Wednesday, July 30, 2014

Throwing it together....

It's amazing what you can just throw together! Brown rice, steamed broccoli, shredded carrots, quartered cherry tomatoes, red bell peppers, banana peppers, and fresh corn from the cob! Seasoned with a little garlic powder, cumin and extra fine sea salt. Squirt it with a little lime juice and eat it on a tortilla or in a bowl!

Thursday, July 24, 2014

5 Pepper Pico De Gallo

What a great time of year to use the delicious produce from your garden!

5 Pepper Pico De Gallo

2 c. fresh diced tomatoes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 banana pepper, seeded and diced
1 anaheim pepper, seeded and diced
1 jalapeno, seeds removed and minced (leave seeds for a extra kick)
1 garlic clove, minced
3 TBSP. lime juice
1 TBSP. finely diced white onion
1 tsp. finely chopped cilantro or more according to taste
few dashes of extra fine sea salt

-In a large bowl, mix all ingredients well. Store in a covered container in the refrigerator OR
gobble up with your favorite tortilla chips, or top a vegan dog! Enjoy!

Wednesday, July 16, 2014

Peaches & Cream Oatmeal

I like eating oatmeal in the mornings. It's filling and you can always mix it up a little. At the grocery store, I picked up a few peaches and OMG...they are the best. Especially these non-clings. HMMMM  So I threw this recipe together and it's very delicious!

Peaches & Cream Oatmeal

1 c. soy creamer (I use Trader Joe's)
1/2 c. old fashioned oatmeal
1 fantastic tasting peach, pitted and chopped
1 TBSP. turbinado sugar or brown sugar
1 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt (optional)
few dashes of cinnamon

-In a microwave proof bowl, combine all ingredients. Microwave for 5 minutes.
-Take out and stir. Let set for a few minutes to cool before eating.  If you want it thinner, add more creamer.


Sunday, July 13, 2014

Pancake Roll with Pineapple Banana Filling

I wanted to do something a little different with pancakes and fruit. So I whipped this up this morning!

Pancake Roll with Pineapple Banana Filling

Use your favorite pancake batter recipe and add more liquid to make the batter thinner. Prepare your pan or skillet and make 8" round pancakes. You can make the pancakes larger if you have a big appetite!  Watch carefully so the cakes don't burn. You should end up with big thin cakes.

Filling mixture
1 c. orange/pineapple juice
1 TBSP. cornstarch
1 TBSP. turbinado sugar
1/2 c. pineapple tidbits, fresh or canned
1 banana sliced into 1/4" slices
strawberries and coconut optional

-In a small saucepan, whisk together the juice, cornstarch and sugar.
-Bring to a boil. Reduce heat and simmer for 2 minutes or until it starts to thicken.
-Turn off heat. Gently stir in the pineapple and banana slices. Let sit a few more minutes.

Take a prepared pancake and put about 1/4 c. sauce mixture in the middle. This will be a little messy. Gently roll up the pancake and place seam side down on a plate. Top with more of the filling mixture.

You can also top it off with homemade coconut whip cream and pecans!

Tuesday, June 24, 2014

Banana Nut Doughnuts

I had a couple of banana's ready to be used and I had a hankering for doughnuts!

Banana Nut Doughnuts
makes 8 donuts

Dry ingredients:
1 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. extra fine sea salt
2 good dashes of cinnamon (optional)

Wet ingredients:
1 1/2 ripe bananas, mashed
1/4 c. agave syrup/or maple syrup
1/2 c. applesauce
1 1/2 tsp. pure vanilla extract

handful of chopped walnuts

Preheat oven to 350 degrees. Lightly spray a doughnut pan with non-stick cooking spray.

-In a large mixing bowl, whisk together the dry ingredients.
-In a medium mixing bowl, whisk together the wet ingredients.
-Add the wet ingredients into the dry ingredients. Stir until combined.
-Distribute the batter into the doughnut pan 3/4 full. Top each one with walnuts.
-Bake for 15 - 20 minutes or until toothpick comes out clean.
-Take out of oven and let cool slightly.  Turn donuts onto a cooling rack.


