Sticky Asian Lemon Cashew Cauliflower, Vegan

Feeling stuffed after Thanksgiving weekend? Try this Sticky Asian Lemon Cashew Cauliflower, Vegan recipe for a healthy protein rich Chinese “take out” inspired #Meatless Monday meal to cleanse your palate. My inspiration came from Chocolate Covered Katie’s Lemon Cauliflower. I added cashews, soy sauce and fresh ginger. Hang out awhile on Katie’s site and savor…

Easy Mexican Corn, Chic Pea Salad, Vegan

Try this easy Mexican Corn, Chic Pea Salad as a vegan main course or a side dish to any meal. Perfect for #MeatlessMondays. Healthy and inexpensive protein source. I cook chic peas most weeks in Baja. I haven’t seen canned chic peas and I prefer the taste of home cooked anyway. I cook them in…

Turmeric Ginger Cauliflower Rice

  Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury.  Unfortunately I’m back to square 1 with the same hip so I need to re-introduce power house, plant based anti-inflammatories…

Vegan Gluten Free Zucchini Brownies, Mexican Style

The ultimate vegan gluten free zucchini brownies made with coconut flour, cinnamon and walnuts. Use up your abundance of zucchini in this delicious chewy, moist guilt free chocolate dessert that tastes a little like Mexican hot chocolate.  These might be a challenge to make in Baja because some of the ingredients are a little hard…

Vegan Bolognese and Zoodles, Low Carb and Low Fat Mediterranean Meal

This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday. The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the…

Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer…

Quinoa Tabbouleh With a Poblano and Lime Twist

I love Sunday Market days in Miramar. My menus are inspired by the freshest ingredients. I planted herbs on my deck and the landscaper assures me that the plants and soil are organic. Call me a skeptic but I’m guessing my herb garden would not get the organic seal of approval in the states. I…

Grilled Enchilada Sauce

If you’re feeling the need to spice up your every day meals try adding a chile and tomato based sauce. I serve this over grilled vegetables, chili rellenos, grilled chicken and of course in enchiladas. Start with fresh ripe tomatoes for the best sauce. Any dried chile will work but I prefer New Mexican chiles….

Pimp Your Veg part 2: spices are your friend! 

Originally posted on foodbod:
?If you have ever read any of my blog then you know that I love spices; these beautifully coloured aromatic powders have the power to not only nourish and heal our bodies, but to completely change any meal.? Just a teaspoon of the right spice can take a dish from bland…

Quinoa Tabbouleh in Lettuce Cups

This is a simply delicious way to add a tangy antioxidant punch to a Summer BBQ. Parsley and tomatoes are loaded with antioxidants and fiber. Lemon gives you a burst of tangy Vitamin C and quinoa provides a complete vegan protein source. I’m taking these to http://www.FiestaFriday.net where you can find new and exciting recipes…