Green Goddess Salad (Vegan)

food, Healthy Lunch Idea

Kale is a difficult vegetable to enjoy due to its rough texture and odd flavor that resembles the dollar weeds thriving in my back yard. Sauteeing or transforming them into kale chips are great alternatives, but nutrients for kale are at its peak when eaten raw, but the problem lies there… I’ve eaten kale salads but the plethora of toppings and dressing to mask the weed-like flavor defeat the purpose of eating kale in the first place. However, healthy fats, vegetables, and dressings can can easily turn the high fiber vegetable into a decadent, protein-packed meal that’ll have you wanting for more. I experimented with ingredients I had at home and whipped up a delicious kale salad that is definitely one for the books. Topped with avocado, pumpkin seeds, roasted brussels sprouts, soy protein, and an almond butter dressing, I seriously think even non-salad lovers would enjoy the flavors and health benefits of this magnificent bowl.


Green Goddess Salad (Vegan)

yield: 2 servings/bowls

Ingredients:

For the salad:

  • 1/2 stalk kale, stems removed, leaves roughly chopped
  • 1 small avocado
  • 3 tbsp. pumpkin seeds
  • 8 large brussels sprouts, each one vertically cut into threes
  • 2 tbsp. olive oil
  • 1 tsp salt, 1/2 tsp. black pepper to taste
  • 1 oz. soy protein like tempeh or tofu, I used a homemade soy product

For the dressing:

  • 1/4 c. almond butter
  • 1 tbsp lemon juice
  • 1/4 c. unsweetened warm almond milk OR warm water
  • 1 tsp honey
  • salt to taste

Instructions:

  1. Preheat the oven to 375 F.
  2. Toss the brussels sprouts with oil, salt, and pepper and bake in the oven for 30 min, turning the sprouts every 5-7 min.
  3. Pan fry the soy protein with salt or soy sauce.
  4. Whisk the dressing ingredients together and pour on top of the kale in a large bowl. Use bare hands to massage the kale for approx. 2 minutes to soften the kale and infuse the flavors.
  5. Toss the pumpkin seeds into the salad and combine.
  6. After the brussels sprouts have been baked, top them onto the salad or toss them in, along with avocado and soy protein.
green bowl

Green Goddess bowl

brussel sprouts

raw brussels sprouts

kale

dressed kale

On my journey to consuming less meat, this salad makes it difficult to not consume meat. While I know that I will never become full vegetarian since my parents do not permit it, it has been 2 weeks since I have eaten meat and it feels great. Additionally, kale is packed with fiber, iron, and has anti-inflammatory agents, so am definitely now a promoter of kale!

Europe Day 1: Welcome to Frankfurt on Christmas Eve

food, travel

This post is long overdue, so flashback to 4 months ago and the date is December 24th, 2017; location: Frankfurt, Germany.

Eight hours had passed and only four prolonged hours remained until the crammed and chilly plane touched down on the runway of Frankfurt International airport. The sky turned from blue to orange, with a tinge of pink and yellow as the golden orb made its debut from within the clouds, scattering blinding light in all directions.

DCIM100GOPROGOPR0994.JPG

Morning light

My head instantly swerved away from the window as I dodged the rays of piercing white light, an indicator that the breakfast cart was about to make its presence. What was for breakfast, I wondered while keeping my expectations quite low because United Airlines is quite sub-par when it comes to food. Indeed, a sad breakfast of a buttered croissant, strawberry yogurt, and juice on a tray was served and I instantly lost my appetite. I’m not generally a picky eater but the breakfast was heavy; full of carbs, fat, and plain sugar. Nonetheless, I managed to eat the croissant and drink some juice as I propped open my journal to scribble down my musings to pass time.

When the plane finally touched down at 11 PM, I was ecstatic to set foot in a new country and explore the architecture, culture, lifestyle, and most importantly, the food:) The day was bleak, windy, and 35 F without snow. The absence of snow lead to an assumption that it wasn’t very cold, but the windchill factor was crazy and I ran back into the airport to put on additional layers of clothing.

