Recipe

Quick Vegan Almond Butter Cookies

These cookies are not only addicting, but are super easy to make and barely need any ingredients. They are more of a cookie brittle, but I prefer harder cookies over soft ones. The almond butter gives it a unique taste and makes the cookie almost sticky with the taste. I wanted something close to a peanut butter cookie and I think this one has hit the mark. You could also add some chocolate chips or mini m&ms to add something extra if you wish, however I think they are great on their own.

Makes 24 cookies

Ingredients:

1 cup almond butter
1 cup sugar
1 egg
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt

Directions:

  1. Preheat the oven to 350F.
  2. Using a hand blender, blend together all the ingredients in a bowl until well combined. Scoop out the dough and form into little balls with your hands.
  3. Arrange balls on a cookie sheet lined with parchment paper and press with a fork. Bake for 7 to 10 minutes, then transfer to a cooling rack.
Nutritional Facts: per cookie
103 cal; 2g protein; 7g total fat (1g sat fat); 11g carb; 9mg chol; 126mg sod; 0g fiber; 9g sugars

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Recipe

Spicy Lentil Fo-Meat Tacos with Lime Pumpkin Seed Cream

Spicy Lentil Fo-Meat Tacos

These tacos are so easy to make and absolutely delicious. I had plenty left over which means I could have more for lunches or dinner later in the week. You can add any toppings you wish to these scrumptious tacos. They are also a great size to fill you up without making you eat too much.

Serves 4

Ingredients:

1 cup unsalted Pumpkin seeds
5 Tbs fresh lime juice (about 3 limes)
¼ tsp coarse sea salt
1½ cups lentils, rinsed
2½ cups vegetable broth
1 bay leaf
1 Tbs coconut oil
½ cup finely chopped carrot
1¾ cups finely chopped yellow onion, divided
2 cloves garlic, minced
2 eggs
¾ cup old-fashioned rolled oats
½ cup chopped fresh cilantro leaves, divided
1 Tbs chile powder
1 tsp ground cumin
¼ tsp ground cayenne pepper
8 corn tortillas
½ cup chopped avocado
¼ cup chopped tomatoes

Directions:

  1. In a bowl, soak pumpkin seeds in water for 3 hours; drain. In a blender, combine pumpkin seeds, 1 cup water, lime juice, and salt. Blend until mixture is the consistency of cream.
  2. Preheat oven to 400F. In a medium saucepan, bring lentils, broth and bay leaf to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain and transfer to a large bowl; discard bay leaf.
  3. In a medium skillet on medium-high, heat oil. Add carrot and 1½ cups onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add to bowl with lentils. To bowl, add eggs, oats, ¼ cup cilantro, chile powder, ground cumin and cayenne. Stir until well combined.
  4. Line a baking sheet with parchment paper. Using wet hands, shape mixture into 2-in balls, making 18 balls total. Place on baking sheet and bake for 18 to 20 minutes.
  5. Slice 12 lentil balls in half. Place 3 lentil ball halves on each of 8 tortillas. Top each taco with ½ Tbs Pumpkin Seed Cream. Divide avocado, tomato, and remaining onion, and cilantro over tacos.
Nutritional Facts: per serving
508 cal; 23g protein; 20g total fat (4.5g sat fat); 64g carb; 62mg chol; 267mg sod; 18g fiber; sugars 7g
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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Recipe

Quick & Easy White Wine Vegetable Rissoto

White Wine Vegetable Risotto

This recipe is a perfect hearty meal for the beginning of spring. I also cooked up and sliced some sausages for the meat eaters to add to their meal. It is also super easy to make, it just takes a bit for all the liquid to dissolve. The combination of the coconut oil and olive oil make the meal a bit healthier and less fatty. This can also be saved and reheated for lunches or dinners later in the week. This also makes a great dish for a picnic.

Serves 4

Ingredients:

2 Tbs coconut oil
3 Tbs. olive oil
1 cup chopped red pepper
1 cup diced yellow onion
1 cup diced yellow squash
1 cup diced zucchini
1 cup sliced baby portabella mushrooms
3 carrots, peeled and cut into short thin strips
2 garlic cloves, minced
1½ cups Arborio rice
3 cups vegetable stock
2 cups dry white wine
4 oz freshly grated Parmesan cheese
salt and ground black pepper, to taste

Directions:

