Holiday Post!: Resurrection Cookies (HIGH PROTEIN!).

When I was growing up, my mom would always make "resurrection cookies" every Easter. Not only were they delicious, but I have so many happy memories surrounding the whole process of making these. I remember it just like it was yesterday: standing in the kitchen with my mom and sister, with all 6 of our hands shaping these little cookies...and then eating them while watching movies!
So what exactly ARE resurrection cookies, you may be wondering? Besides the MOST DELICIOUS THING IN THE WORLD, of course...so easy you almost can't call it a recipe. When I used to make them as a kid, they were simply pre-made crescent roll dough with a marshmallow wrapped inside. When you bake them, THE MARSHMALLOW "DISAPPEARS!" Or at least, that's what it seems like to a 6 year old ;) The idea behind these cookies is that you're "placing Jesus in the tomb." And when you open the tomb (i.e. "bite the cookie" haha) HE IS NO LONGER THERE! I've always thought it was creative (and of course delicious!). And with my recipe, they're HEALTHY, too! Happy Easter guys! Go make some resurrection cookies :)

Resurrection Cookies!

So good.

Protein Resurrection Cookies. Vegan, Gluten Free. Makes three large cookies.

Ingredients
1. 1/2 cup flour of choice
2. One scoop vanilla vegan protein powder
3. 1/2 tsp vanilla extract
4. 1/2 tsp baking powder
5. One packet stevia powder
6. 4 T water
7. 3 vegan marshmallows (like Dandie's brand)

Method
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a medium-sized bowl, mix flour, protein powder, stevia, and baking powder. Add water and mix to form a dough.
3. Divide dough into 6 sections. Take one section in hands, roll into a ball, and flatten into a circle. Place on parchment and repeat with remaining 5 sections.
4. Place one marshmallow in the center of one circle of dough. Top with another dough circle and gently press outer edges together to seal. Repeat for 3 large cookies.
5. Cover cookies with a foil tent and bake for 25-30 minutes, until firm and set.
6. Remove from oven and let cool 10 minutes before enjoying.

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes.

Nobody alive can deny the fact that breakfast is not only the most important meal of the day, but also the most delicious. I mean, come on--is there anything on earth better than a tall stack of perfectly fluffy flapjacks after a long day?! Nope. Nothing. 

One of the coolest things about breakfast is the diversity of dishes and flavor combos--you've got sweet, salty, warm, cold, comforting not, fresh, the list goes on and on. I'm generally a "sweet" or "fresh" brekkie eater: I can't go a day without my nice cream, oatmeal, and smoothies! But some days a girl just needs to eat breakfast twice...because there's just too many options!! And this, my friends, is my theory of how "breakfast for dinner" was born...along with this delicious recipe :) enjoy!

               Vegan Sunday Brunch. 

Savory Breakfast Bowl and Roasted Potatoes. 

        Veggieful "meaty" goodness!

       Crisped to perfection...no oil needed!

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes. Vegan, gluten-free. Serves one. 

Ingredients

Breakfast bowl

1. 2/3 cup TVP granules

2. 1/4 tsp poultry seasoning

3. 1 T braggs liquid aminos

4. 1/4 cup chopped red onion 

5. 2 tsp minced garlic 

6. 1/2 cup sliced mushrooms 

7. 1/4 cup sliced grape tomatoes

8. 1 cup fresh spinach, chopped

9. Black pepper, to taste

Potatoes

1. Two medium Yukon gold potatoes, sliced into wedges

2. Braggs aminos, drizzle

3. Spices of choice, to taste (I opted for onion powder, garlic powder, black pepper, and a little cumin! Delish!)

4. Ketchup for serving, optional 

Method

Breakfast Bowl

1. Combine TVP and poultry seasoning in a medium microwaveable bowl and mix. Add 2/3 cup water and 1 T aminos and stir. Nuke 2 minutes. 

2. Line a small soup pot with water and satire onion and garlic until soft and fragrant. Add mushrooms and cook 2 minutes. 

