featured - Vegan & Vegetarian Cooking by Leslie Durso

Archive for featured – Page 3

Ultimate Vegan Nachos

By Leslie · Comments (1) · February 3rd, 2016

Super Bowl is here and my FAVorite thing to make is my famous Ultimate Vegan Nachos! They have been featured on Food Network, on Buzzfeed and so many websites! I hope you enjoy as much as I do!

Ultimate Vegan Nachos

Serves 6

A few handfuls of tortilla chips

(for a even healthier version, cut jicama into “chips”!)

Stewed black beans:

1 tbsp. olive oil

1/2 cup diced onion

1/2 tsp. sea salt

1 15 oz. can of black beans (do not drain)

1 tsp. cumin

pinch of cayenne

1 dried bay leaf

Sauté the onions in a small pot in the olive oil and sea salt over medium heat until they begin to soften and look glassy. Add the rest of the ingredients and simmer on low for 20 minutes. Remove the bay leaf before serving.

Walnut chorizo

2 cloves of garlic, chopped

1/4 cup diced onion

1/4 cup sun-dried tomatoes (dry, not packed in oil)

1 cup raw walnuts

1/2 cup raw pumpkin seeds

1 1/2 tsp. fresh lemon juice

1 tsp. olive oil

1 tsp. cumin

1 tbsp. chili powder

a pinch of cayenne

Combine all the ingredients in your food processor and pulse until it reaches a crumbly texture.

Nacho cheese

1 cup raw cashews

2 cups purified water

1 tsp. lemon juice

1/2 cup nutritional yeast

1/2 tsp. sea salt

1/2 tsp. garlic granules

1/2 tsp. onion powder

2 tsp. chili powder

1 tbsp. smoked paprika

a pinch of cayenne

In a medium pot, place the raw cashews and about 3 cups of water on the stove on high and boil for 7 minutes. Drain and rinse. Add to a high-powered blender along with all the other ingredients and puree until smooth. You might have to add a little more water if the cheese mixture is too thick.

Pico de gallo

1/2 cup diced sweet onion

1 clove of garlic, minced

1 jalapeño, chopped (remove the seeds and ribs if you like it a mild)

1/4 tsp. sea salt

1/2 tsp. lime juice

3 roma tomatoes, diced

1/4 cup chopped fresh cilantro

Mix all the ingredients together in a bowl, cover and chill an hour.

Guacamole

1/4 cup finely diced onions

2 ripe avocados

1 tsp. cumin

1/2 tsp. sea salt

1 tsp. lime juice

Mash the ingredients together in a bowl with the back of a fork.

Assemble the nachos! Make sure the beans are warm and give the nacho cheese a quick zap in the microwave. Place the chips in a large bowl, followed by some big spoonfuls of beans and chorizo, drizzle the nacho cheese all over and top with the pico de gallo and lastly the guacamole. Try not to consume alone, because you will eat the whole bowl 😉

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Categories : featured, recipes

Happy ReNew Year!

By Leslie · Comments (0) · January 30th, 2016

For me, 2016 is going to be a year all about renew. The definition of renew is: to make (something) new, fresh, or strong again. To begin (something) again especially with more force or enthusiasm.

So this is me. I’m starting over again. Only a few people close to me know that the last 5 years have been pretty brutal. Not all brutal! There have been amazing times, huge leaps in my career, fun adventures around the world, and have cultivated some wonderful friendships. The brutal parts came in the form of a long divorce and a bad car accident. They were the two biggest challenges I’ve ever been through. I know I have come out a stronger person, but I would never wish either experience on anyone.

In 2016, I’m getting back to what brings me joy. I am happiest in the kitchen creating new recipes. I’m happiest on television, educating people on the benefits of treating your body to delicious healthy foods. I’m happiest throwing parties for wonderful people. I’m happiest connecting with people who are out there reading this and have been so supportive to me on Instagram, Facebook, and Twitter!

I kicked off this renew year with Alana and Heather, the fabulous strong women over at Clover PR. (all photos by Matthew Dean Photography)

We put together a little party at Cold and Thirsty for some favs in the social media world. It was so fun to bring everyone together! There was cryo-freezing, yummy cocktails, of course lots of vegan food, and fabulous networking!

Clover Cloth had their adorable line at the party and everyone got to go home with a piece! They plant a tree for every item sold!

