Vegan Blueberry Crumble

Vegan Blueberry Crumble

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Blueberry crumble for Fourth of July festivities made with blueberries I picked at a local farm! Loved making these awesome treats. Isn’t it perfect when the base mixture doubles as a crumble?!

For the base/crumble:
2 1/2 c old fashioned oats
1/4 cup wheat flour
1/2 c honey
1/2 c coconut sugar
1/4 c coconut oil (melted)
1 tsp almond extract
Handful of chopped almonds
Pinch of sea salt

For the blueberry filling:
2 c blueberries (fresh or frozen)
1/4 cup coconut sugar
1 tsp cornstarch
1 tbsp lemon juice

Mix crumble ingredients & filling ingredients in separate bowls. Press crumble mix into the bottom of a pan, saving some to sprinkle on top. Spread filling mix over the base evenly & sprinkle the crumble on top. Bake at 350° for 55 minutes.

Enjoy!

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Portabella Veggie Tacos

Portabella Veggie Tacos

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Went out to lunch recently & had the best dang veggie tacos ever, so of course I tried to recreate them at home afterwards. The result?

Tex-Mex style vegan tacos loaded with veggies & flavor.

For the taco filling:
1 large portabella mushroom
1 c black beans
1/2 c corn
1/4 c chopped onion
1/2 an avocado (chopped)

For the taco seasoning:
1/2 tsp cumin
1/2 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
pinch of sea salt

For the sriracha sauce:
1/4 c plain vegan yogurt of your choice (or greek yogurt)
sriracha sauce to taste (I used 1tbsp)

Cut mushroom into thin slices & rinse with water. Coat with about half of the taco seasoning & sauté with chopped onion in olive oil over medium heat. Mix black beans, corn, & onion in a bowl with the other half of the taco seasoning. Combine sriracha & yogurt in a separate bowl. Serve onto a corn tortilla then top with tomato, avocado, & sriracha sauce.

Enjoy!

Vegan Black Bean Brownies

Vegan Black Bean Brownies

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Needed some chocolate so I whipped up some black bean dark chocolate brownies this afternoon.

They’re so yummy & clean that you don’t even feel bad about eating the batter…

Ingredients:
1 3/4 c black beans
3/4 c cocoa powder
1 c coconut sugar
3 tbsp coconut oil
1 1/2 tsp baking powder
Handful of vegan chocolate chips (or regular dark chocolate 70% cocoa is best!)

Mix black beans, cocoa, sugar, oil, & baking powder in a blender or food processor, chop chocolate chips & fold in, then bake for 30-50 min (you have to watch them closely) on 350°.

Enjoy!

Sweet Potato Noodles & Creamy Cashew Sauce

Sweet Potato Noodles & Creamy Cashew Sauce

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When you’ve been having too much fun with your spiralizer & you try to turn everything into noodles. Everything is better in pasta form right?


For the sauce:
1 cup soaked cashews ((2 hours))
clove of garlic
salt & pepper to taste

For the sweet potato noodles:                                                                                                                                2 spiralized sweet potatoes
handful of spinach
1/3 cup basil
salt & pepper to taste

Blend cashews, garlic & salt & pepper in a food processor until smooth and creamy, then set aside. Cook down sweet potatoes in a pan with olive oil… Add the basil, spinach, salt & pepper & let spinach wilt!

Enjoy!

Vegan Banana Walnut Bread

Vegan Banana Walnut Bread

 

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Three words. VEGAN. BANANA. BREAD. This is definitely a favorite treat of mine it’s full of clean ingredients, easy to make, and oh so yummy!!
4 ripe bananas

1 and 1/2 cups organic wheat flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of nutmeg
a pinch of salt
1/3 cup coconut sugar, or organic brown sugar
1/4 cup refined coconut oil, melted
3 Tablespoons chopped walnut pieces

In a bowl, sift together flour, baking powder, baking soda, nutmeg & salt. Then, in a separate bowl mash the bananas trying not to leave big chunks. Add sugar & oil to the bananas mixing until evenly combined. Fold in dry ingredients to the banana mixture then add chopped walnut pieces. Bake in a greased loaf pan at 350° for 25-30 min.

Enjoy!