The holidays are behind us but an all American tradition is coming up quick, Super Bowl Sunday! No matter if you actually watch the game or are just there for the commercials, the best part (at least for me) is the food!  It’s the centerpiece of the party and a bottomless pit of mindless eating for about 4 hours. So why not make the food awesome and on the healthier side? Vegans or not, check out this year’s menu so whether you’re a sports fan or not, you’ll be looking forward to the food!

Game Day Guac

• 3 avocados, peeled, seeded and coarsely chopped
• 2 ears corn, grilled and kernels removed
• 1 jalapeno, finely chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 cup fresh lime juice
• 1-2 clove(s) garlic, finely crushed and minced
• Salt and freshly ground black pepper

Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and garlic in a bowl and mix well. Season with salt and pepper. Serve with organic tortilla chips, such as Corazonas Lightly Salted Tortillas, or crudite.

Kick Off Popcorn

• 2 tablespoons vegetable oil
• 1 cup popping corn kernels
• 2 tablespoons melted vegan butter
• 1/2 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspooncayenne pepper

Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Field Goal Green Salad

For the dressing:

• 1/2 cup Champagne vinegar
• 1 tablespoonDijon mustard
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup almond oil
• Salt and pepper

For the salad:

• 12 ounces mixed field greens
• 1 bunch green asparagus, grilled then diced into 1-inch long pieces
• 1 sweet white onion, sliced thin
• 1 cup slivered almonds

For the dressing:

Whisk all ingredients except almond oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.

For the salad:

When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with slivered almonds.

Winter Tailgate Chili

For the Roasted Garlic:

• 12 cloves garlic, unpeeled
• 1 tablespoon olive oil

For the Chili:

• 12 shallots, chopped
• 2 tablespoons extra-virgin olive oil
• 3 chile peppers (chipotles a re great)
• 3 cloves garlic, minced
• 3 tablespoons all purpose flour (gluten free if desired)
• 1 cup dry white wine
• 7 cups vegan chicken broth made from vegan chicken bullion
• 4 cups shredded cooked vegan chicken (like Gardein) or cubed pan seared tofu
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can navy beans, undrained
• Kosher salt and freshly ground black pepper
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon smoked paprika
• 1/3 cupvegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 cup grated vegan mozzarella or Monterrey Jack cheese

Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

Punter’s Vegan Chicken Pizza

• 3/4 pound vegan chicken breast cutlets (1 package and a half of vegan chicken cutlets)
• Olive oil
• 2 teaspoons grill seasoning
• 1 pizza dough, store bought or from your favorite pizzeria (gluten free if desired)
• Cornmeal or flour, to handle dough
• 2 tablespoons vegan butter
• 1 tablespoons vegan Worcestershire sauce
• 2 to 3 tablespoons hot sauce, spice level per your taste
• 1/2 cup tomato sauce
• 1 cup shredded vegan mozzarella or Monterey Jack cheese
• 1/2 cup sliced olives
• 3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy chicken, cheese, olives and scallions. Bake 18 minutes or until crisp.

Football Cake Pies

• 1 cupsugar
• 1 /2 cup vegan shortening
• 2 egg replacers
• 2 cups all purpose flour
• 1/2 cup baking cocoa
• 1 1/2 teaspoonsbaking soda
• 1/2 teaspoon salt
• 1 cup vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
• 1 tablespoon plus 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 1 pound vegan cream cheese, softened
• 2 sticks vegan butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.

To make the cake pies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add 2 egg replacers and mix well.

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.

Remove from the oven and cool on wire racks.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Cover tightly and refrigerate before serving. Pipe remaining icing over top of the pies in the design of football threads.

