Sundried Tomato and Spinach Quiche

The first time I ever had quiche was at a fireside chat with the Dean of the American Film Institute when I was a grad student there.  College days for me usually started late and ended late so when I showed up without having had breakfast, I was so happy to see a spread laid out.  The veggie friendly buffet was made up of fresh fruit, muffins, croissants, and a cheddar broccoli quiche.  Maybe it was the coffee overload or the surprise of being fed when I thought I’d have to wait two hours before I could grab a bite but my first taste of quiche was divine.  Fast forward to today, and this vegan girl won’t let any eggs or cow cheese pass her lips.  The need for a plant based quiche was suddenly in demand.  Not just any quiche would do.  Oh, no.  I wanted that quiche in my memory.  I wanted the cheesy fluffy quiche without the egg and without the cheese.  What’s a girl to do?  About a year ago, I experimented with a soy free, gluten free quiche that I made for my sister.  It was good but unless it's really freakin’ good, it doesn’t make the blog.  Grab your pencil and your notecards because this recipe is one you’ll want to keep around for generations!  This baby uses tofu instead of eggs and for a little dash of guaranteed yum factor, I’ve added some Daiya* cheddar to it.  Can you really go wrong with tofu and Daiya?  I say no way!!  Usually, I shy away from soy.  Not to say that soy is bad but I know that it is not the easiest on the digestive system and soy has a tendency to slow me down after I eat it.  Limit but not eliminate.  That’s my motto and since I’ve been so good lately about having two raw meals a day, I decided that a little splurge was deserved.  Leave it to us crazy vegans to call a healthy, plant-based quiche a splurge!!  Well, life is what you make of it and splurge I did!! 
This recipe includes a homemade and incredibly quick crust but you can also use a store bought pre-made version.  My crust is made with whole wheat flour and coconut oil and is incredibly light and flaky.  It works wonderfully as a pie crust so if you wish to make pie, just double the recipe.  The beauty of a quiche recipe (just like a soup or stir-fry recipe) is that you can use whatever veggies you have on hand.  I had a huge container of spinach and a large jar of sundried tomatoes so I knew they would pair beautifully together.  Part of the ease of a vegan lifestyle is being able to throw in fresh and local produce to a recipe that is a blueprint for your dish.  Once you know the basics, then experiment with different pairings and flavors to create something new and fresh.
* Daiya is a brand of vegan cheeses that are made using tapioca starch instead of soy, rice, or nut.  It is completely meltable and is great in dishes which call for meltable cheeses i.e. pizza, mac n’ cheese, quesadilla, or even as a garnish such as for tacos, soups, or chili.  You can buy it at most grocery stores especially Whole Foods, Sprouts, Central Market or other health/vegan specialty stores.  You cannot get it at Trader Joes, Vons, or Albertsons (as far as I know). 

Ingredients:

- 1 Quick Vegan Pie Dough/Crust
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 zucchini, diced
- 4 cups spinach
- 1/4 cup sundried tomatoes, chopped
- 1 small tomato, sliced thinly (this will go on top of the quiche for decoration)
- 1 pound firm tofu, pressed and patted dry
- pinch of nutmeg
- 1/2 teaspoon turmeric
- 1/4 cup vegan cheddar shreds (I used Daiya)
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- pepper to taste
- 1/2 cup almond milk

 

Directions

1. Pre-heat oven to 425 degrees.
2.  Drain your tofu and wrap in a kitchen towel.  Set something heavy on it to drain the excess water.  Leave the tofu to press while preparing the other ingredients.
3. In a medium sized skillet, add olive oil and bring to medium heat.  Then add the onion, zucchini, and sundried tomato until cooked, about 5 to 7 minutes. Then add the spinach and cook for another 3 to 5 minutes or until the spinach is slightly wilted.
4. In a food processor using the S blade, add the tofu, nutmeg, turmeric, salt, pepper and almond milk.  Blend until smooth.
5.  In a medium sized bowl, add the veggies, tofu blend, and vegan cheddar shreds.  Stir the mixture together and add pepper to taste.
6.  Pour your tofu mixture into the pie crust.   Decorate the top with thin slices of tomato (optional but so worth it).  Bake for 30 minutes.  Is it done?  Test by inserting a knife into the middle.  If it comes out clean, it is done. Serve warm with a simple side salad for an incredible meal anytime.  You can also eat it cold or at room temperature for a packed lunch or picnic.  Will keep for a few days covered in the refrigerator.

Rawlicious Chocolate Pudding

I must confess, I have a severe sweet tooth.  C’mon what girl doesn’t!!  Yet, I also have the desire to be healthy and fit (kind of in wake up mode from winter right now and trying to shed those hibernation pounds in time for summer).  The occasional baked good is fantastic but too much of them and I just don’t feel healthy.  Being a chocoholic, cookie monster, and compulsive cake eater left me looking for the perfect balance of satisfaction and slimness.  When I first became vegan, I noticed my sense of taste heighten.  Soon fatty foods were too fatty tasting and my need for sweetness was downgrading a notch and some things that I loved (especially candy) were just too sweet and made me feel toxic.  So, I tossed the red vines, sour patch kids, and rock candy for good.  In their place, I made vegan cakes, cookies, muffins, scones, and chocolates.  Eventually, I began to feel the same way about baked sweets that I had started to feel about candy and other sweet treats.  I realize know that once we start down the path to ultimate health and clean eating, our body craves more and more until we find the perfect balance of clean eating and food satisfaction.  For me, this means raw desserts.  Don’t get me wrong, I can still go for a slice of apple pie, or a cookie but when I eat raw versions of treats, I can satisfy my sweet tooth and still feel healthy and energetic at the same time.  Not to mention, I don’t feel like my teeth are rotting!  One of my favorite treats when I was a kid (yup, I was a chubby little thing) was pudding cups.  My mother never put limits on what we could eat so I’d down a couple of them as my afterschool snack.  Saying goodbye to dairy is the first pudding cup kicker.  Cutting back on processed sugar is another.  However, as I love being as unrefined as possible I absolutely must share with you my love love love of this fantastic Rawlicious Chocolate Pudding.  It will keep in the refrigerator overnight but has never gone uneaten longer than that so I’m not sure how long it will actually keep!  Make lots of this stuff in your first go so that you don’t find yourself in the kitchen making a second batch because you can’t believe how sinfully delicious this stuff is.  If you make it and you love it, please leave a comment and share the love by giving this recipe to your friends for them to make as well!
If you like this recipe, feel free to try out my other raw desserts by clicking on the “Recipes” tab and scrolling down to desserts.  Everything raw is marked with an R.

