Warming Hot Cacao

This vegan hot cacao is a great alternative to regular hot chocolate. This drink is warming, velvety, and subtly sweet. My friend, Shanna, has been raving about this delicious drink for some time now and I finally tried it for myself. Now I'm hooked! It is the perfect after-dinner treat when I'm craving something chocolatey. 

Ingredients: 

1 1/2 cup of plant milk (I use almond or oat milk)

1 heaping Tbl of raw cacao powder

1 Tbl pure maple syrup

1/2 tsp vanilla extract

1/2 tsp of ground cinnamon

a pinch of salt, optional

Directions: 

Thoroughly whisk all ingredients in a saucepan over low heat OR in a large mug. If using a saucepan, let come to a simmer, remove from heat and ladle into a mug. Alternatively, if using a mug, place the mug in the microwave for one minute. Check to see if it's heated to your liking. If it's not, give it another 30 seconds in the microwave. 

Enjoy!

Ultimate Vegan Black Bean Veggie Burger

 

I'm not gonna lie, these black bean burgers were involved....quite a few steps to get to the end product, but truly so worth the hard work. They tasted amazing, my family LOVED them, and they were NOT mushy (which is the issue I have with most homemade veggie burgers)....they held their shape and cooked up beautifully. I did a little research before making these on how to get a black bean burger that isn't mushy. After researching I found that one way is to dry roast your canned beans in the oven before blending them. The other trick was adding in chopped cashews for an excellent overall texture. Now for the binder (which is important because to make these vegan, we cannot use eggs)....I took a chance on this, but I used applesauce AND a flax "egg" in place of an egg....and it worked out great. One other tip, if you want to skip the bun, this burger is just as tasty on top of a beautiful salad. 

Please enjoy these incredibly healthy, bursting with fiber and flavor, black bean burgers! Serve with sweet potato fries and a smoothie or side salad. 

Ingredients (this recipe makes 8 patties. You can freeze any uncooked extras by wrapping in parchment paper and placing in a ziplock bag. They should keep in the freezer for a couple of months) 

• 2 15-ounce can black beans, drained and rinsed
• 2 Tbl flaxmeal + 3 Tbl water
• 2 Tbl olive oil OR water (for sautéing)
• 1 medium onion, diced
• 1 large red bell pepper, minced 
• 3 garlic cloves, minced
• 3/4 cup cashews, chopped 
• 3/4 cup panko crumbs 
• 3/4  cup cooked brown rice
• 1 tsp paprika 
• 1 tsp chili powder
• 1 Tbl coconut aminos (or sub tamari or soy sauce)
• 1/3 cup applesauce
• 1/4 cup vegenaise 
• 1 Tbl Dijon
• Salt & pepper to taste
• Hamburger buns
• 1 Tbl oil for cooking patties on the stovetop 
• Toppings Suggestions:
• Tomato
• Lettuce
• Relish or pickles
• Vegan cheese
• Vegenaise 
• Vegan aioli sauce
• Sliced red onions

Avocado 

Directions: 

Preheat oven to 350F

Drain the black beans, then spread them out on a parchment lined baking sheet. Roast for 20-25 minutes until beans are split and slightly dried out. Once cooled, place beans in a food processor and pulse about 8 times to break the beans down. Set aside. 

Make the flax egg by mixing 2 Tbl flaxseed with 3 Tbl water in a small dish. Set aside for a few minutes to allow it to firm up. 

Heat 2 Tbl of oil (or 2 Tbl water if you are water sautéing your veggies, which is what I did) in a medium pan over medium low heat. Add chopped onions and minced bell pepper and sauté for 8 -10 minutes, until veggies are soft. If the pan gets dry, add 1 Tbl of water at a time to prevent sticking. Just before adding garlic add one Tbl of water to the pan and sauté for another two to three minutes, being careful that the garlic doesn't burn. 

I used the food processor to break down the cashews. I pulsed them about 6 or 7 times. 

Mix the chopped cashews with the cooked onion/bell pepper/garlic mixture, and chopped black beans. Add the panko, cooked brown rice, chili powder and paprika; stir to combine. Salt and pepper to taste.

