Category Archives for Vegan

White Bean Hummus

Hummus is one of my favorite go-to snacks in the early afternoon. There is something special about it.  It's so versitile that you can spread it on a sandwich or drip fresh raw veggies in it.  I have a fondness of hummus made with white beans as I feel it give it a smoother texture without adding additonal oil. 

White Bean Hummus

Ingredients

  • juice of 1 freshly sqeezed lemon
  • 1 garlic clove, roughly chopped
  • 1 16 oz can cannelini beans, drained and rinsed
  • 1 Tablespoon of Tahini
  • 1 Each, Green Onion, washed, root end trimmed, and roughly chopped
  • 1/2 teaspoon of salt
  • 1 teaspoon of Ground Aleppo Pepper (substitute 1/2 t of sweet paprika if not available)
  • 1/2 teaspoon of ground cumin
  • 2 Tablespoons of fresh chopped parsley (stems removed)
  • 1 pinch of Aleppo pepper or sweet paprika for garnish

Simple Steps

1.

Add lemon juice, garlic clove, cannelini beans, tahini, green onion, salt, Aleppo pepper (paprika if substituting), and cumin to a high speed blender or food processor. 

2.

Process on high until smooth (add a bit of warm water if it needs to be thinned out)

3.

Refrigerate until chilled (approximately 1 hour)

4.

Garnish with fresh chopped parsley and pinch of Aleppo pepper or paprika.

Tip:  This is a perfect make-ahead snack.  It is much better than the store bought version because you are using fresh ingredients and no preservatives. Store refrigerated for up to 5 days. 

Orange Salad with Olives

I originally saw a similar recipe on a website for an Italian dish usually eaten for good luck on New Year's eve. I came up with this version based on what ingredients I had on hand and this is how I make it every time.  I crave this in the winter and I am sure your body will love it with all the vitamin C it will get from the oranges. 

Orange Salad with Olives

Serves 4-6 as a side dish

Ingredients

  • 2 blood oranges sliced and seeds removed 
  • 2 navel orange sliced
  • 2 cara cara oranges sliced
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 red onion quartered and sliced thin (into tiny moons)
  • 1 T Exgtra Virgin Olive oil for drizzling
  • Flaked Sea Salt and pepper to taste (just a pinch)

Simple Steps

  • 1
    Arrange sliced oranges on a platter. 
  • 2
    Spread sliced olives over oranges.
  • 3
    Spread red onions over oranges and olives
  • 4
    Drizzle with extra virgin olive oil
  • 5
    Add a pinch of salt and pepper

You can make this salad ahead of time and thow it into the refrigerator to chill it down a bit or you can serve at room temperature.  Either way it is delicous.  It will also keep over night if you want to bring leftovers for lunch.  

Vegetable Flatbread

Sometimes a girl just needs some pizza. This diary free version really hits the spot and is a much healthier version than its fat cousin. 

Vegetable Flatbread

Dairy Free Vegan Vegetable Flatbread

Vegetable Flatbread

Ingredients

  • 1 Angelic Bakehouse Sprouted Seven-Grain Flatzza
  • 1/2 cup pizza sauce (homemade or jarred)
  • 2 t extra virgin olive oil divided
  • 5 oz fresh baby spinach
  • 1/4 t garlic powder
  • 1/4 t salt
  • 8 oz mushrooms sliced
  • 1 red bell pepper sliced into rings

Simple Steps

  • 1
    Prehead oven to 400 degees f
  • 2
    Place Flatzza on a sheet pan and toast in the oven for approximately 10 minutes until it just begins to crisp.
  • 3
    While flatbread is toasting in theoven, pre-cook the mushrooms by adding 1 teaspoon of olive oil to a saute and cook on medium heat until all juices are evaporated. Set aside.
  • 4
    Remove flatbread from oven once it starts to crisp. top it with sauce, wilted spinach, sliced bell pepper, sweet onion, and sauteed mushrooms. Bake it for approximately 15 minutes until vegetables are cooked through and when flatbread is browned and crisp. 

