Monday, June 30, 2014

3 Ingredient Grain Free (PROTEIN!) Pancakes.

So funny story. Well, not really funny, but...kind of hehe. I sorta blew up my oven last night. It was pretty bad. With my cookbook in the works I've been doing LOTS of recipe testing every day (at every meal!)...basically means my poor little oven has been working MUCH harder than normal. I usually am not a baker, and it's not uncommon for me to go weeks without even turning my oven on! But with the cookbook writing prep, all that has changed. 
Anyway, back to my story. I was planning on making...something yummy (I can't give it away yet! They will be in my cookbook...!) in the oven. However. With last night's mini fiasco, that plan was, well, terminated. 
And then these not-so-beauties were born. Don't let their humble (um, Anna...try UGLY) appearance scare you off. These. Things. Are. Amazing. Definitely a new favorite of mine! 

  3 Ingredient Grain Free (HIGH PROTEIN!) Pancakes. 

3 Ingredient Grain Free (HIGH PROTEIN!) Pancakes; Vegan, Gluten-free. Serves one (makes 3 small-medium pancakes). 

1. One OVERRIPE banana, mashed 
2. One scoop (or 1/4 cup) protein powder of choice (I used Vega)
3. 2 T ground flaxseeds
4. 1 tsp water

1. Heat a nonstick pan/skillet over the stove. 
2. Combine mashed nana and protein powder and mix well. Add 1 tsp water and mix again. Add flax and stir ver very well. The "batter" will be thick and VERY sticky. Don't let that scare you. 
3. Spoon about 1/4 cup of batter onto heated pan and spread around to form a circle. These cook FAST. Cook about 1 minute, flip, cook one minute. Repeat for 3 cakes. Too as desired or eat as is! Yummy both ways. 

NOTE: Protein powders vary in texture and consistency quite drastically. If you use a brand other than Vega I can't guarantee the outcome will react like mine. 

Friday, June 27, 2014

My favorite chia pudding: Coconut-Beetroot Chia Pudding.

I love chia pudding. I love chia seeds in general! I mean, what's NOT to love?! A mere 1/4 cup provides 6 grams of protein, 11 grams of healthy fats (HELLO OMEGA 3's!), and only 180 calories. I thought I had died and gone to vegan foodie heaven when I learned of all the incredible uses of chia seeds. ESPECIALLY when I discovered my beloved chia pudding. Chia puddings are definitely a go-to quick breakfast for me. Chia gives me so much energy-perfect to power me through a run or skate! 
This particular chia pudding is definitely a new fave. Beets (another of my favorite things!) and coconut go great together, if you're never tried that combo. Quick, easy, ridiculously filling. What are you waiting for?!

      Coconut-Beetroot Chia Pudding. 

             Even better? It's PINK! 

Coconut-Beetroot Chia Pudding; Vegan, Gluten-free. Serves one. 

1. 1/4 cup black chia seeds
2. 1 cup almond milk
3. 1/2 cup steamed, sliced beets
4. 10 drops coconut flavored stevia
5. Shredded unsweetened coconut for garnish, optional 

1. Place chia in a LARGE bowl (do not underestimate bowl size...this expands drastically!). 
2. In vitamix or other high speed blender, combine beets, almond milk, and stevia. Blend until smooth. Pour over chia and stir with spoon. 
3. Cover and place in fridge overnight. When ready to eat, garnish with shredded coconut if desired. Enjoy! You will..!

World's Creamiest Hummus: Spicy Chipotle Plantain Hummus.

Before you go running away (yes, this is quite a strange combo...), hear me out. Hummus is good. Plantains are good. Spicy is good. Combine them all?! Yummmmmmoooooo. And yes-my secret ingredient for lusciously creamy hummus is none other than the glorious plantain.  I LOVE plantains. So incredibly versatile, nutritious, and yummy. When blended, plantains get ridiculously creamy and smooth. Give this hummus a go--you'll be glad you did!

      Spicy Chipotle Plantain Hummus. 

       Creamy. Delicious. NOMS. 

