Pesto Zoodles


Zucchini: The magical pasta.

Have you ever heard of “zoodles” or “zucchini noodles”, well, they do exist. These are noodles made out of zucchini squash or yellow squash.

How to make these? You need a spirilizing tool or, a spirilizer.

Spirilizer on Amazon

It’s super easy and you can make basically anything in a spiral “noodle-like” shape in less than two minutes. This is not just fun to make and eat but HEALTHY and obviously LOW CARB, LOW FAT (or fat free, I guess) and it’s vegan, vegetarian, diabetic, paleo, raw and gluten-free diet-friendly.

One of the many ways you can enjoy zoodles is tossed in a pesto sauce. Let me tell you right now that I will share recipes with pesto quite often because, well, 1. I love pesto 2. It’s healthy (the way I make it) 3. It’s easy.

Pesto is basically basil, any type of nut, garlic, olive oil and cheese, or in our case, vegan cheese. Everything gets blended together and it’s ready to eat. I use some extras in there too sometimes like kale, arugula, parsley in addition to the basil, as well as extra seeds or a combination of nuts just to get some extra vitamins and healthy nutrients in there, plus it also enhances the flavor. The nuts and seeds add the oils and the creaminess to the pesto but no one particular flavor will stand out, so feel free to add as much as you want.

The kitchen is your oyster when you make pesto because you can mix and match what you have to create your own original and nutrient-rich sauce.

So, if you have a way to make your zoodles and you like pesto, keep reading so you can make this delicious recipe ASAP.

For the PESTO you’ll need: (And this is approximate)

~2 cups of fresh Basil (lots of it)

~1/2 cup of Nuts (walnuts, pecans, cashews, almonds, pistachios, pine nuts)

~1/4-1/2 cup of Olive oil

~1/4 cup of Nutritional yeast

~1-2 Garlic cloves

~Salt and pepper

NOTE: optional for pesto, arugula, kale, parsley, pumpkin seeds, sunflower seeds, hemp seeds…

For this recipe you also need:


~Vegan chick’n (I used Gardein grilled chick’n strips)

~Cherry tomatoes



Spirilize as many zucchinis or yellow squash or even Mexican squash (summer squash) as you want. I usually do 1 squash for 2 people or so. Set that aside.

In a power blender or food processor add you pesto ingredients, basil, olive oil, nuts, garlic, nutritional yeast, salt and pepper. Also add any other greens and seeds if you’d like. Here’s the tricky part, I give you approximate amounts in the ingredient list because your preference and your portions will vary; adjust as you see fit, maybe you like it a bit “garlickier”, so add more garlic or you want it to be lighter, not as thick, so add some more oil…you get the idea. But the basic flavor should have plenty of basil and the “cheesiness” will come from the nutritional yeast. This recipe makes abut 4 portions.

Once you have your pesto ready and your zoodles done, toss everything in a pan and cook for a few minutes until the zoodles are coated in the sauce and they get tender.

For your toppings you can really do whatever you want. I made two separate plates because my husband is allergic to mushrooms, so I got the mushroom dish and he got the chick’n.

In a separate pan I added some olive oil and sautéed some minced garlic, mushrooms and the leftover core from the zucchinis after they were spiralized. Once that is tender and cooked through, use it to top your pesto pasta.

For the non-mushroom lovers as well as the ones that want a heartier dish, add some vegan chicken. Cook it in a pan until it’s tender and lightly browned. Serve that and some fresh sliced cherry tomatoes on top of your zoodles.

So there you go, two different dishes out of one recipe, both satisfying, delicious, healthy and meatless.



Calabacitas: La pasta magica.

Alguna vez has oído de “zoodles” o “pasta de zucchini o calabaza”? Pues si existen, son fideos hechos de calabacitas como el zucchini o la calabacita amarilla.

Como se hacen? Con un “spirilizer”, un utensilio de cocina que convierte las calabacitas u otras verduras y frutas en fideos y tiras largas espirales.

Esto es super facil de hacer, en menos de dos minutos conviertes tus frutas o verduras en espirales y ademas de ser deliciosos, son SANOS y obviamente SIN GRASA y son perfectos para dietas veganas, vegetarianas, paleo, para diabeticos y gluten-free o bajas en carbohidratos.

