PFMs in the Kitchen: Thanksgiving is Here!

Thanksgiving means more to me than ever this year. I've always loved this holiday for a couple of very specific reasons...my brother and I both have birthdays that happen to fall on or around this holiday (yay!) Next reason is the food: my mother serves up a few of her infamous (and my absolute fave) vegetarian Thanksgiving dishes. Ultimately, nothing can hold a candle to the real excitement behind the holiday- recognizing and being able to give thanks for what's important in life. To my husband, my in-laws, and my sweet sweet friends...I hope you feel the major vibes of gratitude that I'm sending your way. To my mother and brother...this will be the first Thanksgiving in (too) many years when we will be celebrating altogether under the same roof and I can't wait. Lastly to my incredible neighbors and friends in Long Beach with whom we will forever share a special bond...I'm grateful for all the support and help we've given each other over the last few weeks. For our readers that want to give back and help those affected by Hurricane Sandy, you can find one of the many options right here.

And as always, let's bring on the healthy living! Things have been too chaotic lately for me to post any of our actual Thanksgiving recipes, so I borrowed inspiration from the internet to give you a glimpse at some dishes that are similar to what we will be chowing down on tomorrow. Our Thanksgiving will be a non-traditional mix of vegetarian-vegan-deliciousness! Have a wonderful holiday! xoxo Becca

Poblano Cornbread Stuffing via loveandlemons

Spiced Tofu Katsu via The Cilantropist (Tofu Cutlets are the superstars of our Thanksgiving!)

Brussels Sprouts and Red Cabbage Slaw via The Yellow Table

Parsnip Puree Topped with Almond Parmesan via sb&gb

Gluten-Free Apple Cranberry Crisp via Two Peas & Their Pod

PFMs in the Kitchen: Tempeh with Soba Noodles and Braised Kale

When it comes to ingredients I generally try to keep it short and simple. This recipe is an exception, but don't be intimated...promise you this dish is easy to make and happens to be vegan/gluten-free (be sure to read the labels on the King Soba noodles to find the GF ones.) Plus if you're like me and a creamy peanut butter sauce sounds more than appetizing...read on.

Psst, first I want to share an insider tip about cooking tempeh (a fermented soybean product.) Whether this is your first time using it in a recipe or you're a seasoned tempeh eater like myself- there's a little trick to keeping it a bit more moist and juicy: before you pan-fry or saute it, boil it. Yup, take the tempeh out of the package, toss it into a pot of boiling water and cook it for anywhere from 15 minutes to an hour, depending on how much time you can spare. The longer you boil it, the less dry it will be when you crisp it up in the oil...you can experiment and see that it really makes a difference. Now on to what seems to be our fall dietary trend...healthy comfort food. Eat up!

You need: 

1 package King Soba noodles (we used the Brown Rice Wakame)

1 package Lightlife Soy Tempeh  diced into 1-inch cubes

grapeseed oil (great for frying)

2 bunches of kale, rinsed and chopped

1 tbsp coconut oil

4 cloves garlic, crushed
1-inch piece of ginger, peeled and chopped
1/4 cup water

4-5 scallions

sea salt

black pepper 

How to:

Cook the soba noodles according to the package. In a skillet, add 1-2 inches of grapeseed oil on medium heat. Remove your tempeh from the boiling water (see above) and put it in the skillet, cooking it until golden brown (about 5 minutes on each side.) Then take the tempeh out of the pan and put it on a paper towel to soak up some of the excess oil. Meanwhile, in another skillet, add the coconut oil. Toss in the ginger and garlic, saute for about 30 seconds. Add the kale and water- stir and saute for 4-6 minutes...the kale will turn a beautiful green color and wilt slightly. Remove from the heat and using tongs put the kale, tempeh, and noodles all together in a large serving bowl. Pour the sauce over everything, while tossing gently with the tongs.

  

Sauce*: 

1/2 cup natural creamy peanut butter

1/4 cup honey

1/4 cup apple cider vinegar

1/4 cup shoyu

1-inch piece of ginger, peeled and chopped

1-2 garlic cloves, peeled and chopped

1 tbsp toasted sesame oil

1 pinch cayenne pepper

1 cup water (for consistency) 

*In a blender, simply puree these ingredients together. Pour this sauce over noodles, tempeh and kale. Mix well and garnish with scallions. Et voila! Serves 4-5. xoxo Becca

Why I love these ingredients: 
Because tempeh is made from the whole soybean, it contains all of the bean’s naturally occurring vitamins, minerals, antioxidants and fiber. This plant-based soy protein has a chewy, grainy consistency that makes it a good substitute for meat in many recipes. 

