Sunday, September 18, 2016

Caribbean Beans and Rice (vegan, gluten-free, low fat)

One of my favorite places on earth is a small surf town in Costa Rica, on the coast of the Caribbean Ocean. My partner John and I have led several yoga retreats there, and no one is ever ready to leave at the end of the 9 day journey. I love the laid back vibe, the jungle and how it comes up to the edge of the volcanic sand beaches and the local really is a slice of paradise!

This recipe totally takes me back to the Caribbean experience. Not only is it absolutely delicious, it's simple to put together and is ready in about 35 minutes from start to finish. You'll be putting this in your meal plan rotation for sure!

Now if I can just figure out how to recreate the Caribbean Ocean breeze...



Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes


1 (13.5 oz) can light coconut milk (or sub 1 1/2 cups water)
1/2 cup water
2 vegetable bullion cubes (I use "
1 tsp garlic powder
2 tsp dried thyme leaves
2 tsp turmeric powder
2 tsp cumin powder
1/4 tsp dried crushed aleppo pepper, more if you like spicy (or sub crushed red pepper or 1/2 fresh jalapeno, seeds removed and diced small)
1/2 tsp sea salt or to taste

1  (14.5 oz) can diced fire roasted tomatoes, drained
1 (15 oz) can small red beans, with liquid (or 1 1/2 cups cooked red beans, with liquid)
2 cups uncooked basmati rice, rinsed and drained

fresh cilantro for garnish (optional)

Putting it Together

Pour coconut milk and water into a medium stock pot over medium heat; add bullion cubes and spices (including salt), stirring briefly to incorporate as the water warms. Add drained tomatoes, red beans with their liquid and the uncooked basmati to the coconut spice mixture, stirring the mixture again. Cover stock pot with a tight lid and increase heat to high, bringing the rice mixture to a boil; immediately reduce heat to low, creating a slow simmer. Simmer on low for 25-30 minutes or until all liquid has been absorbed into the rice.

Remove from heat, stir gently as not to mash the rice, and serve immediately, garnishing with fresh cilantro if you have it on hand.


RICE COOKER COOKING METHOD: If you use a rice cooker, combine coconut milk, bullion cubes and spices in a small stockpot before adding to your rice cooker with tomatoes, beans and uncooked rice. Use your standard setting and cook as you would plain rice.

*gluten-free, soy-free, low fat

Saturday, July 9, 2016

Sweet Potato Flatbread (gluten free, vegan, low fat)

I went gluten free for my gut health in 2012, and I have yet to find a vegan, gluten free bread that I really love. This flatbread has been life changing! Well, at least taste bud changing. :)

It's pretty versatile because it holds up really well. You can make traditional sandwiches out of it, although I tend to go open face style with it. It's delicious plain or topped with whatever deliciousness you can dream up!


Yield: 6 servings / slices
Prep Time: 20 minutes
Bake Time: 30 minutes

You will need parchment paper for this recipe.

Dry Ingredients

1 1/2 cups garbanzo flour
1/2 cup rice flour
2 Tbsp nutritional yeast (not baker's yeast!)
1 tsp baking powder
1 tsp sea salt
2 tsp garlic powder

Wet Ingredients

2 medium sweet potatoes, peeled, cubed, boiled and mashed (about 1 1/2 cups mashed)
2 flax eggs (see recipe note below)


Combine dry ingredients in a medium mixing bowl, mix well. Add mashed sweet potatoes and flax egg, mixing thoroughly until all dry ingredients are fully incorporated.

Spread batter on a parchment-line cookie sheet or jelly-roll pan, until the batter is about 1/4" thick. Bake at 375˚ F for 30 minutes, or until bottom is golden brown.

Lift parchment onto a cooling rack to cool the flatbread (it comes away from the parchment easier as it cools). Cut into 6 pieces and serve.

This bread is wonderful warm, room temperature or refrigerated (in fact, it performs great in the fridge).

My favorite way to top it, with a basic Chickpea Salad and garden fresh tomato. Get creative, I'd love to hear what you do with this incredible bread. Enjoy!


RECIPE NOTE: If you're new to flax eggs, place 1 Tbsp ground flax meal + 3 Tbsp water FOR EACH EGG NEEDED in a food processor (I use a the Magic Bullet for this like a charm) and process for at least 1 minute. This creates a wonderful "gummy" texture that mimics an egg and works perfect for subbing eggs in most baking recipes. Bonus, no cholesterol!

