Category Archives: Vegan

Smoothie in a bowl

Leslie W

This recipe was inspired by the Acai Bowl at Healeo on Capitol Hill. I love the Acai Bowl and wanted to recreate a version to enjoy at home for a much lower cost. This is great for breakfast and lunch, or even dinner when the husband, boyfriend, roommate, etc. is away and you want to fix something quick (like I did tonight). This recipe can be adapted to fix any dietary needs and is extremely simple to throw together.

Ingredients

Serves 1-2

1 unfrozen banana

1 C frozen strawberries

1/2 C frozen blueberries

1/4 – 1/3 C almond milk

1/2 – 1 C granola, Kashi Go Lean Crunch, or Whole Foods version of the Kashi Go Lean cereals (pictured above)

1/2 C mixed berries (blackberries and strawberries pictured ab0ve)

Optional: big scoop of almond butter on top (makes it extra delicious!)

Directions

Mix banana, frozen berries, and almond milk in a blender until smooth; add almond milk until desired thickness. Top with granola or Kashi, berries, and almond butter and enjoy! Simple as that! And you could make any smoothie recipe you prefer. I like this one because it resembles the Acai Bowl the most, but I think any smoothie would be delicious underneath. You can mix it up as well as use a frozen banana and fresh berries if that is what you have on hand. And this can be adapted by using gluten-free cereal or other desired topping. Chai or Hemp seeds would be pretty tasty on top as well. Also, I only use about 1.5 C of the smoothie.

Have a good night!

 

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Vegan Sauce for Anything and Everything

Leslie W.

This recipe is adapted from Mama Pea’s Mmmm Sauce.

I’ve use the Mmmm Sauce and this modified version for a number of different recipes. Typically I use it over sauteed veggies, crispy baked or fried tofu pieces, and brown rice which is delicious. Tonight, I used it over sauteed chicken, zucchini, green onion, cabbage, and quinoa. This sauce is so addicting. I love it and hope you do too! Sorry for the blurry photo! I only snapped one unfortunately and thought it came out.


Ingredients

Makes 1 1/2 cups

  • 1/4 c. canola oil
  • 1/4 c. almonds
  • 1/3 c. water
  • 1/4 c. cannellini beans, drained and rinsed
  • 1/4 c. nutritional yeast
  • 2 1/2 T. lemon juice
  • 1 t.  garlic
  • 1/4 t. salt (optional)
  • 3/4 t. curry powder (I actually add about 1 tbsp probably, but just taste until you find your perfect amount)
  • 1/2 t. dried oregano (again, I do about 1/2 tbsp to 1 tbsp)

Blend all ingredients until smooth. Serve over any dish and enjoy! I like the milder flavor of the cannellini beans compared to the original garbanzo beans. I highly recommend using them.

Crash Hot Sweet Potatoes

Melissa.

Hello! These sweet potatoes are another fabulous pinterest find.  For the most part, I made them pretty similar to the original recipe, except I used more toppings per potato and cooked them for longer so they were crispy.

These are delish – they didn’t even make it to the table! (Somehow, Matt and I ate all of them while we finished cooking dinner…)

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Ingredients:

1 Sweet Potato

2 T Brown Sugar

1/2 tsp Salt

1/2 tsp Cumin

1/2 tsp Chili Powder

1/2 tsp Paprika

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

Melted Earth Balance Butter and olive oil (or regular butter…) (about 3 T total)

Preheat the oven to 375 degrees.

Slice the sweet potatoes into 1 inch discs and put in boiling, salted water for about 15 minutes or so until they are soft (soft is hard to describe…soft enough that they can easily be smushed…if in doubt, cook a little longer).  Let them cool on a drying rack.

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While the sweet potatoes are cooking, put all of the spices into a bowl and whisk together.

Image(This is how the spices looked before I whisked them together…and then stopped taking pictures of the rest of the process…)

Line the sweet potatoes up on a silpat-lined baking sheet.  Smash the sweet potato discs slightly, so that you create nice ridges in the surface for the flavors to sink into.  This can be a tough process.  I used a slotted  spoon to smush and a flat spatula to assist when the discs would try to stick to the spoon.

Use a brush (or a spoon) to coat both sides of the sweet potato discs in the melted butter/olive oil mix.  Then, pat a little of the seasoning mix onto both sides of the sweet potato.

Bake for 25 minutes, flip,and bake for 20 more minutes.  Give yourself plenty of time when you make these – you want them delicious and crispy, and it feels like it always takes longer than expected to get them to that perfect level of crunch.

We paired these (or…intended to pair these) with chicken coated in Tom Douglas’ Rub with Love and grilled Asparagus with a squirt of lemon.

Let’s get this ball rolling! No Bake Energy Balls

From Leslie H:

These little gems are delcious and easy to make and are just the perfect pick me up you need in the middle of the day or before a work out. I eat them as part of my breakfast. I think I can call this recipe my own because of the changes I have made but it came from one of my many evening blog hunts for recipes http://gimmesomeoven.com/

Ingredients:

1 cup oatmeal

1 cup toasted unsweetened coconut flakes (put in a pan on medium heat for 1-2 minutes watching it)

1/2 cup chocolate chips

1/2 cup golden raisins

1/2 cup ground flaxseed

1/2 cup almond butter (smooth)

1/3 cup honey

1 tsp. vanilla

Instructions:

Stir all dry ingredients together in a medium bowl. On medium low heat stir the almond butter, honey and vanilla together until all is melted together. Immediately pour over dry ingredients (this will melt the chips) and mix until all is combined. With wet hands, form into walnut size balls and let chill in the refrigerator for 1 hour. Remove and enjoy. Makes about 20 – 25 balls of joy. You can always add any additional ingredients you like: craisins, dried fruit, wheat germ just remember the more you add you may need to make additional “sauce” to help stick together.

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