Vanilla Chia Pudding

chiapudding

Everyone seems to have their own version or flavor of chia pudding. We keep a mason jar of my version in the fridge almost constantly. I love to mix it in the jar so it can be shaken as needed.

1 – 13.5 oz. can full fat coconut milk

1 cup almond milk

2 tbsp. maple syrup

1/2 tsp. vanilla

1/4 cup, plus 2 tbsp. chia seeds

Combine liquid ingredients in a container. Pour in chia seeds, stir or shake to blend.

Advertisements

Oatmeal Raisin Pancakes

oatmealraisinpancakes

Oat flour makes a very hearty and filling pancake. These are reminiscent of the flavor of oatmeal cookies.

2 cups oat flour

3 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 flax eggs

1 1/2 cups almond milk

1/4 cup oil (I use melted coconut oil)

1/2 tsp. vanilla

1/4 cup raisins

1/4 cup chopped nuts (optional)

 

Preheat griddle.

Combine dry ingredients in a large mixing bowl.

Combine wet ingredients in a different bowl and mix into your dry ingredients.

Fold in raisins and nuts if using.

Pour batter in half cup amounts onto hot oiled, griddle. Cook until middle of pancake is cooked through, flipping only once.

Top with syrup.

 

Makes approximately six pancakes.

Oatmeal Berry Muffins

oatmealmuffins

2 cups frozen berries

2 cups rolled oats

1 apple peeled, cored, and chopped

1 1/4 cup coconut milk

1/4 cup maple syrup

1 flax egg

1 tsp. baking powder

1/2 tsp. vanilla

1/2 tsp. cinnamon

Preheat oven to 375F.

Combine all ingredients and divide between 12 lined muffin cups.

Bake 35-40 minutes until light brown and set.

Allow to cool before removing.

Makes 1 dozen muffins.

Eggplant Lasagna

eggplantlasagna

1 large eggplant, thinly sliced lengthwise and sweated

1 bunch fresh spinach, stems removed

1-cup cashew ricotta

2-3 cups Italian pasta sauce

To sweat your eggplant, layer the sliced eggplant on a cookie sheet and rub both sides of the eggplant generously with salt. Allow the eggplant to rest for approximately 30 minutes. Rinse the salt from the eggplant slices and pat dry.

Preheat oven to 350F. Spoon enough tomato sauce to coat the bottom of a 1-1/2 quart glass-baking dish. Place a single layer of eggplant on the sauce and spread eggplant with cashew ricotta. Top with a single layer of fresh spinach. Continue to layer sauce, eggplant, ricotta, spinach until you have at least three layers. Top the lasagna with pasta sauce and bake, uncovered, for 30 minutes or until hot and bubbly.

Italian Tomato Sauce

italiantomatosauce

One 28-oz jar tomatoes crushed

Two 6-oz jars tomato paste

2 tbsp. olive oil

1/4 cup onion, finely chopped

2 cloves garlic, finely chopped

1 1/2 tsp. salt

1/4 tsp. nutmeg

1/2 tsp. oregano

1/8 tsp. black pepper

1/4 cup fresh parsley, chopped

1 1/2 cups mushrooms, sliced (optional)

Fry onion and garlic in oil about 5 minutes. Add tomatoes and tomato paste to onion and garlic. Add all other ingredients except mushrooms and simmer, covered, about 4 hours. Stir often to prevent scorching. If using mushrooms, add during the last 20 minutes of cooking.

Peanut Butter Balls

pb balls2

I wanted to create a peanut butter ball that did not have the astronomical amount of powdered sugar that is in the typical recipe. The samples I gave out received rave reviews.

1-cup creamy peanut butter

1/4-cup maple syrup

1 tsp. vanilla

1-cup Enjoy Life chocolate chips, tempered

1 tbsp. raw cacao powder (optional)

1 tbsp. finely shredded coconut (optional)

1 tbsp. finely chopped nuts (optional)

  1. Combine peanut butter, maple syrup, and vanilla in a small bowl. Put the peanut butter mixture into the refrigerator until firm and easy to handle, about 20 minutes.
  2. Roll the peanut butter mixture into 1” balls.
  3. Roll the peanut butter balls in the raw cacao powder if using.
  4. Dip each ball into the tempered chocolate, until thoroughly coated.
  5. Place each chocolate-coated ball on a parchment paper lined plate and put in refrigerator until chocolate is set.

If using nuts or coconut to top your candy, sprinkle while chocolate is still wet and before putting the balls in the refrigerator.

Tempering the chocolate is typically used for coating or dipping and keeps the chocolate from melting too easily. It also provides a nice “snap” to your chocolate. A double boiler is especially helpful. Alternatively, if you do not want to temper your chocolate, you can store these in the refrigerator until ready to eat.

Makes approximately 30 balls.

Pressed Collard Cakes

collardcake

1 bunch collards, chopped into 1/2” pieces

1/3 cup mushrooms, coarsely chopped

1 flax egg or 3 tbsp. aquafaba

1/3 cup nutritional yeast

1 tbsp. vegan butter

1 tsp. salt

1/2 tsp. cayenne pepper

 

Preheat oven to 350F.

Heat butter in a heavy skillet over medium heat. Add collards and saute until dark green and softened. Turn off heat and stir in salt and cayenne pepper. Stir in flax egg and nutritional yeast.

Firmly press mixture into a round using a 3 1/2″ ring mold. If you do not have a ring mold, you can use a jar lid or your hands.

Bake at 350F for 12-15 minutes or until set.