Raw Vegan Lasagne Bites

These would be a great addition to a party or a yummy fresh summer lunch!

Pictures were taken at a fun food photo shoot with Aly Carroll of Aly Carroll Photography http://alycarrollblog.com/. Check her out! She does it all with photography; engagement, weddings, seniors, portrait, food, and more! :)

RAW VEGAN LASAGNE BITES

INGREDIENTS:

Raw Cashew Ricotta:
1 cup cashews (soaked in water for at least an hour - water discarded after)
1 1/2 Tablespoon Italian Spices
2 Tablespoon lemon juice
salt and pepper to taste

Process: Place all ingredients in a blender or food processor, blend until the consistency of ricotta cheese. Chill.

Basil Pesto:
2 cups fresh basil
3 Tablespoon Extra Virgin Olive Oil
2 Tablespoon lemon juice
1/4 cup pine nuts
salt and pepper to taste

Process: Place all ingredients in a blender or food processor, blend until smooth. Chill.

Layers:
2 Zucchini (washed and sliced into 1/4 inch thick slices - the long way)
1 Handful of spinach
Sun-dried tomatoes - dried if packed in oil

Process: Cut the zucchini slices into thirds. Place them on a serving plate. Spread a layer of cashew ricotta, then pesto, then spinach then a sun-dried tomato. Add another slice of zucchini, then a spread of cashew ricotta, then a dollop of pesto. Repeat until all zucchini is gone. Makes roughly 12 lasagne bites. Add a fun skewer to the top to keep all the layers together. Warning: they are a little messy to eat, so make sure to serve with plates and a fork to get all the goodness that might fall out of the layers.

 ♥ E

2 Ingredient Mango Sorbet

Hello Miami!

What better to eat in Miami than fresh mango sorbet?

This is so easy and sooooo satisfying. :)

Ingredients:

3 fresh mangos-peeled and seed taken out (or 2 1/2 cups frozen mango, thawed)
2 Tbl lemon juice

Process: Put mango and lemon juice in a blender or food processor and blend until smooth. Place in a flat freezer safe container. Freeze until ready to eat. Take out and let thaw for about 2 minutes and scoop out.

I topped mine with a little cayenne pepper. Super delicious mix of sweet and spicy.

 ♥ E

Jalapeno, Cilantro Hummus with a Hint of Lemon

Mmm hummus... Need I say more?

This is slightly spicy, so adjust the jalapeno to your taste! :) 

Ingredients:

2 cups cooked garbanzo beans (I use cooked from dry but canned work as well, drain if canned)
1/2 medium sized jalapeno
1 bunch cilantro (leaves only)
1/4 cup extra virgin olive oil
1/3 cup lemon juice
Fresh cracked salt and pepper to taste


Process:
Throw it all in a blender and blend until smooth and creamy.

Serve with fresh cut veggies or wholesome crackers.
This hummus would also make an awesome topping to a summer sandwich!

Enjoy!

 ♥ E

Spicy, Creamy, Coconut Curry

Someone in my building makes authentic smelling Thai food... YUM! Today the delicious smell was just too overwhelming, so I had to make my own!  This only took me as long as it took for the rice to cook, so 25 mins, start to finish!

Ingredients:

For serving:
1 1/2 cups brown rice (cooked)
3 cups steamed veggies (I used broccoli, carrots, bell peppers, and peas)

Curry:
1 tsp coconut oil
1 tsp minced garlic
1 can full fat coconut milk
1 tsp lemon juice
1 TBL sriracha
2 TBL curry powder (I use yellow)
1 tsp turmeric
1 tsp ground cumin
1 tsp ground black pepper
1 handful cilantro


Optional Toppings:
1 bunch cilantro chopped
sprinkle of cashews


Process:
Start your rice and veggies cooking. While they are cooking, add the coconut oil and garlic to a saucepan. Once the garlic becomes golden, reduce heat to medium-low and add coconut milk. Stir. Add lemon juice, sriracha, curry powder, turmeric  cumin, pepper, and cilantro. Stir and let heat. Taste test. Add whatever more spices you think it needs! Let the curry simmer over low until the rice is done cooking.

To serve, pile veggies over rice and ladle curry over top. Top with cilantro, cashews, and cracked salt and pepper to taste. Serves 4, or me and leftovers. ;)  ENJOY!

 ♥ E

Spicy Peanut Stir Fry

I am in LOVE with Thai food. I am in LOVE with peanuts. I am in LOVE with spice. I am in LOVE with Noodles and Company's take on spicy peanutty Thai food. I just love it all. 

