Pinterest. Easy, Healthy, Home-Made Baked Beans - Vegan Sparkles with Rebecca Weller. I must admit, I do like the commercially canned and pre-made baked beans, but my skinny jeans and I are not fans of the high sugar content often found in even the organic varieties. I would make them myself but I’m usually too busy cleaning up the mess I’ve made blending with my Vitamix in the mornings, so I get really excited when I go out to brunch and the restaurant or café can pull off an impressive home-made beans. Or when my lovebug spontaneously offers to cook brunch and whips up this easy, healthy, super fast, bean recipe! Beans are packed with protein, iron, B vitamins and fibre, and using teeny tomatoes in this recipe sweetens the deal without any need for additional sweeteners (or bigger jeans). Hurray for lovebugs saving the day! Xx Easy, Healthy, Home-Made Baked Beans From the kitchen of: Rebecca Weller - Vegan Sparkles Serves: 2-3 Prep time: Cook time: Total time: Heat oil (or a splash of water) in a pan over medium heat.
My Favorite Falafel Recipe. Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. Every Israeli has an opinion about falafel, the ultimate Israeli street food, which is most often served stuffed into pita bread. One of my favorite spots is a simple stand in the Bukharan Quarter of Jerusalem, adjacent to Mea Shearim.
The neighborhood was established in 1891, when wealthy Jews from Bukharan engaged engineers and city planners to plan a quarter with straight, wide streets and lavish stone houses. The timing was right for falafel in those early years, with immigrants pouring in. Rachama Ihshady, daughter of the founder of another favorite Jerusalem falafel joint, Shalom's Falafel on Bezalel Street, told me that her family recipe, also of Yemenite origin, has not changed since British times. Falafel - Traditional Recipe for Chickpea Falafel. Falafel is a traditionally Arab food. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning “pepper.”
These fried vegetarian fritters are often served along with hummus and tahini sauce (known as a “falafel plate.”) They’re also great served with toum, a Middle Eastern garlic sauce. So just what is the history of this tasty little fritter? According to The Encyclopedia of Jewish Food by Gil Marks, “The first known appearance of legume fritters (aka falafel) in the Middle East appears to be in Egypt, where they were made from dried white fava beans (ful nabed) and called tamiya/ta-amia (from the Arabic for ‘nourishment’); these fritters were a light green color inside. Many attribute tamiya to the Copts of Egypt, who practiced one of the earliest forms of Christianity.
When falafel is made the traditional way, is indeed a vegan food; it’s a great source of protein for people who have cut meat out of their diet. Recommended Products: Falafel Scoop. Dairy-Free Caramel & Chocolate Fleck Ice Cream (Gluten, Dairy, & Refined Sugar Free) | Hungry Cub. One of the things I’m particularly loving as I delve more and more in ‘whole-foods’ is learning various processes to make many meals “from scratch”. I’m enjoying foods I was never previously fond of, and loving the fresh flavours!
My latest learning: homemade coconut milk. Unsurprisingly to many; I combined this with my undying love for ice cream and here is the result…! Note that the coconut sugar in this recipe can’t be subbed for a liquid sweetener (such as honey or maple syrup) as the heating process of this is what gives the lovely caramel touch. Also do keep in mind that coconut milk doesn’t have the lusciousness of cream and milk so the end result will feel ever so slightly ‘thinner’ on the palate – but still darn delicious! (For those of you who enjoy dairy, you can make a beautifully creamy version of this ice cream using a 2:1 ratio of milk to cream, keeping the other ingredients the same.) For the coconut milk: 2 whole coconuts For the ice cream base: For the chocolate flecks:
Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan! Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy. And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno.
