- Ingredients:Filling:12 oz Bittersweet chocolate
4 cups fresh raspberries1 cup Coconut milk, canned full-fat
1/2 cup Raspberry preservesCrust:
2 tbsp Maple syrup, pure3 cups Almond flour1/2 cup Cocoa powder, unsweetened1 Pinch Course sea salt1/2 cup Coconut oil meltedLightly grease a 9-inch pan with a removable bottom with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
Wednesday, May 10, 2017
Raspberry Chocolate Truffle Tart
Creamy Sun-Dried Tomato Baked "Chicken"
Ingredients:
1 bag Gardein Chicken Scallopini, thawed
2 TBSP olive oil or butter, divided
3 cloves garlic minced
1/4 tsp red pepper flakes
1/2 C white cooking wine
1 can light coconut milk
1 C vegetable broth
1/3 C sun-dried tomatoes julienned
1/4 tsp dried basil
1/4 tsp dried thyme
Salt & pepper to taste
Preheat oven to 400F. Heat half of the oil on medium high in a sauté pan. Add chicken and sear on both sides. Set aside. In the same pan, add the remaining oil, garlic, and red pepper flakes. Cook 1-2 minutes. Deglaze with the white wine. Add the remaining ingredients and bring to a boil. Place chicken in an oven safe covered dish and pour sauce over the top. Cover and cook for 1 hour. Allow to sit for 5-10 minutes before serving.
1 bag Gardein Chicken Scallopini, thawed
2 TBSP olive oil or butter, divided
3 cloves garlic minced
1/4 tsp red pepper flakes
1/2 C white cooking wine
1 can light coconut milk
1 C vegetable broth
1/3 C sun-dried tomatoes julienned
1/4 tsp dried basil
1/4 tsp dried thyme
Salt & pepper to taste
Preheat oven to 400F. Heat half of the oil on medium high in a sauté pan. Add chicken and sear on both sides. Set aside. In the same pan, add the remaining oil, garlic, and red pepper flakes. Cook 1-2 minutes. Deglaze with the white wine. Add the remaining ingredients and bring to a boil. Place chicken in an oven safe covered dish and pour sauce over the top. Cover and cook for 1 hour. Allow to sit for 5-10 minutes before serving.
Friday, December 25, 2015
Jackfruit Carnitas
My new obsession if jackfruit. It is a fairly recent discovery I made. It is the worlds largest tree borne fruit. It is huge! Fortunately, it can be found in a can - much more user friendly. It looks and acts like pork. It is delicious and can be used in a number of different ways. I recently made pulled jackfruit "pork" BBQ sandwiches. Big hit! For Christmas dinner this year, I decided to try jackfruit carnitas. My family loves Mexican food - and this just took it to a whole new level! I found this amazing recipe on www.theedgyveg.com and change it up slightly. I doubled the recipe to make enough for 8.
For the Jackfruit Carnitas, you will need:
1 tbsp coconut oil
1 tsp chili powder
1 tbsp tamari or soy sauce
1 tsp smoked paprika
2 tsp maple syrup
1 can jackfruit in water, drained, rinsed and shredded
1 chipotle pepper in adobo sauce, finely chopped (seeds removed)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Vegetable Better than Bouillon
1/2 C water
In a large freezer bag, add coconut oil, paprika, chili powder, tamari/soy sauce, and maple syrup. Mix well. Add jackfruit to marinade and coat evenly. Allow to marinate for 2 hours on the counter or overnight in the fridge.
After marinating, add onions and garlic to a heated pan with 1-2 tbsp oil. Cook until onions are clear and soft, about 5 minutes. Add the bouillon and chipotle pepper and mix well. Add jackfruit, water and marinade, stir, and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until liquid is evaporated. Stir occasionally. Serve on a tortilla with your favorite toppings, such as onions, cilantro, avocado, tomatoes, etc.
For the Jackfruit Carnitas, you will need:
1 tbsp coconut oil
1 tsp chili powder
1 tbsp tamari or soy sauce
1 tsp smoked paprika
2 tsp maple syrup
1 can jackfruit in water, drained, rinsed and shredded
1 chipotle pepper in adobo sauce, finely chopped (seeds removed)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Vegetable Better than Bouillon
1/2 C water
In a large freezer bag, add coconut oil, paprika, chili powder, tamari/soy sauce, and maple syrup. Mix well. Add jackfruit to marinade and coat evenly. Allow to marinate for 2 hours on the counter or overnight in the fridge.
