Coconut Rice Noodles w/ Caramelized Criminis

Good Evening Readers,

I’m sitting here watching the Central Oregon sunset, next to this giant bowl of a new creation.

Life is funny for me right now. My mediums come and they go. They often stick and stay or they drop by and then run away.

Since I started waiting tables again (gulp), I find myself getting so exhausted after my shifts/ starving for the energy to create.

I will say I do nip this in the bud because as an artist, I truly sleep better at night knowing I have (multiple) projects happening.

I procrastinate just like everyone, and balance is something I am working on everyday, but it’s funny how I can be straight food blogging for an entire month, and then shift to only painting, with no motivation in the kitchen or my camera.

Oh, to be an artist.

It’s a curse but a cure, I like to say.

For some reason the kitchen is becoming inviting again and food is becoming a canvas again.

If you really are keeping posted with my goals and aspirations within my work, yes, having my own food truck/vegan restaurant is still at the top of my list.

My biggest outlet towards that is my food blog.

I hope to gain more experience cooking for groups, dinner parties, events, retreats, etc. + inform/educate humans of all ages and walks of life the benefits and positive energy vegan food brings to your life and the rest of the worlds. ❤

(more than just that one meal you get at your hippie best friends favorite restaurant that prevents you from leaving the toilet for the next 4 days.)

On a serious note,

tonights dinner:

R E C I P E //

  • Coconut Noodles:

-canned coconut cream, coconut aminos, pink salt

*if you want them to be green (fun for kids) add a dash of spirulina powder

  • Caremelized Criminis:

-crimini mushrooms, coconut aminos, maple syrup, pink salt

  • Caremelized Onions:

-olive oil, sesame oil, coconut vinegar, coconut aminos, maple syrup, pink salt

  • Steamed/Sauteed Beet Greens (taste just like chard)

– steam then add coconut vin, coconut aminos, sesame oil, pink salt

 

top with nasturtium and sesame seeds 🙂

Happy Veganing,

DW

 

PURPLE SWEET POTATO GNOCCHI W/ CARROT TOP PESTO


 

Happy Friday Friends,

I want to start today’s post with a little ‘food for thought’ 

“Do it yourself and they’ll come to you”

We often wait for people to do “it” for us. Whatever that “it” is, it could be a job, a trip, a new house, a new diet, a better lifestyle. Or perhaps we hold back because we see someone doing it better than us.

But guess what? Sometimes that is completely setting us up for failure and in a media obsessed, self-obsessed society, everyones trying to share, share, share. But at the end of the day, just because it’s 2018 doesn’t mean we are any less human than we were 50 years ago, before the social media craze.

I am sharing this because, as an artist I feel self-doubt and I feel insecure often with sharing my work. As an entrepreneur I want to compete and I want to be successful at it. Being a Leo doesn’t help with that either…wink wink.

We are becoming WAY too aware with each-others lives, and the negative side to this is that our population is expanding by the second.

My advice to anyone that is experiencing negative emotion and self doubt in their work is, do some chakra meditation (here is my favorite guided mediation), turn off your phone for more than a day (I dare you), and pour your heart into your passions. Whatever they may be, they are your calling, they are your fire and soul. They are there for a reason! Utilize them. Don’t criticize them.

Why am I sharing this? Well this recipe goes hand in hand with my current ideas that are very new to me.

I was feeling utterly creative with this recipe.

My dream is to have my own food truck and eventually have my own café.

At my café I want to encompass raw and vegan food with an artistic flare that no one has seen before.

I want to have fresh juice, smoothies, raw desserts, salads, and later re-open for globally inspired, vegan fine-dining.

This would most-definley be on the menu!

PURPLE SWEET POTATO GNOCCHI:

INGREDIENTS:

  • Organic Purple Sweet Potato Gnocchi (courtesy of Market of Choice)
  • Gluten Free Flour
  • Water
  • Pink salt & Pepp.
CARROT TOP PESTO: 

FULL RECIPE & INSTRUCTIONS HERE!

ENJOY & Please comment below with any questions!

If you decide to try this out please let me know! 🙂

XX

DW