Jupiter's Kitchen

Jupiter's Kitchen Jupiter's Kitchen delivers a weekly supply of prepared meals fit for spoiled, healthy, busy, and loving people. Vegan Organic Gourmet Fusion

Every weekend the kitchen is open and what is cooking is based on what is seasonal and available at the time. The menu is planned depending on what is found in the farmer's market, Wholefoods, and Trader Joe's. Meals are vegan and fit for everyone because they are exfciting and delicious. Menu varies weekly using a variety of organic ingredients, cooking techniques and recipes from all over the world.

09/21/2019

Mango ceviche: cut a whole ripe mango into thin strips, mix with 1/3 cup of fresh lemon juice, 1 tablespoon of Tabasco, 3 tablespoons of organic sugar free ketchup, is optional to add 1 tablespoon of finely chopped jalapeno and cilantro. Sprinkle a little salt if you have to have salt.
Serve on top of butter lettuce cups for a gluten free, low cal option.
Or serve with your favorite crackers. No need to get fancy. Saltines actually are the best for this.
This is my fav summer snack!

11/12/2013

Im back!! A menu with love today: raw tacos on lettuce cups with walnut berry"meat", mango, shredded carrots, sundried tomato cashew cheese, and avocado; raw tostadas on cabbage leaves with kale, cucumber, almondrizo, and cashew nacho cheese; and quinoa bowl with massaged kale, apples, carrots, purple kimchi, avocado, and cashew cheese (this is one of my staples and its the first time I add apples to it, all those who know my cooking know that I love to put fruit in everything); I made samosas!!! Finally I got them right! Not just right... Fantastic!! With a choice of tamarind or mango sauce, or both, why the hell not?!; and artichoke hearts with my special creamy rosemary mustard sauce; black lentil soup. That was it! 3 hours of bikram yoga, then this, and I'm done... Love you all muaaaaa

12/03/2012

Delicious food makes my day, especially if I know that it is clean food that keeps me healthy, and helps save the planet. I made some of my staples this week: quinoa with almond butter pesto, spinach, and cherry tomato; layered dish with blue corn tortillas, refried beans, Cuban rice, baked eggplant, roasted bell peppers, grilled onions, and salsa verde, topped with guacamole and cashew ricotta cheese; beet gazpacho with balsamic reduction; lentils with brown rice and black barley with a layer of sautéed spinach and candied yams; spicy lemon rice with grilled veggies; quinoa with roasted broccoli and cauliflower mixed with a lemon-ginger-tahini dressing; broccoli and apple slaw with cashews and cilantro; grilled asparagus; kitchen sink salad with baby lettuces, herbs, baby spinach, crispy onions, black olives, artichoke hearts, shredded carrots, cherry tomatoes. Dressing of the week is mango-lime. All of it is pure love. Enjoy!

10/22/2012

Tried some new stuff today: beet gazpacho, walnut pâté, and veggie pâté. Made a ton of summer corn salad, this is me not accepting summer is gone. Anybody can hit me up for samples, made enough for quite a few people, so don't be shy and ask! With love...

10/09/2012

Yummy vegan organic menu this week: potatoes, asparagus, and artichoke hearts in a creamy rosemary mustard sauce; enchiladas with butternut squash, refried beans, and corn; spinach, mango, pepita, and quinoa salad; pineapple-cashew-sesame fried brown rice and barley; veggie tamales covered with chili, relish, chipotle salsa, and grilled onions; baked brussel sprouts; lentils and rice with grilled spinach and mango chutney; succotash with zucchini, edamame, corn, and cherry tomatoes; quinoa with shredded carrots, almond pâté, kimchi, and ginger tahini sauce. I really like to include a kimchi dish every week because kimchi helps your body absorb better the nutrients that are in the super foods that I use in my food. So that's all folks! Until next week...Woohoo!!

10/02/2012

Good stuff once again. Who says healthy has to be boring lettuce and tofu? Screw that! This is how I roll (or my fork does): Mexican veggie tortilla lasagna: layers of corn tortilla, grilled corn, zucchini, bell peppers, and onions, taco flavored rice, and refried black beans, FYI ever tries this will wanna marry me and the answer is no, but I'll cook for you; grilled polenta topped with creamy spinach and marinara; spinach tortellini and marinara; quinoa with shredded carrots, kimchi and ginger-lime-tahini dressing; Cuban style rice called "Moros y cristianos", veggie burgers in ezequiel with grilled mushrooms and onions; garlic sautéed broccolini; grilled asparagus; cucumbers in vinaigrette; kitchen sink salad with my infamous chipotle corn dressing, so good you just wanna eat it with a spoon; broccoli slaw with apples, cranberries, and cashews. With love!!

