My Eclectic Kitchen is a collection of recipes that celebrates plant-based and gluten-free whole foods. Creator of My Eclectic Kitchen, Chef Yvonne Ardestani, develops healthy alternatives to not-so-healthy foods. All of her recipes are vegan, white sugar-, gluten-, soy- and dairy-free, and best of all, devoid of refined foods.
Vegan & Glutenfree Blueberry Muffins with Mia - YouTube
It took the Florida hurricanes to bring my whole family together–my mom, my 5 older sisters, their 17 kids, and me! For 2 weekends, I was blessed to be able to see my family in San Diego for an impromptu family reunion.
Aside from being a top student, amazing tennis player, singer, guitarist, and artist, Mia, my oldest niece who lives in Florida is a skilled baker and avid YouTube recipe video watcher. We thought it would be fun to bake together and to collaborate on a baking video. Since her grandma’s (my mom) favorite morning pastry is a blueberry muffin, we decided to make grandma a healthier muffin, Auntie Bon Bon-style, which means the muffins were vegan, gluten-free, free of refined sugar, and organic! I showed her how to make my special muffins, we took turns filming each other, and Mia painstakingly chose the music and edited videos for both YouTube and Instagram. I think she did a mighty fine job. #ProudAuntie
I missed her this Thanksgiving, and can’t wait for her to get back to California around Christmas so we can film more fun recipes together!
Find the full recipe, below!
Time: 40 minutes
Yield: 8 – 9 muffins
1/4 cup oat flour, gluten-free
2/3 cup potato starch
1/4 cup arrowroot, ground
1 tsp xanthan gum
1.5 tsp baking powder
1 tsp baking soda
1 cup coconut palm sugar
lemon zest from 2 lemons
2/3 cup unsweetened applesauce
1/2 cup almond butter
1/2 cup water
1 Tbsp apple cider vinegar
2 Tbsp flax meal
1 tsp vanilla extract
2 cups fresh organic blueberries
Crumb Topping Ingredients:
1 cup rolled oats
2 Tbsp oat flour
1 cup coconut sugar
1 tsp vanilla extract
1/4 cup melted coconut oil
1/4 tsp sea salt
Preheat the oven to 350 degrees F
In a medium-sized bowl, add in the dry ingredients and whisk together to combine.
Create a well in the center of the dry ingredients and in a separate small bowl, combine all of the wet ingredients.
Pour the wet mixture into the dry ingredients and mix until almost combined.
Add in the fresh blueberries and with a rubber or silicone spatula, fold into the muffin batter.
Take 2 cupcake molds and line, in a staggered fashion, cupcake liners. Spray with coconut cooking spray so the muffin and crumb do not stick to the pan after baking and at removal.
Using an ice cream scoop, fill the liners with a heaping scoop of blueberry muffin batter. Then press on the crumb.
Bake for 35-40 minutes at 350 degrees F (all ovens vary, but stick a toothpick in it to check for doneness. If it comes out clean, it’s done).
Allow the muffins to sit for at least 10 minutes before removing them from the pan. Enjoy!
I’m really excited about the Nutiva Organic Liquid Coconut Oil Garlic I used to make these Sweet Potato Fries with Tikka Masala Sauce! What I really like about this new coconut oil is that it stays liquid and is extracted from organic coconuts and has a neutral flavor. Unlike many non-organic coconut oils that utilize harsh chemical solvents such as hexane, Nutiva uses a certified organic process to remove the fats that remain solid at room temperature. It’s perfect in salads, sautéing, coffee, baking, and in smoothies!
I love roasting vegetables, especially sweet potatoes. Recently, to spice up my sweet potato fries a bit, I decided to make a rich creamy sauce to compliment my favorite roasted potato. I thought you might enjoy the recipe, so here it is. I hope you love it as much as I do!
Sweet Potato Fries with Tikka Masala Sauce
Time: 45 minutes
Sweet Potato Fries Ingredients
6 small sweet potatoes
2 Tbsp Nutiva Organic Liquid Garlic Coconut Oil
1/8 tsp sea salt
1/8 tbsp freshly ground black pepper
Preheat oven to 425 degrees F
Wash and cut sweet potatoes into fries, leaving the peel on
Line a cookie sheet tray with parchment paper
Toss fries with cool, sea salt, and pepper. Spread evenly on cookie sheet.