Here is my homemade take - minus all the extra calories and fillers!

Spicy Peanut Stir Fry
INGREDIENTS:

1 pkg rice noodles (I like that brands that are just rice flour and water)
2 bell peppers (cut into strips)
3 carrots (diced or sliced)
1 pkg mushrooms (sliced)
1 1/2 cups fresh or frozen broccoli

Spicy Peanut Sauce:
1 cup raw peanuts
1/4 cup lime or lemon juice
1 Tbl tamari (gluten free soy sauce - regular soy sauce will work if you aren't gluten intolerant)
1 tsp red pepper flakes
1 tsp sriracha (or 1/2 tsp more red pepper flakes if you don't have sriracha)
1 tsp minced garlic

PROCESS:

Cook rice noodles according to package directions. Meanwhile throw all of the vegetables into a skillet and steam or saute until tender. I added a little coconut oil, YUM! While those are getting all soft and delicious, Throw all of the sauce ingredients into a blender and blend until creamy. Once the noodles are done, remove from heat and toss noodles with the sauce to coat. Serve with veggies on top. I LOVE to add cilantro to this (who would have guess, right?) but unfortunately I didn't have any in the house today! Still incredibly delicious!! Enjoy!

 ♥ E

Happy Birthday to ME! Raw Raspberry Chocolate Cheesecake!

So I have been having a LOT of trouble lately with allergies and not knowing what I am allergic to food wise... Hopefully my test comes back soon!
So I decided to make a birthday treat that I knew I could have and not feel sick after! :)

I give you RAW Chocolate Raspberry "Cheese"cake!

INGREDIENTS

Crust:
1 1/3 cup raw pecan halves
1/2 cup raw cocao powder
1/4 cup raw honey (can use agave or maple syrup)

Filling:
2 cups raw cashews (soaked in water for at least 2 hours and drained)
1/4 cup lemon juice
1 1/2 Tbl coconut oil
1 cup fresh or frozen raspberries
1/4 cup honey (can use agave or maple syrup)


Process:
Blend pecans until fine. Some small chunks are ok and give the crust a nice texture. In a bowl, mix ground pecans, cacao, and honey until well combined. Smush into the bottom of a glass pie dish so the bottom is evenly coated. Place all ingredients for the filling in a blender and blend until smooth and creamy. Pour over crust and freeze for at least 2 hours . ENJOY!!! :)

 ♥ E

Raw Carrot Cake Balls with Pineapple Cashew Cream

Happy Easter everyone!! I love Easter! I love celebrating and thanking God for the sacrificial gift of His son on the cross in payment for the sins of all man, mine included. I love that the sun is shining and spring is in the air, and I love being with my family.

We have some serious allergies in this family, plus a vegan (that's me)! Allergies include eggs, dairy, wheat, corn, yeast, citrus, soy, peanuts, and about 35 other things! I wanted to make something sweet, Easter-y and allergy friendly. I give you: Raw Carrot Cake Balls with Pineapple Cashew Cream.

Raw Carrot Cake Balls 

Ingredients:
2 Cups dried dates - pitted
3 Tbl coconut oil (softened - I just put it in a glass cup and set it on the hot oven for 3-4 mins)
2 tsp cinnamon
3/4 cup shredded carrots
1/2 cup unsweetened shredded coconut (look for this in the bulk section)

Process:
 Throw dates and coconut oil in the food processor. Blend until fairly smooth. Put in a medium bowl and add shredded carrots and cinnamon. Take around 2 tsp of mixture and roll into a ball. Gently roll the ball in shredded coconut to coat. Refrigerate.

Pineapple Cashew Cream

Ingredients:
1 cup raw cashews (soaked in water for 1 hr or more- if more, refrigerate)
2 tsp pure vanilla extract
1/2 cup pineapple chunks
2 Tbl pineapple juice

Process:
Put all ingredients in the blender. Blend until smooth and creamy. If it is hard to blend, add a little bit (1 tsp) of pineapple juice at a time until it blends. refrigerate for at least one hour before serving to help become more solid.

Serve cake balls with cashew cream on the side.

Enjoy!

