After my latest goddess dressing obsession, I wanted to go back and try making a vegan caesar sauce because I saw this Quinoa Chickpea Caesar Salad by The Full Helping and I simply had to try. I loved how she seasoned the chickpeas and developed a caesar sauce using white miso! I was not disappointed, to say the least. This is one delicious, full flavored combination.
Vegan parfait bowl, made with strawberry cashew yogurt and our Chocolate Pecan Maple Granola. We have been selling this granola in our online store and elsewhere and it has been quite popular. Since I can only ship it within US for now, and since I love open-sourcing, the recipe for it is given below, after a bit of a backstory.
Granola is deliciously crisp baked oats, typically lightly sweetened and mixed with other grains/nuts/seeds. We have been fans of it, as a family, forever.
My son is a pretty picky when it comes to food. I guess that is one rather difficult-to-deal-with consequence of having a chef mom. But I was at a loss at breakfast times because he largely ignored breakfast or nibbled a little on his food. I mean I like cooking, but not at 7am.
So I started looking at other options, like what most kids are having for breakfast, which is cereal. I personally find the kid cereals pretty evil actually, because of how they use marketing to sell kids this cheap junk food and convince them to consume it daily. There are, of course, healthy options out there but kids are as passionate about eating those as they are about eating cardboard and gravel.
So I set out to develop a granola recipe that my son would fall in love with. Oats are great. They are very rich in both fiber and protein, as well as vitamins, minerals and anti-oxidants (see here for more info). With this good a nutritional base, I wanted to add a little bit more protein and introduce some healthy fats. Come in nuts and seeds, specifically sunflower seeds, pecans, almond butter and virgin coconut oil. To sweeten the deal, I added a good amount of organic raisins and a bit of pure maple syrup. The final flavoring is delivered with Dutch process cocoa, cinnamon and vanilla extract. That’s the whole formula, no refined sugars, no refined oils, all good stuff in reasonable quantities (recipe below).
This dressing is a game changer. Move over ranch, the goddess has arrived! I have been tasting this goddess sauce here and there over my salads, over tofu, over whatever I could find really. The food itself have started becoming an excuse for the sauce so I thought it was time to come up with a home-made version that is fresh, and made up of good stuff. By the way, if you haven’t been using tahini as a standard pantry item, it is time to start now. No point resisting.
Also, what I used the dressing for in this picture is I think quite noteworthy. It is a sprouted clean protein salad. I sprout a mix of quinoa, mung beans and green lentils for 3 days, just soaked in water. It is super fun to eat the sprouts as is but optionally you can toast them in a pan lightly coated with olive oil for a few minutes. I use this sprouted mix in everything these days. So incredibly tasty and I know I am getting my clean, complete protein every day, not to mention all the fiber and super nutrients.
I was having a major pizza crave for the longest time, up until this past weekend and I am happy to report that I addressed it, big time, with home made flat breads and pizzas from scratch. Now looking back, I had been searching for a twist, a pleasant departure from the same old pizza, however good that same old may be. The inspiration struck when I spotted the jar of spicy red Harissa hiding in the fridge. It may sound like heresy to pizza loyalists out there but I am not particularly fond of the sweet marinara sauce. I like my pizza sauce savory all the way, a rich and spicy umami bomb. And Mina’s Harissa sauce was definitely up to the task.
Just as a note, I do treat and regard flat breads as pizzas, because they are. You see, the words for the Greek pita, Turkish pide, and the Italian pizza are strikingly similar for a reason. What makes the pizza a pizza is not the cheese, it is the bread.
The moment I saw this recipe from Brewing Happiness, I knew it was going to happen in my kitchen. I am a huge fan of vegan patties or “meatballs” because there are so many creative versions out there, most very nutritious, and each introducing a new taste and texture.
Haley’s recipe attracted me because a) it was gorgeous! b) the ingredient list was awesome and it sounded super delicious c) I actually had not tried making a veggie ball that uses flax meal as a binder. So I wanted to try it, with a few, minor changes. I added the celery and bread crumbs, and I swapped the white beans in the original recipe with black beans because my son loves the latter more.
These were incredible all around, from the ease of preparation to wholesomeness, and the taste and texture. A total package. The crust is the key here and the magic comes through the combination of oats and bananas! It turns out quite robust and full of flavor. One of the best crust options I have tried so far. I am now even more in love with oats (and granola).
I have gone a little overboard with the recipe this time, showing many alternative ways. My intention is to show you how easy and versatile these beautiful little desserts can be.
I listed two ways of making the crust. The first one involves just 3 ingredients because it uses a pre-made granola. I will go ahead and suggest you use my granola because I think it is the healthiest and tastiest out there. It is also vegan and gluten-free. But you can also follow the crust version 2 in the recipe and make the whole thing from scratch. It is still fairly easy to make that way. You just mix a bunch more ingredients.
Double chocolate, because once I get started, I want ALL the chocolate! And I want all the cookies when they are easily homemade and as healthy as they come. These cookies are made with my favorite ingredients: chocolate, nut butter, maple syrup, coconut oil. I don’t bake often enough so I wouldn’t call myself a baker, but these ingredients are magical and the cookies came out great. I now have my cookie supplies to last me a while alongside my daily coffee. The easy recipe below will take you from zero to these delicious cookies in 30 minutes.
An especially fun part of vegan cookie making is that raw cookie dough is fair game, because there are no eggs in there or anything else that can make you sick. It’s all clean so go ahead and lick your fingers, spatula, bowl, everything that touches the cookie dough.