These are surprisingly decedent– rich and almost fudge-like chocolate to bind together the coconut. These come from one of my favorite vegan blogs.
Makes Approximately 12 Macaroons
INGREDIENTS
1 banana, finely mashed
1/4 c coconut oil, melted
1/4 c agave nectar
1/2 t pure vanilla extract
6 T cocoa powder
2 c unsweetened shredded coconut
1 T chia seeds (optional)
medium grain sea salt, to taste
1. In a medium mixing bowl, mash the banana until all of the clumps are gone. Stir in the melted coconut oil, agave and vanilla.
2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and sea salt to taste.
3. Line a baking sheet with parchment paper. Using a spoon or a cookie dipper, scoop rounds onto the sheet. Place sheet in the freezer for about 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. These will soften at room temperature due to the high melting point (76 degrees F) of coconut oil so keep them cold.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Sunday, September 14, 2014
Vegan Thai Butternut Squash Soup
SERVES 4
INGREDIENTS
2 lbs butternut squash, peeled and cut to 1-inch cubes
2 1/2 c vegetable stock
salt and fresh ground pepper
2 T coconut oil
1 sweet onion, finely chopped
1 T garlic, minced
1 T ginger root, minced
2 red bell peppers, seeded and chopped
1 can (14 oz.) light Thai coconut milk
3 T Thai red curry paste
1/3 c natural peanut butter (no sugar added)
1 T agave nectar (or other natural sweetener)
1 T soy sauce
1/4 t ground cloves
1 lime, juiced (about 3 T)
1/2 c cilantro, chopped
extra chopped cilantro and chopped peanuts for garnish (optional)
Sriracha for serving (optional)
1. Add the butternut squash and vegetable stock to a stock pot. Salt and pepper generously. Boil the squash over medium high heat for about 10-15 minutes, or until the squash is tender. Turn off the burner and transfer both the squash and the broth to a blender or food processor, or use an immersion blender to puree until smooth. Return the mixture to the pot.
2. In a large pan, sauté the onions in the coconut oil over medium heat until tender, about 5 minutes. Add the garlic, ginger, and red bell pepper and sauté for 5 more minutes. Add the coconut milk, curry paste, and peanut butter and heat just until the curry paste and peanut butter have melted into the coconut milk. Transfer the mixture to the stock pot. Then add the agave nectar, soy sauce, and cloves.
3. Turn the heat back on to medium and stir everything well. Cook for 15 minutes, stirring occasionally. Add the lime juice and cilantro and cook for an additional 5 minutes.
4. Serve garnished with chopped cilantro and peanuts and Sriracha.
INGREDIENTS
2 lbs butternut squash, peeled and cut to 1-inch cubes
2 1/2 c vegetable stock
salt and fresh ground pepper
2 T coconut oil
1 sweet onion, finely chopped
1 T garlic, minced
1 T ginger root, minced
2 red bell peppers, seeded and chopped
1 can (14 oz.) light Thai coconut milk
3 T Thai red curry paste
1/3 c natural peanut butter (no sugar added)
1 T agave nectar (or other natural sweetener)
1 T soy sauce
1/4 t ground cloves
1 lime, juiced (about 3 T)
1/2 c cilantro, chopped
extra chopped cilantro and chopped peanuts for garnish (optional)
Sriracha for serving (optional)
1. Add the butternut squash and vegetable stock to a stock pot. Salt and pepper generously. Boil the squash over medium high heat for about 10-15 minutes, or until the squash is tender. Turn off the burner and transfer both the squash and the broth to a blender or food processor, or use an immersion blender to puree until smooth. Return the mixture to the pot.
2. In a large pan, sauté the onions in the coconut oil over medium heat until tender, about 5 minutes. Add the garlic, ginger, and red bell pepper and sauté for 5 more minutes. Add the coconut milk, curry paste, and peanut butter and heat just until the curry paste and peanut butter have melted into the coconut milk. Transfer the mixture to the stock pot. Then add the agave nectar, soy sauce, and cloves.
3. Turn the heat back on to medium and stir everything well. Cook for 15 minutes, stirring occasionally. Add the lime juice and cilantro and cook for an additional 5 minutes.
