I bring them with me to my desk, reviewing recipes to make or adapt to my liking, I bring them to bed and Mark puts them back onto the bookshelf when I, inevitably, fall asleep while reading. I believe that a well written cookbook can make a reader feel like they are in the kitchen of the writer. Writing a cookbook or blog is inviting people into an extension of their home. I feel I have dined with people I have never met before by making their recipes. I have been following Sprouted Kitchen for quite some time now. Sara’s recipes and Hugh’s photography constantly motivate me to practice just that little bit more, behind the camera and in my kitchen. Their book, The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, is one I grab frequently since Mark and I eat a lot of bowls.

The mixture of grains, fresh vegetables, and protein, topped with a great tasting sauce fuels my body and soul. I enjoy its simplicity in making and its variations of toppings. Bowls are a big part of my weekly meal plan and with this book to guide me, the possibilities have grown tremendously.

Some may think the term “hippie” is offensive but, like Sara, I use it with the utmost endearment.

12 recipes down, 18 more to go! See you tomorrow for Day 13: Kitchen Tour. Missed Day 11? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

FYI: This post does contain an affiliate link from Amazon. If you purchase the Sprouted Kitchen cookbook through the link, I receive a teeny commission from Amazon. It does not increase the cost to you at all. 

SC Hippie Bowl w/ Citrus Miso Sauce

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This recipe doubles well so you can have leftovers for a work lunch or dinner the next day. If you don't want to use tofu, steamed edamame beans work well.

Author: Jessica DeMarra

Recipe type: Main

Cuisine: vegan

Serves: 4

Ingredients

• 8 ounces extra firm tofu, pressed and cubed
• 1 tablespoons fresh lemon juice
• 2 teaspoons toasted sesame seed oil
• 1 teaspoon pure maple syrup
• Fat pinch of red chili flakes
• ¼ teaspoon fine grain sea salt
• 1 cup short grain rice
• 2 carrots, peeled, trimmed, and shaved into thin ribbons
• 2 cups finely shredded red cabbage, massaged in 1 tablespoon fresh lemon juice
• ½ ripe avocado, cut into sliced
• Black or white sesame seeds (optional)
• Red chili flakes, if you like it spicy (optional)
• 
  
• Citrus Miso Dressing:
• ¼ cup raw cashew butter
• ⅓ cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon white miso
• 1 tablespoon toasted sesame seed oil
• 3 teaspoons pure maple syrup
• Red chili flakes, to taste

Instructions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Rinse and drain the rice. Add it to 2½ cups of boiling water, bring back to boil, turn down heat, cover, and simmer for 30 minutes or until the rice is tender. Drain any excess water and fluff the rice.
3. While the rice is cooking, toss the cubed tofu in the lemon juice, sesame seed oil, syrup, salt, and chili flakes. Bake for 20 minutes until crispy, flipping halfway through.
4. Meanwhile, add all the ingredients for the sauce in a blender. Blend until smooth. Set aside until you are ready to dress your bowls.
5. While the tofu and rice are cooking, prep your vegetables.
6. When the rice is tender, add it to the bowls, then the veg and cooked tofu, and dress with Citrus Miso Sauce. Add sesame seeds and chili flakes if you desire.

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The post Day 12 Vegan MoFo: SC Hippie Bowl w/ Citrus Miso Sauce appeared first on Sprouts & Chocolate.

I definitely watched this film too young in my life. My father, who does not like cartoons but likes John Travolta, rented this film not knowing much about it. Travolta had been in films we watched as a family like Grease and Saturday Night Fever so my father figured it would have the same kind of tone. My step brothers and sister all sat down to watch it one Sunday night, popcorn bowls ready, and we were all taken a little by surprise. My father eventually stopped the movie but not right away. Watching Uma Thurman snort heroine was fairly terrifying but I was spared any details about the film’s later plot line until I was older. Pulp Fiction stayed with me for a long while after that, mostly because when I told my friends I watched it, I became instantly cooler.  I was always curious about the infamous Big Kahuna burger. It looked pretty basic: thin beef patty, melted cheese, and ketchup but Samuel L Jackson seemed to really enjoy it, you know, before killing that guy who will remain nameless for the sake of spoilers. While Tarantino’s movies aren’t appropriate for 9 year old, I do appreciate the story lines as an adult.  This burger is unlike the Big Kahuna burger since it is not from a Hawaiian burger join, is vegan, and is fully loaded with veggies but you can do the Samuel L Jackson impression when you take your first bite.

