Sunday, June 23, 2013

Black Eyed Peas & Sweet Potato Dish

Our family came home from a movie and we were all hungry. I looked in the refrigerator and threw this together.

Black Eyed Peas & Sweet Potato Dish

1 1/2 c.veggie broth or water
1 sweet potato, peeled and diced
2 c. frozen black eye peas 
2 garlic cloves minced
1 9-oz pkg baby spinach
1/4 tsp. extra fine sea salt
dash or two of coriander
dash of garam masala
1 mango, cubed

-In a large saucepan on medium heat, add the veggie broth, sweet potato and black eyed peas.
-Bring to boil then turn down to simmer for 15 minutes.
-Add garlic, spinach, salt, coriander and garam masala. Stir to mix until spinach wilts. Turn off heat.

Grab your favorite bowl and dish it up! Top with mango and enjoy.

Friday, June 21, 2013

No Bake Almond Joy Pie

What inspired me to make this recipe vegan, I seen a post on my Facebook page. Why can't I veganize this? So here it goes!

No Bake Almond Joy Pie

Note: You should have enough coconut cream for the entire recipe.

Make the filling first, then the crust, then the topping.

1  14-oz can, cream of coconut ..reserve 4 TBSP. for the crust
2 TBSP. extra virgin coconut oil
1/4 c. turbinado sugar
1 TBSP. non-dairy milk
1 1/2 TBSP. cornstarch
2 c. shredded sweetened coconut (can use unsweetened or half of each)
1/4 c. ground or finely chopped almonds
pinch of salt

-In a large saucepan, add the cream of coconut, coconut oil and sugar. Bring to a boil stirring constantly. Turn down heat and simmer for 5-8 minutes...keep stirring.
-In a small bowl, mix together the non-dairy milk and cornstarch. Add to the saucepan mixture.
-When the mixture thickens, turn off heat and add the coconut, almonds and salt. Combine well. Set aside to cool.

1/2 c. almonds
6 whole rectangle chocolate graham crackers
1/2 c. shredded sweetened coconut (can use unsweetened)
3-4 TBSP. reserve cream of coconut
1 TBSP. pure maple syrup
pinch of salt

-Lightly spray a pie dish with a non-stick cooking spray.
-In a food processor, add the almonds and run until they are a little smaller than a pea.
-Add the graham crackers and coconut. Run processor until finely ground.
-Dump in a large bowl and add the cream of coconut, maple syrup and salt.. Mix very well. Should be sticking together.
-Press into the bottom of the prepared pie dish.
-Spread the filling evenly on the crust. Put in refrigerator.

Make the topping.

1 c. non-dairy chocolate chips
2 TBSP. extra virgin coconut oil
1/8 tsp. pure almond extract
1/4 c. chopped almonds
1/4 c. shredded coconut

-Mix the chocolate chips, coconut oil and almond extract in a microwave safe bowl Set microwave for 15 seconds. Take out and stir. Set microwave for another 10-15 seconds seconds. Watch carefully. Stir until all  chocolate has melted.
-Take the pie plate out of the refrigerator. Pour all the chocolate on the coconut filling, tilting the pile plate to cover side to side.
-Sprinkle with coconut and almonds. Let the pie set up in the refrigerator for 2 hours.
-Keep refrigerated.

Take out, cut and enjoy!

Berry Quinoa Bowl

Sometimes the simplest are the best! Strawberries, blueberries over cold quinoa topped with walnuts! Sprinkle with cinnamon, nutmeg, or even add a splash of non-dairy milk!

Monday, June 17, 2013

No Oil Hummus

Who needs oil in hummus? I surely don't use oil to make this awesome dip/spread! If you want more garlicky flavor...add another clove or two!

No Oil Hummus

1 16-oz can garbanzo beans, drained & rinsed
2 TBSP. tahini
1 TBSP. lemon juice
2 TBSP. water
1 garlic clove
1/4 tsp. extra fine sea salt
1/4 tsp. cumin

-Blend all in a food processor until well combined.  If you want the hummus thinner, add another tablespoon of water, one at time.

Store in a container in the refrigerator..or eat it up!

You can also add in olives, red bell pepper, sun-dried tomatoes, jalapeno, cilantro, basil, or try roasted garlic! Experiment!

Friday, June 14, 2013

Stuffed Swiss Chard Leafs

My daughter and I went to our local health food store buying homemade tahini so I can make hummus for a event Saturday. I was looking at their vegetables and the only veggies I had on hand at home was red bell pepper, broccoli, carrots, and onions. At the store, I seen a bunch of organic Swiss chard...and it was very cheap too! An idea came across my mind...stuff them!

Stuffed Swiss Chard Leafs
This recipe is a little time consuming, but well worth it! We are going in steps.

Ingredient list:
10 medium to large Swiss chard leafs
1 12.3-oz pkg. firm Mori-Nu Silken tofu, drained, gently pressed on paper towel to soak up water
1 TBSP. Italian seasoning
1 TBSP. lemon juice
1/2 tsp. extra fine sea salt
1/2 pepper
1 c. diced onions
1 c. diced carrots
1 c. diced chard stems
1 red bell pepper, seeded & diced
2 heads of broccoli chopped small, steamed/cooked until almost fork tender
1 tsp. dried sweet basil
1 tsp. dried oregano
1/2 tsp. extra fine sea salt
1 1/2- 2 c. your favorite pasta sauce

Step 1....Prepping the leaves

-Cut off the stems and save them for further in the recipe. Cut the rib of the leaves into a 'V' Shape. See picture below.
-Boil a large pot of water....blanch the leaves a few at a time  for 10-15 seconds.
-Take them out gently with a large slotted spoon and drip off the water. Lay them flat individually on a towel.
-Repeat process until all leafs are blanched.

