Mini Bean Black Cups Stuffed with Guacamole

This was a really fun dish! I love the idea of the serving cup being edible and not being the typical chip or bread.  For the filling I used avocado guacamole but you could try out something new and fun like Edamame Guacamole or Garbanzo Guacamole.

Mini Bean Black Cups

Mini Bean Black Cups Stuffed with Guacamole
Recipe from cakebatterandbowl.com

1 (15.5 ounce) can black beans, rinsed and drained
1/2 cup whole wheat or gluten-free flour
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 cup of your favorite guacamole

Preheat oven to 350ºF. Spray a 24 cup mini-muffin tray with cooking spray. Pulse black beans, flour, cumin, paprika, salt, and olive oil in a food processor until soft dough forms. Place dough evenly into the 24 mini-muffin cups and form mini-cups by spreading dough up the sides of each cup. Bake the cups for 15 to 20 minutes at 350ºF or until set. Cool completely, about 30 minutes, and fill cups evenly with guacamole.

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Oil-Free Chocolate Zucchini Walnut Muffins

Crazy Blizzard prep! Been playing inside all day, what else to do! Bake :) I love to cook & bake with my kiddos. It can often be twice my mess, sometimes involves a meltdown or 2 but it really is fun and I love teaching them about their food. We wanted to bake but I still wanted to keep it healthy. Thank you Oh She Glows for these Oil-Free Chocolate Zucchini Walnut Muffins!  They were super excited to make (and eat!) muffins! We loved grating the zucchini together and measuring all the ingredients.

I used twice the zucchini so ended up with 10 mini muffins on top of the dozen full size ones. But my kiddos loved the “baby muffins” too.

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Oil-Free Chocolate Zucchini Walnut Muffins
Recipe adapted from Oh She Glows
Yield: 1 dozen muffins

  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 & 1/4 cup lightly packed shredded zucchini, skin left on (I doubled this) 
  • 1 & 1/4 cup almond milk
  • 2 tsp apple cider vinegar (or lemon juice)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose) (I used 1 1/4 WW Flour and 3/4 cup AP)
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 1/2 cup cane sugar
  • 1/3 cup dark chocolate chips (I used Enjoy Life mini chips)
  • 2/3 cup walnuts, chopped

 

1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.

2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.

3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool. (Mine took a bit longer because double the zucchini made it a little more moist, so took about 5 extra minutes to bake) 

 

Simple Carrot Soup

Last week we had a wonderful afternoon at Stone Barns. I guess winter keeps away most of the crowds so we basically had the place to ourselves. We got to feed the chickens (greens and lettuce!), see the sheep, ducks and beautiful greenhouses. Then we went to cafe and ate a great lunch! We had the Carrot Soup (every time I am there the soup is Vegan, so it might always be!) and my kids loved it! Picnics outdoors in the winter tends to scream Soup! haha

We wanted to recreate the yummy soup for dinner. On the Stone Barns site there was a recipe for Simple Carrot-Ginger Soup so I made this and adapted it just a bit :) Just simple and delicious! I’m sure you can jazz it up with some herbs or coconut milk for creaminess but it was delicious as is.

Stay warm everyone!!!!! Soup will be perfect food for the storm!! 

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Simple Carrot Soup
Recipe adapted from stonebarnscenter.org

3 tablespoons butter or olive oil
2-1/2 pounds of carrots—peeled and sliced
1 large yellow onion, chopped
3 cloves garlic
6 cups vegetable broth

Melt butter or heat olive oil in a large soup pot.
Over medium heat, add onion and garlic, and cook until tender (about 7 to 10 minutes.)
Add carrots and a dash of salt.
Cook for five minutes then add the broth.
Bring to a boil, then reduce heat and simmer for 30 minutes, until carrots are tender.
Purée. (I love to use the immersion blender in the pot, so no need for transferring hot soup!) 

Cauliflower Buffalo Wings

I kinda have an obsession with hot sauce and vegan wings in general. Michael knows that if we go to Red Bamboo that we 100% have to order their amazing Barbecue Buffalo Wings. I love that there is a Cauliflower Buffalo Wing craze/trend these days! BEYOND better than so many of the other popular food trends of 2014!! And they are AMAZING!!!!!!!!

