I found this a few weeks ago from a blog that’s been burning up Pinterest of late, Skinnytaste. It’s really great when you need something yummy, quick and simple. Beef it up with Gardein Chipotle Lime Crispy Fingers for dinner or have it solo for lunch. Either way, it’s pretty darn good!
Vegan Fiesta Lime Rice Recipe courtesy of Skinnytaste
Ingredients
1 1/2 cups cooked long grain rice (I prefer brown)
3/4 cup canned black beans, rinsed and heated
3/4 cup frozen corn, heated
1 large tomato, diced
1 large scallion, diced fine
2-4 tbs chopped cilantro, to taste
1 tbs fresh squeezed lime juice
salt to taste
Last weekend my husband and I visited good friends of ours that have recently had a baby (a super cute one, at that!). We thought it might be nice to make dinner for the busy new parents and this pie was what I brought for dessert.
When I was trying to decide what to make I had three objectives:
Need to be able to make it the night before (which also means it must travel well)
Needs to be sort of a universal crowd-pleaser
Needs to be delicious
Obviously, that’s sort of a tall order. However, as I was thumbing through Vegan Pie in the Sky, I came across this little slice of heaven and knew it was just what the doctor ordered. If you’ve got an occasion coming up or are just in the mood for something yummy, give this one a try.
1 3/4 cups finely ground vegan chocolate wafer cookies (Newman’s Own makes a good one)
3 tbs sugar
4 tbs Earth Balance
1 tbs plain soy or almond milk
1/2 cup whole unroasted cashews, soaked in water for 2-8 hrs or until very soft
1 (13 oz) can coconut milk at room temp.
1/4 cup creme de menthe
1/2 cup plain unsweetened almond milk
1/2 tsp agar powder
2/3 cup sugar
1/4 cup coconut oil
2 tsp vanilla extract
1/2 tsp mint extract
4-6 drops green food coloring
1/4 cup semi-sweet chocolate chips
2 tsp coconut oil
Directions
Preheat oven to 350°F and lightly spray a 9-inch pie plate w/non-stick cooking spray
In a mixing bowl, combine the cookie crumbs and sugar
Drizzle in the butter and use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the milk and stir again to form a crumbly dough
Pour the crumbs into the pie plate
Press crumbs into the sides of the plate first, then work down to the bottom
Bake for 10 min.
Set aside to cool
Drain the cashews and place them in a food processor or blender
Blend with the coconut milk and creme de menthe until totally smooth
In the meantime, stir together the almond milk and agar powder in a small 2 qt saucepot
Bring the mixture to a boil, stirring consistently
Boil for 30 seconds, then lower the heat so that you’re just getting small bubbles and cook for about 5 min., stirring occasionally
Whisk in the sugar, add the coconut oil and mix until melted
With the food processor running, stream the hot mixture in until thoroughly blended with the cashew mixture
Add the vanilla, mint and food coloring and pulse to combine
Transfer the mixture to the prepared crust and refrigerate until set, about 4-6 hours
When the pie is almost set, melt the chocolate chips in a bowl and stir in the coconut oil to melt
Transfer the melted chocolate to a plastic bag
Snip a tiny corner off the bag and drizzle the chocolate all over the pie
Return to the fridge to set for at least 20 min. (to bring out the full flavor of the mint and mellow the coconut flavor, chill overnight)
A friend sent me a link to this super cool video put together by Chipotle.
Now, of course, I am of the opinion that we should just forgo the concept of raising animals for food entirely. However, I know that’s not going to happen anytime soon – if ever – so certainly, the least we can do is make the whole process as humane and respectful as possible. Better for the animals, better for the planet, better for health – which is the basic message this video is putting out there.
Footnote: I feel like I can’t post this video without mentioning that Chipotle gets under my skin a little. For as much good as they’re doing (and they are), I think their talk is a lot louder than their walk on the whole concern for animals front, especially a few years back when they really started pushing this messaging hard. That’s not to say that I don’t appreciate their efforts. I recognize that something is better than nothing.
Regardless of how I feel about Chipotle though, there is no denying the radness of that Willie Nelson cover. What a perfect fit, right?! I’m going to need that download.
Admittedly, taco salad is one of those things you don’t really need a recipe for. If you want to make it vegan and healthy-ish though, it might just come in handy.
This is my variation on Isa Chandra‘s Big Fat Taco Salad from Appetite for Reduction. As usual, I fattened it up just a hair but I didn’t monkey with what I think was one of the most important parts (and what makes it possible for you to eat this without it being covered in cheese and/or sour cream), her fresh tomato salsa dressing. That stuff is aces.
4 cups shredded romaine lettuce
1 (15 oz) can black beans, drained and rinsed
4 oz baked tortilla chips
1/2 cup chopped fresh cilantro
6 0z vegan Chorizo sausage
1/2 cup diced red onion
1 cup Guacamole (fresh or store bought)
Dressing Ingredients
1 lb tomatoes (~3 average size), diced small
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tbs red wine vinegar
2 tsp cayenne hot sauce
freshly ground black pepper
1/8 tsp salt
Salad Directions
Add a small amount of oil to a skillet and cook Chorizo over medium-high heat for about 2 min.
