Monthly Archives: January 2015

Kimchi Avocado Quinoa Bowl with Chipotle Lime Sauce

kimchi bowl


There’s a restaurant that I constantly walk past but was only vaguely aware of until recently. It sort of existed on the edge of my mind until one day a friend and I looked inside and decided to give it a try. I’m a big fan of fermented foods and on the menu was a version of this recipe. From the first bite it was one of those “Oh my god!” moments. It was a recipe that I needed to learn to make at home.

It didn’t really take much reverse engineering. The main ingredients are pretty straight forward and simple. Probably the most complicated part of the recipe is the sauce and it only contains 3 ingredients. There are some pretty power flavors in this recipe: spicy, creamy, and tangy. When I first started making this recipe on my own, I ate it everyday for a week straight.


Start by making the quinoa. The water to grain ratio is 2:1. I combine 2 cups of water to 1 cup quinoa and bring it to a boil in a sauce pan. Lower to a simmer, cover, and cook for 15-20 minutes or until the water is absorbed. Remove from heat and let cool a few minutes before fluffing with a fork. Gather your remaining ingredients and mix sauce while waiting for the quinoa to cook.


 Kimchi can be easily made. Follow my recipe from an earlier post if you want to give it a try. It can also be readily found in many grocery stores. Make sure to check the ingredients as it frequently contains fish sauce. Begin adding the layers to the bowl starting with the quinoa then kimchi. I also like to pour on some of the juice from the kimchi. Top with kale, carrots, and cubed avocado. Drizzle on sauce and enjoy!

kimchi bowl

Kimchi Avocado Quinoa Bowl with Chipotle Lime Sauce
  1. Qunioa
  2. Kimchi
  3. Kale
  4. 1 carrot, cut into thin strips with a peeler
  5. 1 avocado, cut into cubes
  6. 3 tbsp. vegenaise
  7. 1 tbsp. lime juice
  8. 1 tsp. chipotle powder
  1. 1. Cook quinoa according to package. The ratio of quinoa to water is 1:2, so for every cup of quinoa use 2 cups water. Bring quinoa and water to a boil in a sauce pan. Lower heat, cover, and cook for 15-20 minutes or until water is absorbed. Let it cool for a few minutes then fluff with a fork.
  2. ​2. Check out my previous post for instructions on how to make kimchi.
  3. 3. Spoon desired about of quinoa into bowl and top with kimchi (and some of the juice). Layer with kale, avocado, and carrots.
  4. 4. Mix Vegenaise, lime juice, and chipotle powder in a small bowl. Drizzle this over the top of the kimchi bowl.
  1. *Chipotle powder is very hot so use it sparingly. I recommend starting with less than 1 tsp. and adding more until desired spiciness is achieved.
  2. *Other greens such as baby kale leaves and spinach would work well, too.
Artisanal Vegan

Soaps on Etsy!

I’ve added more soaps to Etsy! Check out the Soaps tab above or go directly to my Etsy shop.


Kaju Katli

kaju katli

This is a post that nearly didn’t happen. This was the first time I’d made this recipe and was a trial run attempt. I became dismayed halfway through making it because it seemed as if I wasn’t getting the desired results; the consistency of the dough wasn’t what I wanted, the pictures were boring, and so on. But once I had a chance to review the end results, I was actually pretty happy.

Last week I’d never heard of kaju katli. A co-worker of mine has been exposing me to new Indian ingredients and foods – it’s been quite an experience. When she told me what was in this recipe and the process of making it, I knew I had to give it a try. Kaju katli has a few simple ingredients, is fairly easy to make, and pretty much vegan.

She explained that kaju katli is a very popular Indian dessert made from cashews, sugar, and cardamom (ghee is used but I substituted that out for Earth Balance) that is traditionally eaten during the Indian holiday Diwali. I researched different recipes and found a few variations; some soaked the cashews and processed them into a paste while others ground them into a powder, but the end result was turning these ingredients into a dough. I didn’t want to waste time soaking the cashews so decided to go for the latter.

kaju katli

Grind raw cashews into a powder. If using refrigerated nuts, let them warm to room temperature before processing. I found that a coffee grinder worked well. Make sure not to over process as you don’t want the oils to be released.

kaju katli

Heat water in a sauce pan and stir in sugar. At a low heat, bring to a boil and stir for a few minutes. Keep a bowl of water nearby and test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn’t disappear.

kaju katli1 (5)