  1. In a medium saucepan, heat coconut oil over medium-high heat. Add the bell peppers, onions, squash, zucchini, mushrooms, carrots, and garlic and cook, stirring until stirring, until the onions turn translucent, about 5 to 7 minutes. Add the rice and olive oil and cook, stirring constantly, for 2 to 3 minutes.
  2. Slowly add the stock, 1 cup at a time, and cook, stirring constantly, allowing the liquid to absorb before adding another cup of the stock. Continue until all the stock is added; this should take 12 to 15 minutes in total.
  3. Add the wine gradually, allowing time for the liquid to absorb, about 4 to 5 minutes.
  4. Fold in cheese, stirring gently, until it is fully melted, about 2 minutes. Add salt and pepper, if desired.
    Allow to cool for 2 to 3 minutes before serving.
Nutritional Facts: per serving
498 cal; 16g protein; 26g total fat (12g sat fat); 31g carb; 25mg chol; 1035mg sod; 4g fiber; sugars 10g
*This recipe is based off of  a recipe from The Gloriously Gluten Free Cookbook by Vanessa Maltin

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Recipe

Vegan Black Beans and Brown Rice Burgers

Vegan Black Bean and Brown Rice Burgers

I was craving a veggie burger and decided instead of going to one of my favorite burger spots I would attempt to make some myself. This recipe was so easy to make and also so delicious. The patty, unlike many veggie burgers I’ve made, actually stuck together very well. I tossed together a simple spinach salad for a nice side with some homemade balsamic vinaigrette.

Serves 4

Ingredients:

1 cup cooked brown rice
1 cup vegetarian refried black beans
2 Tbs medium salsa
1 tsp onion powder
1 Tbs olive oil
4 gluten-free rolls
optional burger toppings (avocado, sliced onion, sliced tomato, lettuce…)

Directions:

  1. In a small bowl, combine the rice, beans, salsa, and onion powder until thoroughly blended. Form into 4 patties.
  2. In a large nonstick skillet, heat the oil over medium heat. Add the patties and, with spatula, flatten to ½-inch thickness. Cook until brown, approximately 5 minutes per side.
  3. Serve patties on buns with optional toppings.
Nutritional Facts: per burger (without roll and toppings)
161 cal; 5g protein; 4g total fat (1g sat fat); 26g carb; 0mg chol; 290mg sod; 4g fiber
*This recipe is based off of  a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein

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Recipe

Quick & Easy Vegan Corn Cakes with Black Beans

Corn Cakes with Black Beans

Corn cakes, or as my grandmother would call it “mush,” are a great way to have a quick hearty meal on a cold night. The spices in the beans are just enough to bring out a bit more flavor to the dish. The mush was also super easy to make and can even be saved for lunches or dinners later in the week.

Serves 4

Ingredients:

1 Tbs. coconut oil
1½ cups medium yellow onion, diced
1 Tbs garlic, minced
1 jalapeño chile, seeded and diced
1 Tbs ground cumin
2 15-oz. cans black beans, rinsed and drained
1 15-oz. can diced tomatoes
1½ cups thawed frozen corn kernels, divided
1 Tbs. lime juice
1 18-oz tube polenta
1 large egg, lightly beaten

Directions:

  1. Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin and sauté for 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cooked for 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.
  2. Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining ½ cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
  3. Coat skillet with cooking spray, and heat over medium-heat. Shape polenta into 8 ⅓-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet for 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.
Nutritional Facts: per serving
395 cal; 19g protein; 7g total fat (1g sat fat); 74g carb; 47mg chol; 656mg sod; 16g fiber; 12g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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Recipe

Monthly Favorites: February Edition

Monthly Favorites Feb 2016

Terra Real Vegetable Chips

Warning: These chips are so addicting, but also so good for you as they are made from real whole veggies. My favorite flavors of the Terra chips are the Mediterranean and sweet potato flavors, however they have so many different kinds of vegetable chips. They are also not covered in salt like other chips so they are a lot healthier for you and personally I find the less saltier chips tastier.

Soba Noodles

Soba noodles are so delicious and a great replacement for the usual or more regular pasta. These are sweet potato and buckwheat flavored. You don’t have to add a whole lot of ingredients and can  use pretty much any of your favorite pasta toppings.

Vega Sport Performance Protein Powder

I prefer the Vanilla flavor as I don’t use a lot of ingredients in my shakes currently so this just adds a bit of flavor. Vega protein powder is made for active vegan and vegetarian people which means it gives me all the nutrients I need to help improve my performance.

Harvest Snaps Snapea crisps

Just like the Terra chips these are both healthy and completely delicious. I prefer the Lightly salted ones however I know they also have a Caesar flavored one. They are also extremely addictive. If I let myself I would probably eat the whole bag in one sitting.

Noosa Coconut Yogurt

This is a very sweet yogurt that really doesn’t need much added to it. I have added some fresh fruit like kiwi and/or mangos but nothing more than that. I have also been using this in any recipe that adds yogurt, which so far has been delicious and a great addition to the recipes.

