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Posts Tagged Vegan

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes – cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

 

Bake potatoes in oven at 350 for an hour.

Once the potatoes have cooled, cut potatoes into small wedges.  Saute onions in coconut oil.  Once your onions have turned soft and translucent, add potatoes and spices.  Cook until potato wedges are crisps.

Sweet Potato Coconut Cashew Rice Bowl

This dish is amazing.  Instead of using Basmati rice, I used 2 cups of a wild rice blend and 5 cups of vegetable broth.  I love the sweet/spicy flavor of this dish.

 

Sweet Potato Coconut Cashew Rice Bowl
from babble

Ingredients:

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
2 cups white Basmati rice (uncooked)
3 cups vegetable broth
3 cups water
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic powder
1 1/2 tsp ginger powder
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1 large sweet onion, chopped
1/2 cup maple syrup
1/2 cup coconut milk (full fat)
1/2 cup raisins (black or golden)
1 cup cashews
1 cup shredded coconut (unsweetened)
chopped cilantro to garnish

Directions:

1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.

2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.

3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.

4. Serve warm with chopped cilantro on top.

Gluten-Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

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This recipe is obviously designed for cookies, but I rarely take the time to scoop individual cookies.  Cookies are often prepared as a pie or brownie at my house… blame it on the wild three boys I am in the process of raising.  The other day I was brushing my teeth when I heard a lower pantry door clank followed by a running toddler.  I quickly dropped my toothbrush in the sink and ran to find the toddler chasing his older brothers with my kitchen mixer.

I imagine that individual cookies would be amazing with this recipe if your lifestyle permits.
As for me?  I am sticking with the cookie pie version.

 

Gluten-Free Chocolate Chip Cookies

Ingredients:

2 1/2 cups blanched almond flour
1/2  teaspoon sea salt
1/2  teaspoon baking soda
1/2  cup organic butter
1 tablespoon vanilla extract
1/2 cup pure maple syrup
1 cup dark chocolate chips

 

Directions:

Combine almond flour, sea salt, and baking soda in a large bowl.  In a second bowl, mix together melted butter, vanilla, and maplup/agave nectar.  Combine wet and dry ingredients.  Add chocolate chips.

Pour cookie dough into a well-greased pie pan… or form 1/2 to 1-inch balls and press onto a parchment paper lined baking sheet.

Bake at  350° for 12-18 minutes for a cookie pie and 7-10 minutes for cookies.
Cool and serve.

Mango and Chickpea Salad

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Mango and Chickpea Salad

Ingredients:

4 cups spinach – washed and cut into bite sized pieces
1 mango – peeled and diced into chunks
1 red pepper – de-seeded and cut into chunks
1 can of garbanzo beans – drained and rinsed
Crushed almonds
Handful of feta cheese (optional)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Dash of sea salt
2 teaspoons maple syrup
1 teaspoon mustard (sugar-free)

Directions:

Combine spinach, mango, red pepper, garbanzo beans, almonds, and feta cheese in a large bowl. Whisk together oil, vinegar, salt, maple syrup, and mustard in a small shallow bowl. Toss dressing on greens and enjoy!

Strawberries, Blueberries, and Cashew Cream

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Ingredients:

Strawberries – trimmed and cut into chunks.
Blueberries
Dried unsweetened coconut
1-2 handfuls raw cashews
1-2 handfuls dates
1 tsp. vanilla
1 -2 teaspoons coconut oils
water to cover cashews

Directions:

Combine strawberries, blueberries, and coconut in a bowl.  Set aside.

Combine cashews, dates, vanilla, coconut oil, and 1/4 cup water into vitamix.  Slowly turn vitamix to variable ten using the tamper to help blend if necessary.  The final consistency should be similar to yogurt – add additional water to obtain that consistancy as needed.  If you add too much, simply add additional cashews.

Place a scoop or two of cashew cream on top of a bowl filled with strawberries, blueberries, and dried coconut.  Stir and enjoy!

Berry Salad with Balsamic Vinaigrette

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Berry Salad with Balsamic Vinaigrette

Ingredients:

A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Directions:

Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container.  Shake/mix until smooth.  Pour over a bed of greens with berries, feta cheese, and sliced almonds.

Cacao Berry Avocado Smoothie

I am not a morning person… but I am quickly learning to be one.  When I married my husband eight years ago, it never occurred to me that his “morning-ness” would inevitably transfer to our three boys.  Needless to say, this girl-who-loves-to-sleep-in rarely stays in bed past 6:30 am.

