Tag Archives: olive oil

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Organic asparagus vegan burrito in 15 mins!

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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 ❤

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Mean vegan breakfast burrito!

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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! ❤

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Manicotti with home-made cashew ricotta cheese! Vegan & Organic

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What would I do without cashew ricotta cheese in my life?! This came out beyond my expectations, I absolutely loved it. I’m already thinking of making it again! ❤
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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.
Drain cashews.
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

Manicotti Filliing:
(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
Rosemary
Thyme
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)

1/2 packet active dry yeast
1 1/2 teaspoons coconut sugar *optional
1 tablespoons olive oil, plus more for brushing bowl, dough ball and crust
1/2 teaspoon pink Himalayan salt
1 1/2 cups all purpose flour, plus more for dusting your work surface
1/2 cup slightly warm purified water
1 tablespoon rosemary
2 teaspoon thyme
Directions:

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.

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Vegan, Battered Italian Eggplant

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I was about to fry up some tofu and make lemon glazed tofu, but when I looked in my veggie drawer I noticed my Italian eggplant needed to be cooked today before it went bad. I was still in the mood for something fried so I decided to batter it. I didn’t measure anything out, I put this together on the fly. I’ll try to guesstimate how much I put in of the ingredients 🙂 You can also add this to pasta or make a sandwich!

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Organic ingredients were used!
2 Italian Eggplants sliced in 1/2 inch slices
(I took the skin off)
Vegan Cheese
Thyme
Rosemary
Pink Himalayan Salt
Olive Oil
Balsamic Vinegar

Batter:
2 cups unbleached flour
1 tsp pink Himalayan salt
1 tsp rosemary
1 tsp thyme and any other spices you like. If I had it I would have added oregano, parsley & basil.
1 tsp pepper
3/4 cup non-dairy milk
(you may need to add more or less. you want batter to be thick)

Heat pan on medium-high and add coconut oil for frying
Dip eggplant slices in batter and fry until golden on both sides
I then arranged them in my toaster oven and topped them with vegan cheese, rosemary, thyme and pepper. I have 4 options for toast and I toasted it at 4, but watched it carefully so that it wouldn’t burn.