Who’s a bad motherf**ker? 

Huge thanks to Laura Wright from The First Mess who allowed me to adapted her recipe, “the veggie burger of my dreams,” for this post. It is now the veggie burger of my dreams too. 

7 recipes down, 23 more to go! See you tomorrow for Day 8: Reach out! Make a new vegan friend & tell us about it. Missed Day 6? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

P.S. I know this recipe is more than 12 ingredients but the ingredients are not only important for the flavour but also the structure and texture of the burger. I do not recommending skipping ingredients. 

Food Favs of Week 1 of Vegan MoFo:

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day} by Seitan is my Motor

Quick and Easy Chocolate Peanut Butter Fudge by Spabettie

Salted Caramel Ginger Kombucha Floats by Ichiban Vegan

Kimchi ‘Bella Burgers’ by Plant Crush

The Big Kahuna Burger: Vegan

 

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Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

This recipe is inspired by Pulp Fiction's The Big Kahuna Burger. It is vegan, loaded with veggies, and protein-packed. Serve with your favourite burger fixings! This burger do not do well on the grill so it is best to cook them in a sauté pan. This recipe is adapted from The First Mess "veggie burger of my dreams"

Author: Jessica DeMarra

Recipe type: Main

Cuisine: vegan

Ingredients

• 1 cup uncooked brown basmati rice
• ¼ cup raw cashews
• ¼ cup raw sunflower seeds
• ¾ cup roughly chopped red onion
• ½ cup grated sweet potato (peel first then grate)
• ¾ cup roughly chopped tempeh
• 1½ tbsp tamari soy sauce or low sodium soy sauce
• 2 tbsp GF flour blend* or all purpose flour
• 2 tsp organic arrowroot powder
• 2 tbsp nutritional yeast
• ½ tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ancho chili powder
• 1 teaspoon sumac
• ¼ - ½ teaspoon fine grain sea salt
• ¼ cup chopped fresh parsley
• 1-2 tbsp water
• Pepper, to taste
• Oil, to cook
• 
  Burger Fixings:
• Lettuce
• Pea shoots
• Avocado
• Thick slices of tomato
• Thin slices of red onion
• Sriracha
• Eggless Mayo
• Spicy Burger Sauce: 1 tablespoon eggless mayo + ½ tablespoon ketchup + fat pinch of ancho chili powder, all mixed together

Instructions

1. Combine brown rice with 2½ cups of water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer for about 15 minutes. The rice will still be chewy. Transfer the chewy rice into a large bowl and set aside to cool.
2. In a food processor, combine the cashews, sunflower seeds, chopped onion, sweet potato, and tempeh. Pulse the mixture until it is cohesive and well combined. Transfer the tempeh/veg mixture into the large bowl with the rice.
3. Add all of the remaining ingredients to the bowl except for the water. Stir the ingredients together until thoroughly combined. The mixture should hold together when you pinch it with your fingers. If it is not binding properly, add 1-2 tablespoons of water, mix again, and pinch the mixture again.
4. Form 6 large or 8 smaller patties with your hands and place them on a parchment paper lined baking sheet. Cover with plastic wrap and set them in the fridge for one hour. If you wanted to freeze them, line them up on a baking sheet and freeze for about an hour. Wrap the frozen burgers individually and place them in a Ziploc bag for later use.
5. To Cook:
6. Heat 3 teaspoons of coconut oil over medium heat in a large sauté pan. Gently transfer 2-3 patties to the pan and cook until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes.
7. Repeat with remaining patties, adding a little more oil with every batch.
8. Keep the cooked ones warm on a baking sheet in your oven set at 200 degrees.
9. Serve the hot veggie patties with whichever burger fixings you like. Enjoy!

Notes

* I used Bob Mill's 1:1 GF Flour Blend

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The post Day 7 Vegan MoFo: The Big Kahuna Burger appeared first on Sprouts & Chocolate.

Recently, I read this article called Dear Polly: “Why is everyone succeeding but me?” in NY Magazine and it hit the nail right on the head.