After marinating, add onions and garlic to a heated pan with 1-2 tbsp oil. Cook until onions are clear and soft, about 5 minutes. Add the bouillon and chipotle pepper and mix well. Add jackfruit, water and marinade, stir, and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until liquid is evaporated. Stir occasionally. Serve on a tortilla with your favorite toppings, such as onions, cilantro, avocado, tomatoes, etc.
Sunday, February 9, 2014
Vegan Poblano Mac & Cheese
I've made vegan mac & cheese before (check out a post from April 2013). But, I was ready for something new. We are a huge fan of poblano peppers in our family - I put them in tons of things! So, why not mac & cheese!
You will need:
2 poblano peppers
2 C whole wheat elbow macaroni - boiled to al dente & drained
1 small white onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/4 white white (vegetable broth will work here)
1/2 C vegetable broth
1/2 C vegan sour cream
1 C + 2 tbsp Daiya cheddar flavored vegan cheese
1/4 C chopped cilantro
1/4 tsp cumin
1/2 tsp smoked paprika
dash or two cayenne pepper (or to taste)
1/2 C whole wheat bread crumbs
1 tbsp vegan butter (optional)
salt & pepper to taste
Roast the poblano peppers under a broiler until the skins are blackened. Remove from oven, place in a plastic or paper bag and seal. Allow to steam for about 15 minutes to loosen up the skin. Then, peal off the skin, remove the stems and deseed the peppers before chopping. Set aside.
Preheat the oven to 375 F. Grease/spray with Pam an 8X8 baking dish and set aside. Cook the macaroni to al dente, drain and set aside. In the same pan the macaroni was cooked in, add the oil, onions, garlic, and a dash of salt. Cook until the onions start to brown and soften. Add the wine (or broth) to deglaze the pan. Stir and scrape the bottom of the pan. Add the broth and sour cream and whisk until well combined. Add the cheese and stir until melted and incorporated. Finally, add the spices, cilantro and poblanos. Stir to combine. Add the macaroni back in and stir to coat thoroughly. Pour the mixture into your greased pan. Sprinkle the remaining cheese and then the bread crumbs over the top. Add the butter, distributing pats of it across the top of the bread crumbs. Place in the oven and cook for 20 minutes. Turn the broiler on for the last 2 minutes. Remove, allow to cool slightly and serve. Enjoy!
You will need:
2 poblano peppers
2 C whole wheat elbow macaroni - boiled to al dente & drained
1 small white onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/4 white white (vegetable broth will work here)
1/2 C vegetable broth
1/2 C vegan sour cream
1 C + 2 tbsp Daiya cheddar flavored vegan cheese
1/4 C chopped cilantro
1/4 tsp cumin
1/2 tsp smoked paprika
dash or two cayenne pepper (or to taste)
1/2 C whole wheat bread crumbs
1 tbsp vegan butter (optional)
salt & pepper to taste
Roast the poblano peppers under a broiler until the skins are blackened. Remove from oven, place in a plastic or paper bag and seal. Allow to steam for about 15 minutes to loosen up the skin. Then, peal off the skin, remove the stems and deseed the peppers before chopping. Set aside.
Preheat the oven to 375 F. Grease/spray with Pam an 8X8 baking dish and set aside. Cook the macaroni to al dente, drain and set aside. In the same pan the macaroni was cooked in, add the oil, onions, garlic, and a dash of salt. Cook until the onions start to brown and soften. Add the wine (or broth) to deglaze the pan. Stir and scrape the bottom of the pan. Add the broth and sour cream and whisk until well combined. Add the cheese and stir until melted and incorporated. Finally, add the spices, cilantro and poblanos. Stir to combine. Add the macaroni back in and stir to coat thoroughly. Pour the mixture into your greased pan. Sprinkle the remaining cheese and then the bread crumbs over the top. Add the butter, distributing pats of it across the top of the bread crumbs. Place in the oven and cook for 20 minutes. Turn the broiler on for the last 2 minutes. Remove, allow to cool slightly and serve. Enjoy!
