Tag Archives: vegan recipe

BAKED Zucchini Chips

delicious baked zucchini chips

               I was craving a healthy snack this afternoon and decided to try my hand at whipping up some baked zucchini chips! I have been thinking about different healthy snack ideas for my upcoming Sweet + Skinny Detox Meal Plan and these fit right in perfectly! They are super healthy, easy to make and really satisfy that crunchy potato chip craving.

Baked Zucchini Chips

Preheat your oven to 225 degrees. Slice a zucchini very thin, you can use a mandolin if you have one but cutting them as thin as you can with a good knife works just fine! Spray 2 baking sheets with olive oil cooking spray and spread out your zucchini slices evenly so they do not overlap. Sprinkle some garlic, oregano and a little salt and pepper to  your liking and bake them for 1 hour and a half to 2 hours, depending how thin you slice. You’ll know they’re done when they get a little brown and turn crunchy! 

Homemade Almond Butter

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                Currently, I’m training for the More/Fitness Magazine half-marathon in NYC as well as recipe testing for my upcoming Sweet + Skinny Summer Detox. I have been on a mission to find some delicious, protein packed foods that are light Senough to keep you slim but substantial enough to power you through a long sweat session. It’s safe to say almond butter has become my new best friend!
I scoop it into my smoothies, add it to my oatmeal and love having it on some sliced green apples before my morning run. It’s packed with protein and good for you fats that my body needs to keep up with all my training. Almond butter satiates me and gives me a great, clean energy for the day. You can count on it being all over the recipes for my new detox and upcoming blog posts.
To make things even more exciting, I decided to go out on a limb and make it at home with my new Samson Juice Extractor. I had seen in the manual that it was possible but hadn’t really thought to give it a go till recently when my almond butter habit had been getting a little expensive. To my surprise, making almond butter was incredibly easy with my Samson and it came out so delicious that I had to share the recipe with you!

Sweet + Skinny Raw Almond Butter
If you’re using a Samson Juice Extractor like mine, simply switch to the mincing head from the juicing one. Turn it on and toss your almonds in the head at the top. (I’m sure this would be possible in a food processor if you don’t have a juicer as fancy as mine – definitely don’t try it on a regular juicer, you will break it!)

¾ cup of raw almonds
2 tsps of coconut oil
1 tsp of pure vanilla extract
1 tsp of pumpkin spice

Put your almonds through and you should have a slightly dry ground almond paste. Mix in the rest of your ingredients and feel free to knead it with your hands like sugar cookie dough. It will be slightly drier than the stuff you buy in a jar, if you prefer it a little creamier feel free to add additional coconut oil to your liking. Macadamia nut oil also works well if you are not a fan of the coconut.

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Chocolate Covered Strawberry Smoothie

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We all have those mornings that are hard to wake up to. The morning after something in our life goes terribly wrong. Maybe it’s just a bad review at work, maybe it’s a break up, maybe it’s something as earth shattering as someone you love passing. Regardless of the degree, at the moment we usually don’t want to eat anything or we want to eat everything just to comfort ourselves. Both paths will leave us empty and feeling horrible. So this morning, when I was having one of those dreadful mornings you never want to wake up for, I decided to treat myself to something delicious and nourishing for my body, my brain and my heart. Chocolate covered strawberries are one of my favorite things in the world and so I decided to make myself a chocolate covered strawberry smoothie! Even though I have no appetite and it would have been super easy to skip breakfast all together, I know that right now my body needs me to take care of it. This smoothie was SUPER yummy and helped brighten my other wise gloomy day – I hope it can do the same for you- or just make your already awesome day even better! xo

Chocolate Covered Strawberry Smoothie
1 cup of chopped organic strawberries
1/4 cup vegan choc chips
1 tsp of almond butter
6oz container of plain coconut yogurt
1/2 cup of chocolate nut milk
2 pitted dates
5 ice cubes

Blend it all together and enjoy! :)

Vegan Pumpkin Balls

vegan pumpkinballs
These little oat filled treats are great to have around the house if you’re a snacker in need of a healthier option. They are also jam packed with fiber so just one (or two) will keep you feeling satisfied till your next meal. I have to be honest, they are definitely more along the lines of a granola bar kinda deal than they a cookie. You’ve been warned! That said, they are still very delicious. I love having them as a breakfast on the go, I can just throw 2 or 3 in a little zip lock and eat them on my way in the morning.

