"Changing the World One Vegetarian Meal at a Time!"

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Meatless Monday Black Eyed Pea Chili – Meatless Monday

“Peace, Love, Black-Eyed Peas and Dance Y’all!” :-) Happy Meatless Monday!
http://en.wikipedia.org/wiki/Black-eyed_pea

Meatless Monday Black Eyed Pea Chili – Meatless Monday.

#365DaysofPlantBasedCalendar #waitforit #plantbased #vegan #vegetarian #optimumhealth #fun #fitness #delicious #simple #blackeyedpeas #meatlessmonday #love #prosperity #chefifayomi #vegankitchengoddess #glamorouschef

SPECIALTY PRODUCE – “Sharing the Story of Fruits and Vegetables!”

Happy Meatless Monday!

Today’s blog post is about an incredible (free) app and website that I have discovered. “SPECIALTY PRODUCE” is an app and website that hosts ALL fruits, vegetables, edible flowers, herbs and spices…and the different varieties of them. In addition to offering a plethora of the different varieties of produce, the app also breaks them down into different categories such as, “Spotted Produce,” “Foraged,” “Asian Specialties,” “Latin Specialties,” “Japanese Specialties” and “Seasonal Produce” (it also lists them individually); which makes for easy access when you are looking for a specific ingredient for your themed dinner party menu. I think that is so cool!

Once you choose an item, a picture is uploaded (in case you didn’t know what a “Adarak” looked like…LOL) as well as a description, the availability, interesting facts (about it), nutritional value, applications (how to use it), a little geography and history about the item and some recipes. In my obsession with the “SPECIALTY PRODUCE” app, I also learned that “SPECIALTY PRODUCE” is a huge supplier – so the website lists, among other cool and useful things, who the grower/supplier is as well as which restaurants purchase the product for ingredients in their menu (s).

As a Plant-Based Vegan and Vegetarian Chef, discovering this app and website was like hitting the produce lottery! :-) I don’t remember how I found or came across this app and website, but boy I am sure glad I did! Whether you are a chef, foodie or a novice in the kitchen the easy to use “SPECIALTY PRODUCE” app, in my opinion, is a must have. It is definitely going to be a major point of reference for the “365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Calendar Project that I am working on!

When you have a moment, check them out. Their website is http://www.specailtyproduce.com and the (free) app is now available in the Android Market and in iTunes (not sure if it is free in iTunes). Trust me you won’t be disappointed!

Peace, Love, Black-Eyed Peas and Dance,
Chef Ifayomi Victory

http://www.ifayomi.com
http://www.facebook.com/365DaysofPlantBasedCalendar

372

Meatless “Fat Tuesday!”

In the absence of my missed “Meatless Monday” blog post yesterday and in the spirit and celebration of Mardi Gras, I decided to make today a Meatless “Fat Tuesday” blog post.

Over the weekend I had the pleasure of sharing and instructing my client on how to make a delicious vegan gumbo. It was interesting because when she first asked if I could show her how to make gumbo the first thing she said was, “but I don’t like okra!” Which I lovingly replied, “how are you going to cook/eat gumbo with no okra? Because as you know okra is a staple ingredient in gumbo?” “Yes” she replied but I just don’t like it.

However, I knew that she, like most people really don’t like the texture of okra and how it looks after it’s cooked; rather than just NOT liking okra (I use to be one of those people). So, I asked her, “If I can show you how to add and cook the okra into the gumbo in a way that makes it transparent, would you be open to cooking and eating it in your gumbo? And she said, “yes…you can do that?”

It was an awesome experience! We chopped, talked, drank wine, sauteed, laughed, boiled and cooked gumbo and my southern styled ‘cheezy’ corn grits! In the end, she said, “that was some of the best tasting gumbo and non ‘cheezy’ grits she had ever had!” AND she texted me the next day to let me know it was even better the second day!

“Changing the World One Vegetarian Meal at a Time!” is both my personal and professional mission and goal. Each time I walk away from a happy and fulfilled client or event, let’s me know that I am that much closer to achieving my goal and fulfilling my mission…and that inspires me to share even more.

Recreated from an original family recipe, this vegan version of gumbo has been created and recreated several times by me to get it just right for my taste. Feel free to experiment with it and remember the rule: when you change adjust 3 or more ingredients in a recipe it then becomes “your” recipe.

Happy Meatless “Fat Tuesday!” Enjoy! :-)

Ifayomi’s Vegan Gumbo
Prep Time: 35 Minutes
Cook Time: 30 Minutes
16oz. Tofurky Sausage Links, cut links into half and lightly fry in 2 Tbs of oil until browned on both
sides, cool and cut into1 inch pieces. Set aside.
1 package of vegan shrimp, thawed
1 package of beyond meat chik strips, browned
2 Tbsp all-purpose flour
2 Tbsp extra virgin olive oil
1 Tbsp extra virgin olive oil
1 cup frozen or fresh cut okra (to make okra more transparent in the gumbo, place in a food processor
and liquefy before cooking – if using frozen okra allow it to thaw before putting it in the food
processor)
1 large onion, chopped
1 large green pepper, chopped
1 red pepper, chopped
2 cloves fresh garlic, minced
½ tsp dried thyme
¼ tsp ground red pepper flakes
1 16 ounce can diced tomatoes
1 cup celery, chopped
5 cups of vegetable stock
2 cups cooked brown rice
1 stalk of scallions, diced (optional garnish)
2 ½ Tbsp 21 seasonings blend
salt and Tabasco to taste

After lightly frying the sausage links and chik strips, set to the side. Under medium heat add 1 Tbsp extra virgin olive oil. Sautee okra, onion peppers, garlic, thyme, red pepper flakes and 21 seasonings blend until slightly browned. Set aside.

