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Tag: Vegan

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Zesty Key Lime Pie

Key Lime Pie

Don’t let its gourmet presentation trick you. This half-baked dessert is actually one of the easiest recipes you’ll ever make. Simply create the creamy base by blending soaked cashews with fresh, aromatic ingredients for a tangy, yet oh-so-sweet, treat. Full disclosure: the first time I made this pie was for a housewarming party and just moments after placing it down on the buffet table, it was devoured. Trust me, this light, guilt-free dessert is ideal for any occasion.

Yields 8 slices

Ingredients

Filling:

1 cup Vitacost organic whole raw cashews, soaked

1/3 cup Vitacost organic maple syrup

1 can full fat coconut milk

3/4 cup lime, juice

5 Tbsp. organic corn starch

1 Tbsp. lime zest, to garnish

1 tsp. Simply Organic Madagascar pure vanilla extract

Crust:

2 cups almonds

3 Tbsp. Earth Balance Vegan Buttery Sticks

3-4 mejdool dates, pitted

1/2 tsp. Simply Organic almond extract

1/4 cup oats

1 tsp. Simply Organic Madagascar pure vanilla extract

Pinch Vitacost Himalayan Fine Pink Salt

Directions 

Crust:

  1. Preheat oven to 350 degrees F.
  2. Melt the butter and pour into a food processor with the crust ingredients. Pulse until well combined.
  3. Press crust mixture down into sprayed cheesecake pan until evenly distributed.
  4. Bake for 20 minutes or until golden brown (careful not to burn).

Filling:

  1. Mix all ingredients together in a blender. Then pour into a sauce pan and bring to a boil on medium-high heat.
  2. Stirring constantly, allow to boil for approx. 8 minutes or until it has thickened (if any lumps form, you can always smooth it out in the blender again).
  3. Once thickened, pour into pre-pressed pie crust. Place in to the refrigerator to set for 4-6 hours or store in freezer overnight for best results.
  4. Serve with vegan whipped cream and lime zest on top.

Chef’s tip: Depending on your preference for tartness or sweetness, you can always add more lime juice, zest, or maple syrup.

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Jackfruit Taco

Taco’s can be a great dinner on any night, however, they are especially better on Taco Tuesday! If you have yet to have a taco with jackfruit, this is your time to try. This homemade version will spice up your night with just the right kick, making your taco night a whole lot better!

Yields 4 tacos

Ingredients

1 small jackfruit, halved

1 Tbsp. olive oil

2 tsp. cumin

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. red pepper flakes

1/4 tsp. oregano

1/2 tsp. smoked paprika

1 tsp. salt

1 tsp. pepper

pinch of cilantro, garnish

 

Directions

  1. In a pot, place the halved jackfruit and cover with water to boil on medium heat. Simmer for 45 minutes or until tender.
  2. Take the pods (they are surrounding the seeds) as well as the stringy flesh portions between the pods and skin. You will use all of this meat for the taco filling.
  3. In frying pan, place on medium heat and add olive oil. Once warm, add jackfruit meat and all seasoning, stirring until well combined.
  4. Serve immediately with choice of toppings: lettuce, salsa, guacamole, corn salsa, etc.

Chef’s tip: To make your own hard corn taco shells, take a muffin tin and place it upside down. Take 3 corn tortilla shells and stand them up. Bake at 375 degrees F for 10-14 minutes, careful not to burn.

 

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Strawberry-Stuffed Citrus Sponge Cake Roll Up

Photo Cred: Ivy Becker

Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!

Photo Cred: Ivy Becker

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water

3/4 cups all-purpose organic flour

1 tsp. baking powder

1/3 cup fresh squeezed orange juice

1 tsp. almond extract

1/4 tsp. Vitacost Fine Himalayan Pink Salt

2/3 cup strawberry jam

1 Tbsp. orange zest, garnish

Butter cream frosting:

1.5 cups Earth Balance Vegan Buttery Sticks, room temperature

4.5 cups powdered sugar

2.5 tsp. water

1-1/2 tsp. vanilla

 

Directions

Cake:

  1. Preheat oven to 375 degrees F.
  2. Grease and line a baking sheet with parchment paper.
  3. In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
  4. Add the flour, salt and baking powder into the batter, until fully combined.
  5. Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
  6. Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
  7. Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.

Butter cream:

  1. In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.

Assembly:

  1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
  2. Re-roll the cake back up into a log shape.
  3. Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
  4. Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
  5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.

