Spicy Cherries

1 cup fresh cherries
1 tspn hot chili flakes
1/2 cup raspberries
1/2 whole fresh lemon
Scoop of vanilla ice cream
Sprig of fresh mint

Marinade cherries with 1 tspn hot chili flakes and mushed raspberries to cover cherries.  Squeeze half of a lemon in the mix and let sit for approx 2 hrs.

Bake cherries in oven on low heat with mix for approx 20 mins.

Garnish with ice cream and mint.

Simopoulos Vegetables

Boiled 1/3 cup green beans uncut
Boiled 1/3 cup small baby red potatoes sliced in half
Boiled 1/2 cup julienned carrots,
Boiled 1/2 cup lima beans
Blanched 8 whole spears asparagus

Drain ingredients after boiling for approx. 15 mins or until tender.
Drizzle with balsamic vinaigrette.

Beet, Carrot and Apple Slaw

1 cup sliced beets
1 cup thinly julienned raw carrots
1 green apple shredded

Soft beets in a jar you can find at the market are the best to use.
Serve on a bed of steamed kale & drizzle with balsamic vinaigrette.
Top with hemp seeds.

Fennel Salad with Dragonfruit, Grapefruit & Avocado

1 cup mixed greens
Half fennel bulb boiled
Half of a dragon fruit cut into small cubes
1 chopped avocado cut into cubes
Half a sliced grapefruit skinned


Garnish with fresh basil and sunflower sprouts
Squeeze of lime for dressing

Summer's Here Cocktail

1 cup fresh pineapple rough edges removed
1 cup fresh cherries pitted
2 shots of Malibu rum
2 cups crushed ice
Fresh mint leaves

Place all ingredients in blender on high.
Garnish with mint.

Photographer:  My Yen Trung 

Food Stylist:  Heather Shaw 

Prop Stylist:  Natalie Adamov 

Home Made Blueberry Almond Milk

1 cup almonds

4 cups water

¼ cup agave

Stevia to taste

1 tsp pure vanilla extract

1/2 cup blueberries  

Procedure:

Begin by soaking your nuts in some water, if you can overnight. 

Next, blend all ingredients on high in a regular blender

Strain with a cheese cloth into a mason jar. 

Left over nuts in cheese cloth can be used for paste in baking.

Pineapple instead of blueberry is a nice change as well. 

Veggie Chili

1 pack of Yves Original veggie ground round 

1/2 can black beans

1/2 can kidney beans

1/2 can navy beans

1 whole white onion diced 

4 stalks of celery diced 

2 cloves fresh garlic sliced 

4 tblspns chili powder

1 can tomato soup

1 1/2 cans of water from soup can

In a skillet pour in organic tomato soup for base and water. Add beans first and then add all other ingredients and mix.  Cook on medium heat.

Chili is ready to serve in 15 mins.

Photo credit:


Photos: www.myyentrung.com (MyYen Trung) 
Food Stylist: www.foodbyheather.com (Heather Shaw) 

Spring Pasta

Handful of lima beans

Handful of sugar snap peas

6 spears of asparagus blanched and cut into small pieces about an inch and a half long 

1 clove fresh garlic

Paprika and parsley to garnish with a squeeze of lemon

Wholewheat soba noodles 

Radicchio

In a medium pot boil 4 cups of water.  Add soba noodles once boiled and cook until tender for approx. 10-15 minutes.  Drain noodles and let cool for 5 minutes. 

Toss vegetables on wholewheat soba noodles. Garnish with a sprinkle of paprika and a few sprigs of parsley. Squeeze wedge of lemon on top. Serve on a bed of raw expanded radicchio.

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Spaghetti Pie

1 can vegetarian spaghetti sauce

1 pack Yves veggie ground round

1/2 block cheddar and 1/2 block mozzarella cheese shredded 

1/2 block parmesan Cheese shredded 

1 cup soy milk plain 

Drizzle on top hot sauce prior to oven
1 package soba noodles

Cook soba noodles in a pot until tender.  Strain and add to caserole dish.  Once cooled add all other ingredients and bake in the oven at 400 until crispy and golden.