The Roux
Under medium/high heat, heat the 2Tbsp of extra virgin olive oil, add flour and stir constantly until desired thickness and browning (making adjustments as needed). Once browned, stir in sautéed okra, onion, peppers, garlic, thyme and red pepper flakes. Cook for 1 minute on medium heat, stirring frequently.

Stir in veggie sausage, shrimp, chik strips, tomatoes, celery, vegetable stock and cook for 20 minutes or until thoroughly heated, stirring frequently. Add salt and Tabasco sauce if desired. Serve over rice. Garnish with diced Scallions.

Yields: 6 to 8 Servings

Chef’s Tip: This is a recreation…of a recreation…of a recreation of an old family recipe that I have adapted into a scrumptious comfort food favorite…without the guilt. :-) Add a vegan cornbread muffin and enjoy!

Chef’s Tip II: You can substitute the faux sausage, chik and shrimp with your favorite veggies.

*************************************************************************************************************
Ifayomi’s Southern Style Corn Grits
Prep Time: 10 minutes
Cook Time: 10 minutes
1 Cup Organic Yellow Corn Grits (Polenta)
2 Cups Veggie Broth
1 ½ Cups of Water
2 Tbsp of 21 Seasoning Blend
1 Tsp Organic Earth Balance Buttery Spread
2 Tbsp of Daiya Vegan Cheez Shreds
½ Tsp of Sea Salt or to Taste (Optional)
1 Tbsp Scallions, Diced
Cayenne Pepper

In a medium sauce pan bring veggie broth, water and 21 seasoning blend to a boil. Reduce heat and while stirring pour slowly pour in yellow corn grits (making sure not to create lumps). Continue to stir for 5 to 8 minutes or until desired thickness.

In a bowl add the Daiya Vegan Cheez Shreds. Pour grits over Cheez Shred. Add Earth Balance Buttery Spread,
Sea Salt and sprinkle with Cayenne Pepper and garnish with diced Scallions.

Stir from the bottom to combine all the ingredients together before eating.

Yields 6 Servings

Chef’s Tip: For thicker grits allow grits to cook longer. For a thinner more running consistency add more
liquid.

Talk to Chef!

Greetings All and Happy Meatless Monday!

I hope you enjoyed your Super Bowl Sunday festivities with some yummy plant-based/vegan vittles! I spent the day grocery shopping, cooking, washing and preparing for the week. So, believe it or not, I didn’t watch the Super Bowl game, neither did I partake in any Super Bowl activities. But I did send a big CONGRATULATORY shout out via twitter to the New England Patriots on their win!

However, for today’s Meatless Monday post, I want to share with you my excitement about a new online cooking concept that I am now happy to be a part of called “TALK TO CHEF!” TALK TO CHEF is an online live video chat where you can get your cooking questions answered by professional chefs. It’s simple… Step 1 – go to http://www.talktochef.com; Step 2 – search for a Chef; OR…pick a cuisine, cooking method, or diet; Step 3 – you will be instantly connected with the culinary professional you need to answer your cooking and/or foodie questions; Step 4 – Rate the Chef, based on your experience and make a voluntary monetary donation.

You too can cook simple and delicious, plant-based/vegan and vegetarian meals with the help and assistance of yours truly, via a live video chat on “TALK TO CHEF!” By searching for vegan, vegetarian or by just simply typing “Chef Ifayomi Victory” in the search engine will enable you to find and connect with me. Keep me in mind when venturing out to shop, prepare, cook and/or store your next plant-based/vegan or vegetarian meal (or event). Don’t forget to tell your family, friends and associates! I look forward to chatting with you soon! Thanks. :-)

Peace, Love, Black-Eyed Peas and Dance,
Chef Ifayomi Victory – “Changing the World One Vegetarian Meal at a Time!”
Vegan and Vegetarian Chef/Wellness Consultant/Event Planner
702.782.3515
http://www.ifayomi.com
http://www.facebook.com/365DayPlantBasedCalendar

#365Daysofplantbasedcookingeatingandlivingmadeeasycalendar #waitforit #plantbased #vegan #vegetarian #optimumhealth #nutrition #fitness #fun #prosperity #meatlessmonday #chefifayomi #vegankitchengoddess #glamorouschef

YES…I “Home-Brew” and Regularly Drink Kombucha Tea

Originally posted on The Boogalafini Vegan...Organic Soul Kitchen Blog:

Happy Meatless Monday!

