Roasted Tomatoes and Mushrooms with Polenta
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Ingredients:
-1 package of ready made polenta (from Trader Joes)
-2-4 tablespoons of olive oil
- 1 package of grape tomatoes (cut in half)
-1 medium red onion (diced)
-2/3 cloves of garlic (minced)
-10 large white mushrooms (sliced with the stem on)
-1/4 cup minced basil (sprinkle on top of meal at the end)
-2 tsp. Italian seasoning
-salt and pepper to taste
-Optional for polenta (vegetable stock, butter, garlic powder)
-Optional for tomatoes (garlic powder, dried thyme, dried oregano, onion powder, Oregano Essential oil)
Directions:
1. Saute the onions in 2 tbsp of olive oil on medium/high heat for 3-4 minutes. Add the mushrooms and cook until they begin to brown. Add the Italian seasoning and salt and pepper. Add the garlic and cook for 1-2 minutes. Then lower to simmer.
2. After cutting the tomatoes, mix olive oil, and any of the optional ingredients together and let marinade for 4-5 minutes. Heat 2 tbsp olive oil in a pan for 5-6 minutes. Then arrange the marinaded tomatoes, cut side down, in the pan and cook 4-5 minutes. Then flip over and cook an additional 4-5 minutes.
3. Cook the polenta according to the directions. I also added a dash of vegetable stock, tbsp of butter, and garlic powder.
4. Plate out the polenta and top with mushrooms, tomatoes, and basil!
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Strawberry Tofu Salad: Perfect for Summer!!
Ingredients:
-8 ounces firm tofu
-12 ounce jar of kalamata olives (only using the juice)
-1/2 cup balsamic vinegar
-2 tablespoons brown vinegar
-1 bag mixed greens
-1 bag of power greens (kale, spinach, chard)
-20-30 chives, chopped
-15-20 basil leaves, chopped
-1/2 red onion, chopped
-1 1/2 cups strawberries (or any mixture of berries you'd like)
-3 tablespoons extra virgin olive oil
-salt and pepper
Directions:
1. Cut the tofu into pieces that resemble feta cheese. Then pour the liquid from the olive jar into a medium bowl and marinade the tofu for 1 hour or up to 24 hours. Feel free to eat the olives from the jar while you are making your salad!
2. In a small saucepan, heat the vinegar and sugar on high until it is reduced by half (this means that since you started off with 1/2 cup of the vinegar and sugar you want to release some of the water content and bring the liquid down to about 1/4 cup. This makes it very concentrated.)
3. In a large bowl, mix the greens, chives, basil, onions, and strawberries.
4. Once the vinegar is cooled, mix with the olive oil and pour over the salad.
5. Season with salt and pepper and top with the tofu (drain it from the olive juice first!)
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*Note: This is a vegetarian dish (contains an egg, but you could use an egg substitute)
Ingredients:
4 cups of water
2 cups cauliflower florets
1 cup cut carrots
1/2 cup all-purpose flour
1/3 cup grated soy cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2-3 cloves garlic, minced
2 green onions, thinly sliced (or red onions)
1 egg, lightly beaten (substitute if you want)
2-8 tablespoons olive oil
Directions:
1. Bring the water, carrots, and cauliflower to a boil, cook for about 5 minutes, then drain.
2. Pat the cauliflower and carrots dry, then finely chop up as small as possible.
3. Place the veggies in a large bowl and add flour to coat, then the cheese, salt, pepper, green onions, garlic, and egg.
4. Heat 2 T of oil on medium-high heat, then add 1/4 cup of the mixture (I try and fit 3-4 in at a time) and push down into cakes with a spatula. Cook them on each side for about 4-5 minutes until they turn slightly brown.
5. Each time I place new mixtures in the heat, I usally add 1-2 new tablespoons of oil.
Dip them in whatever sauce you may enjoy....I use a garlic aioli sauce...yum!