My girl Taryn Southern picked out the perfect tee for her!

Of course I did a ton of vegan food! Recipes coming soon

Chickpea salad stuffed mini peppers:

Mediterranean antipasti skewers:

Eggless mushroom & leek quiche and my spinach artichoke dip with coconut bacon:

Pineapple with chili lime salt:

John Salley jumped in the cryo machine to check it out for himself. He was a 7 foot popsicle when he came out, but thought it was really cool and could see the benefits.

Catching up with the lovely Tara Buck, actress and wine maker.

My girls Alana from Clover PR and super star Dawn McCoy from Beauty Frosting and Amanda Goodfried from The Body Book. (ps how cute is the back of my Della dress?)

Whitney Lauritsen from Eco Vegan Gal and Eva Bloomfield from Dirty Rotten Vegan and me sipping cocktails made from Renew juice and Le Grand Courtage bubbles!

Tina Tangalakis from Della LA. Like my dress? It’s Della! John Salley, Annabel Acton from Never Liked It Anyway and Alana from Clover PR

Such a fun party! I hope you have a wonderful 2016 and all your wishes come true!

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Categories : celebrations, featured

Creamy Mushroom Soup

By Leslie · Comments (0) · January 19th, 2016

It’s a gloomy El Niño day in Los Angeles and that makes it a perfect day to make soup! In my fridge I had mushrooms and leeks that needed to be used. I love a creamy soup, but I didn’t want to make it too heavy so I used a potato to thicken it instead of nut cream. I finished it with fresh chopped parsley for two reasons: I love the freshness it adds to any dish and I have the biggest bush of parsley growing in my yard I have ever seen! So, I kinda use it in everything. I loved the way this simple tasty soup came out and I hope you do too!

Creamy Mushroom Soup

Serves 4-6

3 tbsp. extra virgin olive oil

1 cup of diced leeks (2 small or 1 large), white and light green parts only

4 cloves of garlic, chopped

1 lb. crimini mushrooms (or a mix of wild mushrooms), sliced and halved

1/8 tsp. sea salt

1 cup diced potato (I used Idaho, but you can use white or red too), peeled

2 cups of vegetable broth (my favorite is the 365 brand at Whole Foods)

1/4 cup chopped fresh parsley

In a large pot, on medium heat, sauté the leeks, garlic, mushrooms, and salt in the olive oil for a couple minutes until they begin to sweat. Add in the diced potatoes and stir. Pour in the vegetable broth. The broth should just barely cover the veggies. Add a bit of water or broth if you need. Cover and simmer 15-20 minutes or until the potatoes fall apart when they are stuck with a fork and twisted. There are two ways to go from here: 1. Use an immersion blender to cream most of the soup or 2. Transfer to a blender and blend until smooth. Just depends on what you have and how creamy you like your soup.

Stir in the fresh parsley and serve warm with a salad and some garlic bread

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Categories : featured, recipes, Soup, Vegetables: Mushrooms

Vegan Stuffed Shells

By Leslie · Comments (0) · January 18th, 2016

I’ve been at my sister’s house today cooking with her for a friend of hers that just had a baby. Her Moms group is so sweet. When someone has a baby, they all cook a meal and deliver it on a different day so the new Mom and family don’t have to worry about it the first few weeks. This new Mom happens to be a vegan so my sister called in the reinforcements… aka me I gave her a list of options we could make and she wanted to do these stuffed shells. My carnivore sister hated to admit how much she liked them (she went back for seconds!). I hope you enjoy my recipe as much as we do!

Vegan Stuffed Shells

Serves 4-6

1 lb. box of large pasta shells

1 lb. (1 package) firm tofu, drained

14 oz. fresh spinach, sautéed, cooled, and chopped

4 cloves of garlic, finely chopped

1/2 cup chopped raw cashews

1/4 cup nutritional yeast

1/8 cup chopped fresh parsley

1 tbsp. extra virgin olive oil

1/8 cup non dairy, unsweetened milk (I use almond, but whatever you have)

1/8 tsp. sea salt

1/8 tsp. fresh cracked black pepper

tomato sauce

3 tbsp. extra virgin olive oil

1/2 cup diced onion

1/4 tsp. sea salt

3 cloves of garlic, finely chopped

1 tsp. dried oregano

2 15oz. cans of crushed tomatoes (my favorite brand is Bianco DiNapoli)

2 tbsp. tomato paste

6 fresh basil leaves, chopped

In a medium sauce pot, add the oil, onions and sea salt. Turn the heat to medium and sauté until the onions are glossy and soft around the edges. Add in the garlic, dried oregano and stir to toss. Then add both cans of the crushed tomatoes. Stir and reduce heat to a slow simmer. Add in the tomato paste and stir. Cover while you make the pasta.

