Nutiva Liquid Coconut Oil – Sweet Potato Fries with Tikka Masala Sauce


I’m really excited about the Nutiva Organic Liquid Coconut Oil Garlic I used to make these Sweet Potato Fries with Tikka Masala Sauce! What I really like about this new coconut oil is that it stays liquid and is extracted from organic coconuts and has a neutral flavor. Unlike many non-organic coconut oils that utilize harsh chemical solvents such as hexane, Nutiva uses a certified organic process to remove the fats that remain solid at room temperature. It’s perfect in salads, sautéing, coffee, baking, and in smoothies!

I love roasting vegetables, especially sweet potatoes.  Recently, to spice up my sweet potato fries a bit, I decided to make a rich creamy sauce to compliment my favorite roasted potato.  I thought you might enjoy the recipe, so here it is.  I hope you love it as much as I do!

Sweet Potato Fries with Tikka Masala Sauce

Time: 45 minutes

Servings: 2-4

Sweet Potato Fries Ingredients

6 small sweet potatoes

2 Tbsp Nutiva Organic Liquid Garlic Coconut Oil

1/8 tsp sea salt

1/8 tbsp freshly ground black pepper


  1. Preheat oven to 425 degrees F
  2. Wash and cut sweet potatoes into fries, leaving the peel on
  3. Line a cookie sheet tray with parchment paper
  4. Toss fries with cool, sea salt, and pepper. Spread evenly on cookie sheet.
  5. Place in oven for 20 minutes. Toss
  6. Place in oven for an additional 20 minutes or until crisp. It won’t be super crispy. Be careful to watch for burning. Remove from oven when desired crispness is reached.

While sweet potatoes are roasting, make tikka masalas sauce

Tikka Masala Sauce Ingredients: 

1 cup cashews, soaked overnight

1 ½ cups filtered water

1/3 cup frozen peas, thawed (optional)

1 head cauliflower, cut into florets (optional)

20 crimini mushrooms, cut into quarters (optional)

cooking spray, as needed

sea salt and freshly ground black pepper, as needed

3 garlic cloves, minced

2 tsp grated ginger

2 tsp ground turmeric

1 tsp ground garam masala

1 tsp ground coriander

1 tsp ground cumin

½ tsp sea salt

½ tsp Nutiva Organic Liquid Coconut Oil

½ onion, thinly sliced

2 Tbsp tomato paste

3 cardamom pods

1 dried arbol chile (can substitute with ½ tsp red pepper flakes)

filtered water or vegetable stock, as needed

1 14oz. can whole peeled tomatoes

1/3 cup cilantro (including stems), chopped


  1. Soak cashews in filtered water overnight in refrigerator.
  2. Heat oven to 400 degrees F.
  3. Remove peas from freezer and leave them out at room temperature to thaw.
  4. Wash and cut cauliflower into florets.
  5. Clean mushrooms and cut them into fourths.
  6. Line a baking sheet with parchment paper or a Silpat mat. Place the mushrooms and cauliflower on the baking sheet, spreading them evenly in one layer, and sprinkle with 1/8 tsp of salt (optional), and 1/8 tsp of freshly ground black pepper. Spray the vegetables quickly with cooking spray and place them in the oven for 30 minutes. Meanwhile, continue with the rest of the directions as follows.
  1. Drain and rinse the soaked cashews and place them in a blender with 1 ½ cups of filtered water.
  1. Make the cashew cream. Blend on high until it becomes a cream-like consistency. Set aside.
  1. Make the spice mixture. In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and ½ tsp sea salt. Stir to combine and set aside.
  1. Heat a large, 3-quart saucepot over medium heat. Add oil, wait 20 seconds, then add the onion, tomato paste, cardamom pods, and arbol chile until the tomato paste is darkened and the onion is soft and translucent, about 5 minutes. If the onions are not yet translucent but the bottom of the pan starts getting browned bits, add a little filtered water or vegetable stock to deglaze and scrape the bits that are sticking to the bottom of the pan. Make sure it doesn’t burn. Add about 2 Tbsp or more at a time.
  1. Add the spice mixture and stir well for 1 minute.
  2. Add the canned tomatoes and their juices and mash, break apart the whole tomatoes with your cooking utensil. I use a silicone spatula. Mix well and make sure to scrape any browned bits at the bottom of the saucepan.
  1. Add the cashew cream and mix.
  2. Add the cauliflower, mushrooms and cilantro, and mix.
  3. Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8-10 minutes.