Now who said healthy food has to be boring? Cannot load M3U8: crossdomain access denied (2048) Share Video undefined Wonderfully light, healthy and nutritious. Ingredients: Directions: Heat olive oil in a large skillet over medium high heat. Nutrition Facts Serving Size Servings Per Container 4 Amount Per Serving % Daily Value* Sugars 1.7g. I made this recipe several months ago and completely forgot about sharing it with you. Not because it was unmemorable – quite the opposite – but recipes and photos occasionally get lost in the bunch if I’m not careful. The photos on my computer are a bit out of control (or so says my husband). I’m trying to work up the courage to tell Eric that I’ve filled up yet another hard drive, but that is another story.
This stuffed shell pasta is inspired by Terry Walters, author of Clean Food and Clean Start cookbooks. There’s a recipe for basic stuffed shells in her Clean Food cookbook, so I played around with it by adding more veggies and fresh herbs. The outcome is a tasty tofu “ricotta-like” cheese that can be added to stuffed shells, spread on lasagna, or even turned into eggplant rollatini if you are so inclined. Speaking of eggplant rollatini, here’s a photo when I made it last summer – served on a bed of julienned carrot and zucchini “pasta” with a sprinkle of almond parmesan cheese. 1.
I don't want to get all dramatic... but you guys? These have been life changing. Two things make them our favorite vegan enchiladas yet. First is the combo of black beans and garbanzo beans. Chickpeas don't often appear in enchiladas but we totally dig the unexpected addition. Vegan, gluten-free (with gf tortilla)Sauce adapted from Martha StewartMakes 6 enchiladas Ingredients 1 onion 1 red bell pepper 15 oz. can black beans 15 oz. can garbanzo beans 1/2 cup hemp hearts 1/3 cup nutritional yeast 3 roma tomatoes 2 tsp. cumin 1 tsp. smoked paprika Salt to taste 6 large tortillasOptional: spinach, chipotle, garlic {For the enchilada sauce} 3 cups organic low sodium vegetable broth 1/4 cup tomato paste 1/4 cup all purpose flour (or gluten-free flour) 2 Tbsp. olive oil 2 tsp. cumin 1/2 tsp. chili powder 1/4 tsp. garlic powder 1/4 tsp. onion powder Salt/pepperOptional: cayenne pepper, ground chipotle, smoked paprika, etc.
Directions Dice onion and bell pepper. Come join me on Instagram! Some days, you just need a burger. If today is one of those days, I’m here for you. This burger was inspired by my favorite veggie burger in Kansas City found at Beer Kitchen – the amazing restaurant that inspired this Whiskey BBQ Ketchup. Their “black bean burger” had a modest description but the flavor and texture are anything but. It’s tender without being mushy, not too sweet, not too salty, hearty and seriously satisfying. On days that nothing sounded filling enough, this veggie burger was the only thing that did the trick. This recipe not only fills a veggie burger-shaped hole in my heart since moving out of arm’s reach of Beer Kitchen, it’s also simple, requiring just 10 ingredients and easy-to-master methods.
Bake sweet potatoMashAdd rice, black beans, onions + spicesMixMoldBake It’s so easy. I wrote the word “sweet” so many times I began questioning my ability to spell it correctly. Speaking of sweet, this burger is the business. May I make a recommendation? Total time Serves: 12. Vegan Parmesan Cheese Recipe. Banoffee Pie from My New Roots. I’m preparing to host my very first Easter dinner tomorrow – a totally plant-based menu with all the fixins! Go big or go home, I say. Usually we go to my in-laws for Easter, but this year my sister-in-law had to stay close to home for an event so we offered to host. I’m making a ridiculous amount of food including many recipes from my next cookbook. So pumped. I just need to scrounge together enough chairs and pray that we all fit at our table! Ok, that is definitely not happening…but what would a big family get together be without a kids table?!
