Monthly Archives: May 2013

“Take me to the beach” Vegan Granola Bars

Posted on May 27, 2013 | 1 comment

Memorial Day weekend. First official beach weekend in Michigan which of course requires portable food. Gena Hamshaw of the blog Choosing Raw shares a recipe on HuffPost Taste every other Thursday and this one I have made several times since I discovered it. Perfect portable beach food.

The best part about this is recipe is that you can sub out just about anything you have in your kitchen for the dry components so long as you keep the wet component ratio (nut butter and agave or brown rice syrup) intact. The recipe doubles and triples well to boot.

Original Recipe:

  • 2 1/2 C rolled or quick oats
  • 1 C raw pumpkin seeds
  • 1/2 C raisins
  • 2/3 C nut butter
  • 1/2 to 2/3 C agave nectar or brown rice syrup (adjust based on how well things stick together)
  • 1/8 tsp sea salt (optional)
  1. Mix together oats, pumpkin seeds, and raisins in a large bowl.
  2. Whisk together nut butter, sweetener, and sea salt. Pour onto oat mix and mix well. If it is too dry add some more sweetner.
  3. Press mixture into a shallow baking dish lined with parchment to form one large bar. Cut into shapes after 4 hours and wrap up for individual serving. They last 2 weeks, covered in the fridge.

Recipe for Bars Pictured:

  • 2 1/2 C rolled oats
  • 1/2 C dried cranberries
  • 1/2 C mini carob chips
  • 1/3 C dried coconut
  • 1/3 C chia seeds
  • 1/3 C sunflower seeds
  • 2/3 C natural, crunchy peanut butter
  • 2/3 C brown rice syrup
  1. Mix together dried ingredients in a large bowl.
  2. Whisk together nut butter and sweetener (I didn’t need salt due to sunflower seeds and peanut butter). Pour onto oat mix and mix well-dig your hands into it if you must! If it is too dry to stick together properly add some more sweetener.
  3. Press mixture into a shallow baking dish lined with parchment to form one large bar. Cut into shapes after 4 hours and wrap up for individual serving. I can see this working out well as rolled spheres too. They have a great texture. Bars or balls will last 2 weeks, covered in the fridge.

This slideshow requires JavaScript.

1 Comment

Posted in Breakfast, Quick Cooking, Recipes, Vegan

Tagged , , , , , , ,

How do I overnight oats? Let me count the ways….

Posted on May 20, 2013 | 8 comments

My first encounter with overnight oats contained chia seeds which I love in smoothies, but loathe in anything that is required to set and then eat or drink. the consistency is well, cha, cha, cha, chia…and if you are a child of the 80’s then you will know exactly what this means – gel-like, icky, sticky and gross.

This recipe and countless variations becomes breakfast at least 4 days a week. With an unlimited amount of creations you can concoct with this base, it is sure to become a morning staple in your home too. I put these oats together at night before bed, pop in the fridge, then grab while I’m running out of the house like my hair is on fire in the AM. I eat them at the office while I’m checking email and making coffee.

Overnight Oat Base:

  • 1/3-1/2 C rolled oats ( I use Bob’s Red Mill, thick cut ) – not instant here – if you like it a little runny opt for less oats
  • 2/3 C any non dairy milk ( my go to is unsweetened almond milk )

Typically I add:

  • 2 T PB2
  • 1 sliced banana ( just before I eat the oats )

My next fave is:

  • 2 tsp maple syrup
  • 1 T reduced fat coconut
  • 1 C sliced strawberries (just before I eat the oats)

I also really love:

  • 2 tsp maple syrup
  • 1/2 C blueberries (just before I eat the oats)

Sometimes I even get really crazy and add:

  • 2/3 C unsweetened chocolate almond milk ( instead of the unsweetened plain milk in the recipe above )
  • 2 T Chocolate PB2
  • 1 sliced banana

Directions: combine oats and any add in EXCEPT fruit, then pop in the fridge overnight. 6 or so hours they are ready to consume. Add fruit before eating. If you add fruit the night before the water escapes into the oats and make them watery and icky. A very technical term, icky.