MaraNatha All Natural No Stir Almond Butter

This almond butter is so delicious and smooth it is crazy to think this is almond butter and not regular peanut butter. If not for the great taste almond butter has been found to have more nutrients and overall better for you than normal peanut butter.

Pereg Quinoa with Vegetables

This Quinoa blend makes it quick and easy to cook up some tasty quinoa for a meal as it already includes spices and veggies. I usually just cook this up in a pot and either add a bit of cheese or greens to it for an easy meal.

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Recipe

Gluten-Free Black Bean Tostadas with Kiwi Salsa

Black Bean Tostadas with Kiwi Salsa

These tostadas are so good and so easy to make. The kiwi add a bit of sweetness that pairs perfectly with the spice of the peppers. I also used coconut yogurt instead of the greek yogurt for just a bit more sweetness and flavor. It was a great addition to the dish. You can also serve this with a bit of rice on the side to complete the meal.

Serves 4

Ingredients:

½ cup chopped white onion, plus ⅓ cup minced white onion, divided
1 Tbs lime juice
¼ tsp salt
3 medium kiwifruit, peeled and diced
½ cup coarsely chopped cilantro
1 Tbs finely chopped jalapeño chile
3 dried Mexico chiles, seeded and cut into small pieces
2 tsp coconut oil
1 15-oz. can black beans, drained, liquid reserved
4 tostada shells
1 cup nonfat Greek yogurt

Directions:

  1. Toss together chopped onion, lime juice, and salt in bowl. Let stand 15 minutes, stirring occasionally. Stir in kiwifruit, cilantro, and jalapeño.
  2. Grind dried chiles to fine particles (like sugar) in spice mill or coffee grinder; set aside.
  3. Heat oil in a nonstick skillet over medium heat. Add minced onion, cover and cook 5 minutes, or until softened, stirring occasionally. Add beans, ½ cup reserved bean liquid, and 2½ tsp. ground chiles. Mash beans, leaving some whole for texture. Cook 5 minutes, or until mixture is thickened, but moist, stirring often.
  4. Place 1 tostada shell on each plat. Divide bean mixture among tostadas, leaving ½ inch border. Top each with ¼ cup yogurt and ¼ cup salsa; dust with ground chiles. Serve with remaining salsa.
Nutritional Facts: per serving
241 cal; 12g protein; 6g total fat (1g sat fat); 37g carb; 0mg chol; 325mg sod; 7g fiber; 13g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine
Recipe

Quick & Easy Asparagus and Mushroom Rice Bowl

Asparagus and Mushroom Rice Bowl

This recipe is not only quick and easy to make, but it is also super delicious and filling. It is a great dish to cook up for dinner on a busy night that is jam packed with flavor and nutrients. Even the meat lovers in the house enjoyed this dish without wanting anything else.

Serves 4

Ingredients:

2 cups brown rice
1 Tbs plus 1 tsp coconut oil
1¼  cups asparagus, trimmed and cut into 1-inch pieces
8 oz package sliced cremini mushrooms
3 Tbs coconut oil
Juice of ½ lemon
2 Tbs finely chopped dill
1 clove garlic, minced
½ tsp salt
¼ tsp red pepper flakes
¼ tsp ground black pepper
4 large eggs
1 Tbs grated Parmesan cheese

Directions:

  1. Cook the rice according to the package directions. Meanwhile in a large skillet, heat 1 Tbs of oil over medium heat. Add the asparagus and mushrooms and cook for 5 minutes, or until the mushrooms have softened and darkened and the asparagus is just tender. Transfer to a bowl and set aside.
  2. In a small bowl, whisk together the oil, lemon, dill, garlic, salt, pepper flakes, and black pepper.
  3. Return the skillet to heat and add remaining 1 tsp oil. Add the eggs and cook for 3 minutes. Flip the eggs and cook 30 seconds more, or until the reach desired doneness.
  4. Divide the rice among 4 bowls. Top each with a portion of the vegetables and 1 egg. Drizzle with the dressing. If desired, sprinkle with Parmesan cheese.
Nutritional Facts: per serving
326 cal; 11g protein; 21g total fat (15g sat fat); 26g carb; 212mg chol; 464mg sod; 3g fiber; 2g sugars
*This recipe is based off of  a recipe from Runner’s World Meals on the Run

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Recipe

Vegan Curried Spaghetti Squash

Vegan Curried Spaghetti Squash

This recipe is perfect for a cold night. It is a flavor packed dish that not only looks great tastes great too. The best part about it is that if you run out of spaghetti you can scrape out dome more. It may take a bit to cook everything up but in the end it is totally worth it. You can also crape out the insides and put it in a container to store for later on in the week.