Modified recipe via Andrea Beaman

PFMs in the Kitchen: Protein-Packed Pasta Primavera

Let me just say that I'm a plant-strong pasta-lover through and through. I will take garlic & oil over red sauce any day. The more greens I see in my pasta dish, the better. But I never thought of adding tofu into the mix until I made this dish. Extra burst of protein- here I come! How did I get here? Kris Carr of course...you've heard me say how much I adore this amazing woman who is a true wellness warrior and total inspiration to so many. I'm encouraging you to check out her awesome website to boost your health and change your life for the better. Hint* I'm counting down the days until I receive her latest cookbook- Crazy Sexy Kitchen. It's a mouth-watering collaboration with Chef Chad Sarno that's got me giddy with anticipation! Seriously, I'm full of gratitude to this duo for today's recipe courtesy of Crazy Sexy Cooking Class that I accessed with my book pre-order. Chef Sarno created this yummy meal in under 6 minutes with fresh ingredients that are easy to find...plus you can change 'em up to your liking. Hope you enjoy this quick dish packed with healing deliciousness. xoxo Becca

You need:

2 tbsp olive oil

organic extra-firm tofu, cubed

1/2 large yellow onion, chopped

4-5 cloves garlic, crushed & chopped

1 cup chanterelle or portabella mushrooms roughly chopped

green veggies (we used broccoli & baby kale)

8 oz rice pasta (we dig Tinkyada linguini)

28 oz can of San Marzano crushed tomatoes

chopped fresh parsley

red pepper flakes

sea salt 'n black pepper

How to:

Cook your pasta according to package and put to the side. Meanwhile, heat a large skillet over medium heat. Once hot, add the olive oil and the chopped onion 'n garlic. Keep it moving in there, either by mixing or flipping (if you're a pro). Check to see that the onions are getting translucent. Add tofu & mushrooms. Continue with the cooking and mixing. Add a pinch of sea salt and some black pepper. Is the tofu getting nicely seared? Yes, please add the greens. Add a pinch of red pepper flakes and about 3/4 of the can of tomatoes (or more, use your discretion). Stir well and add another pinch of salt and black pepper to taste. The sauce is so awesome by now! Put the cooked pasta in and toss well using tongs. Sprinkle the parsley on top, remove from heat and show no restraint!

Why I love these ingredients: 

Mushrooms are rich in iron (important in ensuring rich oxygen to the body) and selenium (antioxidant). Cleansing fanatics adore parsley for its help with sluggish digestion. Broccoli happens to be my personal fave...around my house we call it Nature's Broom. Enough said. 

PFMs in the Kitchen: Early Autumn Lentil Soup

As we enter the fall season many of us are losing that summer-vacation vibe and returning back to "reality" while some of us just crave more warm, earthy foods. This simple soup has got it all covered! Sweet vegetables soothe the internal organs of the body and energize the mind. And because sweet potatoes are root vegetables, they are energetically grounding- a total plus when you are looking for focus and balance. The lentils provide fiber, protein, and (yay) energy to burn. Let me know if you try this naturally sweet dish for your next lunch or dinner, I'd love to hear your thoughts on the results! xoxo Becca

You need:

1 1/4 cup green French lentils

2 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 cups sweet potato, cubed

1 28 oz. can crushed tomatoes, or chopped fresh tomatoes (we still had some left over from our garden)

2 cups water

pinch of smoked sea salt (I love the Trader Joe's grinder)

pinch of paprika

fresh torn basil 

Daiya cheddar for garnish

How to:

You'll want to boil about 4 cups of water and then add in the lentils. Simmer, cover and cook the lentils for 20-25 minutes (or until tender.) Meanwhile, heat the oil in a heavy soup pot over medium heat. Add in the onion and saute 3 minutes until translucent. Stir in the sweet potato, tomato, and water and cook until those potatoes are tender! Try about 15 minutes. Drain lentils and add them into the soup pot with smoked sea salt and paprika. Let soup simmer gently, then taste and adjust seasonings. Sprinkle on the toppings (basil, and a layer of grated Daiya) and maybe you feel like dragging some thick crusty bread through the soup for extra oomph. Hint: it tastes just as good reheated the next day. Serves 4-6.

PFMs in the Kitchen: Buckwheat Tabbouleh Wraps

With Labor Day around the corner, I'm taking full advantage of all those fresh herbs, tomatoes, and cucumbers that are still overflowing in my garden. Buckwheat Tabbouleh might be my favorite light dinner/bring-to-work-for-lunch-the-next-day. Perfect for summertime, this dish is both gluten-free and vegan...and it's a breeze to make, so I hope you try it! Eaten on it's own, or combined in a wrap with a generous amount of guacamole- ridiculously good. So good in fact, that we ate it too quickly and forgot to take pics of the whole shebang...but trust me there was originally a tortilla and guacamole involved. This classic Middle Eastern salad is best served at room temperature. Serves 4-6. 

