Dish Vegan logo

Latest Recipes

A bit about Chives

Watercolor painting of Chives (c)2019 Dish Vegan
Watercolor of chives blooming.

A bit of chives adds flavor to dishes. I don’t use this herb a lot, but there is nothing like a baked potato slathered in vegan sour cream and garnished with bits of chives. This herb is mainly used in potato dishes, salads, sauces, dips, stocks and soups. It’s a nice garnish to liven things up, and give a little burst of flavor.

Chives are in the Allium family of species. The Allium family also include onions, garlic, leeks and shallots. There are regular and garlic chives. Chives have an earthy and mild onion flavor. Garlic chives, like the name implies, have the flavor of garlic.

The picture above is one of my first watercolors. I like when chives are in bloom. The simple, long, green leaves and stems surprisingly seem to play with the light; and, just like their flavor, capture depth. The puffy flowers playfully burst from the stems. The blossoms come in colors of violet and purple flowers. The bonus of chives is that their blossoms are edible, too!

Watercolors of flowering herbs.

Show Your Unique View

The wonderful thing about art is that it is truly an expression of how someone can view things. When painting this I thought about the uncomplicated leaves that took on the shadows and light, and that made the greens look like many shades. Highlighting the earthiness of the pot to bring solidness. This contrasts the puffy, light, playful blossoms on top.

Have Fun at Mealtimes, Think like an Artist

You are determining, with your personality, in the way you cook and present your meals. Those making the same meal and using the same recipe might have a similar outcome, but your input makes it your creation. It could be adding another ingredient, a topping or garnish, or simply the way you plate the food, or decorate the table. It’s up to you to to determine what you want to focus on and how you want to display that. Each person creating art or meals will have their unique way of presenting. When you are preparing meals and serving them think like an artist; play, experiment, and have fun each time. Make mealtime something to look forward to.

A bit about chives _watercolor + digital
Watercolor enhanced digitally to create a different impression.

Art and Creativity is Showing Appreciation

I hope you’ll join me in looking for the beauty and art in food. Cooking and creating recipes is an art, but there is art in food, cooking and presenting meals. When I draw, paint, or photograph food, I think it shows appreciation and gratitude in living a healthy lifestyle. Art and cooking are creative outlets. For me, it is my way of expressing how I feel about the things I enjoy and highlighting the beauty of vegan foods and cooking. I hope you’ll join me in this adventure.

Wishing you a wonderful day!

Connect to DishVegan on Facebook or check out more ART HERE.

Filed Under: Art

Vegan Salmon Roll with Feta Cheese

Jump to Recipe

If you love vegan seafood (I sure do!), and want a fresh creamy taste, you will not want to miss making this amazing vegan salmon roll recipe! The best part is that if you prepare ahead of time, by making the vegan lox and feta, it is very easy to make. With a little prep work, you can easily prepare these Vegan Salmon Rolls for your next meal. It looks and tastes like you worked extra hard on it.

Amazing vegan salmon roll

THE STEPS TO MAKING THE VEGAN SALMON ROLLS

First, take your peeled cucumber strips, and line them on a sushi making mat. Don’t worry about perfection. Just lay them over each other so there is no spaces.

Then take your feta cheese and spread it all over the cucumber. Then sprinkle dill over the cheese. The next step is taking the vegan lox and putting a thin layer over everything.

Steps to making vegan salmon rolls.

Once the lox is in place, it is time to roll. Literally! You are now going to start at one end and roll it all until the end. Place the seam (messy side) down on the plate or patter.

They look really pretty and taste amazing! Lots of nutrition packed in these rolls. It’s a wonderful way to eat carrots, cucumbers, and almonds or sunflower seeds. Healthy food that is attractive and tasty makes it easy to eat, right?

Vegan salmon roll with red kale salad

SERVING TIPS: You can serve these amazing vegan salmon rolls as one big roll (like burrito style), cut in half, or even in multiple slices.

One Raw Vegan Salmon Roll and Red Kale Salad on a white plate on a white and black placemat

Amazing Vegan Salmon Roll

Vegan salmon roll stuffed cucumber filled with feta cheese, dill, and lox.
Print Recipe Pin Recipe
Course Appetizer, dinner, lunch
Cuisine Seafood
Servings 2

Equipment

  • Bamboo Mat (optional)

Ingredients
  

  • 2 large cucumbers
  • 8 oz almond feta cheese see notes
  • 6 oz vegan carrot lox see notes
  • 1 1/2 tsp dill

Instructions
 

  • Wash and peel cucumbers. Peel long slices (peel only until reaching the seeded part on all sides – do not use seeded part) and put down on bamboo rolling mat or saran wrap. Place cucumber so that they are overlapping.
  • Evenly spread feta cheese, in a layer, over the cucumber. Sprinkle dill over the feta cheese.
  • Take the carrot lox and place a thin layer over the feta cheese layer.
  • Start rolling by lifting one end of the mat or saran wrap. Continue to roll until the end.
  • Place the end (seam) side down on the plate or platter. Dollop with feta cheese and garnish with chopped red bell pepper. Serve.

Notes

The below links are the Vegan Feta and Vegan Lox recipes used to make the Vegan Salmon Roll recipe:
Raw Almond Feta
Vegan Carrot Lox
Keyword almost raw, lox, salmon roll, Seafood

Visit on Facebook

Coastal Inspiration Menu

This menu was created with my imagination. I dreamed of the perfect little restaurant by the sea. The sun is going down and making a beautiful sunset with an array of golden colors. The water is dancing with sparkles of sunshine. The sturdy wooden table displays beautiful, tasty food. The good conversation brings a low hum of happiness that fills the room.

Have you been to a restaurant like this? Mine (in my imagination) has huge floor to ceiling windows that capture the above view. The restaurant is on the water, and you get to it by parking behind the shoreline and then walking on a pier over the water. The railing on the wide pier is big, anchor chains wrapped around pier posts. There may even be an actual big anchor perched nearby! Each step down the pier takes us into the coastal charm of sea and sail.

When entering the restaurant, it can’t help but to be noticed that it has big plank, wooden floors and huge oil gorgeous paintings of the coast, sailing, and sea adventure.

