Peanut Butter Spelt/Oat Cookies

Posted in Vegan Baking by

This is the cookie which is most often made in my home! It’s very easy to make, healthy and doesn’t have  a lot of ingredients. Bonus! 🙂

*Preheat oven to 325 F*

Ingredients:

  • 1 Cup Natural Peanut Butter (I use natural & unsweetened)
  • 1/3 cup Sucanat sugar or Coconut sugar
  • 2 Tbsp of brown rice or quinoa flour
  • 3 Tbsp flaxmeal with 4-5 Tbsp water
  • 1/3 cup Spelt flakes or Oats

Method:

  1. In a small bowl add flax and water. Mix and let it sit for 5 minutes to thicken.
  2. In a medium-sized bowl add the peanut butter and sugar. Combine.
  3. Add flaxmeal and flour and give it a good mix. Make sure the flaxmeal is distributed well!
  4. Lastly toss in the oats or spelt flakes and combine.
  5. Roll into small balls and place on baking sheet.
  6. Flatten slightly with a fork or push down with the palm of your hand
  • Bake at 325 F for 12-14 minutes depending on the size of the cookie.

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Portuguese Style Fava Beans

Posted in Lunch/Dinner by

One of my favorite comfort foods that I grew up with is Fava Beans! I always have  a bag of frozen green fava beans in my freezer because it’s a great fast dish to whip up. This is my go to meal when I have no idea what’s for dinner! Traditionally Portuguese sausage is cooked with the fava beans but because I make mine vegan I omit that. They do however have Vegan sausages on the market these days and you could add one to this dish if desired. If you’re adding it then cut it up and add it to the onion and garlic saute. With or without I think this dish is fantastic!

 

Here’s the super easy recipe …

 

Ingredients:

  • Garlic, I use a lot 🙂 … like 5 cloves minced but you can use however many you like
  • 1/3 cup chopped white onion
  • 2 Tbsp olive oil
  • Sprinkling of chili flakes
  • 1 tbsp of pureed hot red pepper paste (optional)
  • 1 bag of frozen green Fava Beans
  • Add desired amount of paprika, Himalayan salt, & black pepper
  • 1 tbsp of dry oregano, I dry my oregano from the garden & use it all winter long 🙂
  • 5 cups of liquid (water, veggie broth or you can combine both)
  • 1/3-1/2 cup red wine (optional)
  • 1/2 cup fresh parsley, chopped

Method:

  1. In a large pot with olive oil add the onion and saute
  2. Add in garlic, chili flakes & red pepper puree if you’re using it
  3. Toss in the bag of frozen fava beans
  4. Give it a mix
  5. Add liquid and spices and dry oregano
  6. Add in wine if you’re using it
  7. Cook at a medium heat for about 30 minutes covered, stirring from time to time
  8. Adjust seasoning and see if you need more salt or pepper
  9. Throw in the fresh parsley for the last 5 minutes of cooking
  • Serve with Bread for those who enjoy to dip it into the yummy sauce!

Note: I prefer my fava beans not to be too over done! If you prefer them to have a softer texture then cook an additional 10 minutes or so. Give one a try at the 30 minute mark and see if the texture works for you.

 

Fava Beans

 

Granola Coins

Posted in Vegan Baking by

These granola coins are so easy to make and are so handy to have in the house.  I throw them into my purse in case I need a snack on the go.  I found a recipe in Today’s Parent but had to change it up to suit my vegan needs. The original recipe called for eggs so I use flaxmeal in my recipe. I also added shredded coconut to my recipe as well because I think it add’s incredible flavor and texture to the coins.  Another change to the original recipe is that I added cinnamon too! We LOVE cinnamon! Making this recipe really got me thinking about other combinations I can make as well. I will be trying out some different ideas before my kids head back to school.  Sadly summer holidays are almost over. I’m starting to think of new easy to make snacks that the kids would be able to take to school. I think that these granola coins would be a great snack to throw into their lunch boxes! They are super yummy and very healthy for them too!

