Tag Archives: recipe

Superfood Anytime Cookies

I’m always trying to put together recipes that use almond meal.  Since I started making my own almond milk, I constantly have it kicking around.  You can dehydrate it into almond flour, but who wants to do the extra work?

These cookies are healthy enough for breakfast or a snack.  Lightly sweet, hearty, a bit cakey and full of superfoods.  They come together quickly, and best of all, you only need one bowl.  I like to make them in my stand mixer, but with a little elbow grease you could do it by hand too.

IMG_7079

Superfood Anytime Cookies

Makes about 28

1 large ripe banana, mashed

1/2 cup pumpkin puree (either canned or homemade)

1/2 cup almond butter (if using unsalted, add 1/2 tsp salt)

2 tbsp coconut oil 

3 tbsp agave nectar

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1-2 tsp cinnamon (I like lots)

1/2 cup almond meal

1/2 cup spelt flour

1 cup rolled oats or spelt flakes

1 tbsp each: flax seeds, chia seeds, hemp hearts

3 tbsp goji berries

1/4 cup unsweetened, shredded coconut

2 tbsp chopped pecans

2 tbsp cacao nibs

Preheat oven to 350.

Add all ingredients from banana to cinnamon in a bowl.  Combine well.  Add almond meal, flour and oats and combine.  Add your mix ins and stir until just incorporated.

Line a baking sheet with parchment paper.  Drop by rounded teaspoon, flatten gently and shape.  The cookies will not spread much, so they can be close together.

Bake for 15-18 minutes, or until lightly browned.  Cool 5 mins on cookie sheet, then transfer to a wire rack to cool completely.  Store in an airtight container.

I plugged the recipe into an online calorie calculator and came up with 113 calories, 7g fat, 3g protein per cookie.

Advertisements

Vegan Creamed Cauliflower Soup

This soup.  Damn.

Sometimes I forget how awesome cauliflower is.

I bought a huge head of it at the market the other day, and it’s been sitting in my fridge making me feel guilty ever since.

I’ve been huge into grab-and-go meals lately and I just haven’t been able to be bothered creating something out of the poor cauliflower.

When I bought it, cauliflower crust pizza visions were in my head.  Have you tried it yet? It’s so good!  Last time that I was visiting my parents we had a pizza night and I made one of the pies with cauliflower crust and even my dad thought it was awesome.  I loosely followed The Detoxinista‘s recipe.

Anyway, as I was going to bed last night, I decided that I was going to do a juice and smoothie-only day today.  I used to do this every Monday, and I loved it.  Such a great way to set the tone for the week.  I don’t really know when I fell off the wagon with this habit, but I’d like to reintroduce it.  So today was the day.

I woke up feeling a little on the miserable side.  Achey, stuffy nose, headache.  But, as planned, I drank a beet, carrot, lemon and ginger concoction and went about my day.  To help fend off whatever it is that might be ailing me, I sliced 2 lemons and a bunch of ginger, covered it with water, added a healthy dash of chili peppers, brought the mixture to a boil and have been refilling my mug all day.

IMG_6900

I went to a Yang Yin class with one of my favourite teachers, and then came home to a kale, banana, berries and hemp seed smoothie for lunch.  I pushed on with my day, running errands and doing laundry to prepare for being away for the rest of the week.  And then it started raining.  Like a lot.  And I got cold and wet and all I wanted was a warm and hearty and satisfying meal.  No more stupid juices (have I ever mentioned how cranky I get when I’m hungry??).  So this soup was born.

I cleaned and chopped the entire head of cauliflower and put it in a pot to steam.  Sliced up some onions and garlic and got those sauteeing.  Meanwhile I made a cashew cream to blend in.  After the cauliflower was soft, I pureed it with the garlic and onions in the Vitamix and poured it back into the pot.  I was about to add in the cashew cream when I realized that I absolutely didn’t need it.  The pureed cauliflower was so thick and creamy and….luxurious that it was totally unnecessary.  Don’t get me wrong.  I’m not someone who thinks we should eat everything fat free, especially when those fats are healthy nut fats, but when it’s just as good without? Why bother.

Creamed Cauliflower Soup

Vegan and gluten-free

1 large head cauliflower, roughly chopped into florets

1 medium sized onion, sliced

2-3 cloves garlic, sliced

1 tbsp coconut oil

Thyme, about 1 tsp, to taste

Salt and pepper, to taste

Nutritional yeast, about 1-2 tbsp, to taste

Directions:

Lightly steam the cauliflower.

While steaming, heat the oil in a pan, and saute the onions and garlic until they are lightly browned and fragrant.

Once cauliflower is fork-tender, run under cold water to cool a bit, then begin to puree with the onion and garlic mixture until very smooth(I did this in 3 smaller batches), transferring pureed soup back into pot as you go.  In the last blender-full, add about 1-2 tbsp nutritional yeast and 1 tsp thyme.

Season with salt and pepper to taste, and bring back to a simmer.

Delicious served immediately, and probably even better the next day.

Jailhouse cuisine

Don’t be mistaken – I am definitely NOT likening my amazing month of YTT to being in prison. I am (very) willingly here of my own free will and loving it.

We are fortunate to have a great restaurant that takes care of our meals for us, but I looooove cooking and baking and generally just getting creative in the kitchen. My roommate is the same way. So we’ve been working with the rather limited resources of our villa’s kitchen to create snacks and treats (please don’t tell our teacher about the amount of treats).

Grocery stores essentially don’t exist here, so food-making also involves a certain degree of swiping ingredients. This is where the “jailhouse cuisine” thing comes in. Anyone read/seen Orange is the New Black? It totally reminds me of the prisoners coming up with these prison specialties with the few items they can buy from the dispensary and steal from the cafeteria then cobble together with little more than a microwave. We have a stove top instead of a microwave, but you get the idea.