Speaking of sail! Keep gazing out the window! Did you notice the sailboats? As you are cozily, sitting there enjoying the food and conversation, you look at the calming view. Relaxed and content. Savoring the flavors of the meal. Dazzled by the sunset horizon, is when you notice a few lingering sailboats coming ashore.

And that was my imagination for this meal. What would I choose to eat at this place? What would make the perfect meal? The above menu is the meal I came up with.

Get the Complete Coastal Inspiration Menu

Don’t worry! Imagination is only the first place things start. The fun part is making the dream come true! Right now, you will find two things ( Soup – Chesapeake Fish Chowder. Salad – Red Kale & Avocado w/ Beet Vinaigrette.) on this menu already have recipes posted.

The rest of the recipes are coming. So, keep coming back for the complete Coastal Inspiration Menu recipes! And get ready for a vegan seafood adventure!

The Best Vegan Fish Chowder

Jump to Recipe

There is nothing like seafood chowders! In the summer, you feel like you are at the beach. In the cooler seasons, they are a warm, filling, nutritious soup. This Chesapeake Chowder is the best vegan fish chowder! This version of chowder is slightly Mediterranean inspired, and will go well with Greek and Mediterranean meals. It also would go well with Seafood meals or something as simple as a cheese and bread sandwich. You decide, and let me know how you served it.

Bowl of the best Vegan Fish Chowder. Golden and rich in flavors.

THE STEPS TO MAKING VEGAN CHESAPEAKE FISH CHOWDER

STEP 1

Take all the seasonings (except bay leaves) and blend or mix in a bowl. If you have whole seaweed, then blend it to powdery granules. Set these both aside.

Mixture of seasonings and seaweed gives this chowder immense flavors! I grind the combination of seasonings. I usually use raw dried kelp pieces or wakame pieces, so those get ground, too. It’s fine to use the already ground kelp or seaweed.

Seasonings and seaweed ground and put in bowls - waiting to be added to the making of the fish chowder.

STEP 2

Chop up your onions. Add olive oil to large pot and sauté chopped onion for 1 minute. While onions are sautéing, chop up celery. Then add sliced celery. Stir occasionally. Cook until starting to be translucent. About 7 minutes.

Saute of onions and celery.

Grated zucchini and cauliflower rice for vegan fish chowder.

The fish of this chowder is the grated zucchini and cauliflower. The texture and taste brings this chowder along, and builds layers of flavor.

Saute, cooking, and simmering in pot.

Building up the flavors through each step. Sauté, cook and simmer to perfection. Golden fish chowder with creamy, earthy, lemony flavors combined with the sea.

Vegan fish chowder goes from simmering pot to bowl.

Simmering pot to serving bowl. Chopped parsley adds the finishing touch! This makes 8 cups. However, it doesn’t last long in our house!

Vegan Fish Chowder. garnished with parsley, in a white bowl on a white and dark gray marble surface.

Vegan Chesapeake Chowder

The best vegan fish chowder. Full of flavor with the hint of sea. Light soup can be served for lunch or dinner course.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 30 mins
Course Soup
Cuisine Seafood
Servings 8 cups

Equipment

  • Food processor or grater

Ingredients
  

  • 1 onion chopped
  • 4 celery stalks sliced down the middle length-wise and then thinly sliced
  • 2 zucchini grated /shredded
  • 4 potatoes chopped into small cubes
  • 16 oz shredded cauliflower 1 lb shredded (rice cauliflower would work)
  • 1 tbsp olive oil
  • 4 garlic cloves through a garlic press
  • 2 bay leaves
  • 1 1/2 tsp celery seed
  • 1 tbsp thyme
  • 1 1/2 tsp paprika
  • 3/4 tsp sage
  • 1/3 tsp red pepper flakes
  • 1/2 tsp onion granules
  • shake cayenne tiniest pinch
  • 2 tbsp seaweed kelp/dulse flakes
  • 1 cup nutritional yeast
  • 4 cups water or vegetable broth
  • 3 cups coconut milk Use less if you want thicker chowder
  • 1/3 cup lemon juice
  • 3 tbsp coconut aminos
  • Salt and pepper to taste

Instructions
 

  • Take all the seasonings (except bay leaves) and blend or mix in a bowl. If you have whole seaweed, then blend it to powdery granules. Set these both aside.
  • Add olive oil to large pot and saute chopped onion for 1 minute. Then add sliced celery. Stir occasionally. Cook until starting to be translucent. About 7 minutes.
  • Stir in potatoes that have been cut in small cubes. Stir continually. Potatoes will be coated and starting to cook. Cook for just 1 minute.
  • Add 1 cup of water and 2 Tbsp of the herbs and 2 Tbsp of seaweed. Cook for 7 minutes.
  • Stir in shredded zucchini, cauliflower and minced garlic. Add the rest of the water, bay leaves and the remainder of the seasoning mix and the seaweed mix. Cover. Stir every 5 mins. Cook 15 minutes.
  • Add the coconut milk, lemon juice, coconut aminos, and nutritional yeast. Cover, and cook on medium/low for 1 – 1 1/2 hours, until vegetables are done.
    However, this can continue to simmer. Simmering is where it all comes together and where the magic happens. If you can let it simmer for 2 hours, it will only get better.
  • Remove bay leaves and discard. Garnish with chopped fresh parsley

Notes

Quick (no stirring or continual adding) Crockpot version – Put all the ingredients in the crockpot and cook overnight on low or put on in the morning and have it ready for dinner. 
Keyword chesapeake chowder, chowder, Seafood, soup, vegan seafood

SERVING TIP: Enjoy the best vegan fish chowder. It’s delicious, pure, clean food! In other words, good tasting and good for you! Try this chowder with garlic bread and feta cheese.

Lemon Garlic Breaded Cauliflower Nuggets

Jump to Recipe

Lemon Garlic Breaded Cauliflower Nuggets are so tasty! They are gluten-free and full of flavor. Serve these delicious nuggets for dinner or serve them as a fun appetizer for movie night or a party. I know that I can’t eat just one of these amazing breaded, cauliflower nuggets. Watch out as these little nuggets are addicting. They go well with your favorite creamy dip.

