Naturally Vegan

You are what? so, what do you eat, just veggies? No, I do not just eat veggies. I have a big appetite. In fact I have a pretty balanced and complete diet; except when I indulge in some potato chip goodness… which is quite often. 

There is still some confusion when it comes to the real definition of veganism. A simple denotation would be the elimination of all non-human animal products in the entire extent of the word. 

Being vegan does not mean following a veggie/fruit specific diet. It’s about balancing the essentials to consume a complete and nutritional diet. Keeping in mind that the majority of your daily consumption should be of whole grains and vegetables. 

At times, it can be difficult to consume all necessary nutrients, therefor, supplements should be taken. To name a few of my vital ones, I like to take a multivitamin, spirulina and vitamin D (since I don’t get much natural light) as preventative. Now, everyone’s body is different so it’s a good idea to get yearly blood work done that includes vitamin/mineral testing to avoid any deficiencies. Now, if you are following a balanced vegan diet, there might not be a need for additional supplement intake. Just my P.O.V. 

                                                              Vegan Pyramid Guide

                                                           Be Vegan. Be Healthy. Be You.

I must admit that this is my very first time attempting to make crêpes. They turned out so good that I had to share my recipe. Try it, you will love them! 

Ingredients: 

• 1/2 cup of spelt flour
• 1/2 cup of whole wheat flour
• 1 tsp of wheat germ
• 1 tbs of unprocessed wheat bran
• 1/2 tsp of salt
• 1/2 tsp of baking powder
• 2 cups of almond milk

Filling Ingredients: 

• Fresh apricot preserves
• Tofutti cream cheese (imitation cream cheese)

Preparation:

1. Mix dry ingredients and pour almond milk. Combine until mixture is very thin and without clumps. 
2. Heat non-stick pan and add light oil.
3. Pour 1/2 cup of the mix into hot pan, tilting pan to ensure even distribution.
4. Cook until brown. Edges will begin to separate. Flip crêpe and continue to cook on other side.
5. Plate and add filling with fruit of choice. Makes about 4 crêpes. 

Filling Preparation:

1. Combine apricot preserves and tofutti cream cheese. 
2. Heat and stir until smooth.

Bon appétit! 

                                          Lululemon’s Manifesto. What’s yours? 

Mixing it up a bit, combining two of my favorites; vegan food and fun with the girls… in VEGAS! So, why Viva las Vegans? well, encouraged my friends to go vegan for a couple meals and one of the times we decided to go to Whole Foods where we got some amazing vegan food from their assorted buffet. So, yeah! it was a pretty healthy trip, not considering the yards we had afterwards but note that they did have lots of lime, therefore not as bad.

                           You can still have fun and keep it healthy… this is my motto.

Get it CA… that spicy tofu sure looks good! 

Thoroughly enjoyed my 10+ pound meal full of delish veggies and grains. 

Let’s just say that Vivis doesn’t usually eat salads and grains but sure loved it! 

                                                        Meet the Harrah’s team!

Wouldn’t have been the same without you. CHEERS! 

- Naturally Vegan 

Hey, Chocolate Lovers! Now that I have your attention let me begin by introducing the creator of these delicious masterpieces, Chef Issam Pompa. Chef Issam is not just a Chocolatier Chef, however, he sure enjoys making some good dark chocolate treats. Currently a Senior at Escuela Culinaria Internacional in which he will be graduating at the end of this year with a a degree in Gastronomy- Administration in Food and Beverage Management. With future aspirations of specializing and perfecting the art of working with chocolate to create detailed chocolate pieces.  

I mean, how good do these look? 

You would think these are real bamboo, but you can eat them!

Impressive flowers. I don’t think I would ever want to eat them, they look too nice. 

Keep eating that chocolate, especially if it’s vegan! After all, cacao has great health benefits. 

CHEERS ISSAM! - Naturally Vegan

In one of my travels to Miami, I was fortunate enough to stay at Hotel Urbano, which I must say is my favorite boutique hotel. It’s artsy, colorful, modern, cozy, clean and the bathrooms smell really good. But what makes it even better, are the employees… super welcoming!

It got even better after my third visit when they found out I was vegan and going elsewhere to find my food. Meaning, making a trip to Whole Foods and taking it back to Bistro Urbano while eating it with a fabulous Mojito at the bar. This is when Chef Anthony comes in and was nice enough to accommodate me with vegan meals throughout the duration of my stay. Yeah, I’m special! I enjoyed delicious french toast stuffed with caramelized bananas for breakfast and my all time favorite mushroom tofu burger… the reason for this post. 

Now, check out Chef Anthony’s delicious “secret recipe” and make sure to give it a try. 

BTW, this is my tofu burger creation so definitely doable and delish! 

Ingredients: 

• 6oz. Tofu Blackened
• 1 ½ oz Avocado Mousse
• 2 oz. Sautéed Shitake Mushrooms
• 1 ea. Large Slice Heirloom Tomato 

Directions: 

1. Sear seasoned tofu on flat top with the burger bun. When seared on both sides place the tofu in the oven to continue cooking
2. Dress both sides of the burger bun with avocado mousse
3. Place the warm blackened tofu patty on the bottom half
4. Top with warm sautéed mushrooms that have been deglazed with a light amount of sherry vinegar
5. Then top with a lightly seasoned heirloom tomato slice and add top of burger bun
6. Serve with side of fries or fruit

Avocado Mousse

• 6 ea. Hass avocadoes (green but not unripe)
• 4 oz. Lime Juice
• 1 ea. Roasted jalapeno 
• ½ Bunch Cilantro (chopped)
• 1oz. Vegan Cream

Directions: 

1. Remove seeds from avocados and use a spoon to remove the “meat” and place in blender with lime juice
2. Blend on low to incorporate lime juice/ prevent coloring
3. Add remaining items and blend on high till nice and smooth, working fast to prevent the heat of the blade causing color change. Season accordingly. 

Meet the Chef

Raised in Orange County, California, Chef Anthony brings his passion for seasonal and refined cuisine to Hotel Urbano.

After excelling in his class at the premier Culinary Institute of America in New York, Chef Anthony then proceeded to hone his skill within the prestigious kitchens of such luminaries as Chef Joachim Splichal, Kerry Simon, and most influential, Chef Alessandro Stratta at the much recognized Restaurant Alex in the Wynn Hotel, Las Vegas.

From his memories as a child growing up amidst California’s bounty to his travels around the globe, Chef Anthony is an ardent believer that a great ingredient is made in nature- it is his responsibility to heighten, rather than mask, its’ flavors with only a deft, sometimes ‘playful’, touch.

“While I have found it to be true that the company may “make the feast”, great food is always a strong catalyst to an enjoyable evening. At Urbano, I want to set everyone up so that the following day and the following week they will still be thinking about what a great time they had.”

Thanks Anthony, Cheers! - Naturally Vegan