Vegan

Favorite Vegan Friendly Restaurants in Cannon Beach

Genevieve 2 Comments
Haystack Rock in Cannon Beach, OR

Haystack Rock in Cannon Beach, OR

I have to admit when I first moved to the coast I was a bit sad that there weren’t more vegan and gluten-free options out here… especially when I moved from Portland, since that seems to be the vegan and gluten-free mecca. After being in Cannon Beach for 2 years I have come to love a few restaurants that accommodate my dietary needs.

First is Sweet Basils Cafe and Wine Bar… they not only have live music in the evenings, but an amazing gluten-free and vegan pizza that is out of this world! Especially if you ask for the pesto sauce on the pizza. They have the best selection of vegan and gluten-free in town.

Seasonal Maki at Fishes

Seasonal Maki at Fishes (squash, tofu, green onion)

Second is a new place in town: Fishes… I know it doesn’t sound too vegan friendly, but they do have some vegetarian rolls and veggie sushi. You just have to specify you are vegan so they don’t use the miso aioli. They have a spicy tempura vegetable roll that is amazing! (The tempura batter is made with rice flour)… and they even have tamari soy sauce, which doesn’t contain gluten!

Third is Bill’s Tavern: it is a little tricky if you want vegan and gluten-free, but you can order the hummus plate sans dairy and no pita (you still get lots of veggies and homemade hummus that is pretty good). Or if you are wanting just vegan than get the black bean burrito minus dairy + avocado + spinach and a really great meal.

Thai Coconut Soup

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thai soup

Thai Coconut Soup Garnished with fresh Basil

Here is a soup that even my cat likes, not that I was trying to feed it to him… but when I got up to get some nutritional yeast there he was licking up the soup and trying to snag an onion out for himself.

Thai Coconut Soup (serves 4)

  • 1 jalapeno pepper
  • 1-2 TBS chopped ginger
  • 2-3 cloves garlic
  • 1 small onion (chopped)
  • 2 carrots
  • ¼- ½  head of cabbage
  • ½ – 1 package extra tofu
  • ½ head of broccoli
  • ½-1 bunch cilantro (chopped)
  • ½-1 can of pineapple (or fresh is preferred)
  • 1 can coconut milk (regular, not light)
  • juice of 1 lime
  • liquid aminoes to taste (soy or coconut)
  • 1 teas. sesame oil for added flavor

Use 1-2 TBS coconut oil to sauté chopped (jalapeno, ginger, garlic, and onion) on medium heat. This will infuse the oil with the spiciness of the first ingredients and calm down the heat of the jalapeno pepper. Add 3-4 cups water to pan. Turn heat to high and add all the chopped veggies (can use whatever you have on hand, I like to use: broccoli, cabbage, carrots, tomato or pepper). Once soup starts to boil turn off heat and add remaining ingredients (cilantro, pineapple, coconut milk, lime juice, liquid aminoes, and sesame oil).

***suggestions*** if too spicy add the pineapple juice from the can, can also add more coconut milk for a richer and sweeter soup (I like to make it light so I use only 1 can).

Tip: use a fan to avoid irritation of the mucus membranes while sauteing jalapeno, ginger, garlic, and onion

Raw Tacos with Cashew Sour Cream and Nacho Cheese

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raw tacos

These raw tacos are one of the best recipes ever! For anyone who thinks raw is just cold, boring vegetables try this recipe. I have fooled many meat-eaters with the walnut and carrot taco “meat.”

Raw Tacos (makes 6 large tacos)

Walnut meat:

  • 1 c. walnuts (chopped)
  • 1 c. carrots (chopped)
  • *can also add ¼ c. beets for color
  • 1-2 garlic cloves (minced)
  • ½ cup onion (chopped)
  • 1 teas. cumin
  • ½ teas. coriander
  • 1 teas. paprika
  • ¼ teas. chipotle or chilli powder
  • 1-2 TBS liquid aminoes or ½ teas. salt

Use romaine or other lettuce like you would use a taco shell, for crunchy texture use cabbage.

Then fill taco with walnut meat, avocado, pico de gallo, cashew cheese and sour cream. Feel free to add any other foods you like on tacos. Enjoy!!!

-Make walnut meat in food processor, add carrots and beets first then walnuts, onion, garlic and spices. Mix until similar texture to taco meat.

-Cut up 1 avocado into thin strips.

-Chop ½ cilantro bunch and 1 onion, 2-3 tomatoes, and 1 jalapeno pepper without seeds (optional) to make pico de gallo for garnish.

-Top with cashew sour cream and nacho cheese (see following recipes)

Cashew Sour Cream

  • 1/2 cup soaked cashews (soaked for at least 4 hrs)
  • Juice of 1/2 lemon
  • Pinch of salt
  • 2 TBS water to start (add more to make creamy)

Add all ingredients to a food processor or high speed blender and add enough water to make consistency like sour cream.