  1. Place fries on a plate and pour sauce over and top with fresh cilantro. Serve immediately.

#Nutiva #CookWithClarity #sponsored #ad

Co-editor: Mia Raines

Photography and Editing: Yvonne

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Strawberries and Cream with Figs Cheesecake


This recipe is dedicated to my lovable and ferociously charming nephew, Logan.  I made this for his 5th birthday. He’s a big fan of all things sweet, zebra, and the color red.  With this in mind, I designed this cake accordingly.

Since my good friends at Melissa’s Produce sent me dried figs and the sweetest Harry’s Berries strawberries, I wanted to put them to good use in this recipe. I threw some figs into the crust mixture and I’m so glad I did because the combination of cheesecake and this crust was more enjoyable than my typical vegan cheesecake date-nut crust.  I grew up loving Fig Newtons, so the texture of the figs in this crust is quite nostalgic for me.  I also added strawberries to the cheesecake, which not only produced a gorgeous color and design when sliced into, it also compliments the dried fig.  Dried figs and strawberries together make a lovely flavor combination.

To give Logan some zebra stripes on his cake, I drizzled on some chocolate magic shell, and then decorated it with freeze-dried berries and a dried fig slice.  Not only is this cake pretty, it’s incredibly delicious!

I hope you and your loved ones enjoy this recipe as much as we did!


Strawberries and Cream with Figs Cheesecake

Serves: 8

Time: 1 day

Diet: V, GF, GFV, DF, SF, R




1/4 cup raw almonds

¼ cup raw pecans

1/4 cup soft Medjool dates

¼ cup dried figs

¼ tsp sea salt



1 ½ cup raw cashews, soaked for at least 3 hours, overnight is best

2 lemons, juiced

2 tsp vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw coconut nectar (or maple syrup)


Other Ingredients:

1 cup strawberries


Chocolate Magic Shell, optional:

6 Tbsp coconut oil, melted

6 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia


Optional Toppings:

Freeze-dried berries

Fresh or dried figs

Cacao nibs



1.  Place nuts, dates, and figs in a food processor with sea salt and pulse to chop to your desired fineness.  I prefer a finer crust over a chunky one.  Test the crust by spooning out a small amount of mixture and rolling it in your hands.  If the ingredients hold together, your crust is perfect.  If not, try to mix it with your hands until the mixture comes together.  Scoop out crust mixture into a 6”x6” square pan, lined with parchment paper. Or you can use a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6-inch cake round lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets.  Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.

2.  If the coconut oil is solid, place the oil in a small saucepan on low heat until it becomes liquid.

3.  In the blender, place all of the filling ingredients except for the berries, and blend on high until very smooth.  This may take a couple minutes.

4.  Pour about 2/3 of the mixture into the crust and smooth with a spatula.  Add the berries to the remaining filling and blend on high until smooth.  Pour onto the first layer of filling and smooth with a spatula.  Place in the freezer until solid, about 3 hours.

5.  To serve:

a)  The cake- Remove from freezer 30 minutes prior to eating.  Run a smooth, sharp knife under hot water and cut into slices.

b) The tartlets- Remove the tartlets from the freezer 30 minutes before serving and remove plastic.  Place them on a plate and serve when defrosted topped with fruit.


6. Prepare the magic shell in a small bowl. Combine all of the ingredients, whisking them together with a fork. Sweeten to taste. Either use a spoon or a piping bag, or a plastic sandwich bag to add the magic shell to. If using a piping or sandwich bag, with scissors cut a small piece off the tip of the bag and then drizzle over the cake as you wish. Since the cake is cold, the chocolate will solidy quickly. Decorate thereafter with whatever toppings you chose to use. and keep refrigerated until ready to serve. Store in the freezer if you don’t plan to eat it all in one night.





