Frozen Banana Bites. Planning to try this recipe? Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results and fun variations! I'm the kind of person who cannot go through even one day without consuming at least two servings of chocolate. OK. Maybe I've survived before with just one (possibly zero if my peanut butter intake was high enough that day). The point is, I'm addicted to desserts. And in my efforts to eat more healthfully, I've been baking less and coming up with more creative ways to get my fix.
Last night, as per usual, I was craving my daily dose . . . with no treats to munch on. (Source) Truth time: It was like 9:30 PM, when I usually start turning in. What you'll need . . . 2 large bananas1/4 to 1/3 cup vegan chocolate chips1/4 to 1/3 cup natural peanut butterUnsweetened coconut flakes Method . . .Set out a large plate or bowl with a piece of parchment or wax paper on it.Cut up the bananas into good-sized chunks.
Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan) I’ve loved thumbprints ever since I was a kid. Any recipe that tells me to jam my thumb into cookie dough and fill it with actual jam is a winner in my books. Did you ever eat those packaged cookies with the cream and gooey strawberry filling? Not technically a thumbprint cookie I guess, but they sure did taste amazing. I don’t even want to know how many sleeves of those cookies I ate growing up. Today, I have a vegan and gluten-free version to add to my growing thumbprint recipe collection. Served with a side of Gossip Girl on Monday night, it was the perfect balance of wholesome…and not so wholesome.
Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan) Print, Email, or Text this Recipe Yield: 18 cookies Ingredients: 1. 2. 3. 4. 5. 6. Notes: If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free. If you find yourself with some delicious in-season raspberries (or other berries!) Finding Vegan | Vegan food photos - Vegan Recipes - Vegan Products. Vegan Recipes - Vegan and Vegetarian Recipes - Vegetarian Cookbooks.
Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants. Bring a large pot of generously salted water to a boil over high heat. Meanwhile, tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret lengthwise in half or in quarters through its stem (but not the buds). The top of each floret should be about the size of a quarter. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long. Boil the florets and stem pieces until they’re tender (pierce with a paring knife or taste a piece) but still offer a bit of resistance, about 3 min. Put the currants in a small bowl, add enough hot water to cover, and let sit until softened, about 10 min. Warm 1 Tbs. of the oil in a small sauté pan over medium heat. Drain the currants.
Whole Wheat Noodles with Peanut Sauce and Vegetables Recipe. Whole Wheat Noodles with Peanut Sauce and Vegetables Recipe I hope everyone had a nice Valentine’s weekend. My hubs spoiled me with breakfast, gifts, and flowers. Since Josh made breakfast, I took control and made dinner and baked his favorite cookies for dessert-oatmeal chocolate chip. We also relaxed and watched the Olympics and the All Star game. I recently posted my favorite vegetable spring rolls with peanut dipping sauce. The peanut sauce went perfectly with the whole wheat noodles. If you like this recipe, you might also enjoy: Soba Noodles with Edamame, Zucchini, and Spinach from Two Peas and Their PodLazy Day Peanut Noodle Salad from 101 CookbooksPeanut Sesame Noodles from Smitten KitchenChinese Cold Noodles from Use Real Butter. Cashew Vegetable Korma. November 10, 2010 Cashew Vegetable Korma by IsaChandra Serves 16 When I made this, I thought it was pretty easy.
I came up with this because I was invited to a Diwali party over the weekend and of course I wanted to bring something Indian inspired. I also used a traditional method for curry, which is a puree of aromatics that’s sauteed for a good amount of time to bring out all the complex flavors and sugar. Anyway, when I got to the Diwali party I found out what else was on the menu…it was pizza! Notes: Tamarind concentrate is available in Indian markets or at Whole Foods kinda stores. You’ll need 2 really big pots to get this done kinda quickly, or you can boil the veggies and then rinse that pot out and use it again to make the base.
Oh and to crush coriander seeds, I place them in a plastic bag and steamroll them with a rolling pin. For the cream: 2 cups raw cashew pieces (plus water for soaking) 2 cups vegetable broth Chopped cilantro for garnish (optional) First, soak the cashews. Chana Masala. August 11, 2011 Chana Masala by IsaChandra Serves 8 to 10 Time: 1 hour || Active time: 30 minutes One of the very first dishes I ever tried to recreate at home was chana masala. This was before the invention of vegetables, so when I went out for Indian food in my neighborhood, it was usually chana masala, a samosa and basmati rice. I probably started out with a recipe from somewhere, but I would just adjust, adjust and adjust until it tasted like what I would get on Coney Island avenue. I use fresh tomatoes in Indian inspired meals when I can because the clunky canned ones can end up tasting like spaghetti sauce, and luckily my tomato plants have been incredibly generous this year!