In a small bowl mix together coconut aminos, applesauce, vegenaise, Dijon and prepared flax egg together. Pour this wet mixture into the bean/onion mixture and combine all ingredients. 

I used a approx. a 1/3 cup scoop to make each patty. Scoop out black bean mixture into your hands and form (you want these to be about the size of your buns). If your hands get too sticky, rinse them with a little bit of water to keep the mixtures from sticking to your hands. Place the patties in the fridge for at least 15 minutes before cooking. I made mine in the morning and then kept them in the fridge all day before cooking at dinner. 

When ready to cook, heat 1 Tbl oil in a large skillet over medium low heat; distribute oil so it covers the whole surface. Once hot add four patties at a time. Cook about 5 minutes on each side. You might need to add a little bit more oil to the pan before flipping to the other side. If you want to add vegan cheese (or cheese) do so after the second flip. If the cheese still needs more melting after your burger is cooked, remove pan from heat and put a cover over the top - this should allow the cheese to fully melt. 

Add topping of your choice and enjoy! 

Apple Dessert "Nachos"

This was such a yummy, healthy dessert! It would make a great snack or party appetizer, too! There really isn't a recipe.....just toppings suggestions. Enjoy! 

Ingredients (serves one):

Your favorite apple, I always use Honeycrisp, sliced thin

1 - 2 Tbl of peanut butter OR almond butter OR sunbutter 

shredded coconut flakes, I use unsweetened

mini chocolate chips, I use Enjoy Life

chopped dates

sprinkle of cinnamon 

sliced almonds OR crushed walnuts OR chopped pecans 

Directions:

Arrange thinly sliced apples on a plate or platter. Evenly drizzle the nut butter of your choice over the apples. Sprinkle with desired toppings and eat! 

Healthy Vegan Carrot Banana Muffins

Looking for a no oil, no refined sugar, no eggs, healthy muffin that actually tastes good? Look no further....For the last year, I have been trying to create a tasty, healthy muffin....it hasn't been easy! I have had a lot of fails - mostly due to texture issues (almond meal and oat flour have made for some mushy muffins for me). This time I had very good results using whole wheat pastry flour.  It is mildly sweet, moist (not mushy) and yep, no dairy, no oil! I think the carrots, very ripe bananas and applesauce are the combo of veggies and fruit I was searching for to bring the whole muffin together. I am really pleased with the outcome. I ate this last night for dessert (also great for breakfast and a snack) with a hot cup of ginger/tumeric tea with oat milk (click here for that recipe). The combo was amazing on a very cold winter evening. 

Ingredients (Makes 12 muffins):

2 Tbl flax meal + 3 Tbl water

1 3/4 whole wheat pastry flour (can sub all-purpose flour)

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 cup of very ripe mashed bananas (2 large or 3 small)

1/2 cup unsweetened applesauce

1/3 cup plant milk (I used oat milk)

1/3 cup pure maple syrup

2 tsp vanilla extract

1 cup shredded carrots (about two medium carrots)

1/2 cup chopped walnuts or chocolate chips or raisins, optional (I just used walnuts)

Directions:

Preheat oven to 350F

Make the flax "egg" by mixing 2 Tbl flax meal and 3 Tbl water in a small bowl. Stir and set aside to thicken. 

Mix whole wheat pastry flour, baking soda, salt and cinnamon together in a bowl. In another bowl mash the very ripe bananas. Add in the applesauce, plant milk, maple syrup and vanilla extract. Add flour mixture to banana mixture and stir till combined. Fold in the carrots and walnuts, if using. 

Scoop about 1/3 cup of batter into lined muffin tins. Bake for 22 to 24 minutes, until muffins "spring back" when touched. 

Let cool in the tin. Transfer to a container once cooled. Enjoy for breakfast, a snack or a healthy after dinner dessert.

Creamy Oat Milk Ginger Turmeric Milk

This delicious oat milk ginger tea has been such a wonderful part of my evenings this winter, I decided it was time to share the recipe. It is a great tea to have before bed because it is caffeine free, a little sweet and very warming. Enjoy!

