Author Archives: Connie

Vegan Chocoloate Chip Cookies

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8E550F57-BA6E-491B-A6AE-0AD0062456C2

Vegan Chocolate Chip Cookies

  • Servings: 2.5 dozen
  • Difficulty: easy
  • Print

Ingredients

  • 3 2/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse sea salt
  • 1 cup Earth Balance butter
  • 1/4 cup coconut oil
  • 1 1/4 cups light brown sugar
  • 1 cup + 2 tbsp granulated sugar
  • 1/2 organic applesauce
  • 2 tsp vanilla
  • 1 lb vegan mega chocolate chunks
  • flake sea salt

Directions

    Pre-heat oven to 375 degrees F.
  1. Combine flour, baking soda, baking powder and salt in a large bowl. Whisk to combine and set aside.
  2. Blend the butter, oil, and sugars until creamy, then add the applesauce and vanilla.
  3. Mix wet ingredients into dry and mix until well combined.
  4. Stir in mega chocolate chunks.
  5. Roll cookies into a ball and place on parchment lined cookie sheets, press down slightly, sprinkle flake sea salt onto each cookie.
  6. Bake for 16 minutes at 375 degrees or until golden brown.
  7. Let cool then store in freezer bags.

Cranberry Walnut Chocolate Chip Cookies

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Cranberry Walnut Chocolate Chip Cookies

  • Servings: 3 dozen
  • Difficulty: easy
  • Source: adapted from the BakerbyNature
  • Print

When it's time to bring out the china you love and use it on yourself!

Ingredients

  • 1 cup coconut oil, solid (be sure it is not meled at all)
  • 2 – 1/2 cups light brown sugar, packed tight
  • 4 teaspoons vanilla extract
  • 1/2 cup thickened coconut milk, skimmed from the top of a can of full fat coconut milk that has been refrigerated until firm. Do not discard liquid.
  • 1/2 cup unsweetened applesauce
  • 4-12/ cups all=purpose flour (be sure not to pack your flour)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 bag vegan mini chocolate chips
  • 2 cups walnuts, chopped
  • 1-1/2 cups unsweetened dry cranberries

Directions

  1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper, set aside.
  2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well.
  3. Add the wet ingredients into the dry ingredients and blend until there are not traces of flour remaining.
  4. Fold in chocolate chips, walnuts and cranberries and mix until blended throughout.
  5. Using a medium size stainless steel ice cream scoop drop 8 mounds onto each tray and lightly moisten your fingers with the leftover liquid from the can of coconut milk, and flatten each cookie prior to baking.
  6. Bake one tray at a time for 15 minutes. Transfer to a wire cooling rack and completely cool before serving.

Today is my birthday! So I celebrated with cookies and tea by the pool before capturing this shot. Hope you enjoy!

Chocolate Peanut Butter Avocado Pudding

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Chocolate Peanut Butter Avocado Pudding

  • Servings: 6
  • Difficulty: easy
  • Print

Yummy little half pints to keep onhand in the refrigerator for snack time or a quick treat for unexpected company.

Chocolate Avocado Pudding

  • 2 very ripe Hass avocados
  • 1/8 cup fresh almond milk
  • 3 tablespoons raw cocoa powder
  • 1 teaspoons vanilla bean paste
  • 1/8 teaspoon Himalayan pink salt
  • 2 ounces vegan bittersweet chocolate chips, melted
  • 1/8 cup agave
  • 3 tablespoons coconunt oil

Directions

  1. In a 2-cup glass measuring cup… add the almond milk and vegan chocloate chips and process in the micorowave for approximately 25 to 40 seconds, or until melted, depending on the temperature of your microwave. Do this in small increments, and only until chips are softened enough to blend.
  2. Cut avocados in half and remove the pit. Place avocados in the blender and process until smooth.
  3. Add cooled chocolate milk from step 2 along with, cocoa powder, vanilla, salt, agave and coconut oil to blender and blend until fully combined and smooth.
  4. Pour mixture into 4oz mason jars, leaving room for Peanut Butter Sauce and Whipped Topping, cap and chill completely.