Spicy Chipotle Plantain Hummus; Vegan, Gluten-free. Serves one. 

1. 3/4 c canned chickpeas, drained and rinsed
2. 3 oz. peeled ripe plantain (about 1/4 of a medium; or approx. a 3" slice)
3. Onion and garlic powders, 1/8 tsp each
4. 1/8-1/4 tsp chipotle powder (to taste...depending on your heat preferences!)
5. Cilantro for garnish

1. Combine all ingredients (EXCEPT cilantro) in your mini food processor and blend until super smooth. I added about 1 T water to get things moving. Serve into bowl and garnish with cilantro. Enjoy with raw veggies, pita chips, or tortillas. 

Saturday, June 21, 2014

Carob Pancakes with Peanut Butter and Sweet Cherries.

Um. Yum. That is all. 

    Carob Pancakes with Peanut Butter and Sweet Cherries. 

Carob Pancakes with Peanut Butter and Sweet Cherries; Vegan, Gluten-free. Serves one (3 smallish pancakes). 

1. 1/3 cup gluten free oat flour
2. 1/4 tsp baking powder
3. 1/2 packet stevia
4. 1 T carob powder
5. 1/3 cup water
6. 2 T peanut butter of choice 
7. 1/3 cup frozen sweet cherries, thawed in microwave for 30 seconds

1. In medium size bowl, combine flour, baking powder, stevia, and carob. Whisk well to remove any clumps and add water. Stir well. 
2. Cook in nonstick pan over medium heat, about 3 minutes per side or until edges look browned and insides begun to bubble. Flip and cook 3 more minutes (approximately). Repeat! 
3. Once all pancakes are cooked, arrange on a plate. Take largest cake, spread with peanut butter, and place a couple cherries on top. Slightly mash down with back of spoon and place next largest pancake in top. Repeat until you get to the last cake. Top with a few cherries and a dollop of PB. Enjoy!

Thursday, June 19, 2014

Carrot Cake Nice Cream.

Ok. This doesn't really need an introduction because the title says it all. Carrot. Cake. Nice. Cream. Oh yeah-I went there. Smooth, creamy, deliciously cold, and sooooooo healthy. Think it's too good to be true? You should know me better than that by now...!

    Carrot Cake Nice Cream, pre garnish. 

       Topped with unsweetened coconut (optional, but recommended!)

       Close up. Drooling yet?! I am...

Carrot Cake Nice Cream; Vegan, Gluten-free. Serves one. 

1. Two chopped frozen bananas
2. 2 small (or 12 baby) carrots
3. 1/4 tsp cinnamon
4. Dashes of ginger and nutmeg
5. Optional: unsweetened shredded coconut for garnish

1. Steam your carrots. I did this in the microwave, but you can also boil them in water in the stovetop until tender. Once easily pierced with fork, rinse in strainer under cold water for about 30 seconds. Pat dry and set aside. 
2. Combine all ingredients( plus a SPLASH of water) except coconut in vitamix or other high speed blender and blend until super smooth and creamy. 
3. Spread into bowl, cover, and freeze about 30 minutes. Too with coconut before serving, if desired. Enjoy!

Tuesday, June 17, 2014

Sunwarrior Protein Powder Review and Protein Power Balls.

As you can imagine, I'm a pretty frequent flyer at my local health food store. It's pretty small and doesn't carry much, but it holds me over until I can make a trip to the nearest Whole Foods on my way back from my skating lessons. 
With that said, all the employees in my little health food shop know me by name. I walk in and they pipe up "Hey Anna! How's it going today?" I'm a regular. I was thrilled to discover that they started carrying Sunwarrior protein powders a couple weeks ago. I had been DYING to try the brand (I've heard great things!), and couldn't wait to get my hands on some! The employees graciously gave me about 5 sample packs so I wouldn't have to purchase the big container, just in case I didn't like it. But, as luck would have it--this stuff is great! It's really worth all the hype! And with a whopping 20 GRAMS of plant based protein per 100 calorie serving, this is the most protein-dense (per calorie) powder I've found. I've only tried the natural flavor, butI'm  excited to try the vanilla as well (I'm not a chocolate gal). 
As a recipe developer, it's literally IMPOSSIBLE for me to eat anything without creating a recipe out of it. And it's even worse when I fet handed NEW PRODUCTS! It's play time! 
These Protein Power Balls are super yum and so quick to make. The ingredients are very flexible--I used what I had on hand, and you can absolutely do the same. Get creative! You really can't screw these guys up. 