Tuesday, January 28, 2014
Southwest Chop Salad
This is a very loose interpretation of a Pinterest recipe that I came across. I've been looking for a good avocado salad dressing recipe. This one was pretty good as is, but we all enjoyed it more with a few additions and subtractions :)
For the Dressing:
2 Ripe Avocados
2 Cloves Garlic
1/2 C Plain Coconut Yogurt (you can substitute any plain yogurt here)
2-3 Tbsp Vegan Sour Cream
1 Jalapeño (with or without seeds depending on how spicy you like it!)
1 Tbsp Extra Virgin Olive Oil
Juice from 1 lime
2-3 Tbsp Plain Coconut Milk
Salt & Pepper to taste
In a food processor place the the first 7 ingredients. Mix until smooth. Slowly add in the coconut milk until you reach a desired consistency - slightly runny. Add salt and pepper to taste.
For the salad I chopped some dinosaur kale and added spring mix. On top I placed some diced tomatoes, black olives, diced onion, and canned sweet corn. You could also add some black or pinto beans, cilantro, mushrooms, bell peppers, or whatever you have on hand for a salad. Be creative!
For the Dressing:
2 Ripe Avocados
2 Cloves Garlic
1/2 C Plain Coconut Yogurt (you can substitute any plain yogurt here)
2-3 Tbsp Vegan Sour Cream
1 Jalapeño (with or without seeds depending on how spicy you like it!)
1 Tbsp Extra Virgin Olive Oil
Juice from 1 lime
2-3 Tbsp Plain Coconut Milk
Salt & Pepper to taste
In a food processor place the the first 7 ingredients. Mix until smooth. Slowly add in the coconut milk until you reach a desired consistency - slightly runny. Add salt and pepper to taste.
For the salad I chopped some dinosaur kale and added spring mix. On top I placed some diced tomatoes, black olives, diced onion, and canned sweet corn. You could also add some black or pinto beans, cilantro, mushrooms, bell peppers, or whatever you have on hand for a salad. Be creative!
Sunday, June 9, 2013
Cashew Cream
I love making a big breakfast on Sunday morning - pancakes or waffles, french toast, crepes...YUM! I also love a little fruit and cream on top. I've recently started making cashew cream to add to a variety of dishes. You can make it sweet or savory - the options are endless! Here is the basic recipe with ideas to modify below:
You will need:
1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water
Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth. Adjust water to desired consistency.
*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup) You could also add fresh fruit juice, such as orange, for more flavor.
*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two. You could also toss in some fresh herbs, like basil or cilantro, depending on your dish. Enjoy!
You will need:
1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water
Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth. Adjust water to desired consistency.
*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup) You could also add fresh fruit juice, such as orange, for more flavor.
*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two. You could also toss in some fresh herbs, like basil or cilantro, depending on your dish. Enjoy!
Wednesday, May 29, 2013
One Pot Pasta
I find a ton of recipes on Pinterest...but don't make very many of them. One caught my eye yesterday that sounded to good - and too easy - to be true. So, I decided to give it a try. It was both good and easy! I made some minor modifications to the original recipe (www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1). Enjoy!
You will need:
12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste
Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot. Add the broth, water and oil and combine. Bring pot to a boil, cover, and reduce to medium low. Cook for 10 minutes, stirring frequently. Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes. Add salt and pepper to taste and enjoy!
*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.
You will need:
12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste
Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot. Add the broth, water and oil and combine. Bring pot to a boil, cover, and reduce to medium low. Cook for 10 minutes, stirring frequently. Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes. Add salt and pepper to taste and enjoy!
*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.
Tuesday, April 30, 2013
Curried Potatoes & Cauliflower
I decided to try a new marinade from Sukhi's - Tandoori Marinade (check it out at www.sukhis.myshopify.com). I've used the Tiki Masala and Korma Curry, but never Tandoori. To go along with it, I wanted something new. So, I found a recipe for curried potatoes and cauliflower, altered it a bit, and came up with this. It was beyond delicious!!! Enjoy!
You will need:
1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste
Combine cumin, tumeric, chili powder, garam masala and coriander and set aside. In a medium pan with lid, warm oil over medium high heat. Add garlic, onion, ginger, and jalapeno (if using). Cook until onions begin to brown slightly. Add coconut milk, potatoes, cauliflower, and spice mixture. Stir to combine, bring to boil, and cover. Reduce heat to simmer and cook until tender, stirring periodically. Serve over basmati rice.*
To add a little flavor to the rice, try this recipe:
1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice
Cook in a rice cooker if you have one. Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.
