Coo Coo For Chocolate Almond Butter

 

 

 

Forget coo coo for cocoa puffs. I'm coo coo for this chocolate almond butter recipe.

 

 

 

 

 

Back before my veganing days, I used to enjoy a little spread known as Nutella. Unfortunately, not only is Nutella not vegan(containing skim milk and something called "reduced minerals whey(milk)"... sketchy), but the first ingredient is sugar, and the second is oil. Call me nuts, but when I'm eating a nut butter, I'd prefer the first ingredient be... well... nuts.

 

 

 

 

 

My chocolate spread uses raw almonds instead of hazelnuts(I'm sure it would work with hazelnuts as well though), contains no extra bulk or calories from sugar(as it's sweetened with stevia), and can be adjusted to have a darker or milder chocolate-y taste depending on your preference. In my opinion, the more cocoa, the better. Sometimes I even eat unsweetened cocoa powder plain. Is that weird? Oh and also, the first ingredient is nuts.

 

(Makes a little over 1 cup)

 

Ingredients:

 

 

-1 cup raw almonds(toasted almonds have a stronger flavor, and we want chocolate to take center stage in this recipe)

-1-2 Tbs. cocoa(I vote 2 heaping Tbs.)

-1 tsp. vanilla

-Pinch salt

-2 Tbs. coconut oil

-1 Tbs. olive oil

-Dash stevia(my stevia came with a little baby scoop and I used one of those. I also don't like mine very sweet. I say start with a little and work your way up if you need too. If you don't have stevia, maybe try a couple teaspoons of sugar or agave nectar)

 

 

Method:

 

 

Throw all ingredients into a food processor and blend. And blend. And blend. First your mixture with become grainy, then it will form a thick ball and eventually after about 8 minutes you will end up with smooth, liquid, chocolate heaven. Pour into a jar and store in the refrigerator.

 

 

Note: Your almond butter will firm up considerably in the fridge, especially because of the coconut oil. For a more liquid spread, let your almond butter sit out on the counter for half an hour or so before using.

 

-The base I used to develop this recipe comes from iHerb's Healthy Haven Blog

 

 

 

 

Green Monster Mash

Okay, so I'm not exactly sure where the "monster" part came in, but Green Monster Mash sounds a whole lot better to me than "Mashed Cauliflower and Broccoli" which is really what this dish is.


-Does it look pretty?

-No.

-Does it taste pretty?

-YES.

 

I used to hate broccoli with a passion. I was the kid who would sit at the dinner table making comical, grossed-out expressions as I tried to finish my two pieces of broccoli with microscopic bites. My relationship with cauliflower and countless other vegetables followed this same pattern. Who ever would have thought I'd grow up to become vegan? Now I can't get enough of the stuff!

 

This garlicky Green Monster Mash is a perfect side dish to whip up alongside almost any main dish. I often even eat it as my main dish. I recommend serving it over a bowl of quinoa(usually my bowl is mostly mash with a little bit of quinoa mixed in). If you like, you can add a drizzle of olive oil, or a bit of non-dairy margarine, but this recipe tastes buttery to me without it.


Green Monster Mash


Ingredients:


-A 1 lb. bag frozen broccoli and cauliflower blend
-1/4-1/2 tsp. salt
-1/8 tsp. pepper
-1/2 tsp. garlic powder
-1/4 tsp. onion powder
-Optional(but recommended): 4 roasted garlic cloves


Method:


Steam veggies until tender. Just follow the directions on the back of the bag, I like to steam mine in a colander over boiling water, but the microwave works as well. Place in a food processor(or in a bowl if you want to mash by hand) and add salt, pepper, garlic and onion powders and roasted garlic if desired. Pulse(or mash with a fork) until all ingredients are combined. I like mine pretty chunky(The pictured mash above is actually quite smooth for me), but you can make yours as smooth or chunky as you'd like.

 

 

Chai-nana Smoothie

There's something about chai tea that I find so comforting. Maybe it's all the warm spices, or the fact that it calls to mind curling up with a mug of the steamy drink on a cold(or as cold as California gets) winter day. I'm picturing overcast skies, fuzzy socks, a good book: the whole nine yards. Curling up with a hot drink in the 100 plus degrees Fahrenheit August weather however, is not as much fun. And thus the Chai-nana Smoothie was born.


Awwwe, it's so cuuute!

Ice cold, sweetened with banana's, and blended with black tea, spices, and vanilla this drink has all the flavors of chai tea, but transformed into the perfect summer smoothie. For a thicker, soft serve ice cream like consistency, I like to pour the smoothie into an ice cream maker for about 8-10 minutes.