White Chocolate Maple Brownies

• 10 tablespoons unsalted vegan butter, at room temperature, plus more for the pan
• 1 cup walnut pieces
• 2 cupsall purpose flour (gluten free if desired)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 3 egg replacers, mixed (EnerG is best)
• 2 tablespoons vanilla extract
• 6 ounces vegan white chocolate

For the Topping:

• 1/3 cup maple syrup
• 6 tablespoons vegan unsalted butter
• 1/4 cup vegan heavy cream( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• Vegan vanilla ice cream, for serving
• 1/2 cup walnut pieces

Brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and thebrown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg replacers, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the brownies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple sauce and the walnuts.

Tabbouleh is always a fabulous picnic or party side dish. Light and fresh and and healthy. But for those who are looking for an even healthier version, try substituting the Bulgar wheat and grains for cauliflower. My vogue veggie of the month, this is a fun, crunchy and tasty spin on a middle eastern favorite!

• 1/2 head of cauliflower, chopped into florets
• 3/4c finely diced tomatoes
• 3/4c finely diced cucumbers
• 2 green onions, very finely minced (use whites and greens)
• 1-2 tablespoons olive oil
• Juice of 1/4 to 1/2 of a lemon
• 1 teaspoon fresh tarragon, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt and pepper, to taste

Chop cauliflower into florets – make the size fairly uniform.

Add cauliflower to food processor and chop for about a minute or so until the cauliflower begins to look like rice.

Transfer to a large bowl and add tomatoes, cucumbers and onion to the cauliflower.

Add olive oil, lemon juice, herbs, and spices. Salt and pepper to taste. Set aside or refrigerate.

Looking to get all the flavor and satisfaction from your favorite pasta but looking to cut out the calories and starch? Eat all the pasta you want with this raw zucchini pasta! It’s easy, colorful, full of flavor and best of all, mega healthy! Leave the guilt behind and indulge in this yummalicious new way to make an Italian fave!

• 2-3 medium zucchinis – slice into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles!
• 1/2 cup fresh basil
• 1/4 cup raw pine nuts
• 1/4 cup olive oil
• 2 cloves raw garlic
• 2 tablespoons nutritional yeast or grated pumpkin seeds

Blend all ingredients, except for the zucchini, in a food processor until smooth. Scoop zucchini pasta into bowls and top with pesto sauce.

Add in vegetables of choice to add flavor, color and texture such as olives, sundried tomatoes, mushrooms, artichoke and  colorful peppers.

It’s the new year and you’re looking for ways to eat your favorite foods in a healthier, lower calorie way. Well, if mashed potatoes are a weakness, you’ll love this veggier, less carbier alternative to your favorite comfort food! Even if you scoff at cauliflower, you’ll never know that this dish isn’t made from a spud!

• 1 medium head cauliflower
• 1 tablespoon vegan cream cheese, softened
• 1/4 cup nutritional yeast
• 1/2 teaspoon minced garlic
• 1/8 teaspoon vegan chicken bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons vegan butter

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, bullion and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

Having just spent the holidays with my family, arepas are still fresh in my mind!
For breakfast or to sop up some yummy veggie
soup, these corn meal, cheese filled cakes are a little slice of heaven.
Straight from the pages of my newest cookbook, The Healthy Voyager’s Global Kitchen,
check out the easy how-to video
on how to make the vegan version of a Colombian favorite!

It’s the last big party of the year, or the 1st big one of next year, depending on how you look at it. Either way, it’s time for a grand fete and that means yummy food!  Impress your guests this year with these awesome finger foods to get the new year started on a tasty note!

Polenta Crisps

• 4 cups water
• 2 teaspoons salt
• 1/2 teaspoon freshly grated or ground nutmeg
• 1 cup fine grain polenta
• 1 cup vegan shredded mozzarella or nutritional yeast
• Freshly ground coarse black pepper
• 2 tablespoons minced fresh thyme leaves

In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining cheese and the remaining thyme on top of triangles.

Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

Winter Stew Shots

• 1/2 strip vegan bacon, diced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted vegan butter
• 2 shallots, chopped
• 2 15-ounce cans cannellini or other white beans, drained and rinsed
• 6 leaves fresh sage, chopped
• 4 cloves garlic, chopped
• 3 cups vegan chicken broth or vegetable broth
• 1/2 cup  vegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 3 slices crusty bread, toasted
• 2 ounces vegan cream cheese
• Freshly ground black pepper

Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes. Add the olive oil, butter and shallots and saute until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped!) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

Smear the toasted bread generously with cream cheese and cut into 3/4-inch croutons. To serve, ladle the soup into shot glasses, top with cream cheese croutons and sprinkle with black pepper.

Pot Bellied Portabellas

• 16 baby portabella mushrooms (creminis)
• 1 pound vegan ground beef
• 1 teaspoon fennel seed, 1/3 palmful
• 1 small onion, finely chopped
• 3 garlic cloves, grated or finely chopped
• 1 lemon, zested
• 1 cup shredded vegan cheese (mozzarella)
• 1/2 cup breadcrumbs, a couple handfuls
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Salt and pepper
• 2 tablespoons olive oil
• 1/4 cup pine nuts or chopped almonds

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground vegan meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Custardy Cones

• 1 1/4 cups vegan marscapone cheese (recipe below)
• 1/4 cup vegan cream cheese, at room temperature
• 1/3 cup confectioners’ sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon finely grated orange zest
• 1/3 cup finely chopped vegan chocolate (about 2 ounces)
• 6 vegan sugar cones
• 2 tablespoons finely chopped pistachios

Put the marscapone in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

Transfer the ricotta to a large bowl. Add the cream cheese, confectioners’ sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.

Transfer the mascarpone mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners’ sugar.

Mascarpone Vegan Cheese

• 1/4 cup vegan heavy cream
• 1 tablespoon agar powder or arrowroot flour
• 1 cup vegan cream cheese
• 1/4 cup vegan sour cream
• 2 tablespoons Amaretto or 1 tablespoon almond extract
• 1/3 cup confectioner’s sugar
• 2 teaspoons vanilla extract

Bring heavy cream to a boil in a small sauce pan and then dissolve the agar or arrowroot into it and allow it to cool to room temperature. Combine the cream/agar mix with remaining ingredients and whisk until well incorporated and fluffy. Cover and refrigerate for at least 3 hours. If it solidifies, just mix it up so it softens up before adding it to the “cake”.

This time of year there is just not enough time to bake and cook all the things you would like. But the best way to be able to indulge in and enjoy all the holiday treats is to share recipes with friends, whip up double and tripe batches of each and swap! The sweets below are some of my faves so see who you can wrangle up so that each of you can make big batches of each and then get together for a holiday sugar overload! Come on, once a year is a-ok!!!

Butter Toffee Cookies

•  1 cup of vegan butter (soy free if needed)
•  1 cup of dark brown sugar
•  1 egg replacer
•  1 teaspoon vanilla extract
•  2 cups of all-purpose flour (gluten free if desired)
•  6 vegan chocolate bars (dark is best – soy free if needed)
•  Chopped walnuts

Cream butter and sugar. Add the egg, then the vanilla and then the flour a little at a time.

Spread the mix evenly on a cookie sheet with a spatula to fill the bottom on the sheet.  Bake at 350 degrees for 15 minutes.

Let cool for 1 minute and lay chocolate bars on top. Spread the chocolate delicately  while it melts until it covers the surface entirely. Sprinkle with walnuts and let cool completely before cutting into squares.

Snowy Scotch Shortbread

•  9×13 loaf pan
•  5 cups all-purpose flour (gluten free if needed)
•  1 pound vegan butter, cold (soy free if needed)
•  1 cup of sugar

Hand mix all ingredients in a bowl.

Press dough down into the loaf pan until firm. Punch dough with fork.

Bake at 325 degrees for 1 hour & 15 minutes. Let cool slightly and cut into small squares. Sprinkle with confectioner’s sugar.