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Vegan Banana Fudge Delight
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Ingredients:
-1/2 cup Medjool dates, pitted
-1 cup walnuts
-2 Tablespoons cacao powder
-1-2 teaspoons vanilla extract
-1/4 teaspoon celtic sea salt (or more!)
-1/2 banana, sliced
Directions:
1. Place all ingredients, except the bananas, into a food processor and pulse until all mixed together.
2. Roll into small balls and press a slice of banana on top.
3. ENJOY with a glass of fresh almond milk!
________________________________________________"Baked" Garlic-Carrot Fries
I constantly have extra carrots in the fridge that I can't figure out what to do with......here you go....such a quick, healthy alternative to regular french fries!
Ingredients:
-at least a dozen carrots- peeled and cut into "fries"
-1 tablespoon extra virgin olive oil
-1/2 teaspoon ground cumin
-red pepper flakes (to your liking)
-salt and pepper, to taste
-3/4 cup shredded, unsweetened coconut flakes
-3 cloves garlic, minced
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C)
2. The fun part: Throw all the ingredients in a large Ziploc bag and shake until the carrots are covered.
3. Place parchment paper on a baking sheet and evenly spread out the carrots.
4. Bake for 15-20 minutes.
That is it!! So easy and quick. I ate mine with organic ketchup, but you could use any condiment you want with these!
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Salmon and Brussels Sprouts Kale Salad:
photo by Amanda Carrillo
Ingredients (for the salad):
-6 cups of chopped kale
-1/2 red onion- chopped
-2 dozen grape tomatoes- cute in half lengthwise
-1 tablespoon, or more, of hemp seeds (optional)
-1 tablespoon of lemon juice
-salt, to taste
Ingredients (for the salmon):
-1 tablespoon vegan butter (or regular butter)
-splash of olive oil
-1 Habanero pepper- chopped
-2 tablespoons of lemon juice
-black pepper, to taste
-sea salt, to taste
-3 cloves garlic, minced
- 1/2 pound of Brussels sprouts- cut in half
-1 large filet of salmon
Directions:
1. Place the butter and olive oil on medium/high heat and cook the salmon after seasoning it with garlic, salt, and pepper.
2. After about 5 minutes, place the Brussels sprouts in with the salmon and cook an additional 5-8 minutes.
3. Once the salmon and Brussels sprouts are done, set aside.
4. Massage the kale with the lemon and salt. Then, toss the tomatoes, red onion, and hemp seeds in.
5. Dish out the salad, place the salmon and Brussels sprouts on top and garnish with pieces of the Habanero pepper.
No need for any salad dressing.....ENJOY!!
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Springtime Berry Vanilla Smoothie:
Polenta "Breaded" Brussels Sprouts and Cauliflower
-6 cups of chopped kale
-1/2 red onion- chopped
-2 dozen grape tomatoes- cute in half lengthwise
-1 tablespoon, or more, of hemp seeds (optional)
-1 tablespoon of lemon juice
-salt, to taste
Ingredients (for the salmon):
-1 tablespoon vegan butter (or regular butter)
-splash of olive oil
-1 Habanero pepper- chopped
-2 tablespoons of lemon juice
-black pepper, to taste
-sea salt, to taste
-3 cloves garlic, minced
- 1/2 pound of Brussels sprouts- cut in half
-1 large filet of salmon
Directions:
1. Place the butter and olive oil on medium/high heat and cook the salmon after seasoning it with garlic, salt, and pepper.
2. After about 5 minutes, place the Brussels sprouts in with the salmon and cook an additional 5-8 minutes.
3. Once the salmon and Brussels sprouts are done, set aside.
4. Massage the kale with the lemon and salt. Then, toss the tomatoes, red onion, and hemp seeds in.
5. Dish out the salad, place the salmon and Brussels sprouts on top and garnish with pieces of the Habanero pepper.
No need for any salad dressing.....ENJOY!!
