The Goddess Weighs In

Living Large and Healthy

Vegan Recipes I’ve Learned (36-40)

on January 15, 2014

Woot!  These are the last vegan recipes I’ve tried and this challenge is done!  I’ve learned some new recipes and some new spice combinations, but the nice thing is that most of these recipes weren’t so different from things I already enjoy to eat so incorporating vegan dishes into my life really hasn’t been that great a challenge.  As I’ve said before I’m just not ready to go completely vegan and vegetarianism isn’t a healthier choice since I found I was eating a lot more bread and cheese, but incorporating new foods and options into my diet and reducing the amount of animal fat and animal protein in my diet feels like a step in the right direction that I can maintain.

36. Dark Chocolate Cherry Energy Bites (Source)

Yield: 15 small bites

  • 1 cup whole raw almonds
  • 120 grams pitted Medjool (not honey) dates (about 8 )
  • 1/2 cup dried sweetened cherries (I accidentally bought unsweetened, so I added some brown sugar to taste)
  • 3 tbsp dark or semi-sweet chocolate chips
  • 1/4 cup raw pecans
  • Kosher or sea salt, to taste

1. In a food processor, process the almonds until finely chopped. It’s ok if some bigger pieces remain. Just be sure not to pulverize it into a flour as you want some texture.

2. Remove 1/3 cup of the processed almonds and set aside for the final step.

3. Now, add the pitted dates in (along with the almonds already in the processor) and process until finely chopped and sticky. A dough will start to form. Add cherries and process again until combined. The mixture will likely form into a large ball. If this happens, break it up with a spoon and process more if necessary.

4. Add in the chocolate chips and pecans and process until they are just chopped. Add salt to taste. Pulse in the reserved 1/3 cup almonds for texture. Roll into small balls. Place in a container or baggie and store in the fridge or freezer.

37. Strawberry Lime Granita (Source)

  • 1 pound/450 grams fresh strawberries, hulled
  • 5-6 tbsp fresh lime juice, to taste
  • 1/3 cup agave nectar
  • 1/2 cup water

1. In a food processor, combine all ingredients and process until smooth. Adjust agave or lime juice to taste.

2. Pour mixture into a 9-inch square pan (or equivalent non-stick pan) and place into freezer for a couple hours. Once an hour, scrape the mixture with a fork to break it up a little. The whole process takes about 4-5 hours of freezing, but this may vary based on your freezer.

3. When it’s firm enough, scrape/shave it with a fork or spoon and serve in a parfait glass. Cover and freeze leftovers in the freezer until ready to enjoy.

I made a lemon granita before that was good, but pretty tart.  This was just the right mix or sweet and sour.

38. Holiday Cocktail (Source)

  • 1 ounce vodka (about 2 tablespoons)
  • handful fresh cranberries (or thaw frozen)
  • 2-3 lime slices
  • ice
  • 1/4 cup 100% pure unsweetened cranberry juice
  • 1 cup club soda
  • Agave nectar or other liquid sweetener, to taste (I use 1/2 teaspoon agave)
  1. Add the vodka into a 16-ounce tall glass. Add a handful of cranberries and a couple lime slices. Add the ice on top.
  2. Pour in the cranberry juice followed by the club soda.
  3. Add a squeeze of lime juice (if desired) and agave to taste. Stir to combine.

I left out the booze and the handful of cranberries and this was pretty good.  Next time I might do it with gingerale for a little more zip.

 39. “Husband’s Healing Stew” (Source)

  • 1 tbsp extra virgin olive oil
  • 2 small sweet onions, chopped
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground corriander
  • 2 bay leaves (optional)
  • 2 small zucchini, chopped
  • 1 yellow pepper and 1 red pepper, chopped
  • 3 carrots, peeled and chopped
  • 4 cups organic vegetable broth (not low sodium), or more as needed
  • 1, 28-oz can diced organic tomatoes (no added salt)
  • 1/2 cup uncooked raw buckwheat groats, rinsed (or grain of choice)
  • 1/2 cup uncooked pearled barley, rinsed (or grain of choice)
  • 1/2 cup frozen Edamame (or bean of choice)
  • 1.5 tbsp fresh lemon juice
  • 2 tbsp minced fresh parsley
  • 1/2 tsp garlic powder (optional)
  • 5-10 shakes red pepper flakes, to taste
  • 1/2 tsp kosher salt + Black pepper, to taste

1. In a large pot over low heat, add 1 tbsp olive oil and the chopped sweet onion, green onion, and minced garlic. Heat over low until translucent, about 5-8 minutes.

2. Stir in coriander, cinnamon, and two bay leaves and heat an additional two minutes. Add in the chopped vegetables (zucchini, peppers, carrots) and cook for about 5 more minutes.

3. Stir in the diced tomatoes, vegetable broth, rinsed buckwheat and pearled barley (or grains of choice). Simmer on low-medium heat  for 20 minutes.. Add a bit more broth or water if necessary and reduce heat when needed.

4. After 20 minutes, add in the lemon juice and additional seasonings- all to taste (minced parsley, garlic powder, red pepper flakes, and salt & pepper).

40. Oatmeal Squares (Source)

  • 2.5 cups regular rolled oats (not instant oats), divided
  • 3 tbsp chia seed
  • 1/2 cup + 1 tbsp ground flax
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1.5 cups almond milk (or other milk)
  • 1/2 cup pure maple syrup (or other liquid sweetener)
  • 2 tbsp nut or seed butter
  • 1 banana, chopped small
  • 1 tbsp pure vanilla extract
  • Dry sweetener, to taste if you want them a bit sweeter 

1. Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper.

2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms. Or you can just use 1 cup of oat flour.

3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups rolled oats, chia, flax, baking powder, salt, cinnamon. In a smaller bowl, whisk together the wet ingredients: milk, syrup, nut/seed butter, banana, vanilla until no clumps remain. Add wet to dry and stir until combined. Add dry sweetener to taste if desired. Fold in any nuts or dried fruit that you desire.

4. Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.

– the Goddess

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