Granola Coins

*You will need a muffin tin for this recipe*

  • 3   TBSP  Flaxmeal
  • 7-8 TBSP Water
  • 1 TBSP Vegetable oil or coconut oil
  • 1 cup oats
  • 2 TBSP Pumpkin seeds
  • 1 TBSP Sesame seeds
  • 2 TBSP Shredded coconut
  • 1/4 cup dried cranberries
  • 1/4 cup 100% pure Maple syrup
  • Cinnamon to taste … I add at least 1 teaspoon to mine 🙂
  1. In a small bowl add the 3 TBSP of Flaxmeal with 7-8 TBSP of water. Add 7 and if it’s still a tad dry add more water. Mix well and let sit for 5 minutes.
  2. Preheat oven to 350 F (180 C).
  3. In a medium bowl add maple syrup and oil. Mix.  
  4. Stir in the oats, pumpkin seeds, cranberries and sesame seeds, cinnamon, shredded coconut and add the flaxmeal.  Give it a good mix.
  5. Coat your muffin tin with coconut or veggie oil
  6. Add the granola mixture into the muffin tin, dividing it equally.
  7. Use the back of a teaspoon to press the mixture firmly down into the muffin cup.
  8. Bake at 35o F  for about 12 minutes
  9. Let the coins stay in the muffin cups for at least 5 minutes after taking them out of the oven. This will let the shape fully set.
  10. Transfer to a storage container

* Makes 12 granola coins *

Smashed Slow Cooker Beans

Posted in Lunch/Dinner by

I really like using my slow cooker to make many different types of beans and they always turn out great! For this recipe I used black beans which happen to be my favourite type of bean. I prefer using dry beans and I soak them over night in water so I can use the next day. If I don’t get around to soaking them then I just grab a can of beans and make do. If using canned beans be sure to rinse them very well! I throw them into the slow cooker and add lots of healthy garlic , olive oil and spices. The canned beans cook up faster than the soaked dry type. Every slow cooker is slightly different and some of the newer types have many different settings. I find in mine the canned are ready in 4-5 hours on High. The soaked type will take a bit longer at about 6 hours on High. I sometimes like to “smash” my beans up when I want to make bean burritos. I will add the bean spread to my tortilla wrap, veggies and even some brown rice sometimes. I also use any left over beans as a dip for my crackers. I also like to cut up tortilla wraps into triangles and place them on a baking sheet. Then brush on a touch of olive oil on them and pop them into the oven at 350 F. Bake for about 10 minutes or until crisp and browned. I then use these tortilla chips to go with the left over black bean mixture. Yum! I think that is a great snack idea to throw together fast and the best part is it’s HEALTHY!

 

Smashed Slow Cooker Beans 

 

You will need:

  • 1 can of black beans or equivalent in dry and soak them in water over night
  • Fresh Garlic (As much as you like but I use about 6 cloves in mine)
  • 2-3 Tbsp of olive oil
  • Spices of choice (I use paprika, Himalayan salt, black pepper, chili powder, dry oregano and a touch of cayenne pepper)
  • 1/2 cup -3/4 cup Vegetable broth (add a bit more or add water if it starts to dry up too much during the cooking process)
  • 1/2 onion diced very finely (Optional) or add some onion powder along with the other spices
  • A little bunch of Fresh parsley and Thyme 
  • Any veggies you have on hand (I use diced tomatoes or I cut cherry tomatoes from my garden in half, bell peppers cut up in strips and lettuce or mixed greens)
  • A potato masher

 

  1. Add beans to slow cooker with a couple tbsp of olive oil and spices and optional onion if desired
  2. Add garlic and vegetable broth
  3. Add fresh herbs
  4. Cook for approx. 4-5 hours on the high temp setting, longer if using soaked type of beans
  5. Once the beans are cooked turn off your slow cooker and use your potato masher to “smash” the black beans up
  6. Spread the black bean mixture onto a soft tortilla wrapper and add any vegetables you have on hand. Roll it up and ENJOY!

 

 

 

 

 

 

Blueberry & Flax Seed Pancakes

Posted in Breakfast by

I came across a great recipe called “Puffy Pillow Pancakes” on www.theppk.com . I had just bought a huge pint of blueberries so I thought I would incorporate them into the recipe and see how it turned out. I’m so glad I did! They turned out super yummy and are one of my favourite recipes to use now! I also made a few other changes to the original recipe. Instead of using all-purpose flour which was called for in the original recipe I used healthier brown rice flour. I also added 1 tsp of Cinnamon as well.

