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.
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
Baked Talapia with Ginger and Cilantro
Super quick, easy and delicious. It would be great served over wild rice and with a side of roasted asparagus and garlic. I found this recipe on another blog and only made a few minor changes.
SERVES 4-6
INGREDIENTS
4-6 tilapia fillets (about 2 pounds)
1 large jalapeño, seeded and chopped
4 garlic cloves
2 T grated ginger
4 T soy sauce or Bragg Amino Acids
1/3 c white wine or chicken broth or vegetable broth
2 t sesame oil
2/3 c cilantro, chopped
chopped green onions for garnish
extra cilantro for garnish
salt and fresh black cracked black pepper
1. Preheat oven to 475 degrees. Pat the tilapia fillets dry and place each on an individual, large piece of aluminum foil. Lightly season with salt and pepper on both sides.
2. Place the jalapeños, garlic, ginger, soy sauce, wine or broth, sesame oil and cilantro in a blender or food processor. Pulse or process until blended. Spoon a generous amount onto each fillet then lightly rub the sauce into the fish. Fold the foil to enclose the fillets.
3. Bake for 8 - 10 minutes until the fish flakes easily and is cooked through. Place the fillets over a bed of wild rice and drizzle some sauce over the top. Serve immediately.
SERVES 4-6
INGREDIENTS
4-6 tilapia fillets (about 2 pounds)
1 large jalapeño, seeded and chopped
4 garlic cloves
2 T grated ginger
4 T soy sauce or Bragg Amino Acids
1/3 c white wine or chicken broth or vegetable broth
2 t sesame oil
2/3 c cilantro, chopped
chopped green onions for garnish
extra cilantro for garnish
salt and fresh black cracked black pepper
1. Preheat oven to 475 degrees. Pat the tilapia fillets dry and place each on an individual, large piece of aluminum foil. Lightly season with salt and pepper on both sides.
2. Place the jalapeños, garlic, ginger, soy sauce, wine or broth, sesame oil and cilantro in a blender or food processor. Pulse or process until blended. Spoon a generous amount onto each fillet then lightly rub the sauce into the fish. Fold the foil to enclose the fillets.
3. Bake for 8 - 10 minutes until the fish flakes easily and is cooked through. Place the fillets over a bed of wild rice and drizzle some sauce over the top. Serve immediately.
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.
Sunday, September 7, 2014
Roasted Red Pepper Puree
SERVES 6
INGREDIENTS
5 red bell peppers
3 T olive oil
1 large yellow onion
4 cloves garlic
3 c vegetable stock
2 t ancho chili powder
1 c greek yogurt
1/2 lemon, juiced
salt and pepper
1/2 c fresh basil, chiffonade
feta cheese
1. Cut the bell peppers in half. Remove the stems, seeds, and membranes. Place the pepper halves, skin side up, on a foil-lined baking sheet. Flatten the peppers with your hand. Broil the peppers for 10 minutes or until the tops are lightly blackened. Remove from the oven and set aside.
2. Meanwhile, in a large pot, sauté the onion with the garlic until onions start to soften.
3. Add the peppers, vegetable stock and ancho chili powder to the pot. Bring to a boil then turn heat to medium-low and simmer for 20 minutes. Remove from heat.
4. Puree in a blender in batches. Return to pot.
5. Whisk in the greek yogurt, lemon, salt and pepper.
6. Serve topped with basil and a generous amount of crumbled feta cheese.
(To make this vegan, substitute the greek yogurt for 1 large boiled russet potato or 1 c vegan cream cheese, blended with other ingredients. Omit the feta or replace with a cheese substitute.)
