Gazpacho

gaspacho

This recipe is my adaptation of a former bosses, Chef Julie Robles, at Tavern.  She created this when she worked at Lucques.  It’s a fool proof recipe that tastes so much more complex than it is to make.  I changed it up by making it oil-free, you can use whatever ripe tomatoes (not just ripe yellow tomatoes) you fancy for the base of the soup, I no longer use red wine vinegar to make it, and I don’t peel the cucumbers or strain the soup to retain the insoluble fiber content.  It’s a rustic cold soup, rich in the vital anti-oxidant lycopene, vitamins A and C.

What I love most about gazpacho is that it is raw and not cooked so this soup retains so much of its beneficial enzymes, making it easier to digest.  Another reason I love making gazpacho is that it is oh-so easy to make!  In the past, I made gazpacho for my clients using red wine vinegar but for this recipe I swapped it out with raw coconut vinegar because it is alkaline and has more health benefits.  I personally feel that coconut vinegar tastes much better than apple cider vinegar, plus coconut vinegar has more nutrients—17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.   It is also an excellent source of a prebiotic,  Fructooligosaccharide (FOS), that promotes digestive health.

I hope you enjoy this refreshing and delicious, cold soup along with all of its benefits!

Enjoy and cheers to good health!

 

Gazpacho

Servings: 2 to 4

Time: 10 minutes

V, GF, DF, GFV, NF, SF, SRF, R

 

Ingredients

Garnish:

1 1/2 Tbsp of red bell pepper, chopped

1 1/2 Tbsp of red onion, diced

1 1/2 Tbsp cucumber, seeded and diced

9 small cherry tomatoes, cut in half

6 cilantro leaves

big pinch sea salt
a pinch freshly ground black pepper
Soup:

1 1/4 pounds ripe tomatoes, coarsely chopped

1 1/2 Persian cucumbers, coarsely chopped

1/4 jalapeno, seeded, and cut in half

2 sprigs of cilantro

1 clove of garlic, chopped

3 Tbsp vegetable stock or filtered water

1 Tbsp of coconut vinegar (can substitute with raw apple cider vinegar)

3/4 tsp sea salt

cayenne pepper, as needed

 

Directions

1. In a small bowl, toss together 3 Tbsp of diced cucumber, 3 Tbsp diced red bell pepper, and 1 1/2 Tbsp diced red onion.  Season with a couple pinches of salt and pepper.  Toss again.  Set aside

2.  Place all of the soup ingredients into a high-powered blender.  Blend well.  If the soup is too thick, adjust the consistency with the vegetable stock or filtered water.  Taste and adjust seasoning accordingly.

3.  Pour the mixture into 2-3 soup bowls and scatter the garnish over the soup equally.

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Summer Savories and Sweets

4th

Here in the United States, we celebrate Independence Day on the fourth of July.  Americans commemorate the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain.  Celebrations usually include speeches, parades, barbecues, picnics, concerts, and, of course, fireworks!

In honor of this American holiday, I want to share some of my favorite Summer recipes that have been proven to please everyone, vegans and non-vegans alike.  All these recipes can be found in the My Eclectic Kitchen app and some can be found on this blog.  Here we go.

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The first recipe is my Gazpacho soup.  Since it’s a raw, cold soup, it’s perfect for a hot summer day.  This oil-free, foolproof recipe tastes so much more complex than it is to make.  A definite crowd-pleaser as long as you use ripe tomatoes and a blender.

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My Quinoa Veggie Burger Patties and 2-Minute Miracle Bread buns make a great meal.  These gluten-free, and soy-free quinoa veggie burger patties satiate burger cravings.  They’re also high in protein and full of nutrients.  The 2-Minute Miracle buns are nutritious, free of dairy, gluten, yeast, and nuts, and pair perfectly with the quinoa veggie patties.   Slather your burger buns with vegan ketchup and dijion mustard, then stuff your burgers with avocado, tomato, onion, dill pickles, and you will be a happy camper.

