As we approach the holidays, I want to make sure that you have a great dessert to bring to those family meals. This is one of our favorites! So easy to make, no baking required and delicious. Plus, they are gluten free and vegan (of course!).
I have shared this recipe before but I wanted to make sure that you had a cooking demo as well for our mini-pumpkin cheesecakes. Enjoy! ❤
I hope that you are having a great week! It has been extremely hot in San Diego and I have been craving nothing but cold food. This breakfast recipe helped brighten my summer mornings and is still doing the trick in October. Whether it is hot or cold where you live, Cacao Overnight Oats are a perfectly, delicious way to start your day.
Here is a quick video demonstration on how to make this breakfast. You absolutely do not have to be vegan to enjoy this one!
Enjoy the video and please tag me on social media if you recreate this simple dish!
Happy Fall! I don’t know about you but this is my favorite time of the year for food. I love warm meals and the comfort of pumpkin and squash recipes. It is a wonderful time to try new recipes and to turn on those ovens to warm the house.
We made this incredible recipe, originally from the Forks Over Knives Magazine (and altered it a bit), and I wanted to share it with you. This will be going on my favorite list to eat time and time again. I hope you enjoy it at much as we did.
Stuffed Spaghetti Squash with Lentil Marinara (serves 2)
- 1 medium spaghetti squash halved and seeds removed
- 12 oz. brown lentils, rinsed and drained (canned)
- 1 cup marinara sauce
- 6 oz. Yukon gold potatoes, cut into 1-inch pieces
- 1/2 cup unsweetened, unflavored plant-milk (I used almond)
- 2 Tbsp. nutritional yeast
- 1 1/2 tsp. white wine vinegar
- 1 small clove garlic, minced (the more garlic, the better, in my opinion)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper, ground
- 1 Tbsp. of fresh basil leaves, chopped
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicon mat. Place the squash halves, cut side down, on the baking sheet. Bake for approximately 40 minutes, or until tender.
- In the meantime, in a bowl, stir together the lentils and marinara.
- Place potatoes in a steamer basket in a saucepan. Add water to saucepan and bring to a boil. Steam the potatoes, covered, for approximately 10 minutes or until tender. Let the potatoes cool.
- Place the cooled potatoes in a blender. Add the plant milk, nutritional yeast, white wine vinegar, garlic, sea salt and pepper. Cover and blend until you reach the desired, sauce consistency. Set the sauce aside.
- Remove the squash from the oven. Turn squash halves over, scrape squash strands with a fork, and spoon in the lentil mixture. Bake for another 20 minutes or until heated through.
- Warm the potato sauce and poor it on top of the squash halves. Add the basil as a garnish or mix it in.
Happy Food Friday!! If you are looking for a delicious dish to make this weekend, look no further. This recipe is dairy free, gluten free, vegan and is comforting!
Please click on the video below for the full cooking demonstration on how to make potato nachos.
I hope that you enjoy and have a great weekend!
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!