Monthly Archives: September 2014

Liebster Award Nomination

Thanks Stop and Smell The Veggies for the nomination!

liebster-awardThe Rules

  • Answer the questions given and then come up with 10 new ones to ask your nominees.
  • Nominate 8 other blogs, let them know you have nominated them and put a link to their blog in your post. 
  • No tag backs and nominees must have under 200 followers on any platform. 
  • You must tell all the blogs that you nominate that you have nominated them

These are the questions that Kristen asked me:

Is being vegan in your city easy or difficult? It’s very easy to be a vegan in Southern California.  I have 3 amazing vegan restaurants 5 minutes from my work ( Native Foods Cafe, Veggie Grill and Peace Pies) as well as a nice farmer’s market near my home.  Southern California is vegan paradise!

What is your favorite non-fiction book pertaining to a vegan diet? The Kind Diet by Alicia Silverstone. 

What is your go-to meal on a busy night?
Arugula salad with avocado and tahini & lemon dressing.

What’s your favorite cookbook?
Crazy Sexy Kitchen by Kris Carr and Chad Sarno

Who is your favorite celebrity vegan?
Rich Roll and Scott Jurek, the ultra vegans!

What do you listen to when you cook?

It all depends on what I am cooking. I usually listen to Ed Sheeran station in Pandora. When I am making Italian food, I listen to Eros Ramazzotti o Pavarotti. When I am making Latin food, I listen to Celia Cruz.  When I am making Mediterranean food, I listen to the Gipsy Kings. I like to mix it up!

Where do you get your protein? 😉 
Of course, this is the MOST important question in the world! 🙂 I get my protein from plants just like the gorillas and elephants. I especially love dark leafy greens and quinoa which is a complete source of protein.

What’s your favorite documentary?
“Spinning Plates” by Joseph Levy.  It tells the story of three completely different restaurants and their owners.  It also takes you inside the world of Chef Grant Achatz. His story is truly inspiring. 

I’d like to nominate the following great blogs for the Liebster Award:

All Up Anja 
http://www.allupanja.com/blog/

Freeheel Vegan 
http://freeheelvegan.com/

Living Better
http://Bjtucker05.blogspot.com

Plant Based Yogi
http://plantbasedyogi.com

The Gentle Chef
http://thegentlechef.com/blog/

Veg Chic
http://vegchic.blogspot.com/

All Ways Veggie
http://allwaysveggie.blogspot.com/

Happy Triceratops
http://happytriceratops.wordpress.com

 

Here are my questions to you:

1. If you could cook for anyone  –  living or otherwise – who would it be and what would you cook?

2. What are your top 5 food-related movies?

3.What kitchen tool you can’t live without?

4. Who inspires you? Why?

5. What turns you off ?

6. Who is your celebrity vegan idol?

7. If you had to choose one meal to eat every single day for the rest of your life, what would it be?

8. What’s your favorite post you have done so far?

9. What’s your “go-to” dinner?

10. When you are not blogging or cooking, what do you do for fun?

Feeling Grateful!

It’s been over 4 months since I started the Professional Plant-Based Certification at Rouxbe Cooking School and I couldn’t be happier. I am feeling extremely grateful for everything I’ve learned so far and the progress made. 

Yes, I still get the “BUT where do you get your protein from?” question. However, I no longer get asked  “What do you mean 100% plant-based? What do you eat, peas and carrots?”. Instead, I get asked for recipes, cooking advice and suddenly lots of invitation for dinner parties with explicit requests like “can you make your chocolate truffles?”. Hmmm

I promise to share many of these recipes with you soon ( probably after finishing the course in November). In the meantime, I am leaving you with pictures of some of my favorite class assignments. I hope you enjoy it!

Spinach Salad with Strawberries, Nectarines and No-Oil Sweet Balsamic Dressing

Spinach Salad with Strawberries, Nectarines and No-Oil Sweet Balsamic Dressing- SAK.JPG

 

Risotto Con Asparagi E Tartufo Nero

Risotto Con Asparagi E Tartufo Nero- SAK

BBQ Glazed Seitan Brisket with Cannelli Bean Puree and Balsamic Figs

BBQ Seitan Brisket-WM

Lacinato Kale with Cashew Bechamel Sauce

Lacinato kale with Cashew Bechamel Sauce-SAK

Tofu Ricotta Manacotti

Tofu Ricotta- WM

Vegan Fabada Asturiana with Kale

Vegan Fabada Asturiana with Kale-SAK

Black Bean Brownies

Black Bean Brownies-SAK

Chocolate Cream Pie with Drunken Raspberries

Chocolate Cream Pie-SAK

Thanks Rouxbe staff!

If you want to learn more about this professional plant-based certification course, check Rouxbe Cooking School.  They are the world’s leading online certification course for aspiring plant-based cooks, health care practitioners, wellness, health and food coaches, culinary students and instructors, or for those serious cooks who seek an intensive immersion in culinary skill and knowledge development with plant-based cuisine.