Every once in a while, I do stay in bed.  And while I sleep, the little boys have a daddy-date with Lego’s, Car Ramps, and Nerf Guns.  Daddy-date-mornings are incredibly awesome.  Saturday morning I was awoken at 8:30 am by one excited dad who begged me to get out of bed quickly before the destroying-18-month-old had a chance to demolish his latest creations.

Stumbling out of bed, I discovered that my house had been invaded with pirate Lego ships.

Lego ships with pirates and cannons and planks.

Carefully swimming through shark infested oceans (my kitchen floor), I whipped up a batch of my favorite Cacao Berry Avocado Smoothie.  When the treasured smoothie was securely poured into cups, I set sail with my boys and landed on a desert island where I enjoyed my breakfast smoothie.  Simple moments like this are the true treasures found in life.

Cacao Berry Avocado Smoothie

1 handful raw cashews
2-3 Tablespoons raw organic cacao powder
1 avocado
1 very ripe banana
2 Tablespoons maple syrup
Dash of salt
1-2 Tablespoons chia seeds
1 cup frozen mixed berries
1 handful of spinach
1-2 cups water

Directions:
1. Remove pit from avocado and scoop fruit from it’s shell.
2.  Place all of the ingredients in your high-powered-blender (I love my Vitamix – it works perfectly in recipes like this).  Blend ingredients until smooth.  Add additional water if needed to create the consistency you desire.

 

Almond Butter Apple Dip

Gluten-Free, Vegan, and Sugar-Free Snack

1 cup organic almond butter
1/4 cup organic pure maple syrup
1 tsp. vanilla extract
Organic sprinkles (optional)
and Apples… lots of them.

Stir together almond butter, maple syrup, and vanilla extract.  Carefully cut apples into wedges.  Enjoy with apple wedges and a burst of sprinkles.   It is not unusual for our family to consume ten apples when combined with this delicious dip. I do not always add a full 1/4 cup maple syrup when we enjoy this dip… sometimes only add a tablespoon or two.  This recipe is incredibly flexible, so play around with the quantities.

Peanut butter can be used in substitution of the almond butter, but be careful…  While peanut butter is extremely delicious, peanuts contain arachidonic acid that can promote inflammation, causing further harm to injuries, already inflamed tissues, and constipation/irritable bowel.

 

I was referred to this YouTube video by a friend, and I fell in love. This girl is absolutely adorable, and the argument she makes about the benefits of organic foods is irresistible.

 

Berry Poppy Seed Salad with Greens, Mangoes, Coconut, and Almonds

My little kindergartener is majorly crushing on some girls at school.  For the last week or two, he has spent the evenings with paper and pen writing love notes to all of his girlfriends.  His love notes are envelopes with a carefully penned “I love you.”

I thought the joy of writing love letters was unsurpassable.
I was wrong.
Dead wrong.
Receiving a love letter from a very cute girl was beyond exciting. The letter is adorable with a picture of the two of them holding hands.  He carefully hung it on his magnet board by his bed so that he can look at it as he falls asleep at night.

And while my kindergartener has been crushing on girls, I have been crushing on this amazingly berry good salad.  Spinach, romaine, mangoes, strawberries, un-sweetened dried blueberries, unsweetened coconut flakes, and a handful of crushed raw almonds topped with a Berry Poppy Seed Vinaigrette – is amazing.  My husband loves this salad with a little feta cheese and an organic grilled chicken tender marinated in a healthy Italian dressing.  Either way, I love this salad.

 

Berry Poppy Seed Vinaigrette
adapted from Our Best Bites

1/2 cup white wine vinegar
1/2 cup raw organic honey
1-2 cloves garlic
1 teaspoon onion powder
1 teaspoon sea salt
About 10 cracks of freshly ground black pepper
1 cup fresh raspberries, blackberries, or strawberries
2/3 cup olive oil
1 1/2 teaspoon poppy seeds

In a blender or Vitamix, combine the vinegar, honey, garlic, onion, salt, pepper, berries, and oil.  Blend until smooth.  Transfer dressing into a mason jar or dressing container and add poppy seeds.  Shake and serve.

Store dressing in the refrigerator.

 

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Raw Apple Holiday

Apples and Peanut Butter

apples + peanut or almond butter + unsweetened coconut + raw pecans + chocolate chips = amazing.

Serve it at your next big event, share it with a friend, or enjoy it with a warm blanket and book.
This treat has the power to transform any day into a holiday.

 

Tips:

  • For easier drizzling, heat your almond/peanut butter on low heat prior to pouring it over the apples.
  • Splash your apples with fresh orange juice (prior to toppings) to prevent browning.
  • For added sweetness, try mixing organic almond or peanut butter with a little organic maple syrup and vanilla prior to drizzling your apples.

 

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