Vegan Cookie Dough Ice Cream

Yes, this is a vegan dessert and it’s not Paleo but I promise that I am posting a Paleo one in just a bit. I wanted to post this because holy shizz, I love cookie dough ice cream and this recipe from Minimalist Baker looks amazing and not too difficult.

Ingredients:
Ice Cream

  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract

Cookie Dough

  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (Minimalist Baker likes Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk

Directions:

  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
  9. Serve and enjoy!

Lentil and Vegetable Curry

Try this veggie curry from Hot For Food for a delicious curry full of nutritious goodness

Ingredients:

  • 2 cup brown & wild rice mix (or basmati rice)
  • 3 1/2 cup water
  • 1 Tbsp vegan butter
  • 3 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1/2 cup onion, finely chopped
  • 6 cups of chopped veggies of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
  • 1 cup dried red lentils
  • 2 cupsvegetable stock
  • 1 can full fat coconut milk
  • 1 cup frozen shelled edamame or peas
  • 2 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp ground pepper

garnish (optional):

  • coconut yogurt
  • chives, finely chopped

Directions:

  1. In a pot bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
  2. Meanwhile in a large, deep pan heated to medium add 2 Tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. Lower the heat so the spices don’t burn and add minced garlic, ginger, and onions and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
  3. Add another tablespoon of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour. Then add lentils and stir frequently for another 5-6 minutes allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
  4. Then add coconut milk, lime juice, sea salt, ground pepper, and any frozen veggies you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
  5. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives. Enjoy!

Bang Bang Cauliflower

So I used to think that cauliflower was just a tasteless vegetable, whose sole purpose was to get ranch or blue cheese dressing into my mouth. I was wrong! Cauliflower is a great source of vitamins C and K as well as B-6 and folate.  It’s really pretty easy to incorporate cauliflower into your diet, especially as a sub for rice and white potatoes, and you can even use it to make low carb pizza crust.  Kirbie Cravings has a great and super flavorful way to make cauliflower; use this dish as a side dish, appetizer, or even a main dish.

Ingredients:

  • 1/2 head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs
  • 2 large eggs, whisked
  • 1 Tbsp fresh parsley, finely chopped (optional, for garnish)

Bang bang sauce:

  • 2 Tbsp sweet chili sauce (I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds)
  • 2 tsp hot sauce (I used sriracha)
  • 1/4 cup light/low fat mayonnaise
  • 1 Tbsp honey

Directions:

  1. Preheat oven to 400F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
  2. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
  3. While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.

Note:

To make recipe vegan, use vegan mayo, egg substitute, and agave nectar. If you don’t like cauliflower, you can make it Bang Bang Shrimp instead.

Vegetable Chili

This vegetable chili from Epicurious is amazing on it’s own but if you can’t live without meat, you can always add some to it.

Ingredients:

  • 1 Tbsp sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 tsp kosher salt, or to taste
  • Chopped fresh cilantro (optional)

Directions:

  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
  2. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add the bulgur, chili powder, and cumin and stir until well combined.
  5. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste.
  6. Serve with a sprinkling of cilantro (optional) and enjoy!

Spicy Spiralized Sweet Potato Fries

Try these sweet potato fries from Strength and Sunshine for a new twist on sweet potato fries! Perfect as a side or even a snack.

Ingredients:

  • Sweet Potatoes (original recipe used one, but if you’re making for a crowd, adjust as needed.)
  • Garlic Powder
  • Onion Powder
  • Cumin
  • Black Pepper
  • Smoked Paprika

Directions:

  1. Preheat the oven to 415ºF.
  2. Cut the end off each sweet potato before spiralizing. Snip the long strings with a scissor to desired length.
  3. Place the sweet potato strings in a large bowl, add in spices (desired amounts), and toss to coat the strings.
  4. Line a baking sheet with parchment paper and evenly spread out the sweet potato strings. Bake for 20­30
  5. minutes, careful not to burn.

