Quinoa Chunky Chocolate Protein Cookies

5/28/2012 0 Comments

These Gluten Free / Vegan protein cookies are very tasty! We recently discovered the art of making quinoa and rice flour. How easy and empowering! Enjoy the ultimate homemade cookie! Jerry and I did... ;)

Ingredients:

1 cup quinoa flour (toast quinoa 5 min. & grind in a Blendtec/Blender or coffee grinder)
1 cup brown rice flour (grind brown rice)
2 tsp baking soda
1/4 tsp sea salt
4-5 tbsp raw almond butter
1/4 cup almond milk +
1 1/2 tsp hazelnut extract
dash of vanilla
1 flax egg (1 tbsp flax meal + 3 tsbp warm water)
1 mashed banana
1 tsp flax meal / 2 tsp cinnamon
1/4 cup each of: flax seeds, raisins, orange-cranberries, vegan chocolate chunks/chips, hemp hearts, silvered almonds, and agave.
4 tbsp hemp protein powder (chocolate)

Directions:

Preheat oven to 350 degrees
Mix flax egg and let rest while prepping
Mix dry ingredients together
Add balance and mix well. (Don't be afraid to mix w/clean hands.)
Place small spoonful sized drops on greased cookie sheet. Bake 20-25 minutes.
Cool and drizzle with Agave for appearance. Enjoy!

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Homemade Ginger Tea

5/27/2012 0 Comments

Homemade ginger tea is the best! If you're not feeling well or would like a boost it's an easy way to go. Ginger is packed with vitamins and minerals. It is known to help aid in digestion, reduce inflammation, fight respiratory problems, improve blood flow, strengthen the immune system and help to relieve stress. Then add in lemon to aid in digestion, receive a vitamin c boost, aid in nutrient absorption, alkalinity, weight loss and more! A super powerful and healthy drink.

Ingredients:

Small Piece of Ginger - chopped fine (food processor works great!)
Lemon - freshly squeezed
Maple Syrup - 1 tbsp
Fresh herbs - opt

Directions:

Place ginger in a tea strainer
Add boiling water. Allow to steep covered for 5-10 minutes.
Add a spoonful of syrup and a squeeze of lemon to taste. Opt: Serve w/fresh fruit.

Alternatively, bring the ginger and water to a boil. Add any herbs you like if interested. Strain, add lemon and syrup to taste.

Ginger is spicy - add anywhere from a very small amount to a few large pieces if making a big pot.

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Blackened "BB" Burger with Homemade Wedge Potatoes

5/19/2012 0 Comments

Blackened Black Bean burger made with Tempeh and vegetables. This is a burger that will have you coming back for more and more! Plus it makes a healthy serving so you can plenty of leftovers or can share!

Blackened "BB" Burger on a bed of organic spinach, tomatoes and homemade wedge potatoes smothered in fresh herbs and green onions.

Homemade Wedge Potatoes:

2-3 Russet Potatoes - cut into wedge slices
Small bunch fresh green onions - sliced
Herbs - Rosemary, thyme, oregano, parsley, basil to taste (Fresh if you have them or dry)
Dash paprika, Onion powder, hefty amount of chili powder, TJ's South African Smoke Seasoning Blend or red chili flakes, garlic salt and or sea salt to taste.
2 tbsp Olive oil

Blackened "BB" Burger:

2 Tempeh Patties - shredded
2 tbsp bbq sauce & 2 tsp soy sauce
Small amount of fresh herbs or dry (same mix as # 3 above)
2 Carrots
3 garlic cloves
8-9 pieces of broccoli
1/2 green bell pepper (organic)
2 Cups Black Beans (or 1 can)
1tsp cumin, 1 tbps onion and garlic powder, 1 tsp sea salt and pepper.
3/4 cup panko breadcrumbs
Handful organic spinach
1 tomato sliced
1 jalapeno sliced (or few pickled slices)

Homemade Wedge Potatoes:

Preheat oven to 400 degrees
Prep potatoes and herbs, combine all of the ingredients in a zip lock bag and shake. Or in a bowel and mix to coat.
Bake 20 minutes and flip, bake an additional 15-20 minutes 'til desired crispiness.

Blackened "BB" Burger:

Grade, shred or crumble the tempeh. (I use a cheese grater) Place in a med-large mixing bowl.
In a food processor, pulverize the carrot, garlic, broccoli and bell pepper.
Combine the vegetables, sauce, spices, herbs and breadcrumbs together.
Kneed & mix together 2-3 minutes.
Heat olive or oil of choice over med to med-high heat. Cook until browned or blackened (to your preference.)
Place on a bed of fresh organic spinach, topped with a few jalapeno slices and served with fresh organic tomatoes.

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BBQ Pulled "Chicken" with Corn on the Cob

5/18/2012 0 Comments

Warm sun brings thoughts of good ol' summer food. This is a delicious, easy, low cal meal and is packed with iron and protein! My husband and I loved it, I hope you do too!