(Note: Crust will appear thinner when you make it.  I took these photos after I decided to make a thinner crust.  It’s better with a thinner crust!)

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New Video and Giveaway with Emily Turner of Gluten-free With Emily




Emily Turner of Gluten-free With Emily and I made my Chocolate Truffle Cake recipe together in a new episode on her YouTube channel, Gluten-free with Emily. Mind you, it is my VERY FIRST live-ish video. There are some awkward moments where I struggle to find the right words, but I’m workin’ on it!  ;)

We want you to experience just how delicious the Chocolate Truffle Cake is, so we are going to give away not 1 but 2 prize packs. Each prize pack includes all of the ingredients to make the decadent yet simple Chocolate Truffle Cake! We’re even including a few cooking tools for your cooking pleasure.

Here’s what will be included in each prize pack:

Navitas Naturals Raw Cacao Powder, Cacao Nibs, Raw Almonds

Melissa’s Produce Dates, Vanilla, Pecans and Fresh Toppings

Big Tree Farms Coconut Nectar

Kelapo Coconut Coconut Oil

Fat Daddios 6-inch round Spring Form Pan


To enter our contest in Instagram, simply:

1) Like this giveaway post

2) Follow @GlutenfreeWithEmily and @yvonne_deliciously_vegan

3) Tell us something about yourself

4) Tag 3 friends


You may enter ONCE A DAY!

You may even enter on YouTube to double your chances to win!

To enter on YouTube, simply:

1) Leave a comment on the YouTube Video. Tell us what you are doing to keep healthy this summer!


Contest is open worldwide and ends on Tuesday, July 21 at 11:30pm PST. Good luck!


Find Emily of Gluten-free With Emily Everywhere:

Gluten Free With Emily on social media

Instagram @glutenfreewithemily

Twitter @emilyglutenfree

Facebook Gluten Free With Emily 


Find Yvonne of My Eclectic Kitchen Everywhere:

Instagram @yvonne_deliciously_vegan

Facebook My Eclectic Kitchen App

My Eclectic Kitchen

Twitter My Eclectic Kitchen

Pinterest MyEclecticKtchn

Snap Chat: YvonneArdestani

Periscope: MyEclecticKitchen


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Chocolate-dipped Strawberries (and other fruit)


When you want to do something thoughtful and delightful for your sweetheart or for yourself any time of the year, try this super easy treat.  You can use this recipe to dip any fruit that you wish, from strawberries, mandarin oranges, to kiwi, and pineapple!


To add a little more excitement, sprinkle on some hemp seeds, chopped pistachios, walnuts, goji berries, or a combination of them all.  You probably already have all of these ingredients in your kitchen, so get  up and whip these up in no time!


Have fun with it!!  Dip other fruits in chocolate!  My chocolate-dipped mandarin oranges were so delicious.  By the way, I decided to dip oranges, too, because I found both the strawberries and these delicious mandarin oranges at my local Farmers Market.  If I saw a pineapple or kiwi, I would have dipped them in chocolate, too!  If you try it, please let me know how they turned out!  Hope you have a happy Valentine’s Day!


This recipe was inspired by ingredients that Nutiva brand and Vitacost kindly sent to me.  At Vitacost, you can find a variety of Nutiva products, from hemp seeds, chia seeds, to hemp proteins and coconut oil.  Click here for a full list of Nutiva brand products at Vitacost.  Also, click on the ingredients links to purchase the same ingredients I used to make my Chocolate-dipped fruit.  



Chocolate-dipped Strawberries (and other fruit)


2 cups strawberries, rinsed and dried (mandarin orange segments, pineapple, kiwi)

Optional Toppings:

Nutiva hemp seeds

pumpkin seeds, chopped

walnuts, chopped

pistachios, chopped

goji berries, chopped


4 Tbsp Nutiva Coconut oil, melted

4 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia liquid


1.  Rinse strawberries in water then wipe dry.  Alternatively, peel a mandarin orange and peel it so you get segments.  Chill in the refrigerator.

