1healthyhappyfitnessblog:

Key Lime Pie Green Smoothie

Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

Vegan + nut-free key lime green smoothie under 300 calories. Tastes just like pie!

Yield: 1.5 cups

Servings: 1

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Ingredients

• 2 tbsp key lime juice (about 4 limes)
• 1 tsp key lime zest (about 2 limes)
• 1 cup unsweetened non-dairy milk
• 1 ripe frozen banana
• 1/4 tsp pure vanilla extract
• 2 drops liquid stevia or 1 tbsp ground xylitol or 1 pitted medjool date
• 1 tbsp sunflower butter
• 2 cups organic baby spinach
• 4 ice cubes

• 1 minute vanilla whipped topping (optional)
• gluten-free graham cracker pieces (optional)

Directions

Place in your blender in the order of the ingredients listed, then blend for 30 seconds or until smooth.

Note: if whipped topping is used, recipe is no longer vegan. To maintain vegan-ness, try using vegan whipped cream instead.

Tagged: smoothiesnackssweetsvegan

Source: 1healthyhappyfitnessblog

doortoreality:

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Smoky Chickpea Soup!

Prep time: 30 minutes| Cook time: 1 hour |Total time: 1 hour 30 minutes | Servings: 4

Ingredients:
•2 cups cooked chickpeas
•1 tbsp. canned chipotle, diced (optional)
•1 can fire roasted tomatoes, pureed (or left whole if you want a chunkier soup)
•1 tsp. toasted cumin seeds (or 1/2 tsp cumin powder)
•1 tbsp. besan gram (chickpea) flour (you can sub flour or omit)
•1/2 tsp. ground coriander (optional)
•2 garlic cloves, minced
•1/4 cup leeks, minced (or diced onion)
•1/4 cup Earth Balance Buttery® Spread, melted
•1/2 cup fresh cilantro

Directions:
•For Roasted Chickpeas: Preheat oven to 400 degrees. Drizzle a couple of tablespoons of melted Earth Balance® Buttery Spread over 1 cup of chickpeas, season with salt & pepper. Place in a shallow baking pan & roast for 35 minutes or until lightly browned & crunchy.

•Meanwhile, toast coriander & flour in a dry pan until fragrant. Set aside.

•Heat the Earth Balance® Buttery Spread or oil in a medium-sized pot over medium heat. Add garlic & leeks, stirring until garlic is lightly browned & leeks are wilted.

•Add coriander-flour mixture & cook until fragrant (less than a minute), stirring frequently.

•Add tomato puree, chipotle, & cumin seeds & stir. Add about 2 cups of water. Simmer for 10-15 minutes.

•Add remaining cup of chickpeas. Season with salt & pepper if needed. Add more flour if you want a thicker soup.

•Garnish with chopped roasted chickpeas & cilantro. You can also add a dollop of Earth Balance® SoyFree MindfulMayo for extra creaminess.
| #Vegan #Chickpea #Recipe #Foodgazm #VeganFoodShare #Vegansofig #Soup (Taken with instagram)

Source: healthy-cravings

rememberyourheart1:

Spicy Spaghetti Squash with Black Beans
 (adapted from Whole Foods Market)

• 1 medium spaghetti squash  
• 2 teaspoons olive oil
• 1/2 cup red onion, chopped(I used yellow onion because that is what I had on hand)
• 1 jalapeño chili, seeded, minced
• 1/2 cup red pepper, chopped
• 1 cup black beans, rinsed and drained well
• 1/2 cup sweet corn, frozen or fresh
• 1 teaspoon chili powder
• 1/2 teaspoon cumin(I added this to the original recipe because, well, I like cumin)
• 1/3 cup cilantro, minced
• 1 tablespoon lime juice(I used the juice from 1/2 a lime)
• 1 teaspoon sea salt

1. Start by roasting the spaghetti squash. First, cut it in half. 

2. I suggest using a large, sharp knife.

3. Then scoop out the seeds.

4. I rubbed mine with a little bit of olive oil and sprinked it with salt, pepper andGarlic Garlic.

5. Place squash face down in a baking dish. Bake at 400 degrees F for 35-40 minutes. (or microwave with 1/4 cup water with a plastic wrap cover for 7-10min)

6. For the filling, heat oil in a large pan and sauté onion, jalapeño and red pepper for 2 minutes. 

7. Add beans, corn, cumin and chili powder; sauté 1 minute longer.

8. When the squash is finished roasting, scoop the flesh from the shell. 

9. Add cooked squash, cilantro, lime juice and salt to pan; cook 1 minute until heated through. Fill squash halves with filling, mounding mixture in the center. I topped mine with a dollop of greek yogurt. 

I fell in love with this dish. It has just the right amount of spice and flavor for me. I really enjoyed the taste of the spaghetti squash as well. This winter vegetable will definitely appear in more of my meals from now on. 

Original source: http://becomingperfectlyimperfect.blogspot.com/2010/10/spicy-spaghetti-squash-with-black-beans.html

I tried this today and absolutely loved it! 

