Zoodle Brains with Pumpkin Kale Pesto


Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!


Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

Diet:  V, GF, GFV, DF, SF, SRF, NF, CFNF, R




4 medium zucchini


Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper


Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween




1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.


Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.


Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.



1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.




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Summer Savories and Sweets


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.


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.


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.


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!


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.


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.


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.


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!


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!


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!


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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Gnocchi with Roasted Butternut Squash






I lived in Santa Cruz, California, for 5 years.  Santa Cruz is a beautiful place known for a great many things.  There’s the Mystery Spot, a gravitational anomaly where balls roll uphill, not downhill; some believe that vampires live in the Santa Cruz mountains because of the movie “Lost Boys”; Santa Cruz is known for it’s great surf; it’s where the ocean meets the mountains, where bohemians and hippies frolic about; and where you can find some really fantastic restaurants.


I learned about the long list of great restaurants while I worked full-time at PricewaterhouseCoopers while attending school and being a choir director at the university part-time.  With my busy schedule, I didn’t have much time to make my own food so I’d eat out…a lot.  Influenced by my older friends from work, I was guided by ratings in the Zagat guide.


That’s when I found Star Bene on East Cliff.  The first time I had dinner at Star Bene, I ordered one of their specials– gnocchi with prosciutto and peas in a creamy gorgonzola sauce; it was heavenly.  Even though the dish wasn’t on their regular menu, I ordered the same dish every time I went back to the restaurant.  I was so pleased that they’d make it for me every time with no hassle.  It’s been 11 years since I’d eaten there.  Since then, I’ve transitioned to a vegan and gluten-free lifestyle, so I’m sad to say I’ll never have an amazing meal there again.  Unfortunately, I hadn’t had a good gnocchi since. Well, up until yesterday.

After seeing a few gnocchi posts on Instagram recently, I developed a hankering for gnocchi.  Since I had butternut squash on hand and watched Giada DeLaurentiis on television make a creamy pasta dish with butternut squash, I thought I’d do the same.


Mmmm…I loved the sweet- and spiciness of the roasted butternut squash and red onion, the savory light pillows of gnocchi, the saltiness of the vegan parmesan, creaminess of the sauce, crunchiness of the nuts and the depth and freshness of the basil.  It was a perfect, warming and comforting Fall dish.

I was very pleased with this gnocchi dish and hope you will enjoy it just the same.

Buono Appetito!


Gnocchi with Roasted Butternut Squash

2 Servings



1 pound of butternut squash, peeled and cut into 3/4 inch cubes

1/2 red onion, diced into 1/2 inch pieces

sunflower or cold-pressed olive oil for drizzling

Himalayan sea salt

cayenne pepper

1/2 cup coarsely chopped walnuts and/or pecans, toasted

1/2 cup chopped basil leaves

4 tbsp vegan/gf parmesan cheese ( I use Go Veggie! brand. Found at Whole Foods)

“goat” cashew cheese, cream. (directions below)

about a pound of gnocchi (directions below)

Goat-less cashew cream:

3/4 cup cashews soaked in filtered water for at least 3-5 hours or overnight.



1 pound of red jacket potatoes

2/3 cup oat (gluten-free) flour

1 chia egg (1 tbsp chia seed mixed with 3 tbsp water. set aside for about 15 minutes until it thickens)

about 1/4 tsp Himalayan fine sea salt



1. Put oven rack in the upper third of the oven. Preheat oven to  425 degrees F.

2. Spray a baking sheet liberally, or use a silpat or parchment paper to line a half sheet pan. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with sunflower or olive oil and season with sea salt and cayenne pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.


3. While the squash and onion are cooking in the oven, prepare the gnocchi.

4. Toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

5. Make the goat-less cashew cream.

6. Once all components are prepared, assemble.  In a large bowl, add the cashew cream and vegan parmesan. Thin the cream and parm into a sauce by adding some of the hot, reserved salted water (used to boil gnocchi). Stir until it becomes a sauce-like consistency (like cheese-sauce).  Add the gnocchi and vegetables, basil, nuts.  Toss and serve. Garnish with vegan parmesan, chopped basil and nuts.




I recommend watching this demonstration video on how to make gnocchi!  http://www.youtube.com/watch?v=_47FQRlGy9w

1. Boil the potatoes, with skins on, in lightly salted water until they are fork tender and when you see the skins breaking off.

2. While still hot, peel the potatoes.

3. With a potato masher or with a fork, mash the potatoes. Add oat flour, and chia egg and 2 generous pinches of sea salt or 1/4 tsp.

4. Knead the dough together for about 4 minutes.  It should look like a dough.  If it looks more potato-y, add a little more flour until it looks like a dough (up to about 1/3 cup more, if needed). Roll into a ball.

5. Take about a fourth of the dough and roll into a dowl or snake-like shape about 3/4 inches in diameter. Cut 1 inch pieces and flick off a fork. Repeat.

6. Bring a pot of salted water to a boil. Add the gnocchi.  As they float to the top of the boiling water, remove them with a slotted spoon and place in a bowl. Reserve the salted water! Toss with a drizzle of  sunflower or olive oil until ready to use.


Goat-less cheese or cashew cream:

In a powerful blender, add the soaked cashews.  Reserve the soaking water.  Blend.  If the cashews aren’t moving in the blender, add some water. Not too much, only enough to get it going in the blender, about 3-4 tbsp. Scrape the sides and blend until smooth. It should look like a cream. Place in a bowl. Set aside.

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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!

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Photo Credit: Miranda Rivera

Photo Credit: Miranda Rivera

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image-61Gnocchi with roasted butternut squash

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Pumpkin Pie

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


Fig and Frangipane Tart Before Baked

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image-35Fig and Frangipane Tart After Baked

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Yvonne’s Lasagna

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Buffalo Cauliflower – Vegan Buffalo Wings


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Glowing Green Smoothie

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Yvonne’s Kale Salad

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Vegan Meatloaf

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IMG_4807Vegan Fish Tacos

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IMG_9131Chocolate Crunch Treats

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img_6455Chocolate Mousse Tarts

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Glowing Green Smoothie – hers and his to-go


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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