Edamame Salad with Radishes, Carrots and Avocado

serves 4-6

This salad is so refreshing and colorful... when eating it you can actually hear your body say, "THANK YOU!" 

2 cups fresh, cooked and shelled edamame ( you can use frozen, just be sure to thaw and lightly boil)

1-2 cloves of garlic, finely chopped or pushed through a garlic press

1 tsp fresh grated ginger

2 tsp honey

1/4 cup seasoned rice wine vinegar

3 Tbsp olive oil

juice of 1 lime

1/4-1/2 cup sliced green onion

3 Tbsp chopped fresh parsley or cilantro

6 radishes, thinly sliced

1 ripe avocado, diced

1-2 carrots, thinly sliced

s/p

(If using frozen edamame, bring them to a boil for just a few minutes...don't overcook!)

To make the dressing, whisk together rice vinegar, oil, garlic, ginger, lime juice and s/p. 

In a serving bowl, combine edamame, onion, parsley (or cilantro), radishes, carrots and avocado.  Toss with dressing!  

SERVE!!!

Chocolate Peanut Butter Pudding Pie

OMG!  This pie is to die for...no joke!  I am ashamed to admit it, but I have made it 4 times in the past 2 weeks and it does not disappoint!  I originally saw the recipe here, and determined that I needed to make it, pronto!  I have also skipped the crust and just made the filling.  I poured it into small prep bowls and we had yummy pudding cups for the week!

makes one 9" pie

for the crust:

1 3/4 cups ground graham crackers
2 Tbsp. sugar
4 Tbsp. melted coconut oil, canola oil or vegan butter
1 Tbsp. soy milk (or almond)
pinch of salt

for the pie filling:

3 cups soy milk (or almond)
1/4 cup cornstarch
1/4 cup sugar
3 Tbsp good unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1/4-1/2 cup creamy unsalted peanut butter
1 tsp vanilla
pinch of salt

Preheat oven to 350 degrees and lightly grease a 9" pie dish.

In a blender or food processor, blend up graham crackers.  Pour them into a bowl and add in oil, sugar, milk and salt.  Mix together until it looks like wet sand.  Dump "sand" mixture into pie plate and carefully press it down to form a crust.  Bake for 10 minutes and remove from oven.

In a saucepan, mix together cornstarch and 1 cup of soy milk.  Whisk until blended.  Place saucepan over medium-low heat and add in remaining milk, sugar and cocoa powder.  Whisk together.  Keep a close eye on the chocolate mixture and stir frequently until mixture thickens and comes to a slow rolling boil.  This takes anywhere from 7-10 minutes.  You want to make sure that the pudding thickens enough, but doesn't scald or burn.  Be patient with this.  Remove from heat and stir in chocolate chips, peanut butter, vanilla and salt.  Mix until fully incorporated and smooth.

Pour thickened mixture into prepared crust.  If there is any left over, which there is always a little for me, just pour it into small dishes to have as pudding cups.  Cut a piece of parchment or wax paper to fit over the pie, or pudding cups.  This will prevent a film from forming and keep your pie delicious and creamy. Chill in the refrigerator for at least 3 hours or until set.

*If you want to get even crazier, put some marshmallows on top and toast them with a brulee torch!

Green Pita Pizzas

I know I have posted about pita pizzas before, but seriously they are a staple in our house.  The other night I decided to switch it up.  I had some delicious vegan pesto on hand, or you can make this one, that I wanted to use.  So to make things fun I decided to keep with the green theme.  I put on whatever green veggies we had in the fridge, and it was a huge hit!  The only problem was I didn't make enough... my boys were begging for more!

Once again, no real recipe here, just a suggestion.

Start with your favorite pita bread (mini ones could be great for lunches) or naan.

This is what we put on top:

pesto
small broccoli florets
chopped kale leaves
arugula
a drizzle of olive oil
s/p

Spread pesto over pitas (or naan), and top with desired amounts of veggies.  Make sure to season with s/p and drizzle some olive oil over the top... this helps the veggies to roast up real tasty!

Bake a 400 degrees for 8-12 minutes.

Vegan Cream of Mushroom Soup

Oh man is this a good one!  That is, if you like creamy, comforting, decadent but healthy soups... 

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 pound cremini mushrooms, cleaned and sliced
1 tablespoons soy sauce
1 tablespoon Worcestershire sauce
s/p
3 cups vegetable broth

For the Cashew Cream:

1/2 cup raw cashews
1/2 cup water

In a large pot, heat olive oil over medium heat.  Add onions to oil and saute until slightly browned, about 5 minutes.  Add garlic, stir, and cook for 1 minute more.  Add the mushrooms, soy sauce and Worcestershire sauce and cook until mushrooms are cooked and broken down, about 5 minutes.  Stir occasionally.  Add cracked pepper and  vegetable stock and cook at a simmer until mushrooms are completely soft.  This took me about 10 to 15 minutes.

