Monthly Archives: August 2016

My Spicy Black Beans & Rice

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My High Protein Beans & Rice

My Spicy Black Beans & Rice

  • Servings: 4-6
  • Difficulty: easy
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Another rainy day! Lots of them, lately! And nothing conjures up the desire for a bowl of spicy black beans and rice, with a side of garlic bread and a bottle of Miller Lite, like a nasty, chilly, rainy day and the desire to watch old black-and-white movies. Maybe I'll move the fire pit inside, since the embeded one in the family room is on the fritz. Then again I have the coutertop fire pits for a back-up plan, and after a steaming hot bowl of this dish, a good book, an easy chair, and a chenille throw might be a better option anyway. Cozy naps are good too, right?


Spicy Black Bean & Tomato Sauce

  • 2 Tbsp coconut oil
  • 1/2 yellow pepper, diced
  • 1 small onion, diced
  • 3 large cloves garlic, minced
  • 2 tsp cumin seeds
  • 2 tsp black Nigella seeds
  • 1 cup vegetable broth
  • 1 splash fresh organic orange juice
  • 2 tsp maple syrup
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 1/2 tsp Himalayan pink salt, fine ground
  • 1/4 tsp black pepper, fine ground
  • 1 inch fresh ginger, grated
  • 2 Tbsp My Plant-Based Protein Powder, or use any flour for thickening
  • 1 can regular diced tomatoes
  • 1 can diced tomatoes, with green chilies
  • 1 can black beans, rinsed and drained
  • 4 ounces vegan pepperjack cheese

    • White Rice, cooked as directed

    Optional – top plated dish with:

  • 1 handful fresh parsley
  • 1 handful fresh basil
  • 1 whole lime, divided slices

Directions

  1. Saute cumin, NIgella, and mustard seeds in coconut oil just until they start to pop open, then add peppers, onions and garlic and cook until tender.
  2. Stir in vegetable broth, orange juice and maple syrup and stir to blend.
  3. Add the spices and protein powder and blend well.
  4. Add the tomatoes and black beans and heat until hot.
  5. Add the vegan cheese and cook until cheese is melted.
  6. Serve over steaming hot rice.
  7. Top with additional cheese and fresh herbs, if desired.

    8.  

    Note: Add additional vegetable broth if you prefer soup instead.


Chocolate Wallop Brownies

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My High Protein Brownies

Chocolate Wallop Brownies

  • Servings: 6-8
  • Difficulty: easy
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Let's put a twist on brownies you probably haven't seen before that are not only scrumptious but pack a healthy wallop. They turned out thick, gooey, and deliciously chewy, something a brownie lover just might find wanting!


Super Healthy Brownie Batter

  • 1 cup My Plant-Based Protein Mix
  • 1 1/2 cups fresh almond meal
  • 1/4 cup raw cocoa powder
  • 1/2 cup organic cane sugar
  • 1 tsp baking powder
  • 1 tsp vanilla bean extract
  • 1/4 tsp fine grain Himalayan pink salt
  • 1 Tbsp raw coconut oil
  • 2 Tbsp raw almond milk
  • 8 Majool dates, soaked, chopped, blended to chunky puree
  • 1/2 cup chopped organic raw walnuts
  • 15 frozen dark cherries, chopped
  • 1 Tbsp additional coconut oil, to oil the pan
  • 1/4 to 1/2 cup rum (I used Mount Gay)

Directions

  1. Smear coconut oil on the bottome and up the sides of a 8x6x2 inch Pyrex glass baking dish.
  2. Mix all of the above ingredients together and pour the brownie batter into the baking dish.
  3. Bake 45 minutes at 375 degrees, checking brownies every 15 minutes or so to be certain tops or bottoms do not brown too heavily.
  4. Add a folded piece of parchment paper and a moist (but not wet) paper towel to cover the pan during the later stage (once tops and bottoms start to show signes of deep browning).
  5. If desired, after brownies have been sliced and completely cooled, pour some rum over the top. This will add a little extra flavor boost (for some) and a little moisture (which keeps them from drying out while refrigerated).
  6. I intended to frost them with a chocolate ganache but they disappered before I could get to it, so do as you please at this point.