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Springtime Berry Vanilla Smoothie:
photo by Amanda Carrillo
Ingredients:
-1 cup blueberries
-1 cup strawberries
-1 cup homemade almond milk (or milk of your choice)
-1 tablespoon chia seeds (optional)
-1 teaspoon vanilla extract
-1 scoop protein powder (vanilla or plain)
-1 tablespoon bee pollen (optional)
Directions:
1. Place all ingredients in a blender for 30-45 seconds. Drink it outside and breathe in the fresh, spring air!!
____________________________________________________ -1 cup blueberries
-1 cup strawberries
-1 cup homemade almond milk (or milk of your choice)
-1 tablespoon chia seeds (optional)
-1 teaspoon vanilla extract
-1 scoop protein powder (vanilla or plain)
-1 tablespoon bee pollen (optional)
Directions:
1. Place all ingredients in a blender for 30-45 seconds. Drink it outside and breathe in the fresh, spring air!!
Polenta "Breaded" Brussels Sprouts and Cauliflower
photo by Amanda Carrillo
Ingredients:
-6 Tablespoons of Sunflower Oil or Peanut Oil
-1/2 pound of Brussels sprouts
-1/2 head of cauliflower
-2/3 or more cups of polenta (I buy the organic, pre-cooked
ones from TJ’s)
-3 Tablespoons whole wheat flour (or whatever flour you
have)
-1 tsp sea salt
-1 tsp garam masala (or replace with other curry)
-1/2 tsp. ground coriander (or skip this one if you don’t
have it)
-1/4 tsp. ground cumin
-1/8 tsp. cayenne pepper (I always put a little more in)
-1 Tablespoon or more of Sriracha or spicy sauce (optional)
Directions:
1) Preheat your oven to 400 degrees F (200 degrees C)
2) Place 2 Tablespoons of the oil into a large baking dish and set aside
3) Cut the sprouts and cauliflower into small pieces and place in a large mixing bowl with a bit of salt and 1 Tablespoon of flour. Be sure to mix the flour all over the veggies.
4) In another bowl, mix and mash together the polenta, remaining flour, salt, garam masala, ground coriander, cumin, cayenne pepper, and the remaining oil until it resembles breadcrumbs.
5) Pour the crumbs into the Brussels sprouts and cauliflower bowl and be sure to spread the mixture into the veggies.
6) Place the Sprouts and cauliflower into the baking dish and coat with the oil in the dish.
7) Place in the oven for 35-45 minutes depending on how crunchy or soft you’d like your veggies (softer: leave in longer, crunchy, leave in shorter). About every ten minutes turn the veggies over to prevent burning.
8) Once I dish it all out, I mixed in the Sriracha to give it a kick. But this is optional!
Directions:
1) Preheat your oven to 400 degrees F (200 degrees C)
2) Place 2 Tablespoons of the oil into a large baking dish and set aside
3) Cut the sprouts and cauliflower into small pieces and place in a large mixing bowl with a bit of salt and 1 Tablespoon of flour. Be sure to mix the flour all over the veggies.
4) In another bowl, mix and mash together the polenta, remaining flour, salt, garam masala, ground coriander, cumin, cayenne pepper, and the remaining oil until it resembles breadcrumbs.
5) Pour the crumbs into the Brussels sprouts and cauliflower bowl and be sure to spread the mixture into the veggies.
6) Place the Sprouts and cauliflower into the baking dish and coat with the oil in the dish.
7) Place in the oven for 35-45 minutes depending on how crunchy or soft you’d like your veggies (softer: leave in longer, crunchy, leave in shorter). About every ten minutes turn the veggies over to prevent burning.
8) Once I dish it all out, I mixed in the Sriracha to give it a kick. But this is optional!
ENJOY!!!!
You could even eat them on top of a bowl of quinoa!
