Cold · Dessert · Gluten Free · Recipe · Sides · Vegan · Vegetarian

Chocolate Nice Cream

I admittedly don’t have much of a sweet tooth… but that being said, I am an absolute fiend for ice cream!  I love it but a lot of the non-dairy ones I’ve tried are chalky and don’t taste very good (and not to mention are expensive!).  This treat is a great compromise- Healthy fruit and protein without any of the guilt!  It definitely satisfies the craving for ice cream, and can be ready super quick 🙂

Chocolate Nice Cream
Prep Time: 3 minutes
(Makes 2 servings)

HHingred

2 frozen bananas

1.5 scoops of chocolate protein powder (I use Vega brand)

1/2 cup almond milk

1 cup ice

HHdirections

Combine the bananas, protein powder, and almond milk in the blender – and blend until smooth.  Add the ice and blend for 1 minute longer.  If the ice cream starts to seize in the blender, add more almond milk.

Pour mixture into bowls and eat immediately (or freeze 1 hour for harder ice cream)

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Cold · Dinner · Favorite · For Entertaining · Recipe · Salad · Sides · Vegan · Vegetarian

Tabbouleh Salad With Farro

I love making this salad when I have extra parsley around- Its so nice and light and packed with protein from the farro and chickpeas.  The vinaigrette is simple and gives it a great flavor to balance out the green and regular onion.

I’m a huge fan of farro salads, so transforming this into a bit of a non-traditional tabbouli was perfect.  And its hearty enough that it can be the main dish, not just a side!

Tabbouleh Salad With Farro

Prep Time: 15 minutes
Cook Time: 30 minutes

 

HHingred

1.5 cups of farro, dry

3 cups water

1.5 bunches parsley, finely chopped

2 green onions, chopped

1/2 small onion, diced

1 cup cherry tomatoes, quartered

1 cucumber, peeled and diced

1 can chickpeas

For the Dressing

3 tbsp extra virgin olive oil

1 Lemon, Juiced

1 tbsp apple cider vinegar

1/2 tsp salt

1/2 tsp fresh pepper

HHdirections

For the farro: In a medium pot add the farro and water, and bring to a boil.  Reduce heat to low, cover, and simmer for about 30 minutes until faro has absorbed all the water. Turn off heat and let the farro sit for an additional 5 minutes.  Drain (if there is any water left) and let the farro chill in the fridge for 30 minutes before adding to salad.

In a large bowl add the parsley, onion, green onion, tomatoes, cucumber and chickpeas.

For the dressing- in a small mason jar combine the olive oil, lemon juice, apple cider vinegar, salt and pepper.  Cover the jar and shake well to combine.

Once farro has cooled add it to the bowl with parsley mixture.  Shake dressing and pour over the farro, stir to combine.

Serve immediately, or save in individual mason jar servings for later in the week.

Dinner · Favorite · Holiday · Hot · Lunch · Pasta · Recipe · Vegan · Vegetarian

Roasted Butternut Squash Mac & Cheese

This is my favorite take on baked butternut squash mac and cheese in all its glory! You won’t even believe this has no cheese at all and is dairy free. My fiancé will tell you that I am an absolute fiend for mac and cheese- always have been, always will be. Its pretty much my favorite food, but I don’t have the ‘traditional’ kind much because its awful for you! This version is super thick and rich, and is 100% guilt free. I always add peas and spinach to my regular mac and cheese (from a box, not even going to lie) but the extra veg also works really well here. You can add any veggies on hand: broccoli, cauliflower, zucchini, etc.

This recipe has a few unusual ingredients, esp the arrowroot powder. I always have some around as its one of the main ingredients in my Natural Deodorant, but you can use cornstarch instead if you don’t have/can’t find the arrowroot. And if you don’ have an immersion blender, just add the sauce into a regular blender in small batches

Roasted Butternut Squash Mac & Cheese

Prep time: 20 minutes
Cook Time: 90 minutes

HHingred

1 lb pasta, I used medium shells

4 cups butternut squash (about 1.5 medium squashes), peeled and largely diced

2 tbsp olive oil, divided

1 onion, diced

4 cloves garlic

1 tbsp arrowroot powder (or cornstarch)

2 cup of unsweetened almond milk (or any other non-dairy milk)

1/2 cup nutritional yeast

1tsp white miso paste

3/4 cup bread crumbs

1 tsp salt

1/4 tsp freshly ground black pepper

2 cups veggies (optional) but I like to add Peas and Chopped Spinach to my mac

HHdirections

Preheat the oven to 400 degrees.

Coat the diced squash in 1 tbsp of olive oil, and place on a large baking sheet. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges. Let squash cool, and reduct the oven temp to 350.