Una de las muchas maneras que se pueden hacer estos espirales es con salsa pesto. Van a ver que voy a poner recetas con pesto mas o menos seguido porque 1. Me encanta 2. Es sano (de la manera que yo lo hago) 3. Es fácil.

El pesto es basicamente albahaca, nueces, ajo, aceite de olivo y queso, o en este caso, queso vegano. Todo esto se muele y listo. Hay veces que me gusta agregarle cosas “verdes” extras a mi pesto como kale (col rizada), arugula, perejil y me gusta mezclar las diferentes nueces y semillas que tengo como hemp, semillas de calabaza, semillas de girasol, etc para tener aun mas nutrientes en mi salsa. Las semillas le agregan aceites buenos para nuestro cuerpo y como todo esta completamente mezclado no puedes identificar uno u otro sabor en especifico, solo te sabe a…pesto.

Basicamente usa tu creatividad y lo que tengas a la mano en tu alacena para que hagas tu version original de pesto.

Entonces si tienes manera de hacer estos espirales y te gusta el pesto, sigue leyendo para que hagas este platillo inmediatamente.

Para el PESTO necesitas: (aproximadamente)

~2 tazas de albahaca fresca

~1/2 taza de nueces (nuez del Brasil, almendras, pistachos, nuez pecana, pinones)

~1/4-1/2 taza de aceite de olivo

~1/4 taza de levadura nutricional

~1-2 dientes de ajo

~Sal y pimienta

NOTA: le puedes agregar kale (col rizada), perejil, arugula, semillas de girasol, calabaza, hemp, etc…

Ademas necesitas:

~Calabacita (zucchini, calabacita, calabacita amarilla)


~Pollo vegano (Yo uso Gardein, puedes usar alguna otra proteína vegetal)



Haz tus calabacitas en espirales, toda la que gustes. Yo normalmente hago una para dos personas.

En tu licuadora o procesador de alimentos agrega todos los ingredietes para el pesto y muele hasta que obtengas una crema completamente incorporada y uniforme. Ajusta los ingredientes cuanto gustes. De esta receta te salen aproximadamente 4 porciones pero si te gusta tu pesto con mas sabor a ajo, agrega mas ajo o si lo quieres menos espeso, agrega mas aceite…etc. El sabor basicamente se lo da la albahaca asi es que de esa usa bastante, el sabor a “parmesano” o “queso” se lo da la levadura nutricional, asi es que agrega cuanta tu desees.

Y que tengas estos dos pasos hechos, en un sartén combina los espirales y el pesto y cocina hasta que estén blandos y completamente cubiertos de salsa.

Puedes agregar lo que gustes a tu pasta. Esta receta tiene dos versiones porque mi esposo es alergico a los hongos asi es que a el le toco un plato de pasta con “pollo”.

En otro sartén sofrie ajo, hongos y lo restante de las calabacitas que hiciste en espiral. Es como el corazon de la calabaza, cortalo en pedazos. Ya que esta mezcla este tiernita, usala para ponersela encima a tu pasta.

En otro sartén cocine los “pollos” veganos hasta que se cocinaron bien por dentro y cambiaron de color. Servi ese pollo sobre la pasta y le agregue tomates frescos rebanados.

Ahí están dos versiones de esta pasta, una un poco mas ligera que la otra pero ambas deliciosas, sanas y sin productos animales.

Buen Provecho!



Vegan Chili …Chili Vegano



I can honestly say we are lucky to have sweet friends that have been supportive of our dietary preferences and have embraced the changes we’ve made. One of my girlfriends’ made this delicious Vegan Chili and told me she was going to make it for me one day…well, luckily for me, that day came!

Chili is usually a hearty stew with beans, ground beef (or some kind of ground meat), spices like chili powder and cumin, maybe some veggies and a tomato-based broth. Well, you can have delicious chili even if you switch some of those ingredients around.

This vegan version is just as hearty, spicy and filling as the non-vegan ones but SO much better because it’s healthier. It’s full of delicious veggies, lean plant-based protein instead of beef, beans of course and it’s all swimming in a delicious vegan broth.

So here is her super easy, super healthy and super delicious recipe so you can also enjoy this Meatless-Chili on this Meatless-Monday.