While the soup simmers, prepare the cashew cream.  In a blender, combine raw cashews and water.  Blend on high until smooth.  Pour into a measuring cup and set aside.  Don’t worry about washing the blender… we’re going to use it to blend the soup.

When mushrooms are cooked through, add about one third of the soup to the blender.  Hot soup rises high in the blender so definitely be careful how high you fill the blender.  Blend soup on low, increasing the speed to high, until no large mushroom chunks remain.  Pour blended soup into a clean pot or large bowl.  Blend the remaining soup in batches.  Add the cashew cream to the blended soup and stir to incorporate.

Top with a drizzle of olive oil and some chopped parsley!

Warm Lentil Salad

Ok, this salad is an easy "throw together" meal!  I mean seriously, all it takes is chopping a few cloves of garlic and cooking the mushrooms and kale, throw it on top if some spinach and you're done!  You will be enjoying your hearty meal before you can say, "letscallfortakeout!"


3 cloves of garlic, chopped
1 c. sliced crimini mushrooms
2-3 c. kale leaves, chopped
1 c. cooked lentils (I get mine from Trader Joes)
1 tsp. cumin
olive oil
balsamic vinegar
Spinach
s/p


In a cast iron skillet, heat 1-2 Tbsp. olive oil over medium heat.  Add in mushrooms and garlic, cook until mushrooms become tender, about 3 minutes.  Add in kale and lentils.  You may need to drizzle a little more olive oil in at this point.  Cook for just about 3 more minutes. Stir in cumin and s/p to taste.

Place spinach on large plate or in a bowl and top with desired amount of lentil mixture.  Drizzle a little more olive oil and balsamic vinegar on and enjoy!

Don't Worry Friends..

Hi All,

Sorry I have been m.i.a... I just wanted to let you know I am still here!  I got lost in the shuffle of school starting, coaching water polo, birthdays, vacations and holidays.  But don't you worry, even though I was busy, I always make time for cooking and baking!  I have some great recipes that I have been stockpiling, and will get around to posting them soon!

I hope you all had a wonderful Christmas and are having a blessed beginning to this new year!

Cheers,
Amy

My Green Smoothie

This green smoothie recipe is a must-have in our house.  I make a huge blender-full every morning (or the night before) and we drink it throughout the day.  Smoothies are such a great way to cram in important nutrients that can be hard to get in during the day...especially for little (or big) ones who turn their noses up at the idea of vegetables.  We've been known to get crazy with what we add into smoothies, I think one time we counted over 23 ingredients.  However, that can be daunting to keep up with, so this recipe is tried and true, delicious and simple!

makes 2 adult and 2 kid servings

1 c. water
1 c. O.J.
4-5 kale leaves
handful of spinach
2 Tbsp protein powder
3/4 c. frozen mango
3/4 c. frozen pineapple
1 banana

Blend together in a high power blender, such as a Vita Mix.  Cover any unused smoothie to enjoy it later.

Moroccan Quinoa Salad

makes a LARGE salad, perfect for entertaining.


2 cups dry quinoa
1 tsp cinnamon
4 small english cucumbers, chopped
1 small red onion, thinly chopped
1/3 c. dried apricots, chopped
1/3 c. raisins
1/2 c. sliced almonds (raw or dry roasted)
handful of mint, chopped
handful of basil, chopped
1/2 inch chunk of ginger, grated
2 lemons, zest and juice
1/4-1/2 c. olive oil
s/p
1 c. cherry tomatoes, quartered

Cook quinoa according to package, but add in cinnamon to boiling water.  Let stand and cool.

Place chopped onion in a bowl with cold water.  Allow to soak for 10-15 minutes.  This takes out the real tangy bite of the onion (and stinky breath), but keeps all the flavor.

Place all chopped veggies (excluding tomatoes), herbs, dried fruit and nuts, in a large bowl with the cooled quinoa.  Stir in lemon zest, lemon juice, olive oil and s/p.  Mix gently and taste for seasoning.  Feel free to add more to your liking.  Before serving, fold in chopped tomatoes.

Stuffed Zucchini Boats

serves 4-6

This is a hearty, yet light, meal, perfect for warm nights.  This is also a great way to use up the bounty of zucchini that so many summer gardens leave us with!  

1/2 of a yellow onion, finely chopped
2-3 cloves of garlic, chopped
1/4 c. crimini mushrooms, chopped
1/2 of a red bell pepper, finely chopped
2 T. flat leaf parsley, chopped
2 T. basil, chopped
3/4 c. of strained tomatoes
juice of 1/2 a lemon
3 T. nutritional yeast (or parmesan cheese) plus more for topping- (optional)
1 1/2 - 2 c. grains of your choice (I used Trader Joes Harvest Grains, but quinoa, millet, or even orzo would work)
salt and pepper
dash of red chili pepper flakes (optional)
4 large zucchini

Preheat oven to 425 degrees.

Slice zucchini in half, lengthwise.  Take a spoon and scoop out seeds, this will be the "boat" for your filling.

Cook grains according to package directions, set aside.

