No Flour, No Eggs, What Do You Do, Goodie two, Goodie two, Goodie Goodie Two chews: Flourless Vegan Chocolate Black Bean Brownies and Brownie Pops

I love everything chocolate and am constantly craving chocolate – which is why you see so many chocolate creations. My little one inherited my love of this seratonin releaser. My husband who typically does not like desserts will eat anything chocolate. I was trying to satisfy two birthday needs – one was to make something chocolaty that we could take camping to celebrate my husband’s birthday. And something that I could use for goodie bags for my daughter’s birthday. I am tired of all the candy and unhealthy snacks which only makes her crave more, so I wanted to include something that was chocolate and filling yet healthy.  And my husband is not a cake eater. So using black beans and cocoa powder as a base made two different flourless vegan creations that will knock your tastebuds away: a chocolate brownie and a fudgy chocolate pop.

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This is a taco and burrito conversation, nachos: Gluten-free, soy-free, dairy-free plant-based taco, burrito and queso

Like many American families, we are a multicultural family. He’s from France, born and raised. I am a first generation American of Indian immigrants (often referred to an ABCD – an American born confused Desi with Desi being a term referring to people of the Indian subcontinent). We solidified our relationship in California, which in some respects seems like its own country (much like NYC, where I am from). This has introduced a blend of cultures that has found its way into my food. Just this past week, my husband was sworn in as an American citizen – well a dual American French citizen (yes he is dual AF) and I wanted to celebrate with a feast. I chose to center this feast around the Cali Mex cuisine with a twist. Lettuce taco bout plant based cuisine: lettuce wrap tacos with plant based taco meat. The meat was re-purposed into  a collard wrap burrito. And there was was also a cashew based queso because chips and dip please.

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Down the Hatch: Hatch Peppers Stuffed with Vegan, Grain-Free, Plant-Based “Meat” Topped with Dairy-Free Cilantro-Lime “Crema”

I have the chemical symbol for capsaicin, the active ingredient for a chili pepper, tattooed on my arm because I think spice adds to life. Since moving to Cali, I have been noticing hatch peppers – a large spicy chili from New Mexico – at the beginning of fall. I was feeling the need for some spice to shake up my life. Rather than just add the flavor of the hatch to a dish, I decided to stuff them with a plant-based meat made of mushrooms, veggies, nuts and seeds and top it with a plant based “crema” made from cashews, lime, nutritional yeast and cilantro. The filling was robust, light yet rich and satisfying and the “crema” provided the perfect sauce with acid to cut through the richness. The hatch…well the hatch was spicy spicy spicy.  Beware the hatch – the spice did not leave my fingertips for days even with multiple washings and milk soakings. If they are too spicy for you, stuff a jalapeno or a bell pepper. We tried them all and they were all equally amazing.

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Little Deuce Mousse, You Don’t Know What I Got: Vegan Chocolate Mint Coconut Mousse with Gluten-free Salted Rosemary Citrus Olive Oil Crust

There is so much to talk about with this mousse. It started off as two separate culinary experiments – one with mousse made with seaweed as a thickener (yes, seaweed and no, it’s not agar) and another with a savory vegan shortbread. Each was really amazing on its own, but the cookie was not the cookie I wanted. I did not want to waste the dough. The creative kitchen witch came out and I combined the two. O. M. G. Bob Ross once said, “There are no mistakes, only happy accidents.” This was a magnificent accident. The two together form the perfect bite. The mousse is chocolatey, creamy, rich, yet light with a subtle hint of mint. There is a crunch with cacao nibs. The crust is textured, salted with subtle hints of rosemary and citrus. The whole dessert is sweetened only with dates. My mouth waters as I write this. I think I will have a slice while I type.

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Saucy, Saucy, You Know You Are a Cute Little Gut Pleaser: Spicy Almond Butter, Collard, Kale and Sweet Potato Sauce with Sweet Potato Noodles

Whenever I want to give to someone or the world in some way, I usually provide homemade food. A while back, a friend could not eat solid food due to a car accident and was tired of the liquids she was forced to eat. I wanted to provide her with something nourishing, filling and interesting. I created a version of a ground nut stew from West Africa – a stew of tomatoes, sweet potatoes, hearty greens, and peanuts. A surprising combination of foods and flavors that work well together. Rather than leave it chunky as a stew, I blended it into a drinkable soup. It was rich, tasty, and filling. I was dreaming about this stew the other night and wanted to recreate it with almond butter. The stew is typically served over rice with chicken. I decided to serve it as a sauce with sweet potato noodles and broccoli along with sesame seeds, almonds, and sunflower seeds for texture a bit of protein.  This dish is nourishing, full of texture and depth and satisfying hot or cold with or without the broccoli.

