Chickpea Cookie Dough

Chickpea Cookie Dough

from fitsugar.com

Ingredients:

1 can of chickpeas drained, well rinsed and peeled

¼ cup peanut (or any nut) butter
¼ cup maple syrup
1 tsp vanilla extract

Blend until very smooth in food processor or blender

Once blended add ½ cup chocolate chips – mix with spoon

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Try not to eat the whole batch in one sitting!

No-Bake Date Squares (GF)

Vegan Date Squares

from ohsheglows.com

 

No Bake Vegan Date Squares

Crust:

• 1.5 cups whole raw almonds
• 1.5 cups regular oats (for Gluten-free, use GF oats)
• 1/2 tsp kosher salt
• 10 Medjool dates, pitted and roughly chopped
• 1/4 cup coconut oil

 

Date filling:

• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• 1/2 cup water

 

Directions:

1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

 

CAULIFLOWER foods!

Cauliflower Pizza Bites

from damihealth.com

 

 

Prep time: 10 Minutes - Cook time: 25-30 Minutes
Yield: Makes 24 Cauliflower Pizza Bites

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
11. Enjoy!

 Cauliflower Crust Garlic "Breadsticks"

from anediblemosaic.com

 

 

Cauliflower Crust Garlic Breadsticks

Serves 2 to 4

1/4 of a large head of cauliflower (about 5 1/2 oz/160 g)

1 teaspoon olive oil

2 cloves garlic, grated or minced

1 large egg, lightly beaten

4 oz mozzarella cheese, freshly grated and divided (low-fat cheese is fine)

1/2 teaspoon dried Italian herb seasoning, divided

1 pinch each salt and pepper

Cooking spray

Marinara sauce, for serving (optional)

Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.

To “rice” the cauliflower, grate it on a cheese grater; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.

To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine and then spread in the prepared loaf pan.

Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.

Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)

Caprese Pizza with Cauliflower Crust

from motherthyme.com

 

 

   

Ingredients

Cauliflower Crust
• 1/2 head cauliflower (or 2 1/2 cups coarsely grated cauliflower)
• 1 garlic clove, grated
• Pinch of salt and pepper
• 1 cup part skim mozzarella, grated
• 1 large egg, lightly beaten
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano
Caprese Topping
• 2 tablespoon basil pesto
• 1 cup fresh mozzarella, cut into 1/2 inch pieces
• 2 roma tomates, chopped
• 1-2 tablespoon fresh basil, chopped

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Spray cooking spray on a large baking sheet or pizza pan and set aside.
2. Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2 1/2 cups.
3. Place grated cauliflower, garlic and a pinch of salt and pepper in a large non-stick skillet over medium heat and cook, stirring occasionally until heated through and just tender, about 7-8 minutes.
4. Place cauliflower in a medium bowl and cool slightly. Add in mozzarella, egg, basil and oregano and stir until combined.
5. Spread on baking sheet and press down forming crust about 8-9 inches.
6. Bake in preheated oven for 12-14 minutes until brown.
Caprese Topping
7. Spread pesto on top of cooked crust. Top with mozzarella, tomatoes and basil. Bake for an additional 5-7 minutes until cheese is melted.
8. Cool slightly, cut and serve.

Whipped Cauliflower “Potatoes”

from damyhealth.com

Use these whipped potatoes instead of your regular potatoes tonight for supper. I bet no one in the family notices and if they do it will be because they are so darn yummy. They feel so naughty but they’re not. They are a must try this week!
Even though they are “whipped potatoes” no where in this recipe will you find potatoes! Instead we will be using cauliflower! We choose this due to the many health benefits of cruciferous vegetables (phytonutrients and vitamin C). Aside from all the wonderful health benefits of cauliflower this recipe is delicious! You will be addicted!
Ingredients:

• 1 Large Head Cauliflower
• 3 Garlic Cloves
• 1/4 Cup Fresh Herbs (chives work particularly well)
• Sea Salt
• Fresh Ground Pepper
• ½ Cup Onion
• 2 Tbsp Olive Oil

Directions:

1. Chop cauliflower into smaller chunks – about bite-size pieces works well.
2. Peel garlic cloves and cut in half, lengthwise. Chop onion into slices.
3. Steam cauliflower, garlic and onion for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through.
4. Combine steamed cauliflower, garlic, onion, olive oil, fresh herbs, pepper, and sea salt in a food processor and blend until everything comes together into a mashed potato-like consistency. I like mine whipped.
5. Top with a little pepper for looks and enjoy your guilt-free whipped potatoes.

