Recipes - Vegan

Chocolate Strawberry Overnight Oats (Raw, Vegan)

I’ve been having a hard time finding breakfast foods that I enjoy. It really isn’t always feasible for me to pull out the juicer at 4:30am. That’s when the idea to try overnight oats was triggered. I’ve been wanting to try this recipe for a few days now and I’m so glad I finally have! I had this for breakfast today and they were SOOO yummy!

Ingredients:

Chocolate Overnight Oats:
-    1c almond milk
-    ½ c rolled oats
-    1tbs chia seeds
-    1tbs chocolate protein (if you don’t have this use 2tbs cocoa)
-    1tbs cocoa
-    1/2tsp vanilla extract (unnecessary if using vanilla almond milk)
-    Tiny pinch of salt

Strawberry Puree:
-    ½ c frozen strawberries
-    Splash of almond milk or water

Directions:

-    Mix all of the dry ingredients in a bowl

-    Add vanilla extract to almond milk
-    Wisk dry and wet ingredients together
-    Store in fridge in a covered mason jar overnight or at least for 2 hours

-    When ready to eat mix strawberry puree ingredients in blender until desired consistency
-    Top chocolate Overnight Oats with Strawberry Puree and enjoy!

My oats were a little runny but I didn’t mind because they had so much flavor! And it looks like a lot of overnight oats come out this way. I have also seen people use almond milk & yogurt to improve the consistency. For that you would use equal parts of the rolled oats, almond milk, and almond yogurt (1/2c of each is what I recommend).

Tips: Feel free to use a jam mixture instead if you don’t want to make the puree. You can also add pureed banana to this and make a Neapolitan overnight oats. Experiments with your favorite oat and fruit combination! Strawberry + Banana, Strawberry + Rhubarb, Banana + Blueberry, Mango + Banana…the possibilities are endless.

Vegan Moz Sticks

Cannot wait to try this recipe! On a mission to find vegan mozzarella cheese!! 

Swiped this recipe from here ---> http://hellyeahitsvegan.com/vegan-mozzarella-sticks/

Ingredients:

5 oz vegan mozzarella

oil for frying

½ c flour

½ c water

1 tbsp cornmeal

1 tbsp cornstarch

salt

garlic powder

1 c breadcrumbs (I used panko)

½ tsp salt

½ tsp parsley flakes

½ tsp black pepper

½ tsp garlic powder

¼ tsp onion powder

¼ tsp oregano

¼ tsp basil

Instructions: 

In a wide, shallow bowl, combine ingredients for wet mix, flour through garlic powder. The consistency should be like pancake batter, so adjust accordingly if needed.

In another wide, shallow bowl, stir together breadcrumbs and remaining spices.

Slice vegan cheese into ½” strips. (I cut the log in half and then trimmed the rounded edges off to form a rectangle to make it easier. They’ll look really small and measly, but trust me, the batter and breading will fill them out.)

Lightly coat each stick with flour.

Dredge each stick in the wet mix, then toss in bread crumbs until fully coated.

Place sticks on a cookie sheet in a single layer, not touching one another, and freeze for at least one hour.

Heat up your deep fryer, or if you don’t have one, pour an inch of canola, corn, or peanut oil into the bottom of a deep pot and heat.

Carefully dip the end of a stick into the oil to check for readiness; if the oil sizzles continually, it’s ready. If not, let it heat up some more.

Once it’s up to temperature, fry sticks in batches (I did six at a time, not touching one another), about 1 minute per side or until they’re golden brown and you can see a little cheese oozing through the breadcrumbs.

Season with garlic salt and serve immediately, with marinara sauce for dipping.

 

Yummy Vegan No Bake Chocolate PB Balls

Another fellow blogger that I love at Oh She Glows...she has awesome yummy vegan treats!

Recipe can be found here: http://ohsheglows.com/2013/12/16/peanut-better-balls/

Ingredients:

-1 cup 100% natural peanut butter (smooth or crunchy)

-3.5-4 tablespoons pure maple syrup, to taste (see note)

-2-3 tablespoons coconut flour (I used 2)

fine grain sea salt, to taste (I used -1/4 teaspoon)

-6 tablespoons gluten-free rice crisp cereal

-3/4 cup dark chocolate chips (I use Enjoy Life)

-1/2 tablespoon coconut oil

Directions:

*Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.

*Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.

*Add salt to taste and stir in the cereal.

*Shape into small balls (I made about 17).

*In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.

*With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.

*Place balls in the freezer for around 6-8 minutes until mostly firm.

*Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a "sophisticated" design like the baking diva you are.

*Freeze the balls for another 10-15 minutes, until the chocolate is completely set. If you can wait that long, you win life.

 

Raw Vegan Chocolate Shortbread Bars

Another yummy recipe from a fellow blogger at The Rawtarian Kitchen. If you don't know her definitely check her out!!!

Raw Chocolate Shortbread Bars

From: The Rawtarian Kitchen 

http://www.therawtarian.com/raw-chocolate-shortbread-bars

Ingredients

Shortbread ingredients:

1 cup cashews

1 cup dried, unsweetened coconut

1/2 cup dates

1/4 teaspoon sea salt

Chocolate ingredients:

1 cup cashews

1/3 cup coconut oil

1/3 cup maple syrup, honey or agave nectar

1/4 cup lemon juice

3 tablespoons raw cocoa powder

1 teaspoon pure vanilla extract

1 tablespoon water

1/8 teaspoon sea salt

Steps

1. Process: Place all shortbread ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.

2. Dump shortbread mixture into your pan. Press the crust down firmly in your dish with your hands. (Shortbread base is now done.)

3. Blend: Place all chocolate mixture ingredients into a high-speed blender. Blend until very smooth.

4. Pour/deposit chocolate mixture on top of shortbread, similar to pouring icing on brownies. Smooth with the back of a spoon.

5. Freeze: Cover and freeze for at least 1 hour. Always store these in the freezer.

6. Eat! I like to slice a frozen piece, then let the slice thaw out on the counter for 15 minutes or so.

Simple Chia Pudding

Have you all ever heard of chia pudding? I have but I hadn't tried it before today and it's delish!!!

Yum right?!? Chia has such amazing benefits and if you don't know about them I definitely recommend reading up on them. Feel free to play with flavor combinations and make this recipe your own. I'm going to try apple pie chia pudding tomorrow!

Ingredients - serves 2

• 1/3 cup chia seeds
• 1 1/2 cups almond milk
• 2 tbsp maple syrup (can use honey but maple syrup works better)
• 1/2 tsp vanilla

Instructions

1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
2. Chill for an hour, giving shakes in between. Chill for at least another 4hrs (I let mine sit overnight)
3. Chia seeds will expand and turn into yummy chia pudding! 

Notes - people with 'texture' issues when eating may have a problem with this snack. 

Quinoa Granola

So on the menu for food this week is granola cereal. For this recipe I dug up one of my favs by Hungry Hungry Hippie. She's got an awesome blog so if you don't know her go check her out. The recipe can be found here:  http://www.hungryhungryhippie.com/quinoa-granola/

I've made this twice and loved it both times. Today I made it with what I had in hand so it's got cranberries and dried cherries in it :) YUM! Hope you enjoy it as much as I do!!

 

Vegan Pot Pie

Vegan Pot Pie 

Inspiration for this recipe comes from here: http://www.wishfulchef.com/vegetarian-pot-pie-recipe/

I tweaked it a little to make it vegan and it's delish! This is a new staple around our house. 

Ingredients: 

*coconut oil

*small sweet onion

*3 cloves garlic pressed

*1 bag mixed frozen veggies

*1 1/2c veggie broth

*2 large tbs flour

*1 puff pastry sheet thawed 

*salt & pepper to taste

Preheat oven to 400*

In a large pot heat oil on medium heat. Add onion and pressed garlic and cook 2-3 minutes. Sprinkle flour over onions/garlic and add enough broth to mix the flour completely. Add remaining broth, bring to a simmer, and cook 5-6 minutes. Add mixture to a pie dish (I used a glass Pyrex) and top with puff pastry sheet. Make sure to pinch the edges of the pastry sheet all around the pie dish. Cut a few slits in the top of the pie to vent. Cook for 25-35 minutes or until top is golden and crispy. Allow to cool for 5-10 minutes before serving and season with salt & pepper. My pie comes out a bit runny but I just roll with it and serve it in a bowl. It thickens up once it cools a little and it's also nice because any leftovers are nice and moist. 

