Wednesday, April 30, 2014

Crispy chickpea nuggets

Are you ready to be blown away?! These Crispy chickpea nuggets would totally fool any carnivore. Juicy, and tender in the inside with a cheezy crunchy crust. YUMMO!

             Crispy Chickpea Nuggets. 

Crispy Chickpea Nuggets; Vegan, Gluten- Free. Serves one (makes 6 nuggets). 

1. 3/4 cup canned chickpeas, drained and rinsed
2. 1/8 tsp poultry seasoning
3. 4 T brown rice bread crumbs 
4. 1 T nutritional yeast
5. 1/4 tsp poultry seasoning

1. Process your chickpeas in a mini food processor with 1/8 tsp seasoning until crumbly. DO NOT ADD WATER!
2. Transfer chickpea crumbles to a bowl. 
3. In separate bowl, whisk together bread crumbs, nutritional yeast, and 1/4 tsp seasoning. 
4. In a third separate bowl, place about 1/2 cup of water or enough to cover nuggets if submerged. 
5. Scoop approximately one tablespoon of chickpea crumbles into your hands and roll into a ball. Flatten and dip into water. Roll in crust mixture and place on a parchment lined baking sheet. Repeat to make 6 nuggets total. 
6. Bake uncovered at 350 F for 20 minutes. Flip, and bake 10 more minutes. Let cool before serving. 

Cheezy Cauliflower and Kale Casserole

What do you think of when you hear the phrase "comfort food"? For me, my go-to comfort food favorites pop into my head. Oatmeal (of course!), banana nice cream, raw carrots (don't ask me why!), and now, this Cheezy Caulifower and Kale Casserole. This is the ultimate vegan (or non vegan, for that matter!) comfort food. Something about cauliflower and cheese (or in this case vegan cheese!) just screams comfort. 
So grab your favorite chick flick (or action film if you're into that!), jump into your cozy PJ's and dive into this casserole. Sounds like a pretty perfect night to me. 

Cheezy Cauliflower and Kale Casserole. 

Cheezy Cauliflower and Kale Casserole; Vegan, Gluten-Free. Serves one. 

1. 10 oz. cauliflower florets
2. 9 baby carrots (or 2 medium size carrots) peeled and chopped 
3. 2 kale leaves, finely torn
4. One recipe "basic cheese sauce" (recipe in a previous post)
5. 1/4 cup chopped onion 
6. 2 tsp minced garlic

1. In a non stick skillet, sauté onion and garlic in some water until tender. Add carrots and about 1/8 cup more water. Cook until carrots are tender. 
2. Add kale and cook about 2 minutes, just until kale is wilted. Remove from heat and set aside. 
3. Make your cheese sauce. 
4. While cheese is cooking, place your cauliflower in a large soup pot and cover with water. Boil until tender. Drain and set aside. 
5. When cheese is almost completely thickened (you still want it just a tad but runny for this recipe) add to the cheese pot your onion sauté and cauliflower. Mash the cauliflower into the sauce with the back of a fork. Stir very well to thoroughly coat everything in the sauce. 
6. Coon about 5 minutes then transfer to a small casserole dish. Spread evenly, and bake at 350 F for 20 minutes. Let cool before eating. Enjoy!

Tuesday, April 29, 2014

Herbed Apple White Bean and Spinach Soup

I love a good 30 minute dish. The only thing I love MORE than a 39 minute dish? A 15 minute dish! Yes, yes, you probably guessed where I am going with this. This soup takes 15 minutes (or less!) start to finish. Perfect for a quick lunch or dinner. And I know it's spring, but who says you can't have a spring-y soup?! It's 45 degrees in Virginia today anyway...!

   Herbed Apple White Bean and Spinach Soup. 

Herbed Apple White Bean and Spinach Soup; Vegan, Gluten-free. Serves one. 

1.  1 cup low sodium vegetable broth 
2.  1/2 cup canned navy beans, drained and rinsed
3.  One small green apple, chopped 
4.  Onion and garlic powders to taste
5.  1/4 tsp EACH parsley, sage, rosemary, and thyme 
6.  2 cups fresh spinach leaves, torn

1. In a small soup pot, combine broth, spices, and beans. Heat over medium high heat as you add your chopped apple. 
2. Simmer for 10 minutes, then remove from heat and stir in spinach. Pour into bowl and serve! 


Thursday, April 24, 2014

Beefless Enchilada

This thing rocks. It is so so good. Totally vegan, of course, but would satisfy any meat eater's meat craving. Nice and hearty, this goes great with a Mexican style salad. 

                  Beefless Enchilada. 

Beefless Enchilada; Vegan. Serves one. 