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Chickpea Fritters are quick and easy to make, yummy, and high-in-protein.  Best served with a big dinner salad, in non-gmo corn tacos with guacamole, or served as an appetizer with my cucumber dill sauce.  They can be pan-fried or even baked!

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I love salad, which explains why I feature 13 salads in my app.  However, while everyone is eating coleslaw this summer, I recommend this  Oriental Cabbage Salad.  It’s a nice change from the typical barbecue coleslaw; it’s crisp, crunchy, very probiotic, delicious, and has a nice Asian flair to it.  This salad is my vegan and gluten-free alternative to an Oriental chicken salad.  Believe me, no one will miss the chicken in this salad.

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This sophisticated salad is perfect for the summer.  It has a savory sweetness from the roasted fennel, a tang from the vegan bagna cauda dressing, a comforting warmth from the roasted fingerling potatoes, and a nice crunch from the red cabbage and endive.  If you don’t get to see fireworks on the 4th, this delicious salad will make you feel like you just saw fireworks.

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The combination of macadamia and cashews gives this Pink Peppercorn “goat cheese” a perfect texture.  The pink peppercorn not only adds a beautiful color, it adds a lovely, sophisticated peppery kick.  This is great in salads and with my Snackers Crackers recipe.  Perfect when entertaining guests this summer.

BananaCrunchPops

One of the easiest, healthiest, and most enjoyable snacks/desserts to make is this chocolate and superfood-covered frozen banana treat.  Perfect dessert for hot weather.  Just make sure you keep them in the freezer before serving. ;) Watch my video to see just how easy they are to make!

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This is a classic fudge brownie recipe.  It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan, gluten-free, and soy-free.  My friends and family, and readers who have tried these brownies love them!  Since they’re such a big hit and are easy to make, I think I’ll make these for the fourth of July myself!

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One of my favorite all-time favorite flavor combinations is peanut butter and chocolate.  This combo is deliciously perfect in “cheese”cake form.  This Peanut Butter and Chocolate Dreamcake is a favorite of many!  Impress your friends with this or the “cheese”cake below!

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This is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.  A real crowd pleaser.  

I hope this post has given you some good ideas for what to cook up this Summer!  If you haven’t tried any of these savories and sweets, a good time to try them is now!

Again, all the recipes can be found in the My Eclectic Kitchen app, and some can be found on my blog.  Just a reminder, the My Eclectic Kitchen eBook should be released this weekend, or early next week.  It will contain the original 120 recipes loaded into the My Eclectic Kitchen app.  I created it specifically for those without Apple iDevices.  Also, the Android version of the app is currently in development and we expect it to be released in late July. Thank you so much for your patience.

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #MyEclecticKitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram, Facebook, and Twitter!

 

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Photos

Welcome to my recipe photo gallery!

All recipes are vegan, gluten-free, refined sugar-free, soy-free, and dairy-free.

Click on a photo for recipe or to be directed to where you can find the recipe (ie. the App).

You can also search for recipes by index.

Please hashtag #MyEclecticKitchen when using my recipes!

Char Siu Maitake Bao

Ube Bao

 

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Sweet Potato Fries with Tikka Masala Sauce

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Savory Indian Pancake

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Mock Tuna Salad Sandwich

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Version 2Kabocha Squash and Rajas Gratin

2015-10-20 13.43.31Arugula and Persimmon Salad

2015-10-29 01.57.22Green Monster Dip – aka Chickpea Avocado Hummus

IMG_9272Strawberries and Cream with Figs Cheesecake

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Superfood Truffles

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Chocolate, Peanut Butter, Banana Ka’Chava Shake

_MG_2195Chocolate Mousse Pecan Tart

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_MG_2236Cranberry Pomegranate CiderIMG_7798Savory Pumpkin Pie

_MG_2359Holiday “Meat”loaf

IMG_7733Raw Stuffing

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_MG_2241Creamy Mushroom Rice