Happy Hour by Firelight

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It’s a bit of a rainy day and I’ve been lounging all afternoon, after a creative bit earlier prepping and posting my plant-based protein powder, and so I’m off to enjoy the rest of it under cover and by firelight. Cutest little firelight in town. Purchased a couple of countertop firepits from Amazon and added one to the pool deck and one to the rim of my bathtub. Now I can enjoy candlelite happy hours any time, any day, any where! ♥ ♥ ♥
Happy Hour by Firelight

My Plant-Based Protein Powder

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My Plant-Based Protein Mix

My Plant-Based Protein Powder

  • Servings: varies
  • Difficulty: easy
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This protein powder is not for everyone and I get that. But everybody knows what a whackadoodle I am and how I like to create concoction from a food-warped-mind, and this is one of them. Although I love my plant protein mix from Orgain I also wanted something I could change-up, use in various ways, add different flavors and spices to and, well, get creative with. This absolutely hit the mark for me. I love, love, love it and it works for me. I'm not saying run out and buy all the ingredients. If you're a raw foodie or vegan you might have most of them onhand. I say dabble with what you have, enjoy the variations of what you can create, and put a little plant protein to work for you.


Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup garbanzo bean flour
  • 1/4 cup beet powder
  • 1/8 cup cardamon powder
  • 1/8 cup Maqui Berry powder
  • 1/2 cup lucuma powder
  • 1/8 cup cinnamon powder
  • 1/8 cup green tea powder
  • 4 Tbsp ginger powder
  • 1 cup hemp seed
  • 1/2 cup chia seed
  • 1/2 cup raw pecans
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup large flake coconut

Directions

  1. Blend all flours to combine.
  2. Add the powders and seeds and blend again.
  3. Add remaining ingredients and grind to a powdery mixture. Try to get it as smooth as possible but avoid mixing it for so long that it starts to clump up. If it does no big deal because you’re going to mix it with other ingredients later on that will take care of that.

Now hold-on and I’ll show you how to use it!

Chocolate Wallop Brownies

My Spicy Black Beans & Rice

 

Butterfly, Petit and Herb Wannabe Garden

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Making changes to the patio garden, creating my own private little Eden, where I eat breakfast, socialize at happy hour, and sit for hours in the late evening, just because I love the feel of it. I’ve taken away the bulky table, tested and settled on new aqua chair cushions, added a wonderful ceramic fountain and planted a ton of additional bromeliads and air plants. I’m waiting for the outdoor rug and side tables to get here, maybe today, and just about to narrow down my selection for a fire pit/coffee table. Additional air plants, faux boulders, garden statues and wall ornaments are on order and should be here soon. I just LOVE this space and can’t wait to see the finished product.Butterfly, Petit, Herb Wannabe Garden

My Favorite Lasagna

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My Favorite Lasagna

My Favorite Lasagna

  • Servings: 6-8
  • Difficulty: easy
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We had an urge for vegan lasagna but never expected it would turn out to be our favorite lasagna of all time. This recipe is so good I would honestly prefer it over the animal fat version hands down. Oh my goodness, it is just so yummy! Then again, maybe that's a Vegan Thing!