In a large cast iron skillet, heat a little olive oil over medium heat.  Add in onion and garlic, saute until translucent.  Add in mushrooms and bell pepper, cook another 3-4 minutes.  Finally, add in herbs, tomatoes, lemon juice, s/p, nutritional yeast/cheese, red pepper flakes and grains.  Cook for an additional 5-10 minutes, or until filling has absorbed some of the liquid from the tomatoes.

Fill each zucchini boat with veggie-grain mixture and season with s/p (if you are using parmesan cheese, sprinkle extra on top). Place in a baking dish and then in oven.  Cook for about 30-40 minutes, or until zucchini is tender but not mushy.  Sprinkle with a little extra nutritional yeast and serve!

Farmer's Market Fajitas with Homemade Spelt Tortillas

I love going to the farmer's market and seeing what is in season and planning my meals around it.  This meal was almost 100% seasonal and local and, boy, could you taste the freshness!  For this meal, I got the bell peppers, zucchini, corn, cilantro, and onions all from my favorite organic stand, and the black beans and ingredients for the tortillas came from my pantry!


serves 4-6

olive oil
2 onions, thinly sliced
2 large bell peppers, thinly sliced
2 ears of corn, kernels cut off the cob
2 small zucchini, diced
small bunch of cilantro, chopped
2 cans organic black beans, rinsed and drained
dash of cumin
dash of coriander
s/p

tortillas:

3 cups spelt flour
3 tsp canola oil
1 1/2 tsp salt
2 1/4 tsp baking powder
1- 11/4 cup warm soy milk (or other milk)

To  make the tortillas, mix together the flour, oil, salt, and baking powder.  Slowly pour in the warm milk and stir until it forms a loose, sticky ball.  On a lightly floured surface, knead the dough for two minutes. It is done when you can press a finger into the ball and it bounces back quickly.  Put the dough in a bowl and cover with a damp towel for 20 minutes.  After 20 minutes, section the dough off into 12-16 balls, depending on how big you want your tortillas.  Roll the small sections between your hands to form little balls.  Place the balls on a large plate, making sure they don't touch each other.  Cover with the damp towel again and let rest for 10 more minutes.  Its super important to let the dough rest each time so that it will become elastic and roll out well.  Once the dough has rested for the second time, take each ball and roll it out until it is about 8''.  At first I thought I was making mine too thin, but they were actually perfect.  If they are too thick, it will be more like a flat bread and not much of a tortilla.  You may want to roll one out and cook it up immediately, to make sure the thickness works for you.  To cook them, heat a dry cast iron skillet over medium heat and cook for about 20-30 seconds per side.  Keep them covered after they are cooked.  If you need to make them ahead of time, just simply reheat them on the skillet before serving.

For the fajitas, add 1 Tbsp oil to a large cast iron skillet and add in onions and peppers.  Cook until onions are slightly brown and tender.  Season with s/p.  Remove from pan and add in diced zucchini.  Cook for just about 3 minutes, or until turning golden brown.

Heat beans in a small sauce pan, and add in dashes of cumin, coriander and s/p.  Cook until heated through.

To assemble.  Take a fresh tortilla and place black beans on top, layer with onions and peppers, next sauteed zucchini, fresh corn and top with chopped cilantro.

You could also top with homemade guacamole or salsa, but we loved them simple and fresh just like this!

Vegetable Chow Mein

serves 6-8

Forget take-out... this chow mein cooks up in just minutes and is so healthy and sans MSG!!!  Feel free to half the recipe, it makes a lot...but then again, leftovers are soo good!!!

Once again, no exact measurements for the veggies.  Just use what looks good to suit your appetites.

1 pkg. Chow Mein noodles- cook according to package

shredded carrots

cabbage (chinese, napa or purple)

bell pepper

edamame, shelled

shiitake mushrooms

SAUCE:

1/3 c. soy sauce

1/4 c. rice vinegar

3 Tbsp. sesame oil

1/2c. vegetable oil

Combine all ingredients for the sauce in a bowl and stir well.  In a large wok or skillet, heat 1 Tbsp of oil over medium heat.  Add in veggies and cook for about 2-3, or until just barely tender.  Dump in the cooked noodles and cook for another 2-3 minutes.  Pour in the sauce and stir to combine.   

See, I told you it was easy peasy!!!

Mango Lassis

This creamy Indian drink is the perfect summertime treat!  It is quite possible that after you make your first one, you will become addicted...but don't worry...it is actually super healthy for you!

serves 2-4

3 mangoes, peeled, pitted and cut into chunks
1 cup yogurt (I love Organic Whole Soy Vanilla)
1/2 cup crushed ice
1/2 water, or milk of your choice
sugar or agave is optional (we didn't use any because the mangoes were soo ripe and sweet!)

Place ingredients into a high powered blender and blend until smooth and creamy!

chocolate cranberry scones

makes 12-16 scones

These scones are heavenly... Seriously, they are so good!  Sweet, but not too sweet, tangy, but not too tangy, fluffy and altogether delicious.  They are perfect with a cup of tea or coffee, or even with a scoop of ice cream!  You could add nuts and then they would be like a "trail mix" scone.  The batter for these scones is like a blank canvas... you can make them into whatever you desire or have on hand.  My next combo will be lemon zest and fresh blackberries!  