Boil the pasta shells in salted water until they are 3/4 done cooking. (they will cook more in the oven) strain and rinse in cold water.

While the pasta is cooking, in a large mixing bowl crumble the tofu up with your hands into a ricotta type texture. Mix in the spinach, garlic, chopped cashews, nutritional yeast, parsley, oil, milk, salt, and pepper.

To assemble, ladle a couple spoonfuls of sauce in the bottom of a 9×13 baking dish and spread evenly. Stuff each pasta shell with about 1 tbsp. tofu mixture, placing each one in the dish. Top each one with a dollop of sauce.

Bake in a 350 degree oven for 20-25 minutes and the sauce is bubbling. Top with some fresh chopped basil and serve warm.

Enjoy!

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Categories : featured, Pasta, recipes

Homemade Lemon Coconut Sugar Scrub

By Leslie · Comments (1) · January 8th, 2016

My sister Julie always makes the sweetest homemade gifts for Christmas and this year did not disappoint. She created this suuuuuuper yummy sugar scrub that is so divine I begged her to get the recipe. She generously provided it Thank you Julie! I hope you make it and enjoy it as much as I do!

Julie’s Lemon Coconut Sugar Scrub

1 1/4 cup sugar

zest of 1 lemon

juice of 1 lemon

1/2 cup coconut oil, melted (I like Nutiva)

2-3 drops of mint essential oil

Mix all together in a bowl and store in an airtight container. Keep in the shower and use every couple days to keep your skin silky and smooth!

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Categories : featured, wellness

My Eco-Chic Morning Routine

By Leslie · Comments (1) · January 6th, 2016

People often ask me about my vegan lifestyle, not my vegan diet (well, they ask me that too!), but how I live life cruelty free away from the dining table. Well, it’s a lot of trying different kinds of products. Today I’m going to focus on my favorite morning rituals.

Smile: Let’s talk mouth health. This is SO important! I brush with a Plus Ultra bamboo toothbrush. I’m sure you are saying, “aren’t all toothbrushes vegan?” and the answer might be yes, but did you know that every single plastic toothbrush ever made is still in a landfill somewhere? They don’t decompose, so using a “regular” toothbrush is a major eco-chic faux pas! I have tried lots of the different natural toothpastes out there and I like Tom’s of Maine the best. It has good flavor and I think it cleans my teeth the best. Plus they make a travel friendly 3 oz size. I have also been “oil pulling” for the past few years and really like it! More information on that can be found here on Web MD. I use coconut oil

Body: My sister gifted me her homemade lemon coconut body scrub this year for Christmas which I LOVE! I am trying to get the recipe from her and I’ll be posting as soon as she releases it! Scrubbing is so good to remove all those dead skin cells that can leave your skin looking and feeling “heavy”. I follow it up with a great moisturizer like Aveda’s Rosemary Mint Lotion. It goes on like a dream and smells so good! I also start my morning with drinking a tall glass of water. It keeps me hydrated and helps wake up my body.

Face: I love my Aveda All Sensitive moisturizer. I don’t know what I would do without it! My skin is crazy sensitive and this is the only one that works flawlessly with my skin. I am also in love with Intelligent Nutrients plant stem cell eye renewal. It is magic in a bottle!

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Categories : eco style, featured

Vegan Tomato Soup

By Leslie · Comments (2) · January 5th, 2016

Well, it’s raining in Los Angeles so that means my ceiling is leaking and there are buckets and pots all over my apartment. Time to stay positive and make a big pot of my favorite soup with the one pot that is not catching drops I love me some tomato soup! I thought I’d share my recipe with you. It’s simple, straight forward and easy! Wherever you are, stay warm and cozy with a bowl of this soup and a big blanket!

