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CAULIFLOWER BUFFALO WINGS

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1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp earth balance buttery spread
1 C frank's red hot sauce Line baking sheet with parchment paper and preheat your oven to 450 F.
Wash and cut cauliflower head into bite sized pieces.
Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl.
Coat each piece in the mixture evenly.
Lay them on parchment lined baking sheet evenly spread without crowding.
Bake for 25 mins, flipping halfway through.
While the florets are baking make the sauce by heating up the earth balance in a small sauce pan until melted then add in hot sauce. Stir together and set aside.
Toss the florets in a bowl with the sauce then place them back in the oven for another 25 mins, flipping halfway throu…

CHOCOLATE BANANA MUFFINS

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3 ripe Bananas
2 tsp unsweetened Cocoa Powder
2 melted tbsps of Coconut Oil
2 cups Quick Oats
1 tsp Baking Powder
Pinch of Salt
1 tbsp of Vanilla
1/4 cup of sliced Almonds

Preheat oven to 350° 
1)In a large bowl mash bananas, then add cocoa powder, coconut oil.
2)Add quick oats, stir in baking powder, salt, vanilla, and stir in almonds.
3)Line or spray muffin pans, fill,
4)Bake for 15 mins.

SIMPLE VEGAN PANCAKES

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1 cup of Whole Wheat Flour
2 tsps of Baking Powder
Pinch of Salt
1 tsp of Date Paste
2 tbsps of Olive Oil
1 tsp of Vanilla
1 cup and 1 tbsp of unsweetened Almond milk

1)In a medium size bowl mix the flour, baking powder, and salt.
2)Add in the date paste, oil, and vanilla, then whisk in the almond milk.

GREEN SMOOTHIE

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Handful of Spinach  1 frozen banana A few Strawberries  Silk unsweetened Coconut milk  Half an Orange
I also added half a scoop of Green+ genuine health acai and mango

VEGGIE SOUP

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1 can or jar of Tomato puree  
1 box of Vegetable Broth
3 stalks of Celery  
1  small Onion  
2 cloves of Garlic  
3 Tomatoes  
1 cup of chopped baby Carrots
1 cup of cut Green beans (optional frozen)  
1 cup of Water Chestnuts (optional)
3 cups Water
Parsley
Oregano  
Hot Sauce (optional)
Salt and Pepper to taste
(For a quick and easy soup, you can buy mixed frozen veggies) 1) Chop everything up small and evenly (so everything cooks evenly). 2) Heat a 1/4 cup of Broth in a large Sauce pan (optional Slow Cooker) on Medium high heat. Then add Onion, Garlic, Celery, Carrots, and Water chestnuts. Let that cook for a few minutes. 3)Then add the rest of the broth and vegetables.  4) Add the water, puréed tomatoes, spices, and hot sauce. 5) Bring to a boil, then turn it down to simmer. Let it simmer for about an hour (the longer the better flavor).

ROASTED EDAMAME

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16 oz bag Frozen Edamame  
2 tsp Extra Virgin Olive Oil  
Sea Salt and Pepper
 *Preheat oven to 375°   
1)In a strainer run the edamame under warm water for a few seconds  
2)Pat dry with clean dish towel.  
3)Pour the edamame into a bowl and mix in Olive oil and salt and pepper.  
4)Then spread the edamame onto a baking sheet in a single layer.  
*Bake for 30-40 minutes.

BREADED EGGPLANT

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1 Eggplant
1/2 cup bread crumbs  
pinch of salt  
Olive oil  
1)Slice eggplant into bite size pieces  
2)Lightly bread with bread crumbs.  
3)Add a little salt.  
4)Fry in 1 tsp of olive oil on medium high heat.
5)Fry until breadcrumbs are golden.