You will need:
1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste
Combine cumin, tumeric, chili powder, garam masala and coriander and set aside. In a medium pan with lid, warm oil over medium high heat. Add garlic, onion, ginger, and jalapeno (if using). Cook until onions begin to brown slightly. Add coconut milk, potatoes, cauliflower, and spice mixture. Stir to combine, bring to boil, and cover. Reduce heat to simmer and cook until tender, stirring periodically. Serve over basmati rice.*
To add a little flavor to the rice, try this recipe:
1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice
Cook in a rice cooker if you have one. Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.
Sunday, April 28, 2013
Vegan Mac & Cheese
My daughter came to me asking for mac & cheese for lunch. I had no clue how to make this vegan. So, I searched the web and found a great (& easy) recipe using Daiya cheese. It took about 10 minutes to put together - just long enough to boil the noodles. The taste was great! This recipe could be altered slightly by changing the cheese flavor, adding hot sauce, and/or vegetables to mix things up. Enjoy!
You will need:
2 C pasta of your choice, boiled until al dente
1/2 C vegetable broth
1/2 C vegan sour cream
1 C Daiya vegan cheese shreds (I used cheddar, but any of their flavors will work here)
Salt & Pepper to taste
*Optional - a few dashes of hot sauce or some cooked veggies, such as broccoli, carrots, cauliflower, etc.
While pasta is boiling, whisk together broth and sour cream over medium heat until well combined. Add cheese, salt, pepper, and hot sauce (if using) and stir until cheese has melted. Meanwhile, drain the pasta. Pour the cheese sauce over the pasta and stir. Add cooked veggies now if using and stir to combine. Enjoy!
You will need:
2 C pasta of your choice, boiled until al dente
1/2 C vegetable broth
1/2 C vegan sour cream
1 C Daiya vegan cheese shreds (I used cheddar, but any of their flavors will work here)
Salt & Pepper to taste
*Optional - a few dashes of hot sauce or some cooked veggies, such as broccoli, carrots, cauliflower, etc.
While pasta is boiling, whisk together broth and sour cream over medium heat until well combined. Add cheese, salt, pepper, and hot sauce (if using) and stir until cheese has melted. Meanwhile, drain the pasta. Pour the cheese sauce over the pasta and stir. Add cooked veggies now if using and stir to combine. Enjoy!
Sunday, April 21, 2013
Kettle Corn
I've been a big fan of popcorn for as long as I can remember. And, in more recent years, added kettle corn to my list of favorites. I always assumed it was hard to make, but recently decided to find out. I was wrong. It is very easy and quick...and delicious!
You will need:
1/4 C coconut oil (you can use vegetable oil here)
1/2 C popcorn kernels
1/4 C sugar (I used organic evaporated cane juice sugar - so much tastier!)
Salt to taste
In a large pot with a lid, warm oil over medium-high heat. Add popcorn. When it starts to sizzle, sprinkle sugar over the top, shake, and place cover on pot. It is important to keep the pot moving to avoid burning the sugar. Continue shaking the pot until the popping has slowed and almost stopped. Pour popcorn into a large bowl and sprinkle with salt. Allow to cool for about 5-10 minutes. Enjoy!
You will need:
1/4 C coconut oil (you can use vegetable oil here)
1/2 C popcorn kernels
1/4 C sugar (I used organic evaporated cane juice sugar - so much tastier!)
Salt to taste
In a large pot with a lid, warm oil over medium-high heat. Add popcorn. When it starts to sizzle, sprinkle sugar over the top, shake, and place cover on pot. It is important to keep the pot moving to avoid burning the sugar. Continue shaking the pot until the popping has slowed and almost stopped. Pour popcorn into a large bowl and sprinkle with salt. Allow to cool for about 5-10 minutes. Enjoy!
Friday, March 29, 2013
Raw Vegan Zucchini Alfredo
Last night I attended a raw vegan cooking/juicing class hosted by 24 Carrots restaurant owner at Whole Foods in Chandler. One of the recipes she demonstrated was raw vegan zucchini alfredo. It was not only delicious, but took mere minutes to make. I had to try to make it for myself. From start to finish it took less that 10 minutes to prepare. So easy, so delicious....what's not to love!!!
