Sweet Potato Chocolate Chip Browines

Vegan.  These were pretty good.

  • 1 large sweet potato
  • 1/2 cup Maple syrup (I used sugar free)
  • 1/2 cup nut butter of choice 
  • 2 tbsp vanilla extract
  • 1 cup cacao powder
  • 1/2 cup whole wheat flour
  • pinch of salt
  • 3/4 cup vegan chocolate chips (i used mini chips)
1. Mix all ingredients together except chocolate chips.
2.  Stir in chocolate chips, and spread batter into a pan (I lined mine with parchment paper).
3.  Bake at 350 for 22 minutes (that was mine, just watch them closely.)
Makes 9 big brownies
Nutrition
Calories 287
Fat 14g
Carbs 37g
Sugars 14g
Fiber 9g
Protein 9g

Vegan Mexican Rice

  • 1 cup jasmine rice, uncooked
  • 1 can tomato sauce (8oz)
  • garlic
  • cooking spray
  • salt and pepper
  • 2 cups water
  1. Heat a pan with spray on it.  Stir fry uncooked rice briefly.
  2. Add (onion) and garlic and cook for a couple of minutes.
  3. Add tomato sauce and two cups water, then stir in salt and pepper.
  4. Bring to a boil, cover with a lid, bring heat to low.  Simmer for 15-20 mins.
Makes 4 servings.  
Approximate calories: 173

Sweet Potato Burrito Bowls

  • 1 cup uncooked rice
  • 1 sweet potato, diced
  • Taco seasoning (chili powder, garlic, salt, onion powder)
  • 1 can black beans
  • 1 can corn
1.  Season the sweet potatoes with taco seasoning, and place on parchment paper.  Bake in oven until tender.  About 20 mins at 350.
2.  Cook the rice in the pressure cooker (or however you do it).
3.  Mix everything together.  
Serve in a bowl with vegan sour cream, guacamole, or vegan cheese.  Or, wrap in flour tortillas.
Makes 6 servings
Nutrition (approximately)
Calories 220

Sweet Potato, Kale, Quinoa Burger Patties

  • 3 medium sweet potatoes
  • 1/4 cup quinoa (uncooked)
  • 2 TBSP I can’t believe it’s not butter
  • 2 tbsp sugar free maple syrup
  • 1/8 tsp cayenne
  • 1 cup chopped kale (or spinach)
  • 1/2 cup panko bread crumbs
  • salt & pepper
  • hamburger buns
  • Toppings (vegan cheese, spinach, tomatoes, mustard, vegan mayo, onions, pickles)
1.  Bake in the oven for 30 mins, flipping once.  I baked for 7 minutes, then broiled for 3 minutes on each side to crisp them up. 
Makes 5 servings
Nutrition (patty only) 
Calories 132
Fat 1g
Carbs 28g
Sugars 3.5g
Fiber 3g
Protein 3g

Roasted Chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp cinamon
  • 1/2 tsp dried basil
  • 1/2 tsp sugar free maple syrup
  • 1/4 tsp sea salt
1.  Preheat the oven to 425.  Line a baking sheet with parchment paper.
2.  In a mixing bowl, combine all ingredients.
3.  Spread onto baking sheet, and bake for 15-20 minutes.  
I served it over Dahl/Rice.
Makes 3 servings
Nutrition (approximate)
Calories 134
Fat 3g
Carbs 22g
Sugar 45g
Fiber 6g
Protein 7g

Noodles with Basil Pesto

Bruce & Mindy adaptation.  Oil free pesto.

I will probably never use pine nuts again.  They are so expensive.

Basil Pesto

  • 2 cups fresh basil  (i used 1 cup basil, 1 cup spinach)
  • 1/2 cup pine nuts
  • 1/2 cup cashews (can sub with walnuts)
  • 2 TBSP Lemon juice
  • 1 TBSP Garlic
  • 3/4 cup avocado (1 small or half a large)
  • 1/2 cup nutirtional yeast
  • salt to taste
I used whole wheat spaghetti mixed with spiralized squash and zucchini.
1.  Blend everything in a food processor. 
Makes 6 servings
Nutrition (pesto only)
Caloires 156
Fat 11.5g
Sat Fat 1g
Mono Sat Fat 5g
Carbs 8g
Fiber 3g
Protin 7g

Mexican Quinoa Casserole

▪ 1/2 cup water
      ▪1 clove garlic, minced
▪ 1 cup uncooked quinoa
▪ 28 oz can diced tomatoes, with liquid
▪ ½ cup water
▪ 2 tbsp nutritional yeast (optional)
▪ 1 tsp cumin
▪ 1 tsp oregano
▪ ½ tsp chilli powder (more if you like things spicy)
▪ Salt & freshly ground pepper
▪ 15 oz can black beans, rinsed and drained
▪ 1 cup frozen corn
▪ 3 cups baby spinach
▪ Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.

Instructions Note: I believe i precooked my quinoa in my pressure cooker, and left out the 1/2 cup water
1 Preheat oven to 350F.
2 Sauté (onion) and garlic in a small amount of water until onions are translucent. Remove from heat; and transfer to oven-safe casserole dish.
3 Add quinoa, diced tomatoes (with juice), water, nutritional yeast, tomato paste and spices. Stir to combine.
4 COVER and place in oven and set timer for 60 minutes.
5 Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
6. Top with sour cream, diced avocado and/or cilantro and serve.

Makes 5 servings Nutrition (Minus toppings) Calories 278 Fat 3g Carbs 53g Sugars 7g Fiber 11g Protein 12g Adapted from Video https://www.youtube.com/watch?v=tAaPfJDfMFs&feature=youtu.be

Lasagna Soup, Vegan

For the soup:
  •  garlic, minced
  • 6 cups vegetable broth, plus more if needed
  • 1 (28oz) can crushed tomatoes (3 1/4 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 10 uncooked Fiber Gourmet lasagna noodles (215g), broken into large pieces
Optional Toppings:
  • vegan “beef” crumbles
  • vegan mozzarella
  • croutons
  1. Put everything in a bowl and boil until lasagna is tender.
Makes 6 servings:
Nutrition (without toppings)
Calories 119
Fat 1g
Carbs 34
Sugars 4.5g
Fiber 15g
Protein 6g

Kitchen Sink Quinoa Salad

I just kinda threw this together.

  • 1 cup Quinoa, uncooked
  •  1 can garbonzo beans
  • 1 can black beans
  • fresh diced tomatoes
  • carrot strings
  • chopped fresh spinach
  • salt and pepper
  • avocado, optional
  1. Cook the quinoa in the pressure cooker (see recipe below), or however you cook it.
  2. Mix everything together in a bowl.
Makes 6 servings
Nutrition (approximate)
Calories (not including avocado) 242

Design a site like this with WordPress.com
Get started