Cooking has been more fun than usual these days because I have an audience now – a 6 1/2 month old baby who loves to watch her mama in the kitchen! This pie, however, came together without a hitch. I’m not weird, not weird at all. Last year I had the opportunity to preview Sarah Britton’s debut cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season, based on her beautiful whole foods recipe blog. Yield8 to 10 slices Prep Time. Sarah B’s raw + vegan chunky monkey ice cream. Pin it! Pin it! I love the plant-based and whole food lifestyle for a few reasons (like, all of the reasons). But really? I’m the kinda gal that likes to eat A LOT. Once I hit my teens I developed a pretty voracious appetite and haven’t looked back since (that’s 17 years of enthusiastic, moderate to high-volume eating). When most of your diet is comprised of fresh produce, whole grains, legumes, nuts, seeds, and natural sweeteners (and dark chocolate, coffee + wine because LIFE), questions of caloric loads and fat grams become non-starters.
I’ve always admired Sarah Britton and her blog, My New Roots, because she seems to take the same approach to living with wellness that I do: Lots of plant foods, listening to yourself, and eating for taste and aesthetic pleasure too. I know that there are a lot of blogs-turned-cookbooks in stores and in the works. Raw + vegan chunky monkey ice cream recipe from Sarah Britton’s My New Roots cookbook print the recipe here! You might also like… Ahh, pizza night. A thing to be cherished. Around our house we eat pizza at least once a week.
And if something horrific happens mid-week (say, we run out of Netflix shows), it’s pizza night on Wednesday, too. Because life is short and we love our pizza and we intend to eat it. Often. One of my greatest struggles since going completely dairy-free has been giving up my beloved veggie pie. I’m not even that big of a cheese fan, but pizza just wasn’t pizza if there wasn’t a thick layer of mozzarella and a little parmesan on top. But, the constant feelings of discomfort it would bring made it not worth it to me. Thank goodness for me there is a 1-minute, homemade alternative to parmesan cheese. If not, you must. Even though I’ve been making a variation of this pizza for a while now, a recent discovery has made it 10x better. Sauteed veggies! I was using raw veggies before that never entirely get cooked while the crust is baking. I hope you enjoy this pie!
My Favorite Vegan Pizza Serves: 2. I hate vegan cheese. There. I said it. Every time I think I might be close to giving up dairy, I grab a package of vegan cheese at Whole Foods. And every time, I end up throwing most of it away. I don’t know what it is about it – it just always tastes off to me somehow. And I know people swear by Daiya, but I think it tastes like shredded chemicals – can’t stand it. And then came this vegan pepperjack cheese. I think tahini and nutritional yeast are the magic ingredients here – they both give this a distinct depth of flavor that I haven’t found in other non-dairy cheeses. Vegan Pepperjack Cheese Total time Category: Appetizers, Snacks ½ cup raw cashews ½ cup unsweetened almond milk 3 Tbsp lemon juice 2 Tbsp tahini ¼ cup nutritional yeast 1 tsp kosher or sea salt 1½ tsp onion powder ½ tsp garlic powder 1 cup water 2 Tbsp agar powder 1 cup peppers, diced - use whatever you want.
Set aside a loaf pan or square baking pan for pouring the cheese. Source: Nouveau Raw. A 4-ingredient recipe for Basic Almond Cheese that will make even cheese aficionados take note. You need this vegan cheese recipe in your repertoire! This recipe appears all over the web, in many variations, sometimes called Almond Feta.
My version is an adaptation of the Vegetarian Times recipe. The first time I made it, I knew the recipe was promising. Cover it with minced herbs like parsley, dill, rosemary, and thyme, or crust it with chopped roasted walnuts or hazelnuts. Or, quite simply, create a smart cheeseboard featuring crackers or crostini, olives, dried or fresh fruit, roasted nuts, and preserves as an elegant appetizer for holidays or get-togethers. Basic Almond Cheese A 4-ingredient recipe for vegan basic almond cheese that can be enjoyed as is or crumbled on salads, pasta, or pizza.
Ingredients Instructions Soak the almonds in water for 6 hours or overnight. Notes -Use this recipe as a base and play around with it as you see fit. Looking for more cheese?