For the Tabbouleh you need:

1 cup organic Buckwheat

2 tbsp chopped fresh mint

2 tbsp chopped fresh flat leaf parsley (I used oregano, but wasn't loving the flavor)

2 shallots, chopped fine

1 cucumber, diced

1-2 tomatoes, diced

1/4 cup extra virgin olive oil

juice of 1 large lemon

sea salt and ground pepper

4 gluten-free brown rice tortillas, to serve (I like Trader Joe's)

For the Guacamole you need:

1 ripe avocado

1/2 fresh Serrano pepper, seeded and sliced

2 tbsp lemon juice

1 garlic clove, crushed

1 tomato, finely diced

How to:

Cook the Buckwheat according to package instructions. Transfer into a large heatproof bowl when done. Add the mint, parsley, shallots, cucumber, and tomatoes and mix thoroughly. Blend the olive oil and lemon juice together, then pour over the tabbouleh. Season and toss to mix. Chill for at least 30 minutes to allow the flavors to blend.

To make the guacamole, just scoop out the avocado into a bowl. Add the lemon juice, pepper, and garlic. Season to taste and mash with a fork to get a chunky consistency. Stir in the tomato.

Warm the tortillas in a dry frying pan, and serve either flat, folded, or rolled up with the tabbouleh and guacamole. When I'm bringing these with me to work for lunch, I just keep everything separate (wraps, guac, salad) until I'm ready to eat. The tabbouleh tastes even better the next day! xoxo Becca

What is MavenFresh?

It's hard to believe how much time has gone by since Rebecca and I started MavenFresh.  At first, it was all about jewelry and accessories, but, once we realized all that we had to offer, MavenFresh evolved and blossomed into all that it is today.  It is only fitting that we re-define all that we have become.   

Becca and I are personally committed to living a lifestyle based on whole living - in health, beauty and fashion.  More of you are realizing the importance of incorporating holistic practices and green living into your lives.  MavenFresh can help in figuring out where to start.  Why?  ...Because we live it and because a healthier world starts with you and me.

...so if you have been wondering, "what is MavenFresh?", well, now you can't say we didn't tell you!  xo sesheta & Rebecca

MavenFresh grew out of the concrete jungle - the brainchild of Sesheta Holder and Rebecca Santilli.  Drawn together by their love of fashion, color and their vegan/vegetarian lifestyles, Sesheta and Rebecca bring their organic take on life to designing and consulting. 

Creatively fueled by the vibe of NYC, the co-founders coined the term, “premiere fashion maven” or PFM.  As PFMs, Sesheta and Rebecca have a broad vision of design and style. MavenFresh has become more than jewelry and accessories – it is a way of life.

Following a mostly plant-based diet and with a push for a greener lifestyle, the PFMs incorporate holistic healing practices such as acupuncture, herbs, yoga, and detoxification into their daily lives.  Their combined experience in health, design, styling, visual merchandising, real estate staging, redesign, life coaching and in the esoteric arts will help inspire your journey to a new you!

SERVICES

Jewelry & Accessories Designers - MavenFresh designs balance hard materials with vintage-inspired softness.  Each handmade piece is a combination of the colors and beauty of nature blended with the stark contrast of the city (New York, of course).  You can find our modern and vintage-inspired handmade jewelry and accessories in our etsy shop along with  vintage and recycled wares at www.etsy.com/shop/mavenfresh.  Custom orders welcome and encouraged. We are also available to teach jewelry design and crochet classes.  

Personal Stylists- Available for wardrobe editing/recycling (includes re-selling your items on eBay), personal style renewal, closet organization, styling for special events and appearances.

Life Stylists- Here to assist you in a transition into gluten-free, vegetarian/pescatarian, or vegan living complimented by raw foods; we will work to help you create lasting dietary changes while incorporating healthier life choices.  Ready and able to cleanse your kitchen pantry and hit the local health food stores with you- just let us be your guides! We also offer prepared meals and treats to assist your shift onto the path of wellness.

Color Consultants- We are not afraid of bright color...or neutrals! When it comes to choosing paint color, the options are endless. By incorporating paint expertise with numerology and color therapy, we will share our successful tips and picks to have your final project looking fab in no time.  Room redesigns are also an option for those who are interested. 

We are looking forward to hearing from you! Message the PFMs at mavenfresh@gmail.com.

