Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Archives for April 2014

Orange Lemon Brownies

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I found a few weeks ago I had a lot of oranges on my hands (I’ve been craving some serious citrus these past few weeks). I was brainstorming different ways to use all of them, knowing I had all of them to cook or bake with before they all went bad! I scoured my recipe books, torn out recipes from magazines, pinterest, etc. for some inspiration. I found a few ideas for lemon brownies, and the wheels began to turn!

A few hours later and I had started testing batches of these brownies. Perfect for someone who loves citrus, or just an alternative to a chocolate sweet. Gluten free and paleo, of course, these are great for a lighter dessert (I’ll bet they are great served with some ice cream on a warm night) but don’t take my word for it, try it yourself!

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Orange Lemon Brownies

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup non dairy milk (I used almond, but coconut milk would be perfect!)
  • 1/4 cup honey
  • 1/3 cup fresh squeezed juice (of orange or lemon, depending on what flavor you'd like)
  • zest of one orange
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 350 degrees
  2. Melt coconut oil and mix with honey
  3. Stir in orange juice, vanilla, eggs and zest
  4. In a small bowl, mix dry ingredients
  5. Mix wet and dry ingredients together and whisk well
  6. Add milk to the mixture and whisk until there are no lumps
  7. Grease a brownie pan with coconut oil (8 X 8 or 9 X 13) and pour batter into the pan
  8. Bake brownies for 35 minutes or until a knife comes out clean
  9. Wait until the brownies are cool before serving
http://veggiestaples.com/orange-lemon-brownies/

Spicy Quinoa Salad

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The past few get togethers we’ve had as a family, my aunt has made this awesome Israeli cous cous salad. It’s not gluten free, so I knew I had to make a version of it that would be friendly to those like me (not intolerant but I try to keep it out of my diet whenever possible) or anyone else allergic to wheat products. After messing around with ingredients (you could really use quinoa or millet, even brown rice if necessary), I think I got the flavor down. The only thing I didn’t have on hand was fresh cilantro, which the original recipe does call for. Feel free to add it for a little extra flavor kick. This salad (gluten free and dairy free) has been a staple for my lunch this week, but is perfect as a side for some grilling or just a light spring and summer dish!

 

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Spicy Quinoa Salad

Ingredients

  • 3 cups of quinoa, cooked (follow directions on the box)
  • 3 green onions, washed and chopped
  • 1 cup of dried cranberries
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw walnuts (or other kind of nut)
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic
  • juice of a lemon
  • 2 teaspoons paprika (or to taste)
  • 2 teaspoons red pepper (or to taste)
  • salt & paper to taste

Instructions

  1. Cook quinoa according to instructions on the box
  2. Allow quinoa to cool
  3. Wash and chop green onion
  4. Add all ingredients to the quinoa and toss well
  5. Serve as a main dish or side (goes great with something from the grill!)
http://veggiestaples.com/spicy-quinoa-salad/

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Green Monster Smoothie

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There is a place in Manchester, New Hampshire called the Bridge Street Cafe. They are gluten free and dairy free friendly, and it’s one of the few places that I can get a great late breakfast or lunch after yoga class, or my new favorite, this awesome smoothie they have called the Green Monster. The only qualm I have about is that it’s a little too sweet (I think there’s just a little too much almond butter in there for my taste). I wanted to be able to recreate this awesome beverage at home because if I’m not over at yoga class, it’s kind of a trek to get over there for anything. When I blended this up, I cut back on the almond butter (I used only one tablespoon, and I also used walnut butter instead) and added more kale. This makes for a great smoothie anytime, and is packed with lots of greens and fiber (in case you have a hard time getting it in with your meals during the day)!

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Green Monster Smoothie

Ingredients

  • 1 banana
  • 1 cup almond milk (or other non dairy milk)
  • 1 - 2 cups kale
  • 1 tablespoon walnut butter (or almond butter)
  • 1 tablespoon flax seed
  • ice to taste

Instructions

  1. Add all ingredients to a blender and buzz until smooth
http://veggiestaples.com/green-monster-smoothie/

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One Ingredient Homemade Fruit Roll Ups

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IMG_1087I posted a photo of these on facebook at the beginning of the week and everyone was so excited for me to post the recipe for these awesome fruit roll ups! I’m so thrilled to be sharing it with you! Do your kids love fruit roll ups? Do you know what’s in them?

Here’s the list: Juice from concentrate, corn syrup, dried corn syrup, sugar and partially hydrogenated cottonseed oil. Fruit Roll-Ups also contain 2 percent or less than 2 percent citric acid, sodium citrate, acetylated monoglycerides, fruit pectin, dextrose, maltic acid, ascorbic acid, natural flavor and the following food coloring: blue 1, red 40 and yellows 5 and 6.

I don’t know about you, but that’s something I wouldn’t want my children to be consuming! We know enough now about ingredients that we can make decisions to feed our children homemade, healthy, organic, all natural ingredient foods. I will definitely be making these for my baby when he/she is old enough to eat them! (Until then my husband will gobble up any flavor I make these in)!

I made these with two ingredients (mango & strawberry) but you could just as easily make them with one fruit - such as strawberry (or any kind of berries, really). I haven’t tried it with something like banana or watermelon, so I’m not sure if that would work. Either way, these are just fantastic, and I know your kids (and you!) will love them!!!