1. One extra large wrap (mine was a lavash)
2. 2/3 cup TVP granules
3. Scant 2/3 cup water
4. 1/4 cup chopped onion
5. 2 tsp minced garlic
6. Poultry seasoning, to taste
7. 1 T bragg's liquid aminos 
8. 2 T no salt added tomato paste
9. 2 T water
10. Cumin, cayenne, oregano, liquid aminos to taste

1. Preheat oven to 350 F. Line a baking sheet with parchment and place lavash or wrap on top. 
2. Heat a non stick pan over medium heat. 
3. In a medium bowl combine TVP and water. Microwave 2 minutes, watching carefully to make sure it doesn't overflow. 
4. Add some water to your pan and sauté the onion and garlic. Cook about 2 minutes, then add the now cooked TVP, poultry seasoning, and aminos. Cook until gmfragrant and liquid is gone. 
5. Spread filling into lavash and roll up tightly, folding ends shut. Bake for 10 minutes. 
6. While baking, make your sauce. In a small soup pot, add tomato paste, water, and spices. Cook, stirring frequently, until warm and thickened slightly. 
7. When enchilada is done, remove from oven, transfer to plate, and spread sauce over top. Enjoy!

Blackberry Artichoke Salad

This is so simple and so good! Literally takes minutes to prepare. The combination of flavors is so yummy...definitely one of my new go to meals! Hope you enjoy it also!

            Blackberry Artichoke Salad. 

Blackberry Artichoke Salad; Vegan, Gluten-free. Serves one. 

1. Fresh spinach leaves for base
2. 1 cup artichoke hearts, sliced
3. 1 cup blackberries
4. 1 tsp agave
5. 1/4 tsp vanilla powder
6. 1/2 lemon, juice
7. 1 T sunflower seeds

1. Not much to this recipe! Simply arrange your artichokes and blackberries over the spinach. 
2. In a small bowl, whisk together the agave, vanilla, and lemon. Drizzle over salad and too with sunflower seeds. Yum!

Spinach Artichoke Hummus

I recently tried artichokes for the FIRST (gasp!) time. Let's just say I now have yet another obsession...I quickly started brainstorming artichoke recipes, trying to figure out a way to put them in, well, everything. Naturally I had to make hummus. I mean, when in doubt throw it in the food processor, am I right?! Anyway, this js so incredibly easy and will totally rock your taste buds. Perfect for a quick snack or a side dish (would be perfect for a party!). 

          Spinach Artichoke Hummus. 

Spinach Artichoke Hummus; Vegan, Gluten free. Makes one small bowl (approximately 3/4 cup). 

1. 3/4 cup canned chickpeas, drained and rinsed
2. 1/2 cup artichoke hearts, with about 1/8 cup liquid
3. 2 tsp minced garlic
4. 1/3 cup frozen spinach, cooked
5. Garlic powder to taste (I like my hummus really garlicky!)

1. In a mini food processor, combine hick peas, artichokes with liquid, garlic, and garlic powder. Process until super smooth. 
2. Transfer to medium size bowl and stir in cooked spinach. Mix well. Serve! 

   I served mine on warm toast. Mmmm. 

Tuesday, April 22, 2014

Savory pumpkin garlic pasta

Yes I know it's spring. But pumpkin is an all year food in my opinion. So good. And this pasta. Oh. Too goo to wait until fall to post. 

          Savory Pumpkin Garlic Pasta. 

Savory Pumpkin Garlic Pasta; Vegan, Gluten free. Serves one. 

1. Raw spinach leaves for plating
2. One serving of pasta (I used brown rice penne)
3. 1/4 cup chopped onion 
4. 3 tsp minced garlic
5. 1 T liquid aminos
6. 1/2 tsp dried basil (plus more for garnish)
7. 1/2 cup canned pumpkin
8. 1/3 cup unsweetened almond milk
9. Sprinkle of garlic powder

1. Cook your pasta according to package directions. Drain and set aside. 
2. In a non stick pan, sauté onion and garlic in 1 T aminos. Add splashes of water of necessary to prevent sticking. After two minutes, add basil and cook until liquid is gone. Remove from heat and set aside. 
3. In a small soup pot, combine cooked pasta, pumpkin, almond milk, onion and garlic sauté, and garlic powder. Cook over medium heat until warm and thickened. 
4. Serve over fresh spinach and garnish with more basil if desired. Enjoy!

Monday, April 21, 2014

Vegan Pasta Primavera with Creamy Balsamic Sauce

It's always so fun creating recipes that reflect the changing seasons. As vegans, we can really play it up...all those fresh and seasonable veggies! YUMMO. 
One of my all time favorite meals during my pre-vegan days was pasta primavera. The word "primavera" literally translates as "spring", so what better time than spring to recreate a veganized version of one of my favorite meals?! 

    Vegan Pasta Primavera with Creamy    Balsamic Sauce. 

Vegan Pasta Primavera with Creamy Balsamic Sauce; Vegan, Gluten-Free. Serves one. 