 ♥ E

Hummus Pizza

Hummus Pizza 

BASE SOCCA:
1 1/2 cups garbanzo (chickpea) bean flour
1 1/2 cups water
1 T olive oil
1/2  tsp salt

HUMMUS:

1 cup cooked garbanzo beans or 1 can (rinsed and drained) 

2 Tbl olive oil 

1 tsp (1 clove) minced garlic

2 Tbl lemon juice

1/2 tsp cayenne pepper

1 Tbl Italian seasoning 

2 tsp paprika

Toppings:
1 Tomato (diced)

1/3 cup Kalamata olives (halved)

1/2 cup chopped spinach 

1/2 cucumber  (sliced and halved)
1/4 cup fresh basil (chopped)

Process: Mix all socca ingredients in a container that can be covered or has a lid. Let the mixture sit for one hour to overnight (if sitting over night put in fridge). Heat the oven to 500 degrees. Drop a tsp of coconut oil in a 9x13 inch glass baking dish and put the dish in the oven while it heats. When the oven is all warmed up to 500 degrees, pull out the dish and move it around so that the oil gets all over the bottom. Pour socca batter into the dish. It should sizzle. Bake for 6-8 minutes. The top of the socca should start to crack. If not golden and cracked, bake for up to more 4 minutes.  Remove. While the socca is baking, place all hummus ingredients into a food processor or blender, I use my Magic Bullett. Blend until smooth. Spread over socca crust and top with the fresh toppings!

Serves 2-4 people

Socca crust can be made ahead and stored without toppings and toppings can be added just before serving. Makes a FANTASTIC easy lunch! :)

TIP: Get the perfect beans every time. Take one bag of dry beans. This works for any dry beans- garbanzo, black, pinto, kidney, you name it. Rinse the beans well. Place in the bottom of a medium-large pot. Cover with water about and inch and a half above the beans. Bring water to a boil. Let boil for 2 minutes. Turn off the heat and cover the beans. Let the beans sit for an hour. After the hour, dump the water and rinse the beans. Put the beans back in the pot and add water to cover with an inch and a half more water on top again. Bring water to a boil. Simmer on medium-low for 3 hours. Dump water and rinse beans. These beans will be soft and ready to eat! DO NOT.... I repeat DO NOT salt the beans at any time during this process. It will cause a chemical reaction that will not allow them to soften. Once  the beans are fully cooked you can salt away! :)

 ♥ E

Sun-dried Tomato and Artichoke Risotto with Mushrooms and Truffle

Risotto is a fragrant, creamy rice dish that is usually cooked on the stove in a sauce pan. However, risotto can be really tedious because you have to stir it constantly the whole time it is cooking.. Ain't no body got time for that.

My risotto is done in a rice maker, which you can get for as little at $20 at Target or Walmart. If you don't have a rice maker and don't want to get one (seriously get one you can use if for all kinds of things), you can do this on the stove, but you'll just have to watch it and make sure that it is stirred constantly so the bottom doesn't burn!

Ingredients:
1 cup wild grain or brown rice
1 yellow onion (chopped)
8 oz mushrooms (sliced) ... I used baby bella
1/2 cup chopped sun dried tomatoes
1/2 cup chopped artichoke hearts
1 clove garlic minced or 1 tsp minced garlic
2 TBL dried Italian spices
salt and pepper to taste
2 1/2 cups vegetable broth
1 cup water
1 TBL olive oil
5 drops white truffle oil -- use sparingly.... it is very powerful (optional - a bottle is pretty expensive but will last FOREVER)


Process:
Place all ingredients in rice maker. Push "white rice" button and guess what? You're done! I pop in the kitchen and stir it every once in a while - maybe 2-3 times during the 45 minute cooking cycle.
Once the rice maker is done, fluff the rice and put it over fresh spinach or kale. The greens will wilt because the rice is so hot, YUM!

NOTE: If you are using sun-dried tomatoes packed in oil or artichoke hearts packed in oil, don't add another TBL of oil. Also, be really careful with the truffle oil. If you can smell it, thats enough. You can ALWAYS add more to the dish at the end.

 ♥ E

Spaghetti Squash {Two Ways}

Tangy Balsamic Spaghetti Squash:

Ingredients:

1 spaghetti squash (cut down the center long ways and seeds discarded)
Olive oil
Salt and pepper

1 TBL coconut oil
1red pepper (sliced)
4 oz. mushrooms
1/2 onion
1 clove garlic minced (1tsp)
2-4 TBL balsamic vinegar






Process:
Preheat the oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Place the halves on the baking sheet - bowl side up and drizzle with olive oil and sprinkle with salt and pepper. Bake for an hour, checking at 30 and 45 mins to make sure that it's not cooking too fast. The squash is done when you can stick a fork in and pull across the flesh and it shreds to look like angel hair pasta. When the squash is nearly done, saute pepper, mushrooms, onion, and garlic in the coconut oil. Just before removing from heat glaze with balsamic vinegar.