Makes about 8 portions.

~2 1/2 cups cooked quinoa

~32 oz low-sodium vegetable broth (or water)

~2 tsp olive oil

~1 onion finely chopped

~4 minced garlic cloves

~1 tbsp chili powder

~1 tbsp cumin

~1 can of tomato sauce

~3 cups of cooked black beans

~1 green bell pepper chopped

~1 red bell pepper chopped

~1 zucchini chopped

~2 cups of corn

~1 jalapeño seeded and chopped

~1 tbsp chipotle pepper in adobo sauce

~1 tbsp dry oregano

~Salt and pepper

~Fresh cilantro for garnish

Boil and drain quinoa. In a pot add oil and sauté the onion until translucent then add garlic, chili powder and cumin. Cook for a few minutes and add the rest of the veggies (peppers, zucchini, corn, jalapeño), quinoa, beans, spices and broth and let simmer and reduce liquid for about 15 minutes.

Once it’s reduced and has a thicker consistency, serve and top with some fresh cilantro.


•For more spice, add more jalapeño and/or chipotle.

•Use a different type of bean if you don’t have black.

•Serve some vegan corn bread on the side, here’s the recipe I used:

~1 cup organic cornmeal

~1 cup organic flour

~1/4 cup coconut sugar

~4 tsp baking powder

~1/2 tsp salt

~1 cup almond milk

~1/4 cup coconut oil

~2 tbsp ground flax + 6 tbsp water

In a pan add flax and water and heat for 3 minutes. Add that mix to the rest of the ingredients in a bowl and combine.

Grease baking dish and bake for 20 minutes at 425. (Recipe from @veganmamalove)




Hemos tenido la fortuna de tener amigos que nos han apoyado en nuestra nueva dieta vegetariana/vegana y que han participado en nuestra aventura. Una de mis amigas hizo este Chili Vegano y me dijo que un día me lo iba a cocinar…pues ese día llegó!!

El chili es un tipo sopa espesa que lleva frijoles, carne, especias como chile en polvo y comino, verduras y un caldo a base de tomate. Aún cambiando algunos de esos ingredientes por otros, puedes disfrutar de un delicioso plato de chili.

Esta versión vegana es igual de llenadora, igual de picante y satisfactoria que la no vegana pero hasta mejor porque es más sana. Está llena de verduras, proteína vegetal sana (en vez de carne), frijoles y todo está en un caldo vegano a base de tomate.

Aqui está esta deliciosa, sana y fácil receta para que disfrutes de este chili sin sentirte culpable por toda la grasa y calorías de su contraparte no-vegana.

Salen 8 porciones.

~2 1/2 tazas de quinoa cocida

~32 onzas de consomé de verduras bajo en sodio (o agua)

~2 cucharaditas de aceite de olivo

~1 cebolla picada

~4 ajos picaditos

~1 cucharada de chile en polvo

~1 cucharada de comino

~1 lata de salsa de tomate

~3 tazas de frijoles negros cocidos

~1 pimiento verde picado

~1 pimiento rojo picado

~1 calabacita picada

~2 tazas de elote

~1 jalapeño picado sin semillas

~1 cucharada de chipotle en adobo

~1 cucharada de orégano seco

~Sal y pimienta

~Cilantro para decorar

Cocer la quinoa y colar. En una olla agrega el aceite y la cebolla y se cocina hasta que esté transparente. Agregar ajo, chile en polvo y comino y se cocina unos minutos. Agregar todo lo demás y dejar cocinar unos 15 minutos hasta que se evapore algo del líquido y se haga espeso.

Ya que este más espeso, se sirve y se agrega el cilantro fresco.


•Si lo deseas más picante, agrega más jalapeño o chipotle.

•Si no tienes frijoles negros, usa los que tengas.

•Sírvelo con un pan de maíz vegano, este es el que yo hice:

~1 taza de harina de maíz

~1 taza de harina regular orgánica

~1/4 taza de azúcar de coco

~4 cucharaditas de polvo para hornear

~1/4 cucharadita de sal

~1 taza de leche de almendra

~1/4 taza de aceite de coco

~2 cucharadas de linaza en polvo + 6 cucharadas de agua

En una olla agrega la linaza y agua y calienta 3 minutos.