Lemon Garlic Breaded Cauliflower Nuggets (gluten free) from Dish Vegan.

CAN I SERVE NUGGETS FOR DINNER?

Yes! They are a great vegan substitute and can be used, in a menu, in substitute for where chicken would be used. When serving this dish for a dinner meal, you might try pairing it with with potatoes, sweet potatoes, or a rice or quinoa dish. Then add another side (usually something green or colorful). These nuggets could also be served with a pasta dish or for a fun family meal mac + cheese. The choices are endless!

WHAT ARE SOME LUNCH IDEAS USING NUGGETS?

For lunch ideas, these yummy nuggets go great in a sandwich or on top of a salad. It’s also good inside your favorite wraps or on top of a bowl. If you have leftovers or you made a double batch try it on an amazing spinach mozzarella pizza.

WHAT KIND OF CUISINE PAIRS WELL WITH CAULIFLOWER NUGGETS?

These go best with Italian cuisine, or American cuisine dishes. Lemon garlic breaded cauliflower nuggets are good on their own, too!

CAN THESE NUGGETS BE FRIED INSTEAD OF BAKED?

Of course! You could substitute baking for frying. Add extra oil to the frying pan and put on medium heat. Once heated, carefully pick up each cauliflower with a spoon, and put gently into the frying pan. Let them cook until bottom starts to turn brown. Turn them over as each side gets golden. Once they are all golden brown, remove and blot off excess oil to serve.

I like baking instead of frying for a healthy version of nuggets. I prefer coconut oil as it is best for baking temperatures and adds a slight (very faint) sweetness that pulls it together. Of course, you can use tasteless coconut oil, if you’d like. It will be just as good.

Coconut oil has some good health benefits. It contains fatty acids and may increase fat burning. Coconut is also know for destroying harmful microorganisms and for boosting the brain.

Lemon Garlic Breaded Cauliflower Nuggets

Lemon Garlic Breaded Cauliflower Nuggets that are gluten free. (mock chicken)
Print Recipe
Prep Time 20 mins
Cook Time 45 mins
Course Appetizer, dinner, lunch
Servings 4 servings

Ingredients
  

  • 1 lb cauliflower florets (frozen)
  • 3/4 cups chickpea flour
  • 1/4 cups rice flour
  • 1 cup water
  • 1/4 cup lemon juice
  • 2 tbsp coconut oil
  • 3 tbsp coconut aminos
  • 6 -8 cloves minced garlic

Seasoning Blend

  • 6 tbsp nutritional yeast
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1/8 tsp oregano
  • 1/4 tsp basil
  • 1 tsp italian seasoning blend
  • 1 tsp onion granules
  • 3/4 tsp garlic granules

Instructions
 

  • Preheat oven to 375 degrees. Blend all of the seasonings to make the SEASONING BLEND. Use a bullet blender or chopper. Set aside seasoning blend aside.
  • In a large bowl put in rice and chickpea flour. Add only 2 tablespoons of the seasonings blend (set aside the rest for later). Add 3/4 cup of water stir with a fork until well mixed. it should be a thick consistency of batter. If batter is too thin – add in a little more chickpea flower. If too thick, add a little water. Set this batter aside while you go to the next step of making the liquid that will be added later.
  • In a regular blender put in the following ingredients: 1/4 c water, 1/4 c lemon juice, 3 tbsp coconut aminos, 2 tbsp coconut oil, minced garlic, and the rest of the seasoning blend ingredients. Blend well in blender. Set aside.
  • Add cauliflower to the flour batter bowl. Stir and flip until all cauliflower is completely, thickly coated.
  • Put parchment paper over pan. Take a each spoonful and place on the pan without touching the other ones. Put in oven and bake for 15 minutes.
  • Flip cauliflower and cook for 10 minutes.
  • Take the pan out and spoon and pour the previously set aside blender liquid mix over each cauliflower. Flipping once after 8 – 10 minutes. Bake an additional 7 -10 minutes. (until golden and all the liquid is gone.) Watch carefully at the end.
  • Take out and remove from pan to serving dish.
Keyword Cauliflower, garlic, lemon, nuggets

Join us on Dish Vegan Facebook Page, too!

Amazing Cucumber Feta Beet Bites with Basil

Jump to Recipe

I knew when I was marinating the beets that it would compliment the feta cheese I made. Using the almond cheese as a topping on cucumber bites and adding the chopped beets that had been marinating, and then adding some fresh basil made a perfect appetizer. Cucumber Feta Beet Bites with Basil are colorful and tasty! We love snacking on these amazing cucumber feta bites topped with beets and basil. I think you will, too!

These are so easy to make

STEP 1: Wash and peel cucumber. Then cut in half width-wise. Then cut each half in half. Then cut in quarters length-wise. Now you have 1 1/4 – 2 inch quarters of cucumbers and a flat area to put on your toppings. This is a good size because it can be eaten in about two bites. This makes it ideal for a party appetizer, date night treat, or a healthy snack. Next step is to put them down on a tray.

STEP 2: Next take a spoonful of feta cheese (I use this one.) Try to keep it just on the cucumber and then take the spoon and flatten it a bit for the marinated beet topping.

Step 3: Take Marinated Beets (I use this recipe), drain them, and put in a food processor. Pulse several times until you get small bits of beets (you don’t want pureed, just finely chopped – however, if you go to far – I’m sure pureed will be just as tasty but harder to keep on your spread). Put about a half of the chopped beets on top of the almond feta cheese.

Step 4: The last step is to hand chop some fresh basil and put on for garnish and taste. Now enjoy your Cucumber Feta Beet Bites!

These are bright and colorful. Making it hard to resist to take a bite…… or two.

