The Veggie-Full Kitchen

It's kind of a tradition in my family to make some sort of treat on Sunday afternoons.  Dr. J is a dentist by weekday and expert treat maker on the weekends.  Kind of like a food lover's superman.  I did however give him this Sunday off.  I just had to get another pumpkin recipe in...  and these little cookies did the trick!  This recipe makes a lot of cookies which is great so you can freeze extras in bags for school lunches or for convenient on the go snacks. Ingredients 1 cup whole wheat flour 1 cup white flour 1 cup old fashioned oats 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla 1 cup pumpkin puree (I used the canned pumpkin puree) 1/4 cup vanilla soy yogurt 1/2 cup brown sugar 1 1/2 cups raw cane sugar 1/2 cup coconut oil 1 cup finely chopped pecans Directions 1.  Combine the sugars, oil, soy yogurt, vanilla and pumpkin puree.  Mix well. 2.  In

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods , to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet. For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook , she's got one of those too.  

I bought/tried the best raw lemon cheesecake at Whole Foods, made by Earth Cafe , over the weekend.  It was so amazing, I wanted to try to recreate it at home. As I was shopping for my ingredients, I couldn't help but notice all of the pumpkins hangin' out in the produce section.  They just looked so beautiful to me, I decided to make a raw pumpkin 'cheesecake' instead.  Boy am I glad I did!  I love pumpkins anyway you prepare them, but this is definitely one of my  favorite recipes.  It's pretty amazing what you can do with raw food! Ingredients 3 1/2 cups raw cashews 1/2 cup medjool dates, pits removed 1/4 cup water 1/4 cup lime juice 1/4 cup raw agave nectar 6 tablespoons coconut oil 1 vanilla bean, split the pod and use the seeds only (I like to save the pod and boil it in a pot full of water with a cinnamon stick and some cloves for an amazing room freshener that can be used over and over.) 3/4 cup pureed pumpkin 1/4 teaspoon cinnamon 1/4 teaspoon

Hmmmmm... Brussels Sprouts... My relationship with these little guys wasn't on the best of terms when I was a child.  In fact, the only way I could get them down was if I plugged my nose, chewed quickly and washed them down with a glass full of water.  There was no love.  Then, out of the blue, I tried them as an adult and was head over heals!  Funny how that is... This is my favorite way to eat them.  It's such an easy and simple recipe... and the result is simply AMAZING! Ingredients 12 ounces Brussels Sprouts 20 ounces Honey Gold or Baby Yukon Gold Potatoes 2 shallots, sliced 3 tablespoons fresh chives, minced 3 tablespoons olive oil 3/4 teaspoon sea salt 1/2 teaspoon freshly ground pepper Directions 1.  Cut off the brown ends of the Brussels Sprouts and pull off any leaves that have turned brown. 2.  Place all ingredients in a large bowl and toss to coat the ingredients evenly. 3.  Pour the ingredients in a 9x13 pan and bake in a preheated 400 degree F oven fo

Morgan, from Little House of Veggies , and I went to Animal Acres ' Compassionate Cuisine event last Friday.  We left Dr. J and Mr. D with the rest of our kidlets and just took our babies.  As you can see, they thoroughly enjoyed it.  Too bad my little sous chef is on a mother's milk only diet.  Anyway, Morgan and I definitely enjoyed it!  It was a Vegan Smorgasbord!  There were Vegan restaurants and products galore to sample and enjoy.  I thought I would share with you my top 3 tastes of the evening...  The Seabirds Truck A Vegan food truck!  I wish they were in my city.... but I still might drive out to the O.C. to hunt them down.  They sampled a beer battered avocado taco.  It was divine! Native Foods If you didn't know already... this is my favorite restaurant.  Tanya, the chef, sampled one of her new menu items, the Chimichurri Fajita Platter.  It was the best thing I ate all night! Margo's Bark Dr. J and I don't drink alcohol... we DO however, drink Root B

This is one of Dr. J's favorite meals.  It's a perfect warm weather dish, and with it being over 100 degrees F here, it's was just the ticket for dinner the other night.  My favorite part of this is the carrot/cilantro/lime combo... it is so refreshing.  Definitely one of our family favorites! Carrot & Red Onion Escabeche Ingredients 2 cups carrots, sliced into matchsticks 1 large red onion, diced finely 1/2 cup fresh lime juice 2 tablespoons sunflower oil 1/2 cup fresh cilantro, chopped 1 teaspoon kosher salt Directions Combine all ingredients. Chili & Lime Marinated Chick'n Ingredients 1/4 cup tomato sauce 1/4 cup olive oil 2 cloves garlic 1/2 teaspoon cumin 1/2 teaspoon chili powder juice from 1 lime 1/4 teaspoon kosher salt dash of red pepper 1 package of Gardein Chick'n Scallopini Directions 1.  Combine ingredients and marinate in the refrigerator for about 1 hour. 2.  Remove the patties from the marinade and saute over medium high heat until they