Remove from oven and fork the squash until removed from skin. Top each squash half with pepper, mushroom, balsamic mixture.

Serve along side a fresh salad or steamed kale.


Latin Chimichurri Spaghetti Squash:


Ingredients:

1 spaghetti squash (cut down the center long ways and seeds discarded)
Olive oil
Salt and pepper


1 TBL coconut oil
1/2 yellow onion
1 clove garlic
1 cup  black beans

1 bunch cilantro removed from stem
2 TBL white wine vinegar
2 TBL olive oil
1 tbl lemon juice
salt and pepper
dash crushed red pepper
1 avocado


Process:
Preheat the oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Place the halves on the baking sheet - bowl side up and drizzle with olive oil and sprinkle with salt and pepper. Bake for an hour, checking at 30 and 45 mins to make sure that it's not cooking too fast. The squash is done when you can stick a fork in and pull across the flesh and it shreds to look like angel hair pasta. While the squash is cooking, saute onion and garlic in coconut oil. When tender, add the beans and cook until warm. In a blender or food processor, add cilantro, vinegar, olive oil, lemon juice, salt, pepper, and crushed red pepper. Blend until smooth.

Remove from oven and fork the squash until removed from skin. Top each half with beans, chimichurri, and 1/2 diced avocado.



Serve along side a fresh spinach salad.

 ♥ E

Vegan, Gluten Free, Spicy Cilantro Avocado Pizza

I seriously want to take a bath in cilantro... Is that wrong? Then I don't want to be right. 

Spicy Cilantro Avocado Pizza

Ingredients:

BASE SOCCA:
1 1/2 cups garbanzo (chickpea) bean flour
1 1/2 cups water
1 T olive oil
1/2  tsp salt

TOPPINGS:

1 onion (diced)

1 clove (1tsp) garlic minced

1 cup kale (chopped)

2 bell peppers (cut into strips)

8 oz mushrooms 

SAUCE:

2 bunches cilantro

1/4 serrano pepper seeded

1/4 cup olive oil

2 TBL lemon or lime juice

salt and pepper to taste 

AVOCADO CREAM:

1 ripe avocado 

2 Tbl non dairy milk (coconut, almond, rice)

1 Tbl lemon or lime juice

2 Tbl cilantro 

salt and pepper to taste 

Process: Mix all the socca ingredients in a container that can be covered or has a lid. Let the mixture sit for one hour to overnight (if sitting over night put in fridge). Heat the oven to 500 degrees. Drop a tsp of coconut oil in a 9x13 inch glass baking dish and put the dish in the oven while it heats. When the oven is all warmed up to 500 degrees, pull out the dish and move it around so that the oil gets all over the bottom. Pour socca batter into the dish. It should sizzle. Bake for 6-8 minutes. The top of the socca should start to crack. If not golden and cracked, bake for up to more 4 minutes.  Remove. While the crust is baking, saute the onion, garlic, pepper, mushrooms, and kale until soft. For the sauce, place all ingredients into a blender or food processor and pulse until smooth. Spread sauce over socca crust. Top with sauteed toppings. Place pizza back in the oven for 5-8 minutes. This allows the sauce to soak into the socca and the toppings to get extra crunchy. While pizza is in the oven, throw all of the ingredients for the avocado cream into the food processor or blender (don't bother cleaning it after the sauce- the cilantro will just add more flavor to the avocado cream).  Blend until smooth. Place in a plastic baggie and snip the very tip off of the corner of the baggie to create a piping bag. Once pizza is done. Remove and plate. Top with avocado cream just before serving. I served mine with a side of steamed kale. 

Serves 4-6 people. 

♥ E

Creamy Butternut Squash Quinoa

I will literally put this sauce on anything and everything. Quinoa, rice pasta, cooked zucchini shavings, toasty socca... It is a super healthy comfort food.

