Raw Cacao plays a large part in these two simple, easy-to-make desserts, which means they are not only delicious, but some of the healthiest treats for your sweet tooth, too!
The ‘ice cream’ can be made in dozens of ways: chocolate, strawberry, mango, peanut butter…even coffee! Just add whatever you want to the base ingredient (which is nothing more than frozen bananas) and blend together! Start with small amounts and add more until you have the perfect texture and flavor.
The other day I was craving spaghetti and meatballs. I had some quinoa and brown rice pasta in the pantry, and I had some of my homemade pasta sauce, I just didn’t have anything resembing meatballs. So, I went back to the drawing board and created a recipe for some.
I started with the Vegan Burger recipe I posted a while back, and changed just a few ingredients to make them a bit stiffer and stickier. Still, the first few I tried ended up falling apart in the pan, or looking anything but round. Then I came across a brilliant idea. I baked them in the oven, inside of an æbelskiver pan!
I know I’ve said before that being vegan doesn’t mean that you eat salad every day, but it doesn’t mean you can’t! And though my wife usually makes this as a side dish, there are many times I’ve had it as a main course as well. It’s really just that good!
The best part about this salad, besides the fact that it takes less than 10 minutes to make, is that it only uses the florets of the broccoli heads, meaning you can save all of the stems to make something else – like broccoli soup!
The other night, we hosted a pasta dinner at our house for the high school throwers team; my wife is the shot put and discus coach. The teens brought their own noodles and sauce, and we just supplied the kitchen. When my younger son got home that night, he had some of the leftovers. The first thing he said was, “Dad, this isn’t your sauce, is it?” Then he went on to say how bland and ‘boring’ the store-bought sauce was, and how much he preferred mine. <swoon!>
Here’s one of the recipes I make. (Typically I use tomatoes from my garden, but that adds quite a bit of time to the recipe, so for that purpose I used Trader Joe's organic tomato sauce.
There’s a restaurant by my in-laws house that serves these amazing vegan burritos and tacos. Every weekend, when my wife goes to visit her folks, she always stops and picks up dinner for us on her way home. Which is great, if my taco cravings only come on weekends. But, sadly, they don’t.
What’s a guy to do? Well, why not just make them myself! I know what goes in them, it really can’t be that hard. Guess what? It wasn’t. And they were just as delicious as the tacos she’s been bringing home.
Yep. Lent-agna. As in, "I can eat lasagna on Friday's during Lent?" Yes. Yes you can. Or maybe it's called that because it's made with lentils. Either way, it's safe to eat any day of the week, all year round, which is exactly what you'll want to do!
And feel free to change the ingredients for your layers. Add some zucchini. Use kale instead of spinach. Use sliced tomatoes instead of sun-dried ones. Replace the olives with mushrooms, or use both. Experiment until you have the taste and flavor you like best. Miyoko's has some amazing vegan cheeses that would work just as well here, like their Sun-dried Tomato Garlic, or their Garlic Herb
Here's how my wife and I prepared the one in the picture.
Hamburgers have always been one of my favorite meals. I used to love making the patties, and even more, I loved cooking them: especially on the grill. Even before I decided to take on a vegan, plant-based diet, I’ve tried a few meatless options during one diet craze or another. Now that I'm permanently living the vegan, plant-based lifestyle, I've been even more interested in finding a replacement.
None of them were really all that great, and none of them made the transition to the grill that well. This year, I decided to create my own. Though these are cooked on a flat frying pan, the liquid smoke gives them the appearance and flavor of having been grilled. Here’s the recipe:
If you’ve been following my Instagram account, you might have caught one of my recent stories where I got all in a tizzy over a new gluten-free bread recipe I found. And though my first two attempts transitioning it to also be vegan fell a bit flat, the bread was so darn tasty that I had to keep trying. I’m so, so glad that I did.
First, because finding a GOOD recipe that is both Gluten-Free AND Vegan is about as easy as finding Easter Eggs in a synagogue. Seriously. And even those that I have found, well, they use xanthan gum or other unhealthy starches. But not this one. This bread is light, it’s airy (I mean, just look at those air bubbles!), it has crunch, it has a chew. Heck, it has everything! Except for all the bad stuff that you get from gluten and eggs and xanthan gum that you’ll find in the average french bread. Here’s how to make it:
Let’s talk about breakfast for a moment. Since a good, hearty breakfast used to mean eggs, bacon, hashbrowns cooked in butter, how does one replace that on a vegan diet, gluten-free diet? With pancakes, of course!
And not just any old pancakes, but vegan, gluten free pancakes!
The batter recipe can be used for any flavor, this just happens to be one of my favorite.I’ve also made these and used bananas instead of the cranberries and almonds, or add in some peanut butter and VGF chocolate chips!
How about both together? Yeah, I'm talking about a vegan, gluten-free, plant-based recipe that combines the best of both worlds here. It's creamy. It's rich. It's a little bit sweet, and a lot of bit delicious! Just the right amount of herbs, a hint of parmesan (vegan, of course), and all the health benefits of two of the most amazing foods nature has ever created!