                 Protein Power Balls. 


Protein Power Balls; Vegan, Gluten-free. Serves one (makes about 5 balls). 

1. 1/2 cup fruit or veggie purée of choice (I used butternut squash. You can also use mashed banana, prune purée, pumpkin, carrot, applesauce, you name it. The possibilities are endless!)
2. One packet Sunwarrior natural flavor protein powder (or 1/4 cup of other protein powder)
3. One packet stevia
4. Cinnamon to taste

1. In medium size bowl, place 1/4 cup of the purée. Add the protein powder and mix. Add the rest of the purée along with stevia and cinnamon and mix well. 
2. When throuougly mixed (should e consistency of "dough"), roll into balls, place in parchment lined plate and cover with foil. Freeze about 30 minutes. Let thaw about 5-10 minutes before eating. Enjoy!

Monday, June 16, 2014

Sweet 'n Sour Mega Salad.

Ok. Wow. Just, wow. This is by far and away THE BEST SALAD I HAVE EVER EATEN. And yes that is quite the statement. But I'm not kidding! It's the perfect combination of sweet, sour, crunchy, smooth, oh. YUMMO!

             Sweet 'n Sour Mega Salad. 

Sweet 'n Sour Mega Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

1. 8 packed cups raw spinach leaves 
2. 1/4 cup TVP (mix with 1/4 cup water and microwave 1 minute)
3. 1/2 cup navy (or other white bean) beans, drained and rinsed
4. 1/2 chopped apple (I used gala)
5. 1/4 cup chopped red onion
6. Juice of 1/2 lime
7. 1 T balsamic vinegar 
8. 1 tsp Dijon mustard
8. Garlic powder and black pepper to taste

1. Place spinach leaves in a LARGE bowl and add all ingredients in the order listed until you get to the balsamic. 
2. In a small bowl, whisk the vinegar and Dijon together until smooth. Drizzle over salad and sprinkle with garlic and pepper. Enjoy!

Friday, June 13, 2014

Krazy Krunchy Korean Kimchi Salad.

Whoever can say this five times fast is totally talented...!
What started out as a "clean out the fridge" salad quickly turned into another recipe creation! Super simple and quick, this is a perfect snack or Asian meal accompaniment. Enjoy!

         Krazy Krunchy Korean Salad. 

Krazy Krunchy Korean Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

1. 8 oz. green cabbage, chopped 
2. 4 oz. firm tofu, cubed
3. 6 oz. vegan kimchi 
4. Dash of bragg's liquid aminos 
5. 1/4-1/2 tsp ginger powder
6. Juice of 1/2 lemon

1. Add cabbage to a LARGE bowl. Too with kimchi, tofu, aminos, lemon, and I ginger. Enjoy!

Creamy Curry Dip.

Ok...before you read turn our nose up at the sound of this, think about it. Creamy. Curry. Dip. Yes, yes. It's an unusual combo, but PEOPLE. You want to give this one a chance. Trust me!

                  Creamy Curry Dip. 

Serve with naan-style bread or pitas. Couldn't be yummier! 

Creamy Curry Dip; Vegan, Gluten-free. Serves one. 

1. 5 oz. silken tofu (not Morinu brand)
2. 1/2 tsp curry powder
3. 1 tsp bragg's liquid aminos (or more to taste)
4. Garlic and onion powders to taste
5. Extra dash of turmeric or more curry for garnish

1. Combine all ingredients in your mini food processor and blend until super smooth. Garnish with extra turmeric or curry and serve! Yummmm!

Tuesday, June 10, 2014

Cinnamint Frosty.