                                                              

 

  Ingredients:

-  2 avocados, peeled and pitted
-  1 cup almond milk ( I use vanilla flavored almond milk.  If you don’t make your own, store bought
    is okay but usually isn’t raw and contains more sugar).
- 3/4 cup agave nectar, maple syrup, or honey (I am a vegan who uses honey.  I used local, raw
   Blackberry honey for this recipe).
- 3/4 cup cocoa powder
- 1 teaspoon alcohol free vanilla extract (or you can substitute with 1 scraped vanilla bean)
- 1/4 teaspoon cinnamon
- Pinch of Himalayan salt or sea salt

Directions:
Blend all ingredients in a blender until smooth, creamy, and pudding-like.  Chill before serving.  Feel free to garnish with a spring of mint, a sprinkle of cinnamon or coconut, or top with a dollop of raw whipped cream.

Warm Veggie Salad

Tonight we set the clocks ahead (don’t forget!) and I know that this is the first step toward welcoming the spring.  As if more daylight weren’t already enough, the island weather has chosen to gift us with some serious sun today!!  The weather outside is chilly but blissfully sunny!  Yesterday was sunny as well and there was no way it was going to be wasted.  Matt and I took the hounds to the sunniest park on the island to soak up the rays and play for a few hours.  Our black lab mix, George, always runs like crazy and he was lucky enough to encounter the flock of geese who are residents at the park.  They ran from him but one was curious enough to come and say hello to me.  In the middle is our other rescue, Pirate whose got a nasty case of muddy paws!
 
The park is beginning to bloom and with the past few months of classic grey Seattle skies, I was super excited to see pops of color all over the place.  Plus, I just bought a new Samsung Galaxy S II with an 8 mp camera and just had to try it out!  I’m pretty happy with these pictures and I hope they brighten your day as much as they did mine

Sunny skies always remind me the bikini season is fast approaching and now is the time to transition from heavy warm winter foods to lighter dishes and fresher foods.  The farmers market opens next month and soon we will have so many fresh fruits and vegetables that easting fresh will be easy and irresistible.  For now, the cold days still beg for something warm to eat and the best of both worlds are combined in this incredibly delicious Warm Veggie Salad.  Obviously inspired by a grilled vegetable salad, the grill is on standby for warmer weather and we take this dish indoors and use a sate method to make a midseason twist on the classic grilled veggie.  Use whatever vegetables you have on hand and you can always use an Asian inspired dressing like the one in my Roasted Butternut Squah and Kale Salad recipe for an Asian twist using vegetables like boy choy and Chinese cabbage.

Makes 2 Mains or 4 sides
Ingredients
1 bunch of Romaine
1/3 cup red bell pepper, diced
1/3 cup broccoli, chopped
1/3 cup carrot, diced
1/3 cup green beans, chopped
1/3 cup corn
1/2 cup zucchini, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 large leaves basil, chopped (optional for garnish)

Dressing:
1/3 cup olive oil
1/3 cup Balsamic Vinegar 
2 tablespoons horseradish mustard (or Dijon)
salt and pepper to taste

Directions:
1. Wash romaine and vegetables.  In a medium bowl, tear the romaine into bite-sized pieces.  You can use a knife to chop you lettuce but this can cause bruising so I tear using my hands.
2. Chop or dice your vegetables into similar sized pieces.  I used frozen corn so I just measured about 1/3 cup.

3.  In a medium skillet, add the 2 tablespoons olive oil and bring to medium-high heat.  Add the carrot and cook for about two minutes, stirring occasionally.  Then add the bell pepper, broccoli, green beans, corn, and zucchini.  Stir.  Add a dash of salt and pepper.  Always add your seasoning while in the cooking process and not after to ensure that the flavors are well incorporated.  Cook for about 3 minutes.
4.  Add the minced garlic and stir.  Cook for an additional 2-5 minutes.  We want our vegetables to be lightly softened but still crispy and fresh tasting.  Remove from heat and set aside.
5.  In a small bowl, add the balsamic vinegar and mustard.  Whisk to blend well.  Add the olive oil, salt, and pepper and whisk to incorporate.
6.  To serve: Plate each dish with a bed of romaine, add the vegetables on top, then drizzle dressing over the top.  Sprinkle with a dash of pepper and garnish with basil or whatever fresh herbs you have on hands.
Enjoy!!

Indian Lentil and Chickpea Stew

 

Living on an island has its perks, no doubt. In almost every direction, there are water views, mountain lined horizons, salty air, and marinas that sprinkle the roads all around this tiny island. We take charming ferry rides to get to the mainland, aka Seattle, and we take a bridge to get to the grocery store. Whales and dolphins are our kayaking companions and everyone loves the seasonal runs of salmon and trout. Any given day can unfold sights worthy of an episode on NatGeo and did I mention the incredible sunsets?

Who wouldn't love living on our little island? Seattle is a very vegan friendly city and it's just a ferry ride away. If I want a tasty vegan dining experience, a trip to Seattle is a must. If a 35 minute ferry ride, bus ride and ticket fare aren't looking keen then it's up to my cooking skills to create some serious island locked vegan satisfaction. Which is cool, because I love to cook :)

There is one shining beacon in this dark and lonely vegan wasteland, a place on the island with delicious vegan fare. The illustrious Spice Route is notorious on our little island for being veg friendly as most dishes can be made with coconut milk instead of cow milk. This is fantastic and I love going there to eat my way to vegetable korma bliss. That is, I used to love it. During my last visit to the quaintly local Indian restaurant, that unwanted ingredient found it's way into my food and into my mouth. Pulling a piece of chicken out of a vegan mouth is never a positive experience. An experience that will forever keep me on my toes and cause me to endlessly search my food before consuming has turned my Spice Route love to heartache. Will I let that stop me? Now way!! No vegan takes the easy street! Now I'm on a quest to master the art of vegan Indian cooking!! My first dish was incredible and shockingly easy to make. I hope you find it just as easy and delicious as I did :) Never give up and always remember to viva la vegan!