For the sauce, you will need:
2 Cups raw cashews, soaked in water (I soaked mine for only a few minutes)
1 C plain coconut milk
1 heaping tbsp nutritional yeast flakes
2 cloves garlic
salt & pepper to taste
For the noodles, you will need:
2-3 zucchini
2-3 carrots, peeled
In a food processor with a shredding disc, shred the zucchini and carrots. You can also accomplish this using a spiral cutter (sadly I do not have one....yet!). Set aside. Meanwhile, place all the sauce ingredients in a blender (a Vita Mix works great here) and blend until smooth. You can add more coconut milk to thin to your desired consistency. Pour sauce over zucchini and carrots and combine. Adjust salt and pepper as needed. Enjoy!!
For the sauce, you will need:
2 Cups raw cashews, soaked in water (I soaked mine for only a few minutes)
1 C plain coconut milk
1 heaping tbsp nutritional yeast flakes
2 cloves garlic
salt & pepper to taste
For the noodles, you will need:
2-3 zucchini
2-3 carrots, peeled
In a food processor with a shredding disc, shred the zucchini and carrots. You can also accomplish this using a spiral cutter (sadly I do not have one....yet!). Set aside. Meanwhile, place all the sauce ingredients in a blender (a Vita Mix works great here) and blend until smooth. You can add more coconut milk to thin to your desired consistency. Pour sauce over zucchini and carrots and combine. Adjust salt and pepper as needed. Enjoy!!
Monday, February 25, 2013
Sloppy Joe's with Sweet Potato and Parsnip Hash
Sloppy Joe's are one of those foods that most people have had in one form or another. I have most frequently had them from the sauce out of a can. Today I decided to make my own sauce from scratch. It was so much better and super easy to boot! I made a side of root vegetable hash to go with. Enjoy!
For the Sloppy Joe's:
1 tbsp olive oil
1 small onion, diced
16 oz veggie burger (your favorite - I used Loma Linda brand)
1-15 oz can tomato sauce
1 tbsp brown sugar
5-6 squirts worcestershire sauce (anchovy free)
1-2 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
salt & pepper to taste
Heat oil in a pan over medium-high heat. Add onions and cook until they just start to brown - about 5 minutes. Add burger and cook until warmed through and slightly browned. Add remaining ingredients and stir thoroughly. Reduce eat to low and allow to cook for about 10 minutes. Enjoy on your favorite whole grain bun!
For the Hash:
2 small sweet potatoes or yams, peeled and diced
3 medium sized parsnips, peeled and diced
1 small onion, diced
1 clove onion, minced
1-2 tbsp olive oil
1 tsp smoked paprika (optional)
1 tsp onion powder
salt & pepper to taste
Boil the sweet potatoes and parsnips in salted water for about 3-4 minutes, or until they just start to get tender. Drain. Meanwhile, heat oil over medium-high heat. Add onions and garlic and cook for about 2-3 minutes. Add sweet potatoes and parsnips. Allow to cook until the veggies begin to brown. Add seasoning and stir well to combine. Reduce heat to medium-low and continue to cook for another 5-10 minutes, or until the veggies are browned and cooked through. I served mine with chipotle cream (see previous post - roasted vegetable tostadas).
Sunday, February 24, 2013
Roasted Vegetable Tostadas with Chipotle Cream
I love watching Food Network. Recently on the show Giada at Home, all the recipes were vegetarian. Needless to say I was super excited! This recipe is adapted from one featured on the episode. It was so good! Even the kids gave it 2 thumbs up :)
You will need:
1 butternut squash, peeled, deseeded and cut into 1/2" pieces
3 zucchini squash, cut into 1/2" pieces
1-2 Bell peppers (I used orange), deseeded and cut in 1/2" pieces
2 tbsp olive oil
1 tsp oregano
2 tsp cumin
1/2 tsp ground chipotle powder
1 tsp salt
5-6 corn tortillas
1 tomato, diced (optional)
1 avocado, diced (optional)
For the cream:
1 C vegan mayo
2-3 canned chipotle peppers in adobo sauce, deseeded and diced
Juice from 1 small lime
1/2 tsp salt
1/4 tsp ground chipotle powder
Preheat oven to 400 F. In a large bowl, place the first 8 ingredients and stir to combine. Lay vegetables out onto a baking sheet (lightly sprayed with Pam) in a single layer. Cook for 30-35 minutes, or until soft and golden brown.
