The Vegan Blonde at Scottsdale’s very first 3-Day Fitness & Yoga Party

Friends! I’m thrilled to announce that Tiana Hill ( and I have teamed up with Vikara Events to bring #SatyaSOUL to an epic 3-Day Fitness & Yoga Party right here in Scottsdale!

GET FIT, FEEL GOOD, HAVE FUN. This 3-Day Fitness & Yoga Party was built on 5 simple concepts: fitness, yoga, wellness & nutrition, empowerment, and fun. From February 28, 2019 – March 3, 2019, these elements will come together to form a high-energy, soul-enriching experience that will leave you feeling more recharged and reinvigorated than ever. Get fit with personal training, yoga, and pilates by day and enjoy some cocktails at our sunset pool parties by night.

Tickets are all-inclusive, including hotel accommodations at the event location which also happens to be one of Scottsdale’s trendiest new spots: Hotel Adeline. This is the first event of its kind to hit the Valley, and I want YOU to join me for this epic 3-day experience! I’ll bring the food, you bring the good vibes. There’s plenty more information available on scheduling, ticket purchase, and the team of dedicated collaborators. Ready to refuel your mind and body? Click HERE to find out!


Falafel |

These little bites of chickpea heaven are addictive. You can put them on top of a salad, stuff them into a pita along with tahini and fresh tomatoes and lettuce, eat with rice and toum, the choices are endless! This recipe will give you about 36 falafel so feel free to cut in half if needed. It’s also nice to use half fava beans and half chickpeas.

  • 1 pound dry chickpeas, soaked overnight
  • 1 small onion, chopped
  • 1/2 cup flat leaf parsley
  • 1/2 cup cilantro
  • 6 cloves garlic
  • 2 tablespoons chickpea flour
  • 1 1/2 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cardamom
  • Grapeseed oil for frying

Drain and rinse the chickpeas well. Transfer them to the bowl of a food processor along with the onion, parsley, cilantro, garlic, chickpea flour, salt, cumin, coriander, black pepper, cayenne, and cardamom.

Pulse all ingredients together, scraping the sides of the bowl a few times, until the mixture is well combined, but still coarse in texture. Pour the mixture into a bowl, cover and transfer to the freezer for 30 minutes.

Heat enough grapeseed oil in a deep saucepan to deep-fry the falafel. Heat the oil slowly over medium heat, until it reaches about 370˚. You can use a deep-frying thermometer if you’d like. Meanwhile, form the falafel mixture into round balls (about 1 ½ tablespoons per ball).

When you’re ready to fry, try a test one first, to ensure the oil is at the right temperature. Each ball should take about 5-6 minutes to fry. Fry all your falafel in batches, transferring them, using a slotted spoon, to a paper towel lined plate.

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram or Facebook. Bon appétit!

En français…


Les falafels sont si bons, mais ils me semblaient toujours si complexes à faire… Jusqu’à ce que je parvienne à cette recette! Tout y est: les falafels sont tendres à l’intérieur avec une enveloppe croustillante, ils sentent bon les herbes, et ils peuvent être utilisés de tant de façons! Sur une salade, dans un pita avec tahini, ou tout simplement comme ça, servis avec toum ou hummus. Allez-y, essayez-les! Donne environ 36 falafels.

  • 1 livre de pois chiches secs, trempés toute une nuit
  • 1 petit oignon, haché
  • 1/2 tasse persil plat
  • 1/2 tasse coriandre fraîche
  • 6 gousses d’ail
  • 2 c. à soupe de farine de pois chiche
  • 1 1/2 c. à thé sel de mer
  • 2 c. à thé de cumin
  • 1 c. à thé coriandre moulue
  • 1/4 c. à thé poivre noir
  • 1/4 c. à thé cayenne
  • 1/4 c. à thé cardamom
  • Huile de pépin de raisin pour la friture

Égoutter et rincer les pois chiches. Placer dans le bol d’un robot culinaire et y ajouter l’oignon, le persil, la coriandre fraîche, l’ail, la farine de pois chiche, le sel, le cumin, la coriandre moulue, le poivre noir, le cayenne, et la cardamom.