Yummy Pasta Sauce

  • 1 medium to large onion, diced
  • 4 cloves fresh garlic, minced
  • 3 to 4 Tbsp raw coconut oil
  • 8 ounces fresh portebella mushrooms, pulse or dice to crumbles
  • 2 14 ounce jars pizza sauce (Whole Foods 365)
  • 1/2 to 1 can diced fire roasted tomatoes with medium green chilies
  • 1 can regular diced tomatoes
  • 1/4 fine ground Himalayan pink salt
  • 1-1/2 tsp dried basil
  • 1-1/2 tsp sweet parika, ground
  • 1-1/2 tsp onion powder
  • 1-1/2 tsp garlic powder
  • 1-1/2 tsp dried parsley
  • 1/2 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1 to 2 tsp maple syrup
  • 2 packages Chao cheese slices, black pepper herb
  • 1/5 package Daiya cheese, Harvarti Jalepeno, shredded
  • 1 handful fresh spinach, or basil, chopped
  • 1 package lasagna noodles, cooked as directed on package

Directions

  1. Saute onion and garlic in coconut oil.
  2. Add portebella mushrooms and cook to blend 2 to 3 minutes
  3. Sprinkle herbs on top of mixture and stir to incorporate.
  4. Add pizza sauce and tomatoes and cook to blend.
  5. Add harvarti jalepeno cheese to sauce and stir to blend and melt cheese.
  6. Layer half cooked noodles in a 9×13 glass baking dish and top with one half the sauce
  7. Sprinkle with chopped spinach or basil pieces across the top of the dish.
  8. Layer slices of one package Chao cheese on top.
  9. Repeat with remaining noodles, sauce and second package of cheese overtop.
  10. Use a microplane to shred additonal Daiya Harvarti Jalepeno cheese on top, if desired.
  11. Bake at 375 degrees until bubbly and hot.
  12. Cool, slice into desired pieces and serve hot or freeze for future servings.

Coconut & Almond Milk

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Almond & Coconut Milk [Raw]

Coconut & Almond Milk

  • Servings: 2
  • Difficulty: easy
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I make some sort of raw nut milk every week to use as the base for cream sauces, or to add to coffee, gravies, whipped toppings and desserts. It's fun to come up with creative flavorings, everything from hazelnut coffee, black cherry or raspberry lemon maringue, and the leftover pulp is always put to good use. Here's two seperate nut milks to get you started.


Raw Coconut Milk

  • 1/2 cup organic large raw flaked coconut
  • 1/2 cup hot filtered water
  • 2 cups filtered water
  • 1/8 tsp Himalayan pink salt
  • 1/2 tsp vanilla bean flavoring
  • 4 drops White Chocolate extract, optional (purchased from Medicine Flower)
  • Amber or White Agave, to taste
  • 1 nut-milk bag, for straining milk

Directions

  1. Place flaked coconut and hot water in a blender and let it sit for about 2 minutes to soften coconut.
  2. Blend on low for approx. 1 minute and raise the speed gradually. Lift the cap or cover once or twice to release some of the pressure that might build.
  3. Add the flavorings and sugar and blend until well combined.
  4. Pour milk into your container of choice and refrigerate.

Raw Almond Milk

  • 1 cup raw almonds, soaked overnight
  • 2 to 4 cups filtered water, depending on thickness desired
  • 1/8 tsp Himalayan pink salt
  • 1/2 tsp vanilla bean flavoring
  • 4 drops White Chocolate extract, optional (purchased from Medicine Flower)
  • 4 drops Hazelnut extract, optional (purchased from Medicine Flower)
  • Amber or White Agave, to taste
  • 1 nut-milk bag, for straining milk

Directions

  1. Strain and rinse soaked almonds and add to the blender along with 2 to 4 cups filtered water, depending on desired consistency of finished milk – less water thicker cream- which can always be diluted later
  2. Blend on low speed and quickly raise to high speed and blend for approx one to two minutes.
  3. Strain milk through the milkbag into a large metal or glass mixing bowl.
  4. Rinse the blender container and add the strained milk back in and place on blender blade.
  5. Add the salt, vanilla bean flavoring, white chocolate and hazelnut extracts, and whichever sugar you choose to use.
  6. Reblend milk until well blended, about 30 seconds.
  7. Pour milk into your container of choice and refrigerate.

