Jalapeño Cornbread (vegan & gf)

Hi guys!

I am excited to share this recipe with you, just in time for thanksgiving. But let’s be real, you can should eat cornbread all year round because its bomb. This recipe uses coconut sugar, coconut milk and #aquafaba!

Coconut sugar is made from the flower of a coconut plant. The sap is collected from a cut made in the flower and then placed under heat until the water evaporates. Coconut sugar may contain some nutrients, including zinc, calcium, potassium and iron, whereas normal sugar does not. Coconut sugar also contains the fiber #inulin, which may reduce the absorption of glucose. Inulin can also act as a sort of #probiotic by stimulating the growth of bifidobacterial in the intestines and boosting your immune system. Finally, coconut sugar is #Paleo-friendly depending on how it is manufactured (source).

Before you go all crazy with the coconut sugar, keep in mind that it is still sugar and it is still high in calories. It is slightly less-bad for you than normal cane sugar, but I am not using coconut sugar as a healthy alternative in this recipe. In all honesty, I just wanted to try it. That being said, coconut sugar or coconut palm sugar, has a more natural manufacturing process and it contains some vitamins and nutrients (source).

To substitute buttermilk for this recipe, I made a vegan alternative by combing apple cider vinegar and light, unsweetened coconut milk. You can also use lemon or white vinegar. And of course, you can use any non-dairy milk.

I used aquafaba in my recipe, but you can use flax meal eggs or egg replacer as an alternative. I also made mine gluten-free, but I am eager to try it with regular flour, as well.

Oh yeah, so while we are taking alternatives, if jalapeños aren’t really your thing, you can leave them out. Try a different additive! Some other ideas are rosemary, sage, whole corn kernels, etc. Just add about two tablespoons of whatever additive you want!

Enjoy!

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Coconut sugar cornbread

(vegan, gluten-free)

Prep-time: 10 minutes

Cook-time: 35-45 minutes

Serves 8

Ingredients:

½ cup vegan butter (melted)

2/3 cup coconut sugar (blonde)

6 tbsp aquafaba (equal to 2 eggs)

1 cup of vegan buttermilk (1 cup coconut milk + 1 tbsp apple cider vinegar)

½ tsp baking soda

½ tsp salt

1 cup cornmeal

1 cup gluten-free flour

2 jalapeños, seeded and sliced thinly

Directions:

  1. Preheat the oven to 375 degrees
  2. To prepare the buttermilk, add 1 tbsp apple cider vinegar to a measuring cup and fill the rest of the cup with coconut milk. Stir and set aside for about 5 minutes until the milk starts to curdle.
  3. In a medium sized bowl, mix together the butter and sugar.
  4. Whisk in the aquafaba and buttermilk.
  5. Add in the salt and baking soda, stir well to combine.
  6. Add in the flour and cornmeal, do not over-mix. When you can just see small hints of the flour, fold in the jalapeños. Do not over-mix. Stop stirring when you cannot see the flour anymore.
  7. Add the contents to a greased cast iron skillet and bake for 35 minutes. Remove from oven and test the middle with a toothpick. If the dough is still wet, cook for another 5-10 minutes.

 

Enjoy with sweet lime butter!

Sweet Lime Butter ~ makes ½ cup

½ cup vegan butter (room temperature)

1 tbsp pure maple syrup

1 tsp lime zest

Add all the ingredients into a bowl and mix well. Cool in the refrigerator for 30 minutes to solidify the butter.

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Kale Dal

Hey guys!

How crazy is it that it is already November? I am over here thinking about where I was a year ago, or rather who I was, and I must say that I am quite pleased with my self-growth. Sometimes I try not to think about it too much because it feels like a bubble and if I focus too hard, it might pop and I will be like wait, ahhh I have all this anxiety in my life! And all these things I should be doing! And I need to make a dentist appointment!… So on and so forth. But all in all, this year I learned to let go of a lot of baggage, live in the present and make time for myself. Every day is its own success story and if I have a bad day and everything feels like it’s going to the dogs and I need a good shower cry (because that’s a real thing- use sparingly), well, oh well, do it better tomorrow. Don’t try to do better, just do better. The cool part is that there is still a month and a half left in 2017, forty-five days to absolutely kill it.

