Puff Pastry with Cheese and Fig Jam
The flavor combination s absolutely divine. The fig jam adds a sweetness to the creamy melty cheese and the puff pastry is flaky and delicate.
Tag: Vegan
Vegan Greek Meatballs with Creamy Tzatziki Sauce
The flavor profile of fresh garlic, onion, and parsley combined with the warm spice of cinnamon makes these meatballs good enough to fool any non-vegan.
Chocolate Peppermint Nice Cream Shake
Who doesn’t love a great shake. This shake is made with only 4 ingredients and one blender. The combination of mint and chocolate go perfect together. Add a little whip cream or chocolate chips and you have yourself one delicious shake.
Enjoy,
Chocolate Peppermint Nice Cream Shake
This shake is made with only 4 ingredients and one blender. It’s so yummy, the combination of mint and chocolate make for a perfect shake.
Equipment
- Blender
Ingredients
- 4 Frozen Bananas
- 2 Tbsp. Cocoa
- 1/4 Tsp Mint Extract
- 1 Cup Plant Based Milk
Instructions
- Slice 4 frozen bananas
- Add milk, sliced bananas, mint, cocoa into a blender and blend until smooth and creamy.
- If you are using a high speed blender you will need to use the tamper to help incorporate all of the ingredients. If you are not using a high speed blender you may need to add more milk to help things get moving.
Simple Vegan Cinnamon Rolls with Cream Cheese Frosting
The cast iron skillets are a perfect vessel to hold all the bubbly goodness and the frosting is seriously over the top. It’s not overly sweet and it’s the perfect topping for the perfect cinnamon roll.
Cabbage Sausage Soup
This soup is full of flavor. The combination of cabbage, potatoes, carrots, smoked apple sausage, and fire roasted tomatoes are incredible together.
Dad’s Favorite Enchiladas
I’m not sure what it is about family dinner night or cooking for friends that I enjoy most. Maybe it’s the energy of people laughing or sharing their daily lives that feels so good. Maybe, It’s the smell of food wafting from the oven or the scents pluming from the grill. Maybe, It’s the love that surrounds the room making it feel safe, comfortable and full of togetherness.
At the end of the day, it doesn’t matter what makes those moments tick so beautifully together. It’s the fact that for those moments in time, we are together and can share a meal that was made with love.
This recipe is one of my dad’s favorites (hence the name). Anytime, I’m cooking, this is by far his most requested recipe. He turned 85 years young this year and guess what he wanted for dinner? Yep, enchiladas. This is by no means a “traditional” enchilada recipe but it’s mine and my family loves it. I hope yours does too!
***This recipe can easily be adapted for non-vegans/vegetarians. The only thing you will change is the cheese. -Enjoy
This dish can easily be adapted based on what veggies you have around. I do use frozen rice for this recipe as I like the convenience. However, I have also made my own and used that. If you are making your own rice, let it cool down before assembling the recipe.
Dad’s Favorite Enchiladas
Delicious easy to make enchiladas. This recipe can easily be adapted for non-vegans/vegetarians. The only thing you will change is the cheese.
Equipment
- 10×15 Pyrex Bakeware Rectangular Baking Dish
Ingredients
- 1 can Pinto Beans
- 1 Can Black Beans
- 1 Can Refried Beans
- 2 Cups Rice
- 1/2 Onion Diced
- 1 Handful Spinach chopped
- 6-8 Organic Flour Tortillas
- 1/2 Cup Roasted Corn (optional)
- 1 Clove Garlic
- 1/2 Cup Zucchini Small Dice (optional)
- 2 Tsp Chili Powder
- 1 Tsp Cumin
- 1/2 Lime juice
- 3 Drops Liquid Smoke (optional)
- 1 Cup Red Salsa (I used Pace) any will work
- 1 Cup Salsa Verde (I used Herdez) any will work
- 1-2 Cups Cheese (vegan optional)
Instructions
- Preheat oven to 350
- Drain and rinse beans
- Dice onion
- Mince garlic
- In a large bowl add, rice, black and pinto beans, corn, spinach, zucchini, chili powder, cumin, liquid smoke, onion, garlic and lime juice. Mix all the ingredients together. Set aside
- In a blender add 1 cup of the red salsa and 1 cup salsa Verde. Mix on medium high for 15-20 seconds.