3 cups flour (I used all-purpose, but will try with spelt next time)

1 tsp salt

1 Tbsp baking powder

1/2 tsp baking soda

3/4 cup chocolate chips

1/2 cup dried cranberries

3/4 cup canola oil

1/4 cup coconut sugar, sucanat or brown sugar (plus more for sprinkling on top)

1/4 cup maple syrup

3/4 cup vanilla soy milk, almond milk, etc..

1 1/2 tsp apple cider vinegar

1 Tbsp vanilla extract

Preheat the oven to 375 degrees and spray 2 baking sheets with non-stick spray or line with parchment paper.

In a large bowl, whisk together flour, salt, baking powder, baking soda, chocolate chips and dried cranberries.

In a separate bowl, whisk together oil, sugar, syrup, soy milk, vinegar and vanilla extract.

Pour the wet ingredients into the dry, and using a rubber spatula, fold the wet mixture into the dry, just until combined.  Do not over mix!!!

Drop the dough into 1/4 cup scoops onto prepared baking sheets.  Sprinkle with a little extra coconut sugar.

Bake for 18-20 minutes, or until slightly golden brown and firm to the touch. 

Cool on wire racks.

Peanut Noodle Bowls

serves 4-6

This is a perfect meal for a busy weeknight!  The sauce whips up super quick, the noodles take about 3 minutes to prepare and then, really all you have to do is chop veggies!  Go ahead, make this this week... you deserve a "night off!"

Peanut Sauce:

1'' chunk of ginger, peeled
4 cloves of garlic
1/4 cup rice wine vinegar
2-4 Tbsp warm water
1/4-1/2 cup peanut butter
1/4 cup soy sauce
1-2 Tbsp sucanat (sugar)

Place all ingredients into a blender or food processor.  Blend until smooth and creamy.  For a thinner, more dressing-like sauce, add more warm water.

1/2 pkg Cappellini noodles (super thin spagetti-like noodles)


Toppings:

cucumber
bell pepper
shredded carrot
cabbage
peanuts
cilantro
tofu (or protein of your choice)
steamed broccoli
snap peas
scallions

Cook noodles according to package directions.  Drain and toss with a little peanut sauce.  I  like to arrange the toppings on a platter and then fill everyone's bowl with noodles.  I then let them choose their own toppings (pending clean hands...) and put it on top of their noodles.  Its a neat way to get kids involved in what they're are eating, and its surprising how excited they get!  And, of course, top with more yummy peanut sauce!

Quinoa Rice Bowl with a Soy Ginger Dressing

serves 4-6

This meal was inspired by a grab-and-go meal that I got at Whole Foods awhile back.  Its so fresh and healthy and super simple!  You could use brown rice, millet or another starch of your choice.  Anyway you choose, you won't be disappointed!

Soy Ginger Dressing/Marinade:

4 cloves of garlic,  finely chopped

2 Tbsp fresh ginger, peeled and finely chopped

3 Tbsp honey

1/3 cup rice vinegar

1/2 cup soy sauce

1/4 cup water

Place all ingredients into a glass jar with a tight fitting lid.  Shake well to combine.  Remove lid and heat in the microwave for 1 minute, to dissolve honey.  Make sure to let it cool.  Shake well before serving.  You can keep it stored in the fridge, covered, for 2 weeks.

Quinoa Rice Bowl:

4 cups cooked quinoa

2/3 cup shelled edamame

2/3 cup bell pepper, chopped

shiitake mushrooms, sliced

tofu

sunflower seeds

Wrap tofu in a towel and place a heavy plate on top of it.  Let in stand for 5-10 minutes, to allow some moisture to drain out.  When done, slice tofu to desired thickness.  Pour some of the dressing over and let it marinade for at least 10 minutes.

Heat olive oil in a large skillet over medium heat.  Saute mushrooms until tender, remove from heat.  Add a little more oil and cook tofu for 5 minutes per side, or until golden brown. 

Fill a bowl with desire amounts of quinoa, edamame, bell pepper, mushrooms, tofu and sunflower seeds.  Top with the soy ginger dressing.

Vegan Spring Risotto

This dish really celebrates Spring, by using fresh, organic vegetables that are in season!  Every bit of produce was purchased at my local farmers market!  Don't skimp on the basil... it is soo good!

serves 4-6


12 oz Aborio rice
olive oil
1 small onion, chopped
4-6 cloves of garlic, chopped
3-4 small carrots, diced
4-6 kale leaves, ribs removed and chopped
1 cup (+/-) asparagus, chopped
white wine (optional)
4-6 cups veggie stock
1/4 cup nutritional yeast *, or parmesan cheese (obviously it won't be vegan if you use cheese)
basil, thinly sliced
2-4 green onions, sliced
s/p

Heat veg stock in a sauce pan over medium low heat and bring to a simmer and keep it warm.