3. Stir in cooked TVP "meat" along with tomatoes. Add a splash of water and stir. Cook over medium heat for 5 minutes. 

4. Stir in chopped spinach off of heat until wilted. Season with pepper and spoon into serving dish. 

Potatoes

1. Place potato wedges into large bowl and drizzle with aminos. Sprinkle with spices and stir well to coat. 

2. Spread coated potatoes over a parchment-lined baking sheet and roast at 400 degrees F for 25 minutes. 

3. Remove from oven and let cool 10 minutes. Serve alongside breakfast bowl, with ketchup on the side, if desired. 

Gluten Free Protein Cake Donuts with Peanut Butter.

You need these in your life. These Protein Donuts are gluten free, oil free, sugar free, and super high protein (obviously, according to the name, haha), and delicious. All you need is about 35 minutes in the kitchen TOTAL to make them even more impressive! Add a little peanut butter for dipping goodness, and these little guys become a perfect combo of protein and carbs-the ultimate post workout snack! Enjoy!

Gluten Free Protein Cake Donut. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup gluten free oat flour

2. One scoop vegan protein powder (I used Sunwarrior vanilla)

3. One packet stevia powder

4. 1/2 tsp baking powder

5. Scant 1/2 cup water

Method 

1. Combine flour, protein powder, stevia, and baking powder in a medium sized bowl and mix well. 

2. Add water, stirring in as you go to avoid clumping. 

3. Pour batter into mini donut silicone/nonstick pan and bake

 350 for 25-30 minutes, until firm. 

4. Let cool 10 minutes before removing. Serve with PB! 

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Happy Taco Tuesday, my lovers! Taco Tuesday dinners are always one of my favorites of the week...as if traditional Mexican tacos (or Tex-Mex...) aren't amazing enough, when you start branching out with what to fill in your tortillas, well, let's just say the possibilities are endless!
These Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce are so yummy, and super quick to prepare! Less than 8 ingredients, minimal prep time, and only about 20 minutes cooking time. BOOM! #TacoTuesYAY.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce. Vegan, Gluten-free. Serves one.


Ingredients
1. Two soft corn tortillas
2. Two handfuls fresh spinach leaves, steamed
3. 5 oz. extra-firm tofu
4. pinch of salt
5. onion and garlic powders, black pepper to taste
6. 1/2 cup sliced, steamed red beets
7. 2 T canned pumpkin puree
8. splash of barge's liquid aminos (or soy sauce)
9. dried herbs and spices of choice, to taste


Method
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Chop tofu cubes into small chunks and place in a medium-sized bowl, along with salt, onion, garlic, and black pepper. Toss with spoon to coat.
3. Spread tofu over parchment and roast for 20-30 minutes, until crispy. Remove from oven and let cool.
4. While tofu is baking, begin plating your tacos. Place tortillas on a large plate and divide steamed spinach between the two.
5. In a small bowl, whisk pumpkin puree with enough water to form a sauce. Add herbs and spices of choice, along with aminos/soy sauce, and stir well.
6. Top spinach with tofu, then steamed beets, and finally, pumpkin sauce. Serve!

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

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

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

Cinnamon-Toffee Banana Oatmeal Bread.

With the weather cooling down for fall, I'm beginning to crave warmer breakfasts. This comforting banana bread is DELISH--and super easy. Enjoy!

    Cinnamon-Toffee Banana Oatmeal Bread. 

               So good. SOOOOO good. 

Cinnamon-Toffee Banana Oatmeal Bread. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. Very overripe banana, mashed well

3. 1/4 tsp cinnamon

4. 10 drops toffee flavored stevia

5. 2 T water 

Method

1. Mix all ingredients and form a loaf. Spread evenly and bake at 350 F for 25 minutes. 

2. Let cool and carefully remove. Slice evenly and serve. 

Chocolate. Chip. Cookies. OHHHH MYYYY GOSHHHH.

The title of this post says it all. I mean, COME ON GUYS IT'S CHOCOLATE CHIP COOKIES. What else is there to say?! 

            Chocolate Chip Cookies!

                    Ummmmm yeah. 

      My mouth is watering...another batch, please! 

    Chewy, chocolate-y vegan goodness!

Chocolate Chip Cookies! Vegan, gluten-free. Serves one (seriously!). 

