Pumpkin Chipotle Hummus


I really can’t wait for pumpkin season sometimes! This just seemed like the best idea to me.

Pumpkin chipotle hummus with little seedy crackers for my girls night was just what we needed.

Pumpkin is probably one of my favorite flavors, besides lavender. It’s unique and is so versatile!

Here’s my quick recipe!

Pumpkin Chipotle Hummus

1 Can pumpkin purΓ©e
2 Cans chick peas (save the water for something else!)
2 cloves garlic
2 Chipotle peppers
1 T Chipotle sauce from can
1 t cumin
2 t salt
2 t paprika
3 T olive oil + extra to drizzle
1/4 C tahini
1 T apple cider vinegar
Pumpkin seeds, for the top

Blend it all together. That’s it! Nothing outrageous. I kept mine slightly chunky, but you can blend yours as smooth as you’d like.

Also, add another pepper or two, or less!

Sprinkle a few pumpkin seeds on top, a little extra paprika and a good drizzle of olive oil and serve it up with some super seedy crackers.

Hope you enjoy!

It’s never to early for pumpkin goodness 😘

Peach Pineapple Wine Slushies

Ok ladies, here it is!

A super easy, no fuss, no mess recipe for a wine slushie that’s perfect for a hot summer day or right after work πŸ˜‰

Since it’s getting warmer, I know you have fruit in your freezer. You can spare a little for this recipe. You can always go out and buy more for your post work out smoothie later.

You can switch this up and get creative. I like to use darker fruit with red wine and lighter fruit with white.

And that’s just what I did!

Peach Pineapple Wine Slushie

1/2 Bag frozen peaches
1/2 Bag frozen pineapple
1/2 Bottle, or more, white wine

Throw it all in a blend and hit the start button.

Done!

Cheers! πŸ’šπŸ‘πŸŒ

Vegan French Toast Casserole

Happy Sunday Funday my friends! I’ve been up since 5:30 thanks to my sweet little dog.

Sundays are big breakfast days in our home. Usually I make waffles, but I’ve been super stoked about aqua faba, aka chickpea water. So I couldn’t pass up an opportunity to use it again when I had the time. Best egg replacement I’ve used so far! And, you can use the chickpeas for something else later, so no waste!

French Toast Casserole

1 Loaf Chibata or French Bread
1 Can aqua faba
1 C non dairy milk
1 T vanilla extract
3 T maple syrup, or more
2 t cinnamon
1 T brown sugar
Chopped pecans or walnuts
Coconut oil, for baking dish

Preheat oven to 375′

Tear bread into bite size pieces and scatter in greased baking dish.

In medium size bowl, or measuring cup, whisk all ingredients together.

Pour over bread pieces evenly. Add chopped pecans or walnuts.

Bake 40 to 45 minutes.

It’s perfectly crispy on top and warm and soft on the bottom. Add some powdered sugar and you’re in business!

Enjoy 😘

Cashew Milk

I stopped buying nut based milks form the store a while ago. Making milk from scratch is way healthier. I know whats in it. Plus, I’m cutting back on waste by not buying the boxes that the milk comes in. Even though the boxes are better than a plastic gallon jug of cow milk, I’m doing my best to throw away less.

Nuts can be bought in bulk at health food markets or even online. The great thing about a local health food store is that I can bring my own bags to fill. No need for wasting plastic bags.

There have been a few times where I’ve been to the store without my reusable bags and I’ve given in to the convenience of the plastic bag from the roll by the produce.

I could have waited, gotten what I needed another day, but I didn’t. I was lazy. I’m working on this. I did end up using the produce bags to take my dog out and the bags at the store I go to are made from recycled materials.

I’m not where I want to be yet, but I’m working on it.

But back to the cashew milk!

I’ve never really liked animal milk, so I’ve been drinking different plant based milks for years.

Cashew milk is my favorite! It’s the creamiest in my opinion and I love that it’s packed with good fats and vitamins, minerals and antioxidants.

