Vegan Richa really knows what she’s doing. This recipe for the Chocolate Chip Cookie Bites is seriously amazing. However, I wasn’t totally sold on it at first. The yield seems really small and I wasn’t sure about the texture. After I let the bites sit in the fridge, I had one…and another…then realized I was hooked.
It would be fun to play around with this recipe, perhaps using soaked cashews rather than almond meal, but that may change the consistency quite a bit.
Either way, these taste very similar to raw cookie dough and are a much healthier option!
Here is how I went about making them…
- 2 Tbls vegan butter
– 1/4 c brown sugar
– 2 Tbls almond milk
– 1 Tbls vanilla
– pinch of salt
– 3/4 c ground oats
– 3/4 c ground almonds
– 1/4 c sugar
– 1/2 c chocolate chips
1. Melt the butter in a small pan. Once melted, remove from heat and add the sugar, almond milk and vanilla
2. In a separate bowl, add the salt, oat flour and almond meal. Pour the wet mix into the dry. After everything is incorporated, fold in the chocolate chips. Set in the freezer for about 5 minutes
3. Roll into bite sized balls. Return to the freezer or enjoy right away!
Tofu seems to be one of those proteins that people love or hate. And, for the haters, I’d guess it’s because they’ve had a bad experience with the block of bean curd. While tofu can be intimidating to work with, I guarantee you, it can be incredibly delicious if it’s properly prepared.
For this simple dish, I used Trader Joe’s super firm tofu (16oz). I cut the block in half and saved the other half for later. With the 8oz block, I cut 4x4x4 so I was left with nicely shaped cubes. Then, in a sauté pan, I heated sunflower oil and once it was hot, I added the tofu. I cooked the tofu for about 5 minutes or until it was brown on multiple sides. Next it was time for the glaze. I used a simple combination of sriracha, maple syrup, barbecue sauce and a little ketchup. I covered the tofu in the glaze and continued cooking at a medium heat. Once the glaze begins to caramelize and create a crust, remove the tofu from the heat and enjoy!
This broccoli salad is absolutely brilliant. There are 5 basic ingredients and you are in charge of how creamy and/or sweet you want it. I really didn’t measure anything. I simply blanched half a head of broccoli florets and rinsed them with cold water. Once cooled, I added them to a bowl along with a scoop of vegenaise, handful of raw sunflower seeds, handful of craisins and about a teaspoon of chopped shallot.
You could easily make this into a pasta or rice salad as well. It would go great with a wild rice!
This recipe is as easy as it sounds. You roast some veggies of your choice and once they are done, you drizzle them with this delectable cream sauce.
I roasted some carrots and Brussels sprouts, adding beans and kale, because, the more, the merrier. While the veggies were roasting away, I whipped up my sauce. Of course, I didn’t measure this one, but below is a good estimate of what I used. Feel free to play around with it.
- 1 c raw cashews, soaked for at least 3 hours (drain before using)
– 1/4 c nutritional yeast
– 1 tsp smoked paprika
– squirt of Sriracha
– 1-2 cloves roasted garlic
– salt/pepper to taste
– 1/2-1 c water
1. Puree everything in a blender or food processor, add water to reach your desired consistency
Nothing beats a side of baked beans in the summertime. They are quite simply, “the bees knees.” I grew up on canned baked beans and they are a definite go-to comfort food. However, as I’ve grown older, I’ve sought out healthier versions, straying away from readymade brands which are often loaded with sugar and preservatives; opting to bake my own.
It would have been a much more impressive dish, had I made the time and effort to soak my beans, but isn’t that always the case? Instead, I condensed the cook time by relying on canned beans…I know, I know. Still, this recipe blows any readymade version out of the water. And you can definitely play around with the sugar level to add/reduce sweetness. I found that the amount given was just perfect.
– 1/2 large yellow onion, diced
– 1 20 oz can white kidney beans (cannellini)
– 1 15 oz can red kidney beans
– 1 15 oz can tomato sauce
– 1 tsp dijon mustard
– 1 Tbls Worcestershire sauce (I use Annie’s)
– 2 Tbls liquid smoke
– 3 Tbls real maple syrup (can sub agave or honey, but maple syrup really should be used here)
1. Preheat oven to 325 F
2. Sauté onions in a little oil or water, cook until soft and caramelized
3. Drain and rinse beans, set aside. In a casserole dish, add tomato sauce, dijon, Worcestershire sauce, liquid smoke, and maple syrup. Whisk together. Add beans and caramelized onion
4. Bake covered for 15 minutes and uncovered for 15 minutes
We received a few new products to sample at the store and I was given this meat substitute mix by Neat to test out. I have not tried many dry burger mixes before so I don’t have much to compare this to. However, I still was very disappointed with this product.
The mixture can be made into crumbles or patties. I made mine into patties. It can also be made vegetarian (with egg) or vegan (with egg replacer). I did the latter and used flax egg.
