Vegan Delight

I want to share with you all some of the vegan recipes I made recently for one of our client's 30th birthday bash. It's so frustrating to hear these days how "messed up," people's stomachs and digestive systems are because of all the chemicals and processing our food undergoes before it gets to us.
The key to avoiding most stomach discomfort is to consume ford that is "whole." What does that even mean? I can only eat food from Whole Foods? Yes IC an eat the whole sandwich or the whole pizza...?!
A "whole," food is simply one in which the ingredients have been processed or refined as minimally as possible and is free of additives or artificial substances.
Our bodies run more efficiently consuming food in its natural form. While processing is necessary to keep foods longer, the reality of it, is that there are better choices that are minimally processed. Example: frozen vegetables, frozen fruits The processed foods that really get our body's in a funk are those that have been overly manipulated like potato chips, crackers, candy, canned soups, boxed cereals, etch.
Think of it this way... when you buy bananas, they start to brown as the age right? This shows their deterioration and loss of nutrients. So imagine now a "food like item" such as potato chips.. you never see it change form from the original natural state. It stays the SAME from the moment you get it, open the package and to the time it hits your lips. So imagine that in your stomach... there isn't anything "real," about it.
Food is by definition "a substance consumed to provide nutritional support for the body. It is usually of plant or animal origin and contains essential nutrients, fats, proteins, vitamins or minerals."
Our bodies were not made to be able to digest chemicals..we just don't know how to handle them properly. Most processed foods DO have caloric energy, this is true. But they don't have any essential nutrients that qualify them as a real food. Ever wonder why you're never full from eating a bag of chips? There isn't any substantial nutrient in it..no fiber which we know satiates us. But our brain lovesss them because the foods have been engineered to reward our bran making us want more and more(literally like a drug) leading to overconsumption.
I could rant on and on..bottom line is, you're safest if you eat majority of your food in its most natural state.

Butternut Squash Brushetta

• 1 whole Butternut Squash
• 2 T Extra Virgin Olive Oil
• S & P to taste
• 2 whole Gala Apples, diced
• Cilantro
• Balsamic Vinegar

Directions: Preheat oven to 350 degrees. Cute Squash in half, discard seeds. Peel skin off the squash, then cut into half moons about 1/4 inch thick. Roast for 30 minutes in the oven. While squash is in the oven, dice your apple and marinate in oil and balsamic vinegar. Allow the squash to cool. You can decided to dice half of it to use for the mix on top of the bruschetta. I did half of the squash with the apples and mixed with the balsamic. Enjoy:) 

ROasted Red Pepper "Cheese" Puffs
1/2 cup soaked, raw cashews
2 whole red bell peppers
2 T Extra Virgin Olive Oil

• Dough: 3 cups, unrefined AP flour
• 2 t salt
• 1/2 cup vegan butter
• 1 cup ice water
• 1.5 t lemon juice

Directions: Soak cashews in cold water. Prepare bell peppers with EVOO (removing seeds) and place in oven on "roast" setting until the skin starts to peel off. To make the dough, add the flour and salt to a mixer bowl, add the vegan butter in  small cubes and mix until the dough forms a sticky ball, 30 seconds. Slowly drizzle the water and lemon juice until the dough forms a smooth ball. Refrigerate dough then for two hours. When ready, place the mix on a silpat and roll out 14 inches into a square, dust with flour if its sticky to the rolling pin. Fold the dough three times like a business letter, turn 180 degrees, roll out again and fold again, return to the refrigerator. Repeat that process 2 more times. (this is where the layers come into play).  Finally roll out one last time and cut to ideal shape for your puffs. (I got 20 squares out of mine). Then drain the soaked cashews and purée with the red pepper, add salt to taste and then use this mix to fill the puff pastry (I did about 1 T of the mixture. Then you can bake or fry your puff pastry! Yum!