My mom used to make chicken pot pie, and it was our FAVORITE. Most leftovers would sit in the fridge and we would complain about having to eat them another night. But with chicken pot pie, you were lucky if there was a serving or two left in the fridge for breakfast the next day, we would eat it so quickly!! So for years I have wanted to recreate a vegan version, and let me tell you, this is TOO EASY. Just as my mom before me, I used a frozen, store bought crust, some are actually vegan! I found a vegan whole wheat version, and while it is no health food, it is a savory treat! I used a chicken substitute from the Beyond brand, but I would totally make this again with extra firm tofu. In the future I will also work on a healthier homemade crust, but for now, the quick and yummy version 😀
-1 pie crust (mine came with 2 crusts, one I used as the top of the pie
-1 can full fat coconut milk
-1TBS better than bouillon
-8oz sliced mushrooms
-salt/pepper to taste
-1 zucchini, cubed
-6oz frozen peas
-6oz frozen carrots
-6oz frozen corn
-1 bag Better Than Chicken strips, thawed and cubed
-1TBS corn starch
-1/2 tsp poultry seasoning
Sauté onion and mushroom in a little bit of oil of choice until onions are translucent. Add cubed zucchini and protein of choice (faux chicken or tofu). Sauté for about 3 minutes on medium. Then add 1 TBS better than bouillon and 1 can coconut milk. Stir and simmer, adding frozen veggies last. Cover and simmer about 5-7 minutes until veggies are cooked. Remove from heat and stir in 1 tbs corn starch to thicken sauce. Then pour all ingredients into thawed pie crust. I covered mine with a second pie crust and then cut slips in the top to allow steam to escape. Bake at 375 for approx 45 minutes, checking on the crust to make sure it does not burn. You can always cover the edges with foil if they are cooking faster than the middle. Remove and enjoy!!! This is a rich one, so I always serve mine with a salad, some steamed broccoli, or steamed okra for balance. Enjoy!!!
I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet 🙂
For fresh spring rolls:
Vietnamese spring roll wrappers
-Cooked brown rice
-Cooked kabocha squash
For dipping sauce:
-1 lime, juiced
-2tbs pb2 (or peanut butter of choice)
-1 tbs liquid aminos (or soy sauce)
-1/4 tsp sesame oil
-1/4 tsp crushed red pepper
The ingredients for this recipe don’t get more simple. All you actually need is dried unsweetened coconut, very ripe bananas, and vanilla extract. For an added touch you can use cinnamon and chocolate, but these are not required. These went over very well at a recent housewarming party, and could not have been any easier!!
Use the ratio of 1/2 cup banana/vanilla purée to every 1 cup shredded coconut. I experimented with 3 different levels of shreddedness when it comes to unsweetened dry coconut. Clearly the most finely shredded looks the prettiest, but I actually prefer the taste of the more burnt appearing coarsely chopped coconut macaroons! Something about that texture that was so good! So feel free to experiment in your own! I put some cinnamon on the coarsest shredded ones before baking as well, which may have made them even better! You can enjoy them simply as is, or for an additional treat you can melt some chocolate and either dip or drizzle the macaroons in said chocolate. So easy and so good!!
Approximately 3 large ripe bananas. I actually blended about 5 but ended up with a surplus of about 1/2 cup at the end.
1Tbs vanilla extract
3 cups unsweetened shredded coconut
Chocolate bar/chips for melting
Blend bananas and vanilla for a sweet creamy liquid. Mix in with shredded coconut and form into little (ping pong sized) balls. Place on greased cookie sheet. Add sea salt and/or cinnamon to the top if you choose before baking.
Bake at 350F for 15-18min, then let cool before removing from pan.
Once cooled and easily removed from the pan, melt 1 chocolate bar with double boiler or in the microwave (30 seconds at a time, stirring between each). Then dip the bottom of the macaroons in the chocolate and place chocolate side up to cool. Place in freezer to escalate this process. Then serve either chilled or at room temp. Enjoy!
2 ingredients, that is all I used. You could certainly doctor this one up with some sunflower seeds, cucumbers, diced tomatoes, etc. but I ate it with nothing but spinach and mangoes! Weird, but delicious in its simplicity 🙂
2 cups spinach/power greens
2-3 small ripe mangoes
Cut the fleshy “cheeks” off of each mango, and cut into cubes. Scrape off from the skin and place on top of greens in your bowl. Then cut away remaining mango flesh from sides and seed. Place these remnants in blender with 1/2 cup (or so) of water. (Alternatively you could use a nut/seed or ‘milk’ of choice). Blend until a creamy sauce results. Pour over your salad, toss and enjoy!! Tasty, summery, whole, real ingredients 😀 ❤
This recipe contains 2 ingredients only. Doesn’t get any more simple or pure than that!
I found a bag of ripe frozen organic cherries at whole foods and I had to have them! What more delicious way to enjoy them that in a rich, natural, cherry vanilla sorbet? What better more satisfying combination than cherries and vanilla? Super easy, so sweet, and so delicious!
Simply place in high speed blender (like vitamix) and purée:
-10oz Frozen cherries
-1tsp vanilla extract
Serve immediately! I have not tried this with a food processor, but if you don’t have a strong enough blender this might work as well. Yum! So refreshing after a hot bath or sweaty workout! No added sugar, no added preservatives, nothing but wholesome goodness 🙂
Another satisfying snack that you can feel good about because YOU control how much oil and salt goes into this wholesome treat. I dunno about you but chips are my favorite junk food, second only to ice cream. Why buy a processed version of something you can make at home in less than half an hour? Plantains are the quiet big sister to bananas with less sugar, more fiber, more vitamins C, A, B6, potassium, iron, magnesium, and phosphorous! What junk food?
All you need is:
2 small green plantains
Coconut oil spray
Slice peeled plantains into thin slivers, trying to keep than all similarly sized for even cooking. Spray your cookie sheet with coconut oil. Lay plantains on sheet and spray once again. Then sprinkle sea salt and pepper to taste.
Bake at 350 in preheated over for 20-25min until crispy but not yet brown. If your slices are not even, you may want to remove thinner chips first, and let the rest continue baking another 5 minutes. Then remove chips that are starting to brown from cookie sheet immediately, leaving the other chips to cool on the pan. They will continue to crisp up slightly as they cool.
Wait until chips are completely cool before sealing in airtight container to snack on all week.
That is it! Healthy chips, made at home, all natural 🙂