Ingredients:

2 cups lentils, prepared (or 2 15-ounce cans rinsed and drained)

2 cups chickpeas (garbanzo beans), prepared (or 2 15-ounce cans rinsed and drained)

1 26 ounce-jar spaghetti sauce

3 tablespoons olive oil

1 medium onion, diced

1 tablespoon fresh grated ginger (fresh ginger makes all the difference)

1/2 teaspoon sea salt or Himalayan salt

2 teaspoons mild curry powder

1 teaspoon garam masala

1/4 teaspoon cayenne powder

1 cup water

2 tablespoons fresh lime juice

1/3 cup chopped cilantro

Directions:

1. In a large sized skillet, heat olive oil over medium heat. Add your onion, ginger and salt, stirring occasionally for about 5 minutes or until lightly browned.

2. Add in your spices in the early stages of cooking and this will help the flavors develop, become fragrant, and allow to blend into the flavors of the meal instead of tasting like add ins. At this point, go ahead an add in your spices (curry, garam masala, cayenne) and stir continuously for about 60 seconds until the spices become fragrant.

3. Slowly add and stir in the pasta sauce.

4. Add lentils and chickpea to the pan, Slowly add water and stir. Simmer 5 to 10 minutes. Indian dishes always love to simmer and develop their flavors!

5. Just before serving, add your lime juice and stir. Garnish with cilantro and serve with basmati or jasmine rice for a complete and healthy meal.

Roast Beet and Carrot Salad

 

I have a love affair with most veggies, which is why I love being vegan but there are a few shining gems in the pile of plant-based picks that really charm my taste buds. Beets rock my vegan world and if you love beets like me, this dish will knock your vegan socks off! Inspired by a party that I threw for a friend who was leaving for the Congo to do a volunteer project building schools, this dish is like nothing I had tasted before. This is a Congolese dish that I served alongside my Lentil Banana Salad and was a complete crowd pleaser. Grounded in earthy flavors thanks to the beet and carrot combo, my carrot and beet salad had a hint of exoticism thanks to the mint, cumin and paprika in the dressing. This dish sits well and can be made in advance and travels really well for a colorful lunch or a fun picnic. Beets are full of carbs and low on fat so it is a great choice for energy boosting and will fill you up without slowing you down. I pair this salad with Couscous with Caramelized Onions and Raisins and Pecan Crusted Tofu for a complete dinner. If you haven't worked with beets before, be aware of the fact that beet juice can stain so be sure to wear an apron! *

Makes 6-8 servings

Ingredients

About 3 1/2 pounds of beets

4-6 carrots, quartered length ways

3 tablespoons olive oil

For the dressing:

1/2 cup olive oil

1/3 cup freshly squeezed lemon juice

1 bunch chives, chopped

1 small bunch of mint, coarsely chopped

1 tablespoon cumin

1 tablespoon paprika

1 clove garlic, crushed

1/2 teaspoon honey (or agave if you prefer to omit honey)

Salt and Pepper to taste

Directions:

1. Preheat oven to 350°F

2. Roasting veggies usually entails rubbing the veggies with olive oil and tossing in salt and pepper. It is just that simple. So go ahead and wash your beets and if the greens are still there, chop off the greens. You can save them for juicing or you can simply sauté them later for a tasty side dish. Make sure your beets are nice and clean and rid of dirt. Dry well. Lightly rub with olive oil and add a dash of salt and pepper. Roast times for beets will vary depending on the size. Small beets will begin to be tender after 25 minutes, larger ones can take up to an hour. Half way through the roasting time, give them a toss to ensure even roasting. Larger beets will need to be turned over. Your beets are ready when they are fork tender.

3. While the beets roast, in a separate pan, roast carrots the same way. Carrots will take 30 to 45 minutes. Remember to toss halfway and ensure even coating of olive oil so they do not dry out.

4. When veggies are ready, remove from oven and allow to cool.

5. In a small bowl, mix together all the ingredients for the dressing and whisk together to emulsify. Add salt and pepper to taste.

6. When the beets have cooled, removed the skins and cut into bite-sized wedges.

7. In a medium bowl, add the carrots, beets, and dressing. Toss to coat. Place salad in the refrigerator for an hour if you plan to serve cold, or serve immediately of you plan to serve hot.  Garnish with a fresh sprig of mint for added color.

 

* Beets have a beautiful and non-toxic color.  Use beet juice instead of red food coloring, blot beet juice on lips and cheeks for all natural color

No Bake Double Chocolate Raspberry Cheesecake

It's been about a year since I moved from LA to Bainbridge Island, WA and I've slowly adapted to the cold climate and cloudy skies.  Nothing had me more excited than the notion of going sledding in the snowy mountains.  About an hour away, so I am told, there are great slopes to sled and or tube down and I was so excited to go.  Matt and I picked Valentine's Day as a perfect time to enjoy nature and skip the long lines at restaurants.  The plan was a go until Matt started to sniff, sneeze, and send signals that the flu got him.  Our first Valentine's Day was spent at home with me making soup for my sick boyfriend (who still managed to sneak out of the house to buy me flowers and lunch to go).  Even though I'm not the kind of girl to make a fuss about flowers, chocolates, and dinner dates, I am absolutely the kind of girl who wants to satisfy my holiday induced sweet tooth.  Since I had the day free to play in the kitchen I broke out my new cake decorating kit, the cashews, and the dates and created this Double Chocolate Raspberry Cheesecake which is no bake, no fuss, and absolutely no guilt.  It was a huge hit and before I knew it, the last piece was gone :)  Hope everyone had a wonderful and plant-based Valentine's Day with their loved ones!

 

 
Ingredients for filling:
- 1 No Bake Chocolate Pie Crust
- 2 1/2 cups Raw Cashews (soak 1-2 hrs, rinse, strain)
- 6 Dates, pitted
- 1/3 cup Maple Syrup
- 1/2 cup freshly squeezed Lemon Juice
- 1/4 cup Water (will aid in the creamy, light texture)
- 2 tbsp Raspberry Extract (not necessary, you can use vanilla or hazelnut if you don’t have raspberry on hand)
- 1 cup Coconut Oil, melted
- 3/4 cup Raw Chocolate Powder
 
Ingredients for Coulis:
- 1 cup frozen organic raspberries
- squirt of fresh lemon juice
- maple syrup to taste or about 1/4 cup
- good pinch of cinnamon

Directions:

Fit your food processor with the S blade and add the cashews, maple syrup, dates, lemon juice, and water then process until creamy.  Should only take a few minutes.  Add extract, coconut oil, and chocolate powder then process until creamy.  This is your filling which will resemble the cream cheese texture of cheesecake so make sure there are no lumps, all the ingredients are incorporated, and the texture is smooth and creamy.  Now you can add to your prepared crust.  Spoon filling into the prepared crust and smooth the surface.  Sometimes it helps to gently lift and drop, very gently, your pie dish on the surface of the counter to help the filling settle and even out.  If there is extra filling left over, save it for decorating your cake once it has hardened in the freezer.  Cover your cake with plastic wrap and place in the freezer for several hours or over night. 