Red Velvet Whoopie Pies

• 1 1/3 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegan butter, room temperature
• 1 cup sugar
• 2 egg replacers
• 2 tablespoons vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon natural red food coloring

Cream Cheese Filling

• 1 pound vegan cream cheese, softened
• 2 sticks vegan butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg replacers 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

Pecan Pie Cupcakes

Cupcakes

• 1 cup chopped pecans
• 1/2 cup all-purpose flour  (gluten free if needed)
• 1 cup packed brown sugar
• 2/3 cup vegan butter, melted (soy free if needed)
• 2 egg replacers

Preheat oven to 350 degrees.

Combine all ingredients and mix well. 
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full. 
Bake in preheated oven for about 18 minutes, let cool and frost.

Whipped Icing

•  1/2 cup vegan shortening (soy free if needed)
•  1/2 cup vegan butter (soy free if needed)
•  3 1/2 cups powdered sugar, sifted if clumpy
•  1 1/2 teaspoon vanilla extract
•  1/4 cup plain soy milk (rice milk if needed)

Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Frosted Gingerbread Loaf

Loaf

•  1 1/2 cups all-purpose flour (gluten free if needed)
•  2 teaspoon ground cinnamon
•  1 teaspoon ground cloves
•  2 1/4 teaspoon ginger
•  1 teaspoon salt
•  1/2 cup vegan butter, softened (soy free if needed)
•  1 cup white sugar
•  1 teaspoon orange extract, optional
•  1 cup applesauce
•  1 teaspoon baking soda

Preheat your oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.
Then set aside.

In a large bowl, cream butter and sugar until fluffy. Stir in orange extract. Mix baking soda into applesauce and stir into creamed butter mixture.
Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.

Bake at 350 degrees F for 40 to 50 minutes or until a
toothpick inserted into center of cake comes out clean. Let cool and frost.

Frosting

•  1/2 cup vegan shortening (soy free if needed)
•  1/2 cup vegan butter (soy free if needed)
•  3 1/2 cups powdered sugar, sifted if clumpy
•  1 1/2 teaspoon vanilla extract
•  1/2 teaspoon orange extract
•  1/4 cup plain soy milk (rice milk if needed)

Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, orange and soy milk, and beat for another 5 to 7 minutes until fluffy.

2012 is on its way and perhaps you’re looking to go a bit greener
and save some green too!
Don’t fill the landfills with disposable plastic straws.
Instead, drink in style with beautifully handcrafted and decorated
reusable glass straws by Strawsome!
These are great stocking stuffers for kids and adults alike!
Check out my video review below!

Welcome to Week 3 of The Healthy Voyager’s Global Kitchen Holiday Cook-A-Long Contest!

This week we will be featuring recipes from the following Healthy Voyager’s Global Kitchen Chapters:

1. Germany
2. Africa
3. Thailand and Vietnam
4. Russia
5. Spain
6. USA

To Enter: Choose one or more of the recipes below, cook and upload your photo(s) of the recipe(s) to our The Healthy Voyager Facebook Page, along with your favorite holiday travel memory or wish.
Recipe photos will be voted on by our readers, with the winning recipe receiving a copy of The Healthy Voyager’s Global Kitchen and goodies from Daiya Cheese and Gardein!

Good luck and enjoy your international recipe!

This week’s recipes:

1) Potatoey Pickert (Potato hash)

• 1 1/4 tablespoon dry yeast
• 2 1⁄8 cup soy milk, warm
• 6 large potatoes, peeled and grated
• 4 1/2 cups flour
• 2 1/2 cups pureed silken tofu
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups raisins
• Safflower oil, for frying (or preferred high heat oil)

Put the yeast in a very big pot and mix with warm milk and the grated potatoes. Add in the flour and tofu. Finally add salt and sugar. Now stir in the raisins and mix dough until the ingredients are well incorporated into a big mass. It should have the consistency of soft cookie dough; add milk or flour to adjust if necessary. Let sit for 30 minutes until it doubles in size.

