EAT : CHICKPEA CACAO COOKIES (VEGAN)

CHICKPEA CACAO COOKIES (VEGAN)

1 1/4 cups chickpeas (drained and rinsed)

2 teaspoons vanilla

1/2 cup peanut butter

1/4 cup agave nectar (maple syrup would work too!)

1 teaspoon baking powder

1/2 cup cacao

Preaheat over to 350 F. Mix everything in a food processor. Blend until smooth (about 3 minutes). Form mixture into 1 1/2" balls. Place on parchment paper and press down to make them look like real cookies. Bake for 10 minutes. Eat up!

EAT : RICE NOODLES IN PEANUT SAUCE (VEGAN)

RICE NOODLES IN PEANUT SAUCE (VEGAN) //

The noodles

1/4 package of dried rice sticks or vermicelli

Soak the noodle in warm water for 15 minutes. Bring a large pot of water to a boil and add the noodles. Stir and cook about 1-2 minutes or until tender. Drain and rinse under cold water, fluffing the noodles to separate the strands.

The tofu

Extra firm tofu

Vegetable oil

Sriracha

Cut tofu into pieces and press between clean towels to rid of excess water. Cover every piece with olive oil and Sriracha. Heat the oven to 350 C and bake for 20 minutes flipping them over half way.

The vegetables

1 carrot

1 cup cauliflower

1 cup edemame

1/2 green onions

Steam or fry veggies until tender.

The sauce

2 tablespoons peanut butter

1 tablespoons soy sauce

1/2 teapoons honey or agave

1/2 teaspoon rice vinegar

1 tablespoons olive oil

1 teapoon sesame oil

1 clove garlic, crushed

1 tablespoon sesame seeds

In a small heated pot, whisk together ingredients for sauce until peanut butter is melted.

It's time

Divide the noodles between two bowls. Top it with the tofu and veggies. 

Just before eating, drizzle with warm peanut sauce. Eat up!

EAT : PURPLE AND GREEN PESTO PASTA (VEGAN + GLUTEN FREE)

I'm so excited about this recipe. It's tasty, easy, healthy, dairy free, gluten free and meatless. Can't get better than that.

PURPLE AND GREEN PESTO PASTA (VEGAN + GLUTEN FREE) //

2 cups uncooked rice pasta
1 cup red cabbage
3/4 cup edamame
1-2 cups spinach
1/2 cup nutritional yeast
*you can add mini portobello mushrooms for a bolder taste

Cilantro pesto :
1/2 cup of fresh cilantro
1/2 garlic clove
1/2 teaspoon salt
2 teaspoon olive oil
(Blend everything together in a food processor until smooth)

Bring a pot of water to a boil. Add pasta and cook until al dente.
In a non-stick frying pan add the red cabbage, edamame and cilantro pesto and fry until cabbage is tender. 
Add the nutritional yeast and pasta to the frying pan and mix everything up. 
Serve in a bowl and eat it with a spoon! (I hate forks.)

EAT : GET COZY CHOCOLATE CAKE

I also ate a piece of that cake last night - all snug up on the couch while watching The Office. 

GET COZY CHOCOLATE CAKE (VEGAN)//

1 3/4 cup whole wheat flour
1 cup strawberries (mashed)
1/2 cup cocoa powder
1 avocado (mashed)
1/4 teaspoon salt
1/4 agave nectar (or sweetener of choice)
1/4 cup coconut oil
1/2 cup almond milk
2 teaspoons baking powder
1/2 teaspoon vanilla
* I also sprinkled a couple of teaspoon of oat bran and flax seeds

Chocolat glaze
1/2 cup cacao
1/4 cup coconut oil
2 tablespoon agave
1-2 tablespoons water (or more for desired consistency)
Whisk everything together until smooth.

