Veggie Staples

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

Archives for April 2015

No Marshmallow Rice Crispy Treats

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My husband loves rice crispy treats. As in, I make them, and they are gone within the day. It’s a pretty crazy addiction (along with all his other sweet treats). But, unfortunately, marshmallows are not very good for you, and making them on your own is not easy! So, I thought, what could I use that I know would be a good marshmallow substitute? Honey, for sure (I didn’t try my two batches with maple syrup, so I’m not sure that it would work). These were just as awesome with no marshmallows! Husband approved, and I added chocolate chips to the second batch for hint of extra sweetness! Yum! These no marshmallow rice crispy treats are a great alternative so the normal ones - full of processed ingredients! I also used Enjoy Life’s Crunchy Flax Cereal for the ‘rice crispies’. I am a huge advocate for their foods, free of the top 8 allergens (especially gluten & dairy free! I always use their chocolate chips)! You could also swap out half of the honey for some sort of nut butter to help the cereal stick together. What is your favorite indulgence?

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No Marshmallow Rice Crispy Treats
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12 bars
 
Ingredients
  • 1 box enjoy life crunchy flax cereal
  • ½ cup honey (or ¼ cup honey, ¼ cup nut butter)
  • ½ cup Enjoy Life Chocolate Chips
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
Instructions
  1. Pour cereal in a large mixing bowl
  2. Melt honey, coconut oil & vanilla on a pan on low
  3. Pour honey mixture over cereal until evenly distributed
  4. Add in ½ cup chocolate chips and mix well
  5. Place rice cereal mixture in a 9 X 9 inch pan, pressing down until flat and even
  6. Place pan in the refrigerator for at least one hour
  7. Cut into 12 squares and serve
  8. Best if left refrigerated

 

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Roasted Lemon Cayenne Cashews

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More snacks, anyone? I love my nut & seed bars, but I’ve been eating them for 3 weeks & I need a little break! Last week I posted a recipe for roasted cinnamon vanilla cashews, which are more dessert like! This week, I thought I’d bring you something savory, like these great roasted lemon cayenne cashews! Do you like roasted nuts? One of my favorite things to do in the fall is roast pumpkin seeds in sea salt from all our pumpkins (find that recipe here)! If you are allergic to cashews, or just don’t like them, you can always swap them out for almonds, or even seeds instead, using the same method. Do you ever soak your nuts in any extracts? What do you use and what is your favorite? Sweet or savory?

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Roasted Lemon Cayenne Cashews
Author: 
Recipe type: snack
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup raw cashews
  • ½ cup lemon juice
  • ½ cup water
  • 1 tablespoon cayenne (+ more if you like them extra spicy)
Instructions
  1. Place cashews in a bowl overnight to soak in ½ cup lemon juice & ½ cup water
  2. *add cayenne to water mixture if you like it spicy!
  3. In the morning, spread nuts out on a paper towel to thoroughly dry (a few hours)
  4. Preheat the oven to 200 degrees
  5. Place nuts on a silpat and spread out evenly
  6. Sprinkle with 1 tablespoon or more of cayenne
  7. Roast in oven for 3 hours

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Paleo & Gluten Free Triple Chocolate Donut Holes

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If there’s one thing that my husband really loves, it’s chocolate. Lots. Of. Chocolate. We aren’t big donut people, but I was in the mood to make, or try to make, homemade donut holes. Why not, right? Triple chocolate donut holes, nonetheless. Gluten free & paleo. No refined sugars. It took a couple of tries, but this version is a winner. My husband ate the whole batch & repeatedly told me he would eat lots more (good to know). Did I mention they were triple chocolate? I also made a batch of cinnamon vanilla, but I’ll post those later. I don’t need to overload you all on sugar, do I? I’m thinking of doing a little detox myself soon.

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Paleo & Gluten Free Triple Chocolate Donut Holes
Author: 
Recipe type: donut holes
Cuisine: donut
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • ¾ cup almond flour
  • ¼ cup unsweetened almond milk
  • ¼ cup raw cocao + more for dusting
  • ¼ cup enjoy life chocolate chips
  • ¼ cup coconut sugar, honey crystals, or stevia/truvia
  • ¼ cup coconut oil, melted
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
Instructions
  1. Preheat the oven to 325 degrees if using a cake pop mold, or plug in your cake pop maker
  2. Beat egg & coconut sugar together in a bowl
  3. Add egg, vanilla extract, almond milk and coconut oil to egg/sugar mixture & mix well
  4. In a separate bowl, sift cocao, baking soda & almond flour together
  5. Add the flour mixture to the wet mixture & mix well
  6. Gently fold in chocolate chips
  7. Add batter to the mold or cake pop maker (I find you get the most rounded shape from overfilling the mold a little bit)
  8. Bake for 10 minutes in the oven, or 7-8 minutes in a cake pop maker
  9. Repeat for second batch (you should get 15-18 donut holes)
  10. When cool, remove from cake pop mold & dust with extra cocao powder

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Roasted Cinnamon Vanilla Cashews

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Do you need new snack recipe ideas? Per the request of followers & friends, I’m still on a mission to get you more snack recipes! These roasted cinnamon vanilla cashews are easy, but take a long time in the oven (and are totally worth it). I’m tempted to say a dehydrator might work, but I haven’t tested it yet, so I can’t be sure! These require you to soak, dry, and then bake for a few hours at low temp to get crunchy. But who doesn’t love the sweet combination of cinnamon and vanilla? Do you love the smell of roasted nuts like I do? It makes me think of my days living in Boston and New York City with the street vendors. Delicious! Although a little bit time consuming, the end result is magical! Feel free to double, triple or even quadruple this roasted cinnamon vanilla cashew recipe - or use almonds!