1. 5 oz. silken tofu
2. 1 T balsamic vinegar 
3. Onion and garlic powders, to taste
4. Pasta of choice (I used a package of tofu noodles) 
5. 1/8 cup diced red pepper
6. 5 cherry tomatoes, halved
7. 1/2 cup canned artichoke hearts, halved
8. Black pepper to taste
9. 1 cup fresh spinach leaves, chopped 

1. In a mini food processor combine the tofu, balsamic, onion, and garlic. Process until very smooth. Set aside. 
2. Cook your noodles and place in a large bowl with the chopped spinach. 
3. Prepare your veggies and set aside. 
4. Spoon your sauce over noodles and spinach. Mix very well. Serve into medium size bowl and top with veggies. Sprinkle with black pepper, if desired. Enjoy! 

Note: the veggies are pretty flexible. I just used what I had in my fridge. You could use any veggie you have on hand (asparagus would be super yum!). 

Oh the taste of spring...

Thursday, April 17, 2014

Spicy Thai-Peanut Butter Meatless Balls

I love Asian food, as you all know. I also love pasta dishes. I have tried a bunch of vegan meatball recipes, but so far this one is definitely my favorite. Unlike most, this "meatless ball" recipe is tofu-based, whereas most are bean or TVP based. I thoroughly enjoyed these...I hope you do too!

     Spicy Thai-Peanut Butter Meatless    Balls. 

Spicy Thai-Peanut Butter Meatless Balls; Vegan, Gluten-free. Serves one. 

1. 4 oz. firm tofu
2. 1 T red curry paste
3. 1 tsp all natural creamy peanut butter
4. 1 T ground flaxseeds

1. Preheat oven to 400 F and line a baking sheet with parchment. 
2. Combine tofu, paste, and PB in mini food processor and blend until smooth. 
3. Transfer to bowl and stir in flax. 
4. Roll into 6 balls and place on parchment. Bake uncovered for 20 minutes. Let cool and serve! 

 I served my meatless balls with a Thai-style pasta dish (tofu noodles with a coconut-tomato-ginger sauce). Yummy!

Wednesday, April 16, 2014

Black Bean Plantain Soup.

Plantains are without a doubt very yummy. But often I struggle with what to do with them when I buy them. This soup was one of those "I really need to use this  *insert food item here* so let's just make some soup out of it" recipes. But hey, the simplest recipes are sometimes the best, am I right?!

            Black Bean Plantain Soup. 

Black Bean Plantain Soup; Vegan, Gluten-free. Serves one. 

1. 3/4 cup canned black beans, drained and rinsed
2. 4 oz. plantain, sliced and chopped
3. 1 cup unsweetened vanilla almond milk
4. 1/4 tsp cinnamon
5. Dash of cumin
6. 2 tsp minced ginger, minced
7. 3 cups fresh spinach leaves

1. In a small soup pot, warm your almond milk along with the fresh ginger over medium heat. Do not boil. 
2. When warm, add cinnamon and cumin. Stir and cook about 5 minutes. 
3. Add black beans and plantain and stir. Cook 10 minutes. 
4. Remove from heat and stir in spinach leaves. Let sit about 3 minutes and pour into bowl to serve. Enjoy!

Vanilla fudge bar bites.

Are you prepared to be transported to vegan food heaven?! These are absolutely sinful. Except for the fact that they are absolutely sinless! The entire recipe contains only 185 calories, packs an impressive 14 grams of quality, plant based protein, and is of course completely salt, oil, and sugar free. Even better (like you need any more reasons to make these...)?! They take less than 30 minutes, start to finish. There you go. I may very well just be your new best friend. 

                Vanilla fudge bar bites. 

Vanilla Fudge Bar Bites; Vegan, Gluten-free. Serves one. 

1. 1 cup canned navy beans, drained and rinsed
2. 1/4 tsp vanilla powder
3. 1/2-1 packet stevia
4. 2 tsp water

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment and set aside. 
2. In a mini food processor, combine all ingredients and process until smooth. Refrain from adding more water...the batter should be very thick. 
3. Spoon batter into parchment and spread around evenly with the back of a spoon. It should be about 1/2 inch thick. 
4. Bake uncovered for 20 minutes. Remove from oven, let cool 10 minutes, slice into small bites, and serve! I served mine with blueberry pear sorbet. Yummy! 

             You so love me. Admit it. 

Tuesday, April 15, 2014

Raw blueberry pudding

It's a good things this pudding only makes one serving. If it made any more than that, I don't think I would be able to stop eating it...
Perfect on toast, oatmeal, or straight out of the food processor, this pudding will definitely make your taste buds happy. 

               Raw Blueberry Pudding. 

Raw Blueberry Pudding; Vegan, Gluten-free. Serves one. 

1. 3 oz. silken tofu
2. 1/3 cup frozen blueberries (do not thaw!)
3. Tiny sprinkle of stevia

1. So easy. Combine all ingredients in a mini food processor and blend until super smooth. You can add a tiny bit of water if you need to in order to get things moving, but add no more than a teaspoon or so. This should be pretty thick. 
2. Transfer to a small bowl, cover, andbplace in fridge for about 15 minutes to chill and for flavors to mesh. 
3. Remove from fridge and stir before serving. Enjoy! 