BBQ Jackfruit Sandwiches (Meatless Monday)

Minimalist Baker has a vegan BBQ sandwich recipe that folks swear will fool meat lovers! It easy to make, though you might have to order the jackfruit.

Ingredients:
BBQ JACKFRUIT

  • 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
  • 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
  • 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)

  • 2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
  • 1/2 ripe avocado
  • 1 Tbsp maple syrup (or sweetener of choice)
  • 1 lemon or lime, juiced
  • Salt + Pepper to taste
  • (water to thin)

FOR SERVING

  • 4-6 whole grain vegan buns (GF for gluten free eaters)
  • 1/2 cup roasted salted cashews (or roast on your own)

Instructions

  1. Rinse, drain and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
  2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
  3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
  4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
  5. Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
  6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
  7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
  8. Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!

Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Slow Cooker Black Bean Soup

It’s getting to be soup season, and Making Thyme for Health has an easy recipe for black bean soup. You could serve this alone, as an appetizer, or as part of a larger meal.

Ingredients:

  • 2 cups or 1 pound dried black beans, soaked overnight and rinsed*
  • 1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
  • 1 bell pepper, cored and diced
  • 2 jalapenos, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 3 tsp chili powder
  • 3 tsp cumin
  • 3 tsp chipotle chili powder*
  • 1 Tbsp vegan Worcestershire (such as Annie’s)
  • 2 bay leaves
  • 4 cups vegetable broth (orignal recommend Better Than Bouillon for the best flavor. If you’re not vegan then you can use chicken or beef broth)
  • suggestions toppings: diced avocado, chopped cilantro, diced green onions

INSTRUCTIONS

  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.

Notes:
*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking.
*You could also use 2 Tbsp adobo sauce (from a can of chilis in adobo sauce).

Easy Lo Mein (Vegan)

Damn Delicious has a crazy easy recipe for a quick lo mein. If you are not vegan/vegetarian, you can add some meat to this as well.

Ingredients:

  • 8 ounces lo mein egg noodles (for vegan use spaghetti noodles)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

For the sauce:

  • 2 Tbsp reduced sodium soy sauce, or more, to taste
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp Sriracha, or more, to taste

Directions:

  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately and enjoy!

Vegan Scallops in a White Wine Cream Sauce Over Pasta (Meatless Monday, Vegan)

This Meatless Monday is not only meatless, it is a vegan recipe from Olives For Dinner! Give this a try today.

Ingredients:

  • 2 cups bow tie pasta
  • 2 Tbsp Earth Balance, divided
  • 4-5 shallots, minced (about one cup)
  • a few pinches of salt
  • 4-5 cloves garlic, minced
  • 1/3 cup white wine
  • 2/3 cup vegetable broth
  • 1 Tbsp canned coconut milk (skim the cream off the top of the can)
  • 1/3 cup fresh parsley, chopped and divided
  • 1 Tbsp fresh lemon zest, divided
  • 4-5 king oyster mushroom stems, sliced and soaked in warm water for 30 minutes to an hour
  • 1-2 Tbsp capers
  • fresh cracked pepper

Directions:

  1. Bring a medium-sized pot of water to a boil, then add some olive oil and salt and cook pasta according to package instructions.
  2. While the pasta is cooking, make your sauce: Melt one tablespoon of Earth Balance in a skillet over medium heat, then add in the minced shallot and sprinkle with a couple pinches of salt, then stir to coat and saute for about 3 minutes. Add in the garlic and saute for about 2 minutes more. Increase the heat to high. After about a minute, pour in the wine white and allow to sizzle for about 30 seconds. Dial the heat back to medium, then add in the broth. Allow to simmer and reduce for a few minutes. Add in the coconut cream and stir to combine, then add in half of the fresh parsley and half of the lemon zest.
  3. By this time, your pasta should be done. Using a slotted spoon or skimmer, drain and transfer the cooked pasta straight from the pot by spoonfuls into the sauce. Stir to combine. Let simmer under the lowest heat possible while you prepare your scallops.
  4. In a separate skillet, melt the remaining tablespoon of Earth Balance over medium heat. Remove the mushrooms from the water (no need to dry them), then add them to the skillet and cover. Allow them soften for about 7 minutes. Remove the lid and allow the liquid to evaporate. As it does, the mushrooms will develop a slight caramelized color. Once that golden color is achieved on both sides, remove them from the heat. Add them to the skillet with the pasta and sauce, and toss to coat.
  5. Transfer the pasta to serving bowls and sprinkle with the leftover fresh parsley, lemon zest and capers. Sprinkle with a little fresh cracked pepper and serve immediately.
  6. Serve and enjoy!