 As you all know, I love comkng up with weird food combinations. The weirder, the better, I always say! And, yes...this one is pretty weird! But so so so yummy. I made this for the first time when I got home from a sweaty skating practice--the absolute PERFECT refreshing and nourishing treat! Enjoy this frosty-it's a keeper! 

                   Cinnamint Frosty. 


       Frosty cool perfection right there. 

Cinnamint Frosty; Vegan, Gluten-free. Serves one. 

1. One frozen chopped pear 
2. One peppermint tea bag, steeped in 1 1/4 cups boiling water, then chilled at least 8 hours
3. 1/2 tsp cinnamon
4. 1/2 packet stevia

1. Combine all ingredients in your vitamix or high speed blender and blend until smooth. This one is thick and frosty (hence the name!), so you may want to eat it with a spoon. 

Matcha Nogurt.

This is for all those diehard matcha lovers out there (myself included!). This is amazing. That is all I have to say. Yummmmmmmm. 

Matcha Nogurt. 

   My fave way to eat: with flaxseeds!! Mmm. 

Matcha Nogurt; Vegan, Gluten-free. Serves one. 

1. One recipe "Vanilla Nogurt" (in previous post) 
2. 1 tsp matcha 

1. Make your Nogurt. In separate small bowl, whisk matcha powder with a bit of water until a thin paste. Add to food processor and blend! Serve as desired. 

Monday, June 9, 2014

Raw Yellow Squash Noodles with Tangy Chickpeas.

Yes, yes. The title of this one is preeeeeettyyy boring. Don't let the title fool you. This dish is AHMAZING! It literally takes 10 minutes but tastes like you slaved in the kitchen. Ready. Set. Go! 

Raw Yellow Squash with Tangy Chickpeas. 

                     Close up time!

Raw Yellow Squash Noodles with Tangy Chickpeas; Vegan, Gluten-free. Serves one. 

1. One medium yellow squash, spiralized or julienned into "noodles" (I use the "vegetti")
2. 3/4 cup canned chickpeas, drained and rinsed 
3. 2 tsp spicy brown mustard
4. 1 T balsamic vinegar
5. 1/4 cup sliced red onion 
6. Garlic powder to taste

1. Make your veggie noodles and place in a large bowl. 
2. Heat a nonstick pan over medium heat. Add chickpeas. 
3. In a small bowl, whisk mustard and balsamic. Pour over chickpeas and let it sizzle. Mix aroun with spatula an cook until "toasty". Serve over noodles. 
4. In same pan, after scraping as much glaze off as possible, add red onion with about 3 T water. Let it caramelize, stirring with spatula occasionally. Add garlic powder and cook until dry. Serve over chickpeas an noodles and enjoy! 

Wednesday, June 4, 2014

Mint-Carob Nice Cream.

When I was younger (and ate ice cream!), my ABSOLUTE FAVORITE FLAVOR was mint chocolate chip. There was NOTHING I loved more than a yummy mint chocolate chip ice cream on a hot summer day. Cool, rich, creamy, perfection. Ahhhhhhh. So refreshing. My fellow mint chocolate chip lovers, REJOICE! This "Mint-Carob Nice Cream" tastes EXACTLY LIKE THE REAL THING! Actually, no. IT'S BETTER! And it's so incredibly healthy! You have to make this...even if mint chocolate chip ice cream isn't your favorite, THIS FLAVOR WILL BE! It's definitely mine! 

             Mint-Carob Nice Cream. 

You reaaaaaaalllly want to make this. Trust me!

Mint-Carob Nice Cream; Vegan, Gluten-free. Serves one (makes one EXTRA LARGE serving!). 

1. 2 frozen bananas
2. 1 T carob powder
3. One peppermint tea bag, steeped in 1 cup boiling water and chilled in the fridge AT LEAST 48 hours for flavors to fully develop. 

1. In your vitamix or other high speed blender, combine frozen nanas, carob, and 1/2 cup of your chilled peppermint tea. Secure lid and blend low to high. Of things are not moving, add another 1/4 cup of tea. Blend until smooth. 
2. Turn off blender and set aside a shallow baking dish. Pour your nice cream into dish, making sure to spread it evenly about the dish. The consistency should be thick but easily spreadable...think very thick smoothie. 
3. Cover and place in freezer overnight. When ready to eat, remove from freezer, let thaw at least 10-15 minutes and enjoy! So so so good! (I may or may not be eating this RIGHT NOW...)

