Hot Cocoa(nut)

As I was making Chef Chloe's "Holiday Spiced Creme Brulee" this evening, I was taken over by the decadent texture of the coconut milk, and the smell of the cinnamon and coconut wafting up from the saucepan. This inspired to attempt a vegan hot cocoa. As I sip it now, I feel so warm and cozy. It is rich and chocolatey, with just enough spice to make it taste sinful! So, without further ado...

*1/2 c. lite coconut milk
*1/2 c. almond milk
*3 Tbsp. vegan sugar (I used turbinado)
*1 1/2 Tbsp. cocoa powder
*sprinkle cinnamon
*pinch sea salt
*1/2 tsp. pure vanilla extract

In a saucepan over low-medium heat, whisk together coconut milk, almond milk, sugar, cocoa powder, cinnamon, and salt. Whisk ingredients until mixed thoroughly and heated completely (not necessary to boil). Remove from heat and stir in vanilla. Pour into a small mug and top with Dandies vegan marshmallows or vegan whipped cream if desired (I was perfectly content without any topping). Then, cozy up with a blanket and enjoy!

Notes:
***If you prefer an even thicker hot cocoa, use more coconut milk and less almond. If you don't like it so thick, use more almond milk and less coconut.
***This only makes one serving and will probably not fill your mug. I didn't want to over-indulge myself, so this was more than plenty to satisfy my chocolatey-sweet craving. I put the remainder of the coconut milk in the fridge for later use (hot cocoa tomorrow????). Double if you dare! ;-)

Garlic Sesame Soba Noodles

Chef Chloe is amazing! I've tried a few of her recipes, and loved them all! This recipe for Garlic Sesame Soba Noodles is wonderful. As usual, however, I made a few changes to accommodate what I had on hand, plus what I thought might make it just a little bit better (for me, anyway).



This recipe is adapted from Chef Chloe's Garlic Sesame Soba Noodles.

-1 bundle buckwheat soba noodles (about 3.5 oz.)
-1 Tbsp. olive oil
-5-7 oyster mushrooms
-3 cloves garlic, minced
-1 1/2 Tbsp. agave
-2 Tbsp. rice vinegar
-2 Tbsp. soy sauce
-1 Tbsp. sesame oil
-1 tsp. chili garlic sauce
-2 heads baby bok choy
-4 scallions, sliced
-1 tsp. sesame seeds (black or white)

Cook noodles according to directions. Set aside.

Saute mushrooms in olive oil plus 2 Tbsp. water until tender. Add garlic, agave, vinegar, soy sauce, sesame oil, and chili garlic sauce. Heat and allow to simmer a few minutes. Add cooked noodles and bok choy; toss until combined (greens should be wilted and slightly tender, but remain bright green with a light crunch). Serve topped with sliced scallions and sesame seeds.

Gluten-Free, Vegan Pizza : )

I love pizza...I do not love what pizza does to my body. However, every once in a while, I want to indulge in a savory, vegetable-ridden dish that satisfies my craving for not-so-body-loving food like pizza. SO, here is my attempt at something yummy to do the trick.




For dough:
-1/3 c. flax meal
-1/3 c. almond meal
-1/3 c. coconut flour
-1 1/4 tsp. baking soda
-1 tsp. sea salt
-1 tsp. thyme
-1/2 tsp. garlic powder
-1/2 tsp. onion powder
-ground pepper to taste
-vegan egg replacer for 2 eggs (I use Ener-G)
-3 tsp. olive oil
-water

Preheat oven to 375. Spray shallow baking pan or use pizza stone.

Combine all dry ingredients in a bowl. Add wet ingredients, adding water a couple tablespoons at a time, until dough forms. Use hands to form pizza shape on baking pan. Place in oven and bake 10-15 min, until lightly crisp.

Toppings:
Add your favorite pizza toppings. I don't care for pizza sauce or vegan cheeses, so my pizzas are sauce- and cheese-free. My favorites veggie combo:
-olive oil/minced garlic (instead of sauce)
-fresh spinach
-sliced onion
-artichoke hearts
-black olives
-fresh or sun-dried tomatoes
**optional fauxmesean to sprinkle on top (see below)

Place back in oven and back until veggies are warmed, brown and crisp around edges. Remove from oven; allow to cool 5-10 min. before cutting.

*Note: This crust might be a little crumbly, so you may need to use a fork rather than pick it up with your hands. If it's too crumbly, try a little more olive oil or water next time.

**To make fauxmesean (faux parmesean), add equal parts sesame seeds and nutritional yeast in the food processor. Blend until finely ground (not too much, or you'll get a paste!).

