Tastes like chocolate marshmallows….not kidding…
Chocolate Marshmallow Power Smoothie
1c hemp nut milk
2T chia seeds
1t raw agave or raw local honey
2T raw Coconut Manna
2T raw cacao
1t vanilla
1 scoop vegan protein powder
2-3 cashews
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
Smoked Cherry Bomb Pepper Cheese Spread
2c cashews, soaked for an hour (this step can be skipped)
1T mellow white miso
3 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder
1/2c +up to 3T filtered water
—
2t onion powder
1t heaping of smoked paprika or smoked chipotle powder
1T heaping of fermented Cherry Bomb Hot sauce or another type of raw hot sauce
1/2t pink salt
1/4c coconut oil
2t lemon juice (omit if fresh is not available)
4 scallions, green & white minced
—
Step 1.
In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.
Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up, creating an oily mixture.
When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosley covered. Leave this overnight or for 24 hours.
Step 2.
Mix in the salt, onion powder, smoked paprika, hot sauce, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness.
Officially my new favorite cookie…I know I just said that the last time with the the Gluten Free Double Fudge Walnut Brownie Cookies but seriously, there is nothing like peanut butter and chocolate together….NO ONE WOULD NO NOTHIN about this cookie other than it KICKS TOTAL ASS. It makes a lot of these badass muthers so feel free to 1/2 the recipe so as not to eat THE ENTIRE batch on your own…Also think of the possibility of ice cream sandwiches….SERIOUSLY???????
Gluten Free Double Chocolate Fudge Peanut Butter Cookies 2015
makes 22-24 cookies
1/3c all purpose GF flour – I use Bob’s All Purpose GF Flour
1/2c rolled oats- to be buzzed
1/2c +2T cocoa powder
1/2c sucanat, maple or date sugar
3/4c vegan chocolate chips
1/2t baking powder
1/2t salt
—-
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled
1c crunchy peanut butter
1t vanilla
—
Preheat oven to 350º
—
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, the peanut butter, maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, and the chocolate chips. In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Using a 1 ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass. Using a fork, create the traditional crosshatch on top of each cookie.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until crisped around the edges. Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.
Store in an airtight container in the fridge. They are delicious both cold and room temperature,
Perfect for a post workout.
Monkey Love Protein Power Recovery Smoothie
1c nut milk
1T hemp seeds
1c chopped frozen bananas
1T gold flax seeds
1T coconut oil
2t maca powder
1t vanilla
1 scoop protein powder
½ scoop Vega Recovery Accelerator- Tropical flavor
—
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
These are sort of to die for…… I don’t think anyone would know that these are vegan OR gluten free…they are nothing but deliciousness…ORGANIC VEGAN GLUTEN FREE WHOLE GRAIN BROWNIES…COME ON!
Gluten Free Double Fudge Walnut Brownies 2015
makes 6 large squares
1/3c GF All Purpose flour, I use Bob’s RedMill
1/3c rolled oats- to be buzzed
1/2c +1T cocoa powder
3/4c sucanat, maple or date sugar
1/4c chocolate chips
1/2c walnuts, chopped and divided
1/4t baking powder
1/4t salt
—-
1/4c maple syrup
1/4c coconut oil, melted
1/4c cooked sweet potato puree*
1t vanilla
Preheat oven to 350º
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, the sweet potato puree*, the maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, chocolate chips, and 1/2 of the nuts (if you are using them). In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Pour into a greased baking pan; sprinkle the remaining nuts on top.
Bake for 15 minutes. Turn the pan and continue to bake for another 3-5 minutes or until done in the center. Let cool for at least 15 minutes before attempting to cut.
*To make sweet potato puree:
Begin by boiling, steaming or roasting one medium size sweet potato, peeled and cut into pieces. When the sweet potatoes are soft, tender and cooked, place them into the food processor, reserving and using any cooking liquid if the blade is unable to move through the puree smoothly. The end result is a beautiful, smooth, orange puree. Of course you could skip this process entirely and buy organic, canned sweet potatoes.
With a dry measuring cup measure the 1/2c of the puree.
Variation
1) Use a teaspoon of peppermint extract in addition to vanilla for a refreshing change. They are delicious!
Ellen’s Vegan Chicken & Rice
I was watching a cooking show on traditional southern cooking and was inspired to make this simple, loving, nourishing porridge style comfort food- completely gluten & cruelty free 😉
Wheat-free, Gluten-Free
1-1/2c white basmati rice or long grain
1 medium onion, minced
1/2t turmeric (fresh or dried)
4.5oz of Beyond Meat Chicken Strips (1/2 a package), room temperature, thinly sliced
2 vegetable bouillon cubes
1/2t black pepper
1t-pink salt
1t-smoked salt
1t chipotle powder *optional
1/4c extra virgin olive oil
6c boiling water
1t salt or to taste
Bring 6-8c of water to a boil.
