Friday, December 14, 2018

Vegan Chocolate Chip Cookies

After 5 recipes that got rejected...this one made the cut!  I have tweaked it slightly to perfect it...

  • 1/2 cup coconut oil, solid (not melted)
  • 1 1/4 cups Splenda brown sugar blend, packed 
  • 2 tsp vanilla extract
  • 1/4 cup coconut milk (or other non-dairy milk)
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups all purpose flour (not packed)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup+1 TBSP vegan chocolate chips (more if desired)
  • You could add nuts, cranberries, etc.

1.  Preheat the oven to 375.  Line cookie pans with parchment paper.
2.  Whisk the coconut oil, brown sugar, and vanilla together until blended.
3.  Add the coconut milk and applesauce.  Stir.
4.  Add the flour, baking soda, baking powder, and salt, and stir together to form a firm ball.  Add more milk if it's too dry, and a little more flour a little at a time if its too sticky/wet.
5.  Fold in the chocolate chips.
6.  Break off the dough in walnut sized balls, and rub between your palms to make balls.  
7.  Mash the balls down with your hands to make cookie shapes (this step is important!)*
8.  Cook for 9-11 minutes (depending how soft you like your cookies)

My recipe made 25 cookies.

Nutrition Facts
Calories 160
Fat 7g
Carbs 23g
Protein 1.5g 

*Why I flattened the cookies:  When I tried them in balls...they don't flatten.  They stay balls.  So you have a crispy outside with a big cakey middle.  When you flatten them...they look like cookies when they're done, AND they cook more evenly like a cookie.  

Tuesday, December 4, 2018

Banana Bread, Vegan

Pretty good.  Could be sweeter, but gets sweeter as it cools.  Can top with Vegan Nutella (Nutivia) or Vegan whipped cream.
  • 3 ripe bananas
  • 2 cups flour
  • 3/4 cup Stevia (or sugar)
  • 2 TBSP Apple Sauce
  • Dash of cinnamon
  • 1 tsp baking powder
  • dash of salt
  • 1/2 can diet soda
  • Vegan chocolate chips
  • Walnuts
  1. Preheat the oven to 350
  2. Mash the bananas until mostly mush.
  3. Add the cinnamon, applesauce, and diet soda and stir until combined.
  4. Add the salt, baking powder, and sugar.  Stir to combine.
  5. Add the flour and stir until combined.
  6. Add chocolate chips or walnuts, if desired.
  7. Spread in a loaf pan, misted with cooking spray.
  8. Cook for 35-40 minutes, until the top is lightly browned, and a toothpick inserted in the middle comes out clean.
Makes 10 slices.

Nutrition (with 3/4 TBSP vegan chocolate chips)
Calories 134
Fat 1g
Carbs 29g
Sugars 7g
Fiber 2g
Protein 3g

Berry (or Banana) Nutella Crepes, Vegan

  • Hungry Jack Original Pancake Mix (NOT buttermilk.  It is not vegan)
  • Water according to package
  • Berries or Bananas
  • 1 Jar Nutivia Chocolate Hazel Nut Spread (Vegan version of Nutella)
Optional Toppings:
  • Vegan Whipped Cream
  • Powdered Sugar, if desired
  • Maple Syrup, if desired
  1. Prepare the pancakes, using extra water to thin them out.  Spread them on a griddle, using a rubber spatula to smooth them thin.  Cook them for a few minutes on each side, flipping once.
  2. Remove crepes and fill with berries or bananas, roll them up, and place them on a plate seem side down.
  3. Top with more fruit, Nutella, and other desired toppings.
Could also be done as waffles or regular pancakes.

Made enough for one serving.  

The Nutivia has 210 calories/ 2 TBSP.
The pancake mix has 190 calories/serving.
Berries and bananas depend on serving size.

My picture had about 450 calories.

Tempeh Tacos

A Bruce and Mindy recipe!

