We have been trying to make more of our favorite food items at home rather than buying processed foods that are well processed and expensive. I have been trying to make a good replacement for vegan butter and although I’m not totally there yet I have found a pretty good replacement. This spread isn’t your nutty spread like peanut butter or almond butter but much more of a savory buttery spread that is perfect on pasta, steamed veggies or toast.
Makes approx 1.5 cups
Ingredients:
1/4 cup coconut oil
1/2 cup olive oil
1 cup shelled hemp seeds
1/4 cup nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon celtic sea salt
In a blender place the coconut oil, hemp seeds, nutritional yeast, garlic powder and sea salt. Process on high for 30 seconds and then slowly drizzle in the olive oil. Process until smooth. Store in the refrigerator. This will thicken up as it cools down in the refrigerator.
I always liked the concept of a smoothie in a bowl and for years I kept giving it a try but I just couldn’t get into it. Well that all changed when I first visited a local smoothie & juice bar that also serves up Acai Bowls. I saw a lady order one and it was the most delicious thing I had laid eyes on in a long time. After that I decided to give them a try and fell in love. Here is my current favorite recipe:
Nutty for Acai
Serves 2 Ingredients:
1.5-2 cups (homemade) hazelnut milk or any non-dairy milk you enjoy
toppings:
sliced banana
sliced strawberries
a sprinkle of chopped hazelnuts
a sprinkle of granola
a sprinkle of shredded coconut
a drizzle of agave
a sprinkle of cinnamon
Mama Pea has done it again, she has released another family friendly cookbook. As a new mom I am always on the lookout for tasty, healthy and quick recipes to create for my family and More Peas, Thank You has all three of these components. Not only is this cookbook filled with scrumptious recipes it is also filled with Sarah’s humorous writing. I mean really, how many cookbooks can you read and find yourself rolling on the floor in laughter.
This book is filled with a ton of really great recipes including her famous MMMM Sauce which we have been making on a regular basis over here. It is also filled with tasty recipes that you haven’t seen before like this one for Sunrise Smoothies. This recipe is husband, mama and baby approved.
Sunrise Smoothies
Makes 4 smoothies
INGREDIENTS
1 1⁄2 cups frozen strawberries
1 1⁄2 cups apple juice
stevia, honey or agave to taste (optional)
1 cup frozen mango
1⁄2 cup frozen pineapple
1 1⁄2 cups orange juice
4 strawberries, to garnish (optional)
DIRECTIONS
1. In a blender, combine strawberries, apple juice and sweetener, if using.
2. Pour strawberry smoothie carefully into 4 glasses, and transfer glasses to freezer for 10 to 15 minutes to allow strawberry layer to set.
3. Rinse out blender and put in mango, pineapple, orange juice and sweetener, if using. Blend until smooth. Remove glasses from freezer and carefully pour mango smoothie into each one to achieve a layered effect.
4. Garnish with a fresh strawberry and serve.
Nutrition information per serving: 150 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 5 mg sodium, 39 g carbohydrate, 4 g fiber, 30 g sugar, 1 g protein, vitamin A 8%, vitamin C 130%, calcium 4%, iron 6%
Optional ingredients and toppings not included in analysis.
PEA POINTS
The longer you let the strawberry layer set, the more distinct the divide will be between the layers. You can also make these in Popsicle molds for a two-tone frozen summer treat.
In addition to this Sunrise Smoothie we have enjoyed the Quinoa-Zucchini Lasagna and MMMM Sauce in various forms (mac and mmm, with steamed veggies and rice, on toast). So far we have enjoyed everything we have made from More Peas, Thank You and I am planning to keep this cookbook in my rotation.
Giveaway Time:
The prize is a ton of fun, and includes:
Insulated Cooler Bag
Stainless Steel Tumbler with Straw
Glass Fruit Infuser Bottle
A copy of More Peas, Thank You
One lucky winner will win this package but first you have to enter!
There is nothing more warming or comforting than a big bowl of soup. As the days get colder you can find me in my kitchen cooking up big pots of soup to enjoy with a slice (or three) of crusty bread. This hearty recipe is low in fat and calories while still being warming, comforting and of course filling!