Vegan Pumpkin Balls
3 cups gluten free oats
1 cup pumpkin puree
1 tsp vanilla
1/2 tsp cinnamon
1 tsp pumpkin pie spice (I use this liberally)
1 tbsp flax seed meal
1 cup of crushed cashews
1/2 cup vegan (or regular if you wish) dark chocolate chips

Mix it all together and then make baby balls and place them on a parchment paper lined baking sheet. Put them in the oven at 350 for about 5 minutes. You just want them to set a little bit, you don’t need them to “bake”. Let them cool and enjoy! Super easy snack and you can sub out the chocolate chips for raisins or craisins or add in dried cherries and really have some fun with it!

Vegan Chocolate “Caramel” Truffles

chocolate caramel truffles- no words

Valentine’s Day is just around the corner and whether you are sharing it with your significant other or best friends, who doesn’t like to make a sweet little chocolately something?! These Vegan Chocolate “Caramel” Truffles will knock your socks off and more importantly, your guests socks off when they find out how healthy they actually are for them. Don’t be scared, they are super easy to make too!

Vegan Chocolate “Caramel” Truffles

13 oz container of dates (standard package)

1 bag of vegan chocolate chips (I use Enjoy Life)

2 tables spoons of almond butter

1 tbsp of coconut oil

Optional: unsweetened coconut flakes or crushed cashews for topping

In a food processor, combine all your dates with 2 tablespoons of almond butter. Pulse till the dates are becoming one with the almond butter and you see that caramel consistency. Take your faux caramel out of the processor, pack it in a nice little chunk and put it in the freezer for 5 minutes. I usually clean the food processor while it’s chilling and by the time I’m done, they’re ready! So go get them out, and start rolling little baby balls and placing them on a plate or baking sheet with parchment paper. Put them back in the freezer when you’re all done, so they will stay firm while we’re getting the chocolate ready!

For the chocolate, in a small saucepan add approx. half the bag and tbsp of coconut oil.  You can stir this constantly on a very low heat or I prefer to double boil it, which just means that I put a small soup pan of boiling water on the stove and THEN place my saucepan with chocolate on top of that. This helps the chocolate melt properly without burning as easily as it does on the stove. Either way, stir that chocolate till it’s almost completely melted and turn off the burner. Let the final little chunks melt themselves.

Now the fun part! Go get your frozen balls out of the freezer and stick toothpicks in them so that you can easily dip them in your chocolate. I used really pretty festive ones for V-Day, so I kept mine in but you can always toss these after the chocolate hardens so don’t be afraid to use a normal toothpick. Dip your faux caramels in the chocolate and if you’ve decided on a topping, nows the time to sprinkle it on or roll your chocolates in it after they’ve been dipped. This particular batch I used unsweetened coconut flakes but you can get as creative as you want with it!

Once they’re all dipped, place them back in the freezer for 10-20 minutes for the chocolate to harden and leave them either there or in the refrigerator till you’re ready to serve! These babies are best enjoyed firm and cold!

Strawberries + Cream Tarts

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With Valentine’s Day right around the corner, this is a great little recipe for a quick, festive treat that won’t have you laboring over the stove! You can also modify it depending on whether you want it to be vegan or not. I’ll give you both options!

strawberries + cream tarts
6-8 strawberries
1 package of philo dough shells

1 container of tofu cream cheese (vegan version)
1 cup powder sugar (optional how much you use)
1 container of mascarpone (if your are not doing the vegan version)

3 tsp of balsamic vinegar

1 tbsp of agave/stevia

First, defrost your little philo dough shells! These little babies are accidentally vegan most of the time but be sure to check the box because I’m sure there are all different brands. Just let them sit on a plate while you wash and slice your strawberries. Place your sliced strawberries in a bowl and add the balsamic and sweetener, mix it all up and let them sit. This will give them a sweet and  tangy taste and make them must more interesting to eat! Now, if you’re not going the vegan way, just pipe your mascarpone in to the little shells, the dollup should be about the size of a hershey’s kiss at most. For my lovely vegans, take your tofu cream cheese, put it in your mixer and slowly add the powdered sugar to taste. I said 1 cup but you really only need enough to turn the cream cheese taste into a slightly sweeter and more refined ‘cream’ taste! I use powdered sugar because no one wants their creamy filling to have little granules in it. Yuck!  Once all your baby shells are filled with cream filling, place three strawberry slices on top and you’re good to go!

Wasn’t that easy?! It’ll take you 15-20 mins TOPS – and the best part is that your guest will absolutely think they are the cutest, tastiest thing ever. Everybody wins!