IMG_7688Green Beans with Garlic and Lemon

_MG_2321Candied Yams (or Sweet Potatoes)

IMG_7788Mushroom Gravy

_MG_2360Garlicky Cauliflower Puree

_MG_2421Cranberry Glaze

candyapple1“Caramel” Candy Apples

crabcake2Sweet Potato Crab-less Crab Cakes

Fallcupcake1Pistachio-Orange “Blood” Splattered Cupcakes

kabochasquashsoupKabocha Squash and Ginger Soup

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PunchWitch’s Kombucha Brew

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IMG_7040Garlic’d Cauliflower Puree

IMG_6368German Chocolate Truffle Cake

IMG_4928Banana Cream Pie

IMG_4990Banana Cream Pie

IMG_pbPeanut Butter and Chocolate Dreamcake

IMG_3973Banana Crunch Pops

IMG_5632Sunshine Cookies (sunbutter cookies)

IMG_4480Fudge Brownies

IMG_4328Garam Masala Cookies

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My Favorite Waffles

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IMG_2089Quinoa Pizza Crust

IMG_4807Chickpea “Fish” Tacos

Photo Credit: Miranda Rivera

Photo Credit: Miranda Rivera

Almond, Cherry and Chocolate Biscotti

168Black Bean Brownies

IMG_7803Chunky, Chewy Oatmeal Chocolate Chip Cookies with Pecans, Walnuts, and Coconut

IMG_7520Chickpea Fritters with Cucumber Dill Sauce

IMG_8843Vegetable Tikka Masala

IMG_0349Gluten-free Chapati

IMG_0863Super Bread (gluten-free, yeast-free and xanthan gum-free)

IMG_pinkPink Peppercorn “Goat Cheese”

IMG_6522Yayfair Chocolate Candy – Chocolate candy with a dried cherry, walnut, hemp seed and vegan “caramel” center

IMG_0921Sriracha Cashew Cream Sauce

photo-117Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

IMG_6040Buffalo Cauliflower with Avocado Dip

IMG_6140Vanilla Bean “Cheese”cake with Mixed Berry Compote

IMG_4792Quinoa Meatballs

IMG_4233Stuffed Mushrooms

IMG_4643Quinoa Veggie Burgers

IMG_4055Creamy Pistachio Rose Dreamcake

IMG_4177Oriental Cabbage Salad

IMG_4075Asparagus Soup

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IMG_2124Thin Mint Cookies

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cranberry sauceCranberry Sauce

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IMG_0840Pumpkin Pie

IMG_0925Persimmon Cookies

IMG_0954Persimmon Muffins

image-88Persimmon Pudding

image-82Nutty Creamy Chocolate Cake

image-75My Favorite Gluten-free Vegan Pancakes

image-77My Favorite Gluten-free Vegan Waffle

image-74Chocolate Sauce for Pancakes and Waffles

image-79Coconut Whipped Cream

image-68Spinach and Parsley Pesto

image-65Black Bean Brownies – Best brownies. Ever.

image-62Gnocchi

image-61Gnocchi with roasted butternut squash

image-59Apple pancakes

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Pumpkin Pie

photo-103Italian Lentil Soup

image-50Kelp Noodles with Asian Peanut Sauce

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Banana Pancakes with Chocolate Sauce! – My 2nd Favorite and Gluten-free Vegan Pancakes

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Fig and Frangipane Tart Before Baked

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image-35Fig and Frangipane Tart After Baked

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image-28Parsley and Kale Tabouli with Hemp Seeds

 

imageRaw Goji- and Cranberry Truffles

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Yvonne’s Lasagna

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Buffalo Cauliflower – Vegan Buffalo Wings

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Coconut Banana Pancakes with Chocolate Sauce and Berries

 

image-122-Minute Miracle Oat-Flax Bread

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Glowing Green Smoothie

dreamcake1Raw Cashew Dream Cake – Raw Vegan “Cheese”cake

image-46Raw Vegan Cheesecake with Mixed Berry Compote

image3-Minute Miracle Bread

eggreplacerFlax Egg

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Roasted-Garlic-and-Herb-Potatoes-1024x834Herb Roasted Potatoes