Put palm-sized amounts (small pancakes) into a large, deep frying pan and fry them on low heat in about an inch of oil, being sure to not crowd the pan.  When golden brown and cooked through, let them cool on a paper towel lined plate. Serve with jam, applesauce, vegan butter and/or syrup.

Yields about 24 cakes

2) Biryani B’Stilla (“Chicken” pastry)                                                                                      Morocco

• 4 vegan chicken filets
• 2 tablespoons vegan chicken bouillon
• 2 cups hot water
• 1/2 cup silken tofu blended with 1 teaspoon of arrowroot powder
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cinnamon
• 2 teaspoons sugar
• 1 (17 1/2 ounce) package frozen puff pastry, thawed
• Salt and pepper, to taste
• 1/4 cup vegan butter, melted

Preheat oven to 360ºF. Place chicken in a small saucepan and add in the bouillon and water. Poach over medium-low heat, about 5 to 7 minutes or until cooked through. Remove the chicken, reserving the bullion water. Dice the chicken and set aside.

In a small bowl, whisk tofu/arrowroot mixture with 1/2 cup reserved bouillon liquid and chopped parsley. In a separate bowl, mix together cinnamon and sugar.

Roll out one sheet of the pastry into a 12-inch square. Cut another sheet of pastry in half and roll out into two 8-inch squares. Fit the 12-inch square of pastry into a 9-inch pie pan, there will be a little overhang. Spread half of diced chicken evenly across bottom of pastry in the pie pan. Pour half of tofu mixture over chicken. Sprinkle with half of cinnamon and sugar mixture, then season with salt and pepper. Cover with one 8-inch square of pastry. Cover this pastry square with remaining chicken, tofu mixture, and cinnamon and sugar, seasoning with more salt and pepper. Cover with remaining pastry square. Fold edges of bottom pastry over top of pie to seal and brush with melted butter. Bake for 30 to 40 minutes or until golden brown.

Yields 4 to 6 servings

3) Mega Mango Sticky Rice

• 2 cups sticky rice (short grain, glutinous rice), soaked in cold water for at least one hour and drained
• 1 1/4 cups coconut milk
• A pinch of salt
• 2 tablespoon sugar
• 1 1/4 cup water
• 2 large ripe mangoes, peeled and sliced

In a saucepan bring to a rice, coconut milk, salt, sugar and water to a boil and stir. Lower heat and simmer, uncovered, about 8 to 10 minutes until all the liquid is absorbed then remove from heat. Cover and let stand 5 minutes. Transfer rice to a steamer or double boiler and steam for about 15 to 20 minutes over boiling water, until rice is cooked through. Mold the cooked rice into small bowls, mugs or ramekins, lined with plastic wrap, to mold.  Cool rice until it has reached room temperature. At serving time unmold onto a plate or bowl and top with sliced mango.

Yields 4 to 6 servings

4) Beet You To It Borsch (Beet & “Beef” stew)

• 2 tablespoons olive oil
• 2 cups (1 pound) seitan, cut into 1/2-inch cubes
• 1 onion, peeled and finely chopped
• 3 1/2 quarts vegan beef broth (make with vegan beef bullion)
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 2 1/2 cups cabbage, cored and shredded
• 3 cups ripe tomatoes, diced
• 4 cups beets, peeled and diced (tops reserved and chopped)
• 2 bay leaves
• Salt and pepper, to taste
• 2 cups vegan sour cream
• 1/4 cup chopped dill (or more to taste)

Heat oil over medium-high heat in a large stockpot. Add the cubed seitan, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes. Pour in the broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the seitan and beets are tender, about 2 hours. Stir the beet tops into the borscht, and simmer an additional 15 minutes and season to taste with salt and pepper. Garnish with a generous dollop of sour cream and a sprinkling of dill.