Oh and if you happen to cook for a meat eater, like me, this is a great dish! I boiled a chicken breast and shredded it prior to cooking the stuff for the pot pie. Then I added the shredded chicken to 1/2 of the pie dish and topped it with the pot pie filling. Make sure to remember which side is which!

Lastly, this recipe can also be made into 4 individual ramekins. Follow directions about but include the following when preparing the pastry sheet. Cut a 1/2-inch strip of puff pastry dough. Dampen edges of 2-3 large ramekins with water and curl pastry strips around the top of the pots. Fill each pot with the vegetable filling. Cut circles bigger than the top of each pie-pot for the lid. Dampen the tops of the pastry strips and top each pie sealing the edges with a fork. Prick with your fork or add slits in the top of each pie to vent. Cook the pot pies for about 20 minutes, until tops are golden brown and puffed.

 

 

Vegan Casserole

I made this recipe last week. I'm not a fan of it, but I don't care too much for Mexican flavors...hubby LOVED it! I stumbled across the blog Oh She Glows and it's just full of great recipes for this vegan. I'm already planning a night of pampering for my hubby food-wise. He's trying to eat healthier so I'm having fun making my vegan foods yummier for him to enjoy too :) 

Anyhoo...here's the recipe! I halved it and used an 8x8 dish and it worked fine. Hope you enjoy!

Naughty & Nice Vegan Enchilada Casserole

Inspired by: Better Home & Gardens

Yield: One (2-quart) casserole

Ingredients:

•8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*
•1 tsp olive oil
•1 red onion, chopped
•1 medium jalapeno pepper, seeded and chopped*
•3 bell peppers (I used 1 red, 1 orange, and 1 yellow), chopped
•1-3 tbsp taco seasoning mix (I used my homemade taco seasoning), to taste
•1 can black beans (or 2 cups cooked), drained and rinsed
•1.5-2 cups homemade enchilada sauce (see above, or use store-bought)
•1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
•1 cup chopped green onions
•salt & pepper, to taste
•20 tortilla chips (about 2 handfuls), crushed
•Avocado, salsa, sour cream, etc, to garnish


1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook for 7-8 minutes. Be careful not to overcook the pasta or it will get mushy in the casserole. Drain and rinse with cold water to stop the cooking process.

2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.

3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.

4. Stir in the cheese, pasta, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.

5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.

6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa, and sour cream if desired just before serving. Serve with a big green salad and nacho chips.

Note 1: Be sure not to handle the jalapeno seeds as they can make your fingers (and anything you touch) sting badly. You can also wear plastic gloves too.

Note: Want a burrito filling and not a casserole? Try subbing the pasta for brown rice.

Read more:http://ohsheglows.com/2011/12/13/naughty-nice-vegan-enchilada-casserole/#ixzz2sGhDuki5

Hayleys Vegan Pumpkin 'Cheesecake'

I got this recipe from Hayley on Instagram. You can find her here: http://instagram.com/happyhealthyholistichayley. This stuff is SO delicious! I've made it multiple times. 

Bread:

1 can pumpkin 

1c soaked cashews 

1/2c brown rice flour

1/2c raw honey 

1/2c coconut sugar 

Icing:

1tbs vanilla extract

1/4c raw honey 

1/4c coconut milk

1/4c soaked cashews 

What to do:

Soak cashews for 3 hours.  Blend soaked cashews in a food processor. with the rest of the bread ingredients. Pour into greased 8.5"x11" pan and bake at 350 for 25-30 minutes. The bread will not resemble traditional bread and will be very moist. Refrigerate for 3 hours. 

While bread is refrigerating, blend cashews and icing ingredients in food processor and freeze for 30 minutes. After bread is finished refrigerating cost top with icing and any optional dried fruits (I used cherries). Refrigerate until ready to eat. Enjoy! 