Corn on the Cob Ingredients:

2 pieces Corn (on the cob)
Salt - to taste
Earth Balance Vegan Butter

BBQ Pulled "Chicken" Ingredients:

2 tbsp olive oil
1 Green Bell Pepper - Sliced (Organic if possible)
1/2 Onion - Sliced
2 garlic cloves - sliced
2 jalepenos (fresh or pickled) - sliced
1 package TJ's Chicken-less pulled Chicken
garlic salt, pepper and red chili flakes - to taste
Sliced Tomatoes

Corn on the Cob Directions:

Shuck and wash corn
Bring med-sized pot of water to boil (Enough water to cover the corn)
Once boiling, add corn. Cook covered 10+ minutes until desired softness.
Drain, be careful it's hot! Add Earth Balance Vegan Butter Spread and salt to taste.

BBQ Pulled "Chicken" Directions:

Heat 2 tbsp Olive Oil over med-high heat
Sate Bell peppers, onion and garlic cloves. 1-2 min, add Jalepenos - cook 1-2+ min
Add TJ's Chicken-less pulled Chicken - Cook 6-8+ minutes
Add garlic salt, pepper and red chili flakes to taste.
Place sliced tomatoes on top or on side. Enjoy! :)

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Brussels Sprouts Delight with Herb Roasted Fingerling Potatoes

5/11/2012 0 Comments

It's the weekend and I can't help but want something extra satisfying. Fresh herbs and onions were calling me, I picked a few, chopped them up and spread them over some fingerlings potatoes with olive oil and seasoning. Served with Brussels sprouts, garbanzo beans and almond slivers. The house still smells amazing!

Herb Roasted fingerlings Potatoes

1 lb fingerlings potatoes - quartered
Fresh green onions
Fresh herbs - rosemary, basil, oregano. (or dry)
Olive Oil, Lemon Pepper, Garlic Salt or/& Sea Salt, Everyday Spice - (TJ's), garlic & onion powder, black pepper.
(For Non-Vegans: try parmesan cheese)
1/8-1/4 onion, 3-5 garlic cloves diced

Preparation:

Preheat oven to 450 degrees
Place potatoes, with onions/garlic, herb mixture. Drizzle with olive oil. Season to taste.
Bake 20 minutes - til nice and crispy. [Toss halfway through - I sprinkled with sea salt. :)

Brussels Sprouts Delight:

1-2 lb brussels sprouts
4-5 tbsp earth balance vegan spread
1/4 cup thinly sliced onion
2-3 sliced garlic cloves
1 can garbanzo beans
1 handful fresh sprouts
1 handful organic spinach
1 8 oz package sliced mushrooms
Season to taste with: fresh lemon juice, black pepper, garlic salt, onion/garlic powder, every day seasoning.
Slivered almonds - 3/4 cups
Opt: Vegan Parmesan Cheese

Directions:

Bring 1/2 pot salted water to a boil. Add Brussels Spouts - cook 5 + minutes until crisp & tender.
In large saucepan, melt 3-4 tbsp vegan "butter" spread over med-high heat. Add onions, garlic, Brussels sprouts. Cook 5 minutes.
Add remaining butter, add garbanzo beans and mushrooms cook aprox. 2 minutes. Add lemon juice, seasoning, sprouts, spinach and almonds. Stir well and warm through.
Serve hot, opt to sprinkle w/vegan Parmesan cheese.

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Vegan Pizza - My Way!

5/6/2012 0 Comments

Last night I made the most amazing homemade pizza. The house smelled like a pizza parlor, I opened the bedroom door so Jerry could smell the scent wafting in. The crust was to die for, I said "mmmm" so many times he looked at me funny. ;) The recipe made 2 pizzas, I was able to freeze the smaller one as this one looked too good!

Fresh out of the oven:

Ready to be served!

Pizza Dough:

1 cup + 1 tsp water
2 tsbp olive oil
1 tsp sea salt
3 cup flour (1 1/2 white and 1 1/2 wheat)
2 tsp agave
2 tsp yeast
2 tsp cornmeal
2 tsp basil, oregano, Italian seasoning, garlic salt
Hefty dash of garlic powder and onion powder
1 tsp rosemary

Preparation:

Add ingredients in the order listed above into your bread machine, select dough setting.
Wait 1 hour 20 minutes
Place in warm place (oven at lowest temp) in oiled pan for 30 minutes
Lightly oil pizza pan or whatever pan you have available. (I used a cookie sheet. haha)
Lightly coat dough with flour.
Shape to desired size & place onto oiled pan. (Flip in air like a pizza man - have some fun!)