Ingredients:
1 Tbl olive oil
1 butternut squash (cooked -- see instructions below)
1 Tbl Coconut oil
1 meduim yellow onion
1 clove (1tsp minced) garlic
3/4 cup coconut milk (from a carton, or almond milk)
1 Tbl arrowroot powder (or constarch)
1 Tbl Dijon mustard
1 Tbl lemon juice
1 Tbl smoked paprika (I like it spicy and smokey use less and season to taste if you like it more mild)
Salt and pepper to taste
2 cups kale (cooked just before serving)
3-4 cups cooked quinoa for serving


Process:
Peel and chop squash. Cook squash either by steaming in a rice maker with 3/4 cup water for 20 mins, or bake in oven at 425 degrees drizzled with olive oil, salt and pepper. While Squash is cooking, heat coconut oil in a medium sauce pan. Add onion and garlic. Saute until soft. In another bowl, add coconut milk and arrowroot. Whisk until smooth. Add to sautéed onion and garlic along with the dijon lemon juice, paprika, salt, and pepper. Add the cooked squash to a blender or food processor along with 1/2 of the coconut milk mix. Blend until smooth. Serve over cooked quinoa and kale.

♥ E

Gluten Free Dreams (Socca)

Socca is the bread to my butter... Literally. It is so good. I will eat it in a box. I will eat it with a fox.  I will eat it in a house.  I will eat it with a mouse. I will eat it in a house. I will eat it here or there. I will eat it anywhere.


Socca is an Italian flat bread that is so so versatile. It can be baked plain, sweet or savory. And unlike other gluten free bread it is not crumbly or super complicated to make. The best part.. The base has 4 ingredients. I know. Awesome.

Ingredients:

BASE SOCCA
1 1/2 cups garbanzo (chickpea) bean flour
1 1/2 cups water
1 T olive oil
1/2  tsp salt


Process: Mix all ingredients in a container that can be covered or has a lid. Let the mizture sit for one hour to overnight (if sitting over night put in fridge). Heat the oven to 500 degrees. Drop a tsp of coconut oil in a 9 inch glass baking dish and put the dish in the oven while it heats. When the oven is all warmed up to 500 degrees, pull out the dish and move it around so that the oil gets all over the bottom. Pour socca batter into the dish. It should sizzle. Bake for 6-8 minutes. The top of the socca should start to crack. If not golden and cracked, bake for up to more 4 minutes. Remove and let cool. This makes a fairly thick socca. To make a thinner, crispier socca, bake in a 9x13 glass dish or 2--9 inch dishes.


Olive and Basil Socca:
Base socca recipe
1/2 cup kalamata olives (halved)
1/2 cup fresh basil (chopped)
Just before pouring into baking dish, mix in olives and basil. Bake as above.

Click HERE for more fun socca ideas.

♥ E

Mexican Red Lentil Soup

If I had to choose one thing to eat for the rest of my life.. It'd probably be this soup. 'Nough said.

Ingredients:

1 1/2 cup red lentils (rinsed)
1 Tbl coconut oil
2 cloves garlic (minced)
2 stalks celery (chopped)
1 medium sized yellow onion (chopped)
1 red pepper (chopped)
1 can diced tomatoes
3 cups vegetable broth
2 Tbl Chili powder
1 tsp chipotle powder
2 tsp smoked paprika
2 lemons worth or about 1/3 cup lemon juice
salt and pepper to taste

Toppings:
Chopped cilantro (the more the better....)
Sliced avocado
Cashew sour cream (recipe below)


Process:
Rinse lentils and put them in a small pot. Bring to a boil. Remove from heat and leave pot covered. Set aside. in a large pot, heat oil. Saute onion, garlic, celery, and red pepper until all are softened. Add in spices and tomatoes. Dump in the lentils and vegetable broth. Let simmer for 15 mins. Just before serving, stir in the lemon juice. Serve topped with cilantro, avocado, and coarse salt and pepper. Cashew sour cream is a great, tangy addition.



CASHEW SOUR CREAM:

Ingredients:
1 cup raw cashews (soaked in water for 1 hr.)
almond or coconut milk to help blend
lemon juice to taste (around 2 Tbl)

Process:
Discard water and place cashews in a blender. Add just enough milk to get the cashews to blend smoothly. Add lemon juice to taste.


♥ E

Magic Soup

So it has been said that the "chicken noodle soup cure" is a big myth... Well I think there is something to be said for it. But being a vegan, I of course have to put a little spin on the whole thing.

This soup will really open your sinuses and I think it actually makes people feel better. I have a couple of secret ingredients (ginger root and cayenne pepper) that give it the kick that it needs to really get your immune system going and open up those air ways!