Peanut Butter Sauce

  • 1/4 cup organic peanut butter
  • 1/2 tsp lucuma powder (may be ommited)
  • 1 tsp vanilla bean paste
  • a bit of maple syrup, to slightly sweeten
  • a splash of almond milk, if needed to perfect consistency
  • So Delicious CocoWhip (

Directions

  1. Before serving, add a scoop of CocoWhip to chilled pudding.
  2. Drizzle Peanut Butter Sauce over CocoWhip and serve immediately.

Papaya Fruit Bowl

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Papaya Fruit Bowl

  • Servings: 1-4
  • Difficulty: easy
  • Print

Use any assortment of colorful fruit. The brighter the better. Don't forget to add a touch of green. So beautiful and so delicious!

Ingredients

  • 1 small papaya, split in half
  • 1 dragonfruit, split in half
  • 5 strawberries, 3 chopped, 2 split in half
  • 1/2 fresh mango, sliced and chopped (reserved 2 slices not chopped)
  • raw coconut flakes, grated
  • 1/4 cup chocolate covered goji berries
  • 1 scoop “So Delicious” coconut whipped cream
  • 2 sprigs fresh spearmint
  • 1 sprig fresh chocolate mint
  • 2 slices fresh lime

Directions

  1. Place 1/2 papaya on serving platter to serve as a fruit bowl. Leave intact. Fill this half with 2 slices of dragonfruit and a mixture of chopped fruit (mango, strawberries, and additional papaya)
  2. Trim the bottom of one-half section dragonfruit so it fits flat on your serving platter.
  3. Randomly place remaining chopped fruit pieces throughout the platter.
  4. Sprinkle entire display with grated coconut throughout, but do not sprinkle on dragonfruit bowl. You want the color to shine through.
  5. Sporadically drop goji berries around the plate.
  6. Scoop coconut whipped cream onto platter or onto a serving vessel of your choice. I used fresh clean store-bought shells throughout the platter.
  7. Add lime slices anywhere you like, to fill the gaps.
  8. Top it all off with inserted sprigs of fresh spearmint and chocolate mint.
  9. Take some pictures to show your friends… and then devour!

If desired drizzle additional lime wedges over the fruit to preserve color.

My Favorite White Vegan Gravy

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My Favorite White Vegan Gravy

  • Servings: 4
  • Difficulty: easy
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I use this gravy to pour over vegan biscuits for a breakfast treat of biscuits and gravy. Something I hadn't enjoyed since being a small child. It is so yummy!


Ingredients

  • 3 tbsp coconut oil
  • 1 small to medium onion, diced
  • 1/2 tsp poultry season
  • 1/2 tsp salt, or to taste
  • 1/2 tsp white pepper
  • 1/2 black pepper
  • 1/2 to 1 tsp dried thyme
  • 1-1/2 cups almond milk
  • 2 T all-purpose flour
  • 1/2 cup pecan pieces
  • Gravy Master, see item 8 below
  • Worcestershire Sauce, see item 8 below

Directions

  1. Add coconut oil and onions to a large skillet and cook over medium heat until onions are tender.
  2. Whisk in seasonings and cook just until quickly blended.
  3. Add almond milk to the pan stirring constantly until well blended.
  4. Using a 1/2 cup measuring cup scoop out some hot liquid and blend the flour into the liquid to create a thick paste. Add the paste back into the gravy in stages, blending as you go.
  5. Watch for consistency after reheating and add additional almond milk if a thinner version is desired, or make an additional paste for a thicker consistency.
  6. Add the pecan pieces once the desired thickness has been achieved.
  7. Adjust the seasoning to suit your taste.
  8. Optional, a dribble of Gravy Master or Vegan Worcestershire Sauce may be added for additional color, if desire.

Pour this gravy over toast, waffles, pancakes or biscuits for a yummy breakfast treat!

 

Sriracha Tartar Sauce

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Sriracha Tartar Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Serve over Artichoke Crab Cakes, or anything you enjoy with tartar sauce.


