I could literally talk for the next 3 days straight about my undying loyalty to hummus, but if you know me you know that by now. And if you don’t, just note that the previous statement is NOT a hyperbole. I love hummus so much that I decided to make dessert with it. Hear me out: chocolate hummus can make a FINE cheesecake sub. Like, veryyyyyy fine.
Chocolate Hummus Cheesecake Bars:
1 bag @healinghomefoods peanut butter chocolate chip granola
1/3 cup coconut oil
Blend these until well combined and then press mixture firmly on the bottom of a brownie pan lined with parchment paper. Place in the freezer to harden.
1 can rinsed and drained chickpeas
1/3 cup coconut oil
1/4 cup cacao powder
1/4 cup maple syrup
Blend these ingredients together and spread on top of the crust. Place back in freezer for about an hour or until hardened. I placed these back in the fridge to soften a little before eating and store them there from that point forward!
This is the first time I’ve tried whipping the butter, sugar, and egg together in a cookie recipe and I’ve got to say, I found it to make a big texture difference. These are soft and chewy and everything a cookie should be. Plus, omitting the oats leaves you with a grain-free chocolate chip cookie, so it’s almost a double whammy right?
Oatmeal Chocolate Chip Cookies:
•1/2 cup coconut sugar
•1/4 cup melted vegan butter
•1 flax egg (can sub regular egg) (mine is 2 tablespoons ground flax with about 1 tablespoon water, sitting for about 5 min)
beat this together with an electric mixer. in a separate bowl mix:
•1 cup almond flour •1/4 cup coconut flour •1/4 cup oats
pour wet mix into the dry and mix thoroughly until well combined. roll into balls and baked on a greased cookie sheet at 350 for about 12 minutes.let cool completely!
The beginning of the semester is always hectic: adjusting to a new schedule, figuring out which professors allow for snacks (and the ones who don’t…yes they exist!), etc. can be overwhelming. I baked up these hearty, grain-free muffins packed with healthy fats and protein to keep me full during my first days back. I’ve been popping one or two before my early classes and they’re not only insanely delicious, they also keep my stomach from grumbling halfway through lecture. The addition of quinoa flour packs a plant-based protein punch and gives the muffins a moist yet firm bite. Try it out for yourself!
1.5 cups almond flour
1/4 cup coconut flour
1/5 cup quinoa flour
1/2 cup maple syrup 1/2 cup blueberries 1/2 cup chopped walnuts
splash of vanilla
pinch of baking powder
Mix all ingredients together (I used a food processor) except for the blueberries and the nuts. Once the batter is well-mixed fold in the remaining ingredients. Bake in a muffin tin at 350 for abut 25 minutes!
It’s almost like risotto…ALMOST. Either way it’s out-of-this-world satisfying. Think rich and creamy, hearty, cheesy…okay okay, just make it. I’ll be honest and say that cauliflower rice never satisfies me. But ever since I made up this recipe awhile back I haven’t NOT had a bag of this riced veggie in my fridge for when the craving hits.
Cashew Cream: blend 1/2 cup soaked and drained cashews, sea salt, 1/2 cup nutritional yeast, 1/2 cup almond milk until thin and place in fridge to settle overnight.
When ready to assemble, throw about 4 tablespoons into some cauliflower rice on the stove and cook the mixture into the rice until soft!
The ONLY reason I didn’t make curry today was because I ran out of coconut milk. A tragedy in disguise because it led me to make chili instead. This *glorious* chili, because I used roasted Japanese sweet potatoes in it. Roasting them before and adding to the pot at the end makes every bite of potato taste so hearty and creamy. Ahhh, I can’t put it into words. Let’s just say this will be happening A LOT more this winter season.
What you’ll need:
1 cup chopped carrots
1 can rinsed and drained black beans
1 can tomato puree
1 cup vegetable stock
2 tablespoons maple syrup
1 Japanese sweet potato (diced into 1 inch chunks)
Set the oven to 350. Toss potatoes in a generous amount of oil and sea salt. Roast on a parchment paper lined cookie sheet for about 30 minutes or until soft. While those are roasting, sauté the onion in oil, sea salt, and cumin. When browned, toss in carrots and cook until soft. Once fragrant, add beans, tomato puree, vegetable stock, and more seasonings. Bring heat to medium low and cover the lid partially. Stir every 10 minutes for a half hour. Once the potatoes are roasted toss them in the pot and mix together, cooking for another ten minutes before taking off the heat. Serve hot or store in the fridge for 4-5 days!
I feel like I’ve typed the word “craisin” 900 times in the past few days. Make that 901 now. But you have to understand that they’re just THAT good. I tossed them in a grain-free cookie dough batter and haven’t looked back since. Or up, from my plate, because I’ve just been inhaling these. If I ever properly utilize a grocery list maybe I’ll remember to put pumpkin seeds and oats on there so I can stuff those in here too. Guess that means I have to make them again…
mix together the dry ingredients in a bowl. set aside. in a separate bowl using a hand mixer, beat the coconut oil, sugar, peanut butter, vanilla, and egg until well combined. slowly stir in the dry mixture. fold in the craisins and chocolate chips. roll dough into balls and place on a parchment paper lined cookie sheet. bake for 12-15 minutes at 350 and let cool completely before storing!