October 26th was Linda’s (my mother-in-law) birthday. Although we had lost her beautiful life to cancer, I still wanted to do something to celebrate her life. So, I made a 2 layer vanilla cake with vanilla frosting, fresh strawberries and chopped almonds. I also mashed up strawberries and added it to the icing to make it pink in color instead of using food coloring. Worked out perfect and tasted amazing! Organic and vegan ❤
Lately I’ve been super busy, so I’ve been making quick meals. Burritos are always a favorite! I seared some locally grown organic asparagus in olive oil and added some “Hawaiian Spice” from Kaiulani Spices. Then, I spread some Thai basil pesto from Township Valley Farms(a local Butte County product) on a large tortilla and put some of Follow Your Hearts pepper jack cheese shreds. Wrapped it up tight and pan-fried the burrito on both sides. Pure Awesomeness ❤
Today I made a mean breakfast burrito!!
It was organic and super quick to make, just my style!
(For the best flavor and quality, always use organic and non-GMO ingredients!)
Makes 2 large burritos ❤
- 2 tbs Thai Basil Pesto from Township Valley Farms(a local Butte County product) or you can make your own!
- 2+tbs Ka’iulani’s “Hawaiian Spice”
- 1/4 cup Cashews
- 8 cloves of Garlic (You might have to adjust to your own love for garlic, we loooooooove garlic!)
- 1 cup chopped Cauliflower
- A half bunch of Spinach, chopped
- 10 Mushrooms, sliced
- 2 Carrots, julienne
- Follow Your Heart’s cheese
- 2 large vegan tortillas
- 2 tsp olive oil infused with lemon
Saute garlic in 1 tbs of coconut oil until they were nice and brown, then set them aside. Use the same oil and throw in the cauliflower and carrots and brown on both sides. Throw in the spinach, mushrooms and cashews. Spice to taste with Ka’iulani’s “Hawaiian Spice,” using about 2 tbs. I didn’t need to add any extra salt or pepper, Ka’iulani’s spice and the organic flavors of the veggies was more than enough.
Spread the Thai Basil Pesto on the tortilla, add Follow Your Heart’s vegan gourmet cheese shreds, fill it with the sautéed veggies and top it with the garlic that was sautéed earlier. Add hot sauce to your liking. Wrap it up tight and throw it back in the pan you sautéed the veggies in. I like browning my burritos in the flavor of the pan. After, slice it in half and dribbled a little olive oil infused with lemons! This has to be my best burrito yet!!! Quick, easy and soooo dang good! ❤
Cashew Ricotta Cheese Ingredients:
(Use organic ingredients)
- 3 cup raw organic cashews, soaked
- 1 cup filtered water
- 2 tablespoon Bragg’s apple cider vinegar
- 2 tablespoon nutritional yeast
- 2 organic garlic clove
- Dash of organic onion powder
- Pink Himalayan salt & pepper
Soak the cashews for two hours in a bowl of filtered water, covering the cashews about an inch.
Add all ingredients with the cashews being the last to be put into the blender.
Blend until smooth. Scrape the sides and push it down. Be careful not to hit the blades!
Salt & pepper to taste.
Store in air tight container and place in fridge for 2 hours.
This helps the cashew ricotta stay firm while you pipe into the manicotti shells.
Stores in refrigerator for up to a week.
Boil enough salted filtered water to cover 6 manicotti shells.
Drain & rinse with cold water to stop the noodles from cooking.
Pre-heat oven to 350
(use all organic ingredients)
Cashew Ricotta Cheese
6 chopped mushrooms
1/4 chopped onions
2 cloves of garlic, chopped
1/4 cup fresh chopped basil
Combine all the ingredients together in a bowl.
I used a pastry bag to pipe the manicotti shells. I kept about 2tbs of cashew ricotta on so I could top the dish with it.
(use all organic ingredients)
1/2 jar of marinara sauce
4 black olives, sliced
1 Field Roast Italian Sausage
1/2 cup Follow Your Hearts Mozzarella cheese
Salt & Pepper.
Place stuffed manicotti shells in glass or ceramic bakeware
Pour 1/2 jar of organic marinara sauce over the center of the manicotti
Top with black olives, Field Roast’s Italian sausage, Follow Your Heart’s mozzarella cheese, cashew ricotta cheese, rosemary, thyme, salt and pepper.
Bake for 45 minutes.
Bread Sticks Recipe:
(use all organic ingredients)
1 tablespoon rosemary
2 teaspoon thyme
Use your mixer with the dough hook.
Pour the warm water in and sprinkle with yeast. Let stand until foamy, about 5 minutes.
*Do not use hot water or it will kill the yeast and your dough will not rise.
Add the sugar, oil, and salt into yeast mixture.
With the mixer on low, slowly add the flour and mix until a dough ball forms.
You may want to transfer to a floured work surface and knead by hand until a smooth ball comes together.
Transfer dough to an oiled bowl and brush top with oil.
Cover bowl and set aside in a warm area for about an hour.
The dough should double in size.
Roll it out on a lightly flours surface.
You can cut sliced pieces and roll them out and make simple shaped bread sticks or twist them up!
Brush dough with olive oil, top with vegan parmesan and place in oven for 10-12 minutes.
I put mine in the oven on the last 10 minutes of the manicotti baking.
Serve bread sticks with olive oil, balsalmic vinegar, salt, pepper and Italian spices.
2 cups all-purpose flour
¾ cup coconut sugar
1 teaspoon aluminum free baking powder
½ teaspoon aluminum free baking soda
½ teaspoon Himalayan pink salt
1 cup coconut milk or non-dairy substitute
1tbs flax w/3 tbs water (mix and let it sit for 10 mins)
½ cup coconut oil
¼ cup lemon juice
1 cup blueberries
1/2 cup blackberries
Preheat the oven to 400 degrees.
Line a 12-cup cupcake pan with unbleached cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil and lemon juice.
Pour the wet mixture into the dry mixture and whisk until just combined.
Add flax mixture and whisk again until combined.
Fill the cupcake liners about two-thirds full with batter.
Top each muffin with blueberries & blackberries.
Sprinkle tops with coconut sugar
Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry, with a few crumbs clinging to it.
Allow to cool before serving….then get your muffin on!
These mouth-watering buffalo style cauliflower are so addictive! I can’t get enough. I always make sure to make these for my friends when they come over since we all first became introduced to these at a restaurant in Los Angeles called Mohawk Bend. When sharing appetizers at a restaurant, you’d be lucky if you got 3 pieces! So whenever I make these, I always make a large plate of it. I love seeing their eyes light up, not being limited to share such a small appetizer plate. 🙂