Pour cashew powder and cardamom into pan and combine with sugar until a pliable dough forms. The consistency might be grainy but that will disappear as the dough is kneaded. Set aside to cool for a few minutes. If dough seems dry, add a teaspoon of vegan butter.

kaju katli

 Roll the dough out between two pieces of wax paper to a thickness of 1/8″ (3mm). Use a sharp knife to cut into diamond shapes. Let them cool completely, eat or store in an airtight container

Kaju Katli
  1. 1 cup raw cashews
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. 1/2 tsp. cardamom
  5. 1 tsp. vegan butter (optional)
  1. 1. Grind cashews into a powder using a spice or coffee grinder. Don't over process as that will release the oils.
  2. 2. In a sauce pan, combine sugar and water and bring to a boil over a low heat. Continually stir for several minutes. With a bowl of water nearby, test sugar by pouring a drop into the water. The desired consistency has been reached when sugar forms a thread that doesn't disappear.
  3. 3.Remove pan from heat and add in cashew powder and cardamom. Mix until a pliable dough forms. Dough will be grainy but will smooth out with kneading. Set aside to cool for a few minutes.
  4. 4. Roll dough out between 2 sheets of wax paper with a rolling pin to a thickness of 1/8" (3mm).
  5. 5. Cut into diamond shapes. Let cool completely before separating pieces.
  1. *A teaspoon of vegan butter can be added if dough feels dry.
  2. *Store any uneaten pieces in an airtight container.
Artisanal Vegan

Super Easy Spinach Lasagna



This recipe has been a staple in my house for a few years. It takes some time to prepare and assemble but is well worth the effort as it yields many servings that freeze well. There are usually enough leftovers to last me through an entire week. I’m a fan of anything that makes getting ready for work easier in the morning. I think lasagna is one of those foods that tastes even better reheated the next day, so I always look forward to days when I get to have it for lunch.

This lasagna is also very versatile. Have vegetables in the refrigerator that need to be used? Throw them into this recipe! It can be as easy or complicated as you want; use homemade marinara or go for store bought. I often opt for the latter and use up ingredients that have been languishing in my refrigerator. Another selling point to this recipe is that the noodles require no boiling. They get added into the lasagna dry and cook up beautifully in the oven.


Bring a large frying pan to medium-high heat and add oil, onions, and garlic. Cook about 5 minutes or until onions are translucent. To the pan add about 10 oz. baby spinach and continue cooking until leaves are wilted.


 Don’t be afraid to add too much spinach; it will reduce in size considerably so pile it on. I often turn down the temperature at this point or regularly stir the ingredients to prevent the onions and garlic from burning.


Let the onion, spinach mixture cool a little before adding it into a blender or food processor along with the remaining filling ingredients. Blend until ingredients are thick and smooth then transfer to a bowl. The original recipe called for 2 packages of tofu and 1-8 oz. container of vegan cream cheese. I thought this was a bit much so I used half the amount for both ingredients.


With the marinara sauce and filling at the ready, begin layering the lasagna in a 13×9″ baking dish. The layering should go as follows: marinara, noodles, filling, marinara, noodles, filling, meatless ground, marinara, noodles, marinara, and cheese. Got that?


Cover baking dish with foil and bake in oven for 30 minutes at 375°. Uncover and bake for another 30 minutes. The lasagna should be hot and bubbling and cheese browned and melted. Let cook for 10 minutes before serving.

Super Easy Spinach Lasagna
Filling Ingredients
  1. 2 tsp. olive oil
  2. 1 onion, chopped
  3. 3 cloves garlic, minced
  4. 10 oz. bag of baby spinach
  5. 1 package of firm tofu
  6. 4 oz. vegan cream cheese
  7. 1/2 cup fresh basil, chopped
  8. 1/4 cup nutritional yeast
Lasagna Ingredients
  1. 5-6 cups marinara sauce
  2. 12 uncooked whole wheat lasagna noodles
  3. 1 package meatless ground
  4. 1 cup Daiya mozzarella cheese
  1. 1. Heat a large frying pan to medium-high heat. Saute onions and garlic in olive for about 5 minutes or until onions are translucent.
  2. 2. Add 10 oz. of baby spinach and cook until wilted.
  3. 3. Add this mixture to a blender or food processor with remainder of filling ingredients. Puree mixture until smooth and set aside.
  4. 4. In a 13x9" baking dish, begin layering your lasagna. Spread a quarter (1-1/2 cups if using 6 cups) of sauce in bottom of dish and top with 4-5 noodles. Pour in half and evenly distribute half of filling, quarter of sauce, and top with 4-5 noodles. Add remainder of filling, meatless ground, quarter of sauce, and another 4-5 noodles. Top with the remainder of sauce and sprinkle on vegan cheese.
  5. 5. Cover with foil and cook at 375° for 30 minutes. Remove foil and cook for an additional 15-20 minutes. Lasagna should be bubbling at this point and cheese brown and melted. Let cook for 10 minute before serving.
  1. I think this lasagna tastes better after it's cooled and reheated. Cut leftovers into individual portions and freeze for later.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
Artisanal Vegan