PFMs in the Kitchen: Macerated Fresh Fruit Salad, Sweetened with Agave

If you're anything like me, the summer heat brings around cravings for foods that are refreshing and light. But what's a girl to do when the occasional temptation for sweets come around? Just put together a quick macerated fruit salad...it's super easy and delicious. It definitely beats the sugar crash you will get after reaching for that candy bar or soda bottle. Depending on what fruits and liquids you choose, you can get flavors that range from tart to sugary to spicy...the combinations can be endless. I love to include berries- they are rich in fiber and low in calories. Plus they are full of anti-oxidants and high in Vitamin C. The maceration process enhances the natural flavors of the fruit until they become super juicy with amped-up taste. The almond and fruit flavors in here go incredibly well together. The agave is a low-glycemic alternative sweetener that will take this healthy dessert to another level! This dish is a special treat that my mom shared with me...and now I get to share it with you.  Enjoy *wink*

You need:

2 pints blueberries

4 nectarines, sliced

1 lime, juiced

1/4 cup to 1/2 cup Disaronno Originale amaretto liqueur

1-2 tbsp agave (to taste)

cinnamon or nutmeg (optional)

How to:

Combine lime juice with the agave. Pour over fruit, then add the amaretto in and toss gently until coated. Cover and let sit for at least 30 minutes. Sprinkle a bit of cinnamon or nutmeg to taste. Serve immediately, (in a fancy martini glass!) or it can be refrigerated, covered for the next day. xoxo Becca

PFMs in the Kitchen: Black Bean Tofu Tacos & Healthy Green Sauce

Growing up, Tofu Taco Nights in my house were something my brothers and I always looked forward to. Now my hubby and I created a version with black beans that might just be our favorite dinner to make. These are super tasty and satisfying. The Healthy Green Sauce is my own gluten-free, vegan alternative to sour cream. Line up your choice of toppings and crunch away! This makes enough filling for 10 shells. xoxo Becca

For the Taco Filling you need: 

1 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

1 small jalapeno pepper, finely chopped

12 oz soft organic tofu, drained and cut into 1/2-inch cubes (save the 2 oz for Sauce!)

1 15 oz can organic black beans, drained and rinsed

2 cloves garlic, finely chopped

2 tsp paprika

1/2 tsp chili powder

1 tsp ground cumin

approx 4 tbsp Newman's Own Mild Salsa

1 tsp sea salt

1 tsp black pepper

large handful pitted green olives, sliced in half 

For topping off your taco I recommend:

shredded romaine or mixed greens

grape tomatoes, halved

shredded Daiya cheese

sliced avocado

Cholula Hot Sauce

1 package Ortega Whole Grain Corn Taco Shells 
whatever else you can come up with!!!

Filling How To: 
Heat the oil in a deep saute pan over medium heat with the onions, jalapeno pepper and a pinch of salt, saute until softened, approx 6 minutes. Add the garlic, paprika, chili powder, cumin, saute another 2 minutes. Give it a taste and adjust to your liking! Add the black beans, soft tofu, salt, black pepper, and salsa. Reduce heat to medium-low, cover and cook about 10-15 minutes, stirring occasionally until the beans are heated, and flavors are blended. Remove cover, taste again and add seasonings as needed- due to the tofu absorption. Now add your green olives into the pan. You want to continue to cook down your filling until you get it to a less-watery consistency. Mexican food is all about the seasoning! Now build your tacos to your liking and top off with the Healthy Green Sauce.

For the Healthy Green Sauce you need:

2 oz soft organic tofu, cubed

slightly less than 1/4 cup Trader Joe's Unsweetened Coconut Milk Beverage

1/2 a large ripe avocado

juice of 1/2 a lime

1/2 tsp water

1 pinch sea salt

Sauce How To: 

 Put all ingredients into a mixing bowl and blend with an immersion hand blender until creamy. Pour on top of taco like you would sour cream. Completely healthy and delicious! 

PFMs in the Kitchen: Raw Thai Spring Rolls & Dressing

There are some things that always put a smile on my face...like riding beach cruisers at sunset, or listening to my brother sing...but the best is when my meat-eating man declares a vegan dish so delicious that he didn't even miss the meat. Yay! I made this yummy recipe, and took it on the road with us to a family party on the hottest day (so far) this summer. It's the ideal healthy appetizer. No cooking involved- which means you'll stay cool while whipping this all together. These rolls are full of flavor and pretty to look at, with a dressing that knocked everyone's socks off. I couldn't get enough of the fragrant ingredients; it took me right back to our honeymoon spent in Thailand!

xoxo Becca