 

My favorite kale salad

Yvonne’s Kale Salad

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IMG_3900Mixed Baby Greens with Tahini-Dijon Dressing

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Vegan Meatloaf

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IMG_8254Orange Zeppoles with Chocolate Fudge Sauce

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Glowing Green Smoothie – hers and his to-go

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I threw my sister, Marie, a French bebe-themed baby shower in San Diego.

photo-91Yvonne threw sister, Marie, a baby shower. Made the favors, decor, most of the desserts and arranged the flowers.

May 2012, at the US Grant Hotel in San Diego for Yvonne’s wedding tasting with mom and sister.

Plums at the farmers’ market. Peyman’s favorite are very firm plums. Riva’s(Yvonne’s sister), favorite tart is Yvonne’s plum tart.

Morning pastries at Tavern, Los Angeles. Baked these off starting at 5am!

Stephanie, former Sous Chef, and Yvonne at work making croissants and Euro chocolate sauce. Tavern – Brentwood, Los Angeles, CA

 

Since 2010, Lucques Catering has catered the SAG awards. This is always a fun event to work. (Funnest events are the Oscar parties because stars visit the kitchen :)) Picture was taken after approx. 1,300 plates had been completed. Shrine Auditorium, USC campus. Yvonne is on the right. Pre-vegan days.

 

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Recipes

GLUTEN-FREE, VEGAN, and SOY-FREE recipes.

You can also search for recipes by photo.

Please hashtag #YvonnesVeganKitchen when using my recipes! I love sharing how recipes come out and love hearing your feedback! 

 

APPETIZERS/ SNACKS/ SPREADS/ FILLINGS

Buffalo Cauliflower / Vegan Buffalo Wings with Avocado Dill Dipping Sauce

“Caramel” Candy Apples

Char Siu Maitake Bao

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad

Grape Snakes

Green Monster Dip – aka Chickpea Avocado Hummus

Italian Quinoa Meatballs

Latkes with Chunky Applesauce and Sour “Cream”

Quinoa Meatballs

Red Pepper Puree

Potstickers/Gyoza

Roasted Curried Vegetables

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Ube Bao

BEVERAGES

Chocolate, Peanut Butter, Banana Ka’Chava Shake

Cranberry Pomegranate Cider

Green Smoothie

Witch’s Kombucha Brew

BREAD

2-Minute Miracle Oat-Flax Bread

3-Minute Miracle Bread (English muffin, hamburger bun, sliced bread)

Quinoa Oat Pizza Crust (no soaking!)

BREAKFAST

Apple Pancakes

Chocolate Sauce for Pancakes and Waffles

Coconut Banana Pancakes with Chocolate Sauce and Fresh Berries – my very first-ever vegan and gluten-free pancake recipe

Banana Pancakes with Chocolate Sauce  – 2nd favorite pancake recipe

Green Smoothie

My Favorite Gluten-free and Vegan Pancakes and Waffles 

SIDE DISHES/ VEGETABLES

Basmati Rice and Tadik (Persian-style)

Buffalo Cauliflower with Avocado Dill Dipping Sauce

Candied Sweet Potatoes

Candied Yams (or Sweet Potatoes) – new and improved!

Chickpea Fritters with Cucumber Dill Sauce

Cranberry Glaze

Cranberry Sauce

Creamy Mushroom Rice

Garlicky Cauliflower Puree

Garlic’d Cauliflower Puree

Green Beans with Garlic and Lemon

Herb Roasted Potatoes

Kabocha Squash Gratin

Kelp Noodles with Asian Peanut Sauce

Latkes with Chunky Applesauce and Sour “Cream”