In a large soup pot, add ½ of the olive oil and sauté ½ of the onions, until golden and soft. Add the sliced vegan chicken and sauté over medium heat for 2-3 minutes until it shows signs of crisping and the onions caramelize and darken. Remove from the pot to a dish, cover with a plate or lid and set aside.
In the same pot, add the remaining olive oil and onions, salts and peppers and sauté just until the onions are golden and aromatic. Add in the hot water and the vegetable bouillon. Stir in the uncooked rice. Bring to a low boil and reduce heat and simmer for 30-40 minutes, uncovered, stirring occasionally adding additional water if needed. In the last 5 minutes of cooking add back in the cooked chicken.
Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve on its own or with a side of fresh, steamed or sautéed greens.
These are insane in the membrane…I am not even kidding, you would never know that they are vegan, let alone gluten-free…I think I could get rich on this cookie….maybe not, but I know if you make them you and yours will be very very happy.
Gluten Free Double Chocolate Walnut Brownie Cookies
makes 18-20 small cookies
3/4c All Purpose Gluten Free lour (I use Bob’s Red Mill)
3/4c cocoa powder
3/4c oats- to be buzzed into flour
1/2c sucanat
3/4c chocolate chips
3/4c walnuts, coarsely chopped
1/2t baking powder
1/2t salt
—-
1/2c maple syrup
¼c +2T coconut oil (melted)
1t vanilla
1t chocolate extract or another yummy flavored extract *optional
preheat oven to 350º
Preheat the oven to 350 degrees and ready your pans.
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla, extract if using and set aside.
In a separate, larger bowl, place all of the dry ingredients, sucanat, chocolate chips, oats flour, and the nuts, and in the same bowl, sift the flour, cocoa powder, baking powder and salt. (Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.)
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
With your desired size ice cream or cookie scoop, scoop out the cookies evenly spaced on the baking sheet. I gently flatten the cookies with the bottom of a cup measure. Bake for 10 minutes. Turn the pan and continue to bake for another 2-3 minutes. Let cool for at least 2-3 minutes on the cookie sheet and then remove them to a cooling rack. Store in a container only after completely cooled. I keep mine in the fridge- if they last that long!
Filled with probiotics, omega 3’s, and a gorgeous source of vegan protein, this has become one of my favorite smoothies. Because of the Cultured Almond Kefir, it has an incredible tangy-ness that is so delicious, reminiscent of a Fruit Lassi.
Almond Kefir Strawberry Super Smoothie
1c fresh or frozen strawberries
1T chia seeds
1T flax seeds
1T hemp seeds
1T coconut oil
1 scoop raw protein powder
—
1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and process just until smooth.
Baked Tofu Marinara Steaks
1-Pound tofu, rinsed, pressed, and drained- cut into thick, even slices
1c prepared Marinara (see recipe)
1T olive oil
1T shoyu or Tamari
2T maple syrup OR coconut sugar
Pink salt and pepper to taste
Pinch cayenne pepper *optional
2T nutritional yeast
—
Preheat the oven to 400 degrees
In a small bowl, mix all of the ingredients except the tofu.
In a shallow baking dish, spoon most of the marinara mixture over the bottom of the dish. In one layer, place the tofu on top of the sauce, then spoon the remaining sauce over the tofu. I turn the tofu over in the pan several times to get a good marinara covering prior to baking. Then spoon some over the top.
Top with additional nutritional yeast or Vegan cheese your choice.
Bake for 45 minutes.
Serve hot or cold. Delicious with gluten free pasta, Sprouted brown rice or quinoa.
There are no words for the amount of awesomeness this recipe creates. It is truly amazing. I dare anyone to taste this and know the difference between this and a real dairy cream cheese. You can find acidophilus powder but be sure that is a vegan sourced strain. You would sub 1t for the 5 capsules.
Scallion Cream Cheese!
2c cashews, soaked for an hour (this step can be skipped)
1T mellow white miso
2 capsules vegan probiotics (empty powder and dispose of the capsule) or 1t powder
1/2c +up to 3T filtered water
—
2t onion powder
1/2t pink salt
1/4c coconut oil, soft
2t lemon juice (omit if fresh is not available)
4 scallions, green & white minced
—
Step 1.
In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.
Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up, creating an oily mixture.
When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator uncovered at about 100 degrees and let it run overnight. You could also in lieu of a dehydrator, place it in a warm spot in your kitchen, loosley covered. Leave this overnight or for 24 hours.
Step 2.
Mix in the salt, onion powder, coconut oil (should be room temp and soft, not liquid), lemon juice, and minced scallions. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheese like bit of awesomeness.
The Vegan Love Project 