4. Serve garnished with chopped cilantro and peanuts and Sriracha.
Monday, September 8, 2014
Slow Cooker Vegan Spicy Corn Chowder
SERVES 6
INGREDIENTS
2 t olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 head cauliflower, chopped into small florets (1/4-inch dice)
4 cups fresh or thawed frozen corn kernels
4 c vegetable broth
1 large jalapeño
2 red bell peppers, roasted, peeled and diced (1/4-inch dice)
salt and pepper
cayenne or ancho chili powder (optional)
Variation: substitute jalapeño and roasted bell peppers for 2 chipotle chilies in adobo sauce (1/4-inch dice)
1. Heat the oil in a medium skillet over medium-high heat. Add the onion, celery and garlic and sauté until softened.
2. Transfer the vegetables to the slow cooker. Add the cauliflower, corn, broth, and jalapeños. Season to taste with salt and pepper, cover, and cook on Low for 6 hours.
3. Use an immersion blender to blend a portion of the soup right in the pot, or ladle 2/3 of the soup (including most of the liquid) into a food processor or blender and process until smooth, then stir the puree back into the chowder. Add and stir in the roasted red bell peppers. Taste and adjust the seasonings, if needed.
INGREDIENTS
2 t olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 head cauliflower, chopped into small florets (1/4-inch dice)
4 cups fresh or thawed frozen corn kernels
4 c vegetable broth
1 large jalapeño
2 red bell peppers, roasted, peeled and diced (1/4-inch dice)
salt and pepper
cayenne or ancho chili powder (optional)
Variation: substitute jalapeño and roasted bell peppers for 2 chipotle chilies in adobo sauce (1/4-inch dice)
1. Heat the oil in a medium skillet over medium-high heat. Add the onion, celery and garlic and sauté until softened.
2. Transfer the vegetables to the slow cooker. Add the cauliflower, corn, broth, and jalapeños. Season to taste with salt and pepper, cover, and cook on Low for 6 hours.
3. Use an immersion blender to blend a portion of the soup right in the pot, or ladle 2/3 of the soup (including most of the liquid) into a food processor or blender and process until smooth, then stir the puree back into the chowder. Add and stir in the roasted red bell peppers. Taste and adjust the seasonings, if needed.
Saturday, September 6, 2014
Vegan Shepard-less Pie
SERVES 6
INGREDIENTS
2 T oil
2 T garlic, minced
1 medium yellow onion, chopped
2 parsnips, sliced
4 medium carrots, sliced
4 large stalks of celery, thinly sliced
1 c mushrooms, sliced
1 c vegetable broth
1/4 c red wine (I used a merlot)
2 t dried thyme
1 t Italian seasoning
3 T flour
salt and pepper
(also get ingredients for Cauliflower Mash)
1. Use appropriate ingredients to make the cauliflower mash that is the top of the shepard-less pie. Set aside.
2. Preheat oven to 425.
3. To prepare the filling of the pie, add the oil and add garlic and onions to a large skillet. Cook 5-7 minutes. Add parsnips, carrots, celery and mushrooms and cook on medium-low for 15 more minutes, stirring occasionally. Salt and pepper to taste.
4. Meanwhile, in a small bowl, whisk together the vegetable broth, wine, thyme, Italian seasoning, flour, salt and pepper. Add liquid mixture to the vegetables in the skillet and mix well. Cook for 7-10 minutes or until thickened and season to taste.
5. Grease a casserole dish and scoop the vegetable mixture into that. Cover vegetables with the cauliflower mash and garnish with pepper and thyme. Bake for about 30 minutes or until golden and bubbly. Allow 10 minutes to cool before serving.
If desired, prepare this delicious vegan gravy while the shepard-less pie is baking.
INGREDIENTS
2 T oil
2 T garlic, minced
1 medium yellow onion, chopped
2 parsnips, sliced
4 medium carrots, sliced
4 large stalks of celery, thinly sliced
1 c mushrooms, sliced
1 c vegetable broth
1/4 c red wine (I used a merlot)
2 t dried thyme
1 t Italian seasoning
3 T flour
salt and pepper
(also get ingredients for Cauliflower Mash)
1. Use appropriate ingredients to make the cauliflower mash that is the top of the shepard-less pie. Set aside.
2. Preheat oven to 425.
3. To prepare the filling of the pie, add the oil and add garlic and onions to a large skillet. Cook 5-7 minutes. Add parsnips, carrots, celery and mushrooms and cook on medium-low for 15 more minutes, stirring occasionally. Salt and pepper to taste.
4. Meanwhile, in a small bowl, whisk together the vegetable broth, wine, thyme, Italian seasoning, flour, salt and pepper. Add liquid mixture to the vegetables in the skillet and mix well. Cook for 7-10 minutes or until thickened and season to taste.