As I stood huddled in clothing in the near-empty and old airport, waves of fear ran through my body. It was Christmas Eve so everybody was huddled at home, my surroundings looked deserted, and I had absolutely no clue how to get around the city. And with a quick peak from outside, many homeless people lay on the streets, some yelling at others while newspaper clippings and plastic wrappers flew in the air from large gusts of winds. The desolate scene was quite intimidating, but the beauty of the infrastructure ensured me everything would be just fine. I purchased a Deutsche bahn (local train) day pass for only 6 Euros and hopped on and off at random stops to explore the city. All stores were closed and few people roamed the streets, but spectacular church steeples, the Main river, and Baroque and Renaissance architecture kept me intrigued.

bike

A deflated bike in Frankfurt

I didn’t view globally famous destinations such as the Brandenburg gate or Neuschwanstein Castle, but the simplicity of strolling for free without hordes of tourists is one of the best ways to fathom a country. After many photos and thousands of steps were taken, I realized it was well past 3 PM and I had not eaten since the sad croissant from the flight. Ideally, a grocery store would be in sight so that I could purchase a sandwich or a meal, but nothing was open, so I hungrily hopped back onto the tram and rode to the “Frankfurt City Centre” as I supposed this stop was probably the main hub.

The City Centre was quite packed, and I was grateful to see a good amount of people, happily enjoying Christmas Eve with their families. Furthermore, some restaurants were open so that truly made me happy. The time was 3:20 PM when I decided I would have an early dinner so that I wouldn’t be hungry anymore. The very first restaurant I saw was Zum Standesamtchen, a cozy and warm restaurant, with a spiral staircase and all wooden furniture. The interior was quaint with very little space, but very welcoming. I was seated at a corner table underneath the spiral staircase, and it was after this dining experience that reminded me of the difference of dining cultures in Europe vs. America. One, water is never free. Two, tax is already included in the price. Three, sometimes tip is included in the price so I honestly never knew when to tip, but the waiter here semi-rudely made certain that I tipped him…

liver dumpling

Liver dumplings

escalope

Wiener Schnitzel

Despite the semi-rude waiter who probably made me tip excessively, I had a good time here. I must say, Germany is not known for its food and that was certainly evident. We were served 3 entrees and everything was meat and potatoes and not a single trace of a vegetable besides the miniature side salad that accompanied the Schnitzel. Salty, meaty, and carby, my heart was warm and my stomach was full after consuming their Schnitzel with green sauce (a local special), roast pork leg, and liver dumplings. I don’t think I have eaten so many potatoes in one day, but in a hungry moment, that was all I could eat besides meat. After ordering a bottle of water for 8 Euros and changing my mind before it even came, the waiter told me that he had already put it into the system and that he couldn’t change it. This was perhaps the most ridiculous thing I have ever heard, I ordered a drink, changed my mind after a minute, and was told that I’d have to pay for it anyways… Well it was Christmas Eve and I was in no mood to be in a grudge and so I paid for the meal, paid for the water, and paid for 25% tip. 25% seems rather excessive, but the waiter said I must tip 25% and he watched me calculate and write the tip on the receipt. I don’t know why he was scrutinizing me like that, but like I said, I was in no mood to be in a grudge. With a warm and happy heart, I walked several thousand more steps until the sun had set, with which I rode the tram back home. Tonight’s home was Moxy Hotel, one of my favorite hotel chains in Europe. I had previously stayed at the Moxy in Vienna and was extremely happy to return to the hip, colorful, and lively hotel. I then went to sleep early in preparation for tomorrow’s greater adventure.

moxy

The Moxy Hotel lobby

moxy1

Moxy Hotel Frankfurt

 

Vegan Chocolate Lava Cake

food

I realized whenever people ask what my sweet craving is, my go to is chocolate lava cake. A warm chocolate lava cake with a gooey interior  that is so rich a decadent it puts you on cloud 9; YES HANDS DOWN THAT IS WHAT I WANT. I don’t want a regular chocolate cake, I want the LAVA!!! Now, I’ve been experimenting with lava cakes, trying to see if an alternative recipe can be made. Possibly a vegan one? Or low fat? Or gluten free? It has been difficult because the science behind the cake requires eggs, butter, gluten, etc. I’m still constantly experimenting, but I have come up with a glorious vegan recipe that is out of this world! I’m so excited to share it because it’s pretty darn good.


