Monday, May 23, 2011


My mum used to make this to us when I grew up, we didn't really have a name for it other than cheesy pasta. I then made it for my daughter who one day started calling them hamburger helpers because the recipe reminded her of the store bought version but tastier and better. The name remained since. It is very easy to make and is definitely a winner amongst kids.



300g/ 10.5 oz Brown rice Fusilli pasta (regular works the same, just less healthy).
1+1 Tablespoon olive oil
1 Small onion, or 1/2 a medium one, diced
2 Celery Stalk, diced
1 Package (340g/ 12oz) *veggie ground soy meat
2 Cans Campbell's tomato soup (284ml/ 10oz)
1 Cup **shredded cheddar style vegan cheese
1/2 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon basil
1/4 teaspoon red pepper flakes (spicy-optional)
Pepper to taste


In large pot of boiling water, cook noodles according to package instructions, about 8 to 10 minutes with 1 tbsp of olive oil. Drain and rinse under cold running water until no longer starchy. Drain well; shake. Set aside to air-dry.

In a large wok, over medium heat, heat up the other tablespoon of oil and stir fry the onions for about 3 minutes.

Add the celery and stir fry another 2 min.

Add the veggie ground, stir fry for 3-4 min, then add all the other ingredients. Lower the heat to medium-low and cook for about 5 minutes, stirring often, until the cheese is melted.

Pour the pasta into the sauce, mix well. Pepper to taste and serve.

This will make 4 servings

Bon appetit!

* For veggie ground meat I like Yves products. Other brands are also good.

**For Cheddar style cheese I use Daiya

Both products above can also be found in most health sections of grocery, Whole Foods and most natural stores.

Saturday, May 14, 2011


French toast have always been a favorite for breakfast. It's savory, sweet and so easy to make... I cannot think of a better way to start the day during weekends.

I used almond milk in my recipe, of all the milk alternatives, almond milk contains the most nutrients, it also has no cholesterol, only 60 calories and 5 mg of sodium per 8 oz serving size. It also has 30% of our recommended daily value of calcium, 25% of Vitamin D, 50% of our recommended daily value of Vitamin E and is full of antioxidant. Though in minimal quantity, it also contains protein and iron. It is my personal favorite dairy alternative. I sometimes make homemade almond milk which tastes so good! I will be sharing that recipe shortly... Don't worry! :)

I also have replaced eggs by ENER-G egg replacer. It comes in the form of powder which is usually mixed with water to replace eggs in recipes. In this recipe, I mix it up with the almond milk and skip the water. I find that ENER-G egg replacer works very well in most baking recipes as long as it doesn't call for too many eggs. Give it a try, it is low calorie-wise, without fat and works wonders!



1 cup vanilla almond milk
1 tablespoon whole wheat flour
1 tablespoon brown sugar
1 teaspoon *ENER-G egg replacer powder
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 sourdough baguette bread sliced diagonally about 3/4 inches thick (slicing diagonally will make longer slices)
1 tablespoon olive oil
few pinches of powder sugar for decoration
Maple syrup


Beat the almond milk, flour, brown sugar, egg substitute, vanilla and cinnamon in a bowl.

Melt the olive oil in a pan under medium-high temperature. When it starts bubbling, quickly dip a piece of bread into the milk mixture on both sides and let the excess run off, place the dipped bread in the pan, quickly do the same with a few more pieces, cook 2 minutes or until golden. Turn and cook the other side. You may need to do this in a few batches.

Sprinkle with powdered sugar and pour maple syrup according to taste.

This will make 4 servings

Bon appetit!

*You can find ENER-G egg replacer in most regular supermarket and in natural stores.


Wednesday, May 4, 2011


I was a raw foodist for over a year. I felt so good! The cooking of food destroys nutrition, vitamins and enzymes, so eating raw is probably the healthiest way to eat. It is a diet rich in proteins, vitamins, amino acids and enzymes. A raw diet is also low in "bad" carbs and is un-processed. Although most foods are eaten raw in this diet, heating food is acceptable as long as the temperature remains below 110 degrees Fahrenheit.