Part of my self-growth revolves around taking better care of myself. Take vitamins and a daily probiotic. Exercise. Don’t smoke. Don’t drink (as much). Get up early and be productive. Eat healthy (most of the time) and take better care of my skin.

As the weather gets colder, I actually find it easier to eat healthy. I love making cold-weather soup with lots of vegetables and spices so that underneath my 50 layers of shirts and sweaters and scarves and hats, I feel healthy and glow-y. I make it a priority to make sure that my skin is also healthy and glowing, especially as the air gets cold and dry. The dal I made this week has lots of yummy ingredients that also happen to show your skin a lot of love! Win-win! Some of the notable ingredients are kale, ginger and turmeric. Are you totally swooning, yet?

One of my favorite leafy greens is kale. Kale salad, kale smoothies, kale chips, kale everything. And wilted kale in soup, oh my gosh, just forget about it! Absolutely delicious and not to mention it adds color and makes your soup look really pretty… Kale is low calorie, high in fiber content and totally packed with vitamin A and C. Vitamin A is so important for your skin; inadequate vitamin A will leave your skin dry, flaky and feeling sad. Vitamin C helps protect your skin from premature aging and keeps you looking young for longer! I added Kale to my dal because I love it and it adds some fresh color. (source)

Another one of my favorite ingredients is ginger. That spicy, woodsy aroma gives your dish that extra boost that just cannot be achieved by any other ingredient, I especially love to add ginger into spicy dishes. Besides being just oh so lovely, ginger has lots of health benefits. It is known to flush out toxins and kill bacteria, which can lead to a stronger immune system! I don’t know about you, but when the weather gets cold, I have to fight off sickness like it’s my job! Once I catch something, it is a domino effect of illnesses until spring. Besides boosting your immune system, ginger also has skincare benefits, such as clearing up rashes and acne. So, give your skin and your immune system extra care this autumn and eat (or drink) your ginger. (source)

And the queen of spices, drum roll please, turmeric! Just to name a few health benefits, turmeric is full of anti-inflammatory and antioxidant components, helps to correct oily skin, protects against sun damage, and has anti-aging elements that keeps your skin looking young and beautiful! Turmeric is even known to prevent skin cancer and treat chronic skin conditions such as eczema and psoriasis. You can buy turmeric in capsule form or as a topical use, OR as a spice and add it to your food, um, yes. Combining turmeric with black pepper or a healthy fat, such as coconut oil, improves absorption. Sadly, cooking turmeric decreases its effects dramatically, add turmeric to your recipe after the heat process to maximize its potential. (source)

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These are just a few of the ingredients I used in the Kale Dal I made this week and I am so excited to share the recipe with you! One of my favorite things to do is to go around Chicago and check out international markets and grocery stores. The items you find are awesome and really get you thinking about different dishes to experiment! If you don’t have all the ingredients and you don’t want to go searching, you can use substitutes. For example, if you do not have Kashmiri pepper, you can use a combination of cayenne and paprika. If you do not have Toori Dal, you can use yellow split peas!

I never made Dal before this week, but in the spirit of self-growth and change, I wanted to branch out and try something new! I was nervous about the outcome, but it turned out fantastic and my family and I very much enjoyed it. The fragrant spices and bright golden color makes this recipe the perfect pick-me-up on a dreary Autumn evening.

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Here is a list of ingredients you will need to make your Dal:

Spices: mustard seed, cumin seed, salt, Kashmiri pepper, turmeric, coriander

Fresh stuff: garlic cloves, ginger, jalapeno, yellow onion, Lacinato or dinosaur kale

Other stuff: coconut oil, diced tomatoes, Toori Dal or yellow split peas, water

Soak the peas in water overnight. If you forget to do this, you can soak them for just a couple of hours, which may increase your cook time.