Place in oven for 20 minutes. Toss
Place in oven for an additional 20 minutes or until crisp. It won’t be super crispy. Be careful to watch for burning. Remove from oven when desired crispness is reached.
While sweet potatoes are roasting, make tikka masalas sauce
Tikka Masala Sauce Ingredients:
1 cup cashews, soaked overnight
1 ½ cups filtered water
1/3 cup frozen peas, thawed (optional)
1 head cauliflower, cut into florets (optional)
20 crimini mushrooms, cut into quarters (optional)
cooking spray, as needed
sea salt and freshly ground black pepper, as needed
3 garlic cloves, minced
2 tsp grated ginger
2 tsp ground turmeric
1 tsp ground garam masala
1 tsp ground coriander
1 tsp ground cumin
½ tsp sea salt
½ tsp Nutiva Organic Liquid Coconut Oil
½ onion, thinly sliced
2 Tbsp tomato paste
3 cardamom pods
1 dried arbol chile (can substitute with ½ tsp red pepper flakes)
filtered water or vegetable stock, as needed
1 14oz. can whole peeled tomatoes
1/3 cup cilantro (including stems), chopped
Soak cashews in filtered water overnight in refrigerator.
Heat oven to 400 degrees F.
Remove peas from freezer and leave them out at room temperature to thaw.
Wash and cut cauliflower into florets.
Clean mushrooms and cut them into fourths.
Line a baking sheet with parchment paper or a Silpat mat. Place the mushrooms and cauliflower on the baking sheet, spreading them evenly in one layer, and sprinkle with 1/8 tsp of salt (optional), and 1/8 tsp of freshly ground black pepper. Spray the vegetables quickly with cooking spray and place them in the oven for 30 minutes. Meanwhile, continue with the rest of the directions as follows.
Drain and rinse the soaked cashews and place them in a blender with 1 ½ cups of filtered water.
Make the cashew cream. Blend on high until it becomes a cream-like consistency. Set aside.
Make the spice mixture. In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and ½ tsp sea salt. Stir to combine and set aside.
Heat a large, 3-quart saucepot over medium heat. Add oil, wait 20 seconds, then add the onion, tomato paste, cardamom pods, and arbol chile until the tomato paste is darkened and the onion is soft and translucent, about 5 minutes. If the onions are not yet translucent but the bottom of the pan starts getting browned bits, add a little filtered water or vegetable stock to deglaze and scrape the bits that are sticking to the bottom of the pan. Make sure it doesn’t burn. Add about 2 Tbsp or more at a time.
Add the spice mixture and stir well for 1 minute.
Add the canned tomatoes and their juices and mash, break apart the whole tomatoes with your cooking utensil. I use a silicone spatula. Mix well and make sure to scrape any browned bits at the bottom of the saucepan.
Add the cashew cream and mix.
Add the cauliflower, mushrooms and cilantro, and mix.
Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8-10 minutes.
Place fries on a plate and pour sauce over and top with fresh cilantro. Serve immediately.
Savory Indian Pancake - vegan and gluten-free - YouTube
Happy Fall! With chillier weather, longer hours at work, and lots of garbanzo bean flour at my disposal, I was inspired to make a savory dish with warming spices to soothe and comfort my soul and palate. After a few attempts with my favorite Indian spices, I came up with a recipe I am very excited to share with you. Since I made this savory pancake, I have played around with other versions, and they keep getting better, so stay tuned for more!
You can find garbanzo bean flour at Whole Foods, Sprouts, and even Besan (chickpea) flour for a lot less at Indian spice stores. The spices used are found at pretty much any large grocery store, but they are the most inexpensive again at Indian spice stores.
Enjoy this for lunch, as snack, for dinner with a side salad, or pack it to-go for a picnic or as a dish you take to a potluck. Once you make this once, you’ll be glad you did because it is so simple and satisfying.
I hope you enjoy this easy recipe. Please let me know what you think, and tag me in your social media posts, also use hashtag, #YvonnesVeganKitchen so I can share with everyone!
