dina nicola.

honoring my crazy italian dad this father’s day. summer...

Sun, 16 Jun 2013 23:51:00 -0700

honoring my crazy italian dad this father’s day.

summer vegetable spaghetti
cooking time: 15 minutes
servings: 4

grocery list:
2 tbsp olive oil
1 tbsp coconut oil + 2 tbsp if cooking shishito peppers
1 meyer lemon, juiced
1 tbsp capers + 1 tsp caper juice
1 clove garlic, minced
2 pinches red chili flakes
1 zucchini, ribboned with a peeler
12 squash blossoms, cleaned (remove fuzzy yellow part inside flower)
24 cherry tomatoes, halved
1 lb gluten free pasta (i found this great local brand, bisogno, at the leucadia farmers market)
basil, ribboned for garnish
parmesan, for garnish (optional)
sea salt
shishito peppers (optional)

1. warm olive oil + coconut oil in skillet over medium heat. add lemon juice, garlic, red pepper flakes, capers + caper juice. saute for a few minutes making sure to not burn garlic or pepper flakes.
2. add zucchini, squash blossoms + cherry tomatoes to skillet and quickly toss for 2 minutes + remove from heat. salt to taste
3. in a saucepan, add pasta to salted boiling water + cook till al dente. strain pasta + add to skillet of vegetables
4. if using shishito peppers, heat 2 tbsp coconut oil in a small skillet. add in shishitos. they will make the oil splatter like crazy so cover with lid or splash guard. after a 2 minutes (skin should be blistered) turn peppers to fry other side. cook for 2 more minutes then remove from skillet + place on paper towel covered plate. generously hit peppers with sea salt
5. heat skillet of vegetables + pasta for a couple minutes before serving. garnish with parmesan, basil + shishito pepper

easy like sunday morning. arugula, sweet potato + fried egg...

Sun, 09 Jun 2013 21:48:00 -0700

easy like sunday morning.

arugula, sweet potato + fried egg
cooking time: 35 mins
servings: 2

grocery list:
1 sweet potato, diced into 1/2” cubes
3 cups arugula
2 eggs
olive oil
1 lemon
1 avocado
salsa
sea salt + pepper
1. preheat oven to 350 degrees

2. place sweet potatoes in a bowl, drizzle with olive oil, salt + pepper. mix well. place on parchment paper lined cookie sheet + cook for 25 minutes. remove from oven + allow to cool while cooking eggs
3. heat skillet on high + crack eggs, cook over medium-low heat to desired wellness. season with salt + pepper
4. divide arugula up onto 2 plates. drizzle with olive oil, lemon juice, salt + pepper
5. add sweet potatoes, egg + avocado to the top of arugula. serve with salsa

keep calm and eat a cookie. gluten-free chocolate chip cookies...

Thu, 06 Jun 2013 14:54:00 -0700

keep calm and eat a cookie.

gluten-free chocolate chip cookies

cooking time: 11 minutes
servings: 2 dozen cookies

8 tbsp unsalted vegan butter or coconut oil
¾ cup dates, pits removed
½ cup coconut or almond milk
1 tsp vanilla extract
2 tbsp apple saue
2 cups gluten free flour (i used premium gold)
½ tsp pink himalayan sea salt + more for sprinkling on top (regular sea salt works as well)
¼ tsp baking soda
1 cup chocolate chips or chocolate chunks
2 pinches brown sugar for sprinkling on top (optional)

1. using a stand or hand mixer, combine butter, dates, coconut milk + vanilla extract. mix on medium speed for 2 minutes until smooth + creamy. scrape sides of bowl + add in apple sauce until well combined
2. in another bowl, combine flour, sea salt + baking soda. add dry ingredients to the butter mixture on medium speed until the dough comes together
3. add in the chocolate chips + mix until thoroughly incorporated. place dough in fridge for 1 hour
4. pre-heat oven to 350 degrees + line baking sheets with parchment paper
5. using a small ice cream scoop, scoop out dough + place on baking sheets. dough will hold shape while baking so if you would prefer flatter cookies versus round, push down on dough with spoon or flat surface to desired shape
6. sprinkle the tops with a bit of sea salt + brown sugar
7. bake for 11 minutes (edges set + turn golden). let cookies cool on baking sheet for minutes before lifting

**** store in airtight container for up to 3 days or freeze

**** adapted from cannellle et vanille

roll it up. vegetable spring rollscooking time: 10...