Ingredients

1. 1/2 cup instant oatmeal 

2. One overripe mashed banana

3. 1 T raw cacao nibs (you can also use Lilly's stevia sweetened chocolate chips...these are amazing! I just didn't have any this morning 😭)

Method

1. Mash your banana in a medium size bowl. Add remaining ingredients and mix well. 

2. Using a spoon, scoop out about 2 T of "dough" at a time and form into cookies. Repeat until dough is gone. 

3. Place cookies on a parchment lined baking sheet and bake at 350 F for 20 minutes. Let cool and eat! (Perfectly acceptable as a breakfast item 😄👏🏻👏🏻👏🏻)

Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Spicy Italian Black Bean Burger Toasts.

I have to be honest. This was NOT meant to end up on this blog! This was one of those famous "what do I have in the fridge that's getting ready to go bad and needs to be used ASAP" creations...again--NOT SUPPOSED TO BE A RECIPE. However. IT IS SO GOOD I HAD TO BLOG IT! You guys will LOVE LOVE LOVE this one--the unique combination of flavors is so so good. I'm guessing gonna predict this one will end up on your list of go-to's. It's sure on mine now!

    Spicy Italian Black Bean Burger Toasts. 

              No. Words. Needed. 

Spicy Italian Black Bean Burger Toasts. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen spinach

2.2 slices vegan bread of choice, toasted

3. 1 cup canned black beans

4. Spices to taste: onion, garlic, black pepper, oregano

5. Large handful sliced onion

6. 1 T braggs liquid aminos 

7. 1/2 cup canned no salt added tomato sauce

8. Dash liquid aminos

9. Onion powder, garlic powder, and chipotle powders to taste

Method

1. Place frozen spinach on a large plate and pop in the micro for 2 minutes. Top with toasts. 

2. In a medium size bowl, mash beans with all spices using the back of a spoon. 

3. Form two even patties using your hands place on parchment lined baking sheet and bake at 350 for 15 minutes. Place on top of toasts. 

4. Sauté sliced onion in 1 T aminos until caramelized. Place on top of burgers. 

5. In a small soup pot, heat tomato sauce with aminos and spices (onion, garlic, and chipotle) until hot. Spoon over plate and sprinkle with dried (OR FRESH!) parsley. 

Cinnamon "sugar" toast. Aka "sick food".

As a young child, I was sick A LOT. And I'm not exaggerating--I was a chronic "croup" sufferer and frequent tummy-trouble survivor. Luckily, I gre out of the croup and the stomach issues subsided after I went vegan (go veg, friends!). I have been sick only twice total since I've been SOS-free plant based! Hoorah for whole foods! 

However...there is a pretty nasty stomach flu going around at the rink this week, and because I practically live there (again--no exaggeration! ❤️), I was one of the unlucky persons who caught this flu bug...NO FUN! 

After a VERY ROUGH DAY yesterday and an equally trying night, I'm feeling quite a bit better today...still very weak and achy (and STOMACH achy...😷), but definitely better than yesterday. 

It was a good sign that this morning when I woke up I was ABSOLUTELY STARVING--couldn't keep much in yesterday 😣--so I knew I needed to eat...but what TO eat?! That is always a very tricky question when coming out of a stomach virus...various things SOUNDED good (like new recipe testers for my cookbook!), but I knew I should probably stick to easily digestible and relatively bland...fun fun. 😞 

And then a lightbulb went off!--only after literally just STARING in my fridge and cupboard for, oh, 30 minutes...!--I suddenly remembered what I used to love when I would get sick as a kiddo--warm toast with butter and cinnamon sugar. Before you gawk-of course I modified it to be "The Fit Vegan Ginger"-friendly 😉👍 

So here we have a new "sicky food" fave--"Cinnamon 'Sugar' Toast". Enjoy (sick OR well! 😂😃😋)

            "Cinnamon 'Sugar' Toast". 

        Sweet and cinnamon-y heaven. 

              A bite out of perfection! 

"Cinnamon 'Sugar' Toast"; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. One slice sos-free vegan bread (can use gluten free if needed...I use "Sami's Bakery" millet loaf...mmm!)

2. Cinnamon to taste

3. 1/4 tsp stevia powder

Method

1. Place bread slice on a microwave-safe plate and nuke 30 seconds (this subs for the "butter"--the bread gets all soft and squishy...yummmmm!). Remove immediately and sprinkle with desired amounts of cinnamon and stevia. 