Cashew Nacho Cheese

  • ½ cup soaked cashews (soaked for at least 4 hrs)
  • Juice of ½ lemon
  • 1 small tomato
  • ½ red pepper
  • ½  teas. tumeric
  • ½ teas. oregano
  • ¼ teas. chipotle (optional to give a little spice)
  • ½ -1 garlic clove (optional)
  • 1-2 TBS nutritional yeast (for cheesier flavor)
  • Pinch of salt

Add all ingredients to a food processor or high speed blender and add a little water (if too thick) or more nutritional yeast (if too watery) to make a nacho cheese consistency. Can use as topping or a dip for veggies or kale chips.

Vegan Indian Feast

Genevieve 3 Comments
Vegan Indian Feast

Chana Masala with Fruit and Mint-Cilantro Chutneys

Mint Cilantro Chutney*

  • 1 bunch fresh mint
  • 1 bunch fresh cilantro
  • 1 green chili pepper
  • 1-2 cloves garlic
  • 1” fresh ginger root
  • ¼- ½ teas. salt (to taste)
  • ½ – ¼ medium onion
  • Juice of 1 lemon
  • ¼ c. water, or as needed (or can sub w/ 1 tomato)

Add all ingredients to a food processor and add enough water to make a thick paste.

*you can also add soaked cashews to make creamy*

Fruit Chutney

  • 1 clove garlic
  • 1 TBS fresh or 1 teas. powered ginger
  • 1 apple
  • 1/2 cup prunes, apricots or raisins
  • 2 TBS maple syrup or agave
  • 1/2  cup cider vinegar (or tamarind juice)
  • 1/4 teaspoons salt
  • 1/2  teaspoon cinnamon powder
  • 1/4  teaspoon chilli powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander

Grate the garlic and ginger, dice the apples, chop the raisins or prunes. Add remaining ingredients and bring to a gentle boil for 1 hr. until chutney becomes soft and brown. Cool and bottle.

Enjoy as a flavorful addition to any dish.

Chana Masala

  • 1 medium onion
  • 2-3 garlic cloves
  • 1 TBS. curry
  • 1 TBS garam masala
  • 1 can tomato paste with added water
  • 3 c. cooked garbanzo beans
  • 2-3 TBS cider vinegar or lemon juice
  • ½ teas. salt, or to taste
  • 2 minced chili peppers or dash of chili or chipotle powder (optional)
  • 2 TBS nutritional yeast (optional)
  • splash of coconut milk (optional)
  • veggies: peas, spinach, peppers, carrots, or whatever you feel like adding

Cut up ½ the onion to lightly sauté and add minced garlic, 1-2 c. water and tomato paste. The other ½ of the onion can be minced and added to the top with cilantro at the end. Bring to a boil and add remaining ingredients simmering for 15-20 minutes. The longer the garbanzos are simmered in the sauce the better this dish will taste. I also like to add more veggies during the last 5 minutes of cooking.

Can serve over rice or even on a bed of fresh spinach or other leafy greens.

Sweet Curried Yams and Spinach

  • 1 medium onion
  • 1 cubed yam or sweet potato
  • 1 can coconut milk
  • 1-2 TBS curry powder
  • 1 TBS fresh grated ginger
  • 2 garlic cloves (grated)
  • 1 TBS fresh tumeric or 1 teas. powder
  • ½ teas. salt or liquid aminoes to taste
  • 1 big bunch of spinach/or greens(washed)
  • *1/2 c. added water for sauce, 2 cups for soup

Saute the onion and add about 1 cup of water to cook the yam in. Then either puree the yam, onion, and water together and add the remaining ingredients… or keep them cubed and add remaining ingredients (except spinach) to bring to a simmer for 2-5 minutes, adding greens at the very end to retain the vitamins/minerals.

Rava Laddoo (coconut almond cookies) (14 cookies)

  • ½ cup (raw: buckwheat, almonds, coconut)
  • 2-3 cardamom pods (use only seeds from pods)
  • pinch of salt (to taste)
  • 3-4 saffron sprigs (optional)
  • 2-3 TBS agave
  • 1-2 TBS hot water (only as much as needed)

Use a coffee grinder or processor to grind all dry ingredients into powder. Put into mixing bowl and add agave over the top and mix together until crumbly. Then add only enough water to form into smaller than golf ball-sized balls. Can dip each cookie into shredded coconut for added taste and texture, or add dried fruit to mixture.

Stuffed Squash with Confetti Quinoa and Lime Cream Sauce

Genevieve 2 Comments
Stuffed Squash

This is one of the dinners we made in the Creative Healthy Cooking Class last Fall… Still one of my favorites. So simple and so delicious!!!