 

For the coulis:  Using a blender, add the berries, lemon juice, maple syrup, and cinnamon and blend until smooth.  When serving the cake, drizzle each slice with a good amount of this vivid and tangy raspberry coulis.

No Bake Chocolate Pie Crust

How can chocolate cheesecake live up to the name of “double chocolate” without a delicious and insanely easy raw chocolate crust?  It is super simple, completely healthy, and will impress everyone who eats it.  This recipe is very similar to the recipe for raw chocolate truffles so if you have left over crust batter, just roll it into balls and pop in the fridge for tasty treats later!  This crust would also pair well with a simple vanilla, raspberry, or strawberry flavored cheesecake filling.  Mix and match to sort your mood or whatever happens to be in the kitchen. 

Ingredients

- 1 3/4 cup Raw Walnuts or Almonds

- 1/2 cup Raw Cacao Nibs (you can also you carob if you prefer. The flavor will vary slightly).

- 1/8 tsp. Himalayan Crystal Salt

- 1 tbsp. Raw Chocolate Powder

- 3/4 tsp. Vanilla Extract (switch extract to fit the flavor of you filling.  Try raspberry, cherry, or hazelnut for variations).

- 3/4 cup Dates or Raisins (I like to use raisins in the crust and dates in the filling but either will do to sweeten).

 

Directions:

1.  In a food processor fitted with the “S type” blade, add the nuts, cacao nibs and salt; process until coarsely ground.

2.  Next add the chocolate powder and the extract.  Pulse until thoroughly combined.

3.  Next you can add the raisins and begin to process.  Notice how the mixture begins to form a dough.  The mixture will be ready when all the raisins are combined and the mixture sticks together when gently pinched.

4.  Take an 8 or 9 inch pie pan and line with plastic wrap or use a spring form pan.  I like the crust to curve up the side of my cheesecake so I opt for a pie pan.  If using a spring form pan, press the crust mixture into the bottom of the pan.  If using a pie pan, press the mixture onto the bottom and sides of the pan careful to keep the thickness uniformly even.

5.  Cover and place in freezer while you make filling.  This crust can be made one day ahead and kept cool until needed.

6.  Proceed to cheesecake filling…

Roasted Butternut Squash and Kale Salad

Delicious, filling, and colorful are not the only perks to this incredible salad!  Being both warm and satisfying it is perfect for the cold that January has dropped all over my yard.  With resolutions to lose weight, eat healthier, and eat fresher in 2013, this salad is just what I needed!!  Outside the ground might be frozen but that doesn't mean that I need to sacrifice fresh in order to have a perfect winter meal!!  The creamy butternut squash is delicious on it's own (my dogs thought so too!!) but with the crispness of raw kale and the tang of an Asian inspired dressing, I was in salad heaven!

Stocking up on Asian staples for my pantry and being enticed by the beautiful and colorful winter squash at the store, this salad was a no-brainer :).

Salad:
1 small butternut squash (1 pound)
1 bunch dino kale
1 cup carrot, grated on the large holes of grater
1/2 cup each turnip, parsnip, and broccoli, grated on the large holes of grater
1/3 cup red onion, thinly sliced

Dressing:
1 1/2 teaspoon sesame oil
2 teaspoons granulated vegan sugar
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/3 cup grapeseed oil (or canola oil)
Squeeze of lemon juice, to taste
Zest and juice of one orange
Pinch of cayenne
Salt and pepper to taste

Preheat oven to 375℉
1. Prepare the squash by first peeling, then dicing the squash into 1/4 inch cubes.  Take an oven safe, glass dish and place cubed squash inside.  Lightly coat with olive oil, salt, and pepper.  Place in oven and bake for about 15 minutes or until tender.  Set out to cool before adding to salad.
2. Prepare the kale for the salad by removing the stems and chopping the leaves.
3. To a large bowl, add the chopped kale and the grated carrot, turnip, parsnip, broccoli, and sliced red onion.
4. In a small bowl, prepare the dressing by whisking together the sesame oil, sugar, vinegar, ginger, soy sauce, grapeseed oil, lemon juice, orange zest, and orange juice.  Add cayenne, salt, and pepper to taste.
5.  To salad, add cooled squash and drizzle dressing over salad.  Toss to combine.  Add raw unhulled sesame seeds to garnish.  This salad is best after having been refrigerated for at least one hour and can be made one day in advance.

Enjoy!!

Coffee Cake

Give me ten minutes of your time and I will give you the most delicious and low fat coffee cake you have ever tasted!  Really :)  Apple sauce is a wonderful egg substitute in vegan baking which allows for moist and fluffy results.  The apple flavor is subtle and pairs extremely well with the cinnamon and almond in my amazing ten minute vegan Coffee Cake.  Go ahead and indulge in this tasty treat.  If you don't eat it all today (good luck with that) then it will be even better tomorrow.  This cake is so light and fluffy it will pair fabulously with a cup of coffee or tea.

Ingredients:
2 1/2 cups flour (I use organic, unbromated, unbleached white)
2 cups apple sauce (apples are high on the pesticide list so buy organic)
4 tbsp. coconut oil, liquid
2/3 to 1 cup vegan sugar
1 tsp. baking soda
2 tsp. cinnamon
1 tbsp. vanilla extract

Topping:
1/4 cup sugar (you can use less if you want to keep sugar content low)
2 tbsp cinnamon
2 tbsp. vegan butter
1/2 tsp. vanilla extract
1/2 cup sliced almonds

Preheat oven to 350℉                 Bake time: 30-40 minutes
1. In a medium bowl, add all the cake ingredients and mix well.  If your coconut oil is solid, place 1/4 cup of solid oil in a small glass jar.  Place the jar on the stove in a pot of water.  Bring to boil and the oil will liquefy. *Handle hot glass jar with care.
2. Use some of the coconut oil to lightly grease cake dish.  Pour cake batter into cake dish.  Use a spoon or spatula to even out the top of the cake so it is symmetrical.
3.  In a small bowl, add cinnamon and sugar.  Mix well.  Add the butter and the vanilla extract.  Using a spoon, blend the ingredients until evenly incorporated.  Add the sliced almonds and use your fingers to coat them with the butter and sugar.  Drop this mixture all over the top of the cake.  This will create a sugary crumb topping.
4.  Place cake in oven and bake for 30 to 40 minutes.  To test the cake, place a tooth pick or kabob stick into the center of the cake.  If it comes out clean, the cake is done.  Enjoy!