 

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Shehu’s Gnocchi + Veggies

               Yes, Shehu was the chef from Team Marcus that ended up staying while I got sent home on The Taste a few weeks ago but us New Yorkers stick together and I couldn’t have asked for anyone better to be in the bottom with. Shehu is a big sweetheart and it was such a pleasure cooking with him on the show and hanging out with him here in NYC. He was generous enough to share his absolutely delicious and VEGAN recipe for potato gnocchi with vegetables with me because he knew I’d just love it! Gnocchi is one of my absolute favorite comfort foods in this cold weather and I couldn’t think of a better thing to whip up this weekend to warm you up if you’re reading this from the east coast, like us! It’s also a great dinner party dish, simple to make and super impressive to guests! Give it a whirl, get creative and feel free to keep up with Shehu on facebook and instagram for more delicious food inspiration!

shehugnocchi

Sauté Potato Gnocchi with Vegetables and Tomato Sauce

1 med size Potato
2 cups AP Flour
1 sm Zucchini
1 sm Yellow Squash
1 sm Carrot
1 sm Onion
1 cup Broccoli Florets
1 cup Cauliflower Florets
2 cups Tomato Sauce
1 tbsp Shehu Fitzgerald Spice Blend # 14 ( or your own favorite spices!)
Salt and Pepper

Place Potato in a pot and cover with water 1 tbsp salt and boil till just tender. Remove from water let cool for 2 mins then peel off skin. Place into a bowl and mash ( try best not to have any lumps ) season with salt and pepper and add flour litter at time and mix to make dough ( sorry I always do this by eye ). Knead and roll into 1/2″ rope and cut into 1″ pieces.

On the stove have a pot of boiling water ready. In a small sauce pot warm tomato sauce. Drop gnocchi into the pot of boiling water and cook till they start to float, then sear them in a sauté pan over med high heat. Season with #14( your own favorite spices!) and cook till golden, then remove  from pan. While pan is still hot add veggies and cook till done.

Assemble the plate and serve :)

shehucooking

 

Fried Green Tomatoes

Even vegetarians and vegans need to be a little naughty sometimes and I just couldn’t resist sharing this decadent southern classic that my friend (and fellow Taste gal), Rebekah Faulk whipped up for her wonderful blog Some Kinda Good. I think these would be a wonderful veggie friendly addition to your superbowl apps and because they’re a little naughty, you’ll still feel like you’re indulging with boys without having to chow down on buffalo wings or those baby hot dogs. Now, of course, if you want to make them even healthier, you can try baking them instead of frying them. Same prep just put them on a parchment lined baking sheet at 375 degrees and then once they’re cooked, maybe sautee them in a pan with a little bit of coconut oil to get the outside crispy! However, I wasn’t about to mess with greatness, so I left Rebekah’s recipe just the way it was for you here. Enjoy!

FriedGreenTomatoes

Some Kinda Good’s Fried Green Tomatoes

Ingredients
3 Large Green Tomatoes
½ cup cornmeal
½ cup self-rising flour
2 Teaspoons Old Bay Seasoning
Kosher Salt and Freshly Ground Black Pepper to taste
Vegetable Oil for frying
Green Onion for garnish, optional

Directions:
Slice tomatoes about ¼ of an inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking.  Remove them from the oil and drain on paper towels. Garnish with green onion.  Serve warm with Ranch Dressing if desired.

Rebekah Faulk is a Georgia food writer and Statesboro-based TV Personality. A Season 2 contestant on ABC-TV’s The Taste, she blogs at SomeKindaGood.org, a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. Follow her on Twitter @SKGFoodBlog or on find her on Facebook

 

Asian inspired Romanesco

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This adorable vegetable is called Romanesco and looks like a baby green cauliflower and tastes like a mix between broccoli and cauliflower. I HIGHLY suggest you try it if you haven’t already! Pick it up at your local farmer’s market and make it for dinner this weekend! I whipped up this super easy and delicious Asian inspired version the other night and wanted to share it with you. If you’re unsure how to cook this, follow this recipe and feel free to substitute the sauce for anything you like or just leave it plain with a little salt and pepper.