Vegan Chocolate Lava Cake

yield: 3 lava cakes

Ingredients:

  • 1/2 c. all-purpose
  • 1/4 tsp. baking soda
  • 3 tbsp. cocoa powder
  • 4 1/2 tbsp. granulated sugar
  • 2 tbsp. margarine or oil
  • 1/2 tbsp. apple cider vinegar or lemon juice
  • pinch of salt
  • 1/2 c. cold water
  • 1/2 tsp. vanilla extract
  • 2 squares of baking dark chocolate (I used Baker’s chocolate)

Instructions:

  1. Preheat  oven to 395 F. And lightly grease all all of the inside of 3 ramekins. Set them aside.
  2. In a small bowl, whisk sugar and water until completely dissolved. Add melted margarine (at a very slow rate and whisking rapidly to prevent chunks) OR oil. Add vinegar or lemon juice and lemon and whisk.
  3. In a medium bowl, sift flour, baking soda, cocoa powder, and salt into a bowl.
  4. Slowly incorporate the wet ingredients into the dry and fold or whisk gently until evenly incorporated. Pour batter into ramekins until 3/4 full and add 2 pieces of dark chocolate into the center of each lava cake.
  5. Bake in the oven for 25-30 minutes and cool on a cooling rack for 3 min. when finished baking.
  6. Dust lava cake with powdered sugar or a generous scoop of ice cream.
lava cake

Vegan Chocolate lava cake

The recipe easily serves 3 people with 3 scrumptious cakes, but I may have eaten 2 in one sitting, which I highly recommend against but I honestly could not control myself. And I’ve been craving a lava cake for so ages, so eating 2 in moderation is totally fine!

These lava cakes are the ultimate crowd pleaser and it’s difficult to fathom that they are vegan! What are you waiting for? It’s time to make this right NOW!

 

Best Ever Healthy Banana Bread (Vegan, Oil-Free, GF)

food

As I strolled around my kitchen, staring at the sad image of limited items in my pantry, I wondered if I should even attempt to make banana bread. The 3 limp and dark bananas laying on my counter top had an imminent death and I wanted to make use of them because all bananas deserve to turn into something beautiful rather than end up in my backyard’s soil. I’ve successfully made healthy banana bread in the past, but I had some source of fat replacement such as Greek yogurt or applesauce. But today, I had neither. However, my food science course has taught me a lot this year, making me more knowledgeable than ever on how I can ingeniously utilize my pantry staples. And with some playing around, I somehow created my BEST ever healthy banana bread. It was so surprisingly moist and flavorful versus an expected dense and dry bread. Well, science really does wonders…


Healthy Banana Bread (Oil-Free, GF, Vegan)

yield: 1 loaf OR 3 mini loaves

Ingredients:

  • 2 c. oat flour (I made my own; instructions below)
  • 3 ripe medium bananas
  • 1/3 c. sweetened soymilk, unsweetened may also be used, just add more of the sugar source
  • 8 dates (medjool or regular) soaked in hot water for 5 min. (use 12 dates if you used unsweetened soymilk)
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tbsp. ACV or lemon juice
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350 F.
  2. To make oat flour (if necessary), blend 2 cups of oats in batches in a high speed blender. Blend until a fine flour is formed and sift all the flour! The sifting is necessary for the bread to be as flaky and smooth as possible. Discard any extra chunks left behind or blend until it’s able to sift through the sieve.
  3. In a large bowl, combine the oat flour, baking powder and soda, and salt.
  4. Mix the soymilk with ACV or vinegar in a small bowl. It should curdle in a minute or two.
  5. In a blender or food processor, blend the dates until a caramel paste is formed. You can add a tsp. of the hot water to help the mixture blend as well.
  6. In a medium bowl, mash the bananas and add the curdled soymilk, date paste, and vanilla extract and stir to combine.
  7. Pour the wet mixture into the dry mix and stir until the batter is completely homogeneous. OPTIONAL: Add in some nuts, dried fruit, or chocolate chips:)
  8. In a greased loaf pan or one lined with parchment paper, pour the batter in. If using a loaf pan, bake for 50 min. If using mini loaf pans, bake for 20-25 minutes.
  9. Remove loaves from the oven and cool on a cooling rack for a minimum of 5 minutes.
banana bread