✌ YUM

Sweet Potato Kale Timbale

Timbales are nothing more than a dish presented in the shape of a mold.  Bowl shapes are very popular and can be in different sizes from small to large.  Even the most sparsely equipped kitchen has a variety of bowls to choose from to make the perfect timbale.  For a party, make miniatures in an ice cube tray or sauce dishes.  As long as you oil the dish first, you'll get a perfectly formed timbale every time!  The possibilities of size, shape, and filling are truly endless and the presentation will always be stunning.  For another timbale idea, check out my Apricot Quinoa Amaranth Timbale and see just how diverse the timbale can be.

For my Sweet Potato Kale Timbale, I've combined the earthy flavor of sauteéd kale with the rich flavor of sweet potato, sun dried tomato, and thyme.  Since sweet potato and kale are always in the store, this dish is a hit all year round.  However, don't hesitate to make this into a season specific celebration of autumn, winter, summer or spring.  Just use whatever is in season at the time.  Try butternut squash, pumpkin, winter/summer squash, or even artichokes to create seasonal variety in this staple of a recipe.  Also, feel free to swap out the kale for whatever dark green you have on hand.  Try spinach, beet tops, or collard greens.  

Yields 4 servings
Ingredients:
2 cups sweet potato, washed, cubed with skin on
2 cups vegetable stock
1 cup rice (I used brown basmati but any rice will do)
1 large onion, finely chopped
2 cloves garlic, minced
2 to 3 tbsp. sun dried tomato, finely chopped
1 tsp. fresh thyme, chopped
2 tbsp. fresh parsley, chopped
1/4 cup pine nuts, toasted
1 tbsp. oil for sauteing (you can also use water)

Ingredients for Basic Sauteéd Kale:
5 cups kale, chopped roughly (about 1 1/2 pounds)
2 tbsp. oil (try coconut oil or extra virgin olive oil)
2 cloves of garlic, finely sliced
1/2 cup vegetable broth or water
salt and pepper

Directions for Timbale:
1.  Prepare 4 timbale dishes by lightly oiling.  Try ramekins, small bowls, or even mini loaf pans would be cute.
2. Steam the cubed sweet potato for about 10 minutes or until soft.  Place steamed sweet potato in a bowl and set aside.
3.  In a medium stock pot, add the stock/water and rice.  Bring to rapid bowl.  Reduce heat, cover, and simmer for about 15 - 20 minutes or until the liquid is absorbed and the rice is soft and tender.
4.  In a large skillet or saute pan, heat the oil/water over medium heat.  Add onion and saute until soft and a little golden, about 5 minutes.  Add the garlic, sun dried tomato and herbs and cook an additional few minutes.  Stir well.  Add the sweet potato.  Stir.  Remove from heat.

Directions for Basic Sauteéd Kale:
1. In a large skillet, add oil and bring to medium-high heat.  Add the garlic and cook till soft but not yet browned.
2.  Bring to high heat, add stock/water and kale and stir.  Cover and cook for about 5 minutes.
3.  Remove cover and continue the cooking process until all the liquid has been absorbed/evaporated.  Remove from heat.  Add salt and pepper to taste.

Assembly:  On a plate, add a small circular bed of sauteéd kale.  In a prepared timbale dish, add a layer of sweet potato mixture and pat down to pack in firmly.  Then add a layer of rice and pat tight.  Center bowl over the bed of sauteéd kale, gently place bowl on plate and lift to relase the timbale.  Add another layer of sauteéd kale and garnish with toasted pine nuts.  If you are preparing all four timbales, prepare the timbale bowls first before bedding plates with kale (otherwise the kale will get cold).
Option: Add my Parmesan Cheese (pictured) for additional amazing flavor!

✌ YUM

Lentil "Meat" Loaf

As a kid, meatloaf was never my favorite dish.  Fast forward 20 years and vegan "meatloaf" is one of my all time favorite foods!  As I've said before, meat (especially ground beef) always grossed me out.  There is just so much stuff in meat, including parts that are a bit tough, chewy, and well, questionable.  As a vegan, I owe it to my sister for forging my path to lentil love.  She loves her lentils and one day she came home from Whole Foods with a lentil loaf in hand.  It was made with TVP and was perfect sliced on a cracker with mustard.  With that first bite, I realized how versatile the little lentil seed truly is.  With black, orange, green, and brown to choose from it is impossible to get bored cooking with and eating lentils.  The best part about this Lentil "Meat" Loaf is the ingredient list has wiggle room.  Whatever you've got on hand, throw it into the loaf!! I'm guessing that's how meatloaf first came about.  Throw the left overs into a loaf pan and toss it in the oven!

✌ YUM

Today, I've got lots of kale seeing as it is in season and on sale.  I've used curly kale but any green will do.  I've used swiss chard, spinach, arugula, collards, even beet tops.  Lentil loaf is the all forgiving recipe that holds it all in with a bit of tomato puree!  Seeing as I just whipped up some spicy BBQ sauce (all hail, Sirachia!) I've add it to the recipe.  You could easily use fresh chopped tomato, plain puree, ketchup or my Killer Tomato Sauce.  Have fun, be creative, and always play around with your food.

One of my silly vegan quirks is my inability to separate (in my mind at least) the consumption of meat with Medieval times.  Maybe it was too many trips to Excalibur as a kid or the lingering eeewww factor of seeing those giant turkey legs for sale at Medieval fairs but whatever the cause, it lingers.  So, after attending the local (I swear I'm not a geek!) Medieval festival, I'm somehow hankering for some Vegan "Meat" Loaf and rustic roasted veggies.  After having three servings, I can say that this is one of the best, and therefore post worthy, lentil loafs I have ever made!!  I hope you guys enjoy it as much as I did!