© 2016 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Thursday, May 12, 2016

Quick & Easy Yellow Rice (vegan, gluten-free, low fat)

Seriously. Quick and easy peasy! (Pun intended.) And so yummy. Why would you ever go back to that weird packaged stuff after having this? You won't, trust me.

I pulled this together today after finding myself in need of a quick lunch. Start to finish, lunch was done (and delicious) in 20 minutes.

This rice makes a quick and filling meal for up to two people, or you can serve it as a side dish for up to four people. Confession: I ate the whole batch by myself. O_o



Gluten free, soy free, oil free, low fat and vegan.

Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

You'll need a medium sauce pot with a tight-fitting lid for this recipe.


1 1/2 cups uncooked basmati rice
3 cups water (see recipe note below)
1 tsp onion flakes
1/4 tsp garlic powder
1/4 tsp turmeric powder
1/4 tsp aleppo pepper (or crushed red pepper) (optional)
pinch of black pepper
2 vegan bullion cubes (any flavor)

1/2 cup frozen peas
1/2 cup frozen chopped kale or spinach (or any other green you love)


Rinse and drain rice, and add to a medium saucepan. Add water, onion flakes, garlic poweder, turmeric, aleppo, black pepper and bullion. Put saucepan on stovetop over high heat, and after about 2-3 minutes of heating, give the mixture a good stir to make sure the bullion has dissolved and the spices are throughly mixed into the rice. Now cover with a tight-fitting lid and keep pan on high heat until it reaches a boil, then immediately reduce heat to low to create a simmer. Let the rice mixture simmer for 15 minutes or until all water has absorbed into the rice. Remove cooked rice mixture from heat and stir in the frozen peas and frozen kale; let it sit in the pot for about 5 minutes to heat through and then serve.


RECIPE NOTE: I always give the standard rice to water ration (1:2) in my recipes, but do like to note that this isn't how I actually cook my rice. This is for two reasons, 1) I prefer a dry rice so that it holds up to stirring and serving rather than becoming mushy and 2) I purchase an aged, long grain basmati from my local Indian Grocery store that performed better with a lower water ratio. For this recipe, using my preferred style of basmati rice, I put only 1 2/3 cup water in the recipe. This won't necessarily work for all types of basmati rice, so if you plan to experiment with decreasing the water, to it in small increments until you find what works for your rice.

© 2016 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Friday, April 29, 2016

Glazed Lemon Poppyseed Muffins (vegan, gluten-free, low fat)

As many of you know, I've been living the gypsy life for the past 16 months, and as such, I haven't had time to dedicate to recipe posting (mostly because my partner's been doing ALL the cooking except the occasional pot of gravy that he asks me to make...gravy is my thing, being a Southern girl). A lot has changed since I last posted, but the biggest change you'll see here is that I'm now on a low fat version of my vegan + gluten-free eating style. This came about after finding out how fat consumption effect me hormonally. It's turned out to be a big key in understanding and healing my lifelong battle with hormone imbalance.

Another recent change is that although I still plan to make travel a big part of my life, I'm no longer doing it full time. This shift has created some role changes for my partner and I, and as a result, I'm happy to announce that I'm back in the kitchen again, and will be doing my best to share what I'm making on a more regular basis.

Let's kick off the celebration of being back together with something sweet! I recently opted to purchase an oversize back of organic lemons instead of the single lemon that I needed, because the single lemons were pesticide laden. So, I had to find a way to use up a LOT of lemons in a hurry. Enter lemon poppy seed muffins. I was out of poppy seeds, so the batch pictured doesn't show them, and they're certainly optional.

I modified this recipe pretty drastically from one that I found online. It was loaded with unnecessary fats, sugar and gluten. I hope you enjoy my modifications. My nephew was begging for them and said they "taste like lemonade!" They're really good, especially warm from the oven with fresh glaze. Get ready to have your house smell amazing with these in the oven!

Thanks for being here. It's good to be back with you.



Gluten free, soy free, oil free, low fat and vegan.

Prep time: 10 minutes
Bake time: 25 minutes
Yield: 12 standard muffins

You'll need a 12 cup standard muffin tin and muffin tin liners for this recipe. Glaze recipe below.

