#WheatlessWednesday - Chocolate Chip & Peanut Butter Cookie Bars

Wednesday, February 11, 2015



This recipe is...delicious! If you love cookie bars but don't eat gluten or animal products, these are PERFECT. They have only a few ingredients that most of us have on hand when you eat the way I do. And they're also full of protein because the main ingredient in these is beans! But you'd never know. I haven't quite found the right baking length for these, but I enjoy eating cookie bars when they're still a little gooey anyway. You can thank Sharon at The Honour System for this original recipe, but here's how I make them.




Ingredients:
  • 1 can garbanzo beans/chickpeas, rinsed
  • 1/2 cup natural peanut butter
  • 1/2 cup maple syrup
  • 1/4 cup Honee (or another 1/4 cup maple syrup)
  • 2 tsp vanilla
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of sea salt (if PB isn't salted)
  • 3/4 cup non-dairy chocolate chips
Directions:
  1. Preheat oven to 300 degrees and line a loaf pan with parchment paper.
  2. Add beans through salt to a food processor or high-speed blender. Blend until a smooth batter.
  3. Stir in 1/2 cup chocolate chips, pour batter into loaf pan, and smooth it out.
  4. Press other 1/4 cup chocolate chips into the top.
  5. Bake for 1 hour 30 minutes or desired level of gooey/done. :) 
  6. Let cool for at least 30 minutes. This will help it solidify, but you can eat it as soon as you want if you want it less solid.
If you up the temp to 350 and bake for an hour, it'll brown up and make the edges crispy. I don't like that effect as much, so I lowered the temp and let it bake for a little longer. They're still pretty gooey when they come out, but they're delicious. Honestly, I should just leave out the baking powder and soda, add less maple syrup, and eat the batter next time. YUM! :) 

Eat your fruits and veggies, kids.



#WheatlessWednesday - PB Granola

Wednesday, February 4, 2015



This one is another awesome recipe from Dana at Minimalist Baker. I made it and love it. Ideas of how to further customize are already floating around in my brain. I didn't add chocolate chips like she did, but I did eat it like a bowl of cereal with almond milk. I could have either made a smaller batch or baked it in a larger cookie sheet. This makes a LOT of granola for just me, though Husband will probably eat some too. It's equivalent to a small box of cereal, but it stays good for a while. It's sweet, crunchy, and customizable. Perfect for a quick breakfast or snack. Yum!

(original recipe from Minimalist Baker)


Ingredients:

  • 3 1/4 cups rolled oats 
  • 2 tbsp coconut sugar
  • 1/3 cup peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
Directions:
  1. Preheat oven to 350 degrees.
  2. Add oats and sugar to a large bowl and mix well.
  3. Add peanut butter, maple syrup, and oil to a small saucepan, warm until pourable, and stir until combined. 
  4. Pour PB mixture into the oats bowl and stir. 
  5. Spread over a large cookie sheet (I covered mine with parchment paper) and bake for 20 minutes or until browned. Make sure to mix around once or twice for even baking.
You can add nuts before you bake, chocolate chips after you bake, coconut shavings, chia seeds, etc. Store this in a container for up to two weeks. It can be frozen, too. Add some berries to it for a fresh touch. You can eat this with your non-dairy milk of choice like cereal or crunch on it as a dry snack. Whatever you want! :)

Eat your fruits and veggies, kids.

#TradeInTuesday - Milk

Tuesday, February 3, 2015


Today's trade-in is MILK!

Y'all, I used to drink a LOT of milk. Like almost a half gallon every day.  That's a lot of milk! And I feel gross even thinking about how much I used to drink, so I'm glad I made my switch to non-dairy milk. There are a bunch of reasons why you should make the switch, but I won't get into those here. If you Google it, a ton of information will come up. It's not pretty though.

In any case, you have options! Just like with everything else, non-dairy milk has lots of choices--way more than regular milk! So try a bunch of different kinds or make your own. The customization is endless. :)

Store-Bought Options
Check out Peta2's Vegan Milk 101 article by clicking the link above


There are so many different kinds of non-dairy milk. Almond, soy, hemp, flax, rice, cashew, coconut--what do you choose? Well, read up about the different kinds and what nutrients they offer, try a few of them to see how you like it, and go from there. Even the options of non-dairy milks have options--unsweetened, sweetened, vanilla, vanilla sweetened, chocolate, etc.

