Buffalo Chick.....P

This is a creative way for Veggie lovers to not be left out on Game Day! But you don't have to be a Vegetarian or Vegan to miss out on this tasty snack.

Buffalo Chick-P

Ingredients

1 Can Chickpeas (Garbanzo Beans)
Rinsed and Dried
2 TBLS Franks Hotwing Sauce
Pinch Cayenne
1/2 tsp Ground Black Pepper

Directions:

Preheat oven to 425 Degrees

Toss chickpeas and Hotwing Sauce in a bowl. Add Caynne and Black Pepper.

Spread beans on a baking sheet and roast for 15 minutes.
After 15 minutes pull out the baking sheet and while using a spatula mix up the chickpeas so you can roast the other side.
Roast for an additional 15 minutes.

Enjoy!
~K

Peanut Butter Brownie Ice Cream

Tastes So Sinful

Ingredients:

2 Frozen Banana's
2 TBLS Chocolate Nut Butter
                          Options:
                               Maranatha- Dark Chocolate Almond Butter
                               Peanut Butter Company- Dark Chocolate Dream
                               Justin's Nut Butter- Organic Chocolate Peanut Butter
                               Nutella- this is made out of hazelnuts-not a vegan option-contains skim milk
                               Creamy Peanut or Almond Butter with a teaspoon of cocoa or carob powder mixed in
                                                                -this option provides no added sugar


Directions:

Chop frozen bananas into quarters and place in a food processor
Pulse the banana's in the food processor to chop.
Once the bananas are chopped to small pieces start to blend them for 1 minute. You may need to scrape down the sides if it is having problems blending.
Add your tablespoon of chocolate peanut butter and turn food processor on for 1 minute.
When the consistency reaches creamy you can either serve immediately or freeze to harden.

White Beans and Kale served with Risotto

White Beans and Kale served with Risotto

2 Cups water

1/2 Cup dried risotto 

1 Tablespoon olive oil 

1 Small yellow onion, chopped

1 Can (14.5 oz.) Fireroasted Tomatoes

1 Can (14.5 o.z) White Beans 

1 1/2 cup chopped kale

Heat large sauce pan over high heat and add water. Once water is brought to boil lower heat to medium-low and add risotto. Cook risotto for 10-14 minutes. Next in a large skillet heat olive oil over medium-heat. Stir in onion. Saute until the onions soften, a couple minutes, just long enough for the pieces to soften up a bit. Add fireroasted tomatoes, beans, and kale. Cook for a remaining 10 minutes or until the kale has welted. Serve beans with risotto. 

Enjoy! 

D

Pumpkin Chocolate Chip Pizookie

This recipe is from chocolatecoveredkatie.com . It was such a hit at my moms house that I needed to share it. If you love warm soft chocolate chip cookies than you will love this. It is like eating a fat, warm, and soft cookie. It's so scrumptious!
Take this recipe with you the next time you are going to a dinner party. Your guest will love you for it and they won't even know it's good for them.

Pumpkin Chocolate-Chip Pizookie (Pie Cookie)

2 Cans Garbanzo Beans or White Beans
1 Cup Quick Oats
1/4 Cup Pumpkin Puree
2 tsp Vanilla Extract
1/2 tsp Baking Powder
1/2 tsp Salt
1 Tbls Cinnamon
1 TBLS Coconut Oil or Canola Oil
1/4 Cup Agava Syrup or 1 1/2 cups Brown Sugar
1 Cup Chocolate Chips

Directions:

Preheat oven to 350 Degrees

Place all ingredients in a food processor except Chocolate Chips.
Blend the ingredients well to a smooth batter consistancy.
Once blended stir in Chocolate Chips.

Spray a 10" Pie Plate with cooking spray.

Add batter to pie plate and smooth over.

Bake for 35 minutes
Let cool for 10 minutes.

Enjoy!

Gluten-Free Baked Cajun Mac n' Cheese

Not your box Mac n' Cheese

Gluten-Free Baked Cajun Mac n' Cheese

2 Cups Rice Penne Noodles 

2 Tablespoon Olive Oil

4 Carrots, peeled and chopped 

1 White onion, chopped

2 Tablespoon jalapeno peppers, chopped

2 Cups chopped frozen spinach 

2 Tablespoon Gluten-Free All purpose flour 

2 Tablespoon cajun seasoning

1 Cup almond milk

2 Tablespoon Nutritional Yeast 

Pre-Heat oven 375F 

Prepare penne according to package directions, drain well, and set aside. 

In a large skilled, heat olive oil over medium-high heat. Add carrot and onion. Saute for 5 minutes. Remove from heat. Add jalapeno peppers and spinach. Combine with macaroni and mix gently. 