Creamy Chocolate Fudge Cookies

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Creamy Chocolate Fudge Cookies

Creamy Chocolate Fudge Cookies

  • Servings: 16-18 Cookies
  • Difficulty: easy
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I'm going through a lot of home-made almond milk lately, due to drinking plant based smoothies twice a day, so I try to come up with alternate cookie recipes to use the leftover pulp. I never know what the exact ingredients will be. I just look through the cupboard and the fridge to see what I have on hand, pull out some standby spices and wait to see what happens! This is what happened today!


High Protein Cookie Batter

  • 1 cup fresh pressed and moist almond meal
  • 1/2 cup peanut butter
  • 1/2 cup pineapple/mango jelly (I used St. Dalfour 100% fruit)
  • 1/4 cup organic cane sugar
  • 1 tsp vanilla extract
  • 1-1/2 tsp cinnamon powder
  • 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 to 1/2 tsp Himalayan pink salt
  • 1/2 cup sliced almonds
  • 3 scoops creamy chocolate fudge Organic Plant Protein powder (I used Orgain – my favorite)
  • 1/2 cup mixture of organic cane sugar (mix with cocoa powder below)
  • 2 tsp raw cocoa powder (mix with sugar and use to roll cookies in prior to baking)

Directions

  1. Place the first 9 ingredients into a big mixing bowl and smooch it all around to blend it nice and creamy.
  2. Add the sliced almonds and blend to disburse.
  3. Put the the sugar and raw cocoa into a spice grinder (coffee grinder) and grind to a fine texture.
  4. Cover baking sheet with parchment paper.
  5. Roll cookies in sugar/cocoa mix and place onto baking sheet. Flatten with the palm of your hand and sprinkle with additional sugar/cocoa mix, adding and moving sliced almonds as you go.

Spicy Baby Bella Burgers

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2015-09-05 11.51.50

Spicy Baby Bella Burgers

  • Servings: 10
  • Difficulty: easy
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I was scanning the net for a burger recipe when John asked me why I was looking for somebody else's recipe when everything I've come up with he's loved, so I figured with an attitude like that what do I have to lose? Nothing! It's a winner!


Saute the Veggies

  • 4 Tbsp coconut oil
  • 3 cloves garlic, minced
  • 1/2 onion, diced small
  • 1/4 green, yellow, red peppers, diced small
  • 1/2 cup shredded carrots, diced small
  • 1 stick celery, trimmed, and diced small
  • 1/4 cup frozen corn

Directions

  1. Saute garlic in coconut oil until tender
  2. Add onion, peppers, carrots, celery and corn to mix and cook until heated and tender but not too overdone.
  3. Remove the veggie mix from heat and stir in the following ingredients.

Add to Veggie Mix

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 tsp poultry season
  • 1 tsp parley flakes
  • 1 tsp sweet paprika
  • 1-1/2 tsp amber agave
  • 2 Tbsp bbq sauce (any flavor, or just omit)
  • 1 large section roasted red pepper, from a jar, diced small
  • 1-1/2 Tbsp diced jalapeno peppers, from a jar

Burger Base

  • 1 8 oz package baby bella, pulsed to crumbles
  • 1 cup cooked rice, (any leftover) pulsed to crumbles
  • 1/2 can black beans, pulsed to crumbles

Directions

  1. Add mushrooms to food processor and pulse until it resembles crumbles, then add the rice and pulse to crumble, finish off by adding the black beans and doing the same until you have a beautiful crumbled mixture.
  2. Add cooled veggie mix to burger base and mix until well combined.
  3. Then add 1-1/2 to 2 cups seasoned bread crumbs, watching the consistency…you want some moisture left in so that you can form the burgers. Form into individual patties, separated by parchment paper, and freeze until needed.
  4. Bake, fry or grill burgers until browned on both sides and heated through.
  5. Serve burgers topped with vegan cheese slices (I used Chao black pepper & herbs) sliced tomato, onion and lettuce on vegan butter & garlic spread bread or toasted buns.