Ingredients:
1 large onion, diced
2 large carrots, peeled and diced
2 large red bliss potatoes, washed and diced
2 cups dried split peas, rinsed
5 cups vegetable or vegetarian “chicken” broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 teaspoon black pepper
Directions:
Heat the 4-quart stock pot over medium-high heat; add 1/4 cup of water, carrots and onion. Cover and cook for 5 minutes.
Add the potatoes, salt, pepper and Italian seasoning, stir to coat the veggies. Add the split peas and broth. Bring to a simmer and then reduce heat to medium, cover and cook for 30-35 or split peas are tender.
I absolutely love brown rice. I could eat it for every meal and I often will cook up a big batch at the beginning of the week to enjoy with a variety of meals throughout the week. One of my favorite ways to use my pre-cooked rice is stir-fried up with a variety of veggies. The combination of the veggies, sweet and salty flavors and the hearty rice makes the perfect one pot meal.
Ingredients:
8oz tempeh, diced
1/2 bunch of kale, shredded
6 button mushrooms, thinly sliced
1 bell pepper (any color), diced
1 medium onion, diced
2 medium carrots, peeled and diced
3 cloves of garlic, minced
3 cups cooked brown rice
2 tablespoons mirin
3 tablespoons shoyu, divided
2 tablespoons sesame oil
1 teaspoon ume vinegar
Directions:
Heat the 5 tablespoons of water over medium-high heat in the saute pan over medium heat for 30 seconds.
Add the onions and tempeh to the pan and cook until onions are soft and water has evaporated.
Stir in the mirin, 1 tablespoon of the shoyu, and garlic.
Add the carrots, bell pepper, mushooms and kale; cover and cook for 3-5 minutes or until kale is wilted.
Stir in the remaining shoyu, sesame oil, ume vinegar and rice; stir until evenly combined. Reduce to medium and cook for 7-10 minutes
I am always trying to find new creative ways to use quinoa. It is a really amazing grain that is super versatile. It works well for sweet dishes and savory or in this case a savory dish with sweet notes.
Ingredients:
3 teaspoon coconut oil
1 inch of ginger, minced
1 & 1/2 cups diced pineapple
1 red bell pepper, small dice
1/4-1 teaspoon chili flakes (optional)
2-3 tablespoons reduced sodium soy sauce
2 cups cooked quinoa
1/3 cup toasted slivered almonds
2 scallions, thinly sliced
Directions:
Heat the coconut oil and ginger over medium heat in a saute pan with a lid over medium-high heat for 2-3 minutes or until fragrant.
Add the pineapple, bell pepper and chili flakes (optional). Stir to combine. Cover, turn down to medium and cook for 5 minutes.
Stir in the soy, and quinoa.
Turn the heat to low and add the scallions and almonds, stir to combine.
One of my favorite childhood dishes was potatoes au gratin. Now was a vegan and adult I have had to work to try and make a healthier version as well as dairy free. This dish is gluten and soy free for those with allergies and is delicious. It isn’t the cheese covered potatoes of my childhood but it is a great upgrade.
Ingredients:
4 cups parsnips, peeled and thinly sliced
4 cups carrots, peeled and thinly sliced
2 large leeks, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
2 cups almond milk
1/2 cup almond meal
1/4 cup nutritional yeast
1/2 teaspoon pepper
1 teaspoon salt
Directions:
Preheat the oven to 425F.
Heat a sauté pan over medium-high heat; add olive oil, leeks and garlic and cook for 5-7 minutes, until tender.
In a medium bowl whisk together the almond meal, almond milk, nutritional yeast, salt, pepper and the sauteed leeks and garlic.
In a roasting pan or casserole dish layer the parsnips, carrots and almond milk mixture starting with 1/3 cup liquid, 1/3 of the carrots and parsnips and repeat two more times. Pour any remaining almond milk mixture over the top.
Cover with aluminum foil and bake for 45 minutes. Remove the foil and place under the broiler for 5 minutes or until lightly browned and bubbly
