I rarely make nachos. But when I do I go all in - fully loaded style. Melty orange vegan cheese, hearty layer of black beans, cashew sour cream, fresh avocado, vegan taco crumbles, jalapenos, tomatoes, cilantro and zesty diced red onion. And with Cinco de Mayo just around the corner, you have every reason to hop to the store and fill your cart with nacho fiesta ingredients. And my Citrus Daiquiri on the side..
Omegas. I've been really into learning more about omega 3 fatty acids lately. And so I've been adding foods like walnuts and flax oil more to my diet - good vegan sources of omega 3's. And an easy recipe to use these ingredients in is hummus. I've replaced my usual olive oil ingredient with a mix of walnut and flax oils And I've tossed in a few omega-3 rich raw walnuts too.
Want to get more Omega 3's? For vegans, it is as easy as eating more flax and walnuts. And other moderate sources of omega 3's include beans like kidney and pinto, spinach, winter squash and broccoli. As well as other oils.
Always add walnut and flax oils to recipes at cold or room temperature - you don't want to heat them as cooking can destroy the omega fatty acids.
Anyways, this hummus is super delicious and perfect for spring and summer.
And besides those omega 3's - this hummus is rich in fiber and a good source of protein. Nutrition info below recipe.
Creamy Tomato Garlic Hummus
makes about 8 servings, vegan
1 cup white beans, cannellini
1 1/2 cups chickpeas
1/2 cup walnuts, raw
1/3 cup sun-dried tomatoes
1/2 cup lemon juice
6 cloves roasted garlic (roast in the oven with oil until soft)
1-2 cloves raw garlic (adds spiciness, optional)
3 Tbsp walnut oil
1 Tbsp flaxseed oil
1/3 cup fresh tomatoes, diced
1 Tbsp tahini
3/4 tsp salt (or to taste!)
a few dashes fresh pepper
a few dashes cayenne
optional: handful of fresh basil for "tomato basil" hummus
1. Drain the excess liquid from the cans of beans. Roast your garlic in the oven with some EVOO and sea salt - about 20 minutes at 400 degrees should do it.
2. Add all ingredients to your blender of food processor.
3. Pulse and blend until creamy – thickness to your preferences.
4. Do a taste test and adjust ingredients as desired.
serve! I like to pour some walnut oil over top so the hummus.
Nutrition Info per serving:
Calories: 240, Fat: 11g, Protein: 11g, Carbs: 26g, Fiber: 7g, Iron: 21% RDA
Other: rich in manganese and omega 3 fatty acids
Sometimes I have to curb my desire for culinary innovation and just surrender to the classics. Enter my Easy Vegan Pepperoni Pizza.
Bubbly, melty Daiya Mozzarella meets dreamy marinara smothering my homemade Walnut Flax Wheat Pizza Crust. This crust is incredibly moist and fluffy. The edges stay fluffy and crisp and chewy while the topping-covered parts stay tender - crisp up the bottom if you'd like too. The crust softness is very much like a deep dish pizza crust without the dish. Perky pepperoni, thinly slices red onion and a few more favorites on top. Don't forget the homemade vegan Parmesan and red pepper flakes too. Have a pizza night!..
Perfect as an after-workout hydration beverage (bright pink - colored by berries - not chemicals like most "hydration" beverages.) Grab your blender and get ready to say "Ahhhhhh!" as you chug this frosty glass..
Macro Meal. Tender wilted kale hugged by warm, nutty brown rice and white beans. Peppered shiitakes tumble alongside, an accent of tangy sauerkraut and a few crisp, fresh sprouts on top. Maple tamari tempeh triangles fan along the rim of my wide, white bowl. A kiss of sweet, juicy, zesty satsuma. And plentiful amounts of rich, tangy tahini-maple dressing drizzled over top. This is my kind of macro meal.
I have been curious about macrobiotics lately. One can only order the "Macro" Bowl at Native Foods so many times before wanting to refresh their expertise of what "Macro" actually means...
Today's Meatless Monday Recipe Round-up via my posts over at Babble's Family Kitchen include .. a warm breakfast buckwheat bowl (gluten-free!), 21 common vegan cooking mistakes slideshow, strawberry chocolate raw tart, cinna-chili popcorn, a discussion on virgin coconut oil, news on my recipe gallery, a FindingVegan.com milestone and more. Start today and keep meatless going all week long!..
My Citrus Quinoa Tempeh Plate with vegan Avocado Cream is like serving up a platter of sunshine.
..I even attempted to make the dish look like a cute little sun .. with golden mango and squiggly beet rays of sunshine. #AbstractFoodArt :)
Sun Plate. Citrus spiced fluffy quinoa is topped with glowing, juicy slices of fresh navel orange, and skewers of peppery citrus-maple tempeh triangles. A ring of sweet diced mango circles the plate with swirly accents of finely shaved raw beet and a few chopped walnuts. A drizzle of my Super Avocado Cream (amazing as a salad dressing too) over top. Sunshine on a plate I tell you!
Feast on this and feel all glow-y inside..
These Peanut Butter Cacao Fudge Bars are silky, decadent, melt-in-your-mouth delish.
Ribbons of creamy peanut butter ripple and swirl with rich coconut oil peanut butter fudge. Hints of banana, maple and cinnamon too. Bold crunchy raw cacao nibs on top and a thin layer of soft hemp seeds as the crust. Cravable. And oh so easy.
