Monday, March 25, 2013

Vegan no flour Peanut Butter Cookies

I needed a sweet fix last night, so I automatically thought of cookies...who wouldn't? So, I made a small batch of these and they did the trick...and are still doing the trick (maybe too much ;) )

Vegan No Flour Peanut Butter Cookies

1 cup Peanut Butter
1 cup Sugar ( should be granular)
1 Egg replacer - so this could be the actual 'Egg replacer' that you can buy, flax seeds, or chia seeds. Whatever you normally use for your egg replacement. 

You can add chocolate chips if you want, I added 1/4 cup.

Pre-heat your oven to 350 degrees, mix everything together and bake for 10 - 12 mins. This makes roughly 24 small cookies.


Monday, March 11, 2013

Vegan Black Bean Brownies

Vegan Black Bean Brownies

I broke my nice casserole dish a few months ago, so I made these in my mini cupcake tin. They came out as two bite brownies! So fun! This recipe is from Happy Herbivore.

15 ounces Black Beans, drained and rinsed
2 whole Bananas
1/3 cup Agave Nectar
1/4 cup Unsweetened Cocoa
1 tbsp Cinnamon
1 tsp Vanilla Extract
1/4 cup Raw Sugar (optional)
1/4 cup Quick Oats

Preheat oven to 350 degrees F. Grease 8x8 pan and set aside. Combine all ingredients, except oats in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter in pan (OR mini muffin/cupcake tin!) Bake for approximately 30 mins (even in the mini tin!) or until a toothpick comes out clean. Allow to cool before slicing.

If you find that the brownies are too soft or too fudge-y, add another 1/4 cup of oats or flour of your choice.

The many uses for coconut oil

My gorgeous, talented, sweet friend Sara just posted this video and I wanted to share it!

I use coconut oil for cooking, in my hair, on my skin after a shower/bath, for oil pulling and have recently even used it in my nose for dry nose season. I know, yuk, but I was beside myself with pain and it wasn't getting better, so I put a bit inside my nostril and POOF - cure all!

If you like Sara's vibe, please subscribe! She's great!

Monday, March 4, 2013

Vegan Eggplant Parmesan

 I tried this recipe a few weeks ago and loved it. I would recommend only making it every once in a while or you'll be 300 pounds. I couldn't get enough of it! So tasty.

Vegan Eggplant Parmesan

1 pkg Extra firm Tofu
3/4 cup Nutritional Yeast
1 tsp Salt
1/2 tsp Italian Herbs
2 cloves Garlic, minced
1/2 cup Water
1 tbsp Lemon Juice
1/2 cup Japanese Panko breadding
1/2 cup Whole Wheat Bread Crumbs
1 Large Eggplant, sliced
Olive Oil
1 Jar Tomato Sauce
Daiya Mozzarella

Preheat oven to 350. Mix panko, 1/2 cup nutritional yeast and bread crumbs in a bowl. Brush some olive oil on both sides of eggplant slices and coat them in crumb mixture. Place them on a baking sheet and bake for 20 mins.

Meanwhile, you can begin your ricotta mixture. In a food processor (or blender) place the remaining nutritional yeast, tofu, salt, italian herbs, garlic, water and lemon juice.Process until it resembles the texture of ricotta cheese.

Once eggplant is out of the oven, start the layer process. In a casserole dish, spread a little tomato sauce, then eggplant slices, then all the ricotta mixture, then more eggplant and more tomato sauce. Finally add as much daiya cheese on top as you want. Put in oven for 30 mins.

My iphone pic does not do it justice I'm afraid. Soooooooooo delicious.