Vegetable broth soup:

Ingredients:

1/2 Tbl coconut oil
1 yellow onion (chopped)

2 medium carrots  (sliced into 1/4 inch pieces)

4 stalks celery (sliced into 1/4 inch pieces)

6 cups water

1 Tbl garlic (minced-- about 2 cloves)

2 thumb sized pieces of ginger root 

1/2 tsp cayenne pepper (less if making this for children or if you are not a fan of spice)
2 Tbl Italian seasoning

1 1/2 cups garbanzo beans cooked (or 1 can) -- any other white beans would work just fine! 

1 cup finely chopped kale (for garnish)

Process:

In a medium sized soup pot, add the coconut oil, onion, carrots, and celery. Saute over medium heat for 5 minutes. Add the water, garlic, ginger root, cayenne pepper, and Italian seasoning. Bring to a boil and simmer for 30 minutes or until veggies are soft. Turn off heat, carefully scoop out the two pieces of ginger- discard and add garbanzo beans. Ladle into bowls and top with a generous sprinkling of chopped kale. Makes about 6 servings.

If you're looking to make this meal a little bit more substantial, serve over cooked quinoa!

I like to keep my soup in mason jars. Some in the fridge and some in the freezer. Just make sure to let the soup cool before placing the lid on and make sure not to fill the jar too full or it will shatter when it freezes. 

♥ E

Raw Vegan Tiramisu Mousse

This was just a, "Hmm what am I going to do with the next few minutes--I feel like making something," spur of the moment creation.

Ok so there are a few things you should know about me...
1) I LOVE LOVE LOVE LOVE LOVE Coffee....
2) Dark chocolate has a special place in my heart.
3) I am in love with coconut milk.. Especially the kind from a can. SO GOOD.
4) Tiramisu is one of my all time fave things and is rarely done well when made vegan.

So here is a little spin on the traditional tiramisu.

                                                p.s. there is no sugar in here. Get excited.


Ingredients:
1 can full fat coconut milk that has been chilled overnight (seriously the reduced fat stuff will not work and this is the good fat. :) )
9 dried dates (pitted and cut in half)
2 tsp vanilla extract
2 packets of Stevia in the raw
1 Tbl espresso powder (mixed with 1tsp warm- hot water)
3 Tbl cocoa powder (I like to use dark cocoa powder)

 Process:
Scoop your coconut milk out into a bowl. Just the super thick white part, save the watery bit for a smoothie or an after workout drink. Take half of the thick coconut milk and put it into a blender or food processor (I used my magic bullet). To the coconut milk in the blender, add: the dates, 1 tsp of the vanilla, 1 packet of stevia, the mixed espresso powder, and the cocoa powder. Blend until smooth. While that is blending, take the other half of the coconut milk and put it in the bowl of your mixer, add 1 tsp vanilla and 1 stevia packet. With the whisk attachment, whisk until medium stiff to stiff peaks form. Take a ramekin (I used a fairly large ramekin, so it just made one. If you have smaller ones you can make 2-3 depending on the ramekin size) and pour in the chocolate espresso mix. It will be fairly bitter - just like real tiramisu. Tap the ramekin lightly on the table so the mixture levels out. Finally, spoon the whipped coconut milk on top. Smooth out with the back of a spoon or rubber spatula.  Cover in plastic wrap and refrigerate until set. About 2 hours.

--This is a slightly bitter treat, yet the coconut milk is very light and sweet. If you prefer the chocolate espresso part to be sweeter, either add more dates or stevia!

I am literally in food heaven, you guys... ENJOY! :)

 ♥ E

Mind Your Peas and Qs

You might see a pattern here... I like soup and I like paprika. Like a lot... :)

Smoky Split Pea & Quinoa Soup

Ingredients: 

1 Tbl coconut oil

1 onion (diced)

1 Tbl minced garlic

1 green pepper (chopped) 

1 bag split green peas, cooked until soft

1 Tbl smoked paprika

1 tsp chili powder 

2 cups vegetable broth

Salt and pepper to taste

2 Tbl lemon juice
2 cups cooked quinoa
Cilantro for garnish (if desired) 

Process: 

In a medium sized pot, saute coconut oil, onion, garlic and pepper until softened and golden. Add cooked spit peas, spices, and vegetable broth. Transfer to blender in batches and blend. Transfer back to pot and heat through. Add lemon juice and quinoa just before serving.

p.s. I know it looks really red, but as I said.. I like paprika.. A LOT!

Makes 6 servings. I store the extras in mason jars. Some in the freezer and some in the fridge. Just remember when storing in the freezer to leave extra space at the top of the jar or your jar will explode. It happened to me just yesterday.... 