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Roasted Cinnamon Vanilla Cashews
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 cup raw cashews or almonds
  • ½ cup pure vanilla extract
  • ½ cup water
  • 2 tablespoons cinnamon (or more, if you like)
Instructions
  1. Place cashews in a bowl overnight to soak in ½ cup vanilla extract & ½ cup water
  2. *add cinnamon to water mixture if you like extra cinnamon!
  3. In the morning, spread nuts out on a paper towel to thoroughly dry (a few hours)
  4. Preheat the oven to 200 degrees
  5. Place nuts on a silpat and spread out evenly
  6. *Sprinkle with 2 tablespoons (or more) of cinnamon
  7. Roast in oven for 3 hours
  8. Allow to cool before serving

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Inspiralized Cookbook & Coupons Giveaway

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I think one of my favorite cooking items that has come into kitchens in the past few years has been the spiralizer. Have you ever heard of one? If not, get to it! They are the best! You can make almost any vegetable into noodles, which is much healthier than pasta and you can have lots more for the same amount of calories! My personal favorite is sweet potato, but you can use zucchini, white potato, carrots. Pretty much anything. They really are just awesome. They can also turn a salad into something a little more fancy, because you can spiralize cucumbers!

Ali Maffuci has teamed up with TuttoRosso Tomatoes and they are giving away lots of great prizes every week! You can enter for your chance to win a copy of Ali’s new book Inspiralized, and then head over to TuttoRosso’s website to win one of her Spiralizers, aprons & other awesome kitchen gadgets! Enter to win your copy of the new Inspiralized Cookbook & Free Product Coupons for Tuttorosso Tomato products below the recipe! Good luck! (and if you don’t win, I highly suggest buying the book anyways!)

Today I am sharing an amazing recipe for Al Fresco Zucchini Pasta Salad! Really delicious & super easy to make! I’ll also bet that no one would ever believe that this isn’t pasta!!


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Inspiralized Cookbook & Coupons Giveaway
Author: 
Recipe type: Entree
Cuisine: Pasta Salad
 
Ingredients
  • 1 28 ounce can tuttorosso dice tomatoes, drained
  • 1 medium yellow bell pepper
  • 3 medium zucchini, blade B, noodles trimmed
  • 1½ cups fresh broccoli florets
  • 1 large carrot, peeled, blade C, noodles trimmed
  • ¼ cup white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon italian seasoning
  • 1 teaspoon dijon mustard
  • ⅛ teaspoon garlic powder
  • salt & pepper to taste
Instructions
  1. Bring a large saucepan filled halfway with water and a pinch of salt to boil
  2. Add broccoli and carrots and cook for 3 minutes
  3. Drain and rinse broccoli and carrots with cold water to stop cooking
  4. Combine vinegar, olive oil, italian seasoning, mustard, salt, black pepper, and garlic powder to a screw top jar
  5. Cover mixture and shake well
  6. In a large bowl, combine zucchini noodles, broccoli, carrots, diced tomatoes and yellow bell pepper
  7. Shake dressing and pour over zucchini pasta mixture
  8. Toss gently to coat
Nutrition Information
Calories: 111 Fat: 5g Trans fat: 0 Carbohydrates: 14g Sodium: 254mg Fiber: 4g Protein: 4g Cholesterol: 0mg

 

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No Bake Cocoa Cranberry Bars

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I’m reallyyyyyy into these no bake cocoa cranberry bars right now. I normally really dislike dried fruit, but with the cashew butter in these no bake bars, and the cocoa, they really are just delicious. I find myself craving them in the afternoons or in the evening after dinner! I don’t have to feel guilty about eating them; no refined sugars, full of protein & fiber, so they are very satisfying. And did I mention they are no bake? (if you like no bake bars, check out the other no bake bar I just posted)! I’m finding that cocoa & cranberry is my new favorite combo! What is your favorite combination in any type of snack bar?

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No Bake Cocoa Cranberry Bars
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12 bars
 
Ingredients
  • 1 cup raw almonds (slivered or whole)
  • 1 cup raw pumpkin seeds (pepitas)
  • ⅔ cup nut butter
  • ½ cup honey or maple syrup
  • ½ cup raw cocao
  • ¼ cup low sugar dried cranberries (or any dried fruit you like!)
Instructions
  1. Mix all ingredients together in a bowl until all the ingredients have stuck together
  2. Press mixture into an 8 X 8 pan and press flat
  3. Place pan in the refrigerator for 30-60 minutes
  4. Remove from refrigerator, cut & serve
Notes
Best if kept refrigerated

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