Wet Ingredients

zest of 1 organic lemon (conventional lemon peels are pesticide heavy)
1/3 cup freshly squeezed lemon juice (2-3 lemons)
1 tsp vanilla extract
1/4 cup rice milk (or other plant milk)
1 cup unsweetened applesauce
2 flax eggs (see note below)

Dry Ingredients

1/2 tsp sea salt
1 1/2 tsp baking soda
1 Tbsp poppy seeds
1/4 cup coconut sugar (sub stevia if you're sugar free)
1/2 cup rolled oats
1 1/2 cups rice flour (or other gluten-free flour)


Preheat oven to 375 degrees F.

Combine wet ingredients. In a separate bowl, combine dry ingredients. Combine wet mixture with dry mixture, and stir until just combined.

Place 12 muffin liners into a muffin tin, and spoon muffin batter evenly among the liners.

Bake at 375 degrees F for 20-25 minutes, or until tops turn a golden brown and a toothpick inserted in the center comes out clean.

Remove from pan and apply glaze while warm (recipe below).

Glaze Ingredients

Glaze is optional, leave it out if you need a low / no sugar diet. The muffins are delicious on their own!

1/4 cup powdered sugar
1/2 to 1 tsp lemon juice or rice milk (or other plant milk)


Add lemon juice or rice milk to powdered sugar very slowly, stirring until it reaches a smooth, thick yet pourable consistency. You may need more or less liquid to powdered sugar ratio.


RECIPE NOTE: If you're new to flax eggs, place 1 Tbsp ground flax meal + 3 Tbsp water FOR EACH EGG NEEDED in a food processor (I use a the Magic Bullet for this like a charm) and process for at least 1 minute. This creates a wonderful "gummy" texture that mimics an egg and works perfect for subbing eggs in most baking recipes. Bonus, no cholesterol!

© 2016 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Wednesday, November 5, 2014

Creamy Alfredo Sauce (vegan, gluten-free)

Yum! This recipe couldn't be simpler. Whip up a batch of this delicious Alfredo-style sauce and satisfy your love for smooth, creamy, rich sauce!



Gluten free, soy free, oil free and vegan.

Prep time: 5 minutes
Cook time: 15 minutes
Yield: About 2 1/2 cups alfredo sauce, about 4 servings


1 cup raw cashews
1 can full fat coconut milk
2 cloves garlic
1/2 tsp freshly ground peppercorns
sea salt to taste
16 oz gluten free spaghetti noodles, cooked according to package directions


Place cashews in a food processor or high powered blender and process until it forms a nut butter. Add the coconut milk, garlic cloves and ground peppercorn to the cashew butter and process until well blended.

You can eat this sauce raw, over zucchini ribbons or place the sauce in a saucepan over medium heat and warm through (cook a little longer if the garlic flavor it too strong, as the garlic warms it will mellow). Serve heated sauce over your favorite noodles, and enjoy!



*If you prefer a thicker sauce, add 1 TBSP of garbanzo flour as you heat the sauce, it will thicken right up.
*Add steamed broccoli, wilted spinach, or sautéed mushrooms for a heartier dish.

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Tuesday, September 2, 2014

Creamy Dill Dip (vegan, gluten-free)

Simple. Creamy. Delicious. Dip for just about anything.



Gluten free, can be soy free (choose soy free mayo and sour cream), vegan.

Prep Time: 5 minutes
Chill Time: 20 minutes
Yield: 2 cups of dip


1 cup vegan mayonnaise (I use Vegenaise)
1 cup vegan sour cream or plain vegan yogurt (I use Wayfare brand sour cream)
2 tsp dried dill weed
1 tsp dried onion flakes
1/2 tsp sea salt (or to taste)


Combine all ingredients and mix well. Chill at least 20 minutes before serving for flavor to meld. Dip away!!!

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Sunday, August 3, 2014

Chick'pea & Grape Salad (vegan, gluten-free)

I have always been a big fan of Summer salads! You know, all those delicious favorites that show up at potluck gatherings. *drool*

I was thinking of titling this recipe "Chickens run wild and free salad." Since stepping on to the path of a compassionate lifestyle, I have been reworking my favorite dishes from earlier in life. This recipe is the IDEAL salad to get cruelty off the Summer salad menu, as it is packed with flavor and can easily make it's way onto the non-vegan's plate. Every year, 50 BILLION chickens are slaughtered worldwide. We, the consumers, are the only ones who can drastically reduce (and perhaps someday, eliminate) this astounding statistic.