General Tso’s Chickpeas and Teriyaki Glazed Sweet Potatoes (Meatless Monday)

For today’s Meatless Monday, I am sharing 2 recipes from Yup It’s Vegan that look full of flavor and easy to make!

General Tso’s Chickpeas

Ingredients:

For marinating the chickpeas:

  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp mirin (or dry sherry)
  • 1  and 1/2 cup cooked chickpeas (equal to 1 15-oz. can), rinsed and drained

For the sauce:

  • 1/4 cup + 2 Tbsp vegetable broth
  • 1 and 1/2 Tbsp tomato paste
  • 1/2 Tbsp natural peanut butter
  • 1 Tbsp soy sauce (or tamari for GF)
  • 1 Tbsp rice vinegar
  • 1 Tbsp + 1 tsp coconut sugar (or other sugar)
  • 2 tsp sriracha or other chili sauce
  • 1 tsp toasted sesame oil
  • 1 tsp prepared mustard
  • 1 tsp cornstarch
  • 1/8 tsp freshly ground black pepper or white pepper

For the General Tso’s chickpeas stir-fry:

  • ~1 Tbsp neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, cut into thin strips
  • 1 tsp minced ginger
  • 2 cloves garlic, minced
  • General Tso’s sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving

Directions:

For marinating the chickpeas:

  1. Stir together the soy sauce and mirin in a bowl and add the chickpeas. Let sit for 10 minutes (Do this first and let them marinate while you prepare the sauce and veggies).

For the sauce:

  1. Whisk together all of the sauce ingredients and set aside.

For the stir-fry:

  1. If you plan to garnish your dish with extra diced red onion, put the amount you want for garnish in a small bowl with cold water now. This will help to mellow out its flavor.
  2. Heat oil in a large skillet over high heat. When the oil is hot, add the onion, stirring continuously.
  3. Continuing to stir, add the broccoli, bell pepper strips, ginger, and garlic.
  4. Stir in the General Tso’s sauce. Drain the chickpeas and stir them in too.
  5. Cook for 1-2 more minutes, continuing to stir frequently, or until the mixture is hot throughout and the sauce has coated the chickpeas and vegetables. Add more soy sauce or chili sauce to taste.
  6. Serve over rice if desired; garnish as desired with green onions, sesame seeds, and drained soaked red onion from above.
  7. Enjoy!

Notes:

If your pan is large enough, you can keep the vegetables and chickpeas separate by pushing the vegetables to one side of the pan before you add the chickpeas.

For this recipe, it’s important to do all of the prep work before you start cooking anything because you need to be stirring the whole time.

Teriyaki Glazed Sweet Potatoes

Ingredients:

  • 2 medium sweet potatoes, cut into small wedges or cubes (skin on is okay)
  • about 1/4 cup teriyaki sauce (homemade or store bought)
  • 2 tsp sriracha (optional)
  • sliced green onions, for serving
  • sesame seeds, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit. Spray a glass baking dish lightly with oil.
  2. Toss the sweet potatoes with about 1/4 cup teriyaki sauce, or enough to coat them fairly generously. If using, also add the sriracha. Transfer them to the baking dish.
  3. Bake until the sweet potatoes are tender but not overdone, about 40 minutes. Stir them a couple of times during baking.
  4. Top with green onions and serve hot.
  5. Enjoy!