BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Mystery Breakfast Revealed!: Apple Pie Peanut Butter Mash Up Bowl.

So remember my "mystery breakfast" pic I posted on my Instagram page last Saturday?! We'll wonder no more...here it is! I call it "Peanut Butter Apple Pie Mash Up Bowl". Because long titles mean delicious food 👌😂 

        My "secret ingredients"...yum!

       Finished product...pre-mash-up. 

       Finished product, post-mash-up. 

Peanut Butter Apple Pie Mash Up Bowl!; Vegan, gluten-free option. Serves one. 

Ingredients 

1. One serving "creamy vanilla pudding" (recipe below)

2. 4 T peanut butter of choice

3. 1/2 cup unsweetened applesauce

4. 1/4 cup wheatbran (for gluten free, use ground flaxseed)

5. Cinnamon to taste

For "Creamy Vanilla Pudding":

1. 9 oz. silken tofu

2. 15 drops vanilla flavored liquid stevia

Method

1. Blend both ingredients until smooth and plce in bowl. Cover and refrigerate until ready to use.

For the Mash Up Bowl:

Method

1. Sprinkle wheatbran/flaxseed over pudding. Top with peanut butter, then applesauce. Sprinkle with cinnamon and start mashin'! Yum!

Holiday Post!: "Witch Fingers".

Halloween. This one little word sparks such excitement in me. ✨ Halloween is without a doubt my ALL TIME FAVORITE HOLIDAY! The sights, the smells, the weather...I'm pretty certain one of the main reasons it's my favorite is pumpkin...buuuuuut that's for another post 😂

These "Witch Fingers" are a super fun and healthy halloween themed snack you can bring to a party or simply enjoy on your own! Sooooo quick to make and surprisingly yummmmmm. Happy halloween! 🎃👻

                    "Witch Fingers". 

            How cute are these guys?! 

Witch Fingers; Vegan, gluten-free. Serves one (can easily be doubled or tripled!). 

Ingredients 

1. 6 baby carrots

2. 6 raisins

Method

1. If your carrots are a little wet, dry them off well with a paper towel. Otherwise the raisins won't stick!

2. Take your raisins and peel off one side of the skin. Stick the raisin on the end of one of your carrots, sticky side down. Press down to secure the "fingernail". 

3. Repeat for all "fingers". Refrigerate until ready to serve. 

Coconut-Basil Cream Pudding.

There are few flavor combinations that are more delicious and comforting than coconut and basil. I swear they were meant to go together. Tropical, sweet coconut paired with fresh and cool basil?! It's like a trip to the Bahamas in your mouth! So good. 

This "Coconut-Basil Cream Pudding" is delicious as a breakfast addition, as well as a dessert or snack! It's great anytime of day! Quick, easy, and packed with high quality plantbased protein. Whip some of this up and you will NEVER go back to those gross, chemical-laden "Jello" Pudding Cups. Eww. 

        Coconut-Basil Cream Pudding. 

                         Heaven. 

I made this dreamy dish with my treasured "Sweetleaf" brand coconut-flavored liquid stevia. You all know my utter OBSESSION with my beloved stevia. Since I am SOS-free, it's the only sweetener I use on a regular basis (I VERY RARELY use agave and molasses-only when I need the sticky consistency for a recipe). I am especially crazy in love with Sweetleaf brand. It is the ONLY brand of stevia I have tried that does not lend a bitter aftertaste. Also, they don't add any gross preservatives. IT'S JUST PURE STEVIA! Now that's what I'm talking about! Sweetleaf is the bomb--It's the only stevia brand I use!

                 Sweetleaf-LOVIN'. 

         Arguably the best thing ever. 

Coconut-Basil Cream Pudding; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 9 oz. Morinu silken soft tofu

2. 15 drops coconut flavored Sweetleaf stevia

3. 1/4 tsp dried basil

Method 

1. Combine all ingredients in your kink food processor and blend until super duper smooth and dreamy looking. Transfer into bowl and top with a sprinkle of dried basil for garnish. Serve!

Note: I mixed in about 1/4 cup of ground flaxseed to my pudding for some substance. It was delicious! Highly recommend. 

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 random...you 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). 

Ingredients

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

Method

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!

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). 

Ingredients

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

Method

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.

Ingredients

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

Method

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!

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.

Ingredients

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

Method

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.

Ingredients

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

Method

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.

Ingredients

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

Method

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! 

Yummy!

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.

Ingredients

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

Method

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. 

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.

Ingredients

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)

Method

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.

Ingredients

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")

Method

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

Method

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

Method

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.  

Tropical Pizza!

I'm dreaming of summer. This recipe says it all. I'm longing for 80 degree runs, beach vacations, everything that summer brings with it. Mostly warm weather, though. This winter has killed me.
I created this pizza on a snow day, ironically. This is about the most summer-y pizza in the world, which is probably the reason I made it on a day that snowflakes were falling. Wishful thinking, Anna? Guilty as charged...Regardless of what's happening outside when you make this dish, I guarantee you will be delighted with the flavors (and the presentation)! One last thing to say..."Calgon, take me away!"

Tropical Pizza!

Tropical Pizza; Vegan, Gluten-Free; Makes one Pizza.