Yields 8 servings

5) Un-Classic Arroz con Pollo (“Chicken” and rice)

“Chicken”

• 2 packages of vegan chicken filets
(about 8 filets), cut into strips
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground white pepper
• 1 tablespoons red wine vinegar
• 2 tablespoons Annatto oil or olive oil

Sofrito and Broth

• 1 medium white onion, finely chopped
• 1 small red bell pepper, cored, seeded and finely chopped
• 3 cloves garlic, minced
• 1 tomato, seeded and diced
• 3 cups vegetable broth
• 1 cup dry white wine
• 1 1/2 cups light colored beer
• 1/2 teaspoon annatto seeds, or 1/4 tsp saffron threads
• 1 tablespoon tomato paste
• 1/2 teaspoon cumin
• Salt and black pepper, to taste
• 2 cups Valencia or Arborio rice
(or preferred rice)
• 1/2 cup cilantro, chopped
• 1/2 cup sliced red pimientos
• Can of green peas

Mix the oregano, cumin, white pepper and vinegar in a large bowl. Add the chicken, turning the pieces to cover with the mixture and let marinate at least 15 minutes. Over medium heat, heat the oil in a large pan and brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and set aside.

To make the sofrito and broth, add the onion, bell pepper and garlic to the oil in the pan that cooked the chicken, cook over medium heat, until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the pan with the sofrito and cook for about 1 or 2 more minutes.

Add the broth, wine and beer, tomato paste, cumin and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.

While the chicken is cooking, place annato seeds or saffron in small saucepan with 1/4 cup of the chicken/sofrito liquid. Simmer for about 5 minutes. Strain this mixture back into the chicken.

Bring chicken mixture to a boil, stir in the rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking.
 About 5 minutes before it’s done, stir in half of the cilantro, peas and pimientos. Serve and garnish with remaining peas, pimentos and cilantro (you don’t need to use all of it).

Yields about 6 to 8 servings

6) Un-Clams Casino

• 2 tablespoons olive oil
• 2 ounces sliced vegan bacon, finely chopped
• 1/3 cup chopped shallots
• 2 large garlic cloves, minced
• 1/2 cup red bell pepper — finely chopped
• 1/4 teaspoon dried oregano
• 2 tablespoons lemon juice
• 3 tablespoons vegan butter
• 2 tablespoons dry white wine
• 1/4 cup vegan mozzarella, shredded
• 2 tablespoons Italian bread crumbs
• Salt and pepper, to taste
• 1 cup oyster mushrooms, chopped
• 1 cup porcini mushrooms, chopped (cremini or Portobello are good as well)
• 16 small romaine spears or crackers
• Lemon wedges, for serving

Heat the oil in a heavy large skillet over medium heat. Add the bacon and sauté until crisp and golden then transfer onto a plate.  Add shallots, garlic, peppers and oregano, lemon juice and butter to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir in the bacon, vegan cheese, mushrooms and bread crumbs into the vegetable mixture. Season the mixture, to taste, with salt and pepper. Think of it as stuffing, you don’t want it to be to dry. Preheat the oven to 500º F.

Grease a muffin pan and fill each hole, half way, with the mixture. Brush tops with a little melted vegan butter. Bake until they are just cooked through and the topping is golden, about 8 minutes or so. It’s key to not dry them out!  If you want to serve these on decorative spoons, it’s best to bake them in the spoons so you don’t have to transfer them. Also nice in soufflé tarts!

Spoon out the mixture and place each one in the center of a romaine spear or cracker.  Sprinkle with a little vegan mozzarella, plate and serve as appetizers with a wedge of lemon for extra zest!

Yields 16 bite/spoon sized “clams”

Welcome to Week 2 of The Healthy Voyager’s Global Kitchen Holiday Cook-A-Long Contest!

This week we will be featuring recipes from the following Healthy Voyager’s Global Kitchen Chapters:

1. Greece
2. India
3. China
4. Middle East
5. Caribbean

To Enter: Choose one or more of the recipes below, cook and upload your photo(s) of the recipe(s) to our The Healthy Voyager Facebook Page, along with your favorite holiday travel memory or wish.
Recipe photos will be voted on by our readers, with the winning recipe receiving a copy of The Healthy Voyager’s Global Kitchen along with goodies from Daiya Cheese and Gardein!