Amazing Raw Cucumber Feta Bites Topped with Beets and Basil

Cucumber Feta Bites with Beets and Basil are colorful and tasty appetizers or snacks. Raw and full of nutrition. A healthy snack.
5 from 2 votes
Print Recipe
Prep Time 15 mins
Course Appetizer
Servings 2 people

Equipment

  • Food processor

Ingredients
  

  • 1 large Cucumber (or) 2 small ones
  • 4 oz Feta Cheese
  • 2 oz Marinated Beets
  • 1 sprig Fresh Basil

Instructions
 

  • Wash and peel your cucumber. Then cut in half width-wise, and then cut in half again. Now cut in quarters length-wise. which will give you eight pieces of cucumber. This gives you 1 1/4 – 2 inch quarters of cucumbers and a flat area to put on your toppings.
  • Next take a spoonful of feta cheese (I use this one.) Try to keep it just on the cucumber and then take the spoon and flatten it a bit for the marinated beet topping.
  • Take Marinated Beets (I use this recipe), drain them, and put in a food processor. Pulse several times until you get small bits of beets (you don’t want pureed, just finely chopped). Put about a half of the chopped beets on top of the almond feta cheese.
  • Roughly hand chop some fresh basil and put on for garnish and taste. Now enjoy your Cucumber Feta Beet Bites!

Notes

Raw Almond Feta Cheese
Raw Marinated Beets
Keyword almonds, appetizer, basil, beets, cucumber, raw, vegan

Starfish at the Seashore

Dish Vegan painted Seashell at the Seashore

This starfish at the seashore, painted by me, in watercolors and then enhanced digitally, inspires appreciation and care for sea life. Vegan seafood is healthy to the sea. It’s healthy for the body.

I love the beach and the sea. Vegan seafood is “no harm food.” No harm to others and no harm to self. How great is that? It’s healthy all around goodness. Being vegan is my personal choice and works well for me. I would never force my veganism on anyone, but I think eating more plant based food regardless of how you eat is good for everyone.

Making great vegan seafood cuisine encourages others to try more vegan style foods; even, if you aren’t vegan! You certainly don’t need to be completely vegan to eat some vegan foods. Showing the positive side of veganism inspires people to add these dishes to their menus and meals.

The sea constantly produces amazing wonders and beauty. I believe we should do that with vegan food. Produce amazing wonders and beauty! Make it great and….. they will come running!

The Party that Turned Vegan

I remember hosting a party years ago. I was the only vegan and would often be teased about eating rabbit food. So, I created two non-vegan dishes for my party guests. Then I created many vegan style foods wrapped around it. Primarily Mediterranean and Italian cuisine inspired vegan and vegetarian dishes. I made two more big entrees that were completely vegan, so I would have something to eat (and some left overs).

Guess what happened?

The biggest critics of vegan food and vegan eating (although they absolutely loved the non-vegan entrees), came back for seconds and thirds for all the vegan food. And you know what? I didn’t even get to taste my two completely vegan entrees that I made for myself. They were gone! Everyone was asking for recipes. “Is this how vegans eat?” they asked. “Vegan food is amazing!” they beamed. “You should open a restaurant.” they praised. “I’d eat like this every day of my life, if it tasted like this!” they proclaimed! I realized in that moment, the goal was met. Non-vegan people were excited about vegan food. All the preconceived misconceptions were washed away. Hooray!

Moral of the story.

My life lesson was that the best way to encourage people to try vegan food is to make it so amazing that they can’t resist. Starfish at the seashore is about inspiring you to make dishes so amazing that no one can resist (even your biggest critics!) You don’t have to be vegan to try vegan food. You don’t have to have vegan guests to sneak in some vegan dishes. However, if you try it….. you might be pleasantly surprised!

Filed Under: Art

Easy Fish Patties

Welcome to Dish Vegan. Thanks for the preview of this post. This recipe will be posted soon. Check back or sign up for our notifications ……RECIPE COMING SOON – in Oct 2019

These easy fish patties are great when I want something light. You can dress them up for a dinner as a course, or serve in sandwiches for lunch. I make them and serve them in an amazing avocado pea puree. To plate a little nicer (photo above), I put some salad items around the plate and drizzle a honey mustard dressing.

Vibrant Green Pea Puree (oil free)

Jump to Recipe
Vibrant Green Pea Puree

The color of this vibrant green pea puree is outstanding. It is a compliment in taste to seafood dishes, such as the vegan fish patties. Whatever you are serving stands out with this puree, which makes it a good color choice for foods that are beige or brown. The green puree will make the entree pop! What a fun way to eat your peas, too! The avocado adds to the texture, making it much smoother than regular smashed peas. It also gives the peas a more subtle creamier taste.

This vibrant green pea puree is also nice as a spread on bread with some vegan carrot lox. For a quick lunch, try it over some pasta and vegan Parmesan.

Many sauces and purees have oil in them. This puree is made without any extra oil. The avocado adds the creamy texture and taste. Avocados are very nutritious, and full of vitamins and minerals. They add fiber and have heart healthy Monounsaturated Fatty Acids. It’s no wonder that they are so popular!

Step up your Avocado Toast Breakfast or Lunch

It is popular to have avocado on toast. If you make a mash and try to save the rest for later, in the refrigerator, it usually doesn’t look to appetizing. However, this green pea puree does! And it’s great on toast! It can be used as a replacement for mashed avocado on toast. It certainly kicks it up a notch, when serving avocado on toast to guests.

Vibrant Green Pea Puree

Vibrant Green Pea Puree
Print Recipe
Course Sauce
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 lb petite green peas frozen
  • 1 avocado (peeled and pitted)
  • 1/3 cup water
  • 1 tbsp nutritional yeast
  • 3 tbsp juice of a lemon
  • salt and pepper to taste

Instructions
 

  • Put all ingredients into blender and blend until smooth.
  • Salt and pepper to taste. Serve.

Notes

Wonderful base for under vegan seafood.
Keyword avocado, Peas, Puree, Sauce

Tasty Red Kale Salad with Peppers and Avocado

Jump to Recipe

Kale is a super food that has been trending for awhile. We are all trying to add kale into our daily meals or green smoothies. The challenge with kale is that it has a strong taste and can be bitter. It’s important to balance this out with other flavors that subdue the bitterness in kale.