And when chickpeas are the absolute star of the show I prefer to cook dried ones, rather than use canned. This is one of those recipes that will help fine tune your taste buds. Preheat a large pan over medium heat. Meanwhile, mix together the spice blend in a small bowl. Add lime juice or tamarind concentrate. Oven-Roasted Chickpeas and Broccoli with Barley. Rice Noodles with Broccoli-Almond Pesto. Veggie Fried Rice. Do you ever have those days when you just shouldn’t be around people? Like every little thing rubs you the wrong way and you get an overwhelming urge to just smack someone? I’m having one of those days. For the most part I am Ms. Peppy and always have a smile on my face but today, today is just not a good day.
On days like this, I turn to comfort foods to try and cheer me up. So, when I found a recipe for veggie fried rice, I knew I had to make it. This dish is simple, delicious, and can even be made from left over rice from the night before (which makes it even faster!) Veggie Fried Rice Total time Author: Erin Alderson Recipe type: Vegetarian Main Course 1 cup Brown rice ½ small onion ½ green pepper ¼ cup carrots ½ cup broccoli 1 cup cabbage ½ tablespoon rice wine vinegar ½ tablespoon soy sauce 1 teaspoon garlic powder 2 teaspoons sesame oil Prepare the rice according to the package or through a rice cooker. *Adapted from the Cooking Photographer More Recipes You Might Like. Braised Tofu in Spicy Sesame, Peanut Sauce. Tofu and vegetables are cooked in the aromatic Asian sesame oil and creamy peanut butter. This is a spicy, crunchy, healthy stir fry done in a few minutes time. This is something which I had made quite sometime back for a quick lunch. All my half written posts from the draft need to be posted, there are too many of them.
I had some half a block of Tofu left after we had Tandoori Tofu the night before for dinner. For this recipe, I just threw in whatever I had at home; the blend of tofu, vegetables, sesame and the creamy peanut butter worked together really well. Use the vegetables you want for your recipe. Braised Tofu in Spicy Sesame, Peanut Sauce We had ours with some steamed brown rice. Stir Fried Ginger Tofu and Veggies with Brown Rice Thai Fried Rice Chili Soy Chunks. Roasted Peppers, Cauliflower, and Almonds. 22 Ways To Get Your Vegan Snack Attack On. It must be snacking season because I’ve had a lot of emails lately asking for some healthy vegan snack ideas and I thought it was a great idea for a post.
Many of the recipes below are also some of the most popular snack recipes of 2011, so I will also add this post to my Top Recipes of 2011 page for easy reference. Ready to get your vegan snack attack on? 1. Endurance Crackers My all-time favourite cracker and quite possibly one of the top 3 recipes so far in 2012. 2. Enjoy this ultra-creamy, thick, and energizing smoothie, with a hint of orange that will help keep those cold bugs at bay! 3. Love dipping your finger into a bowl of cake batter?
3. Just like my favourite salt and vinegar chips, but better. 4. Incredibly easy to make. 5. Growing up, I always loved strawberry nutri-grain bars. 6. Adapted from the lovely Heather, this almond butter is the best thing to pair with a juicy apple or drizzled over fruit. 7. 8. 9. 10. For the rest click the link to continue… 11. Simple. 12. 13. 14. Peanut Butter Blondies. September 29, 2010 Peanut Butter Blondies by IsaChandra Makes 12 squares Do you like your desserts peanut buttery? I mean really really peanut buttery?
I used a salted, no-stir creamy peanut butter here, but a very well stirred natural peanut butter in which the oil has been incorporated should work as well, too. 3/4 cup peanut butter 1/3 cup canola oil 1 cup brown sugar 1/4 unsweetened almond milk (or your preferred non-dairy milk)2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/3 cup peanuts Preheat oven to 350º F. In a mixing bowl, use a fork to vigorously mix together peanut butter, oil and sugar. Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened. Quarter Pounder Beet Burger. February 2, 2012 Quarter Pounder Beet Burger by IsaChandra Makes 4 big burgers Time: 1 hour 15 minutes || Active time: 30 minutes You know the song, two all-beet patties, special sauce, lettuce, “cheeze”…har har. Well, everyone loves burgers and this is a fine, upstanding, burger-citizen made with some of my favorite ingredients.
It’s not that they taste exactly like hamburgers or anything, but they do taste exactly like awesome veggie burgers. I like to make these burgers BIG. To make these more fast-foody, top with shredded lettuce, sliced dill pickles, finely diced onion and ketchup. One very important part of this recipe is the cooking method. Recipe notes: If you’d like to make these gluten-free, just use gluten-free breadcrumbs – ground up gluten-free pretzels would be ideal. And don’t forget the fries! Olive oil for the pan Peel beets and shred with the shredder attachment of your food processor, then set aside. Now transfer to a mixing bowl and add all the remaining ingredients.
Recipes. Post Punk Kitchen recipes New to vegan baking? New to PPK? New to baketivism? We’re here for you! May 4, 2014 Breakfast Nachos All of the brunchy requirements...no utensils needed! View all recipes » Recipe Types View all» Ingredients View all»