Category Archives: Vegetarian
Of course when you think of Nuts.com you think of nuts. One of the world’s best flavor combos in my opinion is PB and C. Who doesn’t love peanut butter and chocolate (other than my very own daughter…what???).
I set off on a quest to make a healthier peanut butter cup / peanut butter fudge and the results taste amazing if I do say so myself. My son offered to eat all of them (such a kind boy). What’s even more awesome is how quickly these come together.
It’s up to you whether or not you add chocolate. These cups / fudge taste great either way.
INGREDIENTS – Makes 10
40g dark chocolate
2Tbs (28g) raw cacao butter
1/4c (64g) peanut butter (crunchy or smooth)
1/4c (24g) peanut butter powder
1/2 dropperful Liquid Sweetleaf Stevia (English Toffee flavor is my favorite)
If using the chocolate, place 4 grams of chocolate into each of the 10 candy molds (I used THIS one). Microwave in 15 second increments to melt (you have to be REALLY careful not to burn the chocolate in the microwave). Once sufficiently melted, spread the chocolate and place the mold into the freezer.
In a double boiler melt the cacao butter, chocolate, and peanut butter powder stirring constantly with a whisk.
Once melted, remove the molds from the freezer and divide the peanut butter mixture evenly between the 10 candy molds.
Place the candies in the fridge to set-up. Store uneaten candies (if there are any) in the fridge or freezer.
Per Candy (Chocolate & PB) – 82 cal / 2.7C / 3P / 6.8F
Per Candy (Just PB Mixture) – 75 cal / 1.8C / 2.8P / 6.3F
This morning my son looked across the counter and saw our overripe bananas which prompted, “Mom I REALLY have a craving for banana bread! I LOVE your banana bread recipe!!!” Do you think he was not so subtly hinting???
I decided to go another route today and try Elana Amsterdam’s (of Elana’s Pantry) Paleo Banana Bread Recipe. The only alteration I made to the recipe was to use coconut oil in lieu of vegetable shortening. I also tented the bread with foil for the last 15-20 minutes or so since it was already a nice golden brown and I didn’t want it to burn.
My kids went gaga for this and both had three slices after school. I had to stop them so that there would be at least a slice each for my husband and I to try.
On another note…There was definitely lively debate and commenting after my last post. I approved ALL of the comments and allowed the conversation to continue right up until today. The discussion has been had, viewpoints have been shared, and it is now time for all of us to move on. I choose to focus on the positive in life and as of now I will no longer be approving any negative comments…let’s keep it happy.
Veggie Grettie is my little corner of the world where I share recipes I have created, those of others I admire, health information, and a smidgen of my personal life from time to time. I would like to continue doing so and want to thank those of you who sent your good vibes my way. Much love!!!
Peace and health,
Warning: If you don’t like coconut, these aren’t for you!
INGREDIENTS – Makes 6-8 Popsicles1 can full fat organic coconut milk 1 bag frozen pineapple (10 oz.) 2 Sweetleaf stevia packets .
Blend the above ingredients in your high speed blender until fully incorporated.
Pour into Popsicle molds.
Or “carobsicles” if you make them like I did. I have been using a lot more carob lately because I really enjoy the flavor.
These popsicles were inspired by a “Cocoa-Bean Ice Cream” recipe I saw on Dr. Fuhrman’s website. The “bean” in the title is just that…beans.
You know I like packing as much nutrition into a recipe as I can and adding beans to the mix actually adds creaminess to the frozen treat in addition to fiber. I promise you will not even taste a hint of the beans…the carob OR cocoa takes care of that.
I chose to make popsicles vs. ice cream which resulted in 7 popsicles vs. the 4 servings the recipe originally made.
This recipe is made with WHOLE FOODS and is a wonderful way to end your day.
INGREDIENTS2 ripe bananas, frozen 1/2 cup raw cashews 3/4 cup cooked aduki beans, rinsed and drained (the original recipe called for black beans) 1/4 cup toasted carob powder (the original recipe called for 3 Tbs. cocoa powder) 4 dates, pitted 1/2 tsp. vanilla extract (alcohol free) 1 cup soy, hemp, or almond milk
Blend all of the ingredients in a high-speed blender until very smooth. Pour into popsicle molds, freeze, and enjoy.
For a printable version of this recipe click HERE.
That being said, I was excited to try their new salad dressings (which they sent to me free of charge). The flavors are good basic Asian flavors:
- Tamari Sesame Salad Dressing
Tamari Peanut Salad DressingUPDATE – Apparently NOT vegan…has whey😦
- Tamari Ginger Salad Dressing
While admittedly HIGH in sodium, I am a fan of these dressings. I used them on seaweed salad and to lightly marinade some cucumbers (they tasted best after only marinading 30 minutes…when left overnight they became too salty). I did however cut the dressing with a bit of rice wine vinegar because I like a more “vinegar-y” dressing and I also added some red pepper flakes to the cucumbers.