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Asian inspired Romanesco

1 tbsp of coconut oil
2 tbsp of plum sauce
2 tbsp of ginger infused olive oil (or regular olive oil + chopped ginger)

Rinse and chop up your Romanesco (like you would a head of cauliflower or broccoli). Place a small frying pan on the stove with a tbsp of coconut oil in it and your Romanesco and sautee for a few minutes. While that’s cooking, mix your plum sauce and ginger olive oil together and then drizzle over the cooking Romanesco. It shouldn’t take more than five – ten minutes to cook since the Romanesco is so tiny but use your judgement on how crunchy you want the finished product. I love my veggies when they still have a bit of a crunch to them! ;)

Carrot Ginger Squash Soup

 

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It’s absolutely frigid in NYC right now and as much as I do absolutely love my juices and smoothies, sometimes in the winter it just gets too darn cold for them! When this kind of chill strikes, I always turn to soups to heat me up and nourish me. This carrot ginger squash soup is not only delicious, it’s super easy to make and packed full of nutrients to give you energy and keep you warm! (It’s also vegan! psssh don’t tell!)

Carrot Ginger Squash Soup

Sauté 1/2 cup chopped onions, 1 tbsp fresh ginger and 1 clove minced garlic in 1 tsp olive oil for 3 minutes in medium pot. Add 1 1/2 cup low sodium vegetable broth, 1 cup frozen butternut squash cubes and 1 cup of carrot slices. Bring to a boil, and simmer for 5 minutes. With a hand blender, puree until smooth; if desired add broth for thinner texture. Season with salt and pepper to taste.

 

Homemade Cashew Milk

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A yummy nut milk can be a saving grace while juicing. I know that’s how I first fell in love with cashew milk! I made my first batch a couple years ago during a made at home juice fast to quell my late night stomach grumbles and fell quickly in love with this easy recipe and delicious ‘milk’!
Cashews are nature’s Prozac, they increase your feel good hormones and in my own opinion, make you feel all warm and fuzzy aside. So you can imagine what a delicious and soothing drink this can be. It’s also loaded with protein and is great post work out as a healthier substitute for a protein shake.

Cashew Milk
1 cup of cashews
2 cups water
Tsp of vanilla extract
Optional – agave, unsweetened cocoa powder or spices (cinnamon, nutmeg and cloves)

Soak your cashews in one cup of water overnight or for at least 4-6 hours. Drain nuts and add them to a blender with one cup of (new) water. Add vanilla extract and whatever other flavorings you desire. I love to use some unsweetened cocoa powder for a decadent but healthy treat – it’s almost like a chocolate milk shake! Although, I have been a huge fan of adding cinnamon, nutmeg and cloves during the holidays because it gives it more of an eggnog like flavor. Have fun, be creative and enjoy!

Indian Style Butternut Squash purée

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There is absolutely NOTHING I love more than fall flavors but recently, after a trip to L.A., I started falling hard for Indian food! Dare I say I crave it endlessly?!! So naturally when I was in the kitchen thinking of some healthy, delicious thanksgiving sides I couldn’t help but put a little Indian spin on an old favorite! Easy to make and absolutely delicious, I highly recommend trying this recipe out!

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Indian Style Butternut Squash
1 butternut squash
2 tbsp of coconut oil
2 tsp of tumeric
2 tsp of curry powder
2 tsp of gram marsala
1 can of light coconut milk
A handful of unsweetened coconut flakes for garnish

Preheat your oven to 375 degrees, skin and chop your squash into manageable pieces. Place the squash pieces in a glass baking dish(Pyrex) and drizzle coconut oil (also can use olive oil) evenly across the pieces. Sprinkle your tumeric, curry and gram Marsala seasonings to your discretion and put in the oven for 45 minutes. Once they are finished baking, either place them in a blender/food processor or just place them in a bowl to be mashed by hand. Slowly add in 1/4 cup of coconut milk and mash. Continue adding another 1/4 cup till you reach your desired consistency! Scoop out and serve with a sprinkle of coconut shreds on top!

Candy Corn Parfaits


Another YUMMY, healthy and VEGAN Halloween treat! Check out these easy to make and adorable make parfaits as well as my “hummus pumpkin patch” video for fun, festive and HEALTHY Halloween ideas! Be sure to subscribe to my youtube channel while your there!