2.  Line a half sheet pan with parchment paper.

3.  If you choose to coat your chocolate-covered fruit with toppings, prepare your desired toppings, about ¾ cups worth.  Mix the toppings and place them onto a plate.  Set aside.

4.  Prepare the chocolate in a small bowl.  Combine all of the ingredients, whisking them together with a fork.  Sweeten to taste.  Put a large spoon in the bowl and place the plate with the toppings next to the bowl.

5.  Retrieve the fruit from the refrigerator.  You will need to move swiftly as you coat the fruit and dip or sprinkle them with toppings.  Please read the following instructions before coating and dipping the fruit.  With one hand, hold the fruit over the bowl of chocolate.  Using the spoon, pour the chocolate very quickly over the fruit, turning it to coat completely with chocolate.  Before the chocolate freezes, dip the fruit in the topping, rolling it to cover the chocolate with as much topping as you can.    As you roll it, use your empty hand to sprinkle more crunchy topping onto the chocolate.  Alternatively, just sprinkle the toppings on.

6.  Place the finished dipped fruit onto the half sheet pan and place them in the refrigerator immediately until set and ready to eat.

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Savory Pumpkin Pie



My friend, Jasmine, and I created a Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Since Jasmine and I both already have pumpkin pie recipes, but still wanted to incorporate pumpkin into our Thanksgiving menu, Jasmine came up with the idea of making a savory pumpkin pie!  We used my quiche recipes as a base and we just added a few more herbs and, of course, pumpkin into the mix!  It worked like a charm!

Not only is this savory pumpkin pie delicious, it is also vegan, gluten-free, and soy-free!  The herbs, almond meal, and oat flour give the crust a delicious flavor and a pleasant nutty texture.  The garbanzo filling provides somewhat of an “egg”-like filling, and the sautéed leeks, pumpkin, herbs, and sliced almonds add more dimensions in flavor and nutrients to the quiche-like pie.

We hope you include this recipe, as well as our other recipes, on your holiday tables!

If you’d like to try my Mushroom, Zucchini, and Leek Quiche and Leek and Almond Quiche recipes, find them in the My Eclectic Kitchen App!

This recipe was inspired by ingredients that kindly sent to me.  Click on the ingredient links to purchase the same ingredients I used to this.  Click here for savings.



Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!


Savory Pumpkin Pie

Servings: 6-8

Time: 2 hours 40 minutes.

Diet: V, GF, GFV, DF, SF, SRF




1 cup garbanzo bean flour

1/2 tsp sea salt

1 1/4 cups lukewarm water

3 cups leeks (about 3-4 medium leeks), pale and green parts only, cleaned well and thinly sliced

2 cups, baked pumpkin, ¼ “x 1/2” pieces

1 tsp flat leaf Italian parsley, roughly chopped

3 Tbsp coconut oil, melted

2 Tbsp sliced almonds



1 cup oat flour

1/2 cup almond flour

1/4 tsp xanthan gum

1/4 cup flat leaf Italian parsley, roughly chopped

1 Tbsp fresh thyme, roughly chopped

½ tsp sage, roughly chopped

1/8 tsp fine sea salt

2 pinches freshly ground black pepper

1/3 cup cold-pressed grapeseed or olive oil

3 Tbsp filtered water

Tip: Oat flour can be made by grinding oat groats or rolled oats  in a blender or food processor until it has a fine flour-like  consistency.  Also, leftover almond pulp that has been saved in the freezer from making homemade almond milk can be used for the almond flour.



1. In a medium bowl, whisk together garbanzo bean flour, 1/2 tsp sea salt and 1 1/4 lukewarm water.  Cover with a plate and set aside at room temperature for 2 hours

2. Peel and deseed pumpkin. Cut into large pieces. Bake in a 400 degree oven for about 25 minutes. Halfway through baking, flip the pieces of pumpkin. Remove from the oven and cut them into smaller pieces, ¼” thick and as wide as ½” .