This tasty red kale salad with peppers and avocado was made, after I created the beet vinaigrette, when making marinated beets. I knew when I tasted the beets that the marinade would be perfect for kale salad. Sometimes you have a feeling about what would work well with something. I know that sounds a bit vague, but part of creating meals is learning to develop feel. It’s not always right, but that is how feel is developed; by experimenting.

This time my instinct was right! The beet vinaigrette was perfect on this kale salad. If you want to use a different dressing, that is fine! I recommend a sharp taste to go with the bitterness of kale. If not using a vinaigrette, something creamy like avocado or a cheesy dressing works well, too.

The colors are so pretty. It literally looks good enough to eat! lol Tasty Red Kale Salad with Peppers and Avocado is simple and easy to make. Just three ingredients! But it is interesting enough visually and in taste, that it can be served and match any complicated entree. For an almost completely raw meal (except the carrots were slightly cooked), I matched this salad with the vegan salmon roll.

Tasty Red Kale Salad with Peppers and Avocado

Easy to make Kale Salad with red kale, red peppers and avocados
Print Recipe
Prep Time 10 mins
Course Salad
Cuisine raw
Servings 1 person

Equipment

  • a large bowl

Ingredients
  

  • 3 red kale leaves remove stems
  • 1/2 red bell pepper chopped into small cubes
  • 1/2 avocado chopped into small cubes
  • 2 tbsp red beet vinaigrette or your choice of dressing

Instructions
 

  • Rinse kale to clean. Shake and put in strainer to drain, or use a salad spinner. Break into bite sized pieces.
  • Chop red bell pepper and avocado.
  • Combine and toss with dressing.

Notes

The dressing I use for this salad is a Beet Vinaigrette. Recipe is here.
This salad is for one serving (1 person). Simply double for 2 people. For more, multiply the recipe for the number of people serving.
Keyword avocado, easy to make, Kale, red bell pepper, salad

For more ideas, visit us on Facebook.

The Best Vegan Carrot Lox

Jump to Recipe
The Best Vegan Lox

This flavor of Lox adds a whole dimension to food yumminess! It truly is the best vegan lox! As a vegan, it’s been years since I’ve had lox. I certainly don’t want a packaged and processed imitation that is loaded with ingredients I can’t pronounce. My new Vegan Carrot Lox has made me happy. It’s healthy and can be used anywhere you’d traditionally use lox.

A nice warm bagel or English muffin with vegan cream cheese and lox makes me a happy girl! I don’t know about you – but it feels like something is missing when I don’t have my occasional bagels and lox. Now I don’t have to….and neither do you! It took me awhile to find the right texture, color and taste but it was well worth the wait!

The thinly peeled carrots give a similar texture once soaked in the marinade. The maple syrup and smoked paprika give that smoky flavor without adding anything artificial. The best part is the kelp that gives it that sea flavor and the goodness of iodine into our diet. The balanced blend of salty, sour, sweet works well in this recipe.

The hardest part of this recipe is the waiting! It does have to marinate. Those hours of soaking up flavor is needed to give that lox-y flavor. Be patient. It is worth it!

Lightly cooking the peeled carrots - lox in a pan.
Once the carrots are peeled put in a pan with 1 cup of water and 1 tbsp of Coconut Aminos. Lightly cook the peeled carrots – lox in a pan. Cook until the carrot peeling begin to soften. Note: Do not let the carrots get mushy, they should be slightly soft.

Put pan soften carrots into a glass container and add the rest of the ingredients. Cover and refrigerate for at least 4 -6 hours. It’s better if it marinates overnight. Try to stir once or twice, while marinating, for even flavor.
Close up view of Vegan carrot Lox

Vegan Carrot Lox

Print Recipe Pin Recipe

Ingredients
  

  • 4 whole carrots (peeled) large thick carrots work best
  • 1 3/4 cup water
  • 1 tbsp kelp (ground)
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • salt (to taste)

Instructions
 

  • Wash and cut ends off carrots. Peel each carrot, and then peel into strips. Try to make the peelings half a carrot size instead of long strips, keeping it is similar to salmon lox. Place carrot strips, 1 cup of water and 1 tbsp. of coconut aminos in non stick pan. Lightly cook until carrots are beginning to soften. Do not overcook.
  • Place carrots in glass dish or bowl with remaining ingredients. Toss carrots in marinade. Mix well.
  • Marinade at least 4 -6 hours. For best results marinade overnight

Lox is not just for bagels. They are hard to find vegan and gluten free. My favorite way to use vegan lox is on gluten free English muffins, just like I would a bagel. There are many creative ways to use this recipe. Check out this new dish (Vegan Salmon Feta Roll) created using this recipe.

Light House by the Sea

Dish Vegan _ Watercolor enhanced digitally of Lighthouse by the Sea

Vegan food lights my way…. to good health! Vegan seafood makes me feel coastal, again. I painted this picture of the “Light House by the Sea” in watercolors. Later, I digitally enhanced it to give it texture.

Recipes are like that. You can make something you like, and even love, but then later on, you add something to it and it changes. Neither recipe is better than the other, you like them both, but sometimes you prefer one over the other. Having choices to mix and match things pushes creativity forward.

Lately, I’ve been displaying my vegan seafood recipes. I enjoy different cuisines. Any cuisine you can find can become vegan. There really are no limits to vegan cooking. And that is my point in this blog. To show that it’s okay to experiment, make mistakes, mix and match, discover, create, and flourish in vegan cooking, preparation, and serving.

When you look at this light house by the sea, remember that you can do this! Practice, and have fun, making new things. My husband has this quote that he says when I ask him to try a new food experiment (he loves to be the taste-tester), “You can’t have new favorites, if you don’t try new things.”

It’s true! Our food favorites are constantly changing. And that is good! It’s important to eat a variety of different types of foods for good nutrition. I remember reading somewhere that the average person just rotates the same 7 – 10 meals over and over again. Some people eat the same 5 meals over and over each week with not much variation. It can easily happen as we are all so busy, but try to add at least one day per week when you try something new.

If you’d like some inspiration, try the recipe index or the new menus page.

Happy cuisine!

Filed Under: Art

Raw Feta Beet Bites with Mint

Jump to Recipe
Marinated Beet Bites with feta and mint

These are yummy little, Raw Feta Beet Bites with Mint! Unlike most beet appetizers, these beets are not dry. This recipe uses marinated beets, therefore they are moist and add a burst of extra flavor.

