If you follow this blog, you know one of my areas for improvement is presentation. Here is my attempt at a clever and fun presentation for deviled eggs. The laces of the egg football are strips of basil. I recommend using chives, if you have them handy. You could also use spring onion. While the basil pairs nicely with the curry, it quickly looses its bright green color.
For the filling I used yolk, Just Mayo (Chipotle), vegenaise, salt, and Maharaja curry powder. Absolutely delicious!!
These everything bars were inspired by Food52’s bulk bin bars recipe. I made these with just a few minutes on hand and had them ready to go in the morning. It was great! The bars could also be rolled into bite-sized balls for on the go snacks. Feel free to substitute any of the following ingredients, as I did with some of the original ingredients posted.
– 1 1/2 c oats
– 3/4 c cocoa dusted almonds
– 1/2 c cherry flavored cranberries
– 1/3 c chopped pecans
– 1/3 c chopped walnuts
– 1/2 c unsweetened coconut
– 1/4 c sunflower seeds
– 1/3 c ground flax
– 1/3 c honey
– 1 c peanut butter
– 1/4 c apple sauce (I just pureed a whole apple…)
1. Combine all ingredients in a large bowl
2. Line a 13×9 baking pan with parchment
3. Spread bar mixture in pan
4. Freeze overnight. Cut into bars/bites!
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
I swear I must have been a squirrel in my former life. I am absolutely in love with nuts! They are a great way to acquire a protein fix, get a boost of energy, or dress up meals like salads and smoothies.
Today I went for a rich and dark cocoa dusted almond with notes of cinnamon and a sweet and spicy almond with sweetness from local maple syrup. While I enjoyed the rich cocoa dusted almonds, the spicy maple glazed were my favored batch. Definitely give these recipes a try!
Cocoa Cinnamon Almonds
– 1 c raw almonds
– 2 tsp honey
– 1/2 tsp vanilla
– 2 Tbls cocoa
– 1/2 tsp cinnamon
– pinch of salt
1. Roast almonds in oven at 350F for about 10 minutes
2. Transfer to a small pan, add honey and vanilla until coated
3. In a ziplock back, add cocoa, cinnamon and salt, shake until they’re well combined. Next, add the almonds. Shake, again, and let cool on a sheet pan
Spicy Maple Glazed Almonds
– 2 1/2 c raw almonds
– 1 tsp olive oil
– 1/2 tsp maple extract
– 1 Tbls maple syrup
– 1/4 c sugar
– 1 tsp cayenne
– 1/2-1 tsp sea salt
1. Roast almonds on a sheet pan at 350F for 10 minutes
2. In a pot, add oil, extract and syrup. Add almonds, stir until coated
3. Combine sugar, cayenne and salt into a tupperware/pyrex container or something with a lid
3. Transfer almonds into sugar mixture, shake until all almonds are coated. Let cool on a sheet pan
I will admit, I had a weakness for Greek yogurt. I couldn’t be happier when So Delicious started making a Greek inspired yogurt line. I’ve tried the vanilla and plain and the vanilla is by far the best. It is thick and tangy just like the dairy Greek yogurt. If you have the chance, definitely stock up on these. They are a perfect late night treat or a great morning meal.
With all the running and cycling I’ve been doing lately, these quick, little energy snacks really hit the spot. I absolutely love this recipe. It’s from Vegan Food Addict and there isn’t a thing I would change.
- 1 c raw cashews
- 1/2 c old-fashioned oats
- 1/2 tsp cinnamon
- 2 c pitted dates
- 4 Tbls raw nut butter
- Process the cashews, oats and cinnamon until you reach a grainy consistency
- Add the dates and nut butter to the mixture. Process until everything is well combined. Form into balls (I made about 30 small ones). Refrigerate or freeze to keep fresh!
What can get better than a bite sized ball of energy? Um..nothing! My energy bites are the most delicious treats on the planet. Whenever I am having a sweet craving or want a quick snack before hitting the trails, I chomp down on a few.
I would like to play with the recipe a bit because they are a little on the sweet side for me. Other than that…they’re perfect!
- 1 c old-fashioned oats
- 2/3 c unsweetened coconut flakes
- 1/2 c peanut butter
- 1/2 c ground flax
- 1/2 c carob chips (or chocolate)
- 1/3 c maple syrup
- 1 Tbls chia seeds
- 1 tsp vanilla
- Mix everything together in a bowl. Once well combined, let chill for 30 minutes
- Remove from the fridge and form into little balls. I made about 22
I consume a lot of granola bars. My weekly intake can get rather spendy, so I’ve been on a mission to find a superb granola recipe. The recipe from Food52 is good, but way too sweet for me. Not sure what I can do about that…I do love the texture and consistency though. I just wish there was a way to limit the sweetener and still have the bars keep their form. It’s definitely a great bar to try out as it was simple and didn’t require an insane amount of ingredients.
- 2 1/2 c rolled or quick oats
- 1 c raw pumpkin seeds (pepitas)
- 1/2 c raisins
- 2/3 c peanut butter
- 1/2 to 2/3 c agave
- 1/8 tsp sea salt
1. Combine oats, seeds and raisins, set aside
2. Combine agave and peanut butter in a small dish. Once creamy enough, add to oat mixture. Stir well. Press into a lined pan
3. Cover with some foil, press again very well, then let sit in the fridge for at least 4 hours (mine sat overnight)
I made these taquitos tonight and they were muy delicioso! Next time, I think I’d make my own refried beans rather than using the canned kind. I also modified the recipe a bit. These would make a perfect party appetizer or for a full meal, serve with some rice and veggies.
- 1 15-ounce can vegan refried beans
- 1 c vegan Daiya pepperjack cheese shreds
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 Tbls fresh lime juice
- 12 corn tortillas
- Canola spray
- Heat the oven to 425 F
- On the stovetop, put a skillet on medium-high heat. Cook tortillas for about 2 minutes or until slightly crisp
- Mix beans, peppers, cheese and lime juice. Spread on warmed tortillas. Roll up. Spray with canola. Sprinkle with paprika and garlic powder
4. Cook for 5 minutes, turn and cook for 5 more. Serve with salsa and veggies!
The final type of raw bites I made were these chocolate covered peanut butter ones. I wrote down the wrong recipe for the coating, so it got a bit messy, but these taste delicious! I only used peanut butter and definitely recommend using almond in there too. I think it would be nice to play down on the peanut flavor by adding in another dimension. Overall, this was my most favorite bite out of the three. Try this out soon and let me know what you think!!
- 1/3 c peanuts
- 1/4 c peanut butter + 2 Tbls (almond or pb)
- 3 Tbls agave
- 1/4 c oats
- 3 Tbls peanut (or almond) butter
- 2 Tbls agave
- 2 heaping Tbls cocoa
- 1/8 teaspoon salt
- 1-3 Tbls almond milk
- Process center ingredients, form into balls and place in freezer
2. For the chocolate coating, blend all ingredients until smooth. Remove pb balls from freezer, dip in the coating and place on a lined cookie sheet. Return to freezer to let coating set