My sister and me at the local Medieval Fair! It was really fun and typical of PNW weather, it went from sunny to rainy and back to sunny making it feel all the more authentic! As usual, we held our outspoken vegan tongues as we passed way to many people decked out in period piece costumes complete with (ack) fur and leather.  Sadly, the medieval times were not good for the animal rights agenda.  However, I envisioned the girl with the fox head hand bag as I got a bulls eye in the bow and arrow arena :)  

Back to lentil "meat" loaf.  This recipe is soy free, gluten free, and cruelty free!!  I'm so glad that I live in the 21st century, I doubt I would have gone far as a 15th century Venturing Vegan!






Serving Yields 8 Servings
Ingredients:
Loaf Mix
2 cups cooked green lentils
2 flax eggs (2 tbsp. freshly ground flax seed + 1/4 cup water)
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups kale leaf, de-stemmed, chopped
1 tbsp. fresh cilantro, chopped (or your favorite herb such as thyme or oregano)
1 cup gluten-free rolled oats
1/2 cup almond flour (1/2 cups almonds, put in coffee/nut grinder and you have flour)
salt and pepper to taste

Sauce:
3/4 cup tomato puree
1/4 cup onion, diced
1 garlic clove, diced
1/2 tsp. celery seed
2 tbsp. apple cider vinegar
2 tbsp. maple syrup
1 tbsp. + 1 tsp. black strap molasses
1 tsp. mustard seed powder
1 tbsp. Siracha (use two if you want it über spicy)

Directions:
Preheat oven to 375 ℉
- For the sauce, add all ingredients to blender and blend well.  Set aside.
- For the cooked lentil, an average rule of thumb is that 1 cup dried lentil will equal 2 cups cooked.  1 cup dry lentils into the pot with 2 cups water, bring to boil, cover and reduce heat to simmer.  In about 15 - 20 minutes the water will be absorbed and the lentils will be done.
For the loaf:
1. In a small dish, add 1/4 cup water to 2 tbsp. of flax seed.  Whip with fork then set aside and let thicken.
2. In a skillet, bring to medium heat and add 1 tbsp. extra virgin olive oil.  Add chopped onions and sauté until tender - about 5-10 minutes.  Add garlic and cook for an additional minute.  Add mushrooms and stir.  Cook for about 2 minutes or until the mushroom is tender.  Add the herbs and kale and 1/2 cup of the sauce.  Stir to mix all the ingredients.  Remove from heat.  Add a pinch of salt and pepper.  
3. In a blender or food processor, process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats.  Blend until the mixture is smoothish.
4. In a medium bowl, add the blended lentils and oat plus the remainder of your unprocessed lentils and oat.  Mix well.  Add the flax egg and the almond flour, mix well.  Add the veggies from the skillet.  Mix well.
5. In a 9"x 5" loaf pan, lightly coat bottom and sides with olive oil.  Then spoon a small amount of sauce onto the bottom of the loaf pan.  Into prepared loaf pan, spoon lentil mixture.  Press it in nice and snug so it all smooshes together. The tighter you pack it, the better it will hold when you remove it.  Add the remaining sauce to the top of the loaf.
6. Bake at 375 ℉ for 30-40 minutes.  Allow to cool for 5 minutes.  Then flip your loaf pan onto a cooling rack and gently remove.  The loaf should slide right out in one glorious piece. Enjoy!
* you can line the loaf pan with parchment paper and then lift finished loaf to remove as an alternative method. 

Cheesy Sun Dried Tomato Quinoa Cakes

These Italian inspired Cheesy Sun Dried Tomato Quinoa Cakes are full of delicious flavor that anyone will enjoy.  Those who are a little hesitant to try the ancient quinoa grain (well, really it's a seed) will quickly fall in love with these cheesy delights.  Sun dried tomato has a flavor that everyone will love and paired with the Mozzarella Daiya, these little cakes resemble any cheese based Italian dish.  Corn and basil add a hint of fresh sweetness and for those who like the heat, I've added a pinch of red pepper flakes to wake up the senses!

Yields 8 to 12 cakes

Ingredients:

2 cups cooked quinoa

3 flax eggs  (1 tbsp. freshly ground flax seed + 1/4 cup water for each egg)

1 tbsp. corn (I use frozen organoc corn)

2 tbsp. fresh basil, chopped

1/4 cup sun dried tomatos, soaked 20 minutes, drained and chopped, reserve soaking water

1/4 cup Daiya Mozzarella Shreds

1 tbsp. nutritional yeast

1/4 tsp. Himalayan salt or sea salt

1/4 tsp. pepper

pinch dried red pepper flakes (optional)

Directions:

Preheat oven to 350℉

1.  In a small bowl, using the soaking water from sun dried tomatoes, mix water with ground flax, whip, set aside.

2.  In a medium bowl, add the quinoa, flax eggs, corn, basil, sun dried tomato, mozzarella, nutritional yeast, salt, pepper, and red pepper flakes.  Mix well.

3. With slightly wet hands, scoop up a small amount of quinoa mixture to create the desired size of cake.  Cupping hands, start by forming mixture into a ball like shape then flatten with the palm of your hands to create cake.   Yield amount will vary depending on size of cake.

4.  Repeat until all the quinoa mixture is gone.

5.  Place a sheet of parchment paper onto a cookie sheet.  Place quinoa cakes on sheet and place in oven for 20 minutes.  Flip cakes and bake for an additional 10 minutes or until quinoa is golden and cheese is melted and gooey.  Allow to cool before enjoying.  I served mine with some Perfect Pesto but you can also serve alongside tomato soup, salad, or simply enjoy the quinoa cakes on their own!

* For a party, make these little cakes into bite sized balls that are easy to grab and pop in your mouth!!

✌ YUM

Chocolate Banana Peanut Butter Smoothie

After lunch and before dinner is the perfect time to feed your afternoon hunger with this satisfying and energy boosting smoothie!  The chocolate pleases your sweet tooth, the banana quenches hunger, the peanut butter gives you energy, and the chlorella adds that extra shoot of nutrient dense goodness.  Combined you get a sinful smoothie that will give you the energy to stay focused and power though the rest of your day.  Since having a sweet start to the day can also help curb late afternoon sweet cravings, it's also a great mid-morning snack. Super easy, super quick, and oh so satisfying, my Chocolate Banana Peanut Butter Smoothie is heaven in a glass.