3. Sauté the pumpkin with 1 tsp coconut oil and a sprinkle of sea salt and freshly ground black pepper until the pumpkin pieces brown. Set aside.

4. Turn down the oven to 350 degrees F and prepare the crust.

5. Spray a 9 ½-inch tart pan with a removable bottom with non-stick cooking spray and place it in the center of a baking sheet.

6. In a food processor, add all crust ingredients except for the oil and water. Pulse 3-4 times to combine. (If you don’t have a food processor, simply add to a bowl and mix very well)

7. Add water and oil, then pulse until the dough comes together and forms a ball. Place the dough on the prepared tart pan and press the crust into the pan, making sure to push the crust into the grooves of the pan.  Pat the dough until the crust is even.  Bake for 12 minutes, remove the crust from the oven, then set it aside to cool.  Raise the oven temperature to 500 degrees.

8. In the same sauté pan, heat 1/4 tsp coconut oil on medium heat, then sauté the leeks until translucent, about 7 minutes. .

9. Very carefully (because they will be hot) line the leeks evenly on the base of the crust, then layer on the pumpkin and sprinkle with slivered or sliced almonds.

10. With a large spoon, skim off and discard bubbles from the garbanzo mixture.

11. Add 1 tsp parsley and 3 Tbsp of melted coconut oil to the garbanzo flour mixture.  Whisk and pour the mixture onto the vegetables in the crust.  Immerse the vegetables into the liquid so they don’t burn in the oven, pressing down on the vegetables that stick out of the liquid.  If they continue to peek out of the batter, that’s fine. You might not need all of the garbanzo mixture—you might have about 3Tbsp of the garbanzo mixture left.

12. Carefully place the baking sheet into the preheated 500-degree F oven for 25-27 minutes.

13. Cool for 15 minutes before removing the outer part of the tart pan.  Slice and serve.



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Thanksgiving Giveaway Contest


With Thanksgiving around the corner, Gina Ragnone  aka @GranolaBitch on Instagram (my friend and owner of vegan restaurant Fala Bar and Gigi’s Remix), and I partnered up to give thanks to our readers by offering you a chance to win an amazing giveaway!

One lucky winner will receive all that is in this photo, which includes:
-Nutribullet PRO 900 series magic bullet
-PhilosophieMama’s PhilosophieLove Green Dream superfood protein powder and Berry Bliss superfood coconut butter
-Lorna Jane Active by Lorna Jane Clarkson – Nourish book, fitness towel, two pairs of socks (one for barre/Pilates), and a move nourish believe bracelet
-Essential Livingfoods Superfood smoothie mix
-Agent Nateur toxin-free hand mixed deodorant
-Bites of Luv vegan and gluten free cookies and raw bar
-Gigi’s Remix by Granola Bitch vegan snack mix (best snack, ever!)
-My Eclectic Kitchen iPhone recipe App or eBook
-Nutiva hemp seeds
-Himalania Supersnacks goji berries
-Raw Revolution raw snack bars
-TerrAmazon cacao nibs and cacao powder
-Raw Cocoroons

Simple contest rules. In Instagram or Facebook:
1. Follow @granolabitch and @yvonne_delicously_vegan
2. Repost this photo and tag @granolabitch, @yvonne_deliciously_vegan, and #GinaYvonneGiveaway
3. Tag 3 friends in the post, below, or on our giveaway posts in Facebook or Instagram.
4. Tell us something you’re thankful for!

The giveaway contest is open worldwide and you can enter everyday! We will pick a winner via the hashtag by November 14th at 11pm | PST and announce it on Saturday the 15th!

GOOD LUCK & many thanks for participating!

(See original post on Instagram via @yvonne_deliciously_vegan or @granolabitch)

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Introducing The My Eclectic Kitchen YouTube Channel!


Greetings, Friends!

I started something pretty exciting, a My Eclectic Kitchen YouTube channel!  This channel will be linked to my cookbook app and website!