Tangy Apple Salad
SERVES 4
INGREDIENTS
For the salad:
Spinach
1 tart and crisp apple (like Fuji or Honeycrisp), chopped
2 stalks celery, sliced
1/2 c red onion, chopped
1/3 c dried cranberries
1/4 c sunflower seeds
For the dressing:
2 t lemon juice, fresh squeezed
2 t dijon mustard
2 t honey
1 t balsamic vinegar
2 T olive oil
fresh ground pepper
INGREDIENTS
For the salad:
Spinach
1 tart and crisp apple (like Fuji or Honeycrisp), chopped
2 stalks celery, sliced
1/2 c red onion, chopped
1/3 c dried cranberries
1/4 c sunflower seeds
For the dressing:
2 t lemon juice, fresh squeezed
2 t dijon mustard
2 t honey
1 t balsamic vinegar
2 T olive oil
fresh ground pepper
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,
Tuesday, September 2, 2014
Simple Peanut Butter Granola Bars
This recipe can easily be made "clean" because everything about this recipe was easy.
MAKES 6 BARS
4 T crunchy peanut butter
4 T brown rice syrup (or honey)
1 1/2 c rolled oats
1/2 c dried cranberries or cherries or rasins
1 T whole-wheat flour
Nuts or seeds are optional
1. Preheat oven to 375 degrees. In a sauce pan over low heat, melt the peanut butter and brown rice syrup.
2. Add all the other ingredients to the smooth, melted mixture and combine until they're well blended.
3. Grease a 9x9 pan and press the granola mixture flat with a spoon. Bake for 15 minutes.
4. Let cool before cutting. Store for up to 2 weeks in an airtight container.
Tuesday, August 12, 2014
Cauliflower Mash
SERVES 4
INGREDIENTS
1 large head cauliflower, cut into large chunks
1 qt (32 oz) vegetable broth
1 T garlic
water
salt and pepper
1. Wash and cut cauliflower. Place in a saucepan with the broth. Add the garlic and water enough to cover the tops of the cauliflower.
2. Boil until cauliflower is soft then transfer the cooked cauliflower to a food processor. Add 1/3 c of the broth mixture to the food processor and salt and pepper to taste. Blend until the cauliflower appears to be the consistency of mashed potatoes. If needed, add more broth mixture.
INGREDIENTS
1 large head cauliflower, cut into large chunks
1 qt (32 oz) vegetable broth
1 T garlic
water
salt and pepper
1. Wash and cut cauliflower. Place in a saucepan with the broth. Add the garlic and water enough to cover the tops of the cauliflower.
2. Boil until cauliflower is soft then transfer the cooked cauliflower to a food processor. Add 1/3 c of the broth mixture to the food processor and salt and pepper to taste. Blend until the cauliflower appears to be the consistency of mashed potatoes. If needed, add more broth mixture.
Cobb Salad
SERVES 1
INGREDIENTS
1 c romaine
1 c baby spinach
1/2 avocado
1/3 c corn
1/4 c blue cheese
2 strips crumbled bacon
1/2 c grilled chicken breast
1/3 c halved cherry tomatoes
1 sliced hard boiled egg
1/4 c chipotle barbecue ranch dressing
INGREDIENTS
1 c romaine
1 c baby spinach
1/2 avocado
1/3 c corn
1/4 c blue cheese
2 strips crumbled bacon
1/2 c grilled chicken breast
1/3 c halved cherry tomatoes
1 sliced hard boiled egg
1/4 c chipotle barbecue ranch dressing
Tuesday, July 8, 2014
Curry Chicken Salad
This recipe is great for using up leftover cooked chicken. It doesn't matter if its grilled, baked or poached- it's perfect for chicken salad. Make this ahead of time for a picnic, as an hors d'oeuvre or for lunch.
SERVES 4
INGREDIENTS
2 1/2 c cooked chicken, lightly shredded or cubed
2 stalks celery, diced or cut into 1/4 in. thick slices
1/2 c red grapes, halved
1/4 c sweet onion, diced
1/4 c sunflower seeds
1 T curry powder
1 t cayenne
1/3 c mayonaise
2/3 c plain Greek yogurt
salt and pepper to taste
1. Mix everything together in a large bowl. Chicken salad can be made to taste so adjust any of the ingredients as you please.
2. Serve cold with crackers, in a lettuce wrap, or on a sandwich. Keeps in the refrigerator for up to a week.
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