Pictured below is the “really crazy” variety minus the banana. My fave jar to use is pictured. Seems to be the perfect size for 1) the spoon and eating and 2) the oats for soaking in the milk.

IMG_7296 IMG_7295 overnight oats in ball jar from side top overnight oats in jar from top overnight oats in ball jar side view overnight oats in ball jar on desk with computer overnight oats in ball jar macro side IMG_7291 overnight oats close up

8 Comments

Posted in Breakfast, Fridge Finds, Less is more, Make Ahead, Quick Cooking, Vegan, Vegetarian

Tagged , , , ,

VOTE! Virtual Vegan Potluck: Peanut Soba Noodle Salad

Posted on May 17, 2013 | Leave a comment

vvpLOGO

UPDATE: The potluck is over, but the voting for faves just started! Below find my entry in the Virtual Vegan Potluck then click on over to cast your vote for Veg Bon Vivant for salad winner!

++++++++++++++++++++++++++++++++++++++++++++++++

I’m part of a GLOBAL plant-based potluck today. Doesn’t that sound super impressive? Over 170 of my virtual vegan friends have committed to participation in Virtual Vegan Potluck, a twice-a-year, orderly, and yummy way to expose their blog followers to new recipes and new vegan blogs. I am so excited about the blogroll itself I can hardly stand it. New reading! My “dish to pass” is a salad. A tried and true salad that never has leftovers and leaves everyone shocked that they just ate Thai food. Hey, eat more veggies while you are at it.

I relish all of the different flavor combinations that comprise regional foods and on occasion I like to make up my own recipes from the most awesome parts of other recipes.  I love peanut sauce in Thai restaurants; however it is not good for you. At. All. I modified a recipe I found online cutting out the non-veg ingredients, pinched a little of the fat (bye-bye oil) and yet maintained a “dressing” consistency suitable for a salad instead of satay duty. Paired with a few of my fave salad ingredients including the beloved soba noodle, I dropped in a spicy protein too to give you a delightfully filling and portable salad that could hold its own at a REAL potluck. Hello summer!

Peanut Dressing:

  • 3/4 cup creamy peanut butter
  • 1/4 cup (brown) rice vinegar
  • 1 T tamari or soy sauce
  • 1 tsp to 1 T chopped, ground, or pre-chopped ginger (test along the way)
  • 2 cloves garlic, crushed and chopped
  • drizzle of toasted sesame oil (keep it to less than a tsp)
  • big pinch of crushed red pepper flakes or 1 tsp-1T of hot sauce, your choice
  • 1/4-1/2 cup hot water

Salad:

  • 1 package soba noodles prepared according to package instructions
  • 2 carrots, peeled, grated
  • 4 radishes, chopped
  • 1 head napa cabbage, shredded
  • 1/4 C crushed peanuts or cashews, toasted
  • a handful of bean spouts per salad
Mix dressing ingredients together in the food processor, let set 10-20 minutes to develop in flavor intensity, reserve 1/4 C dressing for topping salad.  Shred cabbage, toss with chopped radishes and grated carrot, mound in 3-4 salad bowls.  Toss soba noodles in the peanut sauce until coated nicely, divide and add to cabbage salad, top with 1/4 C reserved dressing and crushed peanuts or cashews and fresh bean spouts.  Serve immediately.

This slideshow requires JavaScript.