 

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One Ingredient Homemade Fruit Roll Ups

Ingredients

  • 2 mangos, washed, peeled & sliced
  • 2 cups strawberries, washed & sliced
  • (or 4 cups of any type of berry, pineapple etc.)

Instructions

  1. Preheat the oven to 175 degrees
  2. Wash, peel and slice strawberries & mangos
  3. Puree fruit in a food processor or blender until liquid
  4. Pour over Silpat or parchment paper on a cookie sheet and spread as thinly as possible (I used a spatula to do this). If you are using a smaller cookie sheet, you may have enough to make two trays
  5. Bake in the oven for 3 to 4 hours at 175. It may take your fruit leather a little more or less time depending on how thick the fruit puree is on the tray
  6. Remove from oven and allow to cool
  7. I cut mine in long strips so that could be rolled up like real fruit roll ups!
http://veggiestaples.com/homemade-fruit-roll-ups/

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Cinnamon Almond Butter Pancakes

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Since I’ve been pregnant (I feel like I start a lot of blog posts with this these days….) I’ve wanted pancakes almost every Sunday morning. I try different paleo, gluten free, versions of pancakes every week - sometimes I use fruit, sometimes I use coconut, etc. This morning I tried almond butter. Cinnamon is always a large component of each pancake recipe, though, it’s my favorite. It’s really fun to experiment and figure out which ones I like best! These paleo (gluten free), dairy free pancakes are easy to whip up and will surely be a treat for any peanut/almond butter lover out there!

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Cinnamon Almond Butter Pancakes

Yield: 9-10 pancakes

3 pancakes

Ingredients

  • 3/4 cup almond flour
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/4 cup + 2 tablespoons non dairy milk (I used almond)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1-2 tablespoons almond butter (depending on how much you like)
  • 1-2 tablespoons raw honey (depending how sweet you like it)
  • coconut oil for greasing pan

Instructions

  1. Mix together ingredients thoroughly in a bowl until there are no lumps
  2. Grease pan with coconut oil
  3. Using a 1/4 cup measure, measure batter and pour into a frying pan on medium heat
  4. (3 pancakes should fit)
  5. Flip pancakes when they are browned on one side (or start to bubble)
  6. Cook another 1-2 minutes until brown on both sides
  7. Serve with fruit or toppings of your choice!
http://veggiestaples.com/cinnamon-almond-butter-pancakes/

Sweet Potato Bean Dip

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A few weekends ago, my sister, Mom and I ventured out for a trip to the winter farmers market. We picked up some local NH honey, maple syrup and even some gluten free bread! We also had quite the sampling spread while we were there. We had tried this sweet potato bean dip that was just out of this world. Only a few ingredients, and the taste was just delicious! I just had to figure out (after devouring the whole jar, of course) how to make my own. I think this is a pretty fair representation! I have only been eating this with veggies and crackers, but my next venture is as a spread on a sandwich! It will surely knock everyone socks off if you served it at your next party (and being vegan and gluten free, you can bet it’s safe for everyone to eat)! YUMMY! What is your favorite dip and/or spread?

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Sweet Potato Bean Dip

Ingredients

  • 1 large sweet potato
  • 1 can (15.5 ounces) beans (I used chickpeas)
  • 4 tablespoons olive oil
  • 1 teaspoon garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon chili powder
  • salt & pepper to taste

Instructions

  1. Peel sweet potato & poke it with a fork a few times
  2. Microwave (or bake) sweet potato until tender (for me it took 5 minutes)
  3. Add all ingredients to a food processor & buzz until smooth
  4. Enjoy with crackers, veggies or even as a spread on a sandwich!
http://veggiestaples.com/sweet-potato-bean-dip/

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Raw & Vegan Mini Chocolate Cashew Cheesecakes

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Every year on my Dad’s birthday, my Mom makes my Dad cheesecake (it’s his favorite). Being really dairy sensitive (just self diagnosed allergies, never officially tested) I would never eat cheesecake knowing I just would feel incredibly terrible after ingesting it. So I always make my own, and every year, even those dairy eating family members, always snag a bite and love them (even grandma)! So I thought you, dear readers, would love this recipe too. This is a no nonsense, honest to goodness, raw, vegan, dark chocolate cashew cheesecake… really, how could you go wrong? I hope you enjoy these as much as we do! (And being mini, if you make them this way, they are the perfect sweet treat after an indulgent dinner)!

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Mini Chocolate Cashew Cheesecakes

20 minutes

20 minutes

Ingredients

  • for the crust:
  • 1 cup cashews (soaked for at least 30 minutes)
  • 1/4 cup raw cacao powder
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • for the cheesecake:
  • 2 cups cashews (soaked for at least 30 minutes, I like to soak them overnight)
  • 1/4 cup almond butter
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey
  • 1/4 cup non dairy milk (I like coconut milk for a creamier consistency

Instructions

  1. Soak cashews
  2. Place all crust ingredients into a blender or food processor
  3. Press crust mixture into a large pie pan or cupcake pan (which is what I used), distributing evenly
  4. Place all cheesecake ingredients into a blender or food processor and buzz until smooth
  5. Distribute mixture evenly in cupcake tins (12 regular cupcakes or 24 mini or 1 large cake)
  6. Place a cashew on each cheesecake for garnish if desired
  7. Freeze for at least 1 hour before serving

run a knife under warm water to help pop cakes out of the cupcake tin if they don't slide out easily

http://veggiestaples.com/mini-chocolate-cashew-cheesecakes/

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