- Add 1 cup of the salsa mix on the bottom of a 10×15 serving dish
- Put a spoonful of refried beans on a tortilla
- Add a large spoonful of bean, rice and veggie mixture roll the tortilla and place seam side down.
- Continue this process filling all the tortillas.
- Top with the remaining salsa mixture making sure edges are covered. Add any extra veggies that are left to the top of the enchiladas. Place in the oven on 350 and cook for 30 minutes. Once time is up remove from the oven add cheese cover with aluminum foil and cook another 10 minutes.
- Remove from the oven and serve with your favorite sides.
Chickpea “Tuna” Salad
This recipe has great tang from the mayo, a delicious crunch from the onions, sunflower seeds and carrots.
Easy Chocolate Truffles
Amazing and delicious vegan chocolate truffles! So easy to make and even easier to eat!
Chocolate Cups Filled With Goodness
It’s winter!
Chocolate, snow and balloons. What could possibly go wrong?
Yep, I did it, and I have no regrets. I put my chocolate cups in the snow!
Now that I have shared my chocolate confession, I will quickly plug my ears to the gasps of horror about little chocolate balloons out in the snow. Like my mama says,“ If it ain’t broke, don’t fix it.” So, guess what? I’m not fixing anything but more chocolate cups filled with all the goodness my belly can handle. `
These cups are not only beautiful to look at but also fun to eat. You can’t go wrong with fruit in an edible cup. They are super simple to make and even easier to eat. Best part, these cups can be filled with a variety of goodness and the options are limitless so, don’t limit your wonderful imagination!
When looking for a fun activity for busy kids, think of this dish! It’s super easy, fun and best of all incredibly versatile for all your fussy eaters.
Side Note: Make sure you freeze the cups long enough. The first time I made them, I was so excited that I popped the balloons too soon. Let’s just say, it wasn’t good. My second go around, I put on my patient pants, and waited a good 20 minutes before bringing them into the house. And, it worked! So put on your chocolate covered patient pants and get busy for a good 20-25 minutes while you wait. If it’s not winter by you, no problem. Just place these little gems in the freezer next to the bags of uneaten corn and mixed veggies for a good 20-25 minutes.
-Enjoy.
Chocolate Cups Filled With Goodness
These cups are not only beautiful to look at but also fun to eat. You can’t go wrong with fruit in an edible cup.
Equipment
- Balloons
- Parchment Paper
- Cookie Sheet
Ingredients
- 1 package Balloons
- 1 Cup Chocolate I used 60% Ghirardelli Cocoa Chocolate Chips
- 1 Cup Diced Strawberries
- 6 ounces Raspberries
- Topping Your favorite vegan whipped cream, shredded coconut or extra chocolate shaved. This is where you can be creative and put your own spin on this recipe.
Instructions
- Blow up the balloons and tie them off. The size is up to you depending on what you will be filling them with.
- Pour chocolate chips into a microwavable bowl.
- Microwave for one minute
- Remove from microwave and stir. You are looking for all the chocolate to be melted. If needed,continue to microwave for 10 seconds at a time until all chocolate is melted.
- Using a spoon put a few dollops of chocolate on the parchment paper. This is where you will be placing the balloons after they are dipped. The chocolate dollops help the balloons from rolling around.
- Begin dipping balloons one at a time making sure they are getting a nice coating of chocolate on each balloon (Don't toss out the chocolate, you will need at the end) I also used the extra to dip extra strawberries.
- ***Important** Put the chocolate balloons in the freezer for at least 20 minutes. I put mine out in the snow for 20-25 minutes. (Benefits of living in Michigan).
- Once they are set, using scissors, clip the top of the balloon right below the knot.
- Gently, pull out the balloons. Don't worry if there is a whole in the bottom of your cup. Just fill with a little of the melted chocolate and let it freeze for a few minutes more.
- Dice strawberries and toss with the raspberries. Fill each cup and top with your favorite topping
Warm Berry Breakfast Bowl
I eat this breakfast almost every morning. When I’m feeling like living on the edge, I might change up the berries to banana or even nut butter to nuts (walnuts). I love this breakfast for a few reasons; It’s easy, it’s super healthy and I don’t …