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Blueberry, Banana, and Rolled Oats Pancakes
photo by Amanda Carrillo
Ingredients:
-1.5 cups almond or soy milk (can use regular milk as well)
-1 cup rolled oats
-2-3 ripe bananas
-large handful of blueberries
-1/2 cup organic, unbleached, all-purpose flour
-1/2 teaspoon sea salt
-1 tablespoon + 1 teaspoon baking powder
-nonstick olive oil cooking spray
-organic maple syrup
Directions:
1) In a blender blend the soy/almond milk and rolled oats until smooth.
2) Add the bananas, blueberries, flour, salt, and baking powder and blend until well incorporated. Then let the batter sit for about 10 minutes.
3) Prepare two to three nonstick saute pans with the olive oil spray. Then heat them on medium heat.
4) Scoop 1/2 cup of batter into each pan and cook each side for about 3-5 minutes. Check for bubbles and browning on the edges.
5) Flip over after 3-5 minutes and cook the other side for a couple of minutes.
6) Place on a fun plate and drizzle with real maple syrup and top with slices of banana and blueberries!
(Makes between 8-10 pancakes. Scoop 1/4 cup of batter if you want smaller but more pancakes!)
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photo by Amanda Carrillo
Teriyaki Tempeh, Mushroom, & Quinoa Bowl (Vegan/Gluten Free)
photo by Amanda Carrillo
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4- Ingredient Vegan Banana Bread Bars
photo by Peter Carrillo
ADDED BONUS: You will have no guilt eating them
as they are actually healthy for you!
5-6 very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/4 cups pitted medjool dates
1/4 cup chopped nuts of your choice ( I LOVE walnuts)
1/2 teaspoon salt (optional)
Sprinkle of cinnamon and nutmeg on top! (optional)
I also add tons of blueberries to mine...you could add any fruit...apples are yummy too! (optional, but HIGHLY recommended)
Heat your oven to 350 degrees and lightly grease a baking dish with olive oil.
Peel the bananas and mash them until there are no chunks. Stir in the vanilla, oats, nuts, dates, and any fruit you'd like!
Pat the mixture evenly in your baking dish, sprinkle cinnamon and nutmeg on top, and bake for 30 minutes! ENJOY!!
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Quinoa and Veggie Medley
Been wanting to try quinoa but not sure what to make it with?
Cook the amount of quinoa you prefer first (I used 1/2 cup dried to one cup of water)
Then, heat up some olive oil, add some minced garlic and onions, add 2 heaping cups of spinach and a large handful of grape tomatoes. Season with salt, pepper, dried basil, dried oregano, and a touch of nutmeg. Stir and let simmer for a couple of minutes. Squeeze a bit of lemon juice all over at the very end and you've got a healthy, easy, yummy meal!
Did you know that one cup of cooked quinoa has 15% few carbohydrates and 60% more protein than brown rice?! It also has 25% more fiber, which can help lower blood cholesterol!
The next time you are planning a meal with rice, consider cooking quinoa instead just for fun...I dare you!!
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"Fried" Honey Bananas - Takes 5 minutes, 5 ingredients
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Okay, another ripe banana recipe (yes, I have tons at my house.....I usually use them for smoothies) that will take you all of 5 minutes. Bonus: Kids will love these too!
Ingredients:
2-3 tablespoons of coconut oil - melted
1/2 teaspoon cinnamon
2 bananas
2 tablespoons organic honey
1 tablespoon water
Cut the bananas into 1/8 inch wide pieces. Mix the honey and water together in a small bowl and set aside. Heat the coconut oil on the stove on medium. Add the sliced bananas and allow to brown (2-3 minutes). Once slightly browned, flip over. Turn off the stove and pour the honey/water mixture over the bananas and let it soak into the bananas for 15-30 seconds. Sprinkle with cinnamon and enjoy!!
Make them on Monday morning to start your work/school week off with a pop!!