 

 

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Crispy Home-fries

Photo Cred: Jermaine Bullard

This potato hash is hearty, simple and a well-known comfort food we all love and enjoy. On the weekends, it is usually a time when we go out to brunch and share it with our family and friends. This weekend, why not bring that same atmosphere to your home with this recipe! With added seeds, sun-dried tomatoes, and other wholesome ingredients. you can make a simple dish into something new. With these garden-fresh and fragrant elements, your mouth and body is going to be asking for more!

Photo Cred: Jermaine Bullard

 

Ingredients

3 medium russet potato 

1 medium yellow onion 

1 red bell pepper

1/4 cup Sun-Dried Tomatoes in Olive Oil, chopped

2 cloves garlic, sliced

1 Tbsp. Rosemary

1 Tbsp. Parsley

1 tsp Vitacost Himalayan Pink Salt- Fine

1/2 tsp Spicely Organics Pepper Black Ground Tin

2 cups spinach

1/4 cup spaghetti squash seeds

Photo Cred: Jermaine Bullard

Directions

  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil on a baking sheet. Cut the potatoes into 1/2 inch cubes and place onto pan. Chop the red bell pepper, onion, and garlic and mix into potatoes. Sprinkle rosemary, salt and pepper over top.
  3. Bake for 20 minutes, then remove from oven- add the seeds and sun-dried tomatoes.. Bake addition 10 minutes.
  4. In a serving dish, place spinach on the bottom and pour potatoes on top- mixing spinach in to wilt.
  5. Serve as side dish with other breakfast foods.

 

Chef’s tip: Squeeze half a lemon directly after the potato has comes out of the oven for an extra flavor boost!

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Baked Spaghetti Squash Lasagna

Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!

Yields 2 servings

Ingredients

1 large spaghetti squash

2 garlic cloves

1/2 cup cooked TruRoots Organic Sprouted Green Lentils

2 cups homemade tomato sauce

4 cups of baby spinach (2 handfuls)

4 oz. baby bella mushrooms

1 medium yellow onion, diced

1 tsp Simply Organic Thyme Leaf

1 tsp. fresh basil, chopped

1 tsp. fresh parsley, chopped

1 tsp Vitacost Himalayan Pink Salt

1 tsp Spicely Organics Ground Black Pepper

 

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
  3. Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
  4. Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
  5. When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
  6. Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
  7. Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.

 

Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.

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Sun-Dried Tomatoes in Olive Oil

Sun-Dried Tomatoes
Photo Cred: Ivy Becker

Savory sun-dried tomatoes are great to have on hand for making homemade sauces, dips and spreads. But in order to have them, you have to buy them. If you’re familiar with my blog, you know by now that I’m not a fan of store-bought, preservative-packed items. That said, I’ve come up with a fool-proof recipe to make them (and store them) at home! Plus, when stored in a pretty jar, the deep-red dried tomatoes you’re left with double as gifts you can share with family and friends for special occasions. I’m a huge fan of canning and after trying this recipe you will be too. This process naturally gives your food a longer shelf life as they marinade in organic spices and seasonings—yum! Is your mouth watering yet? Mine is! Let’s get cooking.

Photo Cred: Ivy Becker

Yields 16 oz

Ingredients

10 plum tomatoes, dehydrated*

3 cloves garlic, sliced

1 large sprig rosemary, cut into 4 pieces

10 basil leaves

16 oz. La Tourangelle 100% Extra Virgin Olive Oil

1/4 tsp. Spicely Organics Thyme Whole Tin

1/4 tsp. Simply Organic Basil

1/4 tsp. Simply Organic Oregano

Pinch Vitacost Fine Himalayan Pink Salt

Pinch Spicely Organics Ground Pepper Black

Directions

  1. Wash and slice plum tomatoes into evenly cut 1/4-in. disks and place onto dehydrator tray or baking sheet. Sprinkle tomato slices with salt and oregano (make sure to season each side).
  2. Set dehydrator to 95 degrees F. Insert tomatoes and cook 4-5 hours, depending on how thick you cut the tomatoes. Monitor tomatoes to ensure they do not get too hard–you want them to have a slight bend in them still.
    • *To dehydrate in oven, cook tomatoes on baking or roasting pan at lowest temperature for 10-15 minutes, watching closely to ensure they do not brown.
  3. Once tomatoes are finished, stack into a mason jar with garlic, rosemary, thyme and basil. Fill jar with olive oil. Set on counter for up to 4 days or place in refrigerator for up to a week.

 

Chef’s tip: Smash garlic before you slice it. This will help release more flavor into the sun-dried tomatoes.