 

Blueberry Hemp Overnight Oats

By prepping breakfast the night before it allows for a easy stress-free morning.

Blueberry Hemp Overnight Oats

Ingredients

  • 1 cup organic blueberries (fresh or frozen)
  • 1 cup oats (gluten free)
  • 1 cup Vanilla Almond Milk (Try my recipe for home made almond milk here)
  • 1 T chia seeds
  • 2 T hemp seeds
  • 1/2 t ground cinnamon
  • 1 banana sliced
  • 1/4 c. walnuts, chopped

Simple Steps

  • 1
    Blend blueberries in a blender until smooth
  • 2
    Mix blueberries, oats, almond milk, chia seeds, hemp seeds in a bowl with a lid. let is set in the refrigerator overnight. 
  • 3
    Split the oats into two bowl and top with cinnamon, banana, and walnuts.
  • 4
    Serve and enjoy

 Tip: You gut microbes love to eat teh fiber int eh blueberries, oats, seeds and nuts. Meanwhile, your brain loves the omega-3 fats in the seeds and nuts. 

Fruity Water

It may sound simple enough but sometimes we just need a little reminder to liven things up. Add this or any variation of fruit to plain water and drink up.

Fruity Water

Ingredients

  • 1 lemon sliced
  • 1 lime sliced
  • 1 orange sliced
  • Filtered Water

Simple Steps

  • 1
    All all sliced fruit to a large pitcher adn top with fresh cold filtered water. 
  • 2
    Store in the refrigerator

Tip:  You can buy a bag (or several bags) of frozen chopped fruit and throw those into your cup, thromos, or uber-cool mason jar in the morning. They are already washed and cut and will keep your water colder longer.

Orange Hemp Seed Dressing

Just say yum to this fresh delicous and nutritious dressing!

Orange Hemp Seed Dressing

Ingredients

  • 1/2 cup Raw Hemp Seeds
  • 1/2 cup fresh squeezed orange juice
  • 1 clove of fresh garlic
  • Salt and pepper to taste

Simple Steps

  • 1
    Blen all ingredients together until smooth and creamy. 
  • 2
    Serve on top of your favorite mixed green salad or grain bowl.

Tip: Store extra dressing in an airtight container in the refrigerator for up to 5 days. 

Roasted Cauliflower with Tahini Sauce

Liven up your traditional cauliflower with a little spice and some Tahini Sauce.  The turmeric and paprika in this recipe gives it color that really pops!

Roasted Cauliflower with Tahini Sauce

Ingredients

  • 1 head of cauliflower (about 2 pounds), cleaned and sliced into 1" steaks
  • 1/2 cup of extra virgin olive oil (or better yet us homemade garlic oil)
  • 1 T ground Sea salt or kosher salt
  • 1 T ground turmeric
  • 1 t, sweet Spanish paprika
  • 5 cloves of garlic, thinly sliced
  • 1 t crushed red chili flakes
  • 1/2 cup of tahini
  • Juice of 1 lemon
  • 2 T warm water

Simple Steps

  • 1
    Heat the oven to 450 degrees F. 
  • 2
    Line a sheet pan with foil. 
  • 3
    In a bowl, combine the olive oil (or garlic oil if using), salt, turmeric, apperika, garlic, and chili flakes adn stir until combined. 
  • 4
    Place cauliflower on a large sheet pan so they are not overlapping. Brush both side of cauliflower with spice mixture. 
  • 5
    Place cauliflower in the oven and roast until tender and browned approximately 20 minutes.  Flip caulfower with a spatula and continue to roast until browned on both sides and starting to crisp.
  • 6
    After you turn cauliflower prepare the tahini sauce by combining the tahini, lemon juice and warm water until mixed and creamy.
  • 7
    Remove the cauliflower from the oven and place on a large platter.  Drizzle cauliflower with tahini sauce and serve immedately while hot.

Tip:  You can even more spice to this dish by adding it to the tahini sauce. A bit more hot chili flakes and papriki make for a beautiful presentation. You can even throw a bit of fresh chopped cilantro on top as a garnish if you want even more color (just like we did in the picture).  

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