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Showing posts from June, 2017

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
1 tsp 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.

SPICY CHICKPEAS

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1 can of Chickpeas  1 tbsp Olive oil   
1 tsp Chili powder   
1/2 tsp Cayenne pepper   
Salt and Pepper to taste   

*Preheat oven to 400°F   
1). Drain and pat dry Chickpeas.   
2). In a medium bowl mix chickpeas, olive oil, cayenne pepper, and chili powder.   
3). Spread onto baking sheet-bake for 20-25 mins.   
4). Salt and Pepper to taste

SPICY CHICKPEA WRAPS

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1 can of Chickpeas
Half of a Red bell pepper
Hand full of Bean sprouts
1 tsp of Olive Oil
1 small Onion
1 clove of Garlic
1 tsp of Chili powder
1/2 tsp of Cayenne pepper
Hot sauce (as much as you like)
Salt and Pepper to taste
Tortilla wraps



Toppings Cucumber  Cherry tomatoes Pea shoots
1) Rinse chickpeas. 2)Fry onion and garlic until golden. 3)Add the chickpeas. 4)Add bell pepper and bean shoots. 5)Add all spices. 6)cook for 15-20 mins.  7)Add chopped cucumber and cherry tomatoes. 8)Place chickpeas on your wraps. 9)You can add hot sauce now too. 10)Then add toppings.

KIDNEY BEANS AND CABBAGE

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1 can of red kidney beans
Handful of shredded green, red cabbage, and carrots
Oil
Vinegar
Salt

1) Roast kidney beans in the oven for 20 mins
2) Shred the cabbage and carrots(I bought a bag, already shredded)
3) Mix shredded cabbage and carrots with 1 tsp of oil and a small splash of vinegar(I used malt vinegar)
4)Put kidney beans in a bowl, top with the salad. Add salt.

PORTABELLA MUSHROOM ON A BUN

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1 Portabella mushroom
Lettuce
sliced bell peppers
Avocado
Olives
Sriracha
Buns (Ciabatta rolls)

1) Grill the mushroom, a few minutes on each side.
2) Add all toppings. Done. Enjoy. :).

APPLE OAT MUFFINS

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3 Apples 2 tbsp Coconut Oil 1 tbsp Baking Powder 2 tsps Cinnamon 2 cups Quick Oats 1/4 tsp Baking Soda 1/2 tsp Vanilla 1/3 cup sliced Almond 1 tbsp water
Preheat oven to 350° For 12 muffins Cook time: 14-16 mins

1)Chop, peel, and core apples. Place in a microwave safe bowl, add 1 tbsp of water, and 1 tsp of cinnamon. Microwave until apples are soft. Take out a few slices (1/3 cup) and put aside. With the rest of the apples, mash with a potato masher.
2)In a big bowl, add the mashed apples. Add the coconut oil, egg, the rest of the cinnamon, and oats. Stir.
3)Add the rest of the chopped apples, baking powder, baking soda, vanilla, and sliced almonds.
4)Line muffin pans, fill to top. Bake for 16 mins.

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.

2 INGREDIENT COOKIES

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Preheat oven 350°F 2 bananas (very ripe) 1 cup oats
You can add whatever else you want.
I added carob chips, and some dried dates.
Mix well.
Place on GREASED baking sheet.
*Bake for 15 minutes

MINI MULBERRY MUFFINS

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3/4 cup Mulberries
1/4 cup Blueberries
1 cup Oat Flour
1 tsp Baking powder
Pinch of Salt
1 cup Coconut sugar
2 Bananas
1 cup Unsweetened Almond Milk
Splash of Lemon Juice

*Preheat oven to 350°F
1) In a medium bowl, whisk together flour, baking powder, and salt. Gently stir in berries.
2) In another medium bowl, mash the bananas, then add in coconut sugar, Almond milk, and lemon juice.
3) Then add the dry ingredients.
4) Fill muffin pans. Makes 12. Bake for 20 min.
5) I also squeezed a small handful of Mulberries in a cheesecloth to make a drizzle after baked.

BLUEBERRY "CHEESE" CAKE

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Base
1 cup Dates
1/2 cup mixed Peanuts, Cranberries, and Raisins
Middle layer
2 frozen Bananas
1 cup Cashews (soaked in water for an hour)
2 Dates
Almond milk(I added a little bit to help blend)
Top layer
1 cup Strawberries
1 cup Blueberries
1 frozen Banana
4 Dates
1/2 tsp Cinnamon
Almond milk (to help blend)

I used a 6 inch removable bottom cake pan.
1) In a food processor, mix the peanuts, cranberries, and raisins. Then add dates. Place in pan.
2) Blend bananas, cashews, and dates. Almond milk. You can also add a little maple syrup to make it sweeter. Pour in pan, and place in the freezer. For at least 30 mins.
3) Blend strawberries, blueberries, bananas, dates, cinnamon. Pour on middle later. Let set in freezer for about 2 hours. Then add blueberries and strawberries on top.