Sun, 02 Jun 2013 18:46:00 -0700

roll it up.

vegetable spring rolls
cooking time: 10 minutes
servings: 8 - 10 spring rolls

spring rolls:
8 - 10 rice paper wrappers
1 cucumber, julienned
2 carrots, julienned
1 jicama, julienned
½ red bell pepper, julienned sunflower sprouts green onions, greens only, julienned mint cilantro thai basil (optional)

cashew dipping sauce:
1 date
1 - 2 tbsp coconut milk<
½ tbsp chili paste or ¼ tsp red pepper flakes, more or less depending on tolerance to spice
¼” fresh ginger 3 tbsp roasted cashew butter (or nut butter of your choice)
½ small clove garlic

1. fill a large bowl with warm water + dip rice wrapper in water till softened (10 - 15 seconds)
2. place softened wrapper on clean surface + stack vegetables in center. fold into a “burrito” shape. watch video tutorial
3. set spring roll aside + continue to roll rest of wrappers + veggies
4. to make cashew dipping sauce, place all ingredients in food processor or blender + process till smooth. if too thick, add additional coconut milk

sometimes you catch a parasite. here’s how you kill the...

Fri, 24 May 2013 11:31:00 -0700

sometimes you catch a parasite. here’s how you kill the mother bugger. anti-parasitic #greensmoothie #vegan #veganfoodshare #veganpaleo #paleo #glutenfree

anti-parasitic green smoothie
1/2 small papaya + papaya seeds
1/2 cup pineapple
1/2 cup coconut meat
1/2 cup frozen mango
5 kale leaves
1 - 2 tbsp coconut oil
2 tbsp raw pumpkin seeds
3 - 6 cloves (to taste)
1 - 1 1/2 cups water, almond milk, or coconut water

blend with high speed blender to desired consistency.

let’s be honest, even mom likes a little banana now +...

Tue, 07 May 2013 20:21:00 -0700

let’s be honest, even mom likes a little banana now + then. happy mother’s day.

gluten-free banana walnut bread
cooking time: 35 - 38 minutes
servings: 3 mini loaves or 1 large loaf

grocery list:
1 cup dates, pits removed
½ cup almond milk (or other non-dairy milk)
⅓ cup coconut oil, melted
1 tbsp vegan butter, melted (can use coconut oil as substitute)
2 tsp vanilla extract
1 tsp veganaise (optional)
2 cups gluten free flour (i used premium gold brand)
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 - 2 tsp cinnamon
3 ripe bananas, mashed
1 cup walnuts, chopped

1. in a food processor, add dates, almond milk, coconut oil, butter, extract + veganaise. blend well until smooth texture
2. in a mixing bowl, whisk together dry ingredients (flour, baking soda + powder, salt + cinnamon)
3. combine wet + dry ingredients + mix well
4. add in bananas + walnuts + mix well
5. pre-heat oven to 350 degrees
6. pour batter into well greased bread loaf pans
7. bake for 35 - 40 minutes for mini loaves or 50 - 60 minutes for large loaf. test middle of loaf with toothpick to ensure it’s fully baked

adapted from this recipe

in early observance of cinqo de mayo, enjoy this donkey kick to...

Fri, 03 May 2013 11:25:00 -0700

in early observance of cinqo de mayo, enjoy this donkey kick to the mouth

spicy potato tacos w/ mango + avocado salsa

cooking time: 35 minutes

serving: 8 tacos

grocery list:

1 small red onion, sliced super thin

¾ cup white vinegar

3 tbsp coconut sugar (or regular sugar will work)

pinch red pepper flakes

1 bay leaf

sea salt

2 medium potatoes, sliced into 1” chunks

olive oil

mexican seasoning

2 mangoes, diced

2 avocados, diced

1 small jalapeno, minced

1 handful cilantro, chopped

organic corn tortillas

in a small, non-reactive saucepan, heat the vinegar, sugar, red pepper flakes, bay leaf + pinch of salt to a boil
add onion slices, lower heat + simmer for 1 minute. remove from heat and allow to cool
pre-heat oven to 350 degrees
place potatoes in mixing bowl and drizzle w/ olive oil + sprinkle generously w/ mexican seasoning. mix well + then spread onto a baking sheet + bake for 30 minutes. flip after 20 minutes
to make the salsa, mix mangos, avocados, jalapeno, cilantro + sea salt to taste
warm tortillas in oven or on stove + build tacos by layering potatoes, salsa + pickled onions

*** pickled onions will keep in the fridge for at least a month

*** tacos are also great with green or white sauce of your choice

celebrating #earthday w/ dina’s cucina’s first...

Mon, 22 Apr 2013 15:56:02 -0700

celebrating #earthday w/ dina’s cucina’s first #organic veggie garden. @ccarve #realfood #greenthumb #gardening #glutenfree #vegan

for my ladies who lunch cucumber tea sandwiches with herbed...