In a large cast iron dutch oven or stock pot, heat a splash of olive oil over medium heat.  Add in rice and cook until golden brown and slightly toasted, about 5 minutes.  Pour rice into a bowl and set aside.  Add a splash more olive oil and saute onion, garlic and carrots until tender, about 5 minutes. Season with s/p. Toss in the kale and asparagus and cook for 1-2 minutes more.  Pour the previously cooked rice back into the pot and add in just enough warm stock to cover the rice and veggies.  Cook and stir until the stock is absorbed.  Add in a splash of wine (optional) and another ladle full of stock.  Stir until absorbed.  Continue adding ladles full of stock one at a time until rice is tender and fully cooked.  Make sure to keep stirring, this helps bring out the starch in the rice, resulting in a creamier risotto.  When fully cooked, add in yeast/parmesan and season with s/p.  Stir to incorporate.  Top with basil and green onions.

*Nutritional yeast is a wonderful addition to vegan/vegetarian cooking.  It is super rich in B-vitamins which mostly found in red  meat.  It has a delicious cheesy, salty flavor to it!  We add it to soups, pastas, salads and I gobble it up on popcorn drizzled with olive oil!

Vegan Broccoli Salad

serves 6-8 as a side portion

WARNING: no exact measurements, improvise as you go!

I'm pretty sure I ate 90% of this salad in one sitting.  I kept going back for "one more scoop,"  and next thing I knew, it was gone!  It has a perfect combination of crunchy, sweet, tangy and its soo healthy!  I plan on making a double portion and having it on hand for easy lunches throughout the week.

1-2 large stalks of broccoli, chopped.(including the stems)

2-3 green onions, chopped (for more bite, you could use red onion)

shredded carrots

raisins

raw sunflower seeds

olive oil

champagne or white balsamic vinegar

1 Tbsp sugar

s/p

Toss everything in a bowl and stir to combine.  Keep in mind that you want enough dressing to coat everything, but not be soupy. I think I used roughly 1/4 cup evoo and a few tablespoons of vinegar. 

Mango Salsa

This salsa is super simple and crazy delicious!  I put it on top of our black bean burgers the other night and it was amazing, but you could top tacos, enchiladas, a simple rice bowl, etc.  Try this one out, you will NOT be disappointed!

makes about 2 cups

2 mangos, peeled and diced
1/2 a red pepper, diced
1/2 cup cilantro, chopped
2 green onions, chopped OR 1/2 of a red onion, diced
1/2-1 jalapeno, seeded and diced, optional
2 limes, juiced
s/p

combine all ingredients and season to desired flavor.  Feel free to add more of anything if you want more of a bite.  The salsa is great the next day as well!

Tabbouleh Salad

In honor of warmer weather and the possibility for picnics, I thought I would share with you my favorite tabbouleh salad recipe.  If, you can tolerate cheese, I HIGHLY recommend sprinkling on some feta... oh how I miss feta!

I am just going to give you ballpark measurements for this one. 

INGREDIENTS:

cooked quinoa (for smaller portions maybe 3-5 cups, for larger 6-8)

tomatoes (I like using cherry tomatoes and quartering them)

cucumber (peeled and diced)

flat leaf parsley, roughly chopped

lemon juice (juice from 1-3 lemons depending on how tart you want it)

feta (optional)

olive oil

s/p

Once the quinoa is cooked and cooled, toss it with a little olive oil.  Squeeze in lemon juice and add in tomatoes, cucumber and parsley and s/p.  This is where you eyeball it.  If it looks like you could use more veggies or parsley... by all means add them in.  If you taste it and think it needs more lemon juice, add it in.  You really can't mess this one up!

Meatless Millet Meatballs

One of my husband's (old) favorite meals is spaghetti and meatballs.  So, I set out to make a healthier alternative and I am extremely pleased with what I came up with.  They had all the characteristics off a good meatball, crispy outside and flavorful and soft inside.  I used millet as the main ingredient, but you could use brown rice.  Millet is a gluten free grain that is high in protein and lots of other nutrients.

1 1/2 -2 c. cooked millet (or brown rice)
olive oil
1/2 yellow onion, chopped
4 cloves garlic, chopped
1 large, or 2 small carrots, diced
1 stalk celery, diced
handful of flat leaf parsley, chopped
1 egg, lightly beaten (or egg replacer)
s/p

In a medium sized sauce pan, heat a splash of oil over medium heat.  Add in onion, garlic, carrots and celery.  Saute until veggies are tender, about 5 minutes.  Remove from heat and set aside.  In a large bowl, mix together (most of the) millet, egg and salt and pepper.  Add in veggies and parsley and stir until well combined.  You want the mixture to be moist, but not runny.  So, feel free to add in more millet to thicken it up.

Scoop a rounded tablespoon sized portion and roll it into a ball.  Continue until all the mixture is used up.  Now, at this point, I placed the balls on a wax paper lined cookie sheet and placed them in the freezer for 30 minutes to chill.