              Silky smooth. So yum. 

Holiday oats: overnight carrot cake oats

Not sure what to fix for Easter breakfast? I've gotcha covered. These yummy carrot cake overnight oats are quick and easy to make and will keep you full until Easter brunch! 

         Overnight Carrot Cake Oats. 

Overnight Carrit Cake Oats; Vegan, Gluten-free. Serves one. 

1. 1/2 cup old fashioned oats
2. 1/2 cup lite canned coconut milk
3. 1/2 cup water
4. 3 T raisins 
5. 2 T ground flaxseed
6. 1/4 tsp vanilla powder
7. Cinnamon, ginger, nutmeg, allspice: to taste
8. One medium large carrot (6 baby carrots), peeled and grated

1. Combine oats, flaxseeds, carrots, raisins, spices, and vanilla in a sealable jar. Cover and shake vigorously to combine ingredients. 
2. Open jar and pour in coconut milk and water. Gently fold in liquid, ensuring all dry ingredients are submerged. 
3. Secure lid and place jar in fridge overnight or for at least 8 hours. Enjoy! 

     Easy-peasy breakfast. Just like that. 

Saturday, April 12, 2014

Luscious lemon ginger oatmeal

This oatmeal is so so so good. It's the perfect breakfast, really. Quick and easy and packed with nutrients. I always make my oats with flaxseeds (ground). The health benefits are too many to name, they add a nice nutty flavor, and they actually keep you fuller for longer! Good deal. 
Make this oatmeal when you have a little extra time and want a good, stick-to-your-ribs breakfast. Yummy! 

         Luscious Lemon Ginger Oats

Luscious Lemon Ginger Oats


1. 1/2 cup oats of choice (I used oatbran) 
2. 1-2 cups water (I doubled my oats using the "double your grains" technique, explained in a previous post!)
3. 4 tsp fresh minced or grated ginger
4. 1/2 lemon, juice
5. Ginger powder for garnish 
6. Stevia for sweetness, if desired


1. In a small soup pot, bring 1 cup of water to a boil. Reduce heat to medium, and stir in oats (I also cooked my oats with 2 T ground flaxseeds).
2. Cook, stirring constantly until oats begin to thicken. If doubling your grains, add second cup of water now. If not, add  remaining ingredients, cook a few more minutes for flavors to mingle, and serve. 
3. If doubling, add 2nd cup of water and increase heat to high. Cook about 10 minutes, stirring occasionally until oats begin to bubble rapidly. 
4. Once bubbling, add ginger and lemon. Stir well, cook about 5-7 more minutes, and serve. Garnish with ginger powder, if desired. 

Friday, April 11, 2014

Mini Frittatas: Sweet Potato, Red Onion, and Brussels Sprouts!

These mini frittatas are SO good, SO easy, and they look SO fancy when they are finished! I was very proud of these.
The combination of ingredients was pretty could really use anything you've got in your fridge...I just happened to have brussels and red onion. But they came out really nice! Very filling too. Add a grain and an extra serving of veggies and you've got dinner on the table.

Mini Veggie Frittatas.

Mini Veggie Frittatas; Vegan, Gluten-Free. Makes 3 mini Frittatas (one serving). 

  1. Small-medium size sweet potato (mine weighed 5 oz.), steamed
  2. 1/4 cup chopped red onion
  3. 2 tsp minced garlic
  4. 6 oz. firm tofu
  5. poultry seasoning to taste 
  6. 6 oz. brussels sprouts

  1. Preheat your oven to 350 F.
  2. Steam your potato. I did this quickly by piercing it a few times with a sharp knife, wrapping it in a paper towel, and microwaving it for 2 and 1/2 minutes. 
  3. In a non-stick pan over medium heat, sauté your onion and garlic in a little water. Cook for two minutes, add poultry seasoning, and cook until liquid is gone.
  4. Once cool, peel your potato and place it in a mini food processor along with the tofu. Process with a splash of water until a thick and completely smooth batter/paste forms (it will be VERY thick!).
  5. Transfer to a medium-large bowl and stir in your onion and garlic sauté. Mix together very well and spread batter into desired bakeware (I used 3 mini paper oven-safe baking dishes, but silicone would work perfectly also). 
  6. Place dishes on baking sheet and bake uncovered for 30 minutes.
  7. Remove from oven and let cool at least 10 minutes before removing from dishes. Enjoy!

Monday, April 7, 2014

Holiday Post!: Carrot Cake Pancakes.