Yields 2 servings

2 cups Chocolate Almond Milk  

2 Bananas

1 tsp. Chlorella powder

2 tbsp. Peanut Butter

Place all ingredients in blender and blend until smooth.  Use cold almond milk or frozen bananas for an ice cold treat.

✌ YUM

Raw Pad Thai

In no way am I a raw foodie, I just like to eat raw about 60% of the time.  For some reason, I've become obsessed with the jicama root.  Diverse and delicious the jicama blends incredibly well with any flavor you give it.  For the Raw Pad Thai,  I've chosen to julienne the jicama but after trying it, I'd really suggest using a spiralizer to create noodles.  Taste testers of this dish said the noodles would make it seem more like pad thai and less like a jicama salad!  I like the crispness of the julienne strips but it's up to you and your kitchen equipment!  Since this dish is raw, it calls for cashews but you can use peanuts if you prefer a more traditional taste.  This dish is full of color, great taste, and packs some heat from the thai chili for a distinctive flavor any Thai foodie wil ♥.

Yields 4 to 6 servings
Pad Thai Sauce Ingredients:
2 tbsp raw sesame seeds
1 cup sesame oil
1 tsp dried red pepper flakes
1/4 cup sun dried tomatoes, soaked in filtered water for 2 hours, drained
2 roma tomatoes, chopped
1/2 cup Apple Cider Vinegar (ACV)
1/2 cup Rice Wine Vinegar (RWV)
1 tsp sea salt or Himalayan salt

Veggie Glaze Ingredients:
1/2 cup raw cashew, soaked 2-4 hours, rinsed, drained and chopped
1 cup Braggs liquid aminos, nama shoyu, or Coconut Aminos
1/2 cup lime juice
1/2 to 1 thai chili, de-seeded minced
2 tbsp maple syrup
2 tsp sea salt of Himalayan salt

Pad Thai Ingredients:
1/2 to 1 jicama root, spiralized or julienned
1/4 cup snow peas, julienned or chopped
1/4 red pepper, julienned
1/4 cup mung bean sprouts
Veggie Glaze
Pad Thai Sauce
2 tbsp scallions, chopped
1 tbsp cilantro, chopped
1/4 cup cashews, chopped

1.  Blend all ingredients for the pad thai sauce in a blender until smooth.  Pour into bowl and set aside.
2. Blend all ingredients for veggie glaze in a blender until smooth.  Add a little water if you want it thinner.  Place in bowl and set aside.
3. To assemble: Toss snow peas, bell pepper, and bean sprouts in the veggie glaze until well coated; set aside.  On a separate plate, make a landing pad of pad thai sauce.  On top of that add your jicama, then top with veggies in their glaze.  Add a little more pad thai sauce, sprinkle with chopped cashews, scallions, and cilantro.  Enjoy!

✌ YUM

Potato Cheese Soup

Who doesn't love Potato Cheese Soup?  Most people are probably thinking us poor vegan folk have to live without but who are we kidding!  Ours is better than theirs!!  We can eat our hearts out and still not get fat and bloated with huge amounts of saturated fat and cholesterol from the dairy.  Plus, everyone can eat my Vegan Potato Cheese Soup even if they are lactose intolerant.  Making soup is one of my favorites because you really don't need a recipe.  Just start with the holy trilogy of soup: onion, celery, and carrot.  You can mix it up and use garlic and ginger for an Asian themed soup. Really, just add your holy trilogy, add liquid (water or veggie broth) and add veggies.  If it is bland, add some spices like salt, pepper, garlic powder, or dried herbs.  Soup making is so fun, homey, down to earth and it is so incredibly user friendly.
When I first bought a blender and started to puree my soups, I realized that any creamed soup is as simple as a minute or two in the blender.  Really, the sky is the limit for soups and this one turned out quite well!  When using root veggies like potato, onion, and carrot it is really important to buy organic.  Foods that grow below the dirt are uber susceptible to contamination from toxic pesticides.  Veer on the safe and buy organic when it comes to roots.  Better yet, grow your own. You can even grow potatoes and onions in a bag in your living room, it really is that easy! If you are growing your own, don't forget to save the cut off eyes (the green growths) on the potatoes for your garden!

Yields About 4 servings
Ingredients
4 potatoes, peeled and quartered
1 carrot, finely chopped
1 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups vegetable broth
1 tsp Sea Salt or Himalayan Salt
2 1/2 cups milk (Almond or Soy are good choices.  Don't use coconut, it will taste funny.  Rice milk will be too thin).
2 tbsp vegan butter, melted (optional)
3 tbsp wheat flour (for gluten free, try quinoa flour or chickpea flour)
1 tbsp dried parsley
1 tsp freshly ground black pepper
1 cup Cheddar Daiya Cheese
1 tbsp Nutritional Yeast

Directions:
1. In a large saucepan or stock pan, add a small amount of oil and lightly saute the carrots, celery, and onion.  Add the potatoes, veggie broth, and salt and bring to a boil.  Reduce heat; cover and simmer until the potatoes are tender enough to easily stab with a fork.  This will take about 15 to 20 minutes. 
2.  With a potato masher, mash the ingredients so it is creamy, mashy, and a little chunky.  This is a hearty soup, after all.
3.  Stir in milk.
4.  In a small bowl, mix the melted butter, flour, parsley, and pepper.  Then stir into the soup.  Raise to medium heat and cover until soup thickens.
5.  Stir in cheese until almost melted.  Remove from heat.  Allow to cool for about 5 minutes.  Taste test and add any needed salt or pepper.   Garnish with fresh herbs such as chives, cilantro, basil, or parsley.  Enjoy!

✌ YUM 

* If you want a white potato soup, use a white vegan cheese such as Daiya Mozarella Shreds.  

Brownies

Yum Yum Yum Yum!  I really loved these Brownies and so did everyone else!  Now, I'm all for full sugar when I eat out but when I bake at home, I always tweak the recipe to include less sugar.  That's just how I roll.  So, I've included the original recipe and in parenthesis are the measurements for my less sugar options.  When you add less sugar, you get a more cake like texture that is still moist and chewy but lighter due to the lower sugar content.  The result = no tummy ache from eating too many delicious brownies!!  I think I ate like four or five of these guys and I'm not even going to think about how big I cut the brownies!  It's really up to you how much sugar you want to add, both ways are good.  However, I've used honey to help cut down the sugar content and some vegans don't eat honey so you could use maple syrup or another sweetener variety.  Also, when baking you need to make sure your sugar says Vegan on it somewhere.  Totally gross but bone char is used to bleach the sugar thus making is nonvegan.  If you are really lucky, the sugar will be both vegan and organic ♥.