I played with garnish because I wanted something different. As a result, I added mint, instead of basil, and crispy pumpkin seeds. It’s a surprise hit of flavors and I love this incredible taste! It was a big hit in our household –they went fast! Your family, friends or guests will not believe how well the flavors blend, and may develop a new love for beets.

The Pumpkin Seeds

To keep this recipe completely raw. Dehydrate your pumpkin seeds instead of crisping in the oven. Soak them (4 – 6 hours to sprout) and then toast them in the dehydrator at low heat until they have a toasty flavor (approx. 3-4 hours).

To garnish with pumpkin seeds, try the Crispy Toasty Pumpkin Seeds Recipe and try the RAW VERSION (to keep it raw), at the bottom of the post. Then enjoy the completely raw feta beet bites with mint treats!

Three Marinated Beet Bites with feta and mint garnished with toasty pumpkin seeds on white background

Raw Feta Beet Bites with Mint

Appetizer or snack – Raw Bites with Feta and Mint
Print Recipe Pin Recipe

Ingredients
  

  • 2 Raw sliced Beets – marinated See Notes
  • 1 cup Almond Feta Cheese See Notes
  • 1 sprig Fresh Mint
  • 1/4 cup Crispy Pumpkin Seeds (optional) See Notes

Instructions
 

  • Drain extra liquid from sliced marinated beets. Put each slice on a large platter. Top with a heaping tablespoon of feta cheese. Add freshly washed and dried mint leaf.
  • Sprinkle crispy pumpkin seeds over raw bites and platter. Serve and enjoy.

Notes

See Marinated Raw Beets Recipe 
See Raw Almond Feta Cheese Recipe
See Crispy Pumpkin Seeds Recipe – RAW Version

More About Raw Foods and Beets

Raw recipes like this one are power-packed with nutrition. Using bright colors and different textures makes it more tempting for people to try. Be advised that people on a typical processed food diet will not automatically love beets unless they already do. That’s okay. When introducing raw recipes to others, try to pick similar type recipes that include foods they enjoy. For someone that loves beets, this is a great recipe to introduce raw beets in recipes.

If you like Dish Vegan – don’t forget to join us on facebook

Quick Crispy Toasted Pumpkin Seeds

Jump to Recipe
Toasted Pumpkin Seeds

Make some quick, crispy, toasted pumpkin seeds! They are oven baked and healthy. Completely oil free and unsalted. Of course, you can add salt if you like. I make these and use them for garnish on dishes or a topping for salads. They are also great to blend up for a pumpkin seed butter, and just to eat plain as a healthy snack or appetizer.

(left) Raw rinsed pumpkin seeds spread on pan covered with parchment paper. (right) Finished baking toasted pumpkin seeds approximately 10 minutes later.

This recipe is easy-peasy! It’s truly easy to make these quick toasted pumpkin seeds for your next dish or snack. Just take your pumpkin seeds (I sometimes will soak mine for about 4- 6 hours) and rinse them in a strainer. Then take a pan or cookie sheet and line with parchment paper. Spread out the pumpkin seeds.

Bake and keep stirring around and flipping over. You’ll know when they are done because they are turning brown and will have a toasty smell.

Toasted Pumpkin Seeds

Quick Crispy Toasted Pumpkin Seeds

Dish Vegan
Toasted Pumpkin Seeds for garnishes and snacks.
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 10 mins
Servings 4

Ingredients
  

  • 1 cup Pumpkin Seeds (soaked and rinsed)

Instructions
 

  • Preheat oven to 350 degrees. Cover the baking sheet or cookie sheet with parchment paper.
  • Spread the pumpkin seeds over the parchment paper.
  • Bake for 7 – 10 minutes. Stir every 2 -3 minutes. You will know they are soon to be done when you hear them start to pop. Watch for them to start to turn light brown and smell toasty. Take out of oven and let them cool.

Raw Recipe for Toasty Pumpkin Seeds

If you’d like to make the whole recipe raw – simply use a dehydrator, at 115 degrees, to toast up the pumpkin seeds. Dehydrate for 2 -3 hours. Stirring and flipping once or twice for more even air flow.

Want to try adding this to an appetizer? Try these as a topping with Beet Bites with Feta and Mint.

Best Raw Vegan Almond Feta Cheese

Jump to Recipe
Best Raw Almond Feta

Does vegan feta taste like feta?

This is vegan, feta cheese is a favorite recipe that I’ve been making for years. Everyone who tries it loves it. Although, this vegan feta is not an exact replica of dairy feta cheese, this vegan cheese has a yummy feta cheese flavor that can be used in many dishes. The flavor is creamy and rich, with some savory tanginess that makes it a good vegan alternative for feta cheese.

Please do not expect that vegan feta will be an exact substitute in taste, texture, and cooking behavior of an produced animal product. It does well in adding those feta-like flavors by itself or in recipes, but it won’t bubble and melt like dairy cheese when cooked. However, this vegan feta has its own benefit that when baked, it get’s a richer, toastier flavor.

Regardless, if you keep this recipe raw or baked, it is yummy!

Can I freeze vegan almond feta cheese?

Yes! I often make double and triple batches. It goes fast, but I found it does freeze well.

Having food prepped for the week is a big advantage. So, when I make this recipe, I make quite a bit. Ideally, I like to make enough to last the week and freeze for later.

What works for me, is to keep the vegan feta raw for the week. But when I thaw this vegan feta cheese from the freezer and using it on crackers or crudités, I’ll bake it. Everyone will have their preference, but mine that is how I do it.

How can I use this almond feta cheese?

Vegan feta cheese is healthy and is a great way to get almonds in your diet. The raw almond feta cheese is vegan and gluten free..

This cheese is perfect by itself but goes well in salads and recipes. On salads it is easy to crumble on top. It also spreads nicely, so it can be served with crackers or on a cheese platter. I enjoy it on garlic bread (gluten-free, of course!) and in recipes. If you want to try the raw almond feta in some recipes here are my favorites.