I had these at a New Year’s Party and had to make them immediately! I made them for a dinner party and even the biggest meat eaters enjoyed these! I doubled the recipe to make sure to feed a crowd :) Loved the sauce & the dip together! But also soooo excited to try this recipe with a bunch of other flavors as well…. thinking Jamaican Jerk Marinade, Sweet Mango Barbecue, Teriyaki-Orange, Thai Chili and Thai Peanut! But I have a feeling we will return to the Buffalo ones again and again!!!

This is going to be perfect for Superbowl time too! Try this recipe! I think everyone will be so surprised and impressed with how yummy and substantial it is!!

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Cauliflower Buffalo Wings 

recipe adapted from hotforfoodblog.com

  • 1 head of cauliflower
  • 1/2 C non-dairy milk
  • 1/2 C water
  • 3/4 C gluten-free all-purpose flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tbsp earth balance buttery spread
  • 1 C frank’s wing sauce (can also use hot sauce)
  1. Line a baking sheet with parchment paper and preheat your oven to 450 F.
  2. Wash and cut cauliflower head into small bite sized pieces.
  3. Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl. (The batter will be thin enough that it runs off your fork and the cauliflower florets)
  4. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.
  5. Bake for 25 minutes or until golden brown.
  6. While the cauliflower is baking get your ranch dip (recipe below) and wing sauce ready.
  7. In a small saucepan on low heat melt earth balance and mix in hot sauce, bringing to a low simmer before removing from the heat.
  8. Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.

Ranch Dip

  • 1 C vegan mayo of your choice
  • 1/8 C non-dairy milk
  • 3 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 tsp of garlic powder
  • 1 tsp vegan worcesterchire sauce

Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.

Layered Lentil and Butternut Appetizers

I hope everyone had a great holiday!!! The season is just beginning! This is a great dish that can be an appetizer or easily adapted into an entree. Perfect seasonal food to keep you toasty & warm! Plus it was AMAZING!

The only thing I would do differently next time is make more and make some of them in kid-friendly serving-ware as they love love loved this dish! The lentils are so easy and similar to what I make often for us as a staple. And the butternut was so amazing and smooth with the coconut milk added to it. YUM!

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Layered Lentil and Butternut Appetizers

Adapted from Eatwell101.com 

Mashed Butternut

  • 1lb butternut squash, peeled, seeded & chopped
  • 1/3 cup coconut milk
  • 1 pinch of cinnamon
  • Salt and pepper
  1. Put butternut squash into a pot or a large saucepan and soak up with water, cover and cook until the squash pieces are tender.
  2. Drain the butternut keeping the cooking water.
  3. Then blend it with coconut milk and cinnamon adding a little cooking water to obtain the desired consistency.
  4. Adjust seasoning and pour into the bottom of the glasses.

Mashed Lentil Curry

  • 1 onion, chopped
  • 1 teaspoon curry powder
  • 1/2 lb green or brown lentils
  • 2 1/2 cups water
  • Salt and pepper
  1. In a large pan, sauté the onions in olive oil.
  2. When the onion is softened , add the lentils, water and curry. Cover and cook until lentils are tender, add a little water during cooking if necessary.
  3. Once the lentils are cooked, drain them keeping the cooking water.
  4. Immersion Blend half of the lentils and add more water depending on desired consistency.
  5. Season to taste.

To create the layers. Pour the squash into the glass first, follow with the lentils and finish by topping your with a second layer of butternut puree. Serve warm or hot.

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Vegan Thanksgiving Recipes!

What are you making this year for your vegetarian Thanksgiving recipes? Please share your faves with us to try!

Here are some great ideas we have made in the past! Yum!!!! Hope you enjoy!!!

Have a wonderful holiday!!!

 

Cream of Pumpkin Soup Topped with Curried Pecans

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Brussel Sprouts with toasted Pine Nuts

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Chestnut and Mushroom Pâté en Croûte

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Cauliflower Mash

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Roasted Butternut Squash, Pumpkin, Pear Soup

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Butternut Squash Cornbread Stuffing 

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Mom’s Stuffing – Vegan

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Vegan Apple Cranberry Cobbler

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VeggieGirl’s Banana-Butternut-Pecan Bread

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Polenta Shepherds Pie

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Roasted Root Vegetable Potpie

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Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes

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Spinach & Wild Mushroom Quiche served with Fresh Corn and Avocado Salad

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Creamy Vegan Butternut Squash Risotto 

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Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts

 
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 Mushroom-Barley “Risotto”

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Butternut Squash, Carrot & Apple Soup

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Roasted Root Vegetable Potpie

Vegetarian Thanksgiving is not just sides of green beans and tofurkey. There are so many great recipes out there and so many amazing dishes to get creative with. I love seeing all the posts and mentions all over the web these days about it! Here is one that would make a great dish for the holiday or anytime this fall & winter!

