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How to Blind Bake a Tart Shell

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My Recipes
Sweet Potato And Kale Tacos With Kimchi Juice
Day dreaming about tacos 24/7 who's else has this problem? 😂Check out the recipe below. . . Taco Ingredients 1 1/2 cups of chopped sweet potatoes 1 cup of chopped romanesco 1 1/2 cups of chopped daikon radish or carrots 3 cups of chopped kale 2 tbsp of garlic powder 1 tbsp of dried oregano 1 tbsp of cumin 1 tsp of chipotle powder 1/2 a tsp of pink salt or to taste 2 tbsp of coconut oil 1/4 of a cup of @milkimchi kimchi juice (optional) or Add 2-3 tbsp of nutritional yeast Juice of a 1/2 a lime Gluten free Tortillas from @sietefoods Directions 1) Chop all veggies into small squares. 2) Add coconut oil to pan and cook sweet potatoes for 5-7 minutes and add water if it gets stuck. 3) Add all your veggies (except the kale) sauté for 2 minutes or so then add your seasonings and liquids. 4) Depending how soft you want your veggies you would need to cook upon your discretion. I like mine barely cooked. 5) At last cook your tortillas and use any salsa you have and any beans to add on top. Enjoy.
Blueberry Cashew "cheesecake"
Berrylicious vibes (recipe below) another recipe that is versatile and pretty much take the base of this recipe and make what ever flavors you want. My most current cake recipe is slightly different than this, but once you make this you'll be able to learn for your self what kind of consistency you like best. Anyway, enjoy this lovely Sunday I'm off to go grocery shopping since I have nothing in the fridge and finishing up my homework. Stay well xoxo . . "Cheesecake" filling (cut the recipe in half for a smaller portion) 3 ½ cups of soaked raw cashews 3 cups of dark cherries (not frozen) 3 tbsp of lemon juice 2 tbsp of cinnamon 4-5 tbsp of maple syrup (not cold) 1/4 of a cup of coconut water (not cold) 1/3 of a cup of melted coconut oil . . Crust (Double the recipe for a thicker crust.) 1 cup of activated almonds 1 cup of raw oats 1 cup of dried Black Mission Figs 2 tbsp of cinnamon 1 tsp of lemon zest 2-3 tbsp of maple syrup . Topped with blueberries and some cherries . . Directions 1) Soak cashews for 24-32 hours, drain them and set aside. 2) Take your crust ingredients and process them with a high-speed blender or a food processor till desired texture. (want a thicker crust? just double the recipe) 3) Take your cheesecake filling ingredients (except 1 cup of cherries, so only use 2 cups for the filling) then blend them with a high-speed blender until smooth. 4) Layer crust into a springform pan, (I used 9 inches pan). 5) Into a bowl mix the last 1-cup of cherries with the cheesecake filling and mix. 6) Then pour your filling into the springform pan. Top it of with any kind of berries you want. 7) Freeze for 6 hours. Before cutting the cake let it sit out for 15 minutes or so and it’s ready to eat. Enjoy.