En un plato agrega esa mezcla y el resto de los ingredientes y revuelve. Vacía todo en un refractario engrasado y hornea por 20 minutos a 425 grados. (Receta de @veganmamalove)




Vegan Quiche


I love quiches!! I think they’re an awesome invention for a fast, easy, colorful and full meal. Quiches are normally made with eggs or egg whites, which, you can use if you’re not vegan but this recipe is for VEGAN egg quiches.

We eat eggs in our house but mostly just the kids, I would say my husband and I might eat one egg a month, if that; but if we go out and something has egg in it, we won’t completely go out of our way to avoid it.

When I heard there was such a thing as “vegan egg” I knew I wanted to try it. “Follow Your Heart” brand came up with this magical product (made out of algae-based ingredients) and I will say it does taste extremely close to the real thing. It has the fluffy consistency, the color and even the smell, it might just vary a bit on the flavor if you eat it by itself. That’s why it’s perfect for making frittatas, quiches or scrambles because you mix in other delicious ingredients and BOOM you have eggs!

Here is the recipe for a Vegan Quiche with sausage and veggies. It serves 5.

~1/2 pack of vegan eggs (equivalent of 6 eggs)

~1 tbsp olive oil

~1 vegan sausage (I use apple-sage sausage from Field Roast)

~1/2 chopped red bell pepper

~2 minced garlic cloves

~1 cup chopped spinach

~1/4 finely chopped onion

~1 cup cherry tomatoes cut in half (or chopped regular tomato)

~Organic whole wheat pie crust (I use Wholly Wholesome brand)*

~Salt and pepper

~Nutritional yeast (optional to make it cheesy)

In a bowl make vegan eggs according to package instructions (add water and whisk)**. In a pan add olive oil and sauté garlic, onion, bell pepper and sausage. After a few minutes and when juices are released, add tomatoes, salt and pepper and toss for a minute or two, then add spinach and toss for a minute or so making sure the spinach doesn’t wilt too much.

Pour eggs and veggie-sausage sauté in to the pie crust and stir to make sure it’s evenly distributed. Bake in the oven at 380 degrees for 50-55 minutes until top is firm and you don’t see liquid still floating around.

Take out, slice and serve.

*If you don’t have or don’t want to use a pie crust, pour quiche mixture in to a baking dish  sprayed with olive oil so it doesn’t stick and bake the same way.

**If you’re using real eggs, whisk eggs with a splash of non-dairy milk instead of the vegan egg.

A perfectly beautiful quiche, no egg, no dairy, no meat and all the goodness and nutrients you want!




Grilled Vegetable and Pesto Sandwich…

Yesterday was “baking day” at our house. Basically any day my son wants to wear his apron and asks me to wear mine so we can cook together, we bake. I was craving some rustic style bread but didn’t want to leave the house to buy some so fresh baked bread was the obvious choice.

I made bread once before and it turned out so perfect that I used the same recipe yesterday. It’s this Whole Wheat Artisan Bread from, it’s vegan, only 10 ingredients, all natural, healthy and oh so delicious.

What better thing to make with fresh hearty artisan bread than fancy sandwiches. Fancy doesn’t necessarily mean complicated or expensive, these sandwiches only use a few ingredients but they look and taste fabulous.

Heres what you need:

~Bread loaf of choice, sliced (click link above for artisan bread recipe)

~Tomato slices (2 per sandwich)

~Onion slices

~1 red bell pepper cut in thick slices

~1/2 avocado

~Portobello mushroom caps (1 per sandwich)*

~Tofu block, sliced (optional if you don’t want only veggies or, like in my case, my husband is allergic to mushrooms)

~Vegan pesto spread (I modified a recipe from, check recipe below)

On a pan add oil and grill your veggies until tender and a bit blackened (onion, bell pepper, tomato, portobello). Portobello should feel tender and soft to touch. In another pan add oil and sear the tofu slices until both sides are crispy and golden.

To assemble sandwich spread the pesto on one slice of bread (both slices if you want more flavor), place grilled veggies on top {I used portobello on one sandwich and tofu on another}.


On the other slice add avocado slices and close sandwich.

Done and ready to eat!!