Pre-heat oven to 350 F.
In a large bowl, combine whole wheat flour, cocoa powder, baking powder, and salt.
In a small bowl, whisk together strawberries, oil, avocado, almond milk, vanilla and agave.
Pour wet ingredients into bowl with dry ingredients. Stir to combine.
Put batter into 9 x 9 dish. Bake for 25-30 minutes.
Let cool. Spread glaze all over it. Eat up!

EAT MORE / 1

I've been trying to be more conscious of what I feed my body. That explains why I've been obessed with food lately. I mean, I'm obsessed with making it. Yesterday I couldn't stop. I made homemade pizzas, almond and oatmeal cookies, vegetable soup, a loaf of raisin bread and an apple crumble. I haven't photographed any of it to put on the blog yet. In the meantine, I thought I'd share recipes that inspire my everyday meals.

1 Breakfast / Ginger Quinoa Granola 
2 Lunch / Swiss Chard and Chickpeas Salad 
3 Diner / Grilled Spring Vegetable Tacos with Cauliflower Tortillas 
4 Dessert / Blueberry Tarts for Two

pictures are not mine: 1, 2, 3, 4 

EAT : TAHINI CARROT SALAD (VEGAN)

Tahini Carrot Salad (vegan) //

2 carrots (shredded)
1/4 cup dried raisins
1/4 cup pumpkin seeds/sesame seeds
2 tbsp tahini
1 garlic clove
1-2 tbsp yellow curry powder
2 tbsp lemon juice
1/2 tbsp ginger
2 Tbsp honey
Cilantro

In a small bowl, whisk together the tahini, lemon juice, honey, curry powder, garlic clove and ginger.
Place the carrots, raisins and pumpkin seeds into a large bowl and add the dressing and cilantro on top.
Toss and serve!

recipe inspiration here

EAT : RASPBERRY COCONUT PANCAKES

RASPBERRY COCONUT PANCAKES //

1/2 cup flour
1 egg (vegan : replace with 1/3 cup of silken tofu)
1/2 cup almond milk 
1-2 tablespoon oat bran
2 tablespoon unsweetened coconut flakes*
4-5 pitted dates
1/2 cup raspberries (or as many as you'd like)
(makes about 3 medium size pancakes) 

*You can sprinkle more coconut on your cooked pancakes. 

Mix the flour, oat bran and coconut together. In a separate bowl whisk the almond milk, egg and dates. Blend everything together. Heat a lightly oiled frying pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each pancake.

Cook until bubbles appear on top. Flip and cook until bottom is golden brown. Serve with a ton of raspberries and a spoon of maple syrup!

EAT : VEGAN LIME GUACAMOLE

Vegan Lime Guacamole //

1 avocado
5 teaspoons of freshly squeezed lime
1 garlic clove
1 chopped scallion
1 teaspoon of salt
2 chopped basil leaves

In a bowl, mash together the avocado, lime juice and salt. Mix in scallions, garlic and basil. Eat up !

*You can add tomatoes, red peppers or jalapeño to give it a different taste.

EAT : VEGETARIAN CACAO COCONUT MUFFINS

Vegetarian cacao coconut muffins

1 3/4 cup whole weat flour

3/4 cup coconut flakes

1/2 cup cocoa powder

2 teaspoons baking powder

1 egg  (or substitute)

1/4 teaspoon salt

3/4 cup brown sugar (or maple syrup)

1/4 cup coconut oil

1 cup canned coconut milk

1/2 teaspoon vanilla

Pre-heat oven to 350 F.

In a large bowl, combine all purpose flour, coconut flakes, baking powder, and salt.

In a  small bowl, whisk together sugar, oil, egg, coconut milk, vanilla extract.

Pour wet ingredients into bowl with dry ingredients. Stir to combine dray and wet ingredients.

Put batter into each cup of a 12-cup muffin tin (cups should be 3/4 full.)

Top each muffin with a little bit of coconut flakes.

Bake for 15 minutes. 

Enjoy ♡

inspired by this recipe.