Heat a large pot over medium-high heat. Add in your oil. I used coconut oil in my recipe. Coconut oil has a higher smoking point than olive oil. Once an oil starts to smoke, it loses its health benefits! So, higher smoke point, takes longer to smoke, more health benefits. Win. Win. Win. Also, since we are using turmeric, the good fats from the coconut oil increases the absorbency of the turmeric benefits in your system. Once the oil is hot, add in mustard seeds and cumin seeds. These will cook fast so you just need to cook them for a couple of seconds before adding in the next ingredients. Seriously, have the next ingredients ready to go.

Add prepared onion, jalapeno, garlic and ginger along with the salt, turmeric, coriander, and Kashmiri pepper. You can use Cayenne pepper instead of Kashmiri or a blend of Cayenne and Paprika! Cook for about 5 minutes.

Drain the tomatoes and add them to the pot. Continue cooking for another 10 minutes. Using the back of a spoon or a masher, breakdown the tomatoes a bit. You don’t really have to do this but it adds to the texture. (Also, be careful not to make spatters because you might get jalapeno in your eye… just saying…).

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Drain and rinse your soaked peas. Add the 3 ½ cups of water and drained peas to the pot. Bring to a boil and reduce the heat to medium. You want to keep a low boil going for about 30 minutes, until the peas are soft enough to smash. You may need to cook longer, depending on how long you soaked the peas.

Now use a whisk to macerate the peas. You can definitely leave some of the peas whole, but smashing a good amount of them will give you a smoother texture. Another options is to remove ¾ cup and pulse in a blender for a few seconds. Or even better, use an immersion blender and pulse 3-4 times to break up the peas. Don’t overdo it, you don’t want a bisque.

Add in the kale and cook until it is nice and wilt-y. This does not take too long, about five minutes. Usually what I do is just turn off the heat and add in my greens while the contents are still hot, stir to combine and cover the pot with a lid until I am ready to serve it. All done!

Serve this up with jasmine or basmati rice and your favorite naan recipe. Also check out MY favorite naan recipe here.

Here is the detailed recipe, please try it and add your own magic touches!

Lacinato Kale Dal

Serves 4

Prep time: 15 minutes + 2 hours

Cook time: 45 minutes

Ingredients:

1 cup of pre-soaked Toor Dal or yellow split peas

2 tablespoons of coconut oil

1 teaspoon mustard seed

1 teaspoon cumin seed

2 Jalapenos, seeded and diced

1 yellow onion, diced

1-inch fresh ginger, minced

2 garlic cloves, minced

1 can diced tomatoes

1 teaspoon Salt

1 teaspoon Turmeric

½ teaspoon Coriander

¼ tsp Kashmiri or Cayenne pepper

3 ½ cups water

1 bunch of fresh lacinato kale

Instructions:

  1. Soak the peas in water for two hours or overnight.
  2. Heat oil in a large pot over medium-high heat. Add the mustard seeds and cumin and cook quickly- only for about 10 seconds. Then add the jalapenos, onions, ginger, garlic, salt, turmeric, coriander and Kashmiri pepper. Cook for 5 minutes.
  3. Add diced tomatoes and continue to cook for 10 minutes. Breakdown the tomatoes a bit with the back of a spoon.
  4. Drain and rinse the peas. Add water and drained peas to pot and bring to a boil. Lower the temperature to medium or medium low and keep the soup at a low boil for 20-30 minutes, until the peas are soft. Use a whisk to mash the peas. Alternatively, you can use an immersion blender and pulse the soup 3 or 4 times to mash it a bit. Do not over-pulse.
  5. Stem and chop the kale and add it to the pot. Cook until kale starts to wilt. Serve hot with fresh naan and basmati rice.

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#eatyourveganheartout

#onepotmeals

#tooridal

#fallmeals

#turmeric

#healthyeating

#personalgrowth

#selfgrowth

Aquafaba Vegan Naan

Hey guys,

I am trying really hard to make more time to post my recipes. I love to cook and bake but actually writing out the recipes is a chore for me! Over the next few weeks, expect to see a lot more recipes on here as well as some of my own personal rantings.