When you are ready, heat 2-3 tablespoons of oil in a large cast iron skillet over medium heat.  When the oil is hot, add in the balls.  Allow them to brown on one side before turning them.  Be careful to not over crowd the pan.  If you do, the meatballs will steam instead of brown.  When all sides are browned and heated through, remove to a plate covered with a paper towel.

Serve with your favorite pasta!

Mega Protein Snacks

makes about 2 dozen

I adapted this recipe from another one I found here. They are simple to make and so convenient.  I store mine in the freezer and they are ready to go anytime! Despite how they look, I know what you were thinking... they taste great and are loaded with protein!

1 c. oat flour (whole oats blended in a food processor or blender)
2/3 c. protein powder (we use a hemp blend found at Trader Joe's or Whole Foods)
2/3 c. ground flaxseed (grind them in a coffee grinder or food processor. don't buy pre-ground, it looses        its nutritional benefits.)
1/3 c. cocoa powder
1/2 c. almond butter (or peanut butter, or a combo.  fyi: if you heat it just a little, it makes mixing much easier)
1/2 c. water
1 tsp. vanilla
1/4 c. honey
1/4 c. chocolate chips

Line a cookie sheet with wax or parchment paper.

Toss all ingredients into a large bowl, and mix your heart out.

Wet hands and scoop a large tablespoon heap into your hands.  Roll into a ball and place on cookie sheet. When all the batter is rolled up, place cookie sheet into the freezer and chill for at least 30 minutes.

When the snacks are frozen you can transfer them to a freezer bag for east access.

Breakfast Scramble with Spinach and Chickpeas

serves 2-4

6 eggs (organic and free range...please)
1 clove garlic, finely chopped
1/2 cup chickpeas (garbanzo beans, you could also use black beans)
1 large handful of spinach
1/2- 1 tsp cumin
1/2 tsp corriander
pepper
*salsa verde to top it off (optional)

Heat your pan over medium heat and add in a tablespoon of oil.  Saute the garlic and add in whisked eggs.  Toss is beans and spinach and sprinkle is spices and seasoning.  Stir and cook until done.  Top with your favorite salsa!

Zucchini Apple Bread

makes 2 loaves

This bread is sweet, slightly spicy, and the perfect texture!  I doubled the batch and made 4 loaves and all were devoured in as many days!  Feel free to get creative and add in whatever you have on hand.


1 1/2 cups grated zucchini
1 1/2 cups grated apples
2 cups sugar (I used sucanat)
3/4 cup oil (canola, coconut, etc)
3 eggs, lightly beaten
1 tsp vanilla
2 cups flour (spelt, whole wheat, all-purpose)
2 tsp cinnamon
1/2 tsp nutmeg (freshly grated is best)
1/4 tsp cloves
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup chocolate chips, carob chips, walnuts, dried cranberries, etc

Preheat the oven to 350 degree.  Grease 2, 8 inch loaf pans.  You can also make these into muffins, just shorten the baking time.

Beat together, sugar, oil, vanilla, eggs, zucchini and apples until well combined.  Sift together dry ingredients and add to zucchini mixture.  Stir just to combine, do not over mix, or you will get a really dense bread.  If you are adding in any chocolate chips or nuts, just fold them in carefully.

Pour into prepared pans and bake for about 50-60 minutes.  Around 50 minutes, keep a close eye on the loaf.  It is done when a toothpick inserted into the middle come out clean.  Let it cool in the pan for 15 minutes, then turn it out and transfer to a wire rack to finish cooling.

Moroccan Medley

serves 4-6

This dish is so incredibly filling and comforting!  Nothing like a warm bowl of goodness to melt away your winter blues!

2 1/2 cups Grain of your choice: quinoa, millet, cous cous, etc ( I used Trader Joes Harvest Grain Blend... LOVE IT)
1 large onion, chopped
4 cloves of garlic, chopped
1 Tbsp chopped fresh ginger
4 large carrots, peeled and sliced
1/2 cup chopped dried apricots
4 cups veggie stock
1/2-1 cup orange juice
zest of 1 orange
s/p
1 tsp cinnamon
2 tsp cumin (or more to taste)
1 tsp paprika (or more to taste)
1 tsp tumeric (or more to taste)
1/2 tsp ground ginger (bump up to 1 tsp if not using fresh ginger)
1 can garbanzo beans
1/2 cup sliced almonds
1/2 fresh cilantro, roughly chopped

Preheat oven to 350 degrees.

In a large stove/oven proof pot, heat 1 Tbsp oil over medium heat.  Add in onions, garlic, fresh ginger, and carrots.  Saute until veggies are tender, about 5-10 minutes.  Add in grains and spices and stir to coat.  Finally, add in apricots, garbanzo beans, stock, o.j., and orange zest.  You want to make sure that the liquid covers the grains and veggies, but doesn't drown them.  You may need to adjust the amount of liquid for your needs.  Place large pot, uncovered, in the oven.  Cook until most of the liquid is absorbed and the grains are tender.  This could take anywhere between 25-50 minutes, depending on the type of grain you use.