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Simple Stuff

1/2 cup brown rice cooked 

1/2 of 1 raw red onion

2 stalks of celery thinly diced 

1/3 cup raw green peas 

Sprinkle handful of almonds on top once rice is cooked and warm after other ingredients have been added. 

Add a dash of soy sauce on top to taste. 

Bountiful Bowl

1 cup brown rice
1/2 cup black beans
1/2 pack Yves Original veggie ground round

1 avocado sliced into small cubes 

1/2 block firm tofu cubed 

Handful of sunflower sprouts tossed on top 

Top with cashew sour cream & hummus

Steamed Greens with Chickpeas

1/2 cup chickpeas

2 stalks bok choy blanched 

2 leaves of kale whole steamed  

1 leaf of swiss chard steamed 

1 broccoli floret steamed 

Handful of Spinach steamed 

Squeeze lemon on top to taste.  Top with wakame, pomegranates, whole raw almonds and a sprinkle of sesame seeds.

Cabage Wrap

Cabbage leaf stuffed with shredded carrot, kale, mashed kidney beans, cashews & brown rice:

1 red cabbage cut into three even pieces to create three rolls
1 large carrot cut into small thin julienned pieces
1/2 kale leaf thinly pulled apart into small pieces
1/2 cup of mashed kidney beans
Crushed handful of cashews for each roll
1/2 cup cooked and cooled brown rice

All ingredients evenly added to each roll

Kale Pine Nuts and Sweet Potato Salad

8 ounces steamed kale, washed and dried

¼ cup olive oil

¾ cup whole raw pine nuts 

1½ teaspoons salt

1 teaspoon paprika

1 medium sweet potato sliced 

1 medium shallot

¼ cup red wine vinegar

1 teaspoon stevia 

¾ teaspoon hot dijon mustard

Sensational Green Salad

1 avocado cubed 

1 leaf kale (raw)

1/2 cup of chickpeas

1/2 cup sesame sticks plain unsalted

1/2 cup of peanuts plain unsalted 

1/3 cup of sunflower seeds

1 floret of broccoli (raw)

Mix together and serve. 

Power Salad

Spinach enough to fill bowl per serving requirements 

1/2 cup chickpeas

Handful of almonds 

1 avocado sliced into thick wedges 

1/2 block marinated tofu in soy sauce (marinade for approx 20 mins) 

Handful goji berries

1/2 cup sunflower sprouts

1 large shredded carrot

Gruyere Onion & Brocoli Soup

2½ cups croutons

1 cup gruyere cheese shredded

2½ carrots sliced

½ tsp extra virgin olive oil

2 white onions thinly chopped

1 tsp brown sugar

Thyme

Parsley

5½ cups homemade vegetable stock

1 stalk celery

1 cup bean sprouts

1 cup broccoli

Boil vegetables and ingredients in stock until tender.  Add in blender until smooth.
Add croutons once soup has been blended and cooled.  Garnish with Thyme and Parsley.

Brussel Berry Salad

12 brussel sprouts raw and sliced thinly 

1/2 cup blueberries

1/2 raw peas
1 broccoli head broken into pieces 

Whole pistachios or cashews tossed on top 

Avocado & Potatoe Soup

3 cups vegetable broth

1 avocado

5 potatoes large

4 celery stalks

½ red onion

½ cup tofu

Boil all vegetables first.  Add avocado after and blend until smooth.
Let sit for 15 mins and serve. Sprinkle a few pomegranate seeds on top. 

Portobello Mushrooms Stuffed w/ Lentils & Brie Cheese

3 Portobello mushrooms

2 cups brie cheese

Spinach to garnish

½ cup Quinoa

½ cup Lentils

¼ cup Sundried tomatoes

Virgin olive oil

Bake portobello mushrooms once quinoa and lentils have been boiled and prepared for approx 10 mins. Remove from oven and stuff with brie cheese, quinoa, cooked lentils, sundried tomatoes, and olive oil.  Bake further for 20 mins.  Garnish with fresh spinach.