My Favorite Salad!

myfavsalad

 

After a month of hotel living and room service/take out eating, I could not wait to get back to NYC, my apartment and my kitchen! My body was craving something delicious, fresh and healthy. Yes, your body will actually start CRAVING that after you feed it too much heavy, restaurant-y food! I didn’t eat like a total heathen, I mean this is ME we’re talking about but fair enough to say I had a couple more cocktails than usual and indulged my love for mexican food more than once while on the west coast. So first night back and all I can think about is making a salad! Seriously, starved for a salad with home-made dressing for a change. Now, don’t get me wrong, I can not wait to start making some season fall dishes, but it was almost 80 degrees in NYC when I got back (total bummer for fall-obessed me) and so I thought it fitting to have my favorite salad just one more time before pumpkins, cranberries and apples take over my culinary life. Spinach, strawberries and brie, it’s a little naughty but very nice, all of my favorite things combined to make a very easy, simple and delicious salad. Enjoy!

MY FAVORITE SALAD

SALAD

2 handfuls of baby spinach

5 small strawberries, sliced

small handful of crushed walnuts

5 slices of brie, chopped into fourths

 

DRESSING

1 tbsp dijon mustard

2 tbsp balsamic vinegar

1 tbsp olive oil (I used basil infused)

pinch of salt

1 tbsp of fresh strawberry (or any kind of berry) preserves

 

 

Greek Eggplant Tapenade

eggplanttapenade

I love me some eggplant!! This Greek eggplant tapenade is totally vegan, low fat, healthy and wonderfully delicious. I really enjoy making a big batch of this at the beginning of the week and having it for breakfast or a light lunch through out the week on some toasted  ezeikel bread but it’s also great served with crostini at a cocktail party. It’s light yet decadent and totally good for you!

Skinny Greek Eggplant Tapenade

2 small eggplants

1/2  of a (medium sized) red onion, diced

2 garlic cloves, minced

3 branches of fresh parsley, minced

1 branch of fresh oregano, minced

the juice of one lemon

1/3 cup of extra virgin olive oil

3 tbsp of balsamic vinegar

(ezeikel bread or a baguette to slice and toast)

You can use prepackaged garlic, oregano or parsley if you MUST but when possible, FRESH IS ALWAYS BEST! It will just taste, so much better! Preheat your oven to 400 degrees and wash your eggplants and then stab them with a fork all over to give them a bunch of tiny holes all over so they don’t explode in your oven. Place those babies in a casserole pan and stick them in the oven for about 20-30 minutes to roast. The skin should get slightly scorched and that’s totally okay. 

While those little darlings are cooking, get to your cutting board to prepare all your flavoring agents! Dice your red onion, mince the garlic, parsley and oregano and put it in a bowl off to the side. Once your eggplants are done, cut the top with a stem off , slice and chop it into rather small chunks, removing any big seed pockets. Place your chopped eggplant in a large frying pan on medium-low heat on the burner and add your oil. Stir in your bowl of chopped and minced friends and then continue to add your balsamic vinegar. Slice your lemon in half and squeeze out that juice into the mixture! Be sure to keep stirring the eggplant tapenade while adding ingredients. Keep it on the heat till it’s reached your desired consistency (it will get slightly mushier the longer it’s on) and add salt and pepper to taste. I tend to keep it on the burner for another 5 minutes or so, tasting as I go. Enjoy on some toasted ezeikel bread or serve to your friends on a lovely slice of baguette. 

 

 

Sweet Potato + Carrot Haystacks

 

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Fall is just around the corner and that makes me SO HAPPY! My absolute favorite seasonal flavors are in the fall and I just LOVE cooking with them. I pretty much do it all year round, even if it’s slightly inappropriate, haha. These little baby haystacks are somewhat reminiscent of latkes except they are but lighter and healthier. They are also totally VEGAN if you want them to be, and if you don’t, you can add a little egg whites or sub out my non dairy creamer in the topping. I think they are  perfect for the weekend, you know when you have a really huge brunch and only want a light, healthy dinner but still want something ridiculously delicious! ;) They are just enough to hold you over but low fat and healthy that you won’t feel overly stuffed. These Sweet Potato and Carrot Haystacks ( aka latkes or potato pancakes) are also super cute! Which means, they can be a a great healthy, vegan, low fat appetizer/h’oure derve for a party! Plus, they taste just decadent enough that no one will even know what you’re serving is GOOD FOR THEM! haha Isn’t that always the key!? Super easy to prepare, the whole process probably took me 30 mins tops. Hope you try them out in your kitchen soon!

 

Sweet Potato + Carrot Haystacks

1 sweet potato

1 carrot

2 tbsp almond butter

2 tbsp maple syrup

1 tsp chili powder (for an added kick!)