I am very excited about the release of the ‘My Eclectic Kitchen’ app this month as well as my newly established YouTube channel!

Check out my first videos, below, and feel free to subscribe!

Note: If the picture quality is blurry for you, adjust the viewing settings. It can be watched in HD.


How to Make Banana Crunch Pops




How To Line A Loaf Pan With Parchment Paper


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A Latke Brunch!


The last time I made a latke was in 2009, for my out-of-town-guests.  The day before I made them, on my birthday actually, I learned about latkes and how to make them at culinary school (Le Cordon Bleu). Since they were SO good, I wanted to share them with my friends who came from out of town to celebrate my big 3-0 in Los Angeles.  At the time, I didn’t have a food processor, only a grater. And there were 4 of us, so I made double the recipe.  This explains why I hadn’t made them until recently.  They can be a pain in the butt if you have to grate them manually.  BUT! You will be so happy you did after you eat these.  They are crispy on the outside, a bit creamy in the center, you can taste a delicate onion and potato flavor; combine that with sour “cream” and apple sauce and it is absolutely divine.  I love the combination of flavors: a little salty, a little oniony, sweet, crispy and creamy…ooooh la la.  I wish I could have one as I write this, but I have amazing self control so I will wait for another special occasion to have them.

Why did I all of a sudden decide to make them again? Last Sunday, we rolled out of bed late, I picked up my phone and saw a photo of latkes posted by @karenvegan on Instagram.  The latkes in the photo triggered a fond memory and inspired me to make them!  Since it was already 11:30am, and we had places to go and people to see, I started preparing the latkes and its accouterments as I drank my green smoothie.

Luckily, I had leftover cashew cream in the fridge.  I simply added lemon juice to it to make it sour “cream”. If you’ve never made a cashew cream base, here’s what you do… soak maybe 2 handfuls of cashews for 2-3 hours in filtered water.  Remove them from the water and into the blender with a little water. Blend for at least a minute. If it’s too thick, add a little more water. It should be creamy in consistency.  Really, that’s all I do.

As for the chunky apple sauce, all I did was peel a gala apple and diced it. Placed it in a bowl with about 2 tbsps of water and 2-3 dashes of cinnamon, covered it with a paper towel and nuked it in the microwave for about 5 minutes.  Closer to serving time, I added a little coconut palm nectar (like 1/2 tsp) (<– this is not necessary), tossed it and nuked it again for 2 more minutes.

Now for the latke…

Thankfully, Peyman purchased me a food processor for Christmas in 2009 which made grating a breeze.  I could simply fit my food processor with a grating attachment and voila! In a flash, my potatoes and onions are as they should be for my latkes.  I believe if one has a food processor and grater attachment, one would make more latkes.

I would have never made these if I didn’t have red jacket potatoes (a potato approved by Kimberly Snyder …she considers this potato a beauty food). On a whim, I purchased potatoes and kept them in the fridge. So glad I did!

Peyman never had a latke until last Sunday and he loved the end result.  Usually, he’ll give me a nod, some nods, a thumbs up…and/or I have to probe him for answers.  I asked him if these blew his mind and he said, “yes”.  Great news!

My birthday present, the latke recipe, I received in 2009 is the gift that keeps on giving.  I veganized and made the recipe gluten-free.  Here it is! Bon appetit!



Serving size 2 – 3



<1 flax egg (1 heaping Tbsp of flax meal with 3 Tbsp filtered water).

About 24 oz. of red jacket potatoes (About 8 small red jacket potatoes or whatever you think is equivalent to 2 large russet potatoes)

1/2 small onion, grated or minced

1 tbsp oat flour

1 tbsp arrowroot starch, optional (if yours doesn’t come together.)

1 tsp salt

3-4 shakes of cayenne pepper

1 tbsp parley, finely chopped

juice from 1/4th of a lemon

Sunflower or other vegetable oil for frying.  I used sunflower.



1. Prepare flax egg in a small bowl by mixing together 1 heaping Tbsp of flax meal with 3 Tbsp of filtered water). Set aside until it becomes egg-consistency, about 15 minutes.

