Wednesday, June 22, 2016

Spicy Sriracha Hummus

1 1/2 cups of chickpeas
1 lemon, juiced
1 tablespoon tahini
2 tablespoons sriracha sauce (Huy Fong brand is the best)
up to 1/2 cup water, as needed

1. Rinse and drain your chickpeas, if they are coming from a can
2. In a food processor, combine the chickpeas, lemon juice, tahini, and sriracha. Pulse to combine
3. If this mixture is too thick for you, add in room temperature water in 2 tablespoon increments, blending between each time until the hummus is the creamy texture you desire (I used about 1/3 of a cup)
4. Serve and enjoy! Store in an airtight container in the fridge for up to a week

Monday, June 20, 2016

Low-Fat Peanut Butter (Black Bean) Brownies

Hello, everyone! I apologize for the lack of posts on this blog!

I've been so busy keeping up with graduate school, my Instagram account, and my YouTube channel, that I sort of put my recipe creating to the side. I am currently (and very slowly) working on a savory ebook for you all and am hoping to have that out by the end of the year!

Anyways. On to the brownies....

These brownies are subtly sweet, fudgy, and absolutely DELICIOUS! I originally made them for my YouTube channel, but I figured I would create a recipe post for them as well. I'll post the recipe video for them down below if anyone is interested in that too!

1 1/4 cup black beans
1/4 cup cacao powder (or cocoa)
1/4 cup buckwheat flour
1/4 cup rice malt syrup (or maple syrup, agave)
1/4 cup powdered peanut butter
1/4 cup almond milk (or any plant based milk)
2 tbsp ground chia seeds (or flax seeds)
1 tbsp cacao nibs (or vegan chocolate chips)

1. Preheat oven to 350F
2. In a Food processor, combine the black beans, buckwheat flour, cacao powder, chia seeds, and rice malt syrup and blend until uniform
3. Add in the cacao nibs and 2 tbsp of the almond milk and blend once more to combine
4. Spread the mixture into a parchment paper-lined bread pan
5. Mix the powdered peanut butter with the remaining 2 tbsp almond milk, then spread the mixture on top of the brownie mix
6. Bake for 20-23 minutes
7. Enjoy!

Monday, April 4, 2016

Green Curry Vegetable Soup

This soup is perfect for a chilly winter day - serve over rice, noodles, or eat a giant steaming bowl as is :) This recipe would go great with about half of a block of chopped tofu, but I didn't have any on hand, so I added some chickpeas for more protein. If you decide to do so, add it to the pot at the same time as the mushrooms!

1 medium onion, diced
2 cloves garlic, minced
1 leek, thinly sliced
1/2 of a red pepper, diced
1 large carrot, chopped
3/4 cup frozen peas
3/4 cup frozen corn
2 russet potatoes, diced
1 cup sliced portobello mushrooms
2 tablespoons green curry paste
1/4 tsp dried ginger
1 large handful of fresh spinach
3 cups almond milk (or other plant-based milk)
2 cups water

1. Chop all vegetables and set aside
2. In a large pot, sautee the onion, garlic, powdered ginger, and leek with some water over low-medium heat until translucent, about 5-7 minutes
3. Add in red pepper, diced carrot, and potato. Cover with lid and let sweat for an additional 5 minutes
4. While your vegetables are sweating, blend the fresh spinach, green curry paste, and water in your blender until a uniform liquid is reached. This will give the soup a more distinct green color, and add extra nutrients as well!
5. Add the frozen peas and corn to the pot of vegetables and stir.
6. Pour in the almond milk and water/spinach mixture and toss in the sliced mushroom
7. Reduce heat to low and simmer for 15-20 minutes, until the potatoes are fork-tender
8. Serve and enjoy!