  • 1 pkg Tempeh
  • premade or make-your-own marinade.  I used things like soy sauce, worcheschire sauce, Dijon mustard, garlic, etc.
  • fresh mushrooms, chopped
  • Taco seasoning (or make your own to taste with garlic powder, onion powder, chili powder, and seasoning salt)
  • Tortillas/Taco shells
  1. Chop the tempeh fine, so that it resembles ground meat, place it in a bowl.  
  2. Cover with the marinade, and refrigerate over night.
  3. Sautee the mushrooms in a skillet in worcheschire sauce or soy sauce and garlic.
  4. The next day, place the soaked tempeh and mushrooms in a skillet (chopping it finer if needed).  Sautee for a few minutes.
  5. Stir in all the taco seasonings.
  6. Serve on tortillas or taco shells, topped with all your fixings.
Vegan toppings we used: salsa, guacamole, Daiya vegan cheddar cheese, lettuce, tomato, vegan sour cream, refried beans.

Makes 4-5 servings.

Nutrition (based on 4 servings)
Calories 94
Fat 3g
Carbs 7g
Fiber 4.5g
Protein 11g

Chia Pudding -Vegan

  • 1 cup Chia Seeds
  • 4 cups Oat Milk (or other sweetener of your choice)
  • Cinnamon, dash
  • Sweetener if desired*
  1. Stir all ingredients in a big bowl, and refrigerate for several hours (6 or so).
Makes 6 large servings

*Sweetener usually not needed if you use oat milk, as it is naturally sweet (and higher in calorie).  If you use another non dair milk like almond, cashew, etc, you might want to add some sweetener such as stevia, etc.

Calories 185
Fat 7.5g
Carbs 22g
Sugars 5g
Fiber 6g
Protein 8g

Monday, May 21, 2018

Sweet and Spicy Shrimp

Adapted from Betty Crocker

  • 1/4 cup soy sauce
  • 2 teaspoons stevia
  • 1/2 teaspoon cayenne powder
  • 2 teaspoons cornstarch
  • 2 tsp apple cider vinegar
  • vegetable oil cooking spray
  • 1 bag frozen Asian stir fry vegetables
  • pound cooked peeled deveined large shrimp, thawed if frozen
  • Hot cooked rice, if desired

  1. Stir together soy sauce, stevia, cayenne pepper, vinegar and cornstarch until cornstarch is dissolved; set aside.
  2. Heat oil in 12-inch skillet over medium-high heat. 
  3. Microwave frozen vegetables according to package instructions.
  4. Place vegetables and soy sauce mixture in the pan. Stir-fry 3 to 5 minutes until thick sauce forms.  Add shrimp just before serving to heat through.
  5. Serve over rice.
Makes 4 servings
Nutrition Facts (without rice)
Calories 138
Fat 3g
Carbs 9g
Fiber 2
Protein 20g

Beef Burrito Skillet

Super easy.  Adapted from a Betty Crocker Recipe
  • l lb Extra Lean ground beef 
  • Chili, garlic powder, onion powder, and seasoning salt to taste (or a packet of taco seasoning)
  • 1 cup water
  • 1 cup chunky salsa
  • 1 (15 oz) can black beans, rinsed and drained
  • 3 (6 inch) flour tortillas, sliced into 1-inch strips
  • 1 cup 2% shredded Mexican blend cheese

    OPTIONAL toppings:
  • 1/2 cup sour cream
  • 1/4 cup sliced green onions
  1. In a large skillet, brown beef until no longer pink. Drain. Add taco seasonings, water, salsa and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
  2. Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
  3. (If using) Top with sour cream and sprinkle with green onions. Serve immediately.
Makes 5 Servings
Nutrition Facts (Without Toppings)

Calories 333
Fat 10g
Sat Fat 5g
Cholesterol 67mg
Sodium 1100mg
Carbs 32g
Fiber 6g
Sugars 2g
Protein 30g