5. Grease a casserole dish and scoop the vegetable mixture into that. Cover vegetables with the cauliflower mash and garnish with pepper and thyme. Bake for about 30 minutes or until golden and bubbly. Allow 10 minutes to cool before serving.
If desired, prepare this delicious vegan gravy while the shepard-less pie is baking.
Creamy Avocado Sauce on Spaghetti Squash
This delicious vegan dinner was a light but really filling. It's a comfort food without any of the guilt.
SERVES 4
INGREDIENTS
1 large spaghetti squash
12 Campari tomatoes
3 T garlic, chopped
5 T olive oil
1 t dried thyme
1 large haus avocado
2 T lemon juice
1/4 c fresh basil or 3 T fresh pesto
water
salt and pepper
1. Preheat oven to 375 degrees. Using a heavy knife, cut the spaghetti squash in half lengthwise and scrape out the strings and seeds using a spoon. Rub 1 tablespoon of olive oil over the inside of each half and sprinkle both halves with thyme, salt and pepper. Place halves face down on a cookie sheet.
2. Cut tomatoes into quarters and spread them evenly in a baking dish. Drizzle with 1 to 2 tablespoons of olive oil- just until they glisten. Sprinkle them with 2 tablespoons of garlic and light salt and pepper.
3. Put the tomatoes and the squash in the oven for 40 minutes. The squash may need up to an hour to fully cook, depending on it's size.
4. While the squash and tomatoes are roasting,
SERVES 4
INGREDIENTS
1 large spaghetti squash
12 Campari tomatoes
3 T garlic, chopped
5 T olive oil
1 t dried thyme
1 large haus avocado
2 T lemon juice
1/4 c fresh basil or 3 T fresh pesto
water
salt and pepper
1. Preheat oven to 375 degrees. Using a heavy knife, cut the spaghetti squash in half lengthwise and scrape out the strings and seeds using a spoon. Rub 1 tablespoon of olive oil over the inside of each half and sprinkle both halves with thyme, salt and pepper. Place halves face down on a cookie sheet.
2. Cut tomatoes into quarters and spread them evenly in a baking dish. Drizzle with 1 to 2 tablespoons of olive oil- just until they glisten. Sprinkle them with 2 tablespoons of garlic and light salt and pepper.
3. Put the tomatoes and the squash in the oven for 40 minutes. The squash may need up to an hour to fully cook, depending on it's size.
4. While the squash and tomatoes are roasting,
Saturday, March 30, 2013
(Almost Clean) Vegan Oatmeal Cookies
Lately I've been interested in a clean diet. The most basic rule is to cut out anything white- refined sugar and flour, for example. This can be difficult to do when you love baked goods as much as I do.
I wanted to make clean cookies, but couldn't resist adding chocolate chips, hence the "(Almost Clean)" in the title.
MAKES ABOUT 30 COOKIES
INGREDIENTS
3 c uncooked rolled oats
1 1/2 c whole wheat flour
1/2 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c maple syrup
1/2 c canola oil
1/2 t vanilla extract
2 T ground flaxseed
1 c applesauce or 1 medium banana
3/4 c cranberries (optional)
3/4 c dark chocolate chips (this was my cheater ingredient)
Preheat the oven to 375 degrees. Mix all ingredients in a large bowl (make sure banana is mixed in well and that there are no chunks). Place rounded spoonfuls of dough onto a cookie sheet and bake for 12 minutes. Remove from the oven and let cool for 5 minutes before enjoying.
I wanted to make clean cookies, but couldn't resist adding chocolate chips, hence the "(Almost Clean)" in the title.
MAKES ABOUT 30 COOKIES
INGREDIENTS
3 c uncooked rolled oats
1 1/2 c whole wheat flour
1/2 t cinnamon
1/2 t baking soda
1/2 t salt
3/4 c maple syrup
1/2 c canola oil
1/2 t vanilla extract
2 T ground flaxseed
1 c applesauce or 1 medium banana
3/4 c cranberries (optional)
3/4 c dark chocolate chips (this was my cheater ingredient)
Preheat the oven to 375 degrees. Mix all ingredients in a large bowl (make sure banana is mixed in well and that there are no chunks). Place rounded spoonfuls of dough onto a cookie sheet and bake for 12 minutes. Remove from the oven and let cool for 5 minutes before enjoying.
Subscribe to:
Posts (Atom)