Tag Archives: vegetarian

Coconut Flour Pancakes with Blueberry Chia Jam

February 14, 2014Recipesbreakfast, dairy free, dessert, eggs, entree, gluten free, pancake, pancakes, recipe, soy free, vegetarianAdmin

These pancakes can be made plain, or you can add mix-ins like blueberries. For a tasty topping, add this easy berry chia jam.

Coconut Flour Pancakes

Dairy-free and gluten-free pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Servings 1

Ingredients

3 tablespoons coconut flour
1 tablespoon sugar
2 eggs
1/4 cup non-dairy milk
1/4 teaspoon baking powder
pinch salt
blueberries or other mix-ins

Instructions

In a medium bowl, whisk together coconut flour, sugar, baking powder, and salt. Add eggs and almond milk and mix very well until smooth. The batter should be thick enough to stick to the back of a spoon, but thin enough to run off the spoon.
Heat the oil in a nonstick pan over medium heat. Pour about 1/4 of the pancake batter into the pan for each pancake. Drop in blueberries or other mix-ins into the pancakes. When the bottom of the pancake is golden brown, flip and let the other side cook until golden brown.

Asian Cole Slaw

February 12, 2014Recipes, Sidesasian, cabbage, dairy free, dinner, gluten free, low carbohydrate, low-carb, lunch, recipe, salad, slaw, vegan, vegetables, vegetarianAdmin

Serves: 6-8

Time: 15-20 minutes

Ingredients

1 head of cabbage, thinly sliced

4 stalks green onions, sliced

1/4 cup sliced almonds

2 tablespoons sesame seeds

1 can mandarin oranges, packed in water or juice, drained

For dressing:

1/4 cup + 2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

1/2 cup rice vinegar or white vinegar

Salt and pepper to taste

Directions

Preheat a skillet over low heat. Add almonds and toast, stirring frequently, until they start to turn very light brown. Add the sesame seeds and continue to stir often, until toasted but not burnt. Mix together salad dressing ingredients by shaking in a jar, blending in a blender, or whisking in a bowl. This cole slaw tastes best if you toss the cabbage with the dressing 30 minutes prior to serving, then add all other ingredients just prior to serving.

No-tatoes O’Brien (Rutabaga)

January 7, 2014Recipes, Sidesbreakfast, dairy free, entree, fall, gluten free, low carbohydrate, low-carb, plant based, soy free, Spring, Summer, vegan, vegetables, vegetarianAdmin

It’s like the popular breakfast dish, Potatoes O’Brien, except with rutabaga! Rutabaga does have a different taste from potatoes, but it’s just as good when served with scrambled eggs and hot sauce. This recipe may seem like a lot if you are cooking for one, but it is fairly time consuming, so consider making a full batch and saving leftovers for a quick breakfast throughout the week. You could also hard boil several eggs to eat with this throughout the week.

Serves: 4-5

Time: 40-45 minutes

Ingredients

2 rutabagas, peeled and chopped (~ 5 cups) – smaller pieces will cook more quickly
1 medium onion (~ 2 cups), chopped
1 1/2 to 2 bell peppers (~ 2 cups), chopped
1/2 tablespoon cooking oil
Salt to taste (~ 1/2 teaspoon)
Black pepper (~1/4 teaspoon)

Directions

Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat.
Heat oil in pan, then add onions. Cook for 2-3 minutes, stirring frequently. Add rutabaga and turn down heat to medium, stirring occasionally. The heat should be high enough that the pan is still sizzling, but not so hot that the onions burn. Cook for about 5 minutes, then turn down heat to medium-low and cover.
Cook for about 15-18 minutes, stirring occasionally, or until rutabaga are almost fork tender.
Remove cover and add bell peppers and cook for about 5 minutes. Add salt and pepper to taste and serve. Cook a couple of eggs for a complete breakfast!

Add rutabaga when onion looks like this.

Rutabagas, also known as swedes, are a root vegetable from the cabbage family. They are often confused with turnips, but are larger, and look a bit more dull. They are also more dense and more mild than turnips. They have about half the calories and carbohydrates of potatoes, and about half the estimated glycemic load. Like other crucifers, they are high in antioxidants and anti-cancer compounds, as well as other vitamins and minerals. Rutabagas can be baked, sauteed, boiled, mashed, and added to stews and soups. They can also be eaten raw grated into salads or coleslaw, or eaten as a snack.