Meanwhile, place ingredients for the cream in a food process and combine until smooth.
To make the tostadas, preheat a skillet on high. Brush the tortillas on each side with oil. Place in pan until crispy brown on each side.
To assemble, spread cream on the bottom and pile the veggies on top. You can top with diced tomatoes and/or diced avocado. Enjoy!
You will need:
1 butternut squash, peeled, deseeded and cut into 1/2" pieces
3 zucchini squash, cut into 1/2" pieces
1-2 Bell peppers (I used orange), deseeded and cut in 1/2" pieces
2 tbsp olive oil
1 tsp oregano
2 tsp cumin
1/2 tsp ground chipotle powder
1 tsp salt
5-6 corn tortillas
1 tomato, diced (optional)
1 avocado, diced (optional)
For the cream:
1 C vegan mayo
2-3 canned chipotle peppers in adobo sauce, deseeded and diced
Juice from 1 small lime
1/2 tsp salt
1/4 tsp ground chipotle powder
Preheat oven to 400 F. In a large bowl, place the first 8 ingredients and stir to combine. Lay vegetables out onto a baking sheet (lightly sprayed with Pam) in a single layer. Cook for 30-35 minutes, or until soft and golden brown.
Meanwhile, place ingredients for the cream in a food process and combine until smooth.
To make the tostadas, preheat a skillet on high. Brush the tortillas on each side with oil. Place in pan until crispy brown on each side.
To assemble, spread cream on the bottom and pile the veggies on top. You can top with diced tomatoes and/or diced avocado. Enjoy!
Sunday, December 9, 2012
Vegan Peppermint Fudge
The holidays are never complete without two things - chocolate and peppermint. So, you can kill two birds with one stone with this recipe. It is both easy and delicious! Enjoy!
You will need:
1 C dairy-free semi-sweet chocolate chips
2 tbsp coconut oil
3 1/2 C powdered sugar
1/2 C unsweetened cocoa powder
1/2 C regular canned coconut milk
1/2 tsp vanilla extract
1 tsp peppermint extract
2 mint candy canes, crushed
In a large (microwave safe) bowl, place chocolate chips, sugar, and cocoa powder. Stir to combine. Next, in a small sauce pan, place the remaining ingredients and warm over medium heat, stirring frequently. Allow to cook until it just starts to bubble. Immediately pour over chocolate chip mixture and allow to sit for a couple minutes. Then, stir vigorously until smooth. If some of the chocolate chips have not melted, place bowl in microwave and cook for about 30 seconds at half power. Pour into an 8x8 baking dish, lightly greased. Spread mixture evenly, sprinkle candy canes on top, and gently press into the fudge. Cool completely before cutting.
Thursday, December 6, 2012
Vegan Pumpkin Cheesecake
I love everything pumpkin, so when I came across this recipe I had to try it. It came out great, and I love how simple it is....only 5 ingredients with a short prep time. Enjoy! (recipe from www.blogs.babble.com/family-kitchen)
You will need:
1 1/4 C raw cashews, soaked in water over night in the fridge
1 C maple syrup or 3/4 C agave nectar
1 - 15oz can organic pumpkin puree
2 tsp pumpkin pie spice
1 - 8oz container vegan cream cheese
1 premade vegan graham cracker pie crust
Preheat oven to 400 F. Drain cashews and place in food processor or Vitamix. Add the remaining ingredients and blend on low for 2-3 minutes, then on medium for an additional 3-4 minutes, or until mixture is completely smooth. Pour into crust and place in oven for 10 minutes at 400 F. Reduce to 350 F and cook for an additional 30-40 minutes. Cool for about 30 minutes, then refrigerate for at least 2 hours. Enjoy!!
You will need:
1 1/4 C raw cashews, soaked in water over night in the fridge
1 C maple syrup or 3/4 C agave nectar
1 - 15oz can organic pumpkin puree
2 tsp pumpkin pie spice
1 - 8oz container vegan cream cheese
1 premade vegan graham cracker pie crust
Preheat oven to 400 F. Drain cashews and place in food processor or Vitamix. Add the remaining ingredients and blend on low for 2-3 minutes, then on medium for an additional 3-4 minutes, or until mixture is completely smooth. Pour into crust and place in oven for 10 minutes at 400 F. Reduce to 350 F and cook for an additional 30-40 minutes. Cool for about 30 minutes, then refrigerate for at least 2 hours. Enjoy!!