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Vegan Buffalo wings* (*cauliflower and tempeh)
For the buffalo "wings": Use either one head of cauliflower OR one package of tempeh cut up into small pieces (I made both to get an idea of how they each tasted and can not decide which I liked better!) Just FYI, because I used both, I doubled my recipe below, but I am listing the ingredients as if you are using one or the other.....
Batter: Use a dash of your favorite Buffalo sauce (I used Jalapeno Pepper Hot Sauce from Trader Joe's....similar in flavor to Crystal or Tabasco but with a thicker viscosity that binds well to the cauliflower and/or tempeh); 1/2 cup organic all-purpose flour, 1/2 cup water, pinch of salt
Buffalo Sauce: 1/4 cup buffalo sauce; 1/4 cup oil (I used extra virgin olive oil) If you like your wings extra spicy, you can just do 1/2 cup of buffalo sauce and disregard the oil (this is what I will do next time......love hot sauce!!!); pinch of salt
Pre-heat your oven to 450 degrees F (230 degrees C). Mix the batter ingredients together and then dip the cauliflower and/or tempeh in the batter and coat evenly. Place them on a lined baking sheet and place in the oven for 15 minutes.
While that is baking, mix the buffalo sauce together in a small bowl. When the cauliflower/tempeh is done baking, brush them with the sauce and bake for 5 more minutes. Then remove from the oven and brush any remaining sauce over the "wings." You are done......eat hot and enjoy!!!!
If you want to make the ranch dressing to dip it in (highly recommended!), follow this recipe.....pretty simple and literally takes 30 seconds to make!!
-1/2 cup of extra virgin olive oil
-1/4 cup soy milk (I use Trader Joe's Organic Unsweetened Soy Milk. I like this one because it contains only TWO ingredients: filtered water and organic soybeans....every other soy milk contains ingredients I can't even pronounce so I steer clear of those)
-1/2 tsp lemon juice
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/2 tsp dried parsley
-pinch of black pepper
-1/4 tsp salt, to taste
Mix all ingredients together in a food processor for 15 seconds or whisk together in a small bowl....done!
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Strawberry Mango Smoothie: Takes 5 minutes!
I am completely obsessed with mangoes right now. I've been making all different types of vegan mango lassi drinks and can't get enough!
Plus, mangoes are extremely healthy for you:
They contain high levels of fiber, pectin and vitamin C to help reduce cholesterol.
They are high in antioxidant compounds that help protect against cancers {especially breast, colon, prostate, and leukemia}
I love this one** The are low on the gycemic index {compared to many fruits} so it causes less fluctuations in sugar levels {and does not lead to fat storage}....YAY!!
Ingredients:
-1 cup of cut mangoes ( I usually buy the already cut slices at Trader Joe's or any grocery store)
-1 cup of sliced strawberries
-1 banana
-1/2 cup orange juice
-1/2 cup Almond Milk OR Greek Vanilla Yogurt {non-fat}
-1 tbsp honey
- a few ice cubes to get it cold
Place all ingredients in a blender and enjoy....
Oh, for extra fiber I placed a heaping spoonful of chia seeds in it as well.....YUM!
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Spicy Hot Zucchini Chips Recipe (for those that asked!)
Side Note: I usually end up doubling this recipe because I can't get enough of these healthy treats. I found this fabulous treat from Going Raw by Judith Wignall. You can find her book on my resource page!
Ingredients:
-4 medium-sized zucchini (about 6 cups when sliced into 1/16 inch thick pieces)
-6 tablespoons apple cider vinegar (or less if you are not a huge vinegar fan, like me)
-4 tablespoons olive oil
-4 teaspoons garlic powder
-4 teaspoons onion powder
-2 teaspoons Italian seasoning
-1 teaspoon smoked paprika (or regular paprika, sometimes it is hard to find smoked)
-1 teaspoon sea salt
-1/2 teaspoon cayenne pepper (more or less depending how spicy you want your chips.....warning: 1/2 teaspoon makes them pretty spicy!)