You will not want to miss the appetizers: Cucumber Feta Beet Bites with Basil or Marinated Beet with Feta and Mint. My absolute favorite raw entree is the Vegan Raw Salmon Roll. All of these recipes are raw! The raw almond feta cheese goes well in other raw recipes, as well as on toast and crackers. It’s a great spread to put in a sandwich or add to a veggie burger. It can also be baked with if you choose. It won’t melt but becomes a toastier cheese flavor.

Best Raw Almond Feta

Raw Almond Feta

Creamy, crumbly Almond Feta Cheese! It is vegan, raw and healthy! Great on crackers or as an ingredient in recipes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Course Appetizer, Snack
Cuisine raw
Servings 6 people

Equipment

  • Blender
  • Strainer
  • Coffee Filter or cheese cloth

Ingredients
  

  • 1 1/4 cups almonds (pre-socked and peeled)
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 1/8 tsp salt

Instructions
 

  • Soak the almonds for about 8 hours or overnight. After soaking, rinse well. The soaking makes the skins come off easier. The skins have a more bitter taste and there will be light brown flakes in your cheese. If you keep the skins on see notes below.
  • Put almonds and all ingredients in high speed blender and blend until smooth.
  • Place a strainer into a bowl with a coffee filter in it. You can use several coffee filters, slightly overlapped, to cover it the strainer (or you can skip the coffee filter and use a cheese cloth if you prefer). Pour the cheese mixture from blender into the coffee filter or cheese cloth. Cover coffee filter or if using cheese cloth twist into ball and tie with a rubber band. Let drain overnight or for 2 – 3 hours.
  • Once drained, scoop out into a storing container or containers.

Notes

You can leave almond skins on or take the skins off. This recipe is for taking the skins off. Note that if you choose to leave the skins on they will have a more bitter taste and there will be light brown flakes in your cheese. If you keep the skins on you will need to add a bit more lemon juice (1 -3 Tbsp.) to counter the bitter and a bit more water (3 -6 Tbsp) to make it smooth. Taste as you add to get the right balance.
Keyword almonds, cheese, raw, vegan

A Little Bit More About Vegan Feta Cheese

If you want to step it up a notch, while serving the almond feta cheese, add some herb oil. Thyme, dill, or rosemary are all good choice. Simply add about 1/8 cup oil and some herbs. Let marinate while cheese is draining. For more concentrated taste, heat on low for a few minutes in saucepan. If you’d like to keep it raw then put in dehydrator while cheese is draining. Drizzle the herb oil over the cheese when served.

Marinated Raw Beets

Jump to Recipe
Marinated Raw Beets

Beets have a deep, earthy flavor with a touch of sweetness. Marinated raw beets are softer, in texture, and the long marinade time adds a deeper blend of flavors. This recipe for marinated raw beets can be served as a side instead of cooked beets. It would be nice with a scoop of vegan sour cream on top. The beets can also be chopped up and added to a salad. I made this recipe to use as an amazing ingredient in two appetizers. The beets added the flavor and color that I wanted. This was so good, even the marinade was used in a recipe. If you want to know exactly how i used this, click the recipe links below.

Appetizing Ingredient for Appetizers

I created this recipe specifically to make some yummy appetizers for date night snacks. My husband loved them. Seriously! The appetizers were so good, the two of us ate them all at one sitting. There are two appetizers and I’d love to hear which one is your favorite, as we can’t decide. Below are the two appetizers that can be used as a date night snack or for parties:

The first one is Cucumber Feta Beet Bites with Basil. It was obvious that Feta would be a good match with marinated beets, but I also paired with the cool, crisp flavor of Cucumber for contrast. The fresh basil made all the flavors pop. Find the recipe here!

The second version of appetizer / snack using marinated raw beets is marinated Beet with Feta and Mint. These flavors are amazing! The mint adds a sophistication to the flavors. Try the recipe and see what you think!

Salad Dressing Surprise

The marinated beets were so good as they blended with the marinade. The next day when I made a Kale, Red Pepper, and Avocado Salad, I knew it would be the perfect match. The marinade turned into a dressing was a surprise, but it was too good not to use! Kale needs a strong match in dressing because of it’s bitter flavor. This dressing was perfect and went well with the creamy avocado and sweet red peppers. You can find the salad recipe here. When you make this recipe, I strongly suggest you save the marinade and use it as a Beet Vinaigrette for your kale salad. Just be sure to balance the tang of the dressing, and the bitterness of the kale with something creamy like a vegan cheese or avocado, to make the perfect blend of flavors.

Marinated Raw Beets

Marinated Raw Beets

Delicious raw beet recipe. Serve with feta cheese, in salad, or as a side dish.. Bonus: Marinade becomes beet vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine raw

Ingredients
  

  • 2 Beets
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Coconut Vinegar
  • 2 tbsp Coconut Aminos
  • 2 tbsp Olive Oil

Instructions
 

  • Clean beets and slice. Put in glass container and set aside. Combine apple cider vinegar, coconut vinegar, coconut aminos, and olive oil. Stir liquid well and pour over beets.
  • Cover beets and marinade. Put in refrigerator for 12 hours or overnight. Once or twice flip beets over and stir so all beets are covered.

Notes

The beets can be used as an ingredient for an appetizer. (see Cucumber Feta Beet Bites with Basil) or (Marinated Beet with Feta and Mint.)
The left over marinade makes a wonderful dressing. (see Kale, Red Pepper and Avocado Salad recipe).
Keyword beets, raw, vegan

Eat Healthy Cake

Eat Healthy Cake

Cakes of the Past

I want you to eat cake. Yes, it’s true! But I want you to eat healthy cake! There is a huge difference in eating a healthy cake packed with fruit and seeds vs. sugar and preservatives. Living a healthy lifestyle doesn’t mean you skip the cake.

Remember, way back when? For some of us (ahem) it’s been a little longer time than others. Remember, when you couldn’t wait to get another candle on your cake? Remember, when you couldn’t wait to eat cake? No guilt. No doubts. No regrets. Ahhhh…. the freedom of childhood!