Savory Indian Pancake
Time: 30 minutes
2 cups garbanzo bean flour
3 tsp garlic powder
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
3/4 tsp sea salt
1 tsp baking powder
2 cups vegetable stock or filtered water
1 heaping cup steamed and mashed sweet potato
2 Tbsp tomato paste or pasta sauce
3/4 cup red onion, chopped
3/4 cup cauliflower, chopped
handful or two of mixed greens with carrot shreds (I buy a mix at Trader Joes), optional
2 Tbsp grapeseed or coconut oil for cooking
1. Steam a sweet potato and mash it with skin on (extra fiber)
2. In a medium-sized bowl, add all the dry ingredients and whisk together.
3. Create a well in the center of the dry ingredients and add all the wet ingredients and stir the wet ingredients together, then stir it in with the dry ingredients.
4. Add the remaining ingredients, not including mixed greens and carrots.
5. Either make 1 pancake at a time or take 2 8″-10″ non-stick pans or griddles and place on stove top over medium heat. Once the pan is heated, add a Tbsp or more of oil. You can also try using non-stick cooking spray. Pour half the mixture into each pan and spread it evenly in a circular shape, like a pancake. Add a handful of mixed greens with carrot shreds, and cover with a lid. The lid will help cook the top portion of the pancake.
6. After about 3-4 minutes, check on the pancake using a spatula. It’s ready to flip once the bottom of the pancake has browned. Before flipping, cut the pancake into 4 segments. Once cut, flip each piece separately. Alternatively, you can make little pancakes to flip individually.
Savory Indian Pancake - vegan and gluten-free - YouTube
to watch me flip it so as to not break it.
7. Once flipped, cook until the other side browned. And voila, it is done!
8. Serve with a side salad or soup, or eat it on its own. You can even eat these as hamburger patties or place them in wraps!
Hope you enjoy! If you make this recipe, please let me know how it turned out! Happy eating!!!
It’s giveaway time! September is Lymphoma Awareness Month, and I have a special giveaway that is near and dear to my heart. It is in honor of my brother-in-law, Ace, who just three years ago and right before his 38th birthday was diagnosed with cancer. ❤️ It’s been quite a challenging journey, not only for him but for his entire family. He continues to fight on with the help of his strong faith and of course my amazing sister @plantifulblessings who holds down the fort and then some!
Today, Ace has been in remission for a couple years now and is striving with his family to live a healthier, conscientious, and plant-based lifestyle.
My sister began her Instagram account around the time Ace was diagnosed as way of coping and keeping hope alive. It’s a journal of their amazingly tight family (her blessings) laced with their journey to living a more active, conscientious, and healthy plant-based lifestyle in San Diego.
It also serves to keep them accountable, to continue living with healthy choices.
We teamed up with one of my favorite plant-based vegan restaurants, @joicafe, to give away a gift card as well as my favorite specialty produce distributor, @melissasproduce to give away a deluxe and exotic tropical fruit basket. .
Since I was a kid, I always felt I had a special connection to the Italian culture, maybe because my middle name (my mother’s maiden last name) was Milano, Milano is in Italy, and growing up, I watched “Who’s the Boss” with Alyssa Milano and she is Italian! Additionally, my favorite food growing up was Italian food (and I think it still is). I loved spaghetti, lasagna, parmesan cheese, cannoli, and especially Italian-style dressing. In elementary school, when I’d cook my way through the Better Homes and Gardens cookbook with my mom, I learned the basics on marinara-making and throughout the years, I have improved my marinara (recipe is in the Yvonne’s Vegan Kitchen App). These days, with less free time due my busy schedule, I actually pick up a jar of my favorite marinara by Rao’s at Whole Foods. Their Roasted Garlic version is absolutely delicious. One thing, though, I refuse to purchase at the store are meatballs. Normally, store-bought vegan meatballs have some sort of soy protein, who knows how much oil, mystery ingredients, and they just leave me unsatisfied. I developed a quinoa meatball recipe that I’ve shared on my app, and it was actually born out ofmy veggie patty recipe. It’s basically the same recipe, just in meatball form. I could not, though, get myself to call it an Italian meatball because there is nothing Italian about it.