baked loaves

I honestly cannot contain my excitement over how scrumptious this banana bread is. If you take a moment and consider what your are eating, you’re basically eating a bowl of oatmeal in solid form! All the fiber, antioxidants, and minerals from the oat flour, potassium from bananas, and Vitamin B6 and B12 from the soymilk help to keep your body full of energy without any ounce of fat! It’s hard to believe, but this banana bread is actually gluten-free, vegan, refined sugar-free, and oil-free!! It’s a long pretentious list of “healthiness”, but why not make a delicious, moist cake-dessert healthy? It’s a win-win right here.

breadd

moist and flaky

And thus, I sat at my table and feasted on the best-ever healthy banana bread with a cup of cold milk. As you could tell, it was a beautiful moment.

 

Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

food

Have you ever dreamed of a scrumptious, decadent, warm brownie cookie that simply melts in your mouth? Paired with a cup of milk and it almost  suddenly feels as if the world is free of problems. I think about such chocolate-y goodness on a daily basis, but the sad reality of the poor nutritional value of a brownie cookie permits me to consume only a few in a month. However, a wave of excitement recently inundated my insides when I discovered that sweet potatoes make an incredibly convincing substitute for butter and sugar. Additionally, a simple swap of all purpose flour to oat flour lowers the glycemic index of the cookies and adds a boost of fiber to a diet. All natural ingredients packed in one cookie. Let’s stop blabbing and just get to the recipe…


Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

(Scroll below recipe for step pictures)

yield: 9 cookies

Ingredients:

  • 3/4 c. mashed sweet potato (yellow and purple yams work as well; I just a yellow yam)
  • 1/4 c. nut butter (I recommend almond or cashew butter; peanut butter will overpower the chocolate flavor) (Here is the recipe for 1 ingredient homemade almond butter)
  • 1 1/2 tbsp. oat flour
  • 2 tbsp. non-dairy milk
  • 2 1/2 tbsp. unsweetened dark cocoa powder
  • 1/2 tsp. baking powder
  • 1 tbsp. liquid sweetener (i.e. agave or maple syrup)
  • 3 tbsp. dark chocolate chips
  • chopped nuts (optional)

Directions:

  1. Preheat the oven to 350 °F.
  2. In a blender, combine the sweet potato, nut butter, liquid sweetener, and milk for about 30 seconds until mixture is smooth and evenly incorporated.
  3. Add in the oat flour, cocoa powder, and baking powder until the mixture is the consistency of cookie dough. Fold in the chocolate chips and nuts.
  4. Wet hands to prevent the dough from sticking. Roll the dough balls and pat down slightly to form cookies on a greased cookie sheet or non-stick pan.
  5. Bake in the oven for approximately 12 min.
  6. Remove from the oven and let them set for approx. 10 minutes. Transfer to a cooling rack and enjoy with a cup of milk!

The cookies will come out of the oven a little fudgy, but I like them best when they have set for a little, hardened a bit on the outside, and pipe hot steam when broken apart. These cookies are ideal for breakfast on to go or as a snack, and will fuel your day without a doubt. Fiber from the sweet potatoes and oats ensure lasting energy, and Vitamin E and monounsaturated fats from the almond butter helps maintain heart and brain health.

Whip these cookies up, give it a try, and I can guarantee you that you may not want to return to an original cookie recipe because of how delightful and nutritious these fudgy cookies are!

ingredients

Cookie ingredients

cooies

pre-baked cookies

cokie

baked cookies

Fudgy brownie cookies

-Jamie

 

 

Matcha Mochi Donut Holes (GF + Vegan)

food

It is quite exhilarating to know that mochi has been exponentially gaining popularity among the Western population, especially as a frozen yogurt topping. But mochi is a fabulous ingredient that adds great texture to many foods, so a combination of a mochi and donut couldn’t possibly go wrong, right? Indeed, the addition of mochi upgrades the texture and interior appearance of these delicate and delightful desserts.

