This Homemade Oat Milk requires only 2 ingredients and about 5 minutes of your time to prepare. Incredibly easy, it costs nearly nothing to make, on top of generating absolutely zero waste. It’s a no fuss, no mess and no straining needed recipe. Simply put: there’s nothing not to love about it! I don’t know […]
Stop spending fortunes on store-bought creamy cashew butter! 5 minutes and 3 ingredients are all you will be needing to make your own at home, for a fraction of the price. With it’s natural butteriness and subtle sweetness, raw cashew butter has to be, bar none, my favorite of all nut butters. Especially when it’s […]
Because it uses raw, sprouted chickpeas as a base, this fluffy, creamy Raw Sprouted Chickpea Hummus is extremely nutritious – a veritable nutrition powerhouse – packed with all kinds of energy and healthful nutrients. Oh, and did I mention it’s insanely tasty, too? Yeah, oh yeah…
Using raw sprouted chickpeas to make hummus has many, many benefits. Not cooking the chickpeas after they have sprouted not only preserves all their nutritional value, but sprouting them actually magnifies their vitamin and mineral content, improves the quality of the carbs and protein they contain and neutralizes their anti-nutrients and enzyme inhibitors. This renders sprouted chickpeas very easy to digest with highly absorbable nutrients. Sprouts are also fairly low in calories, yet very filling because of their high fiber and water content.
Another undeniable advantage is that not having to cook the chickpeas before to use them makes the process of making hummus from scratch a total breeze! From start to finish, you’ll have delicious hummus on the table in well under 10 minutes. Well, that’s AFTER the peas have sprouted, that is… That sprouting process will take about 3 to 5 days, so it’s not a recipe you can decide to whip up a the last minute…
If you have never made your own sprouts, I strongly suggest that you start! Sprouting, like many other things in life, seems pretty intimidating until you actually try it.
This no fuss vegan Warm Pasta Salad Perfect is meant to be eaten warm, but is just as tasty at room temperature or even right out of the fridge, making it a perfect choice for any season or any occasion!
Here’s another super quick, super easy, no fuss pasta recipe that I came up with yesterday.
It was 4:30 in the afternoon, I had ZERO inspiration, close to nothing in the fridge, yet I had to come up with a blog post for today, AND make supper for HubB2B and I. So I grabbed whatever I thought would work great together (down to my last tablespoon of Dijon mustard, that’s how bad I need to hit the grocery store!) worked a little bit of magic and this is what came out at the other end.
You know what they say, right? Sometimes, the best recipes are created out of bare necessities. Well, this is definitely one of them! Man is this thing ever yummy! And the good thing is you can totally adapt it to whatever “necessities” you have available at the time, too. Use broccoli, kale, broccolini, spinach, collards, arugula, or whatever greens you happen to have on hand instead of the rapini. Likewise, you could totally replace the bell peppers with carrot sticks, mushrooms, zucchini, aubergines, tomatoes… feel free to add or sub! continue reading
The post Warm Pasta Salad with Tofu Rapini and Bell Peppers appeared first on The Healthy Foodie.
Ready in no time, this Mushroom Rapini Gnocchi recipe is so simple and easy to make, yet so crazy tasty, you’ll probably want to add it to your regular rotation!
I’ve been all about quick and easy food making lately… For some reason, I just haven’t really been in the mood for cooking; More often than not, I find myself whipping up huge salads filled with tons of veggies, nuts, dried fruits and legumes.
But this recipe, I came up with one night that hubby-2-be and I were at the cottage and decided to stay an extra night, so we didn’t have much of anything left to eat. I basically grabbed what we had on hand and tossed it all together. And then I had one bite and fell in love. I can’t even tell you how many times I’ve had this exact same dish, since.
Of course, to make it I use store-bought gnocchis, otherwise it would be anything BUT quick and easy. But decent store-bought gnocchis can be found. The ones I use are organic and made mostly from potatoes, as well as a few other simple ingredients. They can be kept in the pantry just like dry pasta, and can be a major life saver for those nights when you don’t really have much to work with, you know.
So grab a package of your favorite gnocchi, or make your own if you are so inclined, a bunch of rapini, a pint of mushrooms and a yellow onion, and try this simple, unpretentious but oh so delicious dish for yourself. I’m positive that you too, will fall head over heels for it.
Peanut Butter Oatmeal Chocolate Squares… Need I say more? Chocolate, Peanut Butter… that’s all you need to know, right? Oh, and also vegan, gluten-free, made with a bunch of wholesome ingredients, super quick and easy to make. But really, who cares? Peanut butter and chocolaaaaate! Oh yeah, I know!
Peanut butter and chocolate… simply put, they’re a match made in heaven! Some dreamy food combination thought up by the gods themselves. Right? Right!
If you agree with the above statement, then you need to stop what you are doing right now and immediately run to your kitchen to whip up a batch of these babies. You won’t believe how much flavor they pack under their hood! Think Reese’s Peanut Butter Cups, to the tenth power, in a much less sweet version. We’re talking intense dark chocolate jab followed by a crazy peanut butter uppercut. These bars, they will send you straight to the floor, I tell you.
The best part is they are super super quick and easy to make! Ready in under fifteen minutes (well, the bad news is you then have to give them time to set… but just keep yourself occupied and that hour will totally fly by) and won’t even dirty up the kitchen. All you need to make them are a few basic kitchen implements and a handful of simple ingredients.
Seriously… so easy, even a child could make them!