Pizza Toppings:

Olive Oil
2 Tofurkey links - Diced
Garlic Salt, Garlic Powder and onion powder and red pepper flakes.
BBQ sauce mixed with sriracha chili garlic sauce
Soy Cheese - Shredded
4-6 basil leaves - chopped
1/2 onion - diced
4 garlic cloves - diced
1 1/2 green organic bell pepper - diced
1 can black olives - sliced
artichoke hearts - handful
Jalepeno slices - pickled (if you have them)
Sun dried tomatoes - handful

Preparation:

Preheat olive oil in skillet over med-high heat
Pan fry Tofurkey links until crispy brown. Set aside.

Once dough is ready:

Preheat oven to 425 degrees
Spread some olive oil on the dough and sprinkle with seasonings above.
Add cheese, Tofurkey and the balance of the ingredients.
Cook 25 + minutes until crust is golden brown and cheese is melted.

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Vegan Low Cal "Burger" Delight!

5/5/2012 2 Comments

Ingredients:

2 tbsp (+) Olive Oil
2-3 small potatoes
1/2 red onion
3 garlic cloves
1/2 - 1 small head broccoli
3 Tofurkey links
Season to taste with: Sea Salt, onion powder, garlic salt, lemon pepper.
1 tbsp Trader Joe's Soyaki Sauce (Or a GF option)
Handful of soy cheese
1/2 cup Panko bread crumbs
2 Handfuls of sprouts
avocado - sliced
Organic Cherry Tomatoes

Preparation:

Take the vegetables and process them in a food processor until very fine.
Dice the Tofurkey links until very thin.
Heat the oil over medium high heat in a skillet
Add the potatoes, onion and garlic. Sate until the potatoes are brown and the onions are translucent.
Add the broccoli and tofurkey. Season to taste, add the sauce.
Add the cheese and panko bread crumbs for a binder.
Add the sprouts (Recommended to cut first (I didn't, but will next time.)
Stir often, cook until desired consistency.
Place in shape of a burger and decorate!

2 Comments

Potato Kale Soup with Broccoli

5/4/2012 0 Comments

Cloudy weather makes me want soup. I'm a pansy - even if it's 60 degrees I want something to warm me up! This soup is healthy, nutritious, spicy and delicious! The leftovers are even better after it's had a chance to marinate.

Ingredients:

1 container Hearty Vegetable Broth (or normal vegetable broth)
1/2 container Low Sodium Vegetable broth
1 lb small fingerlings potatoes - quartered
4 stems celery - diced
5 cloves garlic - diced
1/2 onion - sliced
3/4 - 1 head broccoli - torn into big chunks
2 zucchini's - sliced
1/2 soy longaniza spicy sausage - mashed between fingers
1 - 2 cups organic chopped kale - stem removed
Season to taste with: Basil, Thyme, Garlic Salt, Oregano, Rosemary, Parsley, Pepper, Red pepper flakes.

Preparation:

Add ingredients in order into big pot over medium to medium high heat, stirring frequently for 20 plus minutes.
Lower heat, cover and simmer for 15 plus minutes, until potatoes are done. -Or-
If you have time, allow soup to cook over low heat for a longer period vs. using the higher heat.

Tip: If you don't have vegetable broth use water and allow the ingredients to simmer longer and use more spices. Be creative! :)

0 Comments

The Ultimate Veggie Sandwich

5/3/2012 0 Comments

I don't know why I've never made a veggie sandwich for Jerry and I. I finally did and boy did I go all out. It was unbelievably delicious. Homemade bread with soy cheese, a heaping pile of raw and grilled veggies served with your favorite sauce makes for a delectable treat! We devoured them instantly. :)

Ingredients:

4 slices homemade wheat bread
1/2 onion - Sliced
1 organic green bell pepper sliced
2-3 pieces organic red leaf lettuce, torn
4 basil leaves
2 organic off the vine tomatoes sliced
1/4 cucumber sliced
pickled jalapenos
Trader Joe's Goddess dressing
Sriracha Garlic Chili sauce
Soy Shredded Cheese
Earth Balance Vegan Butter Spread

Preparation:

Preheat griddle 350 degrees
Spread Earth balance on outside of bread
Place Soy Cheese on inside of bread
Place sliced onions and peppers in grill
Close griddle and grill until bread is crispy brown / veggies are tender
Meanwhile, prepare your vegetables
Once ready place spread of choice, and veggies on sandwich.

Makes 2 servings - Dig in! :)

0 Comments

Quinoa Chunky Chocolate Protein Cookies

Homemade Ginger Tea

Blackened "BB" Burger with Homemade Wedge Potatoes

BBQ Pulled "Chicken" with Corn on the Cob

Brussels Sprouts Delight with Herb Roasted Fingerling Potatoes

Vegan Pizza - My Way!

Vegan Low Cal "Burger" Delight!

Potato Kale Soup with Broccoli

The Ultimate Veggie Sandwich

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