Roasted Carrots

January 6, 2014Recipes, Sidesbaked, budget, carrots, dairy free, dinner, gluten free, plant based, recipe, roasted, side, soy free, vegan, vegetables, vegetarianAdmin

Serves: 4

Time: 25-40 minutes

Ingredients

1-2 pounds carrots (don’t need to peel if organic)

Extra virgin olive oil for drizzling (about 1 tablespoon)

Salt to taste (about 1/4 teaspoon)

Directions

Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.

I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!

Buckeyes

December 19, 2013Recipescookies, dairy free, dessert, gluten free, low-carb, recipe, soy free, vegetarianAdmin

Ingredients

1 Cup Almond Meal, or 1/2 Cup Almond Meal + 1/2 Cup Cashew Meal (cheaper)

1 Cup Creamy Natural, Organic Peanut Butter or other nut butter (almond, cashew, sunflower)

2 Teaspoons Vanilla Extract

16 Drops Liquid Stevia or to taste

3 Teaspoons Coconut Oil, Divided

2/3 Cup Dark Chocolate Chips

Directions

Melt 2 teaspoons coconut oil, then add to a medium bowl, and combine nut flour, nut butter, vanilla, and stevia. Roll into small balls and place in a container lined with parchment paper, then freeze for at least 1 hour. Melt remaining teaspoon of coconut oil with the dark chocolate over a double boiler stirring constantly, or in the microwave, stirring every 30 seconds. I didn’t do much research before making these so they didn’t look as nice, but yours should look better if you… Insert a toothpick into the nut butter ball. Dip it into the chocolate and swirl to cover the majority of the ball, leaving a small uncovered circle on top. Place onto parchment paper in a container to go back into the freezer, and use your finger to cover the toothpick hole. Repeat with remaining balls. Store in freezer until ready to serve.

They will be a bit melty like this if you don’t store them in the freezer.

Coconut Pecan Puff Cookies

December 18, 2013Dessert, Recipescoconut, cookies, dairy free, dessert, gluten free, lower sugar, recipe, soy free, vegetarianAdmin

Time: 1 Hour 15 Minutes

Makes: 24-30 Cookies

Ingredients

3 Egg Whites

1/4 Teaspoon Cream of Tartar or Lemon Juice

3/4 Cup Sweetener or Equivalent* (See Notes Below)

1 Cup Unsweetened Shredded Coconut

1+ Cup Coconut Milk, Almond Milk, or other milk

2/3 Cup Finely Chopped Nuts, such as pecans or walnuts, toasted if you like (but let cool before adding to batter)

Directions

In a small bowl, mix shredded coconut with milk of choice and let sit for 30-45 minutes to soften. Meanwhile, preheat oven to 350 and line a cookie sheet with parchment paper. Whip egg whites with sweetener and cream of tartar (or lemon juice) with an electric beater until stiff peaks form, about 6-8 minutes. Once coconut has sat for 30-45 minutes, place a kitchen towel into a bowl, then pour coconut into the towel. Wring out most of the milk, until the coconut is clumpy but crumbles when you put pressure on it. Carefully fold coconut and nuts into the batter, then drop by spoonful onto the parchment paper. Bake 13-16 minutes, or until light golden brown on top.

*Sweetener Options:

3/4 cup erythritol + 24 drops liquid stevia (This is what I did, but the cookies did have a cooling sensation from the erythritol)
3/4 cup Swerve
3/4 cup xylitol – but beware that it is very toxic to dogs and can have a laxative effect if you eat too much
3/4 cup sugar (not ideal)
1/4 cup + 2 tablespoons Truvia Baking Blend – Not 100% sure this would work as well!

Hot Cocoa with Peppermint Option

December 14, 2013Recipesbeverage, dairy free, dessert, drink, gluten free, low-carb, soy free, vegan, vegetarianAdmin

Serves: 1

Time: 3 Minutes

Ingredients

1 Cup Unsweetened Vanilla Almond Milk or other milk of choice

2 Tbsp Cocoa Powder

8 Drops Liquid Stevia

1/8 Teaspoon Vanilla Extract (Optional)

1/8 Teaspoon Peppermint Extract (Optional)

Directions

Heat almond milk in a saucepan until warm or in the microwave for 1 minute 30 seconds. Whisk in cocoa powder and stevia, and vanilla extract if you’d like, and peppermint extract if you’d like peppermint hot cocoa.

Nutrition Facts:

Serving Size 1 8 oz. serving. Calories 80. Total Fat 4g, Saturated Fat 0g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 2g. Total Carbs 7g, Dietary Fiber 3g, Sugar 0g. Protein 3g.

