Category Archives: Soy-Free

Gluten-Free Almond Hemp Breakfast Cookies

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I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new! 

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today! 

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions! 

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients:

* 2 cups almond pulp (I’ll be testing a recipe using almond flour for those of you who don’t make your own almond milk!) 

* 4 Tbsp almond butter

* 4 Tbsp hemp seeds (optional if you don’t have any)

* 1 medium banana

* 6-8 medjool dates, pitted and chopped 

* 1/2 – 1 tsp ground cinnamon or pumpkin pie spice 

Directions:

1. Preheat oven to 350

2. Add all the ingredients into your food processor using your S blade

3. Pulse/blend until it reaches a doughy consistency

4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet 

5. Flatten and shape cookies (I flatten and round mine!)

6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing 

Add all ingredients into food processor

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Scoop onto parchment lined baking sheet

Shape and flatten

Shape and flatten

I like bigger cookies!

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Gluten-Free Almond Hemp Breakfast Cookies

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Awesome Guacamole

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I’ve been making this guacamole for years, it’s so easy and so good!! I’ve been dabbling in a mostly raw menu lately so this was perfect for our Raw Taco Night!!! This is great on chili or sweet potato nachos! 

Awesome Guacamole

Awesome Guacamole

Awesome Guacamole

INGREDIENTS:

4 large avocados

8 dashes Tabasco or Cholula

3 T lemon juice, fresh

1/2 cup red onion, diced small

1-2 minced garlic clove

1 Tbsp chopped cilantro

1/4-1/2 tsp kosher salt or to taste

1/4 tsp ground cumin (optional but good)

1 tsp black pepper

1 small seeded diced tomato (optional but good)

smoked paprika for serving (if you’re serving this at a party, makes it look nice)

INSTRUCTIONS

1. Combine all with knife – makes for a chunky guacamole!

2. Stir in tomatoes, sprinkle with paprika (optional) and serve.

Add all ingredients in the same bowl (I ran out of cilantro for this batch)

Add all ingredients in the same bowl (I ran out of cilantro AND tomatoes for this batch – oops!)

Combine with a knife

Combine with a knife

Sprinkle with smoked paprika and serve!

Sprinkle with smoked paprika and serve!

Healthy Spinach Artichoke Dip

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This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids! :-)

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip
Ingredients
  • 2 (14oz) cans artichoke hearts (in water), chopped
  • 16 oz frozen spinach
  • 1 cup raw cashews
  • ~ 1/3 cup water 
  • juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
  • 1 Tbsp nutritional yeast
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • smoked paprika, to top (optional) 
 
Instructions
  1. Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
  2. Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency. 
  3. Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
  4. Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
  5. You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good! 
Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Drain water out of spinach artichoke mixture and place in mixing bowl

Drain water out of spinach artichoke mixture and place in mixing bowl

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Yummy!

Yummy!

Original recipe from iknowsquat.com

Our Favorite Hummus & Sweet Potato Hummus (2)

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Here are two hummus recipes, the first one is our absolute favorite!

I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.  

Our Favorite Hummus!!

Our Favorite Hummus!!

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini 
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper

INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

Blend ingredients in food processor until it reaches your desired consistency - use bean liquid or water to thin it out.

Blend ingredients in food processor until it reaches your desired consistency – use bean liquid or water to thin it out.

Taste and season to your liking!

Taste and season to your liking!

Our Favorite Hummus!!

Our Favorite Hummus!!

Sweet Potato Hummus

You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!

Sweet Potato Hummus

Sweet Potato Hummus

1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini 
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid 

Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.

Yummy Black Bean & Corn Soup

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This soup is REALLY good! Both kids and my hubby asked for seconds, our 14 month old screamed “Mo mo” for more until we refilled his bowl. I pureed his portion because he doesn’t like a ton of texture to his food. I will be making this again soon!

Yummy Black Bean & Corn Soup

Original recipe from Vega.

Black Bean & Corn Soup

Ingredients: 

  • Water/Broth for sauté 
  • 1 medium onion, diced
  • 2 carrots, diced
  • 4 celery stalks, diced
  • 4-5 cloves garlic, minced
  • 1 tbsp agave or other sweetener (I did not add this but you may like this addition)
  • 3 tbsp balsamic vinegar
  • 1 tsp chili powder
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4 cups vegetable broth or water
  • 4 (15 oz cans) black beans
  • 5 big tomatoes
  • 2 (15 oz cans) corn or 3 cobs of corn, cooked and cut off
  • 1/2 bunch of cilantro
  • Salt and Pepper, to taste
  • Avocado, diced (for garnish)
  • Cilantro (to garnish) 

INSTRUCTIONS

1. Grind cumin and coriander seeds in a food processor or mortar and pestle until a coarse grind (I used my magic bullet). Set aside.

2. Puree 2 cans of black beans and tomatoes until smooth. Set aside.

3. Water/Broth sauté onions, carrots and celery. Cook until tender. Add agave (if using) and let vegetables caramelize slightly. Deglaze pan with balsamic vinegar.

4. Add spices and garlic to pot and cook 2 minutes.

5. Add vegetable stock/water, pureed black beans and tomatoes, black beans and corn to pot. Season with salt and pepper.

6. Cook 20 minutes to over medium heat. Adjust seasoning if needed. Add cilantro.

7. Garnish each bowl of soup with avocado and cilantro.

Saute onions, carrots and celery

Puree 2 cans of black beans and tomatoes together until smooth

Add garlic and spices, saute for 2 more minutes. Deglaze pan with balsamic vinegar

Add pureed beans and tomatoes, corn, broth/water and remaining black beans to pot. Season with salt and pepper. My tomatoes didn’t fully puree so I chopped the remaining ones up and added them in.

Cook on medium heat for 20 minutes. Add cilantro

Serve with diced avocado and cilantro!

Curried Quinoa and Adzuki Bean Burger Wraps

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You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture ;-)

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com - $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

Lentil Kale Soup

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This soup is a meal in itself! Our kids both loved this soup, especially our 1-year old who ate two big bowls!

Lentil Kale Soup

I served this with a little Coconut ‘Bacon’ on top, it was delicious!

Original recipe from Food.com.

Ingredients

  • 5 cups vegetable broth + 3 cups water (OR 8 cups of water)
  • 1 1/2 cups lentils, picked over and rinsed (I used brown lentils)
  • 1 cup brown rice
  • 1 (2 lb) can chopped tomatoes, drained,reserving juice – I used a large can of tomato sauce (all I had on hand) but I bet you could use fresh tomatoes, if you prefer
  • 3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
  • 1 onions, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped frozen kale (Trader Joe’s sells it now) OR 1 bunch fresh chopped kale
  • 1/2 heaping tsp crumbled dried basil (pinch it between your fingers)
  • 1/2 heaping tsp crumbled oregano
  • 1/4 tsp crumbled dried thyme
  • 1 bay leaves
  • 1/2 cup minced fresh parsley
  • 2 tablespoons cider vinegar

Directions

  1. Combine broth, 3 cups water (or just 8 cups of water if you’re not using broth), lentils, rice, canned tomatoes with reserved juice (or tomato sauce OR fresh tomatoes), carrots, onion, celery, and herbs and bring to boil (do not add parsley and vinegar).
  2. Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
  3. Stir in kale and cook for another 5 minutes or until kale is wilted.
  4. Stir in parsley and vinegar and season to taste.
  5. Serve as is or blend up soup using your immersion blender. (I blended mine so that our 1-year old could eat it)

Combine everything BUT parsley, vinegar and kale in a soup pot

Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender. Add kale, cook for 5 more minutes or until wilted. Then add parsley and vinegar.

I blended my soup with an immersion blender but you can eat it just like this if you wish.

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Brown Rice & Lentil Burgers

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Hey there!

Sorry I’ve been absent lately, operation “Daily Toddler Energy Drain” is in full effect this summer which means I haven’t been spending a ton of time at home. We’ve also been camping quite a bit since we bought our RV. So much fun!

I haven’t done a ton of cooking lately but I decided to make these burgers tonight since I need a burger recipe for our upcoming camping trip. Our son is turning one soon and I also needed a new menu item for him to try. These burgers were a hit all around, our kids LOVED them! I ate mine in a lettuce wrap with horseradish mustard, Habanero Sauce, avocado, relish and heirloom tomato slices. YUMMO!!

Brown Rice & Lentil Burgers

Kid Tested AND Approved!!!

The original recipe is from the blog For The Love of Food. I altered it a bit and I may continue to do so the next time I make them. I want to play with the spices a bit, maybe make a spicy batch next time.