Directions:
1) Cut the zucchini and place in a medium sized bowl
2) In a separate bowl combine all the other ingredients until it becomes pasty.
3) Spread this mixture all over the zucchini with your hands so all the zucchini are coated.....(you'll feel like a child getting your hands all messy!)
4) IF you have a dehydrator, place the "chips" on dehydrator sheets and "cook" at 110 degrees for 8-10 hours...
If you DO NOT have a dehydrator, lay your "chips" on baking sheets and place your oven on the LOWEST temperature. Keep your oven slightly ajar and "cook" for 1-2 hours (or until chips start to get somewhat crispy). I would check every 30 minutes to be safe.
Let me know how they turn out.....!!
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Hummus, avocado, and roasted tomato party bites!
Another quick, easy, and healthy snack for you all.....
Ingredients:
-6 slices of bread (I use Dave's Killer Bread because it is GMO free and certified organic)
-hummus (however much you'd like)
-1 avocado
-4 Roma tomatoes (pitted and cut into fourths lengthwise)
-2 tablespoons extra virgin olive oil
-2 tablespoons balsamic vinegar
-1 teaspoon of lemon juice
-salt and pepper to taste
Directions:
-Pre-heat your oven to 450 degrees F (230 degrees C)
-Place the tomatoes, cut side up, on a baking sheet. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt and pepper to taste. Roast for around 25-30 minutes (tomatoes should be slightly charred for added flavor)
-Toast your bread and then cut out 2 circles per toast with a cookie cutter or something circular
-Spread the desired amount of hummus on each circle of toast ( I did about 1/2 tablespoon)
-Mash the avocado, squeeze in the lemon and season with salt and pepper. Then, place a dollop of "guacamole" on top of the hummus
-Top it off with a roasted tomato and season with salt and pepper
Voila.....easy.....and you will WOW your family and friends...You could even use these as a replacement for nachos!
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Quinoa Cauliflower (or Brussels Sprouts) Bowl with Almond Sriracha Sauce:
I have made this dish 3 times now in the past week...obsessed! This one does take a bit more time, but it is so worth all the goodness!! I stole this one from Vegan Yack Attack!
http://veganyackattack.com/2014/01/22/quinoa-cauliflower-bowl-with-almond-sriracha-sauce/
5-6 very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/4 cups pitted medjool dates
1/4 cup chopped nuts of your choice ( I LOVE walnuts)
1/2 teaspoon salt (optional)
Sprinkle of cinnamon and nutmeg on top! (optional)
I also add tons of blueberries to mine...you could add any fruit...apples are yummy too! (optional, but HIGHLY recommended)
Heat your oven to 350 degrees and lightly grease a baking dish with olive oil.
Peel the bananas and mash them until there are no chunks. Stir in the vanilla, oats, nuts, dates, and any fruit you'd like!
Pat the mixture evenly in your baking dish, sprinkle cinnamon and nutmeg on top, and bake for 30 minutes! ENJOY!!
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Quinoa and Veggie Medley
Been wanting to try quinoa but not sure what to make it with?
Cook the amount of quinoa you prefer first (I used 1/2 cup dried to one cup of water)
Then, heat up some olive oil, add some minced garlic and onions, add 2 heaping cups of spinach and a large handful of grape tomatoes. Season with salt, pepper, dried basil, dried oregano, and a touch of nutmeg. Stir and let simmer for a couple of minutes. Squeeze a bit of lemon juice all over at the very end and you've got a healthy, easy, yummy meal!
Did you know that one cup of cooked quinoa has 15% few carbohydrates and 60% more protein than brown rice?! It also has 25% more fiber, which can help lower blood cholesterol!
The next time you are planning a meal with rice, consider cooking quinoa instead just for fun...I dare you!!
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"Fried" Honey Bananas - Takes 5 minutes, 5 ingredients
photo by Amanda Carrillo
Okay, another ripe banana recipe (yes, I have tons at my house.....I usually use them for smoothies) that will take you all of 5 minutes. Bonus: Kids will love these too!