Ingredients

  • 1/2 cup vegan mayonnaise
  • 1 to 2 tablespoons Sriracha
  • 1 tablespoon juice from a jar of capers
  • 1 to 2 drops Lemon essential oil, or 1 tablespoon fresh squeezed lemon juice

Directions

Add all ingredients to blender and blend smooth.

 

My Peach Cobbler

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My Peach Cobbler

  • Servings: 1
  • Difficulty: easy
  • Print

When you have a stash of vegan biscuits on hand and you need to figure out what to do with the leftover... get CREATIVE!

Ingredients

  • 1 vegan biscuit, sliced and heated [recipe pending]
  • 1 to 2 teaspoons vegan butter
  • 1 peach, unpeeled, sliced
  • 1 teaspoon brown sugar
  • 1/2 to 1 teaspoon cinnamon powder
  • 1 handful walnut pieces
  • 3 to 4 teaspoons maple syrup
  • 1 container coconut whipped cream

Directions

  1. Split and butter biscuit, then heat in toaster oven until desired crispness.
  2. In the meantime, using a small microwave safe plate, sprinkle peach slices with cinnamon and sugar and heat for 35 seconds.
  3. Re-plate biscuit and peaches to serving dish and cover with walnuts, maple syrup and sporadically placed whipped cream.

Oh yum!!!

Heart Shaped Cheese & Fruit

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[recipe title=”Heart Shaped Cheese & Fruit” servings=”1″ time=”20 minutes” difficulty=”easy” description=”Breakfast for quiet morning in the Butterfly Garden.”]

Ingredients

  • 1 slice vegan Smoke Gouda Cheese, trimmed heart-shaped
  • 1 slice fresh organic mango, trimmed heart-shaped
  • 1 handful chopped walnuts
  • 4 organic strawberry, sliced
  • 16 fresh orgainc blueberries
  • 1 canister coconut whipped topping
  • cinnamon powder to sprinkle
  • maple syrup to drizzle

Directions

  1. Place the gouda cheese on the center of the platter
  2. Add 1 blueberry on the cheese to support the sliced mango
  3. Place fruit all around, drop walnuts sporadically, spray mounds of coconut whipped cream wherever you want it, sprinkle with cinnamon and drizzle the whole thing with maple syrup.

Bet you eat the whole dang thing!
[/recipe]

Raspberry Amaretto & Coconut Sauce

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[recipe title=”Raspberry Amaretto & Coconut Sauce” servings=”4″ time=”20 minutes” difficulty=”easy” description=”Used with Raw Key Lime Cheesecake recipe.”]

Ingredients

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops lemon essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur

Directions

1/ Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

[/recipe]

Raspberry Black Sambuca Sauce

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[recipe title=”Raspberry Black Sambuca Sauce” servings=”4″ time=”20 minutes” difficulty=”easy” description=”Used with Dragonfruit and Strawberry Cheesecake recipe.”]

Ingredients

  • 3/4 pint fresh organic raspberries
  • 1/4 cup agave, or to taste
  • 1/4 cup Black Sambuca

Directions

  1. Puree raspberries with agave, to taste
  2. Add Black Sambuca
  3. Strain sauce over plates to form a decorative layer, or use to serve in a dipping tray.

[/recipe]

Ranch Dipping Sauce

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[recipe title=”Ranch Dipping Sauce” servings=”4-6″ time=”20 minutes” difficulty=”easy” description=”Use this yummy ranch dipping sauce for Buffalo Cauliflower Bites, Wrap Sandwiches, and to top off our Buffalo Cauliflower Sandwiches. No matter how you use it, it works!”]