Brown Rice & Lentil Burgers

1/2 cup dried green or brown lentils, rinsed (I used brown)
1/2 cup brown rice
1 medium yellow onion, chopped
1 carrot, grated
4 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon ground sage
1/4 – 1/2 teaspoon sea salt
1 1/2 cups water
1 cup vegetable broth
1 cup quick oats
Combine the lentils, brown rice, onion, carrot, garlic, cumin, sage, and salt in a medium-size saucepan. Add the water and vegetable broth. Cover and bring to a boil then reduce the heat and boil gently until the rice and lentils are tender and all the liquid is absorbed, about 40 minutes.
Drain in a colander to remove any excess liquid. Add mixture to large mixing bowl and add the quick oats, stir until combined. Let cool until able to handle. Form into 8 large burger patties.
Preheat oven to 350F. Line baking sheet with parchment paper – you can spray the paper with a little cooking spray if you’re worried about them sticking (I did). Bake them for 15 minutes and flip. Bake an additional 15 minutes and remove from oven. Let cool slightly, they will harden a little and become easier to handle.

Add ingredients to medium-sized saucepan, cover and bring to a boil. Lower temp and continue to cook at a low boil for about 40 minutes.

Cook until lentils and rice are done and liquid is almost all absorbed.

Transfer to mixing bowl, add quick oats and combine. Let cool until able to handle.

Form patties and place on parchment paper (spray if you wish). Makes 8 large patties, I had to make them in two batches!

Almost done! Mini patty for our one-year old :-)

Yummy!!!

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Unprocessed Creamy Artichoke Spinach Dip

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Yah, I know it’s a terrible pic but who cares because WOW this was DELISH!!! We had a pre-Father’s Day party today so I decided to serve this dip I’ve had my eye on for a while now. It was SO GOOD! Everyone enjoyed it! I made a double batch and the bowl was licked clean! It’s so nice to find a good plant-based spinach artichoke dip, especially one without some type of fake mayo or processed vegan product. Our toddler LOVED this and devoured it along with carrot and zucchini sticks.

I would’ve taken better pictures if I wasn’t slapping hands out of it first! Small price to pay for a good recipe!

Creamy Artichoke Spinach Dip

The original recipe is from Deena Burton’s Plant-Powered Kitchen  Another AWESOME blog you need to check out ASAP!

Creamy Artichoke Spinach Dip 

Ingredients:

3/4 cup raw cashews (unsoaked)

3/4 cup plain unsweetened non-dairy milk (I used unsweetened almond milk)

3 tbsp freshly squeezed lemon juice

1-2 medium-large cloves garlic (I used 2)

1/2 tsp sea salt

1/2 tsp dry (ground) mustard

freshly ground black pepper to taste

2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender) – I used canned, turned out GREAT!

2 cups (loosely packed) spinach leaves

Directions:

Preheat oven to 425.  In a blender, first add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper.  Blend until very smooth.

Add artichokes and spinach and just PULSE through.  Do not fully blend, keep some chunky texture!  Transfer to an oven-proof baking dish, and bake for 17-20 minutes.

** NOTE: I found that transferring the mixture to the food processor BEFORE adding the artichokes and spinach worked better than trying to pulse them in the blender since I can’t really pulse anything in my Vitamix.

Combine everything EXCEPT artichokes and spinach into high-powered blender

Blend until smoooooth

Add artichokes and spinach and pulse until combined yet chunky (I used my food processor at this point), place in oven safe dish and bake

I couldn’t take a picture fast enough! People already started digging into the dip before I could make it look somewhat pretty…. trust me though, IT’S GOOD!!!!

Orange Creamsicle Oatmeal

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I’ve been trying to think of a way to use up the drawer full of organic oranges in our fridge and came up with this oatmeal combo. We eat oatmeal almost every day (10-min Energizing Oats!) so it’s nice to vary up the toppings a bit. This keeps well so feel free to make a double batch and serve it for the next few days. Our toddler loves this recipe!

Orange Creamsicle Oatmeal

Orange Creamsicle Oatmeal

Ingredients:

* 2 cups water

* 1 cup rolled oats

* 2-3 oranges – I usually add in 3 medium sized oranges

* zest of one orange

* 2 Tbsp hemp seeds, shelled (optional)

* 2 – 4 Tbsp sliced almonds

* 1/2 – 1 tsp cinnamon, depending on how much you like

* 1/2 – 1tsp vanilla extract

Directions:

1. Bring 2 cups of water to a boil, add oats and turn heat to low. Cook for about 5 minutes. Remove from heat.

2. Add all remaining ingredients, stir and cover for about 5 minutes. Serve and enjoy!

Yummy goodies!

Delish!

Toddler Approved!

“Where’s my food!?!?” (This is why my photos are taken in such a quick manner!)

“It’s all MINE” … says the 2 year old

Pizza Hummus

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I’ve been trying to make a new hummus flavor each week since we eat so much of it, the plain version gets a little old after awhile. I wanted to try a pizza flavored hummus since we loved the Sun-Dried Tomato & Basil “Cheese” so much. This turned out pretty good! I may use sun-dried tomatoes next time, just to see how that turns out.