Sunday, December 2, 2012
Vegan Onion Dip
The holidays are upon us, which often means parties!! Here is a simple and delicious recipe for a vegan chip dip that is sure to please.
You will need:
2 Tbsp olive oil
1 1/2 C sweet onion, diced
3/4 tsp sea salt
1 1/2 C vegan mayo
1/4 tsp garlic powder
1/4 tsp ground white pepper
Combine onions, olive oil and 1/4 tsp salt in a saute pan over medium heat. Cook onions until caramelized, stirring frequently - about 15 minutes. Remove from heat and set aside to cool. Meanwhile, mix together mayo, garlic powder, white pepper, and the remaining salt in a medium sized bowl. Add the cooled onions and stir to combine. Refrigerate over night and stir again before serving.
You will need:
2 Tbsp olive oil
1 1/2 C sweet onion, diced
3/4 tsp sea salt
1 1/2 C vegan mayo
1/4 tsp garlic powder
1/4 tsp ground white pepper
Combine onions, olive oil and 1/4 tsp salt in a saute pan over medium heat. Cook onions until caramelized, stirring frequently - about 15 minutes. Remove from heat and set aside to cool. Meanwhile, mix together mayo, garlic powder, white pepper, and the remaining salt in a medium sized bowl. Add the cooled onions and stir to combine. Refrigerate over night and stir again before serving.
Vegan Chocolate Silk Pie
If you ever crave chocolate (which I do often!), this is a recipe for you. It is one of the easiest recipes with just a few ingredients - and 100% vegan!
You will need:
9" premade vegan chocolate crust (most chain grocery stores carry these)
12 oz non-dairy semi-sweet chocolate chips
2 packages first tofu
3 Tbsp maple syrup or agave nectar
Melt the chocolate in a double boiler. Place tofu in a blender and blend until smooth. Add chocolate and maple syrup (or agave nectar) and blend until fully mixed. Pour into crust and refrigerate at least 2 hours. Serve with vegan whipped cream. Enjoy!!!
You will need:
9" premade vegan chocolate crust (most chain grocery stores carry these)
12 oz non-dairy semi-sweet chocolate chips
2 packages first tofu
3 Tbsp maple syrup or agave nectar
Melt the chocolate in a double boiler. Place tofu in a blender and blend until smooth. Add chocolate and maple syrup (or agave nectar) and blend until fully mixed. Pour into crust and refrigerate at least 2 hours. Serve with vegan whipped cream. Enjoy!!!
Stuffing in a Pumpkin
I have made this recipe a few times in the past - usually for Thanksgiving. I have adapted it from a recipe by Tyler Florence. It is one of my favorites! This is the first year I made it vegan. It was every bit as good!
You will need:
1 pumpkin
1/4 C melted vegan butter (I used Earth Balance)
Salt & Pepper
2 tbsp olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tsp celery seed
1 tsp fennel seed
1/4 C chopped fresh parsley, divided
1/4 C chopped fresh sage, divided
2 Granny Smith apples, peeled and cubed
1 package vegan Italian sausage, diced
3/4 C Sauvignon Blanc wine
1/2 C vegan sour cream mixed with 1/2 C non-dairy plain milk (can use 1 C cashew milk here)
1 - 16oz package cornbread stuffing
2 tbsp flax meal mixed in 6 tbsp water
1 1/2 C vegetable broth
Preheat oven to 350 F. Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter and season with salt & pepper. Place pumpkin on a roasting pan and bake for 15 minutes.
Meanwhile, in a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed, and 2 tbsp each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the sausage and cook for about 5 minutes. Deglaze the pan with wine, cook down for 2 minutes to evaporate the alcohol. Stir in the sour cream/milk mixture, check seasoning.
Scrape the sausage mixture into a bowl and fold in the cornbread. Gradually blend in the flax meal and broth until the stuffing is evenly moistened. Add the remaining parsley and sage. Fill the pumpkin with the stuffing, return to the oven, and bake for 20 minutes until the stuffing as a little lift. Serve in the pumpkin topped with the lid.