You knew it was coming. What food blogger can't post SOME SORT of carrot cake recipe when Easter rolls around? Not this one, that's for sure...
This is not your traditional carrot cake. But that makes this recipe even better! I always say the stranger, the better!
These little guys are about the closest you can get to actually eating cake for breakfast. The coconut flour is the secret ingredient in this recipe. Coconut flour is amazing. I absolutely LOVE cooking with it. It gives such an amazing texture to typically grain-based recipes. It really gives these pancakes their "cakiness". Combine yummy coconut with carrots, sweet and plump raisins, and yummy spices and you've got yourself the perfect Easter  morning brekkie.

Carrot Cake Pancakes.

Carrot Cake Pancakes; Vegan, Gluten-Free. Makes one serving (4 small pancakes). 

  1. 1/4 cup coconut flour
  2. 1/8 cup raisins
  3. to taste: cinnamon, ginger, nutmeg, allspice
  4. small sprinkling of stevia
  5. 3 baby carrots, grated
  6. 1/4 cup plus 1/4 cup water, divided

  1. Heat a nonstick pan over medium heat.
  2. In a medium size bowl, combine coconut flour, spices, stevia, and carrots. Set aside.
  3. Put raisins in a small soup pot and cover with water. Bring to a boil and boil JUST long enough for raisins to plump up. Add them to your bowl with the flour, spices, and carrots. 
  4. Mix everything together, and add 1/4 cup of water. Stir well. Add remaining 1/4 cup of water and stir very well. 
  5. Form a small patty with your hands and place on pan. Cook about 3-4 minutes per side, flip, and repeat to make 4 pancakes.

Note: Coconut flour can be a bit tricky to work with if you don't combine it with a grain-based flour. But if you're patient and willing to really work your hands into it, you can manipulate these to hold together. Either way, they still taste really good. 

Orange-Basil Nice Cream

This right here is heaven. I'm not kidding. I literally melted when I ate this. You already know my utter obsession with banana ice cream, but when I added these two extra ingredients to the mix? Oh wow. I am in love.

Orange-Basil Nice Cream.

Orange-Basil Nice Cream; Vegan, Gluten-Free. Serves One.

  1. one frozen banana, frozen in chunks
  2. one frozen orange, peels and sectioned prior to freezing
  3. 3 leaves of fresh basil

  1. Easy-peasy. Add all ingredients to your Vitamix (reserving one of the basil leaves for decoration) and blend until smooth and creamy. 
  2. Spoon into bowl and garnish with remaining basil leaf. Enjoy!

Double Your Grains!

Do you know this little secret? It's pretty cool...
Who doesn't dream about the endless bowl of oatmeal. Doesn't it sound incredible? And pretty unrealistic. But never say never! With my simple trick, you can DOUBLE your oat bowl (or and grain, for that matter!). Eureka, we've done it!

The endless oatmeal bowl. Droooool. I made mine with Blueberries, coconut, and cinnamon. Yummers.

Double Your Grains!

  1. Read the package of your grain of choice (say, oats, for example). For one serving, the directions call for 1/2 cup of oats and 1 cup water. We're not doing that. We will still use 1/2 cup of oats, but we will instead use 2 CUPS of water. It's THAT SIMPLE! Double the food, with the same nutritional info. Dream come true. 
  2. In a small soup pot, bring 1 cup of water to a rolling boil. When boiling, reduce heat to medium and stir in oats. Cook for about 4-5 minutes, until oats are beginning to expand and absorb the water. 
  3. Add your second cup of water and increase heat. Simmer on HIGH until thick, gooey, and utterly drool-worthy. You can ad any mix-ins at this time if you desire. 
  4. Pour into a bowl and enjoy! 

Smooth 'n Spicy Red Bean Soup

Just because it's spring doesn't mean I can't still have my beloved soup. Soup is such an easy meal. Just liquid, veggies, protein, grains (if you desire), spices, and BOOM. Dinner is served. This soup is a tad bit more tedious than my other soup recipes I've shared, but it's worth it TRUST me. Man, oh man. This stuff rocks. I served mine with "Cheezy" Enchiladas (I just used two oat flour tortillas,  filled them with my "Basic Cheese Sauce", and topped them with a quick Enchilada sauce of tomato paste, water, cumin, oregano, and cayenne. Perfect!), which made for a very delicious and filling meal.

Oh-so-Smooth 'n Spicy Red Bean Soup. Mmmmmm.

Smooth 'n Spicy Red Bean Soup; Vegan, Gluten-Free. Serves One.

  1. 1/2 cup small red beans (dried)
  2. 1 cup salt-free or low sodium vegetable broth
  3. 1/3-1/2 cup water
  4. 1/4 cup chopped onion
  5. 2 tsp minced garlic
  6. 1 T Bragg's liquid aminos
  7. to taste: cumin, oregano, chipotle powders
  8. hot sauce and black pepper, for garnish

  1. Combine beans in a small soup pot with 2 cups of water. Bring to a boil, boil for 10 minutes. Reduce heat, cover, and simmer 10 minutes. Uncover and cook until tender. 
  2. Saute onion and garlic in a nonstick pan in 1 T aminos. Cook 2 minutes, add spices, and cook until liquid is gone. 
  3. Drain beans and place in a Vitamix with broth, onion sauté, and extra water. Blend on HIGH until smooth. 
  4. Pour into bowl and top with hot sauce and black pepper.
Note: I like my soup on the thick side, so I added between 1/3 and 1/2 cup (I didn't measure). If you prefer a thinner soup, you can add as much excess water as you like. Just add as you go so you don't put too much in. 