Today I made matcha flavored donut holes simply because I’ve had a large bag of matcha powder in my pantry that I don’t use enough of, but other flavor ideas include chocolate (cocoa powder), peanut butter (PB2 powdered peanut butter), almond (almond extract), and much more. The recipe makes approximately 40 donut holes, but I must warn you, you may only end with 30 donut holes due to excess “sampling” whilst frying. Or, at least, that is what my uncontrollable self did… I actually consumed 10 donut holes within a span of 10 minutes or so, but they were far too addicting!


Matcha Mochi Donut Holes (GF + Vegan)

(Scroll below recipe for step pictures)

yield: 40 donut holes

Ingredients:

Mochi filling:

  • 1/4 c. sweet rice flour
  • 2 1/2 tbsp. unsweetened non-dairy milk

Donut dough:

  • 1 1/2 c. sweet rice flour
  • 1/3 c. unsweetened non-dairy milk
  • 2 tbsp. melted coconut oil or margarine
  • 1 1/2 tsp. baking powder
  • 2 tsp matcha powder
  • 1/4 c. granulated sugar

Optional: matcha glaze or sugar dust

  • glaze: 1/2 c. powdered sugar + 1 1/2 tsp. non-dairy milk (might need more or less; add slowly) + 1/2 tsp. matcha powder
  • sugar dust: 1/4 c. powdered sugar + 1 tsp. matcha powder

Directions:

  1. To make the mochi filling, combine the sweet rice flour and milk, and mix until well incorporated. Microwave on high for 30 seconds. Remove from the microwave, and microwave for another 15 until the dough has formed a sticky, clearer, bouncy dough. Set aside.
  2. In a large bowl, combine the sweet rice flour, baking powder, matcha powder, and sugar.
  3. Add in the milk and melted oil and fold in the mixture, until a solid dough forms. The dough should not stick to your hands. If the dough is too sticky, add some rice flour or if it is too dry, add some milk.
  4. Flour a work surface with sweet rice flour and knead the dough for approx. 30 seconds on the work surface. Roll the dough 1 in. thick log and cut approx. 3/4 in. wide pieces.
  5. Take the microwaved mochi dough and inch a small ball from the dough. Place the dough in the middle of the matcha 3/4 in. wide pieces and roll into a circular ball. Repeat for all other donut holes.
  6. Heat oil in a deep pot at 350 °F. Place a few donut holes in the pot and fry the donut holes until they are medium golden brown on the exterior. Place on a cooling rack.
  7. Test a donut hole by cutting open the middle and ensure that the interior dough is cooked all the way through. The dough on the inside should be nice and fluffy with a gooey, melty, cheese-like mochi filling.
  8. Top the donut holes with a matcha glaze or dust.
mochiko

Using Mochiko Rice Flour

dough

Rolled mochi dough log

cuts

Cut dough into desired size

rack

Cool holes on a cooling rack

 

The texture of these donut holes are a bit more firm as they form a crispier exterior and maintain a bright green fluffy interior, and I personally enjoy the texture over traditional donut holes. Traditional donut holes can often feel too oily and overglazed, so I highly recommend testing out these mochi donut holes!

-Jamie

 

 

Soft Maple Cookies (Oil-Free, GF, Vegan, Refined Sugar Free)

food

I have recently been intrigued by a website called Feasting on Fruit, where the author, Natalie, creates mostly sweet but also savory recipes that uses fruit to replace the fats or the refined sugars. After watching some of her videos, I was a little skeptical of these recipes because some of the outcomes looked a little dry, but I decided to try a few of her recipes and was pleasantly surprised with how scrumptious the desserts were. It is so difficult to fathom that these desserts are good for you and made with natural ingredients. I was inspired by Natalie to make up my own recipe, and using her techniques, which often involves using a date paste as the fat and sugar, I came up with a soft maple cookie recipe that is out of this world. I highly recommend you all to check out Natalie’s site, and without further ado, let’s get baking!