3 heaping tbsp of Gluten Free Oats

sprinkle of cinnamon + nutmeg

pinch of salt

(optional egg whites)

 

Creamy Apple Topping

1/2 granny smith apple

1/4 cup of French Vanilla Silk or Coconut milk creamer

sprinkle of nutmeg and cinnamon

 

First off, set your oven to 450 degrees. I used a mini cupcake pan sprayed with non stick cooking spray but you can make them more pancake like and put them on a cookie sheet as well! Next use a potato peeler to remove the outside layer of both your sweet potato and carrot, after that’s been discarded. Use a grater (or just keep using your peeler and then chop it a bit afterwards – that’s what I did) and place all your sweet potato and carrot shreds into a medium sized mixing bowl. Next add your almond butter, maple syrup, oats, egg whites if you’re not making it vegan (they stick together a tiny bit better when you use egg whites but the pictured ones are with out!) and finally your seasonings!  Mix it all together very thoroughly! You really want the almond butter and seasonings evenly dispersed. Now just scoop the mix into your little cupcake pan or on to your baking sheet and bake for 10-15 mins depending on size.

While those babies are browning up in the oven, let’s make the YUMMERIFIC  (that’s right, made up that word!)  creamy apple topping. Cut the skin off 1/2 of a granny smith apple and dice it into tiny pieces, add your creamer and season to taste. Either let the apple pieces soak as you mix up the entire mixture or put everything into your blender/food processor for creamier, less chunky consistency. (My blender wasn’t cooperating with me when I was making these so I only diced them.) Let this chill in the fridge while your little haystacks are cooling off.  When reading to serve plop a little into the center and let any extra juice drip over on to the sides. I absolutely LOVE the sweetness of the apple topping against the heartier, slightly spiced sweet potato/carrot so I tend to have a heavy hand with it! ;)

 

 

Quinoa Berry Breakfast

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My amazing friend Katelyn whipped up this delicious breakfast for me this morning and I loved it so much I had to share! Quinoa can be a wonderful oat alternative for breakfast. Since it’s a perfect protein you get all the fiber from oatmeal but the added bonus of protein as well! As we head into the fall and colder months, I have a feeling this might become a morning go-to for me.

QUINOA BERRY BREAKFAST
1/4 cup quinoa
1/2 cup almond milk
1 banana
A handful of berries ( I use blueberries and raspberries for mine)
1 tbsp of coconut oil
1 tbsp of Chia seeds

Boil your almond milk in a saucepan with your quinoa constantly stirring. Add chopped up bananas and berries immediately as well as your chia seeds and coconut oil. This way everything is a nice hot gooey mush together! You can add more bananas and berries on top when it’s done or if you want to really spice it up sprinkle some chopped almonds or granola!

Vegan CRACK Bars

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And by CRACK, I mean protein but these little suckers are so tasty that they should be considered crack! I literally had to hide them so that I would stop eating them. So bake these in a cookie sheet and then as soon as they cool immediately cut them and put them out of reach or give some to the neighbors, they’re that dangerous.

Okay, now that I’ve got your scared and excited, here’s the recipe!

VEGAN CRACK BARS
Preheat your oven to 350 degrees and get your non stick cookie sheet ready on the stove. In a large bowl combine the following ingredients and then mix gently till they are all solidly stuck together and evenly distributed.

2 cups of oats
1 cup of goji berries
2 tbsp of cashews
3/4 cup all natural peanut butter
3 tbsp of hemp seed
1 tbsp of chia oil
4 tbsp of vanilla hemp protein powder
3 tbsp of maple syrup
1/4 cup almond milk
1/2 cup mini vegan choc chips (I Love ENJOYLIFE! brand)

Next spread the whole mixture the size of the pan so it covers all corners. It should be relatively thin, maybe a 1/2 inch – an inch thick. Bake for 5-10 minutes or until the edges get toasty brown. Let cool, and you’ve been warned what to do once they’re all cooled. ;)

Vegan Mac + Cheese

vegan mac

In reality this dish is quinoa + cheese, but it really scratches the itch for it’s naughty alter ego mac and cheese! This stuff came out creamy and amazing, it’s SUPER easy to make and a definite MUST TRY!

VEGAN “MAC” and CHEESE
1 cup of water
1/2 cup quinoa
4 slices of Daiya cheese
1 tbsp of vegetable oil spread

Boil your quinoa in the water, and stir it around until most of the water has evaporated. Now add in your vegetable oil spread, tear up the slices of daiya cheese into your saucepan and mix everything together. I even added some chopped avocado after this picture was taken to kick it up a notch but it’s pretty delicious either way!