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Wisam’s Infamous Falafel

Ground up chickpeas, parsley, onion, and cumin are just a few of the already short list of ingredients to make this falafel. The best part is that you throw all of it into your food processor and let it do its thing. Once you have mastered this recipe, you will be able to make many different things such as: falafel salads, burgers, and sandwiches.

Yields 10 Falafel

Ingredients

16 oz. Vitacost Garbanzo Beans, soaked overnight

3 Tbsp.  Flat Leaf Italian Parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de seeded – to taste

1 tsp Vitacost Himalayan Pink Salt- Fine

1 tsp Spicely Organics Black Peppercorns- Tin

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

Directions

  1. In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
  2. Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
  3. Form into 1″ balls- and place onto a lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping periodically to brown all sides.
    • *Option to fry your falafel, place pot over medium-high heat and fry falafel until browned- 2 to 5 minutes per side.
  4. Serve on sliced open pita bread with diced cucumbers, onion, tomato, and Raw Creamy Cucumber Dressing.

Chef’s tip: To add more spice to your falafel, you can add the jalapeño seeds. Also, make sure you do not cook your chickpeas after soaking them overnight, your falafel will not turn out as well.

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Orange-Mango Smoothie

If you like mangos, you will have to try this! Being both refreshing and nutritional, this is a perfect way to get in added fruit and other vitamins. The best part is you can either use freshly frozen fruit (if you have the time) or you can do store bought cubed frozen mangos. Accompanying your mango on the swirl-wind of a ride in your blender will be your freshly squeezed orange juice. This natural source of Vitamin C is perfect to boost your immune system and keep you healthy. Your body will thank you, so go ahead and pull that blender to make an amazing creamy mango-orange smoothie.

Photo Cred: Jermaine Bullard
Photo Cred: Ivy Becker

Yields 16 oz

Ingredients

3 cups frozen mango, diced

3 cups frozen oranges, sliced

2 cup Plain Almond Milk

5 mint leaves

1 scoop Garden of Life Raw Organic Protein Powder Unflavored, optional

 

Directions

Blend all ingredients until smooth.

 

Chef’s tip: You can change the consistency by adding more or less almond milk to the blender. If you would like, you can also add a banana to the mixture and blend until smooth.

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Falafel Sandwich

Looking at these pictures right now is making me want to make this all over again! This falafel recipe was inspired from my wonderful co-worker who spoils us on occasion with many different treats. One being, Wisam’s Infamous Falafel. After making them over and over, I finally was able to create my own measurements and flavor profile. She still rains supreme, however, I have really enjoyed playing with the ingredients to see what works and what does not- and that is what cooking is all about. I could not be more excited for you to try these as I was to show her these pictures. She inspired me to try something outside of what I have never done and for that I am grateful. Challenging yourself to do something new is really awesome, especially in creating a meal. Now.. start soaking those chickpeas and get prepared to make the best falafel sandwich of your life!

Yields 2 Sandwiches

Ingredients

16 oz Vitacost Garbanzo Beans, soaked overnight

3 Tbsp.  Flat Leaf Italian Parsley, chopped

2 cloves of garlic, chopped

1 small white yellow onion, chopped

1/2 small jalapeño, chopped and de seeded – to taste

1 tsp Vitacost Himalayan Pink Salt- Fine

1 Tbsp. Vitacost Certified Organic Ground Cumin

1 tsp baking powder

1/2 tsp baking soda

1 tsp Spicely Organics Black Peppercorns- Tin

Directions

  1. In your food processor, add your chickpeas, parsley, garlic, onion, and jalapeño. Pulse until slightly smooth.
  2. Pour mixture into a medium mixing bowl, stir in the salt, cumin, baking soda, and baking powder. *Option to add 1 Tbsp. of lemon juice for added freshness. Allow to set in the fridge for 30 minutes.
  3. Form into 1″ balls. Place on to lightly oiled baking sheet and bake for 20 minutes, or until golden brown. Flipping half way through.
  4. Serve in a pita with tomato, onion, lettuce, cucumber, and Raw Creamy Cucumber Dressing or a tahini dressing.
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Cinnamon Rolls with “Cream Cheese” Frosting

Cinnamon Rolls

Cinnamon Rolls

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Cinnamon Rolls

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp.  Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions 

  1. In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine. 
  2. Sift together flour and salt into a bowl, slowly pour  dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
  3. Preheat oven to 375 degrees F.
  4. Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
  5. To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
  6. Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size. 
  7. While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready. 
  8. Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top. 

 

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.