You will need:
1 pumpkin
1/4 C melted vegan butter (I used Earth Balance)
Salt & Pepper
2 tbsp olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 tsp celery seed
1 tsp fennel seed
1/4 C chopped fresh parsley, divided
1/4 C chopped fresh sage, divided
2 Granny Smith apples, peeled and cubed
1 package vegan Italian sausage, diced
3/4 C Sauvignon Blanc wine
1/2 C vegan sour cream mixed with 1/2 C non-dairy plain milk (can use 1 C cashew milk here)
1 - 16oz package cornbread stuffing
2 tbsp flax meal mixed in 6 tbsp water
1 1/2 C vegetable broth
Preheat oven to 350 F. Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter and season with salt & pepper. Place pumpkin on a roasting pan and bake for 15 minutes.
Meanwhile, in a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed, and 2 tbsp each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the sausage and cook for about 5 minutes. Deglaze the pan with wine, cook down for 2 minutes to evaporate the alcohol. Stir in the sour cream/milk mixture, check seasoning.
Scrape the sausage mixture into a bowl and fold in the cornbread. Gradually blend in the flax meal and broth until the stuffing is evenly moistened. Add the remaining parsley and sage. Fill the pumpkin with the stuffing, return to the oven, and bake for 20 minutes until the stuffing as a little lift. Serve in the pumpkin topped with the lid.
Wednesday, October 3, 2012
Sweet & Spicy Carrots
My family loves carrots. But, we usually eat them raw. I decided to change things up a bit and cook them. I wanted something sweet and a little bit spicy, so this is what I came up with. You can adjust the chipotle powder according to your taste.
You will need:
7-8 large carrots, peeled, halved, and then quartered
1 tbsp vegan butter
1/3 C brown sugar
1/3 C water
1/4 tsp cinnamon
1/4 tsp chipotle powder
juice from 1/2 lime
dash or 2 salt
Melt butter over medium heat in a skillet or sautee pan. Add carrots, stir to coat, and cook for about 5 minutes, or until they begin to soften. Add the brown sugar and allow to dissolve. Add the remaining ingredients, mix well, and cover. Reduce heat to simmer. Cook for about 8-10 minutes, or until the carrots are cooked through. Enjoy!
You will need:
7-8 large carrots, peeled, halved, and then quartered
1 tbsp vegan butter
1/3 C brown sugar
1/3 C water
1/4 tsp cinnamon
1/4 tsp chipotle powder
juice from 1/2 lime
dash or 2 salt
Melt butter over medium heat in a skillet or sautee pan. Add carrots, stir to coat, and cook for about 5 minutes, or until they begin to soften. Add the brown sugar and allow to dissolve. Add the remaining ingredients, mix well, and cover. Reduce heat to simmer. Cook for about 8-10 minutes, or until the carrots are cooked through. Enjoy!
Sunday, September 9, 2012
Sauteed Brussels Sprouts
Brussels spouts were on sale recently, so I felt obligated to get some. I wanted to try something new. So I searched the web until I found this recipe. It was great! The original recipe called for broth, but I substituted white cooking wine to add more flavor.
You will need:
1 pound fresh brussels sprounts
2 shallots, diced fine
2 cloves garlic, minced
olive oil
White dry cooking wine (you can substitute vegetable stock here)
Clean the brussels sprouts and cut in half vertically. Coat a pan in olive oil, heat, and place the sprouts in a single layer, cut side down. Sprinkle the shallots and garlic on top. Allow to cook until the sprouts start to turn golden brown. Flip the sprouts over, add the cooking wine to cover the bottom of the pan, and allow to steam until the liquid has cooked off. Enjoy!
*recipe adapted from www.cooksister.com
You will need:
1 pound fresh brussels sprounts
2 shallots, diced fine
2 cloves garlic, minced
olive oil
White dry cooking wine (you can substitute vegetable stock here)
Clean the brussels sprouts and cut in half vertically. Coat a pan in olive oil, heat, and place the sprouts in a single layer, cut side down. Sprinkle the shallots and garlic on top. Allow to cook until the sprouts start to turn golden brown. Flip the sprouts over, add the cooking wine to cover the bottom of the pan, and allow to steam until the liquid has cooked off. Enjoy!
*recipe adapted from www.cooksister.com
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