Bring a large pot of salted water to a boil, and cook pasta until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.

In another large pot, heat 1 tbsp of olive oil and sauté the onion and garlic for 5 minutes until they become soft. Whisk in the arrowroot powder, nutritional yeast, and almond milk, and miso paste. Whisk for 5 minutes until the mixture begins to thicken. Add in the roasted squash and use an immersion blender to puree into a smooth sauce, adding more almond milk if needed if the sauce is too thick. Taste, and add 1tsp salt and pepper, using more if desired.

Add the pasta into the sauce and stir to coat. Then Add the 2 cups of veggies, if using, to the pasta and the sauce.

Grease a large baking dish, and tip all the pasta/sauce mixture into the dish. Top with breadcrumbs, and add to the oven (uncovered). Bake for 20 minutes until the breadcrumbs begin to brown and the pasta starts to bubble. Serve hot, and cover any leftovers for a few days in the fridge. I put leftovers into small wide-mouth pint mason jars and bring to work for a yummy and filling lunch!

Dinner · Favorite · For Entertaining · Gluten Free · Hot · Lunch · Recipe · Soup · Vegan · Vegetarian

Perfect Veggie Chili Recipe

I got this recipe from Brett’s mom last time we visited – she made us an amazing veggie chili, and I wanted to recreate it! Its so perfect for these cold winter evenings when we’re been out shoveling or stacking wood all day. Its a bit of a ‘kitchen sink’ recipe, as I threw tons of extra veggies that we had in there (aka mushrooms) but it turned out wonderfully!

I always had trouble with making chili, but no longer! This recipe was perfect and the spice level was fantastic.

Perfect Veggie Chili Recipe
Prep Time: 30 minutes
Cook Time: 2 hours

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1 large onion, diced
4 cloves garlic, minced
1 tbsp extra virgin olive oil
3 large carrots, diced
3 celery stalks, diced
2 large bell peppers, I use green and yellow
1/2 cup corn
1 cup mushrooms, chopped
1 can black bean soup
1 can kidney beans
1 can vegan baked beans
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
1 pkg Beefless Ground Beef (I use Trader Joe’s brand)
2 tbsp chili powder
1 tbsp oregano
1 tbsp dried parsley
1 tbsp cumin
Cayenne Pepper to taste

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1. In a dutch oven or large stock pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 7 or 8 minutes until soft. Add the diced carrots, celery, bell peppers, and mushrooms, and sauté for 3 more minutes.
2. Add the black bean soup (including liquid), and drained and rinsed kidney beans and baked beans to the pot. Add diced and crushed tomatoes and beef-less ground beef as well.
3. Add spices to the pot: Chili powder, oregano, parsley, cumin, and cayenne pepper. Simmer all on low for 1 hour until veggies are tender and flavor begin to meld.
4. Serve over brown rice, quinoa, or pasta!

5. Store leftovers for one week, so good for lunch!

Dinner · Favorite · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Lentil Shepherd’s Pie

I used to make a smoky shepherd’s pie that my family would rave about! Its such perfect comfort food, and even when veganized it gets rave reviews from the fiancé! With the help of a little cashew cream, the lentils get thick and creamy making this dish super hearty for a chilly winter night. It does require the use of a few pots (which normally I hate) but you can clean as you go, and the end product is well worth it!

Lentil Shepherd’s Pie
Prep Time: 30 minutes
Cook Time: 90 minutes

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6 medium potatoes, peeled and diced
6 cloves of garlic, peeled
2 tbsp extra virgin olive oil
4 carrots, peeled and diced
4 stalks celery, chopped
2 onions, chopped
1 green pepper
2 cups frozen peas
6 cups cooked brown lentils
1 cup veggie stock
1/2 cup raw unsalted cashews
2 tbsp paprika (divided)
1 tbsp poultry seasoning (make sure its vegan)
1 tbsp cumin
1 tbsp seasoning salt
1 tbsp freshly ground pepper
Pinch of cayenne (if desired)
1/2 cup almond milk

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Begin by soaking the raw cashews in about 1 cup of water. Set aside and let soak until the end of the recipe.

In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 15 minutes until potatoes are cooked all the way through.

Meanwhile…
Heat the olive oil in a large dutch oven, and saute the onion, carrot, celery, and pepper for 10 minutes on low. Add the peas and the veggie stock, bring to a boil. Add the lentils, 1 tbsp of the paprika (save the other tbsp for later), cumin, poultry seasoning, salt, and pepper. Stir and let simmer on low.

Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of almond milk (use more if the potatoes are too thick). Salt and Pepper it too.