 

Blueberry Pancakes

 

  • 1 1/2 cups of Brown Rice Flour
  • 3 1/2 tsp Baking Powder
  • 2 tbsp of Cane Sugar
  • pinch of Himalayan salt
  • 1 cup Almond Milk
  • 2 tsp of Apple Cider Vinegar
  • 1 tbsp ground flax seeds
  • 1/2 cup water
  • 3 tbsp oil
  • 1/2 tsp pure vanilla extract
  • 3/4 cup organic blueberries

 

  1. In a large bowl add flour, baking powder, salt and sugar. Mix well.
  2. In a medium-sized bowl add milk, apple cider vinegar and flax seeds. Using a fork mix very well for about a minute until it looks foamy.
  3. Add the milk mixture to the dry ingredients. Add water, oil, and vanilla as well. Mix well.
  4. Fold the blueberries into the batter.
  5. Let the batter rest for about 10 minutes.
  6. Preheat a pan with vegan butter or coconut oil.
  7. Add the desired amount of batter to the pan and cook for a few minutes, then flip and cook for 2 minutes or until golden brown
  8. Serve with 100% pure Maple Syrup & enjoy! 🙂

 

 

 

Blueberry Flax Pancakes

 

Healthy Chia Seed Pudding!

Posted in Vegan Baking by

I’ve falllen in love with this easy to make and healthy pudding! I like to top it with fresh strawberries or blueberries. It looks so pretty and tastes yummy!

Chia Pudding

  • 3/4 cup organic chia seeds
  • 2 cups almond milk
  • 1/2 tsp of pure vanilla extract
  • just a pinch of Himalayan salt
  • 1 tsp of cinnamon

 

Combine the above ingredients in a large bowl or glass Tupperware. Mix it up for a couple minutes until it starts to thicken up. Give it a good stir every 10 minutes for about an hour. Pop it into the fridge overnight so it thickens up to the pudding consistency we’re looking for. When your ready to serve it place the desired amount into serving dishes and top with some healthy fruit!

* Makes 4-6 servings *

 

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Healthy Peanut Butter Banana Cookies

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I found this recipe on VegWeb.com and the source is www.luxhippie.com

  • 3 ripe bananas, mashed
  • 1 tbsp vanilla
  • 3/4 cup natural chunky peanut butter ( I prefer smooth peanut butter )
  • 2 tbsp maple syrup
  • 2 cups rolled oats
  • 1/2 cup whole wheat flour ( I use spelt or brown rice flour )
  • 1 tsp baking powder
  • 1 tsp salt ( I just threw in a pinch of Himalayan salt )
  • 1/2 cup vegan chocolate chips
  1. Preheat oven to 350
  2. In a large bowl mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency with a hand blender.
  3. In another bowl combine oats, flour, baking powder and salt.
  4. Add the dry ingredients to the wet and combine well.
  5. Fold in chocolate chips
  6. Place tablespoon sized balls of batter onto baking sheet
  7. bake for 15-18 minutes

*Makes about 15 cookies*

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Apple Cinnamon Muffins

Posted in Vegan Baking by

These muffins are really tasty and very easy to make! They are also pretty fast to whip up which is a total bonus! I’m usually baking with my kids so I try to keep recipes pretty simple and fast to make. My new baking buddy is my 5 year old who is pretty darn good at it actually. She is also now at an age where she understands that  mommy doesn’t use any animal ingredient’s, so we are always putting in alternatives into our recipes. She even knew that we used flax in this recipe instead of eggs. I guess kids do pay attention to their parents!

Apple Cinnamon Muffins

 

  • 2 cups spelt flour or brown rice flour
  • 1/3 cup cane or sugar of your preference
  • 1 tbsp ground flax (flax meal)
  • 3 tbsp of water
  • 1 cup almond milk
  • Pinch of Himalayan salt
  • Cinnamon to taste
  • 2 tsp baking powder
  • 1 1/2 cups peeled & chopped apples ( I use Gala )
  • 1/4 cup vegan butter, coconut oil or veggie oil

(Optional) Topping: 1 tbsp of cane sugar mixed with 1/2 -1 tsp of cinnamon

Preheat oven to 400 F. In a little bowl put the 1 tbsp of the flax meal (ground flax) and add 3 tbsp of water to it. Mix & let stand for a few minutes. Cream together the sugar and butter. Add in the flax and mix well. In a large bowl add the spelt flour, salt, baking powder and cinnamon. Mix well. Add wet ingredients to the flour mixture and mix well. Add in the chopped apples and give it a quick mix. Line your muffin tray with paper liners and fill them up with the yummy mixture. If you’re using the topping then sprinkle a touch of it on each muffin. Pop them into the oven and bake them for 20-25 minutes or until golden brown.

 

*Makes 1 dozen muffins*

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Simple Veggie Stir-fry!

Posted in Lunch/Dinner by

On days where I really have no idea what to cook for lunch or dinner I make stir-fry. I always have veggie’s on hand so it’s something I can whip up at any time. All you need is any type of veggies you have, garlic, onion, and veggie broth (optional). I like to serve my veggie’s on top of some brown rice. The brown rice takes a while to cook so I get that on the stove before I start prepping my veggies for the stir-fry. By the time the veggies are cooked your rice is ready too! Yum!

Veggie Stir-fry

  1. Chop up any veggies you have on hand. I like to use a variety of mushrooms, zuccini, bell peppers, sugar snaps, peas, and carrots (I like to chop baby carrots in  half length wise).
  2. Chop up 1/2 of a large onion and as much Garlic as you like (I use about 7 cloves)
  3. Heat 2 tbsp of Coconut Oil & 2 tbsp of Olive Oil in a large saute pan or wok
  4. Add onion and saute for a minute and then throw in the chopped up garlic. Cook for a couple minutes.
  5. Now add the carrots and cook for a couple minutes. Add the rest of the veggies.
  6. Throw in a splash of veggie broth or  just add in a splash of water if you don’t have broth.
  7. Add a splash of naturally brewed soy sauce
  8. Season to taste. I like to add touch of Himalayan salt (not too much if you added the soy sauce), black pepper, dry oregano, & fresh parsley from my garden.
  9. Sometimes I also like to add a little splash of white wine too if I have some on hand.
  10. Cook for a few minutes. I like my veggies on the more crisp side so I don’t like to cook them very long.

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Bruschetta!

Posted in Lunch/Dinner by

 

Basil + Tomatoes = Bruschetta !!!! One of my favourite things to make is fresh bruschetta. I bought two Basil plants this week and the 1st thing I did was whip up some brushetta. Basil is my all time favourite herb to use. Basil and tomato are a match made in heaven I swear!!! I add a ton of garlic to my tomato mixture because it add’s amazing flavour and it has amazing health benefits too! I don’t always slightly cook up the tomatoes but on occasion when I have an extra minute I do. I found that when I slightly cook them up that the tomato flavour really does become wonderful!

Super Easy Bruschetta

  • baguette or any bread you have on hand
  • A bunch of yummy Basil
  • Garlic
  • Himalayan salt and black pepper
  • 6-7 Plum tomatoes or use can use a couple pints of Cherry tomatoes
  • Olive oil
  1. Turn oven on to Broil
  2. Slice up a baguette diagonally or use any type of bread that you prefer. I’ve even used spelt toast to make brushetta! Brush on some olive oil to both sides of the bread slices.
  3. Place the bread slices on a baking pan and pop them in the oven to toast up on broil. Keep an eye on them or they will burn to the crisp! When they are toasted up then flip them to the other side and broil until browned and crispy.
  4. Chop up 6-7 Plum tomatoes or use my favourite a couple pints of Cherry Tomatoes sliced in half.
  5. Chop up enough Basil to your liking. I tend to use a lot … like at least 1 cup of basil.
  6. Chop up desired garlic.
  7. (Optional) Heat Olive Oil in a pan and add the garlic and cook for minute or so. Add in the tomatoes and cook just until the tomatoes are lightly softened. Toss in the basil.
  8. Add in seasonings. I use a little Himalayan salt and freshly cracked black pepper. Mix.
  9. Spoon the tomato mixture on top of the bread slices if serving immediately. Or keep the tomato mixture in a bowl and add to the bread when your ready to serve. Another option would be to let everyone to make their own bruschetta. You can just have the bread on a platter and the bowl of the tomato mixture beside it.

Yep the easiest and super fast recipe that pretty much everyone will enjoy!

 

Bruschetta