I have always felt that someone I know is always one step ahead of me or if I started something after me, they instantly became a pro at it while I struggled in the background. I know this all sounds so whiny but bear with me here. The person that wrote in to Dear Polly could have been me. It wasn’t but the things they wrote about easily apply to my life, especially about setting goals. I think it is great to have goals, something to aspire to. However, setting mini-goals like “I am going to go for a run everyday” or “I am going to start eating super healthy….tomorrow,” are the kind of goals I seem to make to distract myself from pursuing real life changing goals. Mini goals should be tools to pursuing your main goal, not crutches or distractions. 

I admit, I am terrified of pursuing these things out of fear of rejection and feeling unqualified or inadequate. It is easy get sucked into the trap of feeling comfortable, and that is where I am at. The restlessness I feel about not pursuing what I want is now too much to handle. Setting these mini-goals is great but what is it going to do for you long term? Is it distracting you from pursuing other things?

“It takes a lot of stops and starts to figure out what you’re really committed to and what you really love enough to work hard on without much reward in sight,” -Quoted from Dear Polly. 

I have had a lot of stops and starts in my life to figure out what I want to do and I still haven’t figured out all of them but that is ok. It means I started at all but I haven’t started those life changing ones- not yet anyways. I am giving myself this month to make the arrangements I need to make before starting my life changing goals. I need to write some emails, make some phone calls, polish up some documents, and then start. This is not another distraction but required steps I need to make in order to pursue what I want. I am tired of waiting for things to happen, I need to make them happen for myself. I have to stop comparing my journey to other people’s successes.

Comparative anxiety is so real to me and it makes me feel like trying new things isn’t always worth it since there are so many people who are so much better at the things I want to pursue. This is just that little voice telling me I am not good at anything, like somehow experts weren’t once beginners.

I hope you find the NY Magazine article inspiring or at least, comforting to know that others do not always feel successful. Ask yourself what you want to do. What is your main goal? What thoughtful steps can you take to pursue them?

5 recipes down, 25 more to go! See you tomorrow for Day 6: Recreation of a Restaurant Meal. Missed Day 4? Check it out here.

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

Sweet Potato Sandwich w/ Sumac Miso Mayo

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Vegan MoFo Day 4: Sweet Potato Sandwich with Sumac Miso Mayo. A vegan sandwich does not have to suck. Sweet potatoes dressed with salty and earthy mayo.

Author: Jessica DeMarra

Recipe type: Sandwich

Cuisine: Vegan

Serves: 3

Ingredients

• For the Sweet Potatoes:
• 1 medium sweet potato
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon fine grain sea salt
• ¼ teaspoon sumac
• For the Sumac-Miso Mayo:
• 3 tablespoons vegan mayo
• 2 teaspoons fresh lemon juice
• 1 teaspoon white miso
• ½ teaspoon toasted sesame seed oil
• ¼ teaspoon sumac
• Sandwich Toppings:
• 6 slices of your choice of bread
• Tomatoes, sliced
• Avocado
• Pea shoots
• Lettuce
• Sriracha

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Slice the sweet potatoes into about ½ inch coins with the skins left in tact. In a bowl, toss the sweet potato coins with oil, salt, and sumac. Bake for 20 minutes, turning halfway through cooking time. The potatoes should be soft but have some brown spots.
3. Meanwhile, prepare the mayo. In a small dish, add all the ingredients for the mayo and mix well until fully incorporated.
4. Spread the mayo onto the top slice of your bread of choice, I used grape spelt bread but sourdough would be good. Add sweet potatoes to the bottom slice and pile on your additional toppings. I used pea shoots and tomatoes.

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The post Vegan MoFo Day 5: Sweet Potato Sandwich w/ Sumac Miso Mayo appeared first on Sprouts & Chocolate.

Coming back to the city, we realized how much we craved meals from our own kitchen and needed huge bowls of veggies asap. Going on vacation, I tend to go crazy on snacks, wine, and coffee so I needed a reset meal to get me back on track. This bowl is simple, quick, gluten free, full of veggies, and dressed with an addictive spicy peanut sauce. Sometimes to eat a giant bowl of veggies, all you need is a great sauce and this one is a winner. I highly recommend using the red chile flakes but if spicy food is not your jam, feel free to omit it. 

Stay connected on the daily by following me on Instagram, Twitter, Facebook and Pinterest.  Made this recipe? I would love to see it! Use the hashtag #screcipe on your social media. 