Serves 4

Ingredients:

2 spaghetti squash
1 cup cooked chickpeas
1 cup red onion, sliced
½ cup small bell peppers, sliced
1 cup sliced portabella mushrooms
½ cup oil-packed sun-dried tomatoes, drained and sliced
⅓ cup golden raisins
1 Tbs finely chopped jalapeño chile
½ cup coconut milk
1½ tsp curry powder
2 Tbs thinly sliced basil

Directions:

  1. Preheat oven to 375 F. Pierce squash in several places with knife. Microwave for 3 minutes to soften. Slice off ends, and stand squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet and add 1½ cups of water to cover surface. Bake for 30 minutes, or until squash yields when pressed.
  2. Cool squash cut side up for 10 minutes. Scrape squash halves with fork to release strands. Transfer strands to a large bowl, and stir in chickpeas, onion, peppers, mushrooms, sun-dried tomatoes, raisins, and jalapeño.
    Whisk together coconut milk and curry powder in bowl; stir into squash mixture, and toss to combine. Season with salt and pepper.
  3. Fill squash shells with mixture, and return to baking sheet, cut side up. Bake for 20 minutes, or until fully heated through. Garnish with basil.
Nutritional Facts: per serving
261cal; 8g protein; 10g total fat (7g sat fat); 41g carb; 0mg chol; 277mg sod; 9g fiber; 18g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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Recipe

Vegan Valentine Cashew Cream Truffle Squares

Vegan Valentine Cashew Cream Truffle Squares

I decided to make some homemade truffles for my friends and family for Valentines Day this year. This is such a good recipe and makes super delicious, healthy truffles. I decided to use both white and dark chocolate for the coating on top. I also put some red food dye in the white chocolate (which is not vegan), after all the truffles had been dipped, to make the drizzle on top of the truffles a bit more festive. Put them in some nice boxes with a bow to make them perfect for gifts.

Makes 36 truffles

Ingredients:

Cashew Cream Ingredients:
1 cup whole raw cashews
¼ cup agave nectar
1 tsp. pure vanilla extract
¼ tsp. guar gum

Truffle Ingredients:

2 cups vegan dark chocolate (72% to 75% cocoa), chopped, divided
1 tsp. pure vanilla extract

Directions:

  1. Rinse cashews, cover with cold water, and soak 3 hours. Drain, then blend with ⅔ cup room temperature water, agave, and vanilla, starting on low blender speed, and quickly increasing to high speed. Blend 1 minute, or until perfectly smooth. Add guar gum, and blend at low speed for 30 seconds, then blend at high speed for another minute. Pour 1 cup Cashew Cream into small saucepan, and set aside.
  2. Process chopped chocolate in food processor until powdered. Add 1 cup chocolate to cashew cream in saucepan, and cook 1 minute over low heat, stirring slowly and constantly until chocolate is about two-thirds melted. Remove pan from heat, and continue to stir gently until chocolate is completely melted into a smooth ganache.
  3. Line 8-inch square baking pan with parchment paper large enough to cover and hang over sides. Spoon ganache into pan, smooth top, and chill for 2 hours, or until firm. Freeze for 4 hours, or overnight.
  4. Lift ganache block onto cutting board, using the sides of the parchment paper to pick it up. Flip over and remove parchment paper (it will be sticky). Square edges with a sharp knife, and cut block into 36 square truffles. Return to freezer.
  5. Place ¾ cup powdered dark chocolate in deep, heat-proof bowl set over saucepan of barely simmering water. Stir once or twice until the chocolate is almost melted. Remove bowl from heat and add remaining powdered chocolate, and whisk vigorously until chocolate is melted. Check temperature with a thermometer: when temperature drops into low 80s, return bowl to heat, and slowly bring temperature back up to between 88F and 90F.
  6. Remove truffles from freezer, and let stand at room temperature for 5 minutes. Drop 1 truffle into center of melted chocolate till completely submerged. Remove truffle with a fork, and hold over bowl until dripping subsides. Wipe bottom gently on side of bowl, and place on a parchment-lined baking sheet to set. Repeat with remaining truffles. Refrigerate for 5 to 10 minutes to harden coating. Drizzle with remaining tempered chocolate.

*Warning: Recipe takes approximately 12 hours to make, but can be split into 2 days.

Nutritional Facts: per truffle
80 cal; 1g protein; 7g total fat (4g sat fat); 8g carb; 0mg chol; <1mg sod; 1g fiber; 5g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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