Soft Maple Cookies

yield: 8-10 cookies

Ingredients:

  • 1 1/4 c. oat flour
  • 10 pitted dates soaked in hot water (any type of dates work)
  • 1/3 c. non- dairy milk
  • 1 tsp. baking powder
  • 1 tbsp. chia seeds
  • 1 tsp. maple extract
  • 1 tbsp. cornstarch

Directions:

  1. Preheat the oven to 375 °F.
  2. Place the dates in a food processor and pulse while slowly adding in the non-dairy milk. Do not add all the milk in at once because it may splash all over the place out of the food processor. Then add in the maple extract. A sticky date paste will form.
  3. In a medium bowl, combine the oat flour, baking powder, chia seeds, and cornstarch until evenly incorporated.
  4. Pour the date paste into the dry mixture and mix until a dough is formed.
  5. Using wet hands, roll the dough into balls and flatten to form a small cookie. You can decorate the top with some cacao nibs or sprinkle with nuts!
  6. Bake in the oven for 15 minutes.
  7. Take out and enjoy!

These cookies taste best when they’re fresh out of the oven and piping with hot steam. They won’t have a gooey consistency, but will instead taste soft, moist, and cake-y. Let’s also not forget to mention that your entire kitchen will smell like maple 🙂

Soft maple cookies

 

 

 

Creamy Spinach Pot Pie

food

The perfect Winter dish to battle the unforgiving cold outdoors is one that pipes clouds of steam and consists of rich, creamy sauces. With a dearth of fresh ingredients at home, I had to cleverly improvise a recipe to finish off all the perishable products in the fridge so that I could head out for a trip without coming home to spoiled food.

Thus, this isn’t your traditional pot pie. It’s simply a mix of things cooked together to form a beautiful product. I was pleased with the outcome, and I served it to a few friends who thankfully all enjoyed the “pot pie”! It is simple, cheap, quick, and easy to make and could be the star of an elegant Winter dinner.


Creamy Spinach Pot Pie

yield: 4 pies

Ingredients:

  • 1 8 oz. can pillsbury crescent rolls
  • 2 large carrots
  • 7 oz. frozen spinach
  • 1 pkg. cream cheese
  • 3 tbsp. milk
  • 5 oz. frozen peas
  • 1/2 c. shredded cheese (optional; use for extra goodness)
  • 3 strips bacon (I used turkey bacon)
  • 1 egg (for egg wash)

Directions (photos below!):

  1. Preheat the oven to 350 °F.
  2. Thinly slice the carrots into circles and dice the bacon into cubes.
  3. Cook the bacon in a pan until the fat is rendered and drain the bacon and set aside. Using the bacon grease, saute the carrots for about 5 minutes and then toss in the frozen peas and spinach until all the vegetables are completely cooked and combined.
  4. Add the cream cheese into the vegetables and stir slowly until the cream cheese is completely melted. Add the 3 tbsp. of milk to thin the mixture. Add in the bacon and stir until mixture is completely combined.
  5. Let the mixture simmer for a couple minutes until a rich, thick consistency is reached.
  6. Roll out the chilled crescent dough and using the ramekin as the template, cut 1 cm. around the ramekin to form the circle of dough that will cover the pot pie. You can also use a mini cookie cutter to cut out a shape to garnish the top of the pie. I used a mini star cookie cutter.
  7. Once the dough shapes are cut out, take the ramekins and spray the insides with non-stick cooking spray. Spoon in the ramekins about 1/2 c. of the vegetable, cream mixture, sprinkle with shredded cheese, and top with the crescent dough. Using a fork, press down the outsides of the dough against the ramekin rim.
  8. Beat an egg in a small bowl, and using a pastry brush, brush the egg wash onto the crescent dough.
  9. Repeat until all ramekins are complete. Bake at 350 °F for 10 min.

 

Spoon the vegetables into the ramekins

cut the dough

Use a fork to press down the edges of the crescent dough

covered pies

brush

egg wash

fresh out the oven

perfect winter meal

Forget about the gym at the moment and make these pot pies! I promise you that they will be a huge hit among the dinner table!