Friday, April 1, 2016

Chocolate Coated Ice Cream Cookie Sandwiches

Hey friends! Today I have a different sort of recipe for you all - I collaborated with ginnybakes to make some awesome ice cream cookie sandwiches for you all! Be sure to check out the video I made below, but I'll post the recipe for your convenience as well:

1 1/2 frozen bananas
1/2 teaspoon vanilla extract
13 dreamy vegan delight ginnybakes cookies
1/2 cup cacao butter, finely packed
1/4 cup unsweetened cocoa powder
2 tablespoons agave nectar or maple syrup

1. Chop up your frozen bananas and one ginnybakes cookie
2. Blend the bananas in a food processor with 1/2 teaspoon vanilla extract, until creamy
3. Add in the chopped cookie and pulse until well combined. Store in freezer for 10 minutes
4. Use a 1 tablespoon measure to scoop the ice cream mixture onto 6 of the cookies, then top with the remaining 6 cookies to make sandwiches. Store in the freezer for 15 - 20 minutes.
5. In the meantime, make the chocolate sauce: Chop or grate your cocoa butter until you have one packed 1/2 cup measure.
6. Place cocoa butter in a microwave safe bowl and heat in 20 second intervals, until completely melted. Stir with a spoon between intervals.
7. Add in the cocoa powder and agave nectar or maple syrup and stir well to combine.
8. Drizzle the sauce over the chilled cookie sandwiches, or dunk the sandwiches in the chocolate for an extra decadent treat!
9. Enjoy! Store leftover sandwiches in the freezer for up to 2 weeks.

Thursday, March 3, 2016

Horseradish Hummus

This hummus is a perfect balance between creamy and tangy.

1 can chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon water
1 1/2  - 2 tablespoons horseradish*
1/8 tsp salt

* start with 1 1/2 tablespoons, adjust to taste

1. Drain chickpeas and rinse them under cool water until bubbles disappear
2. Place drained chickpeas and all other ingredients in a food processor and blend in a food processor until creamy, about 2 minutes
3. Serve and Enjoy! Store in fridge.

Saturday, February 13, 2016

Beet Donuts

I love the color that beets add to this recipe! They'd be perfect for a Valentine's Day celebration....or when you just feel like eating something pink ;)

8 tablespoons almond milk
2 teaspoons apple cider vinegar
2/3 cup + 3 tablespoons oats, ground into flour
2 1/2 tablespoons coconut sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
3 tablespoons applesauce
1/4 of a large beet, roasted
1 teaspoon vanilla extract

1. Preheat oven to 350 F
2. In a small bowl, combine apple cider vinegar and almond milk. Set aside and allow the mixture to separate, forming a sort of "buttermilk"
3. Combine all dry ingredients in a bowl and mix well
4. One the almond milk and vinegar mixture has separated, process this in a blender with the applesauce, vanilla extract, and roasted beet. This allows the donuts to have a uniform color!
5. Combine wet and dry ingredients, and pour evenly into a donut tin. Mine made 6 regular sized donuts.
6. Bake for 20 minutes, or until the tops of the donuts are golden brown. Let sit in the tray for 5 minutes before removing, then let cool completely on a wire rack.
7. Serve and Enjoy!

Friday, February 12, 2016

Carrot Cake Breakfast Cookies

These are perfect for an on the go meal - I mean, who doesn't want to eat cookies for breakfast? If you are planning on making these for a sweet treat or dessert, I would suggest adding 1 tablespoon of coconut sugar in with the mashed banana, just to make them a little sweeter.

1 cup rolled oats
1 ripe banana, mashed
1 small carrot, grated 
1 tsp chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg 
1/2 tsp vanilla extract 
1 large dried fig, chopped 

1. Preheat oven to 350F
2. Mash your banana in a medium sized bowl 
3. Stir in chia seeds, nutmeg, cinnamon, and vanilla 4. Add in the oats and carrot and combine well, then fold in the fig chunks
5. Form into 6 cookies and place on a baking tray (use parchment paper, or a silpat mat or grease the tray) 
6. Bake at 350 F for 15-20 minutes until golden brown; cool on a baking rack
7. Enjoy!