DIY: Make Easy Photo Transfers On Wood

As a photographer, I LOVE putting my photos on every kind of surface I can think of.  Wood is probably my favorite. The first time I attempted this was about a decade ago in a darkroom in college.  Well now there is an easier way, with no photo chemicals or darkrooms needed!
                         
                                          Heres' a few I've made using this method:

Here's what you'll need: 

• Your photo (you can easily print this with your at home inkjet printer)
• Gel Medium 
• Mod Podge
• Wood
• Paint Brush (I prefer the sponge brush)

Directions:

 1.) Coat your piece of wood with a thin layer of the gel medium

2.) Line up your photo, place on top of wood and press firmly. Be sure to rub out all the bubbles. Let dry overnight. 

3.) Once you've let it sit overnight, run water over it and rub paper off with a wet sponge or rag. 

After you've rubbed off all the paper you should get something like this:

4.) Now to protect and seal in your image, once it's dry, apply a thin coat of Mod Podge over your masterpiece.

5.) And finally..you're done!! (I like to add a little paint around the edges to make it pop.)

Stuffed Zucchini Boats (vegan style)

Zucchini is probably one of my all time favorite vegetables. You make so many different recipes with it.  I've made stuffed zucchini recipes before, usually consisting of lots of cheese.  I thought I would try making a different version this time. Here is a vegan recipe I found from Eating Bird Food, a healthy recipe blog I love.

                                                   Ingredients 

• 2 medium zucchini squash
• 1/2 medium onion, chopped
• 1 garlic clove, minced
• 1 cup chopped kale
• 1 1/2 cup Quorn grounds or veggie crumbles
• 1 1/2 cup tomato sauce
• 4-5 fresh basil leaves
• 1/2 t dried oregano
• sea salt and ground pepper, to taste

                                                        Directions

1. Pre-heat oven to 350°
2. Cut off the ends of the zucchini and halve, lengthwise
3. Scoop out the inside of the zucchini, leaving the outer shell (boat) intact and saving the flesh for later
4. Spray the four shells with non-stick spray (I use canola oil spray), place cut-side-up on a baking sheet and bake for about 35 minutes or until the zucchini has softened
5. While the shells are baking, chop the zucchini flesh into small pieces and sauté over medium heat with non-stick spray, onion and garlic until soft and fragrant
6. Add kale, veggie grounds, tomato sauce, basil and oregano and mix well. Simmer the mixture for 10-12 minutes, season with salt and pepper and keep warm until the shells are done baking
7. Remove the zucchini shells from the oven when they are ready and fill each with a good portion of the mixture
8. Serve warm and enjoy

Portobello Mushroom Pizza

This is one of my favorite, quick meals to make for lunch or dinner. It's so easy, low in carbs and you can even make it vegan by using vegan cheese. Feel free to add whatever topping you enjoy!

                                                     Ingredients 

• Portobello Mushrooms
• Pizza Sauce
• Cheese

Only 3 ingredients!!! I usually get all of my ingredients at Trader Joes. They have the best fresh pizza sauce!! It's a must try.

                                                       Directions

1. Wash and dry the mushroom caps and remove the gills and stems
2. Add pizza sauce to inside of mushroom caps
3. Add cheese and desired toppings
4. Place on a baking sheet (make sure to spray with cooking spray or olive oil
5. Bake in a pre-heated oven at 350 for 10-15 mins

Black Bean Burgers

I love making these because you can double the recipe, make a big batch and freeze them for on the go meals when you're pressed for time.  And as you can see in the photo below, I like wrapping mine in  romaine lettuce leaves for a healthier option to a bun. 

                                   Black Bean Burgers

                                                       Ingredients: 

Serves 4

• 2 cups black beans (no salt added or low sodium)
• 1/2 chopped yellow onion
• 1/4 cup finely ground flaxseed
• 1 Tbsp chopped garlic
• 2 Tbsp freshly chopped cilantro leaves
• 2 tsp chili powder
• 2 tsp black pepper

                                                 Directions: 

Thoroughly rinse and strain black beans. Chop the yellow onion, garlic, and cilantro leaves. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.
Note: The mixture should be moist and smooth but still firm. It should not be crumbly.After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side. Spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and browned but not dry.