Thai Curry Cauliflower with Coconut Lime Aioli

from veganyackattack.com

 

 

 

Ingredients

• 1LargeHeadofCauliflower
• 1 Tbsp.olive oil
• 1 1/2 Tbsp.Cornmeal
• PinchofSalt / Pepper
• 3 Tbsp. Vegan Mayo
• 2 Tbsp. Light coconut milk
• 1/4 tsp.garlic Powder
• 1/4 tsp.onion Powder
• 1/2- 3/4 tsp. Fresh lime Juice
• Zestfrom Halfof 1Lime
• 1 Tbsp. Finely Diced Green Onion
• Salt & Pepper to Taste

• 1 1/2 Tbsp. Thai Curry Paste
• 2 tsp.chili Paste
• 1/4Cup + 1 tsp. Lite coconut milk
• 1/2 Tbsp. Fresh orange Juice
• Pinchoflime Zest
• Pinchofcayenne pepper

Directions

1. Preheat oven to 375ºF. Take cauliflower and break off outer leaves if the head has them. Chop the florets into slightly larger than bite-size pieces.
2. Get a baking sheet ready off to the side. In a large bowl, toss the cauliflower in the olive oil, then sprinkle the cornmeal, salt and pepper over the top and toss until evenly coated.
3. Spread the florets over the baking sheet in a single layer and bake for 15 minutes on each side.
4. In the meantime, whisk together the vegan mayo, coconut milk, garlic powder, onion powder, lime juice, and zest in a bowl. Stir the green onions in and season with salt and pepper to taste. Set in the fridge to let the flavors mingle together.
5. In another small bowl, whisk the curry paste, chili paste, coconut milk, orange juice, lime zest and cayenne pepper together. This will be the sauce used to coat the cauliflower.
6. Once the cauliflower is done baking, take it out of the oven and toss it in the Thai curry sauce until evenly coated. You can either eat this as is, or return it to the oven for 5-10 minutes to make it slightly more crispy.
7. Serve warm with the aioli on the side for dipping.

Tips

• If you don’t have vegan mayo on hand, use 3 tbsp. soft tofu with a splash of white vinegar as a substitute and put the sauce in the blender before stirring in the green onions.
• Also, you can pan fry the cauliflower for a crispier dish.

Vietnamese Rolls with Mango and Sauce

Vietnamese Summer Rolls with Mango and Sweet Chili Dipping Sauce
from veggiebelly.com

 

 

 

Set up all the ingredients on a clean surface. Dip a rice paper wrapper into a large bowl of water. Make sure all sides get wet. Then remove the rice paper and gently shake it dry. The rice paper will now be pliable. If it isnt, let it stil on the table (not in the water) for a few more seconds.

Place the softened rice paper wrapper on a clean surface. Place filling ingredients on the front (closest to you) 1/3rd of the rice paper wrapper in this order – cilantro, mint, lettuce, noodles, carrot, mango.

 

 

Vietnamese Summer Rolls or Goi Cuan with Mango Recipe

makes 6 rolls
2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores)
6 rice paper wrapper sheets (called ‘bahn trang’ - available in Asian section of grocery store)
a large bowl of water to dip rice paper sheets
6 sprigs cilantro
6 sprigs mint
6 leaves lettuce, rib/stem removed (I like boston lettuce)
1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts)
1 carrot, peeled and cut into match sticks
Soak rice sticks in boiling water for about 3 minutes or till soft. Drain well.
Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water. Place on a clean work surface. Place a sprig each of cilantro and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices. Fold and roll the summer roll – see photos above for details on how to roll vietnamese summer roll.
Serve immediately with vegetarian vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.

Sweet Chili Dipping Sauce or Vegetarian Nuoc Cham (Vietnamese dipping sauce) Recipe

makes little less than 1 cup
4 tablespoons light soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons warm water
1 garlic clove peeled and crushed
Red pepper flakes or chopped fresh chili to taste
Whisk everything together till the sugar dissolves.

Blueberry Mango Quinoa Salad

Blueberry Mango Quinoa Salad with

Lemon Basil Dressing Recipe
from veggiebelly.com

Serves about 2
For the quinoa1/2 cup quinoa
1 cup water
For the fruits and veggies½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.