Berry Cobbler with Whipped Coconut Cream

berry cobbler

This recipe comes to you courtesy of my mom. She recently made it for me but substituted the buttermilk and butter for vegan friendly ingredients. It was such a hit at the house that we’ve had it several times over the past couple of weeks. We’ve used different berries but have ultimately come back to the raspberry and cranberry combination; they just go so well together.

I have a mental list of recipes that I want to try out next for this site, but this one shot to the top when I saw her baking it a few days ago. There’s something about the dough covered in large granules of crunchy turbinado sugar sitting on top the glistening berries that causes my brain to seize up.

My family eats it with ice cream, but I’ve opted for a lighter coconut whipped cream topping. It’s super easy to make and one of those recipes that I continually go back to when making desserts. It’s also a perfect analog for nonvegan whipped cream.

berry cobbler

Combine your berries and chopped pears into a large mixing bowl. Mix with sugar, orange juice, orange zest, and cornstarch until thoroughly incorporated. Pour this into a lightly greased pie plate and set aside.

dry ingredients

My mom emphasized – so I’m going to do the same – the importance of mixing the dry ingredients for the topping together before adding the liquids. Mix dry ingredients together first!


Cut 3/4 cup (6 tbsp.) of vegan butter into small pieces and blend into the dry ingredients with your hands. The texture will become grainy. Slowly mix in your nondairy milk and stir until it becomes a dough. Be careful not to over mix.

berries and dough

The dough will be sticky so use a spoon to apply large balls of dough over the top of the berries. Apply more nondairy milk to the tops of the dough balls using a brush and sprinkle with turbinado sugar. Now bake it in the oven at 375° for about an hour or until the dough is browned. Mine browned pretty quickly so I took it out a few minutes early.

coconut cream

Prepare the whipped coconut cream while the cobbler is baking. Make sure to refrigerate a can of full fat coconut milk over night or at the least a couple of hours before hand. Scoop out the thick cream into a container. I used coconut cream from Trader Joe’ so there was no coconut water to deal with. Add agave and vanilla extract and whip until smooth and creamy. Once the cobbler has cooled, top it off with the whipped cream and enjoy!

berry cobbler


Berry Cobbler
Filling Ingredients
  1. 2 cups cranberries
  2. 1 12oz. package of raspberries
  3. 2 bartlett pears, peeled and cored
  4. 1 navel orange, zested (about 1tbsp.)
  5. 1 tbsp. orange juice
  6. 3/4 cup granulated sugar
  7. 2-3 tbsp. cornstarch
Topping Ingredients
  1. 2 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3/4 cup vegan butter (I used Earth Balance), cut into small pieces
  6. 3/4 cup + 2 tbsp. nondairy milk (I used soy)
  7. 2 tbsp. turbinado sugar
  1. 1. In a large bowl, combine cranberries, raspberries, and bartlett pears. If using any frozen fruit, let it defrost. Add the orange zest, juice, sugar, and cornstarch and mix. Pour into a lightly oiled 9" pie plate and set aside.
  2. 2. In a large bowl, combine flour, sugar, baking soda, and salt. Thoroughly incorporate ingredients. Add butter and mix with hands until butter and dry ingredients become fine crumbs.
  3. 3. Slowly four in 3/4 cup milk and mix just until ingredients are combined and a sticky dough forms. Don't over mix.
  4. 4. Using a spoon, drop large balls of dough onto the top of filling. Brush tops with remaining milk and sprinkle with turbinado sugar.
  5. 5. Bake at 375° for about 60 minutes or until top is golden brown.
Artisanal Vegan
Whipped Coconut Cream
  1. 1 can full fat coconut milk, chilled overnight
  2. 1 tbsp. agave
  3. 1tsp. vanilla extract
  1. Combine all ingredients using a blender or hand mixer until creamy and smooth. Refrigerate any unused portions.
Artisanal Vegan