Monthly Archives: December 2017

Namaste Pumpkin Buscuits

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I found Namaste Perfect Flour Blend baking mix and used it to make vegan, gluten free pumpkin biscuits. I figured the pumpkin would make a great egg substitute!

Ingredients

  • 2 cups Namaste Perfect Flour Blend baking mix
  • 1T Apple cider vinegar (ACV)
  • 1/3 cup unsweetened almond milk
  • 3/4 cup pumpkin purée
  • 2T coconut oil or grape seed oil, additional for brushing tops of biscuits.

Recipe

Preheat oven to 400 degrees. Whisk together ACV and milk and set aside 5-8 minutes to curdle. Place flour in large mixing bowl.

After the milk has curdled, whisk in pumpkin purée and oil. Fold into baking mix and incorporate until dough forms.

Place a piece of parchment paper on a counter top and dust with flour. Put dough in the middle and knead about 3-5min sprinkling with flour to avoid sticking.

Roll to 1inch thick with rolling pin (use flour as needed to dust pin to prevent sticking). Use a round cookie cutter to cut circles of dough and place on oiled baking sheet. Brush tops of biscuits lightly with oil (I used home made vegan butter) and bake 10-15minutes (depending on size).

Pumpkin Almond Milk

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Just in time for the holidays! Here’s a little spin on my homemade almond milk.

Ingredients

  • 1 cup almonds soaked minimum of one hour
  • 4 cups filtered water
  • 1/4th cup pumpkin purée
  • 2 T honey or agave
  • 1tsp vanilla extract
  • 1/4 tsp of sea salt or to taste
  • 1/4 tsp of fresh nutmeg or to taste
  • 1/2 tsp cinnamon or to taste

Recipe

Place all ingredients in high speed blender, then run liquid through a cheese cloth to remove almond meal. Store in fridge. Mine typically stays good about 5 days. Shake before serving.

*for plain almond milk simply eliminate the cinnamon, nutmeg, and pumpkin.

Easy Vegan Chili

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Duh it’s cold outside, which calls for CHILI.

Ingredients:

  • one can organic red beans (drained)

  • one can organic black beans (drained)

  • one can organic diced tomatoes and chilis

  • 16oz organic tomato soup

  • one onion chopped

  • Garlic powder & chili powder

Recipe:

Put all ingredients into a large pot and cover the top with chili powder stir in and add garlic powder to taste. Bring to a boil. Simmer on med/low uncovered 20minutes. Make ahead and place in fridge overnight if you like it thicker.

Vegan, Gluten Free Vegetable Gravy

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What a decadent weekend treat! Biscuits and gravy done right, whole, vegan, and gluten free.
Biscuits made with Namaste GF Perfect Flour Blend baking mix, but you can use this gravy anyway you’d like.
Ingredients
  • 1 cup organic vegetable stock
  • 1/4th cup garbanzo bean flour (or almond flour)
  • 1 Tbs flax meal (optional for added protein)
  • salt, pepper, garlic & onion powder to taste.
Recipe
Place all ingredients in sauce pan on medium heat and whisk until it bubbles slightly and thickens to desired consistency. Remove from heat and serve.
*Keep extra stock on hand. If it gets too thick whisk in extra stock

Produce Pizza

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This version of pizza is truly a work of delicious vegetable art! This is weeknight acceptable (because we all splurge on the weekends right?!) .

Ingredients (enough for left overs):

2 Large eggplant

1 jar of your favorite marinara (I used Trader Joe’s Organic marinara)

1 small can sliced olives

One small bell pepper diced

Basil to taste

Vegan Parmesan (optional)

Salt

Recipe:

Preheat oven 350 degrees. Slice the eggplant into circles (the thicker the juicier…it’s your choice how thick). Place on paper towels. Salt both sides lightly and allow to “sweat” for 15-20 minutes. Next gently dab the eggplant to remove salt and moisture.

Place onto baking sheet (generously sprayed with oil or place on parchment paper). Bake for 20 minutes.

Remove from oven and spread marinara over the tops of each one. Next, evenly distribute the rest of the toppings. Bake an additional 8-10 minutes.

My hubs prepared the pizzas below, I normally like mine saucier…you can decide how you like yours!

Protien Pecan Crunch

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Ready for a whole food, protein rich, and calorie dense breakfast choice? Let’s fuel the day that’s full of work, workouts, and running around. Throw the fixation on calories out the window, pat yourself on the back for creating a nourishing meal. Admire the awesomely sourced fat, protein, and calories found here.
Pecan Protein Crunch: ~20 grams protein
Ingredients:
  • 1/2 cup whole pecans
  • 2T almond butter
  • 1 banana
Recipe:
Mix and enjoy. You can add a little honey and cinnamon if you’d like to take it to a whole other level! PLUS honey is great to fight allergies and illness. It’s the one animal by product I still eat (yes I’m THAT vegan).
Have this for a filling breakfast and I GUARANTEE you won’t be cursing your kale salad at lunch!
Here’s an awful but real picture…you’ll want to slap somebody it’s so good, FOR REAL.

Mushroom “Egg” Scramble

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Scrambled eggs and sausage are something I miss from my former paleo life. The vegan lifestyle has eased my tummy and for that I’m thankful. BUT what to do about the Sunday egg desire? Oatmeal with a Fork has come to my rescue! I’m NOT about tofu and egg substitutes so their take on Vegan Scrambled ‘Eggs’ (soy free) hit the mark! Of course I played with the recipe juuuust a little…here’s what I did:

Ingredients

  • 3 T grapeseed oil
  • 5 T Garbanzo bean flour
  • 6 T water
  • 1 chopped shallot
  • 1/4 cup Trader Joe’s Mushroom Medley (frozen). You can always use fresh if you wish.
  • 1/4 cup chopped kale
  • Salt & pepper to taste

Recipe

Heat 3 T grapeseed oil in pan and add mushrooms and kale. Cook until heated through and leave in pan on low.

Whisk together all other ingredients and pour on-top of mushroom mixture. Cook on low without mixing until it is ‘set’–about 5 minutes.

Once set, use a spatula to flip it, cook on low an additional 1-2 minutes, then break it up and serve!

Breakfast Bananas Foster

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Bananas Foster entered my life as a college student and ignited my tastebuds for warm bananas and cinnamon! Here’s a healthy breakfast version.

Ingredients

  • One banana diced
  • 2 small apples or one large apple diced
  • Cinnamon
  • Honey or pure maple syrup

Recipe

  1. Cover bottom of small sauce pan with water.
  2. Add apples and a dash of cinnamon and set to boil. AS SOON as the water starts to bubble remove from heat (we want to quickly heat without losing too many nutrients)..apples should still be fairly crunchy.
  3. Place in bowl and toss in bananas.
  4. Top with honey or maple syrup and cinnamon to taste (you can totally skip the honey or syrup if you want).