Good luck and enjoy your international recipe!

This week’s recipes:

1) More Moussaka Please! (Vegetable and white sauce casserole)

• 1 1/2 pounds eggplant (about 2 medium sized), sliced into 1/4 inch rounds
• Salt and pepper, to taste
• 1/2 pound zucchini (2 small)
• 5 tablespoons olive oil, divided
• 2 teaspoons thyme, minced, divided
• 1 cup onion, finely chopped (1 medium)
• 5 tablespoons olive oil
• 2 large portobello mushrooms, stemmed and chopped
• 1/2 pound seitan or vegan ground beef
• 4 cloves garlic, minced (separate out 1 minced clove)
• 1 teaspoon cumin
• 1/2 teaspoons cinnamon
• 1/4 teaspoon allspice
• 1 cup crushed tomatoes, drained
• 2 tablespoons tomato paste
• 1 teaspoon lemon juice
• 1 cup bread crumbs
• 1 1/2 pounds Russet potatoes; peeled, cooked and mashed with a little salt and pepper
• 1 cup béchamel sauce (below)

Bechamel Sauce

• 3 tablespoons vegan butter
• 3 tablespoons flour
• 2 cups plain soy milk, blended with 1 large block of silken tofu
• 1 vegetable bullion cube
• Dash of nutmeg
• Pepper, to taste

Arrange a single layer of eggplant rounds on baking sheet. Sprinkle each slice with salt, turn, and repeat. Let sit for 30 minutes. Slice the zucchini into 1/4 inch, round slices. Arrange in single layer on another baking sheet.

Rinse eggplant briefly and pat dry, rinse and dry the baking sheet, then lay out eggplant rounds again.   Preheat oven to 375ºF. Combine 1 tablespoon olive oil with pepper and 1 teaspoon thyme. Brush this mixture over both sides of eggplant and zucchini, then bake both trays of veggies until softened, about 20 minutes. Remove from oven and set aside.

Heat 2 tablespoons oil in frying pan, add onions, and sauté over medium-low heat until soft, about 10 minutes. Meanwhile, place Portobellos in food processor along with seitan, and pulse. Add to onions in the frying pan and increase heat to medium to fry, stirring occasionally, until pan is dry. Add 3 cloves garlic, cumin, cinnamon, allspice, tomatoes and tomato paste and continue cooking, stirring occasionally, until fairly dry, about 15 minutes. Stir in salt and pepper to taste as well as lemon juice and set aside.

Preheat oven to 350ºF. Combine bread crumbs with remaining garlic clove, teaspoon thyme, and 2 tablespoons olive oil.

Arrange half of the eggplant in the bottom of a lasagna baking dish, followed by a layer of half of the seitan-mushroom mix, then a layer of half of the mashed potatoes. Continue layering with the remaining eggplant, then zucchini, then remaining seitan-mushroom mix, then the rest of the mashed potatoes. Pour the béchamel all over the top, then top with bread crumb mixture. Bake until golden brown and not jiggly, about 30 minutes. Let sit 5 minutes before serving.

To make sauce: In a medium saucepan, melt the butter over medium heat and carefully add the flour. Whisk continuously for 2 to 3 minutes, until smooth and free of lumps. Add the milk/tofu mixture slowly along with the bullion, whisking constantly until sauce has thickened. Lower the heat as much as possible and simmer, stirring occasionally, for 15 to 30 minutes, depending on desired thickness. Season with nutmeg and pepper.

Yields 6 to 8 servings
2) Pakora Poppers (Fried vegetables)

Pakora

• 1 cup chickpea flour
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 2 cloves garlic, minced
• 3/4 to 1 cup water
• Safflower or peanut oil, for deep frying (or preferred high heat oil)
• 2 white or yellow onions, sliced into rings
• Cauliflower florets
• Sweet potatoes, cut in to small cubes
• Broccoli florets

Mint Yogurt dipping sauce

• 1 cup plain vegan yogurt
• Juice of 1 lime
• 3 cloves garlic
• 1 cup fresh mint
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• Salt and pepper, to taste

To make pakora: Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.  Make a well in the center of the flour mix. Gradually pour the water into the well and mix to form a thick, smooth batter.

