These were inspired by good ole Lenny&Larry. If you are not familiar with Lenny and Larry’s massive vegan protein cookies, well you’re welcome, or I’m sorry, depending on how you fare around giant chewy cookies. For me, I buy them, they are gone. They are dangerous, especially warmed up! So I decided to make my own version of the chocolate chip variety, if for no other reason then to help my pocketbook! But these area also much less calorie dense, while remaining chewy and delicious!
1 Can garbanzo beans
Flax 2 tsp
Baking powder 2 tsp
Buckwheat flour 1/4 cup
Agave 1/4 cup
Almond milk 1/3 cup
Vanilla 1 tsp
Chocolate chips 1/3 cup
Throw all ingredients but flour and chocolate chips in a blender or food processor. Then pour into large mixing bowl to incorporate with flour followed by chocolate chips! Spoon onto a baking sheet and press down to make flat.
Bake at 375 x 15min, and enjoy!
Ah, I know summer is winding down, but something this delicious and refreshing is always good by me. I’m that person shivering in line for ice cream, so yeah, any weather warrants frozen treats in my book! This vegan sorbet has no added sugars or fats, just nature’s most refreshing invention, fruit+freezing=amazing. Thus making my vitamix the best investment I’ve ever made 🙂
All you need:
1 frozen banana
1/4 frozen cubed cantaloupe
Splash rice milk
Combine ingredients in a high speed blender or food processor till creamy, adding only enough liquid to move everything along. Then you are done!
I topped mine with ground flax and whole grain cereal, and had it for breakfast 😊
Unlike most of the health concious these days, I am not afraid of carbs or potatoes. Our bodies run on carbohydrates and they fuel our brains! However, I am always looking to diversify and healthify what I eat, so I thought I’d try a blend of potatoes and cauliflower for this batch of savory mashed veggies. I’m loving this dish topped with avocado. I know, avocado is in every savory meal I eat, but it’s summer in California, they are delicous! Plus I don’t cook with a lot of fat, and avocados are healthy fats your body needs!
4 small potatoes (peeled if you prefer)- i love yukon gold for their buttery yellow quality
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp crushed red pepper
2 tbs chopped fresh parsley
4 cloves garlic
Steam cauliflower, potatoes, and garlic until nice and soft.
Combine all in a blender until nice and creamy. Top with fresh parsely and avocado! If you’re feeling really decadent, top with some herbed goat cheese, yum!
Serve as a main dish or side, and enjoy!
I’ve already shared recipes for beans and cornbread, traditional, and waffle form, will include links below. But now we add in the greens to make a wholesome well rounded vegan southern meal. Vegan soul food! Nourishes and warms ya from the inside out 🙂
1 10z bag of organic washed kale, or one head washed and chopped
4 cloves garlic
1tsp olive oil
black pepper 1/8 tsp
crushed red pepper 1/8 tsp
salt 1/4 tsp
soy sauce 1tsp
coconut vinegar 1 tbs
Sauté onions and garlic in olive oil, then add remaining ingredients, sautéing for about 8-10 minutes on medium until soft, adding water as needed to prevent sticking.
–Healthy Vegan Cornbead
–Crockpot Pinto Beans
Garnish with green onions, plain greek yogurt (instead of sour cream), chopped jalapenos, or hot sauce 🙂
Enjoy, southern style!
Sliced red bell pepper
-fava beans (or edamame or green peas)
-orange/yellow bell peppers
-sweet potatoes or kabocha
Tangy spicy dressing:
1/4 jalapeño, chopped (i love spicy)
1tbs natural peanut butter
1tsp vinegar (i used TJs muscat vinegar)
1 dash sesame oil
1dash liquid aminos (or soy sauce)
1 lemon juiced
1 orange juiced
Bled or whisk together well
Eat with chop sticks:) Made my mouth burn most pleasantly. And the creamy peanut with the spicy jalapeños and the tangy citrus is SO good. Garnish with some fresh cilantro.
Tis the season for colds and chicken soup. Ginger gives this recipe a spicy sweet tangy kick.
-Two 32oz containers organic free range chicken broth (subs for veggie broth for vegan)
-1 large sweet potato chopped
-1/2 can chick peas
-large handful baby carrots chopped
-3 stalks celery chopped
-4-6 cloves garlic halved
-2tbs grated ginger
-crushed red pepper
This was the easy/lazy way, as I was not feeling well, but the “real” way would be to use a whole chicken to make the broth. Mine had no actual chicken in it, thus the chick peas for added protein. So comforting though.
Sauté the onions, garlic and ginger for 3-5 min over medium heat in a large pot/saucepan. Add the broth, then the chopped veggies and spices to taste, and simmer for 20min until desired softness of the veggies. Add chick peas towards the end to heat. Garnish with fresh lemon and cilantro. Enjoy!
I’ve been trying to eat more veggies lately. Namely raw organic veggies. Have you noticed how vegetables are like a garnish in a lot of american food? How backwards we are, how unhealthy! The wealth of vitamins, minerals, antioxidants, NUTRIENTS in raw veggies is unparalleled, and there is SO much variety out there! I haven’t gotten too creative yet, but I plan to make some salads using vegetables and ingredients I have never had before, just to give them a try! Exciting stuff. Part of this journey will be making my own healthy salad dressings. I love a simple olive oil and balsamic, but what I don’t love is processed junk in commercial salad dressings. Read the ingredients. Less is more. Ok this recipe uses a trader joe’s vinegar, but the ingredient list is short and sweet. Low in calories as well, but high in flavor! Experiment and make your own dressings!
-2Tbs plain greek yogurt
-1tsp tahini (ground sesame seed paste)
-1tbs Orange Muscat Vinegar (from trader joe’s; you could use any vinegar, but this one has an amazing sweet flavor!)
-1/4 lemon juice
-1/8 tsp crushed red pepper flakes (if you like spicy)
Blend all ingredients, pour over an awesome salad.
Pictured is a salad of arugula/kale/spinach topped with beets, sunflower seeds, broccoli, yellow bell pepper, cucumber, and avocado. Drizzle dressing over the top and you could be done right here. Or add a big scoop of Savory Tuna Salad for a hearty meal.