N’ice cream

Ingredients:

• 1 large frozen banana, cut into chunk or slices
• 1 or 2 tsp of cacao powder, depending upon how chocolatey you want it
• 1 or 2 tsp almond butter (or any nut butter you like)
• pinch of cinnamon
• pinch of cardamom (optional)
• pinch of salt
• a splash of almond milk (or any milk you like)–enough to get the whole thing blending, but not so much to make it soupy

This is a delicious vegan “ice cream” you can make in a blender or food processor. I use a bullet blender, which is a perfect fit for it. Just combine all ingredients and serve. I like to top it with a sprinkle of Grape Nuts. If it’s too soupy, pop it into the freezer for a bit to firm up, but it’ll ideally be the consistency of a soft serve or a smoothie bowl. Flavor possibilities are endless, change it up as you like, just keep the banana, milk and salt as your base ingredients. Serves one. Enjoy!

Adapted from Chocolate Covered Katie

All Time Favorite Gazpacho

INGREDIENTS

• 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)
• 1 small Vidalia or sweet yellow onion (½ pound)
• 1 small cucumber (½ pound), peeled and seeded
• 2 carrots, peeled or scrubbed
• 1 medium red bell pepper, cored and seeded
• ¼ cup fresh basil leaves
• 1 large garlic clove, peeled
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• ¾ teaspoon fine sea salt
• Freshly ground black pepper (10 twists)

SO EASY: Rough chop all ingredients and blend them in a Vitamix or food processor. I can JUST fit all of this in my Vitamix if I blend down the first batch and then feed more ingredients in. Chill for a few hours or overnight to let flavors develop. So delicious and bright tasting.

Optional: top with extra chopped veggies, diced avocado, crumbled pita chips, or croutons.

Serves 6.

Adapted from: COOKIE + kate

Vegan Cookie Dough

Ingredients

• 1 ½ cups almond flour
• 3 Tbs brown sugar (or 2 Tbs + stevia to taste)
• 1/2 tsp sea salt
• 1 Tbs vanilla
• 3 Tbs coconut oil softened at room temp
• 3 Tbs non-dairy milk
• 1/2 cup dark mini chocolate chips

1. Combine all the cookie dough ingredients in a medium bowl, leaving out the milk and chocolate chips. Combine with a fork until it forms a nice crumbly mixture.
2. Add the milk to the bowl and stir the ingredients well.
3. Fold the chocolate chips into the dough mixture. Dig in!

Keeps in fridge for up to 10 days, or freezer for up to 3 months.

modified from Delicious Everyday

Insanely Delicious Grilled Artichokes

INGREDIENTS:

• 4 large artichokes
• 2 lemons
• 1/2 cup olive oil
• 8 cloves garlic, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper

PREPARATION:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim each leaf with scissors, then cut an inch off the top and stem, cut in half lengthwise, and quickly place halves into the bowl of lemon water to prevent them from turning brown.

• Bring a large pot of water (or two) to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

• Add artichokes to boiling water, and cook uncovered for about 15-20 minutes–til a leaf pulls out easily. While they’re cooking, make a marinade from remaining lemon, olive oil, garlic, salt and pepper.

• Drain artichokes, brush with marinade, and place them on preheated grill (outer sides down at first to hold in the liquid). Grill the artichokes for 5 minutes each side, basting with sauce until the tips are a little charred. Serve immediately with the remaining sauce for dipping. Prepare to die of deliciousness.
  

TIP: You can also boil, marinate and freeze them. Then later, defrost, BBQ and enjoy!

Wholesome Zucchini Muffins

INGREDIENTS

• 1 3/4 cup whole wheat flour (or for added fiber and protein use: 1 cup flour, 1/2 cup almond meal, 1/4 cup ground flax seed)
• 1/2 cup plus 2 Tablespoons cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1/2 cup unsweetened applesauce or mashed banana
• 2 teaspoons vanilla extract
• 1 teaspoon molasses
• 2 cups grated zucchini (unpeeled)
• 4-6 Tablespoons unsweetened almond milk

PREPARATION

• Preheat oven to 350°F. Nonstick spray 1 muffin pan or 1 loaf pan and set aside.
• In a large bowl, stir together the flour (+ almond meal and flax, if using), sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform. Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes. For muffins, fill 12 cups with batter nearly to the rim and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool. Devour.

