July 23, 2013

Vegan Fudgesicles

You guys! I don't know what the weather's been like where you are, but it's HOT here. And ohhh the humidity... I'm talking Monica in Barbados crazy hair humidity. Insert these fudgesicles - these glorious, delicious, healthy fudgesicles. Sharon from The Honour System is the mastermind behind these amazing things and I cannot thank her enough. The same day I laid eyes on these I ran out to get the ingredients. I knew it was exactly what I'd been missing. They're so good that before one batch is gone, I'm already gathering ingredients for the next. After all, they take about six hours to freeze. What if we required one within that six hour waiting period and didn't have one!? The horror. I suppose I should mention the elephant in the room. You may notice a peculiar ingredient in these: avocado! Yes! It adds creamy texture, while the cocoa powder, vanilla, and honey/agave mask the flavor making it complete chocolaty, fudgy goodness. Amazing.

Vegan, gluten-free
Recipe from The Honour System

3 cups soy milk (or almond milk, etc.)
1 ripe avocado
1/4 cup agave (or honey)
4 Tbsp. unsweetened cocoa powder
2 tsp. vanilla extract

Place all ingredients in a blender, and blend on low speed until mixture is smooth.
Pour into popsicle molds and freeze for about 6 hours.
To remove fudgesicles, run the mold under warm water for a few seconds and they will slide right out.

Note: we have smaller popsicle molds, so this recipe makes about 8 fudgesicles for us. If you have larger ones, it'll be a little less. Feel free to tweak the ingredients to suit your taste!

{Printer Friendly Version}

Looking for more healthy treats? Check out the Chocolate Oat Balls!

July 15, 2013

Vegetable Lo Mein

Have you ever tried cooking with hoisin sauce? This recipe was my first experience and we absolutely love it. If you're not familiar with hoisin, it's sort of like a thick, Chinese BBQ sauce. (YUM, right?) It brings great flavor and texture to this dish. I found the hoisin sauce and lo mein noodles in the Asian food aisle of our local grocery store. (If you can't find lo mein noodles, simply substitute spaghetti or linguini.) This is a wonderful recipe because it works with such a wide variety of vegetables. I listed some additional ideas below, so swap in whatever veggies you like and have on hand. We really love this dish, and my husband requests it often for his work lunch 😊

Vegan, gluten-free (with gf hoisin, pasta, and tamari)

8 oz. lo mein noodles (or spaghetti, linguini, rice noodles, etc.)
1 small red onion
1 yellow bell pepper
1 carrot, julienned
8 oz. mushrooms
5 green onions
3 garlic cloves
1/4 cup hoisin sauce (I recommend Wok Mei brand for gluten-free)
1 Tbsp. soy sauce or tamari
1 Tbsp. sesame oil, more for drizzling

Other add-ins: broccoli, bok choy, mung bean sprouts, baby corn, asparagus, celery, cabbage, spinach, snow peas, tofu, ginger
Optional toppings: cilantro, peanuts, cashews

Cook noodles according to package instructions. Drizzle with sesame oil to prevent sticking, and set aside.
Meanwhile, slice mushrooms, red onion, bell pepper, green onion, and mince garlic.
In a wok or very large pan over med-high heat, add sesame oil.
Once oil is hot, carefully add mushrooms, red onion, bell pepper, and carrots. Sauté for about 4-5 minutes, or until veggies are crisp-tender.
Add green onions and garlic. Cook 1 minute, stirring continuously.
Add noodles, hoisin sauce, and soy sauce. Stir well to combine and heat for 1-2 minutes.

{Printer Friendly Version}

Come join me on Instagram and share your creations! I love to see what you guys are cooking up!

July 5, 2013

Fresh Tomatoes with Fettuccine

It's that lovely time of year again for beautiful garden tomatoes! This recipe just screams summer with bountiful tomatoes paired with a small mountain of fresh herbs. It's adapted from a recipe that my mom found printed in a local newspaper a while ago (so unfortunately proper credit past that eludes me.) It's great served warm right away, room temp, or chilled. To make it gluten-free, just swap in your favorite gluten-free pasta. We're garlic and basil lovers, so I tend to add a little extra to suit our taste.

Vegan, gluten-free (with gf pasta)

1 lb. fettuccine
5-6 ripe tomatoes
1 red onion
3/4 cup fresh basil
3/4 cup fresh parsley

{For the dressing}
2 cloves garlic, minced
1 1/2 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Salt/pepper to taste

In a small bowl, add dressing ingredients and whisk to combine. Set aside.
Cook fettuccine al dente, then drain.
While pasta is cooking, dice tomatoes and onion. Chop parsley, and julienne basil.
In a large bowl, add tomatoes, red onion, basil, and parsley.
Add pasta to bowl and pour dressing over top and lightly toss to combine.
Serve warm, cold, or room temp.