In a blender, mix the soaked cashews and the water, and blend on high for 1 minute. The cashew cream should be nice and thick. Add it to the lentil/veggies and stir. Continue to cook for 5 minutes.

Stir the lentil/veggies in the dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.

Turn the oven’s broiler to high, and put the dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp. Watch the oven so it doesn’t burn, our oven took closer to 20 minutes until the potatoes were perfect.

Serve hot, and refrigerate leftovers for tomorrow!

Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Vegan · Vegetarian

Vegan Thai Green Curry

This curry turned out so wonderfully- I finally got it right! What a perfect dinner to have after spending the day outside cutting and stacking firewood. It has just the right amount of spice, and the flavor aren’t overwhelming.

I was lucky enough to have found some lemongrass powder and kefir lime leaves at an Asian market a while back- but if you don’t have them, just omit. And I used a green curry paste for this, but use any kind you have.

1 cup coconut milk (full fat)

1 cup water

3 tbsp Green curry paste

3 small red potatoes, diced

1 cup chopped asparagus

1 cup chopped carrots

1 zucchini, diced

1 cup chopped pineapple

1/2 package diced tofu

1/2 cup chopped green beans

1/2 bell pepper, julienned

1 tsp lemongrass powder

1 tsp turmeric

1/2 tsp curry powder

3 kefir lime leaves

Pinch of cayenne pepper (if you like the spice!)

In a large pot, bring coconut milk, water, lemongrass powder, kefir lime leaves, turmeric, and curry powder to a boil. Reduce heat to low and add the curry paste, stir to combine.

In a small pot, cover the red potatoes with just enough water to go over the top. Bring to a boil, then summer for 10 minutes or so until they are cooked. Add to the coconut milk.

Add the rest of the veggies and tofu to the pot and simmer for 20 minutes on low until veggies are tender. Remove kefir lime leaves before serving.

Serve over jasmine or brown rice, with a side of crispy baked tofu!

Baked Goods · Breads · Breakfast · Family Recipes · Favorite · For Entertaining · Holiday · Hot · Recipe · Sides · Vegan · Vegetarian

4-Ingredient “No Knead” Bread Recipe

Game changing recipe right here! I never in a million years thought I would successfully bake anything, let alone an amazing loaf of perfectly crusty warm bread. I’ve always loved cooking, but never bothered to learn to bake because I don’t have much of a sweet tooth. To most people that sounds craaazy, but I can’t stand overly sweet desserts. cakes, brownies, and cookies that are out there. (Ice cream is another story 😉 ) but I’ve never cared for baked goods. The idea of putting frosting on anything makes me feel sick, can’t stand the stuff. So I never thought baking was in my future at all. Until…

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Last (Canadian) Thanksgiving Brett’s cousin brought 2 loaves of his homemade bread to the gathering and after trying some, I had to have the recipe! They were absolutely perfect: soft and chewy in the middle with a great crunch outside.

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I’ve always been intimidated by baking, but this recipe makes the process into something not scary at all. Mix the dry ingredients, add water, let rise overnight, fold, let rise again, and bake. Follow those easy steps you have a perfect, professional-looking, very impressive loaf of perfectly baked bread. Not to mention, you also will have a kitchen full of the smells of freshly baked bread, which is just as tantalizing!

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4-Ingredient “No Knead” Bread Recipe

Prep ‘Rising’ Time: 13-19 hours
Bake Time: 40-45 minutes

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4 1/4 cups Bread Flour (I used King Arthur’s), plus extra for sprinkling
1 tsp active yeast
2 teaspoons salt
2 cups water

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In a large mixing bowl, add flour, salt, and yeast, mix to combine. Add water and stir together until the dough is soft and sticky. Cover with a tea towel, and let rise 12-18 hours (I usually do it overnight).

Once the dough has risen, place a bread board on the counter and sprinkle with enough flour to cover the surface. Remove the dough onto the board, and begin folding. Take the corners closest to you and fold over the corners farthest from you, and repeat with the far corners and bring them in. Fold 5 or 6 times, and place back in the mixing bowl. Sprinkle the top of the dough with flour, and cover with a tea towel and allow dough to rise again for an additional 1-2 hours.

When ready to bake, place a large cast-iron dutch oven pot into the oven. Heat the oven to 480 degrees Ferenheit (or 250 celsius) with the pot inside. Once the oven reaches temperature, carefully remove the hot dutch oven pot, and place the dough into the pot. Cook covered for 30 minutes. Then remove the lid and cook uncovered for an additional 10-15 minutes.

When bread is finished, carefully tip the bread from the pot onto a cooling rack. Cool until you can no longer resist 🙂

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