Note: If storing the black bean patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in-between each patty to prevent from sticking together. Store the patties in a ziplock bag, and freeze. Reheat each patty in the microwave before eating!

thanks to rabbit for for my bunny teeth for the recipe.

The Stinking Rose - Bagna Càuda

One of my absolute favorite restaurants is The Stinking Rose in Los Angeles (though there is also one located in SF). If you're a lover of garlic like me, you must try it out sometime. All of their recipes are loaded with garlic, even their ice cream! I've been going there for many, many years and one of the main reasons is their appetizer called Bagna Càuda (which translates to mean "hot dip.") It's one of the most amazing things my tastebuds have ever encountered. And it's super easy to make. 

                                         Bagna Càuda 

Did I mention it was super easy to make!?! Only 4 ingredients: 

                                
                                            Ingredients: 

• 1/2 cups peeled garlic cloves (I hate peeling garlic so I like to buy the packs of already peeled garlic from Trader Joes)
• 1/2 cups extra virgin olive oil
• 4 tablespoons of butter
• 1 (2 ounce) can of anchovies 

*Vegan option- use vegan butter and substitute anchovies with capers (1 tablespoon) 

Old Fashioned Vegan Chicken Salad

So as someone new to vegan cooking, I was a little hesitant on making this and had my doubts about how it would taste. As soon as I was finished and gave it a try, I texted my friend who has been a vegan for many, many years and said "I've seen the light!!!".  This was honestly the best "chicken" salad I have EVER had. Better than if it had actual chicken in it...no kidding! I've worked with tofu here and there but never with super firm tofu (as I used here). After making this, it's my new favorite meat substitute.  Thanks to Fat Free Vegan for the recipe.

                        Old Fashioned Vegan Chicken Salad

Ingredients 

• 1 14-ounce package extra-firm tofu
• 1/4 cup vegetable broth or “no-chicken” broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 2 ribs celery, chopped
• 2 1/2 tablespoons tofu-cashew mayo or other vegan mayonnaise
• 2 1/2 tablespoons sweet relish
• 1/4 teaspoon mustard (or more to taste)
• 2 tablespoons sliced or slivered almonds (optional)
• 1 teaspoon chopped chives (optional)
• salt and black pepper, to taste

1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. Cut the tofu into about 8 equal slices, and then cut those slices in half. Place two paper towels (one on top of the other) or a clean tea towel on the counter and place the tofu slices on top. Cover with two more paper towels or tea towel. Gently press each slice of tofu until the towels are saturated with water. Replace the towels on top with another layer and press until most of the water is pressed out of the tofu. Place the tofu on the prepared baking sheet.
2. Mix the broth, soy sauce or tamari, thyme, sage, and pepper. Pour half of it over each slice of tofu. Turn the tofu over and pour the remaining liquid over it. Place it in the preheated oven and bake for about 20-25 minutes, until tofu is beginning to brown on the edges. Remove from the oven and let it cool on the baking sheet.
3. Once the tofu is cool, tear each piece into small, irregular pieces. (You can also cut it, but it looks more natural if you tear it and somehow tastes better, too.) Place it in a medium mixing bowl and add all remaining ingredients. Mix well, and add salt and pepper to taste. Refrigerate until completely chilled. Serve in sandwiches, on top of salad, or rolled into lettuce leaves or tortillas.                           

Preparation time: 20 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 4

Nutrition (per serving, including optional ingredients): 150 calories, 71 calories from fat, 8.1g total fat, 0mg cholesterol, 400.5mg sodium, 61.7mg potassium, 8.3g carbohydrates, 2.1g fiber, 3.6g sugar, 12.4g protein, 4.2 points.