2. Peel potatoes and keep them in a bowl of water until ready for grating (to prevent oxidization)

3. Grate the potatoes and place them into a large bowl.  Add the lemon juice and salt, toss with your hands to fully combine, and let the mixture sit for 15 minutes.

4. While waiting for the potatoes to release water, grate or finely chop the onion.  (I grate it in my food processor because it’s faster for me to do so, but chopping it is just fine).  Also, finely chop the parsley.

5. After 15 minutes of letting the potato rest, take a handful of the potatoes and squeeze out the liquid into the same bowl. We want to keep the liquid. Set the dried potato aside onto a plate and repeat with the remaining potatoes. Remember to squeeze into the bowl, not into the sink.

(I would start heating oil in a pan now. I use a saute pan and fill it 1/2 to 1 inch with sunflower oil.  Heat on medium to 350 degrees F)

6. Take the bowl of potato liquid and slowly pour the liquid out of the bowl while keeping the white milky potato starch at the bottom of the bowl.  This is called decanting. We want to use the starch of the potato to help bind the patties.

7. Add the potatoes back to the starch in the bowl.  Add eggs, onion, a dash more of salt, cayenne, oat flour, arrowroot and toss using your hands.

8. Once oil is heated, (you can test by taking a potato strip and putting it into the oil, if it sizzles and bubbles, it’s ready) form patties about 2 1/2 to 3 inches in diameter and lay into the oil using a spatula, dropping away from you.  Alternatively, you can drop the latkes by the spoonful.  I like making patties though. Let it cook until golden brown on each side. May take 3-4 minutes on each side.  Check for the golden brown color and flip once it’s golden brown.  If your patties are looking blackish, it may be that your oil is too hot, so turn down the heat a bit. Once both sides are golden brown, place on a plate, lined with a paper towel. And voila!

I love serving these with an apple compote or apple sauce. Also with a sour “cream”.  And to fill our bellies, we always start with a big salad.


I hope you Love these as much as we do!  Please let me know what you think!

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Raw Goji-, Cranberry and Coconut Truffles


I was introduced to date-nut balls, raw vegan bliss balls, raw chocolate truffles, whatever-you-want-to-call-’em, by Kimberly Snyder in her “The Beauty Detox Solution” book; she calls them raw cacao balls.

As you may already know, I come from a very large family. I am the youngest of 6 daughters and the auntie to 15 kids. When I go to a family event or just visit family, I’m usually never empty-handed.  Since having a sweet tooth is a common trait in my family, I usually come over with sweet gifts to bear.  I am delighted that my mom, sisters and their kids enjoy vegan and gluten-free treats!  And I am even more delighted when my raw vegan treats are a hit.  Some of the pickiest eaters in the family usually pick up a chocolate cacao ball, they don’t love it, then they try the raw goji-, cranberry and coconut truffles and they come back for more!

Here’s the super simple recipe.  I hope you and your family enjoy them!


Raw Goji-, Cranberry and Coconut Truffles

1 1/2 Cup , plus more, about a 1/2 Cup for rolling Unsweetened Coconut Flakes

1/2 Cup Dried Cranberries

1/3 Cup Dried Goji Berries

3/4 Cup Almond Flour

1/4 Cup Coconut Nectar

1/4 Cup Coconut Oil, melted/in liquid state

2 tsp Non-alcohol Vanilla Extract or 1/4 tsp Vanilla Bean Seeds

Pinch of Sea Salt ( I use a fine Himalayan sea salt)


1.In a food processor,  add almond flour and coconut flakes and process until finely ground. For at least a minute.

2. Add the dried cranberries and goji berries and pulse a few times to combine and until you reach a texture of your liking.

3. In a medium bowl, combine the coconut nectar, coconut oil, vanilla and sea salt until sea salt is dissolved then add to the mixture in the food processor into the bowl and mix well using your hands.  After all the ingredients are incorporated, I like to refrigerate the mixture just so it’s more firm and easy to work with.  This way, they’ll be more round and not flat-bottomed.