Here is my recipe for vegan naan. It is light and fluffy like a cloud and completely vegan. You can definitely switch out the flour for a gluten-free, if that is your thing, but this recipe just uses regular all-purpose flour. I have made several recipes for a gluten-free version, but I don’t have any gluten allergies and I have no qualms with it! It is a terrible misunderstanding that just because something is gluten-free, it is healthy for you, totally not true! If you have Celiac or some other gluten intolerance, that is one thing, but if you are avoiding gluten just because you think the alternative is going to be better for you, make sure you are doing you research and checking your facts.

If you are into gluten naan but not into dairy, try this recipe 🙂

naan

All you need is

2 1/2 cups of all purpose flour

1/2 tsp salt

1/2 cup warm water

2 tsp of yeast

1 tsp of sugar

1/3 cup of unsweetened coconut yogurt (or any other unsweetened, non-dairy yogurt)

2 tablespoons of aquafaba (water from can of chickpeas)

Combine the water, sugar and yeast in a bowl and wait about 10 minutes until the yeast gets fluffy and foamy. Meanwhile, combine the salt and flour in a large bowl. Make a little well in the flour and add the yeast mixture, yogurt and aquafaba. Use a wooden spoon to combine all the contents.

Kneed the dough for about 10 minutes until it is super smooth and shiny. Form the dough into a ball and place it in a lightly oiled, non-reactive bowl. Cover with a damp towel or plastic wrap and leave it to rise for an hour or until the dough doubles in size.

dough 1

On a lightly floured surface, lay out the dough and form it into a fat disc. Cut it up like a pie into 8 equal pieces and roll each piece into separate balls. Cover with plastic wrap for 10 minutes.

Meanwhile, heat a non-stick skillet over medium-high heat and brush with oil. You do not need to use too much oil, just enough so the dough doesn’t stick to the skillet.

Roll each ball until they are about 1/8 inch thick.

Add the first piece of flattened naan dough to the hot skillet. When the top starts to puff and bubble, flip and cook the other side. When both sides are cooked and have toasty brown spots, remove from skillet and continue this step with the remaining pieces. Some things to note: you may need to add more oil and you continue adding more dough. Also, you may need to reduce the heat on the stove. I usually start at medium heat and must reduce it to medium-low by the time I am almost done with 8 pieces.

naan 2

All done! Do I even need to go into the hundreds of different things you can do with naan? Eat with hummus, dal, wraps, pizza, falafel, etc. etc. etc.

Here is the detailed instructions for making Vegan Aquafaba Naan:

Aquafaba Vegan Naan:

Serves 8

Prep time: 25 minutes + 1 hour

Cook time: varies depending on how hot your stove and skillet get. To cook 8 pieces about 25 minutes

Ingredients:

2 ½ cup all-purpose flour

½ tsp salt

2 tsp yeast

1 tsp sugar

½ warm water (105-110 degrees F)

1/3 cup coconut yogurt

2 tablespoons aquafaba

Olive oil for cooking

Instructions

  1. Proof the yeast by combing the warm water, sugar and yeast. Stir to combine and then let sit for about 10 minutes until the yeast is nice and fluffy and foamy. Meanwhile, combine the salt and flour in a large bowl.
  2. Make a well in the middle of the flour. Add the yeast mixture, yogurt, and aquafaba. Kneed the dough until it is smooth, about 10 minutes.
  3. Place the dough in a lightly oiled, non-reactive bowl and cover with a damp cloth or plastic wrap for an hour, or until the dough doubles in size.
  4. Shape the dough into a fat disc and cut it like a pie into 8 equal pieces. Roll out each piece until they are about 1/8 inch thick.
  5. Heat a skillet over medium-heat. I used a basic non-stick skillet. Add a little bit of olive oil to the skillet, not too much but enough so that the dough will not stick.
  6. Lay out the first naan piece. When the dough starts to puff up and bubble, flip and cook the other side until both sides are cooked and have some toasty spots. This step requires attention. Depending on your pan and how hot your skillet gets, you want to watch the naan closely. You may need to lower the heat as the skillet gets hotter.
  7. Repeat with the remaining pieces.
  8. Cover with a towel until ready to serve. Serve hot.

naan 3

Vegan Mac and Cheese

Hi Guys,

Happy “Friday” I say it like, “Friday” because when you work every day, you don’t have “Friday’s”. But you can still be “happy”!

