food52

Southwest Rainbow Salad ✨

This is one of my faaaavorite salads to make. It has so much good flavor and I always feel so satisfied after I eat it. But I’ll let you be the judge. 😉


Southwest Rainbow Salad

4-6 romaine leaves, chopped
¼ cup shredded red cabbage
½ orange bell pepper, chopped
½ cup black beans, canned or fresh
6-8 cherry tomatoes, halved
½ cup baked tofu (recipe follows)
¼ avocado, diced
Few sprigs of cilantro, chopped
Southwest sauce (recipe follows)

Combine all ingredients in a medium sized bowl and toss with southwest sauce.


Baked Tofu

½ block extra firm tofu, drained and cubed
1 tbsp. gluten free low sodium tamari
Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray or use a non-stick baking pan. Toss the cubed tofu with the tamari then place marinated tofu on baking sheet and bake for 45, flipping tofu once halfway. Remove from oven and allow tofu to cool.


Southwest Sauce

3 tbsp. veganaise or vegan mayo
2 tsp. lemon juice
2 tsp. chipotle powder or adobo sauce
½ tsp. rice vinegar
½ tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. salt

Combine all the ingredients and mix until smooth. Any leftover sauce can be kept in refrigerator for up to a week in an airtight container.

Roasted Acorn Squash Stuffed with Brown rice, Spinach, and Mushrooms

Serves 2

1 acorn squash, cut in half and seeds scooped out
1 cup prepared brown rice
1 cup chopped spinach
1 cup finely diced mushrooms of your choice
2 TBSP vegetable broth
2 TSBP olive oil
Salt and pepper
2 TBSP rubbed sage

1) Preheat oven to 450 degrees Fahrenheit. Brush the inside of the squash with olive oil. Sprinkle salt and pepper to your liking. Rub the rims of the squash with the sage. Roast until the flesh is tender, about 20-30 minutes.

2) While the squash is roasting, sauté spinach and mushrooms over medium heat with olive oil or water. When spinach begins to wilt, add vegetable broth and prepared brown rice. Mix thoroughly and remove from heat.

3) When the squash is done roasting, remove from oven and stuff with the vegetable mixture. Serve warm.

Matcha Green Tea donuts made with @teamiblends @thematchami green tea powder. Obsessed.

Visit matchami.com and use special code RHIANA10 for 10% of your order of @thematchami matcha goods!
In the meantime..
Let me feed you…


Matcha Green Tea Donuts
Makes 6 donuts

1½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract


Matcha Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
2 tsp. matcha powder

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each donut into icing and place on cooling rack to allow icing to set in.

Spicy BBQ Garlic Cauliflower “Wings”

1 head cauliflower, cleaned and chopped into bite-size piece 
½ cup dairy-free milk
½ cup water
1 cup flour
2 tsp nutritional yeast
1 tsp paprika, cumin, garlic powder
1 tsp minced garlic, sautéed
½ cup BBQ sauce
2 tbsp Frank’s Red Hot sauce


1) Preheat oven to 425F. In a bowl, mix milk, water, flour, and seasonings.
2) Coat cauliflower in batter, shake off excessive. 
3) Line a cookie sheet with tin foil and coat with oil. Place cauliflower on pan and put in oven for 20-25 minutes. Turn the cauliflower over halfway through.
4) Meanwhile, mix garlic, BBQ sauce, and hot sauce.
5) When cauliflower is done cooking (batter should be a medium brown), coat in the BBQ sauce mix.

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Kyle MacLachlan makes a #TwinPeaks cherry pie. 6/1/17 #AgentCooper

Vegan “Sausage” Gravy

Serves 2

¼ cup flour of choice
2 cups rice or almond milk (do NOT use any kind of sweet milk)
1 cup vegan meat-crumble alternative
¼ cup vegetable oil
Salt and Pepper to taste
1 tsp garlic powder
1 tsp onion powder
Optional: Hot sauce of choice

1) Brown meatless crumbles in a skillet. Set aside.

2) Heat oil in a skillet over medium heat. Gradually mix in flour to make a roux.
 
3) Whisk in plant milk a couple tablespoons at a time. DO NOT put all of the milk in at once, or it will not combine. 

4) Add spices, and hot sauce if desired. Add sausage.

5) If the gravy is not thick enough to your liking, cook a little longer. If it’s too thick, you can thin it out by gradually adding milk a tablespoon at a time.

White Bean and Garlic Hummus

1 15 oz. can of white beans
1 clove of garlic, minced and fried
¼ cup tahini paste
1 tsp lemon juice
1 tsp cumin
Salt and pepper to taste
¼ cup olive oil


1) Place every ingredient except for olive oil into blender or food processor. Mix until it’s a smooth consistency.
2) Add olive oil and mix again until well blended.