If you are or were a fan of chicken or tuna salad, this tasty replacement is a great place to start. I have been totally vegan for just over 3 years now, and can I say…this tastes so much like chicken salad to me that I had trouble eating it at first! :)

So go ahead, give it a whirl. You will love the taste of cruelty free.



Gluten free, can be soy free (use a soy free mayo and sour cream), vegan.

Prep Time: 10 minutes
Chill Time: 20 minutes
Yield: 4 servings


1 (24 oz) can chickpeas, drained and rinsed

1/2 cup small diced onion
1 stalk celery, diced small
1 cup grapes, sliced into quarters
1/4 cup chopped fresh parsley

1/2 cup vegan mayonnaise (I use Vegenaise)
1/4 cup vegan sour cream OR plain vegan yogurt
1 tsp lemon juice

dash of paprika
1/2 tsp celery seed
1/4 tsp freshly ground black peppercorns
sea salt to taste


In a food processor, pulse chickpeas 5-8 times, until they appear coarsely chopped (be careful not to turn them into a paste or hummus-like texture).

Place pulsed chickpeas in a mixing bowl, add remaining ingredients and stir gently to blend. Adjust salt to taste and chill in the refrigerator until ready to serve.

Serving Suggestions

√ serve on your favorite bread or wrapped in a tortilla with a crisp of lettuce
√ serve over a bed of kale, lettuce, spinach, or mixed greens
√ serve a scoop as a 'side' dish on a crisp of lettuce

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Friday, June 13, 2014

Garlic Chive Almond "Feta" Cheese (vegan, gluten-free)

Oh my goodness. I am in LUV with nut-based cheese.

Yep, that's right. You can make cheese with almonds, cashews, macadamia and more!

Making nut-based cheese can be really easy depending on your approach. Although there ARE more complex ways to create nut-based cheeses with different flavors and textures depending on the intended use, this is a very simple way to get started.

Warning…this is delicious. Prepare to have it fly off the party cheese platter, it's delightful for non-vegan pallets as well!!! Just make sure you notify those you share it with that this cheese is made of nuts, as some people have (sometimes severe) nut allergies.

Do allow at least 24 hours to make this cheese (although I have been known to eat it straight from the blender).



Gluten free, soy free, oil free and vegan.

Prep Time: 24 hours
Bake Time: 40 minutes (baking is optional, you can eat this raw)
Yield: 4 cheese wheels


2 cups whole raw almonds, soaked overnight and skins removed (optional, see notes)
2 Tbsp raw apple cider vinegar
1/4 cup purified water
1/2 tsp garlic powder (or 2 cloves fresh garlic)
1 Tbsp dried chives
1 1/4 to 1 1/2 tsp sea salt (depending on your taste)


In a food processor or high powered blender, pulse the almonds until they are coarsely ground. Add the remaining 6 ingredients and process until as smooth as possible (up to 10 minutes depending on your processing method).

Place the almond mixture in 3-ply cheese cloth and hang over a bowl (see photos above) for 12 hours or overnight at room temperature (you can also put it in the refrigerator, I just prefer the flavor better when it cultures at room temp). As the cheese hangs, the excess moisture will drip into the bowl, just discard this liquid.

Unwrap the almond mixture, form into 3 or 4 small "wheels"  and place in a lightly oiled (I used coconut oil) oven-safe dish or pan, and bake at 350˚ F for 40 minutes or until very lightly golden in color (my oven is temperamental, so the ones pictured here are very golden…still delicious). Cool (or eat warm!) and serve as a spread cheese or crumble into any dish that calls for a "feta" style cheese.


About the Flavor
The good news is the flavor of this cheese is delicious immediately after mixing it together. The even better new is that the flavor improves after the initial 12 hours in the cheesecloth at room temp, again right after baking, and even more when it rests overnight in the refrigerator after baking. I enjoyed the flavor at 48 hours immensely. 