Pizza Hummus

Pizza Hummus

* 2 cups garbanzo beans – I used cooked beans but I think you could use about 2 cans worth, drained and rinsed

* 1/2 cup tomato sauce

* 2-3 cloves garlic

* 2 T bean liquid – I use this instead of using oil. Try water instead if you don’t have bean liquid leftover from cooking or canned

* 4-6 Tbsp nutritional yeast

* 1 1/2 – 2  tsp dried oregano

* 1 tsp dried basil

* 1/8 – 1/4 cup fresh basil – I used a little under 1/4 but just add to your liking

* pinch of salt

- Blend all ingredients in food processor until smooth, taste and adjust seasonings to your liking. 

Combine all ingredients in food processor and blend until smooth

First taste…

I think it’s good now!

Ready to eat!

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Juice Pulp Crackers

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I’ve always been curious about the raw food world and I recently discovered an awesome recipe website called Choosing Raw. She has a recipe for “crackers” using leftover juicing pulp… GENIUS!!! I made another batch before this one with just pulp, chia seeds and water… turned out pretty good but this recipe is much better. I’ve made them both in my dehydrator and the oven and the results were very close in texture and dryness. I spread a thin layer of Sun Dried Tomato Basil Pizza Cheese on these and WOW was that good!! Our toddler loves these “crackers” too!!

If you find that you have too much leftover pulp, freeze it and make these at a later date! These are great with salads, as flatbreads with hummus or any other favorite topping or just as a simple snack!

Juice Pulp Crackers

Chia Juice Pulp Crackers (raw, vegan, GF)

2 cups juice pulp, tightly packed

1/2 cup ground chia seed – I ground mine in the Magic Bullet
2-3 tbsp tamari
2 tsps ground coriander
black pepper to taste
1/3-1/2 cup water
1/3 cup chia seeds, whole

1) Place pulp, ground chia, tamari, coriander, and black pepper in a food processor fitted with the S blade. Pulse to combine well.

2) Add the water and let the motor run, till mixture is right consistency (start by adding 1/4 of a cup and move up: how much you need will depend on how much liquid was in the pulp already). You want your mixture to be thick and sticky, but spreadable.

3) Add whole chia seeds and pulse to combine.

4) Spread on a Teflex lined dehydrator sheet, score into cracker shapes and dehydrate at 115 for about 5-6 hours. Flip the sheet over (you may want to put another sheet on top and then flip them both), and then dehydrate till very dry, about 4-5 more hours.

5) OVEN DIRECTIONS:

Line a baking sheet with parchment paper and spread the “dough” onto it evenly. I made mine pretty thin, about 1/2 inch or so. Bake at 350 degrees until crispy. My oven batch took about an hour and I flipped them after about 40 minutes.

Juicing done… don’t waste that pulp!

This was my first recipe with chia seeds and water…

Spread mixture out onto cookie sheet or use your dehydrator

Don’t forget to cut your “crackers” before baking/drying!

Ready to eat!

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Quick Black Bean & Sweet Potato Chili

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Our son is now 9 months old and almost walking, needless to say my life is getting crazier by the second! I’ve been cooking dinner at nap time when my hubby is at work for 24 hours, that’s the only way I can feed both kids and have any chance at a meal myself. I save the complicated recipes for when my hubby is home, he watches the kids while I dice and chop in the kitchen for what feels like hours (to him! LOL!)

Quick Black Bean & Sweet Potato Chili

I just LOVE Veg Kitchen with Nava Atlas!! If you’ve never been on her site, you need to set aside some time to bookmark recipes soon! I’ve made so many of her recipes and I’m never disappointed. This is another winner and it’s super easy to make with tons of leftovers for the next few days. What more can I ask for!?! Our toddler loves this chili and my hubby and I often fight over the leftovers ;-)

Quick Black Bean & Sweet Potato Chili

Serves: 8 or more

  • 3 medium-large sweet potatoes
  • 1 cup chopped onion
  • 2 to 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • Two 28- to 32-ounce cans black beans, drained and rinsed – I used fresh cooked beans
  • One 28-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • One 16-ounce can crushed tomatoes
  • 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles – I used green chiles
  • 2 teaspoons ground cumin, or more, to taste – I used 4 tsps
  • 1 teaspoon dried oregano
  • 1/4 cup minced fresh parsley or cilantro, or more, to taste – I used cilantro
  • 2 to 3 scallions, thinly sliced, optional – I used 2
  • Salt and freshly ground pepper to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.

