yellow tofu coconut curry with cauliflower, green peas, and collard greens

this dish is made with:

tofu, cauliflower, garlic, ginger, onion, collard greens, purple cabbage, green peas, coconut milk, fresh basil, turmeric, cayenne, braggs, agave, and sea salt.

yum yummmmssss <3

garlic ginger tofu noodles with broccoli, shiitake mushrooms, red bell pepper, and fresh cilantro

garlic ginger tofu stir fry with brown rice noodles and broccoli, red bell pepper, shiitake mushrooms, and jalapenos, topped with fresh cilantro.

sauce made of braggs, rice vinegar, and agave nectar.

sesame ginger brown rice noodle salad with purple cabbage, dino kale, and carrot

Bonjour lovelies! I made this salad for my craft club potluck (Unicorn Craft Club, to be exact).

This noodle salad is made with brown rice noodles. It has purple cabbage, dino kale, carrot, cilantro, garlic, sesame seeds, and toasted almonds in it. The sauce I made for it has sesame oil, tamari, maple syrup, rice vinegar, ginger powder, and red pepper flakes in it.

tempeh/cremini/walnut tacos

To create these tacos I:

-browned the tempeh
-sauteed the cremini mushrooms with garlic and onions
-toasted the walnuts
-combined these three ingredients in my food processor with sea salt, cumin, paprika, cayenne, black pepper, oregano, marjoram, and cinnamon
-pulsed to get the desired consistency
-added back to the pan to heat up
-topped with red butter lettuce, tomato, avocado, cilantro, and salsa

Easy vegan taco meat with great flavor and consistency!


Do you believe it is wrong to needlessly harm a living creature?

If you answered yes, congratulations you have a heart. If you answered no, you should probably seek psychiatric help immediately.

It’s 2015, and the world is finally waking up to the fact that we do not need to eat meat in order to be healthy and survive, and in fact science is proving that a plant based diet is actually healthier than diets that include animal corpses and their bodily fluids.

But even as vegan restaurants are popping up in cities all over the world at an encouraging rate, the facts are still incredibly depressing. Facts like:

Every second, more than 3,000 animals are murdered in slaughterhouses around the world so that people can get fat on burgers and chicken wings.
Each year, more than 100,000,000 animals are tortured and murdered in US laboratories in the name of “science”.
Each year, over 50,000,000 animals raised on “fur farms” are murdered every year so that people can participate in conspicuous consumption and look oh-so-fabbbulousssss wearing skin.

The list could go on and on. Not only are these facts atrocious, but the reasons for these atrocities are absolutely needless. We do not NEED to eat animal flesh and bodily fluids in order to be healthy, we do it for completely selfish reasons. We do not NEED to wear fur or leather to be warm or clothed, we do so for completely selfish reasons. We do not NEED to torture animals in a day and age where we have a pretty damn good understanding of what is and isn’t toxic to humans, we do this for “curiosity”.

The point is, every second humans are harming numerous animals either with their own hands or through their own purchases, for no real need at all. Why is this? Because humans believe that they are better than animals. This belief is called “speciesism”. The belief that one being is intrinsically better than another for reasons based on race, gender, sexual preference, etc is generally pooh-poohed by the majority of intelligent people, and yet speciesism is still running amok.

I know it’s totally unpopular to be so matter of fact on social media these days, and this post will most likely be met with the sound of crickets, but come on people, it’s time to realize that speciesism is just another horrible “ism” that needs to be erased from human kind.

It’s time to evolve and include the well being of animals and the earth in our daily choices.

cheesy cashew dip with eggplant crisps (raw)

So the past few days I have been concerned about getting enough calories during my  (somewhat clumsy and sort of spontaneous) transition to raw food. I have felt pretty lost and clueless when it comes to food time… with little hints and glimmers of success scattered here and there. But now I will never have to worry about getting enough calories EVER again because this stuff is delicious! I will dip ANYTHING and EVERYTHING in this! Anything and everything vegetable or fruit related, that is.

I found this recipe in The 30 Minute Vegan, and followed it more or less. Really, I just used it as a guideline. The recipe was for a basic nut cheese, but the consistency is more of a cheese dip or cheese spread, but nonetheless it’s fantastic!