Ingredients:
2-3 tablespoons of coconut oil - melted
1/2 teaspoon cinnamon
2 bananas
2 tablespoons organic honey
1 tablespoon water
Cut the bananas into 1/8 inch wide pieces. Mix the honey and water together in a small bowl and set aside. Heat the coconut oil on the stove on medium. Add the sliced bananas and allow to brown (2-3 minutes). Once slightly browned, flip over. Turn off the stove and pour the honey/water mixture over the bananas and let it soak into the bananas for 15-30 seconds. Sprinkle with cinnamon and enjoy!!
Make them on Monday morning to start your work/school week off with a pop!!
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Vegan Buffalo wings* (*cauliflower and tempeh)
photo by Amanda Carrillo
For the buffalo "wings": Use either one head of cauliflower OR one package of tempeh cut up into small pieces (I made both to get an idea of how they each tasted and can not decide which I liked better!) Just FYI, because I used both, I doubled my recipe below, but I am listing the ingredients as if you are using one or the other.....
Batter: Use a dash of your favorite Buffalo sauce (I used Jalapeno Pepper Hot Sauce from Trader Joe's....similar in flavor to Crystal or Tabasco but with a thicker viscosity that binds well to the cauliflower and/or tempeh); 1/2 cup organic all-purpose flour, 1/2 cup water, pinch of salt
Buffalo Sauce: 1/4 cup buffalo sauce; 1/4 cup oil (I used extra virgin olive oil) If you like your wings extra spicy, you can just do 1/2 cup of buffalo sauce and disregard the oil (this is what I will do next time......love hot sauce!!!); pinch of salt
Pre-heat your oven to 450 degrees F (230 degrees C). Mix the batter ingredients together and then dip the cauliflower and/or tempeh in the batter and coat evenly. Place them on a lined baking sheet and place in the oven for 15 minutes.
While that is baking, mix the buffalo sauce together in a small bowl. When the cauliflower/tempeh is done baking, brush them with the sauce and bake for 5 more minutes. Then remove from the oven and brush any remaining sauce over the "wings." You are done......eat hot and enjoy!!!!
If you want to make the ranch dressing to dip it in (highly recommended!), follow this recipe.....pretty simple and literally takes 30 seconds to make!!
-1/2 cup of extra virgin olive oil
-1/4 cup soy milk (I use Trader Joe's Organic Unsweetened Soy Milk. I like this one because it contains only TWO ingredients: filtered water and organic soybeans....every other soy milk contains ingredients I can't even pronounce so I steer clear of those)
-1/2 tsp lemon juice
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/2 tsp dried parsley
-pinch of black pepper
-1/4 tsp salt, to taste
Mix all ingredients together in a food processor for 15 seconds or whisk together in a small bowl....done!
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Strawberry Mango Smoothie: Takes 5 minutes!
photo by Amanda Carrillo
I am completely obsessed with mangoes right now. I've been making all different types of vegan mango lassi drinks and can't get enough!
Plus, mangoes are extremely healthy for you:
They contain high levels of fiber, pectin and vitamin C to help reduce cholesterol.
They are high in antioxidant compounds that help protect against cancers {especially breast, colon, prostate, and leukemia}
I love this one** The are low on the gycemic index {compared to many fruits} so it causes less fluctuations in sugar levels {and does not lead to fat storage}....YAY!!
Ingredients:
-1 cup of cut mangoes ( I usually buy the already cut slices at Trader Joe's or any grocery store)
-1 cup of sliced strawberries
-1 banana
-1/2 cup orange juice
-1/2 cup Almond Milk OR Greek Vanilla Yogurt {non-fat}
-1 tbsp honey
- a few ice cubes to get it cold
Place all ingredients in a blender and enjoy....