A word to the wise: it obviously won't taste just like dairy milk. So if you're looking for a direct substitute, you might have to try to make your own almond milk or rice milk to get what you're looking for. Coconut milk is much creamier, almond milk is a little thick but bland if you go for the unsweetened kind, and flax milk tastes like melted vanilla ice cream. So you have a lot to choose from. :)

But if you're health conscious, you might want to stick to making your own non-dairy milk. Check out these recipes below.

Make Your Own

Almond Milk Recipe


Ingredients:
  • 1 cup raw almonds
  • 4 cups filtered water
Directions:
  1. Soak almonds in filtered water overnight. Drain and rinse almonds.
  2. Place almonds and filtered water in blender. Blend on high for 1 minute.
  3. Strain almond milk through a nut milk bag or cheese cloth. Squeeze bag or cloth to get all almond milk.
  4. Store in refrigerator and serve cold.
You can add flavor by blending in honee/agave/maple syrup, cinnamon, vanilla, dates, etc. Or you can leave it plain. Save the pulp and dry it out in the oven or a dehydrator for other recipes that call for almond meal. Use this guide to make sure you're getting almonds that aren't loaded with pesticides and other awful gasses. 


Rice Milk Recipe

Ingredients:
  • 1 cup cooked rice
  • 4 cups filtered water
Directions:
  1. Place ingredients in a blender. Blend for 1 minute or until smooth.
  2. Store in refrigerator and serve cold.
The blog Don't Waste the Crumbs has an article about rice milk that also links you to her recipes for other non-dairy milk options, so make sure to check that out here



Lots of choices, folks. There are a ton of different kinds for you to choose from. You don't have to feel like you're missing out or suffer from a loss of milk. You can add these milks to your coffee, cereal, recipes, and more without feeling like anything has been taken away from you. Plus, you're helping to save the environment and animals at the same time by making the switch. What do you have to lose?

Eat your fruits and veggies, kids.

#MeatlessMonday - Brown Rice and Lentil Loaf

Monday, February 2, 2015


Ever since my friend Jodie sent me a recipe for lentil burgers, I have wanted to make the recipe work as a loaf. Before I went vegan, I was pretty good at making a tasty meatloaf. It's one of those things I miss the comfort of, but I obviously won't make one now. And this is perfect to satisfy those cravings when served with ketchup or barbecue sauce. Yum!! We were so excited about it that we cut into it without taking a photo of the whole thing, so all you get is a picture of the huge slice I ate. :) 

Brown Rice and Lentil Loaf
(inspired by Straight Up Food)



Ingredients:
  • 2 cups + 2 tbsp water
  • 3/4 cup lentils
  • 3/4 cup brown rice
  • 1 tsp granulated onion
  • 2 tsp chicken seasoning
  • 1 medium onion, chopped
  • 4 carrots, chopped
  • 5 mushrooms, chopped
  • 4-5 garlic cloves, freshly minced
  • 1 cup rolled oats
  • 1 6 oz can tomato paste
  • 2 flax eggs
Directions:
  1. Add 2 cups water, lentils, rice, granulated onion, and chicken seasoning in a medium saucepan on high heat. Bring to a boil then turn down to simmer. Cook covered for 45 minutes. Then remove from heat and let stand for 10 minutes with lid still on.
  2. Add 2 tablespoon of water to a skillet on high heat. Let water heat up and then add onion, carrots, and mushrooms. Cook for about 3 minutes, stirring frequently and adding water as needed. Add the garlic. Cook for 2 minutes until the vegetables have softened, stirring frequently and adding water as needed. Remove from heat.
  3. Preheat oven to 350 degrees. Line loaf pan with parchment paper.
  4. Add oats, tomato paste, and flax eggs to a large mixing bowl. Then add cooked veggies and lentil/rice mix to the bowl and mix well.
  5. Add mixture to loaf pan and spread evenly. Cover with aluminum foil and cook for 45 minutes. Remove foil and cook for another 35 minutes or until top has browned. Remove from oven and let cool 20 minutes.  

Eat your fruits and veggies, kids.

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