Ingredients for one cup tea: 

1 1/2 cups of water

1 ginger & turmeric herbal tea bag (I like Trader Joe's)

1 cup oat milk (or your favorite plant milk)

1/2 tsp cinnamon

smallest pinch of cardamon, optional

smallest pinch of cloves, optional

1 tsp vanilla

1 to 2 tsp of pure maple syrup (depending on how sweet you like it)

Directions:

Put all ingredients in a small pot on the stove over low heat. Heat until it just comes to a simmer. Remove from heat and let the tea steep for a few minutes. Once the tea is at a comfortable drinking temperature, remove the tea bag, ladle into your favorite mug and enjoy. 

Green Love Smoothie

This green smoothie is packed with health and vitality! It might not be for the smoothie newbie, however, as the sheer volume of veggies could be overwhelming to someone who likes a sweeter fruit based smoothie. My husband and I have been drinking this every day for the past week and we think it's just delicious. A great way to get in your greens. Enjoy!

Ingredients:

2 large kale leaves, inner stem removed

GIANT handful of fresh spinach 

1 to 2 ripe bananas, (preferably frozen) an extra banana will make it sweeter

1 cup mango, frozen

1 to 2 large celery stalks, depending on how you can handle the flavor

1 large pear, green or brown (keep the skin on)

10 fresh mint leaves

1 inch nub of ginger, peeled 

juice of one lime

a few ice cubes, optional

About 2 cups of water

Directions: 

Blend all ingredients in a high power blender. I use a Vitamix and always blend it through two smoothie cycles because I like it very well blended. If there is too much for just one, share! Or you can pour the extra into a mason jar with a tight fitting lid and drink the rest the following day. I do this all the time and am always so happy to have a ready-made smoothie waiting for me in the fridge the following day! Enjoy!

Baked Oatmeal with Cinnamon Apples & Walnuts (Vegan)

This might be my most baked recipe of 2023. I make it every few weeks, eat one serving out of the oven, then freeze the rest in individual portions. I eat it for breakfast or lunch all through the week. It makes for a quick, delicious, healthy meal that is completely satisfying and filling. After baking I drizzle on about a tablespoon of pure maple syrup then top with frozen wild blueberries, fresh blackberries and sliced strawberries. You can add freshly cut apples, diced pears, sprinkle on more walnuts, almonds, a scoop of peanut butter or almond butter, honey, hemp seeds....the combinations are endless. 

Ingredients:

• 2 tablespoons ground flax seeds
• ▢ 5 Tbl water
• ▢ 3 cups rolled oats
• 2 Tbl chia seeds
• 2 Tbl hemp seeds
• ▢ 1 teaspoon baking powder
• ▢ 1/4  teaspoon salt
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• 1/4 tsp ground ginger
• ▢ 1 1/4 cup unsweetened plant-based milk (I use almond milk)
• ▢ 3/4 cup unsweetened, plain applesauce
• ▢ 1/4 cup pure maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large apple, diced (I use Honeycrisp)
• ▢ 1/3 cup dried fruit (I like cherries, but you can you Craisins or raisins), optional but amazing
• ▢ 1/2 cup chopped nuts (I use a mix of walnuts, hazelnuts and almonds), optional but delicious

Directions: 

Preheat oven to 350F

Grease a 8X8 baking dish with a little coconut oil.

Make your flax eggs by whisking together ground flax seeds and 5 tablespoons of water. Set aside for about 10 minutes while it thickens. 

In a large bowl mix together the oats, chia seeds, hemp seeds, baking powder, salt, cinnamon, nutmeg and ginger. 

In a medium bowl mix together the flax egg mixture, applesauce, maple syrup, non-dairy milk and vanilla.  Mix the wet ingredients into the dry ingredients to combine. Fold in the diced apples and dried fruit and nuts, if using. 

Pour the oat mixtures into the prepared pan. Use the back of a spoon to smooth out the top. 

Bake for 45 - 50 minutes until cooked through. Let sit in pan for 10 mins before serving. 

At this point you can serve the baked oatmeal or let it cool completely to freeze individual portions of it.*

*I love to freeze this oatmeal in squares (I wrap each serving in plastic wrap first and then foil). I pull out frozen portions and reheat in the oven on 350 for 20 minutes. This makes such an easy breakfast or lunch.