CATCH UP POST! (And a recipe, of course...!)

    Tropical Overnight Oats with Kiwi Jam. 

Ok. It's confession time people. I'm afraid my poor blog has been neglected recently. But...I have some explaining and catching up to do first. 

Since moving to delaware in April, I've been super duper busy...and yes, I know what you're thinking..."you already WERE super duper busy!" And yes, that is correct--and yes, I'm even BUSIER NOW! I'm working a ton which I LOVE, but I have virtually zero free time anymore...meaning virtually no time to blog :( BUT IM GONNA DO BETTER!!! I miss blogging so much! I'm still feverishly collecting my recipes for The Fit Vegan Ginger Cookbook (which will get published eventually...again--it takes time that I unfortunately don't have at the moment...). I've got OVER 500 SINGLE SERVING, SALT OIL SUGAR FREE VEGAN RECIPES FOR YOU ALL!!! Super exciting. I'm actually considering breaking them into multiple cookbooks...or doing a few e-books to raise money tonpublishbrhwbcookbook...we'll see. But just so you guys know, I haven't forgotten about the blog. OR the cookbook (ESPECIALLY NOT THE COOKBOOK!!! Multiple new recipes are created daily!). Ok. Enough chit chat...you all have waited long enough for another TFVG recipe!

This one is sooooo good and super easy (the BEST kinda recipes!). And since it's a bowl of Overnight Oats, it's also super quick--make it gone night before and BAM! Breakfast in an instant. Anywhooooooo...enjoy! I sure did :) 

Tropical Overnight Oats with Kiwi Jam. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oatmeal

2. 1 T chia seeds

3. 1/2 cup canned crushed pineapple (make sure it's packed in 100% pineapple juice...no yucky syrup, please!)

4. 1/2 cup frozen mango chunks, thawed*

5. 1 cup coconut milk

6. 10 drops liquid coconut stevia

7. One small VERY OVERRIPE kiwi

Method

1. In a large bowl, mix oats and chia seeds. Add pineapple, stevia, Coconut milk, and thawed mango and stir well to combine.

2. Cover and stick in the fridge overnight. In the morning, peel your super overripe kiwi and mash in a small bowl. Spoon on top of oats and eat. It's that easy...AND THAT DELICIOUSSSSS

Green Curry Mango Sauce with Tofu and Green Cabbage.

Not quite sure where summer has run off to...its 50 degrees and raining here today! Thus, a cooked food recipe is essential to warm up! Enjoy this one--sweet and spicy with hints of tangy and salty. Basically perfect...whatever your craving at the moment! 

    Green Curry Mango Sauce with Tofu and Green Cabbage. 

Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup coconut milk

2. 1 cup frozen thawed mango chunks

3. 1 T green curry paste

4. 2 tsp coconut flour

5. Dash of braggs aminos

6. Scallions for garnish

Method

1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed. 

2. Add thawed mango and braggs aminos and stir. 

3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice. 

Tropical Hummus.

Ok. I love hummus. Like looooooooooove it. It's a definite "go-to" protein option for me, especially when I'm in a rush. 

This is probably my all-time fave hummus recipe I've created. Like all hummus recipes, it's super quick and easy, packe with protein, and goes great with almost anything. But this hummus is special. It combines so many of my favorite things it's not even funny! Curious?! You should be. Try this one out--and prepare your taste buds. Flavor bomb alert!

                  Tropical Hummus. 

                      And another. 

                  Last one. Promise. 

Tropical Hummus; Vegan, Gluten-free. Makes one meal-sized serving (about 1 scant cup hummus). 

Ingredients 

1. 1 cup canned chickpeas, drained and rinsed 

2. 1/2 cup frozen thawed pineapple

3. 1/2 cup frozen thawed mango 

4. 2 T canned lite coconut milk

5. Juice of 1/2 small lime 

6. Dash of bragg's liquid aminos

7. Onion and garlic powders to taste

8. VERY SMALL dash cumin

Method

1. So easy. Combine all ingredients in your mini food processor and blend util smooth. Serve garnished with a pineapple chunk. It's all in the presentation, people! Enjoy!

Taste of India White Bean Dip.

If you can't tell, I'm on an Indian food kick. My past three recipes have been indian. Oh well. It's my fave what can I say! Well, ONE of my faves. 

This dip is a great used as a hummus replacement, sandwich spread, cracker topper, or simply by the spoonful! It's so so yummy and as always SUPER simple. Serve this at a party and it's GUARANTEED to be the first thing gone from the table. Enjoy!

        Taste of India White Bean Dip. 

 I served mine with salt-free brown rice snaps. 

Taste of India White Bean Dip; Vegan, Gluten-free. Serves one (can easily be doubled, tripled, or even quadrupled). 

Ingredients

1. 1/2 cup canned navy beans, drained and rinsed

2. 2 T canned coconut milk, lite

3. 1/2 tsp garam masala spice

4. 1/3 cup frozen mango, thawed

5. Dash of bragg's liquid aminos

Method 

1. Easy peasy. Combine all ingredients in your mini (or regular-sized if you are making a bigger portion) food processor and process until almost completely smooth. You still want a few small mango chunks, so don't completely purée. 

2. Spoon into bowl, serve with crudités, crackers, spread in a pita-the options are endless!

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.

Lollipop Smoothie

This is quite possibly the most delicious smoothie I've ever had. No, I take that back. This is quite possibly the most delicious THING I've ever had. Yes, much better. Seriously, you need to make this smoothie. Absolutely, positively, INSANELY delicious. This smoothie just rocks. And this is overlooking the fact that it takes all of 5 minutes to make. So what are you waiting for?! I think your Vitamix is calling your name...

Lollipop Smoothie

Lollipop Smoothie; Vegan, Gluten-Free. Serves One.

Ingredients

1. 5 oz. fresh watermelon, sliced into chunks
2. 1 Cup frozen mango
3. 1 Cup frozen pineapple
4. 1 Cup water

Method

1. Combine all ingredients in a Vitamix (or other high speed blender) and blend until smooth. Pout into a glass and enjoy!