No Fuss Guacamole

This is a really simple recipe for guacamole. You can add in other ingredients to spice it up, but honestly, I think this is all you need for a perfect, no-fuss guacamole.

Ingredients:

2 Haas avocados

Juice from 1 lime

¼ cup red onion- diced

¼ cup chives- chopped or minced

½ tsp salt plus more to taste

½ tsp cumin

  1. Cut avocados in half. Place halves of one avocado in a medium size bowl, add half of the lime juice, onion, chives, cilantro, salt and cumin.
  2. Next, add the other halves of all of the ingredients.
  3. Use a spoon, fork or potato masher to combine ingredients. I prefer to leave some of the avocado still in chunks, but if you prefer a smoother consistency, by all means do so.

Add more lime juice, cilantro, salt or cumin to taste.

Optional add- in ingredients: garlic, pomegranate, diced grapefruit, jalapeno or other spicy peppers, tomatoes.

And now, eat your vegan heart out ❤

Curry Basil Hummus

Hey beautiful people! This is a truly amazing, must try, hummus recipe. Stop everything you’re doing and make this recipe.

Okay so to start, here is the basic hummus recipe. You can use lemon instead of the lime, I like lime better.

Ingredients:

  • 1 can of chickpeas (side note for Curry Basil Hummus recipe*, set aside like 2 tablespoons of chickpeas to fry with the onions in continuing recipe)
  • 3 tablespoons of tahini
  • 2 tablespoons of olive oil (or be creative and try other oils!- I made this recipe with sunflower seed oil, or walnut oil is a personal favorite).
  • 2 garlic cloves roughly chopped
  • ½ teaspoon salt
  • Juice of ½ lime
  • 3-4 tablespoons water – add slowly as you are blending the mixture until you achieve the consistency of your choosing.

 

Add all ingredients to a food processer and blend until smooth (2-4 minutes depending on your processor).

Okay you are half way to amazing. Now, try this curry basil hummus:

Ingredients:

  • 1-2 tablespoons sunflower seed oil (or another oil of your choosing)
  • 1 small zucchini
  • ½ small onion
  • 2 tablespoons fresh basil
  • ½ teaspoon curry powder

Instructions:

  1. Heat oil in a large frying pan.
  2. Use a spiralizer to spiralize the zucchini. Add to the hot oil and fry for about 3 minutes on each side or until it is nice and crispy. *Note: Zoodles have a lot of water in them so they can take a little longer to fry
  3. Remove the zoodles and dry with paper towels. Do not discard the oil. Toss the zucchini with the curry powder.
  4. Slice onion and add to the fry pan with the remaining oil. Cook on each side until lightly browned. If you opted to set aside the extra 2 TBS of chickpeas from the hummus recipe, you can fry the chickpeas now until lightly browned.
  5. Add your ingredients to your pre-made hummus: add half of the basil, half of the zucchini, half of the onions and half of the toasted chickpeas and stir until well combined. Top the hummus mixture with the remaining halves of basil, zucchini, onion and chickpeas. Oh my gosh. Bellissimo!

Eat your vegan heart out ❤

  • VEGAN
  • HUMMUS
  • SIMPLE
  • MINIMALIST
  • EAT YOUR VEGAN HEART OUT

 

 

Hemp Fried Green Tomatoes

Hemp Fried Green Tomatoes

Ingredients:

2 green tomatoes

1 cup almond flour

½ cup hulled hemp seeds

2 tsp Old Bay Seasoning

Aquafaba from 1 can of chickpeas (unsalted is better but salted is okay, too)

Instructions:

  1. Preheat the oven to 350 degrees. Slice the tomatoes to about ½ inch thick and set aside. Combine the almond flour, hemp seeds, and Old Bay.
  2. One at a time, dip both sides of each tomato slice into the aquafaba and then into the flour mixture. Work in batches, such as ¼ cup at a time. If the flour mixture gets too wet, it won’t stick to the tomatoes very well.
  3. Place each tomato onto a greased cookie sheet. (or, I used a greased metal cooling rack over the cookie sheet so there was no sticking). Cook for 40 minutes, gently flip the tomatoes halfway.
  4. Done! May I suggest also whipping up some vegan remoulade? Eat your vegan heart out ❤

Coconut Avocado & Grilled Peach Tacos

Hi guys! This past weekend was Mother’s Day and it was my first Mother’s Day that I’ve been home in way longer than I am willing to admit, even to myself. So this year I wanted to help make sure that my angel mother had a really beautiful day. My sister just bought a house on a lake in this quaint little town North of Chicago. So on Sunday we all took the day to go up to her lake to celebrate our mother. The weather (and really the entire day) was just absolutely perfect, I wish I could replay it.

To my mother I gifted a pair of nice new oven mitts (oops, kind of cheating because kind of a gift to me, too?), and I also helped organize and cook all of the appetizer and dinner dishes. For the salad, I made an arugula and basil salad with white wine vinaigrette, served with toasted pecans and grilled peaches. You guys, the idea of grilled peaches just makes me so, soo happy! I can’t wait until it is actually summer and we have some really nice ripe peaches, instead of the kind of lame ones we have right now. But that’s okay! Grilling them still really brings out the flavor.

Okay now fast-forward. Last night I was thinking about tacos while I was sleeping (haha! But actually this really happened), and I was thinking about what kind of tacos I wanted to make today and I kept going back to grilled peaches. Soooo I ended up making coconut avocado tacos with arugula and grilled peaches. They were super simple and I was able to cook them up pretty quickly during my lunch break.

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Coconut Avocado Tacos with Grilled Peaches:

(makes about 4 tacos)

Ingredients:

Coconut Avocados:

1 haas avocado

¼ cup shredded coconut

¼ cup corn flake bread crumbs (if you are going gluten-free, otherwise any bread crumbs will do)

¼- ½ cup unsweetened soy milk

¼ – ½ cup all-purpose gluten-free flour (I used Betty Crocker because I had it on hand).

½ cup avocado oil (grapeseed or olive oil will also work)

Grilled Peaches:

Peaches

Olive oil

Other:

Arugula

Corn tortillas

Whatever kind of sauce you are feelin’- can I suggest chipotle aioli?

Instructions:

  1. Heat a skillet over medium heat with ¼ cup of oil. You will most likely need to add more, but I don’t like to use too much oil. Cut your avocado up into eight slices.
  2. In three separate bowls, set up your ingredients as such: (1) flour; (2) milk; (3) breadcrumbs and coconut shreds combined.
  3. Coat the first avocado piece with flour. Next, dip it into the soy milk. Then coat with the breadcrumb/coconut mixture. Finally, place the avocado into the hot skillet and fry gently on all sides. This happens pretty quick, maybe about a minute on each side. Repeat this process with all of the avocado slices.
  4. Preheat the grill to medium heat. While that is happening slice up your peaches into ½ inch wedges and brush lightly with olive oil. When the grill is hot, place the peaches on the grill, close the lid and let cook for 5 minutes. Flip and cook 5 more minutes. Depending on the temperature of your grill, you may need to adjust this time. You should let them cook until you have those fabulous grill marks.

So now you have your coconut avocado and grilled peaches! I used corn tortillas and arugula as toppings. This is actually the first time in, like, ever that I didn’t add a ton of spicy peppers, (although I was tempted) but I decided to let the sweet peaches and coconut bring the flavor.

I hope you enjoy this recipe as much as I did!

#EATYOURVEGANHEARTOUT

#TACOTUESDAY

#EASY

#GRILLEDPEACHES

#VEGANRECIPES

Tahini Sriracha Tofu

Happy Friday!! I wanted to just throw this recipe up here really quick because it is so amazing and you simply must stop everything you are doing and go made it. It is also super quick. My only problem with this recipe is that when I make it I can’t stop eating it.

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The key factor in this recipe is the sauce. If tofu is not your thing, the sauce would be absolutely fabulous on chicken or shrimp or vegetables or whatever you’re into. I make mine with extra firm baked tofu (click here for baked tofu heaven) and then I also add in whatever hot peppers I have lying around, along with some cauliflower rice.

You can buy riced cauliflower at a ton of places now, including Trader Joe’s, Costco and Mariano’s (for those Chicagoans out there). I am also not opposed to going old school and making your own riced cauliflower. If you are going old school, I have to say that it is SO much easier to just use a box grater rather than a food processor. It is still quick and easy and I like the consistency much better than when I use a food processor. Also, less clean up.

Okay so anyway, without further ado, here is the recipe for Tahini Sriracha Tofu:

Tahini Sriracha Tofu:

Baked Tofu

Ingredients:

2 garlic cloves, minced

1/2 tablespoon freshly grated ginger

1/4 cup tahini

2 1/2 tablespoons agave (you can also use honey or maple syrup)

3 tablespoons sriracha sauce

1 tablespoon liquid amino

1 teaspoon rice wine vinegar

3-4 tablespoons water

Instructions:

Simply combine all of the ingredients except for the water until you have a homogenous mixture. Add the water slowly to thin until you have the consistency that you want.

If you are using baked tofu, add the sauce and tofu to a large skillet over low heat. This is also where I add in any hot peppers or chopped onions that I am using. Cook for about one to two minutes until the sauce is warm. Garnish with sesame seeds and scallions.