2. Broil on high for 45 seconds to 1 minute. Remove, nuke for 30 more seconds, and enjoy. 

Cinnamon-Flax Breakfast Pizza Toasty.

Hello everyone! Sorry for my post-hiatus...life has been VEEEEERRRYYY BUSY lately...since I now a COLLEGE FRESHMAN!!! Whaaaaaaaat?! Craziness! Loving every second of this year though-having a BLAST! 

And my vegan food creations have been no different-SO FUN, SO YUMMY, and of course SO SO SO EASY! This "Cinnamon-Flax Breakfast Pizza Toasty" is the PERFECT recipe for a quick snack, breakfast/lunch/dinner addition, you name it--my toasty can do it 😉 enjoy!

   Cinnamon-Flax Breakfast Pizza Toasty.

Cinnamon-Flax Breakfast Pizza Toasty; Vegan, Gluten-free option. Serves one. 

Ingredients

1. One vegan (optionally gluten free) pita bread

2. 3 T ground flaxseed

3. 1/4 tsp cinnamon

4. 10 drops liquid stevia, flavor of choice (I used vanilla creme...mmmmm!)

5. 2 1/2 T water

Method

1. Preheat your oven to 350 and line a bakjng sheet with parchment. Place pita on parchment and set aside. 

2. In small bowl, add flax, cinnamon, stevia, and water. Mix vigorously until thick and gooey. Spread evenly over pita and pop in the oven for 12 minutes. 

3. Slice into four slices using a pizza cutter, if you've got one. Don't bother letting it cool...DEVOUR MY FRIENDS! 😋

Baked Snickerdoodle Oatmeal.

This doesn't need words. It's just so perfect! It's like Snickerdoodle cookie and oatmeal...all rolled into one! BOOM CKAKA LAKA! Literally heaven in a bowl. A perfect breakfast for a leisurely morning. 

         Baked Snickerdoodle Oatmeal. 

                       Mmmmm. 

                   Simply perfect. 

Baked Snickerdoodle Oatmeal; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatmeal of choice (I used oatbran)

2. Scant 3/4-1 cup water

3. 1/2 tsp cinnamon

4. One packet stevia

5. 1/2 tsp baking powder

Method

1. Preheat oven to 350. In a medium size oven-safe bowl, mix together oats, baking powder, stevia, and cinnamon. Add water and let sit 10-15 minutes, until most of water is absorbed. 

2. Place in oven and bake uncovered for 25 minutes. Remove, let cool, and enjoy!

NOTE: if you choose to use rolled or old fashioned oats instead of oatbran, you will probably want to reduce the amount of water you use. Oatbran is extremely absorbent because of the finer texture, whereas the absorption of whole oats is not as extensive. 

Protein-packed Breakfast Oat Cakes.

These Protein-packed Breakfast Oat Cakes are a good filling breakfast option for when you have a bit more time in the morning. Warm and delicious, these cookie-like oat cakes go perfectly with banana nice cream! 

    Protein-packed Breakfast Oat Cakes. 

                 So. So. So. Good. 

Protein-packed Breakfast Oat Cakes; Vegan, Gluten-free. Makes one serving (2 small cakes). 

Ingredients

1. 1/2 cup oatbran 

2. 1/2 cup unsweetened apple sauce 

3. One scoop protein powder of choose (I used vega vanilla almondilla flavor)

4. 2 T ground flaxseeds 

5. 1/2 tsp cinnamon

6. 1/2 packet stevia

7.  Scant 2 T water

Method 

1. In a medium size bowl, mix together the oatbran, protein powder, flaxseeds, stevia, and cinnamon. Add applesauce and water and stir. 

2. Spoon batter into two non stick mini baking pans. Bake at 350 F for 20 minutes. Let cool before removing. Enjoy! 

Sunshine Breakfast Sandwich: Orange-Vanilla Cookie Dough.

It's a rare thing when I don't want oatmeal for breakfast. So rare, in fact, that before I made this sandwich, I can honesty say I can't remember the last time I DIDN'T have oats for brekkie. What can I say?! I love my oats. Mmm. However, this Sunshine Breakfast Sandwich has easily become a new fave. Super easy to make, nice and filling, and packed with protein, this is a yummy addition to a smoothie breakfast or a mid morning (or afternoon!) snack. 