Ingredients

  • 1/2 C vegan mayo
  • 1 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper, to taste

Directions

  1. In a bowl whisk all the ingredients together.
  2. Refrigerate until ready for use.

[/recipe]

Spaghetti & Wheatballs

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[recipe title=”Spaghetti & Wheatballs” servings=”4-6″ time=”40 minutes” difficulty=”easy” description=”Serve this dish with homemade parmesan cheese and sprinkled with pine nuts for a yummy, yummy Itanlian feast. Use ciabatta bread spread with a homemade blend of Earth Balance butter and fresh minced elephant garlic and toasted golden brown. Wow! The scent of success!”]Source: JazzyVegetarian.com

Ingredients

  • 1⅓ cups lightly packed, fresh, soft whole-grain bread crumbs (about 3 to 4 large slices – must be fresh!) (see note)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ⅛ teaspoon sea salt
  • ½ cup chopped walnuts
  • 2 cups chopped mushrooms
  • ½ cup diced onion
  • ¾ pound organic spaghetti (see note)
  • 3 cups prepared vegan marinara sauce or your own homemade sauce

Directions

  1. Preheat the oven to 350 degrees F.
  2. Line a medium baking pan with unbleached parchment paper.
  3. Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl.
  4. Put the walnuts in a blender, and pulse to process into coarse crumbs.
  5. Add the walnuts to the bread crumbs and stir gently to incorporate.
  6. Put the mushrooms and onion in a blender, and process to a chunky purée.
  7. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate.
  8. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Gently squeeze it together, to make sure it is compact and will hold together while baking. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes. Gently rotate each wheatball and bake for 12 to 20 minutes more, or until they are firm, crisp and golden.
  9. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.
  10. Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 4 to 5 minutes.
  11. To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs. Ladle marinara sauce over the top and serve immediately.
    12. Chef’s Note: To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.

[/recipe]

Honey Shriacha Lime Dressing

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2015-05-28 12.50.45[recipe title=”Honey Shriacha Lime Dressing” servings=”4″ time=”20 minutes” difficulty=”easy” description=”Wednesday’s, in Key West, was a girl’s day to talk essential oils, recipes, life lessons, health, work and anything else that crossed our minds. It was time spent baby-sitting the most precious little rabbit, Gable, while feeding him orchid flowers and colorful blooms from the bougainvillea tree. Mama Maggie believed it was carrots that Gable considered crack but let me tell you he enjoyed his orchid/bougainvillea petals as much as we did our salads, hibiscus tea and wonderful conversations.”]

Ingredients

  • 3 TBSP fresh lime juice [lemon works too!]
  • 4-5 TBSP white vinegar
  • 1/4 cup extra virgin olive oil
  • 3 TBSP honey
  • 1 TBSP sugar
  • 1 large clove garlic, pressed/smashed + minced
  • 1 tsp Sriracha chili sauce, plus extra to taste
  • 1/4 tsp salt

Directions

    1. If using lemons instead of lime, one extra large lemon should yield enough juice. When using limes, count on having two handy just in case, since they’re usually smaller and yield less juice. 2. As mentioned above, lemon juice is a delicious substitution if you don’t have a lime handy; I’ve made this dressing both ways and it’s simply glorious! You may also swap rice vinegar for the white vinegar if you have it! Though I used olive oil in my dressing, feel free to try it with avocado or grape seed oil for an equally healthy swap!
  1. Roll your lime [or lemon!] on the countertop to help release the juices, then slice and squeeze into a small bowl. Measure out 3 TBSP and set aside.
  2. Combine citrus juice with vinegar, oil, honey, sugar, garlic, Sriracha, and salt and whisk to incorporate.
  3. Enjoy!

[/recipe]

Roasted Red Peppers Stuffed with Pearled Couscous

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[recipe title=”Roasted Red Peppers Stuffed with Pearled Coucous” servings=”4″ ” time=”45 minutes” difficulty=”easy” description=”A few years ago my friend E.j. and I celebrated my birthday at Latitudes in Key West. I asked our waiter if there was a Chef’s Choice on a vegan meal. What he brought was beyond expectation. This is a copy-cat version of a lunch never forgotten. I came about as close to perfecting his dish as humanly possible. This is OMGod insanely delicious!”]

