Christa Clark

PP/PS Spicy Bok Choy with Beet Infused Quinoa

Artistic Vegan Beet Infused Quinoa.jpg

Chef: Christa Clark, ArtisticVegan.com

Makes: 2 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min








INGREDIENTS

Quinoa

  • ½ c quinoa (*or your favorite grain)

  • ¼ c lentils

  • 1 ½ c filtered water (*or vegetable broth)

  • 1 ½ t beet powder

  • 1 T chopped fresh herbs (your choice, I used dill)

Base

  • 1 large bundle of Bok Choy

  • ¼ c tamari (or GF soy sauce)

  • ½ c water

  • 3 cloves garlic minced

  • 1 lime, juiced

  • ¼ c sesame seeds (Optional, PS if you use these)

  • Red pepper flakes to taste

  • Black pepper to taste

DIRECTIONS

  1. Place the quinoa and lentils with water in a rice cooker. Add 1 ½ t beet powder, stir and press cook.

  2. Meanwhile, bring a pot of water to a boil.

  3. Rinse and cut Bok Choy lengthwise and in half.

  4. Set aside.

  5. Prepare the sauce by mixing the tamari sauce, water, garlic, lime juice, sesame seeds (if using) red pepper flakes and black pepper in a small bowl. Set aside.

  6. Once the water is boiling add the Bok Choy to balance. Stir for 1-2 min watching closely as to not overcook.

  7. Drain (save water for plants or other meals if you can) rinse to cool to touch and squeeze the excess water out.

  8. Place the squeezed Bok Choy in the small bowl with sauce, mix well to incorporate the flavor.

  9. Take a measuring cup (I used 1) and pack it with quinoa lentil mixture.

  10. Place it in a blow and surround it with the Spicy Bok Choy.

  11. Pour excess sauce on top of the quinoa and lentils.

  12. Top with a fresh herb and serve.

  13. ENJOY!

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.


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PP Healing Soup For Colds

Artistic Vegan Healing Soup.jpg

Chef: Christa Carlson, ArtisticVegan.com

Makes: 4-6 Servings

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

INGREDIENTS

  • • 4 cups vegetable broth

  • • 1 red onion diced

  • • 6-8+ garlic cloves diced

  • • 2-4" chunk of ginger diced

  • • 4+ jalapenos sliced (or 1/4 cup pickled jalapenos, add juice for flavor and spice)

  • • 1 carrot - diced

  • • 1 red potato - diced

  • • 1/2 cup fresh herbs sliced - (Bunch of Basil, Oregano, Thyme and Rosemary)

DIRECTIONS

  1. Combine ingredients together in large pot

  2. Cook on med to low heat for 20-30 minutes

  3. Serve hot

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

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PP or PS Complete Plant-Based Meal

Artistic Vegan Complete Vegan Meal.jpg

Chef: Christa Clark, Artistic Vegan

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hr

INGREDIENTS

Quinoa

  • 1 ¼ c quinoa

  • 2 ½ c water

  • Pinch of salt, optional

Asparagus

  • Small bundle fresh asparagus

  • Squeeze of lemon juice

  • Salt and pepper to taste

Salad

  • 1 head of organic lettuce/greens

  • Generous handful of chopped Nopales or green bell peppers

  • 2 stalks of celery, diced

  • 1 carrot, peeled and diced

  • 2 small beets (canned), peeled and diced

  • Small handful fresh herb of your choice (I used a little cilantro and parsley)

  • 1 c cherry tomatoes

  • 1 Serrano pepper, diced

  • ¼-1/3 c cranberries

    Serve with your favorite Oil Free Balsamic Vinaigrette

Optional: If you follow a Plant Stong Diet, add the ingredients below.Transforming recipe to PS.

  • 1 c pumpkin seeds

  • Handful of Brazil nuts

DIRECTIONS

  1. Combine the quinoa ingredients in a rice cooker, stir, press cook. You may also cook on the stove.

  2. Steam a small bundle of asparagus until desired consistency.

  3. Wash and chop the veggies for the salad, combine in a bowl and toss.

  4. Add desired quinoa to your plate(s), a handful or two of salad, add some dressing on top and then add the steamed asparagus and drizzle some lemon juice on top.

  5. Sprinkle with salt and pepper if desired

  6. Serve.

  7. Stores well for future meals (2-3 days)

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

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PP Chile Lime Quinoa Bowl

Artistic Vegan Quinoa Chile Lime.jpg

Chef: Christa Clark, Artistic Vegan

Makes: 6-8 Servings

Prep Time: 20 min

Cook Time: 20 min for ingredients, 20 min for quinoa

Total Time: 1 hour

INGREDIENTS

Chili Lime Sauce

  • 14 tomatillos

  • 1 c chopped onions

  • 1 T minced garlic

  • 2 jalapenos, sliced (less if you prefer a milder finish)

  • 2 chile de Gualjillo, dried

  • 1 t sea salt

  • 3 T lime juice

  • 1 small handful, ½ c of cilantro

Base

  • 1c quinoa

  • ½ c corn, fresh off cob

  • ½ c black beans (cooked or canned)

  • 1 c romaine or preferred greens

DIRECTIONS: Peaceful Preparation

Artistic Vegan Quinoa Chile Lime #2.jpg
  1. Bring a small pot of water to a boil.

  2. Add the tomatillos, husks removed.

  3. Remove from heat, drain.

  4. In a skillet, add vegetable broth or water.

  5. Sauté onions for 3-5 min until soft.

  6. Add minced garlic and sauté until fragrant.

  7. Add the jalapenos and dried chili peppers.

  8. Sauté for another 3-5 min.

  9. In a blender, add ` t salt, the lime juice, cilantro, drained and boiled tomatillos, cooked onion, garlic and pepper mixture.

  10. Blend until smooth.

  11. Transfer to a dish.

  12. Serve as desired. In this case add equal parts of quinoa, corn, beans and salad to a bowl.

  13. Cover with desired amount of chili lime sauce and mix together.

  14. Top with a sprig of cilantro and ahlf a lime for garnish, serve with additional sauce on the side.

TIPS

  1. Serve with additional sauce on the side, tostadas or chips. Yum!

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.


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PP Sugar Free Raspberry Apple Crisp

Artistic Vegan Surgar Free Raspberry Apple Crisp.jpg

Chef: Christa Clark; Artistic Vegan

Makes: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 to 40 minutes

Total Time: 45 to 55 minutes



INGREDIENTS

• 2 Apples– Peeled, cored & diced fine

• 2 Cups Raspberries

• ½ Ripe Banana

• ½ Cup Medjool Dates, (Soaked in boiling water for 5 minutes, reserve water)

• 1 Cup Old Fashioned Oats (or GF Oats)

• 1 ½ tsp Cinnamon Powder

DIRECTIONS

1. Preheat the oven to 350° F. Lightly grease preferred deep baking dish.

2. Add the apples and raspberries to your baking dish.

3. In a food processor or blender combine the soaked dates and water along with the banana. Process until relatively smooth, some chunks are okay.

4. Add oats and cinnamon powder to the banana and date mixture. Stir to combine.

5. With wet hands press this sticky mixture on top of the berries and apples.

6. Bake for 30 minutes to 40 minutes.

7. Remove from the oven, transfer to a cooling rack and allow to rest briefly.

8. Serve warm, perhaps with banana nice cream and a fresh berry or chilled.

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

Visit her at:












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