Layer salad in four big bowls: lettuce, beans, salsa, Chorizo, chips, onion, guac and cilantro
Dressing Directions
Place diced tomatoes immediately in a mixing bowl so that not much liquid escapes on your cutting board
Add remaining ingredients to the bowl and use your hands to mash everything up well
Let sit for 10 minutes or so to let flavors meld (while you prepare and arrange the salad works well)
Chill remaining dressing in a tightly sealed container for up to 5 days
It couldn’t be a more perfect day for truffles, right?
I made these over the weekend for my sweetheart (and myself, of course) and the way we’re savoring every last one of them, you’d think they had flecks of gold in them or something. They’re absolutely delicious and come courtesy of Chloe Coscarelli – the phenomenal vegan chef behind some of the most popular recipes on this blog (strawberry shortcake cupcakes, black bean burgers, etc.) While I was pirating this recipe from her site, I also noticed that she’s got a cookbook coming out next month. It will be mine.
Maybe best of all, since these are vegan it’s 100% a-ok to eat the cookie dough raw. No eggs means no risk of salmonella poisoning (and happy chickens!). I promise, you won’t miss them.
Happy Valentine’s Day!
Vegan Cookie Dough Truffles Recipe courtesy of ChefChloe.com
Ingredients
1/2 cup Earth Balance
3/4 cup packed light brown sugar
1/4 tsp salt
1 tbs vanilla extract
2 tbs water
1 1/4 cups all-purpose flour
1/3 cup semi-sweet mini chocolate chips
12 oz semi-sweet chocolate*
*note on the semi-sweet chocolate: most is vegan, but certainly not all. Read the ingredients label to be sure.
Directions
Line two baking sheets with parchment paper
Using a mixer, beat margarine, brown sugar, salt, vanilla and water until combined
Add flour and beat until incorporated
Fold in mini chocolate chips
Cover dough and refrigerate for 1 hr
Roll chilled dough into 1 in. balls with the palms of your hands
Place on prepared baking sheets and then freeze for 15 min. or so
Melt the remaining 12 oz of chocolate and let cool to room temp.
Remove one tray of cookie dough balls from the freezer and dip each ball into the melted chocolate. Remove using two forks
Place the coated balls back on the baking sheet and transfer to the fridge to chill about 20 min.
If you don’t like peanut butter cups, I don’t get you.
This recipe is courtesy of The Kind Diet by Alicia Silverstone and she offers them up as a delicious alternative to good old fashioned (non-vegan) Reese’s. They’re definitely yummy but be warned: they will not be kind to your waistline (350+ cals a pop!). If you whip up a batch of these, share the love!
Vegan Peanut Butter Cups Recipe courtesy of The Kind Diet
Ingredients
1/2 cup Earth Balance
3/4 cup crunchy peanut butter (unsweetened/unsalted)
3/4 cup graham cracker crumbs (~10 graham cracker squares)
1/4 cup maple sugar or other granulated sweetener
1 cup vegan, semi-sweet chocolate chips*
1/4 cup non-dairy milk
1/4 cup chopped peanuts, pecans or almonds
*I think these could use a least another 1/2 cup of chocolate chips and 1/8 cup of milk. Just my 2 cents.
Note: I read somewhere that adding some rice crispies to the peanut butter mixture makes for a yummy variation here. Just an idea.
Directions
Line a 12 cup muffin tin with paper liners, set aside
Melt the butter in a small saucepan over medium heat
Stir in peanut butter, graham cracker crumbs and maple sugar and mix well
Remove mixture from heat and evenly divide among the muffin cups (about 2 tbs per cup)*
Combine the chocolate and milk in another small pan
Stir over medium heat until the chocolate has melted
Spoon the chocolate evenly over the peanut butter mixture
Top with chopped nuts and place in fridge to set at least 2 hrs before serving
*I’ve made these twice now and I firmly believe that it would be best to place these in the fridge for 15-30 min. before melting and applying the chocolate. When the pb mixture is still very warm, it’s really hard to get the chocolate to spread evenly over the top rather than pool down into the center.
If you’re anything like me or my husband, you’re probably thinking something like “Cauliflower? Meh.” And I wouldn’t blame you. However, please don’t let that stop you from trying this recipe. This stuff is so good I was seriously toying with the idea of titling this post something lame like “CaulifWOWer.”
I made this as a side but I’m tellin’ you what, the next time my husband is out of town I’m making this for dinner. Only this. It’s seriously so good it could easily stand alone ala famed comfort foods like mac and cheese or beans and rice.
Make. this. tonight.
Vegan Roasted Garlic-Parmesan Cauliflower Recipe courtesy of ourbestbites.com
I’m also still on the Pinterest train. Finding yummy looking recipes to veganize has turned out to be kind of a fun little project on that site. Anyway, we had this for dinner last night and it was quite good. Also quick and easy. Two thumbs up on both counts!
Yowsa. That’s all.
