Key Lime Pie


Just when you thought you’ve had all the hip whip, tofu whips, mylk whips, and cashew creams you could handle, some amazing company has to top off the cake.
I was getting some grub at Rancho’s market in North park, and to my surprise, they had organic vegan pressurized whip cream! When I saw this, something deep inside me screamed key lime pie, cappuccino’s, chocolate chip funny face pancakes, and stove top chocolate pudding. It also reminded me of throwing my head back and filling up my entire mouth with as much of it as possible, even if that meant using the whole bottle. With that thought, I bought 2 cans of delicious-organic-vegan-pressurized whip cream:).
Meringue topping always used to gross me out when I was little. But how I loved that tart key lime custard! I had an amazing vegan version at Food Swings in Brooklyn years back. This is my take on it, with my new sweet whip companion. One of the tricks is using the most silken tofu you can find. I used the Mori-nu brand.

Graham Cracker Crust:

  • 3 cups Graham cracker crumbs (hand crumble crackers if you must!)
  • 2 Tab. Safflower oil
  • 1 Tab. water, purified
  • Sprinkle of sea salt

***Mix graham cracker crumbs with sea salt. Then add the water and oil, and mix till firm. You may need to add a little more water if still dry. You want the mixture to just gently hold, but not be too damp. Press into pie pan evenly using spatula or spoon.

Key Lime Filling:

  • 1 package silken tofu, mori-nu
  • 12 oz. tofutti cream cheese
  • 1/2 cup key lime juice
  • 2 1/2 tea. lime rind zest
  • 2/3 cup blue agave
  • 1/2 pod vanilla bean
  • 1 Tab. coconut oil

***First, in food processor, blend tofu, vegan cream cheese, and lime juice till smooth. Add the lime zest, and agave. Scrape out the vanilla bean and add, along with the coconut oil. Check for sweetness, etc. then pour into crusted pie pan. Allow to set in fridge for at least 3 hours. Get funky with some whip topping, or the filling works great as pudding with some whip cream as well:)


Strawberry Ginger Rhubarb Pie


Forgive this horrible picture but, Hooray for Pie! Pie screams summer, like no other.

Rhubarb is generally eaten as a fruit, but it’s botanically a vegetable. Because of rhubarbs superb amount of tang, and the strawberries being so naturally sweet, I figured the ginger would add a bonus flavor. I made this using my moms, ever so famous pie recipe. I had bought this red palm oil from whole foods, and decided its reddish hues would look nice in the crust. Palm oil is extracted from the pulp of the fruit on the African palm tree. This particular brand is cold pressed, and works great for shortening! Sorry for the blurry picture. EEk!

Cooking Classes

As many of you have probably heard, Kung Foods has changed its staff/direction, without any new location set yet in sight. It has been a hard and fast change, but doors are continually opening and expanding for new projects and ventures in San Diego County…

However, for now, I will be offering private cooking classes, for 2-7 people, to be held at your homes, or friends home, or other locations you might find!! Imagine: invite some friends over, have everyone bring over wines or juices, relax in the comfort of your own home as we go step by step through a full, gourmet vegan dinner – using your own utensils and kitchenware so that there is no further question as to how to precisely make your favorite vegan dish….

So for Spring, I will be offering a series of cooking courses for you – taking the spirit of bold tastes and optimal health in new directions, as we learn together how to grow in our own cooking abilities, and in our sharing of vegan foods to our friends, family, and for those in our lives who ‘just don’t understand.’

I am in the process of checking out new commercial spaces where we can host public cooking classes for now, and hope to have a location locked in within the next few months.
The commercial space will start out being used for a 4 course long series. An overview of each class will be posted here, at the website, as well as a sign up sheet for each class.

Lemon Tart on an Almond Cookie Crust


This tart is made using amasake, which is sweet rice fermented into an extra sweet drink, is used in place of the sugar for the crust. This natural sweetness, combined with the apple juice in the filling, is all you need to satisfy your sweet tooth! The agar-agar is a sea vegetable that replaces traditional gelatin in the filling. Agar-agar is cooling and stimulates healthy digestion. The kuzu helps to tone the intestines and regulate body temperature. Not only is this healthier dessert delicious, it also serves to keep you cool and satisfied in the summer heat.

For the Crust:

  • 1 cup organic spelt or whole-wheat pastry flour
  • 1/2 tsp. non-aluminum baking powder
  • Pinch of sea salt
  • 1/4 cup organic hi-oleic safflower oil
  • 1/4 cup organic amasake
  • 1/2 tsp. organic almond extract

Preheat the oven to 350F.
Sift together the dry ingredients in a large bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until combined, forming a dough. Press into the bottom and up the sides of a tart pan.
Bake for 15 to 20 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool.

For the Filling:

  • 2 cups organic apple juice
  • Pinch of sea salt
  • 1 Tbsp. agar-agar flakes
  • 1 Tbsp. organic kuzu, dissolved in 2 Tbsp. spring or filtered water
  • 1/4 cup fresh organic lemon juice, or more to taste
  • 1/2 tsp. fresh organic lemon zest
  • Fresh organic mint leaves for garnish
  • Fresh organic berries for garnish

Place the juice in a saucepan and add the salt. Sprinkle the agar-agar flakes on top and let stand for 5 to 10 minutes.
Slowly bring to a boil, stirring frequently once warmed. Boil, stirring frequently, for 5 to 10 minutes, or until the agar-agar flakes have dissolved.
Reduce the heat to low and simmer for 1 to 2 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping.
Raise the heat to medium and stir until thick and clear. Remove from the heat. Add the lemon juice and zest, stirring well. Let cool slightly, about 10 to 15 minutes.
Pour into the prepared crust. Refrigerate for about 1 hour to set.
Garnish with the mint leaves and the berries.

Makes 8 to 10 servings

Live Cacao Tart



Yes, I have always suffered a severe addiction to chocolate. But when I get the chance to use raw cacao, I know my body is in for a bigger treat! Super high in antioxidants, magnesium, and PEA, Cacao is a natural high in all forms, especially when its the uncooked stuff!

This recipe is from the Raw Food, Real World Cookbook. I tend to really like the recipes from this book.

I did change a couple small things. I used Natures First Laws’ Raw Chocolate Powder instead of the cocoa powder. If you’ve never used this stuff before- you should. It tends to be a little less bitter than straight Cacao nibs, or powder. I use this to also make my almond nut milks, brownies, ice cream, etc. If I’m feeling lazy and need a chocolate fix fast, Ill cut into a young coconut, and mix in a spoonful with the yummy water inside. Simply decadent! Instead of making almond flour, I took my leftover nut pulp from my nut mylks, dehydrated it and voila! No waste! I also made a raspberry coulis to top, making this a super duper high in antioxidants dessert!

For the crust:

  • 3/4 cup Raw chocolate powder
  • 3/4 cup Almond pulp
  • 1/2 cup Maple syrup granules
  • 1/4 cup Coconut butter
  • pinch of celtic salt

***Mix all ingredients in a mixer with a paddle attachment. Or if you dont have a mixer, use a wooden spoon and a large bowl. Press the crust evenly in a 9-inch tart pan. Springform pans work best due to the removable bottoms! Allow to chill 1 hour.

For the filling:

  • 2 1/4 cups Raw chocolate powder
  • 2 1/4 cups maple syrup
  • 1 cup coconut butter

***Blend all of the ingredients in a processor till smooth. Taste it here to make sure its not grainy, and to your liking. Pour into the chilled crust, and refrigerate for another 3 hours.

*** To make the raspberry coulis, I put some fresh raspberries and a tiny squirt of agave in the blender for just a quick second. Spoon over the top. Feed this to you loved one and I’m sure they’ll be at your feet begging for more!