I am so happy to be making KOMBUCHA again! I was traveling a lot last year, so it has been about a year since I brewed my last batch and I am anxiously anticipating the next 7 days until this batch is ready for me to drink. Yaaaay!

Due to a severe vitamin B deficiency, my journey with Kombucha Tea started about 8 years ago. Because vitamin B12 is the only vitamin that cannot be obtained eating a plant-based diet; I experienced joint pain, anemia and a fainting spell or two. And because I prefer natural and WHOLISTIC healing over conventional remedies, I was advised to start drinking Kombucha Tea…it changed my life!

In addition to alleviating the pain in my joints (almost immediately), I also noticed I had more energy, slept better and even lost a few pounds…LOL! I now love it! Every week (when I’m…

View original 150 more words

YES…I “Home-Brew” and Regularly Drink Kombucha Tea

Happy Meatless Monday!

I am so happy to be making KOMBUCHA again! I was traveling a lot last year, so it has been about a year since I brewed my last batch and I am anxiously anticipating the next 7 days until this batch is ready for me to drink. Yaaaay!

Due to a severe vitamin B deficiency, my journey with Kombucha Tea started about 8 years ago. Because vitamin B12 is the only vitamin that cannot be obtained eating a plant-based diet; I experienced joint pain, anemia and a fainting spell or two. And because I prefer natural and WHOLISTIC healing over conventional remedies, I was advised to start drinking Kombucha Tea…it changed my life!

In addition to alleviating the pain in my joints (almost immediately), I also noticed I had more energy, slept better and even lost a few pounds…LOL! I now love it! Every week (when I’m not traveling), I brew my own. However, you can find it in the refrigerated section in most health food stores, but “Home-Brew” is the preferred way to drink it. I drink 4 to 8 ounces a day (4 ounces is the minimum recommended daily amount). Don’t take my word for it, check it out for yourself….

http://www.greenmedinfo.com/…/18-healthy-reasons-sip-kombuc…

Also, I have been “Home-Brewing” for so long (8 plus years), that per the request from friends and because more people wanted to know how to “Home-Brew” their own, I created and teach a Kombucha Tea “Home Brewing” Workshop. If you’re interested in having/hosting a workshop or for more information about the workshop, go to my website at http://www.ifayomi.com and click on the “Home-Brewing” Kombucha Tea Workshop link.
In the meantime, I will wait patiently…see you in 7 days! :-)

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‪#‎365daysofplantbasedcooking‬ ‪#‎plantbased‬ ‪#‎vegan‬ ‪#‎vegetarian‬‪#‎optimumhealth‬ ‪#‎nutrition‬ ‪#‎fitness‬ ‪#‎fun‬ ‪#‎prosperity‬ #Kombucha ‪#‎tea‬‪#‎meatlessmonday‬ ‪#‎chefifayomi‬ ‪#‎vegankitchengoddess‬ ‪#‎glamorouschef‬

Happy New Year 2015!

Greetings and Happy New Year Beautiful People,

Another fabulous year has come and gone. Like most folks, as I look back on the previous year, I can’t help but look at my accomplishments, successes, failures and my growth from them all. I experienced a lot last year…good, bad and indifferent. I landed my dream job, moved across country, suffered a devastating family lost, lost my dream job, got divorced, received another level of spiritual growth in my destiny to becoming a Priestess and I moved BACK across country; only to now find myself standing in front of the mirror looking at my body and focusing on the things about my body that “ARE NOT” instead of focusing on the things about my body that “ARE!”

Thank goodness I immediately recognized this and shifted my perspective. In that moment, I decided to focus ONLY on the positive things about my body (and my life). Once I stood fully present in that, I saw and was able to appreciate the beautiful, mature, fit, 50 year old woman that was before me. And I embraced her…all of her; her curves, flaws, perfections, imperfections, mistakes, experiences, accomplishments and failures. I then became oh so grateful, because throughout it all, I am still here, blessed, strong, healthy, focused and prepared to continue on in my desires to achieve and share the knowledge of obtaining and maintaining optimum health.

So, in the spirit of being kind, loving and forgiving, I “resolve” and commit to taking better care of my body, my (whole) self, my family, friends, community and the planet! I lovingly invite you to do the same because when two or more come together with the same focused energy, we really can make a difference in our lives as well as the lives of those that we serve.

May your New Year be full of love, laughter, good healthy food, fun, fitness, growth, prosperity, glamour and ALL of the wonderful things that you desire!!!! Thank you so much for your continued support!

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#365daysofplantbasedcookingeatingandlivingmadeeasycalendar #waitforit #plantbased #vegan #vegetarian #optimumhealth #fitness #fun #chefifayomi #vegankitchengoddess #glamourschef #newyear #focused #imbackintheringnow #fiftyfitfabulousfantasticfocusedfinanciallyfreeinfive

A. Chef Ifayomi Victory – “Changing the World One Vegetarian Meal at a Time!”
Vegan & Vegetarian Chef/Wellness Consultant/Program & Event Manager
702.782.3515
http://www.ifayomi.com
http://www.facebook.com/365DaysPlantBased
“You Are What You Eat, Drink, Breathe, Think, Say & Do!” – Patricia Bragg

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