Tag Archives: vegan

no-bake nutty protein bites

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There’s no shortage of ‘make your own energy bar recipes’ out there, but this one is just absolutely the best and the easiest. It’s sugar free, gluten-free, peanut-free, soy-free and protein packed. The best part is the clean-up (lack thereof) because I make the whole batch of nutty protein bites in one pot, one 9×9 pan and 1 baking measuring cup. In the spring and summer, I make one batch weekly, slice it into squares and keep it in the freezer. These little bites are filling; perfect for early mornings, trail snacks or quick energy boost before teaching a yoga class.

They are packed with protein and have absolutely no artificial anything! I’ve adopted this recipe from Angela Liddon’s excellent Vegan Cookbook Oh She Glows.

Dry Ingredients:

  • 1 C rolled oats
  • 1 C rice cereal
  • 1/4 C sliced almonds
  • 1/4 C hemp seeds
  • 1/4 C chia seeds
  • 1/4 C sugar-free dried cranberries
  • 1/4 C VEGA “protein and greens” original-flavor
  • 1 tbsp cinnamon

Wet Ingredients:

  • 1/2 C almond butter
  • 1 C brown rice syrup
  • 1 tsp vanilla

Directions: 

  • Line 9×9 baking pan with parchment paper
  • Measure dry ingredients and set aside
  • In a saucepan combine almond butter and brown rice syrup; heat over medium heat, stirring constantly
  • When liquid mixture begins to bubble, stir in vanilla
  • Immediately turn off the burner and add dry ingredients to sauce pan, stirring constantly to avoid burning
  • Transfer mixture to parchment-lined 9×9 pan and press firmly with spatula
  • Freeze for 1 hour minimum
  • Remove from freezer; lift parchment paper out of pan and set the bars on a cutting board. Use a pizza cutter to cut into small squares and keep in freezer
  • Eat and enjoy… they will vanish before you know it!

Happy Mixing,

-lisa

mushroom and walnut stuffed bell peppers: vegan goodness.

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mushroom and walnut stuffed bell peppers: vegan goodness.

Last March my Ironman made these delicious mushroom and walnut ‘meatballs’ to go with a spaghetti squash dinner.  Three months later we were still talking about them. stuffed peppers

Oh holy cow they were insanely delicious.  I set out on a mission: how else could I enjoy the earthy combination of mushrooms (high in vitamin D) and walnuts (high in protein and folic acid, which you can learn about here) in new dishes?

Well, thanks to the trusty VitaMixx, I found it! Vegan Mushroom and Walnut Stuffed Bell Peppers– Mediterranean Night: here we come!

Ingredients:

  • 8 button mushrooms, washed
  • 1/2 cup walnuts
  • 1 to 2 Tbsp homemade hummus,  check out my recipes here
  • 2 handfuls fresh dill
  • Salt and pepper to taste
  • 2 bell peppers, sliced in half
  • drizzle of grapeseed oil

Combine first 5 ingredients and blend on low until a paste forms.

Slice bell peppers in half and clean out the seeds  (If you slice them top to bottom, they dads-stuffed-bell-peppers-1hold more stuffing!)

Spoon stuffing into pepper boats, place in an oven safe glass platter.  Drizzle the tops of each pepper with grapeseed oil.

Put in the oven at 350 F and bake for about 35-45 minutes.

Serve with fresh veggies and hummus, and a Greek salad… on your back porch… in the summertime.  Yes, it’s a charmed life.

Let me know how it tastes. Enjoy!

-lisa

zucchini carrot cake breakfast farro.

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Craving a hearty, heart-healthy treat for your Valentine?  This recipe combines whole grains, veggies, and yummy goodness all in your crockpot.  An easy, vegan, delicious Valentine’s Day Breakfast.  Yes, please, and thank you!

zucchini carrot cake breakfast farro

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Use a medium sized bowl. Add:

  • 2 carrots, finely shredded
  • 2 zucchini, finely shredded
  • 1 tbsp maple syrup or honey
  • 4 cloves
  • 1 tsp pumpkin pie spice
  • 1 tbsp cinnamon
  • 1 cup farro (used pearled or semi-pearled)

Lightly oil your crock pot to prevent sticking.

Pour into the crockpot:

  • Carrot/zucchini/farro mix
  • 1 1/2 cups almond milk

Set on low overnight (6 to 8 hours).  In the morning, scoop it out and top with chia seeds and walnuts.  I found that a little extra honey was needed, and that adding a banana made it much more delicious.

Serve with love!  Happy Valentine’s Day!

Not sure about farro? Me either, until I read this article by NPR’s Laura Weiss.  Make sure to check out her delicious recipe for Tuscan Soup and Kale Salad.

Snow Day vegan (power protein) chocolate chip cookies.

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baking cookies on a snow day is a MUST. an absolute MUST tradition.

if you are trying to: power your snow-shovelling, stay vegan, and also reduce your gluten intake, try these cookies!  they are bite-sized, power protein and whole-food wonders.

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photo cred EMA

1. Preheat oven to 350 degrees F

2. Combine in a large bowl:

  • 2 c Almond Meal
  • 1 Tbs flax seed
  • 1 Tbs chia seed
  • 2 tsp 100% cocoa powder
  • 1/2 c softened coconut butter or vegan margarine
  • 1/2 tsp baking soda
  • 2 Tbs maple syrup
  • 2 tsp vanilla extract
  • a dash of salt
  • 1/3 c carob chips (or chocolate chips if you aren’t eating vegan)

Mix, roll into balls, bake on a cookie sheet lined with aluminum foil (these cookies do not spread out, so you can fit 10 cookies on one sheet) for 8-9 minutes.

Makes about 22 cookies.  (Or 21 if you sample too much dough before baking.)

Enjoy these cookies cuddled up your couch, watching the snow fall!

If you loved this, you may want to check out detoxinista.com, for some more paleo/vegan recipes.

bakery goodness: vegan pumpkin bread

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So. It’s pumpkin. And it’s bread. And it’s vegan.  It speaks for itself.

Note: contrary to previous custom, I will include measurements for this recipe, as baking often necessitates measuring. (So my sister says. I generally feel otherwise.) Feel free to modify quantities.

bakery goodness: vegan pumpkin bread

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Ingredients:

  • 1 cup whole wheat flour
  • 3/4 cups almond meal flour
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tablespoon pumpkin pie spice
  • 1 cup organic pumpkin puree
  • 1/2 cup cinnamon apple sauce
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/2 cup chopped walnuts

Preheat oven to 350℉.  Place a rack in the center of the oven.  Line a bread pan with parchment paper.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt, and spices.

In a second bowl, whisk together pumpkin puree, apple sauce, maple syrup, and water.

Add the wet ingredients to the dry ingredients; fold all of the ingredients together. Fold in the chopped walnuts.

Bake for 1 hour and 10 to 15 minutes, or until a knife inserted in the center comes out clean.

Let the bread rest in the pan for 20 minutes, then invert onto a cooling rack, peel off paper.

Enjoy!