Savory Quinoa-Stuffed Mushrooms

-6 med. baby bella mushrooms (or 2-3 regular portabella mushrooms), whole
-1/2 c. quinoa (dry)
-2 Tbsp. olive oil
-1/2 med. onion, chopped
-1/2 med. green bell pepper, chopped
-2 large cloves garlic, minced
-1/2 tsp. ground cumin
-salt and ground pepper to taste
-paprika

Preheat oven to 350.

Prepare quinoa according to box directions.

Heat 1 Tbsp. olive oil in skillet. Saute onions and bell peppers until slightly tender; add garlic and cook until onions and peppers are translucent and tender. Stir in cooked quinoa, cumin, salt and pepper.

Stuff mushrooms and place on foil-lined baking sheet. Drizzle with remaining olive oil, sprinkle with paprika and additional salt/pepper if desired; wrap mushrooms for baking. Bake until heated through and mostly tender (about 15 min.). Unwrap mushrooms and bake another 5-10 min. (until top is browned and slightly crisp).

Fresh Fruit Salad with Dark Chocolate Coconut Sauce

-fresh fruit, cut into cubes (about 1 in.)
*I used pineapple, strawberries, grapes, and banana...but get creative and use your favorites!
-3-4 cubes dark chocolate
-4 Tbsp. lite coconut milk
-1/2 Tbsp. agave syrup (1 Tbsp. if you want it sweeter)
-1/4 tsp. cinnamon

In small saucepan, melt chocolate over low heat. Remove from heat and stir in remaining ingredients. Drizzle over fruit; sprinkle with unsweetened coconut flakes.

*Makes 2-3 servings.

Banana Bread Muffins

Trying out some vegan, gluten-free baking. I adapted this recipe to accommodate what I had in my pantry and what I typically use. They turned out fantastic! Next time I'm going to try adding another banana (medium-sized), for just a little extra boost of banana goodness. :)



Wet Ingredients:
-2 large, ripe bananas, mashed
-2 Tbsp. light olive oil or canola oil
-2 Tbsp. sugar free applesauce
-1/2 c. agave nectar
-1 tsp. vanilla extract
-1 egg replacement (Ener-g, flaxseed mix, etc.)
-1/2 Tbsp. fresh lemon juice

Dry Ingredients:
-1/2 c. coconut flour
-1/4 c. almond flour
-1/2 c. arrowroot starch
-3/4 tsp. baking soda
-1 1/2 tsp. baking powder
-pinch fine sea salt
-1/2 tsp. cinnamon

Preheat oven to 375. Lightly grease or spray muffin tins.

Combine wet ingredients in medium bowl.

Combine dry ingredients in small bowl. Add dry ingredients to wet and stir until just combined. Spoon mixture into muffin tins. Sprinkle tops with cinnamon if you wish. Bake 20-25 min., until muffins are firm and tops are lightly browned.

*Try adding vegan chocolate chips or dark chocolate chunks. Yum! :)



*Note: These get more dense the longer they sit. They still taste good, but they lose a little of their moisture, so try wrapping them individually once they have cooled.

Curried Lime Quinoa

*This recipe is still a work-in-progress. It tasted pretty good as it was, but my pantry is a little bare at the moment, so I may be trying again, tweaking with a few ingredients. My first experiment will be an attempt to add a little color to the dish (with some herbs and maybe some veggies). Pictures to come soon.

-1/3 c. quinoa (dry)
-1/2 Tbsp. olive oil
-1/2 onion, thinly sliced
-2 cloves garlic, minced
-squeeze of fresh lime juice (abt. 1/2 lime)
-1 tsp. curry powder
-salt/ground pepper, to taste

Rinse quinoa and prepare according to box directions.

Heat olive oil in skillet and add onions and garlic; saute until translucent. Add quinoa, lime juice, curry powder, salt, and pepper and mix.

*I think 1 Tbsp. fresh parsley would add a bit of color and some nice flavor.

Muesli Munch

-1/2 c. rolled oats
-1/2 tsp. ground flax
-1 tsp. sunflower seeds
-1 tsp. pumpkin seeds
-8 raw almonds, chopped
-1 Tbsp. agave syrup
-cinnamon, to taste
-pinch sea salt

Combine all ingredients until well mixed.

Eat plain with a spoon, or soak in almond milk and eat like cereal.

Soup-er Simple Bean Soup

-1 c. organic mixed beans (I recommend Bob's Red Mill 13-Bean Soup Mix)
-2 c. water + 1 or 2 vegetarian bouillon cubes
OR
-2 c. vegetable stock
-1/2 med. onion, roughly chopped
-2 ribs celery, plus leafy hearts, roughly chopped
-1/2 tsp. cumin
-1/2 tsp. dried thyme
-1 tsp. cayenne (more/less to taste)
-sea salt & fresh ground pepper to taste

Rinse and drain beans. Soak overnight and drain.

Combine all ingredients in crock pot and cook on medium about 6-8 hrs. (until beans are desired tenderness).