* Instead of using baked tofu, you can also opt to cook the tofu over the stove while you are making the tahini and sriracha sauce. Coat the skillet with oil of choice (sesame goes really well with this recipe) and place over medium heat. When the oil is hot, add the tofu and cook for about 10-15 minutes. This requires flipping the tofu occasionally to make sure you get all of the sides.

That’s it! Super easy, right? Now go eat your vegan heart out!

SIMPLE

TOFU

SRIRACHA

TAHINI

Gluten-Free Vegan Donuts & Hibiscus Icing

Happy Friday!! If you want an idea of how my week went, I just typed “happy birthday” instead of happy Friday. My patience this week has been infinite. I mean I’m talking three-hours-at-the-dealership-when-you-went-in-for-an-oil-change-and-you-leave-300-dollars-poorer- patience! That is no joke. So naturally I felt the only cure was to make donuts.

These babies are gluten-free and vegan and magical! For the donuts themselves, I used Bob’s Red Mill all-purpose gluten-free flour. This stuff is awesome. I mean, I like to mess around with different flours as much as the next person. Almond, white rice, brown rice, oat, chickpea, and tapioca are a few flours that I have on hand right now… but dude, Bob’s Red Mill is just so easy and the results are fantastic. For the buttermilk, I used a ratio of 1 cup of rice & quinoa milk to 1 tablespoon of vinegar. You can also use lemon instead of vinegar. You can also use whatever kind of dairy free milk you want, soy, almond, coconut, whatever.** Let me know what you use and how you liked the results. Pay attention to how the donuts brown based on what milk you use. When using rice & quinoa milk, mine did not get too brown, so while I was baking them I definitely was not trying to wait until they looked golden. Instead, I paid more attention to the time and consistency of the batter as it baked.

Okay and now my favorite part of the substitute process… the eggs. Aquafaba! I just love using aquafaba I don’t know why, I just do. It really looks like egg whites, too. To substitute aquafaba for egg, the ratio I use is ¼ cup to one egg white. To prepare the “egg”, I drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two. You can do this step before you get started so you don’t have to wait. You don’t have to let it chill, but it helps stiffen the “egg” better. Next, measure out however much you need (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.* I have a really hard time finding chickpeas with no salt added, so I just omit any additional salt from the recipe. You can make your own aquafaba by just soaking dry chickpeas. Are we having fun, yet??

Okay more fun stuff, the icing. I wanted pink icing (obviously) so to make a natural dye I used hibiscus boiled in water and added the tinted water to the icing. I used about ½ cup of dried hibiscus in 2 cups of water and brought to a bowl and then let it steep for about 20 minutes or so because I couldn’t wait anymore for these donuts. Verdict: not quite pink enough but I liked that it had a florally taste rather than a root-y taste such as an alternative like beet juice. So listen, if you follow my recipe, you are not going to get pink frosting, got it?? But you will have some dreamy, hibiscus-y tasting icing!

Thoughts on that:

  • Maybe let the hibiscus steep longer?
  • Use a higher hibiscus to water ratio?
  • Use beets
  • Any other ideas, I would love your input!

Also, I did a crappy job of taking any pictures while actually making these so, oops. Instead take pictures of yours and send them to me. ❤

So anyway… you came here for the donuts so here they are! By the way, you can double or triple or quadruple this recipe…but I am warning you, you probably don’t want to because you will end up eating 64 donuts ha ha ha.

Gluten-Free Vegan Donuts & Hibiscus Icing

(Makes about 8 donuts)

Ingredients:

Donuts:

1 cup gluten-free flour

¼ cup + 2 tbsp sugar

1 tsp baking powder

¼ cup aquafaba -see notes above on using aquafaba*

¼ cup + 2 tbsp vegan buttermilk (ratio 1 cup of rice & quinoa milk : 1 tbsp vinegar- see notes above on using vegan buttermilk**

1 tsp vanilla extract

¼ cup of vegetable oil

(***Salt: if you are using aquafaba that has salt added, you do not need to add salt. If you are using No Salt can of beans or you made your own aquafaba, add ½ tsp salt)

Frosting:

1 cup powder sugar

1/8 tsp cream of tartar

2 tbsp aquafaba egg

1-2 tbsp Hibiscus water

Instructions:

  1. Heat oven to 425 degrees. In a medium bowl, combine the flour, sugar, baking powder and salt if you are using it.
  2. In a separate bowl combine the aquafaba egg, vegan buttermilk, vanilla and oil.
  • Aquafaba egg. To prepare the “egg”, drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two in a non-reactive stainless steel bowl. Next, measure out ¼ cup (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.
  1. Add the wet ingredients into the dry ingredients and blend until smooth.
  2. Spoon batter into your greased donut tins until about half full. I measured about ¼ cup of batter per donut but it is going to depend on the size of your donut tins, so just go with half full. Cook for 7-9 minutes.
  3. Meanwhile, prepare the frosting. Add all of the frosting ingredients except the water. Add the water last a little bit at a time so your icing is not too watery. Mix until smooth.
  4. When they are done, remove the donuts from the tin and cool them on a cooling rack. You might need a little help from a spoon to get the donuts out of the tin but hopefully you greased the tin enough that it is pretty easy to get out. (Side note, I always forget to grease my pans and it literally ruins everything for the rest of the day– not being dramatic).
  5. When the donuts are cool enough to handle, dip the top half into the icing and then return to the cooling rack. Add sprinkles and do your darn-est to try and wait until the frosting dries before you start eating them. Good luck!

 

So there you have it, people! The dreamiest gluten-free, vegan, aqua-fabulous (I had to), hibiscus, magical donuts in all the world! Eat your vegan heart out! ❤

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GLUTEN-FREE

VEGAN

DONUTS

EAT YOUR VEGAN HEART OUT

SO DREAMY

EASY

Super Simple Rosemary and Garlic Artisan Bread

Hi you guys! I am here on this fine morning to tell you how to make some super dreamy artisan bread! This recipe is so simple and requires absolutely zero kneading. All you need (ugh had to resist the dad-joke-temptation there) is a mixing bowl and Dutch oven. If you don’t have Dutch oven, I’ve heard you use any oven safe pot to cook your bread. I have only used a Dutch oven, however, so I cannot advise.
Quick note about rise time: If you have the time, you can use an overnight rising method that calls for less yeast, just use 1/4 tsp of yeast instead of 2 1/4 tsp. Combine all of the ingredients per the instructions and let the dough rise overnight in a warm area, covered with a clean towel. If you are shorter on time, use the full 2 1/4 tsp of yeast. When using the shorter method, I let my dough rise for about 2 hours or a little longer. You can use even less yeast, but I have not experimented with that…yet. You should ask my sister, though. She is pastry chef and probably knows everything there is to know about making bread.
Another super sweet thing about this recipe is that you can use any flavor ingredients to create the taste you want. Instead of garlic and rosemary, I’ve experimented with a blend of different herbs to create an Italian-y tasting bread. Another one on my bucket list is a cinnamon raisin bread. I’m planning to make this one using whole wheat flour, raisins and cinnamon (duh) 😋. Mmmm #swoon.
Also, how perfect is this bread for Easter appetizers next weekend?? #soPerfect!
4

Garlic and Rosemary Artisan Bread

(Prep time: 5 minutes; cook time: ~45 minutes)
Yields one delicious loaf

Ingredients:

2 cups unbleached flour plus a couple tablespoons for dusting
1 cup bread flour
1 tsp salt
2 1/4 tsp yeast
*(if you have time to allow overnight rising time, only use 1/4 tsp yeast)
1 1/2 cup warm water
2 springs fresh rosemary
1/2-1 head of roasted garlic

Directions:

1. Roast the garlic. Preheat the oven to 400 degrees. Cut the top off of the garlic bulb to expose the top of the cloves. Brush the exposed cloves with about 1/4 tsp olive oil. Wrap in foil and place in oven. Roast for 35-40 minutes.
2. Meanwhile, add the dry ingredients including the rosemary to a large mixing bowl. Stir until all of the ingredients are combined.
3. When garlic is done roasting, peal or squeeze it from the outside layers into the dry ingredients. Add the warm water. Using a wooden spoon, work water, garlic and dry ingredients together. Dough will be scrappy. Form into a loose ball.
4. Cover the bowl with a clean kitchen towel and let dough rise for 2-3 hours (or overnight if you are using the overnight option).
5. When you are ready to cook, spray your Dutch oven with a bit of cooking spray and place inside oven. Preheat oven to 450.
6. Meanwhile, form risen dough into a ball – it does not need to be perfect at all. Roll the ball in a tablespoon or so of flour so that the whole thing is lightly to moderately dusted.
7. Place dough in preheated Dutch oven, cover with the lid and return the Dutch oven to the conventional oven. Cook with lid on for 30 minutes.
8. After 30 minutes, remove Dutch oven lid and continue to cook for another 7-15 minutes or until bread is nice and toasty and golden.
As always, let me know how your experiments go and let your heart and your stomach be your guide.
** hint: pair this with super easy Chickpea stew **
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NATURALLY VEGAN
ARTISAN BREAD
BAKERY
SIMPLE
ROSEMARY
GARLIC
EAT YOUR VEGAN HEART OUT ❤