This healthier, vegan General Tso’s Tempeh features chunks of crispy fried tempeh, all drenched in that deliciously sweet, tangy and slightly spicy sauce we all love so much.
Man, do I ever love me a good General Tso’s… Anything! I mean typically, General Tso’s is supposed to be made with chicken, right? But honestly, I think that the sweet and sticky and tangy and slightly spicy sauce that makes the dish what it is goes well with just about everything: tempeh, cauliflower, mushrooms, tofu, TVP, name it! If I had my way, I’d have a recipe for each and every one of those options on the blog! But hey, there’s plenty of other dishes worth exploring too, so this might have to wait a bit…
For now, let’s go with tempeh! While nothing will ever perform exactly like chicken, tempeh is a very decent “replacement”, me finds. Once deep-fried, it gets all nice and crispy on the outside and keeps a soft, slightly chewy and tender interior.
Cuz yeah… typically, General Tso’s is supposed to be deep fried, to make those sauce-drenched morsels of food all nice and golden and crispy. While I do tend to agree with that concept, I often find that I’m not really in the mood for deep frying, or that I don’t really have time for all the fuss… With that in mind, I’m giving you the option here: to fry or not to fry. For the blog post, I went all out and took the deep-fried route, but say you were in a pinch, or simply preferred to pass on the deep frying, you could just as well take a short-cut and skip that entire deep-frying section.
Although I must admit that if you forego the deep-frying, your tempeh nuggets won’t be getting that nice, yummy, crispy exterior shell; so if time and mood permit, I say you should totally go for it.
Much healthier than the fake, overly sweet store-bought stuff, this deliciously creamy Cashew Maple Spread requires only 2 ingredients and 5 minutes of your time to make! A heavenly treat that will no doubt become a pantry staple!
When I was a kid, my mom would always buy relatively healthy food for us… Breakfast food items would include things like whole wheat bread, whole grain cereal, granola, apple sauce, peanut butter and all natural fruit jams. Sometimes, though, she would let me and my brothers choose a little indulgent treat for ourselves. Me? I would invariably choose the same thing: Map-O-Spread. Boy, oh boy did I love that stuff! If you’re not familiar, it’s a super crazy sweet, artificially flavored maple spread, made with sugar, sugar, and more sugar. Don’t think I need to tell you that there’s absolutely nothing healthy about it.
Recently, I got some kind of a flashback that this thing existed and sort of started craving it. Of course, there was no way I was gonna give in to that! Besides, to be honest, I don’t even know if it’s still available at the store… Instead, I came up with this lovely, and much healthier, Cashew Maple Spread recipe. While it’s not as sweet as the original — which is only a good thing, trust me! — this spread has the same creamy, sticky and velvety texture.
And the best part is, it only requires 2 ingredients and 5 minutes of your time to come together… Faster than it would take to go to the store!
I get the feeling I’ll be indulging often…
In the mood for Thai but not sure if you prefer soup or salad? No need to decide! This Thai Fusion Veggie Noodle Salad offers the best of both worlds: a plethora of veggies, loads of chewy Konjac noodles and an explosion of delicious Thai flavors. All cravings addressed!
I came up with this salad recipe last week, on a night where I really was in the mood for a hot bowl of Thai Coconut Curry Soup but sadly didn’t have all the necessary ingredients. Plus, also felt like I needed to whip up a huge salad, because I had a bunch of veggies that were in dire need of getting used up.
So, I decided to sort of fuse both dishes together, — hence the name Thai Fusion Veggie Noodle Salad — so I would get the best of both worlds.
I totally played it by ear and didn’t measure or write anything down: I just used a little bit of this and a little bit of that and let my creativity (and the content of my fridge) guide me. But the resulting dish was so crazy yummy that I ran to my office the second I finished eating to write down every single ingredient that I’d used to make it. I just had to share this recipe with you, and well, log it so I would get to make it again, and again, and again. continue reading
Forget about those store-bought, lab-created Vegan Burgers made with tons of weird ingredients whose names you can’t even pronounce. Quickly and easily make your very own scrumptious Vegan Better Burger at home for a fraction of the price, no dictionary required!
I don’t know about where you live, but in my part of the world, Beyond Meat’s plant-based burger appears to be on everybody’s lips! Everywhere you go, everywhere you look, people are talking about it. Or maybe that’s just because I happen to be following a lot of vegan stuff…
But still… I must admit that I was curious and ran to the grocery store as soon as it came out so I could finally give it a try. Whoa! Impressive, I must say! But unfortunately, as tasty and as close to the real thing as it may be, the list of ingredients — this thing sounds like it was made in a lab rather than in a kitchen — and serious over-packaging have been major turn-offs for me.
So, seeing as how Summer is right around the corner — and what’s Summer without a good burger, right? — I decided to work at creating my own, much healthier, vegan burger recipe. I studied dozens of different versions on the Internet, grabbed a little bit of this, kept a little bit of that, left some of this out and added some of that, made a few test runs and I think that I’ve managed to come up with the vegan burger recipe that will be accompanying me this summer.
Indeed, this vegan burger is crazy tasty, comes out all nice and crispy on the outside, juicy, tender and slightly chewy on the inside, and while it’s not nearly as close to the original deal as the lab created stuff, it’s pretty darn earthy, meaty and smokey, if you ask me. Oh, and hubby approved, too!
Now I’m ready for Summer… if it could please just get here, already?
The post Not your standard Vegan Burger… Vegan Better Burger! appeared first on The Healthy Foodie.