4. In the meantime, line a 1 quarter sheet pan or tupperware with parchment paper (and wash dishes?).  After about 7-10 minutes, remove the mixture from the refrigerator and scoop the truffles, about 8-10 of them.  I use a .8 of an oz. ice cream scooper.  I have also just used a spoon to scoop them. Once you scoop a ball, round it out with your hands then roll it into coconut flakes and place onto the lined sheet tray or plate.  Refrigerate immediately until hardened.



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Pasta with Tomato-Cream (Pink) Sauce


Back in the Spring of 2000, I had my first taste of tomato cream (pink) sauce while visiting a college friend in Santa Barbara, California.  For dinner, Reena took me to an Italian restaurant called Palazzio.  There, I ordered rigatoni in pink sauce and after just one bite I fell in love with the dish.


After testing some recipes for tomato cream sauce, I came up with my own take of the delicious pink sauce that is vegan and gluten-free.

Here is the recipe.  I hope you enjoy this as much as we did!  Buono Appetito!





Pasta in Tomato “Cream” Sauce

Servings 2 – 3




1/3 cup of cashew cream (1/2 cup cashew soaked for 2-3 hours)

2 garlic cloves, minced

1 shallot, chopped

2 cups of marinara sauce (I typically use Trader Joe’s Arrabiata Marinara. Really yummy!)

1/4 cup of sundried tomatoes, chopped

1/2 cup of basil, torn

1 tsp od sriracha

2-3 Tbsp of white wine, optional (I typically use a dry sauvignon blanc)



1/2 pound of penne, rigatoni, gluten-free


¼ cup of sliced almonds



1. Make the cashew cream by blend cashews with 1/4 cup plus 1-2 Tbsp of water for thinning until smooth.  Set aside 1/3 cup.  There will be some left over, which can be stored in the refrigerator to use later.

2. Bring salted water to a boil in a large saucepot.  Then add pasta and cook until al dente.

3. Heat a medium skillet, spray with non-stick cooking spray (I use coconut cooking spray), and saute garlic and shallots for 2 minutes.

4. Add tomato sauce and simmer for 1 minute.

5. Add cashew cream, wine (optional), and simmer for 2 minutes.

6. Add sun-dried tomatoes and stir well.

7. Add basil and simmer for 1 minute.

8. Add cooked pasta, remove from heat and stir, and serve.  Top with a small handful of sliced almonds.  Best served with salad!


Enjoy and please let me know your thoughts!


Pasta in Tomato “Cream” Sauce

Servings: 2-3

Time: 35 minutes

Diet: V, GF, GFV, DF, SF, SRF




1/3 cup of cashew cream (1/2 cup cashew soaked for 2-3 hours)

2 garlic cloves, minced

1 shallot, chopped

2 cups of marinara sauce (I typically use Trader Joe’s Arrabiata Marinara. Really yummy!)

1/4 cup of sundried tomatoes, chopped

1/2 cup of basil, torn

1 tsp od sriracha

2-3 Tbsp of white wine, optional (I typically use cabernet sauvignon)



1/2 pound of penne, rigatoni, gluten-free


¼ cup of sliced almonds



1. Make the cashew cream by blend cashews with 1/4 cup plus 1-2 Tbsp of water for thinning until smooth.  Set aside 1/3 cup.  There will be some left over, which can be stored in the refrigerator to use later.

2. Bring salted water to a boil in a large saucepot.  Then add pasta and cook until al dente.

3. Heat a medium skillet, spray with non-stick cooking spray (I use coconut cooking spray), and saute garlic and shallots for 2 minutes.

4. Add tomato sauce and simmer for 1 minute.

5. Add cashew cream, wine (optional), and simmer for 2 minutes.

6. Add sun-dried tomatoes and stir well.

7. Add basil and simmer for 1 minute.

8. Add cooked pasta, remove from heat and stir, and serve.  Top with a small handful of sliced almonds.  Best served with salad!


Enjoy and please let me know your thoughts!




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