Sunday, April 6, 2014

Cauliflower Quiche

I love making quiche. I feel so "skilled" when I make it. This one is especially fun...mostly because I used purple cauliflower (which makes EVERYTHING better!).
I am always on the lookout for single-serving silicone bakeware, which, by the way, is NOT easy to come by. However. While in Walmart the other day, I was passing through the craft section (go figure...) when I stumbled upon ROWS AND ROWS of single serving silicone bakeware....and it was HALF PRICE. You could say I was a teensy bit excited (I had been searching for this exact thing for about 9 months). Naturally, I stocked up. One little thing--they are in funky shapes. Once I examined the boxes more closely, I realized they were for "mini chefs"...I'm assuming this is the reason they were in the craft section. But who cares! It does the job, and I'm not picky when it comes to shape. In fact, I think it makes things that more special! So, short story made long, my Cauliflower Quiche is heart shaped.

Cauliflower Quiche. Heart shape optional.

Cauliflower Quiche; Vegan, Gluten-Free. Makes one personal quiche.

  1. 1/4 cup ground flaxseeds
  2. 1/4 cup almond  meal
  3. 5 oz. cauliflower chunks, processed into rice
  4. 1/2 cup canned chickpeas, drained and rinsed
  5. 1 cup fresh spinach leaves, finely chopped
  6. garlic and onion powders
  7. dash of cumin
  8. water as needed

  1. Preheat oven to 375 degrees. Set a small silicone bake dish on baking sheet and set aside.
  2. In a medium size bowl, combine flax and almond meal. Add enough water to moisten and stir. Keep adding water a little bit at a time until a "dough" forms. 
  3. Spread dough into dish, pressing it fairly high up on the sides to resemble a crust.
  4. Bake uncovered for 15 minutes. 
  5. Process chickpeas in mini food processor with splashes of water until mostly pureed. Add to bowl along with cauliflower rice, spinach, spices, and stir well. Add enough watt to make it hold together. It should be workable and slightly mushy. 
  6. Let crust cool 5 minutes (it might puff up in the center--that's perfectly fine. Just gently press it back down.) and then spread filling over crust--you will have about 1/2 of filling left over. 
  7. Bake for 20 minutes more. Let cool at least 10 minutes before removing. Enjoy!

"Blondie" Pie

To tell you the truth, I thought this would be disgusting. I was totally branching out when I tried this recipe. I really thought it would be quite gross. But I was VERY pleasantly surprised! It was very VERY tasty. Also, it hardly counts as "pie"...this baby packs 20 grams of protein and over 15 grams of fiber! Totally acceptable to eat this as a full meal...with a side of some veggies, of course.

Blondie Pie.

Blondie Pie; Vegan, Gluten-Free. Makes one "mini" size pie.

  1. 1/4 cup flaxseeds, ground
  2. 2 dates
  3. 1 cup canned navy beans, rinsed and drained
  4. 1 T agave nectar
  5. 1/4 tsp vanilla powder

  1. For the crust: In a mini food processor, combine flax and dates. Process until crumbly and sticky. 
  2. Remove and press into small dish (if it doesn't hold together, add a splash of water and stir). 
  3. Cover and place in fridge while you make your filling. 
  4. In mini food processor, combine beans, agave, and vanilla powder. Blend until very smooth. 
  5. Remove crust from fridge and spread filling evenly over the crust. Recover and place back in fridge. Refrigerate 8+ hours. 
  6. Slice and enjoy!

Last bite. Sharing Optional.

Banana Ice Cream Pie

If you follow me on Instagram, you already know how much I love my "Nana Ice Cream". And I mean reeeeeaaaalllly love. I would eat it at every single meal if I could. I'm soooo not joking, either. This is a fun little treat that can go for a dessert or even breakfast! Super simple, minimal ingredients, and just the right size. I don't know about you but I'm perfectly happy saying I ate a whole ice cream pie for  breakfast...

Banana Ice Cream Pie.

Banana Ice Cream Pie; Vegan, Gluten-Free. Makes one "mini" sized pie.

  1. 1/4 cup ground flaxseeds
  2. 2 dates
  3. 1 frozen banana (frozen in chunks)

  1. In a mini food processor, combine flax and dates. Process until crumbly and sticky. Press into desired dish (if it doesn't hold together, add a splash of water and stir). 
  2. Cover and place in the freezer while you make your filling. 
  3. Place frozen banana chunks in your Vitamix. Blend until smooth and ice-cream consistency. Spread over crust, cover, and freeze about 15-20 minutes. 
  4. Top with coconut cream if desired, slice, and enjoy! 