So far, we’ve made an awesome hummus (it took over an hour), vanilla-infused cocobiotic (think kombucha, but with coconut water instead of tea), and oh-so-much raw vegan chocolate. The chocolate has morphed from a basic coconut oil, cacao and chia seeds to peanut-butter-dipped-chocolate-covered-frozen-banana-bites and almond butter cups made in an ice cube tray. You heard.

Anyway, if you’re ever dying for chocolate and only have some basic pantry ingredients, a bowl, a freezer, and 2 minutes plus some waiting time, you’re in luck. And technically, none of these ingredients are bad for you. They’re all even in the superfoods family. You probably just shouldn’t eat the whole thing in one sitting.

All the measurements are really approximate because ummm I don’t have any measuring tools. But you can eyeball it.

Super Easy Raw Vegan Chocolate
1 cup organic cold-pressed coconut oil
4 heaping tbsp raw cacao powder
2 tbsp chia seeds
Optional:
1-2 tbsp vanilla or chocolate or chai (do the chai!) protein powder (this acts as a sweetener)
Chopped raw almonds, raisins or whatever else you can pick out of the breakfast granola
1 pod worth of vanilla seeds
Pinch of sea salt

Make sure your coconut oil is liquid. This happens at above 21•, which is always in Bali. Stir in everything else, making sure to get any lumps of cacao smoothed out. Taste. A lot. Put the whole bowl in the freezer. In about 15 minutes it will be hard enough to roughly chop into pieces and devour.

Truffled Risotto with Mushrooms, Peas and Spinach (Paleo, Vegan)

When friends first started telling me I should start a blog, it had nothing to do with yoga and everything to do with wanting to steal my recipes.  I’m a wannabe vegan who can’t say no to cupcakes regardless of how they’re baked, or the occasional egg-laden brunch, and am definitely not paleo. How can anyone follow a meal plan that excludes peanut butter? Not this girl.

This recipe uses riced cauliflower in place of rice and cashews for creaminess.  I had seen a post by one of my favourite local vegan-ish bloggers Laura from The First Mess using riced cauliflower and was dying to try it.  I don’t think carbs are the enemy, but if you can replace essentially nutrient-devoid white rice with a vegetable….why not?

First order of business is to turn the cauliflower into “rice”!  You can do this by hand, either finely chopping or with a grater but a food processor makes it quick and effortless. Cut the florets away from the stems, and pulse a few times until your pieces are about the size of a grain of rice.  I found it best to do this in a few small batches to keep from pureeing too much.Image

Veggies

Image

Fresh peas! I had such a hard time not eating all of these straight out of the pod!

Image

 

Writing out recipes is really challenging for me, because my method of cooking is pretty “throw in some of this, equal amount that, a bit of this and cook til it looks right” so bear with me!

Truffled Risotto with Mushrooms, Peas and Spinach

1 large head cauliflower, riced

about 4 cups mixed mushrooms (this batch used white and cremini but oysters are awesome in here too), half chopped, the remaining half sliced

4 cloves garlic, minced

1/2 cup onion, chopped

1 cup vegetable stock

1/2 cup white cooking wine

1/4-1/2 cup nutritional yeast, to taste

1 cup fresh peas (frozen would work too)

2 cups baby spinach

salt and pepper to taste

1/2 cup cashew cream (see below)

truffle oil for finishing

Add your riced cauliflower to a medium sized pot along with the vegetable stock and wine.  Bring to a boil, then turn down to a simmer to cook your cauliflower.  If it looks like it is drying out, add a bit more water as needed.

While the “rice” is cooking, sauté garlic, onions and chopped mushrooms (reserving the larger sliced ones) in a bit of oil or water until garlic and onions are translucent and mushrooms have released their liquid.  Add this mixture to the “rice” mixture and continue simmering.

Saute larger sliced mushrooms in a bit more oil until they have released their liquid.  Most of the liquid should have boiled off your “rice” mixture by now.  You don’t want it to be dry by any means, but there shouldn’t be a puddle of water in the bottom of the pot.  If there is, continue simmering until it evaporates off a bit more.

Add the mushroom slices to the “rice” along with peas, spinach and nutritional yeast.  Cook a few minutes, until spinach has wilted.  Stir in cashew cream and season generously with salt and pepper.

Remove from heat, and allow to thicken for about 10 minutes.  If it looks too dry, you can add a splash of unflavoured, unsweetened almond (or other non-dairy) milk to moisten.

Spoon into dishes and drizzle with truffle oil to taste.

Makes 3-4 servings, depending on how much you eat straight out of the pot during various stages of cooking (This is the best part of vegan food – taste testing every step of the way).

Image

This is one of those dishes that tastes even better the next day.  Even cold, straight out of the fridge.  Doubling the recipe is recommended!

On cashew cream:

Cashews are amazing.  They are hands down the best way to get a creamy, velvety texture in vegan cooking.

IMG_4173

First, soak RAW cashews for a couple hours, or overnight.  Once soaked, you can drain them and keep them in the fridge for a few days if you’re not ready to use them.  Alternately, if you want to make this RIGHT NOW and don’t want to wait, you can boil cashews for about 15 minutes to get the same results.  I use my Vitamix to get the best texture, but before I had it, I got okay results from extended time in a food processor.  Blend cashews with a bit of water until you get a sour cream-like consistency.  Add water slowly so you don’t end up with a cashew milk instead.  I find a ratio of about 1 cup cashews to a scant 1/2 cup water works nicely.

You can make cashew sour cream by adding 1 tsp apple cider vinegar, a dash of salt, and the juice of one lemon to one cup of cashews and 1/2 cup water.  The cream will thicken a bit in the fridge.

This should keep for up to 10 days in the fridge.

Enjoy!