Tuesday, June 3, 2014

"Frosted" Watermelon Pie.

Ok, I have to admit--I am so proud of how this turned out! It's so cute! And so much fun to make. If you've for kiddos, this is a terrific recipe for them to help with! And you can all enjoy eating it afterwards...yum yum! Perfect summer time treat AND craft! 

           "Frosted" Watermelon Pie. 


"Frosted" Watermelon Pie; Vegan, Gluten-free. Serves one. 

1. 2 large chunks/slices of fresh watermon
2. 5 oz. Morinu Extra Firm Silken Tofu
3. 1/4 tsp raw vanilla powder
4. One packet stevia

1. In your mini food processor, combine tofu, vanilla, and stevia. Blend until super smooth, scraping sides as you go of necessary. Transfer to a small bowl and let sit at room temperature for at least 10-15 minutes. 
2. After frosting had set, simply spread on the watermon slices and enjoy! So easy and delish! 

Monday, June 2, 2014

"Skinny" Tabbouleh.

As you all know by now, I love taking traditional dishes and not only giving them a vegan spin, but making them super un-traditional. I LOVE playing around with grain free dishes just for the fun of it! 
This "Skinny" Tabbouleh is quick and easy, packed with yummy fresh veggies, and delightfully flavorful. Perfect for a side salad of you don't want to use it like tabbouleh. Yum! 

               "Skinny" Tabbouleh. 

 One of my fave ways to use this dish-stuffed grape leaves! Yummers.  

"Skinny" Tabbouleh; Vegan, Gluten-free. Serves one. 

1. 5 oz. cauliflower florets
2. 1/4 cup choppe red onion
3. 2 tsp minced garlic
4. Handful cherry tomatoes, sliced
5. 1 T white vinegar
6. Onion powder, garlic powder to taste
7. Parsley to taste

1. In your mini food processor, process cauliflower until "rice" consistency. Transfer to medium size bowl and add remaining ingredients. Mix well and use as you wish!

Copycat "Wendy's" Carob Frosty.

Ahhhh, summer is finally here. And you all know what that means...swimming, vacation, relaxing, and of course, frozen goodness! 
I used to LOVE those "Frosty" desserts that Wendy's used to serve. Of course, I haven't had one in YEARS (Like maybe 8 years?!) but I remember exactly how they taste, nonetheless! Cool, rich, and utterly satisfying, I have fond memories of summer nights eating these while watching the sunset...after a day at the pool of course! 
This veganized version of my all time fave is as close to the real thing as you can get. Give it a go! You will love it! 

      Copycat "Wendy's" Carob Frosty. 

                 Frosty deliciousness!

Copycat "Wendy's" Carob Frosty; Vegan, Gluten-free. Serves one. 

1. One frozen chopped pear 
2. One frozen chopped banana
3. 1 T carob powder
4. 1/3 cup almond milk
5. 1/3 cup plus 1/8 cup cold water, divided

1. Place banana, pear, carob powder, almond milk, and 1/3 cup water in your vitamix or high speed blender. Blend slowly from low to high. While blender is running, add 1/8 cup water through the top. Use plunger to get things moving of necessary. 
2. Blend until smooth. It will be thick--don't think smoothie, think more ice cream. Serve in a tall "frosty glass" and enjoy!

Sunday, June 1, 2014

"Cheezy" Hummus.

You can probably guess the main ingredient (other than chickpeas, of course) used in this hummus recipe. Yes, you guessed correct: my beloved nutritional yeast...or "nooch" as I like to call it. If you have never tried nutritional yeast, don't let the daunting name scare you. It's not like brewers yeast or dry yeast used in bakjng. Nutritional yeast is simply yellow yeast flakes that can be used however you wish. A couple of my favorite uses for nooch? Salad topper, my "Basic Cheeze Sauce" (recipe in a previous post), mixed with lemon juice for a salad dressing, you name it. Nooch is a vegans best friend. Not only does it TASTE EXACTLY LIKE CHEESE, but it is a SIGNIFICANT source of vitamin B-12, which many vegans happen to be deficient in. 
So if you haven't tried these amazing little yellow superheroes, you're seriously missing out. Go ahead and try it in this hummus! I guarantee you'll love it. 