Vegan Queso (No Cashews!)

food, healthy

When Vegans say nutritional yeast “really does taste like cheese!” I always mutter mmhmm under my breath and roll my eyes a bit. Cheese is cheese. I may be the biggest cheese lover in the world, so I WILL know if I am eating fake cheese. So the thought of some orange flaky bits being able to replace the gooey goodness of cheese seems too good to be true, but was it too good to be true?

…………………

OK. Yes. It was too good to be true and the nutritional yeast vegan queso was simply not up to par as the traditional non-vegan queso, but I do have to say it comes in a close second and serves as a wonderful guilt-free snack. I’ll still relish on my favorite Torchy’s show-stopping queso here and there, but nutritional yeast queso is something I’m going to eat pretty regularly since it actually contains the good stuff. The good stuff, you know? The B-vitamins, folate, zinc, and all other immune-boosting nutrients that trump all the saturated fat in real cheese.


Vegan Cheese (No Cashews)

yield: approx. 2 cups

Ingredients:

  • 1 1/2 c. potatoes diced
  • 1 c. carrots diced
  • 1/3 c. water
  • 4 tbsp. olive oil
  • 1 tsp. apple cider vinegar or lemon
  • 1 1/2 tsp salt
  • 1/2 tsp paprika (optional)
  • pinch of pepper
  • 1/4 tsp garlic powder (opt.)
  • 1/4 tsp onion powder (opt.)
  • 1/4 c. nutritional yeast flakes

Instructions:

  1. Boil the potatoes and carrots together until soft and tender. I like to boil on high, turn the water off and let the remaining heat soften the vegetables to save energy!
  2. Drain the vegetables and let them cool a bit but not completely.
  3. Place the vegetables in a high-speed blender along with all other ingredients and blend until completely smooth and creamy.
  4. The texture should greatly resemble queso. It should be gooey and melty.
vegan cheese

look at that queso!

I’m not a food chemist so I don’t understand how this vegan queso gets its gooey consistency, but the resemblance with traditional queso is uncanny. Also, if you’d like to spice up your queso, by all means you may add a roasted pepper!! Now the holidays have rolled around, this is a great dip for parties so go ahead and deceive your friends!

Vegan Chocolate Chip Cookies (GF)

food
Processed with VSCO with f2 preset

almond flour cookies

Vegan AND gluten-free???? That sounds like a pretty good deal to me. As much as I love “treat yo self” days where I can enjoy a warm, gooey pizookie with a generous scoop of vanilla ice cream, my GI tract often feels discomfort from the gluten and lactose gone into those cookies due to my unfortunate food intolerance to the two. However, when I made these vegan chocolate chip cookies, I felt more energized and suffered no discomfort at all because everything that went in to the cookie was really clean, pure, and minimally processed!!


 

Vegan Chocolate Chip Cookies (GF)

yield: 14 cookies

Ingredients:

  • 2 c. almond flour/almond meal
  • 2 tbsp. coconut oil
  • 1 flax/chia egg (3 tbsp. water + 1 tbsp. flax meal/chia seeds)
  • 3 tbsp. vegan sweetener (or honey if not vegan)
  • a pinch of salt
  • 1/2 tsp baking soda
  • dash of vanilla extract (optional)
  • 1/4 c. dark chocolate chips

Instructions:

  1. In a small bowl, combine water and flax/chia and set for a minimum of 5 minutes for the chia egg to form.
  2. In a large bowl, combine almond flour, baking soda, and salt and combine well.
  3. Add the solid yet softened coconut oil, sweetener, vanilla, and egg until all the contents are mixed throughout. Mix in the chocolate chips.
  4. Preheat the oven to 350 degrees C. Form the cookies and place on a non stick baking tray.
  5. Bake the cookies for approx. 11 minutes or until the cookie is baked completely through.

These cookies are really to die for and I’ll often eat one as part of my breakfast or as a snack on the go. They also freeze really well so you could make a big batch and save them up, but I honestly finished all these cookies in just a few days :/

-Jamie