About the Texture
This cheese will be a wonderful texture for cheese spread or a thick dip immediately after mixing. After baking and a few hours of refrigeration, it slices easily for crackers or hors d'oeuvres. If you let it rest in the refrigerator overnight after baking, it takes on more of a "feta" style texture and can be crumbled. So far it hasn't survived more than 48 hours in my house…so maybe I will hide some in the fridge for texting to see what happens over the course of a few more days. You can also experiment with baking time if you want a drier, more crumbly cheese.

About Soaking and De-skinning the Almonds
The first time I made this cheese, I did not soak the almonds or remove the skins. It was delicious. If you are not going to soak the almonds, increase to water to up to 1/2 cup to provide enough moisture for processing the almonds to a smooth consistency. For ease of removing skins, bring a small pot of purified water to an almost boil, remove from heat and add almonds, soaking them in the hot water for a couple of minutes; strain the almonds and pop off the skins.

Raw Almond Cheese Option
Baking the cheese is optional, you can skip the de-skinning step to keep the almonds raw and serve as a raw nut cheese spread. I haven't tried it in the dehydrator yet, but I'm sure that would work nicely as well to dry it to a feta consistency.

Flavor Variations
Feel free to experiment with flavor variations. Try replacing the peppercorns with 1 Tbsp dried chives or any other flavor combinations you can imagine!

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Thursday, April 17, 2014

Baked Mac-N-Cashew Cheese (vegan, gluten-free)

Often non-vegans say something to me like: You made a choice to go vegan, why are you trying to make vegan foods that are like non-vegan foods (like cheese, burgers, etc.)? My reply is always that I did not lose my taste for foods like mac-n-cheese, I lost my taste for cruelty. I love recreating the flavors and textures I grew up with, and I've adopted a lot of new flavors and textures too. Being vegan isn't about deprivation, feeling like you have to give up a pleasure. Instead, it's about re-inventing how you experience a flavor or texture, so that the delight of your palate doesn't take away the life or freedom of another living creature.

I recently ventured into the world of making vegan cheeses, and I must say, my first attempts turned out great! I've explored recipes from several sources, and now I am ready to start exploring a little on my own. I took some of what I had learned about vegan cheese flavor and textures, and put it to the test making a baked macaroni and cheese dish. Much to my delight, it turned out deliciously!

Feel free to take your own experimental journey with this recipe. I have made several versions (ok, about a dozen or so!), all yummy in their own way, and this is the one I landed on as my favorite for texture, flavor, and satisfaction all around.

My partner, John, and I are doing lots more experiments with vegan macaroni and cheese, and we will share them with you in future posts! He made one a few days ago that was so velvety and creamy that I practically licked the plate clean (imagine a vegan and far healthier and tastier version of "Velveeta").



Gluten free, soy free, oil free and vegan.

Prep time: 15 minutes
Bake time: 25 minutes
Yield: 11x7 casserole, about 4 servings


1 cup raw cashews or 1/2 cup cashew butter
1 1/4 cups water

3 oil-packed sun dried tomatoes, drained (optional)
1 Tbsp raw apple cider vinegar
1 1/2 tsp sea salt (or to taste)
1/4 tsp turmeric powder
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp freshly ground black peppercorns
1/2 tsp mustard powder
1/4 cup nutritional yeast

1 can full fat coconut milk (canned, not the stuff in the carton or low fat)

8 ounces quinoa macaroni or spiral noodles, uncooked

For extra YUM factor, feel free to add any other veggies like kale or spinach (wilt first), peas, onions, or sautéed mushrooms just before baking.


In a food processor, process raw cashews until it forms into nut butter texture (skip this step if using pre-made cashew butter, just place the butter in your food processor). Add water and process until cashew butter is dissolved in the water and it VERY smooth (you may need to scrape the processor bowl a few times). Add the next 10 ingredients and process until the tomatoes are fully incorporated. Add the coconut milk and process another minute or so to combine.

Poor the cashew cheese mixture over uncooked noodles placed in a 11x7 casserole dish. Bake at 450˚ F for 20-25 minutes or until noodles are al dente (liquid will completely absorb into the noodles and leave behind a cheesy, baked macaroni texture).

This dish is very flavorful and quite rich! Delicious served with freshly ground black peppercorns on top. Serves 2 for a full meal, serves 4 as a side dish.

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.