Stuffed Squash with Confetti Quinoa and Lime Cream Sauce (serves 4)

  • 2 cooked delicata squash
  • Mexican Confetti Quinoa (see following recipe)
  • Hemp and Lime Cream Sauce (see below)

Cook two whole delicata squash in oven at 325° for 30-45 minutes. The squash is done when slightly soft to the touch. I prefer to keep them intact with seeds inside while cooking to maximize the moisture content. When done cut in half lengthwise and scoop out seeds. Then fill with confetti quinoa and pour over some hemp lime cream sauce. Can top with chopped tomatoes and cilantro as a beautiful garnish.

Mexican Confetti Quinoa (serves 4)

  • 2-3 cloves garlic
  • ¼ small onion (chopped)
  • 2 tomatoes
  • 2 carrots
  • 1 bunch cilantro
  • 1 jalapeno pepper
  • ½ bunch kale (or other dark leafy greens)
  • juice of ½ lime
  • ½ teaspoon salt
  • 2-3 cups cooked quinoa

Place garlic and onion in food processor and mince, then grate or mince up remaining herbs and vegetables until small pieces. The mix of veggies should be colorful like confetti… you can add whatever veggies you like, these are just some of my suggestions. Add chopped tomatoes and mix into cooked quinoa. Make the quinoa as you are prepping the veggies so it is still hot to mix in the veggies, lime juice, and salt. Then stuff squash with confetti quinoa.

My preference for squash is delicata since it is so sweet and makes nice sized portions… each person gets one half of the squash.

Hemp and Lime Cream Sauce (serves 4)

  • ½ cup raw hemp seeds (not necessary to soak)
  • ¼ teaspoon salt
  • juice of ½ lime
  • 2-3 TBS nutritional yeast
  • water (approximately 1/2 cup)

Blend hempseeds*, salt, lime juice, and nutritional yeast, with enough water to make a creamy sauce. If you have added too much water, just increase the amount of nutritional yeast to thicken. Or conversely if the sauce is too thick just add a little more water until desired consistency.

*In place of hempseeds you can use raw sunflower seeds, cashews, or almonds… Any raw nuts you like, but it is helpful to soak them first.

Cardamom Hemp Milk

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cardamom hemp milk

I love any type of hemp milk…. but this one is just so delicious!! Add it to tea or coffee to give it an exotic flavor reminiscent of Chai. Hemp milk is good for you because it has a balanced profile of omega 3’s and 6’s, great for keeping up the perfect proportion of good fats in your diet. This recipe is a simple one and can be modified in many ways. For instance: add a handful of raspberries to make a fruit flavored hemp milk, or add vanilla and a little agave to make a sweet vanilla hemp milk… the possibilities are endless!

Cardamom Hemp Milk

  • 3-4 TBS hempseeds
  • 2 cups water
  • 3-4 cardamom pods

If you have a high speed blender (like a Vitamix) then just blend all ingredients (using seeds from cardamom pods) on high speed until nice and creamy like milk (1-2 minutes). Otherwise grind up hemp seeds and seeds from cardamom pods in a coffee/herb grinder until fine and powdery. Then add water and cardamom pods to blender and keep blending until frothy. Enjoy!!!

All Natural Vegan Body Products

Genevieve 1 Comment

Over the Holidays I had a fun Body Products Class that I taught. I am finally getting to sharing some of those recipes. Pictured above are: Fresh Feet Salve, Spicy and Floral Toners, Bedtime Face Cream, and Spicy Body Scrub. These make easy and fun gifts to friends and family or even to yourself. The Spicy Body Scrub has ingredients that most likely you have in your kitchen cupboard already… brown sugar, grapeseed or olive oil, cinnamon, clove, ginger, and vanilla extract. Not only will your skin feel so smooth and moisturized afterwards, but you’ll smell almost edible at the same time. Check out more RECIPES from the class, and I also have included some great references for books too!

Getting Ready for Bali!

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Going on my honeymoon in less than 2 weeks! I cannot wait!!! Especially now that winter is finally here at the coast with all the rain and even some snow. In preparation for visiting Indonesia I have themed this month’s cooking class accordingly. Pictured above are: ginger, garlic, green onion, lime and hot peppers… All that is missing is the coconut, but don’t worry we have plenty of that too!  For January’s cooking class we made Indonesian themed food: lime and coconut soup, spring rolls with peanut sauce and mango pineapple sorbet. I even made a bonus hot sauce that I am calling “orange death” surprisingly it was very popular in both classes. The recipe is a simple one: 1/2 of a carrot, 2 Habanero peppers, and 1 garlic clove. Blend all ingredients in food processor with enough apple cider vinegar to make a thick sauce. It only takes about 1/4 teaspoon of this stuff to make a bowl of soup pretty spicy, so use cautiously. Our cute little Habanaros are ranked high at 100,000 on the Scoville scale, while jalapenos are typically around 7-10,000. Here are the other recipes we went over in class: Indonesian Vegan and Gluten-Free RECIPES.

Since we will be on our honeymoon next month (February), March will be when the next cooking classes are offered. Hopefully I will come back with some Balinese inspired recipes.

And like always… all the Creative Healthy Cooking Classes are vegan and gluten-free!