an hour.  The tops should be brown and crispy, but the insides will still be moist and soft.  Makes about 18 muffins.

Let cool and enjoy!  These little babies are the closest guilt-free thing to pumpkin pie 🙂

Lots of love ❤
Jules

Oil Infusions made at home!

Have you ever bought one of those beautiful looking bottles with a pretty label saying, “garlic infused olive oil” in a fancy font? No need to waste your money buying a $10 bottle of infused oil, you can make it at home. Nowadays, it is so easy to just buy anything but it will give you a great sense of accomplishment making your own and tasting your creation! These are great gifts for any occasion!

Depending on what fresh herbs you have, or grow, you can create a number of infused oils.

What you need:

  • quality Olive Oil
  • Fresh Herbs
  • Jar

To start, fill your jar about 3/4 full of Olive Oil. Next, add your fresh herbs. This is really going to be the part where you have be creative! For my Rosemary & Garlic Oil, I added 2 garlic cloves and about 3 springs of Rosemary. And for my Thyme oil, I added about 1/2 cup of fresh springs into the oil. Let the oil sit for 2-4 weeks.

My infused oil has been going for about 2.5 weeks and when I cracked it open and used it this week, it was very potent with garlic! I am going to add more Rosemary and let it sit for another week or so.

Have fun and be creative! This will taste amazing with roasted veg, chicken/fish/meat dishes, dressings or really with anything!

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Sweet Potato & Black Bean Chili

Happy Monday..or Sunday for those in the West 🙂 The last two weeks in Taiwan have been so cold and dreary, I thought I was back in England! No sun = much harder time to feel warm and happy! My plants sadly agree. Anyhow, we wanted to make a quick under 30 minute food creation for lunch this week and chili seemed more than appropriate. Packed with vegetables, protein, lots of warm seasonings, and of course…LOVE. This will take you about 30 minutes for both prep and cooking, depending on the hastiness of your chopping! Be creative with what you throw in and what grain you would like to serve it on. Remember, the longer anything sits and stews the more intense the flavor. I found after a 30 minute simmer the flavor was bangin’!

What you need:

  • 1 yellow onion, diced
  • 1 red pepper, yellow pepper and green pepper, diced. If you don’t have one of these, two will do and maybe you could substitute mushroom or eggplant?
  • 2 large garlic cloves
  • 2 medium sweet potatoes, diced into little squares
  • 2 cans black beans. If you prefer not to use cans…EVEN BETTER! You can soak and prepare the black beans the day before in prep for this chili. If you are down with the can find yourself two cans of whole black beans with limited seasonings (since you will add your own).
  • 1 large can or glass jar of diced tomatoes. I used whole peeled tomatoes — Because it was all I could find! If you use something other than diced, just pour your tomatoes and juice into a separate bowl and use your hands to break up the tomatoes.
  • 1 cup of vegetable stock. I poured in one cup of water and added one tablespoon of vegetable stock powder!

Seasonings:

  • 1 tablespoon of chili powder — or maybe a little less? It’s up to you!
  • 1/2 tablespoon of paprika
  • 1/2 tablespoon of red chili flakes
  • 1 tablespoon of ground cumin — did I mention heaping tablespoon? 🙂
  • Time to get it started ! Dice the garlic, onion and 3 peppers. Saute for 5 minutes until the vegetables become more tender.

  • Add in all your seasonings, mix through and saute for another 2-4 minutes.
  • Add in your tomatoes (with juice), black beans and sweet potatoes and mix together. Then, add in your one cup of vegetable stock or 1 cup of water + 1 tablespoon of stock! ha!
  • Allow chili to simmer for 20-30 minutes with the lid on. Stir every 15 minutes and have a little taste. I think by this point you will be thoroughly impressed with yourself.

Serve on top of your favorite grain. We prepared quinoa to go with our chili.

Yummy food to add on top: avocado, green onions (scallions), sour cream or yogurt, shredded cheese

ENJOY!

Here are some more things we devoured last week:

Homemade granola! — I will post the recipe this week!

Blueberry & Lemon Raw Cheesecakes in personal sizes! — These were INSANELY easy and I can’t believe we have not tried them before now! I will also be posting this recipe with some creative ideas to change it up!