Vegan Potato And Eggplant Curry
Happy saint Patrick's day! (Recipe below) Posting this curry with all the green love for this holiday. I'm wondering if it's just an Irish and American holiday? haha I tend not to celebrate holidays anyway, but here was the chance to post this soup bowl full of veggies. . . Ingredients 2 cups of potatoes 2-3 cups of chopped eggplant 2-3 cups of ribboned zucchini 4-5 cups of water 2 cans of coconut cream (take only solids) 1 1/2 cups of chopped onions 2 tbsp of coconut oil 4-6 minced garlic cloves 1 thumb of minced ginger 2-3 tbsp of tamari soy sauce or to taste 1 tbsp of garam masala 1 tbsp of cumin powder 2 tbsp of curry powder 1 1/2 tbsp of turmeric powder or 2 thumbs of fresh 1/2 a tsp of chipotle powder 1 tbsp of coconut sugar 1 cinnamon stick 3-4 Japanese dried red peppers 3 tbsp of lime juice 1/2 a tsp of lime zest . . Directions (HALF THIS WHOLE RECIPE FOR A SMALLER BATCH) 1) Take a frying pan add your onions (and cinnamon stick and dried red pepper) and start caramelizing them with coconut oil. (5-7) on medium heat. 2) Add seasoning mentioned above, ginger, garlic, lime zest, (fry for 1 min) then add your soy sauce, , lime juice and maple syrup. Cook for 5-7 minutes. (Take out cinnamon stick and red peppers) 3) Add your potatoes, eggplant and saute for 2 min. 4) Add your 4 cups of water (add more if needed) simmer for 10 minutes or so and add your coconut cream. (The night before put the cans in the fridge, then take them out of the fridge and only use the solid cream, leave out the liquids.) 5) Let this simmer until desired consistency and you can add veggies earlier or later depending how firm you want them. 6) At the end serve onto a bowl, add fresh peeled zucchini (or add earlier), and topped with cilantro, black sesame seeds, green onions and more lime juice. Enjoy.
Almond Crusted Masala Chickpea Pizza With Coconut Tomato Sauce
Indian inspired Pizza, since I've been helping my friend make almond milk I've had tons of almond meal to create recipes with. Unfortunately, I only made this crust once and need to experiment, but if you need the coconut tomato sauce and masala chickpea recipe will be down below. The sauce was SO good I recommend making this, seriously was so mouth watering haha so so good. It's actually one of my older recipes. If you make this tag me I would love to see it. Happy Friday. . . Coconut Tomato Sauce 1/2 a cup of diced white onion 8 cloves of garlic (or 4-5 if you don’t like to much garlic) About 1 cup of diced Roma tomatoes or 1 cup of canned tomatoes 1/3 of a cup of coconut cream (full fat) Half a cup of water 1 tsp of dried oregano 3-4 tbsp of nutritional yeast 2 tbsp of apple cider vinegar 1 tbsp of turmeric powder 1 tsp of black pepper 1 tsp of cayenne (optional) 2 tbsp of Tamari soy sauce (or to taste) Directions 1)Stir fry your onions with some water for 5 minutes, turn off heat then add your garlic. 2)Turn on heat again add your finely cut your Roma tomatoes (or blitz them in a blender) and cook for 6-8 minutes (until water evaporates), add your half a cup of water then let it simmer for about 4-6 minutes. Turn off heat. 3)Blend the mixture in a high-speed blender for 1 minute or so and put it back into your pot. 4)Then add your coconut cream and your seasons let it simmer until the sauce is thick and creamy. . . Chickpea Masala 1 cup of chickpeas 1 tsp of Tamari soy sauce 1-3 tbsp of water 1/4 of a cup of fresh parsley 1 tbsp of garam masala 1 tsp of cumin A dash of ginger Directions 1) Saute chickpea and seasons on a frying pan till brown in coloration. And set aside.
Chai Pumpkin Cake
Chai Pumpkin Cake. I re-made this recipe for my families thanksgiving, I wanted to show them how easy it is to eat vegan foods. Not only is this holiday full of slaughter and torture of turkeys, but we are supporting the unsustainable practice of agriculture. Hopefully with my knowledge of regenerative/sustainable agriculture I can be part of the new generation that changes this system from inside out. One thing I do know is that if we (the people) boycott a certain product, we the people will prevail. I say vote with your dollar and that's how we will change this world for the better. .