Photo Credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Cucumber, Asparagus & Brie

Cut cucumber lengthwise into 8 - 10 , 1 inch circles.

Carve a small hole out of the center and add brie cheese and asparagus.

Serve on top of strips of cabbage (optional)

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Cinnamon Figs

3 figs
Balsamic vinegar
Honey
1/2 cup raspberries
Small amount of feta cheese
4 cinnamon sticks
Small handful of sesame sticks & hemp seeds


Poach figs. Drizzle with balsamic vinegar, honey, and raspberries.

Garnish with feta cheese cinnamon sticks and sesame sticks/seeds

Ceviche

1 can marinated artichoke hearts or fresh

1 clove garlic

⅓ cup lime juice

1 ripe avocado

½ cup mild salsa

Pita slices

Mix together and serve with toasted pita slices. A wonderful vegetarian option for ceviche.

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Bruschetta

1 fresh baguette

2 avocados

1 cup spicy salsa

2 cups gruyere cheese

½ cup coriander

½ cup mashed chickpeas

½ clove garlic

Toast small slices of a fresh baguette. Mix together in a bowl avocado, salsa, garlic and coriander.
Add chickpeas first on toasted baguette.  Then add avocado mix.  Top with gruyere cheese.

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Black Bean, Sweet Potato and Quinoa Ladkes

1/2 cup black beans 

1/2 large sweet potato shredded 

1/2 large carrot 

1/2 cup cooked quinoa

Pinch of cumin, oregano, chile, and garlic
Flour
Vegetable stock

Mash black beans and cooked sweet potatoes, thinly shredded carrot, cooked quinoa and adding flour as necessary as well as vegetable stock.  Create small patties and place on skillet for approx 15 mins until crispy. If your stove top cooks at irregular heat you can bake them at 450 degrees in your oven.

Serve with cashew sour cream and hot sauce. (hot sauce is optional)

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Raw Za

Flax burgers topped with:

Hummus (optional) 

Kidney beans

Red Peppers

Spinach

Kale

Shredded Zucchini 

Diced Ginger

Artichokes

Layer raw kale ontop of flax burger.  You can make your own or purchase pre-made burgers. Create a small bowl like shape out of the red pepper.  Stuff red pepper with kidney beans, shredded zuchinni, diced ginger and artichokes.  If you like hummus add this to the red peppers stuffing. Top with spinach.

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Perfect Pita

2 green apples cut into large cubes

Real lemon juice to taste 

2 grated carrots

Hummus

Pomegranates

Cranberries

Pine Nuts

Cabbage

Shredded Cheddar Cheese (optional)

Wrap ingredients in wholeweat pita shell.  Cover both sides of pita with hummus.

Photo credit:

Photos: www.myyentrung.com

Food Stylist: www.foodbyheather.com (Heather Shaw)

Props: www.donnairvine.com (Donna Irvine)

Breakfast Scramble

1 block extra firm tofu scrambled

Fresh chives

Fresh garlic 1 clove sliced 

Handful of spinach

¼ teaspoon turmeric

Garnish with coriander

Sides:
2 strips vegetarian mock bacon

2 vegetarian mock sausage

Toast w/ Almond Butter


In a skillet mix all ingredients except coriander and fry for approx 15 mins.
Serve warm and accompany with desired side(s).  Garnish scramble with coriander. 

Almost Vegan Sandwich

Handful of alfalfa sprouts

1 avocado thinly sliced 

1 red pepper thinly sliced 

10 leaves of spinach

3 steaks of BBQ marinated tempeh
2 pieces of 12 grain organic bread

Hummus

Babaganoush

Layer ingredients on toasted 12 grain organic bread.

Add on one side thick layer of humus and on the other side a thick layer of babaganoush. (can either be home made or store bought)