To serve, garnish with chopped cilantro and almonds!

BBQ "chicken" Pita Pizzas

Ok, first off, I can not take full credit for this recipe.  Not too long ago, I stumbled upon this blog, Peas and Thank You and have really enjoyed it.  The author is a mother of two youngins, like me and is a vegan, like me... so naturally I'm hooked.  She has lots of great, easy, everyday vegan meal ideas and this recent one for pita pizzas was no exception.  So, below is my adaptation of it.  Keep in mind, this is "pizza," which means there are no limits or boundaries... knock yourself out with the variations, go crazy, break all the "rules!"

Makes 6 individual sized pizzas

1 package of whole wheat Pita Bread (6 pitas)

BBQ sauce (my fav is from Trader Joes)

1 can of black beans (these beauties take the place of chicken:))

2 stems of kale (washed, stemmed and roughly chopped)

1 bell pepper (thinly sliced)

1/2 c. pineapple (small cubes)

4 cloves of garlic (chopped)

dashes of dried oregano

olive oil

Super Easy Directions:

Preheat the oven to 375 degrees.  Place the pitas on a cookie sheet and toast in the oven for 3 minutes.  Remove them and smother with BBQ sauce.  Sprinkle on kale, black beans, bell pepper, pineapple, garlic, and oregano.  Drizzle tops of pizza with just a bit of olive oil.

Bake in oven for 5-10 minutes, or until heated through and pita is crispy.  You may want to turn your oven to broil for the last minute, if needed.

Burrito Bowls

This is my take on our favorite Chipotle burrito bowls.  We may or may not go there once a week...


serves 4

3 cups cooked quinoa
1/2 cup chopped fresh cilantro
juice of one lime
1 can black beans
1 can garbanzo beans
1 small can of diced green chilies (optional)
1 bay leaf
2 tsp cumin
1 tsp corriander
1 tsp paprika
1 Tbsp olive oil
1 onion, sliced
1 large bell pepper, sliced
3 kale leaves, stemmed and roughly chopped
4 cloves of garlic, chopped
quacamole (if you are feeling lazy, like I was, you can use the store bought yumminess)

Cook quinoa according to package directions.  When done add in chopped cilantro and lime juice.

Heat beans in a saucepan over medium low heat.  Add in spices and bay leaf.  Simmer until ready to use.

Heat oil in a large cast iron skillet over medium heat.  Add in sliced onions, bell peppers and kale.  Cook for 5 minutes.  Add in garlic and saute until veggies are tender.

Layer in a bowl and top with quacamole!

Vegan Gluten Free Oatmeal Chocolate Chip Cookies

Beware, for as healthy as these cookies are they are soo good and addicting!

makes 4 dozen

3 Tbsp oil (olive, canola, grapeseed, coconut)
2 c. raw nuts (I used a combo of almonds, sunflower seeds and walnuts)
1 c. sucanat (brown sugar)
1/2c. hot water
2 tsp vanilla
1 1/2 c. oat flour (blend oats in a food processor) or spelt flour*
1 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
2 c. oats (to make it GF, choose a certified GF brand of Oat, like Bob's Red Mill)
1 c. vegan chocolate chips (carob chips)

Preheat oven to 350 degrees.  Spray, or line with parchment paper, cookie sheets.

Blend nuts in a Vita Mix blender or a food processor with oil until it reaches a chunky peanut butter consistency.

Heat 1/2 cup water and pour over sucanat, stir to dissolve.  Pour sucanat mixture over nut butter and blend a little more to combine.  Add in vanilla and stir until smooth. (Mixture will be thick)

Whisk together oat flour, baking soda, salt and cinnamon in a large bowl.  Add in nut mixture and stir until incorporated.  At this point let the dough cool for 5-10 minutes, so the chocolate chips don't melt.

Fold in oats and chocolate chips.

Scoop up a Tbsp of dough and roll between hands to form into a ball.  Place balls 2 inches apart.  Before baking, dip the bottom of a glass into a little water and flatten each ball.

Bake 8-10 minutes or until tops are firm*.  Cool on the baking sheets for 3-5 minutes before transferring to wire racks.

*Do not be alarmed if some of the carob chips melted onto the pan.  Once cookies are cooled, just simply break the melted pieces off.

-adapted from Vegetarian Times Magizine

* Spelt flour is not considered gluten free and if you have severe allergies to gluten, is probably not an option for you.  However, for some who have a slight intolerance to gluten, spelt may be tolerable.

Quinoa, Avocado and Citrus Tofu Wrap

These wraps are so versatile, nutritious and filling.  They make a hearty lunch or a light dinner.

makes 6 large wraps, or 12 smaller ones.