Oh, for extra fiber I placed a heaping spoonful of chia seeds in it as well.....YUM!
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Spicy Hot Zucchini Chips Recipe (for those that asked!)
Side Note: I usually end up doubling this recipe because I can't get enough of these healthy treats. I found this fabulous treat from Going Raw by Judith Wignall. You can find her book on my resource page!
Ingredients:
-4 medium-sized zucchini (about 6 cups when sliced into 1/16 inch thick pieces)
-6 tablespoons apple cider vinegar (or less if you are not a huge vinegar fan, like me)
-4 tablespoons olive oil
-4 teaspoons garlic powder
-4 teaspoons onion powder
-2 teaspoons Italian seasoning
-1 teaspoon smoked paprika (or regular paprika, sometimes it is hard to find smoked)
-1 teaspoon sea salt
-1/2 teaspoon cayenne pepper (more or less depending how spicy you want your chips.....warning: 1/2 teaspoon makes them pretty spicy!)
Directions:
1) Cut the zucchini and place in a medium sized bowl
2) In a separate bowl combine all the other ingredients until it becomes pasty.
3) Spread this mixture all over the zucchini with your hands so all the zucchini are coated.....(you'll feel like a child getting your hands all messy!)
4) IF you have a dehydrator, place the "chips" on dehydrator sheets and "cook" at 110 degrees for 8-10 hours...
If you DO NOT have a dehydrator, lay your "chips" on baking sheets and place your oven on the LOWEST temperature. Keep your oven slightly ajar and "cook" for 1-2 hours (or until chips start to get somewhat crispy). I would check every 30 minutes to be safe.
Let me know how they turn out.....!!
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Hummus, avocado, and roasted tomato party bites!
photo by Amanda Carrillo
Another quick, easy, and healthy snack for you all.....
Ingredients:
-6 slices of bread (I use Dave's Killer Bread because it is GMO free and certified organic)
-hummus (however much you'd like)
-1 avocado
-4 Roma tomatoes (pitted and cut into fourths lengthwise)
-2 tablespoons extra virgin olive oil
-2 tablespoons balsamic vinegar
-1 teaspoon of lemon juice
-salt and pepper to taste
Directions:
-Pre-heat your oven to 450 degrees F (230 degrees C)
-Place the tomatoes, cut side up, on a baking sheet. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt and pepper to taste. Roast for around 25-30 minutes (tomatoes should be slightly charred for added flavor)
-Toast your bread and then cut out 2 circles per toast with a cookie cutter or something circular
-Spread the desired amount of hummus on each circle of toast ( I did about 1/2 tablespoon)
-Mash the avocado, squeeze in the lemon and season with salt and pepper. Then, place a dollop of "guacamole" on top of the hummus
-Top it off with a roasted tomato and season with salt and pepper
Voila.....easy.....and you will WOW your family and friends...You could even use these as a replacement for nachos!
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Quinoa Cauliflower (or Brussels Sprouts) Bowl with Almond Sriracha Sauce:
photo by Amanda Carrillo
I have made this dish 3 times now in the past week...obsessed! This one does take a bit more time, but it is so worth all the goodness!! I stole this one from Vegan Yack Attack!
http://veganyackattack.com/2014/01/22/quinoa-cauliflower-bowl-with-almond-sriracha-sauce/
Hi Amanda, it's Fran's daughter, Toni. I love your website. The pictures are amazing! I've heard so much about the health benefits of quinoa and I've (sadly) had a bag of it sitting in my pantry for about 6 months. just waiting to be used. I think I'll try your recipe! Best wishes with your site.
ReplyDeleteHey Toni! I know who you are, silly! Thank you so much for the feedback. Makes me feel good! Yes, quinoa is SO good for you and such a great replacement for rice. And personally I feel it's so much easier to make. Quinoa has tons of fiber in it as well, which helps our digestive system! Let me know if you end up making any of these and how it turns out! Thanks for posting!
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