The spices that were used seemed to compete with each other and I wasn’t really sure what type of flavor profile they were striving for. I think with some innovation, the mix could be used as an add-in to a veggie burger recipe. For example, if a veggie burger recipe calls for bread crumbs, perhaps using some of this blend? I just feel that the mix on its own is lacking. Those are my two cents!
Tonight was a night where I was ravenously hungry and lazy as ever. So, I decided to whip up some roasted cauliflower that were spiced perfectly. I didn’t measure anything, but here are the ingredients that I used.
- 1/2 head cauliflower, cut into bite-sized pieces
– olive oil
– onion powder
– garlic powder
– smoked paprika
– hot sauce
1. Preheat oven to 400F
2. Toss cauliflower with oil, onion powder, garlic powder and paprika
3. Cook for about 10 minutes
4. Remove from heat, add hot sauce, return to oven and cook for 5-10 more minutes
5. To make the dipping sauce, combine vegenaise, chives, onion powder, garlic powder, salt, pepper and water
My Indian cooking skills definitely need more practice. This curry turned out alright, but it certainly didn’t knock my socks off. Some things that could have made a difference include more salt and using a full-fat coconut milk. The spice mixture I used was Vindaloo from Penzey’s and is truly amazing. I really enjoyed the dollop of yogurt on top and the accompaniments of cilantro and jalapeno. It’s definitely worth giving it a whirl!
– 1/2 head cauliflower, cut into small florets
– 1/2 yellow onion, chopped
– 1/2 bunch kale, destemmed, torn into bite sized pieces
– 1 can chickpeas, rinsed
– 1 jalapeno, half chopped, half sliced
– 2 Tbls curry spice
– 1 can coconut milk + 1 can water
– 1/2 lime, zest and juice
– salt to taste
1. Sauté onion in a little oil or water for a few minutes. Add the cauliflower, kale, jalapenos and curry powder. Cook for about 5 minutes
2. Pour the coconut milk, water and chickpeas into the pot. Bring to a boil. Reduce to a simmer and cover. Once veggies are fork tender, remove from heat
3. Add lime zest and juice before serving. Salt/pepper to taste
4. Top with yogurt, cilantro and jalapeno slices
This recipe caught my eye a few weeks ago and I’ve been waiting for some spare time to test it out. I really enjoy the ease of this recipe. Just be aware that there is some time allotted for refrigeration. I missed that part and ended up freezing it for a shorter amount of time. I’m unsure if this did anything to the quality of the cookie. They are really nice in that they aren’t too sweet and the recipe makes the perfect amount. You can also mix things up by using alternative nut/seed butters. I only had raw almond butter on hand, so I used that. I’d imagine using a roasted/salted nut butter would give a much more noticeable flavor.
– 3/4 c flour
– 1 Tbls corn starch
– 1/4 tsp baking powder
– 1/8 tsp salt
– 1/8 tsp baking soda
– 1/2 c sugar
– 2 tsp ground flax
– 2 Tbls almond milk
– 3 Tbls almond butter
– 1/2 tsp vanilla
– 1/4 tsp cinnamon
– 3 Tbls canola oil
– extra cinnamon and sugar for topping
1. Mix the dry
2. Mix flax/milk and set aside. Combine remaining wet ingredients in a separate bowl. Add the flax mix to this
3. Pour the wet into the dry and knead with your hands until the dough is well combined. Mine was a bit crumbly, but this seemed to be okay. Cover with plastic wrap and chill (freezer – 15 minutes; fridge – 1 hr)
4. Preheat oven to 375F
5. Roll into balls, flatten, dust with cinnamon/sugar mixture. Make about 10-12 cookies
6. Bake for 10-12 minutes
Kale is one of my favorite foods to work with. I’ve made several kale salads before and this is definitely a keeper. Unfortunately I did not measure out the dressing, but I will do my best to give an estimate. Feel free to play around with it as needed.
I truly believe kale salads are an essential staple to have on hand. I usually make one batch a week and play around with different dressings for each one. Avocado based dressings are quite excellent since they provide a creamy texture and a healthy fat. When you finish this nutrient-packed meal, you feel fully satisfied!
– 1 bunch of kale
– 1 avocado
– 1 clove garlic
– 2-3 Tbls nutritional yeast
– 1-2 Tbls lemon juice
– 1/4 tsp cayenne
– salt/pepper to taste
– water to thin to desired consistency
1. Destem kale, tear into bite sized pieces. Massage with oil for 5 minutes or until tender and wilted. Rinse and set aside
2. In a blender/food processor, add avocado, garlic, nutritional yeast, lemon juice, cayenne, salt and pepper. Thin with water as needed. Pour over salad. I used about 2/3
3. Add in toppings such as raw sunflower seeds and shredded carrots