Sun, 14 Apr 2013 12:31:00 -0700

for my ladies who lunch

cucumber tea sandwiches with herbed cashew cream cheese

1 1/2 cups raw cashews, soaked for at least 1 hour + rinsed
2 lemons, juiced
2 tbsp raw apple cider vinegar
1 - 2 tbsp water
1 handful fresh basil
1 handful fresh chives
1 handful fresh mint
sea salt
2 cucumbers, sliced (using a mandolin works best)

in a food processor, blend cashews, lemon juice, apple cider + 1 tbsp water. add additional water if necessary to get desired creaminess
add in herbs + pulse till well incorporated
add sea salt to taste
serve as dip with cucumbers or make into cucumber sandwiches

*** dip keeps for at least 3 days

hate airport food? me too. that’s why i packed this little guy....

Tue, 09 Apr 2013 11:19:00 -0700

hate airport food? me too. that’s why i packed this little guy. cucumber tea sandwiches w/ cashew herb cream cheese + veggies w/ artichoke dip. #vegan #veganpaleo #glutenfree #veganfoodshare #rawfood #paleo (at San Diego International Airport (SAN))

a st. patty’s day limerickthis holiday is all about that...

Thu, 14 Mar 2013 23:15:00 -0700

a st. patty’s day limerick

this holiday is all about that green
but you gotta keep the waistline lean
so keep the eats healthy + light
with that pot o’gold in your sight
cheers to a body that makes ‘em scream

vegan beer cheese soup
cooking time: 20 minutes
servings: 4

grocery list:
3 carrots, sliced
1 onion, diced
2 medium - large potatoes
1 ½ cups vegetable broth
1 cup gluten free beer (i used green’s tripel blonde ale)
1 cup shredded daiya vegan cheddar cheese
green onions, sliced, for garnish

in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
add in vegan cheese + stir well till melted throughout the soup
serve + garnish with green onions

*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender
*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

the french gave us so much more than just kissing. stuffed...

Sun, 03 Mar 2013 18:21:00 -0800

the french gave us so much more than just kissing.

stuffed french toast w/ blueberry syrup
cooking time: 30 minutes
servings: 4

filling:
1 can full-fat coconut milk, refrigerated overnight
½ lemon, zested
2 pinches raw sugar (optional)
strawberries, sliced

syrup:
1 pint organic blueberries
1 lemon, juiced
1 - 2 tsp agave or brown rice syrup
3 tbsp coconut water

batter:
2 ripe bananas
½ cup coconut milk, vanilla preferred
½ lemon, zested
½ tsp cinnamon
1 small pinch sea salt (optional)

coconut oil
8 slices gluten free bread, udi’s is my favorite

to make whipped cream, open the coconut milk cans without shaking or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. save clear liquid for later
in a mixing bowl, add lemon zest + sugar to coconut cream. with a hand beater start whipping until whipped cream consistency, about 3 minutes
to make syrup, in a small saucepan over medium-low heat, add in blueberries, lemon juice, agave + coconut water. bring to boil + then reduce heat to simmer for 7 minutes. remove from heat + set aside. best served at room temp
to make batter, place all ingredients in a blender + blend till smooth
warm skillet till hot over medium heat + lightly oil with coconut oil
dip both sides of bread in batter + place in skillet. cook on each side until nicely browned, about 3 mins each side
to assemble, layer 1 piece of toast with strawberries, then top with whipped cream + 1 more piece of toast
serve with blueberry syrup

*** whipped cream, syrup + batter for this recipe can be made up to 3 days beforehand + refridgerated to make day-of prep easy. when you have guests, you’ll only need to do is dip bread in batter + grill. easy peezy!

*** the french toast is so tasty it is amazing by itself or with only the blueberry syrup

the perks of eating a cauliflower cauliflower + goat cheese...

Tue, 26 Feb 2013 21:16:00 -0800

the perks of eating a cauliflower

cauliflower + goat cheese fritters
cooking time: 15 minutes
servings: 10

grocery list:
2 cups cauliflower “rice”
1 tbsp green onions, minced
3 tbsp goat cheese crumbles
2 egg whites
2 tbsp chopped cilantro or mint
sea salt + ground black pepper

dipping sauce:
curry sauce, i prefer maya kaimal vindaloo

in a bowl, mix all ingredients well. you may need to “smoosh” the goat cheese crumbles so they are evenly distributed throughout mixture. if eggs are small, consider adding third egg white
heat skillet over medium heat for a couple minutes to get hot. add in heaping tablespoon of mixture + press gently to flatten. continue spooning in mixture
cook until browned + then flip, approximately 3 - 4 mins on each side. continue cooking fritters until batter is gone
warm curry sauce + serve with fritters warm

caramels, guaranteed to make you feel sexy. vegan coconut milk...

Thu, 14 Feb 2013 16:18:00 -0800

caramels, guaranteed to make you feel sexy.

vegan coconut milk caramels
cooking time: 15 minutes
servings: 50 - 60

grocery list:
⅔ cup brown rice syrup or agave syrup
½ cup canned full-fat coconut milk
½ cup organic cane sugar
½ cup organic brown sugar
¼ cup soy-free earth balance vegan butter
1 pinch sea salt

coconut oil, for wax paper greasing

line an 8x8 pan with waxed paper + grease with coconut oil
warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn
mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously
if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right
pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight
cut into 1” squares/rectangles + serve

~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit
~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle

watch out martha, i’m feeling #crafty. #vegan caramel...