Reset Power Bowl

 

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Prep time

20 mins

Cook time

7 mins

Total time

27 mins

 

This is my go-to bowl when I have been eating a less than optimal diet. Huge portion of veggies with protein from whole soy beans and a spicy sauce. If you don't like the spice, feel free to omit. This recipe is vegan, gluten-free and grain-free. This serves 2 large portions or 4 smaller ones + extra sauce.

Author: Jessica DeMarra

Recipe type: main course

Cuisine: vegan, gluten free

Ingredients

For the Spicy Peanut Sauce

• 3 tablespoons natural crunchy or smooth peanut butter
• 3 tablespoons fresh lime juice
• 2 tablespoons tamari or Liquid Bragg's
• 1 tablespoon toasted sesame oil
• 1 teaspoon pure maple syrup
• Fat pinch of red chile flakes or a squirt of Sriracha (optional)
• Sesame seeds (optional for garnish)

For the Reset Power Bowl

• 2 zucchinis, made into zoodles
• 1 carrot, cut into matchsticks
• 1 red pepper, cut into matchsticks
• 1 head of broccoli, cut into florets
• ½ cup frozen edamame
• 5-6 green kale leaves, stems removed and roughly chopped*

Instructions

For the Spicy Peanut Sauce

1. In a blender, add all the ingredients and blend until combined. Set aside until the bowls are ready.

For the Reset Power Bowl

1. In a medium sized pot, bring some water to a boil and cook the edamame for 5 minutes. Drain and set aside.
2. Add about 3-inches of water into the empty pot and set a steamer basket inside. Over medium-high heat, add the broccoli and steam under al dente, about 2 minutes. Add the kale and steam for an additional minute.
3. Meanwhile, transfer the zoodles and matchstick veggies to the serving dishes. Add the edamame, kale, and broccoli. Drizzle with Spicy Peanut Sauce and top with sesame seeds.

Notes

If you prefer the kale raw, shred the kale and massage with some sesame seed oil at least 15 minutes before serving*

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The post Reset Power Bowl + Eco Adventures Glamping appeared first on Sprouts & Chocolate.

This is the big announcement part….

Moving forward, each recipe featured on Sprouts & Chocolate will be 12 ingredients or less! My archived recipes will remain on my site for you to access but any new recipe posted will follow this new rule. What counts as an ingredient? Any ingredient that isn’t water, salt or pepper.

I am excited to start this new chapter of my site and I hope you readers love these easy methods and ingredients! Within this eBook, there are over 15 vegan and gluten free summer recipes that don’t require an oven or stove PLUS are 12 ingredients or less. Recipes include:

Frozen PB+ Fudge Squares (on cover)

Rainbow Kale + Cabbage Slaw No-Cook Tomato Sauce over Zoodles Black Cherry Nice Cream Raspberry Swirl Cheesecake Pops This project was challenging but whenever I started to waiver, I remembered that any accomplishment started with trying. I feel a lot of us drown ourselves in the details of a project, creating long to-do lists and feeling defeated before we even started. I know I did with this eBook but I just looked at my list and started. Just start. The first thing I did was pick a topic, and from there, one by one, my tasks list became smaller. A person can only do one thing at a time, so pick your one thing and start today! You just have to try. 

You don’t have to do it alone. Two months ago, I knew nothing about creating an eBook so I reached out to fellow bloggers. With their experience, they become an invaluable source of information to me. I attended The Healthy Maven‘s How to Create an Ebook seminar and purchased Minimalist Baker‘s How to Publish and Sell Your eBook video tutorials. With these resources, I went from being technology-illiterate to creating my own eBook. A huge thanks to Minimalist Baker for creating the best and most comprehensive video tutorials. If you want to create your own eBook for your site, I highly recommend purchasing this tutorial package.

Crossing this goal off my list has made the unpleasant parts of this experience worth it. Yes, even that time I had to restart my entire eBook because my external drive wasn’t plugged in all the way. Each struggle I faced getting to my goal has made the accomplishment that much better.

So how do you get your FREE copy of Sprouts & Chocolate: Uncooked? Subscribe on the sidebar, confirm your address and you will receive an email on how to download it to your device at zero cost to you.

Thanks again to my readers for continuing to follow me throughout this experience! Here is to another year blogging! 

Sincerely,

Jessica DeMarra
Sprouts & Chocolate

The post Sprouts & Chocolate: Uncooked eBook + Big Announcement! appeared first on Sprouts & Chocolate.