Monday, June 23, 2014

Trader Joe's Raw Fruit Bars

Have you tried these yet?? I picked them up from Trader Joe's! Totally vegan and raw! Should I add gluten free also!?!

Sunday, June 1, 2014

Mango Quinoa Lassi

  1. a sweet or savory Indian drink made from a yogurt or buttermilk base with water.

I switched it up to make this cool summertime lassi.

Mango Quinoa Lassi

1 6 oz. container of vanilla soy yogurt
1 fresh ripe mango, seeded, skinned and chopped
1/4 c. of coconut milk (not the can type) or coconut water
1/8 tsp. cardamon
1/4 c. cooked quinoa, cooled

-In a blender, add the yogurt down to the cardamon. Blend well. May add more coconut milk or water if you want it thinner.
-Add the quinoa and pulse a few times.

Pour into a chilled glass and enjoy!

Thursday, May 8, 2014

Bee Free Honee

Some time ago I seen a plant based/vegan post about a product called Bee Free Honee. Honee, not made from bees. It really caught my interest because before I switched my lifestyle, I LOVED HONEY! I use to make dressings, top it on ice-cream and on breads, in recipes, eat it raw, etc. Check this out..Here are the ingredients: Organic apple juice concentrate, water, non-GMO/vegan cane sugar and lemon juice. It's all natural, plant based, vegan, and safe for children. Awesome part is that it's made in the USA! I highly recommend it! I purchased the original flavor but they have others: Ancho Chilie, Mint, Chocolate & Slippery Elm. What will be your first flavor to purchase?

Sunday, March 23, 2014

Mango Chutney Corn Muffins with Ginger Mango Butter

I wanted to make something different and something I haven't heard of before. I saw a jar of mango chutney on the shelf at the store and thought..'Why not put some mango chutney in with corn muffins?' It gives the muffins a nice sweet kick! Top off the warm muffins with some Ginger Mango Butter!

Mango Chutney Corn Muffins

1 c. yellow corn meal
1 c. whole wheat pastry flour
2 tsp. baking powder
pinch salt
1/2 c. prepared mango chutney
1/2 c. non-dairy milk
3 TBSP. applesauce
2 TBSP. pure maple syrup

Heat oven to 350 degrees. Line a cupcake pan with 10 cupcake liners.

-In a large bowl, whisk all the dry ingredients together.
-Add the wet ingredients. Stir until combined
-Equally distribute the batter into the prepared cups.
-Bake for 20 minutes or until toothpick comes out clean.
-When cooled, store in a airtight container

In the meantime, make the Ginger Mango Butter.

Ginger Mango Butter

1 c. chopped mango, fresh or frozen, thawed
1 TBSP. powder sugar
1 tsp. corn starch
1/4 tsp. ground ginger
pinch salt

-Mix all ingredients in a food processor until smooth.
-Store unused portions in the refrigerator.

Friday, March 21, 2014

Not just Asparagus Soup

There's more than just asparagus in this soup....why not add carrots and potatoes too! 

Not Just Asparagus Soup

1 lb or 1 bunch asparagus
1 c. shredded or diced carrots
2 gold potatoes, diced
3 green onions, whites & greens chopped
1/4 c. soy creamer
1/2 c. vegetable broth
1 garlic clove
1-1/2 c. reserved cooking water
few dashes of nutmeg
salt & pepper to taste

-Snap off the woody part on the asparagus and discard. Remove the tops and set aside. Cut the rest remaining asparagus into 1" pieces.
-Bring a pot of water to a boil. Add the asparagus and low boil for approx. 5 minutes.
-Add the carrots and potatoes. Boil until potatoes are fork tender.
-Add the asparagus tips and boil 1 more minute.
-Drain, reserving 1-1/2 c. water.
-In a blender, add the vegetables, green onions, soy creamer, veggie broth, garlic, 1 c.of reserved water and nutmeg.
-Blend until smooth. Add more reserved water or broth if you want a thinner soup.
-Season with salt and pepper and serve!