Vegan Organic Food, Vegetables and Rice Dinner

Germinated brown rice, boiled in vegetable stock, Turkish seasoning (has some sumac in it, which I love!), Bragg 24 herb seasoning, chili powder, and finished with olive oil. Fresh oregano.

Sweet potato fried with scallions in coconut oil. Pink salt, cajun seasoning, cayenne pepper, coconut sugar.

Oven roasted broccolini, carrots, apple, and rosemary with olive oil and Himalayan pink salt, and black pepper.


Best Mushrooms. (and) Broccoli Salad.

So much fun to eat these amazing health promoting foods. The mushrooms are with vegetable stock, garlic, Himalayan salt, black pepper, lemon juice and parsley!
The broccoli salad is with raw broccoli, broccoli sprouts, untoasted sesame oil, Himalayan salt, cayenne pepper, avocado, and sprouted tofu (cubed and fried in soy sauce and a touch of rice vinegar). Yummy yummy, yummy; delicious!

Edible flowers. Simple tortillas made of corn flour + water (and lime) made into chips under the broiler. Everything is organic. All of it!


Here’s a link to an awesome video about mushrooms:

Quiche Experiment #1

Quiche and salad.
Flavors spot on. The quiche is a little undercooked (needed longer, or higher temperature? Would have made it stay more together when plating), but all in all, the quiche is quite delicious and offers that “quiche”-like feeling while eating it. Guilt-free.

Salad is “herb blend” tender greens and herbs. I added sunflower greens and (radish + alfalfa) sprouts. Dressing is balsamic vinegar with (garlic and red pepper -chickpea-) miso, pink salt, black pepper, avocado oil. Delicious.

The crust of the quiche is a base of walnuts (soaked for 20 minutes) blended with Israeli herbs and a little pink salt, pressed into a casserole (pressed like for a raw food dessert). (Secret: I put the crust under the broiler for a couple minutes to firm it up like a cracker, and give it an ever so slight ‘toasty’ shall we say “buttery” flavor. A success.) Next, I added a layer of sautéed collard greens (sautéed in avocado oil, seasoned with soy sauce). On top of that is the body of the quiche, which is made of silken tofu, blended with the vegan mustard cream sauce from yesterday and also puréed broccoli. That’s it. Simple.
I added a layer of coarsely chopped broccoli and sprinkled the top of the quiche with a little crushed pink salt, black pepper, and red pepper flakes, too. The quiche kind of fell apart while plating. As I said above, I’ll either cook for longer, or at a higher temperature next time.20130214-203133.jpg