Friday, April 4, 2014

BBQ Quinoa Crust Pizza

I've tried a LOT of different pizza crust recipes, and so far, this one is probably one of my favorites (either this one or my pinto pizza crust recipe)! Surprisingly easy, super delicious, and packed with protein. Did you know the quinoa grain is a complete protein all by itself?! This pizza just got even more awesome. And this crust combined with this BBQ sauce...oh. I think I've gone to vegan food Heaven...

BBQ Quinoa Crust Pizza.

BBQ Quinoa Crust Pizza; Vegan, Gluten-Free. Makes one Pizza.


For the Crust
  1. 1/2 cup quinoa, soaked 8+ hours
  2. 1/2 tsp apple cider vinegar
  3. onion and garlic powders, to taste

  1. To soak your quinoa, simply add it to a medium size bowl and cover with water. Cover and let sit for at least 8 hours. 
  2. Preheat oven to 400 degrees and line a baking sheet with parchment. 
  3. Drain water off of quinoa and add it to a mini food processor, along with vinegar and spices. Process until a dough forms. 
  4. Scoop out dough and spread evenly onto parchment. Bake uncovered for 15 minutes.
  5. While crust is baking, prepare your BBQ sauce (recipe below) and toppings of choice (I used sliced mushrooms and fresh spinach leaves). 
  6. Remove crust from oven, let cool 5-10 minutes, then spread about 3 T of BBQ sauce over crust. Add toppings and bake 10 more minutes. Remove, let cool 5-10 minutes, and serve!

For the BBQ sauce
  1. 1 T apple cider vinegar 
  2. 1 T agave nectar
  3. about 2 tsp lemon juice
  4. 1/4 tsp chipotle powder
  5. 1 1/2 T no salt added tomato paste ( I use Muir Glen Brand)
  6. 1 T Bragg's liquid aminos
  7. 1/2 T arrowroot powder
  8. 1/2 tsp black pepper
  9. dashes of paprika, cumin, and onion powder
  10. 1/2 tsp spicy brown mustard

  1. Combine all ingredients in a small soup pot over low-medium heat and cook, stirring regularly, until thickened and warmed. 

Spicy BBQ sauce. 

Sweet Green Pea and Mint Soup

I love spring. Absolutely love it. The sights, the smells, the colors. Ahhhh, so refreshing. This soup epitomizes spring. The loveliest shade of green, combined with the luscious aroma of fresh mint. Yum, yum, yum. Perfect for a light meal when you don't want to heat the kitchen up. Enjoy!

Sweet Green Pea and Mint Soup.

Sweet Green Pea and Mint Soup; Vegan, Gluten-Free. Serves One.

  1. 1 1/2 cups frozen green peas
  2. 1 cup almond milk
  3. 4 fresh mint leaves
  4. 1/2 tsp stevia

  1. In a medium size bowl, place peas and cover with water. Microwave for 2 minutes. 
  2. Drain peas and place in Vitamix along with milk and 3 of the 4 mint leaves. Blend on HIGH until smooth. 
  3. Pour into a bowl and top with remaining mint leaf. 

Vanilla Bean Pancakes with Raspberry-Chia Jam

Pancakes. Just saying this word makes me happy. I mean, who in the world doesn't love pancakes?! I have yet to  meet this person (if they even exist!). These pancakes are a bit different, though. You should know by now I LOVE to play around with different things...manipulating ingredients to act like others. It's so much fun! These pancakes have a VERY secret ingredient. Even though the "secret ingredient" is mentioned in the title! Sneaky, huh? Don't be grossed out by this special ingredient. It TOTALLY makes these pancakes. They are absolutely, positively, WONDERFUL. I would eat these every day for the rest of  my life if I could! And even better? They're quick, easy, and extremely nice to look at. Go ahead--"indulge" (even though these are 100% guiltless!).

Vanilla Bean Pancakes with Raspberry-Chia Jam.

Vanilla Bean Pancakes with Raspberry-Chia Jam; Vegan. Makes one serving (4 pancakes and about 1/3 cup Jam).


For the Pancakes
  1. 3/4 cup canned navy beans, drained and rinsed
  2. 3/4 tsp baking powder
  3. 1/2 packet (1/2 tsp., approximately) stevia
  4. 1/4 tsp vanilla powder
  5. 2 T oat flour
  6. 1 T vital wheat gluten
  7. 1/4 cup almond milk

  1. Heat a non stick pan over medium heat. 
  2. In a mini food processor, combine beans, baking powder, stevia, and vanilla powder. Process until thick and smooth. 
  3. Transfer mixture to a bowl. Add flour, gluten, and milk and stir well. 
  4. Spoon approximately 1/4 cup of batter onto heated pan and spread around (gently!) with the back of a spoon. Cook about 3-3 1/2 minutes and then flip. Repeat to make 4 pancakes. Top and enjoy!
Note: Unlike normal flour-based pancakes, these don't "bubble" when ready to flip. Instead, watch them carefully around the edges. When the edges look like they are beginning to cook, it's time to flip.