In a large bowl add almond milk, flour, cajun seasoning, and nutritional yeast. Pour sauce over penne and stir. Pour mixture into 9 X 13" pan. Bake for 20 minutes. 

Enjoy!

~D

Rice Pudding

Oh my, this recipe says fall all over it! It also reminds me of my childhood when my mom would make rice pudding and she would always say as she was pulling it out of the oven, "this reminds me of my childhood when your grandma would make this"! I wonder if my grandma would say that to her while she was pulling her pudding out of the oven. So Grandma and Mom this recipe is for you!

I love that the recipe develops it's sweetness from the apples and raisins, therefore making the recipe SUGAR FREE! The recipe is also dairy-free as well, making it the perfect Vegan Rice Pudding.

Ingredients:

2 Cups non-dairy milk--I used Unsweetened Vanilla Almond Milk
1 Cup uncooked Short Grain Brown Rice
3 1/2 Cups of water for cooking rice
1/4 Cup Pecans
1/2 Cup Raisins
1/2 Cup Ground Flaxseed
1 TBLS Vanilla Extract
1.5 TBLS Cinnamon
1 tsp Cardamom-Optional
2 Apples-use your favorite apple- I used Honey Crisp

Directions:

Preheat oven to 350 Degrees
Cook Rice in 3 1/2 cups of boiling water till water is absorbed and rice is soft

While the rice is cooking peel and cut apples into slices-place in a food processor and chop to small pieces-Be careful not to puree

Place chopped apples and remaining ingredients in a large bowl.

When the rice is done cooking add to the bowl and mix well.
Pour into a sprayed 9x9 baking dish, sprinkle with a little cinnamon, and then cover.

Bake for 1 hour.

Let Pudding cool for 10 minutes and serve
Pour cold milk over warm pudding and envelope yourself in a long time traditional fall treat! This makes for a great breakfast, snack, or dessert.

Lentil Soup with Fireroasted Tomatoes

You all might all know how to make this, if you do I hope this sparks a recipe to make this week. It's starting to get cold in Chicago and this will be my first winter here. I have a feeling I will be making this recipe more than once. I hope you all enjoy this recipe and as always I add some spice to the soup. You do not have to add the cayenne pepper. 

Lentil Soup with Fireroasted Tomatoes 

1 Tablespoon Olive Oil

1 Large White Onion 

5 Carrots, thinly sliced

4 Medium russet potatoes, peeled and cubed

2 Celery ribs, thinly sliced 

1 Can Fireroasted Tomatoes

1 Dried Lentils

6 Cups water or 6 cups of vegetable broth

1/2 teaspoon salt (Note- Add 1 teaspoon salt if using water or to your desired taste.)

Heat oil in a large pot on Medium-Low. Cook onion for 5-8 minutes until they turn translucent. Next add all the remaining ingredients. Bring to a boil cover. Reduce heat; simmer about 30-40 minutes. 

Enjoy your yummy soup! 

~D

Oatmeal Raisin Cookies

When it comes to baking I can do without the added sugar and oil. I like knowing that while I am indulging in my snack, I won't feel guilty about it later. Now, there is a time and a place for a yummy Grandma baked oatmeal cookie, but when I don't want the shame, this is my go to.

This cookie has no added sugar, no added oil, and no added flour.

Oatmeal Raisin Cookie

1 Cup Rolled Oats
1/4 tsp Baking Soda
1/8 tsp Salt
1 Banana Mashed
1 TBLS Apple Sauce
1 tsp Vanilla Extract
2 TBLS Non-dairy Milk ( Soy or Almond
1 handful of Raisins

Directions:

Preheat oven to 350 Degrees

Place Oats, Baking Soda, and Salt in a food processor. Mix and Grind.

In a separate bowl, mash the banana, add apple sauce, vanilla, raisins, and milk.

Next, combine oats to wet ingredients.
You can either make 5 big cookies or 10 bite size cookies.
Spoon your preference of sizeable cookies to a baking sheet.

12 Minutes for Bite Size Cookies
15 Minutes for Big Cookies

Potatoes and Garbanzo Beans

Mint Potatoes and Garbanzo Beans

1 Tablespoon Olive Oil
1 Russet Potato peeled and chopped in small cubes
1/2 Cup Light Coconut Milk 
1 Can Garbanzo Beans
1/2 Cup Chopped Tomatoes
2 teaspoon Curry Powder
1/4 teaspoon Salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 Tablespoon chopped jalapeno

Heat olive oil in medium pot over medium-high heat. Add potatoes and cook each side for 5 minutes. next add coconut milk, garbanzo beans, tomatoes, curry powder, and salt. Cook for an additional 5 minutes. Top each serving with 1 Tablespoon mint and cilantro. Add desired jalapeno.

Enjoy!

~D