Tofu Marinade:

1/2 c. orange juice
1/4 c. lemon juice
3 Tbsp agave or maple syrup
1/2 c. fresh cilantro
1 tsp olive oil
1 Tbsp cumin
1/2 tsp sea salt

14 oz extra firm tofu, cut into 1/4 inch slices

Wraps:

3 ripe avocados
1 tsp cumin
2 tsp lemon juice
s/p
2 c. cooked quinoa
cherry tomatoes, halved
1 medium cucumber, peeled, seeded and sliced in strips
handful of spinach
6 pieces of wheat lavash bread

To make the marinade, place all ingredients in a blender and pulse until smooth.  Pour over tofu and marinate for 1 hour.  Heat a tad of oil in a pan over medium heat and shake off excess liquid and cook tofu until brown on both sides.  Remove from the heat and cut slices into thin strips.

Mash avocados in a bowl and add in lemon juice and cumin, s/p and stir to combine.

To assemble wraps:

Spread 1/6 of avocado mixture over the lavash bread.  On the right hand side of the bread, press in 1/3 cup of quinoa.  Top with spinach, tomatoes, cucumbers and tofu.  Start rolling from the side with the quinoa and firmly roll as you go.  Slice the wrap in the middle on a diagonal.

Best Ever Vegan Chocolate Cake!!!

I made this cake for my husbands birthday last month, and it was a hit with both vegans and omnivores alike! I adapted the recipe from the cookbook, You Won't Believe It's Vegan,  it's written by the chef/owner of one of our most favorite vegetarian restaurants in Oakland, Encuentro.  This cake would be perfect for any birthday party , as a special Valentine's Day treat, or for no other reason that you want to eat a scrumptious chocolate cake!

Cake Ingredients:

2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1/2 c. sucanat (brown sugar)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 c. canola oil
1 c. vanilla soy milk (I used regular soy milk with 1 tsp vanilla extract)
1/2 c. water
1 c. maple syrup
1 Tbsp chocolate extract (I omitted this and it was great without)
2 tsp apple cider vinegar

Frosting Ingredients:

2 c. chocolate chips (vegan chocolate chips are called carob chips)
1 c. vanilla soy milk (again, I used plain soy milk and added vanilla extract)

Directions:

You may want to make the frosting first because it has to chill for at least 1 1/2 hours before using.

Put chocolate chips in a heat-proof bowl.  Slowly and carefully heat the soy milk to right before its starts boiling.  Make sure not to scald it.  Pour milk over chocolate chips and let it sit for 1-2 minutes.  WHen the chips are softened, whisk it all together for 2 minutes until smooth and glossy.

Chill for at least 1 1/2 hours, or until solid.


Preheat oven to 350 degrees.  Oil two 9-inch round cake pans and set aside.

In a large bowl, sift together flour, cocoa powder, sucanat, baking powder, baking soda and salt together and stir.

In a separate bowl, mix together oil, soy milk, water, syrup, extracts and vinegar.

Pour the wet ingredients into the dry and stir until incorporated.

Divide the batter equally between the two prepared pans, and bake for 18-22 minutes.  You will know they are done when you press on the middle and it bounces back.  You can also insert a toothpick and if it comes out clean, the cakes are ready.  Cool the layers in their pans on racks for 10 minutes, then remove from the pans and cool completely.

Frosting the Cake:

When its ready, remove from fridge and stir to soften it up.  Place one layer of cake on a cake plate and frost with 1/2 inch layer of frosting, then top with the second layer.  Frost the sides and tops of the entire cake.

Soba Noodle Salad

serves 4 really hungry people

I hope you enjoy this meal, we sure did!  When I made it, I was hoping for leftovers for lunch but no such thing happened...we all literally licked our plates clean!

sesame oil (about 2 tsp. for oiling the pan.  Can use evoo as well)
1 Tbsp soy sauce
1/2 red onion, chopped and (1/2 for sauteing, 1/2 for garnish)
4 cloves garlic, chopped
1 Tbsp ginger, chopped
1/2 cup shitake mushrooms, sliced
8 oz. baked tofu, (TJ's has a great organic, baked, teriyaki tofu...so delish) cut into small pieces
1 c. shredded or julienned carrots
1 c. sliced or julienned apples
1/4 c. sliced green onions
1/4 c. sliced almonds
loads of fresh spinach, for the bed of the salad
6 oz. cooked soba noodles

sauce:
1/3 c. low sodium soy sauce
1/4 c. sesame oil
1/4 c. rice vinegar
1 Tbsp chopped ginger

Heat small amount of oil in pan over medium low heat. Add in onion, garlic and ginger.  Saute until tender.  Add in sliced mushrooms and tofu and a splash of soy sauce.  Cook until mushrooms are tender and tofu gets a crispy edge, about 7-10 minutes.  Set aside.

To make the sauce:

Whisk together all the ingredients.  Make sure to taste and add more of something if needed.

Cook soba noodles according to their package.  Drain, rinse in cold water and set aside.

To Assemble Salad:

In the bottom of the bowl, put down a hefty bed of spinach.  Next, layer on soba noodles, followed by cooked veggies and tofu.  Add on carrots, apples, almonds, set aside red onions and green onions.  Drizzle with dressing.