Mushroom Gravy

Quinoa Meatballs

Quinoa Stuffing

Potstickers/Gyoza

Raw Stuffing

Roasted Curried Vegetables

Savory Pumpkin Pie

Stuffed Mushrooms

Zoodles with Kale Pumpkin Pesto

SALADS and DRESSINGS

Arugula and Persimmon Salad

Cilantro Lime Kale Salad

Curried Chicken-less Salad

Kelp Noodles with Asian Peanut Sauce

Mock Tuna Salad Sandwich

My go-to vinaigrette, sauce, marinade

Oriental Cabbage Salad

Quinoa Kale Salad

Raw Parsley and Kale Tabouli with Hemp Seeds

Red Pepper Puree

Spinach and Parsley Pesto

Zoodles with Kale Pumpkin Pesto

SOUPS

Asparagus Soup

Gazpacho (Cold)

Italian Lentil Soup

Kabocha Squash and Ginger Soup

Spicy Red Lentil Dahl

Spicy Tomato Soup

MAIN COURSE

Chickpea Fritters with Cucumber Dill Sauce

Curried Chicken-less Salad Sandwiches

Gnocchi with Roasted Butternut Squash

Holiday “Meat”loaf

Holiday Sausage

Kelp Noodles with Asian Peanut Sauce

Latkes

Pasta with Tomato-Cream (Pink) Sauce

Potstickers/Gyoza

Quinoa Meatballs

Quinoa Oat Pizza (no soaking)

Quinoa Veggie Burgers

Raw Stuffing

Red Pepper Puree with Zoodles

Roasted Curried Vegetables

Savory Indian Pancake

Savory Pumpkin Pie

Spinach and Parsley Pesto with Zucchini Noodles

Spicy Red Lentil Dahl

Stuffed Mushrooms

Sweet Potato Crabless Crab Cakes

Sweet Potato Fries with Tikka Masala Sauce

Veggie Burgers

Yellow Curry

Yvonne’s Lasagna

Zoodles with Kale Pumpkin Pesto

SWEETS

Almond, Cherry and Chocolate Biscotti

Black Bean Brownies – Best Brownies. Ever.

“Caramel” Candy Apples

Chocolate Chip Cookies

Chocolate Chai Cookies

Chocolate Cake

Chocolate Mousse Pecan Tart

Chocolate Sauce for Pancakes and Waffles

Chunky, Chewy Oatmeal Chocolate Chip Cookies with Walnuts, Pecans, and Coconut aka Monster Cookies

Coconut Whipped Cream

Creamy Pistachio Rose Dreamcake

Dreamy Creamy Vegan Berry and Vanilla “Cheese”cake

Fig and Frangipane Tart

Fudge Brownies

Garam Masala Cookies

German Chocolate Truffle Cake

Goji-, Cranberry and Coconut Truffles

Monster Cookies

Nutty Creamy Chocolate Cake aka Chocolate Truffle Cake

Persimmon Cookies

Persimmon Muffins

Persimmon Pudding (Persimmon Bread Pudding)

Pistachio-Orange “Blood” Splattered Cupcakes

Pumpkin Pie

Raw Pumpkin-Spiced Mamey Cheesecake

Thin Mint Cookies

Strawberries and Cream with Figs Cheesecake

Sunshine Cookies (Sunbutter Cookies)

Superfood Truffles

Vanilla Bean “Cheese”cake with Mixed Berry Compote

Yayfair Chocolate Candy– Chocolate candy with dried cherry, walnuts, hemp seeds and vegan “caramel”

SUBSTITUTES

Flaxseed Egg – Vegan and Gluten-free Egg Substitute

SONGS

Alice, by Avril Lavigne

Gold Dust, by John Newman

O-bla-di O-bla-da – Life Goes On, by The Beatles

The Moldau, by Bedrich Smetana

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Below are recipes posted before my transition to the gluten-free vegan lifestyle.  You will notice I did not post much back then.

*Beware: most of these are not vegan or gluten-free. This section is for my non-vegans friends, family, and visitors….

BREAKFAST

Strata

SWEETS

Apple Tart

Erica’s Green Cake – minty, chocolately, moist green cake!

 

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