 

 

Chai-nana Smoothie

(Makes 2 servings)

Ingredients:


-1 1/2 cups non-dairy milk(I made flax milk by blending 1/2 cup flaxmeal with 6 cups of water in my vitamix, but if you use another non-dairy milk I might add a Tbs. or so flaxmeal for extra fiber and omega-3)
-1 black tea bag
-1/4-1/2 tsp. cinnamon
-1/4-1/2 tsp. cardamom
-Pinch ginger
-Pinch cloves
-Generous pinch salt
-1/2 tsp. vanilla
-2 large or 3 small frozen banana's(I slice mine before I freeze them so they blend easier)
-Optional: Generous pinch or two of psyllium or xanthan gum(this thickens the drink and helps create a creamier texture if freezing)


Method:


Boil 1/2 cup of non-dairy milk and steep tea bag for about 3 minutes(or longer if you want a stronger tea flavor). Add spices, salt, vanilla and remaining cup of milk. Chill in fridge or freezer, or add a couple ice cubes if you're in a rush. Pour tea-milk mixture into your blender and add frozen bananas and psyllium or xanthan if using. Blend on high until combined. Enjoy as is, or pour into an ice cream maker for a frozen treat.


Question:

-What's your favorite hot drink?

 

Great Grains And Seeds! Crackers

 

 

 

 

I just love crackers. They're crunchy, munchy and great for dipping. Try these with our Pretty In Pink Roasted Veggie Dip. They are a bit crumbly -possibly from all the delicious grains and seeds stuffed inside- and hard to cut into squares, so I just bake them pressed into a baking sheet and break them into pieces once cool.

 

 

 

They're not uniform in size or shape, but what can I say? I'm a freestyler. Freestyle with me. Fight the norm! You don't have to conform to be like anyone else, and neither do these crackers.

 

 

 

 

 

Ingredients:

 

-1/2 cup quinoa flour(or sub all brown rice flour)

-1/2 cup brown rice flour

-1/2 cup cornmeal

-1/4 tsp. baking soda

-1/2 tsp. onion powder

-1/4 tsp. garlic powder

-1/2 cup non-dairy milk or water

-1 Tbs. olive oil

-1/4 cup cooked quinoa

-1/2 cup cooked brown rice

-1 Tbs. ground flax seeds

-1 Tbs. sesame seeds

-Salt to taste

-Optional: 1 Tbs. nutritional yeast or Poppin' "Cheesy" Popcorn seasoning.

 

 

Method:

 

 

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and spray with non-stick spray. Mix all ingredients together in a large bowl. Press into baking sheet and bake until crisp. Baking time depends on how thick your crackers are, but mine took about 30 minutes. I baked mine for 15 then checked every 10 minutes or so minutes.

 





Mexican Hot Chocolate Pancakes

 

 

 

Chocolate is good for you.

 

 

Don't argue.

 

 

Cocoa is full of Flavanols, which have antioxidant effects that certain, beautiful studies have shown reduce cell damage that can cause heart attacks, they help lower blood pressure, improve vascular function and improve vision.*

 

 

Now an article I read on Mayo Clinic says that many of these studies are short term and uncontrolled so more research is needed, but I have faith in the mystical properties of this tall, dark and mysterious stack of chocolate pancakes.

 

 

 

The problem with chocolate is that often it comes to us in the form of sugar-laden, empty calorie filled desserts. Even the desserts I make, which are healthier, are still desserts and generally not meal worthy.

 

But what do you do when you wake up craving chocolate first thing in the morning? Dilemma! But wait... It's a bird! It's a plane! No! It's Mexican Hot Chocolate Pancakes to the rescue! Do Dodo Doooo!

 

 

 

 

This pancake recipe makes 6-8 large pancakes and the entire batch has only 1 Tbs. of sweetener(plus a packet of stevia), 2 Tbs. of heart healthy oil and an entire zucchini, because in case you haven't noticed from my other recipes I love putting vegetables in everything, even desserts. So you can feel good about eating these pancakes.

 

 

Mexican Hot Chocolate Pancakes

 

 

Ingredients:

 

 

-1 1/2 cups oat flour

-3 Tbs. baking powder(Yes 3 tablespoons. I know it sounds like a lot, but this large amount of baking powder makes the pancakes soooo fluffy. IT'S SO FLUFFY I'M GONNA DIE!!!!!! (Name that movie ;))

-1/4 tsp. salt

-5 Tbs. cocoa

-1 Tbs. cinnamon

-1 Tbs. agave nectar

-1 packet stevia(or another Tbs. agave)

-1 zucchini shredded and steamed(in the microwave is fine)

-1 1/2 cups non-dairy milk(more if needed)

-2 Tbs. coconut oil

-1 tsp. vanilla

 

 

Method:

 

 

Mix together dry ingredients in a large bowl. Add wet ingredients and stir until combined. This makes a very thick batter, so if you like thinner pancakes feel free to add more non-dairy milk or some water. For those of you who don't have much experience with oat flour the batter may look a little gluey/gummy/it's hard to explain, but if this happens to your batter, don't you fret. You didn't over stir the batter.