Water sauté the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.

Stir in the parsley or cilantro and optional scallions, then season gently with salt (or not). If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra parsley or cilantro, if desired.

Water sautee onion and garlic

Add remaining ingredients, except the last three and bring to simmer and cover

Add sweet potato

Stir in parsley and optional scallions

Let sit if possible or enjoy immediately!

Sweet Potato Curry with Kale & Chickpeas

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I love any excuse to use curry! I go though phases where I cook with it all week, then I forget about it for awhile. I always come back to it though, I just ordered a few new curries from World Spice Merchant and I can’t wait to try them!

I made this one at my in-law’s house, it was a huge hit! I served this over quinoa but it would be great over brown rice or any other tasty grain! My toddler really enjoyed this as well!!

Sweet Potato Curry with Kale & Chickpeas

Serves: 4 to 6

  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed OR 2 – 2 1/2 cups cooked chickpeas
  • One 16-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste (I used Kashmiri Curry)
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens – I used kale
  • 1/4 cup chopped cilantro or parsley, or more or less to taste – I used cilantro
  • 1/4 cup raisins, optional (but HIGHLY recommended)
  • Salt and freshly ground pepper to taste

Water sauté onion and garlic in a large pan until golden. Add the sweet potato dice and  cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the kale/chard leaves (and beet greens, if using) away from the stems. Slice the stems thinly, and cut the leaves into strips.

Add the kale/chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.


Spicy Lentil Wraps with Tahini Sauce(s)

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Have you tried the vegan Spicy Lentil Wrap from Trader Joe’s? OMG it’s so good! I’m not that stoked on the white lavash wrap or the high’ish sodium content but in a rare pinch it works perfectly! I decided to try and find a copy recipe for that wrap, maybe make it a wee bit healthier in the process so I can have it more often. I found this recipe on theKitchn website after a few searches and decided to make it immediately.

Spicy Lentil Wrap with Tahini Sauce(s)

I made the red pepper paste first. It didn’t come out the way I expected it to, it was a little runny in the end but it still tasted good! I cooked it much longer than the directions said, hoping that it would thicken up but it didn’t. It was still delicious and I plan on making it again!

I bought lavash bread/wraps from Trader Joe’s but as my luck would have it, they were out of the whole wheat ones that day so I decided to do a few on collard wraps to make it a bit healthier. The collard wraps were pretty good but not as good as the lavash bread… figures, right?!

Collard wraps ready to roll!

Now to roll this without breaking it... hmmm....

Success!! Well... if you don't count the red pepper paste oozing out...

Delish!!

I wasn’t super crazy about the tahini sauce recipe that came with the wrap recipe from theKitchn so I did a little hunting… maybe it was the lack of salt? Hmmm…. I found a Yogurt Tahini Sauce on one of my absolute favorite vegan food blogs Fat Free Vegan Kitchen and made that as well. Now THAT is a good tahini sauce! Her secret ingredient is ketchup, who would’ve guessed to use that! Genius!!!

Spicy Lentil Wraps with Tahini Sauce
Makes 6 wraps

1/2 cup red lentils, rinsed
2 cups water
3/4 cups bulgur
2 tablespoons olive oil (I omitted this and water sautéed instead, as usual!)
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt (I omitted)
6 (approximately 9×12-inch) sheets lavash, white or whole wheat OR use collard wraps!
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage
Tahini sauce to serve (recipe below)

Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

Cooking up the barley lentil mixture!

Meanwhile, heat olive oil (or water for water sautee) in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe’s version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

Lavash wrap

To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
Makes about 3/4 cup

6 red bell peppers, cored and chopped

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt (I omitted this)

Olive oil to cover (if refrigerating) – I did not use this and mine kept in the fridge just fine

Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Pretty red peppers

Combine and blend until smooth

Pretty!

Cook up to two hours or until thickened - mine never really thickened, I cooked it for 2 1/2 hours total

Tahini Sauce
Makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

Place all ingredients in a small bowl and mix with a fork until well combined.

Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Regular Tahini Sauce - use your Magic Bullet!

Spicy!!

** Fat Free Vegan’s AMAZING Yogurt-Tahini Sauce

Ingredients

  • 1/2 cup soy yogurt
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • 1 clove garlic, pressed
  • 1/4 teaspoon salt
  • 1 pinch red pepper
  • 4 teaspoons ketchup
  • 2 tablespoons water

Instructions

  1. Mix all ingredients well in a small bowl. Add additional seasonings to taste.

Ketchup? I think yes!

YUMMY!

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