It has been awhile since I posted. I feel like this whole past year has been a whirlwind and so, so busy. So I am not going to bore you with the “what’s been happening in my life” paragraph that I just wrote and then deleted because I realized I’m too busy to proof read it and I have to go get ready for work! Story of my life.

I have been wanting to make mac and cheese ever since the weather started getting colder. This recipe is very simple and quite delicious! So just forget about EVERYTHING and open a bottle of Sauvignon Blanc and enjoy some super creamy, delicious, vegan mac and cheese.

P.S. the proper way to eat mac and cheese is with salad supreme, recipe at following the mac and cheese recipe.

Vegan Mac and Cheese

Serves 6

Time: 20 minutes + overnight to soak cashews

Ingredients:

  1. 1/2 cup raw cashews, soaked overnight *** Important step. Soak ahead of time! ***
  2. 16 ounces noodles of your choice, (I used veggie Rotini)
  3. 1 cup red potato, peeled & chopped
  4. 1/2 cup yellow carrots, peeled and chopped
  5. 1 cup unsweetened almond milk (or any non-dairy milk)
  6. 3/4 cup vegetable broth, low sodium
  7. 1 teaspoon onion powder
  8. 1 teaspoons himalayan salt, more to taste
  9. 1/2 teaspoon paprika
  10. 2 tablespoons nutritional yeast
  11. 2 tablespoons tapioca flour
  12. 2 tablespoons fresh lemon juice
  13. 1 tsp white miso paste (without bonito for vegan) (optional)
  14. 2 garlic cloves, minced
  15. 2 tablespoons vegan butter (or sub grapeseed oil)

Directions:

  1. Soak cashews overnight to soften them. As an alternative, boil cashews in water for about 10 minutes. Before using, drain and rinse the cashews.
  2. Cook noodles of choice according to the directions on the package and set aside.
  3. Peel and chop potatoes and carrots and cover with two inches of water. Boil for about 8 minutes, or until the vegetables are soft. Drain the water and set vegetables aside.
  4. In a high-speed blender or food processor, add the boiled potatoes and carrots, rinsed cashews. Blend for two minutes.
  5. Add the milk, vegetable broth, salt, paprika, nutritional yeast, lemon juice and miso paste (if using).
  6. Blend for another 2-4 minutes until smooth.
  7. Add the tapioca flour 1 table spoon and a time. The more you add, the thicker the sauce will be. You can also leave this out completely if you want a thinner consistency.
  8. Add garlic and butter to a medium size sauce pan and cook over medium heat until the garlic begins to brown- 30-60 seconds.
  9. Add the cheese sauce to the sauce pan and cook over medium heat for 5 minutes stirring frequently. Pour sauce over noodles and stir to complete your beautiful masterpiece.

 

Vegan Salad Supreme:

Makes about ¼ cup

  1. 1 12 teaspoons sesame seeds
  2. 1 teaspoon paprika
  3. 34 teaspoon salt
  4. 12 teaspoon poppy seed
  5. 12 teaspoon celery seed
  6. 14 teaspoon garlic powder
  7. 14 teaspoon coarse ground black pepper
  8. 1 dash cayenne pepper
  9. 4 Tablespoons of vegan Parmesan cheese or you can also use nutritional yeast

Keep Refrigerated.

Eat your beautiful vegan heart out!

#MacandCheese #Vegan #Eatyourveganheartout #minimalist

 

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 ❤