 ♥ E

Smoky Sweet Potato Soup

What to do when you have a friend come over and realize that you should probably feed them and you have a couple sweet potatoes that need used up? Sweet potato soup, of course!!!

Ingredients:

1/2 Tbl coconut oil
1 onion (diced)

1 tsp minced garlic

1 red pepper

3 sweet potatoes (baked or steamed and smashed)

1/2 cup coconut or almond milk

1 cup vegetable broth

1 Tbl smoked paprika

1/2 Tbl chili powder

Salt and pepper to taste

Toppings:

lemon juice

avocado

cilantro

Process: 

In a medium sized pot, saute coconut oil, onion, garlic and red pepper until softened and golden. Add smashed sweet potatoes, spices and liquids. Transfer to blender in batches and blend. Transfer back to pot and heat through. 

Serve with a squeeze of lemon juice, sliced avocado, and chopped cilantro.

Makes 6 servings. I generally save 2 servings in the fridge and put the others in mason jars in the freezer. Then I just take them out and let them thaw when I know that I will want one later. 

 ♥ E

Out of This World Oatmeal Cookies

Have you ever been to Starbucks? Of course you have. You don't live under a rock. So they have these  "Outrageous Oatmeal" cookies that are to die for... I'm serious guys, I think the first time I had one I levitated a little bit. This was all before I was vegan... I wanted so badly to find the recipe and lo and behold they had it on their website. But get this... One cookie had like 650 calories!!!!!! That's like half a day of calories... In ONE stinking cookie.

So I decided to get a little crazy and make my own recipe. Over the years I have tweaked it and this is by far my favorite version of this cookie.

Also, you should know that before I made these, there were two things I HATED in my cookies... Raisins and Oatmeal. Guess what these contain. BOTH! Get excited. I sure am.

Ingredients:
1 cup natural, unsweetened applesauce
1/4 cup flax seed meal
1 Tbl maple syrup
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
2 cups oatmeal
1/4 garbanzo bean flour (or any other gfree flour)
1/4 cup flax seed meal
1/4 cup craisins
1/4 cup raisins
1/4 cup yellow raisins
(extra raisins to top cookies)


Process: Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Mix wet ingredients until smooth. Add dry ingredients. Scoop out by the tablespoonful onto the prepared cookie sheets and flatten. Bake for 5 minutes. Take out of the oven and sprinkle raisins on top (if you do it when you first put them in the oven, they will burn). Bake for another 5 minutes or until cookies are set. Makes 2 dozen.

I keep a bag in the freezer and take one in my bag to class to fend of the morning tummy rumbles.

♥ E

Green Goddess Bowl

Here's another one that I have had three times in the last week... A good sign that I am definitely obsessed. This bad boy is super fast and easy, but is so filling and creamy. YUM

Main Dish:
1/2 tsp coconut oil
1 small onion (diced)
1 zucchini (ends removed and shaved with a vegetable peeler-- you'll end up with a chunk in the middle at the end that you can't shave. Just chop it into fine pieces.)
2 big hand fulls kale (stems removed and chopped)
3/4 cup garbanzo beans

Sauce:
1 ripe avocado (seeded and removed from skin)
1 clove or 1/2 tsp minced garlic
1 Tablespoon lemon juice
1/4 - 1/3 cup coconut milk (other non-dairy milk will work)
Fresh Basil or dried spices of choice
salt and pepper to taste

Process: Heat coconut oil in a skillet over medium heat. Add the onion. Let them soften for about 2 minutes. Add the shaved zucchini. Let cook for 2 more minutes. Add the kale and cook until kale is wilted and the zucchini is soft and starting to get golden from the pan. Add the garbanzo beans and turn off the heat. Leave pan covered.
Take all ingredients for the sauce and place in blender or food processor. Blend until smooth and creamy. Dish up veggies and top with creamy sauce. Mix and enjoy!! :)

** Makes 2 good sized servings... Or one if you reallllyyyy reallllyyyy like it. (Guilty...)

P.s. this meal can be saved. Just add a little more lemon juice to the avocado sauce and put it in a baggie and refrigerate. Just heat up the left over veggies and top with the sauce.

Additional add in ideas:
--Mushrooms
--Spinach
--Quinoa

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Eclectic Enchilada Pie with Cilantro Chimichurri

The reason I call this enchilada dish eclectic is because you can literally throw any vegetables into it. Got some sweet potatoes you want to use up? Throw it in. Got some kale that you know you can't use, but you just couldn't pass up the giant bag of organic kale goodness at Costco? Throw it in.

