Herb & Pistachio Falafel

I found this amazing recipe from Green Kitchen Stories and I thought I might share. Very easy to make and the mint and parsley go well together. 

Herb & Pistachio Falafel

5 Leafs Fresh Mint

5 Springs Fresh Parsley

1 Cup Pistachio

1 Cup Garbanzo Beans

1/2 small onion

3 Tablespoon Olive Oil

1 teaspoon cumin 

1 Tablespoon Flour 

1 teaspoon baking powder

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Youmight have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Enjoy! 

~D

Mustard Brussels Sprouts

This recipe was inspired by one of my favorite restaurants in Chicago. Once I left the restaurant I had to go make it the next day. It was so easy to make and I will be making it more often.

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Mustard Brussel Sprouts 
1 Tablespoon Olive Oil
9-10 Brussels Sprouts (thinly sliced)
Dash Unheated Salt
2 Tablespoon Dijon Mustard
1 teaspoon Balsamic Vinegar
1 teaspoon Mustard Seeds
1 teaspoon Miso
(optional: dash of Cayenne Pepper)

Heat skillet on medium heat. Add olive oil. Once olive oil is heated add brussels sprouts and salt. While brussels sprouts are cooking mix dijon mustard, balsamic vinegar, mustard seeds, and miso (if you want the added kick add the cayenne pepper) in a small bowel. Pour in the mustard mixture to skillet. Brussels sprouts should only take 7-10 minutes until they are golden.

Enjoy!

~D

LOVABLE Chocolate Chip Cookies

It's that time of year for decadent dessert recipes to start popping up all over blogs. And you bet we are one of them. I LOVE chocolate, so I am stoked to start whipping up some red and white recipes dipped with chocolate!!
And nothing says LOVE like chocolate chip cookies, especially ones that you don't have to feel guilty about enjoying.

My cookies are flour-less and the only added sugar is from the monster chocolate chips I used.

Chocolate Chip Cookies
About 16 Servings

Ingredients:

1 Cup Rolled Oats
1/4 tsp Baking Soda
1/8 tsp Salt
1 Large Banana- Mashed
1 Tbls Unsweetened Apple Sauce
1 tsp Vanilla Extract
1/4 Cup Chocolate Chips---Or 1/2 Cup if you want really chocolatey cookies


Directions:

Preheat oven to 350 Degrees

In a food processor grind the oats to a fine meal.
Add in Baking Soda and Salt and give a quick pulse.

In a separate bowl mash the banana until all the clumps are out.
Stir in apple sauce and vanilla extract
Combine the dry and wet ingredients. You will need to stir well to coat all the dry ingredients.
Lastly, add your chocolate chips.

Using a Measuring Tablespoon begin to spoon ball shapes onto a baking sheet.
You should get about 16 cookies.

Bake the cookies for 12 minutes and then allow the cookies to completely cool.
They will firm up as they start to cool off.

                                     

                                            We made these cookies at our Yummy Party and they were the first to go.

Kale with Currants, Mushrooms, and Lemon

Hope all of you are enjoying this great weather. Yesterday Chicago had record breaking weather. Chicago has been treating me very well since I moved here. I have to be very thankful for that. 

Hope you enjoy another kale recipe. If your stumped on a side dish this is a great recipe. 

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Kale with Currants, Mushrooms, and Lemon

1 Tablespoon Vegan butter
2 cups Portabello Mushroom, chopped
1 yellow Onion, chopped
2 cups Kale, chopped
1/4 cup currants
1 lemon
Dash salt and pepper

Heat butter in skillet on medium-high heat. Saute mushrooms and onions for 5-7 minutes. Add kale and wait 5 minutes to fully wilt. Add currants, lemon juice and zest, and salt and pepper.


~ Enjoy D

Vegan Hazelnut Cocoa Spread---AKA Homemade Nutella

Nestled in the mountains doing yoga! It was a great day!

I just got back from Massachusetts last weekend from visiting Kripalu Center for Yoga and Health in Stockbridge Massachusetts. The place is amazing!! I can't say that enough. If you are someone who loves to be educated about your body, food, or nutrition, relax nestled in the mountains, have yoga classes accessible to you all day long, than this place is the perfect place for you to treat your mind, body, and soul.

Kripalu is also known for its renowned all natural meals that serve an abundant variety of tasty nutritious foods. Their food kitchen is served buffet style with so many food choices. I just kept eating when I wasn't even hungry because I had to try everything. It's not everyday I have a food set up like that to nosh from; so I took full advantage of it.

I came home with a couple of their cookbooks and am so excited that I can bring a of piece of their kitchen to my table.

I am starting off by sharing one of their quick and simple spread recipes because I am a Nut Butter NUT! But don't worry, I have a couple more tasty recipes that I can't wait to share that don't include nuts, bananas, or cocoa powder which are three staples in my house.