 

Banana Pie Smoothie

I got this recipe from a friend and moded it for what I had on hand. If I'm not having juice for breakfast I'm having this! 

-three frozen bananas

-cups almond milk

-cinnamon to taste 

Throw it all in a blender and drink up!

 

 

 

Vegan Zuppa Toscana

I love this soup!!! I've had it every day for lunch for 2 weeks straight. I love how you can modify the ingredients to suit personal taste. I added more kale and chickpeas to mine because I love them! I also opted to keep the non dairy milk out because I didn't think it affected the flavor much. Enjoy!

Kale, Potato, & Onion Soup

 Ingredients 

3-4 cups Kale

2 Potatoes

1 small sweet onion 

10 cups veggie broth 

2 Can Chickpeas drained (optional)

Garlic (I used 5 cloves)

Salt & Pepper to taste 

Nondairy Milk to taste (optional)

🍴 Cooking Directions🍴

Awesome and easy one-pot meal!

-Get a pot that is large enough to hold all of the ingredients.

-Clean the potatoes and slice them into thin discs. The thinner the discs, the quicker they will cook but the easier they will fall apart. I also peeled mine. 

-Put the potato pieces into the pot.

-Cut the spine out of the kale and chop or tear the kale into bite size pieces. 

-Put the kale into the pot along with the potato pieces.

-Chop and add onion. 

-Fill the pot with broth until all of the ingredients are covered. Mine took about 10 cups. 

-Bring the pot to a boil and then reduce to a simmer.

-Add garlic and simmer for 5 minutes. 

-Add salt and pepper to taste. 

-Add drained chickpeas 

-Cook for about 10-15 minutes until potatoes are done. Add nondairy milk to taste if desired. 

 

Apple Crisps

Have you ever had apple crisps before? I personally love apples!! I could eat them all day long...yum! So what better than a recipes for Apple Crisps?!?

 Apple Crisps 

2 large apples (I used pink lady)

2T sugar

1t cinnamon 

-Preheat oven to 200 degrees

-Thinly slice cored apples about 1/8" thick - I used a mandolin

-Place aluminum foil on cookie sheet and spray a cost of cooking oil on it 

-Mix cinnamon and sugar

-Line foil with apple slices and sprinkle apples with cinnamon/sugar mixture 

-Using very top and bottom racks of the oven bake the apples for 2 hours

-When time is up remove from oven and allow to cool completely

-Enjoy immediately or store for up to three days in air tight container

 

Raw Raspberry Bars

Hey everyone! I'm sorry it's been so long since I posted! I've had a lot going on with life and things are just now settling down. 

I really want to start featuring more fitness and nutrition on here and what better way than with a delish recipe! The recipe comes from a fellow blogger: The Rawtarian Kitchen. The original recipe can be found here: http://www.therawtarian.com/raw-raspberry-bars-recipe

Shortbread Bars

2 cups dried, shredded coconut

1/2 cup cashews

1/4 cup maple syrup (or honey or agave nectar)

1/4 teaspoon sea salt

Raspberry Jam

1 1/2 cups raspberries

1/2 cup dates

Switch to Metric

Directions

1. Process all white shortbread ingredients in food processor. Process briefly until you get a crumbly consistency, similar to the white topping in my photos. (Mixture should stick together when pinched.)

2. Take 3/4 of the white mixture and press it down firmly into your pan/molds. Refrigerate immediately so the bars can start firming up. (Set remaining 1/4 white mixture aside, to be used later.)

3. Blend all raspberry jam ingredients together until a smooth, jam-like consistency is reached.

4. Get your white bars out of the fridge, and smooth the raspberry jam on top of the bars using the back of a spoon. Place back in refrigerator.

5. Refrigerate bars for at least 1 hour so that the jam can firm up a little bit.

6. Sprinkle remaining white crumble mixture on top of the bars.

7. Place in freezer for at least 3 hours to firm up.  Your raw raspberry bars are now ready.

I made these for a snack last week and they were SO yummy! I leave them in the freezer until I'm ready to eat them. Definitely recommend trying this!!