*Recipe for vegan cream cheese pesto butter:

In a blender add basil, spinach and parsley with a splash of olive oil and blend until combined. In a pot melt vegan butter, add minced garlic and cook for a few minutes. Remove pot from the stove, add the basil mix and a couple of spoons of vegan cream cheese. Stir everything together.

Original spread recipe:

Vegan Pull Bread

So you see, sandwiches can be fancy and easy at the same time, and most important, healthy and filled with goodness.

Portobello Sandwich

Seared tofu sandwich

Vegan Polenta Tamales…

Polenta Tamales

Sometimes recipes come in to your head from a craving, a tv cooking show, a restaurant dish you loved or from a friend’s dinner. This one was inspired by one of my wonderful friend’s who made Tamales by substituting the masa and lard with polenta and coconut oil. I would have never thought about it but I figured now that I knew, I had to try it.

I made a few changes and turned them in to VEGAN polenta tamales. If you love tamales because they’re dense, fluffy pockets of deliciousness but you don’t want to feel heavy and guilty after you eat a few, this is the recipe for you!!

Makes 14 tamales:

2 tubes of organic polenta (2 lbs)

•2 tbsp coconut oil

•2 zucchini

2 ears of corn

4 oz of non-dairy cheese (I use Follow Your Heart)

•1 can organic tomato sauce (12 oz)

•1/2 onion

•3 garlic cloves (minced).

•1 jalapeño

•2 tsp olive oil

•salt and pepper

•14 dry corn husks (for wrapping)

Zucchini corn mixture

Soak the dry husks for an hour, then remove and pat dry. Boil corn and remove kernels from cob (if you’re using canned corn, skip this step). Slice the cheese in to thin strips. Finely chop the onion, zucchini and jalapeño.

In a pan heat the olive oil and add the garlic, then the onion, the zucchini,  jalapeño and corn. When that’s cooked and tender, add the tomato sauce, salt and pepper to taste. That will be the tamales’ filling.

In a bowl, break down the polenta tubes and add the coconut oil until it gets to a soft cookie dough consistency (use your hands). Spread about 2 oz of polenta on each husk, enough to cover most of the husk in a rectangle shape; add a slice or two of cheese, the zucchini mixture, roll and tie with a husk ribbon.

Stand them in a pot and steam them with a minimum amount of water on the bottom, covered for 45 min to an hour. Buen Provecho!!!!


Hay veces que la inspiración de recetas nos llega por medio del antojo, de la televisión, de algún platillo en un restaurante o de algún amigo. Esta receta fue inspirada por un amigo mío que hizo tamales sustituyendo la masa y la mateca por polenta y aceite de coco.

Hice algunos cambios extras y los convertí en tamales VEGANOS. Si te gustan los tamales porque son densos, esponjosos y tienen rellenos deliciosos pero no te quieres sentir súper lleno y culpable después de comerte unos cuantos, esta es la receta para ti!

Salen 14 tamales:

•2 tubos de polenta orgánica preparada

•2 cucharadas de aceite de coco

•2 calabacitas

•2 mazorcas de elote

•1/2 cebolla

•4 onzas de queso vegano

•1 lata de salsa de tomate

•3 dientes de ajo

•1 jalapeño

•2 cucharadas de aceite de olivo

•sal y pimienta

•14 hojas de tamal

Remoja las hojas por unos minutos, sácalas y sécalas con una servilleta. Pica las calabacitas, ajo, cebolla y jalapeño. Hierve los elotes y cuando estén tiernitos separa los granos de la mazorca con un cuchillo. Rebana el queso en pedazos delgados.

En un sartén agrega aceite de oliva y sofríe ajo, cebolla, calabacitas, elote y jalapeño hasta que todo esté tiernito. Agrega la salsa de tomate y sal y pimienta al gusto. Esto va a ser el relleno.

En un platon desmorona la polenta, agrega el aceite de coco y amasa con las manos hasta que tenga la consistencia de masa de galletas. Embarra 2 cucharadas de la masa sobre las hojas de tamal en forma rectangular y que no toque las orillas; agrega la mezcla de calabacitas, dos tiras de queso, enrolla y amarra el tamal con un listoncito de la misma hoja. En una vaporera coloca los tamales verticales y cocínalos por unos 45 minutos.

Buen Provecho!