Step 2.....Preparing the tofu

-In a medium bowl, add tofu, lemon juice, Italian seasoning, salt and pepper. Combine well. Set aside.

Step 3......Preparing the filling

-Take the reserved chard stems and dice them until you have 1 cup. See picture below.
-In a non-stick skillet, add a thin layer of water. Turn on the stove to medium heat and add the onions and carrots stirring for 5 minutes.
-Add the chard stems, bell pepper for another 5 minutes.
-Add the broccoli, basil, oregano and salt. Combine well. Turn off heat.

Now you can preheat your oven to 375 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray. Put a 1/2 c. layer of sauce on the bottom of the pan.

Step 4......Assembly

-Lay the leafs with the rib side up, gently overlapping the 'V' shape.
-Evenly distribute and spread the tofu mixture on each leaf leaving the edges bare.
-Evenly distribute the veggie mixture on each leaf leaving the edges bare.
-At the end where you cut the stems off, gently roll to about 3/4 of the leaf then fold in the edges and finish rolling. Repeat process on each leaf.
-Place in prepared baking dish.
-Cover with foil and bake 30 minutes.
-Uncover and spread a layer of sauce across and bake for another 20 minutes uncovered.
Step 1...preparing the leafs
Step 3...cutting the Swiss chard

Step 4....Assembling the leafs
Step the prepared baking dish
Ready to eat!

I topped mine with ground up cashews!  You can also use vegan cheese! Enjoy!

Monday, June 10, 2013

Taste Like Chocolate Smoothie

Kinda funny...I made this smoothie and gave my daughter some. "Hmmm chocolate" she said. What was funny ...there's no chocolate!

Taste Like Chocolate Smoothie

1 c. coconut water
handful of baby spinach
1 cut up frozen banana
1/2 c. frozen strawberries
1/2 c. frozen cherries
1/4 c. old fashion oats
1/4 tsp. pure almond extract
1 TBSP. pure maple syrup
splash or two of almond milk
dash of cinnamon

Blend until smooth! Enjoy!

Friday, June 7, 2013

Easy Chocolate.. Chocolate Chip Doughnuts

Why buy doughnuts when you can make them at home.

Easy Chocolate.. Chocolate Chip Doughnuts
makes 12 doughnuts

Dry Ingredients
1 c. whole wheat pastry flour
1 c. cake flour (if don't have cake flour...use white flour or whole wheat pastry flour)
1/4 c. + 1 TBSP cocoa
1/2 tsp. extra fine sea salt
1/2 tsp. baking powder
1/2 tsp. baking soda

Wet ingredients
1 1/4 c. vanilla almond milk
1 tsp. apple cider vinegar
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
1/4 c. brown sugar

1/2 c. non-dairy chocolate chips
1/3 c. shredded coconut (optional)

Preheat oven to 350 degrees. Lightly spray a 6 capacity doughnut pan with a non-stick cooking spray.

-Whisk all dry ingredients together.
-Whisk all wet ingredients together.
-Pour the wet ingredients into the dry ingredients.
-Combine with spatula and add chocolate chips and coconut.
-Spoon into prepared pan.
-Bake for 15 minutes.
-Remove pan from oven. Remove doughnuts from pan and cool on a cooling rack.

Chocolate Icing:
1/2 c. non-dairy chocolate chips
1 TBSP. almond milk

-Mix together in a microwave save bowl. Heat for 30 seconds until slightly melted. Stir to combine and creamy.
-Dip your cooled doughnuts in the icing.
-Sprinkle on your favorite topping: sprinkles, nuts, coconut, etc...

Vanilla Icing:
1 c. powdered sugar
1 TBSP. almond milk
1/4 tsp. pure almond extract

-Whisk all together until smooth. Add more powdered sugar as needed
-Dip your cooled doughnuts in the icing.
-Sprinkle on your favorite topping: sprinkles, nuts, coconut, etc...

Now eat up and enjoy!

Tuesday, June 4, 2013

Potato Veggie Casserole

I had bought a 10 lb bag of potatoes for under $2.00. Can't beat that. (wish they were sweet potatoes for that price) I like mashed but I wanted something different. Plus I miss the old fashion potato casserole. This is sure darn close to it!

Potato Veggie Casserole

1 1/4 c. lite soymilk
1 c. raw cashews..soaked in hot water for 1 hr. and drained
1/4 c. nutritional yeast
2 tsp. yellow mustard
1 tablespoon lemon juice
1 tsp. soy sauce
1/4 tsp. smoked paprika
1 tsp. extra fine sea salt
2 dashes turmeric

Potato Veggie Mix
3 large russet potatoes, peeled and evenly chopped
1 c. diced onion
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large garlic cloves, minced
1 1/2 c. corn
1 bunch of kale, washed, ribbed & chopped
salt and pepper to taste

Preheat oven to 350 degrees. Spray a  9 " x 13"  baking dish with a non-stick cooking spray.

For the the sauce:
-Mix all ingredients in a blender until smooth. 

For the potato veggie mix:
-In a large pot, boil potatoes for 3-5 minutes or until they are halfway cooked. Drain water.
-In a non-stick skillet, thinly coat the bottom of the pan with water. Add the onions, peppers and garlic. Cook on low for 3-5 minutes until slightly tender.
-Add the corn and potatoes to the pepper & onion mixture. Cook for 3 minutes, stirring. Add a little water if needed. Season with salt and pepper if desired.
-Add the kale and sauce to the skillet  Toss to coat. Turn off heat and cover skillet for 5 minutes.
-Transfer to prepared baking dish.
-Cover with foil and bake for 30 minutes.

Dish up and enjoy!