If cashews aren’t your thing, try almonds, walnuts, macadamia nuts, pecans… there are a lot of options out there.

Follow these super simple steps to make plant based on your own!

1 C cashews, soaked over night
3 C filtered water

Rinse soaked cashews and throw them in a blender.

Add one cup of water and blend on high until the cashews are completely blended.

The consistency will be very creamy with little or no chunks of cashews left.

If you have cheese cloth, strain whatever chunks of cashes might be left.

Pour this mix into a jar. You can find old fashioned looking milk jugs almost anywhere now a days!

Finally, add the last two cups of water. Give it a good shake before using each time.

It’s normal for the water and cashew to separate.

This lasts for a week in the fridge.

Enjoy!

Happy Birthday, Chrissy!

Happy birthday to my little sister!

I can’t believe you’re 27 already! When did this happen? When did you grow up? You’ve become such a beautiful woman, inside and out. I’m proud to call you my sister and my best friend!

I love you so much ❀️

6 Easy Steps To Vegan Veggie Bowls

It’s spring! Finally! That means clean eating in our house. Our farmer’s market opens in a few weeks and lasts until November, so guess what I’ll be doing every Saturday at 8:00am!

A super easy way to make sure we’re getting a good variety of each your daily greens and beans…

Veggie bowls! Or Buddha bowls if ya wanna get all fancy.

We typically try to eat what’s in season. That’s easy at a farmer’s market. You can’t really go wrong with these bowls and you can make them as simple or complex as you’d like.

It’s good to get a little of everything while not eating too much. These are really well balanced if done right.

Step One

I normally start with a dark leafy green. But you can pick what works best for you. Typically, you start with a grain, but I’m not a huge grain lover, so I load up on the leaves.

Kale
Spinach
Dandelion greens
Regular lettuce (although not much nutritional value)
Arugula
Chard

If these greens are too bitter, you can always sautΓ© them a bit.

Add a little coconut or olive oil to a pan with some garlic and cook the greens to your desired texture.

Step Two

Like I said, I’m not big on grains unless it’s the winter, but they’re a wonderful way to get protein, fiber, vitamins. Take your pick!

Millet
Barley
Farris
Quinoa
Buckwheat

There are so many to choose!

Step Three Continue reading →

Vegan Sandwiches

I just have to share with you how much I love sandwiches! My favorite, FLT! Fake bacon, lettuce and tomato. But I love to dress it up with kale instead of boring lettuce, maple tempeh, onion, pickles, salt and pepper, roasted red peppers and some sort of crazy vegan mayo, like pesto. Or avocado if I don’t have a vegan spread.

Sandwiches are the best dinner when you’re lazy, the greatest day after Thanksgiving dinner, perfect for long car ride adventures (which we do a lot of!)

The list goes on!

When I was a kid, lunch on the weekends was huge! My folks would get everything in our fridge out and put it on the counter. Left overs, deli meat, cheese, condiments of all kinds, pickles…

I’d have a blast coming up with interesting combinations and it’s still something that I do today, only vegan!

So, while this post doesn’t have a particular recipe, the pictures speak for themselves!

Happy sandwiching πŸ₯™

 

 

Strawberry Rice Crispy Treats

This is the perfect spring treat! And it’s just lovely πŸ“πŸ“πŸ“

I made these yesterday because I was sick and wanted something sweet. Yea, I don’t know either. Probably isn’t the best thing to be eating when you’re not well, but hell! They’re so darn good. Who doesn’t love marshmallows and rice cereal?!

This is sort of a complicated recipe though, so make sure you have plenty of time!

Strawberry Rice Crispy Treats

3 T coconut oil
1 Bag vegan marshmallows
1 Box rice cereal
1 C freeze dried strawberries

Melt the oil in a saucepan. Add marshmallows and stir continuously until melted.

They won’t completely melt, but that’s ok.

Add in cereal and strawberries. Mix together until cereal is completely coated in melty marshmallow goodness.