Over medium high heat in a large saucepan or fryer, heat the oil to 375ºF, about 2-inches deep. Coat the cauliflower, onions, sweet potatoes and broccoli in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on a paper towel lined plate before serving.  Serve hot with mint yogurt dipping sauce.

To make sauce: Place the yogurt, lime juice and garlic in a blender and puree on high until smooth. While blending, slowly add in the mint, coriander, and cumin. Season with salt and pepper.

Yields 4 servings

3) Some Like It Hot & Sour Soup

“Meat” & tofu

• 1 large block tofu (14 ounces), extra firm, pressed and drained
• 1/2 cup seitan

Marinade

• 1 teaspoon soy sauce or tamari
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)

Other

• 1/2 cup bamboo shoots
• 3 to 4 Chinese dried black mushrooms or fresh mushrooms of your choice
• 5 cups water
• 1 cup vegan chicken bullion broth (make with vegan chicken bullion)
• 2 teaspoons ginger, minced
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce or tamari
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon salt, or to taste
• 1 tablespoon cornstarch dissolved in 1/4 cup water
• 1 green onion, finely chopped
• White pepper, to taste
• Hot chili oil, to taste (optional)
• Chopped cilantro for garnish

Slice seitan into thin strips. Mix marinade ingredients and marinate seitan for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.

Bring the water and broth to a boil. When it is boiling, add the bamboo shoots, mushrooms, ginger and stir. Add the tofu. Bring back to a boil and add the marinated seitan. Stir in the sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired, season with salt to taste.

Slowly pour the cornstarch/water mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired and garnish with some chopped cilantro.

Yields 6 servings

4) Halva Piece of the Middle East (Semolina candy) 

• 1 3/4 cups soy milk
• 3 tablespoons rosewater
• 1 to 2 teaspoon vanilla extract
• 1 teaspoon ground cardamom seeds
• 4 tablespoons sugar
• 1 cup coarse semolina
• 3 1/2 tablespoons raisins
• 1 teaspoon slivered almonds

Heat the milk, rosewater, vanilla, ground cardamom seeds and sugar in a pan over a medium heat for 4 to 5 minutes. Add the semolina and raisins and cook, whisking continuously, for about 5 to 10 minutes, or until the mixture has thickened. Remove from the heat and mix in the slivered almonds. Spoon the mixture into a deep baking tray. Set aside and allow to cool. Once cooled place in the freezer for at least 10 minutes up to an hour as this extra setting time will make it easier to slice. Remove from the freezer and cut into squares.

Yields 4 to 8 servings, depending on size

5) Jerk Un-Chicken                                                                                                      

Chicken

• 6 vegan chicken filets
• 1 lime, halved
• Pinch of salt
• 4 to 5 tablespoons of Jerk seasoning
• 8 to 12 pimento or allspice leaves

Jerk seasoning

• 1 red onion, chopped
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 4 teaspoons white pepper
• 1/4 cup green onion tops, chopped
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 5 small jalapenos (you may add or subtract based on spice tolerance)
• 2 tablespoons olive oil
• Splash of rum

Put all the seasoning ingredients into a food processor and mix on high for 15 pulses.

To make the Jerk chicken, rub the chicken filets with lime and salt. Then rub the seasoning mix over them. Marinate in the refrigerator for 8 hours up to overnight (this yields the best results.)

Preheat a grill or grill pan to medium high heat. Spread the pimento leaves on the grill and grill on medium-low heat. Add the filets and grill the chicken for about 10 minutes, turning often to optimize cooking and browning. Let filets sit for 10 minutes and serve.

Yields 3 to 6 servings