                "Cheezy" Hummus. 

         Cheezy hummus-y goodness. 

"Cheezy" Hummus; Vegan, Gluten-free. Serves one. 

1. 3/4 cup canned chickpeas, drained and rinsed
2. 2 T nutritional yeast
3. 1/4 tsp each onion powder and garlic powder
4. Dash of bragg's liquid aminos
5. Pinch of turmeric (for color)
6. 1 tsp Dijon mustard

1. Just like all hummus recipes, this one is pretty foolproof. Just add all ingredients to your mini food processor and blend until smooth, adding splashes of water and scraping sides as needed. Serve with toast, veggies, or refrigerate to use for later...if you can refrain from eating all of it straight out of the food processor...!

Deli-style Veggie Roll Up.

This is so good. It's so stupidly easy and so so SO good. It really reminds me of those yummy wraps you get at a real deli. Not subway--a REAL deli. So good. Hope you like it too!

             Deli-style Veggie Roll Up. 


          All those crrrrrrisp veggies! 

Deli-style Veggie Roll Up; Vegan, Gluten-free option. 

1. One large tortilla/wrap (I used a lavash)
2. 1 T Dijon mustard
3. 1 cup fresh spinach leaves
4. One small Roma tomato, sliced 
5. 3 baby carrots, grated

1. Lay out your wrap on a large plate. Add Dijon and spread evenly over wrap. Add spinach, then tomato, then grated carrots. Roll up tightly, slice in half, and enjoy! So good. 

Protein-flax Spread.

I love playing around with protein powder. There are SO many things you can do with it it's unbelievable. This is one of my favorite uses for my beloved protein powder. Super simple and ridiculously tasty, I like this stuffed in a wrap, spread in toast, as a condiment for veggies, and on top of oatmeal. 

                 Protein-flax Spread. 

                      Close up time!

Protein-flax Spread; Vegan, Gluten-free. Serves one. 

1. 2 T protein powder of choice (In the picture above I used Jarrow Mixed Berry flavor)
2. 2 T ground flaxseeds
3. Water as needed
4. 1/2 packet stevia (optional. You can omit it if your protein powder is already sweetened. Jarrow brand is unsweetened, so I used the stevia.)

1. In a small bowl, whisk together the protein powder, flax, and stevia (if using). 
2. Add a little water at a time as you stir. Keep stirring and adding water until you get a gooey "frosting" like spread. The amount of water varies with the brand of protein used. I've tried lots of different brands and the amount of water I need is never the same! 
3. Use as desired! Yum. 

Raw Vegan Cinnamon-Coconut Veggie Cereal.

If you follow me on Instagram, you already know that one of my favorite breakfasts is my "raw vegan cereals". Super quick and easy, filling, and LOADED with nutrients, it's definitely a go to breakfast (or lunch/dinner!) for me. My bowls usually contain frozen fruit in addition to my veggies, but I was out of all my fruit on this particular morning! It was super good nonetheless. Because I did not have the sweetness of the fruit, I sweetened with stevia. Yummy! Hope you enjoy!

Raw Vegan Cinnamon-Coconut Veggie Cereal. 

Raw Vegan Cinnamon-Coconut Veggie Cereal; Vegan, Gluten-free. Serves one. 

1. One large zucchini, chopped 
2. One medium size (or 6 baby) carrot, peeled and chopped
3. 1/2 tsp cinnamon
4. 1/2 packet stevia 
5. 5 drops coconut flavored stevia
6. 1 cup almond milk

1. In a large bowl, place your chopped veggies and add cinnamon and stevia (both types). Mix with a spoon to distribute spices. 
2. Pour almond milk over and serve!