Ingredients

  • Split 2 red peppers in half and scoop out the seeds and trim the white flesh. Lightly coat with olive oil. Roast in a toaster over/oven at 400 degrees for approx. 30 minutes… checking about 20 minutes in to make certain you are not overcooking.
  • In the meantime prepare the stuffing below and then fill the cooked peppers with the coucous blend and serve with wedges of fresh lemon, and sprigs of fresh basil on the side.
    • To make the Stuffing
  • 1 box Garlic & Olive Oil Pearled Coucous…cooked in the rice cooker with
  • 1-3/4 cup veggie broth
  • 1 tbsp olive oil
  • and the seasoning package that comes with the coucous.
  • While the coucous cooks dry cook 1 small container baby bella mushrooms (chopped) in a sautee pan with no oil.
  • In a separate pan sautee the following veggies in olive oil.
  • 1/2 onion (diced)
  • 1 clove elephant garlic (minced )
  • 1/2 zucchini (diced)
  • Add the dry cooked baby bellas to the onion/zucchini mix along with salt, pepper, and about 1 tsp cumin powder. Blend and keep warm.
  • Microwave 1 handful broccoli florets in a glass lid with a tad of water for 35 seconds to retain the dark green color and partially cook the broccoli.
  • Add the broccoli to the onion/zucchini mix, along with 2 campari tomatoes (diced) and keep heated.
  • De-stem 1 cup fresh spinach and add to the onion/zucchini mix and cook until wilted.
  • Add the cooked coucous to this blend.

[/recipe]

Chocolate Sambuca Cookies

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[recipe title=”Chocolate Sambuca Cookies” servings=”30 cookies” time=”30 minutes” difficulty=”easy” description=”Back in the day I would bake a non-vegan version of these cookies and gift to friends at Christmas. Then it began to bother me knowing the impact animal fat and dairy was having on their health, so I stopped. Today I decided to create a vegan version… and it pushes all the right buttons for me!”]

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raw cocoa powder
  • 1 cup Black Sambuca
  • 1 cup granulated sugar
  • 1/2 cup almond milk
  • 2 tsp ground golden flax seed
  • 1/2 cup coconut oil
  • 1 tbsp vanilla bean paste
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 375 degrees.
  2. Add the first 5 ingredients to a large mixing bowl and blend to incorporate raw cocoa and flour.
  3. Put the next 6 ingredients into a Vita-Mix or heavy duty blender and blend until flax seeds are well broken down and everything is blended smooth. Let the liquid sit for a couple of minutes while you chop the walnuts.
  4. Add the liquid ingredients to the dry mix and blend before adding the chopped nuts.
  5. Drop cookie batter onto parchment lined cookie sheets and flatten slightly by dipping your fingertips into a very small amount of additional almond milk (just enough to wet your fingertips).
  6. Add additional chopped walnut pieces to decorate flattened cookies before baking, if desired.

[/recipe]

Buffalo Cauliflower Sandwich

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Buffalo Cauliflower Sandwich[recipe title=”Buffalo Cauliflower Sandwich” servings=”2″ time=”40 minutes” difficulty=”easy” description=”Another fabulous recipe that John made from a new find on Pinterest.”]

Make the Buffalo Batter

  • 1 head of cauliflower
  • 1/2 C non-dairy milk
  • 1/2 C water
  • 3/4 C all-purpose flour (can sub gluten free rice flour)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tbsp vegan butter
  • 1/2 C frank’s red hot sauce

Bake the Cauliflower Steaks

  1. Line a baking sheet with parchment paper and preheat your oven to 450 F.
  2. Cut your head of cauliflower in half and then cut 2 x 1/2 inch steaks from each of the sides. Trim off an green leaves at the base, but leave most of the stem in tact.
  3. Mix the flour, non-dairy milk, water, spices, and seasoning into a bowl with a whisk until well combined. Transfer this mixture to a wide shallow baking dish that will fit your cauliflower steaks.
  4. Dredge the steaks through the batter and use your hands to coat them quite well getting in all the crevices.
  5. Place the battered cauliflower steaks onto the parchment lined baking sheet and bake for 25 mins. Meanwhile, prepare the ranch sauce and buffalo sauce.