Lately, since I’ve been cooking more at home again, I’ve been on an Italian kick. I took my original meatball recipe, used it as a base, and Italianized it using fennel seeds, Italian herbs, and as I created it, I even turned on my Pandora Italian Jazz station. The end result, an Italian meatball recipe that I am so thrilled to share with you. It’s one of my favorite recipes.
I was so happy that my friend, Vince Lia, who is 100% Italian, came into the kitchen to watch me make these and taste-test my Italian meatballs. We even made Italian sausage! I am happy to say, they are Italian-approved. Thanks, Vince, for catching me on camera to show everyone how it’s done. It was a blast making them with you in the kitchen! If you don’t already follow Vince’s kitchen adventures on YouTube, I recommend subscribing!
So about the sausages, we tried frying the sausages, but found that baking them made for a better crisp texture, so ditch the oil, and make friends with your oven! Your body will thank you for it!
Here’s the video, (click the photo) and below is the recipe. I hope you try it and love it as much as I do!
Italian Quinoa Meatballs
Time: 1 hour
Servings: 40 meatballs
2 cups water
1 cup quinoa (will need 3 cups quinoa cooked)
3 garlic cloves, finely minced
1 onion, finely chopped
1/4 red bell pepper, finely chopped
3/4 poblano chile pepper, deseeded and destemmed, finely chopped (can sub with 4 jalapenos)
2 small carrots, peeled and minced
2 tsp oregano
1 tsp fennel seeds
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp freshly ground black pepper
1.5 tsp celtic or Himalayan sea salt
1 cup parsley, chopped
3 cups spinach, finely chopped
¼ cup basil, chopped
1 cup oat flour (can substitute sorghum flour)
Preheat oven to 400 degrees F.
Cook, drain and cool quinoa in filtered water. Meanwhile, prepare the rest of the ingredients.
In a large sauté pan, over medium heat, add the onion, garlic, bell pepper, jalapeno, and carrot and cook until onions are translucent. You do not need any oil to sauté this mixture since the water from the onions and other veggies will seep out and will help cook the rest of the vegetables.
Add the salt, pepper, cayenne pepper, oregano, fennel seeds, garlic powder, cook for about 2 minutes, then add the parsley, basil, spinach and quinoa. Stir well and cook for an additional 3 minutes. Remove the pan from heat and add the oat flour. Stir well until everything starts to bind together and the mixture cools. If it doesn’t bind together right away, add filtered water, a tablespoon at a time, at most 3-4 tablespoons.
Disclaimer: I recommend using gloves, or just have a slice of lime handy afterward because the hot peppers can burn your hands. Rubbing your hands with lime can help alleviate any burning.
Using your hands, form the mixture into meatballs, using 2 Tbsp of the mixture per meatball. Or a one ounce ice cream scoop. Line a sheet pan with parchment paper and place the meatballs onto the pan. Place the sheet pan in a 400 degree oven for 35 minutes or until crisp and browned.
Add the meatballs into your cooked marinara sauce, top your pasta with meatballs, stuff your sandwich with meatballs, or smother it in a sweet and spicy barbecue sauce.
It’s official! This blog site is changing it’s name to Yvonne’s Vegan Kitchen!
In 2013, Yvonne Ardestani, founder of this site, started the My Eclectic Kitchen blog. Throughout the years, she developed a popular blog, recipe app, YouTube channel and wholesale vegan and gluten-free treats business. After several name changes, from My Eclectic Kitchen to Yvonne’s Deliciously Vegan to Milano Sweets, and the list goes on, Yvonne finally decided to keep it simple and straight-forward and to name everything under her umbrella Yvonne’s Vegan Kitchen.
With the name change, she decided to do a complete brand re-haul, changing the logo, website, social media platforms, recipe app, recipe development and consulting and wholesale line of goods businesses. With that, we want to introduce you to:
She also makes special occasion cakes and desserts. Inquire via email@example.com
On top of everything that Yvonne does, she is still going to provide you with exciting new delicious recipes that are vegan, gluten-free, and soy-free, along with the products and services she loves that are in-line with her lifestyle.
From Yvonne and her kitchen team, we want to thank you for your continued love and support! We are working to continue bringing you more high quality recipes, products, services, and content.
In Love and Health,
Yvonne’s Vegan Kitchen
Author: Davin Washington, Editor and Partner
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