Well you know how a potluck works right? So that was JUST my dish to pass, scoot on over to the next blog for another delish salad and start filling up that plate! Just make sure you save room for dessert….I went through the blogroll today and down the line are some vegan desserts you will not want to miss!
Click “go forward” for the next salad from Yum for Tum or depending on how you found this post, you might have missed the one before me at Mojo Central. Happy potluck!
go_forward-300x243go_bck-300x257
Pictured with salad ginger/garlic/soy marinated baked tofu (recipe below):
  • 1 package extra firm tofu, drained, sliced in half (thickness wise) and pressed (after pressing 20-30 minutes, cut into pieces about the size of a pinky finger-sorry, that’s kinda gross!)
  • 3 cloves garlic, minced
  • 1/2 C soy sauce
  • 2 inches ginger, peeled and grated
  • 1 tsp sesame oil
  • 1 pinch red pepper flakes
Marinate tofu in mixture of the ingredients above for 30 minutes to overnight. Bake tofu on a foil lined, lightly greased, rimed baking sheet at 375 or grilled until firm in texture, turning every 5-10 minutes.  Serve with the salad.
thanks2-300x176

Leave a comment

Posted in Noodles, Quick Cooking, Recipes, Salad, Vegan, Vegetarian, Virtual Potluck

Tagged , , , , , , , , , , , , , , , , , , , ,

Sometimes you just need chocolate cupcakes…like at 11pm for example

Posted on May 13, 2013 | 4 comments

The title is true. Sometimes you just need chocolate cupcakes….like at 11pm for example. I posted this delish cake recipe some time ago and then a few nights ago when a chocolate cupcake craving hit…well, I made cupcakes at 11pm.

The cupcake recipe can be found here: Vegan Chocolate Cupcakes [this late night craving wanted coffee/chocolate so I added 1 T espresso powder to the chocolate batter for an espresso chocolate cupcake]

For the “frosting”:

  • 1 ripe banana
  • 1-2 C powdered sugar
  • 1 tsp vanilla

Smash the ripe banana in a large bowl with vanilla. Gently whisk in powdered sugar until you reach your desired frosting consistency. Pop in the fridge. Will keep for up to one week. Bonus, tastes really good on toast.

IMG_7321 IMG_7319 IMG_7320 IMG_7317 IMG_7318 IMG_7315 IMG_7316

4 Comments

Posted in Baking, Dessert, Recipes, Vegan, Vegetarian

Tagged , , , , , , ,

Virtual Vegan Potluck: Peanut Soba Noodle Salad

Posted on May 11, 2013 | 40 comments

vvpLOGO

I’m part of a GLOBAL plant-based potluck today. Doesn’t that sound super impressive? Over 170 of my virtual vegan friends have committed to participation in Virtual Vegan Potluck, a twice-a-year, orderly, and yummy way to expose their blog followers to new recipes and new vegan blogs. I am so excited about the blogroll itself I can hardly stand it. New reading! My “dish to pass” is a salad. A tried and true salad that never has leftovers and leaves everyone shocked that they just ate Thai food. Hey, eat more veggies while you are at it.

I relish all of the different flavor combinations that comprise regional foods and on occasion I like to make up my own recipes from the most awesome parts of other recipes.  I love peanut sauce in Thai restaurants; however it is not good for you. At. All. I modified a recipe I found online cutting out the non-veg ingredients, pinched a little of the fat (bye-bye oil) and yet maintained a “dressing” consistency suitable for a salad instead of satay duty. Paired with a few of my fave salad ingredients including the beloved soba noodle, I dropped in a spicy protein too to give you a delightfully filling and portable salad that could hold its own at a REAL potluck. Hello summer!

