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.

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.

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.…

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!