Best Vegan Cookies EVER!

Best Vegan Cookies

Our friends Alissa and Drew had us over for dinner not too long ago and sent us home with some cookies. My ears perked up when Alissa told me that they were gluten free, dairy free and free of any added sugar. And then my taste buds certainly perked up when I bit into one! Not only are these the best vegan/gluten free cookies I have ever tasted, they are some of the best cookies I’ve ever tasted, period! I don’t see any reason to ever make another chocolate chip cookie… this one is healthier than most and is oh-so good. I’ve made them about 4 times since she had us over a month ago :)…. 

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Banana Oat Bites – Sugar, Dairy & Gluten Free!

Banana Oat Cookies

I first made these cookies over a month ago and have made them 3 times since in order to try out different things to perfect the recipe. These are not really cookies at all, more like oatmeal in a cookie form. Feel free to eat them for breakfast, as a snack or as a dessert. Now, I know these would be good with some chocolate chips but I was trying to give people a no added sugar option :). However, I would love to hear your modifications so please comment below with additions you tried. Happy healthy baking!… 

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Avocado Cabbage Rolls

There is nothing I love more than some good spring rolls! However, it is not always easy to have rice paper at your disposal. Tip: order it from Amazon and just keep it on hand because there is nothing better than a nice homemade spring roll when you have a craving. You can enjoy the pleasure of putting whatever you want in it and they are a total crowd pleaser for a dinner party appetizer… and if you are my like my husband it can be fun to make it the size of a small burrito :). Anyhow, I saw this recipe on Whole Living and thought it was a great way to still get the look, feel and taste of a spring roll but with a little more ease. It is a bit messier who cares about a mess when peanut sauce is involved, right?! Feel free to play around with the filling – I’m sure they would be awesome with the spring roll filling as well!

Average Time: 15 minutes

Serves: 2-4

Ingredients

Peanut Sauce – found here!

2 cups watercress, chopped

2 carrots, shredded

2 cups jicama, thinly sliced

1/2 bunch basil, stems removed

1/2 bunch mint, stems removed

1 avocado, pitted and mashed

Salt

4-8 cabbage leaves (depending on size and number of rolls you want to make)

Directions

1. Toss watercress with carrot, jicama, basil, mint, avocado, and salt.

2. Roll in cabbage leaf and serve with peanut sauce.

Photo Credit: Whole Living

 

Tofu, Peanut Butter and Roasted Tomato Panzanella

Stepping outside of your comfort zone is not always easy but usually it leads to a lesson learned, both in life and in the kitchen… either you get a nice surprise because something works or it doesn’t and you simply know not to do it again! When I saw this recipe, I was very unsure how all these different flavors would work together, but thankfully I gave it a shot and now I am thrilled to share it with all of you. A big thanks to Heidi Swanson for this one 🙂

Tofu, Peanut Butter and Roasted Tomato Panzanella
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 pint cherry tomatoes
  • 2 Tbsp EVOO
  • Sea salt
  • 2 thick slices of multigrain or whole wheat bread (about 6 oz)
  • 12 oz block of firm tofu, sliced into 4 slabs
  • ⅓ cup creamy peanut butter
  • 2 Tbsp brown rice vinegar
  • 1 clove garlic, chopped
  • ¼ tsp toasted sesame oil
  • ¼ tsp red pepper flakes
  • ⅓ cup – ½ cup hot water
  • 1½ cup packed sunflower sprouts
  • 2 cups arugula
Instructions
  1. Preheat oven to 350. Slice each tomato in half and place on a rimmed baking sheet. Drizzle with olive oil and sea salt. Toss until coated and arrange tomatoes cut side up. Roast for 45-60 minutes until the tomatoes shrink and start to carmelize. (This step can be done beforehand and kept refrigerated).
  2. Meanwhile, brush bread with both sides with the olive oil and toast in oven or grill on pan until each side is golden and crunchy. Tear the bread into bite size chunks.
  3. Brush tofu with olive oil, and cook in a pan until tofu is golden and crispy on each side (about 5 minutes). Cut into ½ inch pieces and place in a large bowl.
  4. Combine peanut butter, vinegar, garlic, sesame oil, red pepper flakes and ¼ tsp salt in a medium bowl. Thin with hot water (varies depending on the consistency you want your dressing).
  5. Once tomatoes are roasted or just before serving, pour a generous amount of the dressing over the tofu and toss it gently – it will look overdressed at this point. Add the bread and toss again.
  6. Dish arugula onto a plate or bowl, top with tofu mixture, tomatoes and sprouts.