Macadamia Nut Milk

Recipe

Makes about 3 cups

Ingredients

  • 2 1/4 cups macadamia nuts
  • filtered water
  • 2 1/2 cups coconut water
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 pitted date

Directions

  1. In a medium bowl, cover the macadamia nuts with filtered water. Soak for a 2-3 hours or ideally overnight.
  2. Drain the macadamia nuts and transfer to a blender along with coconut water, salt, vanilla, and dates.
  3. Blend until smooth.
  4. Pour the milk into a nut milk bag, cheesecloth or fine mesh strainer placed over a bowl or pitcher. If you like a smoother milk, I suggest straining it twice. Reserve the macadamia nut pulp for baking.
  5. Transfer the macadamia nut milk to a glass jar, cover and store for up to 3 days.
  6. I recommend enjoy it over cereal, in an iced latte or just by the glass.

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Vegan Meatball Sliders

So I heard there’s a football game this Sunday.

Whether you’ll be tuning in for the game, the ads, the halftime show, or the puppy bowl, these vegan sliders make the perfect sidekick.

If you’re hosting a viewing party, they work great as a DIY. Just heat the meatballs in a crockpot instead or a pot and lay out the sliced cheese and toasted buns for easy assembly.

Also, a little side note, this post is geared towards those who live within driving/walking/subway distance of the awesomeness that is Trader Joe’s (this isn’t a sponsored post, I’m just a huge fan).

If you’re not one of the blessed who have access to a TJ, you can always make your own meatless meatballs and top them with a fresh basil leaf instead of soy cheese.

Recipe

Makes 30

Ingredients

  • olive oil
  • 24 oz tomato sauce
  • 1 package trader joe’s meatless meatballs
  • 1 block trader joe’s mozzarella soy cheese
  • 30 vegan dinner rolls (homemade* or store-bought)

Instructions

  1. In a large saucepan, sauté the meatless meatball in 1 tbsp olive oil on medium-high heat. Once the meatballs have browned, add the tomato sauce and reduce heat to medium-low.
  2. Cook for 10 minutes until bubbling, adding water to thin out the sauce as needed.
  3. Cut each dinner roll in half. If you have a toaster oven, toast the rolls. If you don’t you can arrange the rolls on a baking sheet and bake for 5 minutes at 350 F.
  4. Cut or slice off 30 square slices of cheese, so that each square is slightly bigger that each of the rolls.
  5. Assemble the sliders. Place a meatball on each bottom bun, top with 1 tbsp sauce, a cheese square, and the top bun. Serve immediately.
  6. Enjoy!

*I love these dinner rolls from minimalist baker but for the sake of simplicity, I used some vegan potato rolls from my local supermarket when putting together this post.

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Vegan Banana Buckwheat Waffles


Recipe

Makes 8-10 small waffles

Ingredients

  • 1 tbsp ground flaxseed meal
  • 2 ½ tbsp water
  • 1 cup whole wheat flour
  • ½ cup buckwheat flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg (optional)
  • ¼ tsp salt
  • ¾ cup unsweetened vanilla almond milk (or other non-dairy milk)
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 small bananas, mashed
  • ½ tsp vanilla extract
  • non-stick spray

Instructions

  1. Stir together flaxseed meal and water. Set aside for 5 minutes.
  2. Whisk together all dry ingredients in a medium bowl.
  3. In a small cup, microwave coconut oil on 50% power until melted (about 1 minute). In a medium bowl, microwave almond milk on 50% power until lukewarm (about 20 seconds).
  4. Add melted coconut oil, maple syrup, mashed bananas, and vanilla to the almond milk. Whisk to combine.
  5. Gently fold wet ingredients into dry mixture until just combined with no floury streaks. Set aside.
  6. Preheat a waffle iron (on medium-high if your waffle iron has a temperature setting).
  7. Once hot, grease a waffle iron with non-stick spray (I use coconut oil). Use an ice cream scoop or 1/3 measuring cup to measure out batter for each waffle. Makes approximately 8-10 small waffles.
  8. Enjoy!

Adapted from The Pancake Princess.…

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Pitaya Bowl

This is basically summer in a bowl.