Smooth out into a baking dish and let sit until cooled, but let’s be honest… you’re not really gonna wait.

I made little balls, but you can make other shapes with a cookie cutter!

So, go! Make em yourself and stop buying them at a gas station! They’re way better πŸ“

You can also use different freeze dried berries or just omit them all together. Either way, yum!

Buffalo Cauliflower Pizza With Dill Ranch

This is a few steps kinda meal. However! It can be done relatively fast. So I’m giving you the lazy girls pizza from scratch recipe, or recipes, since there are a few things to add to this delicious dish!

A recipe for your own pizza dough, dill ranch dressing and the buffalo cauliflower.

You can use store bought pizza dough in a pinch and as far as the mozzarella cheese goes, that’s a recipe for another time since it’s not perfect yet. So store bought cheese is just fine too!

I’ll need to taste test my mozzarella a few more times before I give it to ya. Man, recipe testing is so hard πŸ˜‚πŸ˜‚

Cashew Ranch

1 C soaked cashews (or if you’re lazy like me, boil em real quick)
Parsley
Salt, to taste
Dill
Onion powder
Fresh garlic
1 1/2 C water

There’s no measuring with this one really. I threw it in a blender and hit a button. I’d say there’s probably a tablespoon of each and about 3 cloves of garlic. Add as much or as little water for your desired ranch dressing consistency.

Buffalo Cauliflower

2 C flour (I used all purpose)
1 t salt
1 t cumin
1 t paprika
1 t garlic powder
1 1/2 to 2 C water
1 Head Cauliflower florets
2 T butter or oil (I only had coconut oil)
1/2 C hot sauce of your choice

Pre hear your oven to 375.

Mix all your dry ingredients in a bowl then add water. You’re looking for a pancake batter, so you might or might not need both cups water. Or maybe more!

Dip each floret in the batter and coat completely.

Place on a baking sheet and bake for about 15 to 20 minutes.

Take the cauliflower out and pour over your hot sauce mix. Place back in the oven for another 8 minutes or so. You want all the wet to be dry.

You won’t need it all for the pizza, so eat the rest as an appetizer while you wait!

Pizza Dough

1 C warm water
1 t vegan sugar
2 1/2 t yeast (not nooch πŸ˜‰)
2 T olive oil
1 t salt (or more if you prefer)
2 1/2 to 3 C flour

** I used all purpose flour and sunflower oil. You can use half whole wheat or all whole wheat and as far as the oil goes, I usually use olive but was out.

Start with mixing water, sugar and yeast in a large bowl. Let sit for about 15 minutes while a foam forms to cover the top.

Add oil and salt and mix.

Pour in flour a half cup at a time. If you’ve made seitan from scratch, it’s kind of like that. I use a Woden spoon and just keep mixing until a soft ball of dough is formed.

If it’s too wet, add a little flour. If it’s too dry, add a little oil.

Don’t over mix. When all the flour is combined, and nothing is left on the side of the bowl, take the dough out for a moment while you coat the same bowl with olive oil.

Save yourself some dishes!

Put the dough back in the bowl and cover it. I use a wet cloth but you can use plastic wrap or even a large plate worst case. Set the dough aside for at least 30 minutes.

When you’re ready to use your dough, punch πŸ€› it in the middle to get all the air out. Now you get to knead it! I love kneading dough.

This is quick though! I just knead it a few times in the bowl, tear it in 2 pieces and save one for later.

Grab whatever you’re going to cook the pizza on and spread a thin layer of flour. Here’s where it takes a little time. You have to stretch the dough out to fit whatever you’re baking it on.

Good luck. There’s no trick to this, just stretch and roll it out.

What I forgot to do, and recommend, is dabbing a little olive oil on the crust and adding a bit of salt. Looks pretty and tastes good!!

Assembly time! Cheese, cauliflower, caramelized onion and ranch dressing. I also added jalapeΓ±os!

Bake for 20 to 25 minutes. The crust should be a light golden brown.

Ok, by now you’re starving so go! Eat! Hope you like it!