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Curry it up: Vegan Curried Cauliflower Chowder with Chanterelles

I was feeling nostalgic about the Northeast and that conjured up thoughts of chowder and bisques with coastal seafood. Growing up in an Indian household, we did not eat these classic New England cuisines but they so closely tied to the east coast that it came up in my mind with nostalgia. Cauliflower is a versatile food. I often make cauliflower mash, so I thought about a cauliflower chowder. I included some Indian spices to merge it with my heritage and give it more complexity. And since it is spring, chanterelles have shown up at the market. The earthy but mild peppery taste works well with Indian spices. The result was creamy, flavorful and satisfying.

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Double your flavor, Double your fun: Flourless almond butter cookie with matcha green tea or flourless peanut butter cookie

Work has been slow lately, so I find myself using that extra time to spend with my daughter, a head strong, independent, passionate threenager…which leaves me needing time to recover. As a result I have been finding myself in stereotypical mom moments – enjoying my time alone running an errand like getting crayons at Target or taking an extra long time at the grocery store. Matcha was on sale. As I was making make my flourless peanut butter cookies, I thought why not use almond butter and add matcha? A new favorite was born: flourless almond butter cookies made with matcha, cacao nibs, himalayan salt and sweetened with either dates or maple syrup. Moist, chewey, with crunch from the cacao. And of course I would not leave you hanging on the peanut butter version.

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Winner Winner Chicken Dinner (or Brunch): Dairy and Gluten-free Chicken Fried Maitake Mushroom and Butternut Squash Waffle

I officially became a vegetarian when I was about 22 years old. In those 22 years I had never heard of chicken and waffles – it wasn’t a thing in New York. I moved out to LA when I was 33 and everyone wanted to meet at Roscoe’s House of Chicken and Waffles before drinks. I showed up later for drinks. The closest I ever came to Roscoe’s in LA was rewatching Tarantino’s Jackie Brown. Being a New Yorker, I like to watch sporting events (the few I do watch) and election debates in bars – so during the 2012 election, I watched the debates from a bar on Pico located very close to a Roscoe’s. Turns out the person I was talking to next to me was Herb Hudson – the founder of Roscoe’s. He is a Harlem native and we talked a lot about NYC vs LA. He suggested I visit Roscoe’s noting that Obama had made a stop at a Roscoe’s, but once I told him I was vegetarian the conversation came to an abrupt halt. I have often been curious about the appeal of chicken and waffles. So I created a chicken-fried mushroom with a gluten-free and dairy-free nut crust. And put it on top of a gluten-free dairy free waffle. And topped it with sweet fruit toppings, green veggieful toppings, savory toppings, spicy toppings. Savory. Sweet. Soft and Crunchy. Chicken and waffles. I get it now.

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Rice rice baby: Winter squash stuffed with brown rice, asparagus, zucchini, sunflower seed, pine nut risotto

I am days away from beginning a cleanse to control my asthma and allergies as well as boost my digestion. And it has been cold and rainy. Perhaps that is why I have been craving creamy and grain based food.  My counter top was full of winter squash – kabocha, acorn, butternut – and it made me think about a creamy squash risotto. However, I often find that the squash is lost and not as flavorful in a risotto. And squashes are great to stuff. So I decided to stuff kabocha and acorn squash with a flavorful sprouted brown rice risotto made with zucchini, asparagus, sunflower seeds and pine nuts. Creamy but full of texture. Flavorful. Nutritious. Satisfying.

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Pump up the yams: Dairy or dairy-free crispy sweet potato skins with spinach and shiitake bacon

So if you know me you know that I don’t care about football (cue shock and horror). But I can get behind anything associated with food. I love that watching football requires an array of tasty eats. Tasty not so good for you eats. With the Super Bowl is coming up, some friends on the Whole 30 or just watching what they eat have asked me for ideas. That was all the incentive I needed to post a creation I made for last year’s Super Bowl. Stay away from the tasty but not so gut friendly potato skins and opt instead of crispy sweet potato skins stuffed with spinach and cashew cheese and topped with shiitake bacon. For those of you who want more protein and don’t care about the inclusion of dairy or processed foods – I have a cottage cheese alternative (you would never know it was cottage cheese) that you can top with tempeh/seitan bacon. Crispy, gooey, savory good for you snack food.

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