Morning Sun Rise on 3rd Day







Vegan Hazelnut Cocoa Spread

Ingredients:

1/2 Cup Hazelnuts- (grind whole hazelnuts in food processor until finely ground)
   A 1/2 cup of Hazelnuts will grind into a 1/2 cup of hazelnut meal

1/4 Cup Cocoa Powder
2 Tbls Maple Syrup or Agave Nectar
3 Tbls Almond Milk or Soy Milk
 Original Nutella uses Skim Milk
Pinch of Salt--Optional


Combine all the ingredients in a food processor. Blend until creamy, scraping down sides of bowel if necessary.

This makes for a great fruit dip, sandwich, or topped on rice cakes. This also pairs well with a banana!!!

Decadent Banana

This is the Perfect Energy Snack. All the ingredients provide fuel for your body. So whether you've just got done with a great work out or are needing an afternoon pick me up, this snack will get you replenished.
This snack has three ingredients and all three roar FUEL- ENERGY- POWER!

Decadent Banana

Ingredients:
1 Unpeeled Slightly Browned Banana
1 Tbls Raisins or Chopped Dates
1 Tbls Chopped Nuts-your choice

Prepare:

1. Bake
Slice banana down the center but only cut half way through banana
Carefully pry open the banana and push raisins in the center
Close the banana and place on a baking sheet
Bake for 10-12 minutes at 375 Degrees
Let the banana cool for a couple of minutes
Peel back and top with nuts.

2. Grill
Slice banana down the center but only cut half way through banana
Carefully pry open the banana and push raisins in the center
Wrap the banana in aluminum foil
Place on grill at medium to high heat for about 5 minutes
Let the banana cool for a couple of minutes
Peel back and top with nuts.


Additional toppers:

Sprinkle Toasted Carob, Cocoa, Cacao, or Dark Chocolate Chips on top
Add a dollop of Greek Yogurt or Peanut Butter
Sunflower, Pumpkin Seeds, or Granola for some crunch


Happy Snacking!
~K

Quinoa Cabbage Rolls

When my sister and I were younger, our mother would make cabbage rolls stuffed with ground beef. To tell you the truth I hated cabbage rolls. Years later I love cabbage! I've tried not to make every recipe with cabbage, if I did this blog wouldn't be interesting.

Quinoa Cabbage Rolls

1 head of green cabbage
2 Cups cooked quinoa
1/2 cup chopped walnuts
2 Tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoon Italian rosemary
1 teaspoon oregano
2 Cups tomato sauce

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Core the end of the cabbage, keeping the leaves together. Steam leaves to soften for 7 - 10 minutes, you can bring to boil steam a few minutes and then turn the heat off.

While the cabbage is steaming, saute the onion, carrot, and in olive oil until just soft. Add salt, pepper, arrowroot starch and herbs / seasoning. Saute 30 seconds and remove from heat. Mince the garlic and set aside. Place the walnuts on a baking sheet and toast on low until just browned 3 - 5 minutes. In a mixing bowl combine cooked quinoa, sauted vegetables, minced garlic, toasted walnuts and 1/2 - 3/4 cup of tomato or pasta sauce. Mix well.

Carefully remove the cabbage from the pot and cool to touch. Very gently pull each leaf away from the head. Place a spoonful of filling on the leaf, fold the sided over the filling and roll. You should end up with an egg-roll looking pocket. Place each roll into a large glass baking dish.

Once the dish is full, slowly pour the remaining tomato or pasta sauce over the rolls. Preheat the oven to 350 degrees. Bake for 30 minutes.

~Enjoy D

Pan-Roasted Cauliflower with Raisins

This recipe is simple, but the cooking time takes awhile. All the flavors combine very well. I love cauliflower because it's great throughout all seasons along with kale. Now get to cooking!:)

Pan-Roasted Cauliflower with Raisins

2 Tablespoon Raisins
2 Tablespoon Olive Oil
1 head of cauliflower, cut into florets
1 teaspoon honey
2 cups diced tomatoes
Pinch of crushed red pepper
Dash of Salt and Pepper
1 garlic clove, finely chopped
1 Tablespoon chopped parsley
1 juice of lemon

Pre-Heat Oven 350F. In small bowl cover raisins with water. Soften for 10 minutes. Drain
Meanwhile, in a oven proof skillet heat olive oil. Add cauliflower florets and honey and cook on moderately low heat for 10 minutes. Raise heat to moderate when the cauliflower florets have soften for an extra 5 minutes. Stir in chopped tomatoes and crushed red pepper, salt and pepper. Cook until tomatoes have soften.
Add the raisins to the cauliflower along with 1/4 cup water and chopped garlic. Transfer oven proof skillet to oven for 30 minutes. Stir in parsley and lemon juice. Serve the cauliflower warm.