Here is the recipe for you to try for yourself:

Basic Nut Cheese from The 30 Minute Vegan:

  • 2 cups nuts or seeds (soaked, rinsed, and drained)
  • 1 1/4 – 1 1/2 filtered water ( I believe I used less than a cup, and that was enough)
  • 3 tablespoons nutritional yeast
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons raw apple cider vinegar
  • 1 1/2 tablespoons or more minced fresh herbs (I used oregano, basil, and parsley)
  • 1/2 teaspoon minced garlic
  • Sea salt (and cracked black pepper too, if you are a pepper freak like me!)


  • Place your nuts/seeds in a blender and blend, slowly adding the water until you reach a creamy consistency.
  • Transfer to a bowl with the remaining ingredients and mix well.
  • To add some culture via beneficial bacteria and additional tang to the cheese (good for the intestinal flora!), transfer to a glass jar and cover with plastic wrap or cheese cloth, secured with a rubber band (no lids allowed in this culture). Allow it to sit at room temperature over night. I did this and it was very tangalicious the next day. The book recommended doing it with just the blended up nut/seed and water mixture, but I went full throttle and did it with the whole recipe. ‘Twas good!

To make the eggplant crisps, thinly slice some eggplant and then throw it in your dehydrator at 115 degrees fahrenheit for about ten hours or so. If you lack a dehydrator, fresh veggies will be good dipped in this, or raw crackers, or even fruit! I ate some fuji apple slices dipped in this and it was kind of magical.

I do believe if you have a REALLY great blender, that you can use even less water for an even thicker consistency, but you will have to get back to me on that one. ; )

cremini marinara over zucchini noodles (raw)

Hooray! My first official homemade raw meal… and it’s surprisingly delicious!

So… I have been eating a lot of salads the past few days and even though I have been coming up with some pretty tasty salad dressings and what not… I have definitely been getting bored. I prayed to the raw food gods for variety, and variety they gifted me. I just so happened to have a bunch of ingredients that I KNEW would make a tasty marinara sauce, plus half of a giant zucchini from the garden to boot!

Here is an approximation of the recipe (read: a guess), since I still haven’t mastered the art of measuring the things I whip up, in order to share exact recipes with you. Some day… some day I will master this art, I promise! This will be a guideline, so I encourage using your intuition and taste buds to tweak and adjust it to suit your food time needs!

Cremini Marinara over Zucchini Noodles

  • 2 tomatoes
  • 1 sweet red pepper, seeds removed
  • 3 garlic cloves
  • Juice from 1/2 a lemon
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1/2 tablespoon agave nectar
  • Dried thyme, dried basil, dried oregano, sea salt, and cracked black pepper to taste
  • 1 cup thinly sliced cremini mushrooms
  • Zucchini, your desired amount!


  • Very roughly chop the tomatoes and sweet pepper. Throw them into your food processor along with the garlic, lemon juice, olive oil, basil, oregano, agave, and seasonings. Process well into a tasty sauce. Check in with your taste buds to make sure it tastes like a raw marinara sauce and not a salsa! Taste buds never lie.
  • Transfer the tasty marinara to a bowl and add in the cremini mushrooms. Let marinate for at least a half an hour, but the longer it marinates the better!
  • Zucchini noodlefication time! Grab your vegetable peeler and use it to shave the zucchini in long strips. Stack as many of the zucchini “shavings” on top of each other as you can and use your favorite chef’s knife to thinly slice them into noodles.
  • Transfer the zucchini noodles to a plate and top with the magical cremini marinara! DEVOUR!

YUM! Luckily I have a good amount of marinara sauce left over from dinner… so I can have more later! I’m looking forward to trying it after it has marinated even longer, as the flavors will intensify and the mushrooms will really soak up those intensified flavors!

Oh yeah! I got my dehydrator in the mail yesterday, and I am mustering up the courage to give dehydrating a try! Very soon, I promise! I am going to attend another class next week at The Green Boheme... we will be learning about making “breads” and crackers and what not, so I’m really looking forward to it!

UPDATE September 2nd, 2012:

I had this again for lunch today, and the flavors were even more intense and delicious.. so if you make this, I recommend letting it marinate for as many hours as you can handle! I decided that this recipe was missing protein and fat, so I added some homemade cashew parmesan to it, and it was FANTASTIC!

Raw Cashew Parmesan:


  • There are no measurements here, just go by taste. If you want it more cheesy, use more nutritional yeast, otherwise if you want more of the cashew flavor, go lighter on the nutritional yeast. Add all the ingredients to your spice grinder/grinder device, and grind into a fine parmesany powder. Sprinkle on top of your pasta! Yum!