Pulvériser tous les ingrédients jusqu’à l’obtention d’un mélange grossier et uniforme, en prenant soin d’incorporer les ingrédients qui se retrouvent sur les parois du bol de temps à autre. Mettre le mélange dans un bol, couvrir, et placer au congélateur pendant 30 minutes.

Verser assez d’huile de pépin de raisin dans une casserole pour y submerger les falafels. Chauffer l’huile doucement, à feu moyen, jusqu’à ce qu’elle atteigne une température de 370˚. Vous pouvez utiliser un thermomètre à bonbon, si vous le voulez. Pendant que l’huile chauffe, façonner des falafels d’environ 1 ½ c. à soupe chacun.

Lorsque l’huile atteint la température idéale, placer un falafel “test” dans la casserole. (Si l’huile est trop élevée, le falafel cuira trop rapidement à l’extérieur et restera mi-cuit à l’intérieur.) Chaque falafel devrait prendre environ 4-5 minutes à cuire. Frire les falafels en plusieurs fois, en les transférant sur une assiette recouverte d’essuie-tout.

Si vous essayez cette recette, n’hésitez pas à laisser un commentaire, afficher une photo ou partager la recette en utilisant #THEVeganBlonde sur Instagram ou sur Facebook. Bon appétit!

The Second Vegan Blonde Cooking Club on a Culinary Visit to Greece and the Middle East

The food was fabulous, the cooks were even better! What a grand time at the second installment of the Vegan Blonde Cooking Club, a monthly plant-based cooking event in Phoenix, where participants can cook in an intimate and interactive environment.

For October, I had chosen to make Greek and Middle Eastern food because 1) I love it so much, and 2) because it’s already half way to plant-based, and 3) because SHAWARMA and lion’s mane mushrooms are a match made in heaven. We made Falafel, Baba Ganoush, Tabbouleh, Lion’s Mane Shawarma, Tzatziki, Toum, and Roasted Cauliflower with Tahini Sauce. Everything was excellent and we ALL learned quite a few things!

Stay tuned for the next #VeganBlondeCookingClub!

First SatyaSOUL event: living your Truth

SatyaSOUL  started with this idea of truth. Truth within ourselves, truth with others, truth with nature, and truth with creation.

When we tap into our inner truth, we become free. Freedom of the mind is a beautiful thing. It gives “the power or right to act, speak, or think as one wants without hindrance or restraint”. And once you exercise that right, you realize there are many things we do as a society because we have been conditioned to eat, activate, and rest a certain way. But as Earthlings, we all understand, deep within our Soul, our oneness with every living being and our deep-rooted symbiosis with the natural world.

We developed SatyaSOUL so that it all makes sense. From setting an intention on your mat, all the way to your plate, we breath in compassion and kindness, to foster a life in Truth and compassion, on AND off the mat.

We had a truly magical first session, and we are forever grateful for all SatyaSOULS who came out and shared their fabulous energy with us. You were all so inspiring! Until next time…


Lion’s Mane or Oyster Mushroom Shawarma

'Shroom Shawarma |
Oyster Mushroom Shawarma |

Back in the days, in Montréal, after a night out, we would go and stuff our face with shish taouk and chicken shawarma sandwiches. That was the best 4 a.m. indulgence. I would always ask for extra toum, that silky Lebanese garlic sauce that makes your breath stink for days! Alas, morning would always remind you of that fact. Seriously though, these ‘shrooms taste, feel, and look so much like the meat version, you could play tricks on people! Try to find the best possible oyster mushrooms for extremely decadent results!

  • 2 lbs oyster or lion’s mane mushrooms, wiped clean with a moist paper towel
  • 2 tablespoons + 1 teaspoon allspice
  • 1 tablespoon black pepper
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon coriander
  • 2 teaspoons sea salt
  • 1/4 cup olive oil

Preheat the oven to 375˚.

Prepare the mushrooms by pulling them apart into strings. Keep some chunkier parts for a meatier texture. Place the strings in a clean kitchen towel and squeeze the water out of the mushrooms. You will need to do this in 3-4 batches. Transfer the strings to a large mixing bowl.