Vibrant, clean, refreshing.

In case you needed another reason to get blending, did I mention this smoothie bowl can be whipped up in minutes?

Recipe

Serves 1

Ingredients

  • 1 pitaya frozen smoothie pack
  • ¼ cup frozen raspberries
  • ½ cup frozen strawberries
  • 1 frozen banana
  • 1 tbsp coconut oil
  • 1 tbsp hemp seeds
  • 1 cup unsweetened coconut or almond milk
  • Toppings of your choice (I used buckwheat cereal, chia seeds, & sliced strawberries)
    Instructions

Place all ingredients into a high-powered blender like a Vitamix. Blend until smooth, using a dowel if your blender has one to push the frozen fruit gently towards the blade.
Pour into a bowl and sprinkle on toppings.

Enjoy!…

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Coconut Cream Pie Protein Waffles {Vegan}

These babies have a secret ingredient that makes them vegan, filled with protein and simultaneously crispy and soft.

Can you guess what it is?

Tofu!

Tofu in waffles is seriously the best vegan discovery since Aquafina.

I’ve adapted this recipe from the geniuses over at food 52.

They’re made with toasted coconut and coconut oil in the recipe and topped with coconut whipped cream and more toasted coconut for good measure.

So a total coconut party in your mouth.

And did I mention that they’re crazy easy and fast to make?

Recipe

Serves 3-4

Ingredients

WAFFLES

  • 16 oz silken tofu
  • 3/4 cup water
  • 1/3 cup coconut oil, melted on 50% power in the microwave
  • 1 tsp vanilla
  • juice of 1 lemon
  • 1 1/3 cup flour
  • 4 tsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup unsweetened shredded coconut (find tips on shredding your own coconut here)

TOPPINGS

  • coconut whipped cream
  • maple syrup

Instructions

  1. Toast shredded coconut. Preheat oven to 350° F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, set aside and let cool.
  2. Preheat your waffle iron (set to medium if your iron allows).
  3. In a blender or food processor, puree the tofu, water, vanilla, and lemon juice. Slowly drizzle in the coconut oil with the blender/food processor running.
  4. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Add the tofu mixture to the flour mixture, stirring just until all the flour is moistened (it will be lumpy, that’s fine). Stir in 3/4 cup of toasted coconut.
  6. Coat your waffle iron with nonstick spray. Use an ice cream scoop or spatula to pour the batter onto the waffle iron. Cook until the steam significantly slows or subsidies and the waffle is golden and crispy.
  7. Transfer your waffles to the wrack of your cooling oven until ready to eat. Top with coconut whipped cream, toasted coconut and/or maple syrup. The waffles also hold up well in the freezer, just reheat them in the toaster.
  8. Enjoy!

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Açai Berry Bowl

I’m pretty sure (fingers crossed) that spring is finally here!

Although last night’s Game of Thrones has me feeling like it’s winter again.

So much fire and ice and overall insanity.

Anyway, now that the days are getting longer and the sun is coming out, I’m in full-blown smoothie mode.

Açai bowls are one of my all-time favorite breakfasts. You can get your hands on açai in the form of frozen smoothie packs or a freeze-dried powder. This super basic recipe uses Sambazon’s frozen smoothie packs. The options are limitless with smoothie bowls, but I like to include hemp seeds in the smoothie for protein and omega fats and sprinkle chia seeds on top for some added fiber (and more protein!).

Recipe

Serves 1

Ingredients

SMOOTHIE

  • 1 small banana (fresh or frozen)
  • 1 1/2 cup frozen berries (I used strawberries, pomegranate seeds and blueberries)
  • 1 frozen acai smoothie pack
  • 1 cup favorite non-dairy milk (I used unsweetened vanilla almond milk)
  • 1 tbsp hemp seeds

TOPPINGS

  1. fresh berries (I used blueberries)
  2. coconut flakes
  3. chia seeds
  4. granola or cereal (I like Emmy’s sweet buckwheat cereal)

Instructions

Add smoothie ingredients to a blender in the order listed and blend on high until incorporated.
Pour into a bowl and top with your favorite toppings.
Enjoy!…

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Sansa’s Lemon Cakes

Sunday.

