The question that I get asked the most is, “What do you eat on a vegan and gluten free diet?” In today’s video, I will show you just that.
I am starting a mini-series on easy to make breakfasts: food for real, busy people! Today’s video is the first in this collection.
Please check it out when you have a chance….there may even be a small cameo from my dog 🙂
Have a great rest of your week and I will be back with even more food next week!
It is a cold and rainy day here in San Diego, which makes it perfect for baking brownies! Who am I kidding….any day is great for brownies 🙂
My favorite brownie recipe comes from my dear friend, Lacey. I am sharing this recipe with her permission, and I highly recommend following her on Instagram for food inspiration (@sweetleifcafe).
We have tested these brownies on everyone, from kids to football coaches, and they always get a thumbs up. Just don’t tell anyone that they are actually healthy and packed full of protein and fiber.
Black Bean Brownies
- 1 1/2 cups cooked black beans; or 1 (15 oz.) can drained and rinsed
- 1/4 cup creamy raw nut butter
- 5-6 tablespoons raw cacao powder
- 2 tablespoons ground flax seeds
- 2 teaspoon vanilla extract
- 1 cup coconut sugar
- 2 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips (dairy free)
- Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.
- To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed.
- Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you’ll need to use the spatula to spread it evenly into the pan.
- Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
- Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. Enjoy!
Cooking Demo for this recipe coming next week!
We are just days away from Thanksgiving and you may still be wondering what amazing, vegan dessert you can bring to your holiday meal. Well, look no further! This recipe is incredibly easy to make, involves no baking, and is gluten free.
*This recipe has been modified a bit. The original is from Fresh Creations.
Vegan Pumpkin Pie Cheesecakes (12 servings)
- 1.5 cups Raw Pecans
- 1 cup Medjool Dates (soaked in warm water for 10 minutes)
- 1/4 tsp Sea Salt
- 1 cup Cashews (soaked in hot water for 1 hour)
- 1/2 cup Light Coconut Milk
- 1/2 cup Canned Pumpkin Puree (BPA free can preferred)
- 1/2 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup Lemon Juice
- Soak the cashews for one hour and soak the dates for 10 minutes.
- Line a muffin tin with plastic wrap or liners.
- Make the crust in a food processor: blend the pecans until ground, then add the soft dates (without the pits), and sea salt. Pulse well until combined.
- Transfer the mixture into the muffin tin and press down until crust is formed. The crust is really sticky and it helps if you use your fingers to press it down.
- Place tin in the freezer for 15 minutes.
- In the meantime, prepare the filling. In a high speed blender, blend all of the ingredients for the filling until smooth and creamy.
- Remove tin from the freezer and pour the filling over the pecan crust.
- Freeze the cheesecakes for about 3-4 hours, or until firm.
- Let them thaw for a few minutes before eating.
Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always). You may be wondering what to make for your holiday meal instead.
This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious. Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.
I hope that you will give it a try and let me know what you think.
*This recipe has been modified from Fresh Creations. For more information, check out @freshcreationssd on Instagram.
“Cheesy” Kale Casserole
- 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
- 1 Yellow Onion (small dice)
- 3 Garlic Cloves (minced)
- 1 can Organic Coconut Milk (15 oz can)
- 2 cups Kale Leaves (removed from stem and leaves cut thin)
- 1 tbsp Fresh Sage (minced)
- 1/4 cup Nutritional Yeast
- 2 tbsp Extra Virgin Olive Oil
- 1 1/3 tbsp Bread Crumbs (*we used gluten free)
- 1 Bag of Macaroni (*again we used gluten free)
- Salt and pepper to taste
- In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
- While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
- Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
- Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
- Combine pasta with pumpkin and kale mixture.
- Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
- Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).
I truly hope that you enjoy this recipe! Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤
Happy Food Friday! Today I wanted to share one of my new, favorite recipes. This recipe has been modified from Medical Medium’s Thyroid Healing book. I tried to make this for the first time this week and may now be making it every day! It was absolutely, mouth-wateringly delicious!
Makes 2-3 servings
- 6 medium potatoes
- 1/2 teaspoon sea salt
- 1 avocado, diced
- 1 cup diced tomato
- 1 cup diced onion
- 1/2 cup cilantro, chopped
- 1/2 jalapeño, minced (optional)……I used the whole thing by accident.
- 2 limes
- 1/4 cup cashew cream (see recipe below)
- a drop of olive oil/coconut oil to dust potatoes with
Cashew Cream (modified from The No Meat Athlete Cookbook)
- 1 cup raw cashews, soaked in hot water for 1 hour, then drained
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- ½ to 1 cup water
- 1-2 teaspoons dill (we like a lot so I tend to just pour in a ton!)
- Preheat the oven to 375 degrees F. Slice the potatoes into “chips” that are 1/4 inch to 1/2 inch thick. Lightly dust them with your choice of oil and add the sea salt. Arrange the potatoes on a baking sheet, lined with parchment paper. Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes (or until crispy to your liking).
- While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both of the limes in a small mixing bowl.
- Make the cashew cream sauce by simply blending all of the ingredients together. Add more water to create your desired consistency.
- When the potatoes have finished cooking, arrange them on a plate/serving tray. Top them with the salsa and add some cashew cream sauce.
Hello everyone and happy Friday!
This is an old recipe but is still one of our favorites. It is delicious, comforting and is perfect for those upcoming Fall evenings.
We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites. It’s easy to make and is incredibly filling. Enjoy it with a warm piece of vegan toast 🙂
Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)
- 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
- 1 large yellow onion, chopped fine
- 1 celery rib, chopped fine
- 8 garlic cloves, chopped
- 2 sprigs fresh rosemary, leaves stripped and minced
- 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
- One 15-ounce can cannellini beans, drained and rinsed
- 1 bay leaf
- ¼ teaspoon black pepper, plus more to taste
- 4 cups vegetable broth
- ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
- ¼ teaspoon salt
- Place a medium stockpot over medium-high heat. Add the oil, then add the onion, celery, garlic, and rosemary. Cook, stirring often, for 5 minutes. Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine. Add the broth, increase the heat to high, and bring to a boil.
- Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream. (If you prefer a smooth texture, puree half the soup in a blender).
- Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.
Click here to purchase your own copy of The No Meat Athlete Cookbook.