Using the dressings on a regular salad produced a great result. My favorite 2 dressings were the Tamari Peanut and Tamari Ginger since they had more flavor than the Tamari Sesame.
Some more good news…San-J has Reduced Sodium Tamari now…yay!!! HOPEFULLY they will come out with Reduced Sodium Travel Packs soon (I keep the travel packs in my car for when I go out to Asian restaurants).
San-J graciously shared a recipe for one of their favorite ways to use the Tamari Peanut Dressing…
TAMARI PEANUT PASTA WITH ZUCCHINI
Created by: Amie Valpone
INGREDIENTS – Serves 4.12 oz. whole grain spaghetti 1 Tbsp. olive oil (eliminate if water sauteing) 1 large zucchini, diced 1 (15 oz.) can white beans, drained and rinsed 2 cloves fresh garlic, minced 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 1/4 tsp. crushed red pepper
Cook the spaghetti according to package directions. Then, drain and return to the pot.
Meanwhile, heat olive oil in a large skillet over medium heat (eliminate if water sauteing). Add the zucchini; cook for 5 minutes or until tender. Add white beans, garlic, sea salt, pepper and crushed red pepper; cook for another 4 minutes. Remove from heat; add bean mixture to the spaghetti along with San-J Tamari Peanut Salad Dressing and mix well to combine.
Serve warm and top with sesame seeds.
Recipe courtesy of San-J. www.san-j.com
It has been YEARS since I last had pineapple upside-down cake. Out of the blue a craving hit and I decided to challenge myself to come-up with a healthier version.
Along the way I discovered that this recipe makes a wonderful pancake batter as well (you have to love the dual purpose nature of this batter!).
I have been invited to enter the Ethical Ocean recipe contest and this will be my entry…more information to come.
INGREDIENTS – Makes 12-16 muffinsWet Ingredients 12 pineapple slices, drained (reserve 2 Tbs. juice from the can) 12 Morello cherries 1 1/2 cup canned crushed pineapple 1 cup applesauce . Dry Ingredients 2 Tbs SweetLeaf SugarLeaf
1-2 Tbsp pineapple juice
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour 1 tsp xanthan gum honey or maple syrup .
- Preheat oven to 350° (I used convection bake).
- Trim the pineapple slices to the size of the bottom of your muffin tin (I used a biscuit cutter).
- In a large mixing bowl add 1 cup applesauce, crushed pineapple, pineapple juice, and vanilla. Mix.
- Add baking soda, salt, xanthan gum, pancake mix, and flours to a separate bowl and whisk to evenly distribute.
- Add the dry ingredients to the wet and mix well to incorporate.
- Lightly grease the muffin tins (I used coconut oil).
- Line the bottom of each tin with one slice of pineapple and a cherry in the middle.
- Cover each pineapple and cherry slice with batter until the muffin tins are 3/4 full.
- Bake for approx. 15 minutes until a tooth pick comes out clean.
- Allow the pan to cool for 5 minutes.
- Turn the cakes out onto a cooling rack and top with maple syrup or honey while still warm.
Don’t forget that this batter also makes AMAZING pancakes!!! Feel free to add a smidgen more pineapple juice to thin the batter if you plan on using it for pancakes.
For a printable version of this recipe CLICK HERE.
I have learned so much marrying into a Chinese family. One of the first observations my husband and I made relating to our cultural differences was that (in general) Chinese people do not eat raw vegetables (salad is not a very Chinese dish) and they don’t cook their fruit (he tried apple pie for the first time with me).
Chinese people are also very big on peeling fruit. Whereas I LOVE apple peels, etc. my husband had to acquire the taste since his father always peeled his apples (and the rest of the fruit he ate).
My father-in-law will painstakingly remove the membranes from my children’s tangerines. Tangerine membranes are quite thin which makes this a very time-consuming job.
Fortunately it is SO EASY to remove the membranes from grapefruit and pomelos. I had never eaten a pomelo before meeting my husband. I always liked grapefruit, but I hated the time it took to prepare them buy cutting around the membranes, etc. All of this changed when my hubby showed me the Chinese way. The membranes on grapefruits and pomelos are very thick and loose which makes removing them a cinch.
The white grapefruits at my local farmer’s market are so sweet and juicy right now which means that I have been eating a lot of them…always the Chinese way. I remove the peel from the grapefruit and keep them in the fridge (whole) so they are ready for a quick snack. Remove the membranes as you eat them (this will keep them fresh).
Have any of you tried eating grapefruit or pomelos this way?