09/25/2012

Awesome food for extraordinary people this week: whole wheat calzone stuffed with creamy spinach and olive tapenade; spicy apple slaw with cashews; summer coconut corn salad; black beans and brown rice with black barley with Colombian onion relish and sweet plantains; wraps stuffed with sunflower cilantro lime pate and mango salsa; veggie burgers with crispy onions in ezequiel bread; Israeli couscous with mandarin orange glazed carrots, pine nuts, macadamia, dates, and pumpkin seeds; tricolor quinoa with grilled vegetables; veggie ground taco stuffing and crispy taco shells. With love xoxo

09/17/2012

My very delicious menu this week was really simple! Sometimes I just get all complicated. I really wanna get "complicated" out of my way. It just doesn't help... So... Here it goes: vegan calentao with rice and barley, potatoes, plantains, soy crumbles, onions (calentao is a colombian brunch dish made with rice and all the ingredients left from cooking the previous day); falafel sandwiches with cilantro hummus; my super awesome grilled veggie and potato dish with marinara and vegan spinach creamy sauce; lentils with creole sauce over rice and micro greens; orzo salad with olives, cherry tomato, and arugula in a sweet cilantro dressing; rainbow broccoli and pink lady apple slaw with cashews; gnocchi puttanesca; tofu salad with herbs, candied pecans, cranberries and apple (awesome with crackers); pineapple, cashew, and bell pepper sesame-basil stir fry. With love!

09/10/2012

Man up, man! Man-size me week! I just made a bunch of hearty meals, and still, organic and without animal products: Double indian spiced veggie burgers with grilled onions and pineapple with teriyaki sauce on dark rye bread; Green chile and rice cheese tamales in a bowl with brown rice, chipotle hot sauce, relish, vegan chilli, a bunch of grilled onions, and corn chips; Sauteed eggplant, zucchini, kale, and onions with quinoa, covered with habanero almond spread; latin american style lentils on brown rice with potatoes fried in olive oil, sauteed spinach and Colombian sweet onion and cilantro relish (mi traduccion para el aji dulce "don maiz"); macrobiotic dish with quinoa and brown rice, adzuki beans, red cabbage kimchi, sea palm, black sesame gomasio, shredded carrots, pea shoots with a ginger tahine sauce; tortellini soup; brocolli and apple slaw: shredded brocolli, carrots, pink lady apples, cranberries, cashews, and cilantro with veganaise; summer corn salad (too good to be true): raw sweet corn, celery, and onions in a coconut-lime creamy dressing; kitchen sink salad with mixed leaves and herbs, pumpkin seeds, cranberries, fried crispy shallots and a balsamic fig dressing. You are extraordinary!!! Enjoy

08/27/2012

ok... i destroyed my grill, blender, and oven at the same time, and, oh well, I guess bikram yoga everyday keeps me kind of mellow. I'm sure I could not have done that on purpose if I tried. The explosions were quite amusing for a Sunday afternoon. Anyways, i was able to make some more awesome food this week without my very helpful friends. So this is it: falafel, hummus, and tabule with whole wheat pita bread; lentils on rice medley topped with candied yams, jalapeno mint chutney and fresh baby spinach; rainbow quinoa with red pepper almond dip, fresh spinach, pickled veggies and saurkraut; garden veggie potato soup; enchiladas stuffed with sunflower and peach pate with mole poblano and guacamole; stir fried rice and sesame marinated veggies; marinated kale and seeweed salad; spinach, strawberry, and macadamia salad with a mango dressing; .... enjoy!!

08/20/2012

This week is off the chain!!!!! Green chile, lime and cilantro sun seed pate enchiladas wrapped in sprouted grain wraps with mole sauce, cashew ricotta and guacamole; spicy apple slaw with nuts; pita stuffed with a deliciously seasoned almond spread and marinated veggies (zucchini, carrot, cucumber, fennel) served with a spicy mint, fig, and jalapeno chutney; summer corn salad with celery and pinenuts in a coconut curry lemon dressing; rainbow quinoa covered in cherry tomatoes, roasted yellow tomatoes, and almond butter pesto, topped with arugula and baby spinach; quinoa drizzled with creamy rosemary sauce and marinated veggies; hearty minestrone soup (with rice pasta shells); corn pasta noodles with sauteed sh*take mushrooms and vegetable protein in marinara sauce; brown rice stir fry with pineapple and cashews; lentil stew on brown rice and barley medley, topped with fresh baby spinach; kitchen sink salad with pea shoots, mixed baby lettuces, spinach, microgreens, pumpkin seeds, fried crispy shallots, cherry tomatoes, and two dressings: fig balsamic and garden vegetable. With love...

08/13/2012

this week: layered veggie marinara dish with grilled eggplant, zucchini, squash, sun dried tomatoes, creamed spinach, potato, and topped with cashew ricotta; vegan tamale bowl with brown rice and barley medley, tamales, vegan chilli, adzuki beans, relish, and grilled onions with a bit of salsa verde; sesame marinated kale salad; miso glazed brussel sprouts; rainbow quinoa with adzuki beans, shredded carrots, and purple cabbage topped with morrocan style vegan cream and arugula; butternut squash and coconut ginger soup with chunks of roasted cinnamon squash and shredded coconut; mexican tortilla bowl with enchilada sauce, refried blackbeans, rice cheese, pinenuts, corn salsa, and grilled veggies; hard shell tacos with spicy ground soy and 3-tomato filling, guacamole, and cashew ricotta cheese; orzo and antipasto salad with sweet cilantro dressing; salad with sprouts, glazed walnuts, arugula, carrots, cranberries, and sunflower seeds with 1.mango dressing and 2.creamy cashew italian dressing

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Downtown Los Angeles, Hollywood, Beverly Hills, Mid-City
Glendale

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