Review Category : Food

I have a major thing for massaged kale. Why? Aside from being delicious, it’s a fun hands-on dish, and my hands always feel extra soft when I’m done, thanks to all of those nice oils. Once massaged, kale turns from tough and bitter to silky and sweet- but who doesn’t after a good massage? It almost seems wilted. The reason this happens is because as you rub-a-dub, you’re actually breaking down the veggie’s tough cellulose structure. Science!

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It’s 2015! Hoorah! As everyone scuttles around renewing gym memberships and promising to make good on their resolutions this year, you should consider getting in the kitchen to make some soup. This southwest style black bean soup is equal parts simple and satisfying. Enjoy with tortilla chips and a fuckload of guac!

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It’s official! The advanced copies of The Lusty Vegan book are here! Right this second, I have a fresh copy nestled into my lap, and I’m petting it like a kitten.

Even more exciting is the fantastic tour Ayinde and I are rolling out this fall. Our first stop? New York City of course.

On October 15 and 16—yep, that’s right, two nights!–we will be hosting a culinary art installation at Suite ThreeOhSix at 7:30 pm.

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So you’re vegan, and your partner isn’t. Or maybe your an omnivore, or a vegetarian, and your partner is a vegan. Or maybe you’re an everything eater and your partner is gluten-free. Or maybe you’re gluten-free and your partner is allergic to nuts, or soy, or dairy, or…

See where I’m going with this? Sometimes our dietary restrictions (and ethical POVs) just don’t match up with the views of the people we like to spend our time with.

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I ate mine over greens. Manfriend had pasta.

I ate mine over greens. Manfriend had pasta.

Fall is nearly here. While it’s still balmy in Hawai’i, my East Coast heart must be able to feel the chill from 5000 miles away. Last week I was craving something hearty. Something…stewy. Something tomatoey. Here is what I came up with!

Lentil Bolognese

  • 1 cup uncooked green lentils
  • 2 cups veggie stock or water
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 1 small carrot, diced small
  • 1 stalk celery, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 8 oz can diced tomatoes
  • 1/4 cup tomato paste
  • 1/4 cup good red wine. (If you wouldn’t drink it, don’t cook with it.)
  • 8 oz pasta. Choose your fav!
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securedownload-7Aloha friends. We are currently 2 days into production of Courtesy Flush, and things have been crazy around here. Luckily, we have an awesome vegan chef on board—Andrew Johnson aka the Vegan Giant—so we all have been munching well. I have been reveling in my lack of dishes.

However, I would like to share with you one of the last things I whipped up before my cast and crew arrived and things got so nutty: Island-Style Purple Sweet Potato Salad. We went to a BBQ at our neighbor’s, and they made an awesome Okinawan potato salad using avocado. It was so delicious, and the color of the Okinawan potatoes made it just as beautiful as it was tasty. This is my rendition. Did I mention how healthy it is?

Island-Style Purple Sweet Potato Salad

Serves 6

  • 2 pounds Okinawan sweet potatoes, scrubbed
  • 1 large ripe avocado
  • 2 tablespoons vegan mayonnaise
  • ½ cup shredded coconut
  • ¼ cup raisins (optional)
  • Juice of 1 lime

 To make:

1. Boil sweet potatoes for 15 minutes or until tender. Stick in fridge for 1 hour to cool.
2. Cube potatoes. Add avocado, mayo, and lime juice. Mix well.
3. Add shredded coconut and raisins.


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securedownload-3Summer is the time for smoothies. This one is a recent creation, and offers a new twist on a childhood favorite. PB & J in a glass? Yes please! The key ingredient that makes it taste like peanut butter and jelly is using salted peanuts instead of peanut butter. Go figure.


Peanut Butter and Jelly Smoothie

Serves 2

 You Will Need

– 1 large frozen banana
– 1 cup frozen mixed berries (strawberries, blackberries, blueberries, etc)
– 1 cup vanilla non-dairy milk ( I like hemp or almond for this one)
– ½ cup salted dry roasted peanuts

- 1 tsp of spirulina. This will negate the lovely purple color of your drink, but it will give you some iron and b12. Decide how important it is for your smoothie to be aesthetically alluring.

– 1 scoop of vanilla protein powder. Protein powders are a slippery slope, as most of them contain all kinds of crazy weird junk and GMOs and a zillion grams of sugar. I do, however, like Sunwarrior Classic Raw Protein in vanilla. It is naturally sweetened, and doesn’t have a weird chalky flavor because it’s soy-free. Also, my boyfriend says it makes smoothies “taste like donuts.”

To Make

Put it all in a blender and have at it. Add a bit more non-dairy milk if needed, depending on how thick you like it, and how good of a blender you have.

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See what I did there? Like Piña colada. We had a slew of fresh pineapples this past week, so I have been experimenting with smoothie creations. In this recipe, the already blissful blend of pineapple and coconut is made even better with the addition of banana and spirulina, that glorious sea algae full of iron, b12 and protein. It’s so delish, it’s worth using up a bit of our solar power first thing in the morning to run the Vitamix, and I wont judge you if you add a splash of rum…just sayin’!

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