Tagged: vegandinner

Source: http

riiaeatsright:

Riia’s Raw Vegan Chocolate Chip Cookie Dough Truffles

Ingredients:
2/3 cup Raw Almonds
1/3 cup Rolled Oats
3 tbsp Organic Agave Nectar
1 tsp Vanilla Extract
Handful of Cacao Chips

How to:
In a food processor, blend almonds and oats. Once they reach the texture of flour, add in agave and vanilla. Blend until dough forms. Mix in cacao chips with a spoon. Roll into little balls. Refridgerate. Enjoy! :)

Tagged: sweetsrawvegan

Source: riiaeatsright

candy-ida:

Blueberry Tart

Crust:

2 cups nuts – I used 1 cup pecans, and 1 cup walnuts

1 cup raw flaked coconut

1/2 teaspoon lemon zest

pinch of sea salt (optional, but does enhance the flavor)

1/2 cup dates (un-soaked)

In a food processor add the nuts, coconut, lemon zest, and salt. Pulse until the mixture is well crumbled. Add in the dates and then continue pulsing until the dates are well incorporated.  Transfer the entire mixture to a 9 inch tart pan (the kind with fluted sides and removable bottom).  If you do not have a tart pan, just use a standard 9 inch pie pan. Press the mixture evenly along the bottom and up the sides to form a shell.  Be sure to press it well, as this will help make the crust sturdy for cutting.

Filling:

2 cups of organic blueberries (one pint container)

approx: 15-17 Medjool dates, pitted (or date of your choice)

1 tablespoon lemon juice

In a food processor, add all ingredients and blend till smooth. You may need to adjust the number of dates according to the sweetness you  like.  So keep tasting the filling as you go. Till it is just right.

Fill the prepared tart shell with the filling and garnish as desired. Chill for a least two hours. After it is chilled you can un-mold the tart shell from the pan and place the tart on a pretty cake stand or decorative plate.  It makes a beautiful presentation!

Tagged: veganrawsweets

Source: vdesserts

fridgebook:

Hasperat Vegan Recipe

Ingredients:

• 2 10″ Wheat Tortillas
• 1/2 Cup Hummus
• Cucumber, sliced thin
• Carrot, shredded 
• 1 1/2 Tbs soy sauce
• 1 1/2 Tbs Rice Vinegar
• Black Pepper
• 2 Small Handfuls Baby Spinach

Directions:

1. Using your NuWave food processor (or a processor of lower quality) mix veggies (except baby spinach), soy sauce, pepper, and vinegar until it’s very thin.
2. Warm the tortillas on a dry skillet.
3. Spread hummus over tortillas and apply mixture. 
4. Sprinkle baby spinach on top of mixture.
5. Wrap. (if you need help wrapping, ask us how to do it.)

Tagged: snacksveganwrapveggiehummus

Source: fridgebook

soyandspice:

 Peanut butter Chocolate Chip Oat bars, Sourdough Pumpkin Spice Cake
Adapted from - King Arthur Flour
Ingredients:
Sourdough Starter - 1 cup (100 % hydration, stirred down)
Freshly Brewed coffee - 1 cup (room temperature) or use milk or water
All purpose flour - 2 cups
Sugar - 1 1/2 cups
Oil - 1/2 cup
Unsweetened Applesauce - 1/2 cup (Or 1/2 cup more oil)
Salt - 1 tsp
Baking Soda - 1 1/2 tsp
Natural Cocoa - 3/4 cup
Vanilla extract - 2 tsp 
Flax seed powder - 2 TBSP
Warm water - 6 TBSP

For the glaze: (optional)
Peanut butter - 2 TBSP (not natural)
Powdered sugar or confectioner’s sugar - 1/2 cup
Vanilla - 1/2 tsp
Milk - 2 TBSP or a bit more to get the proper consistency (non dairy for vegan version)

Method:
In a bowl, mix together sourdough starter, all purpose flour and coffee or milk. Cover and set aside for 2 - 3 hours. It will not be very bubbly, but it will have expanded quite a bit. I actually left mine for 4 hours and it had almost doubled. Preheat the oven to 350 F (I used 325 F since I was using a dark pan). Grease a 13 X 9 pan with vegetable oil spray or grease a bundt pan like I did. 
In a bowl, whisk together flax seed powder with warm water. Let it sit for 5 minutes. Add applesauce, oil, sugar, salt to the mixture and beat till everything is combined well. Add the cocoa and beat well. Add baking soda, vanilla and stir. Now, dump all the sourdough mixture to the bowl. Take a spatula and mix gently. It will be goopy and looks almost curdled, but it will mix in a little bit. Keep stirring till you have a homogeneous mixture and you cannot see any white sourdough parts. Pour it into the prepared pan and bake for 45 - 50 minutes in case of a bundt pan, 30 - 40 minutes in case of a 13 X 9 oblong pan. Check with the toothpick test before taking it out of the pan. Cool on the wire rack in the pan for 10 - 15 minutes. Turn it on to the wire rack to cool completely.  When completely cool, you can either frost the cake, or pour a glaze or simply dust with some confectioner’s sugar.

Mix all the ingredients mentioned in the ‘To make the glaze’ and whisk to get a smooth, pourable consistency glaze. Pour on the cooled cake.

Notes:
You can make confectioner’s sugar at home if you have a powerful blender/dry grinder. For every cup of granulated sugar, add 3 TBSP of corn starch and powder in the dry grinder. Sift with a fine sieve and measure and use.

Tagged: vegansweetsdessert

Source: soyandspice

veggiedelights:

Candle 79’s
Jerusalem Artichoke Soup With Crispy Sage Leaves

1/4 cup extra virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
Crispy Sage Leaves:
1 tablespoon extra virgin olive oil
8 to 12 fresh sage leaves

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.

2. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.

3. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Yield: 4 to 6 servings.

(from: Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant)

click the image above for the full the full story behind one of New York’s great vegan eateries at the NY Times’ Well Blog and the link to purchase the cookbook from amazon.com

Tagged: soupvegansoupsomnom

Source: veggiedelights