We LOVE pot pies!! I have made many over the years with all kind of filling and all kind of crusts. Here is one I made a few years back. I typically like to make the dough but this one was deelish with just a simple flaky puff pastry topping. Also love how root vegetably deelish this was!

What are you cooking up this Thanksgiving? Please share your Thanksgiving plans & recipes with us! 

Roasted Root Vegetab

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Roasted Root Vegetable Potpie
Recipe adapted from the Tasting Table Test Kitchen
6 servings

1 large yellow onion, quartered and sliced crosswise into ½- to ¾-inch-thick pieces
1 tablespoon kosher salt, divided, plus extra if needed
2 cups vegetable broth, divided
12 large garlic cloves, peeled, plus 2 garlic cloves, very finely chopped
6 medium carrots, peeled and sliced on a bias into ½-inch pieces – chopped
1 medium rutabaga, peeled and chopped into ½-inch cubes (about 4 cups)
1¼ teaspoons freshly ground black pepper, divided
¼ cup extra-virgin olive oil, divided
5 fresh thyme sprigs plus 2 teaspoons finely chopped fresh thyme, divided
2 tablespoons earth balance, at room temperature
3 tablespoons all-purpose flour
8 medium radishes, trimmed and quartered
1 sheet frozen puff pastry, thawed
1/4 cup unsweetened soy or almond milk

1. Adjust an oven rack to the uppermost position (about 3 inches from the broiler element) and preheat the broiler to high. On a rimmed baking sheet, add the onion in a single layer. Broil the onions until they are charred, rotating the baking sheet midway through cooking, 6 to 8 minutes (watch the onions closely, as broiler intensities vary). Remove the baking sheet from the oven, sprinkle the onions with ½ teaspoon of the salt and pour 1 cup of vegetable broth over the onions, then transfer the mixture to a medium bowl.

2. Reduce the oven temperature to 425°. To the baking sheet used for the onions, add the 12 whole garlic cloves, the carrots, rutabaga, 1 teaspoon of salt and ½ teaspoon of pepper. Drizzle with 3 tablespoons of the oil and toss to combine. Place the thyme sprigs on top. Tightly cover the baking sheet with aluminum foil and roast the vegetables until tender, about 30 minutes. Remove from the oven and discard the foil. Use tongs to gather all of the roasted garlic cloves, then use a fork to smash them into a paste.

3. In a small bowl, mash together the earth balance and flour. Heat a large, deep, oven-safe skillet (cast iron works well) over medium-high heat for 2 minutes, then add the remaining 1 tablespoon of olive oil. Stir in the radishes, the 2 cloves chopped garlic and the chopped thyme, and cook until the cabbage is wilted completely and the garlic is fragrant, 2 to 3 minutes longer.

4. Stir in the remaining 1½ teaspoons of salt and ¾ teaspoon of pepper, then pour in the remaining 1 cup of vegetable broth. Add the roasted vegetables, mashed roasted garlic and onion-broth mixture and bring to a simmer. Reduce the heat to medium and stir in the butter-flour mixture, cooking until the sauce thickens slightly, 2 to 3 minutes. Turn off the heat, taste and adjust with more salt, if needed.

5. Whisk together the soy or almond milk with a pinch of kosher salt.Place the puff pastry on a cutting board and use a sharp knife to lightly mark the dough with a crosshatch pattern, making sure you don’t slice all the way through the dough. If your skillet isn’t oven-safe, transfer the vegetables to a baking dish. Lay the piece of dough on top of the vegetables in the skillet and lightly brush with the milk mixture. Sprinkle with thyme and place the skillet in the oven. Bake until the pastry is golden-brown, 18 to 20 minutes. Remove from the oven and cool for 10 minutes before serving.

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