Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium sized sweet potato, peeled and cubed*

2. 1/2 tsp cinnamon

3. 2 T raisins 

4. 1 T maple syrup

Method

1. Place your potato cubes in a small soup pot and cover with water. 

2. Bring to a boil over high heat and boil until tender. 

3. Drain and let cool 10 minutes. 

4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!

*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Tangerine Spice Oatmeal.

No into to this one because it's so good YOU NEED TO GO MAKE IT THIS INSTANT. Convincing enough?! Enjoy, guys. 

          Tangerine Spice Oatmeal. 

                       So creamy. 

              OHHH EMMM GEEEE. 

Tangerine Spice Oatmeal. Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 cup quick instant oatmeal

2. 2 T raisins

3. 1 cup almond milk or other plant based milk

4. One packet stevia

5. 1/4 tsp allspice

6. One small tangerine, sectioned

Method 

1. In a large microwave safe bowl, mix oats, allspice, and stevia. Add plant based milk and raisins and stir well. 

2. Microwave for 1:30-2 minutes, depending on the consistency you want for your oats (I wanted mine a little soupier, so I added a little more almond milk and opted for a little less time in the micro.). 

3. Stir and let sit approximately 5 minutes, for top to harden slightly. Place tangerine slices around edges of bowl and serve. 

Healthified Raisin Bran Cereal.

When I was little, one of my favorite cereals of all time was raisin bran. Hotel breakfasts were a highlight of vacation because I could stock up (for FREE!) on snack size boxes of my beloved crunchy best friend. However, when I got a little older and realized how secretly UNhealthy this "health claiming" cereal is, I was shocked...and heartbroken. Now that I'm vegan, I've started getting very good at making what I peevishly call "copycat recipes": vegan makeovers of non-vegan fave foods. This is one of those such makeovers! And it couldn't be simpler. An added bonus?! High in protein, only 3 ingredients, AND grain free. Looks like someone's having a NOT SO BORING bowl of cereal in the morning :)

             Healthified Raisin Bran. 

      Crunchy. Raisin-y. YUMMMMMY!

Healthified Raisin Bran Cereal. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup TSP (textures soy protein) flakes*

2. 3 T raisins

3. 1/2 packet stevia

4. Plant based milk of choice 

Method

1. In a medium size bowl, combine tsp, raisins, and stevia. Mix well to coat with stevia. Add milk and serve! So simple and delish. 

*TSP is different than TVP. For this specific recipe, you want to make sure you use TSP FLAKES, by granules. I use NOW Foods brand (sold on Amazon). 

Apple Pie Breakfast Bowl.

So, I'm a couple days late....but National Apple Pie Day just passed this past week! And in true "better late than never style, here's my belated (but WORTH THE WAIT!) recipe for this celebratory worthy holiday 💃😋

          Apple Pie Breakfast Bowl. 

    Guilt-free apple pie for brekkie? Yes. 

Apple Pie Breakfast Bowl. Vegan, gluten-free. Serves one. 

Ingredients

1. One small apple, chopped

2. 5 drops liquid stevia

3. Generous sprinkling of cinnamon

4. 6 oz. silken tofu

5. 1/2 tsp Apple pie spice 

6. 2 tsp vinegar

7. One packet stevia

8. 2 T flaxseed

9. 2 T raisins

10. Apple pie spice for garnish

Method 

1. In a medium size microwave safe bowl, mix you Apple chunks, liquid stevia, and cinnamon. Nuke one minute. 

2. In your mini food processor, combine tofu, packet stevia, vinegar, and Apple pie spice. Blend until very smooth. 

3. Add warm apples and Nogurt to a medium size bowl, along with flax and raisins. Top with Apple pie spice and enjoy! 

Tomato Raisin Oatmeal with Masala Cream.

Not sure what happened here...but it's delicious, and that's all that matters, right?! Give this one a go, guys!

    Tomato Raisin Oatmeal with Masala Cream. 

                  Close up. Of course!

Tomato Raisin Oatmeal with Masala Cream. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. 2 cups water, divided

3. One large Roma tomato, sliced and chopped

4. 1/4 cup raisins

5. 1. t white wine vinegar

6. One packet stevia

7. 3 oz. silken tofu

8. 1/4 tsp garam masala

9. 1 tsp braggs aminos

10. 1/2 packet stevia

Method

1. Boil your water. Add raisins and boil for 5 minutes to "plump". 

2. Reduce heat to medium and stir in oats and stevia packet. When thick, stir in second cup of water. 

3. When thickening, add tomato and vinegar and stir well. Cook 5-7 more minutes, stirring regularly, until desired thickness is obtained. 

4. In your food processor, combine tofu, masala spice, aminos, and 1/2 packet stevia. Blend until smooth and spoon over oats. Serve!

Curried Cous Cous Salad

Cous Cous is one of those foods that I literally grew up eating. My mom fixed so many international meals for our family, so Cous Cous was a very common grain when I was little. However, when I went vegan (and gluten free), I gave up my bird semolina-based hot cereal. But this story had a happy ending: I FOUND BROWN RICE COUS COUS PEOPLE! Thus, this recipe was born. A new fave! Enjoy!

           Curried Cous Cous Salad. 

                          So good. 

    This is one dish j DO NOT want to share...

         Time to devour. GET IN MA BELLY!

Curried Cous Cous Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup brown rice couscous

2. 1/2 cup water

3. 3/4 cup canned chickpeas, drained and rinsed

4. 1/4 cup chopped sweet onion

5. 1/4 cup chopped red bell pepper

6. 2 T raisins

7. 1 T white whine vinegar

8. 1/2 packet stevia

9. 1/2 tsp curry powder

10. 1 1/2 tsp braggs aminos

11. 1/8 tsp garam masala 

12. Handful finely chopped cilantro

Method 

1. Cook couscous according to package directions and fluff with a fork. Remove from heat and set aside to firm up for a few minutes. 

2. Return to heat, along with all ingredients except cilantro, along with 1/2 cup water, and stir together over medium heat. 

3. When heated through and water is absorbed, stir in cilantro. 

4. Serve warm and enjoy! 

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. 

"Flavor of Spring" Salad.

To be honest, I was not planning on posting this recipe. I didn't think it would turn out to be a "recipe", really. I was literally just "cleaning out the fridge" when I made this salad. But as I've come to find out time and time again, those "clean out the fridge" salads are often the BEST salads! Hope you enjoy this one!

            "Flavor of Spring" Salad. 

      Layers and layers of raw goodness. 

    Another, because it's just so pretty!

            Ok, ok, last one. Promise. 

"Flavor of Spring" Salad; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 7 oz raw broccoli florets 

2. 5 oz raw cauliflower florets

3. 1 medium carrot, peeled and chopped 

4. 1/2 cup steamed beets, sliced

5. 2 T raisins

6. 1-2 T balsamic vinegar (I used one T but I would definitely use two making his again as mine was pretty dry)

7. Parsley flakes to taste

Method

1. In your food processor, process your broc and cauli florets. I did this separately to make the "layers". Scoop "rice" into medium size bowl. 

2. Top with carrot, then beets, then raisins. Drizzle with balsamic and sprinkle with parsley flakes. Dig in!! 

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. 

Ingredients

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

Method

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. 

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.