Vegan Tomato Soup

Serves 4

1 lb. Roma tomatoes

3 tbsp. extra virgin olive oil

1 medium yellow onion, diced

5 cloves of garlic, chopped

1/2 dry white wine

3 cups vegetable broth

4 oz. tomato paste

salt and pepper to taste

Bring a large sauce pot of water to boil. Score the tomatoes making an X on the bottom of them. (just pierce the skin) Prepare an ice bath by filling a mixing bowl with ice cubes and enough cold water to cover them. Drop the scored tomatoes into the boiling water. Count to 20 and remove the tomatoes with a pair of tongs and place them in the ice bath. Wait 20 seconds. Peel the tomatoes. The skins should fall off easily.

In a large sauce pot on medium heat, sauté the diced onion in the olive oil. Add the garlic and at 1/2 tsp. sea salt stir to coat. When the onions are soft, add the wine and broth. Stir. Gently add in the peeled tomatoes. Bring to a boil and then reduce to a simmer. Cover and cook until you can break up the tomatoes with a wooden spoon, about 15 minutes. Break the tomatoes up a bit and return the lid and continue to simmer for about 15 minutes. Using an immersion blender (stick blender) blend the soup until smooth. You can also do this using a regular blender, just blend and transfer back to the pot and turn heat to medium low. Add in the tomato paste and stir until it dissolves. Add salt and pepper to taste. Serve warm. As a garnish I always like to do a little olive oil drizzle and some sea salt on top and some fresh herbs.

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Categories : featured, recipes

Mini Pizza Making with Call Of Duty Star: Lynn Chen

By Leslie · Comments (1) · January 1st, 2016

I am definitely not a video game expert, but I am a pizza making expert! When my good friend and fellow foodie Lynn Chen told me she was in the new Call of Duty, I flipped! I wanted to see her in it, but I had no idea how to get to her level. I bribed her with pizza making to come over and play her level. Check out all the fun we had! Here’s my video of us making the pizza:

Here’s Lynn’s video of us eating and playing Call of Duty:

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Categories : adventures, featured

Stay Well This Winter!

By Leslie · Comments (0) · December 20th, 2015

You might not know this about me, but it won’t come as a surprise: I’m a huge fan of the work of Deepak Chopra. I have been reading his philosophies for a long time and I believe in his message of mediation, mindfulness, yoga, and ayurveda. I was over the moon when The Chopra Center reached out to me to see if I wanted to try some of their products. The above box arrived last week and I’ve been sampling ever since.

It’s always important to make sure you are getting all the vitamins and nutrients you need and during the winter months sometimes you might need to get a little more. It seems like everyone is sick this time of year and if you want to stay well, these products can definitely come to your aid! Here are two products that I love:

The Vedamune is a fantastic mix of ashwaganda (one of my favorite herbs!), amalaki, and guduchi. This tablet will help boost your immune system and keep you healthy. The Ayurnas serum you put in your nostrils and can help with colds and allergies and smells like heaven

I love me a good cup of tea and these teas are divine. All caffeine free (which you know I am all about) and delicious!

This soothing tea is so lovely! It’s quickly becoming a favorite! This tea is meant to balance your pitta mind body constitution.

I highly recommend heading over the Chopra Center online shop and checking out all the products they have. I’m already compiling a list for an order. It’s rare you find such great products with this high quality of ingredients.

Stay well this Winter!

Leslie

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Categories : featured, wellness

The Perfect Healthy Holiday Appetizer!

By Leslie · Comments (0) · December 15th, 2015

Indulge guilt free this Holiday season with my Avocado Stuffed Tomatoes! They are full of flavor and oh-so-good for you!

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Categories : celebrations, featured, Vegan

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Archive for featured – Page 3

Ultimate Vegan Nachos

Ultimate Vegan Nachos

A few handfuls of tortilla chips

Stewed black beans:

Walnut chorizo

Nacho cheese

Pico de gallo

Guacamole

Happy ReNew Year!

Creamy Mushroom Soup

Creamy Mushroom Soup

Vegan Stuffed Shells

Vegan Stuffed Shells

Homemade Lemon Coconut Sugar Scrub

Julie’s Lemon Coconut Sugar Scrub

My Eco-Chic Morning Routine

Vegan Tomato Soup

Vegan Tomato Soup

Mini Pizza Making with Call Of Duty Star: Lynn Chen

Stay Well This Winter!

The Perfect Healthy Holiday Appetizer!

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