Blueberry Vanilla Chia Oat Cookie!

And the longest title goes too…this lovely yummy creation! These cookies look more like a muffin top but seem more of a cookie to me. They are great for breakfast or a mid afternoon, I have yoga in 2 hours and dinner isn’t until 7, type snack. Easy to make, few ingredients and a little love will get you these!

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What you need:

  • food processor (if you have a high powered blender that should be okay too)
  • 1/2 cup of blueberries, or any other fruit for that matter. The original recipe I modeled this after called for bananas. Be creative and remember that changing ingredients just means changes in the food’s taste, appearance, smell, consistency. Either way it all tastes good to our mouths and bellies! 🙂
  • 1/2 cup of dates. I used my trusty Oxford phonics mug and packed that baby halfway full and rather tight. (By the way, if you live in Taichung — Cotsco has dates and they are really reasonably priced and can be used in so many food creations! Best part of using dates? This is your sweetner! If your dates are hard, you can soak them in hot water for 15- 30 mins. This is important because when you blend your dates in the food processor, you want them to become silky smooth!

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  • 1/4 cup of light oil. I used sunflower but you can also use coconut oil.
  • 1 tablespoon of vanilla extract
  • 1 heaping teaspoon of cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup of chia seeds
  • 1 teaspoon baking powder
  • 1/4 cup of walnuts. The original recipe called for chocolate chips but I opted for nuts. Also raisins, crasians, cacao nibs..you get the point?! Be creative and remember this is all about making your taste buds and stomach feel satisfaction and love! With a dash of accomplishment, obviously.
  • 2 cups of oats. I used wholewheat rolled oats but any oats will work. You can also use gluten free for all those intolerants out there.  (Taichungers — I got my oats at Finga’s but they also have them at City Super).

Creation Time:

  • Put your (soaked) dates, oil, vanilla and blueberries into the food processor. Let it run for a few minutes until it is super smooth.

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  • Add in the cinnamon, salt and baking powder and whiz around for a few seconds. Next, add in 1 cup of oats into the processor and let it run for a few seconds, just until the oats are chopped. Depending on how large your processor is, you can add 1.5 cups into the blueberry blend. Mine is smaller and only 1 would fit. Adding more in would slightly change the chunkiness of your cookie but that’s not a bad thing! They are YOUR creation anyway!
  • Pour creation into a separate bowl and mix in another cup of oats. *Remember if you added 1.5 cups in the first whiz around, only add in another 1/2 cup.* This is also the time to add in your nuts, chia seeds, dried fruits or dangerously enjoyable chocolate chips.

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  • Put foil or parchment paper on a cookie sheet and spoon your cookies onto the pan. Each cookie was roughly 2 heaping tablespoons. Mine were big enough to be filling and small enough to just take away the hunger edge. You know what I am talking about too. The hungry, irritable, one track mind focused on your next meal. Sure you do, we all experience it sometimes.
  • Bake for 10 minutes at 350F. Last move is to turn the tray around for another 8 minutes or so. Let the cookies cool and enjoy with an afternoon beer or coffee/tea in the AM.

Please feel free to post comments about any of these posts! We did a lot of cooking, relaxing and eating over CNY.. Here are some more food creation from this past week:

  • Vegetable noodles with a homemade teriyaki sauce

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  • Homemade veggie burgers with sweet potato fries..yum. We also served these with two sauces: sesame, chive and paprika mayo & honey mustard. I was happy overall with this creation but want to get the recipe right before I post — this weekend we’ll try again. 🙂

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Another reason to check out Yoga Glo!

It’s hard to describe the communal energy you are a part of when practicing in an actual yoga class.  If I may…it’s supported, powerful, encouraging and uplifting! Especially when you hit your back and sink into a nice savasana surrounded by silence and people. That’s kind of an oxymoron. People and Silence? Ha! But for those of you like myself who are limited to a large number of classes or just really prefer practicing at home, yogaglo would definitely be for you! It  has levels 1-3 and offers a number of styles. While Sean is practicing kundalini, I can get my vinyasa flow on in the other room. Now that is cohabiting! Read the article below and get to know 6 teachers with offered classes on yogaglo!

http://www.doyouyoga.com/10-inspiring-yoga-teachers-you-should-know/

Happy yogaing!