It’s so close, yet so far.

I know I’m not alone in my impatience for season 6 of Game of Thrones. So today I’m bringing you a GoT inspired dessert to tide you over until the big day this weekend.

Lemon cakes, Sansa’s perennial favorite, get a vegan twist in this recipe. While this may not be in keeping with the bloodbath that is game of thrones, they’re so tasty that even your carnivore friends will be reaching for another.

Personally, I’m in the camp that refuses to accept that any of the characters that met a grisly fate at the end of season 5 are actually dead (tried to word that as vaguely as possible for all you spoiler-avoiders). Even though this probably shows an almost Sansa-like stupidity/relentless optimism. Regardless of what happens at least it will be happening in only THREE days!

Recipe

Makes 8-14 depending on size of mini pans

Ingredients

CAKES

1 ½ cup unsweetened vanilla almond milk (or favorite non-dairy milk)
4 tbsp lemon juice
2/3 cup vegan butter (I used earth balance) or coconut oil
6 tbsp granulated sugar
zest of 2 lemons
2 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder

GLAZE

1 ½ cup icing sugar
3 tbsp lemon juice

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl, whisk together almond milk and lemon juice. Set aside to make vegan buttermilk.
  3. In another small bowl, use a spoon to combine the granulated sugar and lemon zest. This step is optional but I like the sugar to absorb some of the oil from the lemon zest. Set aside.
  4. Sift together the flour and baking powder (either into a large bowl or over parchment paper).
  5. In a large mixing bowl, beat vegan butter until light and fluffy (about 5 minutes).
  6. Add in the vanilla, sugar and lemon zest and beat to combine.
  7. Add the flour mixture and buttermilk to the large mixing bowl, alternating 1 cup of each until just combined.
  8. Divide the batter between silicone baking cups or miniature pans coated with vegan butter.
  9. Bake for about 20-25 minutes or until a skewer inserted in the center of the cake comes out clean.
  10. While the cakes are cooking, prepare your glaze. In a bowl add the lemon juice to icing sugar and mix. If it is runny add more icing sugar if it’s too thick add more lemon juice.
  11. When the cakes cool to room temperature, cover them with glaze. I set the cakes on a wire rack over a silpat lined baking sheet. This way I could scoop up run-off glaze and pour it over the cakes again to give them a double coat. Allow it to set for at least 30 minutes before serving.
  12. Enjoy!

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Chocolate Wasabi Macarons

Happy St Patrick’s Day everyone!

While these macarons are a far cry from classic Irish flavors, they’re bright green so I’m taking that as on-theme enough to share with y’all today.

These bright green macaron shells are filled with dark chocolate and wasabi ganache, making them anything but boring.

I’ll tell you now though, they’re not for everyone.

If you avoid wasabi peas in your snack mix and skip the spicy green paste on your sushi, these macarons aren’t for you.

But for all of you who love a kick of flavor in your sweets, follow me!

Recipe

Makes 35-40 cookie sandwiches

Ingredients

ALMOND MIXTURE

200 g blanched almonds, ground
200 g powdered sugar
73 g egg whites
1 tsp powdered green food coloring

ITALIAN MERINGUE

200 g sugar
50 g mineral water
73 g egg whites

CHOCOLATE WASABI GANACHE

150 g dark chocolate (64% cocoa content minimum)
150 g whipping cream
53 g unsalted butter, at room temperature
1-2 tsp (5-10 g) wasabi paste*