Ingredients

1. 1/4 cup plus 1/8 cup coconut flour
2. 1/4 tsp vanilla powder
3. 2 T ground flaxseeds
4. 1/4 cup plus 1/8 cup plus 1/8 cup water, divided
5. about 1/4 tsp stevia
6. 1/4 cup coconut cream (I use Trader Joe's brand)
7. 1/2 cup mango chunks
8. 1/2 cup pineapple chunks
9. cilantro
10. 1 tsp shredded, unsweetened coconut

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium size bowl, combine flour, vanilla powder, flax, and stevia. Stir well to combine. 
3. Add 1/4 cup water and stir. Gradually add in remaining 1/4 cup water-1/8 cup at a time. It will be slightly crumbly, but should still hold together.
4. Roll dough into a ball and place in center of bowl. Pour about 1-2 Tablespoons water over ball and roll around. 
5. Place ball in center of parchment lined baking sheet. Flatten out into crust shape. You will have to work with it a bit, flattening out the cracks that form. Crust should end up being about 1 and 1/2 inches thick--don't flatten too much as it is more delicate than a grain-based crust.
6. Place in oven and cook uncovered for 17 minutes. Remove from oven and let cool. 
7. While crust is cooling, prepare your topping. Add to a bowl mango and pineapple. Heat in the microwave for about 15 seconds to warm so flavors will mesh better. Remove and stir in cilantro. Let sit a few minutes for flavors to mingle. 
8. Top crust with coconut cream, spreading evenly. Place mango salsa on top. Sprinkle coconut flakes on top. Serve, slice, and devour!

Notes: 

*The coconut cream will melt unless you let the crust cool considerably (you could actually place it in the fridge for a bit). IF you don't mind a melty cream, go ahead and top after about 7 or 8 minutes. 

*You can use frozen mango and pineapple if fresh isn't in season. Use same method for salsa preparation.

Fruity Deliciousness! Yummy.

Coconut-Ginger Veggie Burger

I'm sure you've heard the old saying "don't judge a book by it's cover". Well, I've got a new one for you: "don't judge a burger by it's color". Seriously, though. Don't scrunch your nose up until you taste this baby. Oh. Mmmm. Yes. Creamy white beans combined with exotic coconut flavors and spicy ginger. It's may look unassuming, but this burger is hiding it's deliciousness. Packed with protein, flavor, and good-for-you fresh herbs (hello, ginger!), this burger is the perfect addition to a meal, or can even be enjoyed as a snack.

Coconut-Ginger Veggie Burger. Don't Judge.

Coconut-Ginger Veggie Burger; Vegan, Gluten-Free. Makes one small Burger.

Ingredients

1. 1 T coconut cream
2. 4 tsp fresh ginger, minced
3. 2 T coconut flour
4. 1/2 Cup navy beans, drained and rinsed
5. 2 T unsweetened shredded coconut

Method

1. Heat a non-stick skillet over medium heat.
2. In a mini food processor, combine beans, ginger, coconut cream, and coconut. 
3. Process until smooth. Transfer mixture to a bowl and stir in coconut flour. 
4. Form a patty and place on skillet/pan. Cook 3-4 minutes per side. Serve warm. 

You reaaaallly want to make this burger. Trust me.

Sundried Tomato and Paprika Hummus

Hummus. The word itself just makes me so happy. Add "Sundried Tomato and Paprika" before that little word? I think I just won the flavor lottery. Nommmmm. This hummus is full of that creamy chickpea-tahini goodness, with the bonus of tangy sundried tomatoes and spicy paprika. Mmmm. Served with a big plate of raw veggies and toasted pita bread, I think I could eat this at every meal and be perfectly content.

Sundried Tomato and Paprika Hummus.

Sundried Tomato and Paprika Hummus; Vegan. Gluten-Free. Makes 1 cup.

Ingredients

1. 1 cup canned chickpeas, drained and rinsed
2. 1 tsp minced garlic
3. danes of garlic powder and paprika
4. 2 tsp fresh lemon juice
5. 4 sundried tomatoes, chopped finely (make sure they are not oil-packed)
6. 1 tsp tahini
7. water, to blend

Method

1. Combine all ingredients in a mini food processor and blend until smooth (tomatoes will remain a bit chunky--this is perfectly fine). 
2. Scoop into bowl and sprinkle with paprika.
3. Serve with veggies or spread on toast. Enjoy! 

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto

Everyone loves a good salad. Especially if that salad has veggies AND fruits. Super yum. This is a nice, quick meal that is not only filling, but very hydrating and refreshing. Both cucumber and watermelon top the charts as having the highest water content of any fruit and vegetable. So this is what you eat after those super sweaty long runs in 95 degree heat (I'm looking ahead to the summer...it's actually snowing as I type this!). Cool, crisp, refreshing, delicious, and quick. What more could you ask for?

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto; Vegan, Gluten-Free. Serves One.

Ingredients

1. 10 oz. fresh watermelon, cut into chunks
2. 1 medium cucumber (mine weighed 7 oz.), sliced, then halved
3. Dried Basil, for garnish
4. 1 T raw pine nuts
5. 2 Cups fresh spinach leaves
6. 2-4 fresh mint leaves
7. 1 T apple cider vinegar

Method

1. Arrange watermelon and cukes on a large plate (or in a large bowl). Sprinkle with dried basil.
2. Add remaining ingredients to a mini food processor and process until finely chopped. Top salad with pesto and serve chilled. 

Note: You can add as much or as little mint as you want. If you want it really minty, add all four leaves. If you just want a touch of minty-ness, add only 2.