I know what's coming to your mind; "I cannot live on carrots and salads alone"! Well, the good news is: Raw foodists do not only eat salads! We can enjoy delicious meals that optimize our health by alkalizing our body. Ours body are designed to be alkaline. Although I am no longer 100% rawfoodist, I still eat that way a lot as it is not only good for me but it is also very flavorful. The recipe below is a perfect example of a fun, flavorful way to turn an old favorite into a healthy raw meal.



For the taco "meat":

1 cup raw walnuts
1/2 cup raw almonds
1/2 cup sunflowers
2 tablespoons *Bragg Liquid Aminos
1 1/2 teaspoons cumin
1/2 teaspoon ground coriander
1/2 tsp oregano
1 pinch cayenne pepper

For the tomato/corn salsa:

2 large heirloom tomatoes, diced small (about 1 1/2 cup)
1/2 cup raw corn kernels, **removed from the cob
2 tablespoons red onion, chopped thin
1/2 to 1 jalapeño pepper, seeded and chopped very thin (optional~spicy)
2 tablespoons fresh cilantro, chopped thin
1 tablespoon fresh lemon juice
1 pinch of cayenne pepper
Sea salt to taste

For the tacos:

2 avocados, diced
1 taco meat recipe
1 tomato/corn salsa recipe
8 romaine lettuce leaves (pick the ones that are curved like a taco-shell)

In a food processor, grind the nuts. Add spices and liquid aminos until well mixed. It should have a ground meat texture. Reserve.

Combine all the ingredients from the tomato/corn salsa together in a bowl. Mix well. Reserve.

To assemble:

In the center of the lettuce leave spread 1 1/2 tablespoons of the nut mixture. Add 2 tablespoons of salsa and 2 tablespoons of the diced avocado. Repeat with remaining lettuces.

Press the leaves together and eat like a taco.

2 tacos = 1 serving. This will make 4 servings

Bon appetit!

*Bragg liquid aminos can be found at wholefoods and most natural store, Nama Soyu, Tamari or Soy sauce could work as a replacement if not found

** To remove the corn from the cob, remove husk, but leave stem intact. Clean the corn, cut off the tip of the cob to create a flat end. With a chef’s knife, slice the corn as you rotate the cob.

Tuesday, May 3, 2011


Most people I know love a good corn chowder! In fact, it used to be my daughter's favorite when she grew up. The version I came up with is nice and filling, but you'll probably want a second serving because it tastes so good!



1+1 tablespoon olive oil
2 *Gardein Chick'n scallopini diced small (140g/5oz)
1/2 onion, diced small
1 stalk celery, diced small
1/2 orange pepper, seeded and diced small
1/2 to 1 jalapeño pepper, seeded and diced very small (spicy~optional)
1 cup medium sized red potatoes, cleaned and diced small with potato skin
4 cups veggie broth
1 teaspoon tamari sauce
2 can organic creamed corn (418g/14.75oz each)
2 tablespoons cilantro, finely chopped
Pepper to taste


Melt 1 tbsp of the olive oil and saute the chick'n scallopini under medium heat for 3-5 minutes until golden-brown. Set aside.

In a soup pot, cook the onion with the other 1 tablespoon olive oil under medium heat for 2-3 min until translucent. Add the celery, pepper and jalapeño and cook 2 more minutes.

Add the red potatoes, the veggie broth and the soy sauce and bring to a boil. Lower the heat to medium, cover and cook 25 min or until the potatoes are tender but firm (the time will depend on the size of your potatoes).

Add the creamed corn, mix well. Remove 2 cups of the soup and place it in a blender to create a creamy texture, and pour into the soup with the reserved chick'n, mix well.

Add the cilantro, pepper to taste and serve.

This will make 4 servings.

Bon Appetit!

Store locator for the vegan products:

* Gardein chick'n scallopini