Yields 10 brownies but in my house, it was 5!
Ingredients:

• 1-1/4 cups unbleached all-purpose flour
• 1-1/4 cups white sugar (I used 1/3 cup white sugar and 4 tbsp honey but this will make the brownies fluffy and less dense like a traditional brownie)
• 1/3 cup and 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup and 2 tablespoons water
• 1/2 cup and 2 tablespoons vegetable oil  (I used 1/2 cup liquid coconut oil)
• 1/2 teaspoon vanilla extract

Preheat oven to 350℉        Bake Time: 25 to 30 minutes
1. Preheat oven to 350℉.
2. In a medium bowl, add the flour, sugar (and honey if using it), cocoa powder, baking powder, and salt.  Stir together to mix.  Then add the water, vegetable oil and vanilla; mix until well incorporated.
3.  Grease a 9x13 inch baking pan lightly with oil.  (Really, you can use any size pan).  Pour in the batter and pop into the oven for 25 to 30 minutes.  To see if they are done, insert a knife or toothpick into the center of brownies and if it comes out clean, they are done.  You could in theory let them cool before eating them but really, who does that?!  Enjoy!!

✌ YUM

Jalapeno Cheddar Quinoa Cakes

When I was in high school and still only vegetarian, I used to walk to the bagel shop by my high school in San Diego and buy the Jalapeno Cheese bagel almost everyday.  The combination of savory and spicy is just too good to pass up.  Hearkening back to my love of cheesy spice, I give you Jalapeno Cheddar Quinoa Cakes.  These cakes are good!  So good that I made six and ate five (someone snatched one) and I'm still thinking about making another batch.  These are spicy and cheesy and have a hint of sweetness from the little bits of corn.  Naturally, a shout out goes to Daiya for making the best vegan cheese on the market because it stretches, melts, and acts just like real cheese!  I hope you guys love these as much as I do!!

2 cups cooked quinoa
1/4 cup whole wheat pastry flour (use chickpea flour for a gluten-free option)
2 tbsp ground flax seed
1/4 cup water
1/4 cup corn (frozen organic corn works really well)
1/3 cup Cheddar Daiya Cheese
1 tbsp nutritional yeast
salt to taste (about 1/4 tsp)
pepper to taste (about 1/4 tsp)
1/2 tsp paprika (or you can use chili powder)
1 tbsp fresh chopped cilantro
1 tbsp chopped, de-seeded jalapeno pepper (if you are crazy, then leave the seeds in but you have been warned)

Preheat oven to 350℉
1. The flax and water will make our vegan egg to bind the cakes together.  Add the water to the flax seed and whip to make a moist paste.
2. In a medium bowl, combine flax egg, quinoa, flour, corn, Daiya, nutritional yeast, salt, pepper, paprika, cilantro, and jalapeno pepper.  Mix well.
3.  Using slightly wet hands, scoop up a small amount of dough to make a little patty.  This recipe will yield 6 cakes.  Place each cake on a baking sheet lined with parchment paper.
4.  Bake for 15 minutes, flip and bake for 10 more minutes or until golden and delicious.

✌ YUM

Killer Tomato Sauce

Really, "killer" is absolutely necessary in this title.  I mean, how often can you say that something is so incredibly good, so utterly delicious as to be without a doubt, killer?  Right.  This tomato sauce will make you forever give up pre-made varieties from the store.  Use it as a pasta sauce, pizza sauce, or for ratatouille and you will be so happy you took the extra few minutes it takes to make this mouthwatering and yet incredibly simple sauce.  My Killer Tomato Sauce will make you feel like a pro in the kitchen and will instantly add a powerful punch of flavor to any dish you put it in.  Guaranteed :)

Ingredients:
1 1/3 cups sun-dried tomatoes, soaked 15-20 minutes (I use the Trader Joe's variety from the bag)
1 1/3 cup chopped, seeded tomato (Roma work really well)
1/3 cup soaking liquid from sun-dried tomatoes
1/3 tsp Himalayan salt or sea salt
1/4 tsp dried oregano
1/4 tsp dried basil (if I have fresh basil on hand,  I'll omit the oregano and just use 4 large basil leaves)
1/4 tsp Herbs de Provence
1 tsp honey, agave, or stevia
Black pepper to taste

Blend all ingredients until smooth.  For pizza sauce and wraps, I add a little less water and for pasta sauce I add a little more water.  Really, this recipe is very flexible and you can mix and match different herbs.  For spicy versions, I add paprika and red pepper flakes!

✌ YUM

Sloppy Joe

Some days it's hard to find time to get in the kitchen and prepare a meal from scratch, that's why I love Sloppy Joe's!  This recipe should be credited to my mom who first prepared one for me years ago with TVP.  This is one of my go-to semi-homemade recipes that is so incredibly easy and as long as there are hamburger buns in the house, I usually have all the ingredients lying around.  It's a good to the bone All American food and it's incredibly filling and satisfying.  I just ate two!  Since I'm usually only making food for me when I throw them together, this recipe is to serve one.  However, since the whole idea behind the Sloppy Joe is to just throw it together, making a larger batch is super simple and the measurements don't need to be exact.  It's very difficult, if not impossible, to mess up this recipe!  For a complete meal serve along a salad or french fries!!  Also, using mini buns to make this dish is great for a party!

Yields 1
Ingredients:
1/3 cup store bought vegetarian chorizo
1 tbsp + 1 tsp maple syrup
1 tbsp Killer Tomato Sauce or 1 tbsp ketchup
salt to taste
pepper to taste
garlic powder to taste
1 hamburger bun

In a frying pan, add the chorizo and bring to medium-high heat (no need to add oil since the corizo will have oil in it).  Lower to medium-low heat and add remaining ingredients.  Mix well and allow to sit for 5 mins for the flavors to develop.  In the meantime, heat your bun in the oven or toaster oven.  Spread either vbutter, ketchup, or Killer Tomato Sauce on the bun.  Fill bun with Sloppy Joe mixture and dig in!!  Make sure to have a napkin handy!

✌ YUM