What we didn’t know, didn’t hurt. Or did it? Knowing how bad processed food is for health has changed the way I feel about this. I know that some people struggle with resisting sugary processed cakes, but I’d rather eat cardboard.

Healthy Ingredients Make a Tasty Cake

The cakes I eat now are delicious and mouth watering; but unlike the cakes of yesteryear, they are healthy. Cakes can have the best healthy ingredients or the worst health-taking ingredients The choice is yours. You can still have the fun and the flavor of cakes without all the junk. I think cakes are fun and it’s nice to have treats! I just choose healthy, “good for you” type cakes.

Yummy on the Inside and Outside

I certainly wasn’t vegan and gluten free when I turned 7 years old (way back when). Mouthfuls of powdery sugary cake was exciting. Now it doesn’t seem good at all. I remember eating something sugary years ago and I couldn’t believe how sickeningly sweet it tasted. After cleaning up my diet, junk food had lost it’s taste and it’s appeal. A highly processed cake doesn’t seem appetizing at all to me now. However, that doesn’t mean I’ve given up yummy desserts! Now, my standards have risen. I want cake that is yummy on the inside and the outside. The saying “pretty is, as pretty does” is so true. So, I’m not giving up desserts or cakes! And neither should you! Eat healthy cake!

Check out the recipes

Filed Under: Art

Vegetable Broth

Jump to Recipe

TASTY TIP: Make your dishes EXTRA Special by adding vegetable broth instead of water.

Vegetable broth has numerous uses. It is rich in vitamins and minerals. You can drink it, as is, for its health benefits. I, often, use the broth in recipes which call for water. It adds a deeper texture of flavors. For example (photo below), making rice or quinoa with broth instead of using water makes the dish tastier and more nutritious, and adds richness to the flavor. It is amazing when making Spanish Rice or a Rice Pilaf.

Rice made with vegetable broth and herbs.

Vegetable Broth is Easy to Make

Vegetable broth or vegetable stock is easy to make. FYI They are both really the same thing in vegan cooking. The nice thing about vegetable broth is that it is vegan and vegetarian, and can be used in most styles of cooking. Experimenting is fun and broth can be made seasonally by using the freshest in-season vegetables. As long as you don’t pick strong or distinct tasting vegetables (asparagus or broccoli), there is really no way you can go wrong in making vegetable broth. The first time you make vegetable broth, I suggest you make it with the traditional broth vegetables: Onions, carrots, celery. Add a zucchini to give that buttery flavor that is needed (this is a no-oil version) and some garlic cloves and a handful of fresh parsley. You might want to add some mushrooms or potatoes for an earthier thicker flavor.

There are standard ways to make vegetable broths. Truth be told, vegetable broth can be made with a variety of ingredients but it is important to realize that some things can add a powerful flavor or may not blend as well with other flavors. Generally, I do not add herbs to my broth because I want it to be versatile for use in many different types of cuisine. Instead I add my seasonings and herbs to the dish I am making with the broth. If you know ahead of time how you will be using the broth then go ahead and add fresh herbs.

How to Make Vegetable Broth

Classical vegetable broth is made with onion, celery, carrots, garlic and parsley. Often potatoes, mushrooms, leeks are added in. It really is hard to make bad broth using basic vegetables like these. I like mixing it up to add in different nutrients and flavors to my broth.

The recipe below is my oil-free basic versions of vegetable broth. Starting with the basics (onion, potato, celery, carrots, garlic and parsley), I add at least one zucchini because it adds a nice buttery flavor, since I’m not sauteing the vegetables first. You can saute your vegetables first, but I don’t for this easy to make, oil-free version.

Eventually, you want to experiment. I know I do! Try adding some mushrooms for deeper, earthier flavors. You can add leeks or other vegetables, too. I usually throw something in the pot that will add more nutrient value such as a cabbage, beet or turnip. Just don’t add too much of anything that has a strong flavor as it can quickly overtake the other flavors. If you know you will be cooking for one type of cuisine, then it is fine to add some additional fresh herbs. Otherwise, skip the herbs because you certainly don’t want Italian herbs in your Spanish rice or Miso Soup.

Vegetable broth - crockpot slow cooking
Slow cooking vegetable broth over night in a crock-pot.

STEP 1: Wash the vegetables and don’t worry about cutting them nicely. Big chunks are fine as you will not be using any of the vegetables. They will be cooking down to their fiber and leaving the nutrients and taste in the stock.

STEP 2: I usually slow cook my broth in a large pot on the stove for hours or in a crock pot overnight. The longer it cooks the richer the flavor. Another option is to put in a covered pot and bring to a boil. Then reduce temperature to low and simmer for as long as you can. (Usually 2 -3 hours). However, I will stress that the longer cooking is better as it makes a richer broth.

Vegetable broth - Vegan and Vegetarian
Cook until all the vegetables are well cooked (mushy to the touch) and broth is rich golden color. Strain out the vegetables will leave you this rich vegetable broth.
A close up of a white bowl with vegetable broth

Basic Oil-free Vegetable Broth

Vegetable Broth can add richness to your cooking. Use instead of water in your recipes.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 hrs

Ingredients
  

  • 4 Carrots
  • 4 Celery Stalks
  • 1 zucchini
  • 1/2 Cup Parsley (or 1 handful)
  • 2 Potatoes
  • 2 Onion
  • 5 cloves Garlic
  • 10 cups Water

Instructions
 

  • Prep the vegetables first. Scrub clean carrots, celery, zucchini and potatoes. Wash parsley and drain. Peel onions and garlic. Cut vegetables into large cubes and quarter potatoes.
  • Put water in slow cooker and turn on to low. Add vegetables to crock pot. Cook for 8 hours or longer. Overnight is best.
  • Pour the broth through a strainer. Discard the solids.
  • FREEZING TIPS: Make sure broth is cooled down before freezing. Make sure you leave room for expansion in container – do not fill all the way to the top. If using glass, I don't put the lids on tight until it is frozen.

PREP TIP: Make ahead and freeze. Freeze the broth in 4, 8 or 16 oz. servings for easy recipe use. Using vegetable broth to replace water in recipes adds nutrition and extra taste! .