Mon, 11 Feb 2013 17:31:49 -0800

watch out martha, i’m feeling #crafty. #vegan caramel apples + caramels. #loveisintheair #foodporn #diy #veganfoodshare #valentines (at dina’s cucina)

wok this way. salt + pepper shrimpcooking time: 10...

Wed, 30 Jan 2013 19:33:00 -0800

wok this way.

salt + pepper shrimp
cooking time: 10 minutes
servings: 2

grocery list:
1 - 2 tbsp coconut oil
½ jalapeno, diced
½” piece of ginger, diced
½ red bell pepper, diced
1 - 2 green onions, chopped
2 - 3 pinches red pepper flakes
½ lb sustainable shrimp
sea salt
fresh ground pepper

warm wok or large skillet for 1 minute over high heat
add in coconut oil + heat till smoking, about 1 minute
lower heat to medium + add in jalapeno, ginger, bell pepper, green onions + pepper flakes, quickly stir + then add in shrimp, ensuring all shrimp are touching bottom of pan + not stacked on each other
cook shrimp for 3 minutes + flip. cook for 3 minutes on other side. shrimp should be golden brown on each side
remove from skillet + quickly hit with generous amount of salt + pepper. serve.

who remembers the fry guy? well, this isn’t him. baked...

Sun, 27 Jan 2013 18:38:00 -0800

who remembers the fry guy? well, this isn’t him.

baked sweet potato fries + vegan horseradish aioli
cooking time: 20 - 25 minutes
servings: 4

grocery list:
2 medium sweet potatoes, sliced into thin strips like fries
coconut oil
sea salt

vegan horseradish aioli
2 tbsp soy-free veganaise
1 - 2 tbsp horseradish

soak sliced sweet potatoes in water for 30 minutes - 1 hour
remove from water + dry
pre-heat oven to 375 degrees
line cookie sheets with parchment paper + grease with coconut oil
arrange fries on sheets, leaving room between each fry so they can crisp
put in oven + cook for 15 minutes. after 15 minutes remove + turn fries over
place back in oven at 400 degrees for 5 - 7 more minutes so they can crisp up
while cooking, in a small bowl mix together veganaise + horseradish. set aside
remove fries from oven when they reach desired crispness + allow to cool for a few minutes
serve fries with aioli

thai one on. spicy thai spaghetti squash noodlescooking time: 45...

Tue, 22 Jan 2013 13:24:37 -0800

thai one on.

spicy thai spaghetti squash noodles
cooking time: 45 minutes
servings: 4

grocery list:
1 medium spaghetti squash
1 tbsp coconut oil
3 tsp red curry paste
¾ cup coconut milk
1 - 2 tbsp chili paste, depending on spice preference
cilantro, garnish

bake spaghetti squash, directions here
place shredded squash into bowl + set aside
in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes
add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes
add in spaghetti squash + mix well. allow to heat through for a few minutes
garnish with cilantro + serve

*** tips - also great the next day after flavors have had time to sit.
- add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients

out with the old, in with the new. @pressedjuicery #juicing...

Wed, 09 Jan 2013 22:47:00 -0800

out with the old, in with the new. @pressedjuicery #juicing #cleansing #juicecleanse #vegan #veganfoodshare

kale i kick it? yes, you can. kale salad + creamy orange...

Tue, 01 Jan 2013 18:11:00 -0800

kale i kick it? yes, you can.

kale salad + creamy orange dressing
cooking time: 40 minutes
servings: 2

grocery list:
2 medium sweet potatoes or yams, diced in ½” pieces
olive oil
⅛ tsp cayenne pepper, more if you like spice
½ tsp garlic powder
sea salt to taste

4 cups kale, de-stemmed and chopped
½ pint cherry tomatoes, halved
feta (optional)

dressing:
½ - ¾ cup walnuts
2 oranges, juiced
1 - 2 tbsp olive oil
salt to taste

preheat oven to 375 degrees
in a mixing bowl, add sweet potatoes, 2 tbsp olive oil, garlic powder + salt and mix well
place sweet potatoes onto baking sheet + cook for 30 minutes. you can turn potatoes over after 20 minutes if you’d like
meanwhile, prepare dressing by adding all ingredients to blender + pureeing till smooth
in a salad bowl, add kale, 2 tbsp of olive oil + sea salt. massage with your hands for 3 - 5 minutes until kale becomes tender + wilted
when potatoes are done, allow to cool for 10 minutes then add to kale.
add cherry tomatoes + toss with dressing
garnish with feta if using + serve