Fast Treat. It took me only about five minutes to prepare this fudge. And then about fifteen minutes to sit back and twiddle my thumbs while the mixture chilled in the freezer. No baking. No fuss. Just blend, chill, slice and serve.
Seriously, look at how easy this recipe is! ..(and lets chat coconut oil)...
Warning, your toast, muffins and tea cakes will never be the same after tasting a slather these coconut oil-infused butters..
Continuing on my virgin coconut butter kick, I whipped up these Coconut Butter Spread recipes in my Vitamix. I literally made all three of them in about ten minutes and they were ready-to-serve in about another ten minutes. Easy, pretty and super yummy.
I can just see this trio of flavors set out at a spring brunch - slathered on toast or muffins in place of traditional "buttery" or "jammy" substances. Health-nuts, vegans and even those who shun "all things healthy" will love these flavorful spreads..
Trio. I started with three flavors, cinnamon coconut banana, espresso cacao chip and creamy spicy goji berry. Then at the last minute this morning I whipped up some strawberry coconut butter with some farmer's market organic berries.
The flavors are all very different and that makes for a fun tasting experience. Get my recipes and get inspired to craft your own coconut butter spread flavors!..
Cozy, creamy, cravable vegan pudding in a flash - with only FIVE ingredients? Oh yes...
My Vegan Peanut Butter Banana Pudding is simple yet cozy - flavors you know and love. Silken tofu provides a creamy base. Rich in protein, fiber and yumminess!..
The process for my vegan dessert pudding recipes is simple: blend, chill, serve! No cooking or heating required. Add in a helping of virgin coconut oil for an even more decadent treat. Grab a spoon!..
I'm convinced that Monday mornings are a little easier to swallow when you've just closed the cap on a joy-filled sunny weekend. And to keep the weekend euphoria humming in my head - I decided to slow down my Monday morning, take my own good advice, and make myself a bowl of vegan Wild Blueberry Chia Oatmeal.
Get my recipe and read about my weekend adventures...
This luscious green and white dotted Pesto Cashew Ricotta vegan pizza was our Sunday night feast last weekend. And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. You can even do the prep the night or day before for a super simple route to dinnerland.
Pizza. Fluffy whole wheat pizza dough, speckled with hemp and ground flax seeds is the base of this rustic earthy pizza. Rich, creamy, homemade lemon garlic cashew ricotta mingles with bold spicy green pesto sauce. A humble sliced red tomato, some red pepper flakes, lemon slices, extra virgin olive oil and sliced shiitake mushrooms complete this pie. Get the recipe..
Happy Easter Weekend everyone! I hope you get some well deserved sunshine, fresh air and delicious vegan eats this holiday. And a little fun too. This Happy Easter Smoothie in perky shades of pink, green and gold is the festive way to kick off your holiday. Energize your body and spirit swirling and twirling these colors. You'll be sipping on some healthy, spirit-lifting fruit and veggie nutrients too.
Get my three-tier recipe and why I think Easter smoothie making is a fantastically fun alternative to traditional egg dying...
These tender savory Sunny Mushroom Burgers or Nuggets are packed with healthy stuff like beans, mushrooms and veggie protein. Savory, slightly cheezy, a hint of sweetness with accents of earthy flavors.
Fun Fact: mushrooms are one of the only natural vegan sources of vitamin D.
Enjoy as a super amazing veggie burger - or make into tiny dippable nuggets - I love stuffing falafel-sized bites into pitas, wraps or over pasta. Add a slathering of Dijon mustard, Vegenaise - pile on some fresh slices of tomato and crisp leaves of lettuce. Pickle, onion - you know the veggie burger drill. Side of sweet potato fries and a tall cool drink on the side.
Cheers to this delicious, family-approved, vegan dinner!..
On most weekday mornings my vegan breakfast is a blur. A fuzzy, half-awake, cobbled together layout of grab and go ingredients that I've come to depend on. What I call breakfast becomes smashed between all the other orderly things that must get done before the real day begins.
But despite the chaotic exterior - I love morning. And amidst the messiness of my AM routine I can always spot very brief glimmers of "morning Zen." A sip of chilled green juice as a sunbeam hits my face. A yawning kitty stretching her paw across her snail-curled fuzzy body. The scent of just-brewed espresso that makes my husband's nose sniff in delight.
Then snap! - those moments end as quickly as they began. Reality kicks in and by the time I sit down with my vegan patchwork of AM eats, mentally, I've skipped breakfast and already have my mind on the projects and to-do lists for the day. Sound familiar?..
What do you get when you take the rustic, spicy, bold flavor of homemade veggie chili and infuse it into a burger? My Spicy Vegan Chili Burgers!
These sassy, robust veggie burgers are speckled with red beans and brown rice, onion, a hint of kale, garlic and plenty of earthy chili powder spice - accented by paprika, black pepper. I've also tossed in some spicy chopped vegan sausage for some extra richness.
Each hearty burger patty was quickly cooked then placed on top of a toasty sprouted grain sesame bun, nuzzled against a silky swirl of chipotle Vegenaise. Some crisp vibrant onion, tomato, sprouts and green leaf lettuce stacked on top. And don't forget that creamy avocado. Ring the dinner bell because your chili (burger) feast is ready! And did I mention how easy this recipe is? Super easy!..