Make the Ranch Sauce

  • 1/2 C vegan mayo
  • 1 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper to taste

Directions

  1. In a bowl whisk all the ingredients together. Refrigerate until you’re ready to assemble the sandwiches.
  2. Just before the cauliflower is finished baking, melt the vegan butter and whisk it into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. You may want to let them cool so you can handle them. Also you might need to replace your parchment paper if it’s really soaked through or burned quite a bit.
  3. Dredge the cauliflower steaks through the buffalo sauce making sure to coat them evenly. Bake again on a parchment lined baking sheet for 25 mins at 450F.
  4. To assemble the sandwiches spread ranch on both sides of a toasted kaiser, then lay down the buffalo cauliflower steak on the bottom, add red onion slices, lettuce, and thick cut tomato slices.

[/recipe]

Cranberry, Raisin, Oatmeal, Walnut Cookies

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Cranberry, Raisin, Oatmeal, Walnut Cookies

[recipe title=”Cranberry, Raisin, Oatmeal, Walnut Cookies” servings=”18″ time=”40 minutes” difficulty=”easy” description=”This is a throw-together of ingredients onhand that turned out to be a really scrumptous vegan cookie. I will make this one again and again, for sure!”]

Ingredients

  • 1/2 cup almond pulp
  • 1 cup almond flour
  • 1/2 cup pastry flour
  • 1 cup organic cane sugar
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp vanilla bean paste
  • 1 Tbsp cinnamon powder
  • 1/4 tsp Himalayan pink salt
  • 1/4 to 1/2 cup almond milk
  • 1 cup rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 1 cup chopped walnuts

Directions

  1. Add first 13 ingredients, along with enough almond milk to create a thick drop-cookie-like consistency, to a large bowl and mix well.
  2. Add cranberries, raisins and chopped walnuts and blend.
  3. Scoop or drop cookies onto a parchment lined cookie sheet and flatten to shape.
  4. Bake at 375 degrees for 18 minutes.

[/recipe]

Spicy Vegetable Soup

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screenshot_20160922-103244[recipe title=”Spicy Vegetable Soup” servings=”10″ time=”45 minutes” difficulty=”easy” description=”The following recipe is a fallback soup recipe for when I need to clear out the cupboards and the fridge. It may seem like a lot of ingredients but it’s really not, and anything listed can be omitted or substituted. This just happens to be the one that works for me because I try to create recipes around the ingredients I always have onhand…. using up all the leftover bits.”]

Ingredients

  • 3 Tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 to 1 package Tofurkey, chorizo style (rarely use, so this may be omitted)
  • 1/2 large red, green & yellow bell pepper, diced
  • 1 – 1/2 container vegetable broth
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 small can lima or green beans, rinsed & drained
  • 1/2 can pinto beans, rinsed & drained
  • 1/2 can black beans, rinsed & drained
  • 1/2 can navy beans, rinsed & drained
  • 1/2 can kidney beans, rinsed & drained
  • 1 cup corn, fresh or frozen
  • 1/2 jar Whole Foods 365 pizza sauce
  • 1 cup medium salsa
  • 1 can diced fire roasted tomatoes with medium green chilies
  • 1 can diced tomatoes, plain
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1 Tbsp chili powder
  • 1 to 2 tsp maple syrup
  • 3 Tbsp Braggs amino acids
  • 1 pkg shredded vegan cheese, mozzerella and pepper jack

Directions

  1. Saute garlic, onions & peppers in coconut oil.
  2. Add Tofurkey and stir to blend.
  3. Add vegetable broth and salt and pepper.
  4. Add all the beans and the pizza sauce.
  5. Flavor with remaining spices to your own personal taste, and finish off by adding maple syrup.
  6. Ladle hot soup into your favorite bowl & top with shredded vegan cheese of your choice.

[/recipe]

My Spicy Black Beans & Rice

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My High Protein Beans & Rice[recipe title=”My Spicy Black Beans & Rice” servings=”4-6″ time=”1 hour” difficulty=”easy” description=”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.


[/recipe]

Chocolate Wallop Brownies

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My High Protein Brownies[recipe title=”Chocolate Wallop Brownies” servings=”6-8″ time=”1 hour” difficulty=”easy” description=”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.

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