This hummus is great to serve with fresh sweet potato fries!

Corn pasta with homemade marinara, sautéed peppers & mushrooms + cilantro (cuz I put cilantro on errrrythang).

Corn Pasta with Marinara: 2-3 garlic cloves, minced ¼ onion, chopped 1 bay leaf ½ tsp. red chili flakes 1-14 oz. can of chopped tomatoes 7 white mushrooms, sliced ½ red pepper, chopped 2 tbsp. olive oil Salt and pepper to taste Cook pasta according to the instructions on the package. In a pan over medium heat sauté the garlic and onions in 1 tbsp. olive oil for about 2 minutes. Add chopped tomatoes, chili flakes and bay leaf and simmer for about 20 minutes then season with salt and pepper to taste and remove from heat. Transfer marinara to a blender. While marinara simmers quickly sauté mushrooms and red peppers in 1 tbsp. olive oil in a separate pot until fragrant. Set aside. Pour marinara over cooked pasta, top with mushrooms, peppers and cilantro. Easy peasy.
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Peach Galette with Honey Vanilla Pistachio Brittle & Cardamom Rose Whipped Cream.

Last summer, when peaches were at their peak, I decided to dive headfirst into the sweetest flavors I knew: Peach with rose, cardamom, honey, vanilla, and pistachio. I played with texture and scent: The heady aphrodisiac of vanilla bean, spicy cardamom, tender rose, and mellow, grounded pistachio. This galette is my dream playground of flavor and edible perfume.

I couldn’t resist sharing it again this year—the perfect jumping off point for all your stone-fruit galettes, flavored whipped creams, and nutty brittles. Remember, too, that your farmers market is the perfect place to bond with your local fruit farmer. Not only will they help acquaint you with the stunning varietals of stone fruits now in season, they also often sell “pie bags” or fruit that’s slightly bruised and best for baking. To me this is basically mecca. I love loading up on pie bags—either for baking or jamming—throughout the season.

Get the recipe and awaken your inner summer fruit synesthete right here.

Corn pasta with roasted butternut squash sauce.

I peeled, seeded and chopped 1 butternut squash and tossed it with ½ tbsp. coconut oil, ½ tsp. salt and pepper + 1 tsp. sage. Roasted it with 5 (unpeeled cloves of garlic) for about 40 minutes at 400 degrees Fahrenheit.

Once cooled, I blended the squash, garlic (discard peel) + 1 cup soy milk until creamy and tossed it with freshly cooked corn spaghetti. Delicious.

Grilled Avocado Halves with Seasoned Quinoa and Vegetables

Avocado
Olive Oil
Lemon Juice
Salt & Pepper
Prepared Quinoa
Diced Tomato
Black Beans
Corn
Cumin
Chili Powder


Per avocado, 4 TBSP of quinoa mix will be used


1) Slice avocado in half. Remove pit. Brush olive oil, lemon juice, and salt and pepper onto surfaces.
2) Grill avocado until nice char marks appear.
3) Mix quinoa, tomato, black beans, corn, cumin, and chili powder together. Place mix into holes of avocados.


Serve warm. Optional garnish: Cilantro and lime juice

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4th of July Double Berry Cream Pie!

Though I could never blindly declare that all our nation’s woes were suddenly absolved, I will say this: It’s been an ok week to be an American. Last Friday’s gay marriage ruling was a massive victory for so many I love. Though I’m not affected by it directly, I feel one step closer to a nation that truly acts on its supposed belief in equality.

Growing up in Hawaii, I’ve long been awake to the weight of privilege. I was a foreigner in a land that white people once attacked and colonized, a land that still caters to white privilege as much as it disdains it. I grew up feeling, for lack of a better word, other. With my red-hair and white skin, I didn’t stand a chance at fitting in. I was mocked for my appearance, and learned that being made to feel different felt, well, awful.

At the same time, though, I also learned a humility and understanding of my place in the world much different than if I had grown up on the mainland. Even still, my experience as a minority is nothing like that of people of color around the world, or those who experience minority status in other ways. 

Read more and get the recipe here.

Spicy Sweet Potato Fries with Vegan Aioli

Traditional aioli contains egg, so I just left it out of this recipe. Though the consistency isn’t as thick as a traditional aioli it is still full of flavor and pairs nicely with the spicy potatoes. (Recipe for potatoes are in a previous post.)

To make the aioli I simply mash 2 garlic cloves into a paste then add 2 tsp lemon juice, 1 tsp dijon, and instead of olive oil I added 2 tbsp of Follow Your Heart’s veganaise. It’s a winner!!