Healthy Cake Pops? No Way! (sugar free • gluten free • low carb • dairy free) Healthy Cake Pops?! Is that even possible? Are they actually any good? I was on a quest to find out... and it turns out that you can, in fact, make cake pops that are not only healthy and nutritious for you, but delicious too! I initially decided to make these for our superbowl party with my friend Gina's son in mind. My sister makes traditional cake pops often and they are always a huge hit. I wanted to try to take that idea and make it healthy and safe for my gluten-free, dairy-free little friend. I started by making a chocolate cake with almond flour, some baking soda, sea salt, eggs, vanilla extract, unsweetened cocoa powder, unsweetened apple sauce and a little pure stevia extract powder. After I took the first pic, my camera flaked out on me. After I baked the cake and let it cool completely, I added in some rasberry fruit spread (instead of the icing my sister usually uses) and mashed it all around. I love the Trader Joe brand fruit spreads. Here is the full recipe. Enjoy!
Perfect Oven Fries - Your Vegan Mom The ability to pull a perfectly crisp and brown little wedge of potato from your oven is one of the primary skills of a successful adult. Do yours stick? Never quite crisp up? Brown unevenly? Let's work this out together. 1. 2. 3. 4. 5. 6. 7. (All except first photo by Dorka.) Drop That Burger! Who Said Vegetarians Can't Barbecue? The following is adapted from an article by Priyanka Naik of ChefPriyanka.com. Whoever said that vegetarians and vegans can’t BBQ is in for a surprise! Here is a healthy, creative, delicious, and vegan Indian summertime recipe. Vegetable kebabs are part of contemporary Indian cuisine and are derived from “tandoori”-style foods: breads, veggies, and meats that are marinated and cooked in a tandoor oven, often without skewers. Well, this is the same concept, except the kebabs are cooked on a grill. Hariyali Marinade 2-3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1-inch piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp. cumin powder 1-2 Tbsp. water Extra virgin olive oil Juice of 1/2 lemon 1/4 cup plain soy yogurt 1/4 cup soy milk Dash of sugar First, prepare the marinade: Place the chilies, cilantro, ginger, garlic, salt, pepper, cumin powder, and 1 tablespoonful of water in a blender. To Cook Kebabs on a Grill Makes 4 servings
Broccoli Recipes: 14 Ideas For The Healthy Vegetable Most of us know broccoli as a relatively boring side dish -- when it's just steamed or boiled, it can be bland and mushy, and surely nothing to get excited about. But there are different ways to cook broccoli that bring out its incredible flavors -- if you've ever tried roasted broccoli, for example, you'll never think of broccoli the same way again. It's nutty, robust and delicious. No time is better than the present to start experimenting with some new ways to cook broccoli, because it's in season and looking better than ever. Even if you've always hated broccoli, these recipes may convince you otherwise. Loading Slideshow Broccoli And Gorgonzola PolentaTender broccoli florets and creamy polenta make a unique pairing in this dish. Hide Thumbnails Related on HuffPost:
Creamy Baked Artichoke Dip The following article was written by Keegan Baur. Holiday parties are just around the corner, and we’re all gearing up to prepare—and eat—the delicious food that comes with them. In preparation, I’ve been looking for an artichoke dip recipe that doesn’t contain vegan mayonnaise. I finally found an interesting one in the cookbook Eat, Drink, & Be Vegan by Dreena Burton. However, much to my dismay, the recipe was chock-full of one of my least favorite ingredients: olives. This recipe was adapted from Eat, Drink & Be Vegan. Creamy Baked Artichoke Dip Approx. 6 in. Preheat the oven to 375ºF.Add the French bread to the food processor in small, broken pieces and pulse until you have large crumbs. Makes 5 to 6 servings (However, I advise making a double batch because this goes quickly!) Even Kobe wants in on this dip! Check out other artichoke dip recipes from PETA:
Chocolate Lentil Brownies When I announced to my family I was going to make brownies with lentils in them last night, my teenager was skeptical. “Are you sure, Mom? Like, they’d better be good. If they aren’t, you can take them to work and I won’t eat them. Wouldn’t that just be a waste of chocolate? Lentils are a member of the legume family and come in a variety of colors, but they are most commonly red or green. Many people associate lentils with foods such as curries or soups but the reality is, you can use them in all kinds of things! But who knew you could put them in brownies? Ingredients: ½ cup butter½ cup lentil puree¾ cup cocoa2 cups sugar¾ tsp salt3 eggs1 tsp vanilla1 cup flour1 cup chocolate chips1 cup walnuts (optional) Preparation: Melt butter; mix in lentil puree, cocoa, sugar, and salt. Bake in a greased 9x13 inch pan at 350 F (175 C) for 22 minutes or until a toothpick inserted in the centre comes out clean. *Lentil puree: place cooked or rinsed and drained canned lentils into a food processor.
Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings This Can't Be Vegan: Cinnamon-Sugar Raspberry-Cream Cheese Squares I have fond memories of eating cream cheese and jelly sandwiches as a child. My friends thought it was the strangest thing, but then, they probably never had the delight of tasting the combination. Salty and creamy mixed with sweet and fruity, who wouldn't love that? So when I came across this recipe, it reminded me so much of those sandwiches of yore...but in rich, decadent dessert form. And rich and decadent is exactly what this recipe is, even veganized. The topping is crispy, sugary, crunchy, and buttery, with lots of warm cinnamon throughout. My old cream cheese and jelly sandwiches have re-imagined themselves in this tasty recipe, and I'd love to experiment with different flavors. Cinnamon-Sugar Raspberry-Cream Cheese Squares (adapted from Averie Cooks) Preheat oven to 350F. Nutritional data (per 1/9th square): Calories 281, Fat 16g, Sodium 330mg, Carbs 33g, Protein 2g.
Crispy Baked Spicy Pumpkin Wontons Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten. That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. Baked wontons are easy and quick to assemble, especially using the canned pumpkin. For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Crispy Baked Spicy Pumpkin WontonsMakes about 24 wontons 24 wonton wrappers 1/2 of a 15 oz can pumpkin puree 3/4″ piece of fresh ginger, minced 1 green onion stalk, finely chopped 1 teaspoon soy sauce Salt and pepper to taste Sriracha hot chili sauce to taste Olive oil 1 package Tofutti cream cheese non-hydrogenated plain Preheat the oven to 375 degrees. In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Place about a 1/4 teaspoon dab of cream cheese in the center of the wonton wrapper, add 1 teaspoon of the pumpkin filling.
Maple-Lemon Crème Brulée With Amaretti Cookie Photos by Kevin Schuder This recipe was created exclusively for TreeHugger by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Bodega Bay 'Portworks' Admiral's Reserve Red Port from our featured green wine maker, Kaz Vineyard & Winery. "There are so many layers of flavor, I feel like I could drink this every night for the rest of my life and still find new ways to appreciate it. Caramel, candy-cap mushrooms, grilled pears, fenugreek, maple-syrup, and butterscotch... all these wonderful aromas step out of the background. I like ports to be not too sweet, and this one struck a good balance," notes Kevin. "The crème brulée was Jerry's idea, and we decided maple syrup with a hint of lemon would be a good accent. Crème Brulée 2 cups heavy cream1 vanilla bean, or 2 t. vanilla extract1/4 cup maple syrup1/4 cup dark sugar,Zest of 1 meyer lemon, plus 2 T. juice5 large egg yolks, beatenGranulated sugar for topping Equipment 1. 2. 3. 4. 5. Amaretti Cookies 1. 2. 3. 4. 5. Enjoy!
5 tofu dishes for skeptics | Recipe: Tofu Spinach Quiche Interested in uplifting stories on the natural world, sustainable communities, simple food, and new thinking on how to live well? Please enter a valid email address and try again! No thanks How to Make Healthy Fudge This is for fudge and brownie lovers out there who want to enjoy their decadent squares sans flour and refined sugar. For a look at this recipe without pictures, view: Easy Healthy Fudge Recipe Start by adding about two cups of almond butter to a large mixing bowl. Today, I used about 500 grams of almond butter - every last bit that I could get out of a small jar. You can use raw almond butter or roasted almond butter. Be sure to add all of the naturally occurring almond oil that sits at the top of the jar - this oil is essential to getting a good mix. This is about what the consistently should look like: Next, add a quarter cup of raw cocoa powder to the almond butter. Give things a good mix with a fork until the chocolate is well incorporated with the almond butter. Next, add about half a cup of raw honey. Give it another loving mix until the honey is evenly distributed. Now if you have it, you can add a tablespoon of coconut oil to the mix. Hope this pictorial proves to be helpful.
two-ingredient maple soufflé I know, I know. You read that post title and thought to yourself, Katy is clearly messing with us this morning. And then you thought, Seriously, Katy? You got us all excited for what is obviously some kind of very cruel joke, because who on this planet can craft a soufflé out of two ingredients? Well, I can. And I thought I’d share the recipe with you, but if you’re going to be like that, I’ve changed my mind. But… I suppose if you really want it that much. It sounds weird to pair eggs with maple syrup, but eggs in soufflés are essentially an invisible ingredient — they give structure and density to something that otherwise tastes like flavored air (in fact, if your soufflés taste like egg, you’re probably overcooking them). You may notice that in this recipe, I don’t ask you to butter and sugar the ramekins. Please. two ingredient maple soufflé recipe INGREDIENTS 2 eggs 1/3 cup maple syrup (I use Grade A Dark Amber) DIRECTIONS Preheat your oven to 400 degrees F. Serves 4.