 

Fun Fact With Caitlyn Time:

Oats are gluten free**, so there is no fear of over stirring the pancake batter and developing the gluten like there is with wheat flour.

 

 

And now back to your regular program...

 

 

You may have to spread the thick batter around in the pan, but your pancakes will rise and cook to fluffy, almost cupcake like perfection. 

 

 

Preheat a non-stick pan over medium heat and spray with cooking spray. Cook pancakes for 1 1/2-2 minutes per side. I used 1/3 batter per pancake.Top with chocolate almond butter, coconut butter, pure maple syrup, or your favorite pancake topping.

 

 

-What's your favorite pancake flavor and topping?

 

 

*Facts about the health benefits of chocolate come from Can Chocolate Be Good For My Health? and 4 Health Reasons To Eat Chocolate

 

 

**Oats not labeled gluten-free may be cross-contaminated with gluten containing foods such as wheat which can be a problem for those with Celiac or a wheat intolerance.



Smooth Sailing Zucchini Boats

 

 

 

The idea to develop this recipe was definitely Ashleigh's. I thought these pretty little boats were going to be a flop from the get-go.

 

 

Boy was I wrong.

 

 

 

 

 

They are quick and easy to make(especially if you have leftover rice like we always do), and it is a relatively simple dish in terms of ingredients, but they are so good. With sweet, savory and tangy components, these zucchini boats are like an explosion in your mouth. An explosion of delicious.

 

 



 

 

 

(Serves 2 as a main dish or 4 as a side)

 

Ingredients:

 

 

-2 zucchini

-2 tomatoes, diced

-3/4 cup mushrooms, diced(I used 6 baby portabella mushrooms)

-1/2 onion, diced

-2 cloves garlic, diced

-1 Tbs. olive oil

-1 cup cooked brown rice

-1 tsp. oregano

-1/2 tsp. salt

-1/4 tsp. pepper

1 tsp. agave nectar

-1/2 small lemon

 

 

Method:

 

 

Preheat oven to 375 degrees Fahrenheit. Sauté onion and garlic in olive oil until onion becomes translucent. Meanwhile, half your zucchini and carefully scrape the inside out to make a hollow boat shape. Chop the scraped out zucchini middles and add them to the pan along with the tomatoes, mushrooms and rice. Cook for about 5 minutes, or until veggies are cooked through.

 

 

Mix in oregano, salt, pepper, agave nectar and lemon juice. Remove from heat. Place your zucchini boats on a baking pan and fill with rice mixture. Even after heaping the mixture onto your zucchini boats you will have about half leftover. This is a good thing. The rice is the best part!

 

 

We like to scoop the leftover mixture into a corner of the pan and cook with the zucchini. Bake for 15-20 minutes and serve the boats with a scoop of extra rice mixture.

 

 

 

 

 



 



Dark Chocolate PB Sauce

 

 

 

I like this recipe because it's so adaptable. I've provided the base measurements below, but feel free to play around with amounts and swapping ingredients. (And it goes great with my Fancytime Brown Rice Waffles recipe, pictured above and below!)

 

 

 

Try almond butter instead of peanut butter. Or maybe even coconut butter. Add more cocoa powder for a darker sauce. More peanut butter for a thicker, more frosting like spread. Try flavored extracts such as mint. 

 

The thicker sauce:

 

 

 

Your options are limitless!

 

 

What I am about to give you below is the key to unlock the chocolate sauce universe. Discover away, young space walker.

 

(Makes about 3 Tbs. of sauce)

Ingredients:

 

-2 Tbs. pure maple syrup or agave nectar

-1 heaping Tbs. peanut butter

-2 tsp.-1Tbs. cocoa powder

 

Measure all ingredients into a microwave safe dish. Microwave on high for about 10-20 seconds or just until easily mixable. Be careful not to over microwave. Stir to combine.

 

This makes a sticky, hot fudge-esque sauce. For a thicker, more frosting like spread, try adding 1 more Tbs. peanut butter and maybe a pinch or two more cocoa before microwaving.

 

Experiment! Discover! Be the master of your own destiny!(or at least your own chocolate sauce).

 

Be free young -vegan- grasshopper. Enjoy life. And eat some chocolate.