In a small mixing bowl, mix the rest of the ingredients. Add to the mushroom strings and mix well with your hands to make sure all the strings are well coated. Transfer the strings to a large parchment-lined baking sheet. Transfer to the oven and bake for 20-25 minutes, stirring twice. Broil for 2-5 minutes.

Serve in a pita, garnished with tahini or toum, lettuce, tomatoes, tabbouleh… Or in a salad… Or do like me and eat half the sheet after it’s out of the oven!

Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram or Facebook. Bon appétit!

En français…

Pleurotes Shawarma

Les nuits à Montréal se terminaient souvent par une visite chez Sara ou Amir, pour se bourrer la face de shish taouk et shawarma! Quoi de mieux, à quatre heures du matin, qu’un sandwich extra sauce à l’ail? Bien tassé avec l’alcool de la veille, on s’assurait un réveil tout en beauté… Mais sérieusement, cette recette de pleurotes shawarma est tellement fidèle à l’originale, c’est à si méprendre! Il est important de trouver des pleurotes frais pour un résultat hyper décadent!

  • 2 lb de pleurotes, essuyés délicatement avec un linge humide
  • 2 c. à soupe + 1 c. à thé de piment de la Jamaïque broyé
  • 1 c. à soupe de poivre noir
  • 1 c. à thé de cannelle
  • 1 1/2 c. à thé de cumin
  • 1 1/2 c. à thé de coriandre moulue
  • 2 c. à thé de sel de mer
  • 1/4 tasse d’huile d’olive

Préchauffer le four à 375˚.

Préparer les pleurotes en les séparant en lanières avec les mains. Séparer certaines lanières plus grosses que d’autres pour assurer une texture qui se rapproche de la viande. Placer les lanières dans un linge à vaisselle propre et tordre afin d’en extraire l’eau. Vous devrez procéder en 3 ou 4 fois. Placer les lanières dans un bol à mélanger.

Dans un petit bol, mélanger le reste des ingrédients. Ajouter aux pleurotes et mélanger bien en utilisant les mains. Placer les lanières sur une grande plaque de cuisson, préalablement recouverte de papier parchemin.  Mettre au four et cuire pendant 20 à 25 minutes, en retournant les lanières deux fois pendant la cuisson. Terminer la cuisson à broil pendant 2 à 5 minutes.

Servir dans un pita et garnir de tahini ou toum, laitue, tomatoes, tabbouleh… Ou en salade… Ou faites comme moi et mangez la moitié de la recette directement à la sortie du four!

Si vous essayez cette recette, n’hésitez pas à laisser un commentaire, afficher une photo ou partager la recette en utilisant #THEVeganBlonde sur Instagram ou sur Facebook. Bon appétit!

SatyaSOUL @ Sunset

BBQ Jackfruit Slider with Slaw and Spicy Mayo |
Come devour a jackfruit slider after an inspiring yoga on jazz session with Tiana Hill.

This Saturday, come check out my organic garden and enjoy yoga to some jazzy beats with the gorgeous Tiana Hill. We then move to the kitchen where I show you how I do, and we finish the evening by stuffing our faces with those BBQ jackfruit sliders. We can’t wait to meet you, SatyaSOULS!

SatyaSOUL @ Sunset

Saturday, September 29th at 6PM

Location: close to Shea and 64th in Paradise Valley, AZ

Tickets: $45 (Please bring your mat. Space is limited. Book now 🙂


The Vegan Blonde Cooking Club is BACK!

Phoenix! It’s time to meet again for the second installment of the #VeganBlondeCookingClub! How about we take it to Greece and the Middle East for some exploration of culture through food? It seems like those flavors are pleasing to most palate, probably because they are so bright and sensual. I’m excited to share another fabulous Saturday of plant pure goodness!

The Cooking Club is a great way to start a plant-based journey, as you get to experience many recipes and actively participate in the preparation of a whole plant-based meal. You can exchange with like-minded people, in a fun and casual environment. You can also check out the gardens!

Please click here to purchase your ticket! Space is limited. Thank you so much to all for the support!