simple food – The Vegan Love Project

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like using raw cacao nibs in place of the chocolate chips, using 1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Blueberry Coconut Kefir Love Bomb Lassi

*Blue coconut kefir love bomb

Summer berries…I can’t get enough…this smoothie is also filled with belly loving probiotics, if you don’t have vegan kefir on hand, you can sub a non-dairy milk or a fruit kombucha for the liquid (mango or berry is amazing). It has an incredible tangy-ness that is so delicious, reminiscent of a Fruit Lassi and is my go to beverage post Hot Yoga.

Coconut Kefir Blueberry Love Bomb Lassi

1c fresh or frozen blueberries

1c prepared almond kefir or cashew milk

1T chia seeds

1t raw honey or 1 date

3/4c raw coconut yogurt

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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.

Ellen’s Italian Chickpea Spread

Italian Chickpea Spread

I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.

It’s a good simple one.

Ellen’s Italian Chickpea Spread

2c chickpeas, cooked, drained

2 cloves garlic

1/4c extra virgin olive oil

2-3T lemon juice

1/4c pignoli nuts (pine nuts), toasted

1/4c fresh basil

Pinch smoked chipotle powder

1/2t pink salt

2-3T filtered water if needed

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In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.

Serve with anything!!! Crusty bread, crackers, pasta!!!

Simple Broccoli with Lemon

BROCOLLI WITH LEMON.jpg

This is one of those dishes that I forget how easily simple fresh ingredients can be elevated to extraordinary with almost no work. Did you know broccoli is filled with protein, 11 grams for every 100 calories? This was my Nana’s recipe, who cooked her broccoli way too long (but was still delicious), then my Momma’s recipe, who cooked her broccoli just right, then leveled up by using all organic and local ingredients to hit this side dish/snack/salad/meal/accompaniment out of the park.

Simple Broccoli with Lemon

1 bunch broccoli, washed, trimmed, and sliced long into spears

1 lemon, juiced

2-3T extra virgin olive oil

1/4t pink salt

1/4t fresh cracked black pepper

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1/2c water

bowl of ice water *optional

In a large pot, heat up the water until boiling. Add the broccoli and steam for 3-4 minutes or until bright green and tender.

Drain the broccoli, reserving the cooking liquid for veggie stock.

To stop the cooking, plunge the steamed broccoli spears into the ice bath and strain the excess water in the sink.

In a bowl, add the bright green broccoli and gently toss the floret spears with the olive oil, lemon juice, salt and pepper. The acid from the lemon will discolor the broccoli a little bit but be assured, it is filled with vital nutrients and crispness.

Serve either warm or cold- both are delicious.

Simple Amazing Roasted Tofu Cubes

Simple Amazing Roasted Tofu Cubes

I can not express to you how much you should make these tofu cubes…..they are SO easy and SO satisfying. You can literally toss them with any spice mix and will come out incredible. I have not had chicken in over 25 years, but if I were to need to fill that craving, this would be it. My mom used to make chicken wings using Krazy Mixed Up Salt and that’s what these remind me of. I’m gonna have to buy the salt and actually try using it! If you can save some to eat cold try OR double the recipe so you can be sure not to eat them all straight out of the oven. Don’t overcrowd the baking dish so the tofu can take on a crisped edge. So amazing for a quick protein fix! It literally takes 2 minutes to get into the oven., no fussing at all, no stirring no nothing…Feel free to change up the spices but for serious….MAKE THEM NOW.

1 Pound tofu, drained, rinsed and pressed

2-4T Olive oil- (more oil more crunch)

1/2t smoked chipotle powder

1/2t pink salt or smoked sea salt

Fresh cracked black pepper

1T nutritional yeast

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Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 2T of olive oil on the bottom of the pan.

After pressing the tofu, cut it into cubes, about 1” in size.

Place the cubes in the pan, then drizzle with the remaining oil. Sprinkle with the nutritional yeast, salt, pepper and chipotle powder.

Roast in the oven/ convection oven for 45 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

Cream of Zucchini Soup

Cream of Zucchini Soup

This is the perfect way to use them, showcasing their sweet summer flavor. Roasting the zucchini first enhances the entire flavor of the soup but it is also an additional step in the preparation and is not necessary for a delicious soup.

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 large zucchini, chopped

1/4t chipotle powder *optional

3T coconut oil

6c boiling water

1 veg bouillon

1t salt or to taste

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1/4c cashews

1/2-1 whole fresh jalapeño

large handful fresh parsley or basil *optional

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Bring 6c of water to a boil.

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In a large soup pot, add the oil and sauté the onions until golden and soft. Add the zucchini, salt, and black pepper. Continue to sauté until the zucchini softens and turns bright green. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.

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In a blender or vitamix, add the zucchini mix, the cashews, and the jalapeño. Blend first at low speed and finally walking it up to full power. Let run for about 30 seconds.

Adjust the seasonings again after blending.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Black & White Bean Soup with Greens

Black & White Bean Soup with Greens

This soup is wonderfully hearty and delicious. The rice can be substituted with gluten free pasta or another grain of your choosing. Adding in a mix of greens would be amazing but I am partial to kale.

Wheat-free Gluten-free

1 large onion, medium dice

1c tomato puree or crushed tomatoes

2 cloves garlic, minced

1c cannellini beans, cooked and drained

1c cooked brown rice

1c black beans

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, rice, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes then the boiling water, the bullion cube (or powder), smoke flavor if using. Bring to a boil and reduce heat and simmer for 20-30 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh basil. Garnish with fresh basil and nutritional yeast.

Pine Nut Basil Pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

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In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.

Gluten Free Flour Free Jam dots

Gluten Free Flour Free Jam dots
makes 20 one oz cookies
1c coconut flour
1c roasted almonds
1 cup oats
1/4t cinnamon
1/2t salt
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1/2c maple syrup
1/2c coconut oil
1/2t vanilla
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3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor, the roasted almonds*, coconut flour, cinnamon and salt and process until a fine meal is achieved. *Be sure that the almonds are completely cooled before processing; otherwise you will end up with a pasty mess. In a large bowl, sift the flours, the salt and the cinnamon. Add the nuts to this bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2-teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5 minutes then remove to a cooling rack.