        Sunshine Breakfast Sandwich. 

Sunshine Breakfast Sandwich; Vegan, Gluten-free option. Serves one. 

Ingredients

1. 1 English muffin of choice (I used Ezekiel brand. Food for life makes a gluten free brown rice muffin, if you need gluten free.)

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

3. 1/4 tsp vanilla powder

4. 1/2 packet stevia

5. One small orange

Method 

1. Toast your muffin. I did this in my broiler oven. 

2. In a small bowl, mash your chickpeas with some water. Add a little at a time to avoid making it too soggy. You want it workable, not runny. Add your vanilla powder and stevia. Stir well. 

3. Spread your "cookie dough" on your English muffin toasts. 

4. Peel the orange and slice in half, width ways. Arrange slices on English muffin, over cookie dough. 

5. Place muffin on a foil-covered cookie sheet and broil on high for 3-4 minutes, or until orange is beginning to crisp up. 

                         So Good!

Holiday Post!: Mexican Stuffed Poblano Pepper.

I love spicy. I mean, I looooooooove spicy. So this Mexican Stuffed Poblano is naturally one of my favorite meals. Relatively simple and super scrumptious, this visually appealing pepper packs good protein ad ton of other nutrients from veggies. Serve alongside steamed veggies and brown rice or homemade corn chips and voila! Dinner. Happy cinco de mayo!

       Mexican Stuffed Poblano Pepper. 

Mexican Stuffed Poblano Pepper; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large poblano pepper (mine weighed 6 oz.), top removed and seeded

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

3. 5 oz. cauliflower florets, processed into cauliflower "rice"

4. 1/4 cup chopped onion

5. 2 tsp minced garlic

6. 2 T bragg's liquid aminos

7. One small Roma tomato, chopped 

8. Cayenne, cumin, and oregano to taste

9. 1/4 cup salsa of choice (I used tomatillo verde salsa)

Method 

1. Sauté onion and garlic with a little water in a nonstick pan until soft. Add aminos and sauté about 3 minutes. 

2. Add black beans, cauli "rice", and tomato. Stir with spatula and then add your salsa. Cook over medium heat until heated through and tomatoes are slightly wilted. 

3. Remove from heat and set aside to cool for a few minutes. 

4. Preheat oven to 400 F and line a baking sheet with parchment. While oven is preheating, wash and prepare your poblano. Once seeded, start spooning the skillet mixture into the pepper, mashing it in tightly but gently. Do not overfill. I had some filling left over that I served over some spinach. 

5. Bake uncovered for 15 minutes, or until pepper is beginning to brown and slightly wilted. Let cool a few minutes before serving. Enjoy!

Sweet cinnamon buckwheat biscuits

Everyone loves a good biscuit. I mean, how comforting is it to snuggle up with a good book, a nice fuzzy blanket, a warm mug of tea, and a nice plate of freshly baked biscuits?! Ok. Now I need to go make these...

    Sweet Cinnamon Buckwheat Biscuits. 

Sweet Cinnamon Buckwheat Biscuits; Vegan, Gluten-free. Makes 7 small biscuits. 

Ingredients 

1. 1/2 cup buckwheat flour

2. 3 T water

3. 1 tsp baking powder

4. 1/4 tsp baking soda

5. 1/3 cup unsweetened applesauce 

6. 1/4 tsp cinnamon

7. 1/2 to 1 packet stevia

Method 

1. Preheat oven to 400 F and line a baking sheet with parchment. 

2. In a medium size bowl, whisk together dry ingredients. Add applesauce and water and stir well. 

3. Using about 2 T at a time, scoop dough into hands, roll into a ball, and flatten slightly onto parchment. Repeat to make 7 total. Bake uncovered for 13 minutes. Let cool slightly before serving. Enjoy! 

Note: these go excellent with either my cinnamon fig jam or raspberry his jam. Both recipes in previous posts! Go check 'em out! 

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). 

Ingredients

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

Method 

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. 

Ingredients 

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

Method

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!

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. 

Ingredients 

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

Method 

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!

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. 

Ingredients

1. 4 oz. firm tofu

2. 1 T red curry paste

3. 1 tsp all natural creamy peanut butter

4. 1 T ground flaxseeds

Method

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!