Raw Apple Persimmon Pie
Raw Apple Persimmon Pie, (recipe below), this raw pie was so good that I basically ate half of this and shared the rest with my friends. This recipe was inspired by Kristina @fullyrawkristina and you all know she has been a major inspiration for this plant based community. This pie is gluten free, refine sugar free, nut and seed free, so hopefully many of you can try this delicious and easy recipe. This is also another entry for the @thefeedfeed, @udisglutenfree and @colavitaoliveoil . . . Recipe Crust 2 cups of dried mulberries 1 ¼ of a cup of dates 1 tbsp of Pumpkin Spice powder . . Filling  1 cup of persimmons  1 cup of copped apples ¼ of cup of dates  1 ½ tbsp of pumpkin spice powder  1 tbsp of vanilla paste or alternative . . Layer of apples  4-5 medium sized apples  Half a lemon Topped with coconut yogurt and pomegranate seeds. . . Directions 1)Take your crust ingredients and process them into a high-speed blender and blend till desired texture. (Set aside)  2)Take your filling ingredients (using a high-speed blender) and blend them till smooth.  3)Cut your apples into slices, put them into a bowl and add your lemon juice and mix.  4)Take an 8-inch wide spring-form pan and layer your crust.  5)Then add your filling and spread around till crust is covered. 6)Then add apple slices and repeat this process by adding another layer of filling then another layer of apple slices. (Until done with ingredients) 7)Then freeze this for 1 ½ hours and its ready to serve. Enjoy. #feedfeed #holidaysgonegf #colavita #pumpkinspice #mulberries
Jackfruit Tacos With Turmeric Sauerkraut
Tinga Tacos topped with turmeric ginger sauerkraut, slicer tomatoes, cilantro, and purple cabbage. I even added some coconut yogurt as a topping because I use to love adding sour cream to my tacos. Tinga is a Mexican dish made with chicken instead of jackfruit, but of course I had to make it vegan. This is probably the best taco recipe I’ve ever made and if you decide to give this a go, it only took about 25-30 minutes to make.  PS tag me if you make this recipe I might just share my favorites. Have a positive filled weekend let's stay together. 😊✌ . . Recipe 1 can of jackfruit 1 cup of onion 5-7 minced garlic cloves ¾ of a cup of tomato puree (homemade)  2 tbsp of coconut oil 2 tbsp of cumin 1 tsp of chipotle powder 1 tsp of chipotle flakes 1 tsp of paprika powder 1 tbsp of apple cider vinegar  2 tbsp of tamari soy sauce 1 tbsp of maple syrup or alternative Directions 1) Turn on stove on medium heat, using a frying pan add your oil, and then your chopped onion. Saute onion with oil for about 3 min then add your dry seasonings and saute for 3 min. 2) Add your jackfruit to the pan and saute for 5 min then add your garlic and fry for 2 min.  3) Add your apple cider vinegar, soy sauce, and maple syrup satue for 3 min. 4) Chop up some slicer tomatoes and blend until smooth and pour into the frying pan and let simmer for 10 minutes or until most water has evaporated.  5) After the it’s done as you let it cool down chop up some toppings and layer how ever you’d like.  6) Makes 10 Blue corn taco shells and topped with homemade sauerkraut, tomatoes, cilantro, and purple cabbage.  Enjoy.
Eggplant And Fried Plantain Quesadillas
Good morning friends! These quesadillas are made with vegan cheese, roasted eggplant, fried plantains, cilantro, tomatoes, cabbage, wilted spinach, with a side of guacamole, and coconut sour cream. I wanted to thank you guys for being so amazing and supportive. I appreciate every one of you and I truly read all your comments and hope you guys have a blessed week ahead. PS I would love to enter a savory meal competition held by @3.bunnies, @foodbymaria, and #savoryvegancomp #avocado #dinner #vegancheese #guacamole #sourcream #veganquesadillas #mexicanfood
Kale Salad With Maple Tahini Dressing
Salads are so satisfying when I feel a bit bloated, this salad consisted of jicama, tomatoes, bell peppers, cucumber, peeled grapefruit, cilantro, kale, Marigold petals, and topped with a tahini, lime, cilantro, and maple syrup dressing. Hope you have a beautiful Sunday my friends. ❤ Cilantro Tahini Dressing 2 tbsp of tahini 2 tbsp of lime juice 1 tbsp of maple syrup 6-8 leaves of cilantro 1 tbsp of water (optional) #tomatoes #kale #tahini #lime #maplesyrup #greens #eatgreens