Healthy Vegan Meals: Pistachio, Edamame, and Purple Cabbage Coleslaw

 Hello. I would like to mention this recipe I put together. Someone may have used these same ingredients though I have looked at at least 30 different kinds of coleslaws and they all kind of varied. So I used my years of experience experimenting in the culinary field, and my imagination, to compose a slaw that was unlike any I had seen before and omitting the ingredients, I thought might not be palatable for those who have similar interest in my taste. I had not seen any recipes with pistachios, that of a nut is super rich in flavor and high in nutrients. Nor have I seen edamame bean used. I had my doubts. Though when I took a bite, it was instantaneous satisfaction! :) I wanted to make it again, right after I finished eating the salad! I could feel my body laughing with glee from the amount of satiating nourishment derived from the "raw" ingredients! That is going to be a goal of mine, to use more "raw" ingredients in my recipes, just to note. Raw is a way of preparing foods that have not been processed and mostly gearing toward organic. The idea is that the fundamental nutrient composite is not lost in the cooking process, thus adding to a more maximum adequacy in the assimilation in the body creating more energy to use and boosting ones immune system.  Any food that is cooked above 104-120 degrees is not considered "raw" anymore. This subject is for a another time. That and not to mention smoothies! :) Though for now here is a simple recipe to conjure! :)


Vegan Pistachio, Edamame, and Purple Cabbage Coleslaw

Ingredients:
3 tbsp Vegan Mayonnaise
1/4 cup lime juice
1/4 cup pistachios
2 cups purple cabbage
1/2 cup carrots
1/2 cup edamame

 Boil a pot of water and cook the edamame for about 10-15 minutes or until fork tender. Meanwhile, in a mixing food processor, puree the mayonnaise, lime juice, and the pistachios. It should have a consistency of a dip, though more viscous then not. Set aside. Rinse and prepare the vegetables in to length wise cuts. The vegetables are pretty hearty in and of themselves, so I like to prepare them thin. Strain and rinse the edamame a bit to cool them. In a mixing bowl add all of the ingredients with salt and pepper to taste. Mix. garnish with whole pistachios.

Thank You very much! :) I do hope you enjoy this scrumptious salad! :)

Sincerely, Eric M. Rangel

Grilled Corn on the Cob

 Hello. I always enjoy making this food when the weather is more on the warm side then cold. It is great because one can use the outdoor grill and have some fun! Also corn contains a bunch of nutrients and has been a staple in America for a long time! :)


2 ears of sweet corn
1/8 purple onion
fresh cilantro leaves
1/8 cup of grape seed oil
2 limes
2 Tbsp of vegan mayonnaise
a pot of water

1. In a pot of water place the two ears of sweet corn to soak. This will help the corn to cook as the water will sort of steam up, as well as not allow the corn to over cook.
2. Prepare the purple onion by discarding the skin and using about an 1/8 of it, finely chopped. The cilantro leaves are then to be removed from the stem, and made a chiffonade. The lime is then juiced with a fork into a mixing cup. The grape seed oil is added along with the onion and cilantro, then mixed. Set aside.
3. Take the ears of corn and grill them on medium heat for about 10 minutes on each side. Then remove the corn from the grill and let cool for few minutes, so they are able to be handled. Remove the husk and the stem from the corn. Return the corn to the grill to cook on each side for 5 minutes. Check to see that they are a desired doneness.
4. Remove them from the grill. Cut the ends off and section the corn about 2/12 inched wide. Place the corn on a plate and spread the vegan mayonnaise on the top. Spoon on the lime oil mixture over along the length of the corn. Garnish with cilantro sprigs and lime wedges! :)

 Thank you very much! :) Eric M. Rangel

How I made: Vegan Mozzerella and Spinach Lasagna

 Hello. I am starting to be more critical in my presentations of culinary works so I think I could try and make a book of sorts. In such case I will need more dinner wear and I am not talking about clothes. So I had gotten this new square dinner plate, made some Lasgna! :) I do my best to create something new, fun, and healthy! :)

Ingredients:
1 Jar of basil tomato sauce (organic
1 Package of Lasagna noodles
Vegan cheese
1 package of spinach

Materials:  8*8 glass oven proof baking dish

 Boil up some water to cover the noodles when placed inside. I used four at the base and second level, and for the third I only used three Lasagna noodles. That is 12 pieces into the boiling water.
Place the Lasagna noodles in the water to soften until "al dente".



 You may find that the noodles are to long to fit into the baking dish, if so, cut them to length. I like to spoon some sauce on the bottom of the baking dish with some grape seed oil so the bottom layer will not stick.



 Place the first layer of noodle into the baking dish over lapping one another.


Add a layer of spinach,

 then the tomato basil sauce (organic),

and then the vegan cheese.

Repeat by starting with another layer of noodle. When the third layer of noodle is placed (I only used three at the top), only add sauce and top with the cheese. *Save some sauce for plating.



 Place the spinach and cheese lasagna in a 475 degree oven for 7 minutes, with the rack on the bottom slot, to cook the spinach and marry the flavors.

 Then the oven is set on broil, the dish is then placed on the second from the top slot to "au gratin" a bit, about four minutes.



After the Lasagna dish has been baked and broiled, place it on a safe surface to cool and set a little, so the layers are more firm.



 Take a nice plate and have some fun and decorate the plate with the remaining sauce. Place a piece of the done Lasagna gently onto the plate. Finish with parsley to garnish! :)

Thank you very much! :) Eric M. Rangel