Peanut Dressing:

  • 3/4 cup creamy peanut butter
  • 1/4 cup (brown) rice vinegar
  • 1 T tamari or soy sauce
  • 1 tsp to 1 T chopped, ground, or pre-chopped ginger (test along the way)
  • 2 cloves garlic, crushed and chopped
  • drizzle of toasted sesame oil (keep it to less than a tsp)
  • big pinch of crushed red pepper flakes or 1 tsp-1T of hot sauce, your choice
  • 1/4-1/2 cup hot water

Salad:

  • 1 package soba noodles prepared according to package instructions
  • 2 carrots, peeled, grated
  • 4 radishes, chopped
  • 1 head napa cabbage, shredded
  • 1/4 C crushed peanuts or cashews, toasted
  • a handful of bean spouts per salad
Mix dressing ingredients together in the food processor, let set 10-20 minutes to develop in flavor intensity, reserve 1/4 C dressing for topping salad.  Shred cabbage, toss with chopped radishes and grated carrot, mound in 3-4 salad bowls.  Toss soba noodles in the peanut sauce until coated nicely, divide and add to cabbage salad, top with 1/4 C reserved dressing and crushed peanuts or cashews and fresh bean spouts.  Serve immediately.

This slideshow requires JavaScript.

Well you know how a potluck works right? So that was JUST my dish to pass, scoot on over to the next blog for another delish salad and start filling up that plate! Just make sure you save room for dessert….I went through the blogroll today and down the line are some vegan desserts you will not want to miss!
Click “go forward” for the next salad from Yum for Tum or depending on how you found this post, you might have missed the one before me at Mojo Central. Happy potluck!
go_forward-300x243go_bck-300x257
Pictured with salad ginger/garlic/soy marinated baked tofu (recipe below):
  • 1 package extra firm tofu, drained, sliced in half (thickness wise) and pressed (after pressing 20-30 minutes, cut into pieces about the size of a pinky finger-sorry, that’s kinda gross!)
  • 3 cloves garlic, minced
  • 1/2 C soy sauce
  • 2 inches ginger, peeled and grated
  • 1 tsp sesame oil
  • 1 pinch red pepper flakes
Marinate tofu in mixture of the ingredients above for 30 minutes to overnight. Bake tofu on a foil lined, lightly greased, rimed baking sheet at 375 or grilled until firm in texture, turning every 5-10 minutes.  Serve with the salad.
thanks2-300x176

40 Comments

Posted in Noodles, Quick Cooking, Recipes, Salad, Vegan, Vegetarian, Virtual Potluck

Tagged , , , , , , , , , , , , , , , , , , , ,

Mint Chocolate No Bake Cookie Bites

Posted on May 6, 2013 | 1 comment

I do a lot of reading. For school, for work, for fun, I’ve always liked reading. Sometimes I read a recipe and it bypasses the bookmark function and gets me straight away into the kitchen, particularly when I have all the ingredients on hand and want to eat cookies. I mean really, when I want to eat cookies. I’m a big fan of no bake items particularly those that don’t require chemistry to work and you can kind of “eye-ball” the measurements. When these didn’t come together just as planned with the original recipe I improvised a little with the natural sweetness of maple syrup and a few extra dates. I dare you to eat just one.

  • 1 cup rolled oats
  • 1 cup raw cashews
  • 12-16 medjool pitted dates
  • 3 T dark cocoa powder
  • 2-4 T nondairy milk
  • 1/4-1/2 tsp peppermint extract 
  • 1 tsp maple syrup
Dough should just stick together out of the food processor

Dough should just stick together out of the food processor

IMG_7490

A perfect scoop

A perfect scoop

Use a scoop to portion out the dough

Use a scoop to portion out the dough

Roll into balls after you measure out the dough

Roll into balls after you measure out the dough

Nondairy milk, dates and cocoa powder

Nondairy milk, dates and cocoa powder

In a food processor mix the cashews and oats until they are a powdery consistency. Then add the dates, cocoa powder, 2 T milk and peppermint extract and mix until a dough starts to form. If the dough looks dry, add a bit more milk. Roll into balls and place on a parchment lined baking sheet. Set in the fridge to firm up. I got 25 bites out of my batch using a small pampered chef scoop to form the cookie bites.

Adapted from My Whole Food Life

1 Comment

Posted in Baking, Dessert, Fridge Finds, Quick Cooking, Recipes, Vegan

Tagged , , , , , , , , , , ,