Vanilla No-Gurt

I have to be completely honest. I don't miss any foods since going vegan. That's the case with the majority of the people I have talked to. However...I do miss the things you can do with yogurt. I ate tons of dairy products before I went vegan (the root cause of my stomach issues). I LOVED yogurt. Yogurt is the only thing I miss just a tad. Not the flavor, not the texture, but how it can be used. I loved making "yogurt messes", filled with berries, raw oats, seeds, and a touch of cinnamon.
I have searched and searched (without any luck) for a soy yogurt or coconut milk yogurt that meets my picky requirements (clean ingredients, no added sugar, etc.). But alas, my search is over. This delicious vanilla "no-gurt" as I have named it is absolutely awesome. Subtly sweet, lusciously creamy; oh yeah. Yogurt mess, HERE I COME!

Vanilla No-Gurt

Vanilla No-Gurt; Vegan, Gluten Free. Makes about 3/4 Cup.

Ingredients

1. 5 oz. silken soft tofu
2. 2 tsp apple cider vinegar
3. 1/4 tsp vanilla powder
4. 1/4-1/2 tsp stevia
5. 1/8 c almond milk

Method

1. This couldn't be easier. Add all ingredients to a mini food processor and blend until smooth. Transfer to jar, cover, and refrigerate until ready to eat. You can eat this right away, too, but I think it tastes better if you let the flavors mingle for a few hours. 
2. Top with fruit, nuts, oats, use in overnight oatmeal, or eat plain! 

Yum.

Holiday Post!: Minty Shamrock Shake

I'm a sucker for holidays. Especially the so-called "Hallmark holidays" (i.e. Valentine's Day, St. Patty's Day, etc.). I always have been, and I think I always will be! There is just such joy surrounding these days. People act happier when they know these days are close. Really! The colors, the decorations, and, who would I be not to acknowledge the best part...the food!
I LOVE preparing holiday-themed recipes. In fact, as time goes on and I continue to increase my recipe collection, you all will be seeing LOTS of holiday-themes recipes. I'm cheesy, I know. I can't help it.
I especially love St. Patrick's Day. Maybe it's my Irish heritage (come on, you had to have guessed. Check out the hair!), or maybe the fact that my favorite color is EVERYWHERE for the entire month of March, or maybe that this holiday marks the beginning of my favorite season...I don't know. I just know I love St. Patrick's Day!
Anyway. On to the RECIPE! If I may be so bold, this smoothie rocks. The combination of flavors come together perfectly and completely epitomize St. Patrick's Day (and Spring in general!). Frosty frozen bananas, creamy coconut cream, fresh mint leaves, oh yeah. Definitely a favorite smoothie from now on...

Minty Shamrock Shake

Minty Shamrock Shake; Vegan, Gluten-Free. Serves One.

Ingredients

1. 2 bananas, sliced and frozen
2. 2 T coconut cream
3. 2 fresh mint leaves
4. 1 Cup almond milk
5. 2 Cups fresh spinach leaves

Method

1. Super-duper simple: Combine all ingredients in a Vitamix or other high-speed blender and blend low to high until smooth. Pour into large glass and enjoy!

Basic "Cheeze" Sauce

This is my basic "cheeze" sauce recipe that I use for anything that requires a cheese-type sauce. Quick and simple, there's not much too this recipe. It is very versatile, and you can experiment with additional spices to do spicy, savory, etc.

Basic "Cheeze" Sauce

Basic "Cheeze" Sauce; Vegan, Gluten Free. Makes One generous serving.

Ingredients

1. 3 T nutritional yeast flakes
2. 1 T flour of choice (I've tried spelt, oat, and chickpea. All work fine with the exception of chickpea...yuck!)
3. 1 tsp spicy brown mustard
4. 1/4 cup water
5. 1 T almond milk
6. turmeric, for color
7. onion and garlic powders, and black pepper to taste

Method

1. Combine all ingredients in a small soup pot and whisk over medium low heat until bubbly and thick. This sauce thickens the longer it sits, so keep that in mind for use in your recipes. 
2. Use over pasta, veggies, in recipes, or over nachos. 

Chickpea-Beet Crusted Pizza with Green Pea Cream Sauce

I love creating different pizza crusts. It's so fun to experiment with all the veggies you can turn into a pizza base! This crust, for example, was totally random. Usually I will start thinking of a recipe, take a couple days to mull over in my head what spices would work best, and finally, after about a week or so, try and create it. I'm not a very "fly by the seat of your pants" type girl. I like to have a plan.
THIS recipe, however, was VERY "fly by the seat of your pants". It was Saturday night. I had gotten home later than planned (this usually is the case on Saturdays!) and needed to make something quick. I was planning on my "go-to" (raw veggies, tofu, oatmeal, and chia pudding), but when I opened the fridge door, I saw the beets I had bought earlier that week staring at me just BEGGING to be used. I looked at the clock, looked back at the beets, and grabbed them. I needed to use them anyway, so why not be a little adventurous. Turns out adventurous is good...really good.