Modified from Foodie Fiasco

High Protein Whole Wheat Lemon Poppy Seed Muffins

 

INGREDIENTS

• 1 cup whole wheat flour
• 3/4 cup almond meal + 1/4 cup ground flax meal (this mixture stands in for the 2nd cup of flour and loads these muffins with good stuff)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 pinches salt
• 2/3 cup sugar (add a Tbs. more if it’s too sour for you–these are very lemony!)
• Zest and juice from 4 small or 2 large lemons
• 1/2 cup + 2 Tbs non fat yogurt
• 2 tsp vanilla extract
• 1/2 cup apple sauce
• 2 eggs
• 3 Tbs. poppy seeds

PREPARATION

• Preheat oven to 400°F.
• Grease 16 muffin cups and set aside.
• In a large bowl combine all dry ingredients (except poppy seeds), plus the lemon zest.
• In a separate bowl, whisk together all wet ingredients.
• Pour the wet ingredients in with the dry and mix until just combined.
• Gently fold in poppy seeds.
• Fill muffin cups 3/4 full and bake for 15-17 minutes, or until a toothpick comes out clean.
  

Makes 16 incredibly moist, SUPER lemony, protein rich muffins!

FYI-You can get everything except the poppy seeds from Trader Joe’s

Modified from Cookin’ Cowgirl

Red Lentil and Collard Green Soup

My new favorite.  Amazing flavors reminiscent of Lebanese soups.  Powerfully delicious.

Ingredients:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 Tbs minced garlic
• 2 tsp salt
• 1 cup dry red lentils, rinsed and drained
• 2 large carrots, sliced
• 6 cups of water
• 1 bunch collard greens – rinsed, stemmed and thinly sliced
• 1 Tbs ground cumin
• 1 tsp ground cinnamon
• 1/3 cup fresh lemon juice

Preparation:

• In a large soup pot, saute the onions, garlic and salt in 1 Tbs olive oil until onions turn soft, about 4 minutes
• Add the lentils and carrots and cook for 1 minute
• Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes
• Meanwhile, heat 1 Tbs olive oil in a large skillet over medium heat.  Add collard greens, and cook until wilted, about 5-7 minutes.
• When the lentils are tender, stir in the collard greens and season with cumin and cinnamon.  Allow to simmer 10 more minutes.
• Stir in lemon juice before serving

modified from: allrecipes.com

Butternut Squash and Carrot Soup

Ingredients:

• 1 Tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 4 carrots, rough sliced
• 3 stalks celery, rough diced
• 2 small or one large butternut squash, peeled and rough chopped
• 5 cups vegetable or chicken broth
• 2 Tbsp chopped fresh sage (or 2 tsp. dried)
• 1/2 cup soy milk (optional)
• salt and pepper to taste

Preparation:

• In a large soup pot, saute the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
• Add the carrots and celery and cook for another 3 to 5 minutes.
• Add the squash and stir just to coat, then add the broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
• Blend until silky with an immersion blender or puree in food processor or blender
• Stir in the soy milk and season with salt and pepper to taste. (I skipped the salt and soy milk and it’s still delicious)

source: about.com

Slow Cooked Strawberry Cornbread

INGREDIENTS

• 1 Tbs. ground flax seed
• 3 Tbs. warm water
• 1 cup cornmeal
• 1 cup whole wheat pastry flour
• 1.5 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 oz. yogurt (reg. or non-dairy)
• 4 Tbs. maple syrup or agave nectar
• 3 Tbs. olive oil
• 12 oz. fresh or frozen strawberries, chopped

PREPARATION

• In a large bowl, mix the flax seed with warm water to make a paste, set aside
• In 2nd  large bowl, combine the dry ingredients
• Add all other wet ingredients to the bowl with the flax seed mixture in it
• Combine wet and dry ingredients, fold in strawberries
• Pour mixture into oiled crock pot
• Prop the lid with a wooden spoon to allow condensation to escape
• Check after 1.5 hours, if fork comes out clean it’s done, if not, cook a little longer

VARIATIONS: Add some minced fresh basil; or omit the strawberries and sub corn kernels

From The Vegan Slow Cooker book.

Slow Cooked Chicken and Brown Rice Soup

INGREDIENTS

• 2 cartons (64 oz) TJ’s organic chicken broth*
• 1.5 cups carrot, cut into 1/4-inch slices
• 1.5 cups celery, cut into 1/4-inch slices
• 1.5 cups onion, chopped
• 4-6 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1.5 lbs boneless skinless chicken breasts
• 1 bag TJ’s (16 oz) Brown Rice Medley (or any grain of your choice, egg noodles, etc.)
• Salt & pepper to taste

PREPARATION

• Combine broth, carrots, celery, onion, garlic, bay leaves, & thyme in slow cooker
• Rinse raw chicken and place on top of vegetables
• Slow cook on medium for 6 hours
• Transfer chicken to cutting board. Discard bay leaves.
• Add uncooked rice or noodles to slow-cooker; cover and cook according to package directions (about 35 min for rice)
• While rice is cooking, shred chicken with fork. Return to soup and serve.

*TIP: the rice soaks up a lot of the liquid, so keep an extra carton of chicken broth handy if you want it to be more “brothy” and less “stewy”

Modified from Food.com