I literally can't get enough of this. I have made it twice within one week... So you know I am obsessed.



Here is for how I made this specific (and favorite) variation of the Eclectic Enchilada Pie:


Ingredients:

Veggies:
1 Tbs coconut oil
1 onion -- diced (whichever color you prefer)
2 bell peppers -- chopped into 1/2 inch pieces (whichever color you prefer, I like to mix red & green)
8 oz of mushrooms -- washed and sliced
1 zuchini -- cut long ways into fourths and then sliced into 1/4 inch pieces
2-4 handfuls of kale - stemmed and chopped into fine pieces (helps the kale to wilt faster)

2 Gluten Free tortillas -- I like the flavor of La Tortilla Factory's Smart & Delicious Wheat/Gluten Free Softwraps - or home made rice tortillas.

Sauce:
1 - 28 oz jar diced tomatoes with green chilis
ancho chipotle powder (to taste.. I like mine smokey and spicy so I pour in a LOT)

Chimichurri:
1 bunch Cilantro (Chopped fairly fine)
1/4 cup EVOO (extra virgin olive oil)
2 Tbs White Wine Vinegar
Crushed red pepper flakes (to taste)
Salt and Pepper (to taste)

Process:
Preheat oven to 400 degrees.
Throw all of the veggies (except the kale and zucchini  into a skillet or a large bottomed pot with the coconut oil and sauté until the veggies are almost soft. When the veggies are part way done, add the zucchini and kale - they cook much faster than the other veggies. Meanwhile, add the jar of diced tomatoes and the chipotle powder to a sauce pan and heat on the stove. I leave all of the juice in the tomatoes and cook it on high heat so that some of the juice cooks off and it leaves the tomatoes really soft and saucy. <-- Very technical, I know.

Once the sauce and veggies are ready, take a 9 inch pie dish and add put a little sauce in the bottom (about one and a half cooking spoons full, just to line it.) Layer a tortilla on top. Add a layer of veggies, then a layer of sauce, next another tortilla, then a layer of sauce, and then a layer of veggies. Bake in the oven for 20-30 mins depending on how crispy you like your edges. The tortillas get really soft, and almost take on a lasagna noodle texture.

While that is baking, Take all of your ingredients from the chimichurri and add to a mason jar. Shake and go.

Serve hot with cool chimichurri on top. YUMMO

I made a double batch and put it in individual containers for lunches, I just pop them into the toaster oven and they are good to go. Keep the chimichurri in the fridge. If for some reason you have extra veggies that didn't all fit into the enchilada pie, save them and serve them over cooked quinoa! Dont forget to have some chimichurri with it! Cilantro addicts, unite! :)

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The Happy Hyper Cookie

Be forewarned… When you make these cookies, you WILL stay up with your friends until 3AM playing board games and laughing about things that really aren’t that funny… Like glassware.

                                  

This heavenly, fluffy, cookie is a remake from “Vegan Cookie’s Invade Your Cookie Jar.”  I wanted to make a version that was gluten free, sugar free, and oil free. So this afternoon I started throwing things into a bowl, that’s where the real magic happens. 

So here goes:

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. (Trust me, you really want that parchment paper!!!) 

1 cup coconut milk (I used So Delicious from a carton, so it was thinner and has less calories/fat)
2 ripe bananas (smashed)
1/4 cup ground flax seeds2 tsp vanilla extract
3-4 Tbs instant espresso pwd OR instant coffee grandes mixed with a SMALL amount of boiling water
1-2 Tbs pure maple syrup (depending on your sweet tooth)
4 cups old fashioned oats
1/4 cup gluten free flour (I used garbanzo… Coconut or almond meal would work well here!) 1 tsp cinnamon1/4 cup cocoa pwd2 tsp baking powder 1 cup chocolate chips 

Process: Mix all of the wet ingredients with the flax seeds and espresso powder. Add The dry ingredients, mix well. Lastly, mix in the chocolate chips.  Use a spoon to drop a heaping Tablespoon of batter onto the pre-lined cookie sheets. Bake for 7-12 minutes. Please watchthem, as different ovens cook at different rates… Mine sure has a bad track record for being correct! 

Add ins that I’m thinking about for the future:
ChiaSeeds
Protein powder
Hemp Seeds

Enjoy!! Let me know if you tried anything fun with these cookies and how they turned out!! :) 

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