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Monday, September 26, 2016

Quinoa Apple Bites

Happy Autumn everyone. It's that time of year again when there are apples and pumpkins everywhere and I love it. Always trying to come up with a new recipe for them. These little bites are kind of like apple oatmeal which was always my favorite growing up. I put a new spin on them by adding quinoa and baking them. 

Here are some benefits of eating apples. 
- Helps with asthma
- Protects your bones
- aids in lowering your cholesterol
- Helps in preventing lung, breast, colon and liver cancer
- Helps manage diabetes
- Alzheimer prevention

With all of these great benefits, why wouldn't you eat an apple a day!!!

Here is what you will need to make these bites. 

Preheat your oven to 350 degrees. 
1 cup of cooked quinoa
1/2 cup rolled oats
1 tsp cinnamon
1/4 tsp salt
1 veganegg - I used #FollowYourHeart
1 tsp vanilla
1/2 cup unsweetend applesauce
1/3 cup real maple syrup
1 cup finely diced apple of your choice

Put everything in a large bowl and mix it up. Get your mini muffin pans ready by either lightly oiling them or use paper liners. Use your cookie scoop to put about 1 1/2 scoops of the batter into the well of each muffin cup. Press them down to make them compact. You should get about 24. Bake for about 20 - 25 minutes depending on your oven. 

If you have oiled your pans, let the bites cool for about five minutes once they are out of the oven. Then run a knife around the edge of each bite. This will help with removing them.

I would suggest storing them in an airtight container in the fridge. I really do not know how long they will last because they are all eaten up the same day I make them. Everytime!!!



Tuesday, September 20, 2016

Vegan Quinoa Pizza Bites With TVP Italian Sausage

Quinoa is always a great way to get your protein in and there are tons of recipes out there for these bites but I have yet to find one with tvp italian sausage and vegan. Before you begin though, you will need 1 cup cooked quinoa for this recipe. 

The binder was really tricky for this one though. I tried flax and chia egg. Neither worked. The pizza bites fell apart. Then came along #FollowYourHear #VeganEgg. It worked perfectly for this recipe and the little bites didn't fall apart.

Preheat your oven to 350 degrees.

Let's make the tvp first. 
Bring to a boil 1/2 cup water
2 tbsp of tamari or soy sauce
1/2 tsp fennel
1/2 tsp ground sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground thyme 

Once it comes to a boil, remove from the heat and add 1/2 cup tvp. Mix it up. Don't worry about the liquid you might see. The tvp will absorb it. Once everything is all mixed up, add 1 tsp of balsamic vinegar.  Set aside. 

Now for the pizza part. 
In a large bowl add:
1 cup cooked quinoa
1 Follow Your Heart VeganEgg 

Combine the quinoa and veganegg really well then add:
1/2 cup finely diced onion
1/4 cup finely diced bell pepper
1/2 cup finely diced mushroom
1 clove or 1 tsp minced garlic
1 tsp dried oregano
1 tbsp dried basil
1/2 cup of the tvp italian sausage
Mix it really well again.

Lightly oil two mini muffin pans with an oil of your choice. I used extra virgin olive oil. Then fill the wells of the muffin pan almost all of the way being sure to pack down the quinoa pizza batter.

After I filled one pan, I added about 1/3 cup of mozzarella to the remaining batter and fill the second pan. Bake for about 15-20 minutes depending on your oven.

Once they are out of the oven and cooled for about five minutes, run a butter knife around the edges of each little pizza bite. This will help with removing them.

Add a little dollop of pizza sauce to the top and enjoy.











Wednesday, September 14, 2016

Vegan Onion Dip

If you love onion dip or french onion dip, you will for sure love this recipe. It is probably one of the easiest things to make too. It goes great on crackers. 

You soak cashews for two reasons. First, it is easier on your digestive system. Second, they blend up easier and come out smoother.

Here is what you will need. 
1/2 cup soaked cashews
juice of half a lemon
1/4 cup vegetable broth
1/2 tbsp white or mello miso paste
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp dried chives (more if you like it more oniony) and you can use 1 1/2 - 2 fresh green onions 

Throw everything in a blender and blend it up. That's it. Enjoy!!!


Monday, September 12, 2016

D.I.Y. Pumpkin Puree

It is so ridiculously easy to make your own pumpkin puree. It's a lot less expensive than buying canned pumpkin too. If you buy one extra large can of pumpkin, it costs about $4. In my area anyway. If you buy a sugar or pumpkin pie pumpkin for $1.50 and make your own puree, you will save a ton of money and you will end up with about the same amount of pumpkin. I don't know why more people don't do this and you will have the seeds for snacking too. Those are a great iron source.

All you need to do is cut the little pumpkin in quarters, scoop the seeds out, bake and throw in a food processor. It's that easy. Not to mention it's not full of BPA's that are typically found in canned food. Unless of course it is labeled BPA Free. Try it today.