Carrot Cake Smoothie

As long as I can remember, I've hated eating breakfast. I know how important breakfast is, especially for keeping a healthy weight,  but I've never been a breakfast person. I'm never hungry in the mornings and usually have to force myself to try to eat something. That's why a smoothie is my best friend in the morning. They're easy to make, you can take them on the go, and they can be very filling and healthy.  

Here's a recipe I recently tried from Rabbit Food For My Bunny Teeth a great blog I've been following.

1 cup chopped carrots
1 frozen banana
6oz cup Chobani Pineapple Greek Yogurt 
1/3 cup unsweetened almond milk 
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. Add almond milk as needed to acquire your desired thickness.
Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

Vegan (Jackfruit) Carnitas

If you're anything like me, you've probably never heard of Jackfruit before.  But it's an absolutely amazing meat substitute. Much like tofu, jackfruit takes on the flavor of whatever flavor or spices you cook it with. It shreds and and has a similar consistency to pork. It's pretty amazing if you ask me. You can usually find the young jackfruit (which you want canned, not fresh) at your local asian food store. If you're in CA, NV, WA or TX you can find it at your local 99 Ranch Market.

                          Jackfruit Carnitas (vegan, gluten free, low fat, refined sugar free)

Here's what a can of Jackfruit looks like:

Ingredients:
For the spice blend (this is flexible -if you don’t have a couple of the spices on hand just work with what you’ve got):
2 tsp ground cumin
2 tsp chili powder
pinch cayenne pepper
1/4 tsp paprika
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
pinch cinnamon
1 tsp lime juice
1 tsp soy sauce (optional- omit if you’re avoiding soy)

For the carnitas:
1 Tbsp cooking oil (Canola or something neutral)
1 small onion, diced
2 clove garlic, crushed
Homemade spice blend (see above)
1 20 oz can of Jackfruit in brine, drained (Make sure you get green jackfruit in brine or water. You do not want ripe Jackfruit in syrup.)
1 Tbsp maple syrup

Directions:
Place a pan on medium heat. Add oil, onion, garlic and spice blend. Stir until onions are clear and coated with spices. Add jackfruit and maple syrup and stir occasionally to break up the jackfruit. It will be ready when the liquid is dissolved and the jackfruit darkens and starts to look like shredded meat.

**You can also do what I did and throw everything in a crockpot for a few hours...and enjoy!

Now load this "meat" up in a taco shell with some salsa, onions and cilantro and whatever else you like on your tacos and enjoy!! Thanks to made just right for this recipe. 

Vegan Tofu & Vegetable Curry

I absolutely love thai yellow curry! It's so sweet with that perfect little hint of spice. It's one of my favorite "take out" orders I call in at least once a month. Well, i finally perfected my own recipe that will not only save money (really this is so cheap to make!), but also is a lot healthier than the "take out" version.

Ingredients

• 3 tablespoons of yellow curry paste 
• 1 can of coconut milk
• 1 14 ounce package of extra firm tofu
• 2 medium carrots 
• 1 cup of cauliflower 
• 1 small onion  (I like to use sweet onions)
• 1 medium zucchini
• 1 red bell pepper
• 1 potato ( I like to use a sweet potato) 
• 2 cups of spinach
• 3 teaspoons of sugar
• 1/2 cup water

Instructions 

1. In a large frying pan or pot, on medium, heat add 1 can of coconut milk along with 3 tablespoons of the curry paste. Stir together until well blended. 
2. Cut the tofu into small cubes and add to your curry.
3. Chop all of the vegetables and add them to your curry. 
4. Add 1/2 cup of water
5. Add 3 teaspoons of sugar
6. Simmer on medium heat for 15 - 20 minutes
7. Once curry is about ready add your 2 cups of spinach and simmer for 2 more minutes.
8. Serve over rice

Enjoy!!

Embroidery Love

So as a lover of photography and a lover of crafts I decided to put the two together. I've been bored of just printing my photos on paper, so lately I've decided to print on all sorts of mediums. I've done wood, metal and now I'm on to fabric. I've been working on a series of photos printed on fabric in which I then embroider over to give it some added texture. Here's my latest: A photo I took of Paloma from the band Bombón.