Crust, pre-garnish

Chickpea-Beet Crusted Pizza, dressed with Green Pea Cream Sauce and sliced mushrooms


Chickpea-Beet Crusted Pizza with Green Pea Cream Sauce; Vegan, Gluten Free. Makes one Pizza

Ingredients-Crust

1. 3/4 cup canned chickpeas, rinsed and drained
2. 1/2 cup steamed, sliced beets
3. 3 T almond meal/flour
4. onion and garlic powder, to taste

Cream Sauce

1. 1/3 cup frozen green peas, thawed
2. 2 T coconut cream
3. splash of water for ease of blending

Method

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
2. In a food processor, place beets and process until finely chopped. Add chickpeas and process until well combined...almost pureed, but still slightly chunky. Scrape sides as needed as you process.
3. Transfer to a bowl and add almond flour and spices. Stir to incorporate.
4. Roll into ball and flatten out onto parchment. Your crust should be about 3/4 inch thick. 
5. Bake uncovered 25 minutes.
6. While crust is cooking, prepare your sauce. 
7. Place peas and coconut cream in food processor and process until smooth, adding splashes of water as needed. 
8. Remove crust from oven and let cool 5 minutes. Prepare any desired toppings.
9. Spread cream sauce over crust and top with desired toppings. Slice and enjoy! 

Crust, pre-garnish

Creamy Rosemary Beet Sauce

I recently got a Vitamix and I absolutely adore it. I use it multiple times per day! From soups to smoothies to fresh sauces, dips, and banana ice creams, I don't know what I would do without my beloved blender.
I have subconsciously been looking for excuses to use my Vitamix. I just love watching it work its magic. Turning beautiful fresh and frozen goodness into silky, delightful creations. This sauce was no exception. Fragrant rosemary meets bold beets meets silky white beans. Yum!

Raw Zucchini Pasta with Creamy Rosemary Beet Sauce

Creamy Rosemary Beet Sauce; Vegan, Gluten Free. Makes just over 1/2 cup of sauce (enough for one bowl of pasta).

Ingredients

1. 1/2 cup of Canned Navy Beans, drained and rinsed
2. 1/2 cup of steamed, sliced beets
3. 1/2 tsp dried rosemary
4. water, to blend, if needed

Method

1. So simple. Put all ingredients into Vitamix or other high-speed blender and blend until smooth. Pour over pasta, zucchini pasta, roasted veggies, etc. 

Pumpkin Overnight Freezer Fudge

This is such a fun recipe! Super easy, super yummy, and totally satisfies a fudge craving. And with no added sugar, oil, or salt, this protein-rich treat can be guiltlessly enjoyed for breakfast. Mmmmm-hmmmm. There's not much else I can say about this fudge, except...MAKE THIS RECIPE! You won't regret it...

Pumpkin Overnight Freezer Fudge. Ready to eat.

Pumpkin Overnight Freezer Fudge; Vegan, Gluten Free. Makes one small plate of fudge.

Ingredients

1. 3/4 Cup Canned Pumpkin Puree (not pumpkin pie filling)
2. 2 T "Better "N Peanut Butter"
3. 2 T vanilla flavored protein powder (or protein powder of choice)
4. cinnamon, to taste

Method

1. Line a small size glass lasagna dish with plastic wrap. Set aside. 
2. Melt PB in a small soup pot with a splash of water. Stir frequently and add more water to prevent sicking and burning.
3. In a medium-size bowl, combine pumpkin, protein powder, and melted PB along with cinnamon. Stir vigorously. 
4. Spread batter evenly into prepared dish. Cover and place in freezer overnight. 
5. Let thaw 15-20 minutes before serving. Remove fudge by peeling away plastic wrap from dish. Turn over onto large plate, and slice into chunks.

Fudge, Pre-Freeze.



Note: If you would like, you can add a little stevia before mixing ingredients. This kind of peanut butter is sweeter than normal peanut butter, though, so keep that in mind. I thought it tasted fine without additional sweetener, but it depends on your preferences. 

Curried Carrot-Coconut Soup

It's been a cold winter. Too cold for my liking. I hate the cold, to be honest (Ironic, considering I am a figure skater...). This winter has felt very loooooooong. Way too many single-digit days. Brrrr. I told my Dad that I think I have permanent goose bumps from being ceaselessly freezing since October. Not cool.

When I'm cold, there is one thing I want: soup. Well, and oatmeal. But that's for a different post! This soup warms you from the inside out. This is the soup to eat on those single-digit "bone chilling cold" days. Creamy coconut milk, spicy curry, silky carrots, and just a hint of sweetness all packed into a delicious bowl of steaming hot goodness. Did someone say 10 degrees tomorrow? Bring It. 

Curried Carrot-Coconut Soup.

Curried Carrot-Coconut Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 2 Medium Whole Carrots, peeled and chopped
2. 3/4 Cup canned coconut milk, divided
3. 2/3 Cup almond milk
4. 1/2 Cup Canned Navy Beans (or other white beans)
5. 1/2 tsp curry powder
6. 1/2 packet (about 1/2 tsp) stevia, or to taste
7. coconut cream, for garnish

Method

1. Place carrots in  a small soup pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork. 
2. Drain carrots in a colander and transfer to a vitamix or other high speed blender. Add beans, almond milk, and 1/2 Cup of coconut milk. Blend on HIGH speed for 45 seconds to 1 minute. 
3. Transfer soup back to small pot and stir in remaining 1/4 Cup coconut milk, curry, and stevia. Stir well. Cook until bubbles form on top and soup is heated through. 
4. Carefully pour into large bowl and garnish with coconut cream. 

Creamy Deliciousness, ready for devouring.