Vanilla Bean Pancakes, pre-toppage.

For the Raspberry-Chia Jam
  1. 1/3 cup frozen raspberries
  2. 1 T plus 2 tsp chia seeds
  3. 1 T agave nectar

  1. Super simple. Put all ingredients in your Vitamix and blend until raspberries are smooth and ingredients are fully combined. 
  2. Pour into a small dish, stir, and cover. Place in fridge for about 15 minutes to thicken up. 
  3. Use as desired (in this case on top of the pancakes) and enjoy! 

Raspberry-Chia Jam. 

Wednesday, April 2, 2014

Holiday Post!: Easter Salad

I'm all about spring-themes food. It's just so pretty! And what vegan doesn't love a big, raw SALAD?! MMMM.....
I've had a head of purple cauliflower in the fridge for a while...I've been waiting to use it until it got close enough to Easter so I could be festive. You all should know by now...I'm cheesy like that! This is a quick, delicious, and beautiful meal you can serve/eat on Easter, and any time of year for that matter! It takes all of 10 minutes to prepare, but it's both pleasing to the eye and the tastebuds. Sounds like a win-win to me!

Easter Salad.

Easter Salad; Vegan, Gluten-Free. Serves One.

  1. 1/2 a medium head purple cauliflower
  2. 5 cherry tomatoes, halved
  3. 1/2 cup green peas, steamed if desired
  4. 3 oz. carrot "matchsticks" 
  5. onion and garlic powders, black pepper to taste
  6. 1-2 T apple cider vinegar (varies depending on how tangy you want it)

  1. Place your cauliflower chunks into a mini food processor and process until  the texture of rice. DO NOT OVERPROCESS!
  2. Add cauli rice to a large bowl. Top with green peas, carrots, and tomatoes. Sprinkle with spices and drizzle with apple cider vinegar. 
  3. Serve!

Easter Salad, all mixed up and ready to eat!

Asian Plate

As you all know by now, I absolutely love Asian food. It's my favorite. In fact, I look for excuses to cook Asian! Yesterday was no different. I was working on history homework before lunch (reading about Asia, as a matter of fact)...and that's all it took for me to crave Oriental food. I told you, I'm a sucker for all things Asian! I thoroughly enjoyed this meal. It's not only totally delicious, but it's very visually appealing to. Nice spring colors! Hope you enjoy!

Asian Plate. Yummmmmm.

Asian Plate; Vegan, Gluten-Free. Serves One.


For the Cucumber Sushi
  1. One medium cucumber (mine weighed 8 oz.)
  2. 1 mushroom, sliced into VERY thin strips
  3. 1/4 avocado, sliced into VERY thin strips
  4. small handful of carrots (I used pre-cut "matchsticks")

  1. Wash your cucumber and slice off the ends. Slice it in half, lengthwise. 
  2. Using GREAT caution, slice very thin strips with either a sharp knife or a mandolin slicer, if you have one available. I just used a knife.
  3. Once you have all your cucumber sheets ready to roll, begin placing small handfuls of veggies inside, in the order you wish.
  4. Carefully roll into sushi and add to plate!
Note: DO NOT OVERSTUFF YOUR SUSHI. It is better to add to little and get a nice looking roll then to overstuff and have it fall apart. It is totally fine if you have ingredients left over-just make a side salad to go along with your meal!

For the Sesame Tofu
  1. 3 oz. firm tofu 
  2. 1 T Bragg's liquid aminos
  3. sesame seeds for sprinkling

  1. In a shallow bowl, place 1 T aminos. Take your tofu slice and slice it in half lengthwise (should end up being about 1/2 inch in thickness). Press into aminos and let marinate for about 10 minutes. Flip and press. Marinate 10 more minutes. 
  2. While marinating, heat a non stick pan over medium heat. Once tofu is marinated (aminos should be pretty much absorbed by now...if not, marinate longer), slice into tiny cubes and throw into pan. Cook about 3-4 minutes, or until heavily browned and fragrant. Flip and repeat.
  3. Add tofu to plate and sprinkle with sesame seeds.

For the Spicy Carrot-Ginger Paste
  1. One medium carrot (mine weighed 4 oz.), washed, peeled, and chopped
  2. 2 tsp spicy brown mustard
  3. 2 tsp fresh minced ginger
  4. water, as needed

  1. In a mini food processor, combine chopped carrot, ginger, and mustard. Process until combined. Add a splash of water, scrape down sides, and process again. Repeat this until a paste forms. Add to plate and sprinkle with more sesame seeds, if desired. 
Note: I didn't measure the water because the amount you will need varies on the moisture content of your veggies. It's pretty flexible. You just want to make sure you add just enough to make a paste.