Instructions

  1. Prepare chocolate wasabi ganache. Cut chocolate into small pieces if not already done. In a medium pan, bring whipping cream to a boil. Pour heated cream over dark chocolate, one third at a time, mixing on each occasion to ensure the mixture is smooth and homogenous. Let the mixture cool for 1-2 minutes before stirring in the butter until smooth. Add wasabi to taste.* Put ganache into piping bag. Refrigerate around 40 minutes or until ready to use.
    Prepare four baking sheets by either lining them with a silpat or parchment paper.
  2. Prepare the almond mixture. Sift ground almonds and powdered sugar in a bowl. Add egg whites and food coloring. Mix well using a wooden spoon.
  3. Prepare Italian meringue. Bring sugar and water to a boil and cook to 245° F. When the sugar syrup is at 237° F, start beating the egg whites with a whisk attachment on low, gradually increasing the speed to high until stiff peaks form. When the sugar is cooked, reduce the mixing speed of the egg whites to low and pour in the sugar syrup between the whisk and the bowl. Return the mixing speed to high and whisk until the meringue is no longer hot (feel the bottom of the mixing bowl to judge this).
  4. Carefully fold the meringue into the almond mixture, a little at a time using a plastic spatula. Be careful not to overfold, 20-25 folds should be enough. The meringue should flow off of the spatula in a continuous ribbon.
  5. Pour the mixture into a pastry bag with a size 10 mm tip.
  6. Pipe 1 ½ to 2 inch circles onto the prepared baking sheets. Bang the baking sheet strongly 4-5 times on the counter to release air bubbles. Let the macarons rest (croûter) on the baking sheet for 1 hour.
  7. Bake at 320° F for about 12-15 minutes or until they pass the wiggle test. The wiggle test is done be gently moving the top of the macaron back and forth. A fully-cooked macaron will not be able to wiggle.
  8. Let cool and remove from cookie sheets.
  9. Once cooled, pair up cookies of matching size/shape, being sure to leave the prettier macaron on top.
  10. Pipe chocolate ganache onto the bottom cookie. Top with the top cookie and swirl together to distribute evenly.

Enjoy!

*1 tsp (5 g) of wasabi will give you a ganache with a strong chocolate flavor and a hint of wasabi at the end. For more of a kick, use 2 tsp (10 g).…

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Mocha Coconut Iced Coffee

So I’ve been obsessed with light coconut milk for a while now. Today I’m adding it to coffee to make this delicious mocha coconut iced coffee. For you fellow Starbucks addicts, I highly recommend hitting up Target immediately and stocking up on their Starbucks Unsweetened Iced Coffee. It’s only $4.50 for 48 oz of crazy good iced coffee so your only problem will be figuring out where to spend all that money you saved by skipping the coffee shop.

Recipe

Serves 1

Ingredients

  • 8 oz strong coffee
  • 2-4 tbsp light coconut milk
  • chocolate syrup (I use Trader Joe’s Organic Midnight Moo)
  • 2 tbsp shredded sweetened coconut
  • whipped cream

Instructions

  1. Place strongly brewed coffee in an airtight container in the fridge until chilled (about 1 hour).
  2. Toast shredded coconut. Preheat oven to 350° F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
  3. Pour coffee into serving glass. Stir in 1 tbsp chocolate syrup and coconut milk as desired.
  4. Top with whipped cream, drizzle with chocolate syrup and sprinkle with toasted coconut.
  5. Enjoy!

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Raspberry Marshmallow Bars

I’m leaving cleanse week firmly in the rearview mirror with this one. Buttery shortbread topped with raspberry jam and my favorite Chambord marshmallows come together to make this killer cookie bar. Feel free to substitute store-bought marshmallows but it really is worth the extra step to use homemade (totally channeling Ina right now I know haha).

Recipe

Makes 36 smallish rectangles

Ingredients

  • ½ cup white sugar
  • ½ tsp baking powder
  • 1 ½ cups all-purpose flour
  • 1 stick cold unsalted butter
  • 1 egg
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 ½ cup raspberry jam
  • 12-14 large Chambord marshmallows

Instructions

  1. Preheat the oven to 375° F. Grease an 8 × 8-inch pan.
  2. In a medium bowl, stir together sugar, flour, baking powder, and salt. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. Pat the dough into the prepared pan.
  3. Bake in preheated oven for 25-30 minutes, or until top is slightly brown. Remove pan from oven and top with raspberry jam, covering the cookie crust completely.  Top raspberry layer with marshmallows.
  4. Move a rack to the top third of the oven and change your settings to the broiler. Return the pan to the oven and broil on low for 1-2 minutes or until the marshmallows are lightly toasted. Watch them constantly so they don’t burn! Remove from oven and allow to cool for at least 20 minutes before cutting and serving.
  5. Enjoy!

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