Lentil Burgers

 

Lentil Burger Recipe

1 Tablespoon olive oil

2 Cups cooked lentils 

2 Tablespoon ground flax seed 

1/2 teaspoon water

1/2 teaspoon cilantro 

1/2 teaspoon cumin

Dash salt and pepper

Warm olive oil over medium-high heat in a skillet. Mash lentils in a big bowl. In a small bowl mix ground flax seed with water (this is a substitute for egg). Add flax seed mixture, cilantro cumin, and salt and pepper to lentils. Form into patties and add to headed skillet. Cook 7 minutes on each side.

Serving 4-5 patties

(Note: I found cooked lentils at Trader Joe's) 

Enjoy

~D

Quinoa Salad with Currants, Green Beans, & Edamame

 So I've now been settled in back at home and it feels wonderful to relax. I was able to whip up a simple quinoa salad, which would be perfect for a holiday party.

Quinoa Salad with Currants, Green Beans, & Edamame

1 Cup Quinoa
2 Water
1 Cup chopped green beans
1 Cup shelled edamame
1/4 Cup Currants 
1/2 lemon, squeezed
Dash salt and Pepper

Cook Quinoa according to package. Heat 2 cups of water in pot. Once water is brought to boil add green beans and shelled edamame. Cook for 7-10 mins. Next in a big bowl add quinoa, green beans, edamame, currants, lemon juice, salt, and pepper.

This recipe can be served warm or cold.

Enjoy!

~D

Mashed Cauliflower

I served this yummy side dish on Thanksgiving. It is a great replacement for mashed potatoes, therefore eliminating the high calorie and high carbohydrate count that comes with mashed potatoes and providing your body with a low calorie and highly healthly beneficial swap. Cauliflower helps fight cancer, reduces your risk of strokes, & provides you with a great vitamin B source. That is just a touch of what this cruciferous vegetable does.

This recipe is very common among health nuts, but I think it deserves to be in the spotlight every now and then.

Mashed Cauliflower

Ingredients:

1 Head of Cauliflower or 1 Bag of Frozen Cauliflower

2 TBLS Butter-use a Vegan Butter to make this a non dairy dish

1 tsp Salt

Pinch of Paprika

Optional Add Ins: Cheddar or Parmesan Cheese, Nutritional Yeast, 1 tsp Sour Cream, 1 tsp Greek Yogurt

Directions:

1. If you are using fresh cauliflower core the head and cut into medium sized florets

2. Steam Cauliflower 

     Either:

     - Use a steamer or

     - In a medium sized pot fill a quarter the way full with water. Place cauliflower in the pot and cover. Cook on Med-High heat for about 7-10 minutes. Cauliflower should be very tender when done.

3. Mash the Cauliflower

Place the cauliflower, butter, and any additional add ins to a food processor and pulse to blend. 

Be careful not to over blend or you'll end up with a baby food consistency. The texture should be a little clumpy, but not too much that you see whole florets

4. Sprinkle Paprika on Cauliflower and Serve

Enjoy

~K

Kale and White Bean Pasta

   

Finals are finally over and I leave Chicago in a week. This past weekend I was able to finally get into my small kitchen and cook up this recipe. Hope you enjoy it!

~D


Kale and White Bean Pasta

2 Cups cooked Rice Pasta
1 Tablespoon Olive Oil
1 small White Onion, chopped
2 Gloves garlic, chopped
2 Cups chopped Kale
1 Can Fire Roasted Tomatoes
1 Can White Bean
Dash Salt and Pepper
1 teaspoon Basil

Heat olive oil in skillet on medium-high heat. Cook onions and garlic until onions are translucent. Add kale and cook until Kale is wilted. Next add fire roasted tomatoes, white beans, salt, pepper, and basil. Cook for 7-10 mins. Toss with rice noodles.

Home Sweet Home

Gluten-Free Hazelnut Bread

 

Happy December! As the Holiday's are arriving so are my finals. I have two more days left and I am finished for five weeks. I've been living on Thanksgiving leftovers and lentil soup. My days have consisted with late nights staring at the computer screen, but it will be done soon. I can't wait to spend my winter break brainstorming new recipes to share. 

As for my gluten-free hazelnut bread recipe. The picture doesn't look pleasant, but the taste is very good. You can add cranberries into the mix and serve at a party. Hope you enjoy the recipe! 

~D

Gluten-Free Hazelnut Bread

1 Cup hazelnuts
1 teaspoon olive oil
1 1/2 Cup Gluten-Free All Purpose Flour
1 Tablespoon baking powder
1 Teaspoon baking soda
1/2 Cup Honey
1/2 Cup Almond Milk or any milk you wish to use.
1 Tablespoon finely grated orange zest
1/2 Teaspoon pure vanilla extract

Pre-Heat oven 350F. Spread the hazelnuts on large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins; coarsely chop.
  Flour 81/2-by-41/2 inch loaf pan. In a medium bowl, whisk together flour, baking powder, and baking soda. In a small bowl, whisk together honey, milk, orange zest, and vanilla, add to the flour mixture and mix until just combined. (Do not over mix.) Fold in the hazelnuts.
  Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

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

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