SONOMA CHICKPEA SALAD – THE SIMPLE VEGANISTA

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Hot Chocolate

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 10:13:21 AM EST
To: Teresa <bobiczt>
Subject: Hot Chocolate

Ingredients

2 tablespoons unsweetened carob powder
1/4 teaspoon cornstarch or arrowroot
6-8 ounces water or fortified vanilla, soy, or rice milk
1/4 teaspoon vanilla extract (omit if using vanilla, soy, or rice milk)
sweetener of your choice (optional)

Directions

In a small saucepan whisk together carob powder and cornstarch or arrowroot. Gradually whisk in water or nondairy milk, keeping the mixture as smooth as possible. Heat, stirring often, until steaming hot. Stir in vanilla, if using, and sweetener to taste.

Tip: If you prefer, you can substitute unsweetened cocoa powder for the carob powder, or try a combination of the two as you wean yourself off chocolate.

This recipe is easily doubled, tripled, or quadrupled

Per serving (made with water): 37 calories; 0.1 g fat; 0 g saturated fat; 2.3% calories from fat; 0 mg cholesterol; 0.7 g protein; 13.2 g carbohydrates; 4.9 g sugar; 5.6 g fiber; 9 mg sodium; 52 mg calcium; 0.4 mg iron; 0 mg vitamin C; 1 mcg Beta Carotene; 0.1 mg vitamin E

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Black Bean Fiesta Salad

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 10:07:27 AM EST
To: Teresa <bobiczt>
Subject: Black Bean Fiesta Salad

Black Bean Fiesta Salad

This salad is great on top of any type of lettuce, served with chips, or eaten straight out of the bowl!

Makes 2 servings

Ingredients

2 cups cooked or canned low-sodium black beans, drained and rinsed
2 cups cooked corn kernels
1/4 cup minced red onion
1/2 cup diced red bell pepper
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, minced
1/4 cup fresh lime juice
Sea salt and pepper to taste
Dash of cayenne pepper, or to taste (optional)

Directions

To make the salad, place all the ingredients in a large bowl and stir gently to combine. Cover and refrigerate for several hours before serving.

Per Serving: 394 calories; 2 g fat; 5% calories from fat; 0 mg cholesterol; 21 g protein; 80 g carbohydrates; 13 g sugar; 21 g fiber; 158 mg sodium

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TEMPEH AND GRAPE SALAD

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 6:52:09 AM EST
To: Teresa <bobiczt>
Subject: TEMPEH AND GRAPE SALAD

2 c. cooked tempeh, chopped
1/2 c. seedless grapes, halved
2 stalks celery, chopped fine
1/4 c. chopped almonds (other nuts may be used)
1/2 c. real mayonnaise
2 tbsp. orange juice
Salt and pepper to taste

Combine tempeh, grapes, celery and nuts. Mix mayonnaise with orange juice and fold into salad mixture. More mayonnaise may be added if needed. Season to taste. Makes about 3 1/2 cups.

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Fudgy Black Bean Brownies

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 6:48:49 AM EST
To: Teresa <bobiczt>
Subject: Fudgy Black Bean Brownies

Serves: 6
Preparation Time: 15 minutes (active prep time)

Ingredients:

2 cups cooked or qcanned no-salt-added or low-sodium black beans, drained
10 pitted medjool dates or 1 1/4 cups domestic dates
2 tablespoons raw almond butter
1 teaspoon vanilla
1/2 cup natural, non-alkalized cocoa powder
1 tablespoon ground chia seed

Directions:

Preheat oven to 200 degrees F.

Combine the black beans, dates, almond butter and vanilla in a food processor or high-powered blender. Blend until smooth. Add the remaining ingredients and blend again. Spread into a very lightly oiled 8 x 8 inch baking pan. Bake for 1 1/2 hours. Cool completely and apply topping if desired. Cut into small squares.

Store in a covered container in the refrigerator up to one week.

Optional Topping:
1 ripe avocado
1/2 cup of water
4 tablespoons natural, non-alkalized unsweetened cocoa powder
5 medjool dates
splash vanilla extract

Blend topping ingredients in a high powered blender.

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White Bean Hummus with Fresh Thyme and Basil

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 6:38:46 AM EST
To: Teresa <bobiczt>
Subject: White Bean Hummus with Fresh Thyme and Basil

White Bean Hummus with Fresh Thyme and Basil
Serves 6, Makes about 2 1/2 cups
The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat!
2 cups cooked cannellini (white kidney) beans, drained and rinsed
1 tablespoon freshly squeezed lemon juice
2 tablespoons tahini
1 small to medium clove garlic, sliced
2 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon sea salt
2 1/2 – 3 teaspoons fresh thyme, roughly chopped
1/4 cup fresh basil, torn or roughly chopped
1-2 tablespoons water (may not need, just to thin dip as desired)
freshly ground black pepper to taste
In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.
Notes:
1. You can make this dip look very elegant. Try piping the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters.
2. Make a double batch of this hummus and store portions in the freezer, it thaws wonderfully!
Per 1/2-cup serving:
Calories: 138
Fat: 3.5 g
Saturated Fat: .5 g
Calories from Fat: 21.4 g
Cholesterol: 0 g
Protein: 8.1 g
Carbohydrates: 19.7 g
Sugar: 0.6 g
Fiber: 5.2 g
Sodium: 258 mg
Calcium: 98 mg
Iron: 3.4 mg
Vitamin C: 2.7 mg
Beta Carotene: 83 mcg
Vitamin E: 0.7 mg

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5 Ingredient No Bake Vegan Date Squares

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Begin forwarded message:

From: Teresa <bobiczt>
Date: February 9, 2017 at 6:30:40 AM EST
To: Teresa <bobiczt>
Subject: 5 Ingredient No Bake Vegan Date Squares

5 Ingredient No Bake Vegan Date Squares
Adapted from KB Blissologist.
print this recipe!
Crust:
1.5 cups whole raw almonds
1.5 cups regular oats (for Gluten-free, use GF oats)
1/2 tsp kosher salt
10 Medjool dates, pitted and roughly chopped
1/4 cup coconut oil

Date filling:
25 Medjool dates, pitted and roughly chopped (~2.5 cups)
1/2 cup water

Directions:
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

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