This recipe is low-carb, sugar-free, artificial ingredient-free, and even has healthy monounsaturated fats and fiber!

Pumpkin Streusel Pie – No Oven Necessary

December 10, 2013Recipesdairy free, dessert, fall, gluten free, grain free, low sugar, low-carb, microwave, nuts, pie, pumpkin, recipe, soy free, Thanksgiving, vegetarianAdmin

No oven? No problem. Need a pie in 10 minutes? Look no further!

Serves: 6-8

Time: 10-15 minutes

Ingredients

For the pie filling:

2 Cups Pumpkin Puree, or 1 Can Pumpkin Puree (will be slightly less than 2 cups)

2 Eggs

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Vanilla Extract

24 Drops Liquid Stevia, or Other Sweetener to Taste

For Streusel Topping:

2 Tablespoons Virgin Coconut Oil, Softened, plus a little for greasing pan

2 Tablespoons Almond Flour or Meal

1/2 Cup Chopped Nuts, such as pecans, walnuts, or almonds

1 Teaspoon Maple Syrup or Other Sweetener

1/4 Teaspoon Salt

1/4 Cup Unsweetened Coconut Flakes

1 Teaspoon Pumpkin Pie Spice

1 Teaspoon Vanilla Extract

1 Tablespoon Flax Meal

Directions

Grease a microwave-safe pie dish or medium shallow bowl with coconut oil. Whisk together all pumpkin pie ingredients and spread into greased dish. Microwave on high for 5-6 minutes, or until pie is pretty firm. Mix together streusel ingredients, and spread over pie. Microwave for about 2 more minutes, then serve.

Eggplant “Fries”

December 3, 2013Recipes, Sides, Snackscomfort food, dairy free, eggplant, gluten free, low FODMAPs, low-carb, recipe, side, snack, soy free, vegan, vegetables, vegetarianAdmin

Time: 30 minutes (+ 1 hour inactive)

Serves: 4

Ingredients

2 Medium Eggplants

Extra Virgin Olive Oil

Salt and Pepper to Taste

Chili Powder (Optional)

Directions

Slice eggplant into rounds. Sprinkle generously with salt and allow to sit for about 1 hour to let the bitter juices come out. Preheat oven to 400 degrees. After 1 hour, rinse salt and juices from eggplant, pat dry, then slice the rounds into sticks (to resemble French fries).

Place eggplant onto a cookie sheet and toss with olive oil, salt, pepper, and chili powder. Bake for 20-25 minutes, stirring once or twice, until softened and light golden brown. Broil if necessary to achieve desired crispiness.

Salt and Vinegar Roasted Pumpkin Seeds

October 15, 2013Recipes, Snacksdairy free, fall, gift, gluten free, homemade, low FODMAPs, plant based, pumpkin, seeds, snack, soy free, vegan, vegetarian, WinterAdmin

Do you like salt & vinegar potato chips? These seeds have that satisfying crunch as well as similar tangy flavor. The vinegar flavor is relatively light though, so don’t expect them to be as pungent as the chips! Pumpkin seeds cannot absorb as much vinegar as potatoes, so be sure to make the optional vinegar salt if you want a stronger vinegar flavor. If you can find it, you may even consider adding powdered vinegar!

For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.

4 from 2 votes

Salt and Vinegar Pumpkin Seeds

Course Snack

Prep Time 5 minutes

Cook Time 15 minutes

Marinating Time 45 minutes

Servings 8

Ingredients

2 cups raw pumpkin seeds
2 cups white vinegar, plus 1 tablespoon
1 teaspoon salt

Instructions

Optional: Make Vinegar Salt

Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.

Make Pumpkin Seeds

Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.
Preheat oven to 350°F.
Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.

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Tag Archives: vegetarian

Coconut Flour Pancakes with Blueberry Chia Jam

Coconut Flour Pancakes

Ingredients

Instructions

Like this:

Asian Cole Slaw

Like this:

No-tatoes O’Brien (Rutabaga)

Like this:

Roasted Carrots

Like this:

Buckeyes

Like this:

Coconut Pecan Puff Cookies

Like this:

Hot Cocoa with Peppermint Option

Like this:

Pumpkin Streusel Pie – No Oven Necessary

Like this:

Eggplant “Fries”

Like this:

Salt and Vinegar Roasted Pumpkin Seeds

Salt and Vinegar Pumpkin Seeds

Ingredients

Instructions

Optional: Make Vinegar Salt

Make Pumpkin Seeds

Like this: