Gluten-Free Chickpea Crackers by FatFree Vegan Kitchen. North African Chickpea and Kale Soup. If it seems to you like I’ve been making lots of soup lately, you’re right. Not that it’s been especially cool here, but once there’s even a hint of Fall nip in the air, I crave nothing more than a hot bowl of soup. I haven’t wanted to even glimpse a salad; give me all my veggies immersed in a comforting bowl of broth! I firmly believe that simmering in soup is one of the healthiest ways to cook vegetables. Unlike boiling or even steaming, to a certain extent, all of the nutrients remain in the broth to be eaten along with the vegetables. And did you know that cooking actually increases the nutrients available in some vegetables, including carrots? Lightly cooking carrots breaks down the cell walls, increasing the amount of absorbable beta carotene.
This particular soup is a nutritional powerhouse. Okay, I made up the North African part. Ingredients Instructions Spray a large saucepan with olive oil spray and heat it. Notes Preparation time: 15 minute(s) | Cooking time: 55 minute(s) Soups. Ridiculously Easy Lunchbox Enchilada Casserole by FatFree Vegan Kitchen. Snack Recipes from FatFree Vegan Kitchen. Wholesome Oat Snackles (vegan, oil-free, gluten-free option) There are a few snack and cookie recipes that get whipped up in my kitchen every week, including Tamari Roasted Chickpeas, Banana Oat Bundles, Maple Banana Bread, Hummus (hummus, and more hummus), and these… Wholesome Oat Snackles from Let Them Eat Vegan.
I created these out of sheer immediate snack-necessity! I was in the kitchen, looking for the quickest healthy snack I could bake up. I didn’t even want to puree the bananas for bundles or banana bread. So, I took some of my favorite ingredients and combined them in these very healthy, low-fat – and also lower-sugar cookies. photo from LTEV, Oat Snackles in background (Monsta! These are not a dessert cookie, at least not in my opinion.
And, also why you’ll find this recipe in the breakfast section of LTEV rather than in the cookie chapter. If you make these and aren’t used to baked goods with less sweeteners, then try adding a few tablespoons of a healthier dry sweetener such as coconut sugar, date sugar, or sucanat. 1 tsp baking powder. Quinoa and Black Beans with Cashew Queso Sauce from Robin Robertson's New Book. Robin Robertson’s latest book Nut Butter Universe has been released and it is being buzzed about all over the blogosphere–and for good reason: it’s a stellar collection of recipes! From Soups, Starters, Salads and Sides to Main Dishes, Breakfast and Desserts, this book has a little bit of everything for those of us who just can’t get enough of nuts! I’m excited to be a part of her blog tour for the book and be able to share an insanely good recipe from Nut Butter Universe with you today.
This delicious, colorful, and totally filling dish will have you wishing you had doubled the recipe once you’ve had a taste–I know my husband and I sure did. We enjoyed it atop agave & lime oven roasted sweet potatoes along with some massaged collard greens and it was absolutely divine. Quinoa and Black Beans with Cashew Queso Sauce From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Hearty quinoa and black beans are topped with a zesty queso sauce in this satisfying dish. Ingredients: Gluten-Free Vegan Recipes by Allyson Kramer. Memories of Canadian Beef* | Diet, Dessert and Dogs. *Or, This Is Not a President’s Choice Product** *Or, See How Much I Want to Attend Eat, Write, Retreat ? [Voilà--homemade, veggie-based "beef" jerky.
Well, it looks like beef. . . ] The other day, I was bemoaning the fact that there are a bunch of cool blogger conferences coming up this spring—none of which I’m attending. Then I noticed a tweet for five (five!) Scholarships to the upcoming Eat, Write, Retreat event. I was about to kick up my heels and dance a little jig when I noticed that the scholarships were sponsored by Canadian Beef. Oops. Pouting, I fired off a twitter retort: “Too bad you have to eat meat to qualify.” Well, couldn’t you have just knocked me over with a steak knife when I spied the following response: “not necessarily. . . . .
I quickly re-read the contest rules and discovered that I could still enter by writing about a memory of Canadian Beef. I just couldn’t resist. Hoping to see y’all at Eat, Write, Retreat! [My dad and me, circa 2000, when he was 78.] Daisy chain. Zucchini Carrot Raisin Nut Muffins Recipe. Food Gallery - Gluten-Free-Vegan-Girl. Sugar free eating…for vegans (five fresh recipes) I’m not vegan. Nor vegetarian. But I eat a heavily plant-based diet. AND I get a lot of requests from vegos/vegans for non-dairy, non-meat, non-egg sugar-free eating. So it was that I noticed Maria at Scandi foodie had done a 21 day sugar free vegan challenge after doing my I Quit Sugar program a few months back so I invited her to share her 5 favourite recipes from the challenge.
Go to her site for more ideas and recipes…so clever and pretty! Amaranth and quinoa stuffed capsicums Maria says: At the start of the New Year, I set myself a little challenge. Amaranth and quinoa stuffed capsicums This recipe is one of my favourites and a perfect dish to impress vegans and non-vegans alike! 4 red capsicums (bell peppers) *1/2 cup black quinoa, rinsed1/2 cup amaranth1 1/2 cups water1 cup edamame, thawed1 carrot, grated2 shallots/green onions, finely chopped2 tbl sesame seeds, lightly toasted2 tbl brown rice vinegarpinch of sea saltfreshly ground black pepper Preheat the oven to 180C.
Power balls. FANNETASTIC FOOD'S Cinnamon Raisin Almond Balls Recipe. Sugar Free Vegan Recipes | Gluten Free Vegan Recipes. Quick and Easy Tortilla Soup. ABOUT ME: I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar.
While I was at it, I thought, "why not cut out all animal products and gluten? " Recipes for Mom {nut/dairy/sugar/gluten free/vegan snack} What could possibly be ALL of those things, while still delicious + easy to make? Don’t worry we’ll get to that in a minute. Have you been following along with my Recipes for Mom posts? If not, I’m basically trying to help my mom [+ dad!] Learn some veggie-loving-healthy-delicious kitchen basics. So far we’ve learned how to cook perfect millet, how to make 3 simple smoothies, how to grill corn and how to slow cook beans. We often give a lot of focus to meals, but we forget how important it is to have healthy, real-food snacks ready to go when hunger strikes. It’s easy to get sucked into buying packaged/processed snacks because it just seems easier. But homemade always tastes better and it doesn’t have to take all day.
My mom is a speech teacher. I’m not only making these for my mom, but for other parents that need nut-free snacks for their kids, or themselves. Enter the sunflower seed. Now I’m going to show you how to make a sunflower seed, Larabar-esque, bar. For instance: Done in minutes.
Tips and Tricks. Atole. A thick drink similar to an American hot cereal. It is made with masa and sometimes topped with fruit. Ingredients: 1/3 cup masa harina blended with 1/4 cup warm water in blender3 cups water5 tablespoons brown sugar or piloncillo1 pinch of salt1/4 teaspoon cinnamon or 1 cinnamon stick2 teaspoons vanilla or one one vanilla bean1/2 cup pureed fruit (optional) Preparation: Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. 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. Endurance Crackers are extremely light and crispy while providing long-lasting energy. 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. 7. 8. 9. 10. For the rest click the link to continue… 11. Simple. 12. Like carrot cake, but healthier. 13. 14. Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home. When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry.
My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. I’ve been making these for years, and I even bought this totally unnecessary gadget, which I used exactly once. (You’re supposed to stand the potato slices in this piece of slotted, circular plastic from which, once they are cooked, it will take a bipartisan act of congress to get them unstuck.
Microwave Potato Chips Ingredients Instructions. Banana-Cashew Balls. Summer’s here, and my daughter is spending large parts of her days swimming instead of sitting in a classroom. E’s on two swim teams, one that practices first thing in the morning and another that practices late in the afternoon. During the middle of the day, she’s constantly in the kitchen trying to replace the calories she’s burning off, and I’m finding it hard to keep enough food in the house to satisfy her. She’s not fond of snack food–she tends to prefer “real” food like pasta, baked potatoes, and samosas–but I like to keep a few healthy treats on-hand that she can grab on her way to or from swimming practice. The key word is healthy, and most packaged snacks just don’t fill the bill.
When you’re looking for snacks that don’t have refined sugar, flour, or oil, the only option is to make them yourself. Fortunately, with a food processor and a microwave, it’s easy to make these banana-infused treats. (printer-friendly version) Ingredients Instructions Moisten your hands. Nutrition Facts. 5 Things That Rock | Live. Learn. Love. Eat. 1) A nice warm bath on a chilly Fall day. Especially with some essential oils. 2) Dancing around the living room to the Brian Setzer Orchestra, being silly and having fun. 3) Convincing your children to get to bed earlier, since it is dark out earlier and going to bed earlier yourself. 4) All of the Rocky movies.
They are so inspirational. The one that I like the best so far was Rocky II. Autumn is obsessed with Rocky and is always jumping on the rebounder and I even caught her the other day lifting some light weights. 5) The last thing on this list is a little something to eat of course. Coconut Cashew Butter Crispy Squares Makes 9 squares 4 cups crispy rice cereal1/2 cup cashew butter1/2 cup pure maple syrup1/3 cup unsweetened medium shredded coconut2 teaspoons vanilla Directions Heat the cashew butter, maple syrup and vanilla in a saucepan on medium heat, whisking continuously until smooth and hot.
These are really, really good. Easy Homemade Pizza Rolls (DF) | Better Batter Gluten Free Flour. Tony’s or Totino’s Pizza rolls are a guilty pleasure for most people – especially college students and parents of hungry toddlers. This gluten free, dairy free version can be made in bulk ahead of time and frozen. You’ll find they taste every bit as good as the real thing. Ingredients 2 pounds finely minced pepperoni (we recommend chopping in a food processor) 1 medium green pepper, finely minced 3/4 cup fresh sliced mushrooms, finely minced 1/2 c green onions, finely minced 2 (14 ounce) jars pizza sauce 1 recipe Vegan Wonton Wrappers ,enough to make 32 2″ egg roll wraps oil (for frying) Instructions Combine above ingredients except wrappers (and oil).
Place egg roll wrappers on the table in front of you. Fold the wrapper in half, lengthwise, so that you have formed a filled rectangle. Pizza rolls may be frozen at this point. To cook, fry in 1” of 375º oil for 1-2 minutes til golden brown. Serve with addition pizza sauce for dipping, if desired. How To Make Healthy Popcorn. Whether you are curling up in front of the television to watch your favorite show or gearing up for a movie night, popcorn may be your go-to snack. Microwave popcorn options are convenient but controversial due to the amount of fat they contain. Yet, an ounce of plain, unpopped popcorn kernels only contains 1 g of fat. If you're on a diet, every gram of fat counts, so it's important to monitor your intake. You can purchase natural popcorn kernels and pop them yourself without oil. Preheat a stovetop burner on medium-high heat. Pour 1/3 cup popcorn kernels into a medium-to-large pot. Place the pot on the stovetop and cover with the lid.
Grab each handle of the pot if they are heat-resistant and won't get hot during cooking. Shake the pot lightly back and forth several times to move the kernels around. Listen as it pops and shake the pot three times every 10 seconds. Remove the lid when you no longer hear the popcorn popping. Balance and Baking | Live. Learn. Love. Eat. As you well know, I am a firm believer in balance. I crave it. I long for it. I search endlessly for it day in and out. I started working out again, after taking a break for a couple of weeks. I still make sure to move my body an hour a day, usually just doing yoga or going for a walk, but suddenly it has turned winter here in Manitoba now and it is COLD! Cold to me = being stuck inside, sitting around and being lazy which = feeling down and being tired all the time so that is why Saturday I just couldn’t take it anymore and got off my butt to do my total body cardio workout.
It certainly energized me and left me feeling oh so good… at first. The problem is that every time I start doing cardio work outs again, I get really unpleasant. So I wonder if the working out is worth the let down afterwards. Yoga is not only a great workout, but it also great life practice. Whenever I hit the mat, even for just 30 minutes, it paces me for my life as a mother. But anyways, back to balance. Date-Nut Slices. My 25 Best Vegan Pumpkin Recipes.
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