chelsey mccaw

Miso Soup with Bok Choy and Mushrooms

5 cups water

1 cup baby bella mushrooms, sliced

Leaves of 1 large stalk of bok choy

3 tbsp white miso paste

3 cloves of garlic, minced

Optional: 1 tsp to 1 tbsp red pepper flakes (depending on how spicy you’d like it)

Boil water in a large pot. Place mushrooms in boiling water then simmer for 5 minutes. This will create a mushroom broth. Place the white miso paste in a small bowl and add some of the broth into the bowl. Whisk the miso paste and broth together until smooth, then add to pot. Add bok choy and two cloves of minced garlic. Cook on low-medium heat for 5 minutes. Turn off heat. Pour into bowls, add remaining garlic, and sprinkle red pepper flakes on top if you would like it spicy. Enjoy! Makes 2-3 servings.


Ube Chia Pudding
6 tbsp chia seeds
2 cups cashew milk
1 tbsp maple syrup
1 ½ tbsp powdered ube (purple yam that has been grated and dehydrated into a powder)
1 tsp vanilla extract

Mix all ingredients thoroughly in a medium sized glass bowl. Store in fridge overnight. Before serving the next morning, stir well. Eat with toppings of your choice. I used carob chips, coconut flakes, and blueberries, and it sure was tasty! Makes 2 servings.

If you are making more or less servings, use this ratio:
1 cup cashew milk: 3 tbsp chia seeds
Multiply this ratio by the number of servings you are making.
For example, if I want to make 3 servings, it would be:
(1 cup cashew milk x3): (3 tbsp chia seedsx3) = 3 cups cashew milk: 9 tbsp chia seeds.

What is Ube?
Ube is a root vegetable that is native to the Philippines. It is a bright purple color, and its relatives are taro and the Okinawa sweet potato. It is sometimes referred to as “purple yam.” In Filipino culture, ube is often used to make sweets and desserts. Ube has been around for many millennia and has been used throughout time as a laxative, treatment for fevers, hemorrhoids, gonorrhea, leprosy, and tumors, and a way to rid parasitic worms from the body.


Peach Kale Salad with Korean Style Dressing

6 oz kale, chopped
½ cup peaches, chopped
1 Korean Style Dressing
1 apple, diced

When I make this salad, I use my hands to mix all of the ingredients together. When I experience this direct, tactile connection with my food, I feel grateful for all of the energies that have come together to make this food that will nourish my loved ones and myself. I also direct my good energy into the food by thinking positive thoughts and setting the intentions for the meal I am preparing. When I practice mindfulness while cooking, I am able to relax in the present moment and truly enjoy the work that I am doing. With each breath, I am in love.


Vegan Filipino Garlic Rice

Growing up in a Filipino household, we would always make a rice cooker full of rice (or “kanin”) for meals to have with “ulam” (which means main dish in Tagalog). Then, after our meals we usually have extra rice leftover. Instead of letting this extra rice go to waste, we like to make garlic fried rice! For generations Filipinos have been making fried rice with leftover rice and whatever else is left over in the kitchen (i.e. veggies, ulam from previous meals, etc.). Use leftover rice that has been sitting in the fridge from two days to one week. Leftover rice works well for this dish because it will have dried up enough into the perfect texture to make fried rice. Use white rice within three days. Brown rice can be used between five to seven days after it has been cooked; brown rice is usually more soft, so it takes longer to lose some of its moisture. Traditionally, fried rice is eaten for breakfast in Filipino culture, but I find it to be delicious to eat as a meal anytime of the day. Lastly, we Filipinos sure do love garlic! You’ll find tons of garlic in this dish and many other Filipino dishes cooked in a variety of ways. I’ve veganized this traditional Filipino dish and added my own twist. Hope you enjoy!

Ingredients needed:

Leftover white or brown rice (Amount: however much you have leftover!)
1 shallot, diced
1 large heirloom tomato (or 2 medium sized tomatoes), cubed
1 sweet bell pepper, diced
¼ cup red onion, diced
15 cloves of garlic, minced
3 tbsp sesame oil
2 tbsp water
½ cup tempeh
⅙ cup Bragg’s liquid aminos or tamari
Juice of ¼ lemon
1 tsp ground black pepper
2-4 portobello mushrooms (1 per person)
Kernels of 1 ear of corn
1 avocado, sliced

Preparation and cooking:

Crunchy garlic
Put 8 cloves of garlic (that has been minced) into a small frying pan with 1 tbsp of sesame oil and turn heat to medium. Cook for 5 minutes or until golden brown, stirring occasionally. Strain oil. Set aside crunchy garlic.

Fried Rice
Add shallot, tomato, red onion, 2 cloves of garlic, and the rest of the sesame oil to a wok or saucepan. Turn to medium heat and cook for 15 minutes, stirring occasionally. Start cooking portobello mushrooms in a separate pan (see below how to cook the mushrooms). After 15 minutes, add rice, lemon, Bragg’s liquid aminos, and 2 cloves of garlic to vegetable mix, stirring frequently for 5 minutes. Add tempeh and mix well until cooked (about 5 minutes). Turn off heat. Let cool for several minutes, then add the remaining raw garlic, half of the crunchy garlic, and corn. With a measuring cup, small glass, or container, scoop 1 cup of fried rice onto each plate on top of portobello mushroom. Sprinkle on remaining crunchy garlic on top of each plate. Add sliced avocado on the side.

While the veggies of the fried rice are cooking, add a whole portobello mushroom and 1 tbsp of water to another pan. If you notice that it is getting dry, squirt water into the pan as needed. Make sure that you can always see liquid in the pan or the mushroom will easily burn. Cover for 4 minutes. Then, flip mushroom and cover for another 4 minutes. Set aside on serving plate when finished cooking. Repeat for each serving. Serving size: 1 mushroom per plate

Living Food Love